HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400 degrees F. Begin by baking the potatoes, as this will take the longest. Place potatoes onto a baking sheet. Pierce with a fork, drizzle with olive oil and season with salt. Place into preheated oven and bake for about 1 hour. While they are baking prepare the stuffing. Make a mornay sauce by combining the butter and flour over medium heat and then whisking in the milk. Fold in about 2 cups cheese and stir until melted. Once melted, remove from heat and fold in the cooked broccoli florets, crispy bacon bits, chopped chives and season with salt and freshly ground black pepper. When the potatoes are done make a cut across the top and squeeze it from the bottom so a small pouch opens up and the bottom is squared off. Spoon the filling over the top of the potato, sprinkle with cheese, season with pepper, to taste, and then pop in the oven for 2 more minutes until golden brown and bubbly.
To make the glaze, fry olive oil and onions, carrots and celery in a pan until slightly brown. Add cut up camel trimmings and cook until brown. Then add wine and beef stock. Simmer for approximately 30 minutes. Strain and whisk in butter pieces until the liquid has a buttery glaze. Brush camel fillet with olive oil and grill to your taste. To serve pour shiraz butter glaze onto a plate, arrange camel medallions in a pyramid shape and serve with tossed salad.
Brown ground beef, pork sausage, and onion in skillet. DO NOT DRAIN! Add shredded cabbage, seasonings, salt and pepper to meat and onions and cover. Stirring occasionally. While cabbage, meat mixture is cooking, follow the recipe steps 1 - 4 on the Hot Roll mix. Don't form into shapes. When dough is ready, pull off small balls of dough and roll out. Place meat mixture into middle of the dough. Fold the dough around the meat mixture using a pie form. Place on baking sheet and cook at 375 for 15 - 20 minutes, until golden brown. Then serve with ketchup or mustard.
Preheat oven to 350 degrees. Blend flour, salt, baking powder, granulated sugar and two tablespoons cocoa powder in a mixing bowl. Stir in melted shortening and milk. Spread batter in a 9-inch-by-9-inch baking pan and sprinkle with brown sugar and 1/4 cup cocoa. Pour hot water over all. Bake 45 minutes. During baking, chocolate sauce will settle to bottom and cake will rise to top. To serve, invert cake onto plate or cut cake into squares and invert each square onto a small dessert place. Spoon sauce over top. Serve warm with a scoop of vanilla ice cream, if desired.
Preheat waffle maker. Place butter and sugar in a large mixing bowl. Cream together on med-low. Add vanilla and salt, increase speed to medium. Add eggs and mix until smooth. Decrease speed to low, add flour and mix well. Divide batter into 4 3/4 cup portions. Using one portion, drop batter on each corner of the grids. Close waffle maker and bake until steam no longer escapes (about 3-5 min). Carefully remove waffle from maker and allow to cool. Serve plain or with your favorite fruit filling and whipped cream.
Combine first 3 ingredients in a small bowl, stirring with a whisk. Place spinach in a large bowl. Drizzle with half of oil mixture. Add pepper; toss well to coat. Arrange prosciutto slices evenly on each of 6 salad plates. Top each serving with 1 cup spinach mixture. Drizzle evenly with the remaining oil mixture. Sprinkle each serving with 2 teaspoons cheese. Serve immediately.
Heat oil in a Dutch oven over medium-high heat. When oil is so hot it shimmers, add onion, garlic and chilies. Saute until onion is translucent, about 3 minutes. Add cumin, coriander, chicken stock, coconut milk, clam juice and heavy cream; bring to a gentle simmer. Cook, partially covered, 30 minutes. Add spinach and bring to a boil. Reduce heat and simmer, stirring occasionally until spinach is cooked, about 5 minutes. In a blender, puree soup in batches until smooth. Transfer to a bowl. Stir in lime juice and salt to taste. Serve hot.
In a sauce pan, melt the butter, but don't let it brown. Mix in the sugar and corn syrup and cook, stirring over medium heat, until the sugar dissolves. Stir in eggs; mix well. Stir in pecans. Pour in pie shell and bake in 350°F oven for 1 hour, or until firm when shaken.
In a heavy saucepan, heat butter very slowly over low heat until it has melted completely without any browning. Increase heat and bring melted butter to a boil just until top is covered with foam. Stir in onion, garlic, ginger, turmeric, cardamom, cinnamon, clove nutmeg fenugreek seeds and basil. Lower heat to lowest possible setting, and simmer, uncovered, for 45 minutes. A clear layer of liquid will be at the top of the pan, and golden brown solids on the bottom. Pour clear liquid into a jar, straining it through several layers of cheesecloth. Discard seasonings and solids. Cover tightly and store in refrigerator, or at room temperature.
In an 8- 10 inch saute pan over medium/high heat, stir five spice until fragrant, about 30 seconds. Stir in oil, shallots and garlic. Add ground pork and stir often until meat is crumbly and no longer pink. Add soy sauce, sugar and salt and pepper to taste; set aside. Cut baguettes in half crosswise then split almost all the way through, leaving halves attached on one side. Spread 1 tsp of chile paste on one cut side of each baguette section. Spoon 1/6 of the warm ground pork mixture (including juices) over the chile paste. Tuck 1/6 of the pork tenderloin slices evenly into each sandwich. Place sandwiches on a sheet pan and bake at 375°F for about 5 minutes or until filling is warm and crust is crisp. Remove from oven and fill each with 1/6 of the cucumbers, mesclun, basil and fried shallots.
Drain tofu well. Heat oil in frying pan, preferably a non-stick skillet. When oil is hot, add tofu by breaking it into random size pieces about 1" x 1". Cook tofu without turning for about 5 minutes. Turn tofu and cook for about 4 more minutes on the other side. Turn off the heat and add the remaining ingredients. First you put in the soy sauce and stir so as to cover all the pieces of tofu. Then add the nutritional yeast, spike and black pepper. Toss and coat all the tofu pieces.
Fill a large pot 1/4 of the way with water. Put all ingredients in, and bring to a boil over high heat. Cover and reduce heat to low. Cook for 20-30 minute. Use more or less water, depending on how much juice you want.
Heat oven to 350°, grease an 8" square pan. I used a loaf size gingerbread for this, sliced and placed on a cookie sheet-toast in the oven for 5 or so minutes. Remove from oven, and cut into cubes. Place the cubes in the greased baking dish, they should just about fill the pan. Whisk the half and half, milk, eggs, sugar and vanilla in a bowl, and pour over the gingerbread. Let this sit for about 5 minutes. Cover the raisins with water and microwave for about one minute--drain off the water, then sprinkle them over the top of the pudding. Bake at 350° for 40-45 minutes. A knife inserted in the center will still look a bit wet, but mostly clean. Serve warm, with a bit of cream poured over, or whipped cream.
In a large bowl mix together the jicama, cuke, onion, peppers. Mix together the lime juice, zest, garlic & chili, gradually whisk in the oil, whisking continuously. Pour dressing over the salad, cover & refrigerate for at least 1 hour & up to 6 hours. To serve line salad bowl with lettuce, spoon in the jicama & serve.
Vegetables -- First. I just used my mini food processor to fine chop the vegetables - saves tons of time, but you can chop them by hand if you want. In a small saucepan melt the butter and saute the onion, celery, carrot and garlic on medium heat. Don't cook them too fast, you want them to sweat slowly for about 5 minutes until they are tender. Base -- Then transfer the vegetables to a large bowl .Add in the egg, steak sauce, worcestershire, oregano, thyme, parsley, marjoram or dried oregano (both will well, I just love the fresh marjoram if you have it), salt and pepper. Mix well to combine. Bread -- In a flat pan or dish, add the milk and soak each slice of bread just for a few seconds and then squeeze out most of the milk. Add the bread slices breaking them up into the bowl. Save the milk, don't throw it out. Mix the bread crumbs inches. Meat -- Quick Note: You can use all beef for this, but I really prefer the mix. You could also, substitute turkey for the veal if you want, but - Beef, Veal and Pork are my favorites. Now, add in the meat. You can use a spoon, but honestly, I use my hands to mix everything together. You don't want to over mix as the meat can get tough. Loaf -- I prefer to free form my loaf rather than using a loaf pan, but if you want, you can use a loaf pan. If using a pan, I line it with parchment paper, but I really prefer to form mine on a cookie sheet lined with parchment paper. This way when you glaze the meat loaf you can glaze the sides as well. This is the way we always did it in the restaurant. As mentioned above, you can make 2 smaller loafs vs 1 loaf, the cooking time is all that changes. Glaze -- In a small bowl, mix the ketchup, brown sugar and cider vinegar together. Cook -- Middle shelf in a 350 degree oven. Depending on on thick you make your loaf, it should take between 50 minutes to 1 hour 15 minutes. I make mine fairly thick so it takes just about 1 hr 15 minute Bake for about 40-45 minutes and then glaze. Cook another 10-15 min and glaze one more time. Once done, remove and let rest 5 minutes before slicing. Serve -- Just slice and enjoy! As I said, sour cream and chive potatoes and pan seared green beans are my favorite with this dish.
For brownies: cream butter and sugar in large bowl. Add eggs one at a time beating thoroughly after each one. sift together flour, baking powder and salt. add to egg mixture and blend well. stir in vanilla, nuts and butterscotch chips. grease and lightly flour a 9x13 baking pan and spread batter evenly into it. bake @ 350 degrees F for 20 - 25 minutes. For Caramel Frosting;. in medium saucepan, melt butter until brown. add brown sugar, stirring constantly until melted. Pour in cram, mix well. cool. add powdered sugar and vanilla. Beat until thick and creamy. spread on brownies.
Cut zucchini into 1/2 cm wedges and saute until outsides begin to get slightly crispy. Meanwhile, spray a large skillet with Pam, turn the stove to medium-low heat, and lay down your tortilla. Coat the entire tortilla with a thin coat of pesto. Sprinkle with grated cheese. When zucchini is done, spread pieces over one half of the tortilla. Cut avocado into slices and spread evenly over zucchini. Fold over quesadilla, and turn heat up to medium-high. Flip occasionally until cheese is melted. Serve with light sour cream and salsa.
Preheat oven to 350 degrees. Line a baking sheet with parchment paper. In a food processor, combine both sugars and the marzipan. Process until they resemble a fine sand, about 1 minute Transfer mixture to a large bowl. Add the butter, vanilla, baking powder, baking soda, salt and egg. Use an electric mixter to beat until smooth, scraping down the bowl once during mixing, about 2 minute. Add flour and cocoa powder and mix until incorporated, scraping down the bowl once dufing mixing, about 1 minute The dough should be very stiff. Baking in batches, drop 1 T. balls of dough on the prepared baking sheet, leaving about 2 inches around all sides. Bake on the oven's lower rack until cookies are flat and have a crackled surface, about 10 minute. The cookies will be very soft. Let them cool for 5 minute on the baking sheet, then transfer to a rack to cook completely. If desired, once the cookies are cool, dust them with powdered sugar.
Heat oven to 375 degrees. Cut the bread into 1 inch cubes and place in a small bowl. Pour the milk over the bread. Set aside for five minutes. Heat the olive oil in large skillet over medium heat. Add onion, celery, and garlic. Cook until soft and translucent, about 3-5 minutes. Remove from heat. Let cool for five minutes. Place carrots in a large mixing bowl. Add the milk and bread mixture, ground sirloin, ground pork, eggs, parsley, Dijon mustard, salt, and pepper. Add onion mixture. Combine well using your hands or a rubber scraper. Place mixture in a large ungreased baking dish or roasting pan. Shape into a 5 by 12 inch loaf. Overlap bacon slices across the top, covering the meat. Place potatoes and leeks around the loaf. Season with salt and pepper as needed. In a small bowl, combine the brown sugar, ground mustard, and 2 tablespoons of water. Stie in tomato paste making a glaze. Brush the meat loaf all over with the glaze. Bake, brushing every fifteen minutes with glaze until juices run clear when loaf is pierced with a two-pronged fork and bacon is crisp, 1 to 1 and 1/4 hours. Let cool 10 minutes before slicing. Serve with potatoes and leeks on the side.
In heavy pan put: butter or margarine, sugar, evaporated milk. Boil for 6 minutes. Then add chocolate chips. Fold in marshmallows. add chopped walnuts if desired. pour into foil lined pan to cool.
Mix flour, powdered sugar, and saslt in processor. Add butter, pistachios, egg yolk, and vanilla. Using on and off turns, mix until moist ball forms. Transfer dough to work surface. Divide dough in half. Form each half into 8 X 1 1/4" log (if dough is too soft, chill until firm, about 30 minutes). Wrap logs in plastic, refrigerate until firm, about 4 hours. Can be made 5 days ahead, keep chilled. Preheat oven to 325 degrees. Slice logs into 1/4" rounds, rolling log every few slices to retain round shape. Place rounds on ungreased baking sheets, spacing 1" apart. Bake shortbreads until barely golden, about 18 minutes. Cool shortbread on baking sheets. Store in airthight container at room temperature.
Combine all ingredients and season with some salt and pepper, to taste. Pour over prepared shredded, cabbage and apples.
In a wok or large frying pan over medium high heat, saute the spinach and garlic in the oil for 2 minutes, stirring constantly. Transfer to a platter In the same pan, heat the wine and saute the celery or bok choy and mushrooms, stirring constantly, for 3 minutes. Add the rice, scallions and spinach. Heat through. Season with soy sauce or tamari.
Thinly slice onions(rings). In 3 quart pot, melt butter. saute onions until translucent. add cans of broth and teriaki sauce. bring to boil,simmer for 45 minutes. Fill crock with hot soup, float a 1 inch slice of French bread, put 1 slice of each, swiss, provolone and munster cheese. (optional any cheese will do) put in a 400 degree oven until cheese is melted and soup is bubbly.
Place the spinach in a large bowl. Heat 1 teaspoons of the olive oil in heavy, large skillet over medium heat. Add sausages and cooked until browned and cooked through. Transfer sausages to paper towels, using slotted spoon. Drain sausages and then slice 1/2 inch thick. Heat drippings in skillet over medium heat. Add green onions and stir one minute. Add vinegar and bring to a boil, scraping up any browned bits. Mix in 1 tablespoons oil and mustard. Add sausage and toss to coat. Season with salt and pepper. Pour over spinach and toss. Adjust seasoning.
In a medium saucepan, heat the oil over medium-high heat. Add two thirds of the onion and cook until softened, about 5 minutes. Stir in the flour and cook for 2 minutes. Whisk in 1 1/2 cups water and the tomato sauce, chili powder, cumin and salt; bring to boil. Simmer 5 minutes; set aside. Preheat the broiler. In a large bowl, mix the chicken, two thirds of the cheese and the chiles. Spread 1 cup of the enchilada sauce in a large casserole dish. Dip one tortilla in the remaining sauce to coat both sides and transfer to a plate. Fill with chicken mixture, roll up and transfer to the casserole dish, seam side down. Repeat with the remaining tortillas and filling. Top with the remaining onion, sauce and cheese; broil until just golden, about 5 minutes. Turn off the broiler and leave in the oven until heated through, about 5 minutes.
Preheat oven to 400 degrees. In a large pan, lay quartered potatoes so they barely touch one another. Combine butter and oil in a bowl and mix with a fork. Pour over potatoes. Toss potatoes around until very well coated with oil and butter mixture. Be sure potatoes are spread around evenly in the pan. Allow to roast, for 20 minutes. Sprinkle salt, pepper, and oregano all over potatoes. Toss around with a spatula, spread potatoes around evenly again. Roast potatoes again for 15 minutes more, or until golden brown. If you like you can also add some lemon juice also.
Mix the first 8 ingredients right in your Crock Pot. Place the meat in, and turn it so it's coated. Cover and cook on low 8-10 hours. Discard the bay leaf. Remove the meat to a cutting board and shred with a couple of forks. Put the shredded meat back into the Crock Pot and add the alcaparrado or olives and capers. Swish it around in the liquid to mix and serve topped with chopped cilantro.
Preheat oven to 400 degrees. In baking dish, place salmon skin side down. Cover with wine, butter and juice of 1 lemon. Spread mustard evenly on top. Cover with foil and bake in 400 degree oven for 8-10 minutes. Remove foil and cover with cheese and dill. Return to oven just long enough to melt the cheese.
Using a peeler, cut 3-inch long, 3/4-inch wide strips of orange peel from the orange. Bring a small saucepan of water to a boil and simmer the orange peels for 10 minutes. Drain the peels, rinse them with cold water, and boil them in fresh water for an additional 10 minutes; repeat this process 1 more time. Bring the sugar and water to a boil in a medium saucepan and stir occasionally until the sugar has dissolved and the mixture has reduced in volume just a bit, about 5 minutes. Add the orange peels and continue simmering the mixture for 15 minutes. Transfer the candied orange peel to a wire drying rack and allow it to sit undisturbed for 45 minutes. Line a baking sheet with parchment paper. Place the chocolate in a double boiler over simmering water, and stir until the chocolate is melted and smooth. Dip the 2/3 of the length of each candied orange strip in the chocolate, leaving 1/3 of the peel exposed, and place it on the parchment-lined baking sheet. Allow the chocolate to set before serving.
In a bowl cream sugar and butter. Add egg and milk. In a bowl, add flour, baking powder and salt. Add to cream mixture. Stir in vanilla. Fold in blueberries. Fill muffin cups 2/3 full. FOR STREUSEL: Add sugar, flour and cinnamon. Cut in butter until crumbly. Sprinkle over muffins. Bake at 375 for 25-30 minutes.
Ladle the flour (no need to sift fresh flour), with the salt into a processor fitted with the steel blade. Cut the hard, cold butter into small chunks and add. Like puff pastry, this one also loves being kept cold, even chilly! Mix, first at low speed, then faster, until mixture forms very fine crumbs and looks almost like yellow cornmeal. In South Africa sour cream and creme fraiche come in 250 g containers, which is about 1 cup, so I don't even measure. I just scrape it into the processor. So if yours says "8 oz" it's near enough to 1 cup, so scrape that into the processor now. Blend -- speed not too high -- until a dough ball forms. You might have to scrape down the sides once. Should it happen (and it shouldn't really) that your dough is too dry, add a teaspoon of lemon juice or vinegar. But don't add anything unless that ball refuses to form, which takes a couple of minutes. Normally it tends to be sticky when it's removed from the bowl and blades: scrape with a spatula (silicone works best) on to a floured board. As soon as you pat it into a ball with that little bit extra flour, it comes together and is perfectly easy to handle. Form into a flattish rectangular ball shape, handling it briefly and lightly. Wrap in plastic and chill in fridge, at least 30 minutes or otherwise overnight. **Creme fraiche is my choice these days. It is thick and slightly acidic. A closed container in the fridge lasts much longer than sour cream, and normally long past its use-by date! So it's worth trying to find it. When rolling out the pastry (flour the surface and the rolling pin) it is easiest to cut 1/3 or 1/2 off the ball of dough as it will have stiffened after chilling. Flatten it a little with the palms of your hands. Roll out thinly. Whatever you use it for, brush the raw pastry with beaten egg before baking. Also use beaten egg to patch pastry when needed. Always start this pastry at a high heat: I heat my fan/convection oven to 425 deg F/210 deg C, and keep it there for about 10 - 15 minutes to give the pastry time to puff up somewhat. Do keep an eye on it, as some convection ovens can be very hot and you want the pastry to rise, not burn. Then lower heat to medium, 350 deg F/180 deg C for the duration of the baking time. Try this pastry when making small individual meat or chicken pies -- delicious! Otherwise use for deep-dish pies. Don't try to bake blind, as it will slide down the sides of a pie plate. Use raw, and bake with the filling. Bake until pastry is golden brown and puffy.
Mix the bleach and rubbing alcohol together. Spray on the dirty shower curtain. Allow to sit for 5 minutes. Do not wash in this time. Then, once the 5 minutes have passed, scrub the shower curtain as well as you can with a scrub. Then, wash all the dirt out with a hose or pipe or simply use a mug filled with water; keep throwing the water over the curtain until its clean. Allow it to dry hanging in the tub. Enjoy!
Whisk eggs and sugar untill starting to thicken. Add the flour, cardamum and melted butter. Add the cold water in the end. Stir into a nice smooth batter. Leave the batter in the fridge for an hour or so. (or a day or two if you don't have the time to do the baking right now). And here's the big deal - you have to cook them in a "krumkakejern", either one to use on your stove or and electrical one. Add a tablesppon of batter onto the hot and greased (just the first one) iron. Cook light brown (need some practice) and roll into nice rolls, cool over a small dish to create small "cups" to fill with icecream, whipped cream and berries, or other desserts, or use a "krumkakeruller" which can be bougth in stores overseas (scandinavia), just as the iron. They should be thin and crisp. These "cookies" taste wonderful, and in Norway you just have to have them for Christmas. They're a must, and if you've made them into small cups and fill them with wipped cream and cloudberries, and maybe some cloudberry liquor on top, it's the perfect dessert.
Using a sharp knife cut 3-4 diagonal slits in each cutlet. Place onto a lined small baking pan. Combine marinade ingredients and pour over chicken cutlets. Place on oven rack 8-10 inches away from top. Grill for 10-12 minutes, turning every few minutes. Remove from oven, cover, and let sit for 1/2 hour. Combine salad ingredients. Combine all dressing ingredients well by hand. Pour over salad 1/2 hour before serving. When chicken is cool, cut into strips. Toss salad with dressing and chicken.
Preheat the oven to 350°F Blend the butter, sugar, eggs, vanilla, orange extract, cinnamon, nutmeg, and mace in a food processor together until combined, about 30 seconds. Add in remaining ingredients and process a 1-2 minutes to get a thick batter. Let batter stand 2 minutes and then spoon out onto the baking sheet. Brush with egg yolk, or a beaten egg. Sprinkle on sugar and a dusting of more nutmeg. Bake 45 minutes until set and browned. Cool, then slice into diagonal cookies about 1/2 inch wide. Reduce oven temperature to 325*F, put sliced cookies back in oven and bake until crisped, about 15 minutes per side. Cool well and then glaze one side of each cookie with melted white chocolate. Garnish with crushed graham cookies crumbs on one edge. Serve to your most deserving guests!
Combine all ingredients except white chocolate in a blender. Blend until smooth. Pour into glasses. Top with white chocolate shavings.