HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring to a boil sugar, water, lavender and ginger. Lower to a simmer and cook down for 20 minutes to 30 minutes, or until it begins to get a bit syrupy. Cool and strain, add vanilla. You may add a bit of violet or blue dye if you wish. Mix 1 to 3 lavender syrup to soda water over ice in highball glass. Garnish with lime and a few lavender flowers.
Mix sour cream, Amaretto, and powdered sugar together. Chill. Wash strawberries, keeping the tops on to use as a dipping handle. Dip as you eat.
Heat 2 tablespoons of veg. oil in a large nonstick skillet over medium high heat. Add the leeks, garlic and mushrooms and cook until leeks begin to soften, about 3-4 minutes. Add the cabbage, vinegar, soy sauce, and ginger and cook, stirring, until cabbage is soft, about 3-4 minutes more. Remove from the heat and stir in the carrot. Allow the filling to cool. Transfer cabbage mixture to a mixing bowl and work together until fully incorporated. Keep refrigerated until ready to use. To make the potstickers, lay a wonton wrapper on the work surface and put about 1 tablespoon of the filling in the center. Dip your finger in a little water and wet the edges of the wonton wrapper; this will help the potsticker seal when cooking. Bring the outside edges of the wonton wrapper together over the filling and press it together to form a pouch. Continue with the remaining wrappers and filling. To cook the potstickers, heat the remaining oil in a very large skillet over medium heat. Place all of the potstickers upright in the pan and cook, without disturbing them, until browned on the bottom, about 1 to 2 minutes. Add 1/2 cup water to the pan and immediately cover. Allow the potstickers to steam for about 3 minutes, then remove the skillet lid. Continue cooking until the water is completely evaporated. Transfer to a platter and serve with the dipping sauce. Enjoy! Dipping Sauce: Stir all ingredients together in a small bowl until sugar is dissolved. Refrigerate until ready to serve. Yield: about 1/3 cup.
Lightly grease 8" square pan with non-stick spray. Melt margarine over low heat. Add chocolate and stir just until melted. Remove from heat and stir in sweetener and vanilla. Combine chocolate mixture with cream cheese and beat until smooth. Stir in nuts. Spread mixture in prepared pan. Refrigerate until firm. Cut into 1" squares. Store in refrigerator.
In a bowl, whisk together the minced garlic, 1 tbsp chopped sage, 1/4 cup olive oil, vinegar and salt and pepper (I use about 1/4 teaspoon salt). Add steaks, turn well to coat. Cover, and refrigerate for 4 hours or up to 8 hours. Place steaks on grill, season with more pepper if desired and cook to desired doneness. Transfer steaks to a platter. Sprinkle with crumbled blue cheese and remaining sage.
Combine the lemongrass, soy sauce, chilies, chili flakes, turmeric, sugar and salt in a bowl. Add the tofu cubes and turn to coat them evenly. Marinate for 30 minutes. Heat half of the oil in a 12-inch nonstick skillet over moderately high heat. Add the onion, shallot and garlic and stir until fragrant, about 1 minute. Reduce the heat to low and cook until the onions are soft, about 3 minutes. Transfer to a plate and keep warm. Wipe the pan clean and heat the remaining oil over moderate heat. Add the tofu mixture and, using chopstick or wooden spoons, turn so it cooks evenly, about 4 to 5 minutes. Add the onion mixture and cook, uncovered, for another 2 to 3 minutes. Add half the peanuts and all the pepper leaves. Remove from the heat and transfer to a serving plate. Garnish with the remaining peanuts and serve immediately with steamed rice.
Preheat oven to 175°C (or 350°F). Butter and flour a spring form pan. Cover the bottom with baking parchment and clip on the ring. Sift together flour, baking powder and vanilla into a bowl and set aside. Slice the fruit of your choice and toss in a mixture of sugar and cinnamon and set aside. Cream eggs and sugar until yellow and fluffy. Put buttermilk and butter in a saucepan and bring to a boil. Take it of the heat. Pour the liquid into the egg batter and blend together. Stir in the flour mixture to the batter, carefully. Pour a little batter in the bottom of the pan just to coat it. Arrange the fruit slices to coat the bottom of the pan. Pour in the remaining batter. Sprinkle the top with a thin coating of sugar. Bake for about 50 minutes try with a stick to see if it comes out clean. Let it cool slightly and run a knife around the edges; open the ring and let cool completely. Enjoy as is or with ice cream!
Mix dressing and hot pepper sauce. set aside. Toss greens with beans, corn, red pepper and onions in a large serving bowl. Add dressing mixture, toss to coat. Sprinkle with cheese.
Preheat oven to 350. Saute the onions and celery in the bacon drippings, until soft but not browned. Let cool slightly. Toss the cornbread, bread, bacon, poultry seasoning, parsley, salt and pepper until mixed well. Add the cooked celery and onions and toss to mix well. Add the eggs and 1 cup of the chicken broth and stir to moisten, adding as much broth as needed. (Everytime is going to be different.) This is a personal taste decision. I like my dressing moist so I add broth until I have a very wet mixture. Any type pan will work for baking. I generally use a 8 x 8 disposable pan, but if I am making a double batch I use a 9 x 13 pan. Bake for 30 min, uncovered, or until golden on top. This is enough to stuff an 8 to 10 lb turkey, if you so desired. **NOTE**I have made this several times for vegetarian dinners, omitting the bacon, drippings and chicken broth and substituting with either butter, or olive oil and vegetable broth with great success. ALSO--If you save leftover pieces of cornbread/bread heels in a ziploc bag in your freezer, you will have half the work already done when your ready to make this. (Just a tip my grandma told me that works.).
Preheat oven to 425*. Grease 2 baking sheets. To make dough: In a heavy 2 qt. saucepan, combine 1 cup water with butter, salt, pepper,and nutmeg. When butter has melted and water is boiling, remove pan from heat andd beat in flour all at once with a wooden spoon. Stir vigorously until the mixture forms a ball and leaves sides of pan. (If it doesn't, return pan to heat and beat hard 1 to 2 mins., until it forms a ball). Off of the heat, beat in 4 eggs, 1 at a time until each is thoroughly incorporated. Beat in 1 cup of grated cheese. Transfer the dough to a pastry bag fitted with a plain 1/2" tip. Pipe rounds on the prepared baking sheets, each about 1 inch in diameter, 1" high, and 2" apart. With a pastry brush, very carefully brush the tops of the rounds with some of the egg wash, being sure not to let any drip onto the baking sheets. (It will act like glue and prevent puffs from puffing). Sprinkle the remaining cheese over the tops of the rounds. Bake for 20 to 25 mins. or until golden and crisp. Remove from the oven and turn off the oven. With the tip of a small, sharp knife, pierce the top side of each puff, then return the baking sheets to the oven to dry for 10 mins. Remove and let cool on wire racks. While the puffs are baking or as they cool, make the filling: Drain the salsa. In a bowl combine the cream cheese with half of the drained salsa. Add salsa to taste. With a small sharp knife, cut off the top half of the puffs. Spoon filling into each puff and place the tops of the puffs back on.
Place everything in a spice mill or other grinder and grind finely. Store in an airtight jar at room temperature.
In a large heavy pot heat the olive oil over moderate heat and cook the onion until golden brown, stirring occasionally, about 8 to 10 minutes. Add the garlic and cook for another minute. Add the tomatoes, vinegar, corn syrup, cloves, allspice, mustard seeds, celery seeds, salt and pepper stirring to combine. Bring the mixture to a boil, reduce heat and simmer, stirring occasionally, for 1 hour. Pass the mixture through a food mill (or cheesecloth) into a bowl and return to the pot. Bring the mixture back to a simmer and cook until very thick, stirring occasionally, about 45 minutes. Allow the ketchup to cool.
Put onion, cilantro, ginger, kofta masala, salt, chilies, and bread slice in food processer. Mix mixture with ground beef. Make rice in rice cooker. Make meat balls and fry in oil. Set meat balls aside. Fry onions until golden brown. Add pilau masala, garlic paste, and ginger paste. Add tomatoes. Fry for 10 minutes. Be careful not to burn. Add meat balls back inches Add enough water to almost cover meatballs. Cook for 15 minutes on low with cover on. Cook for 10 minutes on med with cover off to dry water a little. When rice is cooked, layer rice and meatball mixture. Put the mix in oven on low. Set at 300 degrees F. Cook for 30 minutes.
Preheat oven to 350 degrees F. Coat a large skillet with nonstick cooking spray. Over medium-high heat, saute' the onion, stirring occasionally, until tender, about 5 minutes. In a food processor or blender, puree the cottage cheese with the egg and the egg whites. Add to the onion mixture. Mix in the spinach and cheese. Spoon into a lightly oiled 9-inch pie plate. Smooth the top and bake, uncovered, for 25 minutes. Remove from oven and arrange the tomatoes in an overlapping circle on the top of the quiche. Bake, uncovered, for 20 minutes more or until a knife inserted near the center comes out clean.
Chop chocolate into small pieces and place in ss bowl with 6 1/2 oz unsalted butter. Put over pan of simmering water. Whisk together as soon as chocolate and butter soften. Keep whisking until just melted and combined. Remove from heat and stir in espresso and vanilla. Cool to room temperature. Whisk together powdered sugar, cocoa and salt in a bowl. Place 5 oz of unsalted butter and 1/2 of the powdered sugar mixture in a Cuisinart food processor. Process scraping down sides. Add rest of powdered sugar mixture, start processor and slowly pour in cream. Process for about 10 seconds. Whisk butter/cocoa mixture together with room temperature chocolate/espresso mixture in a large bowl until it becomes shiny and smooth. Can be frozen. Bring to room temperature before using. Yield: Plenty for a 9" layer cake.
Heat chipits, milk and extract in double boiler or microwave. (Melt them.) Mix thoroughly and add Amaretto. Mix again. Cool overnight in refrigerator. Form into balls. Roll in almonds and store in fridge.
Preheat oven to 350. Grease a 9x13 baking pan. Blend together the sugar, oil and applesauce. Gradually beat in the eggs. Sift together the dry ingredients. Add them alternately with the apples to the egg mixture, mixing well. Pour the batter into the prepared pan. Cover with the butterscotch chips. Bake 45 minutes.
In large bowl, mix together buckwheat & all-purpose flour with salt. Sprinkle in yeast & mix well. Separate yolk & white of ONE egg, then set white aside, reserved. Whisk together remaining whole egg AND yolk of first egg, along with warm milk & 1 tablespoon melted butter. Pour egg mixture onto flour mixture & beat well to form smooth batter. Cover with plastic wrap & let rise in warm place 1-2 hours. In large bowl, whisk reserved egg white until stiff peaks form, then gently fold into batter. Preheat heavy-bottom frying pan or griddle & brush with melted butter. Drop tablespoons of batter onto pan, spacing well apart, & cook about 40 seconds, until bubbles appear on the surface. Flip over the blinis & cook for 30 seconds on other side. Wrap blinis in foil & keep warm in low-temperature oven. Repeat with remaining mixture, buttering pan each time. Combine creme fraiche & dill. Serve blinis topped with salmon & dollop of cream.
Grease a 9X13 disposable foil pan with non-stick cooking spray. Place chicken pieces in dish. Sprinkle with swiss cheese. Mix together remaining ingredients and spread over cheese. Cover dish with foil. Place croutons in a ziploc bag and crush with a rolling pin. Tape bag of crushed croutons to dish. Freeze. When ready to bake, thaw in refrigerator overnight. Uncover dish and sprinkle with croutons. Bake at 350 degrees for 50 minutes or until bubbly. Cover with foil mid-way through cooking if croutons start getting too brown.
In blender or food processor, puree the first 6 ingredients until smooth. Pour into serving bowl. Add cooked pasta, peas, shrimp, and avocado. Toss to coat well. Salt and pepper to taste.
With the flat of a heavy knife, crush the lemongrass stalks. Put the stock in a wok and bring to simmering point. Add lemongrass, salt, pepper, sugar and lemon juice and stir to mix well. Simmer gently for 10 minutes. Remove the lemongrass stalks and discard. In a small bowl, beat the egg white lightly and combine with the sesame oil. Pour into the stock in a very slow, thin stream. Using chopsticks, pull the egg gently into strands by stirring in a figure of 8 motion. Turn into a soup tureen or individual bowls, garnish with the coriander and spring onions and serve at once.
Put the oil in a large pot over medium-high heat. When it's hot, add the ground meat and sprinkle with salt and pepper. Adjust the heat so it sizzles steadily, and cook, stirring occasionally to break it up until the meat browns all over (5 to 10 minutes). Add the onion, and cook, stirring once in a while, until it softens and turns brown (3 to 5 minutes). Add the garlic, chili powder, cumin, and oregano, and cook, stirring constantly, until the mixture becomes fragrant (another minute). Add the tomatoes, chili, and beans to the pot, along with enough water to cover everything by 2 or 3 inches. Bring to a boil, then lower the heat so the mixture bubbles steadily, but not furiously, and cover. Cook, undisturbed, for 30 minutes. After that, stir the chili every 20 minutes or so and adjust the heat so it continues to bubble gently. Add more water, 1/2 cup at a time, if the chili starts to stick to the bottom of the pot. When the beans begin to soften (30 to 60 minutes, depending on the type of bean and whether you or not you soaked them), sprinkle with salt and pepper. Continue to cook, stirring occasionally and adding water if the pot looks too dry, until the beans are quite tender but still intact. This will take about the same amount of time as it took for them to soften. When the beans are very tender, taste, adjust the seasoning, and serve garnished with cilantro.
Spray a short burst of non-stick olive oil in a large skillet. In a medium bowl, combine corn, beans, chilis, tomatoes, and seasonings. Cut lime and save 2 quarters for garnish. Squeeze the rest into the bowl and mix. Cook chicken until almost done. Add other ingredients and stir fry until it bubbles, then simmer until evenly hot. Serve over greens, chips, tortillas. Garnish with lime and cilantro, and cheese and sour cream if you wish.
Pour all liquid ingredients into smoothie maker or blender. Add all frozen ingredients. Blend at low setting for 30 seconds then at high setting until smooth. Serve immediately.
Preheat oven to 375. Butter a 9 inch glass pie plate. In a medium bowl, whisk together eggs and sugar till lightly colored. Whisk in the flour and half and half. Stir in the melted butter. Pour the mixture into the prepared pie plate. Arrange the pears in the batter (you can leave the pears in halves, but I cubed mine) and surround with cranberries. If desired, dust top with sugar and cinnamon (or whatever spices you like - I added in some allspice as well). Bake for 25 to 30 minutes, or till the pears are tender and the custard is lightly browned. Cool slightly and serve. (The original recipe says this serves 6-8, but 3 of us polished it off at breakfast quite easily).
Cube sweet potatoes and carrots, cook in water until tender. In same pan with remaining water, mash with potato masher. Puree in food processor along with other vegetables and eggs. Pour into extra large roasting pan, add ascorbic acid powder, stir and let set 15 minutes. Stir in oatmeal, 2 cups at a time. Let set for 20 minutes. Gradually add flour -- 2 cups at a time, mixing well after each addition. Near end of mixing, you will need to knead in the flour by hand. When dough is no longer sticky, placed in clean roaster, cover and refrigerate several hours or overnight. On flour coated surface, roll dough to 1/4" thickness and cut onto quarter sized pieces. Bake at 350°F for 30 minutes, turn and bake for additional 30 minutes or until dry. Cool to room temperature and refrigerate or freeze as desired.
Layer ingredients in slow cooker in the following order: carrots, celery, potatoes, onion, garlic, bay leaf, Worcestershire sauce, thyme, basil, pepper, beef, tomatoes with juice and broth. Cover and cook on low 8-9 hours. Remove beef and vegetables to large serving bowl; cover and keep warm. Remove and discard bay leaf. Turn slow cooker to high; cover. Mix flour and water in small bowl until smooth. Add 1/2 cup cooking liquid; mix well. Stir flour mixture into slow cooker. Cover and cook 15 minute or until thickened. Pour meat and vegetables back into slow cooker and stir. Turn slow cooker back to low and enjoy!
Batter: In a large bowl, combine the flours, cornmeal, oats, sugar, baking powder, salt, baking soda, and nutmeg. Using a whisk, add in buttermilk, butter, honey, and eggs to dry mixture until a smooth batter forms. Gently fold in blueberries. To make pancakes: Preheat the oven to 250*F. Lightly coat a nonstick skillet or griddle with veg. oil cooking spray(or a teaspoon or more of vegetable oil) and heat over medium high heat. Once hot, pour 1/4 cupfuls of batter to form pancakes and cook until the tops bubble and the edges begin to crisp. Turn each pancake over and continue to cook until both sides are golden brown. Transfer pancakes to a baking pan and place in oven to keep warm until ready to serve. Repeat until all batter is used. Serve hot. Enjoy! Note: This makes about 4 cups batter.
Mix the first 3 ingredients in a large pan (you don't need water!). When it boils, start a time minder for 12 minute Let boil for the whole time, although you might need to turn it down so it doesn't boil over. Keep stiring so there is no scorching. Turn off heat and add jello. I like to run through a blender b/c I don't like it chunky style, but its a personal preferenc. Can. I fill mainly to top, put the flat part of the lid in a small ammount of boiling water and lift it out with tongs. I then put the lids on and that works for me.
Cut greens into large pieces and place in a bowl. Add the shallots and mix. Add half the figs and walnuts. Put all the dressing ingredients in a glass jar, close the jar tightly and shake until well blended. Pour the dressing over the salad, mix well and transfer to a platter. Sprinkle the rest of the figs and walnuts on top and serve immediately.
Cook pasta shells according to directions. Drain, rinse, and let drain again. Saute onion in oil about 5 minutes. Add ground sausage and garlic. Cook until sausage is done. Cool. Beat egg slightly. Add ricotta cheese, mozzerella cheese, parmesan cheese, spinach, and cooled sausage mixture. Mix well. Stuff shells. (This is where I flash-froze half of them). Put 1 c of spagetti sauce in bottom of corningware (or 9x13 pan, or something else). Add shells. Pour the rest of the sauce on top. Sprinkle with more mozzerella or parmesan cheese, if desired. Cook at 350 for 30 minutes, covered. Cook 10 minutes uncovered.
CRUST: Process wafers in food processor or blender until fine crumbs; combine with remaining ingredients in a medium bowl. Press evenly in the bottom of a greased 9 inch spring form pan; chill for an hour. FILLING: Beat sugar & eggs in a large bowl until thick & pale; add next 4 ingredients, beat until well combined & pour over crust, spreading evenly. Bake in preheated 325F oven for 1 to 1/1/4 hours until centre is almost set. Run a knife around the inside edge of the pan to allow the cheesecake to settle evenly; let stand in the pan on a wire rack until completely cooled. TOPPING: Combine berries & sugar in a heavy saucepan; heat & stir on medium for 5 to 7 minutes to dissolve sugar. Reduce heat to medium-low and simmer for another 5 minutes to release juice from the berries. Combine the water & corn starch in a small cup until smooth; add to blueberry mixture, stir until thickened and allow to cool. ASSEMBLY: Pour topping over cheesecake in pan & smooth the top; Cover & chill for at least 6 hours & preferably overnight.
Place chicken pieces in a large saucepan or flameproof casserole. Add 2 cups water, bay leaves, cloves, garlic, and celery seed. Cover and bring to a boil. Reduce heat and simmer 45 minutes, until chicken is tender. Remove chicken from stock. Strain and reserve 1 1/3 cups of the stock. Refrigerate chicken for 15-20 minutes. Meanwhile, in a large saucepan or deep-fat fryer, heat all but 2 tablespoons vegetable oil over medium heat. In a large bowl, combine pancake mix, paprika, salt, pepper, 2 tablespoons vegetable oil, eggs, and reserved chicken stock. Generously coat each piece of chicken with batter. Fry chicken in batches without crowding 7-10 minutes, turning once, until golden brown and crisp. Remove and drain on paper towels.
In 10 inch skillet over medium-high heat, melt butter; add chicken. Cook, stirring occasionally, until no longer pink, about 3 minutes. Add chicken broth, spaghetti sauce and seasonings; heat to boiling. Add uncooked pasta, stirring to coat with liquid. Cover; reduce heat. Simmer 15 minutes, stirring every 2 minutes or until most liquid is absorbed. Remove from heat; stir in Parmesan cheese. 5 servings (1 cup each)
Preheat oven to 375 degrees F. Pour water into a roasting pan. Add vinegar. Sprinkle paprika and sugar over the water and mix, removing the lumps. Add salt, pepper, onion, tomato, parsley, potatoes, and sliced sausage. Mix well. Bake UNCOVERED at 375 1 1/2 - 2 hours. Stir once after 1 hour. The potatoes will have a nice red color when they are done.
Melt the butter (90g) and chocolate (125g) in a double boiler. Beat the egg whites (3) with the sugar (80g) until stiff. Add the yolks (3) and flour (30g) to the chocolate mixture. Butter and sugar individual molds. Fold the egg whites into the chocolate mixture. Pour mixture into the molds and refrigerate for about 20 minutes. You can leave the molds in the refrigerator and just cook at the last moment. Place into a preheated 200 CELSIUS oven for about 8 minutes.
Boil the pasta to taste. Meanwhile, chop the garlic into pieces the size of an electron. Whisk the egg. Drain the pasta. Mix in the garlic, egg, salt, oil and pepper.
Peel onions and cut into wedges. Beat the thinly sliced meat slightly with a meat mallet. Mix the water and baking soda, pour over steak and leave to stand 1 hour.This helps to tenderise the meat, But not an essential step. Heat 2 tbsp oil in a pan or wok . cook onions until nice and caramelised. Remove the onions from pan and arrange on a plate. Add 2 tbsp oil to the pan ,add the drained steak and cook over high heat to dry the water and brown the meat. Add the sauces, wine and sugar to the pan with the steak . Return to the boil,reduce heat and simmer for 10-15 minutes or until tender. Spoon the meat over the onions and serve.
Boil juice and bourbon in small saucepan until reduced to scant 1/3 cup, about 6 minutes. Combine sugar, pecans, molasses, and mustard in bowl. Add bourbon mixture; stir to form thick paste. (Can be made 2 days ahead.) Cover; chill. Bring to room temperature before using. Position rack in bottom third of oven and preheat to 325°F Line large roasting pan with heavy-duty foil, leaving overhang on all sides. Trim off skin and all but 1/4 inch fat from ham. Place ham, fat side up, in prepared pan. Roast ham until thermometer inserted into thickest part registers 130°F to 135°F, about 10 minutes per pound or 2 hours 40 minutes for 16-pound ham. Remove ham from oven; increase oven temperature to 425°F Lightly score fat on ham in diamond pattern. Rub glaze thickly over top and sides of ham. Return ham to oven and roast until glaze is deep brown and bubbling, about 25 minutes. Let ham stand at least 20 minutes and up to 45 minutes. Serve with chutney and spoon bread.
Mix together. Let it sit for a few minutes to thicken. This can be made individually with just a little yogurt and the pudding mix to taste. Serve with fresh fruit.