HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 200°C/400°F. Combine flours and baking powder. Fold in veggies. In a small bowl combine oil, buttermilk and 2tbs of the parmesan cheese. Season with salt and pepper to taste (I you like you could also use some Greek or Italian seasoning). Add wet ingredients to flour mixture and stir only until just combined. Fill dough into prepared muffin tins (I use paper-lined ones). Sprinkle with remaining cheese and bake for 15-20 minutes. Muffis are done when toothpick inserted in the centre comes out clean.
Mix the flour, baking powder, and sugar in a bowl. Set aside. Beat the egg, milk, and melted butter in a separate bowl. Pour the wet ingredients into the dry and mix by hand, just until combined. Gently stir in the raspberries and chocolate. Divide the batter among 12 muffin tins and bake at 350F for 20 to 25 minutes, or until a toothpick comes out clean.
Cook greenbeans according to package directions to desired doneness. Caramelize onions in olive oil. Add cider and raise the heat to deglaze the pan. Salt sparingly and pepper, add Accent if you like. Reduce heat to a simmer and reduce until syrupy. If the sauce isn't sweet enough at this time add a bit of sugar to your taste, adjust salt and pepper as well. Add green beans to the sauce, toss to coat and heat through. Remove to a serving dish and top with bacon crumbles.
To make the pastry, sift the flour and salt into a large bowl, and stir in butter. Add all the water and stir with a fork to form loose dough. Turn out onto a floured surface and press together without over working. Brush a 5-cup pudding mold with oil or butter. Roll out the dough with a dusting of flour to form a 10 inch circle. Cut out a quarter section and save for top, line the mold and set aside. Mix beef, mushrooms, onion, flour, and seasoning in a large bowl, transfer to the pastry-lined bowl. Add the Worcestershire sauce and beef broth. Bring overlapping pastry edges towards the center; moisten with water and cover the top with the leftover pastry. Place a circle of wax paper on top of pastry, then cover the whole bowl with foil. Boil 2 inches of water in a saucepan large enough to hold the bowl and cover with the lid. After water boils, lower the mold into the pan and cover. Steam for 2-1/2 hours, making sure the water doesn't boil out--add more if needed. When ready to serve, unmold onto a plate and serve with steamed baby carrots and boiled red potatoes.
Cook ravioli according to package instructions. Add tomatoes, basil, pine nuts, garlic, oil and salt to a food processor. Pulse on and off until just chopped, (not pureed). Serve over hot drained ravioli and top with cheese.
Place ribs in a large pot with enough water to cover. Bring to a boil, reduce heat, and cover. Simmer for 1 hour or until meat is tender. Meanwhile, mix the rest of ingredients in a medium saucepan. Bring to a boil, reduce heat, and simmer for 30 minutes, stirring often. Heat oven broiler. (Can also be grilled.). Line a broiler pan with foil and place the ribs, meat side down on the rack. Brush with half of the sauce. Broil 4 inches from the heat source for 6-7 minutes. Turn over, brush with the remaining sauce and broil for 6-7 more minutes, or until edges are slightly charred.
Mix together the first three ingredients: refrigerate at least 8 hours. Spread mayonaisse mixture on bread, trim crusts if desired* cut bread in forths diagonally. *hint*when trimming crust from bread; use electric knife. Do the same for mutiple sandwiches. Stack, and let knife glide down. No more ragged or torn bread.
PREP: Lay the leg portions on a platter, skin side down. Sprinkle with 1 tablespoon of the kosher salt and black pepper. Place the garlic cloves, bay leaves, and sprigs of thyme on each of 2 leg portions. Lay the remaining 2 leg portions, flesh to flesh, on top. Put the reserved fat from the chicken in the bottom of a glass or plastic container. Top with the sandwiched leg portions. Sprinkle with the 1/8 teaspoon kosher salt. Cover and refrigerate for 12 hours. BAKE: Preheat the oven to 200 degrees F. Remove the chicken from the refrigerator. Remove the garlic, bay leaves, thyme, and chicken fat and reserve. Rinse the chicken with cool water, rubbing off some of the salt and pepper. Pat dry with paper towels. Put the reserved garlic, bay leaves, thyme, and chicken fat in the bottom of an enameled cast iron pot. Sprinkle evenly with the peppercorns and salt. Lay the chicken on top, skin side down. Add the olive oil. Cover and bake for 12 to 14 hours, or until the meat pulls away from the bone. STORING THE MEAT: Remove the chicken from the fat. Strain the fat and reserve. Pick the meat from the bones and place it in a stoneware container. Cover the meat with some of the strained fat so that there is a 1/4-inch layer of fat on top. The chicken confit can be stored in the refrigerator for up to 1 month. (Epicurious.com states up to 6 months). STORING THE OIL: The excess oil can be stored in an airtight container in the refrigerator and used like butter for cooking. The tinge of chicken taste in the oil is wonderful and Emeril uses the oil to roast potatoes, cook green beans, and pan-fry veal.
Gently wrap approximately 5 beans or asparagus stalks with 1/2 slice bacon and secure with toothpick. Continue until all beans/stalks are wrapped. Place in casserole dish. Simmer garlic, brown sugar and butter for 5 minutes and pour over beans/stalks. Bake at 375°F for 25 minutes or 350°F for 35 minutes (or until tender& hot).
Using the electric mixer, blend together the butter and the oil. Add the sugars, egg, and vanilla and beat well. Add the orange rind and habanero, stir. Add the flour, cocoa powder, baking soda, and salt. Stir until combined. Mix in the chocolate chips. Drop cookies on to prepared cookie sheet and bake in a 375 degree oven for 9-11 minutes. Cool on a rack. Enjoy! http://cookthisagainmom.blogspot.com/2014/08/habanero-and-orange-chocolate-chip.html.
Buy a bag of ready-made breadcrumbs, (or make them by putting slices of toast or crusty rolls into a blender.) Add oil to a frying pan and put on a medium heat. Take two shallow disposable plates. Pour milk into one plate. Break the egg into the other tray, stir the egg to mix it up & sprinkle it lightly with salt and pepper. Take a kitchen scissors, and cut the pork steaks up into bite-sized pieces. Half-fill a large sandwich bag with breadcrumbs. Add half of the mixed herbs, salt, pepper, and shake to mix. Take a fork and dip each piece into the milk tray to coat it with milk. Then dip it in the egg tray. Drop each coated piece into the sandwich bag of seasoned breadcrumbs. Repeat until bag is three-quarters-full, then shake the bag around to coat the pieces in crumbs. Fry the pieces on both sides. Keep doing this (from step 6), and refilling the bag, until you have fried up all the pieces of pork. Throw out the plates and the bag and enjoy! This is good served with fried potatoes. (But you need two frying pans to do both at once.) It's also good with sweetcorn.
Place a comal (Mexican griddle used for cooking tortillas) or a cast iron skillet over medium-high heat. Add the pepper, onions and garlic. Roast turning occasionally, until nicely browned. As they brown, transfer to a plate to cool. The garlic will take 3-4 minutes and the pepper and onions will take 6-8 minutes. Using plastic gloves, scrape as much skin off the pepper as you can. Finely chop the pepper, onions and garlic. In a large saucepan over medium heat, combine the peppers, onions, garlic, corn 2 sprigs of epazote, the bay leaf and stock or broth. Bring to a simmer. Reduce the heat to medium-low and gently simmer for 8-10 minutes, or until the corn is soft. Remove and discard the bay leaf. Puree the soup in a blender; return it to the pan. Stir in the cilantro and cook for 1 minute. Season with salt and pepper. Ladle the soup into serving bowls and garnish each with a sprig or sprinkling of epazote and a sprinkling of chili powder. Serve each with a lime wedge for squeezing into the soup.
Fill blender 3/4 with ice. Pour all liquid ingredients into blender over ice. Cut bananas into pieces and place in blender on top of ice. Blend until smooth. Pour into glasses and enjoy!
1. Preheat oven to 350 degrees. 2. Drain maraschino cherries in a collander, reserving the liquid in a small cup, bowl or jar. Dry off cherries with a paper towel, tossing around to remove all excess juice that may gather at the bottom of the collander. Set aside. 3. In a large bowl, cream Earth Balance and vegan powdered sugar until light and fluffy. Add soymilk and vanilla extract. In a seperate bowl combine flour and salt; gradually add to the creamed mixture. 4. Gather any loose moist crumbs with your hands and press together to form a ball of dough. Divide dough into 24 portions; shape each portion around a cherry. Try to handle lightly and as quick as possible to prevent your hands from getting greasy. Dough should fit around each cherry with no air bubbles inside. Pinch and smooth the dough together and roll around in palms. For a more perfect domed "bon-bon" shape, press cookie into a circle tablespoon, and remove gently to retain shape. Place onto a baking sheet lined with parchment paper. 5. Bake at 350 degrees for 18-20 minutes or until lightly browned. Remove to wire racks to cool. 6. For glaze, combine the powdered sugar, melted Earth Balance and cherry juice until smooth. Drizzle over cookies. Dust with additional powdered sugar if desired.
In saucepan, bring lentils and water to a boil, cook 30 minutes until tender, drain. Add pepper, onion and mint. Refrigerate at least 30 minutes or until ready to serve. Just before serving, add oil, lemon juice, garlic and feta. toss and serve.
Heat oil in a large nonstick skillet over medium high heat. Put flour and 1/4 tsp each salt and pepper in a plastic food bag. Add chicken, close bag and shake to coat. Cook in skillet, turning once, 5-7 minutes until golden and cooked through. Add broth and tomato spread. Cook until hot, spoon over chicken.
In a large bowl beat eggs lightly. Add in oil, sugar, zucchini, and vanilla. Add in all the dry ingredients and mix thoroughly. Mix in raisins or walnuts if desired. Pour into two greased and floured loaf pans. Bake at 325 for 1 hour.
In a food processor with knife blade attached, process garlic, onion and parsley until finely chopped. Add beans, lemon juice, pepper and salt; pulse until almost smooth. Pour into serving bowl; stir in pimentos. Refrigerate if not serving immediately Serve with toasted bread slices or raw vegetables.
Mix all ingredients together and shape into 1 inch balls. Place about 1 1/2 inch apart on a lined or buttered cookie sheet. Bake at 350 degrees for about 15 minutes, or until browned. Watch the first batch, since ovens vary so much.
Mix cabbage, scallions and carrots in a large bowl, set aside. Melt butter in a frying pan over medium heat. Break noodles in small pieces and stir to brown and get crispy, along with sesame seeds, almonds and sunflower seeds. Seeds and nuts will start to brown. Remove from pan, drain and cool on paper towels. Or alternatively, place on baking sheet-without the butter, and broil for just a few minutes, watching carefully so they don't burn(lower your fat intake!). To make dressing, mix together all ingredients in a jar with lid and shake to dissolve the sugar. Dressing can be made a day ahead of time. Toss together all salad ingredients and add dressing, just before serving. You may have dressing leftover to use for another salad.
Heat butter in a skillet to foaming. Add 1/4" thick banana rounds and toss to coat. Add brown sugar and toss till dissolved. Add frangelico and rum. Toss all till a nice coating on bananas develops. Serve hot on top of your favorite pie or ice cream.
Prepare rice according to package directions. Preheat oven to 350°. Cut off top of peppers1/2" from stem. Discard membranes and seeds. Chop top and discard stem. Parboil pepper bottoms in boiling water for 4 minutes. Drain well and stand upright in a shallow baking dish. Dice tofu into bite-size pieces. Stir-fry tofu, onion, and garlic in skillet. Add pepper, parsley, and chopped pepper tops. Cook one minute. Stir in rice, corn, and cheese. Pack into pepper cups. Bake uncovered for 30 minutes or until heated through. Top with extra cheese if desired. Enjoy!
Squeeze out as much of the moisture as possible from the spinach, then chop finely. Heat butter in a large skillet over medium heat. Add in the fresh mushrooms and saute for about 10-12 minutes, or until they loose their moisture completely; remove to a bowl. Add in onion with nutmeg, salt and cayenne and saute for 5 minutes (adding in the garlic the last few minutes) then stir in the chopped spinach; saute for 2 minutes. Transfer the mixture to the bowl with the mushrooms; mix to combine slightly. Butter a 4-quart casserole dish. Spread 1/3 of the cubed bread into the prepared baking dish. Top with 1/3 of the spinach/mushroom mixture. Sprinkle with 1/3 of BOTH cheeses. Repeat layering twice (ending with the cheeses). In a bowl whisk together half and half, milk, eggs, mustard. Pour the milk mixture evenly over the strata in the baking dish. Cover with plastic and chill for about 8 hours or up to 24 hours or until the bread is absorbed in the milk. When ready to bake, let the dish stay out at room temperature for about 40 minutes before baking. Set oven to 350°F (second-lowest oven rack). Bake uncovered for about 45 minutes, or until puffed and golden brown. Delicious!
Combine all ingredients and mix vigorously until well blended. Drop by tablespoons onto prepared cookie sheets. Bake at 350° F for 8 - 10 minutes.
Meatballs: Measure all ingredients into bowl. Mix well. Shape into 1 inch balls. Arrange on baking sheet. Bake at 350oF for 15 minutes. Sweet and Sour Sauce: Stir brown sugar, cornstarch and mustard powder together in saucepan. Stir in pineapple juice. Add vinegar, ketchup, water and soy sauce. Heat and stir until it boils and thickens. Sauce can be served seperately for dipping or can be poured over meatballs to serve from chafing dish. Makes 64 meatballs and 2 1/3 cup sauce.
SAUCE: Combine all the sauce ingredients except for the cornstarch and place in a shallow dish or plastic bag. TO PREPARE THE BARBECUED CHICKEN. Place the chicken in the marinade in the pan or plastic bag and make sure the chicken is coated with the marinade; cover the pan or seal the plastic bag, and place in the refrigerator for several hours or overnight. When ready to cook, remove chicken from marinade. Pour the marinade into a saucepan and blend in the 1 tablespoon cornstarch. Cook on medium to high heat, stirring very often, until thickened and smooth. Cook the chicken on a grill or under the broiler, about 4 inches from the heat, for 10-15 minutes on each side (depending on thickness), turning once, or until cooked through, basting often with the sauce. Or you can bake the chicken in the oven at 350°F for 1 to 1 1/2 hours, basting often, and glazing briefly under the broiler once it's done. Serve any remaining sauce along with the chicken.
Cream peanut butter and powdered sugar in bowl of an electric mixer. Add rice cereal and mix until incorporated. (I find that using a whisk attachment, as opposed to the paddle attachment, crushes up the cereal a bit more effectively and results in a better texture.). Using a meatballer or a spoon, scoop out bits of the mixture and roll into 3/4" balls. Cover either two dinner plates or a cookie sheet in parchment and space the balls about 1" apart. Place in freezer for 15 minute to harden. Melt chocolate in a double-boiler over the stove or on 50% power in your microwave for about 2 minutes, stopping to stir once. Remove peanut butter balls from freezer. Poke one with a toothpick and swirl about 3/4 of the way up the sides in the chocolate mixture. Return it to the parchment and repeat the process for the remaining candies. Return tray of completed buckeyes to the freezer for 20 minutes, or until chocolate has hardened. Keep in freezer or refrigerator until serving. If frozen, allow to thaw 5 minutes before serving.
CAKE:. Grease and flour 2 (8 or 9 in) cake pans. Preheat oven to 350 degrees. In a med bowl, sift together flour, baking powder, soda and salt; set aside. In a lg bowl, cream shortening until fluffy. Gradually add sugar and continue to cream until light and fluffy. Blend in eggs, one at a time, beating after each addition. Add bananas and blend. In a sm bowl, combine buttermilk and vanilla. Add buttermilk mixture alternately with dry ingredients to creamed mixture, beginning and ending with flour mixture. Stir in nuts and pour batter into preparted pans and bake 30-35 minutes. Cool. Frost with Frosting below. FROSTING:. In the top of a double boiler, combine brown sugar, syrup, egg whites, water, salt and cream of tarter. Place over a pan of rapidly boiling water. Cook, beating with electric mixer or rotary beater, until mixtures stands in peaks. Remove from heat. Add vanilla and continue beating until spreading consistency.
Drain and set aside the brandied fruit starter, saving the liquid to make more starter. Mix the flour, baking soda, dates, coconut, pecans, cinnamon, and salt in a large bowl. Set aside. In another bowl beat eggs well. Add sugar and beat well. Add the drained brandied fruit, vanilla, orange extract, butter and nut flavoring, and oil. Combine both mixtures, stirring by hand untill well blended. Spoon batter into a greased and floured Bundt or 10 inch tube pan. Bake in a 350 degree oven for 1 hour and 15 minutes or until cake tester placed in cake comes out clean. The cake may need to be covered with foil during the last part of the baking to prevent too much browning. Cool for 10 minutes in the pan and turn out. The cake can also be baked in six small (6 x 3 1/4 x 2) loaf pans. The cooking time for the small pans is about 30 minutes at 350 degrees.
Sauerkraut: Add the oil to a large skillet over medium heat. Drop in the cabbage and saute for a few minutes until the greens have slightly wilted. Add the remaining ingredients to the pan and cook until the liquid has reduced by half and cabbage is tender but still has a slight crunch. Set aside. Mustard: Whisk together all of the ingredients in a small bowl and set the sauce aside. Schnitzel: Set up a breading station using 3plates or pie dishes. To the first dish, add the flour. In the second dish, combine the eggs with the water and whisk them together. In the third dish, toss the bread crumbs with the paprika, garlic powder, onion powder and healthy pinches of salt and pepper, to taste. Lightly dredged the sausages in the flour, then in the egg wash, and then coat them thoroughly in the bread crumb mixture. Set them aside on a sheet tray. Heat the canola oil in a large skillet over medium-high heat. Fry the sausages until brown and crispy, about 3 to 4 minutes per side. Transfer them to a paper towel-lined plate to drain. Slice open each roll lengthwise and stuff them with the fried sausages. Top the portions with some sauerkraut, drizzle with the mustard and serve.
Preheat oven to 350 degrees. Break cracker into bowl of food processor. Process into fine crumbs. Transfer to large bowl. Combine carrots, celery, egg and onions in food processor bowl. Process until almost pureed. Add to crumbs and blend well. Stir in melted butter. Mix thoroughly. Divide evenly onto 2 equal pieces of aluminum foil. Roll on foil into 2 cylinders 2 inches in diameter. Roll ends of foil closed, sealing tightly. Place on baking sheet. Bake for 50 minutes or until set. Remove foil. Cut into slices.
Place jalapeno in cast iron skillet. Cook over low heat till skin is blisterd and blackened slightly. (10 or 15 minutes) Remove from skillet and let cool. Peel off skin and remove seeds (if you like heat leave them),. Coarsely chop. Divide turkey into 8 pieces. Gently press or pat to make rounds about 4 in in diameter. Layer cheese, pepper and olives on the 4 patties. Top with the remaining 4 patties. Pinch edges together to seal. Season with salt and pepper. Heat oil in large non-stick skillet over medium heat. Add patties and cook until brown on first side, about 3 to 4 minutes. Flip and cook till browned, 2 to 3 minutes more. Reduce heat to low and cook till meat is no longer pink but juicy, 6 to 8 minutes.
Slice the cheese into 2" thick pieces (or thinner if using aged provolone). Brush cheese with olive oil so spices stick to outside; sprinkle with spices. Grill about 6" from heat source on the grill or in the broiler, until the outside crisps, the cheese turns golden brown and just starts to run (Do NOT overcook or you will have a puddle); this can also be done in a cast iron skillet over high heat so the outside crisps before the middle starts to spread all over the pan (spray pan with cooking spray first and keep scooting the cheese around the pan while it's cooking so it doesn't stick). Serve right away (it gets hard if you let it cool down and doesn't reheat very well) on small plates with a fork and knife.
Sautee onion in oil. Add beans and taco seasoning. Heat through. Spread mixture evenly on 5 tortillas. Top with other 5 tortillas. Spread with enchilada sauce. Sprinkle tomatoes, then cheese, then olives, then green onions on top, dividing evenly between all five "pizzas.". Broil in oven for 1-2 minutes or until "cheese" is melted. Cut each "pizza" into four sections with pizza cutter.
Place chopped chocolate in a medium heatproof bowl and set the bowl in a skillet of barely simmering water. Stir the chocolate with a heatproof spatula just until it is melted. Remove the bowl from the skillet, add the butter to the chocolate, and stir until the butter is completely melted and the mixture is smooth. In a medium bowl with an electric hand mixer on medium-high speed (or with a balloon whisk), whip the egg whites and salt until they barely hold soft peaks. While whipping, gradually add the sugar, going slowly. Adding it too fast may cause the whites to fall. Continue whipping until the whites just start to hold stiff peaks. Don't overbeat or the dissolved sugar may weep out of the whites. Wipe the beaters or whisk clean and then whip the cream in a large bowl until it's fairly thick and holds a soft peak when the beaters are lifted. With a large spatula, gently fold about 1/3 of the egg whites into the chocolate mixture until the mixture is no longer streaky. Fold in the remaining whites. Scrape the chocolate mixture into the whipped cream.Add the bourbon and fold mixture gently until uniform in color and texture. Divide mixture among 4 dessert glasses and serve immediately, or refrigerate for at least 30 minutes for a slighly firmer texture. Garnish with chocolate shavings.
Add pulled pork, broth, and dry rub to a large skillet over medium heat. Stir gently to combine and simmer over medium low heat until heated through and ready to serve. Heat non-stick skillet and spray with cooking spray and then crack in an egg. Season with salt and pepper to taste. Cover and cook for 2-3 mins over medium heat. If the yolk starts to turn white and opaque, remove from the pan immediately. Transfer the egg to a plate and place in a warm, off oven to keep warm while you repeat with the remaining eggs. Alternatively, you can cook multiple eggs at the same time, remove to a plate, and cut apart. Add the bottom bun to a plate and top with the following layers: cheddar cheese, pulled pork, fried egg, salsa, and top bun .
In a 4 1/2 quart, or larger, electric crock pot, combine onion, bell pepper, celery, artichoke hearts,and olives. Rinse shanks and pat dry. Sprinkle all over with pepper. Place shanks in pot on top of vegetables. Add tomatoes with juice, add vinegar. Cover pot and cook until lamb is very tender. About 6-7 hours on low, less time on high. Remove shanks to a bowl and keep warm. Skim and discard fat from cooking liquid Turn crock pot to high. Mix cornstarch with 1 1/2 tablespoons water and pour into crock pot. Stir often until sauce bubbles (about 10 minutes). Spoon sauce and vegetables over lamb. Garnish with parsley.