HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut off the fennel leaves and reserve for the garnish. Wash the fennel, remove the hard core and thinly slice the bulb. Put into a bowl. Wash and trim the radicchio, shred, but not too finely, and add to the bowl. Roughly chop the walnuts, dice the Gorgonzola and add both to the salad. Roughly chop the parsley. Make a dressing from the oil, lemon juice, vinegar, honey and parsley. Season to taste with salt and pepper. Pour over the salad and mix well. Serve immediately garnished with fennel leaves.
In a large bowl combine pretzels, crackers and peanuts. In a large saucepan, combine sugar, butter and corn syrup. Bring to a boil over medum heat. Boil for about 5 minutes stirring constantly. Remove from heat. Stir in vanilla and baking soda. Mixture will foam. Pour the liquid mixture over pretzel mixture and stir until coated. Pour mixture onto a LARGE greased baking sheet (I line mine with parchment paper to prevent sticking). Bake at 250 degrees for 45 minutes, stirring every 10 to 15 minutes. Break apart while warm. Toss with M & M's and candy corn and cool completely. Store in airtight containers.
Preheat oven to 350F degrees. Prepare an 8-inch-square cake pan by spraying with non-stick spray like Pam, or greasing. Set aside. In a large mixing bowl, combine all dry ingredients and mix thoroughly. Add all liquid ingredients and combine with whisk just until blended. Pour into prepared pan and bake for 30 minutes or until tester comes out clean. Serve with Fluffy Frosting (recipe #12586 posted separately) or your favourite cake icing. Note: to make a layer cake, you'll need to double this recipe and bake in two pans.
Blend milk, blueberries, cardamom, cinnamon, vanilla and syrup together in a blender on high till smooth. (I used a stick blender and a deep bowl). Pour blueberry mixture over chia seeds and stir thoroughly with a whisk or a fork. Let rest for five minutes, and stir again. Ten minutes later, stir again. Refrigerate and let sit overnight. In the morning, give it a stir and check texture. If it's too thick, simply add more almond milk; the texture should be similar to that of tapioca pudding. Serve - a few fresh blueberries make a nice garnish.
Preheat oven to 350°; spray three 9-inch round cake pans with nonstick baking spray with flour. In a large bowl, beat butter, 1 1/2 cups sugar, and vanilla at medium speed with a mixer until fluffy. Add egg yolks, one at a time, beating well after each addition. In a large bowl, combine flour and baking powder; sift. Gradually add to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. In a medium bowl, beat egg whites until soft peaks form. Gradually add remaining 1/2 cup sugar, beating until stiff peaks form. Gently fold into batter. Spoon batter into prepared pans, and bake for 18-20 minutes or until a pick inserted into the center comes out clean. Cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks. While cake is cooling, make frosting-in a large bowl, beat butter, cream cheese, and strawberry extract at medium speed with a mixer until creamy. Add strawberries, beating until combined. Gradually beat in powdered sugar until combined. Spread strawberry jam between layers; spread frosting on top and sides of cake. Garnish with strawberries, if desired. Store cake, covered, in refrigerator up to 3 days.
To make the port syrup, combine the port and brown sugar in a small saucepan over medium-high heat. Simmer gently until reduced to a light syrup (it will start to throw bigger bubbles and should be the consistency of maple syrup), about 3 minutes. Let cool to room temperature. Break the cheddar cheese into chunks and drop them into a food processor. Process until pureed. Add the butter, mustard, black pepper, and cayenne and process, stopping often to scrape down the sides, until whipped and smooth. Transfer the cheese to a shallow dish, break up the walnut halves and drop them on top, and drizzle with the port syrup. Note: The pounded cheese can be made a few hours ahead and kept at room temperature. Or it can be made the day before and kept in the refrigerator; just be sure to bring it back to room temperature before garnishing with the port syrup and nuts.
Drain tofu and slice into 1/2-inch-thick slabs. Cut each slab in half. Arrange tofu on a large baking sheet or several plates lined with several layers of paper towels. Place another layer of paper towels on top and weigh down tofu with another baking sheet or more plates topped with a heavy cookbook or cans. Let stand for 20 minutes. Pat tofu dry. While tofu drains, heat oven to 425 degrees. Cut squash into 1/2-inch-thick half-moons. Cut each slice in half again. In a small bowl, whisk together soy sauce, sriracha and a pinch of salt. Whisk in peanut oil. Spoon 3 tablespoons of the mixture into a separate bowl and reserve. Whisk honey into the original mixture. Spread squash out on a large baking sheet and pour honey-soy mixture over it. Sprinkle squash lightly with salt and pepper and toss well. Roast until bottoms are golden brown, about 20 minutes. Flip and roast until uniformly golden and soft, about 10 minutes more. Transfer squash to a large bowl. Adjust the heat to broil and position a rack just below the heating element. Toss tofu with reserved soy mixture and arrange in a single layer on a baking sheet (you can use the same one you used for the squash). Cook until crispy and golden, about 2 minutes per side. Toss hot tofu with squash, sesame seeds and celery leaves, adding more soy sauce if you like.
Place sugar, salt, coconut in bowl with softened butter. Add potatoes and vanilla and mix well by hand. Pack mixture into 9 x 13 pan. Cool in fridge. Cut into 1 1/2 inch squares. Melt chocolate, chocolate chips and paraffin wax -- stirring til no lumps appear. (ALWAYS exercise caution when heating paraffin -- I use a large well washed tin can and put it in the double boiler). Using a toothpick, dip the squares in melted chocolate and place on waxed paper to set.
Wash and dry Turkey Breast and place in slow cooker. Pour the apple cider in the bottom of the slow cooker. Combine the spices and rub over the top of the Turkey Breast. Cover the slow cooker and cook on low until the turkey breast, usually 4-5 hours. "The resulting spicy juices are a great low-fat gravy to serve over mashed potatoes.
Take Leftover chicken and remove all meat from bones and set meat aside. Put the rest of the chicken into a large pot with the 18 cups of water. Bring to boil and reduce to medium heat. Simmer for 10 minutes. Saute Carrots, Celery, and Onion in large lightly greases skillet on medium heat for about 10 minutes. Pour your water with the simmering chicken through a strainer into a large bowl. Discard bones and rest of carcass. Pour broth back into Large pot and Bring to a boil. Add Sauteed vegetables to boiling broth. Add chickem meat that you set aside from the roaster. Boil for five minutes. Add rice and reduce heat to low. Simmer for 10-15 minutes of until rice is tender. Add Cream of chicken soup and mix throughly. (You can add more or less soup depending upon your preference). Let cool, salt to taste, and serve.
Prehat oven to 350 F and have ready greased muffin tins. Sift together flour, baking powder, baking soda, salt, sugar, and nutmeg. Cut in shortening until mixture is like fine crumbs. Mix together milk, eggs, and grated raw apple. Add all at once to the flour mixture and then stir together quickly and thoroughly. Fill greased tins 2/3s full and bake 20-35 minutes, or until a toothpick tests done. Remove from pan and dip tops first in melted butter then in cinnamon sugar mixture.
Simply toss all ingredients together in a large bowl. Can serve immediately but I like to chill salads like these to let the flavors blend. Enjoy!
Place pecans in single layer in large baking sheet. Add all spices and worcestershire to melted butter. Pour over pecans and stir to coat evenly. Bake 20 minutes in 300 degree oven, stirring several times during baking. STORAGE: Store pecans in an air-tight container. These can be frozen and keep for months.
Melt butter in heavy large saucepan over medium heat. Add onion and next 5 ingredients. Cover; cook until onion is tender, stirring occasionally, about 5 minutes. Add tomatoes and broth. Cover and simmer vegetables 40 minutes. Discard bay leaf. Season with salt and pepper. (Can be made 2 days ahead. Cool slightly. Cover; chill. Rewarm before continuing.) Whisk cream, rosemary and teaspoon lemon peel in bowl until slightly thickened. Season with salt and pepper. Stir remaining teaspoons lemon peel into soup. Ladle soup into bowls. Drizzle cream mixture over and serve.
Generously salt and pepper chicken pieces and let sit while you prepare the baste(I sometimes like to use Montreal Chicken seasoning for a different, but excellent flavor). Melt butter and add other ingredients except chicken. Use a grill, propane or charcoal, and heat to med. high. Place chicken pieces and leave just until starting to brown(only a couple of minutes). Turn down heat all the way to low or use indirect heat(Indirect heat is how I cook it). This will take around 30-60 minutes to cook through depending on the chicken pieces. Turn chicken and Brush on the sauce several times during grilling. When the chicken is cooked, turn the heat up to med. high again to crisp the outside(will only take a few minutes). Do not overcook chicken. Use a meat thermometer, if necessary. It is best to take off of grill just when cooked through. If you do this correctly it will produce a VERY moist and juicy chicken with lots of flavor. ***I usually just use white vinegar, but apple cider is good too. I have also experimented with flavored vinegars which are also good.
Grind dates, pistachios, almonds and raisins in a chopper/blender into a paste. Add apple, orange, banana, pomegranate seeds and blend until ingredients are incorporated but still chunky. Gently stir in remaining ingredients.
Freeze chicken and sandwich rolls until ready to serve. Mix spices and store in a covered container; label it "Blackened Chicken Spices". To prepare, thaw rolls and chicken. Coat each piece of chicken with spice mix (adjust to taste of each person, as the mixture is spicy!). Using a pastry brush, baste each piece of chicken with the melted butter. Grill chicken, basting with butter after turning once. Grill about 10 minutes or until no longer pink in the middle, or cook in a large nonstick skillet in hot oil over medium heat for about 10 minutes. Serve on sandwich rolls spread with butter or mayonnaise. Suggested sides: chips, watermelon salad.
Place the rum in a heat-proof bowl and sprinkle the gelatin over it. Set aside for 10 minutes for the gelatin to soften. In a large bowl, whisk together the pumpkin, granulated sugar, brown sugar, egg yolks, orange zest, cinnamon, nutmeg, and salt. Set the bowl of gelatin over a pan of simmering water and cook until the gelatin is clear. Immediately, whisk the hot gelatin mixture into the pumpkin mixture. In the bowl of an electric mixer fitted with a whisk attachment, whip the heavy cream and vanilla on high speed until soft peaks form. Fold the whipped cream into the pumpkin mixture. To assemble, spoon some of the pumpkin mixture into parfait glasses, add a layer of whipped cream, then some chopped spicy ginger cookies. Repeat ending with a third layer of pumpkin. Cover with plastic wrap and refrigerate for 4 hours or overnight. To serve: decorate with whipped cream and slivered crystallized ginger. *This is the final recipe of the dinner meal I have been posting, with roast capon, buttermilk mashed potatoes, green beans with shallots, and orange-honey glazed carrots. This is what the Barefoot Contessa served - it is a lovely combination of different flavors.
Heat oil in a deep fryer to 375°F. Combine the butter, hot sauce, and garlic powder in a small saucepan over low heat. Heat until the butter is melted and the ingredients are well blended; set aside. Combine the flour, Cajun Spice Mix Recipe, paprika, cayenne, and salt in a large zip lock bag put the wings into the bag shake to coat each wing evenly. Put the wings in the refrigerator for 1 hour (helps adhered flour to wings). Put all the wings into the hot oil and fry them for 10 to 15 minutes. Remove the wings from the oil to a paper towel to drain. As soon as drained into the hot sauce mixture stir to coat them. Serve with lots of Blue cheese dressing and celery sticks on the side. This will help cool down the heat.
Using a blender, pulse everything into a thick smooth consistency. Sieve this mixture into a big bowl and refrigerate for few minutes. Pour in tall glass and enjoy.
In medium bowl pour starter and warm water, mix until smooth. Add flour and beat until smooth, about 3 minutes, it will be quite stiff. Oil a large, deep bowl, scrape biga into it, cover with oiled plastic wrap and let rise for 12 - 18 hours, it will likely rise up and then fall back in on itself. Use as directed for the biga in your favorite Italian bread recipe or in the Chewy Italian Bread recipe #176167.
Mix white wine, Essensia, strawberries, peach liqueur, peaches, orange slices, lemon slices, and strawberry syrup in large pitcher, smashing citrus slices slightly. Let stand at room temperature at least 2 hours or chill up to 4 hours. Serve sangria over ice.
Preheat grill. **Note: to carmelize garlic: Slice 1/4 inch from the bottom of whole heads of garlic, rub with olive oil, and place on the grill, cut side down, over low heat. After about 20 minutes, cover loosely with foil and cook until carmelized, about 25 to 35 minutes**. Peel and slice the cooked potatoes 1/4 inch thick. Melt the butter in a heatproof casserole and add the garlic. Alternate Layers of the potao and onion slices in the casserole dish, seasoning each laer with thyme, sage, Tabasco, nutmeg and pepper. Pour in the hot stock and sprinkle evenly with the grated cheese. Cover the dish with a teght-fitting lid or aluminum foil and grill for 10 minutes with the grill lid down. Uncover the casserole, close the grill lid, and cook for 5 minutes.
To prepare White Puree: On the stovetop, pour about 2 inches of water into a pot with a tight-fitting lid. Put a vegetable steamer basket into the pot, add the cauliflower, and steam for about 10 minutes, until quite tender. Drain. To prepare in microwave, place the cauliflower in a microwave-safe bowl, cover it with water, and microwave on high for 8 to 10 minutes or until very tender. Drain. Meanwhile, place the raw peeled zucchini with the lemon juice in your food processor and pulse a few times. Next add the cooked cauliflower and 1 tablespoon of water to the food processor (work in batches if necessary) and puree on high until smooth. Stop occasionally to push the contents to the bottom. If necessary, use another tablespoon of water make a smooth puree, but the less water, the better. This recipe makes about 2 cups of puree; double it if you want to store more. It will keep in the refrigerator for up to 3 days, or you can freeze 1/4-cup portions in sealed plastic bags or small plastic containers.
1). In a small bowl, cream butter and brown sugar until light and fluffy. Gradually add flour, oats, walnuts and cinnamon until well blended. Press onto the bottom and 1-1/2 inches up the sides of a greased 9-in. springform pan. Place on a baking sheet. Bake at 325* for 10 minutes or until set. Cool on a wire rack. 2). In a large bowl, beat cream cheese until fluffy. Beat in milk and apple juice concentrate until smooth. Add eggs; beat on low speed just until combined (batter will be thin). Pour into crust. Return pan to baking sheet. 3). Bake at 325* for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. 4). In a large skillet, cook and stir apples in butter over medium heat until crisp-tender, about 5 minutes. Cool to room temperature. Arrange over cheesecake. 5). In a small saucepan, combine the cornstarch, cinnamon and juice concentrate until smooth. Bring to a boil. Reduce heat; cook and stir for 1 minute or until thickened. Immediately brush over apples. Refrigerate for 1 hour or until chilled. Refrigerate leftovers. My Note: This cheesecake was easy to make and very beautiful in presentation. Everyone loved it and asked for the recipe. Just for fun, I drizzled caramel topping over the top. This is now one of our "favorites" file! One of My grandkids have made this for the last 7 years. She also made it for a church fundraiser. She made 45.oo off that event. The man that bought her cake he loved it so much he ate the whole thing and he is now her fiance and planning on getting married in a couple of months. What an amazing dessert.
Peel and chop the onion. Wash and slice the mushrooms. Cut the kidneys in half lengthways. Remove the white fatty core and cut the kidneys into quarters. Melt the butter and oil in a saucepan over a moderate heat, and fry the onion gently for 2-3 minutes to soften. Add the mushrooms and stir. Add the kidneys, flour, salt and pepper, and continue to cook for another 3-5 minutes until the kidneys are browned on all sides. Remove the pan from the heat and gradually stir in the milk. Return to the heat and slowly bring the sauce to the boil, stirring gently all the time as the sauce thickens. Lower the heat, cover the pan and simmer very gently for 10-15 minutes, until the kidneys are cooked. Cook the rice (while the kidneys are simmering) in boiling, salted water. Stir the yoghurt into the kidney sauce. Drain the rice and serve hot with the kidneys.
Preheat oven to 350. Place chicken in a single layer in a seasoned cast iron skillet. Season chicken with garlic powder, seasoned salt, and black pepper. Drizzle olive oil over seasoned chicken. Bake chicken in the cast iron skillet for 35 minutes. In a small saucepan combine the soy sauce, brown sugar, and ginger. Bring contents t a boil and then reduce heat to simmer. In a cup dissolve cornstarch in water; stir with fork. Stir cornstarch mixture into saucepan. After 35 minutes, remove the chicken from the oven and drain. Separate tenderloins in the skillet. Pour teriyaki sauce over chicken. Baked the chicken another 10 minutes. Remove chicken and rest on stove for five minutes. Serve with your choice of rice and vegetables.
Prepare cooked Dressing: Heat first 6 ingredients just to boiling in 1-quart saucepan over medium heat, stirring constantly. Let it cool while you beat the whipping cream. Beat whipping cream in chilled medium bowl with electric mixer on high speed until it's stiff. Fold a spoonful of the cooled egg mixture into into the whipped cream. Fold the rest of the cooled egg mixture into the whipped cream. If you add the hot egg mixture all at once into the whipped cream, it will curdle; trust me on this. Add fruit& nuts to the dressing. Refrigerate at least 12 hours to blend flavors. Garnish with Maraschino cherries. Garnish with nuts if you choose to use the nuts as a garnish rather than an ingredient, or both as I do.
Cut up any leftover turkey into bite size bits. Heat the soup slowly and add the cut up turkey. Also add any leftover gravy or dressing. Add the milk -- a little at a time. Heat thoroughly and serve over mashed potatoes. I always serve this with a veggie and leftover cranberry sauce. Yummy!
Select steaks approx 1 inch thick. Allow steaks to come to room temperature so they cook quickly and evenly. Place slightly softened butter, garlic, cilantro, paprika and lemon juice in food processor, and pulse until well blended. Refrigerate resulting herb butter. Salt and pepper steaks. Grill steaks uncovered on hot bbq for 5 minutes on one side. Don't worry if it flames a bit. After 5 minutes, turn steaks, place lid on BBQ, close top vent half-way and cook about 8 minutes more. During this period, be sure to turn steaks every two minutes for even cooking. This should give you medium-rare to medium doneness. Remove steaks from grill. Place large dollops of herb butter on steaks, and allow steaks to rest 5 minutes on plate, covered, so juices get re-absorbed. This 5 minutes is a great time to use the BBQ to grill some veggies. I make grilled zucchini, yellow squash and portabella mushrooms. After grilling veggies, add some of the herb butter to them. For best flavor, use a charcoal grill with mesquite natural charcoal, but you can use a gas grill.
Soak skewers for 30 minutes. Puree cilantro, garlic, soy sauce, orange zest, sriracha, fish sauce and sugar in a food processor. Transfer marinade to a resealable plastic bag; add beef. Seal bag, toss and set aside up to 30 minutes. Combine dipping sauce ingredients in a bowl. Thread 4 pieces of pepper and 2 beef strips on each skewer, alternating beef and peppers. Coat grill rack with cooking spray; heat grill to high; cook until meat is no longer pink, about 3 minutes.
Place London broil in a non-metallic pan. Rub olive oil on London broil. Add meat tenderizer to both side of meat. Pierce meat with fork to work the tenderizer in to the meat on both sides. Combine the rest of ingredients in a small bowl. Microwave 2 minutes to melt sugar. Stir to blend. Pour over London broil. Cover& refrigerate. Marinate over night or up to 2 days turning often. Place London broil on heated grill. cook till desired doneness. If desired warm left over marinate and baste while grilling.
Scald milk, add shortening, and then add brown sugar. Cool. Add rye flour, salt, and yeast. Add approximately 6 cups white flour, enough to make a stiff dough. Let rise until doubled, about 3 hours. Knead and form into two loaves. Bake at 425 degrees F for 15 min, then at 325 degrees F for 35 minute.
Place sour cream and margarine in a small saucepan over low heat. Stir occasionally until margarine melts and the mixture combines. Increase heat slightly and add cheese. Continue mixing while cheese melts and blends. Allow this mixture to come to a slight boil - just bubbling around the edges for about 30 seconds. Add ranch style mix and seasoned salt. Stir well and keep warm until ready to serve. Feel free to adjust this recipe to suit your own palate!
Wash and sort through the lentils to remove pebbles, bad ones, etc. (If using a can, just rinse and drain.) Bring the coconut milk to a low boil and add the lentils and spices but NOT the shredded coconut. Loosely cover and let simmer for 20-25 minutes or until the lentils have softened. (If using canned-- this only needs 5-10 minutes for the flavors to impart.). Fluff up the lentils and mix in the coconut so it adds a nice crunch. Serve with veggies and rice and enjoy.
Preheat oven to 350. Squeeze juice of halved lime(s) all over chicken. Sprinkle liberally inside and out with basil. Put 1 or 2 lime halves into cavity. Cook approximately 30 minutes per pound, or until done. Spoon juice over.
Cook sausage into crumbs. Cut cheese in to small cubes add all ingredients into Crockpot cook on high. Once melted turn to warm -- .
Cook the chicken with the water, vegetables and seasonings in a large saucepan until tender. Strain, reserving the broth. Skin and bone the chicken, and set aside. To make the sauce, toast the sesame seeds lightly in a skillet, stirring constantly, until they are fragrant. Puree the sesame seeds with the almonds and 2 cups of the chicken broth. Heat oil or lard in a skillet, add the blended sesame-seed-almond mixture, and cook for 5 to 8 min., until thickened. Add 2 to 3 more cups of the broth and chicken bouillon and simmer for 5 more minutes. Add the chiles, olives, capers and chicken. Simmer for 10 minutes, and serve hot.