HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 200 degrees. Grease 2 cookie sheets with butter and keep warm in oven. Grease a spatula with butter and set aside. Mix baking soda, 1 teaspoons water and the vanilla and set aside. Mix sugar, 1 cup water and the corn syrup in 3- quart saucepan. Cook over medium heat stirring occasionally to 240 degrees on candy thermometer or until small amount of mixture dropped into very cold water forms a soft ball that flattens when removed from water. Stir in butter and cashews. Cook, stirring constantly to 300 degrees or until small amount of mixture dropped into very cold water separates into hard, brittle threads. Immediately remove from heat. Quickly stir in baking soda mixture until light and foamy. Pour half of the candy mixture onto each cookie sheet and quickly spread with buttered spatula about 1/4 inch thick. Cool completely, at least 1 hours. Melt chocolate in a double boiler until smooth. Drizzle chocolate lightly over cashew brittle. Cool for an additional 30 minutes. Break apart into pieces and store in a covered container.
Set oven to 375 degrees F. Butter a 1-1/2-quart casserole dish. Heat oil and butter in a skillet over medium heat. Add in green pepper, onion and garlic; saute for about 5 minutes. Add in the rice; stir to coat well. Stir in fresh spinach leaves, chicken broth and about 1/4 cup Parmesan cheese, black pepper and salt and cayenne pepper; bring to a boil; simmer for about 3 minutes stirring constantly. Transfer mixture to the prepared casserole dish. Sprinkle with about 1/4 cup Parmesan cheese (or to taste). Bake for 35-40 minutes or until the rice is tender.
Put the vinegar, wine, rosemary leaves, and garlic in a small bowl. Put the extra-virgin olive oil in a skillet and turn the heat to medium. When the oil is hot, add the chicken and saute until lightly browned. Add salt and pepper. Stir in the flour. Add the vinegar-wine mix, turn the heat to high and let the liquid evaporate. Turn the heat to medium low, cover, and cook for about 30 - 35 minutes or until the chicken becomes tender. Stir occasionally to prevent the chicken from sticking to the pan. In case there is too much liquid when the meat is almost ready, remove the lid and let the liquid evaporate until the sauce is thicker. When the chicken is ready, add the anchovies to the skillet, stirring vigorously for a few seconds until dissolved. Serve hot.
Prepare pastry: Mix by hand or food processor the flour and butter until it resembles breadcrumbs. Add egg and water. Mux until it forms a ball. Wrap in cling film and chill in the fridge for 30 minute Roll pasty into a circle, about 3mm thick and line 25 cm flan tin. Chill for a further 10 minute. Preheat oven to 200C and bake pastry case blind for 10 minute Remove paper etc, cook for further 15 minutes. Cool. (Or use a readymade 25cm pastry case.). Reduce oven heat to 140°C. Whisk eggs, sugar lemon juice and zest for a few seconds. Whisk in cream. Pour lemon mixture into case and bake for 45-55 minuest until just set. Cool. Arrange sliced mango over the tart, melt chocolate and drizzle it over the mango.
Heat a non-stick skillet over medium high heat. Add the oil and swirl to coat the pan. Season the fish on both sides with the salt and pepper. Add the fish to the pan, and cook about 2 -3 minutes on each side, or until the fish flakes easily. Remove the fish to a warm plate. Add vermouth, lemon rind, lemon juice, capers and herbs to the pan. Cook for 30 seconds. Add the butter to the pan, whisking to incorporate into the sauce. Pour the sauce over the fish, top with the parsley.
Preheat oven to 325 degrees F. Grease 16-cup tube pan. Dust with cake flour; tap out excess flour. Sift flour, baking powder and salt into medium bowl. Using electric mixer, beat butter in large bowl at medium speed until fluffy. Gradually add sugar and beat 5 minutes. Add eggs 1 at a time, beating just until combined after each addition. Beat in lemon juice and peel. Using rubber spatula, mix in dry ingredients. Mix in sour cream. Transfer batter to prepared pan. Bake cake until tester inserted near center comes out clean, about 1 hour 30 minutes. Let cake cool in pan on rack 15 minutes. Cut around cake in pan. Turn out cake. Carefully turn cake right side up on rack and cool completely. (Can be prepared 2 days ahead. Wrap in foil and let stand at room temperature.).
To make stock: To remove excess fat, cover pork bones and belly pork with water, bring to a rolling boil, drain and rinse. Add 3 quarts fresh water to bones and pork; bring to a boil. Cover and simmer 30 minutes. Skim off foam and simmer another 30 minutes. Remove bones and pork. Cut pork into 3-by-2-by-1/4 inch slices and set aside. Add bonito flakes to broth in pot and boil 2 minutes. Strain; discard flakes. Add salt and soy sauce; simmer 2 minutes. To season pork: Combine seasoning ingredients in a skillet and bring to a boil. Add sliced pork from the stock pot, turning occasionally until well-glazed. Set aside. Pour boiling water over soba and drain. Put noodles in bowls; add stock. Garnish with pork, kamaboko, onions and red ginger. Serves 4. Approximate nutritional information, per serving, per 1/2 cup: 530 calories, 30 g total fat, 11 g saturated, 80 mg cholesterol, greater than 2,500 mg sodium, 24 g protein, 40 g carbohydrate.*.
Cut off any big pieces of fat from the pork and put them into a wide, heavy saucepan or frying pan. Cut the pork into strips about 1 1/2 inches long and 3/4 inch wide. Add the pork to the pan with the garlic, orange zest, orange juice, and 2 teaspoons sea salt. The meat should be in a single layer, if possible. Add water to barely cover the meat and bring to a boil over medium heat. Reduce the heat to medium low, cover partially, and cook, stirring occasionally, until all of the liquid has evaporated, about 1 hour. If the meat is not yet fork tender, add a bit more water and continue cooking. Uncover the pan and continue cooking the pork until all the fat is rendered and the meat is browning in the melted fat, 10-15 mintues longer. There is usually enough melted fat in the pan, but if necessary, add the 1 tablespoon oil. When the meat is brown and crisp, using a slotted spoon, transfer it to a colander and let any excess fat drain away. Immediately transfer the pork to a warmed serving bowl. Accompany with the warm tortillas to make tacos: slather each tortilla with the guacamole and the salsa. Serve with the refried beans and or rice on the side.
Heat shortening in a large, deep skillet. Sear ground beef until it cooks through. Then add onion and saute for 5 minutes. Add celery, hot water, salt and pepper. Cover skillet and simmer for 5 minutes. Add sprouts and heat to boiling. In a small bowl combine the cold water, cornstarch, soy sauce and sugar. Mix together and add to skillet mixture. Cook for 5 minutes, or until thickened to taste.
In a blender, put in oil, soy sauce, scallions, garlic, lime juice, red pepper, cumin, and sugar and puree. In a large heavy duty, zip top bag, put pieces of skirt steak and pour in marinade. Seal bag, removing as much air as possible. Allow steak to marinate for 1 hour in refrigerator. Remove steak from bag and pat dry with paper towels. Heat charcoal, preferably natural chunk, until grey ash appears. Using a blow dryer, blow charcoal clean of ash. Once clean of ash lay steaks directly onto hot coals for 1 minute per side. When finished cooking, place meat in double thickness of aluminum foil, wrap, and allow to sit for 15 minutes. Remove meat from foil, reserving foil and juices. Slice thinly across the grain of the meat. Return to foil pouch and toss with juice. Serve with grilled peppers and onions, if desired.
In a large saucepan, melt butter, stir in flour until smooth, gradually add milk, bring to boil- cook and stir for 2 minutes. Reduce heat, stir in sour cream, velveeta cheese, parmesan cheese, salt, mustard and pepper. Drain macaroni, toss with cheddar cheese. Pour into a greased 3 quart dish and add cream sauce. Mix well. Bake uncovered at 350 degrees for 35-40 minutes or until golden brown and bubbly.
In a large mixing bowl, combine eggs, mushrooms, flour, bread crumbs, onion, jalepeno, if using, parsley and pepper; mix well. In a 10 inch, nonstick, frypan, heat oil over medium high heat. Using 1/3 cup mixture for each patty, shape mixture into 3 1/2 inch patties. Using a spatula, place 4 patties at a time into hot oil in frypan. Cook 3 to 4 minutes per side till brown. Remove from frypan; drain on paper towels. Keep warm in oven. Cook and drain remaining patties.
(If you used dried mushrooms, cover mushrooms with boiling water, let stand 30 minutes then drain.) Cut and discard woody stems from mushrooms. Mince mushrooms. Set aside. Mix all ingredients for cooking sauce in bowl, and set aside. In medium bowl, combine cornstarch, sherry water, soy sauce, salt, pepper, and chicken. Stir to coat chicken thoroughly. Stir in 1 teaspoons oil and let sit 15 minutes to marinate. Heat wok or large skillet over medium high heat. Add 3 TBSP oil, then add chicken and stir fry for about 3-4 minutes. Remove from pan and set aside. Add 2 TBSP oil to pan. Add ginger, garlic, chilies(if desired. I leave these out), and onion; stir fry about a minute or so. Add mushrooms, bamboo shoots and water chestnuts; stir fry an additional 2 minutes. Return chicken to pan. Add mixed cooking sauce to pan. Cook until thickened and hot. Break cooked cellophane noodles into small pieces, and cover bottom of serving dish with them. Then pour chicken mixture on top of noodles. Spoon into lettuce leaf and roll.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with 1/2 teaspoon salt and black pepper. Add chicken to pan; saute 5 minutes or until done. Remove from pan. Add 1 teaspoon oil to pan. Add onion and bell pepper; saute 3 minutes. Add chicken, garlic, and oregano; cook 30 seconds. Combine cucumber and next 6 ingredients (through 1/8 teaspoon salt). Serve chicken mixture with yogurt sauce, warmed pita, and tomato slices.
Heat oven to 375 degrees. Cook sausage in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until no longer pink; drain. Place sausage in ungreased 11x7x1-1/2 rectangular baking dish. Arrange apple slices over sausage mixture. Slice sweet potatoes over apples. Cover and bake 30 to 35 minutes or until apples are tender. Sprinkle with onions.
In a large nonstick skillet over medium-high heat, cook the turkey until no longer pink, breaking up the turkey while stirring. Transfer turkey, using a slotted spoon, to a large saucepan. Return skillet to medium-high heat and add bacon, onion and celery. Cook, stirring often until bacon lightly browns and onion and celery soften-about 5 to 6 minutes. Add skillet mixture to turkey then stir in the Ragu sauce, chili beans, black beans, garbanzo beans, cranberry sauce, chili powder and salt. Place saucepan over medium-high heat and stir until mixture bubbles. Reduce heat to low, cover and cook 20 minutes for flavors to blend, stirring occasionally. Ladle chili into bowls, top with shredded cheese and cilantro leaves. For Ragu Recipe Contest.
Boil potatoes for 10 minutes. Drain, and cool. Place each potato in the centre of a square of foil. Top with 1 tb of garlic butter. Wrap in foil, sealing all the edges. Place on a hot BBQ and cook for 20-30 minutes. Serve with a dollop of sour cream, and a sprinkle of cayenne pepper if desired.
For the Burgers: Mix first 3 ingredients in a bowl. Form into patties on a plate. Cover with cling wrap and refridgerate for at least 2 hours. (this will keep the burgers from breaking apart on the grill). Grill onions for relish first: Heat grill to high. Brush onions on both sides with oil and season with salt and pepper. Grill on each side for 3 to 4 minutes or until slightly charred and just cooked through. Whisk together vinegar, mustard, salt, pepper, and thyme in a medium bowl. Whisk in 1/4 cup of olive oil until emulsified. Add the onions and stir until combined. Let stand at room temperature until ready to use. Grilling turkey burgers: With grill on high brush burgers with olive oil. Grill for 3 to 4 minutes per side for medium-well doneness (the burger will continue to cook when placed back on the grill in the next step). Turn grill down to medium. Place the bread on a flat surface. Top each slice with a slice of cheese and a few tablespoons of Grilled Onion Relish. Place a burger on top and then top the burger with the remaining slice of bread. Brush the top of the bread with the oil and place the burgers carefully on the grill, oiled side down, and press down slightly on the sandwich with a metal spatula. Grill for 1 to 2 minutes or until golden brown, then brush the top slice of bread with oil, flip over, press the top with the spatula and cook until that side is golden brown and the cheese has melted. Cut in half and serve.
Heat oil or water over medium heat in a frying pan (this tastes just as good without the oil, if using frozen broccoli you don't need as much water, spray the pan with cooking spray) In a small bowl beat eggs Add broccoli to the warm frying pan and cover for 2-3 min or until broccoli starts getting soft. Stir occasionally. Pour eggs over broccoli, add S & P to taste and cook until eggs are fluffy and cooked through, stirring occasionally. You don't want the broccoli too soft. Add cheese if you like and cover until melted. Serve with ketchup.
blend liqeuors with ice-cream, milk and syrup. pour into parfait glass, top with whipped cream and garnish with banana and cherry.
Combine the eggs and brown sugar in the metal bowl of a standing mixer. (Alternatively, use a metal mixing bowl and a handheld electric mixer, but be prepared for a workout.) Fill a large saute pan or frying pan with water and bring to a simmer over medium-high heat. Place the mixing bowl in the simmering water and whisk the eggs and sugar constantly until the sugar is completely dissolved and the mixture is thick and fluffy and very hot, 3 to 4 minutes. Use a candy thermometer to check the temperature; it should be anywhere between 120°F and 140°F (49°C to 60°C). Remove the bowl from the simmering water and, using the whisk attachment, beat the eggs at medium-high speed until they are tripled in volume and form soft peaks and the bottom of the bowl is completely cool to the touch, about 10 minutes. Beat in the vanilla and salt. While the eggs are mixing, unwrap the individual sticks of butter and rewrap them loosely in plastic wrap. Pound the butter 5 or 6 times with a rolling pin (this is my favorite part!), or until the butter is soft and malleable but still cool. With the mixer speed still on medium-high, add the butter, approximately 2 tablespoons at a time, to the egg mixture, beating in each addition until it is incorporated. When all the butter has been incorporated, slowly dribble in the bourbon. Don't start to panic if the buttercream seems too liquid or looks curdled as you beat in the butter. It will magically emulsify into a smooth, creamy frosting by the time the last little bit of butter is mixed inches. Have faith; it's worth it.
Take a bowl. Add wheat flour, maida, salt& melted ghee. Make dough mixing warm water. Keep kneading dough for 15 minutes until nice& soft. Cover it let it stand for half an hour. Take Potatoes (mashed) and add all powder masalas& salt. Mix. Heat a pan on medium flame add the green chillies, ginger-garlic paste, saute it for half a second then add potato mixture stir for 2 minutes, check the salt. (if want less spicy you can add less chillies) remove it from flame. After it cools down, add lemon juice, finely chopped coriander leaves or mint leaves. Then make small lemon size balls out of potato mixture keep it aside. INORDER TO MAKE PARATHAS: Take the dough make medium size balls flatten it, keep the potato balls& seal it properly, then roll it using little maida flour into a Paratha, heat a griddle, cook these parathas into nice& golden brown colour on both the sides, and smear 1-tsp. ghee on both the sides. Serve hot with Curds.
Warm the tortillas in the microwave until soft and pliable, about 1 minute. Place each into 4" ramekins or tart pans. You might me able to use extra large muffin pans, though I've never tried that. Beat together eggs, half and half, cheese, green onion, and green chile with salt and pepper to taste. Bake until eggs are just set, about 20-40 minutes, depending upon the type and size ramekins or pans you used. Keep an eye on them. To serve, spoon a tbsp of salsa over each and sprinkle with chopped cilantro. For a more substantial meal, you can add 1/2 c cooked and cooled Mexican chorizo to the egg mixture before filling the cups. It will take about 5 minutes longer to bake.
Whisk together first 8 Ingredients until smooth. Stir in pecans and morsels. Pour into pie crust. Bake on lowest oven rack at 350 degrees for 1 hour or until set.
Mix flour, sugar, salt and shortening in a large bowl. Mix egg, water and vinegar together. Add egg mixture to flour mixture. Roll out to shape needed.
For crust: Preheat oven to 400F. Combine flour and salt and cut in butter and Crisco until mixture resembles coarse meal. Add 3 tblsps ice water and combine until it forms a ball. Flatten into a 6 inch disk and chill it, wrapped in plastic wrap, for 1 hour. Roll out to 1/8 inch thick on lightly-floured surface and fit into a 9 inch tart pan. Trim edge and prick all over with a fork. Bake in middle of oven for 10 minutes. Let cool. Maintain oven temperature. For filling: Cook onion in butter over moderately-low heat until softened. Mash blue cheese with half and half and stir in eggs, Cheddar, onion and salt and pepper to taste. Pour into shell and bake for 10 minutes. Reduce oven temperature to 350F and bake 25 minutes longer.
Melt the butter and 1/2 cup of chocolate chips in the microwave for 2 minutes. When it is done, stir the melted butter and and chocolate until they are one mixture. Add the egg but be sure to stir it right away( or else the egg may cook. I also suggest using a fork.).Stir in the sugar. Add the baking soda, baking powder, salt, and flour and stir it all. Fold in the chocolate chips. Preheat the oven (I used a toaster oven since our big oven is broken so you may have to change the cooking settings) to 350 degrees. Oil/spray the cookie sheet. Roll the dough into about 1 inch diameter balls and place them atleast 2 inches apart because these cookies expand as they bake. Bake them about 5-6 minutes (i used a toaster oven so it may vary for your oven). Then take them out and let them cool on a cooling rack or on a plate (doesnt matter - i did both since my cooling rack is small). Enjoy!
In a food processor, combine cheddar cheese and cream cheese. Pulse the food processor on and off until the two are just mixed. Put this cheese mixture into a bowl. In the food processor, process butter until smooth. While the machine is running, pour in small amounts of Port Wine, processing steadily until well mixed. Add the port wine/butter mixture to the cheese mixture. Mix together with a spoon. Form cheese into a ball, roll in chopped pecans, or use walnuts if you'd rather. Serve with crackers. Enjoy!
Mix all ingredients except for ribs in crock pot. Add the ribs one at a time, coating them with sauce and stacking them as you go. Cover and cook on LOW for 8 hours. Remove ribs and pour sauce into a separate container. Allow fat to separate and skim off of top (there will be quite a bit). Return sauce to meat, and serve.
Mix and combine the flour with salt and pepper. Dredge the steaks through the mixture until covered in flour on both sides. Shake off any excess flour. Saute Schnitzels in hot oil and butter in a shallow pressure cooker pot for about 3 minutes on each side or until golden brown. Remove from the pot and set aside. Saute pancetta in the same pot for about 2 minutes, add the onion and garlic, saute briefly. Add rosemary sprigs and marjoram. Add carrots and leek, stir, simmer for 2-3 minutes. Stir in water, red wine and bay leaves. Add tomato paste and tomato puree, season with salt and pepper, stir. Place the Schnitzels back into the pan, bring to the boil, then cover the pressure cooker pot and cook on low heat for about 40 minutes. Sprinkle with chopped parsley and serve with a side dish of short pasta (Fusili).
Preheat oven to 350F and grease a 8" tube pan. Sift flour, salt and baking powder together. Whip cream. Beat eggs; add sugar and vanilla. Fold dry ingredients and whipped cream into batter. Bake in prepared pan for 40 minutes.
Lay out bacon in the bottom of a large stock pot over low heat. Render bacon slowly until nearly crisp but while grease is still very liquid (about 10 minutes). Add onions, carrots and celery and cook until nearly soft. Turn up heat slightly if necessary (about 10 minutes). Add potatoes to vegetables and mix well. Sift in flour slowly, stirring constantly, until flour and bacon grease make a roux. Add salt, pepper and hot sauce. Add stock to cover vegetables (no more than 1" over). Stir, add bay leaves and bring to a boil. When just at boiling, reduce heat and simmer until potatoes are cooked through but not mushy (20-25 min.). Add clams and increase heat until just boiling then remove from heat. Stir in cream. Ladle to bowls and garnish with parsley.
Salt and pepper chickens, and roast @375F for about 1 1/2 - 2 hrs., or until you can easily pull the leg away from the cavity. Make sure the juices are clear. If bloody, cook longer. Cool chickens and remove meat from the bones. Chop and chill. Toast almonds in a heavy skillet. Stir and toss CONTINUALLY until nicely browned. Combine chicken with remaining ingredients. You can make this the day before by omitting the grapes and adding before serving.
Put bok choi, Chinese cabbage, garlic, ginger, mushrooms, green onions, red pepper flakes and vegetable stock into a large soup pot. Cover and bring to a boil over high heat. Reduce heat to low and simmer, partly covered, for about 10 minutes. Toss in beansprouts and sugar snap peas during the last 3 to 4 minutes of simmering. Add soy sauce. Serve.
Mix together flour, sugar, eggs, baking soda and fruit cocktail. In a separate bowl, mix the brown sugar and nuts. Spoon the cake batter into an ungreased 9 X 13 inch cake pan. Sprinkle sugar/nut mixure over cake. Bake at 325 degrees for 40 minutes. When cake is almost done, place the butter, sugar and evaporated milk in a sauce pan. Bring to a boil and continue to boil for 5 minutes. Add coconut and vanilla. As soon as the cake is out of the oven, pour the frosting over the top of the cake. Important- both the cake and the frosting must be hot. Enjoy warm or room temperature.
Set oven to 350 degrees. Pour the melted butter into a 13 x 9-inch baking pan; set aside. In a bowl, combine the flour, sugar, baking powder and salt. Stir or whisk in the milk or half and half (if using) until smooth. Pour into dish containing the melted butter. In a small bowl, beat the pumpkin, evaporated milk and eggs. Combine remaining ingredients into the pumpkin mixture; mix to combine. Pour over crust mixture DO NOT STIR!. Dot with 1-2 Tbsp butter. Sprinkle with 2-3 Tbsp sugar. Bake for 55-60 minutes, or until top is brown, and a knife inserted near the middle comes out clean -- DELICIOUS!
Coat slow cooker with a light layer of cooking spray. Add carrots and onions. Top with chicken cubes and chicken sausage. Top with peppers and zucchini. Mix together the tomatoes, broth, rosemary, garlic and oregano. Pour on top of ingredients in the crock pot. Cook on high for 3 to 4 hours or low for 6 to 7 hours. Vegetables should be tender and chicken cooked but not falling apart. Turn cooker to high and stir in cannellini beans and re-cover slow cooker. Cook and additional 10 to 15 minutes until beans are heated through. Ladle stew into bowls and garnish with basil.
In a medium sized stainless steel pot mix garlic, water, sugar, soy sauces, Sherry, lemon juice and ginger and bring to a boil. Let cool, place in 4 quart round crockpot crock pot. Set aside. In a large skillet on medium heat, add sesame oil and brown meat on all sides. Add meat to the crock pot and Looing sauce. Add onions, mushrooms, Bell pepper and peppercorns. Cover and cook on low for 8-10 hours. Ladle on top of rice.