HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a blender or food processor, process the flour, salt, egg yolks, butter and cider. Process until smooth. In a large bowl, beat the egg whites. Fold the flour mixture into the beaten egg whites, just until combined. Peel and core the apples; cut into 1/4 inch thick slices. Sprinkle the apple slices with lemon juice and toss with the sugar. Heat 4 to 5 inches of oil in a large and heavy-duty saucepan over med.-high heat until the oil is hot enough to sizzle when a tiny bit of batter is dropped inches. Dip an apple slice in batter - it should be evenly coated with batter, allowing excess batter to drip off. Repeat with several more apple slices. Carefully drop battered apple slices into the hot oil. Cook 8 to 10 minutes or until the apple slices are cooked through and the batter is puffy and golden. *Work in batches so you don't overcrowd the pan*. Drain on paper towels. Repeat until all apple slices are battered and cooked. Let cool., then sprinkle with powdered sugar before serving.
Preheat the oven to 450 degrees Fahrenheit. Put the butter in a 9 or 10 inch square baking dish and put it in the oven while it is heating up. Don't use a dish that is too big or the butter will end up spreading out too far from the chicken. This whole first part is very important and will help make your chicken end up crispy. In one bowl, whisk together the mustard and half and half. In another bowl, mix together the cracker crumbs and the cheese. When the oven is completely heated up and the butter is sizzling in the baking dish, remove the pan from the oven and set it on a trivet on the counter next to your two mixtures. Dip the chicken in the wet mixture; dredge in the crumb mixture. This step is important. Put the chicken down in the dish and turn it over right away. The idea is to put it in the butter briefly and turn it over so the butter side is up. It makes the chicken get evenly crispy. I use this technique for all of my oven "frying" because it works so well. Bake for approximately 45 minutes or so, depending on the thickness of the chicken breasts. Leave them in there until the coating is browned real nicely. Mine are usually perfect at 45 minutes.
Mix all ingredients together. Oil hands and press into greased baking sheet. Dough must be 1 cm high when finished. Place your favourite pizza topping onto this and bake at 350F for 30 minutes.
Butter an 8 x8 pan. Set aside. Add all ingredients except vanilla into a 3 quart saucepan. Stir to combine. Over medium to medium high heat, let mixture cook until it reaches the soft ball stage on a candy thermometer, stirring occasionally. Once it reaches soft ball stage, remove from heat and let cool slightly. Add vanilla extract and beat mixture with a spoon until it becomes creamy and loses some of its glossiness. Pour into prepared pan. Cut into squares. NOTE: This is very rich. Square size depends on you, but a 1 x1 square is about right. You can always go back for more!
Mix together beef, Worcestershire sauce, salt and pepper; form into 6 (3-inch) burgers. Brush onion slices lightly with oil. Heat a grill pan; grill onion slices about 3 minutes on each side or until grill marks form. Grill burgers about 4 minutes on each side. Place 1 slice cheese on top of each burger; cover with a lid and cook about 2 minutes more or until cheese starts to melt. Place 1 burger on bottom of each roll; top with 1 onion round and close roll.
Cut the cucumber into rounds, about 1/4in thick, and put in a small non-reactive bowl. Sprinkle with the salt and put in the fridge for 2 hours. Drain off any water that has leached out, then rinse. Gently pat dry and put at the bottom of a sterilized 4 cup capacity jar. Cut the carrots into rounds, about the same thickness as the cucumber, and add these to the jar together with all the remaining ingredients. Mix everything well to make sure you distribute the spices. Cover and leave for a few days at room temperature, shaking the jar from time to time. After that, put your pickles in the fridge.
Place fruit, bay leaf, Orange Muscat wine in a bowl and stir well. Add Serrano peppers, yellow pepper, green onions, cilantro, allspice, fine sea salt and white pepper. Stir salsa, cover with plastic and chill for 30 minutes. Discard Bay Leaf; reseason with fine sea salt and white pepper to taste. Garnish with Fresh Cilantro Sprigs.
Combine flour and baking soda. Set aside. Combine butter, sugars, vanilla and pudding mix in large mixing bowl. Beat until smooth and creamy. Beat in eggs. Gradually add flour mixture. Stir in chocolate chips. Drop by heaping teaspoons, about 2" apart, onto ungreased cookie sheets. Bake @ 375 for 7-9 minutes, or until barely lightly browned. (Removing them while they still appear unbaked is the trick to having really soft/chewy/moist cookies, so experiment with it!) Cool on trays a few minutes before moving to cooling racks.
Mix Ritz crackers and butter. Press into a 8 inch pyrex dish. Bake at 350 degrees for 12 minutes. Let cool. With electric mixer combine cream cheese, sugar and cool whip. Spread on cooled crust. With electric mixer combine sweet potatoes, sugar, egg, butter and vanilla. Cool completely before putting on top of cheese layer. (Potatoe mixture will be real runny, but will firm up when cooled in refrigerator). Sprinkle top with toasted pecans and refrigerate at least 6 hours before serving.
In saucepan, bring soup to boil and add cubed cream cheese. Remove from heat and stir until smooth,. Dilute gelatin with water. Stir into soup mixture. Stir in remaining ingrediemts and pour into mold that has been sprayed with Pam. Chill until set, about 3 hours. Invert mold on serving platter. (If it does not come out right away, run knife around edge of mold to help loosen, or run warm water around bottom of mold a few seconds). Serve with crackers and enjoy. (Leftovers keep for quite awhile if refrigerated.).
Mix all the ingredients together in a small bowl. Store in a glass jar fitted with a lid with a tight seal.
Put peanut butter and chocolate chips into a small pot and melt over medium heat, stirring constantly until completely melted and mixed together. Once melted, pour onto a cookie sheet covered with wax paper and place into the fridge or freezer until firm. Remove from fridge or freezer, break into pieces and indulge!
Halve, pit, and peel avocados. Chop avocados fine and in a bowl stir together with remaining ingredients. Season to taste with salt and pepper. Best served at room temperature. May be made up to 4 hours early, covered with plastic wrap and refrigerated.
Place all ingredients except whipped topping into a bowl. Stir to mix up the preserves in with the fruit. Top with whipped topping and the cherry on top, and serve.
Heat tall deep-fry pot halfway with vegetable oil to 325 degrees F. Add 1 c. yucca fries to the oil at a time and fry for about 21/2 minutes or until golden brown, cooked through, and crisp. Drain on paper towels, and season to taste. Repeat with three other batches. For ketchup: Combine all ingredients in blender, puree until smooth. Serve with yucca fries. Note: I would dry yucca with paper towels well before frying.
Clean the meat by trimming excess fat. With a knife make a deep cut along the center of the beef, leaving both ends uncut. Place the meat in a large pot. Line with plastic liner - so as to be able to mix the marinade and roast. To prepare marinade, mix garlic, oregano, cumin, bay leaf, bitter orange juice, lime juice, wine, 1 packet of Goya con Azafran seasoning, 1 tablespoon Goya Adobo seasoning, 1/2 of the cilantro, salt, if using, and pepper, if using. Add 3 tablespoons of the marinade to the opening inside the meat. For best results, marinate for 3 hours or up to overnight, refrigerated. In food processor container mix the stuffing: ham or bacon, carrot, onions, bell peppers and chorizo, 1 packet of Goya con Azafran seasoning, 1 tablespoon Goya Adobo seasoning, olives, capers to a fine grind. Mix the contents with the marinade in a bowl. Loosely stuff mixture into the cavity of the roast by pressing it with a long handled spoon as far into the cavity as possible. Tie stuffed roast closed, tightly. Add the rest of the marinade to the outside of the meat. Preheat oven to 350°F. Heat a large frying pan that can be used on stove as well as in the oven, add olive oil. When olive oil is heated and begins to "smell fragrant", add the roast and brown on all sides, turning with a large fork several times. Add the remaining marinade, cover and place in oven. Roast for approximately 3 hours. (Keep checking about every 45 minutes to 1 hour). Discard bay leaves. Remove meat to a separate dish and allow to cool, at least 30 minutes, before slicing into 1/4" slices using a very sharp knife, so that roast doesn't crumble (approximately 20 to 24 slices). Combine the chunky tomato sauce and remaining Badia Cilantro with the marinade that remained in the pan and simmer for 3 minutes. Pour over sliced meat. Cover meat with aluminum foil and reheat if necessary (approximately 15 minutes), be careful not to dry out! Can be served with roasted potatoes, a vegetable, an avocado salad, good warm Cuban bread to sop up the juice and a lovely wine. Que les aproveche!
Preheat oven to 500°F. Lay 2 sheets of foil (each about 1 foot long) on a work surface with long sides overlapping by about 4 inches. Cut 2 (12-inch) lengths from banana leaf and center 1 on foil. Put pork on banana leaf and sprinkle with salt and liquid smoke. Cover top of pork with other 12-inch length of banana leaf and 2 overlapping sheets of foil (each about 1 1/2 feet long). Crimp edges of foil tightly to form a packet and put in a large roasting pan. Add 1 inch of water and cover pan tightly with more foil. Bake pork in middle of oven 4 hours. Pour off liquid from pan and, when pork is just cool enough to handle, shred with 2 forks in a bowl. Serve warm.
Combine the first 4 ingredients in sauce pan. Bring to a boil, using a whisk to mix. Combine cornstarch and 2 Tbl water, then pour into blueberry mixture. Mix until thickened.
combine all ingredients except oil and let the chicken sit overnight or at least 15 minutes. heat oil in a heavy skillet over med-high heat and add chicken with sauce. cook about 5 minutes until done.
PLACE beans in in a large soup pot with an accompanying lid; COVER beans with 2 inches cold water; BRING to a boil (uncovered); BOIL 2 minutes. DRAIN beans; RINSE well with running cold water. RETURN beans to pot; COVER beans with cold water again; BRING to boiling again for 2 minutes uncovered; DRAIN in colander; RINSE well with running cold water; ALLOW beans to drain until needed. IN the same large heavy pot over medium heat, add the bacon fat until sizzling; ADD ham shanks and cook, turning, until evenly seared, about 7 minutes; REMOVE shanks with tongs; SET aside. ADD onions; COOK, stirring, for 5 minutes; ADD garlic and drained beans; COOK for just one minute, stirring. POUR in 7 cups cold water; STIR in the remaining seasonings except the pickled pepper brine. BRING mixture to full boiling for 2 minutes. REDUCE heat to medium-low (at approximately the "2 1/2" - "2 3/4" numeric stovetop heat setting); SIMMER beans uncovered for a minimum of 1 1/2 hours, stirring occasionally. AFTER 1 1/2 hours check beans (beans should be creamy and the meat should easily fall off of the bones (if desired, continue cooking and stirring uncovered, to desired consistency); CLEAN meat from bone portion of meat (discard bones); SEASON with pickled pepper brine; STIR well and cook 5 additional minutes; RE-SEASON with salt and freshly ground black pepper if desired. SERVE and enjoy!
Cube the Brie and combine with the next 7 ingredients in a bowl. Cover and let stand 1 hour. Cook the pasta in boiling salted water according to package directions. Two minutes before the pasta is done, add the shrimp. Cook 2 minutes or until the shrimp are done. Drain the pasta and shrimp, and immediately toss with the Brie mixture. Serve immediately with fresh Parmesan.
If using a homeade graham cracker pie crust, prepare and cool completely. In a medium mixing bowl, whisk together Cool Whip, sour cream and sugar. Fold in 1 cup coconut. Spread filling evenly into pie crust, forming peaks with the underside of a spoon. Sprinkle top generously with remaining coconut. Freeze, uncovered, for at least 8 hours. Cut into slices and serve. Cover loosely with aluminum foil and store left overs in freezer.
~~~RICEBALLS~~~. Heat the olive oil in a pan with the garlic and onion. Cook until soft and add the basil. Add the cooked rice, season and blend it all together well. Pour the rice into a bowl, place in the fridge to chill. When cold, fold in the Parmesan and butter. Divide the rice into small balls of equal size pieces. Cut the mozzarella and sun dried tomatoes into half inch size pieces. Push a piece of mozzarella and tomatoes into the center of each rice ball. Reform the rice, pulling back over the cheese and tomato, ensuring it is completely enclosed. Coat the rice balls in seasoned flour (salt and pepper) then beaten egg, then into the breadcrumbs. Deep fry the balls in hot vegetable oil for 3-5 minutes until golden and crisp. Drain on kitchen paper. ~~~POMODORASAUCE~~~. Spray a large nonstick skillet with cooking spray and heat over medium heat until hot. Add red onion and garlic and saute until onion is soft. Add red wine and reduce heat slightly. Add tomatoes, basil, chives and parsley and remove from heat. You want the ingredients just heated, not actually cooked. Season with salt, pepper, and sugar. Place Suppli (Rice Balls) on a platter and pour the sauce on and around the Rice Balls.
Crush whole oreos into a fine, crumbly powder. A food processor works best, but can also be done in a zip bag with a rolling pin. Throughly mix cream cheese into oreo crumbs. Mixture will be very thick and sticky. Chill until cold in refrigerator. Roll dough into balls about the diameter of a quarter. Chill again in freezer. Melt white chocolate in a double boiler or small crock pot for dipping. Remove a few balls at a time from the freezer and dip one at a time into the melted chocolate. This can be done using a toothpick inserted in the center, or I like to use two kabob skewers and use them to lift the balls out of the chocolate. Place on a wax paper covered baking sheet. Dipping is easiest if balls are cold. Top with sprinkles appropriate for the holiday or occasion soon after dipping, and before chocolate hardens. These are best eaten cold or frozen, so store in refrigerator or freezer. Note: My experience has been that some brands of chocolate tend to get too stiff for dipping after awhile. To remedy this add a small amount (approx 1/2 tsp at a time) of shortening to the melted chocolate. Repeat as needed to keep chocolate smooth. Do not use margarine, butter, milk, or water as they could ruin the chocolate and make it curdle.
Combine all ingredients and pour over ice into chilled martini glasses. Makes 3 1/2 cups.
Put into a large saucepot or kettle with a cover the soup bone, cold water, and 1 Tablespoon salt. Cover and bring to boiling, reduce heat and simmer 1 1/2 hours. During cooking, occasionally remove foam that forms on top. Meanwhile, prepare the potatoes, green beans, carrots, onions, celery and parsley. After 1 1/2 hours, add vegetables to soup with 2 Tablespoons sugar, 2 teaspoons salt and monosodium glutamate and simmer 30 minutes, or until vegetables are tender. Just before vegetables are tender, force through a sieve or food mill the can of tomatoes and set aside. Heat in a saucepan 2 Tablespoons shortening and blend in 1/4 cup all purpose flour and cook over low heat, stirring constantly add the 1/4 cup chopped onion. Cook until mixture bubbles and is lightly browned. Remove from heat and add gradually, stirring constantly, 1 cup of the soup stock. Cook 1 to 2 minutes, or until smooth. Blend into soup with the sieved tomatoes. Bring to boiling, reduce heat and simmer 5 to 10 minutes, or until soup is slightly thickened. Remove soup bone. Serve steaming hot. Serves 8 to 10. The New World Encyclopedia of Cooking CAI.
Combine all ingredients together. Spoon into lined muffin tin. Bake at 350 degrees for 25 to 30 minutes, until top springs back. Let cool and serve.
Wash and quarter cabbage; cover with boiling water and cook for 15 minutes. Drain; cover with fresh boiling water and continue cooking until cabbage is tender. Drain and set aside until cold. Chop finely and add egg, butter, cream and seasonings to taste. Bake in a well buttered baking dish at 325F about 30 minutes.
Preheat oven to 350°F. Spray 9 x 5-inch loaf pan with cooking spray. Combine flour, baking soda, salt, nutmeg and ginger in a bowl and stir with a whisk to combine. Set aside. Place sugar, oil, yogurt and eggs in mixer bowl and beat at medium speed until well blended. Add banana, vanilla and pineapple. Mix until blended. Add flour mixture and beat on low until just moist. Stir in walnuts and coconut. Put batter in loaf pan and bake 60-70 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on wire rack. Remove from pan and cool completely. Store in airtight container.
Bring the chicken stock to a boil then add the chopped chicken and cook for 7 or 8 minutes. Drain but reserve the stock. Mix all the remaining ingredients in a bowl and then add the drained chicken. Add 2 or 3 tblsp of the reserved stock and mix well. Serve with salad either hot or at room temperature.
Mix all dry ingredients well. Place in an airtight container for storage. When ready to serve, place 1 or 2 teaspoons in cup and add boiling water. Enjoy!
Combine first 5 ingredients in a food processor and blend until herbs are finely chopped. Transfer crumb mixture to a bowl; season with salt and pepper. Drizzle with 1 1/2 tablespoons oil and toss to coat. Using a sharp knife, make diagonal cuts in fat side of the lamb racks, spacing lines one inch apart. Make cuts in opposite direction, forming diamond patterns on all racks. Heat 1 tablespoons of olive oil heavy large skillet over high heat. Sprinkle lamb with salt and pepper and place one rack in pan, fat side down. Cook until golden, about 5 minutes; transfer to a work surface. Repeat with remaining racks. Spread scored side of each rack with 1 tablespoons of mustard, then coat with 1/3 of the crumb mixture, pressing to adhere. Place on rimmed baking sheets and bake in preheated oven at 425 degrees F. until golden and thermometer inserted into center of lamb registers 135 degrees F. for medium-rare, about 40 minute. Let stand 10 minutes and then cut racks into chops.
Put all ingredients into a nice sized pot. Cover and bring to a boil. Reduce heat to a medium-low, stirring not to burn. Cook until nice and thick, about 45 minutes. They will get nice and thick as they cool down some.
Cook potatoes in salted water until tender. Drain and mash. Preheat oven to 350°F Butter a 6 cup souffle dish. Cook the butter and onion over medium heat until soft (4 - 5 minutes), add to the mashed potatoes. Stir in the egg yolks, and creams. Season with salt and pepper. Add herbs and Parmesan cheese, and stir until smooth. Beat the egg whites until stiff, glossy peaks form. Stir 2 tbsp of the egg whites into the potato mixture to loosen it, then fold in the rest of the egg whites. Pour the mixture into the buttered souffle dish, and bake until golden brown - 20 to 25 minutes. Start checking after 15 minutes.
Melt butter in a large Dutch oven over medium-high heat; add chicken and next 3 ingredients, and saute 10 minutes. Stir in broth and next 3 ingredients. Bring to a boil; reduce heat, and simmer, stirring occasionally, 20 minutes. Stir in 2 cans of beans and chiles. Mash remaining can of beans in a small bowl. Whisk together flour and milk, and stir into beans. Gradually add bean mixture to soup mixture, stirring constantly. Cook 10 minutes or until thickened. Remove from heat, and stir in cilantro. Serve with desired toppings.
Spray counter lightly with non-stick cooking spray. Combine rolls and roll into a 10-inch circle. Cover with plastic wrap and let rest. Press leftover stuffing into a sprayed 9-inch pie plate to make a crust. Place peas, carrots, corn and celery in a bowl. Cover and microwave for 3 minutes. Drain and set aside. Melt butter in a skillet. Add onion and cook until onion is slightly clear. Combine flour, salt, pepper, celery seed, onion powder and Italian seasoning and add to onion and butter. Slowly whisk in chicken broth and milk until mixture is thick and simmering. Remove from heat. Fold in drained vegetables and turkey until well combined. Spoon the mixture onto the stuffing crust. Remove plastic wrap from dough and place dough on top of the filled pie. Lightly tuck dough under the edge of the pie plate. Cut several small slits into the crust to release steam. Bake at 375°F 15 minutes or until dough is golden brown. Cover with foil and bake an additional 15 minutes. *See rhodesbread.com for Savory Sausage Stuffing recipe.
Preheat oven to 375°F. Combine flour, baking soda, and salt in a small bowl, set aside. Beat butter, Splenda sugar blend, brown sugar, and vanilla at medium speed with an electric mixer until blended; add eggs, one at a time, mixing well after each addition; scrape sides of bowl; Gradually add flour mixture, beating until blended, stir in chocolate chips. Spoon rounded tablespoons of cookie dough onto ungreased cookie sheets; Bake cookies 9 to 11 minutes or until lightly browned, remove from oven and cool on a wire rack.
Preheat oven to 350'. Place a baking sheet in oven and let heat up for a good 20-25 minutes while. (this is to help keep the fish crispy on bottom of the fish fillet) while preparing the fillets. Set up a breading station with 3 separate deep bowls or containers. Add flour, kosher salt and black pepper to one containter and set aside. In the 2nd containter, add egg and milk , whipped up together and adding a touch of salt and black pepper , and set aside. In the 3rd containter add Panko breadcrumbs with more salt and black pepper. Cut halibut tail into 2 pieces. Dip each halibut fillet into the flour mixture first than into the egg mixture, and than into the panko breading. Set each fillet onto a cutting board or a plate to let rest 5 minutes. (this is to let the breading mixture settle on the fish fillet). Bring out baking sheet from oven and sprinkle some olive oil over the pan. Place halibut fillets on hot baking sheet ( it should sizzle when placing on sleet). Bake 30 minutes or until a golden brown. Split open the french bread and spread butter over each slice of french bread. Toast bread in oven until a light golden brown. Add tarter sauce to each toasted side of bread. Add the fish fillet to one side of bread. Add avocado, tomato and romaine lettuce on top of fish. Top with other side of bread and serve.
Cut the chicken into bite size pieces. Combine all of the sauce ingredients and pour over chicken. Marinate for two hours. Remove from the marinade, thread onto skewers. Grill over medium-high heat, turning once and basting with marinade, for about 5 min or till no longer pink inside. To cook under broiler - Place chicken skewers on a greased rack in a cooking or baking pan. Broil 5 to 6 inches from heat, turning once and basting with marinade, about 5 minutes or till done.
Sprinkle chicken breasts with pickapeppa sauce and make sure both sides are covered. Sprinkle remaining seasonings on one side of each breast. Set aside for ten minutes. Grill chicken. When almost done put cheese on top of each breast. Serve on toasted bread with lettuce, tomato, onion, mustard and mayo.