HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine sugar, sage, salt, baking soda and flour. Dissolve yeast in 1/4 cup warm water. Beat egg and cottage cheese together until smooth. Add melted shortening and yeast. Add flour mixture slowly to egg mixture, beating well after each addition until a stiff dough is formed. Cover dough with cloth and put in warm place until double in bulk (about 1 hour). Punch dough down, knead for one minute and place in well-greased pan. Cover and let rise for 40 minutes. Bake in a 350-degree oven for 50 minutes. Brush top with melted shortening and sprinkle with crushed, roasted pine nuts or coarse salt.
Peel one complete head of garlic and place peeled cloves into a blender. (A normal head will produce 10-15 cloves.) Pour in oil and blend on high until cloves appear to be blended well into oil. Pour in the lemon juice and salt and blend for 30 seconds until ingredients are well blended. Use a rubber spatula to mix well and repeat the blending until satisfied that it is blended enough. Can be kept refrigerated up to 2-3 weeks in an air tight container.
soak the wheat over night. cook the wheat,mutton and salt for 6 hour. next blend that untill mutton is fuzz for 1.5,2 hours. next Remove from heat Halim for 1 hour. decorate that with butter and mixed sugar and cinnamon. Enjoy!
THE FILLING: Melt 1/2 cup butter in heavy large skillet over medium-low heat. Add mushrooms and shallot and cook until tender, stirring frequently, about 10 minutes. Add vermouth and bring to boil. Reduce heat and simmer until almost no liquid remains in pan, stirring occasionally, about 6 minutes. Melt remaining 1/2 cup butter in heavy medium skillet over medium heat. Add crab and stir until heated through. Combine with mushrooms. Mix in 3/4 cup chipotle sauce, chives and pepper and bring to boil, stirring constantly. (Can be prepared 1 day ahead. Cool completely. Cover and refrigerate.) Set aside. Preheat oven to 350°F. Rewarm filling over low heat, stirring occasionally. THE SAUCE: Bring large pot of water to boil. Add chiles and boil until tender, about 15 minutes. Drain, reserving 1/4 cup cooking liquid. Puree chiles with 1/4 cup cooking liquid in blender. Strain through sieve. Set aside. Melt butter in heavy large skillet over medium heat. Add 1 tablespoon chipotle paste, onion, rosemary, pepper, shallot and garlic and stir 2 minutes. Add wine and boil until reduced by half. Add cream and boil until reduced to thin sauce consistency, stirring occasionally, about 10 minutes. Taste, adding more chipotle paste if desire. Add cornstarch mixture and boil 1 minute, stirring constantly. (Can be prepared 1 day ahead. Cool completely. Cover and refrigerate. Rewarm before using.). FILLING & COOKING THE WONTONS: Place 1 - 2 teaspoons filling in each wrapper and seal according to package directions, being careful to remove as much excess air as possible. Place single layer of wontons in hot oil (about 1/4" in bottom of wok) and fry 2 - 3 minutes until golden brown. Drain on paper bags or paper towels, and serve immediately with chipotle cream sauce.
For the stock, put the ham hocks in a kettle with water to cover by 2 inches. Make an herb bouquet with washed cheesecloth, using the bay leaves, thyme and cloves or allspice. Put this in the pot, along with the carrots, onions and celery. Simmer 3 to 4 hours with the kettle cover slightly open. Or, simmer in crockpot for 8 hours on low. Skim occasionally. Strain and degrease. Easiest way to degrease is to make ahead and chill, remove fat when cold. Freeze if you want. To make the soup, set a saucepan over medium heat and melt the butter. Saute the vegetables, stirring, for 5 minutes. Blend in the flour and cook, stirring for 3 minutes. Remove from the heat and cool briefly, blend in the hot ham stock and the split peas. Bring to a simmer, stirring. Cover and cook about 45 minutes until peas are tender. Salt and pepper to taste after 1/2 hour of simmering. When cooked, mash or puree the soup depending on the consistency you want. Garnish with homemade croutons or sauteed ham bits if desired.
In a large bowl, combine flour and sugar. Cut in butter until mixture resembles course crumbs. Stir in egg and extract just until moistened, set aside 1 C of crumb mixture for topping. Press remaining mixture into a greased 11 x 7 inch baking pan. Bake at 350F for 5 minutes then spread with jam and sprinkle with reserved crumb mixture. Bake 35-40 minutes longer or until golden brown. Sprinkle with semi-sweet chips and return to oven for about 30 seconds or until the chips look glossy. Cool completely on a wire rack, then cut into bars.
Cook pasta as directed on package. Drain artichokes, reserving marinade. Chop artichokes and set aside. Heat oil in skillet; add peppers and garlic. Cook until peppers are crisp-tender. Add artichokes, the reserved artichoke marinade and the mustard; stir until well blended. Drain pasta and place in a large bowl. Add artichoke mixture and toss to coat. Sprinkle with grated parmesan cheese.
Simply cut the chorizo sausage into 1cm discs, put it in a small saucepan, pour over just enough wine to cover & put the lid on. Bring to the boil & simmer for 10 minutes, then remove from the heat, cool, leave for 24 hours them simply re-heat. You can also make this much healthier by removing the orange fat from the chorizo before you re-heat. I serve this with crusty garlic bread & other tapas - if you have any wine liquid remaining, it's a fab base for a tomato sauce for potatoes to go with your tapas. Enjoy - this really is so simple, yet so tasty!
Heat a dash of oil in a heavy based deep frying pan and gently cook the onion, garlic, ginger and lemongrass, stirring often until tender. Do not let mixture burn. Stir in the curry paste and lime leaves. Stir over a low heat for a few minutes until very fragrant. Add the lamb, tomatoes in juice and capsicum. Sir over a medium heat until the curry comes to the boil, then lower the temperature and stir in the coconut cream. Cover and simmer on the lowest heat for 1 hour or until lamb is tender. Stir occasionally. Serve with Jasmine rice sprinkle cashew nuts over to serve.
Trim the beans and chop the beans i half. Heat the oil and the butter on medium-high heat for a minute and add in the mustard seeds and wait for them to crackle and pop, this takes about 30 seconds. Turn off the heat for a minute or so and then turn back the heat on low and add in the garlic and gently cook until the garlic is pale golden and fragrant. This takes less than a minute. Add in the green beans and stir well with the red chili powder and the salt and pepper. Cover and cook for 8 to 10 minutes, until the beans are cooked through.You may need to add a few tablespoons of water to keep the garlic and mustard from burning. Uncover, turn up heat to high and lightly char/brown the beans to your liking, being careful not to burn the spices.
Bring cheese and butter to room temperature Meanwhile, snip cherries and cover with boiling water and let stand 10 minutes. Drain well; pat cherries dry with paper towels and set aside. Place cheese, butter, mayo and mustard in a food-processor bowl. Cover and process till combined. Stir in cherries and green onions; cover and refrigerate. Serve with crackers or cocktail breads (rye or whole wheat is great). Makes about 2 cups.
Heat the oil in a soup pot on a medium heat. Add leeks and cook for 7 - 8 minutes or until softened. Add stock, broccoli, oats, orange zest, red pepper flakes, salt & pepper. Bring to a boil then simmer, covered for about 30 minutes or until vegetables are soft. Stir in milk and let simmer for another 10 minutes. Garnish with cheddar cheese and pepper.
First cube all the meat, toss tegether and grind meat through 3/16 inch plate. Mix all the seasoning together, sifting the powders to make sure there are no clumps. Mix well. Add the liquid to the dry season mix and use a wisk to mix well. Add the liquid mixture to the ground meat and using your hands mix very thoroughly (you may want to use latex gloves, although I don't). Chill in the freezer for about an hour, stirring loosely about every 20 minutes. Mix again with hands and grind through a 1/4 inch plate. At this point I like to make a small patty and pan fry it to taste for changes. Stuff into casings.
Preheat oven to 275°. Line 2 cookie sheets with parchment paper or leave them ungreased. Sift the Flour, Baking Powder and Salt together into a small bowl and set aside. Using an electric mixer on medium speed, cream the Butter and Sugar together in a medium-sized mixing bowl until light and fluffy, about 1-1/2 minutes. Stop the mixer to scrape the bowl several times with a rubber spatula. Add the dry ingredients on low speed and continue to blend for 10 seconds. Increase the speed to medium-high and beat until fluffy, 2 to 2-1/2 minutes. Scrape the bowl. Add the Chocolate Chips and Nuts with several turns of the mixer, then complete the mixing by hand with a wooden spoon. Measure out generous rounded tablespoonfuls of dough and roll them into balls with your hands. Place the balls 1-1/2 inches apart on the cookie sheets and press them down lightly to form a flat bottom (cookie should be about 1/2-inch thick). Bake the cookies until they are crunchy and golden, about 1 hour. To test for doneness, remove one cookie from the sheet and cut it in half. There should be no doughy strip in the center. Allow the cookies to cool on a rack. Makes 15 - 17 cookies.
Make the Bolognese. Put onion, carrot, celery, garlic, and sage in a food processor and process until you have a smooth vegetable pulp. Coat a large, heavy pot with oil and set over medium heat. Add vegetable pulp and saute until fragrant and some of the moisture has evaporated, about 5 minutes. Push the vegetable mixture to one side of the pan. Season ground beef and pork with salt and pepper and add to pan. Stir and break up meat until it is brown, then dust with the flour before adding wine, tomatoes, milk, and cinnamon. Bring to a boil, then reduce heat and simmer about 1 1/2 hours, uincovered, until sauce is thick. Add parmesan and parsley and season with salt and pepper if needed. Set aside while you make the bechamel. To make the bechamel, set a large saucepan over medium heat. Add milk, garlic, and bay leaf and bring to a simmer to infuse milk with herbs. set a large saucepan over medium low heat. Add butter and melt, then sprinkle with flourwhile stirring with a wooden spoon. Once flourhas been combined with butter, grab a whisk and gradually pour in the herb infused milk, passing it through a sieve to strain out the aromatics. As the sauce thickens, continue to whisk over low heat, then add nutmeg. Season with salt and pepper and set aside to cool slightly. Preheat oven to 350°F To assemble the lasagna, cut fresh pasta to fit pan if needed. Coat the bottom of a 13x9 pan with a thin layer of bechamel. Top with a layer of lasagna noodles. Top noodles with a layer each of bechamel, bolognese, and mozzarella pieces. Continue with layers until you have three complete layers, finishing with mozzarella.Sshower the top of the lasagna with parmesan and parsley. Bake, uncovered, on a tray ( to catch drippings) in the center of the over for 1 hour. If the top starts to brown tent with foil. Let the lasagna stand for 30 minutes before cutting.
Preheat pizza stone in oven at 450°F Brush olive oil over crust and spread with prepared pizza sauce. Sprinkle on basil, oregano, red pepper flakes, pepper and garlic. Distribute shrimp, mushrooms, olives and onions over pizza. Combine 3 cheeses and sprinkle evenly over pizza. Bake for 10 minutes. Add toppings of your choice at table (do try to have some arugula and chili oil to drizzle over) and enjoy! With much love from the Quisine Queens.
In a bowl using clean hands mix together all ingredients (except the wrappers). Cover and refrigerate for at least 6 hours or up to 48 hours. Place 1 wonton wrapper flour-side up with one point of the wrapper facing you. Place a heaping 1 teaspoon of pork filling in the center. Moisten all the edges of the wrapper with a wet finger tip, then fold the wrapper sealing all sides together over the filling into a triangle shape, making certain that all edges are sealed tightly. Take the two long points (wetting the outside edge of 1 point then connect and seal the two points together (this will look similar to a nurse's cap). Repeat with remaining pork mixture. Place on a jelly-roll sheet or large plate/plates. Cover with plastic wrap until ready to use. Drop into lightly simmering broth (or water) for about 7 minutes then remove to a bowl using a slotted spoon. Return the dumplings to the soup bowl in the broth when serving.
In a bowl, combine flour, 3/4 cup sugar, and next 4 ingredients. Combine eggs, milk, and oil; stir into dry ingredients until just moistened. Spread batter evenly onto the bottom of a greased 5-quart slow cooker. In a saucepan, combine berries, water, orange peel and remaining sugar. Bring to a boil. Remove from heat; immediately pour over batter. Cover and cook on high for 2 to 2 1/2 hours or until tests done. Turn cooker off. Uncover and let stand for 30 minutes before serving.
Beat eggs. Add all other ingredients and mix well. Pour into a buttered 13x9 casserole dish. Bake for 50 minutes at 400 degrees. Dust with powdered sugar and serve warm or cold. Enjoy!
Feel free to adjust jalapeno and garlic according to your taste. Combine all ingredients. OPTIONAL: For a smoother texture, puree the onions, peppers, garlic, lime juice and cilantro in a food processor, and then mix with the beans and mango. Refrigerate for at least an hour to allow flavours to blend. Serve with tortilla chips or tostado as an appetizer, or as an additional salad with grilled meat, or use it to fill a pita for an easy lunch.
Gently heat 1 1/2 cup of the milk in a saucepan or double boiler on medium heat. Once the milk is very hot but NOT BOILING, stir in the brown sugar and salt. Whisk together the arrowroot (or cornstarch) and the remaining milk. Add to the saucepan, cooking and stirring constantly over low to medium-low heat until the mixture starts to thickens. Be careful not to burn or scorch the pudding! In a small heatproof bowl, whisk the egg then gently pour in about 1 cup of the pudding mixture. Whisk quickly to incorporate and to avoid curdling the egg. Add this mixture back to the saucepan and continue stirring constantly until mixture is thickened. Once thickened, turn off heat and set the pan aside to cool about 15 minutes. Stir in the vanilla extract. If desired, top the pudding with toasted nuts for garnish. Serve warm or cold.
Blend the tomatoes & chilies in a food processor then pour into a crock pot. Add the water & frozen chicken breasts, cover with a lid & cook on low for 3 hours. Remove the chicken & shred, place back into the crock pot. Stir in the Velveeta & spices. Mix the flour with a small amount of water. Stir into the crock pot & recover with a lid. Cook for another hour. Turn off the pot then stir in the sour cream. Serve warm with tortilla chips.
Remove outer husk of garlic head, cut off top with stem so that tops of bulbs are exposed. Place on aluminum foil, drizzle with olive oil and salt and pepper. Close aluminum foil packet and place in 325F preheated oven for 45-60 minute When bulb is soft, remove from oven and allow to cool. Wash tomatoes. Cut a tiny sliver off of the bottom of each one, just to ensure they stand up (be careful not to pierce the tomato). Cut off top of each tomato and clean out insides. If you have time you can sprinkle the insides with salt and place upside down on a rack to drain, but it's not necessary. In a bowl, combine cream cheese, green onions or chives (or any other herb that goes well with roasted garlic) and lemon juice. Take roasted heaad of garlic and squeeze paste from bulbs directly into bowl. Mix well (I use the whisk attachment on a stand mixer, gets it blended nicely in no time). Use the piping bag to fill each tomato. Garnish as desired (sweet paprika and chives shown in picture). Note: if storing overnight in fridge, you may want to remove the cheese a few minutes before filling the tomatoes to soften it up and make it easier to squeeze out with the piping bag; however, I found that there was still a lot of condensation which dripped on the plate and tomato, so I wrapped a paper towel around the tip to catch any dripping.
In 3-1/2 to 4-quart slow cooker; combine chicken, carrots, onion, bell pepper, paprika, seasoned salt and soup; mix well. Cover; cook on Low setting 6 to 8 hours. About 10 minutes before serving, stir thawed peas and sour cream into chicken mixture. Cover; cook 10 minutes longer or until thoroughly heated. Serve chicken mixture with mashed potatoes; sprinkle with bacon or additional paprika.
Place the chicken breasts within a folded piece of plastic wrap; slightly flatten upper portion of each breast with the broad side of a chef's knife to promote even grilling. Place breasts in a shallow glass or ceramic dish. Place mustard, vinegar, garlic, honey, thyme, salt and pepper flakes in a small bowl; stir with fork to combine. Add oil a little at a time and whisk to combine marinade. Pour marinade over breasts. Cover with plastic wrap and marinate in refrigerator, turning once or twice in marinade, for at least 2 hours, or up to 4 hours. Remove breasts from marinade, scraping any bits clinging to chicken back into the shallow dish. Transfer all marinade to small saucepan and bring to a boil; reserve. Lightly grease grill rack with cooking spray. Preheat grill. Place breasts on grill. Cook covered with lid, basting frequently with marinade, until tender, approximately 5 to 6 minutes on each side.
Preheat oven to 400°F. Saute mushrooms, garlic and lemon juice in two tablespoons of the butter. Add parley, and tranfer to a medium bowl; set aside. Melt the rest of the butter, add flour and stir in for 1 minute. Remove from heat and stir in milk. Return to heat and allow to boil until thickened, while stirring continuously. Add the sauce to the mushroom mixture. Beat in the egg yolks. Season with salt and pepper to taste. Whisk the egg whites to stiff peaks and gently fold into the mushroom mixture. Fill into greased ramekins, place on a baking sheet, and cook for 10 minutes. Watch carefully once they have risen to be sure not to overcook as they will turn rubbery. Serve immediately before they collapse.
Peel zucchini and cut off ends. (I use the very large zucchini from my garden because the whole zucchini - seeds and all can be used.). Using a food processor, grate and then process zucchini until pieces are quite fine. (Do NOT make a puree.). Preheat oven to 350 degrees. Prepare cake pan(s) by using shortening or butter and then using enough cocoa powder to lightly coat 9x13 pan or two 9-inch round pans. If using round pans, cut a round of parchment for the bottom of the pans to be sure of easy release. In large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine flour, cocoa, baking powder, baking soda, and salt. Sift 1/3 of dry ingredients into creamed mixture then add 1/3 of yogurt. Continue adding sifted dry ingredients and yogurt into mixture by thirds until it is all combined. Fold in zucchini. Pour into cake pan(s). Bake for 50-60 minutes or until toothpick comes out with just a few crumbs. Allow to cool for 10 minutes before removing from pans onto cooling rack. Frost with your favorite frosting.
Cook the spaghetti according to package directions. Melt the maragrine in a 12 inch skillet. Add the onion and celery, saute for 3 minutes over medium heat. Add the mushrooms to the pan and cook another 3-4 minutes or until tender. Add the half n' half and raise the heat in order to bring to a boil. Boil slowly for 6-8 minutes while stirring until thickened. Stir in the salt& pepper and turkey. Toss sauce with drained spaghetti and serve.
Preheat over to 400. In lg. skillet over medium heat, melt 2 TB marg. Brown sausage lightly and place in bottom of casserole. To drippings in skillet, saute onions& peppers three minute. Add beans, catsup, honey and worcest. sauce, stirring to combine. Bake 10 minutes. Cornbread topping: Combine ingred. and stir til moistened. Spoon over casserole; return to oven and bake 20-25 minutes or until golden brown.
Cut the butter into the dry ingredients (flour through salt) with a fork or pastry cutter until it looks like coarse meal. Press firmly into a baking pan (I use a 10-inch deep-dish pie dish). Arrange the peaches on the surface to cover. Sprinkle the fruit with a mixture of the cinnamon and brown sugar. Bake 15 minutes at 400°. Pour the egg yolks beaten with the cream over the top. Lower heat to 375° and bake 40 minutes longer.
Preheat oven to 475°F. Cut potatoes in half lengthwise, scoop out flesh (discard or save for another use) leave a 1/4 inch shell. Place on a greased or lined baking sheet. Mix together the oil, salt, pepper and paprika and brush all over the skins. Bake in the oven for 7-8 minutes skin side up. Turn over and bake again for 7-8 minutes. In the meantime mix together: cheddar cheese, red pepper, and chives. Mix together in another bowl the garlic, mustard, hot sauce, sour cream and the egg, and then combine with the mix above. Divide this mixture into the skins, sprinkle with bacon, return to the oven and bake for about 4-5 minutes. Very nice served with more sour cream and green onions.
In a small saucepan, bring 3/4 cup of the sugar and 1/4 cup of water to a boil over medium-high heat, stirring occasionally to dissolve the sugar. Boil without stirring until the caramel turns a golden amber colour, 5-8 minutes. Remove from heat and immediately add 1/2 cup plus 2 tblsps of the heavy cream - AVOID SPATTERS! Stir well, then cook over low heat, stirring, until smooth, about 1 minute. Remove from heat, add a dash of salt, and let cool. Transfer the caramel to a container, cover and refrigerate until cold, atleast 1 hour and up to 2 days. In a large saucepan, bring the milk and remaining 1 1/2 cups heavy cream just to a boil over medium heat. In a large bowl, whisk the egg yolks with 3/4 cup of the sugar until smooth. Gradually whisk the hot cream into the egg yolks. Pour the custard back into the saucepan. Cook over medium heat, stirring constantly, until the custard thickens slightly and coats the back of a spoon, about 7 minutes. DO NOT BOIL. Immediately strain the custard into a large heatproof bowl and set aside. In a small saucepan, bring the remaining 1/2 cup sugar and 3 tblsps water to a boil over medium-high heat, stirring to dissolve the sugar. Boil with stirring until the caramel turns a deep amber colour, about 7 minutes. Remove from heat and add 2 tblsps of cold water - stand back to avoid spatters. Stir until smooth. Whisk the hot caramel into the warm custard, making sure the caramel doesn't get on the whisk as you pour as it will harden. Stir in vanilla. Let cool to room temperature, stirring once or twice, then cover and refrigerate until cold, atleast 2 hours or overnight. Pour the custard into an ice-cream maker and freeze according to the manufacturer's instructions. Transfer the ice cream to a chilled container and freeze until partially set but not hard, about 1 hour. Spoon 1/3 of the ice cream into a chilled container. Spoon 1/3 of the chilled caramel on top; it does not have to be an even layer. Top with a layer of ice cream. Continue layering, ending with caramel. Stir once; do not overmix as you want a thick caramel swirl running through the ice cream. Cover and freeze for atleast 3 hours or up to 2 days.
Cook squash. Fork out insides into a large casserole dish (remove & discard seeds). Add cottage cheese, 1/2 of the mozzarella and parmesan cheese, and all the sauce. Mix until it looks like its name (barf). Top with the remaining cheese and bake for 45 minutes at 350 degrees.
Chop zucchini, onion and garlic. Heat olive oil over medium heat, add onions. Cook until slightly browned or soft. Add zucchini, cook for about 4 minutes. Add garlic, stirring frequently until fragrant, about 3 more minutes. Add whisked eggs, stirring frequently until scrambled. Top with Parmesean cheese, stir and serve! Salt and pepper to taste if necessary.