HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mandarin Pancakes: Combine Flour and boiling water in medium bowl. Mix until a soft ball is formed. Add more flour if dough is too sticky to handle. Turn out onto a lightly floured surface. Knead for 5 to 8 minutes until smooth and elastic. Cover with plastic wrap. Let stand for 20 minutes. Divide dough into 16 equal portions. Shape each portion into a ball. Flatten into 4 inch (10 cm) circles. Brush top of 1 circle with sesame oil. Place another circle on top. Roll into 6 inch (15 cm) circle on lightly floured surface. Repeat with remaining circles. Keep covered with plastic wrap to prevent drying out. Heat non-stick frying pan until hot. Cook double pancakes, 1 at a time, for about 30 seconds until a few brown spots appear. Turn over. Cook for 30 seconds. Do not overcook or they will become brittle. Separate into 2 pancakes while still hot. Fold each in half and set on greased plate or tray. Cover. To serve, steam for about 5 minutes or cover individual pancakes with damp paper towel and microwave on high for 10 to 20 seconds until warm and soft. Makes 16 pancakes. Marinade: Combine water, cornstarch, soy sauce, sugar, sake, and pepper in medium bowl. Stir until sugar is dissolved. Add pork. Stir 2 or 3 times. Marinate at room temperature for 20 minutes. Remaining: Cover mushrooms with boiling water in small bowl. Let stand for 20 minutes until softened. Rinse, drain and squeeze dry. Discard stems. Cut caps into matchsticks, and set aside. Fork-beat eggs, salt and pepper together in a small bowl. Pour into greased frying pan. Scramble-fry until chunky but still moist. Turn out onto plate. Break up larger pieces. Heat wok until very hot. Add cooking oil and pork strips, discarding marinade. Stir-fry for 3 minutes. Add mushrooms, suey choy, ginger, garlic, green onion, bamboo shoots and second amount of soy sauce. Stir-fry for 3 minutes. Add egg mixture. Cook until heated through. Lightly brush mandarin pancakes with hoisin sauce on 1 side. Place 1/4 cup pork mixture in center of each pancake. Fold up, envelope-style.
Preheat oven to 350 degrees. Start to cook the chicken (dice it up later) and the brocolli and saute the mushrooms over medium heat with either olive oil or butter until tender (10 minutes or so). Combine the soups, garlic salt, sour cream, mushrooms, chicken, onion and broccoli in a bowl and mix well. In a 9-by-13-inch baking pan oiled or sprayed, layer a 1/3 of the chicken mixture and three lasagna noodles, another 1/3 of chicken mixture and a 1/3 of the cheeses (keep them separate or mix them), another three noodles, a layer of chicken mixture and a 1/3 of the cheeses, then the last three noodles and the last of the chicken mixture and then the last of the cheeses. Then top with your preferred amount of Parmesan cheese. Bake covered with foil for 25 or 30 minutes; then remove foil and bake for another 15 or 20 minutes. Let stand for 5 minutes before serving.
Preheat oven to 400 degrees Fahrenheit. In a large pot of salted water, boil the potatoes until soft, about 20 minutes. While the potatoes are boiling, bring another pot of water to boil for the chard and spinach. While water is heating up, chop (or tear) the chard and spinach into small pieces. When the second pot of water is boiling, add the chard and spinach and boil for 10 minutes. When the chard and spinach are done, drain and set aside to cool. The potatoes should be cooked by now so drain the potatoes and mash with the milk and some more salt if desired. Add the eggs and flour to the mashed potatoes and set aside to make the filling. Dry the chard and spinach thoroughly and combine in a large bowl with all of the filling ingredients. (I find it is easiest to just mix it with my hands.). To Stuff: Scoop out about two tablespoons of the mashed potato mixture and flatten it out in your hand with a slightly hollowed out part. Stuff with about two tablespoons of the filling, cover with some more mashed potatoes, and gently shape into a ball. I made mine about 2.5" in diameter. To Not Stuff: Combine the filling with the mashed potatoes. Scoop out about 4 tablespoons and form into a ball. Place the mashed potato balls in a 9x13 baking dish, and brush the top with melted butter (you may have to make a partial second batch). Bake at 400 degrees Fahrenheit for about 40 minutes or until the outside turns brown and crispy and the inside reaches a temperature of at least 160 degrees Fahrenheit.
Lightly peel the feggous so that some dark green skin remains, and finely chop it. (If using regular cucumbers, you'll want to remove the seeds before chopping.). Peel the tomatoes, seed them, and chop them into small pieces. Mix the tomatoes with the feggous, parsley or mint, onion, lemon juice or vinegar, oil and salt and pepper to taste. If time allows, leave the vegetables to marinate at room temperature or in the fridge for up to an hour. Serve in small bowls or on individual salad plates.
Peel, core and slice the apples into eights. Aim to keep the slices all about the same size so they cook at the same rate. In a large bowl, toss all the apple slices with the lemon juice and set aside. Melt butter in a large skilled over medium-high heat. Sprinkle sugar over melted butter and cook until sugar begins to brown. Add apples. Cover with lid, if desired, and cook until they turn golden brown and are soft, about 8 minutes. Stir in cinnamon and salt; remove skillet from heat. Place apple mixture in the bowl of a food processor; process to desired smoothness. Store in an airtight container in the refrigerator up to 3 days. Serve warm or at room temperature.
Place mixing bowl and whisk in freezer for 10 minutes before you start. Whip cream until soft peaks form. Gradually add sugar and whip to form stiff peaks. Place lemon curd in a separate bowl and add 1/4 of whipped cream. Mix curd and cream together until completely combined. Fold in remaining whipped cream.
Place the chili sauce, lime juice and chipotle peppers in a food processor; cover and process until blend. Transfer 1/2 cup to a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 1-4 hours. Pour remaining marinade into a small bowl; add the vinegar, brown sugar and molasses. Cover and refrigerate. On six metal or soaked wooden skewers, alternately thread chicken, green peppers and onion. Brush with oil; sprinkle salt and pepper. Grill uncovered, over medium heat for 10-16 minutes or until chicken is no longer pink, turning occasionally. Unskewer chicken and vegetables into a large bowl; add 1/2 cup chipotle-molasses mixture and toss to coat. Keep warm. Grill tortillas, uncovered, over medium heat for 45-55 seconds on each side or until warmed. Top with chicken mixture, tomatoes, cheese and remaining chipotle-molasses mixture.
Preheat ovent o 350 degrees. Mix all ingredients together well. Grease a cast iron skillet and pour in bread battter. Bake for 45 minutes to 1 hour, or until a toothpick inserted in the middle comes out clean. **Selfrising flour=1 cup flour to 1& 1/2 t's baking powder to 1/2 t. flour. This works with corn meal as well.
Place 4 pieces of bread on work surface. Evenly divide gouda, ham and turkey between the bread slices. Top with remaining 4 slices of bread, making 4 sandwiches. You can cut the sandwiches in half, or leave them whole. Secure with toothpicks, if necessary. In a shallow dish combine eggs, milk and flour. Beat well. Heat oil to 375° in large skillet to about 1/2 inch depth. Carefully dip each sandwich into egg batter, coating both sides. Fry sandwiches, a few at a time, about 1 minute each side, until golden brown. Drain on paper towels. Meanwhile, gently heat raspberry preserves with cayenne in microwave, or small pan. Dust with powdered sugar and serve with warmed preserves for dipping.
Combine ricotta, 1 cup mozarella, 1/4 cup parmesean, eggs, spinach, and soup mix. In 6 quart slow cooker, spread 1 cup sauce. Layer 4 lasagna noodles, broken to fit, then 1 cup sauce, and 1/2 ricotta mixture. Repeat. Top with remaning 4 noodles and 2 cups sauce. Reserve remaining sauce. Cook covered on low 5 to 6 hours. Sprinkle with remaining cheeses. Cover and cook 10 minutes. Let stand 10 minutes before serving. Serve with remaining sauce heated. recipe calls for 2 - 1lb 10oz jars of pasta sauce. Would not let me post it like that.
Preheat oven to 400°F. Cut ham slices into serving size pieces, if necessary. Arrange ham slices evenly in a 8x8 inch glass baking dish. Place pineapple slices on top of the ham. Sprinkle brown sugar and spices on top of the ham and pineapple. Pour orange juice over all. Cover pan tightly with foil and bake for 20-25 minutes or until thoroughly heated.
Fill a rocks glass to the rim with ice cubes. Pour absolut citron, port, red and simple syrup over the ice. Garnish with a lemon (slice) and an orange (slice).
TO SERVE HOT AS A CASSEROLE; grease a 13 x 9-inch baking dish (or use a casserole dish that will hold the mixture). Set oven to 350 degrees F. In a large bowl, mix mayonnaise, sour cream and melted butter, garlic powder, seasoned salt and black pepper until well combined. Mix in green onion and yellow onion. Add in the cooked cubed potatoes, cubed cheese and ham (if using) mix with a large spatula until well combined. Transfer/spread the mixture to prepared casserole dish. At this point you may cover and refrigerate for up to 24 hours until ready to bake. Bake 25-30 minutes or until hot and bubbly. Remove from oven and sprinkle the grated cheddar on top; return to oven and bake 5-8 minutes more or until the cheese has melted. TO SERVE AS A COLD POTATO SALAD; make as stated in steps 3-5 reducing the melted butter to 2 tablespoons. Place in a bowl, cover and refrigerate for at least 4 hours or more before serving. DELICIOUS!
Stir all ingredients together. Cover and chill until ready to serve. Serve in an airtight container in refrigerator up to 1 week.
In a saucepan, combine the chicken broth, chopped onion, broccoli, bay leaf and garlic powder. Bring mixture to boiling. Reduce heat; cover and simmer for 10 minutes or until vegetable is tender. . Remove bay leaf. Place half of the vegetable mixture in a blender or food processor. Cover and blend 30 to 60 seconds or till smooth. Take care when blending hot liquids. Pour into bowl. Repeat with remaining vegetable mixture; set all aside. In the same saucepan, melt the butter or margarine. Whisk in flour, salt and pepper. Add the milk all at once, whisking till smooth. Cook and stir till mixture is thickened and bubbly. Stir in the blended vegetable mixture. Cook and stir till soup is heated through. Season with additional salt and pepper to taste.
In a large kettle, place the beef broth, oxtais, tomatoes, onions, corn, peppers, garlic, coriander and zucchini. Bring to a boil, cover and simmer for 1 hour, or until the oxtails and vegetables are fork-tender. With a skimmer or a slotted spoon, take the vegetables from the pot and place into a blender or food processor. Add 3/4 cup of the stock from the pot and blend briefly at low speed with the lid ajar to allow steam to escape and then at high speed for 30 seconds. (Be careful - hot foods covered and processed in a blender can cause the top to "pop" and you may be burned. Allow for a bit of steam to escape). Pour the vegetable puree back into the pot. Stir in the tomato puree, salt, and pepper; bring to a boil and add the orzo. Cook over medium heat, uncovered, stirring, for 5 minutes, or until the past is still a bit chewy. The meat will have cooked from the bones. Remove and but up the meat and return to the pot; discarding the bones. Taste for seasoning; serve.
Cook carrot pieces in water to cover for 10 minutes or until tender. Drain; return to pan. Add remaining ingredients; let butter melt, then toss to coat.
Preheat oven to 380 deg F/180 deg Celsius. Grease cookie tins. (** The story of the fat: we can always buy raw pork or mutton fat from a butcher or supermarket butchery dept. To render, cut this fat into small cubes, put (in batches) in a heavy-bottomed pot, and leave over low heat for the fat to "melt out". Pour off the fat at frequent intervals into a container, to prevent the fat browning in the pot. Do this before you start baking, and save the fat in the fridge in a closed container). In a large container mix very well: the flour, brown sugar, baking soda, cream of tartar, salt and all the spices. Rub in the butter and Crisco or fat with your fingers and palms until the mixture resembles breadcrumbs. Whisk the eggs, add just 1/2 cup sweet wine to the eggs, then stir into the dry mixture. Stir this in well, and if still too dry to form a dough, add more of the sweet wine to form a fairly stiff dough. The dough is easy to handle and can be kneaded at this stage to mix well and to form a dough you can roll out. Roll out thinly, in batches, on a floured surface. Keep gathering up the unused dough, press together, and roll out again. Make sure your oven grid is in the centre of the oven, as cookies burn easily on the bottom, especially if you use dark tins. Press out large round cookies, carefully place on the greased tins, and bake in batches in the preheated oven. Check cookies after 5 minutes; don't let them burn. Cooking time depends on your oven and size of cookies, but is generally about 7 minutes. Remove with an egg-lifter, and let them cool and harden on wire racks. Store in airtight tins. The amount given below is a guess: any smaller and you will get up to 130 cookies or more. The cooking time is based roughly on the several batches you will have to cook. Can be made weeks before using. Although I give an approximately number of cookies, it will depend on your cookie cutter. A smaller cookie cutter will yield up to 130 or more cookies.
Preheat the oven to 325°F. Grease and flour a 9"X13" (preferably pyrex) pan. In a small bowl, whisk together the flours, bran, flax meal and baking powder. Beat the eggs in a large bowl. Add the sugar to the eggs, and, using an electric mixer on low speed, beat 1-2 minutes. Still beating, gradually add the oil. When it is well integrated, add the bananas and zest (if desired) and beat until the texture is homogenic. Add the dry ingredients in 3 additions, mixing until smooth after each addition. Fold in the nuts and apricots, if using. Scrape the batter in the pan and spread it evenly, making it perhaps a little thinner in the center. Cook about 70 minutes, or until a toothpick comes out clean. Cool 30 minutes, then unmold and finish cooling on a rack.
Preheat oven to 350°F. Grease two 9-inch round cake pans or 10-inch Bundt pan. Dust pans with cocoa. In a large bowl, combine flour, cocoa, sugar, baking soda, and salt. In medium bowl, with wire whisk, mix buttermilk, oil, eggs, and vanilla until blended. Add buttermilk mixture to flour mixture and whisk until smooth. Divide batter between prepared layers or pour into Bundt pan; spread evenly. Bake until toothpick inserted in center comes out clean, about 30 minutes for 9-inch layers or about 40 minutes for Bundt cake. Cool in pans on wire racks 10 minutes. Run thin knife around layers to loosen from side of pan. Or, if using Bundt pan, run tip of knife around edge of cake to loosen. Invert onto racks to cool completely. Frost with desired frosting.
Preheat oven to 375 degrees. Dump apples into a greased 8x8 inch pan. Mix together remaining ingredients and spread over apples. Bake for 35 minutes.
Preheat oven to 350 degrees F & grease a 13"x9" glass baking dish. FOR THE CAKE: In large mixing bowl, combine cake mix, orange juice, eggs, water & oil. Beat on low speed 30 seconds, then for 2 minutes on medium. Pour into prepared baking dish, & bake 30-35 minutes or until toothpick inserted near center comes out clean. Cool to room temperature on wire rack. FOR THE FROSTING: In small mixing bowl, beat cream cheese & butter until smooth. Add marmalade & powdered sugar & beat well. Spread over cake, then store in refrigerator until ready to serve.
Heat oven to 375. Cook and drain pasta as directed on package. Mix pasta and remaining ingredients except bread crumbs and butter. Place pasta mixture in ungreased 2-quart casserole. Mix bread crumbs and butter; sprinkle around edge of casserole. Bake uncovered 25 to 30 minutes or until hot and bubbly.
Add ingredients to a large pot and simmer for around 12 minutes. Pour off excess liquid. Puree mixture using a blender or hand mixer. Optional ~. Spice to flavour with a shake of Allspice Suitable to freeze.
Preheat oven to 325°F Grease a 9x13 pan and set aside. In a large bowl combine the first 7 ingredients in the order given with a beater just smooth. Fold in the apples, then pour into the pan. Prepare the topping, combining until it looks like sand. Spread evenly over the batter. Place in the middle of the oven and bake for approximately 45 minutes, or until a cake tester comes out clean when inserted in the middle of the cake. Cake can be served warm or at room temperature.
Mix flour,butter and 1 cup nuts,press into bottom of 9x13 inch baking pan. Bake at 350 for 15 minutes. Cool. Beat together 1/2 of the cool whip,and all of the cream cheese and sugar. Spread over cooled crust. Mix chocolate pudding mix and milk,spread on top of cream cheese mixture. Top with remaining cool whip and gransh with nuts. Refrigerate until well chilled.
Mix preserves, brandy, orange juice and cinnamon in a microwave safe bowl. Cover with plastic wrap and microwave on high for 1 to 2 minutes or until sauce begins to bubble. Place Alouette Baby Brie in a shallow dish and top with apricot sauce. Microwave uncovered on high for 10 to 20 seconds or until cheese softens. Serve with French bread.
DUCK STOCK: Quarter the onion, cut the celery stalks in half and place into a medium stock pot with the three ducks. Cover the ducks and vegetables with two quarts of water, add salt and bring to a low boil for approximately 90 minutes. After cooking, remove the ducks from the stock and put aside to cool. Strain the broth and set aside, this will be the stock for the gumbo. Discard the onion and celery; it was only there for flavor. After the ducks have cooled, pick all meat from the bones and set aside to be added to the gumbo later. ROUX and TRINITY: Start the roux by pouring the oil in the bottom of the stock pot or Dutch oven you plan to make your gumbo in and set to medium heat. When the oil is hot enough that a pinch of flour causes it to sizzle like it is frying begin adding the flour to the oil while stirring constantly with a whisk or wooden spoon. The roux requires constant stirring while cooking to prevent it from burning and it may be necessary to reduce the heat during cooking several times to prevent the roux from burning. You will notice the roux slowly beginning to get darker as you stir it with your whisk. The correct shade for a gumbo roux will look like a dark melted chocolate. It could take 30-45 minutes for the roux to reach its desired shade, be sure to keep an eye on the heat during the cooking process so that the roux does not burn. Once the roux has reached its correct shade add the onions, celery and bell peppers (trinity) to the roux, add the garlic and set heat to low. Allow the mixture to simmer for about 10 minutes. GUMBO: Add the wine, strained duck stock, duck meat and sausage to the pot with the roux/trinity and set heat to medium. Add all seasonings and remaining ingredients to the pot and stir gently until the roux and stock blend together. When the pot begins to boil reduce heat to low and cook over low heat for 2 hours. The gumbo may look thin when all the ingredients are first added to the pot but it will cook down into a very nice consistency over the next two hours. During the cooking process some oil from the roux and fat from the sausage will float to the top. You can use a big gravy spoon or something similar to skim it off the top. It makes for a better finished product. Any gumbo is best served over white rice with a big piece of French bread and your favorite beer or wine. Enjoy!
Preheat oven to 350 degrees. Mix flour and sugar in a large bowl-set aside. Mix butter, cocoa, and Ale 8. Bring to a boil, but do not boil. Pour hot mixture over flour and sugar. Mix well. Add buttermilk, eggs, soda, and vanilla. Beat until smooth then add marshmallows. Bake for 30-35 minutes. Topping. Mix together 4 oz of Ale 8, butter, cocoa. Bring to a boil. Pour over confectioner's sugar. Beat until smooth. Pour over cake while hot.
In a shallow dish, mix flour, dry mustard, garlic powder and seasoned salt. Heat oil in a skillet over medium heat. Dredge chops in flour mixture, then place them in the skillet, and sear both sides. Place in chops into crock pot. Lay sliced onions over top of chops. Mix together the wine, soup and garlic and pour over all. Cook on low 6-8 hours, depending on the amount and size of your chops.
To make the dipping sauce: In a mortar, pound together the garlic and red chili with a pestle until pureed (or pass the garlic clove through a garlic press). Mix in the lime juice, fish sauce, sugar and water and add the carrot. Set aside. Noodles: Drain the noodles in a colander, then pour boiling water over them. Let them sit in the hot water for about 5 minutes until tender. Drain, rinse thoroughly with cold running water and drain again. Set aside. Salad: To make the salad, in a large bowl, toss together the lettuce, cucumber, bean sprouts, carrot, basil and mint. Beef and onions: In a mortar and pestle, pound together the lemongrass, 3 garlic cloves and sugar until it is well combined. Add fish sauce and pepper to produce a paste. Add one tablespoon of the oil, mix well and add the meat; cover and set aside to marinate for at least 30 minutes. Preheat a wok or deep-fry pan over medium-high heat. When the pan is hot, add the remaining 2 Tbs. oil and the remaining 3 garlic cloves and stir-fry until light golden brown, about 30 seconds. Add the onion and stir-fry until the layers separate, about 30 seconds more. Remove the onion and garlic from the pan. Add additional oil if the pan is dry (it shouldn't be). When the oil is hot, add a batch of the beef mixture and spread it over the bottom of the pan. Cook until the beef is nicely seared on the bottom, about 1 minute. Turn the beef over and sear the other side, about 1 minute more. Transfer the beef and onion to a plate. Fry the remaining beef mixture in batches. When all of the beef is seared, return the beef and onion to the wok and toss for a few seconds to reheat if required. To assemble: Divide the salad and noodles evenly among 4 shallow bowls or plates. Spoon one quarter of the beef-onion mixture over each salad. Garnish with the peanuts and fried shallots. Pour the dipping sauce into individual bowls and encourage diners to toss the salad to their liking, and add their own nuoc cham to taste.
finely chop all ingredients (as directed) mix all ingredients together. stir well. Squeeze fresh lime juice over the top of the mixture. (roll lime first to soften up, cut in half - use a spoon to press out lime juice, or simply squeeze) sprinkle about 1 tbsp of garlic powder over mixture and then add a touch of jalepeno salt for added flavor. mixture should look to be equal parts ingredients. Look at color - red and green should be even. Can never have too much cilantro, so if it looks like more needs to be added - add it.
In a crock pot, combine onions, parsley, lettuce, spinach, margarine or butter, salt, pepper, tarragon and broth. Cover. Cook on LOW 4-6 hours. Process in blender or food processor until vegetables are finely chopped. Turn crock pot to HIGH. Pour blended mixture into crock pot. Stir in half and half. Cover cook 20-30 mins on HIGH. Serve hot, garnished with chopped hard-cooked egg and a pinch of nutmeg.
Cut apples in the pie filling into bite-sized pieces. In a medium bowl, mix the pie filling, cinnamon, and brown sugar until well blended. Gently stir in the cut-up yams. Grease a two-quart casserole dish and pour in apple-yam mixture. You may either microwave for approx 8-10 minutes until warmed through or you can put it into a 350F oven and bake approximately 15 minutes until warmed.