HumbleIntelligence/food-ner-1-Million huggingface dataset:
To toast almonds, preheat oven to 350=B0F. Spread almonds in a single layer on a baking sheet and toast, turning occasionally, for 10 minutes. Set aside to cool, then roughly chop. Sift together flour, baking powder and salt in a small mixing bowl. Set aside. Cream butter and sugar with an electric mixer in a large mixing bowl until fluffy; then beat in eggs and vanilla. Gradually add flour mixture, mix until combined, then stir in chopped almonds and anise seeds. Dough will be stiff. Transfer dough to a lightly floured work surface, then, using your hands or a rolling pin, shape into one long roll, about 3 inches by 13 inches. Line baking sheet with parchment paper or aluminum foil (shiny side up). Transfer dough roll to baking sheet, flatten slightly, then bake until golden brown, about 35 minutes. Remove from oven--do not turn oven off--and set aside until cool enough to handle, about 15 minutes. Using a serrated knife, cut roll, on the diagonal, into 1/2 inch thick slices. Place slices flat on baking sheet and bake, turning once, until golden brown, about 5 minutes per side. Do not over bake: Biscotti will feel soft in the middle but will become crisp and hard as they cool. Allow to cool completely on pan. Biscotti will keep in a sealed container for up to 4 weeks.
Brew the coffee and chill if making iced coffee. Divide ingredients (sugar through coconut cream) into each glass and mix well. When mixed add the coffee (include ice if serving cold). Garnish with whipped cream and a small pinch of allspice. Enjoy.
Grease 13 X 9 inch baking dish and place chops in the dish. Place a slice of cheese on each chop and spoon 2 tablespoons of sour cream on top of each slice of cheese. Sprinkle with salt, pepper and parsley. Cover with foil and bake a 1/2 hour at 350 degrees F. Uncover and bake at 325 degrees F. for an hour until cheese and sour cream brown and meat is fork tender.
Using a food processor, blend together the chipotle chile, mayo, salt and pepper until the mixture is smooth. In a baking dish arrange chicken in one layer and coat coat with entire mayo mixture. Chill the chicken covered for at least 1 hour or overnight. Using a large bowl, combine bread crumbs, cayenne pepper, salt and pepper. Then coat each piece of chicken with the mixture. Place chicken on roasting racks and bake them at 425 in the oven. (turning them one time) for thirty minutes. Reduce the temperature to 375 and bake for 15 minutes more, or until it is cooked.
Break eggs in a bowl. Add flour, milk and salt. Mix to a ball stage. Roll dough out on a floured table or board. Cut noodles with pizza cutter. Cook in broth 20 minutes.
Whisk all ingredients together in a small bowl or screwtop jar and set aside. Can be kept in the fridge for a few days.
Peel potatoes if desired. Cut potatoes into small (1-11/2 inch) pieces of roughly uniform size. Put potatoes into large Zip'n SteamTM bag and seal bag. Pat potatoes into single layer and place in microwave. Microwave on full power for 71/2 minutes, or until all potatoes are tender and smash easily when pressed. If needed, microwave for additional 30-second intervals until all potatoes are tender. Allow bag to stand for 1 minute before handling. Carefully open bag, but leave cooked potatoes in bag. Add milk, butter, and salt to bag. Squeeze air out of bag and seal. Hold top edge of bag in one hand and mash potatoes by squeezing bag. If needed, add additional milk (1 Tablespoon at a time) and continue mashing until you reach your desired consistency. Add additional salt or butter as desired, mash until combined.
In a large skillet, heat oil and cook cabbage with the apple, stirring occasionally. Cook 5 minutes or till almost tender. Stir in onion soup mix, pepper and apple juice, thoroughly blending with cabbage and apple mixture. Simmer uncovered 10 minutes or till cabbage is tender.
Combine papaya nectar, lemon juice, sugar, ginger, cinnamon and salt. Bring to boil then lower to low heat. Mix cornstarch and water to a smooth paste and stir into mixture. Stir until thickened and clear. Cool. Combine with bananas and pour into baked pie shell. Chill. Serve with whipped cream.
Pour turkey drippings through a stainer into a fat separator. Pour turkey juices (minus fat) into a large heatproof measuring cup, add enough turkey stock to make 2 1/2 cups. Place drip pan over high heat and deglaze it with Madeira. Strain the pan mixture into measuring cup. Melt butter in a saucepan. Add shallots, and cook over medium heat until soft and translucent, 3 minutes, stirring with a spoon. Add flour, and cook until dark golden brown, 2 minutes, stirring with a spoon. Remove saucepan from heat, whisk in stock-Madeira mixture and heavy cream. Return to heat, and gradually bring sauce to a boil, whisking steadily. Briskly simmer thickened sauce until slightly reduced, whisking often, about 3 minutes. Add salt and pepper to taste.
Place chicken in to crock pot. Mix water, taco seasoning, and salsa (I use half the jar) together. Pour onto chicken. Set crock pot to low and let it cook for 3 to 4 hours. After chicken is done remove and put rice in leftover liquid. While rice is cooking shredded or slice chicken. Once rice is done (about 10 to 20, depending on how cooked you like your rice) mix chicken in or serve as taco or make enchiladas with the chicken.
In a large bowl mix the warm water, HALF the strong flour and yeast. Leave in a warm place for about two hours or until the mixture froths. add the orange juice, the remaining strong flour and the salt. with your hands mix the mixture until it forms a rough ball in the centre of the bowl.the dough is supposed to be wet and sticky. It is the high water content that will give this bread its open texture. Pour a third of the olive oil on top of the dough. rub a little olive oil on the palms of your hand, then start to tuck the dough underneath itself, while rotating the bowl, until you have a smooth shiny mass. Cover with plastic wrap and let rise for 45 minutes. ( you will be doing this step another 3 times and 5 more times without oil). In the meantime make the filling. Blanch the garlic in boiling water for 2 minutes , peel. put the olive oil in a small heavy based frying pan over a medium heat.when it simmers add the garlic and saute for a minute beig careful not to burn it. Add the water, balsamic vinegar ,sugar, salt, pepper and rosemary. reduce the heat to a very low setting and simmer 5 minutes. When the garlic is soft increase heat and reduce the liquid until syrupy. ( don't caramelise). Now back to the bread.Slightly deflate the dough with your fingers, making dozens of indentations. drizzle on another third of the olive oil and repeat the same tucking action. Cover with plastic wrap and leave 30 minutes. Repeat this step another time with the rest of the oil and rest another 30 minutes. After this you will do the tucking action another 5 times but without using oil leaving the same 30 minute interval. By the end the dough should be smooth. On a floured surface, press out the dough with your fingers and heels until you get a rectangle 36 cm x 18 x 2 cm thick. Spread the cooked whole cloves with their syrup and distribute evenly over the surface. Fold the longest side across by a third, and then bring the other side on top . Now do the same but from the narrow side. fold a third across and then bring the other side on top of it, trapping layers of filling between the dough. Cover and rest 30 minutes. Brush a large baking dish with olive oil and dust with polenta. Using a sharp knife cut the dough into 5 cm slices ( about 4). and lay them down CUT SIDE UP, streching them to a slightly oval shape. Leave enough space so they won't touch each other when they will expand. Cover with a damp cloth and let rise about an hour or until double in size. Pre heat oven to 250°C. Brush top with olive oil. bake in the middle shelf. After 5 minutes recuce heat to 180C and bake a further 35-40 minutes or until the loaf is bromn and quite blistered, and feels firm when pressed. Leave to cool on a wire rack and leave to cool to room temperature before slicing.
Cut each banana into 2 candle sticks. Do not do this step too far ahead or the banana will brown. Slice the sides of the strawberry so that you are left with a thick middle piece. Use a toothpick to fix the strawberry onto the banana.
Break a head of cauliflower into popcornlike, bite-size florets, then spread them on a baking sheet lined with parchment paper. Spray the cauliflower lightly with butter-flavor cooking spray, then sprinkle lightly with turmeric, freshly ground pepper, and sea salt. Bake 20 to 30 minutes at 425 degrees F or until the cauliflower is slightly browned.
Heat 1/4 cup of the canola oil in a large frying pan over medium heat. When oil shimmers, add onions and cook, stirring occasionally, until golden brown and soft, about 10 minutes. Add 1/3 cup of the sherry vinegar, and scrape up any browned bits that have adhered to the bottom of the pan. Remove from heat and allow to cool. Meanwhile, make the vinaigrette. Combine remaining 1/3 cup sherry vinegar and lime juice in a medium nonreactive bowl, and season with salt and freshly ground black pepper. While constantly whisking, pour in remaining 1/4 cup canola oil and olive oil in a slow, thin stream until dressing is well combined; set aside. To serve, combine cooled onions, tomatoes, avocados, lettuces, and black beans in a large bowl and toss. Add 3/4 of the vinaigrette and toss until greens are well coated. Taste, add more vinaigrette as desired, and season with salt and freshly ground black pepper.
Bring water to a boil in the bottom of a steamer. Fit the basket in the steamer. Steam the asparagus over medium-high heat for about 6 minutes, until bright green and tender. Remove from heat and let asparagus cool in the steamer. Combine yogurt and blue cheese in a small saucepan. Warm over low heat for 1 to 2 minutes, whisking constantly, just until the blue cheese has melted. Remove pan from the heat and whisk in the lemon juice, chives, and garlic. Arrange the asparagus in the center of a serving plate and ring with the tomato wedges. Drizzle the yogurt dressing over the asparagus. Sprinkle with salt and pepper and garnish with fennel leaves.
If using fresh tree tomatoes peel them, boil them for about 5 minutes to make it easier to peel them. If using frozen tree tomatoes, defrost them over night in the fridge, then cut them in half and scoop out all the insides. Blend the tree tomatoes with the hot peppers (seeded and deveined if you want it very mild, you can always save a few seeds and add them in if it's too mild). Transfer the blended mix of tree tomatoes and hot peppers to a small sauce pan, add the water (you can add more if you want a more liquid sauce) and cook on medium heat for about 5-8 minutes. Add the onion, lime juice, cilantro and salt to taste. Serve warm or cold.
Mix flour, salt and pepper. Coat fish in flour mixture, shaking off the excess. In a large nonstick skillet, melt 1 1/2 tsp butter in 1 tsp of the oil. Cook the filets in batches over medium heat 3 to 4 minutes per side or until golden crisp; turning once. Transfer to a plate and cover with foil to keep warm. Repeat for each batch adding additional oil and butter as needed. Add remining 1 Tbsp butter and the almonds to skillet. Cook 2 minutes or until golden. Add capers and lemon juice cooking 1 minute or until heated through. Pour sauce over fish and serve immediately. (I like a lot of flavor and would double sauce if serving 4.).
prepare stuffing mix according to package directions. meanwhile ia a large bowl whisk soup and milk together; set aside. grease a large 13x9 inch cassarole dish, add chicken and sprinkle with salt and pepper.layer with ham swiss cheese and soup mixture. Then spread stuffing evenly over the top. cover with foil and bake at 350 for 45 minutes. uncover and bake and additional 10-15 minutes untill top is golden brown. serve and enjoy!
Heat the olive oil on low flame to approximately 80-85 F. Dissolve the lye in the water. Cool to about 70-75 F. Pour the lye solution in a thin, steady stream, into the oil with slow, even stirring. You shouldn't be heating the mixture at this time. Continue stirring until a thick, honeylike texture is obtained. This will take 10-20 minutes. Note: If the soap mixture does not become thick within 30 minutes, and there is a greasy layer on top, it may be too warm. If this happens, set the container in cool water and keep stirring from the sides and the bottom. Contrastingly, if the mixture is lumpy, it may be too cold. If this happens, set it in a pan of warm water and stir until the lumps disappear. Pour the thickened soap mixture into your molds. Cover. Keep warm for a minium of 24 hours. This allows the saponification process to take place slowly and will prevent the mixture from separating. You can wrap your soap molds in an old blanket. When the soap is set, remove it from the molds and cut it into bars. Allow the soap to age for atleast 2 weeks in a dry place. Note: If the soap is crumbly or has streaks of grease, it may be reclaimed as follows: Cut the soap into fine pieces. Add 2 cups of water and dissolve over low flame. Stir occasionally. When the lumps have disappeared, increase the heat and boil until the soap appears thick. Pour soap in molds and continue as explained above.
Preheat oven to 350 degrees. Grease and flour 3 9-inch round cake pans (or 2 larger cake pans). Line bottom of pans with buttered parchment paper or foil. Melt chocolate in boiling water. Stir and cool. Cream butter and sugar. Add yolks, one at a time, beating well after each yolk. Blend in vanilla and chocolate. Mix flour with soda and salt. Add alternately with buttermilk to chocolate mixture, beating after each addition until smooth. Beat egg whites until soft peaks form. Gently fold beaten egg whites into the chocolate batter mixture. Divide batter between prepared pans. Bake for 30 to 35 minutes, but check on cakes earlier, especially if using 3 pans.Cool in pans for 5 minutes before turning out on racks to cool. Frost with Coconut Pecan Frosting (recipe below). Frosting directions: Combine milk, sugar, yolks, butter and vanilla in saucepan. Cook and stir over medium heat until it thickens, about 12 minutes. Stir in coconut and nuts. (An electric mixer works for this part.) Cool until it's thick enough to spread, beating occasionally. Makes about 3 ~ cups, more than enough to fill and frost a 9-inch 3-layer cake. It will run off, so make sure it's cool.
Drain artichoke hearts and chilies. Mix together in glass bowl or pan with mayo. Cover with cheddar cheese. Bake at 350 for 20 minutes or until cheese is melted. Serve with tortilla chips.
Rice -- Cook the wild rice according to directions. Then let cool. Broth -- Heat up the broth in a large deep sauce pan. I use a pan rather than a pot so you can add more dumplings, a pot limits the amount of dumplings you can cook at one time. Add the mushrooms, chicken, scallions, garlic, and pepper. Just simmer on low heat while you make the dumplings. The mushrooms will become tender in about 5-7 minutes. Dumplings -- In a medium size bowl, add in the flour, baking powder, salt and mix well. Then add in the eggs, milk and parsley and mix. Fold in the rice and lightly mix to combine. Cook the Dumplings -- Bring the heat up to medium, not boiling, but just under boiling. Spoon the dumplings in (1 heaping tablespoon) into the simmering broth, one at a time. Try not to get them to close to one another. TIP: If the dumplings stick to the spoon, just dip the spoon in hot water, the dumpling should come right off. After all the dumplings are all added, cover and cook for about 3 minutes. Remove the lid and flip the dumplings over. Recover and cook another 2-3 minutes until they are floating and firm. Serve -- Just enjoy. A bowl of the broth, mushrooms, chicken and scallions topped with a couple of the dumplings. Nothing else needed. A side salad and what a nice warm comforting easy dinner. ENJOY!
Mix all together. Make large drop bisquits and place in oiled dutch oven. Cook for about 20 minutes (depends on the number of briquettes used). Put on paper towels once removed to absorb excess grease.
Heat oil in a large nonstick skillet over medium heat. Add onion and garlic and cook, stirring, until beginning to soften, about 3 minutes. Add zucchini, summer squash, oregano, salt and pepper and stir to combine. Reduce heat to low, cover and cook, stirring once, until the vegetables are tender-crisp, 3 to 5 minutes. Stir in beans, tomatoes and vinegar; increase heat to medium and cook, stirring, until heated through, about 2 minutes. Remove from the heat and stir in Parmesan. Serve with: Brown rice or bulgur. TIP: While we love the convenience of canned beans, they tend to be high in sodium. Give them a good rinse before adding to a recipe to rid them of some of their sodium (up to 35 percent) or opt for low-sodium or no-salt-added varieties. Or, if you have the time, cook your own beans from scratch.
Line a 8 x 8 inch pan/tin/dish (I used a square pyrex dish) with foil and spray with oil. Combine muesli, flour, dried fruit and sugar in a bowl. Melt honey and butter together in microwave, and cool slightly. Add eggs and butter mixture to dry ingredients, mixing to combine. Spread mixture into pan. Bake 30 minutes at 180 or until a skewer inserted into the centre comes out clean. Allow to cool in pan. Place chocolate (if using) into a small heat-proof bowl over a saucepan of simmering water. Stir with a metal spoon until melted. Spoon chocolate into a small snap-lock bag. Snip corner off bag. Drizzle chocolate over slice. Allow to set before cutting into squares.
In a bowl combine the first 5 ingredients. Crumble ham and turkey over mixture and mix together well. Press into greased 9 x 5 x 3-inch loaf pan. Bake uncovered at 375°F for 50 to 55 minutes or until meat thermometer reads 160°F. In a saucepan combine sauce ingredients; cook and stir over medium heat for 5 minutes or until heated through. Serve with ham loaf.
To prepare the sauce, melt butter over medium heat. Add all-purpose flour, stirring until blended. Continue stirring for 3 minutes. Remove pan from the heat. Add milk and cream and whisk until well-blended. Return pan to medium heat. Heat mixture, stirring frequently until temperature reaches 200°F The mixture will just begin to bubble up the sides of the pot. When the mixture reaches 200° F, remove from the heat and add the 6 tablespoons of Parmesan and 3 tablespoons of Cajun seasoning. Sprinkle chicken breasts with the Cajun seasoning. Grill for 6 to 8 minutes, or until an internal temperature of 165° F is reached. Pour 4 cups of Cajun Cream Sauce into a large saute pan. Add linguini and toss with tongs until pasta is evenly coated with the sauce. Cook over medium heat for about 30 seconds. Divide pasta among 4 large serving plates or bowls, mounding up pasta. Slice cooked chicken on the bias into 1/4-inch strips and place on top of pasta. Sprinkle tomatoes, green onions and Parmesan over each portion. Add garlic toast and serve.
Heat the oil in a large saucepan over med-high heat. Add the onion, garlic, and ginger and cook, stirring often, until softened, 5 to 7 minutes. Add the curry powder and cook, stirring, for 1 minute. Add the chickpeas, spinach, 2 cups water, 3/4 tsp salt and 1/4 tsp pepper to the saucepan. Bring to a simmer and cook, stirring occasionally, until the mixture is slightly thickened, 10 to 12 minutes. Meanwhile, in a small bowl, stir together the yogurt, cucumber, cilantro, and 1/4 tsp each salt and pepper. Serve the chickpea mixture with the yogurt sauce and naan.
Heat oven to 375°F Stir together flour, baking powder, salt and cinnamon in medium bowl. Set aside. Combine sugar and butter in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Stir in eggs and lemon peel. Continue beating, scraping bowl often, until well mixed (1 to 2 minutes). Stir in flour mixture by hand just until moistened. Gently stir in apples. Spoon into greased or paper-lined muffin pans. Sprinkle sugar and almonds evenly on top of each muffin. Bake for 18 to 22 minutes or until lightly browned. Let stand 5 minutes; remove from pans.
Preheat oven to 375 degrees F. Grease or line 12 muffin cups. Beat butter with electic mixer until creamy; add 1/2 cup sugar, beating well. Add eggs, one at a time, beating just until blended after each addition. Combine flour, baking powder, salt, cloves and nutmeg in a separate bowl. Combine milk and 3 tablespoons of rum in another bowl. Add flour mixture to butter mixture alternately with milk mixture, ending with flour mixture and combining only until JUST blended. Spoon batter into muffin pan, filling 3/4 full. Bake for 20 to 25 minutes or until golden. Remove from pans immediately and cool on a wire rack. Alternatively, you can make mini-muffins; bake for about 15 minutes. Combine remaining 2 tablespoons rum and 3 tablespoons of sugar in a small saucepan; heat slowly, stirring constantly until sugar dissolves. If mixture is too thick, add a little milk. Brush glaze over warm muffins.
Sift dry ingredients together in a large bowl. In another bowl, whisk eggs, buttermilk and butter that has been melted and browned slightly. Make a well in dry ingredients and pour in liquid ingredients, mixing quickly. Fold in blueberries. Spoon batter into greased muffin cups and bake till golden brown. Bake at 400 F for 20 -30 minutes.
Place salmon in baking dish. Season generously with Tony Chachere's Creole Seasoning. Add wine and bake in 180°C/350°F oven for 20 minutes. While fish is baking, make sauce. Melt butter in a medium saucepan. Saute shrimp about 2 minutes. Add bay leaf, oregano, rosemary, pepper and garlic. Saute for about 1 minute. Pour broth into a cup and stir in flour. Pour this mixture slowly into pan. Add lemon juice and cook over medium heat until thickened, about 5 minutes. To serve, place one fillet on each plate, then lable on sauce.
Combine all ingredients together in a small saucepan. Heat over low heat, stirring until chocolate melts and mixture is smooth. Use immediately to top the Vanilla-Fudge Marble Cake recipe #45104.
In a medium bowl, stir together the flour, brown sugar, and granulated sugar. Using a pastry blender, cut in the cold butter pieces until the mixture resembles fine crumbs. Stir in the nuts. Set aside 1 cup of the crumb mixture. Firmly press the remaining crumb mix over the bottom and halfway up the sides of a 2-quart rectangular baking dish; set aside. In a large bowl, stir together the pumpkin, condensed milk, beaten eggs, cinnamon, allspice and salt until well mixed. Pour the mixture into the prepared baking dish. Sprinkle with the reserved crumb mixture. Bake in a 350 degree oven about 55 minutes or until the topping is golden brown and the filling is set; cool.
Line a deep 9 inch pie plate with pastry. Flute edges and brush bottom of pastry with beaten egg. Refridgerate. To prepare filling, combine sugar, salt, flour, cinnamon, ginger,cloves, allspice and nutmeg. Stir in beaten eggs. Combine pumpkin (2 cups) and milk. Add to filling mixture. Chill well. Add brandy or rum to filling; pour into pie shell. Bake at 450 degrees F for 10 minutes, lower heat setting to 400 degrees F and bake for 1/2 hour
In a large skillet, cook sausage over medium heat until no longer pink and drain. Stir in spaghetti sauce and water. Simmer uncovered for 10 minutes. Meanwhile, in a large bowl combine the eggs, cottage cheese, parmesan, parsley and seasonings. Spread 1/2 cup meat sauce into a greased 13x9x2 inch baking pan. Layer with 3 noodles, 1/3 of the cheese, meat sauce, and mozzarella cheese. Repeat layers twice. Cover and bake at 375 for 45 minutes. Uncover and bake 10 minutes longer or until noodles are tender. Let stand for 15 minutes before serving.