HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400°. To prepare crust, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (flour through 1/4 teaspoon salt) in a large bowl, stirring with a whisk; make a well in center of mixture. Add water and 1 tablespoon oil, stirring to form a soft dough. Turn dough out onto a lightly floured surface; knead lightly 4 times. Gently press dough into a 4-inch circle on plastic wrap; cover and chill 15 minutes. Slightly overlap 2 sheets of plastic wrap on a slightly damp surface. Unwrap dough, and place chilled dough on plastic wrap. Cover with 2 additional sheets of overlapping plastic wrap. Roll dough, still covered, into an 11-inch circle. Remove top sheets of plastic wrap. Fit dough, plastic-wrap side up, into a 10-inch round ceramic tart dish coated with cooking spray. Remove remaining plastic wrap. Press dough against bottom and sides of pan. Pierce bottom and sides of dough with a fork; bake at 400° for 10 minutes. Cool completely on a wire rack. To prepare filling, arrange eggplant on several layers of heavy-duty paper towels. Sprinkle eggplant with 1/2 teaspoon salt; let stand 15 minutes. Pat dry with paper towels; brush eggplant with 1/2 teaspoon oil. Arrange eggplant in a single layer on a baking sheet coated with cooking spray. Bake at 400° for 20 minutes. Stack eggplant slices on a plate; cover with plastic wrap. Let eggplant stand 7 minutes to steam. Heat a large nonstick skillet coated with cooking spray over medium heat. Add garlic; cook 1 minute, stirring constantly. Remove from heat; stir in 1/4 teaspoon salt, basil, oregano, mint, and tomatoes. Sprinkle 2 tablespoons smoked mozzarella on bottom of baked crust. Layer eggplant and tomato mixture in crust; sprinkle with 6 tablespoons smoked mozzarella and Parmesan. Bake at 400° for 10 minutes or until cheese melts. Cut into 8 wedges.
Stir together first 10 ingredients in a small bowl; set aside. Heat oil in a wide, deep, ovenproof skillet over medium-high heat. Season the fillets with salt and pepper and cook 4 minutes. turn fillets over and cook 1 minute. Spoon 1 tablespoon butter mixture over the top of each fillet; transfer skillet to oven and bake at 450 for 2 minutes or until fish is just cooked through and opaque in the cenhter. Add any remaining butter to pan and let melt, stirring with juices in pan; spoon over fish and garnish, if desired. Serve immediately.
heat oven to 220°C. Put chips in a roasting pan and scatter over garlic and rosemary. Drizzle with oil and toss to coat. Roast for 35 - 40 mins giving the tin a good shake halfway through. Make two gaps in the chips and crack an egg in each gap. Return to the oven and cook until the eggs are to your taste. Serve with tons of salt and vinegar!
Place figs in a large pot and cover with boiling water for 3 minutes. Cool. Drain all but 3 cups of the water. Combine the 3 cups water, vinegar, sugar, honey, vanilla, peppercorns, allspice berries, juniper, salt, rosemary, lemon meat and zest strips in a large nonreactive pot. Bring to a boil and simmer for 10 minutes. Carefully lower the figs into the simmering syrup. Simmer uncovered for twenty minutes, add the walnuts. Continue simmering for another 10-25 minutes depending on the size of your figs. The liquid should look slightly syrupy and the figs should be a little glossy . Arrange figs in jars, dividing the goodness in the syrup evenly between them. With a ladle pour the syrup over the figs leaving 1/2 inch of headroom. Close and seal the jars . Process in a boiling water bath for 15 minutes.
Place the beans and cold water in a 6-quart pot and bring to a boil. Cover the pot and turn off the heat (leave the pot covered on the very burner you used). Allow to stand 1 hour. Drain the beans and return to the pot. Add the wine and the Beef and Chicken stock, and bring to a boil, cover, and simmer gently for 30 minutes. Strain out half the beans and puree. Return the pureed beans to the pot. Add the garlic, tomato paste, parsley, and the raw tubetti pasta and simmer gently, uncovered, for 25 to 30 minutes or until the pasta is very tender and the soup is thick. Stir the soup regularly to prevent the pasta from sticking to the bottom of the pot. Stir in the 1/3 cup of Parmesan cheese. Garnish with chopped parsley, a drizzle of extra virgin oil, and grated Parmesan cheese.
Brew coffee. Combine strawberry liqueur,chocolate liqueur and coffee in a coffee mug. Top with whip topping and a fresh sliced strawberry. Sprinkle shaved chocolate on top and enjoy!
Place flour in large bowl. Add 1/3 cup of the water all at once; work it into the flour, using your hand. Continuing to mix with your hand, keep adding water, a tablespoonful at a time, until mixture cleans sides of bowl and becomes a non-stickly, kneadable dough. Gather dough into a ball; place on lightly floured work surface. Clean hands thoroughly, then knead dough, adding flour as necessary to prevent it from sticking to surface, until smooth and somewhat elastic, about 10 minutes. Place in a clean bowl; let stand, covered with plastic wrap, at room temperature 30 minutes. (Dough can be made up to 3 days in advance; store, tightly wrapped in plastic, in refrigerator. Remove from refrigerator at least 30 minutes before rolling out.) While dough is resting; heat dry non-corrodible heavy medium skillet over high heat for 3 minutes. Reduce heat to medium-high; add ground beef. Saute beef in its own fat, breaking up any lumps with wooden spoon, until no longer red (about 3 to 4 minutes.) Add onion, chilies, cumin, and garlic; cook, uncovered, stirring frequently, until most of the liquid has evaporated and meat is beginning to brown, about 4 minutes. Stir in flour, lemon juice, and optional salt and coriander until well combined. Remove from heat; let cool completely. (Filling can be made up to 24 hours in advance; refrigerate, tightly covered. Bring to room temperature before using.) When filling is cool divide into 8 equal portions. Roll dough into a rope about 8 inches long; cut into 8 equal pieces. Keeping remaining dough covered, flatten one piece, on a lightly floured surface, into a 4-inch round with the palm of the your hand. Place one portion of filling in center of round. Bring edges of dough up over filling to enclose it completely; pinch to seal. Press lightly but firmly to flatten into patty. Dust patty with flour; roll out on lightly floured surface to 6-inch round, dusting as necessary with flour; round should be about 1/8 inch thick. Fill and roll out remaining patties, placing rounds as they are completed on baking sheets or other flat surface; do not allow rounds to touch. Keep covered with plastic wrap. Heat dry heavy medium skillet over high heat for 3 minutes. Place one round of dough in skillet; cook until underside is spotted with brown, about 2 minutes. Turn over; cook until second side is spotted with brown, about 1 minute. Brush surface or paratha with oil. Turn; brush second side with oil. Cook paratha, turning several times, until lightly puffed and well spotted with brown, 2 to 3 minutes. Repeat procedure with remaining rounds of dough, stacking and wrapping them as they are cooked in clean kitchen towel. Serve immediately.
Preheat oven to 180°C. Line muffin tin with paper. Place the flour, baking powder, sugar, orange zest, and chocolate in a large bowl and mix to combine. In another smaller bowl, combine the yogurt, butter, eggs and orange juice until well blended. Add the wet mixture to the dry mixture and mix until just combined. Spoon the batter carefully into the prepared muffin tin. Bake for 35-40 minutes or until the tops are golden and cooked when tested with a skewer. Remove from oven and cool for 5 minutes. They are ready to serve straight away.
Preheat oven to 350°. Combine first 5 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender. Drain; partially mash with a potato masher. Combine zucchini mixture, rice, cheddar (or swiss) cheese, cottage cheese, sour cream, 2 tablespoons Parmesan cheese, breadcrumbs, salt, pepper, and eggs in a bowl; stir gently. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray; sprinkle with 2 tablespoons Parmesan cheese. Bake at 350° for 30 minutes or until bubbly. Preheat broiler. Broil 1 minute or until lightly browned.
Add chiles to a heatproof bowl and cover with boiling water; let stand 30 minutes, until soft. Meanwhile, in a small skillet, saute the garlic in oil until golden. Seed and stem the chiles; place in a food processor or blender. Add in tomato sauce, beer, 1/2 cup water, cumin, salt, oregano, Worcestershire sauce, brown sugar, and garlic. Puree thoroughly; transfer mixture to a saucepan. Stir in the masa harina mixture and bring to a simmer; cook 3-4 minutes. Preheat grill and grill steak to taste. At table, cut the steak into 1 1/2 inch slices, and spoon chili puree over each serving of meat.
Combine hominy and water in a 5-6 quart slow cooker. Cover. Cook on HIGH 3-4 hours, or on LOW 6-8 hours. Stir in remaining ingredients. Cover. Cook on HIGH 30-60 minutes.
Combine ingredients and knead dough for 15 to 20 minutes. Roll dough out and cut around hand or cut circles out for making hand imprints. Use cookie cutters for ornaments or gift tags. If necessary, slightly dampen pieces to make them stick together. Make a small hole for the hanger and prick to prevent air bubbles. Bake at 300°F about 20 to 25 minutes or until golden. You may have to bake considerably longer depending on how thick your items are. They may not feel hard right away but will harden as they cool. Paint and decorate as desired. Acrylic paints work best and use a varnish to make them shiny.
Preheat oven to 350°F Grease a large loaf pan. Beat eggs and sugar with electric beater or mixer. Add butter or margarine, milk or milk substitute, orange juice, zest and vanilla. Slowly beat in baking soda, baking powder, salt, all spices and flour. Mix until combined. Gently fold in chopped cranberries. Pour into loaf pan and smooth the top of the loaf with a rubber spatula. Bake for 1 hour. Allow to cool slightly in loaf pan before inverting onto cooling rack.
Preheat oven to 350°F. In a large skillet over medium heat, melt butter. Cook onion and garlic in butter until translucent. Sprinkle sugar into skillet and stir. Cook for a few more minutes until onions turn golden brown. Stir in sage, rosemary, salt and pepper. Remove from heat and cool until lukewarm. With a butcher knife, carefully butterfly the pork loin (DO NOT cut all the way through-only to 1 inch from the uncut edge). Open the pork loin and pound with a meat mallet to 1-inch thickness. Once the caramelized onion stuffing has cooled, spread onto the flattened pork loin to 1 inch from the outside edge of the meat. Roll loin up like a jellyroll. With kitchen string, tie off every 2-inches being careful not to squeeze the stuffing out of the center. Rub outside of stuffed loin with Char Crust spice rub (or your substitution if you do not have this rub). Place loin in a roasting pan. Top with sliced onion and drizzle with olive oil. Roast for 1 to 1 1/2 hours until cooked through or until meat thermometer registers 160°F. Remove from oven and allow meat to rest for 5 minutes before slicing. Cut into 1 1/2 inch slices and serve.
Crumble ground beef in large pan; add accent flavor enhancer (optional). Brown ground beef. Add onion, green pepper, and garlic. Cook until onion is translucent/brown; drain oil. Add tomatoes, jalapeno peppers, chili beans, chili powder, cumin, thyme, salt and cinnamon. Stir and simmer on low for at least 25 minutes. Add honey; stir again. Serve alone, over rice, or spaghetti. Serve with cheese & crackers is a must! Oh--great with corn bread as well!
Place roast in crock pot. Add garlic, salt and pepper, worchestershire, dry ranch dressing seasoning and whole jar of pepperoncini, including juice. Cook on low approximately 8 hours. Can shred and soak in juice once cooked to increase flavor/spiciness.
Put all ingredients (except garnish) in a large, heavy saucepan and bring to a boil. Reduce heat and simmer for 30 minutes. Puree soup until smooth, in batches, in a blender. Return to pan and reheat slowly. Ladle into bowls and garnish with chopped green onion.
Place the eggs in a sauce pan, cover with water and bring to a boil. Turn off the heat, cover and let sit for seven minutes. Transfer the eggs to a large bowl filled with cold water and let cool. Meanwhile cook the bacon and set aside. Saute the kimchi in the bacon grease until caramelized, about 3-5 minutes. Peel the eggs and mash to the desired consistency mixing in the kimchi, bacon, mayonnaise, gochujang, green onion and sesame seeds. Assemble sandwich.
Rinse and drain your soaked beans. Set aside. Heat oil in the cooker. Cook the onion until just beginning to soften - 2 minutes or so. Add the garlic and continue to cook another 30 seconds. Add the remaining veggies, dry spices, reserved beans and boiling water. Lock the lid in place. Bring up to high pressure. Reduce heat until just enough to maintain pressure. Cook at high pressure for 5 minutes. Turn off heat and allow pressure to reduce naturally. Remove bay leaf. Stir in tomato paste and pasta. Continue cooking over medium high heat (not under pressure) for 7 minutes, or until pasta is cooked.Stir in the vinegar. Top each serving with a sprinkle of nutritional yeast.
Mix first seven ingredients and let stand at room temperature overnight. Have all meats/cheeses sliced very,very thinly. The following day, slice a loaf of GOOD French bread horizontally. Scoop out some of the center of the loaf and drizzle wth olive oil, from the olive salad you made the night before, on both sides of the bread. On the bottom half, spread some of the olive salad. Then, layer the salami, Provolone, prosciutto, and Muenster, alternating until all are gone. Put more of the olive salad in the top of the loaf, and wrap the assembled sandwich in tinfoil (seam side UP) and bake @ 350 for 15-20 minutes. This makes a LOT of relish, so if you like, it's easily halved.
Preheat oven to 350°; grease a medium baking dish. Whisk the eggs and half-and-half together in a large bowl along with the salt, white pepper, and nutmeg. Mix in the corn kernels and scrapings, 1/2 cup of the crackers, and 2 tablespoons melted butter. Spoon mixture into prepared dish and scatter the cheese over it. In a small bowl, mix the remaining 1/4 cup crackers and 1 tablespoon butter together; sprinkle them over the cheese; dust with paprika. Bake for 45-50 minutes, until puffed and golden brown. The edges should be a bit crusty, but the center should remain a little soft; serve hot.
Combine dates, sultanas, baking soda, SPLENDA and water in a saucepan. Bring to the boil and simmer on a low heat for 5 minutes. Cool. Mix together the flour, walnuts, egg and yoghurt and then add the cooled fruit mixture. Place the mixture in a loaf/bread tin that has been sprayed or coated with light olive oil. Cook in a moderate oven 160 celcius (fan forced) or 170 (normal).
In blender combine undrained tomatoes, onion, garlic, cilantro, and sugar. Cover and blend till nearly smooth. Put mixture into a large pot with chicken broth, chicken and chipotle peppers. Bring to boiling; cover and simmer for 20 minutes. Put crunched tortilla chips in a bowl with cheese, avocados, and sour cream (omit if desired) . Ladle soup over; serve immediately.
Combine all ingredients and mix well. Using as much or as little mayo as you like. Chill at least 1 hour. Serve on your choice of bread or rolls. Top with lettuce and tomato if you like. You can also serve on a bed of lettuce for a great salad.
Melt butter in a large saucepan. Saute celery, carrots and onions in melted butter until tender. Stir in flour. Cook 2 minutes, stirring constantly. Add the tomatoes, sugar, basil, marjoram, bay leaf and chicken stock. Simmer for 30 minutes, stirring occasionally. Remove from heat and discard bay leaf. Puree well (in batches) in a food processor or blender, or use a thunderstick. Add all remaining ingredients and stir well. Reheat to serve hot, or refrigerate and serve cold later. It also works at room temperature, but I like warm to hot best.
Place chocolate, corn syrup, vanilla, and salt in food processor. In small saucepan, bring cream to boil. With machine running, add hot cream in steady stream and blend until chocolate melts, about 1 minute. Stop food processor and add confectioners' sugar, processing until sugar is incorporated, about 30 seconds. While machine is running, add butter, a piece at a time, and process until completely smooth, about 1 minute. Place frosting in medium bowl and refrigerate, stirring frequently, until cooled and very thick, at least 30 minutes. You'll know it's ready when a spoon can stand up in it. TIP: This frosting produces a silky, creamy consistency. For a fluffier frosting, beat the cooled frosting with an electric mixer at medium speed for about 2 minutes.
In a bowl, combine fish sauce, sugar, vinegar and salt; stir well and set aside. Heat a wok or a large deep skillet over high heat. Add oil and swirl to coat pan. Add garlic and toss well, until fragrant, about 15 seconds. Add chicken and spread into a single layer. Cook, until edges turn white, about 1 minute; toss well. Add cauliflower florets and onion and toss well. Add water and cook, tossing once or twice, until cauliflower is tender, about 2 minutes. Add fish sauce mixture and toss well. Cook, undisturbed, until chicken is cooked through, about 1 minute more. Add cucumber chunks and cherry tomatoes. Give one more good toss to mix everything well. Transfer to a serving plate; serve hot or warm. May serve over hot cooked rice.
Heat oven to 375°F Mix half of the cake mix (dry), the butter, almond extract and egg in large bowl until smooth. Stir in remaining cake mix. Divide dough into halves. Roll each half 1/8 inch thick on lightly floured board. (I like using a half flour, half powdered sugar mix.). Cut into desired shapes. Or roll into 1-inch balls, place on ungreased cookie sheet and flatten with the bottom of a glass. Bake until edges are light brown, 6 to 8 minutes. Cool slightly before removing from cookie sheet. Cool completely. Ice with Buttercream Icing (I use Recipe #261024) and decorate, if desired, with sprinkles etc. Yields: 3 to 4 dozen cookies. TIP: Add sprinkles to the icing and mix well. Then ice cookies as usual. They are now decorated without a lot of the mess!
Make a small slit in each shrimp; pull tail through. Wilt spinach in hot water, drain. In each of eight 5-ounce custard cups (or Chawan-Mushi cups), please shrimp, spinach, mushrooms, and water chestnuts. Combine eggs, chicken broth, and salt; pour into cups; cover with foil. Set cups on rack in Dutch oven; pour hot water around cups 1 inch deep; cover to steam. Over medium heat, bring water slowly (that's the key) to simmering; reduce heat and cook 7 minutes or until knife inserted off center comes out clean. Top each custard with 1/2 t. soy sauce and a twist of lemon peel.
Set oven to 350 degrees. Butter an 8-cup baking dish (or larger). In a large skillet melt the butter with oil over medium heat add in sliced onions; saute stirring often until a rich golden brown (about 18-20 minutes). Add in the garlic the last 5 minutes of cooking. Add in the sherry and tarragon; cook until the liquid is absorbed season with salt and pepper, remove from heat and set aside. Arrange a layer of sliced potatoes in the bottom of the baking dish, season with salt and pepper. Top with 1/3 of the caramalized onion mixture. Arrange another layer of potatoes over the onions, season with salt and pepper. Repeat the layers until all of the potatoes and onions are used up (finishing the top with potatoes). Bring the chicken stock to a simmer and pour slowly over the potatoes. Cover the mixture directly but lightly with parchment paper, then cover the dish with foil. Bake for about 40 minutes. Uncover the dish and bake about 20 minutes more or until the potatoes are tender. Cool for 10 minutes before serving.
Boil fish filets with a bit of salt until tender. In a saucepan saute onion and garlic. Add fish and stir constantly. Fish should be tender enough so it falls easily apart. Add olives, tomatoes, parsley, and limejuice. Adjust seasoning to taste. Cook for 10 minutes and refrigerate. In the meantime, roll pastry dough out and cut circles with a cookie cutter or a round plastic container. When the filling is cool start making the empanadas. Pre-heat oven to 350°F (175°C) Brush some egg yolk in half of the edge of one of the circles with a pastry brush. Put a spoonful of filling in the middle of the circle and fold it in half; bringing it together the edge with egg yolk over the opposite edge. With a fork seal the empanada, brush some more egg yolk on top for coloring and sprinkle with coconut flakes. Place over greased cookie sheet. Repeat operation with the rest of the circles. Bake for 15-20 minutes or until the edges start to turn golden brown. Cool before serving. For the rice:. Fry rice in butter until it starts turning golden, add coconut water and corn with the liquid it comes inches Season to taste. Bring to a boil, reduce heat to low and cover. Cook for 15-20 minutes or until rice is tender and has absorbed the liquids.
To make glaze - place vinegar and honey in a medium saucepan and over a medium heat cook until honey has dissolved and liquid has thicken slightly, about 2 minutes Add ginger and mango and bring to low simmer and continue cooking another 5 to 7 minutes or until softened. Remove from the heat and transfer contents to saucepan to a blender and process until a smooth puree forms and set aside to cool. Once cooled, season with lime juice and soy sauce and fold in coriander (NOTE - glaze can be made 1 day in advance and extra glaze will keep up to 3 days in the refrigerator). Preheat grill/broiler to high and line a medium baking tray with foil. In a large saute pan heat olive oil over high heat. Season salmon with salt and pepper and place in pan, glesh side down and cook until golden brown about 15 seconds and flip over and sear other side for another 10 seconds. Immediately transfer salmon, flesh side up, to baking tray lined with oil and coat with mange glaze. Place tray under grill/broiler and cook approximately 5 minutes, or until salmon is just done and glaze starts to brown and then transfer salmon to a plate and let rest for 2 minutes. To serve, transfer fish to a platter and serve with sides.
Use a 6 quart slow cooker. Blend or food process the first seven ingredients. (If you get to the chicken, you've gone too far.). Take a small taste to double check the flavor of your pesto and adjust as needed. Arrange the chicken in the bottom of your slow cooker. Chicken may be used frozen. Layer on the mozzarella cheese. Pour on the pesto. Cover with aluminum foil or parchment paper. Scrub sweet potatoes well and prick with a fork or other puncturing object. Lay them on top of the foil or parchment, of course. Cover and cook on low for 6-7 hours or on high for 4-5. If your chicken is frozen, it will take longer. When done, carefully remove the sweet potatoes with tongs. Watch out for steam. [As a side note, I am the queen of steam burns. Oops, forgot the mitt again.]. Enjoy!
Break up and lightly brown the ground beef in a 4-quart saucepan. Add onions and cook for 5 more minutes. Add hot water to make a thick mix and stir together. Add mustard, sugar, vinegar, chili powder, and ketchup. Cook slowly for 1 hour, stirring occasionally. Salt to taste. Use to top hot dogs in buns. (I like to lightly toast the buns with a little garlic butter first).
Place chicken in large resealable plastic bag. Whisk vinegar, 3 tablespoons oil, 1 1/2 teaspoons coarse salt, 1 teaspoon herbes de Provence and 1 teaspoon pepper in small bowl. Add to chicken; seal bag. Chill 2 to 3 hours, turning bag occasionally. Prepare barbecue (medium-high heat). Sprinkle chicken with 1 teaspoon herbes de Provence, 1/2 teaspoon coarse salt, and 1/2 teaspoon pepper. Brush grill rack generously with oil. Grill chicken until cooked through, about 7 minutes per side. Transfer to plates; top each with slice of cheese.