HumbleIntelligence/food-ner-1-Million huggingface dataset:
Butter a round 10-inch cake pan; line with waxed paper. Butter waxed paper; set pan aside. Preheat oven to 400°F. In a blender, process almonds with 3/4 cup sugar until finely ground. In a large bowl, beat egg yolks with remaining 1/4 cup sugar and vanilla. Stir in almond mixture, cornstarch, dates, butter and orange juice or liqueur. In a medium bowl, beat egg whites until stiff; fold into date mixture. Pour batter into prepared pan. Bake in center of oven 30 to 40 minutes or until center springs back when lightly pressed with your fingers. Invert onto a rack; remove from pan. Cool on rack.
Place carrots and 3 tablespoons water in a microwave-safe bowl. Cover bowl tightly with plastic wrap; fold back a small edge to allow steam to escape. Microwave at HIGH 5 minutes or until tender. Drain. Stir together orange marmalade, curry powder, and salt. Toss gently with hot carrots.
Brush chicken on all sides with mayonnaise. Shake chicken, one piece at a time, with breadcrumbs in large plastic food bag. Bake at 425F degrees for about 15 minutes until golden brown and juice runs clear when pierced with fork.
Place roast in a 5 quart crock pot. Season with garlic, onion, black pepper and cayenne pepper. Add liquid smoke and pour in Coca-Cola until it reaches nearly the top of the roast (or covers it depending on the cut of meat). Set Crock Pot on low heat and cook for 8-10 hours. When ready to serve, remove roast from Crock Pot to a platter. Remove any bones and trim all fat. With a fork, begin "pulling" pork apart into thin shreds. Add barbecue sauce and fold into meat. Serve pulled pork on a burger bun or on its own. Note: If preparing this dish for a potluck, pour 1 cup of Crock Pot liquid into a measuring cup and discard the remainder. Then return pulled pork to Crock Pot, set on warm or low heat setting, add 1/2 cup of reserved liquid (to keep the meat from drying out) and cover until ready to serve. If the meat is in the Crock Pot for more than one hour, add more liquid as needed for moisture.
Mix all ingredients in saucepan and cook over medium heat until margarine is melted. Reduce heat, cover and cook until tender, about 15 minutes.
in a saucepan, on medium heat,stir together. with wire whisk soup, flour, butter, garlic salt,and salt and pepper until smooth and pipping hot. add spinach and onion, stir till combined.
In a medium bowl, mix together the lamb through the rosemary until well blended. Shape into small patties. In a large skillet, heat wine over medium heat and cook patties, turning occasionally, about 15 minutes for medium or 20 minutes for well-done.
Combine the apple cider, cranberry juice, brown sugar, butter, cinnamon sticks and cloves in a large pot and bring to a boil. Reduce the heat to low so the cider is gently simmering and add the vanilla extract. Simmer for 45 minutes to blend the flavors and serve.
I have no idea how much your veggie trimmings will weigh, but I thought it best to put some sort of approximate amount in the list of ingredients. Basically, I just fill a gallon baggie and use that and the weight of the baggie just depends on what kinds of trimmings I've put in during the week. I keep a gallon freezer baggie in the freezer and dump my veggie trimmings in it after each meal I cook. In no time at all, maybe a week or two, the bag is full and ready to use for making stock. Empty the gallon baggie of veggie trimmings into a large stew pot or stock pot, along with the bay leaf and peppercorns. Add 8 cups of water and see where your water level is. Remember it. This is the point where you will refill after reducing. Go ahead and add the other 4 cups of water and the salt. Resist the urge to stir! Bring to a nice simmer over high heat, then reduce heat to maintain the simmer. Never ever stir! You can use the back of a wooden spoon to gently push the veggies down into the liquid every now and then, but don't stir. If you do, your stock will come out cloudy. By resisting the urge to stir, your stock will be crystal clear and beautiful. If it does cloud up, it's still good, just not nearly as pretty. When the liquid has reduced by 4 cups, add another 4 cups of water and continue to simmer. Do this 2 more times, for a total of 3 times. You are essentially reducing the water 100% by reducing by a third three times. After the final reduction, remove from heat and strain through a colander. Squeeze all of the stock out of the veggies, then discard the veggies. Strain the stock through a sieve, and then strain again through a fine mesh. I use a permanent coffee filter for this step. At this point, I pour the stock off into plastic cups in 8 ounce portions. Let cool completely at room temperature, then freeze. Cooling your stock off too quickly results in clouding. When the stock is frozen, I pop each stock "cube" out of its cup, wrap it in parchment or wax paper, and put all the stock into a big gallon freezer bag. To reconstitute, melt an 8 ounce portion of the frozen stock, add an equal amount of water and a teaspoon of salt. Stir well to dissolve the salt. The stock will keep in the fridge for up to a week. I use this stock for rice, soups, sauces, etc. If the recipe calls for water and it's a savory dish, I use stock instead. It can also be substituted for chicken stock in most cases. This recipe makes 8 cups of stock and dilutes to 16 cups. Don't worry if you're not a big veggie eater. I live alone and cook for 1, and I don't eat as many veggies as I should, and still I have enough trimmings to make stock every 7 to 14 days. My bags are usually full of onion and garlic skins, onion ends, pepper ends and seeds and membranes, celery ends, cucumber ends and peels, salad trimmings, and herb stems. The stock is fantastic! If you throw in some red onion skin, your stock will be a lovely mahogany color.
Combine the hot tap water and the cold coffee. Check temperature of water. Should be lukewarm. Whisk together the yeast, salt, caraway seeds, molasses and cocoa powder along with the water in a 5-quart bowl or a lidded (not airtight) food storage container. Combine the liquid ingredients with the dry ingredients without kneading, using a spoon, Danish dough whisk, a 14-cup food processor with dough attachment or a heavy duty stand mixer with paddle.You may need to use your hands to combine the last of the dry with the wet if not using a machine. Cover (not airtight) and allow the dough to rest at room temperature until it rises and collapses, approximately 2 hours. Refrigerate it for at least 2 hours before using. The dough can be stored and used over the next 8 days, or store the dough in the freezer for up to two weeks in an airtight container. Freeze it in 1 lb portions. When using frozen dough, thaw it in the refrigerator for 24 hours before use, then allow the usual rest/rise times. On baking day, cut off a 1-pound (grapefruit-size) piece of dough. Using wet hands (don't use flour), quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go. Then form an oval shaped loaf. Allow to rest and rise on a cornmeal covered pizza peel for 40 minutes. Twenty minutes before baking time, preheat the oven to 400 degrees F, with a rack in the middle of the oven where your baking stone should sit. Place an empty metal broiler pan on a lower shelf. Using a pastry brush, paint the entire loaf with the cornstarch wash and sprinkle with caraway seeds, if desired. Slash the loaf with deep parallel cuts using a serrated bread knife. Slide the bread directly onto the hot stone. Pour 1 cup of hot tap water into the broiler pan and quickly close the oven door. Bake for 35 to 40 minutes, until firm. Allow to cool before slicing.
Preheat your oven to 325* F and lightly oil one large or two smaller cookie sheets. In a large bowl, whisk together flours, salt, baking powder, and cardamom powder if using. In another bowl, mix together the agave or sugar, applesauce, oil, and extracts. (Use more oil for a softer biscotti, less oil for a crunchier biscotti). In thirds, gently add and stir sugar mixture into the flour mixture. Batter will be very thick. Add the nuts and fruits. Finish the mixing with your hands. With floured hands, shape the dough into two 3-inch wide "logs" about 3/4 inch thick, with the ends squared off. (Measure if you have to; I did!). Bake the logs for about 25 minutes. Remove from the oven, and cool on a wire rack. As they cool, drop the oven temp to 300°F. Cool the logs on a rack for 15 minutes. Cut the logs carefully with a sharp knife straight across into 1/2 inch wide slices. Place the slices cut side down on the cookie sheets and bake for 5-10 minutes more. Turn the slices over and cook 5-10 minutes more, or until golden on bottom. NOTE: The biscotti might look under-cooked. They almost certainly are not. They will harden up as they sit. Cool on racks, then store in an airtight container for up to two weeks.
Heat oven to 450 degrees Fahrenheit. Juice 1 lemon and quarter remaining lemon. Season chicken with salt and pepper. In bowl, combine olive oil, garlic, herbs, and 2 tbsp lemon juice. Spread 1/2 this mixture under skin of chicken. Place lemon and yellow onion quarters in cavity of chicken; tie legs together with chicken twine. Spread remaining lemon mixture evenly over chicken. Place fennel wedges and red onion wedges in roasting pan and place chicken on top on vegetables. Roast 15 minutes. Reduce oven to 350 degrees Fahrenheit. Roast for 1 hour 15 minutes to 1 hour 30 minutes or until thermometer inserted in chicken thigh, not touching bone, reads 170 degrees Fahrenheit. Let sit for 10 minutes before slicing.
Combine sugar, oil, and lemon zest, then gradually whisk in the eggs. Fold in the semolina, baking powder, ground almond and milk, mixing well. Pour into the prepared pan and bake in a preheated 160 C (320 F) oven for 30-35 minutes or until just set and golden. Let cake cool in pan. While the cake is baking, make the syrup by boiling the sugar in water until clear and syrupy. Add lemon juice and return to a rapid simmer, cooking for another few minutes. Poke the cake all over with a skewer and then spoon the warm syrup, a little at a time, letting it soak into the cake.
toss everything in a crockpot (except for cheese). boil on low for 7 hours. serve with cottage cheese.
Combine all but olives in blender or food processor until smooth. Add olives and process just enough to chop them into small pieces. If you find it too thin: Reduce or eliminate the water in the recipe.
FOR THE CRUST: In a large bowl combine the flour & salt. Add the butter with fingers, rubbing until incorporated completely and water. Gather the dough by rolling it into a ball, being sure to collect any fallen dough from the corners. Roll the dough on a lightly floured surface into a round ball. Roll the dough over your rolling pin and lift it over the tart pan. Unroll it loosely over the tart pan and gently press the dough into the pan without stretching it. Fold a bit of the excess dough inward to form a lip. Prick the bottom of the shell all over with a fork, cover with aluminum foil, and refrigerate for approximately 30 minutes or overnight. Arrange a rack in the center of the oven and heat the oven to 425 degrees F. Remove the foil, line the frozen shell with parchment or fresh foil, fill it with pennies or pie weights, and put it on a baking sheet. Bake until the sides are set, about 12 minutes. Remove the parchment and weights and continue to bake until the dough is just beginning to brown lightly, another 6 to 8 minutes. Cool on a wire rack until needed. FOR THE FILLING: Preheat the oven to 375 degrees F. Cook the spinach and bacon ahead of time. Combine the eggs, cream, spinach, mozzarella, seasoning, and swiss in a food processor or bowl. stir until well-incorporated. Line the bottom of the pie crust(s) with a slight layer of cheddar cheese before pouring in the egg mixture. Bake the pie for 45 to 60 minutes until the egg mixture is set all the way through. Once the quiche is set; sprinkle the crumbled bacon over the quiche, sprinkle the remaining cheese over that. Re-heat the next day in the microwave, or eat fresh with veggies or a side salad and dinner roll.
Over medium heat, bring first 3 ingredients to a boil in a saucepan; cook for 7 minutes, without stirring. Stir in condensed milk, and bring back to boil. Cook, stirring constantly until a candy thermometer reaches 245. Remove from heat, and stir in vanilla. Pour into lightly greased 8x8 greased baking dish. Let stand 8 hours at room temperature. Cut caramel into 1/2 inch squares. If you like, you can shape into balls. (I skipped the shaping). Melt chocolate and shortening or paraffin in saucepan over medium heat. (I melted mine in the microwave for about 1-1/2 to 2 minutes, stirring every 30 seconds). Remove from heat. Dip balls into melted chocolate mixture; place on greased sheet. Chill 8 hours.
Mix ingredients together. Drop by teaspoons onto cookie sheet. Bake at 350 degrees F for 12-14 minutes.
Preheat an oven to 400°F. Discard the excess papery skin from the garlic heads and place in a small baking dish. Drizzle with 1/2 Tbs. of the olive oil and the water. Cover with aluminum foil and bake until soft, about 45 minutes. Let cool slightly. Leave the oven set at 400°F. Separate the garlic cloves and squeeze the pulp from the skins into a small bowl; discard the skins. Whisk in the remaining 2 Tbs. olive oil, the mustard, lemon juice and 1/2 tsp. each salt and pepper. In another bowl, season the bread crumbs with salt and pepper. Lay the racks of lamb in a roasting pan side by side and fat side up. Roast for 10 minutes. Remove from the oven and immediately rub the garlic mixture over the fat side of each rack. Then spread the bread crumb mixture over the garlic mixture. Drizzle with the melted butter and return the lamb to the oven. Continue to roast until the crumbs are lightly golden and an instant-read thermometer inserted into the thickest part of a rack, away from the bone, registers 130F degrees 135°F for medium-rare, or the meat is pink when cut into with a sharp knife, about 25 minutes more. Remove from the oven, cover with aluminum foil and let rest for 10 minutes. Preheat a broiler. Uncover and place the roasting pan under the broiler 5-6 inches from the heat source. Broil the lamb racks until the crumbs are deep golden brown, 30-60 seconds . To serve, place the racks on a cutting board and slice between the ribs. Arrange 2 or 3 ribs on each warmed individual plate.
Preheat oven to 275* F, line a baking tray with waxed paper and spray with cooking spray. Lay out pretzels in a single layer, top each with a Hershey kiss in the center. Bake 2-3 minutes, just till chocolate is softened. Remove from oven and press an m&m into each kiss, flattening it a bit and creating a"bed" of chocolate. Firm up in the fridge for 10 minutes or so, but store at room temperature.
Combine rice and lettuce in a large bowl. Heat oil in a large nonstick skillet; add garlic, green onions and zucchini. Saute 5 minutes. Add to rice mixture. In same skillet, saute spinach until wilted. Add to rice mixture. Add cucumbers to rice. Combine chili sauce, water, brown sugar and salt in a small bowl. Add to rice mixture. Mix all ingredients together with large salad tongs.
Preheat oven to 450°F. Stir together all ingredients (except the ground meat & 1 cup of beef broth for baking) in a large mixing bowl. Add the ground chuck and mix together thoroughly. Coat a baking sheet with nonstick spray. Shape the meat mixture into balls about 2" in diameter and place on baking sheet spaced so as they aren't touching. Cover bottom of baking sheet with the 1 cup of beef broth. Bake for 25 minutes or until the meatballs are just cooked through. Reserve pan juices for your favorite sauce.
Mix all ingredients in small bowl until blended. (Can be made 2 days ahead). Use at room temperature. Spread over hot steaks.
Place potatoes, whole garlic cloves and 1 tablespoon salt in a large pot and cover with 3 inches of cold water. Cover and bring to a boil, reduce heat to a simmer and cook until tender about 15 minutes. Drain the potatoes, let cool and cut into quarters. Discard the garlic. In a large bowl combine the mustard, vinegarm pepper and 1/4 teaspoon of salt. Stir until uniform. Add the olive oil and stir again. Add the cooked potatoes, cornichons and tarragon and toss to coat. Enjoy!
Set oven to 275 degrees. Grease a small roasting pan, or a shallow baking dish. Cut the ribs to desired size and place in the roaster pan. Mix all ingredients in a bowl, then pour over ribs in the pan; toss with hands to combine and coat the ribs with the sauce. Cook uncovered for about 2-1/2 - 3 hours, or until the ribs are cooked to desired tenderness (check ribs after about 1-1/2 hours). Delicious!
Heat cumin seeds and mustard seed in hot dry skillet over high heat, swirling pan, until seeds start to pop. Reduce heat to medium; add onions, chilies, and add a small amount of water; cook until onion is tender, adding more water as necessary to prevent sticking. Add potatoes, ground cumin, coriander, turmeric, salt (to taste), and cayenne pepper, stirring to mix well. Add 2/3 cup water, cover, reduce heat and cook for 20-25 minutes, stirring occasionally, until spices are absorbed and potatoes are tender. Add a small amount of water at a time if all liquid evaporates. Fold in cilantro just before serving.
Mix together the soup, mayo, egg and onion. In a large bowl, fold the broccoli and the soup mix and the cheese together. Spread into a greased 9x13 inch pan. Sprinkle with salt, pepper, and paprika. Bake at 350 for 45 minutes.
Bring 2 cups water to boil in deep saucepan. Add barley. When liquid returns to boil, reduce heat, cover, and simmer 30 to 40 minutes, or until barley is almost tender. Makes 2 cups cooked barley. Heat the oil in a medium, non-stick skillet over high heat. Stir-fry onion and red pepper 1 minute. Add mushrooms and stir-fry until they look moist, about 1 minute. Add snow peas, scallions, ginger, and stir-fry 15 seconds. Add cooked barley, orange juice, teriyaki sauce, and salt and pepper to taste, if desired. Cook until barley is heated through. Serve immediately.
Warm the olive oil over medium heat, once warm add the onion and let it sweat for about 5 minutes (watch it doesn't burn). Stir in the tomato paste as best you can and let that sizzle more a few minutes, then add in the garlic. Let that cook a few minutes while you chop up the 'sausage', then add it in along with the bay leaf, basil and parsley. Let the mixture cook for a few minutes then mix in the 1/2 cup of water, stir well. Leave that while you get the rest of the ingredients together. Add in the carrot then turn the heat up and stir in the broth. Bring to a boil. Once boiling, add in the orzo and barley. Stir well, reduce heat and allow to simmer over medium low heat for about 35 minutes. Stir from time to time as barley and orzo are prone to sticking to the bottom of the pot. Adjust seasoning and add peas and corn about 25 minutes into the simmering. Once the barley is cooked through the soup is done. You may want to add more broth, it gets quite thick, especially if you leave it to cook a lot longer.
With the tip of a knife, do incisions like a checkerboard on the skin of the duck breasts, but DO NOT touch the flesh. In a large non-stick skillet, brown the breasts at high heat 4-5 minutes on each side, beginning with the skin side. Put the breasts in a not too deep ovenproof dish and keep cooking in a preheated oven of 350 F for about 8 minutes or until the flesh of the duck is slightly pink inside. Meanwhile, deglaze the skillet by keeping 2 tablespoon of the grease. Add shallots and apples at medium heat, stirring from time to time, for about 3 minutes or until apples are golden. Pour apple juice in the skillet scraping the bottom with a wood spoon to remove the browned bits. Cook for 5 minutes or until liquid has reduced by half. Add rosemary and stir. Add salt and pepper. When ready to serve, slice the duck breasts in bias ( / ) Distribute the slices in the plates and coat with the sauce.
Plunge the tomatoes in boiling water for 1 minute to help make peeling easier. Remove the skin, cut in quarters and remove the seeds. Cut in small cubes, reserve. Cut the red onion in small dices, add to the tomato dices. Remove the leaves from the mint. Crush the garlic cloves, grate and squeeze the lemon. Chop the mint leaves; mix with the olive oil, garlic, fresh pepper, salt, lemon juice and lemon zest. Pour half of the mixture over the chicken and half over the tomatoes and red onion. Let the meat and the tomatoes marinate for at least 30 minutes. When ready to cook, place the chicken on a hot grill for 1 to 2 minutes per side to get nice markings on the breasts. Remove from the grill and put on a small sheet pan. Pour any remaining marinade over the chicken. Place in a 350°F oven for 7 to 10 minutes, depending on the thickness of the breast. Once the chicken is cooked, allow the meat to rest for about five minutes. Mix the chicken's cooking juices with the tomatoes. Slice the chicken and place on a plate, cover with the marinated tomatoes and drizzle remaining tomato marinade over all. Serve with mint-infused couscous.
In a 5-quart slow cooker, combine the water, sugar and juices. Place cinnamon stick and cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Place in slow cooker. Cover and cook on low for 2-3 hours or until heated through. Discard spice bag.
In a large pot bring 1 inch of water to a boil over medium-high heat. Add asparagus, laying them flat, and simmer about 5 minutes or until crisp tender. Remove the asparagus and run them under cold water to stop the cooking process. Drain and place the asparagus in a shallow serving dish. In a glass jar combine oil, vinegar, pimientos, parsley flakes, salt, black pepper, dry mustard and garlic. Cover tightly and shake until well combined, pour over the asparagus and refrigerate at least 24 hours before serving.
Preheat oven to 425 degrees F. In a large bowl, combine the squash, grapes, onions and sage; drizzle in the oil and melted butter. Season generously with salt and pepper and toss to coat everything well. Spread the mixture on a large rimmed baking sheet and roast until squash and onion begin to brown -- about 50 minutes. Sprinkle with pine nuts and serve.
Combine all ingredients except salt and pepper. Let flavor develop 1/2 hour before using. Add salt and pepper to taste.
Using a food processor and the steel knife mince parsley using on/off turns. Remove steel knife, but leave parsley in work bowl, and insert the thin slicer disc. Slice cabbage and carrot and transfer to large salad bowl (you may have to remove some of the sliced cabbage as you slice, depending on size of your work bowl). Combine remaining ingredients (cider vinegar- salt) in a small saucepan over medium heat and bring to a boil. Remove from heat, let cool to room temperature and then pour over vegetables, tossing vegetables and dressing together. Refrigerate several hours or overnight. Toss before serving.
Combine 5 cups of water with beans in crock pot and let stand overnight. Drain standing water from the crock pot and add 5 fresh cups cold water. Add spices, sauces,& vegetables to the crock pot. Cook on high for approximately 6 hours or until beans are done, then cook on low for an additional 2 hours.
In a bowl, sift the first 4 ingredients; set aside. Mix the next 4 ingredients together in another bowl. Fold flour mixture with orange juice mixture, then stir in bananas, cranberries and nuts. Pour into 2 lightly greased loaf pans. Bake at 350° for 45 minutes to 1 hour, or until a toothpick inserted comes out clean. *Note: I haven't made this bread in quite awhile and for some reason my recipe doesn't have the bake time written down, so I'm going by the bake time on a banana bread and a cranberry bread. I suggest checking at 30 minutes to be on the safe side.
In a large bowl, gently toss noodles, apples, walnuts, and raisins together; set aside. In another bowl, combine the remaining ingredients; stir into noodle mixture. Spread mixture into a greased 13x9 inch baking pan. Bake in a 350° oven for 40 minutes.