HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix 1st 3 ingredients in saucepan. Put on high heat with candy thermometer positioned in center of fluid level. While it is boiling, thoroughly wash and dry your apples, and spear with the sticks. Boil mixture until reaches hard crack (300°F), then immediately add red food coloring and stir. Quickly immediately dip the apples, twisting to cover, and set on a greased cookie sheet.
Add the flour, sugar and butter in a food processor, process until the mixture resembles crumbs. While it is running, add the egg yolk and water. Process until the dough just forms. Turn the dough onto a lightly floured working surface or cutting board. Knead a few times until the dough is smooth. Shape into a 10cm round. Wrap with a plastic wrap. Chill in the refrigerator for at least half an our until it's firm. Preheat oven to 400 F degrees. With a floured rolling pin, roll out pastry until 1/8-inch thick. With a 2-inch-round fluted biscuit cutter, cut the pastry into 24 rounds. Press into 24 mini muffin or mini tart pans that are coated with cooking spray or grease with butter. With a fork, gently prick the shell a few times. Put the pans into freezer for at least 20 minutes until the shell is firm. Bake the shells for 10 minutes or until lightly golden. Let cool in pans for 5 minutes. Place the shells onto a wire rack to cool completely. To make the mascarpone filling: Mix together the mascarpone, sugar and vanilla in a small bowl until well blended. Cover and chill for at least half an hour or longer until ready to use. With a spoon, place the mascarpone filling into mini tart shells. Top with the fresh raspberries. Dust with powdered sugar and serve.
To make the meatballs it's really easy. Just mix all the meatball ingredients together in a big bowl and then shape them into walnut sized meatballs (about 40-45) and set aside while you prepare the soup. To make the soup, heat the olive oil over medium high heat and add the celery, onions, carrots and cook 5-7 minutes until the vegetables begin to soften. Add the broth, cover the pot and bring to a boil. Once the soup is at a boil, turn down the heat a little and slowly add the little chicken dumplings and simmer for about 10 minutes than add the gnocchi and simmer for another 5 minutes. Now add the peas and parsley and continue cooking for another 2 minutes. The soup is done when the meatballs and gnocchi are cooked through.
In a medium bowl, whisk together broth, cornstarch, sugar, soy sauce, vinegar and ginger; set aside. Heat oil in a wok or large skillet over medium-high heat. Add scallions, garlic and red pepper flakes; cook, stirring frequently, 2 minutes. Add chicken; saute until browned all over, about 5 minutes. Add reserved sauce to pan and simmer until sauce thickens and chicken is cooked through, about 3 minutes. Serve chicken and sauce over rice. Yields about 1 cup chicken with sauce and 1/2 cup rice per serving.
Preheat oven to 375°F. Lightly grease a large broiler pan. Combine beef, bread crumbs, 1/2 cup spaghetti sauce, eggs, 3 tablespoons parmesan cheese and dried onion; mix with fork. Shape meat mixture into 8 (1-inch thick) oblong patties. Place on prepared pan. Brush patties with remaining spaghetti sauce. Bake 20 minutes or until internal temperature reaches 165°F. Meanwhile, cook noodles according to package directions; drain. Toss with butter and remaining 1 tablespoon parmesan cheese. Serve patties with noodles.
Cut pork and chicken into strips. Have 2 bowls ready and put half the cornflour, peanut oil and soy sauce in each bowl and mix well, place chicken strips in one and pork strips in the other, leave to marinate for 30 minutes. Peel and finely slice green ginger and mix with the balsamic vinegar and sugar and let marinate. Mix grated ginger, mix with lemon juice, stock, honey and sugar in a jug. Mix cornflour and extra water together. Put 2 tablespoons of oil in hot wok and stir fry pork (this will need to be done in 2 or 3 batches), once cooked put to one side and keep warm). Put the other 2 tablespoons of oil in hot wok and stir fry chicken (this will need to be done in 2 or 3 batches), once cooked put together with the pork and keep warm. With the wok on a medium heat put in the lemon sauce, sliced ginger and the balsamic vinegar mix. Combine cornflour and extra water together and stir into the lemon sauce and bring to the boil and let thicken. Stir in cooked pork and chicken and let warm through. Garnish with spring onion. Serve with rice and stir fry vegetables.
Bring a small pot of water (with a lid on it) to a boil (about 4 to 5 minutes). Add 1 serving angel hair pasta (a small handful) and cauliflower florets. Cook according to package directions. After 3 minutes, fish out the cauliflower and continue cooking pasta according to package directions. Reserve 1/4 c cooking water before draining. Add cauliflower to a frying pan over medium-high heat with olive oil, shallot, garlic, and a handful of kale. Cover and cook 4 minutes. Add cooked pasta, grated Parmesan, and reserved cooking water and toss to combine.
Cut the wings at the joints so you have 3 pieces, or simply use drumsticks. You can skin the chicken if you want to, we never do. Cut the bell peppers and onions in strips. Peel the garlic and mash it up. Put some oil, butter or even pam in a medium hot skillet(a large and deep skillet!) Add the chicken and cook until the chicken seems to get done some. Add the onions, garlic and bell peppers and stir-fry the whole lot for a while to add some color to the vegetables. Cut the stewed tomatoes in smaller bits and add to the dish along with the tomato paste, fill the empty cans with water and add also. Add some sambal (1 teaspoon in our version) or hot sauce. Add stock cubes (one or two is usually enough, again, this is something to do to taste). Let the whole thing simmer for about 15 minutes, which gives you time to cook some rice with it ;). Taste, add salt and sambal if needed. add a pinch of sugar if the tomatoes taste a bit tangy. Serve with rice.
Rub the doves with salt and pepper. Warm the olive oil over medium heat, and brown the doves well, turning them once. Transfer the doves to a plate. To the hot oil, add the onion, garlic, and rosemary, and saute until the onion has softened. Return the doves to the skillet, and add the stock and sherry. Bring the liquid to a simmer, cover, and simmer for 30 minutes. Transfer doves to serving platter and keep warm. Pour the cream and bitters into the pan juices. Put the flour into a small bowl. Spoon a few Tbsps. of warm liquid into the flour and stir well. Stir flour mixture into the skillet and bring to a boil. Cook until it thickens slightly, about 3 minutes. Adjust seasonings if necessary. Pour the gravy over the doves and serve.
In a small bowl, stir together sauce ingredients. Chops: Grill chops for approximately 8-10 minutes, turning and basting frequently with sauce. Tenderloin: Grill over medium high heat, turning and basting frequently for 30-35 minutes or until internal temperature reached 160.
Place ribs meaty side up on a rack in a foil lined roasting pan. Mix all other ingredients excep lemon, and pour 1/3 on ribs. Bake and 350 for 1 1/2-2 hours, basting with sauce 3 or 4 times. Place 1 sliced lemon on ribs during last hour of browning.
In a blender or food processor add wine, vinegar, strawberry preserves, garlic, Splenda, coffee, salt, pepper, pitted cherries and blueberries. Puree. Place meat in a large zip lock bag and pour in marinade. Marinate in the refrigerator for at least 4 hours or over night for steak and for at least 30 minutes and up to 4 hours for chicken. Remove meat and pour marinade into a small saucepan. Add finely chopped shallot and set aside. Preheat broiler or prepare grill. Broil or grill meat until cooked to desired doneness. While meat is grilling bring sauce to a boil and then simmer. Stir in butter. If using London Broil, thinly slice crosswise, against the grain. Add any juices on the cutting board to the sauce. Serve with sauce. If using chicken or other steak cuts - serve with sauce.
PREHEAT oven to 350° F. Place sheets on lightly floured cutting board. CUT each sheet into thirds lengthwise and then each third into 6 pieces. You will have a total of 18 per sheet. Sprinkle each sheet with 3 tablespoons pistachios. Gently press into dough. Place each piece 2 inches apart on ungreased baking sheets. BAKE for 9 to 10 minutes. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Store in airtight container.
Process the first 4 ingredients in a food processor until combined. Refrigerate for approx 30 minutes. Melt chocolate in a heavy pot over low heat or in a microwave; remove from heat. Place cold truffle on skewer or dipping fork, and swirl in chocolate to coat or dip 1/2 only of the truffle in the chocolate mixture. Place on wax or parchment paper to set.
Preheat oven to 400°F Peel any bruised outer layers from leeks. Trim roots, leaving root end intact. Trim off tops on diagonal, leaving 2 inches of green. Cut in half lengthwise. Clean very well in water to remove internal grit. Pat dry with towel. With cut sides up, season with salt and black pepper. Heat pan over medium-high heat for 2 minutes. Pour in 1/4 cup oil and wait 1 minute. Place leeks, cut side down, in pan being careful not to crowd them. Make in 2 batches and use more oil, if necessary. Sear them 4 to 5 minutes, until golden brown. Season with salt and pepper and turn over to cook 3 to 4 minutes. Transfer them, cut side up, to a gratin dish. Pour 1/4 cup oil into pan and heat over medium heat. Add shallots, thyme, 1/4 teaspoon salt and a pinch of pepper. Cook about 5 minutes, until just beginning to color. Add wind and reduce by half. Add 1 1/2 cups stock and bring to a boil over high heat. Pour over leeks, without quite covering them. Braise in oven 30 minutes, until tender.
In large bowl, beat oil, eggs, sugar and vanilla. Combine dry ingredients; add to egg mixture and mix well. Stir in vegetables. Add chocolate chips and mix well. Pour into a greased and floured 13x9-inch baking pan. Bake at 350°F for 35-40 minutes or test done. For frosting, beat cream cheese, butter and vanilla until light and fluffy. Gradually beat in powdered sugar until smooth. Spread over cooled cake. Store in the refrigerator.
Make the crepes from the recipe above (you'll only need 4 crepes). Preheat oven to 400 degrees. Brush olive oil on 2 baking sheets. Lay 2 crepes side-by-side on each baking sheet. Spread the apple butter on each crepe. Layer apples and prosciutto on each crepe slice. Bake for 10-12 minutes, rotating the baking sheets (top shelf to bottom shelf) halfway through until crisp like a thin pizza. Take the crepes out of the oven and lay a few slices of the brie on top so it melts slightly. Add a handful of watercress or baby lettuce and several turns of freshly ground black pepper.
Pour Kahlua and rum over ice in a tall glass. Fill with club soda (I like Coke). Stir. Now relax.
Chop the greens finely. Mix them, the rinsed and drained beans, and the onion in a bowl. In a smaller bowl or shaker combine the vinegar, the oil, and the garlic. Add the salt and pepper and mix it all well. Add the dressing to the greens and toss it together. Let it sit about 5 minutes so the tastes will meld.
Start topping by mashing enough strawberries to make 1 cup. Cut top off rest of strawberries, cut in half and set aside. Place mashed berries in a saucepan and add water. Mix sugar and cornstarch into crushed berry mixture and bring to a boil, stirring. Boil about 1 minute or until clear and thickened. Set aside to cool. For the filling, whip cream until stiff. In another bowl, beat cream cheese with vanilla and confectioners sugar. Carefully fold whipped cream into cream cheese mixture. Spread into cooled crust and refrigerate. When crushed berry mixture is cool, pie can be assembled. Arrange halved strawberries on top of cream filling, cut side down. When entire filling is covered with berries, carefully spoon cooled crushed berry mixture over all. Cream filling should not be seen between whole berries. Once the crevices have been filled, do not overload the pie with the crushed berry mixture, as it will just drip over the sides.
Coat a large skillet with cooking spray. Cook ground beef and onion over medium-high heat until meat is browned, about 10 minutes; drain off fat. Stir in undrained stewed tomatoes including juice, tomato juice, chili peppers and chili powder; bring mixture to a boil. Stir in macaroni and beans; return to boiling. Reduce heat, cover and simmer until macaroni is tender, about 15 minutes. Spoon chili into bowls and sprinkle with cheese. Yields about 1 cup of chili and 1 tablespoon of cheese per serving.
In a large pot, heat oil over medium-high heat. Saute onion, garlic, carrots, celery, jalapeno, bell pepper, zucchini and potato until softened, about 10 minutes. Stir in cabbage and cook a few minutes. When cabbage starts to wilt, stir in thyme, allspice and vegetable stock. Reduce heat to medium, cover and cook 15 to 20 minutes, until vegetables are tender. Before serving, stir in the coconut milk and season to taste. Serve with brown rice, quinoa, millet or roti.
Preheat oven to 200°C. Peel the potatoes and cut them into strips. Peel and cut the onions into thin slices, sauteing them gently in a little butter without browning. Grease an ovenproof baking dish and cover the bottom with a layer of potatoes, then add half the onions and half the anchovy filets. Another layer of potatoes, then the rest of the onion and sprats. Finish with a layer of potatoes. Flatten the surface, apply a few turns of pepper fresh from the mill and sprinkle on a little salt. Pour the cream on until it is almost visible through the potatoes. Place a few pats of butter on top and, if desired, sprinkle with some breadcrumbs. Bake in the oven for about an hour.
Preheat oven to 350°F Grease and flour a 10 inch tube pan. Beat butter and 1/2 cup shortening together until creamy. Gradually add sugar; beat at medium speed for 5-7 minutes. Add eggs one at a time, and beat just until the yellow disappears. Combine flour, baking powder, and salt; add to butter mixture alternating with milk; mixing at low speed just until blended after each addition. Stir in vanilla. Combine chocolate and 1 tablespoon shortening in a small saucepan and cook over low heat, stirring constantly, until butter melts. Remove 2 cups batter and add chocolate mixture, stirring until blended. Pour 1/3 of remaining plain batter into the tube pan; top with 1/2 of the chocolate batter. Repeat layers, ending with a plain batter layer. Gently swirl with a knife to marble the batter, and sprinkle with pecans. Bake for 1 hour and 10 minutes, or until a wooden pick inserted in the center comes out clean. Cool in the pan for 10-15 minutes before removing and allowing to cool completely on a wire rack.
Brown ground beef and onion together; drain. Add taco seasoning mix and water, according to package directions. Then, add all other ingredients (except tortillas and 1/4 of the grated cheese). Line 9 x 13 pan with six tortillas. Pour beef mixture over tortillas with small amount of cheese. Continue with layers until are tortillas are gone; then cover with remaining cheese. Cover with aluminum foil. Bake at 350 degrees for 30 minutes.
Brown beef in oil, remove & cool. Mix with next 6 ingredients. Roll pie crust dough to 1/8" thickness & cut into eight 6" circles. Place beef mix on center of four, brush edges lightly with water & fold into crescents & seal tightly. For cheese filling, mix mozzarella, Parmesan & onion & place on 4 circles. Fold & crimp tightly. Fry in deep fryer at 365 deg, until golden.
In a deep fryer or deep skillet, heat oil to 350 F or until hot. In a large bowl, beat eggs, milk, and vanilla. Sift flour, sugar, baking powder and salt. Add to egg mixture; stir until dry ingredients are moistened and dough is smooth. Drop teaspoonfuls of dough into the hot oil; fry until golden brown and doughnuts rise to the surface. Drain on paper towel lined plates and serve hot, but they are also good cooled down, you can buy them either way there on Okinawa!
Heat the oil and butter in a large skillet over medium-high heat; swirl together. Season the chicken breasts lightly with salt and pepper and place in the skillet. Saute for 4 minutes; then turn over the chicken and saute for an additional 3-5 minutes (depending on the thickness of the chicken breasts). Remove breasts from pan and keep warm. In the same pan, saute the sliced mushrooms and finely diced red onion until golden. Add 1/2 cup chicken broth, 2 tablespoons balsamic vinegar, 2 sliced cloves of garlic, the dried thyme, and the salt and pepper. Simmer 4 minutes over medium-high heat. Add the breasts and spoon the warm sauce over for a minute. Remove from heat and stir in the butter until melted into the sauce.
Cook the pasta in a large pan of salted boiling water for 10-12 minutes, or until al dente; drain thoroughly and return the pasta to the pan. Combine the lemon zest, lemon juice, oil and parmesan in a small bowl; pour the lemon mixture over the pasta and toss to combine; add the ricotta, basil, parsley and smoked salmon and toss gently until combined. Spoon the pasta into 6 serving bowls and serve with a side salad and warm crusty rolls.
combine honey, soy sauce, sherry, 5-spice, ginger, garlic, salt and pepper and creyene pepper with the oil in a small jug. place chicken in a med bowl with half of the honey mixture, toss to coat chicken in the marinade, cover, refrigerate for 10 minute. meanwhile cook mushrooms and bok choy, in batches, on a heated oiled grill plate (or barbecue) until just tender. cover to keep warm. drain chicken but keep the marinaded honey. cook chicken on the same oiled plate until browned on both sides. cover and stand for 5 min, then slice thickly. meanwhile, combine the remaining honey mixture in a small saucepan with the stock. bring to the boil, stir in blended cornflour with the water, cook stirring, until sauce boils and thickens slightly. divide mushrooms and bok choy among serving plates, top with chicken and pour over the sauce.
In large skillet, heat olive oil over medium. Add chicken, onion, garlic; cook 3-4 minutes, stirring frequently until chicken is cooked. Stir in spinach, mushrooms, water, wine, and contents of Spice Sack, bring to boil. Stir in couscous, cover and remove from heat. Let stand 5 minutes, fluff couscous with fork, sprinkle with parmasean cheese.
Wash and drain peppers. Cut 2 small slits in each pepper. Dissolve salt in 1 gallon water. Pour over peppers and let stand 12 to 18 hours in refrigerator. Drain peppers, and discard salt water. Rinse again and drain thoroughly. Combine remaining ingredients; simmer 15 minutes. Remove garlic. Pack peppers into sterilized hot jars, leaving 1/2-inch headspace. Bring liquid to a boil. Fill jars to 1/2 inch from top with boiling liquid. Remove air bubbles. Wipe jar rims. Adjust lids. Process 10 minutes in a boiling water bath canner.
Place potatoes in salted water to cover in large sauce pot. Boil until potatoes are tender, about 10 to 12 minutes. Drain and transfer potatoes to large bowl. Toss with oil, garlic, thyme and pepper. Preheat grill. Thread potatoes evenly on 6 metal skewers. Grill for about 9 minutes, turning every 3 minutes and brushing with oil mixture until evenly browned.
Preheat oven to 350F, have ready a lightly greased casserole dish. In a saucepan over medium heat, melt shortening; blend in flour, salt, and pepper. Add milk and worcestershire sauce and cook until thick and smooth, whisking constantly; remove from heat. Place 1/4 of the chips in the bottom of the casserole dish; top with 1/3 of the tuna. Repeat layers, ending with a topping of potato chips. Pour the sauce over all and cook in preheated oven for 30 minutes.
In a blender, combine all the ingredients; cover and process untils smooth. Pour into chilled glasses and serve immediately.
Soak rice overnight in water. Drain. Steam rice for 45 minutes or until grains can be pressed with fingers with no hard cores. Put rice into saucepan, add coconut milk, sugar and coconut flakes and simmer on very low heat, stirring occasionally. Simmer until coconut milk is absorbed. Turn on to a plate and flatten with a greased plate or the back of a spoon. Also good served with fresh sliced mangoes or papaya.
In a large skillet, brown chicken in oil; transfer to a 3-qt. slow cooker. Add the next 10 ingredients; mix well. Cover and cook on low for 7-8 hours or until chicken juices run clear. Discard bay leaf. Stir in the pasta; cover and cook on high for 15 minutes or until pasta is tender. Stir in shrimp; cover and cook for 5 minutes or until the shrimp are heated through.
In a large bowl;mix pretzels, noodles and corn cereal. In another bowl combine melted butter, worcestershire sauce, onion salt and garlic powder, mix well. Then pour over the pretzel mixture. Stir cereal/pretzel mixture to evenly coat. Spread evenly in 9x13 baking pan. Heat oven to 350, and bake for 20 minutes. Cool and pack in 1 cup portions or place in airtight bowl.
Core and peel your apple (s), I use two if the apples are small. Cut apple into chunks and add to blender. Add remaining ingredients. Blend until smooth. Serve immediatly.
Sprinkle both sides of chicken evenly with 1 1/2 tsps thyme, 1/4 tsp salt and pepper. Heat oil in a large non-stick skillet over medium-high heat. Add chicken and cook for 6 minutes on each side or until no longer pink. Remove from pan and keep warm by covering plate with towel or placing in warm oven. Reduce heat to medium and add butter to skillet. Add onions and saute for 3 minutes. Add broth, vinegar, soy sauce and figs. Simmer until sauce is reduced to 1 cup (about 3 minutes). Add 1 tablespoon thyme and 1/4 tsp salt. Cut chicken breasts on the diagonal into slices. Serve sauce over chicken.
put all ingredients into bowl and mix according to what kind of brownies you like. mix with a mixer if you like cake. mix by hand if you like gooie. i mix with mixer until just mixed to get a half and half brownie. place in a 13x9 pan sprayed with pam. bake for 30-35 minutes at 350degrees. cut and let cool if you can. Be careful you don't burn your mouth.
Peel and de-vein the shrimp and cut into bite sized chunks. Wash the scallops and drain. Place the clam juice in a stock pot and bring to a boil. Cook the shrimp in the clam juice then remove and set aside. Do the same thing with the scallops saving the stock. Cut the lobster meat into bite sized chunks. Wash the diced potatoes, drain and place in a stock pot with the hot clam stock. Bring the potatoes to a boil, add the bay leaves and simmer until the potatoes are tender. In a separate stock pot melt the butter and saute the onion, celery, and garlic until the onions become transparent. Add the tomato puree and cook for several minutes. Add the flour to the butter and onion mixture to make a roux and cook over a low heat for several minutes. Add the hot clam stock through a strainer a cup at a time and whisk until smooth. Add the remaining potatoes and bring to a simmer. Add the light cream, black pepper, and the lobster, shrimp, and scallops and return to a simmer. Adjust the seasoning. Serve at once with oyster crackers.
Heat oven to 350*. In small saucepan over low heat, melt chocolate in milk, stirring occasionally until smooth. In large bowl, beat 1/4 cup sugar and margarine until light and fluffy. Blend in chocolate mixture and vanilla. Stir in flour and salt; mix well. Using rounded teaspoonfuls of dough, shape into ball. Place 2 inches apart on ungreased cookie sheets. Make an indentation in center of each cookie. Fill each with scant 1/4 tsp. almond paste; press dough around filling to cover. Bake at 350* for 9 to 11 minutes or until set. Remove from cookie sheets; roll in sugar. Cool completely. Yield: 4 dozen cookies.
Melt butter in large stock pot. Add garlic, ginger, onions, celery and cook until tender. Add the rest of the vegetables and simmer 10 minutes longer. Add the broth, milk and curry paste. Simmer for 15 minutes. Add fish oil and cilantro to taste.