HumbleIntelligence/food-ner-1-Million huggingface dataset:
Take all your spices, pick and clean it. Take a non-stick pan and all spices inches. Toast all Grind them all together by stirring it continuously. Don't brown it. Remove from the stove and keep on stirring until the heat of the pan is reduced and the spices are cool. Once it completely cools down to room temperature, transfer it to a mixer bowl and add salt too. Grind it to make a fine powder. Store the ground mixture to a plate and let it cool down. Once it is completely cool, transfer it to an air tight container.
Line an 8x8-inch baking pan with a double-thickness of foil; coat well with cooking spray. Place all ingredients in a heavy, deep-sided saucepan; attach a candy thermometer to the side of the saucepan. Bring mixture to a boil over high heat, stirring constantly. Lower heat to medium and continue cooking, stirring constantly, until mixture reaches 245 degrees F. Immediately pour caramel mixture into prepared pan; cool and refrigerate for 3 hours or more, until completely firm. Using foil, lift caramel slab from prepared pan. Pull the foil down from the sides of the caramel. Using a long knife, trim the edges off the caramel slab (these are ideal for nibbling!), and then cut the block of caramel into 8 rows. Cut each row into 8 squares.
Heat oil in large deep skillet on medium-high heat. Add chicken; cook 7 minute or until cooked through, stirring occasionally. Mix broth, dressing, and flour until well blended; gradually add to skillet, stirring constantly. Add tortillas; stir to combine. Bring to boil. Reduce heat to medium-low; simmer 3 minute. Sprinkle with cheese; cover. Simmer 3 to 5 minute or until cheese is melted. Top with salsa.
Preheat oven to 425°F. Place flour, baking powder, baking soda, nutmeg, salt and garlic powder in a large bowl and whisk to combine. Cut in the cold butter until mixture is crumbly. Add wine and cheese and stir until all dry ingredients are moistened. Turn dough out onto a lightly floured surface. Knead 5 to 6 times. Pat dough into an 8-inch circle. Cut dough into 8 wedges. Place wedges 1 inch apart on lightly greased baking sheet. Brush tops with melted butter. Bake until golden brown, about 15 minutes. Serve warm or at room temperature.
Cooking sauce:In a small bowl, combine 2 tablespoons soy sauce, 1 tablespoon white wine vinegar, 1 tablespoon dry sherry, 3 tablespoons chicken broth, red pepper flakes and 2 teaspoons each sugar and cornstarch. Set aside. In another bowl, combine 1 tablespoon sherry, 1 teaspoon cornstarch, 1/2 teaspoon salt and 1/8 teaspoon white pepper. Add chicken and coat well. Stir in 1 tablespoon peanut oil, and let stand 15 minutes to marinate. Heat wok over medium heat. Add 1 tablespoon peanut oil. Add chile peppers and nuts; stir until peppers begin to char. Remove and set aside. Add remaining 2 tablespoons peanut oil and increase heat to high. Add chicken, stir fry unti chicken is almost done. Add the onions, garlic, chiles and cashews. Stir fry for a minute. Stir cooking sauce and add to wok. Cook, stirring until sauce bubbles and thickens. Serve over steamed rice.
1. Combine first 6 ingredients in a large bowl, leaving a well in the center of the mixture. 2. Combine bananas and next 3 ingredients in a seperate bowl. Add to dry ingredients, stirring just until moistened. 3. Spoon mixture into greased muffin pan (or loaf pan). Sprinkle with sugar for a yummy crisp topping. 4. Bake at 350 degrees for 20 minutes.
Spray crock pot with cooking spray and place all ingredients inside. REVISED: Some reviews stated that the meat was dry and cooked too long so I am revising the cooking time to low for 6 hours or until chops are tender. My crock is old and probably cooks slower- sorry! Remove chops and thicken liquid in pot with a slurry of 1 TABLEspoon cornstarch mixed with 1 TABLEspoon water. Return chops to pot and cook until liquid has thickened.
Mix eggs, broth, , salt and pepper together. Put potatoes and onion, evenly over bottom of a greased casserole. Layer bacon and sun dried tomatoes. Pour beaten egg mixture over potatoes. Spread cheese over top. Cover with foil and bake at 350° F for 30 minutes. Remove foil and bake an additional 15 minutes until golden brown. Let set 10 minutes after baking before cutting and serving.
PIE DIRECTIONS: Heat oven to 400°F Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan. In large bowl, gently mix peaches and lemon juice to coat. Gently stir in all remaining pie ingredients. Spoon into crust-lined pan and top with second crust; seal edge and flute. Cut slits in several places in top crust. Bake 35 to 45 minutes or until golden brown. After 15 to 20 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning. Cool at least 1 hour before serving. SAUCE DIRECTIONS: Meanwhile, in 2-quart saucepan, mix sugar and cornstarch. If necessary, add water to reserved raspberry liquid to measure 1/2 cup. Gradually stir liquid into sugar mixture and cook, stirring contantly, over medium heat until mixture boils and thickens. Gently fold in raspberries; stir in almond extract. Cool completely, about 1 hour. To serve, cut pie into wedges; place on individual dessert plates. Spoon sauce over pie.
In a large mixing bowl, dissolve yeast in warm water. Add sugar/water mixture, shortening, salt, eggs and whole wheat flour. Beat until smooth. Stir in enough all-purpose flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled (about 1 hour). Punch dough down. Turn onto a lightly floured surface; divide into four pieces. Shape into 2-inch balls. Dip balls into melted butter and place in 8" x 8" baking pan allowing balls to just touch. Cover and let rise until doubled (about 25 minutes). Bake at 375 degrees for 11-15 minutes or until browned. Remove from pans to wire racks. Serve warm.
Preheat oven to 350°. In a medium bowl, combine flour, cocoa and baking soda; set aside. Combine sugars in large bowl. Using an electric mixer blend in butter, scraping down the sides of the bowl. Add eggs and vanilla, and beat at medium speed until light and fluffy. Add the flour mixture and the chocolate chips, blend at a low speed until combined. Batter will be stiff. Gather about four marshmallows in the palm of your hand and cover them with a heaping tablespoon of dough. Wrap the cookie around the marshmallows, completely encasing them and forming a 2-inch-diameter dough ball. Place cookies on ungreased cookie sheets, 2-inches apart. Bake 10- 12 minutes. Cool on pan for two minutes then transfer to cool flat surface.
Place half the apples in a greased 2 quart baking dish. Cover with half the carrots. In a bowl, combine brown sugar, flour, cinnamon, and salt. Cut in butter until crumbly; sprinkle half over apples and carrots. Repeat layers. Pour orange juice over all. Bake, uncovered at 350 degrees for 30 to 35 minutes.
Heat the canola oil in a large wok or saute pan. When the pan is hot, add the shrimp and stir-fry over high heat for 2 to 3 minutes, until they just turn pink. Remove the shrimp from the pan and set aside. Using the same pan, add the garlic, bell peppers, mushrooms, bok choy, and water chestnuts, and stir-fry for 2 to 3 minutes. Deglaze the pan with the soy sauce and stock and continue cooking until the vegetables are tender and crisp. Stir in the scallions, ginger, pepper flakes, cilantro, lemon juice, and cooked shrimp, and stir-fry until all the liquid has evaporated and the vegetables are lightly glazed. Serve immediately.
Mash grapes and cook in a large saucepan. Press through a sieve back into the saucepan. Add apples and sugar; cook until thick. Plum butter may be cooked in the same way. This is the whole recipe. I think directions on ball may come in handy.
Just put all ingredients together in a sauce pan. Bring to boil and then cook on low for about 20 minutes.
Toss pasta with 1 tablespoon oil and garlic powder. In a large frying pan, saute the onion and garlic in a 1 tablespoon of oil. Add the meat and brown. Add the tomatoes ,tomato sauce, salt, pepper, oregano and parsley. Simmer until cooked through and the mixture has the consistency of a sauce. Using a greased oven proof dish, layer the cooked spaghetti and the meat mixture in the dish. Heat the butter, flour in microwave oven to make a paste about 30 seconds. Whisk eggs into milk. Add to roux and whisk to mix together. Micro 2 minutes. Whisk and micro 2 more minutes. Add salt and pepper to taste. Stir in grated cheddar cheese. Pour over the casserole. Sprinkle the parmesan cheese on top. Bake for 45 minutes at 350°F.
In a small bowl, combine the salad dressing mix, oil and lemon juice. Brush onto both sides of the steak, place in shallow dish. Cover and marinate overnight. Preheat your grill or oven, whatever you prefer. Grill or broil to desired doneness. 145 medium rare, 160 medium, 170 well done. Personal note: this cut of meat is tough, so you MUST slice it thinly, across the grain. Also, it really is best cooked to no more than medium rare. My personal preference is just under med rare.
In a large cast-iron casserole, heat 2 tablespoons of the oil. Add the carrot, onion and celery and cook over high heat, stirring occasionally, until slightly softened, 5 minutes. Add the lamb, coriander, fennel, cumin, rosemary and thyme; season with salt and pepper. Cook, stirring, until the liquid evaporates, 5 minutes. Stir in the tomato paste. Add the wine and cook until evaporated, 5 minutes. Add the tomatoes and their juices, along with the stock and bring to a boil. Cover partially and cook over moderately low heat until the liquid is slightly reduced, 25 to 30 minutes. In a large pot of boiling salted water, cook the pasta until al dente. Drain, shaking well. Add the pasta to the sauce. Add the butter and the remaining 1 tablespoon of oil and toss over low heat. Serve the pasta in bowls, topped with the ricotta and mint.
Saute the mushroom caps in 1 tbsp butter and splash of wine till softened slightly and water has leached from the mushrooms. Puree rest of ingredients in food processor till well blended. Pipe the mixture into caps. Heat in the oven till done. About 15 minutes at 350. Sprinkle with parmessan and parsley if desired.
Process first 5 ingredients in a blender or food processor until smooth, stopping to scrape down sides. Stir in half of bacon. Cover and chill 2 hours. Let stand at room temperature 15 minutes before serving. Sprinkle with remaining bacon. Garnish with parsley and crumbles, if desired.
Cook potatoes in boiling water to cover 40 minutes or until tender; drain and cool. Peel potatoes and cut into 1 inch pieces. Chop egg whites. In a large bowl, stir together potato, egg whites, 1/2 t. salt and green onions. Using a fork, mash the yolks in a small bowl; add in remaining 1/2 t. salt, mayo, pickle relish, mustard, pepper, and celery seed; stirring until well blended. Gently stir yolk mixture into potato mixture; adjust seasoning to taste with salt and pepper. Cover and chill 2 hours (it is even better if you can chill this overnight and serve the next day).
In a large bowl, combine all the ingredients. Mix nicely. Spoon into individual serving bowls or 1 large bowl. Chill for 30 minutes. Garnish as desired and serve the too good for words delight!
Preheat oven to 450 degrees. Line a jelly roll pan with foil and spray with non-stick cooking spray. Set aside. Combine tomatoes, basil, nuts, garlic, cheese and oil in a food processor. Process until well blended and slightly chunky in texture. (Like a pesto). Blend tomato-basil mixture with ricotta cheese. Season with salt and pepper. Set aside. Rinse the tenderloin and pat dry. Slice the loin horizontally,nearly, but not all the way through. The roast should open like a book. Pound the meat with a mallet, to an even 1/2 inch thickness. Lay the meat on three to four lengths of twine. Spread a thick layer of filling over the meat, leaving a one inch border around the edges. Starting at the long edge, roll the meat, tucking the ragged edges into the roll. Secure with twine. Place on prepared jelly roll pan. Sprinkle roast lightly with garlic salt and italian seasoning. Bake until a meat thermometer reads 165 degrees. Let rest 5-10 minutes after baking, then slice, removing the twine as you go.
Mix together instant vanilla pudding and 1 Cup of Milk. Spread pudding mixture evenly on bottom of pre made shortbread pie crust. Drain peaches and reserve peach juice. Spread peaches over pudding mixture. Mix together peach juice, cream cheese and vanilla extract. Spread the cream cheese mixture on top of peaches. Turn broiler on and cook pie until light brown spots appear on the top layer of the pie. Remove pie and dust with cinnamon. Refrigerate pie for at least 1 hour or until pie is cold. Slice and serve.
In a large skillet over medium heat add beef,onion, seasoned salt, and 1/2 teaspoon of the garlic powder. Cook until meat is no longer pink and onion is tender. Drain and return to skillet. Add remaining ingredients and bring to a boil. Reduce heat sprinkle with cheese if using; cover and simmer for 5 to 10 minutes or until heated through.
Preheat oven to 325°. In a big bowl, cream the sugar, butter, and salt together until smooth. Add the remaining crust ingredients and mix until smooth. Roll out the dough on a lightly floured surface, making a round 13 inches across and 1/4 inches thick. Line a 9-inch tart pan with a removable bottom with the dough; trim off the excess; bake 12-15 minutes or until the crust is nicely brown. Make the filling: combine all the filling ingredients together with a wire whisk. Pour into the baked pie crust; bake at 325° for about 15 minutes, until the filling sets into a soft custard; cool completely before cutting. The raspberry coulis: puree all the coulis ingredients in a blender; strain through a fine-mesh sieve. Drizzle in a zigzag across a plate, and then place a slice of pie on top. Add a dollop of fresh whipped cream and fresh raspberries to garnish, if desired.
Preheat oven to 350°F. Lightly coat a 1 1/2 quart oval baking dish. In a 12" skillet cook onion and garlic in butter over medium heat for 3 minutes or until softened. Stir in brussels sprouts and thyme. Cook for 4 minutes or until onions begin to brown. Add broth, bring to a boil. Cook, stirring occasionally for 3-4 minutes or until broth is nearly evaporated. Add whipping cream and nutmeg. Cook for 4 minutes or until mixture begins to thicken. Transfer to a prepared baking dish. Stir in half of the cheese, all of the salt and pepper. Sprinkle the remaining cheese over the top. Bake uncovered for 20-25 minutes or until brussels sprouts are tender.
Use only fully ripened, unblemished fruit. Wash and remove pits. Chop and mash fruit. Place in a plastic container or large glass bottle. Dissolve sugar in the vodka or brandy. Pour over the fruit. Cover and let sit in a cool dark place for 4 to 6 months. Strain out the fruit and bottle. Your peach brandy is ready to drink!
Heat the oil in a large 8-quart soup pot over medium heat. Add the carrots, onions, and potatoes. Cook, stirring occasionally, until tender but not brown, about 25-30 minutes. Add broth, cinnamon stick, bay leaf, and thyme. Bring to a boil, reduce the heat, and simmer for 45 minutes. Remove the bay leaf and cinnamon stick. In a blender or food processor, puree the carrot mixture in batches. Return to the pot and warm over low heat. Add the nutmeg and salt and pepper to taste. Optional: Swirl in the yogurt and top with pistachios just before serving.
Pour cachaca and pineapple juice over ice in a collins glass. Top with a splash of lemon/lime soda. Garnish with a pineapple wedge.
Bake angel food cake as directed on box. Let cool upside down. To make frosting, in electric mixer, mix whipping cream until soft peaks form.Slowly add confectioners' sugar and cocoa powder. Once medium peaks form, remove from stand mixer and fold in Heath Bar crumbles. Note: I suggest taste testing the frosting after sugar and cocoa are added. Sweetness can be altered based on your preferences, but note that Heath bar crumbles will add some additional sweetness to frosting.
Combine 4 cups chicken broth and quinoa in a medium saucepan. Bring to a boil, reduce heat to low, cover and cook 15 minutes. Heat oil in a skillet and add kielbasa, onion, bell pepper and garlic. Saute about 10 minutes or until vegetables are tender. Add remaining broth and V-8 juice; bring to a simmer. Add shrimp and simmer 5 minutes or until done. Add peas, tomatoes and cooked quinoa and toss.
In a large saucepan, over medium high heat, combine coconut milk and curry paste - heat and stir constantly until the majority of the paste has dissolved. And fish sauce and brown sugar, stirring until dissolved. Add bamboo shoots and water chestnuts. Let simmer for 10 minutes. SKIP the following step if doing a totally meatless option. Add meat or tofu, stirring gently until well incorporated. Simmer for another 10 to 15 minutes, until heated thoroughly. Serve over rice.
Combine the greens, onions and water in a large soup pot. Bring to boil and cook 10 minutes. Strain the liquid and set aside. Transfer the vegetables to a food processor or blender. Process until the leaves are chopped, but not pureed, adding flour and some of the strained liquid, as needed, to keep the mixture fluid. Return the mixture to the pot, along with the rest of the strained liquid. Add chicken broth. Heat to boiling and whisk in salt, ginger and pepper. Stir in the cream. Garnish with chopped hard boiled egg and chives. Serve hot.
Preheat oven to bake at 350°. Lightly grease muffin cups. In a medium bowl, combine all dry ingredients. Blend well, then add sugar. In a small bowl, combine all wet ingredients. Add bowl of wet ingredients to flour mixture in medium bowl. Mix with electric mixer, just until everything is blended. Do not over-mix. Fill muffin cups about 3/4 full. Do not over-fill. Bake for about 15-18 minutes, but check for doneness. Tops should be golden brown. Allow muffins to cool in tin for about 10-15 minutes.
Combine the chocolate and cream in a small pan, stir over low heat until chocolate has melted, remove from heat. Whisk in egg yolks until mixture is smooth. Slice cake in half and spread cream filling inside.
Combine sage, garlic and oil in a saucepan and saute for several minutes, until the garlic is golden. Add the tomatoes, lemon juice and cannellini beans and continue to cook for about 10 more minutes or until everything is hot. Add salt and pepper to taste. Serve hot or cold.
In large sauce pan saute onions in butter. Add the cheese, sour cream and soup. Stir until melted. Spread potatoes in 13x9 in pan. Pour soup mixture over top and stir together. Crush corn flakes and sprinkle over top. Cook at 375 degrees Fahrenheit for 45 minutes.
Simmer the rhubarb, sugar and pineapple for 20 minutes. Remove from the heat, add the jello - stir in until dissolved. Let cool slighttly and then place in freezable containers and place in freezer.
Preheat the oven to 200°C/400°F/Gas6. Leave the eggs in their shells at this point (you will need to poach them later on). Shave the parmesan with a vegetable peeler and put to one side. Peel and slice the garlic. Remove the crusts from the ciabatta and discard. Tear the bread into finger sized pieces. Put them on a baking tray and drizzle with a little olive oil and toss with the garlic and seasoning. Bake for 10 minutes until the bread is crisp. Lay the pancetta over the bread and bake for about 5 more minutes - until that's also crispy. Mix the lemon juice with 8 tablespoons of olive oil and season. Put a big pan of unsalted water on to boil. In a large bowl, toss the salad leaves, pancetta, bread and the dressing together. Divide between 4 plates. When the pan is simmering, gently crack the 4 eggs into the simmering water to poach. Simmer for 4 minutes if you like a soft egg, or to your liking. Place an egg on top of each salad and add the parmesan shavings. Serve straight away - Don't let the eggs get cold!
Brown off chicken breast with butter, set aside. Once the chicken cools off, cut into bite-sized pieces. Cook the onion down until it is translucent, using the same pan you cooked the chicken inches Add carrots and cook until softened. Add all of your spices and cook for another 3 minutes. Add flour and scrape the bottom of the pan, like you're making a rue for a gravy. Add the whole can of chicken broth, slowly. Return the chicken back into the pan. Stir and simmer for 15 minutes. Add frozen peas and cream and simmer for another 5 minutes or so, until peas are fully cooked. Serve with rice! Sometimes i even mix the rice in just before i eat. Im gonna mix it on my plate anyway! :).
Butter two large cookie sheets, then set them aside. In a 2 qt. saucepan, combine sugar and cornstarch. Add corn syrup, water, butter, and salt. Mix well before heating. Bring mixture to boil on medium-high heat, stirring occasionally, until it reaches 250 degrees Fahrenheit on candy thermometer (hard ball stage). Remove from heat, and immediately stir in the Kool-Aid powder. Quickly pour onto prepared cookie sheets. Let stand a few minutes, until cool enough to handle with your hands. Grab a few helpers to pull the taffy with buttered hands until the taffy lightens its color and becomes firmer. Roll taffy into bite-sized pieces. Wrap individually in squares of wax paper.
Combine the ice cream and milk in a blender and mix on low speed until smooth. Stir the shake with a spoon to mix, if it is necessary. Crush Oreos while adding to the blender. Mix on low speed for 10 seconds or until cookies are almost pureed. Stir with a spoon if neccesary to help combine the cookies.
Cook the sweet potatoes until just cooked through. Bake, microwave or boil. Set aside to cool. Meanwhile heat oil in large saucepan or Dutch oven over medium high heat. Add onion and cook, until it just begins to brown, 2-4 minutes. Add garlic and cook 1 minute more. Stir in juice, chilies, ginger and allspice. Simmer for 10 minutes. Peel the sweet potatoes and chop into bite-size pieces. Add half to the pan. Blend the other half along with the broth and peanut butter. Puree until completely smooth. Add the puree to the pan and stir well to combine. Thin the bisque with water if needed. Season with pepper. Heat until hot. Garnish with cilantro if desired.
Combine first 5 ingredients in a large saucepan. Bring to a boil; cook until reduced to 1 cup (about 18 minutes). Stir in preserves and 1/4 teaspoon salt; cook 1 minute. Strain wine mixture through a sieve over a bowl. Discard solids. Sprinkle duck with 1/4 teaspoon salt and pepper. Heat oil in a large nonstick skillet over medium heat. Add duck; cook 5 minutes on each side or until desired degree of doneness. Cut duck diagonally across the grain into thin slices; serve with sauce.
Infuse Rye and Aquavit with 15 grams of loose leaf Rooibos tea per 1 liter for 8 hours then strain. Build ingredients in mixing glass and stir with Kold Draft ice, then strain into Nick and Nora glass. Garnish with slit cherry on glass with a miniature knife or machete through it.