HumbleIntelligence/food-ner-1-Million huggingface dataset:
Shortbread base: mix above ingredients together until mixture is crumbly. Pat crumbs into a lightly-greased 13x9 inch pan. Bake at 350° for 15-20 minutes. While this is baking, prepare filling. Filling: melt butter over low heat in small saucepan. Once melted, stir in remaining ingredients except for pecans. Simmer over low heat for about a minute. Remove from heat and stir in pecans. Pour mixture over hot crust and spread evenly. Bake at 350° for 20 minutes until center is bubbly. Remove from oven and allow to cool completely. Cut into bars when cool.
Saute green onions and 1 tsp parsley in butter until soft, being careful not to let butter brown. Add crabmeat, tossing lightly so as not to break up lumps. Season to taste and add lemon juice. Prepare basic omelette. When eggs begin to set, add crabmeat mixture and turn down heat. When omelette is set, fold two sides toward center, over filling. Garnish with the remaining parsley.
In large mixing bowl thoroughly mix 2 cups flour and yeast. In pan heat milk, shortening, sugar and salt until warm (115 - 120 degrees). Stir in potatoes. Add to dry mixture in bowl. Add eggs. Beat at low speed for 1/2 minute. Beat 3 minutes at high speed. By hand stir in enough remaining flour to make a soft dough. Place dough in greased bowl; turn once to grease surface. Cover and refrigerate several hours or up to 1 week. To use dough, grease 13 x 9-inch pan. Makes 32 rolls. Cover and let rise about 45-60 minutes. Bake at 375 for 25 - 30 minutes.
Start water to boil for pasta. Heat 2 tablespoons oil over medium high heat in a small or medium saucepan. Add garlic and saute until softened, a few minutes. Add mushrooms (if using), clams, and juice from one of the cans of clams. Turn heat to high. Add red pepper flakes, Italian seasoning, oregano, wine, and lemon juice. Let simmer on high until at least three fourths of liquid has evaporated, about 10-15 minutes. Meanwhile, cook pasta until it is al dente. Drain pasta. Add pasta back to empty pot (off heat) and coat with 1/2 tablespoon of oil. Take sauce off heat. Add black pepper to taste, and parsley. Immediately add half of the sauce to the pasta and toss. Plate pasta, top with other half of sauce, and serve.
marinate chicken for a couple of hours in buttermilk. combine bread crumbs, spices and parm. Working one at a time, coat both sides of chicken in buttermilk, then dip into crumb mix. For chicken - fry in pan until cooked. put moz on top to melt. Top with tomato sauce. For eggplant, dip in buttermilk, coat with crumbs. spray with nonstick oil, place on baking sheet. Bake at 400 F for 15 minutes Turn them over & spray with cooking oil. Bake for 15 min more. Put moose on top & bake till melted. Top with tomato sauce.
Cook marinated chicken on barbeque or oven. Cut into chunks once done. Melt the butter. Add in tomato sauce, salt, sugar, white pepper, parsley and whipping cream. Bring mixture to a boil, stirring often. Add water according to desired thickness. Mixture should not be runny or too thick- should be thick enough to coat a spoon. Add in garlic powder, chili pepper(s) and ginger powder, stir. Add chicken chunks to mixture. Stir in sauted ginger and fresh cilantro. These are optional ingredients, adjust use according to taste. Stir mixture until chicken is thoroughly coated. Remove from heat. Butter chicken is traditionally eaten with an Indian bread called'naan'. It can also be eaten on a bed of rice.
In a 2-quart baking dish (or a rectangular if using 6 ham slices), arrange a single layer of ham (you may have to cut up the slices to fit them). Sprinkle with dill weed. Top with a layer of potatoes, then another layer of ham, sprinkling each with dill weed. Combine milk, half-and-half, eggs, cheese, pepper, nutmeg and Worcestershire sauce and mix well. Pour over the ham and potatoes. Bake at 375°F for 1 hour 15 minutes or until firm. Cool at least 30 minutes, or long enough that the mixture holds together when sliced. Cut into slices and serve.
Melt butter and oil in large frying pan, cook onions until translucent, add mushrooms saute until golden, add garlic saute for another minute, salt and pepper to taste,set aside. In same frying pan, saute tofu until golden on all sides, you might want to add more olive oil and butter. The reason why you shouldent use the Mori-Nu Tofu is because even the extra firm one is too soft and will fall apart! Add arborio rice to the tofu and start adding the chicken stock with the wine one cup at a time until all liquids are absorbed. Continue stirring and adding stock and wine until the rice is tender and add the frozen peas, add salt, pepper and thyme. This step should take approximately 20 minutes. Finally stir in parmesan cheese (only fresh parmesan should be used for this recipe!) until it melts and risotto becomes creamy. Serve piping hot -- enjoy!
Heat the milk, sugar, whole coffee bean, salt, and 1/2 cup (125 ml) of the cream in a medium saucepan until it is warm and steamy, but not boiling. Once the mixture is warm, cover, remove from the heat, and let steep at room temperature for 1 hour. Reheat the coffee-infused milk mixture, on medium heat, until again hot and steamy, but not boiling. Pour the remaining 1 cup (250 ml) of cream into a medium size metal bowl, set on ice over a larger bowl. Set a mesh strainer on top of the bowl and set aside. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm coffee mixture into the egg yolks, whisking constantly so that the yolks are tempered by the warm milk, but not cooked by it. Scrape the warmed egg yolks back into the saucepan. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. This can take about 10 minutes. Pour the custard through the strainer and stir it into the ice bathed cream. Press on the coffee beans in the strainer to extract as much of the coffee flavor as possible, then discard the beans. Mix in the vanilla and the finely ground coffee and stir until cool over the ice bath. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.
With the 6 roma tomatoes- cut them up in small chunks (the number of tomatoes depends on how much you want to make but I will base the rest of the ingredients on this amount). Mix all remaining ingredients together (with tomatoes) in a bowl, it gets more flavor to it as it sits in the frig covered. (I can't figure out why the Olive Oil amount isn't showing up, but -- you should use 1/2-1 cup worth). You can add the above ingredients to cut up shrimp, or shrimp and cocktail sauce (minus the avacados). You can, also, omit the lime, if you choose. It's still yummy! Enjoy!
Place chops in a zip-lock bag...pour in marinade...close bag, removing as much air as possible. Marinade overnight. Next day, preheat oven to 325°. Remove chops & drain off excess marinade, but do NOT rinse. Select a 4-sided pan large enough to hold the chops & coat with cooking spray. Place chops in pan & cover pan tightly with foil. Bake for 2 hours. While chops are baking, mix together remaining ingredients EXCEPT THE WHISKEY, in a medium saucepan. Heat over med-high heat, stirring often until just starting to boil. Remove from heat & cover until needed. When chops are done baking, remove foil & drain off as much fat from pan as possible. Stir the Jack Daniel's Whiskey into the sauce. Using tongs, dip each chop into the sauce & place back into pan. Return pan to oven & bake Uncovered for 15-20 minutes or until glaze has set.
Put all ingredients in blender. Blend until ice is crushed. Serve in martini glasses. Chin chin!
Pour the mayonaisse into a small mixing bowl. Whisk in the Tabasco sauce. Taste and adjust until you think it's just right.
On a lightly floured surface, roll the dough in a big rectangle. Spread butter on all the dough and sprinkle with brown sugar. Distribute the diced apple on the brown sugar. Beginning with one of the long sides, roll the dough by holding tight to form a roll. Cut the roll right across (on the width) in slices of about 1 inch thickness. Put down the slices in a big glass dish (Pyrex type) and sprinkle with maple syrup. Cook in a preheated oven of 400 F for about 10 minutes.
Heat the oven to 350F.Trim the leafy fronds from the fennel and set aside. Cut the fennel bulbs in half then cut each halt into 3 wedges. Cook in boiling salted water for 10 mins then drain well. Chop the fennel fronds roughly then mix with the parsely and lemon zest. Spread the drained fennel over a shallow ovenproof dish than add the tomatoes. Drizzle with olive oil then bake for 10 minutes Nestle the salmon among the veg, sprinkle with lemon juice then bake for 15 more mins until the fish is just cooked. Scatter over the parsley, zest and fennel leaves and serve.
Combine sugar and cinnamon. Remove 2 tbsp to a small bowl. Peel and slice apples. Sprinkle the remaining cinnamon-sugar over the apples. Mix remaining ingredients well. Add ice water if needed to achieve a good consistency. Dive dough in half and roll out. Place one piece in the bottom of a 9" pie plate. Add the apples. Cover with the second piece of dough. Crimp the edges. Cut a vent in the top crust. Sprinkle reserved cinnamon-sugar over top. Bake in preheated 350F oven about 1 hour or until golden brown.
Preheat oven to 180°C. Mix together hoisin, soy, honey, ginger and garlic and add the chicken drumsticks and toss well to coat. Put a sheet of baking paper/parchment onto 1 ot 2 baking trays and place drumsticks on top (in one layer). Spoon a little sauce over the top of each drumstick/leg and cook in oven for about 20 to 30 minutes until cooked through, turning once. Heat oil in a wok (or large non stick frying pan) and briefly toss snowpeas until tender. To serve, mound snowpeas on individual plates and top with chicken, cooking juices and spring onion.
Boil sugar, syrup and water until hard crack stage when dipped in cold water. Remove from heat; add flavoring and food color; shake pan to mix, do not stir. Pour onto a cooking sheet and cut at once.
In a medium-to-large-sized soup pot, melt butter over medium heat. Add onion, salt and pepper. Cook, stirring, until the onions are translucent but not browned. Add potatoes, 2 cups of the water and rosemary. Bring to boiling, then reduce the heat and simmer, covered, for 20 minutes or until the potatoes are tender and can be pierced with a fork. Remove from heat. Mash the potatoes with a potato masher until no lumps remain. (You could also use an immersion blender or a regular blender. This will make the soup smoother.) Add remaining 2 cups of water. Bring to boiling, then reduce heat and simmer, uncovered, about 10 minutes or until thickened and to your desired consistency, stirring frequently. Crispy Carrots: In a 10 inch skillet, heat oil over medium-high heat. Wait until the oil gets hot. Add the carrot ribbons, a few at a time, to the hot oil. Cook for 1 to 2 minutes or until crisp. Transfer to a cooling rack or paper towels and immediately sprinkle with the kosher salt. Spoon soup into serving bowls and top with the crispy carrots and sprinkle with some black pepper.
In a saucepan, combine the syrup ingredients. Bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer, uncovered, for 20-25 minutes or until slightly thickened. Let stand for 30 minutes before serving. For pancakes: combine the dry ingredients in a bowl. In another bowl, whisk the egg yolks, milk, pumpkin, and oil. Stir into dry ingredients just until moistened. In a mixing bowl, beat the egg whites until soft peaks form; fold into batter. Pour batter by 1/4 cupfuls onto a hot greased griddle. Turn when bubbles form on top of pancakes. Cook until second side is golden. Serve with syrup.
FOR THE TERRINE: Place the fish in the bowl of a blender or food processor and process until smooth and shiny. Add HALF the cream and season with salt, pepper and nutmeg. Process briefly and then transfer the mixture to a bowl. Repeat the process with the scallops and the remaining cream and transfer the mixture to a second bowl. Beat the egg whites until they hold soft peaks. Fold HALF the egg whites into the fish mixture and HALF into the scallop mixture. Wash and blanch the spinach leaves and drain well. Puree in a blender or food processor. Add 2 Tablespoons of the scallop mixture and 2 Tablespoons of the fish mixture and set aside. Melt the butter in the frying pan and cook the shrimps until just colored and firm. Add the green onions and remove the pan from the heat. When the mixture is cool, add it and the parsley to the spinach mixture in the blender or food processor and process. Oil a 9 x 5 inch loaf pan and spread the scallop mixture on the base. Cover with the spinach mixture and, lastly, the fish mixture. Cover with foil. Put the terrine in a baking dish partly filled with hot water and cook in a preheated 350 F. oven for 1 hour or until set. Cool and then chill overnight. Unmold onto a plate. Serve sliced with herb mayonnaise. FOR THE HERB MAYONNAISE: Place the egg yolks, 1 teaspoon salt, pepper, mustard and lemon juice in a blender or food processor and process to mix ingredients. With the motor still running, add the oil slowly in a thin, steady stream. Add chopped herbs and spinach, taste for seasoning. Vogue Entertaining.
Preheat oven to 425 degrees F. Heat 2 large saute pans over high heat. Working in batches divide the olive oil between the 2 pans. When the oil is hot but not quite smoking, add the mushrooms, season with gray salt and pepper, add the butter to each pan and allow to caramelize. Once mushrooms have cooked down to half their volume, transfer all mushrroms to 1 pan. Add the shallots and garlic and cook until the light brown and fragrant. Add the thyme until it crackles. Add the cream and bring up to a simmer. Reduce the cream by about half and stir in the grated parmesan, and the lemon juice. Shut off the flame and quickly stir in the beaten egg. Remove from the stove and let cool to room temperature. Add parsley and stir. While mushroom mixture is cooling, roll out the pastry dough on a floured surface. Roll the dough out so that it will line a 10-inch removable bottom tart pan. Line the dough with parchment paper and fill with the dry beans. Bake for 10 to 12 minutes, remove from the oven and let cool to room temperature. Remove beans and paper. Lower oven temperature to 400 degrees F. When both the filling and shell have cooled to room temperature fill the shell with the mushroom mixture and top with the crumbled blue cheese. Arrange the tart mold on a cookie sheet and bake for 20 to 30 minutes. Remove from the oven and allow to cool to room temperature before serving. Slice in wedges and serve.
Combine the lamb with all the other ingredients. Form 4 large patties. Cook the patties as you would a hamburger. They should not be cooked rare, but a barely pink center is okay.
Make Meatballs: Preheat broiler. In a large bowl, combine turkey, chicken stock, oregano, fennel seeds, red pepper flakes, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Mix gently with your hands until well combined. Transfer to refrigerator for at least 1 hour or freezer for 30 minutes, until well-chilled. Form 1-1/2 inch balls, using two spoons or a 1 3/4-inch ice cream scoop. Balls will be about 1 1/2 ounces each. Place formed balls on a sheet pan lightly coated with olive oil. Drizzle meatballs lightly with olive oil. Transfer to broiler and cook until golden and just cooked through, about 7-8 minutes. Serve with peanut sauce, blanched brocollini, and a drizzle of olive oil. Garnish with cilantro and crushed red pepper flakes (if desired) and serve. Makes Peanut Sauce: Combine coconut milk, peanut butter, honey, and 1/4 teaspoon salt in a small saucepan. Bring to a simmer over medium heat and cook, stirring, for 3 minutes. Add lemon juice. Cook for an additional 5 minutes, taste and adjust seasoning with additional salt or lemon juice, and set aside until ready to serve.
Directions. Preheat the oven to 375 degrees F. Drizzle oil into a large pot of boiling salted water. Add the pasta and cook according to the directions on the package, 6 to 8 minutes. Drain well. Meanwhile, heat the milk in a small saucepan, but don't boil it. In a large pot, melt 6 tablespoons of butter and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. Still whisking, add the hot milk and mustard powder then cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, the pepper, and nutmeg. Add the cooked macaroni and lobster and stir well. Place the mixture in 6 to 8 individual gratin dishes. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
Combine juice, peel, eggs, cinnamon and vanilla. Beat well. Melt butter in 13x9 baking pan. Dip the bread on both sides; place in pan. Bake at 450* for 6 minutes, turn and bake another 6 minutes.
If using garlic, soak in vinegar for 1/2 hour; discard clove. Mix dry ingredients together and place in a covered jar or bottle. Add vinegar to dry ingredients. Pour in the oil, slowly. Place in refrigerator until ready to use. Before serving, shake vigorously for two minutes.
Boil chicken breasts in broth and water until tender (about 15 minutes). Allow the breasts to cool, then shred them into small pieces and put them back into the hot broth and water. Add the chopped onion, chiles, garlic and salt to pot; simmer all together for 10 minutes. If mixture is too thick, add some more broth (or water) so there is enough liquid to soak tortillas in, one at a time. One by one, soak six tortillas in liquid and use them to cover the bottom of a 9x13 baking pan. Cover with chicken/chile mixture, olives and cheese; repeat once, starting with tortillas, ending with cheese. Place pan in a warm (about 375 degrees) oven until cheese melts.
Melt butter in stockpot over medium high heat. Add leeks and onions; cook until translucent. Stir in flour until well mixed. Add broth or stock; bring to the boil, stirring constantly until slightly thickened. Add potatoes and reduce heat to a simmer; cook 20 to 25 minutes or until potatoes are tender. Add all remaining ingredients; cook until thoroughly heated.
Throughly mix together all ingredients. Spoon sauce over meatloaf. Bake for one hour at 350°F. For vegan, omit the Worcestershire sauce and use vegan alternative.
in a heavy pot cook bacon until crisp, remove to paper towels. add leeks, garlic and thyme to pot, saute. add corn, add potatoes, clam juice, and cream, bring to a boil, lower to simmer for 10-15 minutes until potatoes are tender add scallops and bacon, simmer 5 minutes. season with salt and pepper.
Rinse the cabbage and separate the leaves. Prepare the filling by frying the chopped onions in oil until they are soft. Add rice. Fry with the onions. Add water (as necessary) to prevent sticking. When softened add the ground paprika and walnuts. Mix thoroughly. Blanch the cabbage leaves in a little water (just enough to soften them for folding to make the rolls). Place some of the filling on each cabbage leaf and roll up, folding the ends in. Place the rolls in a pot. Make the sauce in a saucepan by blending the flour with the oil, fry until flour is brown. Add the paprika. Add plenty of water, stirring until the sauce is smooth. Pour the sauce over the cabbage rolls so that they are covered. Cook slowly until soft.
Hard boil eggs and peel. To make eggs peel easier I peel them while they are still hot under cold running water. Cut eggs in half lengthwise and remove egg yolks. Combined rest of ingredients together. Add eggs to mixture and beat with mixer until smooth. Stuff egg yolk mixture back into egg white halves. Sprinkle with paprika if desired.
To make the ladyfingers, sift together flour, baking powder and baking soda and set aside. In the bowl of a standing mixer fit with the paddle attachment, cream together margarine and sugar until fluffy. Stir in maple syrup. Slowly incorporate the flour mixture until thoroughly combined, alternating with additions of milk. Cover and chill the dough for at least 1 hour. Preheat oven to 350°F and position a rack in the center of the oven. Line 2 baking sheets with parchment paper; set aside. On a lightly floured surface, roll dough into 1-inch balls then roll each ball into a 2-inch-long stick. Arrange on prepared baking sheets, leaving a few inches of room between each ladyfinger. Bake 8 to 12 minutes, or until cookies are firm and just beginning to brown. Remove from oven and let cool on baking sheets for about 1 minute. When firm enough to move, transfer to a wire rack to cool completely. To make the tiramisu, in a standing mixer with the whisk attachment or with a handheld mixer, beat together cream cheese, sour cream and powdered sugar. Stir together coffee and Marsala in a shallow bowl. Dip a ladyfinger in coffee mixture, soaking it about 4 to 5 seconds on each side then transfer to a 5- x 9-inch glass baking dish. Repeat with 8 more ladyfingers, arranging them in the bottom of dish. Spread half of the cream cheese-sour cream mixture evenly over ladyfingers. Make another layer in the same manner with remaining ladyfingers and cream cheese-sour cream mixture. Cover and chill for at least 1 hour then sprinkle with chocolate and serve.
Any hot peppers will do. They can either be fresh or dried. It tastes good both ways. Soften the cream cheese slightly in the microwave 15-30 seconds. Mix it all together. Spread a layer on about 3/4ths of a tortilla. Cover with a little lettuce. Roll it up. Drink some beer to cool your tongue afterlicking the big chunk of pepper off your finger. Stick them in the fridge for about an hour. Have a little more beer. Take them out and cut them into bite size pieces. Enjoy!
In a small microwave-safe bowl, place honey, cinnamon and butter. Microwave for 20-30 seconds until melted. Stir to combine thoroughly. Drizzle over toast and enjoy.
Combine all ingredients except for crackers. Spread about 2 teaspoons of topping on each cracker.
Preheat oven to 350 degrees F. Mix dry ingredients. Mix wet ingredients in a separate bowl, or blend in food processor. Stir wet ingredients into dry ingredients. Spread mixture into a 9x13" greased (or non-stick) cake pan. I use a glass pan. Bake for 20 minutes, or until dry to the touch and lightly browned at the edges. Cool and cut into 12 bars. I store them in the frig to keep them fresh. Alternate "orange" version: Replace honey and water with 1/2 cup frozen orange juice concentrate, thawed, and replace cinnamon and ginger with 1 t dried orange peel.