HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare the casings (see instructions below). In a blender or food processor, make a puree of the onion, garlic, coriander, marjoram, mace, mustard seed, and paprika. Add the pepper, egg white, sugar, salt, and milk and mix thoroughly. Grind the pork, beef, and fat cubes through the fine blade separately. Mix together and grind again. Mix the seasonings into the meat mixture with your hands. This tends to be a sticky procedure, so wet your hands with cold water first. Chill the mixture for half an hour then put the mixture thorough the fine blade of the grinder once more. Stuff the casings and twist them off into six-inch links. Parboil the links (without separating them) in gently simmering water for 20 minutes. Place the franks in a bowl of ice water and chill thoroughly. Remove, pat dry, and refrigerate. Because they are precooked, they can be refrigerated for up to a week or they can be frozen. Preparing the Casing. Snip off about four feet of casing. (Better too much than too little because any extra can be repacked in salt and used later.) Rinse the casing under cool running water to remove any salt clinging to it. Place it in a bowl of cool water and let it soak for about half an hour. While you're waiting for the casing to soak, you can begin preparing the meat as detailed above. After soaking, rinse the casing under cool running water. Slip one end of the casing over the faucet nozzle. Hold the casing firmly on the nozzle, and then turn on the cold water, gently at first, and then more forcefully. This procedure will flush out any salt in the casing and pinpoint any breaks. Should you find a break, simply snip out a small section of the casing. Place the casing in a bowl of water and add a splash of white vinegar. A tablespoon of vinegar per cup of water is sufficient. The vinegar softens the casing a bit more and makes it more transparent, which in turn makes your sausage more pleasing to the eye. Leave the casing in the water/vinegar solution until you are ready to use it. Rinse it well and drain before stuffing.
Add the ingredients the the order listed above to a wide mouth canning jar or other size appropriate decorative container. Create a tag which reads, "Heat oven to 350*. Mix ingredients with 1 cup skim milk, blend well. Bake in greased 8x8x2 pan for 30 minutes. Cut in 2 inch squares while warm.".
Preheat oven to 350° degrees. Butter six 1-1/4 cup custard cups, ramekins, or giant muffin tins. Melt 4 tablespoons butter in a small saucepan. Add brown sugar and honey; cook over low heat for about 2 minutes until mixture no longer separates. Divide mixture evenly between prepared dishes. Cut each pear into 12 wedges and place 4 wedges in the bottom of each dish; set aside. In a medium bowl, beat remaining 6 tablespoons butter until light and fluffy. Beat in eggs and vanilla. In a separate bowl, combine all dry ingredients. Combine milk and Amaretto in a bowl. Add half of the dry ingredients to the butter and sugar mixture, then half of the liquid, beating well after each addition. Repeat until all ingredients are combined. Pour batter into the six prepared dishes, smoothing the top. Bake for 25 to 30 minutes, until cooked through. Remove from oven and place on a rack for 10 minutes. Carefully flip each dish over onto serving plates to remove from dish. Serve immediately with lightly sweetened cream and toasted almond slices.
Preheat oven to 325°. Spray a 9 x 13-inch baking pan with non-stick cooking spray or grease and flour lightly. In a large mixing bowl, add the cake mix, water, lime juice, lime zest, jello, vegetable oil and eggs. With an electric mixer, blend ingredients together until well combined, about 3 minutes. Pour into prepared pan and bake in preheated oven for 30 to 35 minutes or until a toothpick inserted off center comes out clean. For the frosting, combine the butter, cream cheese and vanilla with electric mixer. Add confectioners sugar and blend until smooth and creamy. Add milk to reach the desired spreading consistency. Spread frosting over cooled cake and garnish with lime zest.
Marinate the chicken with salt, pepper and oregano for at least 1 hour. Heat the oil over medium low heat in a big pan and add the annato seeds if using them. Add onion, peppers and garlic. Turn the heat and add the chicken to brown whilst adding the wine and vinegar little by little. Add the tomato sauce puree, turn the heat down and let it simmer for about 1.5 hours with the hot chili pepper.Check the seasoning adding salt and pepper if needed and the capers and olives for the last 10 minutes.Take the chicken out, debone and skin it and put the meat back into the pan. Make the polenta according to package instructions, but using 3/4 water and 1/4 chicken sauce . Put the tamal in a baking dish and bake for a further 20 minutes at gas mark 375° F.
Mix togher the Midori, blue curacao and banana liqueur together over ice. Add a dash of lemon juice. Top with the soda water. Enjoy!
Heat oven to 425°F. Put the 4 cups of flour, baking powder, salt and sage in a large bowl; stir to mix well. Add milk and 1/2 cup olive oil. Stir until mixture forms a ball. Knead lightly about 10 times. Divide dough evenly into 16 pieces. Flatten pieces, one at a time, on clean counter or pastry cloth lightly dusted with flour. Roll out as thinly as possible, allowing ragged edges. Turn dough over frequently to make rolling easier. Place 2 crackers on each baking sheet. Brush lightly with some of the remaining olive oil and sprinkle with coarse salt. Bake 8 to 10 minutes or until golden brown. Cool, uncovered, on a wire rack. Serve at room temperature. To serve, tear crackers into pieces and place in a napkin-lined basket. Serve alone or with spreads or dips.
Warm skillet, toast pine nuts in a dry skillet until golden brown. Watch closely taking care not to burn. Remove from skillet and set aside to cool. Prep all your ingredients. Cut chicken into 1" cubes or bite sized pieces. Season with salt and pepper. In the mean time, start boiling water for pasta, add salt to the water and boil pasta until al dente,per package directions. Warm skillet over medium heat, add olive oil and garlic, sautee for 1 minute. To same skillet, add chicken and cook until no longer pink. Add asparagus, sliced mushrooms, artichoke hearts and wine to the skillet and steam through until crispy tender. Meanwhile: In a small sauce pan, make bearnaise sauce according to package directions. Pour over chicken medley. If the sauce is too thick, add more white wine. Top with toasted pine nuts, olives. Warm through. Serve over pasta and serve immediately.
Rinse peas; pick over. Place in bowl; cover with water. Soak overnight. Drain any remaining liquid from peas; add water to make 10 cups of liquid. Combine peas and liquid in Dutch oven. Rinse pig's feet under running water; add to peas. Bring to boil. Skim any foam. Reduce heat to low; cook 1 1/2 to 2 hours. Remove pigs' feet. Add vegetables and seasonings; cook 1 hour more. When pigs' feet have cooled, remove skin and bones; chop meat. Puree soup in electric blender or pass through a sieve. Add chopped meat. Melt butter in small saucepan. Add flour; cook until bubbly. Add small amount of soup to flour mixture, stirring well. Pour back into soup kettle. Stir well; cook 5 minutes. Next make croutons. Remove crusts from bread; cut into 1/2 inch cubes. Melt butter in heavy skillet; fry bread cubes over moderate heat until golden. Drain; serve sprinkled on soup. Makes 6 to 8 servings. Irish Cooking.
Clean and hull strawberries. Cut strawberries into pieces. Then weight to make 1.2 kg fruit for jam. In a suited pot mix strawberries, super gelling sugar and lime juice. Let stand for 2 hours, mixing from time to time. Over medium high heat bring to a boil stirring all the time. Let boil strawberry mixture for 4 minutes, stirring all the time. Remove from heat and add lime peel. Mix. Add coarsely chopped basil and mix. Fill into twist off preserving jars and close jars. Let stand for 1 minute and then turn up side down. Let stand for 10 minutes and turn over again. Let cool completely. NOTE on "Dr. Oetker's Super Gelling Sugar 3:1". Dr. Oetker is a well known brand in Germany. There are several gelling sugars available. The "3:1" super gelling sugar already contains pectin and you only need 1/3 of sugar. If you can't get it, you could also use Dr. Oetker's 2:1 super gelling sugar. Follow the instructions on the package.
Combine all ingredients in bowl except shrimp, mix well then add shrimp and turn to coat evenly. Cover and refridgerate at least 15 minutes. Thread shrimp on skewers, metal or wooden. If using wooden skewers soak them in water for at least 20 minutes to prevent burning. We soaked them in beer. Grill shrimp over medium-hot briquets about 2 minutes per side until opaque. Serve with lemon wedges.
combine all dry ingredients (including coconut) in a bowl. cut in cold butter. mix it all together with your hands - till it is crumbly. coat a 6-8 inch, oven safe dish with oil or butter. put about 1/3 of the oat mixture in the bottom of the pan. top with the fresh or frozen fruit. top it all with remaining oat mixture. bake @ 350 degrees for about 20 minutes or until slightly browned. if the top doesn't brown after 20 minutes, put it under the broiler on low for a minute or two until it is nice and crispy.
Sift flour, baking powder, salt and 2 tablespoons sugar together. Cut in shortening and add milk or orange juice to make a soft dough. Knead gently on floured board. Roll out 1/4 inch thick. Brush with melted butter; cover with chopped. apples. Sprinkle with 1/2 cup sugar and cinnamon over apples. Roll jelly-roll fashion and form in semi-circle on greased baking sheet. Bake in 425 degree oven for 20 to 25 minutes. While warm frost with white frosting. Sprinkle with chopped nuts over. frosting. Decorate with cherries.
In a large bowl combine the macaroni, celery, onion, parsley, and tomato, if using. In a small bowl, whisk together the Mayonaise, mustard, sugar, vinegar, sour cream, and salt. Pour the dressing ove the salad and stir to combine. Season with Salt and Pepper to taste. Serve. Store covered, in the refrigerator for up to 3 days.
Sprinkle 1 teaspoon flour over pie crust; set aside. Add 3 tablespoons flour, sugar, salt, nutmeg, corn syrup and eggs to a mixing bowl; beat at medium speed with an electric mixer for 1 minute. Fold in peaches and 1/4 cup melted butter. Pour mixture into piecrust. Mix together the remaining flour and brown sugar in another bowl. Cut in 2 tablespoons butter using a pastry blender, until the mixture resembles coarse crumbs; add chopped pecans and stir. Sprinkle crumb mixture evenly over peach filling. Bake at 375° for 45-50 minutes or until center of pie is set (cover crust edges with foil after 35 minutes to prevent over browning).
TO PREPARE USING SALT HERRING:. soak the herring in cold water overnight to remove the salt. Rinse and drain. Split the herring along the backbone, remove the bones (including the small bones), remove and discard the skin, drain the herring on a paper towel. Use whole filets in the casserole or cut the filets into 1 inch pieces. THEN TO COMPLETE THE CASSEROLE:. Peel the potatoes, then slice them about 1/4" thick. Slice the onions about 1/4" thick and saute them in 2-3 tablespoons of the butter, until they're soft and transparent but not brown. Butter a baking dish with the butter used to saute the onions. Alternate rows in the baking dish of raw potato slices, herring, and sauteed onions. In a small bowl, beat 3 eggs with a wire whisk. Add 2 cups milk or cream and the teaspoon sugar. Mix well. Pour over the top of the casserole. Add white pepper to taste, freshly ground if available. Add the dill weed to taste. Season with salt to taste. Sprinkle the bread crumbs on top and dot with the remaining butter. Cover the dish with aluminum foil and bake at 400°F for 20 minutes. Remove the foil and bake for another 20 minutes or until the potatoes are fully cooked. VARIATIONS:. If you cannot find salt herring you can substitute one of the following instead: a.)Herring filets in wine: rinse well in cold water and drain. B.)Kippered herring filets in a can: rinse gently by running some cold water into the opened can, draining, and repeating several times. Carefully remove the filets from the can to avoid breaking them any more than necessary. (The smoked flavor of the kippered herring is a great variation in this casserole.).
Combine first 5 ingredients in a food processor or blender; process until smooth. Place tofu mixture in a large bowl. Fold in whipped topping. Pour mixture into freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Stir in crushed cookies during last 5 minutes of freezing. Spoon ice cream into a freezer-safe container; cover and freeze 1 hour or until firm. Garnish with whole cookies, if desired.
Ingredient amounts in parentheses are for 2 pound loaf size. Place ingredients in bread pan in the order the manufacturer recommends. Select Basic/White cycle. When bread is done baking, remove from pan and cool on wire rack.
Place the raspberries at the bottom of the cup and pour the tea over the raspberries. Stir in the jam and garnish with the fresh mint sprig. Add the sugar and top with the whipped cream, if desired. VARIATIONS: For a Straberry Tea, substitute 1 tablespoon sliced fresh strawberries, 3/4 cup freshly brewed strawberry-flavored black tea, and 1 teaspoon strawberry jam. Proceed as directed above. For a Peach Tea, substitute 1 tablespoon peeled and sliced fresh peaches, 3/4 cup fresh brewed Peach-flavored black tea, and 1 teaspoon peach jam. Proceed as directed above.
Bring sugar, margarine and evaporated milk to a rolling boil (240°F). Remove from heat and stir in peanut butter and marshmallow creme. Pour into a 9x13 pan and refrigerate until cooled. Slice, enjoy and don't eat the whole pan in one sitting!
Mix fish sauce, brown sugar, soy sauce, sesame oil, hoisin sauce and chili garlic sauce in a medium sized bowl. Add chicken, sliced thinly and marinate 5 minutes while you chop the veggies. Heat peanut oil in large fry pan or even better, a wok. Add garlic, stir fry until golden, then add onion, and fry another minute. Add chicken and the marinade, and stir fry until no longer pink--about 5-7 minutes. Add remaining vegetables, except basil, and stir fry about 2-3 minutes, until color pops. Add basil and cook about 1 more minute, until basil wilts. Serve over steamed white rice. I sometimes add red pepper, spinach, bean sprouts, water chestnuts, whatever I have on hand.
Crust: Mix together cookie crumbs, sugar and butter; press into the bottom of a 9" springform pan. Bake@ 325 degrees for 10 minutes. Filling: Mix together cream cheese, sugar and vanilla with an electric mixer until well blended. Add chocolate, liqueur and eggs; mix just until blended. Pour over crust. Bake at 325 for 55-60 minutes or until center is almost set if using a silver springform pan (bake at 300 degrees for 60-65 minutes or until center is almost set if using a dark nonstick springform pan). Run knife or metal spatula around the rim of pan to loosen cake; cool before removing the rim of pan. Refrigerate 4 hours or overnight.
Mix all ingredients and pour into an unbaked deep dish pie shell. Bake at 350 F for one hour or until knife inserted in center comes out clean.
Peel and slice the oranges: Using a sharp paring knife, slice off the bottom and the top of each orange, exposing the flesh underneath; following the curve of the fruit, cut a one-half to 1-inch wide vertical strip of the peel; repeat, working your way around the orange until you've cut away all the peel; trim any white pith. Slice the orange into quarter-inch slices and place in a baking dish (a 12-inch round dish works well). Repeat, using all of the oranges. In a small heat-proof bowl, combine the egg yolks, sugar, orange juice, rum, lemon juice and orange zest and stir to combine with a whisk. Place the bowl over a small pan of simmering water, like a double-boiler, and continue stirring with the whisk; the mixture will foam a little, then turn pale and finally thicken after about 3 to 5 minutes. When the mixture is thick enough that the whisk leaves tracks in it, remove the bowl from the heat, whisk rapidly to cool it down, and pour it through a fine strainer into a clean bowl. Cover with plastic wrap and refrigerate (the dish can be prepared to this point up to 8 hours in advance and refrigerated separately). When almost ready to serve, beat the whipping cream with a balloon whisk until it forms stiff peaks. Stir the egg mixture to loosen it, adding any orange juice that has collected in the bottom of the baking dish. Gently fold the egg mixture into the whipping cream. Sprinkle the oranges with the powdered sugar and stir to combine. Spoon the egg mixture over the oranges in a haphazard pattern (there won't be enough to completely cover the fruit, so don't worry). Sprinkle with the slivered almonds and place the baking dish under a cold broiler as close to the flame as possible. Turn on the broiler and heat just until the gratin puffs and browns, about 4 to 5 minutes. Alternatively, you can brown the top with a creme brulee torch. Serve immediately.
Line a 9x5 inch loaf pan with buttered wax paper; set aside. Combine corn syrup, water and sugar in small heavy saucepan. Cook over medium heat, stirring constantly, until sugar dissolves and mixture comes to a boil. Wash down side of pan with pastry brush dipped in hot water frequently, to remove sugar crystals. Add candy thermometer. Continue to cook until mixture reaches the hard-ball stage (255 degrees F). Meanwhile, beat egg white and cream of tarter with heavy duty electric mixer, until stiff but not dry. Slowly pour hot syrup into egg white, beating constantly. Add vanilla extract. Beat until candy forms soft peaks and starts to lose its gloss. Spoon fondant into the prepared pan. Cut into three strips lengthwise, then crosswise in center. Freeze until firm. Roll into logs. Place back in freezer. Line another baking sheet with wax paper, set aside. Melt caramels with water in small but heavy saucepan over low heat. Stir occasionally. Arrange pecans on wax paper. Working quickly, drop 1 piece of the frozen fondant into melted caramels to coat. While still warm, roll in pecans to completely coat the outside. Place on prepared baking sheet to set. Repeat with remaining fondant pieces. Reheat the caramel mixture if it becomes too thick. Cut finished logs into 1/2 inch slices. Store in the refrigerator in an airtight container between layers of wax paper or freeze for up to three months.
In a large skillet heat olive oil. Reserve 1/2 a teaspoons of the basil. Sprinkle chicken with a combination of the basil, salt and pepper. Saute till chicken is nicely browned on both sides. Remove chicken and keep warm on a plate. Add butter saute, onions, mushrooms, and garlic till tender. Add tomatoes, broth, 1/2 teaspoons basil, red pepper flakes to skillet. Bring to a boil and add chicken. Let simmer for about 15 minutes, or until the chicken is done. If you need to you can thicken sauce with mixing flour and water together. Serve over cooked spaghetti and top with fresh parmesan.
In a large Dutch oven or wok, heat oil and sugar over medium-high heat, swirling pot until sugar melts and turns a caramel-amber color. Place pork belly slices in pot and sear on all sides, about 1 minute per side, using tongs to turn. Pour enough cold water into vessel to cover the pork. Add soy sauce, five spice powder, ginger, garlic, and salt. Bring to a boil and skim any scum that rises to the surface. Reduce heat to low and simmer, uncovered, for 3-4 hours, until pork is very tender and fat is easily penetrated with a spoon. Add water as necessary to keep pork fully submerged. Remove pork belly and set aside. Strain solids from braising liquid and return liquid to pan. Over high heat, reduce until lightly thickened and glossy. Adjust seasoning if necessary. Slice pork into 1/3-inch thick slices. Lightly coat in reduced braising sauce.
Heat oil in a large nonstick skillet over medium-high heat. Add onion and artichoke hearts and saute 5 minutes. Add one cup chicken broth, shrimp and garlic and saute 6 minutes. Add oregano, zest, juice, salt and pepper. Remove from heat; cover and keep warm. Bring 2 1/2 cups chicken broth to a boil in a medium saucepan. Slowly stir in grits; reduce heat to low. Cook 7 minutes or until thick and creamy, stirring occasionally. Stir in cheese. Spoon 1/2 cup grits into each of 4 bowls; top each with 1 cup shrimp mixture.
Melt butter in a pan, add onions and garlic. Saute for 5 minutes and then add potatoes. Take about 100g potatoes after 8-10 minutes and put aside. Add zucchini and cook for 3 minute. Meanwhile heat chicken broth, herbs and spice in a pot. Add vegetables from the pan and bring to boil. Reduce heat and leave to cook for 40 minutes. Fill in a blender and puree. Reheat the soup and add the cream. Do not boil! Serve in bowls decorated with the leftover potato cubes.
Mix together goat cheese, 1/4 cup of the pine nuts, olive oil, sun-dried tomatoes, pepper, salt, and sugar in a bowl. Cut baguettes into 24 1/2-inch diagonal slices and toast them in a toaster oven or under the broiler. Spread evenly onto the bread slices and garnish with the remaining 1/4 cup pine nuts. Serve.
Preheat oven to 350. Coat shallow 2-quart baking dish with cooking spray. Cook pasta according to package directions. Drain well; reserve. Meanwhile, whisk dry milk powder into low-fat milk until smooth. In large pot, melt 2 tablespoons butter over medium-low heat. Whisk in flour; cook, whisking constantly, until starting to brown, 2 minutes. Whisk in milk mixture until blended; cook, stirring, until thickened, 2 minutes. Stir in squash until smooth and blended. Stir in cheese, worcestershire sauce, salt and pepper until melted and smooth. Remove from heat. Stir pasta into cheese sauce; transfer to baking dish. Melt remaining 1 tablespoon butter; stir in crackers and dried thyme. Sprinkle over pasta mixture. Bake until bubbly and golden brown, about 15 minutes. If desired, garnish with thyme sprigs.