HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400°F Line baking sheet with parchment or foil. Pierce beets with a skewer or fork. Place on prepared baking sheet and roast until tender when pierced with tip of sharp knife, 1 1/4 to 1 1/2 hours. Set aside to cool slightly. Keep oven on. Spread nuts in small baking pan and bake until fragrant, 5 to 10 minutes. Let cool; chop coarsely if necessary. Trim, rinse and dry arugula, then tear into bite-size pieces. Make dressing: In medium bowl, whisk together vinegar, mustard, juice concentrate, shallots, salt and pepper. Gradually whisk in oil. Spoon half of dressing (about 1/3 cup) into small jar or bowl and set aside. When beets are cool enough to handle, peel and cut each one into 8 or 12 wedges. Add to dressing in bowl and toss well to coat. (If desired, marinate beets, covered, in the refrigerator up to 2 days.) To serve, in large salad bowl, toss arugula, marinated beets and reserved dressing. Sprinkle with toasted nuts and serve.
Heat oil in pressure cooker at medium heat, and brown Cornish hen for about 3 minutes on each side. Combine all other ingredients in a bowl, and pour over hen. Close lid securely with pressure regulator on vent pipe. Cook at high heat until pressure regulator starts to rock. Turn heat down to medium high and continue cooking for 15 minutes. Remove from heat, and let pressure drop on its own.
Layer into a demitase glass by pouring very gently over the back of a spoon into the glass. Layer Kahlua then Creme de Cacao, then Baileys.
Boil rice stick noodles for 2 minutes or until just soft. Rinse under hot water and drain. Toss noodles with 2 tbsp oil and keep warm. To prepare sauce, mix vinegar with curry powder and turmeric until blended. Add soy sauce, oyster sauce, Sriracha, and ketchup, mixing well. Set sauce aside until needed. Stir-fry shrimp and chicken with remaining 2 tbsp of oil until until cooked through. Add garlic, cabbage, tomatoes and carrots and cook for one minute more. Stir in sauce mixture until everything is evenly coated. Cook for 1-2 minutes more or until dish is heated through. Toss noodles with chopped scallions, cilantro and sesame oil. Garnish with fried shallots, if desired.
Pre heat oven to 375 degrees. Combine all ingredients except kisses & 2 tbs sugar, in a large mixing bowl. Mix on low speed until dough forms. Shape dough into 48 balls. Roll balls in sugar. Place on ungreased cookie sheet. Bake at 375 degrees for 10-12 minutes. Immediately out of oven insert candy in center of cookie until cookies crack around edges.
.Cream together shortening, sugar. Mix in eggs and minced onions. Sift dry ingredients together, stir into banana mixture. Stir in water and vanilla. Turn into greased 8" loaf pan. Bake 350 degree oven for 1 hour. Cool before cutting.
Add the oil to a frying pan, let it heat. Add the hot dogs and cook until they start browning a little. Add the tomatoe, jalapeno, onion and salt and pepper to taste. If the tomato sauce is to thick, add a little bit of water. Let it boil then turn heat down to low and let simmer for approximately 10 minutes. Let them cool down before serving.
Put Bugels and nuts in grocery bag. In microwave, melt butter. Add brown sugar and corn syrup to butter and stir well. Microwave on high for 2 minutes. Remove and stir with wisk. Microwave for 2 more minutes. Remove , stir well and add vanilla and baking soda and stir again. Pour over Bugel mix in bag and shake well. Close bag and microwave for 1 1/2 minutes, remove and shake well again. Microwave for another 1 1/2 minutes. Remove, shake bag hard then spread contents onto foil to cool. When cool, break apart the rest of the way and store in a container.
First, make the cream sauce. Melt the butter in a small sauce pan, stir in the flour, and cook over medium low heat for about two minutes. Whick in the milk and cook another three to four minutes, blending thoroughly. Add the heavy cream, salt and pepper and cook another half minute. Set aside. Make the Shrimp. In a saute pan large enough to hold all the shrimp, melt the butter. Saute the green onion, mushrooms and prosciutto over medium-high heat for about five minutes. Add the shrimp, lower the heat and cook another five minutes. Continuing over low heat, blend in the cream sauce, the sherry and the paprika and cook for about ten minutes. Either serve immediately or place in individual ramekins and keep warm till you are ready to serve.
Preheat oven to 350°F. Cream butter or margarine with sugars in large mixing bowl. Stir in eggs and vanilla. Stir in dry ingredients (flours-salt) until blended. Add oats and wheat germ, stirring until combined. Stir in chocolate chips, raisins and pecans (if using). Form dough into 3-inch balls and place on cookie sheets. Bake 8-10 minutes or until golden brown.
Stir all well. I use a whisk. Let sit for "a couple-two-tree" hours. What could be easier? You can use this for pasta sauce too with some meatballs and sausage. I put the raw meat in and gently simmer it for an hour or so. It gives the sauce a hearty flavor. You gotta try this one!
Place peanuts into bowl of food processor fitted with metal blade attachment. Pulse peanuts until finely chopped. Remove and place into small bowl. Place peanut butter and butter into large bowl. With hand-held electric mixer, beat until completely smooth. Add vanilla and beat, scraping down sides of bowl with rubber spatula as necessary. Slowly add confectioners' sugar and beat until combined. The mixture should be thick. Line baking sheet with waxed paper. Roll peanut butter mixture into 1-inch balls. When they are rolled, cover sheet pan with plastic wrap and place into refrigerator for at least 1 hour. Meanwhile, place chocolate-peanut butter chips and unsalted butter into bowl and melt according to directions. Poke toothpick into center of each ball and dip into melted chocolate using spoon to drizzle over top of peanut butter ball, if necessary. Coat entire ball. Place on baking sheet and immediately sprinkle chopped peanuts over top. Place in refrigerator to harden. Remove toothpicks before serving.
Fill a deep, wide-mouthed bowl with the cream and the milk. Leave the mixture in the refrigerator for several hours (preferably overnight). Heat the oven to 180 degrees F. Boil several cups of water and pour it into a pan large enough to accomodate the bowl of milk. Place the pan into the pre-heated oven. Set the bowl of milk into the pan of water in the oven and leave until the top of the milk is crusted with a nubbly yellowish-cream surface. (This will take at least 1 1/2 hours, but it is prudent to allow longer since this process varies depending on the fat content of the milk and cream). Once the surface is nicely crusted, remove the bowl from the pan and cool it rapidly in a bowl of ice water. Place the cooled bowl in the refrigerator until very cold. Remove the crust from the cream with a skimmer or a large slotted spoon and put it into another bowl with a bit of the creamy liquid underneath; as the clotted cream firms up you will need to stir in the liquid to achieve a nice consistency. Put the milk bowl back into the pan of water in the oven for a second crust to form, and add that in its turn to the first one. Note: The left over milk is great to make rice pudding, or can be used in baking.
In a deep pot, combine beef bones, beef and water. Bring to a boil, and skim. Add onion, salt, and pepper. Cover. Simmer 1 hour. Add barley, parsnip, carrots, and celery, and simmer 1 more hour. Add lima beans and taste to see if more salt or pepper is needed. Also add more water a little at a time if you think soup is too thick, and cook until meat and vegetables are tender. Add parsley after soup has cooked 50 minutes.
Chop bell pepper, parsley and onion. In a medium saucepan, bring water and lentils to a boil. Reduce the heat to medium/medium-low and simmer for about 25 minutes- COVERED. Stir in bulgur wheat and black pepper. Continue to simmer- UNCOVERED- until lentils are tender and water is absorbed (should take about 10 to 15 minutes). In a skillet, heat oil on medium-high heat and saute onion and bell pepper until tender (about 4 minutes). Stir onion and pepper into bulgur mixture, sprinkle with fresh parsley and serve.
In a large skillet heat oil and butter. Saute the onions and garlic until tender. Add in zucchini, both peppers and corn; saute for about 4-5 minutes or until the zucchini and peppers are JUST tender but not mushy. Add in grated Parmesan cheese (if using) and salt and pepper to taste; mix to combine.
Add boiling orange juice to gelatin in a small bowl and dissolve the gelatin by stirring for about 2 minutes. Add in the champagne. Place one strawberry slice in each of 10 2 oz flexible plastic cups. Cover each strawberry with gelatin mixture. Refrigerate for at least 1 hour. Serve!
Preheat oven to 400 degrees Fahrenheit. Lightly grease a baking sheet; set aside. In a large bowl combine flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In a smaller bowl, mix egg, Agave Nectar and milk. Stir into flour mixture until moistened. Do not over mix. Turn dough onto lightly floured surface and knead until smooth. Knead cranberries or raisins in until just combined. Roll dough into a 1/2 inch disk and cut into 8 wedges. Place on prepared cooking sheet. Bake approximately 15 minutes or until golden brown and a toothpick inserted into center comes out clean. Remove from oven and place scones on a wire rack to cool.
Preheat oven to 375 degrees F. Season each butterflied chicken breast with paprika, garlic, salt, and pepper on all sides. Lie each piece flat on a cutting board; place 2 slices of ham and 1 slice of cheese inside each. Fold over to seal the chicken breast. Insert a wooden toothpick at each end to seal. Dredge chicken breasts in flour, egg, and then bread crumbs. Place on a baking sheet lined with parchment paper. Dot with vegetable oil and bake until chicken reaches 180 degrees F, about 10 minutes. Garnish with chopped parsley, if desired.
Combine mascarpone, 3 tablespoons Marsala, cream, and 2 tablespoons sugar in medium bowl. Stir gently until well blended. Combine strawberries, remaining 3 tablespoons Marsala, and 1 tablespoon sugar in another medium bowl; toss to blend. Cover mascarpone and berry mixtures; refrigerate 30 minutes. Place 2 tablespoons crumbled cookies in each of 6 goblets. Divide strawberry mixture with juices among goblets. Top berries with mascarpone mixture, then remaining cookies. Cover and chill at least 30 minutes and up to 2 hours.
Preheat oven to 350°. In a 12" non stick skillet with oven proof handle, heat olive oil until hot and add the potatoes, ham and garlic. Saute just until browned. In a bowl, whisk eggs and pour over the potato mixture. Season with salt and pepper and cook over medium low heat, occasionally sliding a spatula around the edge of the pan to loosen the frittata as it cooks. When nearly set, sprinkle with cheese and place in oven for 2 to 4 minutes or until evenly set and slightly golden. Note: If you do not have a skillet with an oven proof handle, wrap two layers of aluminum foil over your handle before baking.
Beat eggs until frothy; beat in sugar until thick and foamy, about 4 minutes. Set aside. Heat milk in medium pot until hot but not boiling. Remove from heat and whisk into egg mixture in a thin stream until all the milk mixture is used up - never stop whisking. Pour custard mixture back into pot and set on medium-low heat; cook, stirring constantly, about 3-4 minutes. Gradually sprinkle in semolina, letting it flow out of your hand in a thin stream; add a pinch of salt. Reduce heat to very low, cook, stirring constantly, until thick and smooth, about 5-6 minutes. Whisk in pieces of cut up butter, incorporating completely into the semolina custard. Remove, place a piece of plastic wrap directly on the surface of the custard and cool completely. When cool, stir in juice, lemon zest and vanilla. Preheat oven to 350°F. Unroll one sheet of phyllo, keeping remainder covered with dampened kitchen towel. Place on a work surface, with narrow end facing you. Brush lightly with melted butter. Place 3 tbsp of custard on lower 1/3 of phyllo. Using a thin, flexible spatula, spread custard into a wide rectangle, approximately 10x5 inches, nearly covering lower third of phyllo. Fold right and left sides of phyllo towards center so that edges just meet; lightly brush folded sides with butter. Fold lower third up and brush with butter. Fold upper third down and brush with butter. It should now look like an envelope. Place on a lightly buttered baking sheet and repeat envelope-making procedure 7-9 more times (depending on how many bougatsa you are making). Brush tops of bougatsa with any remaining butter and bake until golden-brown, about 15-18 minutes. Let cool 20 minutes before serving. Serve warm, dusted with icing sugar (you should see a coating of the icing sugar) and cinnamon.
Mix together the olive oil, garlic powder, oregano, basil, pepper, salt, onion powder and mustard. Pour in the vinegar, and mix vigorously until well blended. Store tightly covered at room temperature (Does not need to be refrigerated).
Plunge artichoke hearts in boiling water; remove pan from heat and let stand only 2 minutes. Drain and chill. Combine artichoke hearts, romaine lettuce, bean sprouts and olives. In small jar with tight-fitting lid, combine oil, red wine vinegar, dill, parsley, sugar, salt, mustard and pepper. Shake well to combine. Just before serving, pour over salad and toss until well coated. Robert likes it with barbecued steak or grilled rainbow trout. Enjoy!
Open the bag of tofu noodles and drain, then rinse them thoroughly. Microwave for one minute, then dry well. Add the cream cheese, Parmesan and sour cream. Mix well. Return to the microwave for one more minute, then mix again. Add salt and pepper and eat! Bon Appetit!
Preheat the oven to 400 degrees. Dissolve the sugar and water in a saucepan on medium heat, stirring constantly until the mixture is clear, about 6 to 8 minutes. Turn the heat to high and cook without stirring until the caramel turns a honeybrown color, about 5 more minutes. Remove from the heat immediately and cool while you prepare the apples. Peel, core, and quarter the apples. Melt the butter in na 8-9 inch skillet or cast iron pan. Arrange a fan of apple slices in a circle around the perimeter and fill in the center with the remaining slices. Cover and cook on medium heat for 8 to 10 minutes, until the apples begin to soften. While the apples cook, carefully stir the sour cream into the cooled caramel (it may sputter if the caramel is still very hot). When the apples are becoming tender, sprinkle on the lemon juice and salt and pour the caramel evenly over the apples. Trim the corners from the pastry to make a rough circle about 10 inches in diameter. Fit the dough over the apples, tucking in the edges around the inside of the pan. Bake for 30 minutes, until the pastry is puffed and golden. Remove from the oven and let stand for 5 minutes. Cover with a plate larger than the skillet and invert very carefully to unmold the tart onto the plate. Serve warm.
Add the warm water to your mixing bowl and stir in the sugar until most of it is dissolved. Gently stir in the yeast. Wait 5 minutes for the yeast to become active. You should see some yeast and bubble floating to the top. Mix in the cup of spelt flour. Add the egg replacer and melted Earth Balance Buttery Spread. At this point and mix thoroughly. I used the paddle on my mix master and that did a great job mixing the ingredients. Stir in the salt and optional soya milk powder. Slowly mix in the rest of the spelt and unbleached flours. When it forms a ball that just barely sticks to the bowl, then it is time to start kneading. Either turn it out onto a floured board or switch to a dough hook in your mixer, and knead for 6 minutes. Let it rest for a few minutes while you oil the rising bowl, then knead for 6 more minutes. Put the dough ball in the rising bowl and roll it around so that it is coated with the oil. Cover the bowl with a damp towel or plastic wrap, and let rise for about 2 hours or until doubled. Punch down the dough and gently knead out any large bubbles. Cover and let rise for about half as long as the first time. Oil your cake pan. Pull off pieces of dough a little bigger than a golf ball and roll them in your hand to form round top. Place them side by side in your pan. I tend to make 4 rows of 4 rolls in an 8x8 pan and 5 rows of 5 slightly smaller rolls in a 9x9 pan. Cover and let rise for an hour. Preheat your oven to 375°F Bake for 26 to 30 minutes. Enjoy!
In a medium saucepan, stir together the sugar, cornstarch and salt. Whisk in the half-and-half or light cream and cook and stir over medium heat until the mixture is thickened and bubbly. Remove from heat. Stir in butter, brown sugar and vanilla until butter melts. Pour into baked pie shell and sprinkle lightly with cinnamon. Bake the pie in a 325° oven for 30 minutes- the center of the pie will not be set. Cool the pie on a wire rack for 1 hour. Chill for 3 to 6 hours before serving- pie will set up upon chilling. Cover for longer storage.
Boil the dals together till they are tender and combined. THis can be done in a pressure cooker too. (Add turmeric and a little salt before cooking them and do not add too much water just an inch above the level of the dals) Mash the dals well. (You can put them in a blender to get a smooth blend- I don't) Extract around 50 g paste from the tamarind pulp. Heat 1/2 the clarified butte and add the whole spices including the bay leaves. When the cloves swell add the onions and saute till golden brown then add the ginger and garlic paste, and saute. Add the other spice powders and stir fry. Add the meat pcs. green chillies and 2 sprigs of the curry leaves and cook till done. Remove the meat pcs and strain the gravy well. Then add the tamarind pulp to the gravy and the cooked dal. Put the meat pcs back into the gravy and season to taste. Heat the remaining ghee and temper with the cumin seeds, garlic, mustard seeds, the whole red dry chillies and the remaining curry leaves and pour this into the curry. Garnish with chopped cilantro leaves. Serve hot with plain rice or rotis.
Drain artichokes, and fry in two tablespoons of butter until a bit dark, I like to fry these until some of the leaves are brown. Separately melt the rest of the butter, add the shallot and cook a bit 2 minutes, add garlic cook a bit more and then add blue cheese till it melts with the butter. Then add 1/4 lime and mix, add the artichokes and mix. Serve and lastly squeeze the other half of the lime on top. Enjoy.
Preheat oven to 375 or 425 (for the taco shells). Brown meat. Add can of refried beans (we think THIS is the secret ingredient). Add taco seasoning. Add garlic, salt and pepper and heat until beans are heated all the way through, remove from heat. Brown taco shells. Prepare tacos with whatever you like.
Pour 3 cups boiling water Over 2 cups rolled oats 1/4 cup shortening. Stir until shortening melts and let stand for about 20 minutes, stirring occasionally. Meanwhile, dissolve 2 teaspoons sugar in 1 cup lukewarm water (100 F) Over this sprinkle 2 envelopes active dry yeast Let stand for 10 minutes. Then stir briskly with a fork. Stir into partially cooled rolled oat mixture 2/3 cup table molasses 4 teaspoons salt Cool to lukewarm. Add softened yeast to the lukewarm rolled oat mixture. Stir Beat in 2-1/2 cups All Purpose flour Beat vigorously by hand or with electric mixer. Then gradually beat in with a spoon an additional 5-1/2 to 6 cups All Purpose flour Work in last of flour with a rotating motion of the hand. Turn dough onto a floured surface and knead 8 to 10 minutes. Shape into a smooth ball and place in a greased bowl, rotating dough to grease surface. Cover and let rise until doubled (about 1-1/2 hours). Keep in a warm place. Punch down and shape into 4 loaves. Place in greased 8-1/2 x 4-1/2 inch loaf pans, grease tops, cover and let rise again until doubled (about 1 hour). Bake in preheated 400F oven for 30 to 35 minutes.
Cook bacon until rendered. Add onion and cook until translucent. Add beans, salt, pepper, and water. Simmer until greens beans are tender.
Combine vinegar, sugar, curry powder, pepper, cinnamon and minced garlic in a saucepan. Heat to simmer, stirring and cook for 1 minute. Peel 4 bananas, slice and add to saucepan. Add 1 cup diced mangoes. Heat fruit mixture and simmer, uncovered, 10 minutes, stirring occasionally until mixture thickens. Slice and add remaining bananas to chutney. Add remaining diced mangoes and raisins. Stir to mix well, remove from heat, cover and let stand 30 minutes. In a hot, non-stick saute pan or grill, sear Ahi steaks until dark brown on all four sides, keeping them rare in the center. Serve chutney over seared Ahi steaks with a rice dish, vegetable and a lovely salad, oc course being topped off with a decadent dessert! Enjoy!
In a large saucepan, bring the water and orange juice concentrate to a boil. Stir in the oats and cranberries, return to a low-boil; cook and stir for 2 minutes. Remove from heat and add mandarin oranges, brown sugar, cinnamon and nuts.
In a medium bowl, stir together flour, baking soda, spices and salt, set aside. In a large bowl, beat shortening with an electric mixer on medium speed for 30 seconds. Add brown sugar and beat until mixture is combined, scraping sides of bowl occasionally. Beat in egg and molasses until combined. Add flour mixture 1/2 cup at a time till fully mixed. Cover and chill 1 to 2 hours or until dough is easy to handle. Place granulated sugar in a small bowl. Shape dough into 1-inch balls. Roll balls in sugar to coat. Place about 1 1/2 inches apart on lightly greased cookie sheets. Bake in 350* oven for 8-10 minutes or until bottoms are light brown and tops are puffed, do not overbake. Cool on cookie sheets for 2 minutes. Transfer to wire racks and let cool. Store cookies in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
Brown the ground beef and onion. Drain. Mix the rice into that. Set aside. Chop the cabbage and spread over the bottom of a 13x9 pan. Spread the meat/onion mixture over that. In a saucepan combine the rest of the ingredients and bring them to a light boil. Pour this over the meat and cabbage. Cover tightly with foil and bake at 350 degrees for 1 1/4-1 1/2 hours. NOTE: Recently I have reversed the way I layer the ingredients in the baking dish. I put the meat/rice mix in first and top with the cabbage. I then pour the liquid over that. I find it works better as far as not ending up with hard bits of uncooked or dried up rice. I like to sometimes sprinkle my serving with parmesan cheese just for a little extra flavor, too. Note: If you don't have marjoram use extra oregano -- or -- if you have no oregano use extra marjoram -- they are very similar. I notice people saying they used garlic. Why didn't I think of that?! Love using garlic. I will be adding some next time I make this myself!
Put oven rack in middle position and preheat oven to 425°. Butter a 13x9x2-inch glass or ceramic baking dish. Whisk together cornstarch, cinnamon, sugar, and peaches in a large bowl and toss to combine. Add the more delicate cherries last and give a gentle stir. Transfer fruit mixture into the baking dish and bake for ten to fifteen minutes until bubbling. While fruit bakes, whisk the flour, baking powder, and salt together. Add buttermilk and melted butter (allow it to cool slightly before adding.) Mix just until a dough forms. Drop batter onto fruit and sprinkle with remaining tablespoon of sugar. Bake until top is golden brown, about 20 - 25 minutes. Serve warm with vanilla ice cream, if desired.