HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 320°F and line a 9" square pan with parchment. Stir sugar, honey, butter, Tootsie Rolls, chocolate and mincemeat in a pan over low heat for 3-5 minutes until sugar dissolves. Sift flour, ground almonds, cocoa and spices into a large bowl. Add zest, nuts, figs, apricots, salt and mince mixture. Stir to combine well - it will be quite stiff. Press into the prepared pan (I like placing a piece of parchment or cling wrap on the surface and using a second pan to press it evenly). Bake for 30-35 minutes, until firm and dull-looking on top. Cool in pan, then invert onto a board and dust with icing sugar. Cut into 36 pieces. Wrap well in plastic and age at room temperature for 1 day, then transfer to an airtight container in the fridge for up to 1 month.
In a small pot add the caned chick peas and bring to a simmer just to get it a bit softer. strain and add the chickpeas to a processor with the tahini sauce and puree until smooth. add lemon,garlic,red pepper paste,salt and cayenne pepper. place in a plate garnish with parsley, serve with pita bread.
Toss all of the ingredients together, dressing amount to your taste. Top with fresh ground lemon pepper.
Divide the pastry almost in half and roll out the larger half, on a lightly floured surface, to a 13-inch circle. Line a 9-inch pie plate with the pastry and trim the pastry 1/2 inch beyond the rim of the pie plate. Combine the raisins, brown sugar, corn starch and drink mix in a 3-quart saucepan. Stir in the water and lemon juice. Cook over medium heat, stirring constantly, until the mixture boils and thickens. Remove from the heat and stir in the walnuts. Turn the mixture into the pastry-lined pie plate and dot with the butter. Roll out the remaining pastry to an 11-inch circle. Place the top crust over filling and trim the edge to 1-inch beyond the rim. Fold the top crust under the bottom crust and form a ridge. Flute the edge and cut steam vents in the top crust. Bake in a preheated 400 degree F. oven for 30 minutes or until the crust is a golden brown and the filling is bubbly. Cool on a wire rack.
In a saucepan over medium-high heat, combine sugar and water; stir until sugar has dissolved. Bring to a simmer; cook for 2 minutes. Remove from heat, add vodka, lime juice and salt; let it cool completely. Place kiwi fruits in a jar of a blender and process until fairly liquefy. Pour in the simple syrup mixture and process for 30 seconds. Pour mixture in a large measuring cup, cover with cling film and transfer to the refrigerator to chill, about 3 hours. Churn kiwi mixture in ice cream maker according to manufacturer's instructions (about 12 minutes). Scoop sorbet into an ice cream container and transfer to the freezer for 4 hours to firm up. When serving, serve sorbet in bowl and place a slice of kiwi. Makes 4 cups.
Preheat oven to 350°F Combine flour, cocoa, baking soda, and salt in a small bowl; set aside. Cream butter, shortening, granulated sugar, and brown sugar in a large mixing bowl. Add vanilla extract and eggs, beating well. Switch from an electric mixer to a sturdy spoon, and gradually mix in the flour mixture. Stir in mint chips. The dough will be VERY stiff. Drop by well-rounded teaspoons (I use a cookie scoop) onto parchment-lined baking sheets. Bake for 10 minutes, until centers are set. Remove immediately (be careful, so cookies do not fall apart) to wire racks to cool completely.
Pulse tunas (cactus fruit) briefly in a food processor or blender; strain. Set aside 1 cup pureed tunas, and reserve remaining 1/4 cup for Cactus-Lime-Butter Sauce. Combine 1 cup tempura mix and the achiote paste in a blender or food processor, and pulse until smooth. Place mixture in a medium-size bowl, add 1 cup pureed tunas, and mix well. Chill. Dust shrimp with cornstarch. Dip each shrimp individually into tempura-tuna batter, and fry in hot oil (375°) until golden brown, frying only 3-4 at a time. Drain well. For the Cactus-Lime-Butter Sauce: Combine wine, cilantro, and shallot in a heavy 2 quart saucepan. Cook over medium heat until wine is almost gone. While the wine is reducing, zest the lime; set zest aside. Juice the lime; set juice aside. When the wine has reduced to almost nothing, add lime zest, lime juice, and heavy cream, stirring constantly with a whisk. Lower heat, and simmer for 3-5 minutes. Remove from heat for about 5 minutes. While the pot is still hot, slowly begin whisking in the butter, a tablespoon at a time, until smooth. Strain through a fine sieve. Keep sauce warm-if it becomes too cold or too hot, the sauce will separate, and you'll have to begin the process again. Fold in the remaining 1/4 cup cactus fruit puree. Yield: Enough sauce for Cactus Shrimp.
For gravy base: Melt butter in large pot over medium-high heat. Add onions and saute until deep brown, about 40 minutes. Mix in rosemary and thyme, then flour; stir 1 minute. Add vinegar and honey; simmer until thickened, about 2 minutes. (Can be made 1 day ahead. Cover; chill.). For turkey: Mix butter and herbs in small bowl. Rinse turkey inside and out; pat dry. Place on rack set in large roasting pan. Sprinkle inside and out with salt and pepper. Starting at neck end, slide hand between skin and breast meat to loosen skin. Spread 1/4 cup herb butter over breast meat under skin. Rub remaining butter over outside of turkey. Place turkey parts and onion quarters in pan around turkey. (Can be prepared 1 day ahead. Cover and chill.). Set rack at lowest position in oven and preheat to 350°F. If stuffing turkey, spoon stuffing loosely into main cavity and neck cavity. Tuck wing tips under; tie legs together loosely to hold shape. Roast turkey uncovered 1 hour. Tent turkey breast and tops of drumsticks loosely with foil; roast 1 hour longer. Add 1 cup broth, herb sprigs, and bay leaf to drippings in pan. Celsius. ontinue to roast until thermometer inserted into thickest part of thigh registers 175°F, basting with 3/4 cup broth and pan juices every 30 minutes, about 2 hours 30 minutes longer for unstuffed and 3 hours longer for stuffed. Transfer turkey to platter; let stand 30 minutes (internal temperature will increase 5 to 10 degrees). Strain pan juices into 8-cup measuring cup; spoon fat off top. Heat gravy base over medium heat. Whisk in flour, then pan juices. Boil until gravy is reduced to 7 cups, stirring occasionally, about 12 minutes. Season with salt and pepper. Serve turkey with gravy.
Mix filling ingredients in a large bowl. Transfer to covered container and refrigerate while making the buns. Cut wax paper into 24 - 3" squares. Put bottom of water filled steamer over high heat and cover. Put 2 packages of mix in bowl and add sugar. Mix,. Add flour and oil, and mix with hands in bowl, adding any additional flour as needed to keep from being too sticky. Knead in bowl 10 minutes. Cover and let rest 10 minutes. Knead again for 5 minutes. Pinch off golf ball sized pieces of dough, and flatten into 4" rounds. Put generous spoonful of filling in center and pinch to close. Place on wax paper squares and put in steamer trays. Put trays on top of steamer bottom, adjust heat, cover, and steam for 15-20 minutes. Serve in individual steamer baskets (if you are so fortunate to have them) or on platter.
combine all ingredients in a blender and blend on high speed until smooth. stop blender to stir with a spoon if necessary to blend ice cream. pour into 2 12-ounce cups and serve with a straw.
Combine flour, baking powder, baking soda, salt, sugar and grated orange peel. Stir in orange juice, melted butter, eggs and chopped nuts. Pour into 12 muffin cups. Blend 1 tablespoon melted butter, brown sugar, cinnamon and sprinkle on top of each muffin. Bake in a preheated 350F oven for 20 - 25 minutes.
Drain the bean curd and wrap it tightly in a clean kitchen towel. Place it on a flat surface that will hold water and place a light weight on top. Let it drain for at least 3-4 hours and up to 12 hours. Remove the pressed curd to a dry towel and gather up the edges of the towel to form a bag and gently squeeze it, mashing the curd as you do so. Empty the mashed tofu into a bowl and add the chopped vegetables and sesame seeds. Hand mix well and knead for a few minutes. Sprinkle a pinch of salt over the mixture and mix it in, then add the egg white or glutinous yam to bind it all together. Continue to knead for another minute or so, then lightly oil your hands and form into 12 patties. Heat the oil to 300-325 degrees and deep fry the patties in batches for 2-3 minutes or until they float on the surface, well puffed. Flip them over and continue to fry another few minutes until golden. Drain patties well on a rack or paper towels. Combine the simmering stock ingredients in a saucepan and bring to a boil, stirring until the sugar is melted. Add the fried patties and lower the heat to maintain a steady simmer. For best results, simmer with a Japanese dropped lid, or turn the patties several times so that all surfaces have a chance to absorb the seasoned stock. Cook for 5-6 minutes, or until the stock has been reduced by half. Serve warm or at room temperature, with a bit of stock ladled over the patties. Note: Handling glutinous yam may irritate your skin, so wear gloves when peeling and grating and use a spoon for mixing.
Preheat oven to 375°F Beat shortening, sugar, brown sugar, and vanilla in mixer until creamy. Add eggs. Gradually beat in flour, baking soda, and salt. Mix in chocolate chips. Drop by rounded tablespoons (I use a meatball-sized scooper and shape them with a soft flattening) onto ungreased baking sheets. Bake for 9 - 11 minutes or until golden.
Oven 450. I like thin, crunchy crust - I bake crust on a drying rack right on oven shelf. Combine sugar into water, add yeast. Set aside. Combine flours and salt. Pour in yeast and corn oil. Mix or hand knead for 3 minutes. Place in oiled bowl, cover, and let rise 30 minutes in a warm place. Punch down and divide for two crusts. You can freeze dough up to one month. Thaw in refrigerator 8-12 hours or room temp 2-3 hours. No need to let it rise after thawing.
In a large bowl, whisk eggs. Add milk, brandy or vanilla, melted butter, and chocolate syrup, and stir. Whisk in flour slowly, so no lumps form. DO NOT OVERMIX; stop as soon as the flour is completely incorporated. In a crepe pan or large nonstick skillet, melt 1 teaspoon of butter over medium-high heat. Have two clean plates ready. When butter bubbles, quickly pour in one ladle (about 2 tablespoons) of crepe batter and roll the pan around so the entire bottom is covered in a very thin layer. Cook the crepe, shaking once or twice to prevent sticking, until most but not all of the batter on top has set, or the bottom is golden brown, about 2-3 minutes. Slide the crepe onto a plate, cooked side down. Quickly invert the plate into the pan, flipping the crepe. (If you're feeling brave, you can use a thin bladed spatula or palette knife to flip the crepe over.) Cook another 1-2 minutes, until golden brown. Slide onto the second to cool. Continue with remaining batter, adding more butter as necessary, stacking crepes on top of each other on second plate. There are so many different ways to serve these. Wrap a crepe around a scoop of ice cream and serve with powdered sugar and whipped cream. Wrap a crepe around a few tablespoonfuls of cherry pie filling, drizzle with chocolate sauce, and top with whipped cream. Spread a crepe with cream cheese (plain or flavored), sprinkle with fresh cut fruit or chocolate chips, roll up, and serve with whipped cream.
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Lay the bacon in a single layer and bake until crispy, about 8 to 10 minutes. Transfer the bacon to a paper towel-lined plate and then give it a rough chop. Place a cutlet in between two sheets of parchment paper and pound out with a rolling pin or meat mallet until thin. Transfer to a plate and continue pounding the rest. Place the flour in a shallow dish. Whisk the egg in a separate dish. Then combine the bread crumbs and Panko in a third dish. Divide the Cajun seasoning among each and stir to evenly combine. Dip each cutlet into the flour, then the egg and then the bread crumbs until well coated. Place on one side of the baking sheet from earlier, with the bacon grease still on it. Place the cabbage slices on the baking sheet and drizzle with 1 tablespoon of olive oil, 1 tablespoon of apple cider vinegar and season with salt and pepper. Place the green beans on the baking sheet, drizzle with the remaining olive oil and season with salt, pepper and minced garlic. Roast for 15 minutes and then flip over the cutlets, toss the cabbage and green beans and then bake for another 8 to 10 minutes, or until the cutlets are golden brown. Remove from the oven and sprinkle the cabbage with the bacon. Serve with lemon wedges.
Preheat oven to 425 degrees. In a medium bowl, beat together egg filling ingredients and set aside. In another mixing bowl, combine grated potatoes and oil. Press into bottom and sides of a 9-inch pie pan, making sure there are no holes in the crust. Bake crust in oven until just starting to brown on the edges, about 15 minutes. Remove from oven and let sit for 5-10 minutes (this is a good time to chop up the ramps). Layer ramps and cheese into crust, then pour in egg filling. Bake in oven at 425 degrees for 15 minutes. Reduce heat to 350 degrees and bake until browned at top and set in the middle, another 25-30 minutes. Allow to cool for 10-15 minutes before serving.
Chop onions finely and dice meat and potatoes into 1 inch cubes. Heat a third of the oil or butter in frying pan. Brown the meat until golden brown and remove meat from pan. Add another third of the oil or butter and brown the potatoes at high heat until they are golden and crispy on the outside. Remove potatoes from pan. Add the remaining oil or butter to pan and cook the onions until clear. Add meat, bacon, chives and potatoes to pan. and heat through. Season with salt, pepper and Worcestershire sauce. Fry the eggs in butter, sunny side up and place on top of meat mixture. (You can also scramble the eggs and mix all together). Top all of this with the grated cheddar and serve hot.
Build a charcoal fire or preheat a gas grill. Coat the steaks on both sides with mayonnaise. Season to taste with salt and pepper. Place the fish on the cooking grate over direct medium heat. Cover and cook, turning once halfway through the cooking time, until the fish is opaque but still moist in the center, about 10 minutes. When done, let the fish rest for 3 to 5 minutes. Serve with additional salt, pepper, and lemon wedges, if desired.
1/2 fill a cocktail shaker with ice, add ingredients & shake. Strain into a rocks glass with a little ice.
Heat butter in a large saucepan and gradually blend in flour. Slowly add the 4 cups chicken broth and cream. Stir over low heat until mixture thickens. Add cheese and stir until melted. Combine with chicken and all other ingredients, except noodles. Drain the noodles well and stir into chicken mixture. Pour into buttered casserole dishes & refrigerate or freeze until ready to bake. If frozen, thaw for at least 24 hours in fridge. Bake at 350 degrees F until bubbley and heated through.
Brown sausage, drain and layer onto the bottom of a 9 x 13 inch baking pan/dish. Evenly sprinkle 2 cups of the cheese over the cooked sausage. In a large bowl, whisk together the milk, eggs, pepper, onion and garlic powder, and salt. Pour evenly over the sausage/cheese. Layer on frozen tater tots. If not baking right away, cover tightly with foil and chill until ready to bake. Pre heat oven to 350&deg;F Place casserole in oven (middle rack) and bake for 35 minutes. Top with remaining cheese and crumbled bacon and bake for another 5-10 minutes or until sides are bubbling and top is golden brown. Garnish with chopped parsley, and let rest at room temperature for 10 minutes before serving.
Place cheese on bread. Spread with mayonnaise, as much as you want, the more the better. Put other piece of bread on top. Cut into 4 triangles. Voila! A truly yummy, simple sammie.
Heat the oven to 425 degrees F. Pour the water into a saucepan and add the diced fruit, sugar and spices. Boil for 3 mins and stir in the baking soda, leaving it to cool. Microwave (or boil) the pumpkin until soft enough to mash. To microwave pumpkin, chop it up into chunks and place in a lidded (microwave safe) container with a little water. Microwave for four minutes, test softness, and then continue to microwave in two minute blocks until soft enough to mash easily. Let it cool a little before attempting to peel the skin off. Combine the pumpkin with the fruit mix and mix well. Add in the eggs. Sift together flour and baking powder, then stir into the wet mixture. Toss in the walnuts. Stir to combine. Line your loaf tin with baking paper and pour in the mixture. Bake for approximately 30 mins, testing with a skewer after that time.
Tropical Fruit Paella: Put the rice in a sieve and rinse under cold running water until the water runs clear. Drain well. In a saucepan, heat 2 Tablespoons of the olive oil over medium heat. Add onion and sautee for about 3 minutes, until soft. Add the rice, lemongrass and salt and stir well. Add the stock, stir, cover and cook for 12 to 14 minutes over medium heat until the rice is tender and the liquid is absorbed. Remove and discard the lemongrass. Meanwhile, in a skillet, heat the remaining 2 Tablespoons of oil over medium-high heat. Add the ginger and garlic and sautee for 4 to 5 minutes. Add the bell pepper, green onion, water chestnuts, and all the fruits and saute lightly for about 2 minutes, until heated through. Add this mixture to the rice and toss to combine. Keep warm until serving time. Pineapple Chutney Dipping Sauce: Combine all of the ingredients in a bowl and mix well. Set aside. Chicken: Put the rolled oats in a food processor and pulse until finely chopped. Transfer to a bowl. Put the macadamia nuts in the food processor and pulse until finely chopped but not stuck together. Add the nuts to the oatmeal and mix well. Add the flour, thyme and Parmesan cheese and mix well again. Season with salt and pepper, to taste. Dip the chicken breasts into the melted butter. Dredge the breasts in the oats mixture until they are well coated. In a large skillet, heat the canola oil over medium-high heat. Add the chicken breasts skin side down and fry, turning once, for about 4 minutes on each side, until crispy and brown and cooked through. Transfer to paper towels to drain. To Serve: Put a spoonful of the paella in the center of each plate and top with a chicken breast. Serve with the dipping sauce alongside.
Pour 6 cups brewed coffee into ice cube trays; freeze until firm. Combine hazelnut-flavored coffee, milk, and sugar; stir until sugar dissolves. Pour over coffee ice cubes and serve immediately.
Preheat oven to 400F and lightly grease baking pans. Sift first six ingredients together; set aside. Mix butter, brown sugar and boiling water together; let cool. Add molasses and eggs; mix well. Add dry ingredients to the wet ingredients gradually. Spread in prepared pan to a thickness of not more than 1/2 inch. Bake until mixture springs back when pressed lightly with a finger, about 25 to 30 minutes (time required will depend upon the thickness of the batter). When cool, frost with white icing and cut into squares. For the frosting: Cream together sugar and the butter; add vanilla. Add the milk and beat on a medium speed until frosting is desired spreading consistency. If needed, add additional milk 1 teaspoon at a time until desired consistency is reached.
Microwave cheese, a pinch of salt and pepper, and 1 teaspoon paprika in bowl until melted. Mix sour cream and 1 teaspoon paprika in small bowl. Spread out flour tortilla. Put lettuce into tortilla along with cheese and sour cream. Sprinkle some paprika on top and enjoy!
Whisk together first three ingredients and refrigerate. Serve with fruit, and top with a dollop of fresh whipped cream, finely grated lemon zest, candied ginger, or a sprig of mint, as desired.
Heat oil in a large nonstick skillet over medium-high heat. Add onions, garlic, and pepper; saute 1 minute. Place onion mixture, turkey, and next 6 ingredients (turkey through soy sauce) in a food processor; process until well-blended, scraping sides of processor bowl occasionally. Spoon pate into a bowl; cover and chill at least 8 hours. Spread 1 tablespoon pate evenly over each bread slice.
Blend together the flour, baking powder, and salt in a medium bowl to sift together. In a large mixing bowl, beat the sugar, egg, and zests until pale and fluffy. Beat in the vinegar and milk. Gradually beat in the olive oil. Add the flour mixture and stir until just blended. Crush some almonds by hand and add them to the batter while mixing. Fill the muffin tins up to nearly the top. Top with remaining almonds. Bake until golden on top, about 25 minutes.
Wipe roast well and trim off all excess fat. Lightly rub top of meat with oil. Dust meat with salt, pepper and ginger. Insert cloves in meat. Place apples and onions in the bottom of the Crock Pot and put the roast on top of the apples and onions. Pour in the apple juice. Cover and cook on a low setting for 8 to 12 hours. Remove the roast and apples to a warm platter when fully cooked. Turn the Crock Pot to High setting. Make a smooth paste with the flour and water and stir the paste into the Crock Pot. Cover and cook until thickened. Pour gravy over roast when serving.
Mix cooled macaroni, celery, onions, bell pepper and green olives together in a large bowl. In a separate bowl mix together the mayonnaise, mustard, vinegar, pickle relish, sugar, salt, pepper and celery seed, stirring well. Stir dressing into the macaroni mixture. Stir in the crumbled bacon. Serve chilled. For another variation, omit the green olives, add sliced black olives and a container of grape tomatoes. For a meal type salad, add diced cooked chicken or tuna fish.
In a large skillet, heat oil over medium heat; add garlic and shallots, saute for 1 minute. Chop tomatoes. Stir in tomatoes and juice, tomato sauce, herbs, salt and pepper. Simmer for about 10 minutes. Stir in scallops and continue to gently cook about 5 minutes, only until scallops are cooked through. Meanwhile, cook linguine according to al dente package directions. Drain pasta and divide evenly among four warm pasta bowls (about 1 cup each). Top with scallops mixture. Garnish with fresh basil leaves, if desired. Serve with tossed green salad and Italian bread. Serve immediately.
Mix together in one bowl. Bake in pre-heated 350 degree oven for about 40 minutes or just until a toothpick inserted comes out dry (do not overbake).
Put the basil, garlic, pine nuts, and salt in a food processor or blender and puree until smooth. Drizzle olive oil. Taste and add more salt if needed. If freezing: line ice cube trays with plastic wrap. Scoop pesto into trays using 1-2 tablespoons of pesto per "cube." Freeze. Put in ziplock after solid. To use: Thaw and add cheese. If using fresh: Add the cheese and process a few seconds until just incorporated. Enough pesto for a pound of pasta and recommended it tossed with linguine, capellini or meat or cheese tortellini.
In a large saucepan, bring broth to a simmer over low heat. Add rice and cream. Season with salt, pepper and nutmeg. Cover and cook for 20 minutes, until rice is tender. Serve hot sprinkled with parsley.
Preheat oven to 180C/350°F. Line a roasting pan with foil (makes for easier clean-up). Rinse and pat dry the chicken. Sit the chicken in the pan and season with salt and pepper. Cut the avocados in half, remove the stones and scoop out the flesh with a spoon into a bowl. Roughly mash the avocado so that you still have some small chunks. Add the remaining stuffing ingredients, mix together and taste for seasoning. Stuff the mixture between the skin and flesh as best you can all over the chicken. It's OK if some is sticking out. Mix the ingredients for the coating and drizzle or brush the honey mixture all over the chicken skin. Bake the chicken for 1 1/2 to 2 hours, depending on its size, basting occasionally with any juices in the pan or with any leftover honey mixture. Remove from oven when done and allow to rest 5-10 minutes before carving.