HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine the sugar and water in a small, heavy saucepan. Bring to a boil, brush down the sides of the pan with water and boil until caramelized, 5-6 minutes. The sugar will be fragrant and have a deep amber color when it is caramelized. Remove the pan from the heat, slowly stir in the cream until smooth and let cool to room temperature. Blend together the caramel, butter, salt and vanilla in a medium-size bowl. This butter may be formed into a log and refrigerate until firm before slicing and serving. How to Form into a Log: Transfer the flavored butter to a sheet of parchment paper, roll tightly into a 1 1/2-inch-thick log (a straight edge is helpful for forming an even log), and twist both ends of the parchment paper to seal. Slip the log into a paper towel tube if you want it to be perfectly round, and refrigerate until firm. To serve, cut slices of flavored butter with a warm knife (simply run hot water over the blade and then wipe it dry).
Mix all ingredients together in a blender. Add more or less of certain ingredients to adjust to your tastes. I like to serve this in goblets with a couple blueberries on top or dark chocolate drizzled over the top.
Cook macaroni. Set aside. Lightly saute peppers and mushrooms. Mix macaroni with peppers, mushrooms, diced pepperoni and mozarella cheese in a 1 1/2 quart casserole dish. Pour pasta sauce over and mix well. Bake covered at 350F for 30 minutes.
Preheat oven to 350°F. Grease 9x13-inch pan. In a large bowl, mix pumpkin, eggs, brown& white sugar and milk. Stir in spices. Pour into baking dish. Sprinkle with cake mix and then pecans. Drizzle with butter all over. Bake 50 to 60 minutes or until the edges are lightly browned.
Combine crust ingredients. Mix well. Press over sides and bottom of a 9" pie pan. Microwave on high till crust is set, about 2 minutes. In a 2-quart casserole dish, combine veggies and margarine. Microwave on high for 4-5 minutes or till veggies are tender-crisp. In a small bowl mix all other ingredients. Add this to the veggie mixture. Return to microwave and heat on medium for 4-6 minutes. Stir often, remove when mix starts to set around the edges of the bowl. Pour mix into crust. Microwave on medium heat until set in the center, about 10-12 minutes. Let sit 5 minutes before serving.
Boil vinegar, sugar, salt and water in a saucepan for 1 minutes. Mix onion, carrot and cucumber pieces in a serving bowl. Pour just vinegar mixture over vegetables to cover. Taste to see if extra vinegar, sugar or salt is needed to balance flavor. For those who prefer spicy relish, in small amounts add chili paste. Garnish with chopped corriander. Serve with satays, fish cakes or crispy deep-fried snacks.
Combine onions, garlic, dill and 1/4 cup water. Stir-fry over medium heat until onions are soft and almost all liquid has evaporated. Transfer mixture to bowl and stir in tomatoes. Keep warm. Add half the spinach to fry pan and 1 Tab water. Stir-fry over medium heat until spinach is just beginning to wilt. Add remaining spinach, stir-fry until all spinach is wilted (2 minutes) With slotted spoon, transfer spinach to a platter and spread out slightly; discard liquid from pan. Top spinach with tomato mixture Sprinkle with Feta and capers. Season to taste.
For the dough: Add potato to boiling water and simmer until done, about 25 minutes. Drain potato well and cool. Once cooled put through fine disk on ricer or grate through large holes on grater box. Reserve 1 1/3 cup lightly packed potato. Meanwhile, in large bowl of electric mixer or work bowl of food processor fitted with steel blade, mix or pulse yeast, 1/2 cup flour, and 1/2 cup warm water until combined. Cover tightly and set aside until bubbly, about 20 minutes. Add remaining dough ingredients, including reserved potato. If using Kitchen Aid mixer, fit with paddle attachment and mix on low speed (number 2) until dough comes together. Switch to dough hook attachment and increase speed to medium (number 4); continue kneading until dough is smooth and elastic, about 5 minutes. If using food processor, process until dough is smooth and elastic, about 40 seconds. The dough will be wet. Transfer dough to lightly oiled bowl, turn to coat with oil, and cover tightly with plastic wrap. Let rise in warm, draft-free area until dough is puffy and doubled in volume, about 1 hour. With wet hands (to prevent sticking), press dough flat into generously oiled 15 1/2 by 10 1/2 inch jelly roll pan, stretching it so that the dough reaches all sides of the pan and fills all four corners (If the dough resists going into the corners, cover it with a damp cloth and let it relax for 15 minutes.) Once the dough has been stretched into the pan cover with a lightly oil-sprayed plastic wrap; let rise in warm, draft-free area until dough is puffy and double in volume, 45 minutes to 1 hour. Meanwhile, adjust oven rack to lower-middle position and heat to 425°F. Once doubled in size, with two wet fingers, dimple risen dough. Drizzle the dough with the topping oil and sprinkle evenly with Parmesan cheese. Bake until focaccia bottom is golden brown and crisp, 23 to 25 minutes. Transfer to wire rack to cool slightly. Cut into squares and serve with olive oil and balsamic vinegar.
Preheat the oven to 180c. Cook the potato & sweet potato in a large saucepan of boiling water for 15 mins or until tender. Meanwhile, heat the oil in a large, deep non-stick frying pan over medium heat. Add the onion. Cook, stirring, for 5 mins or until softened. Add the beef. Cook for 5 mins, breaking up lumps with a wooden spoon. Add the tomato pasted and gravy powder. Stir to combine. Gradually add 2/3 cup of water, stirring continuously. Add the carrot and zucchini. Bring to the boil and reduce the heat to low. Cover. Simmer for 10 mins, stirring occasionally. Stir in the peas. Drain the potato & sweet potato. Add the milk and mash. Season with salt and freshly ground black pepper. Mash until smooth. Transfer the mince mixture to a 1/5L (6-cup) capacity oven proof dish. Dollop the mash over the top and spread to cover. Rough up the surface with a fork. Bake for 25 mins or until slightly browned. Serve.
Turn the crock pot on high. Puree the tomatoes, nut/seed butter and the tomato paste in a blender. Add it to the crock pot. Add all the other ingredients into the crock pot except the chicken. Whisk it all together. Remove the hens from their wrappers and wash them good. Pat dry. Season with the salt and pepper. Add to the crop pot whole and cover with the mole sauce. Turn the crock pot down to low and cook for 6 hours. Remove the hens when cooked and let them sit for a few minutes. You will have a lot of mole sauce left. Save it and use it with other fowl. Serve with rice, corn tortillas and scallions if you wish. Bon Appetit!
Preheat oven to 350F with a rack in the center. place bead cubes in a shallow 2 1/2 quart baking dish; set aside. Place raisins in a small bowl. Add zests and juices; let stand 30 minutes. Place eggs in a large bowl. In another large bowl, combine heavy cream, 1 cup sugar, vanilla, and nutmeg. Pour the cream mixture into eggs, whisking constantly until fully combined. Add the raisin mixture, and stir to combine. Pour over bread, making sure all the bread is thoroughly saturated. Sprinkle with remaining sugar. Brush a sheet of parchment paper with butter. Place buttered-side down, over the bread. Place baking dish in a larger roasting pan. Place in oven, and add enough water to the larger pan to come halfway up sides of baking dish. Bake 45 minutes. Uncover and bake 15 minutes more. Remove from oven and let stand 20 minutes before serving. Top with a dollop of whipped cream, if desired.
Allow cream cheese and 1/2 cup butter to soften, then blend together. Stir in egg yolk and flour, mix well. Cover bowl and chill 30 minutes. Heat oven to 350 degrees. Divide dough in half and roll very thin. Brush with 2 Tbsp melted butter. Combine cinnamon, sugar and nuts, sprinkle half this mixture over dough. Roll up like a jelly roll. Cut roll in 1/2 inch slices and place cut side down on ungreased baking sheet. Repeat other half. Bake 15 minutes or till golden brown. Cool on wire rack, then sprinkle with powdered sugar.
Wash, peel, core, and halve the apples. Cut each half into 6 pieces. Place the apple, raisins, cinnamon, and water into a 4-quart pot. Cook apple mixture over high heat, covered, for about 7 minutes, stirring once. Add the oatmeal and cook for 1 additional minute, stirring the mixture continually. Transfer everything into the blender. Puree ntil smooth . Pour into tw ice cube trays and allow to cool. Wrap and freeze. Defrost as needed and serve.
Combine the meatballs, onion, brown sugar, soup mix and beer in a 3-1/2 quart crockpot. Cover and cook on LO for 3-1/2 to 4-1/2 hours or until heated through. To make the sandwiches: Place 6 meatballs on each bun bottom. Sprinkle each sandwich with 1/4 cup cheese. Place on baking sheets. Broil 4-6 inches from the heat for 2-3 minutes or until the cheese is melted. Cover each with bun top.
If using fresh asparagus, wash stalks and cut off the coarse ends. Cook the asparagus in 2 cups boiling water until tender. Drain, reserving 1 cup of the water. Cut off the tips, chop them and reserve. Put the chicken stock, onion, and reserved water in a pan and bring to boil. Add the asparagus and simmer for 5 minutes. Put through a strainer or vegetable mill or puree in a food processor or an electric blender. Return to the pot and add the milk or cream and salt and pepper to taste. Reheat and adjust the seasonings. Before serving, sprinkle with reserved chopped tips.
Place beans in strainer and rinse. After rinsing, place beans in bowl and cover completely with water. After a couple of hours, rinse and refill water level. Soak overnight. Next day, rinse beans and place in crock pot. Combine all ingredients except sausage. Cover. Cook on low heat for 6 hours. Saute cubed sausage in pan. Put sausage and drippings, if any, in soup. Continue cooking on low for another 2 hours. Enjoy!
Combine sugar, cornstarch and salt in a medium saucepan. Whisk in about 1/3 cup of the half-and-half, until smooth. Whisk in the remaining half-and-half until well combined. Cook over medium heat, stirrying constantly and gently until thickened (about 5 minutes, but the time will vary). Reduce heat to low and continue to heat, stirring gently until the mixture reaches a simmer. Cook one minute more over low heat, not stirring, then remove from heat. Fold in vanilla and pour pudding into 4 serving dishes. The book doesn't say, but I presume that you could serve this either warm or chilled.
Fill a collins glass with ice. Pour in all of the ingredients, in order, stir briefly, and add the garnish.
Preheat oven to 350*. In mixer, beat eggs until frothy. Add sugar and continue beating 2 minutes. Blend in oil and the canned pumpkin. Sift dry ingredients together (over the raisins) and fold dry mixture into the egg mixture. Do not over-mix. Pour into a greased and floured 13 x 9" pan. Bake for 35 to 40 minutes or until done throughout. Cool on rack, then cut into 24 squares. For variety, top each square with a toasted walnut half.
In a saucepan cover chickpeas with water and cook, covered, until tender. Drain, cool and remove skins. In bottom of a Couscoussier (or double stock pot w/steamer), preheat 5 tablespoons of butter and oil over medium heat until hot. Add lamb, salt, spices, onions, herb sprigs and tomatoes; cover and simmer, stirring occasionally for 10 minutes. Add 3 quarts water and chickpeas; cover and simmer over low heat, 1 1/2 hours. Cut meat into chunks, discarding bones. Add carrots, turnips and quince to lamb broth and simmer 30 minutes. In a separate saucepan cover squash with broth from lamb stew and simmer until tender. To lamb broth add zucchini, chili pepper, and raisins. Top with colander containing couscous, cover and steam 20 minutes. Dot couscous with remaining butter during last 5 minutes of steaming. To serve, spoon couscous onto serving dish and toss with Ghee*, Smen** or butter. Spread out to form a large well in center. With a slotted spoon transfer meat and vegetables into well. Add drained squash. Strain broth, adjust seasoning to taste and moisten couscous and vegetables with broth.
In a large bowl, combine the yellow cake mix powder and full can of pumpkin. Do not add the rest of the ingredients on the back of the cake box (eggs, water, oil, etc). Stir well until completely combined. Spread batter in a greased 9" x 13" cake pan. Bake following the instructions on the box (typically 25-28 minutes in a 350 degree fahrenheit oven). Let this cool for 5 minutes. While your cake is cooling slightly, combine your can of sweetened condensed milk and 3/4 bottle of caramel. Reserve about 1/4 cup of caramal sauce for topping. Again - if you want to just soak the cake in condensed milk only for more pumpkin flavour in the cake and leave the caramel for the toping, feel free to do so! Using the back of a wooden spoon, poke holes in your cake. While your cake is still warm, pour condensed milk and caramel mixture all over the cake. Let it soak in and allow for cake to cool completely. When cake has completely cooled, spread the tub of Cool Whip over the cake. Top with Skor bits and caramel sauce. Chill in the fridge for 30 minutes to an hour, or overnight.
Lightly grease 13 x 9 inch bake pan. Set oven at 350 degrees. Spread half the bread in bottom of bakepan. Sprinkle with as many blueberries as you like, I use 1 1/2 cups. Slice cream cheese over blueberry layer in 1/4 slices, may not take all 8 oz. Top with remaining half of torn up bread. Drizzle this layer with maple syrup to your taste. At this point, the casserole can be covered and refrigerated overnight. Beat eggs and pour over all, making sure to cover all. Tamp all down to make sure eggs are absorbed. Sprinkle liberally, to taste, with cinnamon sugar. This step can be done in the morning just before baking. Bake first 30 minutes covered and second half hour uncovered. 1 hour total. N.B. To make smaller amount use ratio of 1 egg to 1 slice bread, then adjust the remaining ingredients.
Preheat oven to 350. Cut 8 thin slices Mozzarella Cheese (to go in chicken breasts) 2 per chicken breast. Set aside. Cut up remainder of Mozzarella Cheese in small chunks (for sauce). Put in a small pot on stovetop.(don't heat yet). Cut up 1 slice of Swiss and put in pot with Mozzarella. Set aside. Cut the remaining 2 slices of Swiss in half. Set aside with Mozzarella slices. Rinse Chicken breasts. Cut Chicken breasts in half (make sure they are still attached at one side. Insert 2 slices of ham, two slices of mozzarella, and one slice of swiss. Fold top of Chicken breast over until all ingredients inside are covered. Use as many toothpicks as you need to keep chicken breast closed. Repeat to 3 remaining breasts. Mix 1 cup of Ranch Dressing with 1/2 cup of heavy cream. Mix till well blended. Put Shake and bake breading in bowl. Cover Chicken Breasts w/ Ranch mixture -- then cover generously in breading mixture. Put in baking pan. Repeat to other chicken breasts. Once in pan -- you can take toothpicks out. Bake in preheated oven for 30 minutes. While Chicken is baking, Make sauce mixture. Mix 1/2 cup heavy cream w/ chunked cheese. Heat till melted. Add a splash of white wine. Mix while heating to keep from burning and sticking. When Chicken breasts are done, pour sauce over top and serve.
Whisk together soy sauce, honey and lemon juice until honey dissolves. Add ginger and garlic, then remove 1/4 cup of mixture to another bowl. Place salmon fillets, skin side up, in marinade. Let stand at room temperature for 10-30 minutes. Preheat broiler (or grill) to high. Meanwhile, heat 1/4 c water in medium skillet over high heat until boiling. Add bok choy and cover tightly; steam until almost tender, about 4 minutes, then add reserved marinade. Toss to combine, then cook another 2 minutes to reduce marinade to a glaze. Set aside. Place salmon on broiler tray, skin-side down. Place tray under broiler and cook, without turning, until glaze is deeply caramelized and fish is just cooked through, 7-10 minutes. Arrange bok choy on plates and top with salmon to serve.
Swirl Somebody's Mother's Caramel Sauce around the inside rim of a martini glass. Fill shaker with ice. Pour in ingredients. Shake well and pour into the martini glass. If done correctly, it should taste like an adult milkshake. A little whipped cream on top never hurt anyone either!
Heat oven to 425°F Coat muffin pan with non stick spray. Mix together the dry ingredients in a large bowl. Mix together the wet ingredients, not including the cheese, in a small bowl. Add the wet to the dry and mix until almost no dry spots remain. Add the cheese at this point and mix until everything has been moistened. Fill 12 muffing cups 1/2 full and bake for about 15 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Slice zucchini into evenly sized spaghetti like strips. saute in olive oil till tender. Add cheese and sour cream, heat till warmed through, garnish as desired.
In a large saucepan add together the clams and stock. Cover and bring to a boil. Reduce heat and simmer for 5 minutes-you want the clams open. If any didnt throw them out. Add the carrots, tomato, mushroom, onions, parsley and soy sauce. Return pot to a boil and boil for 3 minutes. Remove from heat and add the orange pepper strips, orange peels and red pepper. Ladle into bowls. *youcan use a can of clams with juice if you cant get fresh clams, or want more in your bowl.
In a bowl, mix all of the dry ingredients together. In a food processer, process the first 6 wet ingredients until smooth. Add the soy milk mixture and process again. Pour the wet ingredients into the dry and mix thourougly. Oil a 8x8 or 9x9 baking dish with coconut oil and dust flour evenly over the oil. Press the dough into the pan and bake at 350 F or 180 C for about 35-40 minutes or until a toothpick comes out clean. Let cake cool for 10 minutes then remove cake from pan and let cool completely on a wire wrack. Cut cake in half diagonally and frost with the cashew sour cream frosting in my ebook, or leave cake whole and frost as is.
Position a rack in the center of the oven and preheat to 325 degrees F. Lightly butter a 1-quart gratin dish or 8-inch round cake pan and set it in a roasting pan. Beat the 2 tablespoons butter with 1/2 cup sugar in a large bowl until creamy, using a handheld electric mixer. Beat in the flour, then the egg yolks, limeade concentrate, coconut milk, and salt. In another medium bowl whip the egg whites until they form soft peaks. While whipping, slowly pour in the remaining 1/4 cup granulated sugar and continue beating until the whites hold stiff, glossy peaks. Fold a quarter of the whites into the coconut-lime mixture, then fold in the remaining whites. Pour the batter into the prepared baking dish and add enough boiling water to the roasting pan to come halfway up the side of the dish. Bake about 35 minutes or until the top of the pudding cake is slightly puffed and golden. Remove from the water bath and cool on a wire rack for 10 minutes; serve warm. Garnish each serving with toasted coconut, if desired.
in 9x5 inch loaf pan, combine soy sauce, lemon juice, garlic, ginger, oil, sesame seeds and onion. Thread meat on 18 to 20 six inch bamboo skewers, pushing the skewer in and out as though sewing. Place skewered meat in marinade, turn to coat all sides. Cover and refrigerate 4 hours; drain. Arrange on broiler pan and broil 5 to 8 inches from heating element. Broil 1.5 to 2 minutes; turn to broil 1 minute longer. Serve hot.
Place spices in a tea ball or tie up in a cheesecloth bag. Process ginger and water in blender until pureed. Strain well through a fine sieve, pressing down to get as much liquid as possible. Discard the ginger and reserve the liquid. Take two of the lemons and quarter lengthwise. Slice the white pith off the core of each piece and remove the seeds. Slice each piece crosswise as thinly as possible, preferably with a mandoline. Grate the zest from the remaining lemon and squeeze the juice from it. Place all ingredients in a large non-reactive pan and bring up to a boil. Reduce heat and simmer until lemon peel is translucent, about 1 hour. Remove spice bag and discard spices. Pack marmalade into hot sterilized jelly jars.
Wash the mixed long-grain and glutinous rice and drain well. Heat the cooking oil in a large heavy casserole. Fry the minced garlic until crisp and toasted. Remove with a slotted spoon and set aside. Add the ginger to oil and saute until golden. Add the onion and continue sauteing until the onion is transparent. Add the crushed garlic and saute till lightly browned. Add the chicken pieces and the gizzard, lightly season with salt, fish sauce and pepper, cover and cook for 10 minutes. Pour in the drained rice. Coat with oil and juices and continue stirring until translucent. Add the water infused saffron threads. Pour in the broth, while stirring. Bring to a boil, stirring frequently, lower the heat, cover and simmer until the rice grains are soft and the chicken pieces are falling off the bones. Adjust seasoning according to taste. Bring to a soft boil then add the liver. Simmer for 5 minutes. Do not overcook the livers. Sprinkle with toasted garlic and chopped green onion. Serve hot with lemon and egg wedges on the side.
Place defrosted blueberries in food processor along with sweetener and puree until smooth. Place ice into blender and crush until partially crushed. Place cream cheese frosting in a small bowl and mix with milk thoroughly. Pour cream cheese milk, blueberry puree, and sugar syrup over crushed ice in blender. Blend on highest setting until all ice is crushed. Pour over tapioca pearl in a tall glass and serve with bubble tea straw.
Trim any silverskin off the tenderloins and transfer to a sturdy resealable plastic bag. Make the marinade: Combine the red wine, garlic, and soy sauce in a small mixing bowl and whisk to combine. Stir in the chopped rosemary and the pepper. Slowly whisk in the olive oil; whisk until the mixture is emulsified. Pour the marinade over the meat and refrigerate for 8 hours, or overnight. When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 450 degrees F (or High) and preheat, lid closed, for 15 minutes. Remove the tenderloins from the marinade (discard the marinade) and pat dry. Knock off any pieces of garlic or rosemary. Season generously with freshly ground black pepper and less generously with coarse salt. Arrange the tenderloins at a diagonal to the grill grate and sear, turning with tongs as needed, until well-browned on all sides, 3 to 4 minutes per side. Continue to cook until the tenderloins reach your desired degree of doneness, 15 to 20 minutes total for medium-rare (135 degrees F on a meat thermometer). Let the meat rest for 5 minutes before slicing on a diagonal. Garnish with rosemary sprigs, if desired.
Combine figs, wine, honey and lemon slices in medium suacepan. Bring to boil, then reduce heat and cook, covered over low heat for about 30 minutes. Let cool, remove lemon slices, then puree in blender. Brush baguette slices with olive oil, and place oil side down on large baking sheet. Spread about 1/2 tbsp fig spread on each baguette, top with brie slices, and sprinkle with fresh thyme. Bake at 450 degrees for 10-12 minutes or until cheese is melted and bubbly.
Preheat oven to 400. In a small bowl, whisk the flour, sugar, baking powder, and salt. Add the coconut oil to the dry ingredients and cut it in with a pastry blender so the mixture resembles coarse crumbs. Using a fork to mix, add the milk and maple syrup to the flour mixture. Mix until thoroughly combined and doughy, but DO NOT OVER MIX. Put the dough out onto a floured surface and press it down into a perfect circle about 3/4 of an inch thick. Cut the circle into 8 perfect triangles. Place the scones onto a baking sheet lined with parchment paper and bake for 15-18 minutes. OPTIONAL TOPPING: I like to make a small amount of glaze with powdered sugar, maple syrup, and water. I drizzle it on and top them with some chopped walnuts for crunch.