HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a small saucepan over medium heat, warm the olive oil. Add the rosemary and fry until just fragrant, about 20 seconds. Remove from the heat and let cool. Preheat an electric panini maker according to the manufacturer's instructions. Brush one side of each bread slice lightly with the rosemary oil. Lay a bread slice, oiled side down, and arrange the salami and cheese on the bread. Add the bell peppers and top with the other bread slice, oiled side up. Place the sandwich on the preheated panini maker and cook according to the manufacturer's instructions until the sandwich is hot throughout, golden and crispy. Transfer the sandwich to a cutting board and cut in half. Serve immediately. Serves 1.
(Cook the meat 2 hours prior to steaming the assembled pudding.). Filling: Dip meat in seasoned flour and fry lightly. Add onions and fry until golden. Place in casserole with stock, tomato puree and herbs and cook for 2 hours. Cool. Pastry: Put flour, suet and seasoning in a bowl. Add sufficient water to form a firm but soft dough. Pudding: Roll out the suet pastry and using assorted sizes of saucers, cut out rounds to fit the pudding bowl diameter, starting off small and getting bigger! In a well buttered pudding basin, start with a small round of suet pastry and then add some stewed beef, then a layer of suet pastry and then the beef -- carry on in this way until all the pastry and beef is used up - the last layer should be suet pastry. Cover with buttered greasproof paper and then aluminium foil. Steam for 2 hours, making sure there is always plenty of water. (Always top up the steamer with BOILING water - adding cold water will make the pudding heavy.). Serve with fresh seasonal greens and vegetables and mashed or steamed potatoes.
Cook pasta to al dente, according to package directions. Drain and return pasta to pot. In a large bowl, dissolve brown sugar in the balsamic vinegar. Add the chopped tomatoes, olive oil, garlic, crushed red pepper, and salt. Add the drained cooked pasta to the bowl of sauce and mix to coat thoroughly, making sure that the tomatoes are evenly distributed. Tear the basil into pieces, add to the pasta mixture, toss and serve. If using, top each serving with the parmesan cheese.
Electric mixer method: In a large mixing bowl, sprinkle yeast over water with the sugar. Let proof and soften for about 5 minutes. With paddle attachment, add oil, and stir to blend. Add 1 cup flour and stir until smooth. With dough hook attachment, add remaining 3/4 cup flour and salt and knead until silky smooth and elastic, about 5 minutes. Food processor method: Place flour and salt in food processor bowl; process briefly just to blend. Combine oil and yeast mixture, pour down feed tube and process just until mixture is a lumpy mass. Place this mixture on a lightly floured work surface and knead sticky dough for about 5 minutes until satiny and smooth. Knead in no more than three tablespoons additional flour. Place dough in large bowl, cover and let rise in a warm place away from drafts until doubled in bulk, about 1 hour. While dough is rising, prepare the filling. Heat the oil and butter in a large skillet and over medium-low heat saute the onions, garlic and salt until soft and transparent, about 10 to 15 minutes. Throughout the cooking time, always stir occasionally to prevent onions from browning or scorching. Add the water and thyme, and over high heat cook until the water evaporates. Over low heat, continue sauteing about 20 minutes longer, until onion mixture is similar to a paste (yield at this time is 3 cups). Remove sprig of thyme. Set aside to cool. Adjust the rack in the lower third of the oven and preheat the oven to 425 degrees. Rub 1 tablespoon olive oil over the bottom of a 10 x 15 jelly roll pan or a 12-inch pizza pan. Punch dough down. With fingertips, press and stretch the dough to fit the pan. If the dough becomes elastic, rest a couple of minutes, then press again. Cover dough loosely with plastic wrap and let rest about 30 minutes or until puffy. Spread the onion filling evenly over the dough to the edges. Sprinkle Parmesan over filling. Arrange the anchovy fillets, lattice-fashion, over the filling and dot the olives over the surface. Keep the design close together so that when cut, each portion will include an olive and some anchovy. Bake for about 30 minutes or until edge of crust is light gold. Sprinkle freshly ground pepper over top. Cut rectangles, squares or wedges while warm or at room temperature. Notes: For an extra crisp crust, spread filling over dough, and rather than allow time for the dough to rise and become puffy, bake it right away. For a more bread-like crust, let dough rise in baking pan until puffy, then spread filling on top and bake. If anchovy fillets taste too salty, rinse them in cold water and dry thoroughly with paper towels.
Combine all ingredients. Shape into balls (i use my Pampered Chef med scoop) Place in baking pan. Bake@ 325* deg. for 20-30 min, until done.
Cook the macaroni according to package directions for al dente doneness. Drain and immediately plunge into very cold water to stop any further cooking. Drain the tuna, and coarsely crumble into the drained and cooled macaroni. Gently stir in about 1/2 cup of the mayonnaise. Add the pickles, celery and dried dill. Stir again gently adding more mayonnaise until desired coverage is achieved. (I don't like it dry, but it shouldn't be "soupy"). Add salt and pepper to taste, again gently stirring inches. Refrigerate for at least 2 hours before serving. If the salad looks a bit dry, you can add a bit more mayonnaise right before serving. Garnish with fresh dill and sliced eggs if using.
Boil sugar, lemon slices, and cinnamon sticks in 1/2 cup water. Add the remaining ingredients and simmer until warm. Throw away lemon slices and cinnamon sticks before serving.
Mix together the sugar, corn syrup and water. Boil to hard ball stage. Beat two egg whites and beat in the gelatin powder. Pour the hot syrup slowly over the beaten egg whites. Beat everything together. Add the chopped nuts and coconut. Pour into buttered pan. Cut into squares when cool.
Heat large skillet on high; add bacon strips. Turn bacon strips over as needed with tongs. Cook back until it's reduced to about 1/4 of its original size and appears to be crispy. (Personally I believe that the bacon should be crispy; however if you prefer your chocolate covered bacon chewy opposed to crunchy then reduce cooking time by removing your bacon earlier). Drain bacon on papertowels to remove grease. While the bacon is cooling fill the double boiler or medium sauce pan with water and bring to a medium heat. Place double boiler top pan in double boiler bottom pan or put the small sauce pan in the medium sauce pan. Slowly add chocolate morsels into top pan and stir while morsels melt. Do this until all morels have been added. (Be sure to keep stirring to prevent the chocolate from burning.). Using your fingers or tongs carefully dip the bacon strips into the chocolate, if necessary use a spoon to spoon the melted chocolate over the bacon evenly coating it. Once coated lay strips on cooling rack (with something underneath to catch the drips) or waxed paper lined cookie sheet. Cool in refrigerator for 15 minutes to set chocolate.
Cream shortening, add sugar gradually, add beaten eggs, and molasses. Mix and sift the flour, cinnamon, ginger and soda and add salt. Roll in small balls. Roll in additional granulated sugar. Place 1 1/2 inches apart on a buttered cookie sheet and bake 12 minutes at 375 degrees.
Preheat your grill to about 325 degrees F. (That's just about medium for many burners, but it also depends on if your stove is gas, electric, glass-topped, or a number of other factors -- experimenting is the surest way to find out.). Spread outside of each slice of rye with soft butter, about 1 Tbls per side (Scrape it thin -- too much butter makes browning more difficult and reduces crispness.). Place bread on grill butter side down, and put 1 slice Swiss on each side. Pre-heat the corned beef on a very low setting in the microwave or heat it briefly on the grill, but DON'T OVERCOOK! You want to heat, not dry out. Layer the corned beef on 1 side. Heat sauerkraut on grill, but do not brown. When it steams, it's ready. When cheese melts, remove sandwich from heat. Spread Louie Dressing onto side with cheese only. (This stops it from soaking into the warm bread and making it soggy.). Put sauerkraut onto corned beef & roughly make an even layer. Close sandwich, salt if you like (we do) and cut as desired. (We served it with a homemade dill pickle spear and a bit of salad.). Serve it hot!
Add ice, vanilla vodka, and butterscotch schnapps to a cocktail shaker. Shake well for 4 seconds. Strain and pour into a martini glass.
Vinaigrette: In a container, whisk together the vinegars, sugar, sweet mustard, salt and vanilla. Whisk in the oil. Makes a generous 1 cup of vinaigrette. Salad: Arrange the romaine on individual salad plates. To prepare the peeled and cored apples, cut each half into 1/4-inch thick slices, then cut each slice into thirds. Place the apples in a small bowl and toss with enough of the vinaigrette to coat the pieces. You can prepare the apple mixture up to an hour ahead. Important: If you coat the apples with the dressing any longer than that, they will absorb too much of the vinaigrette, which overwhelms the apple flavor. Divide the apple mixture among the salads. Top each serving with a portion of the cheese and then a portion of the hazelnuts. Drizzle an extra bit of the vinaigrette over the greens and around the edges of the salad. Serve. Alternatively: Instead of hearts of Romaine lettuce, consider a mixture of baby spinach, hearts of Romaine and/or other mixed young greens. You could also substitute feta or white cheddar, aged gouda, etc. for the blue cheese. Another serving option would be to assemble the entire salad on a large platter instead of individual salad plates.
Combine tomatoes, carrots, celery and green onions in a large bowl. Whisk together remaining ingredients in a small bowl, then add to vegetables. If using dried basil, add now to the dressing; if using fresh, add just before serving. Gently toss vegetables to coat in dressing. Cover and refrigerate for at least 2 hours; salad tastes best when prepared in advance. Serve chilled.
Coat a two-quart casserole dish with non-stick spray. Cook macaroni according to package directions. Drain macaroni, reserving two tablespoons cooking water. Toss macaroni with reserved cooking water, cheeses, sour cream, milk, onions, egg white, margarine, cheese-flavored granules, mustard and peppers until well combined. Spoon into casserole dish. Sprinkle with cracker crumbs and paprika. Cover. Bake casserole at 350 degrees for 25 minutes. Uncover and bake until golden brown an d bubbly, about five minutes.
Mix ground venison, onion soup mix, the egg and one tablespoon Worcestershire sauce in a bowl. Drain sliced mushrooms putting juice in the meat mixture. Mix sliced mushrooms, both cans of Cream of Mushroom soup, the beef bullion and remaining Worcestershire sauce in separate bowl. Heat skillet over medium heat. Make small patties with meat mixtures. About half the mixture will fit in the skillet at once. Brown both sides of the patties, about five minutes per side. Once the first set is browned remove to a platter. Repeat the browning process with the other half of patties. When second set of patties are browned place them on the platter. De glaze the pan with the beer and pour into the the soup mixture. Place half the patties in the skillet and pour half the gravy mixture. Place the second set of patties on top and pour over the remaining gravy. Cover and simmer for 10-15 minutes. Enjoy over mashed potatoes or egg noodles.
Chop fruits and vegetables. Place all ingredients in a large pot. Cook on medium heat for 1 1/2 to 2 hours.
Preheat oven to 350 degrees. In a large mixing bowl, cream together the butter, both sugars and vanilla until fluffy. Beat in eggs. Sift together the flour, soda and salt; gradually adding to creamed mixture. Mix until well blended. Fold in chocolate chips and nuts. Using a small, greased ice cream scoop, drop the cookie dough onto a parchment lined baking sheet. Bake for about 10 minutes. Remove cookies from oven, cool 1 minute then transfer to wire rack.
Mix water and teabags in a large pot. Cover, cook at medium heat. As soon as it comes to a boil, time it, and boil 8 minutes. Remove from stove immediately. Strain at once, let cool and use as base for pearl tea drinks.
Preheat oven to 250 degrees F. Combine all spices & herbs, mixing well. Brush the Tenderloin with the Olive Oil, to coat. Press the rub on all sides of the meat. Roast 1.5 to 2 hrs, using a meat thermometer to determine how well done you prefer it. (Beef = 120 for rare, etc., consult USDA guidelines for other types of meat for your own safety). Remove to a carving board, from oven, and cover with foil. Let rest 10 minutes before carving.
Preheat oven to 350f degrees. Cut squash in half, crossways, scrape out the seeds. Spray baking dish with veggie spray. Place skin side down, cut side up in baking dish. Put 1 teaspoon of butter in each half of squash, sprinkle each half with salt and freshly ground pepper. Fill each squash half with 1/2 cup applesauce, top with remaining butter and sprinkle again with salt and pepper. Pour water around squash. Roast on middle rack of oven for approximately 1 hour or until golden brown and caramalized.
Preheat oven to 400°F and spray 12 cup muffin pan with non-stick cooking spray. In large bowl stir together flour, baking soda and salt. In large mixer bowl cream butter and sugar. Add eggs and beat until fluffy. Dice figs into 1/4 inch or smaller pieces by hand or in a food processor fitted with the metal blade. Stir figs and orange zest into creamed butter mixture; stir in yogurt. Add fig mixture all at once to dry ingredients and stir just until moistened. Divide batter among prepared muffin cups. Bake in 400° F oven 15 to 17 minutes or until done.
Place all ingredients in crock pot and stir. Cook on low for 6-8 hours or high for 4-6 hours. Remove the bay leaf and enjoy with a crusty roll.
BIGA (Italian Starter): Mix the biga ingredients, in a small bowl until well combinedL. Cover the bowl with plastic wrap and allow to rest for up to 15 hours. It will expand and become bubbly so leave room in the bowl for it to expand. CIABATTA DOUGH: Place all of the dough ingredients together with the biga into the bowl of your mixer or bread pan of your bread machine. Beat at medium speed (mixer) using the flat.beater (not dough hook), for 5-8 minutes. The dough will never completely clear the sides of the bowl, though it'll begin to acquire some shape. The dough will be very wet. Cover the bowl with plastic wrap, and allow the dough to rise for 1-1 1/2 hours; it will get very puffy. Midway through the rising period, gently deflate the dough and turn it over in the bowl; this will help it rise, and will also strengthen its gluten, making it easier to shape. (Note: If using the dough cycle on bread mahine, check the consistency after 10 minutes (it should be very tacky, but should be holding its shape somewhat), adding more flour or water s needed. Midway through the rising period, gently deflate the dough and turn it over in the bowl; this will help it rise, and will also strengthen its gluten, making it easier to shape. Allow the dough to rest an additional 30 minutes after the dough cycle ends). Which ever method you use. your dough will be wet and sticky, but don't worry, it's suppose to look like that. Transfer the dough to a well-oiled work surface. Lightly grease a large cookie sheet, and your hands. Using a bench knife or your fingers, divide the dough in half. Handling the dough gently,; stretch it into a log about10-inches long, and place it on the baking sheet. Flatten the log with your fingers till it's about is about 10 inches long and 4-5 inches wide. Repeat with the remaining piece of dough. Lightly cover the dough with heavily oiled plastic wrap, and allow it to rise for 1 hour. Oil your fingers, and gently poke deep holes all over the dough. Re-oil the plastic wrap, re-cover the dough, and allow it to rise for an additional hour. At this point, the dough will be very puffy; it should jiggle like gelatin when you very gently shake it. Preheat oven to 425 degrees. Spray the loaves very heavily with water, and dust them lightly with flour (if desired). Bake for 25-30 minutes, or until they're golden brown. Turn off the oven, remove the ciabatta from the baking sheet, and return them to the oven, propping the oven door open a couple of inches. Allow the ciabatta to cool completely in the oven; this will give them a very crisp crust. Your bread should have large, irregular holes, ideal for trapping the olive oil/balsamic drizzle.
Soak bamboo skewers in cold water for one hour. This will make the meat slide onto the skewers better and they won't burn as easily on the grill. Cut the lamb into pieces the size of almonds. Thread them onto the bamboo skewers. Light a charcoal grill and wait for the coals to turn gray or set a gas grill to medium-high. Mix the cumin and chile powders, the pepper and salt, the peppercorns and the garlic together in a bowl. Pour the oil onto a plate. On 1 other plates, put the cumin and peppercorn mixture. Roll the skewers in the oil, then in the cumin and peppercorn mixture. Set the skewers on the grill rack, cover, and cook for 3 minutes. Turn, cover, and cook 3 minutes more or until the meat is cooked through but still juicy. Serve immediately.
Mix the ground beef, soup mix, ketchup, eggs and oatmeal together. Spray a 9x13 pan with cooking spray. Press the meatloaf into the pan. Mix the ketchup, brown sugar and mustard together and spread over the meatloaf. Bake at 350 for about 50 minutes. Note: This makes a large meatloaf, but the leftovers are great served in a bun.
Preheat oven to 350°F. Whip all ingredients in a large bowl until smooth and creamy. Drop by heaping teaspoons onto sprayed cookie sheet. Add fillings to the center of each cookie as desired. Bake in oven for 10-13 minutes or until bottoms are golden.
Peel the potatoes and grate them lengthwise. Place them in a colander or kitchen towel and squeeze out as much liquid as possible. Combine the potatoes in a bowl with the onion, egg, flour, salt and pepper; mix well. Melt 2 tablespoons of clarified butter in a skillet. Drop a heaping tablespoon of the potato mixture into the sizzling butter. Flatten with spatula and cook for 2 minutes. Turn, flatten again, and cook for another 2 minutes, until crisp of the outside and golden brown. Serve the pancakes hot from the skillet with a dollop of creme fraiche or sour cream and a teaspoon of caviar. *Note: To make 6 tablespoons of clarified butter, slowly melt 8 tablespoons of butter in a small saucepan. Set it aside until the milk solids settle. Spoon of any solids that rise to the top and then carefully pour off the golden liquid, leaving the milky part in the bottom of the pan. Clarified butter has a higher burning temperature than melted butter.
Position racks in the center and upper third of the oven and preheat to 375°F. Spread the coconut on a baking sheet. Bake on the center rack, stirring often, until lightly toasted, about 10 minutes. Transfer to a large bowl. Bring the oil, maple syrup, and orange zest to a boil over medium heat in a medium saucepan. Place the oats, almonds, cashews, honey, cinnamon, nutmeg, and sesame seeds in the bowl of a heavy-duty mixer and mix on low speed with the paddle attachment until well-combined, about 1 minute (or mix well with your hands in a large bowl). Add the syrup mixture and mix (or toss with 2 large spoons) until well coated. Spread in 1/2-inch layers on 2 large baking sheets. Bake, stirring often, switching the positions of the baking sheets from top to bottom and front to back halfway through baking, until the granola is golden brown, about 15 minutes. Remove from the oven and let cool. Stir into the bowl of coconut along with the dried fruit. (The granola can be stored at room temperature in airtight containers for up to 1 month.).
Preheat oven to 400°F. Salt and pepper chicken and place in 13" x 9" baking pan and set aside. In a large skillet, melt butter over medium heat. Add onion and cook, stirring occasionally for at least five minutes. Add garlic, pepper (or paprika) and all but 2 tablespoons of the scallions. Saute for an additional three minutes. Add the spinach and stir to combine. Saute for two minutes or until spinach is wilted. Spread onion/spinach mixture over chicken in baking dish. Gently pour lemon, orange juice and 2 tablespoons of bourbon over the chicken. Bake for 30 minutes. While chicken is baking, combine apricots, raisins and remaining bourbon in a small saucepan. Simmer for three to five minutes. When the chicken has been baking for thirty minutes, remove from oven and spoon apricot mixture over the top. Sprinkle with fresh grated nutmeg and return to the oven for another 10 to 20 minutes. Serve garnished with remaining sliced scallions.
Melt the choc and water together in a double boiler or microwave. Separate the eggs. Add Yokes and Sherry or Brandy to the choc mixture. Whisk egg white until stiff. Carefully Fold the egg whites into the chocolate mixture. Layer the sponge pieces and choc mix in a large bowl. Leave in refridgerator to chill and set. Top with whipped cream or for different flavour use cream made from unsalted butter.
Place beef in a shallow dish; pour 2 tablespoons soy sauce over beef. Turn to coat completely. Let marinate 15 minutes in refrigerator. Combine orange juice, sugar, 2 tablespoons soy sauce, vinegar, orange rind and red pepper in a small bowl. Stir with a whisk. Heat oil in a large nonstick skillet over high heat. Add beef and cook 6 minutes. Remove from heat and place on a serving platter; keep warm. Reduce heat to medium-high; add carrot and onion (I also added some of the meat juices back in). Cook 7 minutes or until carrot is lightly browned and crisp-tender, stirring frequently. Increase heat to high; add beef and its juices and orange juice mixture. Cook 3 minutes or until slightly thickened.
Combine sugar and butter until creamy. Add egg, mix well. Add oatmeal, bananas, and vanilla. Combine remaining ingredients in a seperate bowl, and then add to banana mixture until just moistened. Prepare a loaf pan with cooking spray & flour. Pour in batter. Bake in 350 degree oven for 1 hour or until tester comes out clean.
Clean potatoes. Cut 1/2" slices into potato but do not cut all the way through. You should have a whole potato when done. Put potatoes in a bowl and pour oil over them. Mix the rest of the seasonings together. Sprinkle over potatoes. Wrap potatoes in foil. Bake in 350 oven until done. 40 to 50 minutes.
Gently beat egg to break up yolk. Combine with water, extra light olive oil and honey. Lightly stir mixture in the bread machine pan. Add rolled oats and again lightly mix the ingredients so the oats are soaking in the liquid. Add whole wheat flour, vital wheat gluten, salt and active dry yeast. Add dried blueberries at your desired time. I find it best to add them with 8-10 minutes left in the mix cycle. Bake for 38-40 minutes for a light crust.
Bring 1/2 gallon of cold water to a boil. Add 8 finely crushed star anise pods, 1 teaspoon orange blossom water, the scrapings of 1 vanilla pod or 1 tablespoon vanilla extract, a pinch each of ground cloves and ground cinnamon, and 1/2 cup Chinese black tea leaves. Boil for 3 to 5 minutes, stirring occasionally. Remove from the heat and stir in 1 cup sugar and a few drops of red food coloring (optional, though traditional). Cover, steeping until tepid. Strain & place in the refriderator for a few hours to really chill. Pour the tea over plenty of crushed ice. Top with half-and-half or sweetened condensed milk.