HumbleIntelligence/food-ner-1-Million huggingface dataset:
You must begin with a properly seasoned dutch oven. There are plenty of websites that describe how to season a dutch oven. Get your fire going and add a fair amount of wood. Keep some in reserve, too, so you don't run out of coals. While the fire is producing your coals, chop your veggies. You can invert your dutch oven lid and use it as a cutting board. You can also pre-chop your veggies but I think they stay fresher if they are chopped just before use. Put remove them to a plate for later use. Put the dutch oven without lid directly over the fire (I usually have some good sturdy branches in my fire for it to rest on) and add the bacon. Stir frequently until cooked to the desired level of crispness. While bacon is cooking, place the lid further away from the fire's center, inverted, to pre-heat. Place bacon here when finished to keep warm. Add sausage to dutch oven and cook until done. Remove dutch oven from heat. Drain some of the grease if desired. Add eggs and veggies and crumble the bacon into the mixture. Stir, then cook, covered, further away from the heat (you don't want to over-cook your eggs). Check as often as you like, it won't hurt anything. Breakfast is done when eggs are set throughout. Remove from heat, mix in cheese, and serve. Season to taste with salt and pepper. If you keep the lid on, this will stay warm for a while.
Wear rubber or plastic gloves while cutting hot peppers and do not touch skin or eyes. To mince peppers, using a sharp knife, cut off tops and slice lengthwise. Discard seeds and white membrane. Cut lengthwise in 1/8-inch strips, then cut very fine crosswise strips. Sterilize 8 half-pint jars; keep hot until needed. Prepare lids as manufacturer directs. In a large kettle, combine minced peppers, sugar and vinegar. Bring to a boil. Remove from heat; let stand 5 minutes. Using a metal spoon, skim off any foam. Increase heat to high. Return kettle to heat and bring back to a full rolling boil that cannot be stirred down. Stir in pectin and boil exactly 1 minute, stirring constantly. Remove from heat and ladle into hot jars, leaving 1/8-inch headspace. Wipe jar rims and seal with hot lids and screw bands. Invert jar 30 seconds, then stand upright to seal.
Whip butter and sugar. Add egg and vanilla. Add wheat germ. Add flour (mixture will become very thick). Press into 8x8 square inch pan (ungreased). Cook 375 for 15minutes.
Put the flour in a flat pan and brown it on medium heat without the oil. In a separate pan, put water, sugar and saffron. Cook on high heat till it boils. Add the browned flour and mix well. Now add the oil and cardamom and mix well. Let the mixture thicken until it gains a sticky consistency. Remove from heat, garnish with almonds, if desired and serve. Enjoy!
If you plan on using fresh tomatoes, simply wash, take stem area off, and place in blender to puree. Place tomatoes, olive oil, whole cloves of garlic, parsley in large pot and cook slowly for 30 minutes, stirring every 15 minutes. If using fresh tomatoes, it will need extra cooking time of 15 minutes. Garlic cloves should be very soft and sauce should have nice consistency- not watery. During last 15 minutes add the shrimp. Season to taste with salt and some red pepper flakes if you like. Place water to boil in another large pot. when boiling add a tablespoon of oil(prevents pasta from sticking). Place pasta in boiling water & stir, stir often. Put timer on for exactly 11 minutes. Drain pasta, place in large platter & mix together with sauce. Enjoy!
Combine flour, baking powder, sugar, cardamom and salt in a large bowl. Whisk egg and water together in a small bowl. Make a well in center of dry ingredients and add egg mixture. Mix together gradually with a fork until mixture forms a soft dough. If it's too sticky, add 1 or 2 tablespoons of flour (one at a time). Cover dough with a wet towel or plastic wrap and leave 30 minutes or longer. Heat 4 cups of oil in a deep, heavy pot (cast iron is preferable) until is reaches 360°F While oil is heating, roll dough out on a floured surface into a rectangle 1/2 inch thick. Use a sharp knife to cut into 20 equal rectangles. Fry maandazi in batches of 5, for about 5 minutes per batch, turning to brown both sides. Hint: Turn the mandaazi before it gets too puffy, or the air bubbles will prevent you from turning it at all. Remove from oil when both sides are golden brown. Serve warm, dipped in powdered sugar if desired.
Mix first 8 ingredients together, and drench the fish in the mixture. Drizzle with melted butter and saute in a very hot (not burning), heavy (cast iron!) skillet until blackened, only a few minutes per side. Turn and repeat on other side. Serve with lemon wedges.
For the topping- In a frying pan over medium heat, melt butter, corn syrup and brown sugar. As it melts, mix in the chopped pecans and cook to coat about 3-5 minutes. Turn off heat and begin filling. For the filling- In a large bowl, beat cream cheese, white and brown sugar until smooth. Add pumpkin, vanilla, eggs and pie spice and mix until combined, scraping the sides of the bowl as necessary. Pre-heat over to 400°F Pour filling mixture into pie crust. Carefully crumble pecans and gently add to the top of the pie filling. Cook at 400°F for 10 minutes. Reduce temp to 350°F and continue cooking approx 55 minutes, until toothpick comes out clean. Cool in refrigerator 4 hours or overnight for best flavor.
Make the crust: Preheat oven to 350 degrees F. Line the bottom of a 7-inch springform pan with parchment paper. Lightly butter the paper and set aside. Place the crackers, dried cherries, pecans, brown sugar, thyme, paprika, and 1/8 teaspoon of cayenne in a large mixing bowl and toss to combine. Stir in the melted butter and press the mixture into the bottom of the lined pan. Blind bake the crust until set -- about 15 minutes. Cool on a wire rack and set aside. Make the cheesecake batter: Place the cheeses, sour cream, mustard, salt, and remaining cayenne in a large bowl and mix with an electric mixer set on low speed until well combined. Add the eggs, one at a time, beating well after each addition, until mixture is smooth. Pour the batter into the prebaked crust and bake until set and golden brown -- 40 to 50 minutes. Cool in the pan on a wire rack to room temperature. Remove from pan and serve at room temperature. Cake may be stored, tightly wrapped in plastic and refrigerated, for up to 3 days.
Sift flour, sugar, baking powder and salt together. Mix in rolled oats, cut in butter thoroughly, gradually add milk, stirring until dough is formed. Roll dough on lightly-floured surface to 1/8" thickness. Place on greased baking sheet, bake at 375°F. for 12 - 15 minutes or until slightly browned. NOTE: After placing dough on cookie sheet I use a pizza cutter to score dough into cracker-size squares and pricked each square with a fork a few times. Break apart at score lines after cooling.
Preheat oven to 375 degrees F. Boil and drain pasta. Combine all ingredients in 13x9 in pan Bake for 10 minutes, then remove and stir. Continue to bake for 10 more minutes or until cheese is entirely melted. Stir and serve.
Prepare and bake cake mix according to package directions for cupcakes. Cool in pan on wire rack 10 minutes. Remove from pan to wire rack; cool completely. Meanwhile, whisk together pudding mix and milk until well blended. Cover and refrigerate pudding. Place pudding in pastry bag fitted with small round pastry tip. Place tip inside hole at top of cupcake; gently squeeze bag to fill cupcake with pudding. Repeat with remaining cupcakes and pudding. Frost tops of cupcakes making sure to cover op the hole. Garnish with a half fresh strawberry fan.
Preheat the oven to 400 degrees. Roast the beets by placing them on a sheet of aluminum foil. Season with salt and pepper and drizzle with olive oil. Wrap the foil around the beets and place onto a baking sheet. Bake for 60 minutes or until the beets are tender. Cool. Peel the beets and slice into thin strips. Cut the apples into thin slices. Place the lettuce into a large salad bowl. Toss in the beets and apples. Whisk together the shallots, orange juice, red wine vinegar and sugar in a small bowl. Slowly whisk in the olive oil. Season with salt and pepper to taste. Drizzle the salad dressing over the salad and toss until the leaves are just moistened. Top with crumbled goat cheese and serve.
Melt Criso in small pan on stove. Set aside. Put yeast, salt, sugar and warm water into bowl and stir until yeast is dissolved. Warm milk slightly in microwave( just enough to take the chill off) add milk and stir. Stir in melted Crisco (if the melted Crisco appears to be too hot, you may add a small cube of ice to cool it slightly). Stir in three cups flour and mix well. Add more flour, one cup at a time till dough is no longer sticky. Knead on floured board, about 3 minute Divide dough in half. Roll out half on floured board, till about 1/2 inch thick and in oblong shape. Spoon melted butter on top. Sprinkle sugar cinnamon mixture on top. Roll up, jelly roll style. Slice into 2 inch thick rolls, place on greased cookie sheet. Cover, and let rise until double. Bake in 350°F preheated oven about 20 minutes or until slightly brown on top. Take roll from oven. Mix powdered sugar with milk and vanilla, whisk until powder sugar is dissolved. Spoon on top hot rolls. Enjoy.
In a 4 quart microwave safe bowl, microwave butter on high. Stir in brown sugar & corn syrup. Microwave on high for 1 - 3 minutes, stirring once, until mixture boils. Microwave on high 3 minutes without stirring. Stir in baking soda & vanilla. Stir into popped popcorn, mixing well. Microwave on 70 percent (medium) forn1 minute. Remove and stir. Microwave on medium 1 more. Remove and stir to coat. Remove and spread on jelly roll pan lined with nonstick foil or wax paper. Frm into balls or cool and break apart. Optional: drizzle with melted chocolate or add nuts.
Light your charcoal. Rub salt, garlic , pepper, and sugar into the meat and let sit 30 minutes. Pulehu in Hawaiian means "to broil on hot embers" and that's what you do, turning the meat every 4 minutes. Total cooking time is about 10-15 minutes, depending upon the thickness of the cut.
Combine carrots, almonds, breadcrumbs, spices & baking powder in a bowl. Beat egg yolks until thick, gradually adding sugar, lemon rind and juice, Beat until thick. Stir egg yolk mixture into carrot mixture. Beat egg whites until stiff, then fold gently into carrot mixture.(do not over mix). Grease 20cm (8") cake tin. Pour batter into cake tin, and bake in a moderate oven (180 C)for about an hour, cake tester should come out clean. cool in tin for 10min then turn out on a wire rack to cool completely. To make icing place butter, cheese and icing sugar in a food processor and beat until smooth. Spread over cooled cake.
Pre-heat oven to 350 degrees. Mix together all ingredients listed under"main loaf". Press out into a rectangle shape that is no wider than the loaf pan you will be using. Do this on a piece of wax paper. Lay ham slices and then swiss cheese on top of ground beef mixture. Roll meat loaf like a jelly roll (the ham and cheese will look like a swirl in center of the loaf- thus the name"with a twist"). Place meat loaf in bread pan and cook for 1 hour or 165 degrees internal temperature. Let stand 10 minutes, slice and serve.
Preheat the oven to 425°F Use a 9 x 13" glass baking dish or line a baking sheet with aluminum foil. Spread the carrots evenly in the baking dish. Drizzle with oil and honey and toss gently to combine. Sprinkle with your chosen spice variation. Season with salt and pepper. Roast until tender and just lightly browned, about 25 minutes. Season with more salt and pepper if desired.
Drain Zephyr/Onion mixture and mash with a fork. Add remaining ingredients, mixing well with 1/4 cup of the bread crumbs, and pour into a 2 quart casserole dish; i.e. 9" X 13". Sprinkle with the remaining 1/2 cup of crumbs. Bake at 375 degrees for 45 minutes.
Blend potatoes, mayo, horseradish sauce, hot sauce, and lemon juice together. Add salmon, dill, egg and bell pepper. Mix gently but well. Stir in breadcrumbs, adding more if needed to hold mixture together. Shape into patties. Fry each side 4-5 minutes or until browned. great on a bun or own it's own with a salad.
Preheat oven to 180°C and grease an oven proof dish. Bring the cream to the boil, add the stock cube and stir to dissolve. Add salt, pepper and chives. Blend in half the grated Jarlsberg until it melts and the sauce is smooth. Layer all the vegetables in the dish and pour in the sauce. Sprinkle the remaining grated cheese on top. Bake in mid oven for 30 - 45 minutes.
Preheat oven to 400°F. Spray deep 9-inch casserole with nonstick cooking spray. Brown beef 6 to 8 minutes in large skillet over medium-high heat, stirring to break up meat. Drain fat; add onion, mushrooms and garlic, cooking until tender. Stir in spinach and nutmeg; cover and cook until heated through, stirring occasionally. Combine potatoes, sour cream and milk. Add beef to mixture; season with salt and pepper. Spoon into prepared casserole; sprinkle with cheese. Bake 15 to 20 minutes or until slightly puffed and cheese is melted.
Toss everything together until well-coated. Roast in a preheated 425F (220C) oven for 25-30 minutes or until tender. You can use almost any combination of herbs and carrots or beets; use your imagination. Mix and match - try orange carrots with sage and white wine vinegar, purple carrots with thyme and orange juice, golden beets with marjoram and red wine vinegar, and purple beets with rosemary and balsamic vinegar, all in the same roasting pan.
Mix together all ingredients in large saucepan over medium heat. Once the mixture is hot, reduce heat and simmer for 20 minutes, stirring occasionally. Refrigerate any sauce not being immediately used.
In small bowl, combine all dressing ingredients; beat at low speed until smooth. Cover and refrigerate for several hours to blend flavors. Combine salad ingredients in large bowl. Serve with dressing.
Mix all the ingredients together. Let the mixture sit, preferably overnight, but at least for 2 to 3 hours. Shake the mixture well, then reserve 1/2 cup to use as a baste. Marinate white meats such as chicken or pork for up to 2 hours. Fish and shellfish should marinate for 45 minutes. Shake the food often while it marinates. When grilling marinated food, use reserved marinade as a baste during the second half of cooking. Discard used marinade when you start cooking.
Heat half the oil in a heavy based saucean and cook the onions until browned and set aside. Heat remaining oil and brown beef in batches and set aside. Add garlic and tomato paste and gently cook for 1 minute. Return beef to saucepan and add stock and wine and bring to the boil, reduce heat and cover and simmer for 1 1/2 hours stirring occassionally and then add the onion and cook for a further 20 minutes. Whisk together the cream cheese with some of the cooking liquid until smooth and add to the saucepan and simmer a further 10 minutes. Spoon onto serving plates over the pasta and serve immediately.
Preheat the oven to 425°F. Salt and pepper both sides of each pork chop. Heat a tablespoon of oil over medium-high heat in an oven-proof skillet big enough to hold all four pork chops. Brown the pork chops, about 2 minutes on each side. Remove the chops from the pan and transfer to an ovenproof platter; place in oven. Remove when the pork is just cooked through, about 10-12 minutes. While the pork chops are in the oven, prepare the sauce. Heat a tablespoon of oil on medium high heat in the same skillet you used to brown the chops. Saute the shallots until soft and golden. Add the wine and water and let boil down for 1-2 minutes, scraping up the brown bits. Add the blueberries. When the skins begin to burst, add the lemon zest and juice. Let the sauce continue to boil and thicken until the pork chops are ready. Once the pork chops are ready, remove the pan from the oven and place the pork chops on a cutting board and let them rest while finishing the sauce. Turn the heat off under the saucepan and stir in the butter until it is completely melted. If using unsalted butter, add a pinch of salt. Serve the pork chops either whole or sliced, topped with the blueberry sauce and fresh parsley.
Day one. Coarsley chop all the dried fruit and place into a large glass or ceramic bowl. Pour over brandy, cover with cling wrap and leave overnight (at least 12 hours) on your kitchen bench. Don't refridgerate. Day two. Add in coarsley chopped nuts and sugar. Stir. In a seperate bowl, beat the eggs with the essence until thick. Add the flour and baking powder and stir. Mix the cake mixture in with the fruit and nut mix, stir well. Pour mixture into a greased and lined deep 20cm cake tin. Gently drop the filled cake tin on the floor 5 times to remove all air bubbles. Bake at 140oC for 2 1/2 - 3 hours, or until cooked. Cool completley in the tin. Serve in small slices.
Cook the potatoes in boiling salted water. Peel them and immediately mash them. You should have about 1 1/2 cups. Cool. Mix the warm milk with the yeast and sugar. Let the starter sit for 5 or 10 minutes. Mix mashed potatoes with flour and the salt. Start with 1 1/2 cups and add more flour to make a knead-able dough. Knead dough well. Put dough in a bowl and cover. Let dough rise in a warm place until double in bulk. About 1 hour. Roll out the dough with a floured rolling pin on a floured board to 1/2 inch thick. Cut into rectangles, squares or circles. Triangles were my favorite. Prick the center of the dough with two slits with a knife to keep big bubbles from forming. Melt Lard in a frying pan so it is at least 1/2 deep. Fry Langos over medium heat. If the lard is too hot they will burn, if the lard is to cool the Langos will absorb too much lard. You will have to watch them. Let them get a nice tanish/brown color. When they are done, rub each Langos with a cut clove of garlic and sprinkle with salt both sides. Serve warm. (Good to accompany with a cold beer).
Mix together milk, eggs, oil and sugar. Add flour until combined. Heat a nonstick skillet on high. Remove from heat, pour 1/4 cup batter onto skillet, turn pan to spread batter. When crepe is dry on top, overturn onto paper towels. Serve with fruit, whipped cream, syrup, anything! If you want savory crepes, just omit the sugar in the recipe.
Place chicken breasts, skin-side up, on broiler pan and broil 2 inches from heat for 10 minutes or until skin is browned. Place chicken in casserole. Sprinkle with salt, onion, mushrooms and green pepper. Combine orange juice, water, Sherry, flour, brown sugar, orange rind, salt and pepper in saucepan; blend well. Cook over medium heat, stirring constantly, until sauce thickens and bubbles. Add parsley; pour over chicken. Bake at 375 degrees for 45 to 60 minutes. Baste several times during baking. Sprinkle with paprika; garnish with orange slices, if desired.
Place oil and brown sugar in a mixer bowl in a mixer bowl and mix at medium speed until creamy. Add egg whites, lemon juice, rind and flavoring, and mix at medium speed until well blended. Stir flour, oatmeal, baking powder, and baking soda together to blend well; add to creamy mixture while beating at medium speed. Stir in cereal. Drop by the tablespoonful onto cookie sheets left ungreased, or lined with aluminum foil. Bake at 350F for 8 to 10 minutes, or until cookies are lightly browned. Remove cookies to a wire rack and cool.
In a pressure cooker combine meat, onion, salt, pepper, worcestershire sauce, fresh herbs and water to cover. (A regular pot works just as well, simmer on medium heat for an hour or more until meat is very tender adding more liquid when necessary). Set pressure cooker on high and cook meat until very tender. Uncover the cooker but leave on a very low heat. Add the Bisto gravy granules or bouillon cubes to make a thick gravy. In a pie dish line the first sheet of puff pastry and add the meat mixture together with 2 tablespoons of the gravy or just enough to coat the meat. Cover with the second sheet of puff pastry and brush the top with the melted butter and bake in a pre-heated 350 degree oven for 35minutes or until the top is golden brown. Serve with mash potatoes, veggies and the rest of the heated gravy. Note: If Bisto gravy is unavailable use 2 beef low sodium bouillon cubes and a little flour to thicken. Omit the salt.
Whisk together the oil, vinegar, lemon juice, green onions, tarragon, sugar, salt and pepper. Combine vegetables in a shallow dish and toss with the marinade. Cover and refrigerate at least 4 hours and up to 24 hours, stirring occasionally. Drain off marinade before serving, or toss vegetables with some lettuce and use marinade as the dressing.
Heat oven to 220 C. Grease 23 cm square cake pan. Sift flour and salt into large bowl. Rub in butter with fingertips until like course breadcrumbs. Add rosemary and olives. Stir in buttermilk and enough water till you have a soft, sticky dough. Knead dough on floured surface until smooth. Using your hands press dough into a 22 cm square shape. With sharp knife cut into 12 equal pieces. Place pieces slightly apart in prepared pan. Brush with extra buttermilk, extra rosemary and olives. Bake 30 minutes or till golden brown.
In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, mix eggs, buttermilk, oil and lemon juice and zest. Stir into flour mixture just until moistened. Fold in raspberries. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 15-20 minutes or until center of muffin springs back when lightly touched. For Glaze:: Mix powdered sugar and lemon juice. Add milk until smooth. Drizzle glaze on top of slightly cooled muffins.
In bowl: dissolve sugar in lukewarm water, add yeast and let stand for 10 minutes. In Large Bowl: measure out 12 cups flour and set aside. In Large Bowl: add milk, melted margarine and sugar, mix to dissolve. Add beaten eggs,vinegar, salt, lukewarm water, the sour cream(optional) and stir in the yeast mixture. Add 6 cups of flour and mix smooth, then add flour 1 cup at a time, until no longer sticky.(flour is approximate, for most part I use 12 cups of flour - on occasion I need more or a touch less. Flour being variable it may take more than the 12 cups of flour - add enough to give you a nice smooth elastic dough). Knead on floured board until dough is smooth and elastic, place in well greased bowl turning to grease top. Cover and let rise until double in bulk (about 1 hour) then knead down grease top lightly with margarine and again rise until double in bulk. Knead down, let dough rest ten minutes and shape into buns (many old recipes suggest the size of a large egg). Place buns on a well greased large cookie sheet (I put 3 in a row and not touching) lightly grease tops with margarine, cover. After rising 15 minutes press down lightly on top of each bun with the palm of the hand.( if wishing to make dinner roll shaped buns skip this step) Rise until double. Bake in a preheated 350 degree oven for 20 - 25 minutes until lightly browned -- brush with melted butter and bake a couple minutes more until nicely browned. Brush with melted butter when baked and cool on rack. The extra brushing with butter makes for a very nice top. Baking time depends on the oven and yield on the size of the buns.
Heat the oil in a Dutch oven over medium-high heat. Add the beef and cook, breaking it apart with a wooden spoon until no longer pink, about 4 minutes. Add the onion, garlic, bell pepper, chili powder and cumin. Cook until the vegetables are softened, 3-4 minutes. Stir in the tomatoes, beans and salt and bring to a boil. Reduce the heat and simmer, uncovered, until the chili thickens slightly, about 15 minutes. Serve topped with the sour cream and scallions.