HumbleIntelligence/food-ner-1-Million huggingface dataset:
For the ribs: Preheat the oven to 275 degrees F. Line a baking sheet with foil, enough to fold over the ribs, approximately twice the size of the baking sheet. In a small mixing bowl, combine the sugar, paprika, salt, chile powder, cumin, garlic powder and cinnamon. Reserve 1 tablespoon of the rub and set aside. Place the ribs on the prepared baking sheet. Generously sprinkle the ribs on both sides with the spice mixture. Really rub it in! Place the ribs meat-side down and fold the foil tightly around the ribs to make a sealed packet. Bake the ribs until they become pliable but not falling apart, 2 to 2 1/2 hours. You know the ribs are done when the meat pulls away from the bone. Once the ribs are tender, carefully pour off 1/2 cup of the accumulated juices into a bowl and reserve. Keep the ribs wrapped in the foil to keep warm. For the sauce: In a small saucepan, combine the tomato puree, molasses, vinegar, Worcestershire sauce, reserved rub and the garlic. Add 1/2 cup of the reserved cooking juices and bring the sauce to a boil. Reduce the heat and simmer until the sauce thickens and coats the back of a spoon, about 10 minutes. Preheat a grill pan over high heat. Just before serving, slather the ribs with the tangy BBQ sauce and char them on the grill pan, basting them with the sauce and turning as they char up. (If you don't have a grill pan, you can slather them with sauce and stick them under the broiler to char.) Serve the ribs with extra BBQ sauce on the side. Cook's Note: Make extra of this rub and keep it in a tight fitting container.
Peel and thinly slice apples. Set aside. Beat eggs and flour with a whisk; beat in milk and salt. (Let batter rest while oven pre-heats.). Heat oven to 400 degrees. Place 2 round cake pans (9") in oven. When oven reaches 400 degrees and pans are hot, remove pans from oven and place 2 T butter in each pan. Rotate pans until butter has melted and coats bottom and sides of pans. Arrange half the apples in each pan. Divide batter evenly between pans. Mix sugar and cinnamon; sprinkle 2T sugar mixture over batter in each pan. Bake uncovered until puffed and golden brown, 20 - 25 minutes.
In a medium pot, combine wheat kernels and milk. Bring to a boil. Reduce heat, cover, and simmer 3 hours. Add more liquid as necessary to keep kernels covered. Scald the poppy seeds with boiling water, drain, and add lukewarm water to cover. Soak 30 minutes, drain and grind in a food processor. Set aside. Drain water from wheat kernels and keep 1/2 cup of the liquid. Add the honey to the liquid and mix well. Mix kernels, honey, ground poppy seeds, almonds, apricots, raisins, and salt. Bake in a 2-quart casserole dish, uncovered, at 325 degrees for 20 minutes. Kutia may be served warm or chilled, and sprinkled with cinnamon, but it is best when prepared several days ahead of time in order for the full flavor to develop. Kutia can be refrigerated for up to two weeks.
Preheat oven to 350 degrees. Mix flour, baking powder, salt and soda. (Nuts if desired). In a large bowl, beat butter, sugar and 1 egg until smooth. Add second egg and beat well. Stir in vanilla and a dash of cinnamon. (I add more than a dash). Stir in grated apple. Pour flour mixture into batter. Stir only until moistened. Scrape into greased loaf pan. I sprinkle lots of cinnamon sugar on the top. Bake 50-60 minutes or until inserted toothpick comes out clean. Let stand 10 minutes, then remove from pan. Place on rack to cool.
Heat olive oil in a large oven proof skillet over medium high heat. Preheat oven to 375 degrees. Season both sides of fish with salt and pepper. Dredge only one side of each fillet in the cilantro. Place fish, cilantro side down, into the hot olive oil, being careful not to crowd the pan. Cook until cilantro is crisp, checking often not to burn. (I check after 1 minute, then every 30 seconds after that.). Turn fish over, then place in preheated oven. Bake for 3-5 minutes, or until fish flakes easily with a fork. If you do not have a large oven proof skillet, you can cook fish a couple of fillets at a time, then transfer to a baking dish to finish cooking. You can use less oil or nonstick spray if using a nonstick pan, just remember to add more before adding more fish. Add extra cooking time since the dish is not preheated.
Combine tomatoes and broth; bring to a boil and reduce to simmer. In the meantime, fry bacon until crisp, remove and reserve. Add olive oil, onions, celery, peppers and carrots to pan and saute until tender; add garlic and saute 2 minutes; add flour and cook 3 minutes, then puree mixture and add 3 cups of tomato mixture and puree until smooth. Incorporate 1 ladle of puree into tomato mixture at a time, add bacon, then puree entire soup. Add basil, thyme, and bay leaves and simmer 30 minutes, then remove bay leaf and thyme. Add milk and cream and season to taste. Use Tony Chacheres instead of salt if you like things spicy.
Combine dry ingredients, add water and egg; stir only to moisten the dry ingredients. Add kamaboko, shrimps, water chestnuts, and green onion. Drop by teaspoonful into heated oil (skillet or fry pan) and fry until light brown. Serve hot.
Fill a 9 x 9 x 2 1/2" baking pan with the bread cubes and sprinkle the raisins on top. (Use enough bread to come to the top of the pan. You might not use the whole loaf). Whisk the remaining ingredients together to make a batter, pour over the top of the bread and stir lightly. Allow the bread to soak 1/2 hour. The pan will be very full. If you have too much batter, discard the excess. If there's not enough, add a little more milk to the pan. Bake in a 325° oven for about 40 minutes until the pudding is golden brown and puffed up around the edges. The center should be "set" but still a little soft. You can make this ahead of time and heat it in the microwave oven later.
Combine all the ingredients, except the blueberries. Gently fold in the blueberries. If using frozen berries, don't thaw- the juices won't mix through the batter as much. If desired, sprinkle some cinnamon and sugar on top for a little extra sweetness. Put in muffin tins. Bake at 350 for 20 minutes.
Preheat oven to 400°F Lightly butter 2 heavy large baking sheets. Roll out 1 puff pastry sheet on lightly floured surface to 16x13-inch rectangle. Trim edges neatly, forming 15x12-inch rectangle. Cut rectangle into twenty 3-inch squares. Using small sharp knife, make 1-inch-long diagonal cut in all 4 corners of 1 square, cutting toward center (do not cut through center). To form pinwheels, fold every other point of puff pastry toward center of square, pressing to adhere. Repeat with remaining puff pastry squares. Brush pinwheels lightly with egg glaze. Sprinkle each with 1/2 teaspoon sugar. Place scant 1/2 teaspoon jam in center of each. Transfer to prepared baking sheet. Bake until pinwheels are golden and puffed, about 13 minutes. Using metal spatula, transfer cookies to rack and cool. Repeat with remaining puff pastry sheet, glaze, sugar and jam. Sprinkle cookies with powdered sugar, if desired. (Can be prepared ahead. Place cookies between waxed paper sheets in airtight containers and freeze up to 2 weeks; thaw before packing, or store airtight at room temperature up to 3 days.).
Place the red potatoes in a microwaveable bowl, add enough water to cover the bottom half. Microwave potatoes for 3-5 minutes to get them somewhat soft. Add all other ingredients together in a ziploc bag EXCEPT for the parmesan cheese -- set it aside for now. Remove potatoes from microwave and cut them in half. Place potatoes in the ziploc bag, shake until they are well covered with the mixture. Place the potatoes on a baking sheet, greased with a very small amount of peanut oil or cooking spray -- whatever you choose is fine, just so they don't stick. Sprinkle the potatoes generously with the parmesan cheese. Bake the potatoes at 400 for 20-25 minutes, turning them halfway through. Don't be afraid to let them brown as the crusty outside and tender inside makes them delicious.
When you are preparing the artichokes, drop them into water with a bit of lemon juice or vinegar as you go so they don't discolour. Drain before adding to the recipe later. Start the soup by sauteing the onions in the oil for a couple minutes. Add the turnips and artichokes. Fry for 3 - 4 minutes, then put the lid on and sweat for 5 minutes, stirring once or twice to avoid sticking. You may need to add 1/4 cup water if things start to stick to the pot. Rinse the lentils in a sieve then add to the vegetables with the stock. Stir well and bring to the boil. Boil for 10 minutes, then reduce heat to a gentle simmer. Simmer for about 25 minutes. Remove the bay leaf. Liquidise if preferred, then season to taste.
Cook carrots in boiling salted water for 2 minutes; drain and set aside. In a large skillet, cream the butter with the brown sugar and ginger. Cook over medium heat until mixture melts and begins to bubble slightly. Add drained carrots and stir well. Saute 2 minutes, stirring occasionally. Add soy sauce and orange juice and cook 1-2 minutes over high heat until liquid is almost completely reduced and carrots are glazed.
First make the polenta. Bring the chicken stock to a boil, add the salt and gently whisk in the cornmeal. Reduce the heat to low and cook until the cornmeal thickens, stirring frequently, about 15-20 minutes. (Note: The exact ratio of stock to cornmeal you will need will vary depending on the coarseness of the cornmeal. If you are worried, start with 3 cups of stock and keep the other cup hot in a small saucepan and add until you have the consistency you desire.) Remove from the heat and add the butter, stir well until melted. Lightly oil a baking dish and transfer the hot polenta to the baking dish. Spread evenly, the polenta should be 1/2-3/4 inch thick. Refrigerate uncovered until firm, about 2 hours. When the polenta is firm transfer it to a cutting board. Slice the polenta into the desired sizes. I like to use a round pastry cutter to create round slices of polenta, which looks nice but inevitably leads to waste - or what I like to call chef's treats. Cutting triangles would probably be just as visually appealing and less wasteful. Slice the onion and peppers thin and then saute over medium heat in a couple tablespoons of olive oil, about 25 minutes. The peppers and onions should be soft and caramelized. While the onions and peppers are cooking, slice the sausage links into 1 inch pieces and cook over medium-high heat, until well browned on all sides. When the sausage is almost completely cooked through, transfer it to the pan with the peppers and onions, including most of the sausage fat that has rendered in the pan (try to reserve about a tablespoon in the pan), toss well and reduce the heat to keep warm while frying the polenta slices. In the saute pan that the sausage was cooked in, fry the polenta slices on medium-high heat until lightly golden and crispy, about 4-5 minutes per side. If there isn't enough sausage fat to fry all of the slices use olive oil to finish frying. Serve the sausage and peppers over the polenta slices.
Heat honey in a bowl over boiling water (a bain-marie) until very hot, but NOT boiling, then add the lavender flowers and stir well. Continue to heat over a low heat for 30 minutes. Remove from the heat and allow to cool a little before covering with a net or fly cover and placing in the sun for about 3 to 4 hours. Pour the honey through a mesh sieve and discard the cooked lavender. Put honey in jar, cover tightly and label. Keeps like normal honey, but is best in a cool, dark and dry place.
Preheat the oven to 350 degrees F. Place the vegetable oil and flour into a 5 to 6-quart cast iron Dutch oven and whisk together to combine. Place on the middle shelf of the oven, uncovered, and bake for 1 1/2 hours, whisking 2 to 3 times throughout the cooking process. While roux is baking: Slice then brown the sausage; Brown then cube the chicken (I brown the chicken in the sausage drippings); and Dice the vegetables. Once the roux is done, carefully remove it from the oven and set over medium-high heat. Gently add the onions, celery, green peppers and garlic and cook, moving constantly for 7 to 8 minutes or until the onions begin to turn translucent. Add salt, black pepper, thyme, cayenne pepper, dripping from the skillet and stir to combine then add the bay leaves. Gradually add the broth while whisking continually. Decrease the heat to low, cover and cook for 35 minutes. Turn off the heat, add the chicken and sausage and stir to combine. Add the file powder while stirring constantly. Cover and allow to sit for 10 minutes prior to serving. Serve over rice.
In a bowl, combine dressing ingredients and mix well. Add kohlrabi and carrots and toss to mix.
1. Mix all dry ingredients well. 2. Mix together almond butter and coconut oil in a small cup (if the oven is warm (not hot!) I place it in there for a minute to soften it before stiring. 3. Add almond butter and oil to dry ingredients and mix WELL (I actually use my hands to do this). The mixture will be rather dry and crumbly. 4. Add vanilla extract and water (I'd recommend adding water gradually, starting with 1/4 cup, so you don't overdo it) and mix well. 5. Grease a 9x9 pan (or similar size) and press dough into pan. I press for a few minutes with my hand to create a consistent thickness. 6. Chill in the fridge for several hours to set, then cut into approximately 6 pieces. Wrap each one individually for a quick snack, or store them with wax paper in-between.
Cook pasta according to package directions; drain. Cook meat with tomatoes in skillet over medium-high 7 minutes. Drain spinach well, squeezing out excess liquid, blend with ricotta cheese. Layer 3 noodles, 1/2 spinach mixture, 1/3 tomato mixture and 1/3 cheese in a 9 x 12-inch baking dish. Repeat, ending with noodles, tomatoes and cheese. Bake at 350°, 30 minutes or until heated through. Garnish with sliced green onions and serve with Parmesan cheese, if desired.
Noodles: In bowl whisk the egg and water. Add your flour and salt then stir until dough gathers into a ball. Knead 5 to 6 minutes. You want smooth and elastic. Cover and let rest. In a dutch oven combine the onion, carrot, celery, potato, corn, broth, water, bouillon and seitan. Bring to a boil, cover and simmer for 10 minutes. Roll out the noodle dough. Cut into pot pie squares about 1 1/2 inch wide and 1/8 thick. Drop into soup. DO NOT SHAKE OFF THE FLOUR. In fact if the soup isn't thick enough to please you dump some more from the mixing bowl inches Now close the lid. Cook for about 10 minutes and like the dumpling recipe do not peek. Adjust the seasonings [salt, pepper, Mrs Dash] when done. Serve. For PA Dutch "Chicken" and dumplings use the sauerkraut dumpling recipe I posted under Philocrates. For Vegan omit the egg noodles and use eggless. Sorry I don't know of a sauerkraut dumpling that can be made without it. You could try the recipe I posted and omit but no promises.
Preheat oven to 350 degrres. Grease and flour a 9 x 13 inch pan. In a large bowl, stir together the cake mix and instant pudding. Add the water, oil, and eggs, mix until smooth and well blended. Spread batter evenly into the prepared pan. Bake for 40-45 minutes, until toothpick comes out clean. While the cake is still hot poke holes in the top with a fork. In a small bowl, mix together the lemon juice and confectioners sugar until smooth. Pour over hot cake.
Spray pan with non-stick spray. Dice onion, add to pan. Add garlic. Cook on medium-high heat until onion is translucent. Add chicken broth, cumin, cinnamon, chili powder, cilantro, and diced tomatoes. Reduce to medium heat. Add drained corn and black beans. Simmer for 30 minutes to an hour. (the longer the better!).
Cook pasta according to package directions, drain and set aside; keep warm. Preheat oven to 400 degrees, toast pine nuts on a cookie sheet for 2-3 minutes, do not over toast. Transfer pine nuts to a food processor. Spray an unheated large skillet with olive oil no stick spray - or use 1 teaspoons olive oil. Add the red, yellow and green peppers. Stir in the onions and garlic. Cook over medium heat for about 6 minutes, stirring occasionally. Meanwhile, add basil and garlic to blender or food processor. Blend until finely chopped. Slowly pour oil, then chicken broth in thin streams with the blender/processor running. Gradually add Parmesan cheese, a paste will form. Toss paste with pasta, divide amongst 4-6 plates. Top with pepper mixture. ((If you want to use as an entire meal add a cooked chicken breast cut into strips into the pepper mixture and cook with the peppers. Add a little extra olive oil and cook until the peppers and onions are tender.)).
Heat the oil in a dutch oven or large saucepan over medium-high heat. Add the onion and saute 3 minutes or until tender. Add broth and next 6 ingredients. Bring to a boil, reduce heat and simmer uncovered 20 minutes or until the beets and potato are tender. Be sure to discard bay leaf at this point. Puree mixture using an immersion blender. You may also use a blender or food processor, being sure to process in 3 batches. The blender will probably give the smoothest results, but I thought the immersion blender gave satisfactory results (plus was easy to use). Return pureed mixture to the pot if necessary. Warm soup over low heat 5 minutes. Remove and stir in lemon juice. Remove 1/2 cup of the soup and transfer this into a small bowl. Combine it with the sour cream, stirring with a whisk. Ladle the soup into individual bowls and top each serving with one tablespoon of the sour cream mixture. Using the tip of a knife, swirl the sour cream, making a pretty design. This recipe makes 8 servings (3/4 cup each) at 74 calories.
Preheat oven to 350°F. To prepare meat loaf, chop chile. Combine chile, adobo, onion, and next 14 ingredients in large bowl, stirring to combine. Place turkey mixture in a 9x5 inch pan coated with cooking spray. Bake, uncovered, at 350°F for 30 minutes. To prepare topping, combine 1/4 c tomato sauce, 1 T ketchup, and 1/2 t hot sauce in a small bowl; brush mixture evenly over meat loaf. Cover and bake an additional 30 minutes or until thermometer reaches 160°F Let stand 10 minutes before slicing.
Preheat the oven to has 7, 220C, fan 200°C Line two baking sheets with nonstick baking paper. Unroll the puff pastry sheet, lay it on a work surface, then cut into 8 rectangles. Lightly score about 5mm (1/4 in) from the edges of each rectangle with a sharp knife, to give a narrow border. Lay them on the baking sheets. Spread 1/2 tablespoon of the lemon curd over the centre of each piece of pastry, just up to the border. Lay the apple slices onto each piece of pastry so they overlap, standing up slightly, and cover the centre of the pastry, but leave most of the border uncovered. Bake for 15-18 minutes, or until the apples are just tender and the pastry edges are golden. Meanwhile, for the glaze, warm the remaining 3 tablespoons of lemon curd in a small pan with 2 teaspoons of water, until it is just runny. Remove the tarts from the oven, and brush the apples and pastry edges with the glaze. Leave them to cool slightly, then serve warm with double cream or vanilla ice cream.
Rinse the wheat berries. Bring 2 cups water to a boil in medium saucepan and dissolve the bouillon cubes. Add the rinsed wheat berries and cover. Return to boil then reduce heat to simmer for 45 to 50 minutes until most of the liquid is absorbed and grains are firm yet chewy. In a large skillet,heat olive oil over medium high heat. Add onions and saute for about 5 minutes until translucent. Reduce heat to medium and stir in the garlic and carrots, cooking 3 minutes. Add the mushrooms and saute until their released liquid has evaporated--about 10 minutes. Push the veggies off to the side and use the free space in the skillet to scramble the beaten eggs. Stir in the cooked wheat berries, pepper, onion salt and any OPTIONAL items you're going to add. Cook 2 or 3 more minutes to heat through. Voila!
Mix tequila, liqueurs and magarita mix. Pour over ice cubes and top with a splash of orange juice.
Wash peas and soak them in water overnight, for at least 8 hours. If using salted pork, cut in thick slices and boil in water for 10 minutes before dicing. In a large heavy-bottomed pot, fry bacon or pork until it starts to brown. Add onion and celery and cook until soft. Add chicken broth, drained peas, carrots, bay leaf, savory, and parsley. Bring to a boil. Let simmer for two to three hours, until peas are tender. Stir soup from time to time to prevent it from sticking. Season with salt and pepper at the end. Serve in bowls with parsley and heavy bread on the side.
Prepare Peanut Sauce according to directions on package. Set asice. Preheat oven to 350 degrees F. Salt and pepper chicken. Dredge in flour until evenly coated. In large nonstick skillet, heat oil. Brown chicken very well. Drain on paper towels. Put chicken in baking dish so that they are snug but not on top of one another. Pour Peanut Sauce over chicken. Cover. Bake 30 minutes. Uncover. Baste and bake an additional 15 minutes.
Preheat oven to 350°F Spray a jellyroll pan with nonstick cooking spray, then line with wax paper or parchment paper. Spray paper with more cooking spray. Sift together the flour, cornstarch, baking powder and cinnamon. In a medium bowl, beat the egg yolks until light and thick. Blend in honey, lemon and vanilla. Stir in dry ingredients until just blended. Stir in carrots. In a bowl, beat egg whites until foamy. Sprinkle in cream of tartar and beat until stiff peaks form. Stir about 1/4 of egg whites into batter, then fold in the rest. Spoon batter into pan. Bake for 12 to 15 minutes. In a bowl, beat cream cheese until fluffy; beat in honey, vanilla extract, raisins and coconut. Sprinkle a towel with coconut. Loosen cake and turn onto towel, peel off wax paper. Roll cake up in towel and let stand for 1 minute. Unroll and let stand for 3 minutes, then roll up and let stand until cool. Unroll cake; remove towel. Spread with filling right to edges of cake. Re-roll cake. Store in refrigerator.
In a skillet, brown the ground beef; drain off the excess grease. Add beef back to the skillet, then add the onion, garlic, salt & pepper, and the red pepper flakes. Add the tomato sauce, stir and heat the tomato/beef mixture, over low heat. At this point, set the oven temp to 350 degrees. Spray the inside of a 2-1/2 quart casserole baking dish, with a no-stick cooking spray. Add 2 cups of the shredded cabbage to the casserole baking dish. Add half of the tomato/beef mixture, over the shredded cabbage. Repeat layer of cabbage and tomato/beef mixture. Sprinkle casserole with the parmesan cheese. Cover, and bake in oven for 45 minutes.
Preheat oven to 180°C Brush 12 medium (80ml/1/3-cup) non-stick muffin pans with the melted butter to lightly grease. Sift the flours and allspice into a medium bowl. Return the husks to the bowl. Add the oatbran and sugar, and mix well. Whisk the orange rind, orange juice, oil and eggs together in a large jug until well combined. Add to the flour mixture with the banana and use a wooden spoon to mix until just combined. Spoon mixture evenly into muffin pans. Bake in preheated oven for 24 minutes or until a skewer inserted into centre of muffins comes out clean. Set aside for 5 minutes before turning onto a wire rack to cool slightly. Serve warm or at room temperature, dusted lightly with icing sugar and accompanied by ricotta.
Pour a measure of whisky into a large glass with a stem (Bordeaux). Warm the whisky carefully over a candle or a spirit burner and set it alight. Let it burn for a moment, after which Kahlua and hot coffee without sugar should be added. Then carefully pour in a thick layer of gently whipped cream. Finally, add burning Grand Marnier from a large sauce spoon lifted high above the glass - preferably in a dark room so that the blue Grand Marnier flame is clearly visible.
Beat egg yolks with food coloring. Then mix in sweetened condensed milk. Then mix in key lime juice and zest. Pour into graham cracker crust and bake at 325 for about 20 minutes (check after about 13 minutes) or center is jiggly when shaken slightly, or when knife inserted in center leaves mark. Chill in freezer for 10-15 minutes.