HumbleIntelligence/food-ner-1-Million huggingface dataset:
Three days before, combine 10 cups water and all remaining soup ingredients except gelatin in large pot. Bring to boil, spooning off any foam that rises to surface. Reduce heat and simmer, uncovered, until chicken pieces are very soft and beginning to fall apart, adding more water by cupfuls if necessary to keep chicken submerged, about 2 hours 30 minutes. Strain soup; discard solids. Return broth to same pot. Boil until reduced to 2 cups, about 35 minutes. Season with salt and pepper. Pour 3 tablespoons water into small bowl; sprinkle gelatin over. Let stand until gelatin softens. Add to hot broth; stir until gelatin is dissolved. Transfer to 13x9x2-inch glass dish. Cover; refrigerate aspic overnight. Two days before, combine all filling ingredients in large bowl and mix with fork just until blended. Cut aspic into 1/3-inch cubes. Add 1/3 of the aspic cubes to pork mixture; stir gently with wooden spoon just until incorporated. Cover and refrigerate. Return aspic to refrigerator. Mix 1 cup black vinegar, 6 tablespoons soy sauce, and 2 tablespoons fresh ginger strips in small bowl. Cover and refrigerate. Bring to room temperature before serving. One day prior, line 2 rimmed baking sheets with parchment paper. Place 1 dumpling wrapper on work surface. Spoon 1 very generous teaspoon filling onto center of wrapper, including at least 2 aspic cubes. Lightly brush edges of dumpling wrapper with water. Bring 1 corner of wrapper up around filling, then pleat remaining edges of wrapper at regular intervals all around filling until filling is enclosed and wrapper forms bundle-like shape with small opening at top. Gather top edges of wrapper together and twist at top to enclose filling. Place on baking sheet. Repeat with remaining wrappers and filling. Refrigerate, covered, for 1 day, or freeze in single layer in covered containers for 2 weeks. On the day of, line each layer of bamboo steamer basket with cabbage leaves; place over wok filled with enough water to reach just below bottom of bamboo steamer basket. (Or line metal steamer rack with cabbage leaves and set over water in large pot.) Place dumplings atop cabbage, spacing apart. Bring water to boil. Cover; steam until cooked through, adding more water to wok if evaporating too quickly, about 12 minutes for fresh dumplings and 15 minutes for frozen. Serve dumplings immediately, passing sauce alongside for dipping.
Place broccoli and pepper in a steamer basket over simmering water. Steam, covered, for 8 to 12 minutes or until vegetables are crisp-tender. Drain. Arrange on a serving platter. Meanwhile, in a small saucepan melt the butter. Stir in lemon zest, lemon juice, salt and pepper. Drizzle over broccoli mixture.
Preheat oven to 350°F (180°C). In large bowl cream butter and sugars until light and fluffy; beat in egg and vanilla. In medium bowl combine flour, baking soda and salt; blend into creamed mixture. Stir in M&M'S(R) & Chocolate Mini Baking Bits and nuts. Drop by heaping tablespoonfuls about 2 inches (50mm) apart onto ungreased cookie sheets. Bake 10 to 13 minutes or until edges are lightly browned and centers are still soft. Do not overbake. Cool 1 minute on cookie sheets; cool completely on wire racks. Store in tightly covered container.
Preheat oven to 350°F. In a 9x13-inch baking pan, spray non-stick spray and then spread chili. Open can of beef tamales and remove paper from each tamale as you place on top of the chili. Sprinkle with onion and cheese. Bake 30 minutes or until hot. MICROWAVE DIRECTIONS: Spread chili in 2-quart casserole. Top with tamales; sprinkle with onion. Microwave on HIGH 4 minutes. Sprinkle cheese over casserole and microwave 3 minutes more or until hot. Cover and allow to stand 3 minutes.
Heat oil to 350 degrees; a deep-fat fryer is best for cooking wings. Discard small tip of each wing, split at large joint. Drummettes are ready to cook as is. Sprinkle chicken with salt and pepper. Add chicken to hot oil so that each piece is fully immersed in the oil. Cook for 15 to 20 minutes or until chicken is crisp. Remove from oil, drain, and pat dry. Prepare hot wing sauce by melting butter in a saucepan. Add hot sauce and vinegar. Stir well. Put chicken pieces in a container and pour sauce over them. Cover container and shake to coat each piece. Serve with celery sticks and dip.
Preheat oven to 350 Grease and flour a 9 or 10 inch iron skillet. Mix 2 T sugar and 2 t cinnamon together and set aside. Put flour, 1 1/2 cup sugar, baking powder, vanilla, salt, eggs, and whipping cream together in large bowl. Beat with mixer till well blended. Pour in prepared skillet and bake 35 to 45 minutes. When done turn our on wire rack, then over on cake plate. Spread top generously with the 1/2 stick of butter and sprinkle with sugar and cinnamon.
Preheat oven to 400°. Place 12 paper muffin cup liners in muffin cups; set aside. Combine brown sugar and butter in a medium bowl; beat with a mixer at medium-high speed until light and fluffy (about 5 minutes). Add egg; beat 1 minute or until well blended. Beat in egg white until well blended. Add milk, applesauce, molasses, and vanilla extract; beat on low speed until well blended. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, bran, baking powder, salt, and cinnamon in a large bowl; make a well in center of mixture. Add milk mixture to flour mixture, stirring just until moist. Gently stir in apples. Spoon batter evenly into prepared muffin cups. Sprinkle evenly with turbinado sugar, if desired. Bake at 400° for 18 minutes or until muffins spring back when touched lightly in center.
Place the 1 C hot water in the microwave for 3 minutes to get it boiling. Dissolve the yeast into the warm water. Stir it around until it is all mixed. Combine the salt, shortening, and sugar in the bottom of your mixer with a fork. The dough hook doesn't work very well. Pour the boiling water over the shortening mixture. Pour the cold water over the mixture. Pour the warm water and yeast into the mixer. Begin to add the flour, one cup at a time, until the dough pulls away from the side of your mixer. Let the dough mix on high for 8 minutes. Let the dough rise in the mixer for about 20 minutes. Separate the dough into three parts and place on a large jelly roll pan sprayed with cooking spray. Let the dough sit for about 5 minutes. Letting it sit will make it MUCH easier to shape. Form or roll the dough out to about 1/2 inch thick. Starting at one edge, roll it into a tube. Bring the ends up & over, overlapping slightly, flip to seam side down and set to the side while you repeat with the other 2 pieces. Oil a sharp knife & make 3 diagonal slashes on each loaf (approximately 1/2 inch thick). Prepare an egg wash (1 beaten egg, 2 T water, mixed well) and gently brush all over the loaves. Place the loaves in a 170 degree oven for 20 minutes, to rise. Leaving the loaves in the oven, turn oven up to 400 degrees F and bake for 15 minutes (375 degrees for 10 minutes, for a convection oven). Turn the oven down to 350 degrees F & bake 10 minutes longer (325 for 7 minutes, for convection).
Preheat oven to 230 deg Celsius Line a large roasting pan with baking paper. Place pumpkin and onion in pan and lightly spray with cooking spray. Season to your liking with salt a pepper. Roast for 18-20 min or until vegetables are tender. Remove pan from oven place the spinach over the hot vegetables to wilt. Line a 16.5 x 26 cm slab pan or baking disk with baking paper. Allow a 2 cm overhang at both long ends. Spread pumpkin, onion, and spinach over the base of the pan then top with feta. Whisk eggs, eggwhites, milk, salt and pepper in a jug. Pour evenly over the feta and vegetables. Bake for 35 min or until set. Stand for 10 minute.
Heat 2 tbsp of the olive oil in a large heavy pan, then add the onions and fry for about 10 minutes until lightly browned and soft. Transfer to a plate. Toss the chicken in the seasoned flour. Heat the remaining 1 tbsp of oil in the pan, then add the chicken and fry until evenly browned. Add the chicken broth, onions and their juices, orange juice and zest, sherry and Worcestershire sauce. Bring to the boil, then reduce the heat, cover and simmer for 25 minutes until the chicken is tender. Stir in the mushrooms and cook for 5 minutes. Taste and season with salt and black pepper if necessary. Just before serving, sprinkle over the chopped parsley and serve with boiled rice.
the original recipe used nixtamel which is mexican limed corn which Food.com doesn't have the nutrition facts for which means I cant list it with the ingredients but if you are lucky enough to find the nixtamel,take 2 cups rince well in colender, put it in pressure cooker and add the water.Do not add salt as it will cause the corn to be tough.Cook at 15 lbs pressure for 1:20 minutes. If you you are using canned Hominy add it with other ingredients after the pork is done Take the pork sholder and cut it into several large pieces place in large stock pot,with the chicken stock until meat is tender separate into bite size chunks. While meat is cooking peel and dice the chilies and onions. if using canned tomatoes crush into mediun chunks. peal & crush garlic and chop into small dice Once meat is tender and pasole has finished cooking combine all other ingredients into pot where meat has been cooking along with oregano and other spices salt and pepper to taste simmer for another hour toto allow flavors to blend. serve with tortillas and sopapillas. I recommend the sopillas recipe #17364 by another chef.
Cube the chicken into bite sized pieces, add to a hot pan. Cook for 2 mins and add a 1/4 cup water to loose from bottom of pan. Turn and immediately add the cabbage. Stir frequently until cabbage starts to wilt and chicken is cooked through. Add mustard, soy sauce, garlic powder, salt and pepper. Pour all into a bowl and enjoy.
Cut the collard green leaves and discard the stems; Wash the leaves in cold water. Boil water in a large pot; add onion, clove garlic, black pepper, and the collard greens. Cook the collard greens for 15 minutes until the leaves collapse altogether. Strain the collard greens and discard onion, garlic and water. Place the collard greens on a platter or flat pan to dry; chop finely the collard greens. In a bowl, flake the cheese with forks. Combine the chopped collard greens and the cheese. In small pot, on a lower heat, melt the butter, add Mitmita (cayenne), false cardamom, white pepper, garlic powder; Remove from heat;. Pour the spiced melted butter on the collard-cheese mixture; Mix it well until completely marinated; add salt if needed. Serve it at room temperature. Keep the rest in the fridge.
Place the warm water in the mixing bowl and add yeast, oil, honey, and salt. Mix well and let set 2-3 minutes. Add the eggs one at a time and for an extra rich dough add the sixth yolk and set the white aside. Do not add the final egg. To this mixture now add all the bread flour and 1 cup of the whole wheat flour and the gluten. Mix for a 2 minutes. Add flax, and poppy seeds. Add in the rest of the flour 1/2 cup at a time. It may take more or less. Take your time, at least five minutes. Switching to dough hooks when needed. Do not get in a hurry. When you have a nice soft dough that pulls away from the sides of the bowl, dump it onto a slightly floured counter and knead until you push on the dough with your index finger and it springs back. Put the dough into a large sprayed bowl, cover with a linen tea towl, non-terry, and set in a warm place to double. When doubled punch down and knead slightly. Cut dough in 1/2 and then each 1/2 into 3 pieces. Roll each piece on the counter to form tubes and braid these tubes to form two loaves. Be sure to pinch and tug your ends under. Braid up, lifting each strand to make snug. You are not wanting length but heighth. Place each loaf into the center of a sprayed cookie sheet and let almost double. While rising preheat your oven to 325 degrees F. When almost doubled. Beat your reserved white and egg. Use this to glaze your loaves and then sprinkle with poppyseed and kosher salt. Bake to a golden rich brown. This generally takes 35-40 minutes. Additional note: For the Rosh Hashanah add 1/2 cup of mixed dried diced fruits and nuts at the end of the initial mixing of the flours. Do not braid but form two large tubes and use them to make two crown shaped spirals, like a turban, pinching and tucking the ends. When glazed sprinkle with almond slivers and course ground sugar.
Preheat oven to 350 degrees. Cream butter and sugars until fluffy. beat in eggs and vanilla. combine all dry ingredients in separate bowl. mix wet and dry ingredients. add in cranberries and chips. Scoop by 2 Tbsp scooper Bake 12 minutes. cool 5 minutes and then move to cooling rack.
Preheat oven to 400°F Wash, dry well, and trim green beans. Put green beans on a baking sheet, and drizzle with olive oil (alternately, use an olive-oil spray). Sprinkle with salt and pepper to taste. Ensure all the beans are evenly coated, and spread them out into 1 layer. Roast for 20-25 minutes, stirring the beans after 15 minutes, until beans are fairly brown in spots and somewhat shriveled. Serve hot or at room temperature.
Preheat oven to 375 degrees. Line 9-inch pie plate with 1 pastry crust. In a large bowl, toss together apples, pecans, sugar, caramels, flour, and milk; spoon mixture into pie shell. Top with remaining pastry; fold the edge of the top pastry under the bottom pastry. Pinch together and flute the edge with a fork. Cut several slits in top so the steam can escape during baking; brush top with milk and sprinkle with sugar. Bake until crust is golden brown, about 45 minutes. Pie is best served slightly warm (with ice-cream of course!).
Heat olive oil in a 10-inch nonstick Dutch oven over medium heat. Add onions, carrots and bell peppers and saute until soft, about 2 minutes. Add garlic and stir until well mixed. Add cayenne, cumin, paprika, chili powder, oregano, and white pepper; saute for 1 minute. Add the turkey legs and stir at least 30 seconds so that legs are completely coated in the spices. Cover with chicken broth and bring to a simmer. Reduce heat to low and cover. Cook for 4 hours or until meat is tender and separates easily from the bone. Shred the turkey drumsticks and toss the meat with the dipping sauce. Stuff the pitas with the turkey mixture. Serve immediately. Dipping Sauce:. In a medium bowl, mix all ingredients together. Cover and refrigerate for at least 1 hour so that flavors meld. Bring to room temperature before tossing the turkey in the sauce.
Place all ingredients in the bowl of a food processor fitted with a steel blade and process until hummus is coarsely pureed. Serve chilled or at room temperature.
Put all ingredients in the bag. squeeze out air. place bag underneath arm and squish until all the ingrediants are mixed and creamy. snip corner and sqeeze out fudge. Enjoy!
Rim a rocks glass with the sugar, if desired, and put in the freezer. Puree the watermelon cubes in a blender until juicy. Fill the prepped glass with ice. Add the watermelon juice, limoncello and rum. Top off with enough club soda to give the drink a light bubble. Garnish with the lemon wedge. Drink.
Saute shallots and garlic in olive oil until softened. Remove from the pan and saute chicken for several minutes until about half way cooked. Mix water and flour to make a paste. Add shallots and garlic back to pan, add wine, lemon juice, capers, and flour paste. Saute on medium high until liquid is reduced to half and chicken is cooked through. Serve over "Mia's incredible rice" or pasta.
Separate the cauliflower into flowerets. Break them up into little pieces. Place the cauliflower in boiling salted water and cook until just barely tender. Drain and rinse with cold water. Drain again and dredge with the flour seasoned with salt and pepper. Panfry in the butter until lightly browned. Serve with melted butter and parsley.
Cut bread in half; carefully hollow out bottom and top of loaf, leaving 3/4" shell (discard removed bread or save for another use). In a small bowl, combine the mayo, horseradish, and mustard. Spread butter on cut sides of bread. In the shell layer ham, 1/3 of the mayo mixture, Monterey Jack cheese, turkey, 1/3 mayo mixture, cheddar cheese, roast beef, remaining mayo mixture, tomato, pickle, onion and lettuce. Replace top. Wrap tightly in plastic wrap; cover and refrigerate for at least 1 hour.
preheat oven to 425. Place tomatoes cut side up on a large pan in a single layer. Place sprigs of thyme and the cloves of garlic in between the tomatoes. Pour oil over the tomatoes. Bake for 45 minutes. Tomatoes will char slightly. discard thyme. Season with salt and pepper. Squeeze meat from cloves over tomatoes before eating them warm. Garnish with fresh thyme.
Peel, core and chop green apples. Place green apples in a pan with water and simmer 20 minutes. Peel, core and chop green red apples and potatoes. Add the red apples and the potatoes. Cook an additional 30 minutes. Drain then mash all together. Add butter, salt and cloves. Add milk as needed.
Preheat oven to 375°F degrees. Place bread slices on cookie sheet. Add cheese, mayonnaise, sour cream and dry Italian dressing mix well. Put a scoop of mixture on each bread slice. Sprinkle bell peppers on top. Bake 10 to 12 minutes until the cheese has melted.
Preheat oven to 350°F and grease a loaf pan. Cream the butter and sugar,add the egg yolks and beat for 3 minutes. Add the milk then the flour. Stir well and then add the mashed banana and the essence. Beat egg white stiffly and gently fold into batter. Bake for 1 hour and serve cold, sliced and spread with a little butter.
Set oven to 375 degrees. Set oven rack to second-lowest position. Grease a 13 x 9-inch baking. In a very large bowl combine the soup with sour cream, melted butter, paprika and garlic powder; mix well to combine (the mixture will be lumpy). Stir in the frozen hash browns until completely combined. Add in all remeining ingredients with ONLY 1-1/2 cups grated cheddar cheese; mix well to combine (the mixture will be very thick!). Season with seasoned salt and black pepper to taste. Spoon into prepared casserole dish. Sprinkle with parmesan cheese. Cover tightly with foil and bake for about 1 hour. Remove foil and sprinkle with about 1 cup grated cheddar cheese (can use more) return to oven and bake for another 15-20 more minutes.
Remove the stems from the spinach; wash the leaves thoroughly, and pat dry. Cut into thin strips. Set aside. Saute onion in olive oil in a large saucepan over medium-high heat, stirring constantly, until tender. Add the sliced carrot and garlic, and saute, stirring constantly, until crisp-tender. Add the chicken broth and the next 13 ingredients (up to the salt -- leave out the noodles, reserved spinach, and yogurt). Bring to a boil. Partially cover, and reduce heat. Simmer 20 minutes or until the lentils are tender. Stir in the reserved spinach and noodles; cook, partially covered, 7 minutes or until noodles are done. (Depends on the noodles you picked!). Remove and discard the bay leaf. Ladle soup into individual bowls. Top each serving with a dollop of yogurt.
Bring the vinegar, water, sugar, salt and pepper to a boil in a non-reactive saucepan. Reduce heat and simmer for about 5 minutes to completely dissolve sugar. Place the beets in a stainless steel or glass bowl. Pour hot vinegar mixture over the beets, cover and chill for at least 2 hours before serving.
Preheat oven to 350°F, Grease the bottom and 1/2 inch up the sides of an 9x5x3-inch loaf pan; set aside. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds, Beat in sugar until combined. Add buttermilk and baking powder; beat until combined. Add eggs and vanilla; beat until combined. Add flour, salt,cinnamon and nutmeg; beat until combined them stir in apple, nuts, and raisins. Spoon batter into prepared pan; spread evenly and sprinkle Streusel-Nut Topping over batter. Bake for 60 to 65 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Wrap and store overnight before slicing. Streusel-Nut Topping: In a small bowl, combine 1/4 cup packed brown sugar and 3 tablespoons all-purpose flour. Using a pastry blender, cut in 2 tablespoons butter until mixture resembles coarse crumbs. Stir in 1/3 cup chopped walnuts or pecans. *To make 1/4 cup sour milk, place 3/4 teaspoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1/4 cup total liquid; stir. Let mixture stand for 5 minutes before using.
COOK POTATOES Bring potatoes, 1 tablespoon salt, and enough water to cover by 1 inch to boil in large pot over high heat. Reduce heat to medium and simmer until potatoes are just tender, about 10 minutes. PREPARE DRESSING While potatoes simmer, microwave vinegar and sugar in small bowl until sugar dissolves, about 30 seconds. Process vinegar mixture, mustard, 1 hard-cooked egg yolk (reserve white), celery seed, and 1/2 teaspoon salt in food processor until smooth. Transfer to medium bowl. SEASON POTATOES Drain potatoes thoroughly, then transfer to large bowl. Drizzle 2 tablespoons dressing over hot potatoes and, using rubber spatula, gently toss until evenly coated. Refrigerate until cooled, at least 30 -minutes, stirring gently once to redistribute dressing. ASSEMBLE Whisk sour cream into remaining dressing. Add remaining hard-cooked eggs and egg white to dressing and, using potato masher, mash until only small pieces remain. Add dressing and celery to cooled potatoes. Cover and refrigerate until chilled, about 30 -minutes. Season with salt and pepper. Serve. (Salad can be refrigerated in airtight container for 2 days.).
Preheat oven to 325F. Saute onions in olive oil until translucent, about 15 minutes. Add salt, pepper, thyme, Worcestershire sauce, chicken stock and tomato paste and mix well. Allow to cool to room temperature. Combine ground turkey, bread crumbs, egg and onion mixture in a large bowl. Mix wll and shape into a rectangular loaf on an ungreased sheet pan. Spread the ketchup evenly on top. Bake for 1 1/2 hours until the internal temperature is 160F and the meatloaf is cooked through.
Position the oven rack in the center of the oven and preheat to 450 degrees. Roll out the dough on a lightly floured work surface, to 1/2 inch thick. Transfer the dough to a heavy large baking sheet. Using a fork, pierce the dough all over. Drizzle the oil over the dough. Sprinkle with thyme and salt. Bake until golden, about 15 minutes. Remove from oven and cut into serving size wedges. Note: When I made this, I added crushed garlic to the oil before brushing it onto the dough, and I after sprinkling the thyme, I also sprinkled on some parmesan cheese.
mix pudding with milk still smooth,add cream cheese and beat til smooth then fold in and mix well sugar free whipped topping.
Preheat over to 325. Arrange six 3/4 cup ramekins in 13x9x2 metal baking pan. Combine cream, sugar and espresso powder in heavy saucepan. Bring to simmer over medium heat, stirring until sugar dissolves. Remove from heat. Whisk yolks, cinnamon and nutmeg in medium bowl. Gradually whisk in cream mixture, then vanilla. Divide custard among ramekins. Pour hot water into pan to come halfway up sides of ramekins. Bake until custards are softly set about 30 minutes. Remove from water. Chill until cold, at least 3 hours. Preheat boiler. Press 1/2 tablespoon brown sugar through sieve onto each custard. Broil until sugar bubbles and caramelizes about 2 minutes. Chill until topping hardens at least 1 hour and up to 4 hours. Serves cold.