HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 325°F. Sift the flour, salt & cinnamon together in a bowl then add the almonds and zest and stir to combine. In a separate bowl, beat the egg yolks until light then beat in the sugar, sherry (or milk), and orange juice until thoroughly combined. Stir in the dry ingredients until mixed. Beat the egg whites and cream of tartar until soft peaks form. Fold a small amount of egg white mixture into the egg yolk mixture to soften the batter. Gently fold in the balance of the egg whites into the yolk mixture. Pour the batter into an ungreased bundt springform pan. Bake for 50 - 60 minutes, or until a cake tester comes out clean. Cool in pan.
Warm oil in a large saucepan over medium heat. Add shallots and cilantro, stirring frequently until softened -2 to 5 minutes. Stir in stock, coconut milk and agave and bring to a simmer. Pour broth through a fine mesh strainer and discard solids (shallot and cilantro). Return broth to saucepan. Reduce heat to medium , add mushrooms and broccoli and cook until tender -2 to 3 minutes. Add chicken and cook, stirring constantly, until no longer pink -1 to 3 minutes. Combine lime juice, curry paste and fish sauce in a small bowl then stir into soup. Ladle soup into bowls and garnish with cilantro, chilies and scallions. Serve with wedges of lime.
Rinse a beef brisket in cold water to remove any brine and place into a large pot. Pour beer over the brisket and add water until the meat is covered by the liquid. Add onions, bay leaves and peppercorns. Bring to a rolling boil. Cover pot and reduce heat to medium-low for a gentle boil. Cook for 4 hours or until meat is fork-tender, skimming foam occasionally. Add carrots, potatoes and place cabbage quarters on top of the meat. Cook for an additional half-hour until the vegetables are tender. Turn off heat. Remove the brisket from the broth and allow it to rest for 10 minutes on a cutting board. Slice against the grain in 1/4-inch-thick strips. Serve on a warm platter, arranging carrots and cabbage around the meat strips in the center of the platter.
In a microwave safe dish (I used a Pyrex pie plate), place the nuts evenly in a single layer (coat them in the fat, if using). Microwave on HIGH heat for 2 minutes, stir, and continue to cook and stir at one minute intervals, until nuts are fragrant and light golden brown in color. Be careful not to let them scorch. Use potholders. (Note: total cook time is about 5 minutes for whole nuts-- smaller amounts or sliced nuts or sesame seeds could be done in as little as 2 minutes, larger amounts of nuts will take longer and not cook as evenly, therefore 1/2 cup of nuts is optimal for even cooking. The optional addition of the fat will speed cooking time somewhat). IMPORTANT SAFETY TIPS: Be sure to use potholders as the dish will become hot. Do NOT add water to the hot dish, as it may crack. Microwave heating times vary, so use caution. Let cool at room temperature. Use in recipes or for snacking. Makes a nice holiday or hostess gift in a jar with a fabric lid, tied with pretty ribbon or raffia.
Heat oil in a large saucepan. Add onions and garlic and saute until onions soften, this should take 2-3 minutes. Add all the other ingredients, one after the other in quick succession except pasta and cheese, and bring to a boil. Cover and simmer, covered, about 1 hour, stirring occasionally. Remove bay leaf before serving. Cook noodles, omitting salt. Rinse and drain. Serve sauce over hot pasta. Keep the grated cheese on the side to garnish into individual plates.
In a large bowl; combine the chicken, mayonnaise, lemon juice, tarragon and snap peas together. Mix until well coated and season to taste with salt and pepper. Lay tortillas on a flat surface and using 1/4 of chicken salad mixture, place it down the center of each tortilla. Top each with 2 lettuce leaves and roll up, folding in ends.
Combine eggs, fish sauce, and water in medium bowl and use fork or whisk to blend them well. Heat oil in medium skillet or wok over medium-high heat until a bit of the egg mixture sizzles and blooms at once. Pour in eggs and as soon as they begin to set, pull the puffy edges gently toward the center, letting the uncooked eggs in the center flow out to the edges and cook. When the edges are golden and the surface almost set, gently flip the omelet and cook other side for 1 minute. Do not fret if it breaks. Scoop the omelet out onto a serving plate, and serve at once with small saucers of Sriracha sauce.
Season chicken with salt and pepper; grill or cook in a skillet. Sautee the mushrooms in butter or oil until just done. For the sauce: Combine garlic and wine. Cook over medium-low heat for about 5 minutes to reduce by half. Add cream and increase heat to bring to a low boil. Reduce heat to simmer and add cajun seasoning. (Be careful if you use a different brand of Cajun Seasoning - I use McCormick's and it doesn't seem to be too salty) Simmer 10-15 minutes, add cheeses until smooth. Add in chicken and mushrooms over low heat. You can add 1 pound of pasta (cooked) and toss to coat with the sauce, or you can serve the chicken with the sauce over a bed of rice.
In a low ball glass, add ice until full, then add vanilla vodka, Kahlua, Cask and Cream, then top off with milk, Stir, and enjoy!
Wash the oranges and boil them whole for 1 1/2 hours, or until soft. Place oranges in a food processor and blend until smooth. Process in eggs, agave, almond flour, salt and baking soda until well blended. Pour batter into a greased 9-Inch round cake pan. Bake at 375° for 45-50 minutes, until a toothpick stuck in the center comes out clean. Serve.
Dissolve yeast, 1 Tablespoon sugar in the water. Let stand (proof) for 5 minutes. Mix butter, salt, milk and remaining sugar in large mixing bowl. Add 2 cups flour mixing well. Add yeast and beaten eggs. Beat well. Add remaining flour or enough to make a soft dough. Cover dough and let rest 20 minutes. Knead dough on lightly floured board and place in a greased bowl. Cover and let rise until double in bulk. Punch down and divide dough into thirds. Roll into a 12" diameter circle, cut circle into 16 pie shaped pieces. Roll up into crescent shapes starting with the wides end. Place crescent rolls on greased cookie sheet and let rise 1 hour - cover lightly with plastic wrap or flour sack tea towel. Repeat with remaining dough. Bake 10-12 minutes in 375° oven or until golden brown. *Note - leave plenty of room on sheets - these rolls need plenty of room - do not crowd.
Stir 2 T kasha and a dash of salt into 2/3 cup water or milk in a 2- to 3-cup bowl. Microwave, uncovered, on MEDIUM, 5 to 8 minutes, stirring occasionally until slightly thinner than desired consistency. Let stand 1 to 2 minutes. Serve with milk and favorite sweetener.
Mix all dry ingredients together. Onion may be sliced like a blossom by cutting the top 1/4 off, the top has the stem. Then peel and be very careful to leave the root intact. Carefully slice from the top of the onion down but stop about 1/2" before you get to the root, taking care not to cut through the root. Slice the rest of the onion like a pie into many servings. When complete soak onion in cold ice water for 1/2 hours so the onion's petals will start to open up and bloom. Drain onion and dip in flour mixture and dust well. Dip onion then in buttermilk and back in flour mixture. Place in hot oil and fry until golden. Oil should cover onion. When done drain well and place on plate and cut center out of onion so the petals may easily be removed.
Drain the anchovies and pat dry with paper towels. Chop 1 of the anchovies and place in a clean and absolutely dry 2-cup bottle. Add the whole anchovies and the chili pepper. Fill the bottle with olive oil, cover, and let stand in a dark place for a week, shaking from time to time, before using. This oil will keep for 3-6 months, stored in a cool, dark place.
Add water to the Besan. Besan has a tendency to be very clumpy, so you should add just a few tablespoons at a time to keep the batter smooth. Add the Chilli powder, cumin powder, garlic, ginger, salt and chopped coriander and stir the batter. The potatoes should be sliced very thinly. No thicker than 1/4 of an inch. At this point test one slice of potato in the batter. There should just be a thin coat of batter. Heat the oil in a pan. Use a larger frying pan so that you have more surface area. The oil doesn't need to be too deep since the potato slices are very thin. Dip the potato slices in the batter and fry them till they are golden brown. Remove them from the oil with a slotted spoon and set them on a paper towel for a minute to soak up the excess oil.
In small glass or stainless steel mixing bowl, combine soy sauce, sherry, garlic, and gingerroot. Add chicken and turn to coat. Cover with plastic wrap and refridgerate at least 30 minutes. In 12-inch nonstick skillet, heat oil; add chili peppers and cook over medium-high heat, stirring frequently, until peppers are browned, about 1 minute. Remove and discard peppers. To same skillet, add peanuts and cook over medium-high heat, stirring frequently, until nuts are lightly browned, about 1 minute. Transfer nuts to plate, set aside. Using a slotted spoon, transfer chicken to same skillet, reserving marinade. Cook chicken over medium-high heat, stirring frequently, until browned on all sides and cooked through, about 2-3 minutes. Transfer chicken to plate with peanuts, set aside. Add bell pepper and scallions to skillet and cook over medium-high heat, stirring frequently, until tender-crisp, 1-2 minutes. Add broth and cornstarch to reserved marinade and stir to dissolve cornstarch; add to bell pepper-scallion mixture in skillet. 5 Points per serving (serves 2). Add chicken and peanuts to skillet and cook, stirring constantly, until mixture comes to a boil and thickens, 2-3 minutes.
Preparation. Rinse the quinoa. Bring the quinoa and water to a boil on a medium flame, cook until the seeds become translucent. Drain and discard the liquid from the cooked quinoa and keep aside. In a thick-bottomed stock pot, melt the ghee or butter on a medium high flame. Add the dates, raisins, pistachios, almonds, and cardamom to the melted ghee and saute them for a minute. Add the cooked quinoa to the nut and fruit mixture in the pot. Fold in the milk, saffron, and sugar. Bring the entire contents of the pot to a boil on a medium flame, then reduce to a simmer and cook till the liquid volume reduces by one-third. Stir frequently to make sure the milk does not burn. Cool the kheer to room temperature. Then fold in the rose water and refrigerate for at least 2 hours. Serve chilled and garnish with the extra pistachios. Preparation. Rinse the quinoa. Bring the quinoa and water to a boil on a medium flame, cook until the seeds become translucent. Drain and discard the liquid from the cooked quinoa and keep aside. In a thick-bottomed stock pot, melt the ghee or butter on a medium high flame. Add the dates, raisins, pistachios, almonds, and cardamom to the melted ghee and saute them for a minute. Add the cooked quinoa to the nut and fruit mixture in the pot. Fold in the milk, saffron, and sugar. Bring the entire contents of the pot to a boil on a medium flame, then reduce to a simmer and cook till the liquid volume reduces by one-third. Stir frequently to make sure the milk does not burn. Cool the kheer to room temperature. Then fold in the rose water and refrigerate for at least 2 hours. Serve chilled and garnish with the extra pistachios.
In a glass dish,beat egg yolkwith garlic. Place chicken in egg mixture, and turn to coat. Cover dish and refrigerate for atleast 4 hours, or overnight if possible. Preheat oven to 400 degrees F (200 DEGREES C). Melt butter and pour into the bottom of a 9x13 inch baking dish. Mix together the bread crumbs,Parmesan cheese, parsley, garlic powder, salt and pepper. Dip marinated chicken in crumb mixture. Place coated chicken in baking dish, and pour remaining egg mixture over. Bake in preheated oven for 15 to 20 minutes on each side, or until chicken is no longer pink and juices run clear.
Place all ingredients in saucepan. Bring to the boil, stirring till sugar dissolves. Simmer without stirring till syrupy. Allow to cool. Use for strawberries. Keep in sealed container in fridge.
Melt chocolate chips with butter, either over double boiler on stove or very carefully in microwave, heating only for 40 seconds at a time then stirring until melted. Put all ingredients in food processor and blend until chickpeas are smooth. Pour in to greased 6 x 6 baking pan. Bake in preheated 350 oven for 30 minutes or until toothpick comes out clean. Cool and cut into squares.
Preheat Oven to 350. Heat a Large Skillet and pour in 1 TSP Olive Oil. When the Oil is hot add Chopped Onions saute until soften 5 to 6 minutes. Add in Minced Garlic, Chopped Mushrooms, Chopped Cashews and Chopped Walnuts. (I used a dehydrated blend and reconstituted them in water for several hours before chopping.). Continue cooking stirring constantly, if the mixture begins to stick add more Olive Oil. Mix together Cooking Wine, Arrowroot, Lemon Juice, Flour, Rosemary, and Thyme. Pour into skillet and cook until the mixture thickens 1 to 2 minutes. Season with Salt and Pepper. Press mixture into 9 x 5 x 3-inch Loaf Pan. Bake for 30 minutes. Slice and Serve hot.
Heat 2 tablespoons of the oil in a large saucepan; add the onions and carrots and cook over a medium heat for about 8 minutes, until softened and lightly browned. Remove the vegetables with a slotted spoon, transfer to a plate or dish and reserve. Add another 1 tablespoon of oil to the pan and add the beef cubes. Increase the heat and cook until the meat is browned all over. If necessary, fry the meat in batches to ensure it browns evenly; season to taste. Return the vegetables to the pan and stir in the flour and the remaining oil. Cook, stirring constantly, for 1 minute. Add the beef stock, coffee, oregano and bay leaf. Bring to a boil and cook, stirring often, until thickened; reduce the heat to very low. Cover the pan and allow the stew to simmer very gently for at least 1 or 11/2 hours until the beef is tender. Add the peas and simmer for a further 5-10 minutes. Discard the bay leaf; taste and adjust seasoning as desired. Serve hot with mashed potatoes.
In a food processor or blender add the tahini, olive oil, lemon juice, garlic, heavy cream, orange juice and honey. Blend. Add garbanzo beans and blend until really smooth. Add salt to taste. Refridgerate an hour or two and then serve on warm pita bread topped with basil and onion slices. Makes a nice breakfast snack or appetizer too. Enjoy!
Mix all ingredients except for the cauliflower in a large stockpot and bring to a boil. Add cauliflower and bring back to a boil. Remove from heat and allow to come to room temperature. Keep covered in its liquid in refrigerator.
Mix cold milk (including sweetened condensed milk) and vanilla together. Gradually add pudding mix, stirring continually for 2 minutes; put in refrigerator. Melt butter in saucepan and add crushed graham crackers. Stir over medium heat until lightly browned. Remove from heat. Beat 1 cup heavy whipping cream until peaks form; fold together with 1/2 cup browned graham cracker crumbs and cooled pudding mixture. Pour into a 2 quart serving dish. Reserving 1 tablespoons crumbs, sprinkle remaining browned graham cracker crumbs over the pudding mixture; refrigerate. Before serving, beat the remaining 1 cup of whipping cream and spread over the chilled mixture, making peaks with the whipped cream. Sprinkle reserved crumbs over the top to decorate. Serve immediately if possible; refrigerate leftovers. Banana Pudding: Fold 2 sliced bananas into pudding mixture before pouring into serving dish.
Place butter, onions, minced garlic, and mushroom in a 2-quart sauce pan. Cook over medium heat until onions become translucent, garlic may be slightly browned. Add flour, stirring until butter and flour have completely blended. Cook on low heat for 2-3 minutes, stirring constantly. Set aside, allow to cool to room temperature. In a separate 1-quart pan, combine white wine, red wine, sherry, bay leaf, whole thyme, granulated garlic, paprika, tomato sauce, and Dijon mustard. Bring to a simmer and cook until liquid has reduced by half, then add beef bouillon. Return 2-quart sauce pan to low heat. Gradually pour in contents of 1-quart sauce pan while whisking vigorously with a wire whip. Mix well. Cook until sauce thickens, stirring frequently with wire whip. Simmer for 5 minutes or until starchy flavor is gone. Keep sauce warm, while preparing steaks. Liberally cover one side of each steak with 1 tablespoon of coarsely ground peppercorn mix. Press peppercorns into steaks. Heat olive oil over medium heat in a large saute pan, place steaks in pan and cook to desired internal temperature, turning occasionally. Place steaks on serving platter or individual plates, ladle sauce over steaks and serve with your favorite accompaniments.
Place powdered sugar, mascarpone cheese, 1 1/2 tablespoons liqueur, and cream cheese in a large bowl; beat with a mixer at high speed until well blended. Brush cut sides of ladyfingers with 2 1/2 tablespoons of liqueur. Spread about 1 1/2 tablespoons mascarpone mixture over bottom half of each ladyfinger; cover with tops. Arrange 3 filled ladyfingers spoke-like on each of 4 dessert plates. Sprinkle evenly with cocoa. Arrange 1/2 cup raspberries over each serving. Garnish with mint sprigs, if desired.
Put the roast in a deep bowl. Make a marinade using 1/2 cup of the vinegar, 2 tablespoons of the salt, and 4 cloves of chopped garlic. Pour the marinade over the roast, adding enough water to cover the venison; cover and refrigerate overnight. Remove the venison from the marinade and pat dry. Sprinkle the meat with the remaining teaspoon of salt and dredge with flour. Heat the oil in a heavy skillet and brown the roast on all sides. Transfer the roast to a crock-pot and add the sliced onion. In a bowl, mix the brown sugar, mustard, 3 tablespoons of flour and the Worcestershire to a paste; stir in the tomatoes, the remaining 1/3 cup of vinegar and 3 cloves of chopped garlic; dump this mixture over the roast in the crock-pot. Cook on the low setting for 8-10 hours, until tender.
Preheat oven to 350°F. Butter a large, heavy cookie sheet. In a small, heavy saucepan, combine first 4 ingredients. Over medium heat, stir until sugar dissolves and mixture comes to a boil. Boil 2 minutes. Add pecans and stir until they are coated with the mixture, about 1 minute. Transfer pecans to the cookie sheet, spreading evenly into a single layer. Bake until pecans are just starting to brown, about 13 minutes. Transfer to another cookie sheet that is lined with wax paper. Separate the pecans and cool completely. Store in an airtight container.
Preheat oven to 350°. Generously grease a 12 cup mini-muffin pan tin (the cups are about 2 inches in diameter) and set aside. Melt the butter and chocolate together in the top of a double boiler, stirring until smooth, set the mixture aside to cool slightly. Stir in the sugar until smooth. Whisk in egg, coffee liquor, and espresso powder. Gently fold in the flour and chopped walnuts. Spoon the batter into the prepared cups, filling the cups about 3/4 full. Place a walnut half in the center of each cup. Bake until the center of one of the cakes comes out clean when pricked with a toothpick, about 20 minutes. Cool in tins about 5 minutes, then transfer to wire rack.
Cream together shortening, brown sugar, and white sugar. Beat in 2 eggs and vanilla. Combine flour, baking soda and salt. Gradually blend into creamed mixture. Stir in Chipits and nuts. Drop from spoon onto ungreased cookie sheets. Bake at 375F for 10-12 minutes.
Preheat oven to 350 degrees F. Prepare baking sheet with cooking spray. Mix first flour, ginger, baking soda cinnamon and allspice together in medium bowl. Set aside. Using electric mixer, cream butter and sugar in large bowl until well blended, about 1-2 minutes. Add egg and molasses and beat until well blended, about 30 seconds. Add dry ingredients and beat on low speed just until blended. Mix in toffee and crystallized ginger. Chill dough 1 hour. After chilling, shape dough into 24 balls, each about 1 1/2-inches in diameter. Roll each dough ball in turbinado sugar, coating completely. Place balls on prepared sheet, spacing evenly apart. Bake cookies 8 minutes. Reverse cookie sheets and continue baking until cracked on top but still soft to touch, about 8 minutes longer. Cool cookies on sheets 5 minutes. Using metal spatula, transfer cookies to racks and cool completely.
In a blender or food processor, combine mayonnaise, cottage cheese, buttermilk, and onion. Process until smooth. Add remaining ingredients and process 10 seconds more. Cover and refrigerate. Chill at least 1 hour before serving.
Position a rack in the center of the oven. Preheat the oven to 350 degrees F. Generously grease a nonstick 10-inch tube pan. In a large bowl, combine flour, cocoa powder, baking powder, baking soda, cinnamon and salt. Make a well in the center of the ingredients and set aside. In a medium sized bowl, applesauce, brown and white sugars, eggs and egg whites, zucchini, rum, buttermilk and oil. Beat for 1 minute with a handheld mixer on medium/low until frothy. (Use a small grater holes for grating the zucchini. It is not necessary to peel them, but make sure they are well-rinsed.- Drain any excess water from the grated zucchini before using. Place in colander and let drain for about 10 minutes before using. Do n) Pour applesauce mixture into the well made in the flour and dry ingredients. Quickly fold ingredients together with rubber spatula until almost combined. Continue to fold in chocolate chips until a few wisps of flour remain. Do not overmix. Pour into a prepared tube pan and bake for 40-45 minutes or until done. The cake will spring back lightly when touched and a toothpick inserted in the center comes out with a few moist crumbs attached. Do not overbake. Let sit on a wire rack for 15 minutes and then unmold cake. Place right-side-up on a wire rack to cool completely. To serve, combine powdered sugar and rum in a small bowl. Place on a rimmed cake plate and glaze with the rum glaze.
Purchase ripened red, firm peppers. Wash, cut in half, remove seeds and membranes and discard. In a large cooking pot, add about 14 cups of water and bring to boil. Add prepared peppers and return to boil. Reduce heat to simmer, cover and cook for about 3 minutes. Drain well through a colander, return to cooking pot, cover and leave overnight. The next day, process peppers in a food processor until well chopped and return to cooking pot. Add salt and mix well. Cover and let mixture ferment for another day, leave on kitchen counter or stove. On the third day, stir well, fill plastic containers with mixture to within 1/2" of the top. Place plastic lid, using a black felt pen, note date and what the contents are. Place containers in freezer compartment. Use as required for your recipes. This recipe can be doubled.
Drain pineapple, reserving juice; set pineapple aside. In a small saucepan, combine the cornstarch and ginger; stir in pineapple juice until blended. Add the honey and soy sauce. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in lemon juice. Pour half into a small bowl for serving. Coat grill rack with nonstick cooking spray before starting the grill. Grill fillets, uncovered, over medium heat for 4-5 minutes. Spoon some of the glaze over fillets. Cook 4-5 minutes longer or until fish flakes easily with a fork. Meanwhile, grill pineapple slices for 4-6 minutes or until heated through, basting frequently with glaze and turning once. Serve fish with pineapple and reserved glaze.
Preheat oven to 375 degrees. Bring 6 quarts of salted water to a boil. Add the ravioli and stir gently until the water returns to a boil. Reduce the heat to a simmer and cook for 3 minutes. Drain the ravioli well and return to the pot with the butter. Stir gently to coat. Lay the ravioli out on a rimmed baking sheet in a single layer. Top each ravioli with a small amount of sauce and a sprinkling of cheese. Put into the oven for 10-15 minutes until they begin to crisp and brown slightly at the edges. Serve with toothpicks.