HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F. Oil sides & corners of dark roaster; pour 1/4 inch oil in bottom of roaster and place in oven until smoking hot. While oil is heating in oven, mix together first five ingredients (potatoes, onion, eggs, flour, S&P). When oil is very hot, remove pan from oven and carefully pour all but 1 Tb oil into potato mixture. Combine well and pour mixture back into hot pan. Smooth out top. Bake in lower third of the oven for one hour then place on top third of oven for another hour, until crust is crispy and dark brown. Remove from oven, cool for 5 minutes and cut into squares. Beware of fights for the corner pieces.
Add water, nut butter, cocoa powder, honey, cinnamon, salt, and vanilla in a blender and blend on medium until smooth, about 30 seconds. Transfer the nut milk to a liquid storage container and store in the refrigerator for 2 to 3 days. It also freezes well. Some separation will occur so shake vigorously before using.
Melt butter in a large skillet. Add seasonings and scallops. Fry until lightly browned about 4-5 minutes. Stir in wine or lemon juice and heat thoroughly.
Put the cornflour in a small bowl and stir in the soy sauce, vinegar, black bean sauce and five spice powder and set aside. Brush a little oil over a large wok and heat on high until wok is hot and add half of the lamb and stir fry for 2 minutes or until lamb is almost cooked and transfer to a plate. Brush to wok with a little more oil and reheat wok to high and repeat with remaining lamb and then remove lamb from the wok and put on the plate with first batch of lamb. Brush the wok with the remaining oil and heat on medium-high and add the onion, mushroom, celery, zucchini, carrot, cabbage, garlic and ginger and stir fry for 2 minutes and then add the water, cook covered tossing twice, for 2 minutes or until the vegetable are just tender. Add the lamb and sauce to the wok and toss to combine and heat through. Divide the rice between plates and top with mixture to serve.
In shallow dish, mix marinade ingredients. Add chicken turn to coat chicken completely. Cover and refrigerate overnight. In large skillet, melt 3 tablespoons unsalted butter and saute peppers for 2 minutes. Remove peppers. Simmer wine and chicken broth. Increase heat to high and keep over heat until sauce is reduced to 2 tablespoons- about 5 minutes. Add cream and cook until sauce is reduced- about 4 minutes. In another skillet, saute mushrooms in 2 tablespoons unsalted butter over medium-high heat until brown. Add peppers, cream sauce, and salt. Drain chicken and discard marinade. Grill chicken turning once (chicken can be cooked on stove top either). Cut chicken into 1/4 inch strips. Stir Parmesan and 3/4 cups basil into peppers. On heat serving platter, arrange fettucini noodles, top with chicken, and pour sauce over all. Serve immediately.
Cream together brown sugar, butter, and molasses. Beat in the egg. In a separate bowl sift together flour, baking soda, salt, ginger, cinnamon, and cloves. Add flour mixture to brown sugar mixture and mix thoroughly. Roll into balls, dip in white sugar. Bake at 375 degrees for 8-10 minutes on an ungreased cookie sheet.
Mix the flour, 3/4 cup water, lard, and vinegar in a bowl (preferably non reactive) until dough is quite stiff, almost too hard to knead, but not crumbly. Let this rest overnight, 10-24 hours. When time is up, heat remaining water till warm to the touch. Mix in yeast and molasses, and let it sit for 5-10 minutes, till very foamy. If nothing happens, yeast is dead or too old- try again with new yeast. Mix in the yeast mixture with rest of dough and knead until dough is smooth and elastic, adding water as needed. Re grease the bowl, cover with a lid or towel, and let it rest in a warm oven until doubled (to warm oven, turn it to 350 F/180 C for one minute, then turn it off and quickly put the bowl inside.) Let it rise until doubled, 1-2 hours. Do another rising, in a warm oven, for 20 minutes. At this point, you may cut the dough in half and freeze one or both pieces. Just put it in a plastic bag and let all the air out. It will last about 6 months in the freezer. Preheat oven to 500 F/250&deg;C Grease one or two pans (8x11 or a round pizza pan) with lard or olive oil and CAREFULLY flatten out each pizza onto the pan(s). Brush pizza liberally with melted butter. Top with toppings just before putting in oven- not earlier, since the crust might get soggy. It can hold lots of toppings, so go crazy! Baked pizza for 12-15 minutes, one pizza at a time. Serve immediately or cool and freeze by covering with plastic wrap. Unfreeze in the fridge and reheat in the oven. Tips: If pizza doesn't rise, it can still be saved! Just add 2 tsp baking soda after the last rise. Unsweetened (check ingredients) yogurt or kefir can be subbed for 3/4 cup water and 1/4 cup vinegar. This pizza is best made without a crust, but if you want, pinch the edges of the pizza upwards to make one.
Saute vegetables in 3 tablespoons butter. Make a white sauce of the seasonings, butter, flour, milk and cream. Cook until thick. Add cheese, stirring until melted. Add lobster, crabmeat, shrimp, scallops and sole. Simmer on low heat for 10 minutes. Add vegetables. Broil in oven until browned on top.
In large mixing bowl, combine 1 cup flour, sugar, yeast and salt. In saucepan, heat water, milk, and butter to 120-130 (I did this in the microwave). Add to dry ingredients, beat until combined. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface, knead until smooth and elastic, about 5-7 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. For filling, combine cranberries, brown sugar, and water in small saucepan. Cook over medium heat until berries pop, about 15 minutes. Remove from heat, stir in butter, walnuts, and lemon juice. Cool. Punch dough down. Turn onto a lightly floured surface; roll into a 20-in. x 10-in. rectangle. Spread cooled filling to within 1/2 inches of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place in a zigzag pattern in a greased 9-in. x 5-in. x 3-in. loaf pan. For topping, combine flour and sugar in a small bowl; cut in 1 tablespoon butter until crumbly. Melt remaining butter; brush over dough. Sprinkle with topping. Cover and let rise until doubled, about 40 minutes. Bake at 350° for 40-45 minutes or until bread sounds hollow when tapped. Cool in pan for 10 minutes then carefully remove from pan to a wire rack to cool.
Grease baking pan and preheat oven 180 C or 350 degrees F. Cream butter, sugar, and almond essence. Add eggs, one by one, followed by the guava pulp. Add the flour/baking powder mixture, little by little. When it's all in, beat on high speed for approximately a minute. Clean mixer. Fold in shredded guava using a spatula. Bake 45-55 minutes. Decorate when cool. To make topping, combine powdered sugar, almond extract, guava juice, and lime juicetill smooth. Glaze over cooled cake, then top with peanuts and coconut.
In a large saucepan cook the shallots and garlic in hot butter till the onion is tender, but not brown. Stir in the chicken broth, caraway seed, salt, pepper, and ground nutmeg. Bring to a boil; reduce heat. Cover; simmer for 15 minutes. Combine the light cream or milk and flour (increase the milk or light cream by 1/2 cup if adding the cabbage and rice); add to the mixture in the saucepan. If adding the cabbage and rice, do this now as well. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Reduce heat. Add the cheese; cook and stir until the cheese is partially melted. Serve immediately with crusty white bread, if desired.
Combine all ingredients in slow cooker. Cook for 4 to 6 hours on HIGH heat or for 8 to 10 hours on LOW heat. Remove bay leaves before serving.
Heat the oil in a large sauce pot over medium heat. Saute the onion, celery, carrots, red pepper, potato, thyme, red chili flakes, allspice, and bay leaves for 5 minutes, until they began to soften. Add the tomatoes, clam juice, and cold water. Bring to a boil and immediately lower to a simmer. If using defrosted conch meat, add now and cook for 35 minutes, uncovered. Then add the malt or red wine vinegar, parsley, scallions, salt, and cayenne pepper, and simmer 5 minutes. If using chopped clams, add now along with the malt or red wine vinegar, parsley, scallions, salt, and cayenne pepper, and simmer 5 minutes longer.
Heat oven to 425°F. In a small bowl, combine scallops and oil; toss to coat. Place basil leaf on center of each prosciutto strip; top each with a scallop. Roll up; place seam side down in ungreased 15x10x1-inch baking pan. Bake for 8-10 minutes or until opaque. Insert decorative toothpick into each. Serve warm.
Heat oven to 350. Line mini muffin pans with paper liners. Brownie Cups - Melt butter in a medium saucepan over medium-low heat. Add chocolate chips; stir until melted and smooth. Remove pan from heat. Briskly stir in sugar, eggs and vanilla. Stir in flour until blended. Fill each baking cup with a slightly rounded Tbsp batter. Bake 15 minutes or until a wooden toothpick comes out clean. Let cool in pan on wire rack 10 minutes before removing from pan to rack. Let cool completely. Ganache - Place heavy cream in medium glass bowl. Microwave 1 minute on high until it begins to simmer. Add bittersweet chocolate chips; let stand 1-2 minutes. Whisk until smooth. Spread a tsp on top of each brownie and decorate if using. Let sit at room temperature.
Preheat oven to 350 degrees; Grease bundt pan with butter, then dust with the 1 teaspoon flour, tapping out access, and set pan aside. Sift the 2 cups flour, sugar, cinnamon, baking powder, soda, and salt together into a large bowl. Add oil, applesauce, and eggs and stir until combined. Add apples and nuts, gently stir into batter. Pour batter into prepared bundt pan and smooth out with a rubber spatula. Bake until toothpick comes out clean, about 1 hour; set cake aside to cool for 15 to 20 minutes, then invert onto a cooling rack to cool completley. I like to make a powdered sugar glaze using Orange Juice for the liquid to go on the top of cake, Serve warm or at room temperature, Enjoy.
Beat milk and dry pudding mixes with wisk for 2 minutes or until well blended. Gently stir in half the whipped topping and all but 3 T of the candy. Spoon into the crust. Top with remaining whipped topping and candy. Drizzle with chocolate. Serve immediately or refrigerate until ready to serve.
Have all the vegetables cut into similar size, diced. English cucumbers work best; remove seeds from larger ones. Combine all ingredients in bowl. Mix dressing and gently toss just before serving salt and pepper to taste.
Mix flour, sugar, and salt together. Add the dry ingredients to the scalded milk--add all slowly/stirring. Heat over a double boiler until thick and smooth. **about 15 minutes**. Add butter. Pour mixture over the egg yolks, stirring constantly. Cool and add vanilla.
Preheat oven to 350°F Spray large nonstick oven proof skillet with cooking spray. Heat on medium-high heat. Add chicken; cook 3 minute on each side or until lightly browned on both sides. Remove from heat. Place onion on top of chicken; place apples around sides of chicken. Mix honey and dressing; pour over chicken. Bake 20 to 25 minute or until chicken is cooked through. Spoon syrup mixture in skillet over chicken just before serving.
Slice cheese into 1-inch cubes. Sift flour and salt together. Coat cheese cubes with flour mixture, dip into beaten eggs, then into bread crumbs, then into eggs and bread crumbs once more. Heat oil and fry cheese cubes until golden brown.
Heat 1/4 cup olive oil in a large pot over medium-low heat. Add onions, salt, pepper, and crushed red pepper, cover and simmer for 6 minutes, or until onions are clear and soft. (If using the crockpot, you would now transfer the onion mixture to your crockpot, add all other dry and liquid ingredients and give it a good stir, and cook on LOW for 8 hours until the lentils are soft. If using the stovetop, please continue to step 3.). Add celery, carrots, garlic, cauliflower, curry, and cumin, and stir. Cover and let simmer for 10 minutes, stirring occasionally. Stir in lentils, vegetable broth and tomatoes. Cover and let simmer for another 10 minutes, stirring occasionally. Add 8 cups of water and increase to high heat, and leave uncovered until it begins to boil. When the soup comes to a boil, reduce heat and add cayenne pepper. Let simmer for at least 2 hours, or until lentils are soft.
Preheat oven to 400 degrees. Sprinkle the chicken with seasonings to taste. Brown well in the butter on both sides. Place chicken in baking dish. Sprinkle mushrooms and onions over chicken. Combine remaining ingredients well and pour over all. Bake, uncovered, for 45 minutes. Note: I usually baste the chicken with the sauce once or twice to keep it moist. Very good SHTUFF, as my husband says.
Slice strawberries and add granulated sugar. In a blender whip the cottage cheese until smooth. Stir in sour cream and powdered sugar. Fill crepes using about 2/3 of the berries and the cream mixture. Fold over and put the remaining cream& berries on top.
Mix softened cream cheese, taco seasoning and sour cream in bowl. (Can use mixer to blend). Spread onto large platter. Top with cheese, lettuce, black olives, tomatoes and green onions. Cover and refrigerate until ready to serve. Serve with chips.
Put all of the ingredients into a spice grinder and pulse until a powder is formed, about 30 to 45 seconds. Store in an airtight container for up to 2 months.
Melt chocolate on low setting of microwave. Blend cream cheese with milk. Beat in sugar. Gradually blend in chocolate, vanilla, and salt.
Joint chicken and season well ( you can use just chicken breasts if you feel flush ). Cut the onion and red pepper ( remove pith etc.) into strips the same size. Drain / dry and cut sun dried tomatoes into 1cm pieces. Heat 2 tablespoons of oil in a flameproof casserole dish ( with lid ). Add the chicken and brown all over. Take out and drain on kitchen paper. Add onions and peppers and brown - about 5 minutes.( More oil may be needed.). Add chopped garlic chorizo and sun dried tomatoes. Cook for about 1 minute until garlic is golden and the meat has changed colour slightly. Add rice - stir until grains have been coated in the oil. Add the stock, wine, tomato puree and cayenne pepper. Heat until a gentle simmer is achieved. Place chicken pieces on the top ( the rice should be submerged in the liquid.), sprinkle on the herbs and scatter the olives and orange wedges. Cover and cook on the gentlest possible heat for 50-60 minutes - or until the rice is cooked through. This meal can be prepared in advance up to Stage 9.
TO MAKE THE DOUGH: combine flour and soda. Make a hole in the centre and add beaten egg and egg whites and 1/4 cup of water. Gradually mix with a knife, working from the inside out and adding more water in small amounts (about 1/4 cup at a time). When well-mixed, divide into 6 balls. Knead with your hands and throw dough on counter top several times. With a small amount of flour, add 1 Tbsp. of oil to each roll. Knead until smooth and elastic enough for a thumb print to stay for a few seconds in the dough. Place dough in a pie plate and pour remaining oil over balls to soak. Let stand at least 1 hour before using. FOR THE FILLING: Saute onions in vegetable oil. Mix potatoes with onions, eggs, salt and pepper. TO ASSEMBLE KNISHES, roll dough with a rolling pin; press with hands until very thin. Holding dough in your hands above a table, begin stretching in the middle and working towards the outside. Each ball of dough should be as thin as paper (about 1/16 of an inch). Form potato mixture into a long slender roll, about 1 inch in diameter. Roll dough around potato mixture. Seal. Preheat oven to 400 F. Cut rolls into 1 1/2 inch pieces. Push ends partially shut and place ends down on a shallow greased baking sheet. Bake 45 minutes in a 400 F. oven, until lightly browned. Makes 12 knishes.
Bring a large pot of salted water to a boil for pasta. Cut chicken into thin strips. Peel and mince garlic. Peel carrots and cut into thin rounds. Stem mushrooms and cut the caps into thin slices. Heat oil in a large skillet over medium-high heat. Add the carrots and cook, stirring with a slotted spoon for 1 minute. Add the chicken and saute 1 minute. Add the mushrooms and garlic and saute 1 minute. Add the white wine and rosemary, and cook until chicken is done. Season with salt and pepper. Drain pasta, add chicken, vegetables, and sauce. Sprinkle with cheese and serve.
FOR THE MACARONI: Bring to a boil enough water to cover amply the macaroni. Add salt. Boil rapidly for 10 minutes. Reduce heat and boil slowly for 20 minutes more, adding more boiling water if necessary. Drain. Rinse with cold water. Chill. Mix with following dressing. DRESSING: Whip the cream stiff. Add salt to taste, sugar and vinegar, a few drops at a time. Mix well and add the horseradish. Fold into the chilled macaroni. Serves 6. Wonderful, Wonderful Danish Cooking I. D. Jensen.
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Saute shrimp, turning over once, until just cooked through, about 2 minutes Transfer with a slotted spoon to a large bowl. Add garlic,shallots, and arthichoke hearts to oil remaining in skillet, stirring until softened but not browned. Add white wine, lemon juice, parsley, salt and pepper and cook over high heat, stirring occasionally, 1 minute. Add butter to skillet, stirring until melted, and stir in shrimp. Remove skillet from heat. Divide among 4 plates. Garnish with additional parsley, parmigiano reggiano, and red pepper flakes and serve.
Heat oven to 400 degrees F. Take pastry out of freezer to thaw while preparing filling. Heat gravy in large skillet. Cook vegetables as directed. Add cooked vegetables to skillet with gravy. Add cooked chicken to skillet. Pour mixture into baking dish. Place puff pastry over filling. Bake for 20 to 25 minutes.
Preheat oven to 350°F. Put vegetables in a 13x9-inch dish. Melt 2 T butter in a skillet over medium heat until lightly browned. Add sugar, molasses and vinegar. Bring to a boil, stirring constantly until it is reduced to 1/2 cup (2 minutes). Pour mixture over carrots and shallots and toss to coat. Roast in oven 50 minutes stirring once. Remove from oven. Stir in remaining 1 T butter and salt. **This can be made ahead of time. Just cover and refrigerate. Then let stand at room temperature for 1 hour. Microwave on HIGH covered for 5-6 minutes stirring once.
Preheat oven to 350 degrees F. In large bowl, toss together rolled oats, wheat germ, almonds, sunflower seeds, cinnamon, nutmeg, salt, and raisins. In a small bowl, combine the oil, syrup, and extracts and then add to dry ingredients. Mix thoroughly until well coated. Divide mixture between two sheet pans and spread. Bake until golden, for about 30 minutes, stirring after 15 minutes so that it browns evenly. Cool completely and then store in a tightly covered jar.
Preheat oven to 375°F. Sift flour and baking powder together and set aside. Combine cardamom, salt and butter. Gradually blend in sugar. Beat in eggs. Gradually stir in flour mixture. Drop by rounded teaspoons 2" apart onto ungreased baking sheets. Flatten tops by pressing with the bottom of a glass covered with a damp cloth. Sprinkle tops with sugar and coconut. Bake until edges are lightly browned, about 8-10 minutes. Cool on sheets 1 minute, then remove to a rack. Store in an airtight container.
In a standing mixer fitted with the whisk attachment, whip the cream cheese and butter on medium-high speed until combined and airy, about 2 minutes. Mix in the lemon zest, lemon juice and vanilla. Sift the powdered sugar onto a piece of wax paper. With the mixer on low speed, slowly pour the sifted powdered sugar into the frosting (use both hands to bend the paper so the sugar pours slowly into the bowl). Scrape down the sides of the bowl with a rubber spatula. If the frosting seems too soft to spread, allow it to chill for 15 minutes in the refrigerator.
Measure ingredients into baking pan in the order recommended by the manufacturer. Put pan into the oven chamber. Select Basic Cycle.
Combine first 8 ingredients and mix together in baking dish. Add chicken, turning to coat. Bake at 350 for 25-30 minutes.
Preheat oven to 350°F. Remove the papery outer skin from garlic, but do not peel or separate cloves. Rub 1-1/2 tsps oil over garlic head; wrap in foil and bake for one hour. Let cool ten minutes; separate cloves and squeeze to extract garlic pulp. Set pulp aside. Heat remaining oil in a pot over medium heat; add onions and leeks and cook for 30 minutes, stirring often. Add 1/2 tsp salt and thyme; cook an additional 30 minutes or until onions are golden. Stir in flour; add wine and broth and bring to a boil; reduce heat and simmer 30 minutes. Add garlic pulp, remaining salt and milk to onion mixture. Simmer 8 minutes or until thoroughly heated. Place half of the mixture in the blender and process until smooth; pour into a soup tureen or another pot and repeat with second half of mixture. Garnish with sour cream and toasted caraway seeds (optional).
Cut a pocket lengthwise from one side of each chop, careful not to cut all the way through. In a small bowl, mix 2 T. of the sage, 1/4 cup of the cranberries, all the breadcrumbs, and 1/2 t. garlic pepper. Fill each chop with part of the mixture. Sprinkle both sides of the pork chops with the remaining garlic pepper. Sprinkle each side with salt (if desired). Put butter or margarine in large non-stick skillet over medium-high heat and add pork chops. Cook chops 3 minutes. Add shallots. Cook 3-4 minutes longer to brown, stirring shallots occasionally. Add cranberry sauce, remaining 1/4 cup cranberries, vinegar and remaining sage. Mix well. Heat until bubbly. Cover, reduce heat. Simmer 4-6 minutes or until pork is no longer pink and juices run clear. Remove chops from skillet. Keep warm. Bring sauce to a boil. Cook and stir 1 minute or until thickened. Serve sauce over pork chops.
Beat cream cheese and butter. Add sugar and eggs; beat until light and smooth. Mix in salt and baking soda. Add flour a little at a time while mixing; blend well. Dough should be soft but not sticky. Roll out as for pie crust. Cut into 2 inch squares. Fill with apricot filling (or your choice of filling). Fold 2 opposite corners together and pinch closed. Bake in 350° oven 15-20 minutes. Dust with powdered sugar.
Preheat the oven to 350°F Take a large piece of foil, fold in half and place on a baking sheet. Place the seasoned flour on a plate and use to coat the pork chops. Heat the oil in a frying pan and quickly sear on both sides until golden brown, then place side by side inside the folded foil. Season to taste. Melt the butter in the pan, stir in the onion and mushrooms and saute for a few minutes until tender. Season to taste and spoon on top of the chops. Mix the cream with the mustard in a small bowl and drizzle over each chop. seal the edges of the foil together with a double fold, making sure there will be plenty of room for expansion. Bake for 45-50 minutes or until the parcel has puffed up. Open at the table for maximum effect and serve, spooning over all the delicious juices.
Slice onion and press garlic and let sit for at least 5 minutes to bring out their health-promoting properties. Heat 1 TBS broth in a 10-12 inch skillet. Healthy Saute onion in broth over medium heat for 5 minutes stirring frequently. Add garlic, red bell pepper, eggplant, garam masala, and turmeric. Stir to mix well for a minute, and add broth and tomato sauce. Stir again to mix, cover, and cook over medium low heat for 15 minutes, stirring occasionally, or until peppers and eggplant are tender. Add garbanzo beans, lentils, red chili flakes, and raisins. Simmer for another 5 minutes. Season with salt and pepper. Serve sprinkled with chopped cilantro.