HumbleIntelligence/food-ner-1-Million huggingface dataset:
Line the bottom and sides of a 13- by 9-inch baking pan with plastic wrap. Oil and then liberally dust bottom and sides with some powdered sugar. Place 1/3 cup cold water in a mixer bowl and sprinkle the gelatin over the water's surface. In a heavy saucepan with a tight fitting lid, add sugar, corn syrup, salt, and remaining 1/3 cup water and stir to dissolve sugar. Cover the pan, place over moderately low heat. Remove cover after 4 - 5 minutes. The steam will have caused any sugar crystals to dissolve and the syrup will be bubbling lightly. Increase the heat to high and boil the syrup, without stirring, until it reaches 240 degrees F on a candy thermometer. Remove from the heat immediately. Slowly and carefully, pour the syrup into the gelatin while the mixer is beating constantly at medium speed. When all of the syrup has been added, increase speed to high and whip for approx 10 minutes until the mixture is lukewarm and very white, and the consistency of marshmallow cream. Add the vanilla extract and a drop or two of food coloring if desired. Mix well. Pour the marshmallow mixture into pan; smooth the top surface and sprinkle liberally with colored sugar. Let the pan stand, uncovered, at room temperature to dry out. Depending on humidity, this may happen in several hours or take up to 8 hours. The longer you let it set, the easier the marshmallow sheet will be to cut. When ready for cutting, invert the pan of marshmallow onto a clean cutting surface; remove the plastic wrap and coat the top with colored sugar. Use cookie cutters to stamp out your peeps (or other shapes) and toss them in a bowl of colored sugar to coat evenly. If the cookie cutter gets sticky, wash it and lightly coat with vegetable oil. Use chocolate sprinkles or melted chocolate to form an eye on peeps. Store the marshmallow peeps in an airtight container. Makes about 80 marshmallows.
Mix all ingredients together until honey has completely disolved. Pour into a bottle and cap (I use the glass bottle that my Rose Water comes in - then cork it with a clean wine cork). You may choose to keep this toner in the fridge for a cool refreshing feel, or leave it at room temperature. Use a cotton ball to smooth over face and neck after washing. Allow to dry/Leave on. ***I recommend giving this mixture several days to 'rest' before actually using (shaking on occasion to keep sediments from forming). This will prevent a slightly 'sticky' feel on your skin from the honey. Give it a few good shakes to make sure the honey stays well blended before use.
Bring the broth to a boil over high heat. Cover; reduce to low and keep at a simmer. In a medium saucepan, heat the olive oil over medium heat. Add the rice and stir for about 1 minute to coat all grains. Add the garlic and cook an additional minute. Add about 1/2-cup of the simmering broth and stir well. Stir often until the liquid is absorbed. Add another 1/2-cup of the broth and repeat the process. It should take about 30 minutes until the last of the broth is absorbed. Regulate the heat if it appears that the liquid is absorbed too fast. When the rice is done, add the Parmesan cheese and stir well to combine. Garnish with the parsley. Serve immediately.
Soak the beans overnight in plenty of water. Drain and discard the soaking water. Put the beans in a pot and cover with cold fresh water. Bring to a boil and then simmer, partially covered, until they are very tender but not mushy. Remove from heat and drain, reserving the cooking liquid. Put the beans in a food processor fitted with a steal blade. Add garlic, tahini, salt, pepper, and cayenne. Puree this mixture, and with the motor running, slowly pour in the olive oil and lemon juice. If the puree is too thick, pour in a little of the reserved cooking liquid until the puree is silky smooth, I use up about one cup of the cooking liquid. Taste for seasoning and add more salt and cayenne if desired.
In a small bowl, sprinkle gelatine over 1 cup of juice and let stand one minute. In a large saucepan, bring sugar and remaining juice to a boil. Stir in the gelatin mixture. Reduce heat to low and continue to cook, stirring frequently. Cook until gelatine is completely dissolved. Pour into four glasses and insert straws. Refrigerate, covered until firm.
Thai Peanut Sauce Preparation: Place the first 12 ingredients (from the peanuts to the lime zest), in a blender. Blend until sauce is smooth. If you prefer a runnier peanut sauce, add a little more water. Do a taste test for salt and spice, adding more fish sauce if not salty enough, and more chili sauce &/or red pepper flakes, if not spicy enough. If too salty, add another squeeze of fresh limejuice. Beef Pad Thai Preparation: Cook the noodles according to the package directions. Drain, transfer to a large bowl, and cover with aluminum foil or plastic wrap to keep warm. Heat the peanut oil in a large skillet over medium-high heat. Add the ginger and garlic - cook, stirring, for 2 minutes. Add the sliced onions & mushrooms, stir-fry for 2 minutes. Add the beef and stir-fry another 2 minutes. Next, add the teriyaki sauce & a 1/2 cup of the Thai peanut sauce, stir all together, and simmer until the beef is cooked through, about 4-5 minutes. Transfer the noodles to the beef mixture & toss to combine. Serve on individual plates topped with the peanuts and scallions. The leftover peanut sauce will keep in the refrigerator up to 4 days or in the freezer up to 3 months; thaw completely in the refrigerator or microwave for about 3 minutes on LOW before using.
Dice the garlic. Dice the prosciutto (if it's not diced already). Put all ingredients in a bowl and scramble together. Heat a pan and place all ingredients inside. Cook until eggs are fully cooked. Serve and enjoy!
Preheat oven to 400°F Lightly coat a rimmed baking sheet with cooking spray. Arrange four slices of prosciutto evenly spaced on the baking sheet. Place a second slice over each of the first four. Set one tilapia fillet over pair of prosciutto slices. Season the fish with salt and pepper, then drizzle each with about 1/2 tablespoon olive oil. Spoon a quarter of the diced red pepper over each fillet and spread it evenly. Starting at one end of each fillet, carefully roll it up, holding the prosciutto so that it wraps around the outside of the fish. Poke a toothpick through the center of each roll to help it hold together. Bake 20 to 25 minutes, or until the flesh feels firm and flakes easily.
In large bowl, combine apples, cider and jelly. Combine sugar, flour, tapioca and salt; add to apple mix and toss gently to coat. Let stand 15 minutes. Line a 9 inch pie plate with your crust. Tirm even over edge. Add filling. Dot with butter. Roll out rest and place over filling. Trim. Seal. Flute. Cover edges loosely with foil. Cut slits in crust. Bake at 400F for 20 minutes. Remove foil and bake 30 to 35 minutes longer or until crust is golden and filling bubbly. Cool on wire rack.
Line 8x8in baking dish with foil. In heavy saucepan, combine sugar,milk, butter and salt. Bring to a full boil, stirring. Continue to boil,stirring for 4 minutes. Remove from heat. Stir in marshmallows,choc chips, nuts, and vanilla. Stir hard until all is smooth. Pour into pan. Refrigerate until firm.
Bring a large pot of water to a boil. Using a paring knife score the peaches with an X into the skins only. Carefully drop the peaches into the boiling water; for about 30 seconds to 1 minute. Using a slotted spoon remove the peaches to a large bowl of ice water for 1 minute (the skins should slip off easily, if not place them back into the boiling water for 30 seconds). Slice the peaches then put them into a large bowl; sprinkle with Fruit Fresh and sugar; toss to combine. Stir in the tapioca, lemon juice and salt; mix well to combine. Line 4 foil pie plates with heavy foil or freezer paper, placing a piece of plastic wrap over the foil. Put 4-5 cups of peach filling into each pan, then loosely fold wrapping around the pie; freeze until firm. When the filling is frozen solid remove from pans and wrap tightly, then return to freezer until ready to use. ON PIE BAKING DAY; for each pie place one frozen pie filling in a unbaked 9-inch pie shell, then add in 4 tablespoons butter pieces (1/4-cup) then sprinkle with cinnamon and nutmeg. Top the pie with an additional prepared pie crust; seal well, then flute as desired. Bake for about 50-60 minutes in a 375 degree oven.
In a heavy saucepan cook the bacon, the onion, and the celery in the butter over moderately low heat, stirring, until the celery is softened add the milk, the clams with the liquor, and the potatoes, peeled and cut into 1/2-inch pieces, and simmer the chowder, stirring occasionally, for 15 minutes, or until the potatoes are very tender. Stir in the scallion greens and salt and pepper to taste.
Place the cubed squash and carrots in a large roasting tray, toss in half the oil and place in a pre-heated 200C (180C Fan) for 20 minutes (or until soft & lightly browned). Using a large saucepan, gently fry the onions and garlic in the remaining oil for 5 minutes until the onions are translucent. Peel and chop the sweet potatoes, add to the pan cover with water, season and simmer for 10-15 minutes. Remove the roasting tray and add the contents to the pan (transfer some of the water from the pan to the roasting tray and heat for a few minutes to remove the oils etc from the tray and return to the pan). Liquidise. Return to the pan, add the butter to melt and adjust seasoning if required. Optional: Add a little whole milk.
Pour the olive oil into a plate. Slice the bread, then dip one side of each slice into the oil. Squeeze out the excess. If using fresh tomatoes, slice them in half then rub the cut side over the bread until it is red. If using tomato paste, just spread over the bread. Sprinkle with salt and pepper. Add capers, olive slices, flakes of tuna, chopped green peppers and other ingredients on top.
Cream butter, sugar and vanilla together. Add flour all at once and blend Add coconut mixing well. Shape into small balls and place on an ungreased cookie sheet. Chill 15 minutes. Bake at 350°F for 15 minutes or until lightly browned. Roll in additional powdered sugar while warm. Yield: 3 dozen.
Cook pasta in boiling, salted water until al dente. Cool. Add pasta, broccoli slaw, almonds, and dried cranberries to a large bowl. In a separate bowl, whisk together the yogurt, mayonnaise, cider vinegar, sugar, cayenne, salt and pepper. Add the dressing to the broccoli and stir to combine. Check seasonings and adjust.
Preaheat oven to 400 degrees. Grease a baking dish. Spread thawed spinach in baking dish. Season salmon with salt& pepper. Place salmon on spinach. Mix cream cheese, heavy cream, white wine and basil to get a creamy mass. Consistency is your choice. Pour mass over salmon. Sprinkle with grated cheese. Bake uncovered for 40- 45 minutes. Serve with rice or baguette.
Note: Lentils, split peas and black-eyed peas do not need to be soaked. Pick through the beans, discarding any discolored or shriveled beans or any foreign matter. Rinse well. Traditional Slow Soak: In a 5-quart saucepan, cover 1 pound dried beans with 10 cups water. Cover tightly and refrigerate 6-8 hours or overnight. Drain and rinse the beans. Hot Soak: In a 5-quart saucepan, bring 10 cups water to a boil. Add 1 pound dried beans and return to a boil. Remove from the heat; cover tightly and set aside at room temperature 2-3 hours. Drain and rinse the beans. Quick Soak: In a 5-quart saucepan, bring 10 cups water to a boil. Add 1 pound dried beans and return to a boil; let boil 2-3 minutes. Cover tightly and set aside at room temperature 1 hour. Drain and rinse the beans. Gas-Free Soak: (The best method for gas-free beans, developed by the California Dry Bean Advisory Board.) In a 5-quart sauce- pan, place 1 pound of beans in 10 or more cups of boiling water; boil for 2-3 minutes, cover and set aside overnight. By morning, 75 to 90 percent of the indigestible sugars will have dissolved into the soaking water. Drain, then rinse the beans thoroughly before cooking them. COOKING BEANS: When cooking beans, do not add salt or acidic ingredients, like vinegar, tomatoes or juice- which slow the cooking substantially; add these ingredients when the beans are just tender. Cooking times vary with the types of beans used but also may vary with their age. Beans are done when they can be easily mashed between two fingers or with a fork. Always test a few beans in case they have not cooked evenly. Return the soaked, rinsed beans to the 5-quart saucepan. Cover the beans with 3 times their volume of water. Add herbs or spices (not salt), as desired. Bring to a boil; reduce the heat and simmer gently, uncovered, stirring occasionally, until tender (the time will depend on the type of bean, but start checking after 45-60 minutes). Do not boil them since this will break the skins. Check the level of the water and add more if it gets low. When the beans are tender, drain and use in recipes; or for later use, immerse them in cold water until cool, then drain well and freeze in 1- to 2-cup packages. One pound of dried beans will yield about 5 or 6 cups cooked beans. PRESSURE COOKING: This is one of the quickest ways to cook beans. After you've soaked 1/2 pound of beans, place them in a 4-quart pressure cooker with 4 cups water. Cook at 15 pounds pressure following the manufacturer's directions for the type of legume you are cooking.
Preheat the oven to 375°F. Melt the butter and then brush it along the insides of a muffin pan. Crack the eggs into a bowl, pour in the milk, and whisk until slightly combined. Then slowly whisk in the flour and salt. Pour the batter into each muffin cup until they are filled about 1/2 of the way. Bake in the oven for 25 minutes. When done remove, and then prick with a fork so they keep their shape. Serve up immediately.
Cut fish into large pieces, wash and pat dry. Salt and set aside. Mix the garlic, chillies, coriander leaves, coconut, lime or lemon juice, tamarind, sugar, cumin and salt into a paste and smear over fish. Let marinate 1 hour. Grease foil (if using) with ghee. Place a piece of fish on a banana leaf or foil piece and fold so fish is encased. Coat an oven-safe dish with ghee and place wrapped fish pieces into the dish. Cook for 30 minutes at 350 degrees F. Unwrap one piece of fish to check if it's cooked through and cook until finished.
Place the noodles, bouillon cubes, and water in a smal pot. Bring to a boil. Add the vegetables if using. Cook for approximately 3 minutes, until the noodles are tender. If desired, add cayenne to spice up the soup. If desired, break the egg into the soup and stir quickly to mix. Cook for just a minute or so, until the egg is cooked. To make into a meal - add some left over chicken, beef, or shrimp.
Add eggs, onion or chives, salt and pepper to cooked spaghetti squash. Form into 3 inch patties. Heat oil in a skillet. Melt 1 tablespoon butter in a large skillet over medium-high heat. Spoon 1/4 cup squash mixture into skillet. With a fork, press to form an evenly thick cake. Repeat. Cook cakes until bottoms are lightly browned, turn over and brown second side. Cook for 3-4 minutes on each side. Continue until you've used all the squash mixture. Use additional butter if necessary. Sprinkle with salt and pepper and serve with sour cream. For a different flavor, you can saute the patties in butter. For an Asian flair, saute in canola oil mixed with a few drops of sesame oil, serve with soy sauce.
Preheat oven to 300°F. Combine flour and baking powder; set aside. In a large bowl, cream the butter and sugar until light and fluffy. Beat in the egg yolks and the extracts. Blend in the dry ingredients. Break off walnut-sized pieces of dough and roll into balls. Place 1 1/2" apart on ungreased cookie sheets. Press an almond into the center of each cookie flattening them slightly. Bake for 15-20 minutes until the cookies are golden brown. Transfer to wire racks to cool.
Preheat oven to 350. Grease and flour bread pan. Beat butter in bowl until fluffy, Add sugars mix well, add in the egg plus egg whites the vanilla and almond extract mix well, on high speed add your bananas mix until smooth. In another bowl combine flour,sifted baking soda,salt and baking powder. Now add flour mixture to banana mixture and mix well. Hand mix in walnuts (save a small hand full of nuts to place on top of loaf before baking). Pour mixture into bread pan bake until knife inserted into center of loaf comes out clean which should be 1 hour and 20 minutes cool and serve with butter of whipped topping.
Preheat oven to 400*F. Grease the bottoms only of 12 standard-size muffin cups, or line with paper wrappers; set aside. In a large bowl, beat together the the milk, melted butter, and egg. Stir in the flour, sugar, baking powder, and salt just until combined; do not overmix. Gently fold in the strawberries and macadamia nuts. Spoon batter into the prepared tins; sprinkle with sugar, if desired. Bake for 20-22 minutes, or until golden and puffed. Immediately invert onto wire racks. Serve warm or cool.
Beat eggs, then add onion, oil, oregano, cheese, salt, garlic powder. Using a wooden spoon, fold in the Bisquick and the zucchini slices. Pour into a 9x13" greased baking dish and bake at 350 F for about 30-35 minutes (until puffed and top is lightly browned). These will be very low in the pan when baked. Cut into squares and serve.
put yeast packet in 1 cup of luke warm water. let it dissolve about 3 minutes. put flour, salt, white and brown sugar in a bowl mix slightly. pour in the 1 cup of water with the yeast in it. add 1/4 cup water to batch. mix ( using dough hook on mixer or by hand). pour in butter and honey mix or knead for 10 minutes or untill its smooth and elastic. put back in bowl and coat dough ball with a little olive oil and the sides of the bowl. put plastice wrap over bowl. let rise in a warm place for 1 1/2 hours ( if you have time do 2- 1 1/2 hour rises punching down the dough after the first). heat oven to 425 and cook till slightly brown (about 6-9 minutes). put on favorite sauce and toppings and enjoy.
Place ham bones, vegetables and Guinness in a 12-quart stock pot. Cover bones with cold water. Bring to a full boil for 10-minutes and reduce to a simmer. Wrap garlic, bay leaves, fresh herbs, peppercorns and cloves in cheese cloth. Tie-off with string and add Sachet to stock pot. Simmer stock 5-6 hours uncovered, skimming the stock every 30-minutes. Remove bones and strain using a fine-mesh sieve. Cool Ham Stock with a ice bath and refrigerate. The stock will keep for 1-2 days. Chef Note: Ham Stock can be frozen for 2 months.
Stir the soup, cour cream, picante sauce and chili powder in a medium bowl. Stir 1 cup soup micture, chicken and cheese in a large bowl. Divide the chicken mixture among the tortillas. Roll up the tortilas and place them seamside up in a 11 x 8" shallow baking dish. Pour the remaining soup mixture over the filled tortilas. Cover the baking dish. Bake at 350 degrees for 40 min., or until the enchiladas are hot and bubbling. Top with the tomato and onion.
Form the potatoes into a shell in a quiche pan or pie plate. Drizzle with the butter. Bake at 425 for 25 minutes. Remove from the oven. Decrease the oven temperature to 350 degrees. Mix the ham, cheese, green pepper, and green onions in a bowl. Spread over the potatoes. Beat the eggs, milk, salt, and pepper in a bowl. Pour over the ham mixture. Bake for 30 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.
Preheat oven to 350°. Cream brown sugar and margarine. Add dry ingredients reserving 3 Tbsp of flour and stir in the oatmeal. Press 1/2 of the mixture in the bottom of a greased 9 x 13 pan and bake for 10 minutes. Sprinkle chocolate chips over crust. Mix caramel topping with the reserved flour. Drizzle this over the chips. Sprinkle the top with the remaining crumb mixture. Bake for an additional 15 minutes.
Heat oil in pan on medium heat. Add onions, cumin powder, cooking til onions are soft. Add beans, corn, taco seasoning. Stir, lower heat to medium-low and cook til warm, mixed, stirring constantly so beans don't stick. Add hot sauce, stir and heat for another minute.
Put Chicken in pot cover with water. add salt,pepper,onion,celery flakes and bullion cubes. Remove bay leaf and chicken. debone chicken dice and put back in pot. Add both can of soups and butter. Roll biscuits out and cut with a pizza cutter. Cut them all at once before putting bake in pot. Bring pot to a boil add biscuits. Don't stir the pot pock them down with a spoon. Cover and cook for about 45 min on med to low. shacking the pot around in a circle to mix them around. uncover about ever 10 min to poke down dumplings. Once the dumpling sink to the bottom their should be about done.
Preheat oven to 350 degrees. Lightly grease 4 quart baking dish. In large dutch oven, melt butter over medium heat. Add pepper, onion, cook 5 mins or until tender. Stir in chicken, tomatoes, mushrooms, peas, broth, soup, olives, salt & pepper until combined. Fold cheese & stir til melted. Add pasta, tossing gently to combine. Spoon into prepared dish. Bake 30 minutes until hot & bubbly.
Pre-heat oven to gas mark 7/425F/220°C. Prepare the mushrooms by simply wiping them with a kitchen towel, then pull off the stalks but don't discard them. In a small bowl, add in the crushed garlic, butter and stir in the chopped parsley, lemon juice and season with salt and pepper and give it a good stir. Arrange the mushrooms, skin side down, in a roasting tin with the stalks arranged amongst them. Spoon a little of the garlic-butter mixture into each cap and spread the remaining mixture over the stalks as well. Place the dish on the top shelf of the pre-heated oven and bake for 10-15 minutes until the butter is sizzling and the mushrooms look slightly roasted. Serve straight from the oven.
Puree seasoning mix, pork& beans, onion, green pepper, and soup in blender or food processor. Add a few ounces of water if the sauce is too thick to pour, but you don't want it runny. Cooking in the crockpot will also add moisture. Put meatballs (frozen is okay) in the crockpot and pour the pureed sauce over the top. Cover and cook on low for 8 hours or on high for 4 hours. Optional: Add chopped hot peppers and/or hot sauce to taste. I usually add the peppers while cooking and/or hot sauce after. These can be served in multiple ways: as appetizers with toothpicks and queso dip, if desired; wrapped in tortillas with sour cream, shredded cheese, tomatoes, etc.; on top of shredded lettuce with salsa, cheese, sour cream, guacamole, crushed tortilla chips, etc. (a kind of taco salad); as a type of southwestern hero sandwich in crusty rolls with cheese, tomato, and lettuce; the main course for supper with corn bread and salad to accompany; and/or any other way you can imagine. These are delicious--much better than you would think just reading the ingredient list! Everyone who eats these meatballs (in any form) love them and almost always ask for the recipe. The standard question is:"Should I really use the cheapest pork and beans? "The answer is YES! For some reason they give the best texture to the sauce. If you want more of a baked bean flavor, feel free to add a touch of molasses and/or brown sugar, but I like it best without.
Combine the soy sauce, vinegar, sugar, ginger, and chicken broth in a medium saucepan and bring to a boil. Add the chicken and carrots and simmer for 6 minutes. Stir in the Brussels sprouts and continue cooking until the chicken is cooked through, about 2 minutes more. Divide among individual bowls and top with the scallions. Upgrade: Add more flavor to this dish by drizzling it with aromatic toasted sesame oil just before serving.
Place all ingredients except roast in the crock pot. Stir until combined. Place roast in sauce. Cook on low 7-9 hours or until roast shreds (cooking time depends on toughness of meat).
Heat 1 inch of oil in a frying pan. Mix rice flour, lemon myrtle, paprika, chili and salt to taste. Toss prawns into mixture. Remove excess flour. Fry shrimp over heat heat 1 minute per side. Drain on paper towel. Sprinkle with red pepper flakes, salt and a slice of lime.