HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large stockpot or Dutch oven, heat the oil over a medium flame until hot. Rinse-off the roast and pat dry with paper towels. Combine the cumin, cinnamon, cloves, and ginger in small bowl. Rub the spice mixture on both sides of the roast; transfer it to the stockpot/Dutch oven and brown evenly on both sides. Remove the roast; pour off the drippings and season it with salt and pepper. To the drippings in the stockpot/Dutch oven, add the onions and cook for about 3 minutes while stirring frequently. Add the garlic to the onions; continue cooking and stirring for 2 more minutes. Combine the soup mix and water; pour into the stockpot/Dutch oven. Add the apple cider and brown sugar; increase the flame to medium-high and give a good stir. Cook and stir the cider mixture until the browned bits attached to the stockpot/Dutch oven are dissolved, about 1 - 2 minutes. Return the roast to the stockpot/Dutch oven and place sprigs of thyme on top; bring to a boil. Reduce the flame; cover tightly and simmer for 2-1/2 hours. Sprinkle the nutmeg and cinnamon over the butternut squash and sweet potatoes, add to the roast along with the mushrooms. Continue simmering, covered for 30 minutes, or until the vegetables and roast are fork-tender. Discard thyme sprigs. Remove roast and potatoes to serving platter and keep warm; reserve juices. Skim fat from juices; stir in the cornstarch mixture. Bring to a boil, stirring constantly; cook and stir until thickened. Carve roast into slices and serve with the vegetables and gravy.
Cut kabocha into small chunks about 1 and 1/2 inch cube. Leave skin on (the texture of the cooked skin is great!). Put dashi soup stock, sugar, soy sauce, and kabocha chunks in a pan. Place the pan in high heat and bring it to boil. Turn down the heat to low. Simmer kabocha until the liquid is almost gone. Serve warm or cold. (I prefer it cold).
Peel the beetroot and chop into small chunks. Place in a pan of boiling water and leave for approximately 30 minutes (until the beetroot has softened). Meanwhile peel the potatoes and chop into small chunks, then place in a separate pan and boil until softened (approx. 20 minutes). Drain, then add the mixed herbs, oregano, garlic and almond milk. Mash until creamy then set aside until the beetroot is ready. In a frying pan add a few sprays of olive oil and fry the steaks on a high heat for 1 minute each side. Turn down to a medium heat, then continue frying the steaks for 3 minutes each side (this is for medium rare. If you like your steak cooked well done add an extra minute or just cook for 2 minutes for rare). Place the kale and sesame seeds in another frying pan and wilt until softened. When the beetroot is ready, drain, then add to the pan with the mashed potatoes and mash until creamy and fully combined. Plate up and serve.
Cake:. Preheat oven to 350 degrees. Grease and flour two 9-inch round cake pans. Set aside. Sift together flour, baking soda, baking powder, salt and pumpkin pie spice. In another bowl, whisk together eggs, sugar, vegetable oil and vanilla. Slowly whisk flour mixture into egg mixture. Fold in pureed pumpkin. Evenly divide cake mixture between the two prepared cake pans. Bake for 30-40 minutes or until a toothpick inserted in the center comes out with a few crumbs on it. Cool cakes in pans completely before transferring to a cake plate. About 1 hour. Once the cakes are cool, spread a layer of maple cream cheese frosting on the top of one cake layer. Place the other cake layer on top. Use remaining frosting to frost the cake. Frosting:. Beat sugar and butter with mixer or in stand mixer. Gradually add confectioner's sugar and maple syrup while blending. You can put the frosting in the refrigerator to set up a little bit or just let it stand at room temperature so it's ready for you when you need it. Optional: You can chop up some bittersweet chocolate and add it to the batter once it's in the pan and stir just a bit so it doesn't sink to the bottom. Reserve about a third of the chocolate to sprinkle over the frosted cake.
Melt bacon or meat drippings in a saucepan. Saute onions until golden but not brown. Add potato slices, diced swede, water, and salt. Cover tightly, and then simmer very gently until cooked. Shake occasionally (try not to stir) to avoid sticking. Check for readiness after 1/2 hour (may require up to 1 hour). If potatoes are new, add oatmeal when done. Cover, shake well, and leave 10 minutes off heat.
Trim sprouts; halved if desired. In large pot of boiling salted water, cook Brussels sprouts for 8 minutes if whole, 6 minutes if halved, or until barely tender. Drain, refresh under cold running water and drain again. In well-greased 13x9-inch casserole, combine sprouts, dill, vinegar, and salt and pepper to taste; mix well. Bake, covered, in 350°F oven for 10 minutes. Uncover and bake for 5 minutes longer.
Stir fry a portion of sliced onions, until soft. Add in the cream and the tbsp of tomato ketchup. In a pyrex dish place square cut potatoes, with the shredded cheese, the onions and cod. Spice to taste. Place dish in 375 degree oven for 45 minutes. The last 15 minutes of bake time add the bread crumbs to top of dish and take into the oven until golden brown.
Spray crockpot with non-stick spray for easy cleaning. In a saucepan, combine first 5 ingredients. Pour in milk and stir with a whisk until no lumps remain. Heat and continue stirring until mixture boils and is thickened. Add cheese and then macaroni. Stir until well mixed. Pour into 3 1/2 quart (3. 5L) slow cooker. Cover and cook on low for 2-2 1/2 hours or on high for 1 hour.
mix first 6 ingredients until combined. gently mix in crab and shrimp. stuff mixture into a hollowed out loaf and top with the parmesan cheese. wrap the loaf in foil leaving the top exposed. bake at 325 degrees for 45 minutes. cut up the second loaf of bread, as well as the inside of the first loaf and use for dipping.
Saute the shallots in a medium saucepan with the oil, over high heat for 3 minutes until lightly brown. Stir them all the time and adjust heat if they start to get too brown. Season with ground black pepper and then add the garlic and rosemary. Continue cooking for 3 more minutes. Stir all the time and adjust the heat to keep from getting too brown. Pour in the vinegar and cook until it evaporates to a syrup, then pour in the wine and cook until reduced by 2/3. Pour in the stock and bring to a boil. Turn down the heat and simmer until reduced by 2/3 again, to around 250 ml. Remove the garlic and rosemary. Add a little salt if necessary. Finally whisk in the butter. Serve over steak before serving.
With electric mixer beat yolks and sugar until a light lemon color. Add cornstarch, salt and vanilla. Add milk a little at the time until blended. Cook over low heat stirring constantly until thick, almost stiff. If there are lumps beat with mixer until smooth. Add 1/4 stick of butter and let cool. Toss peach wedges with powdered sugar. Spread half of the custard in the bottom of each pie shell. Top with peaches and ice with whipped, sweetned cream. NOTE: Bettina uses the custard all in one pie and uses 4 large peaches.
Preheat oven to 350 degrees. Line a cupcake pan with 12 paper baking cups. In a medium mixing bowl stir together, flour, baking powder, baking soda, and salt, set aside. In a large mixing bowl with an electric mixer on medium speed cream butter and sugar until fluffy. Beat in bananas. Beat in eggs, one at a time, then vanilla. On low speed gradually add flour mixture alternating with milk and beat until blended. Divide batter evenly between baking cups. Bake until toothpick inserted into the center comes out clean, about 25 minutes. Cool cupcakes in pan for 10 minutes. Transfer cupcakes to a cooling rack to cool completley.
FOR THE TOPPING: Pulse bread, butter, salt, and pepper in food processor until mixture resembles coarse crumbs, about ten 1-second pulses. Transfer to large bowl and toss with onions; set aside. FOR THE BEANS AND SAUCE: Adjust oven rack to middle position and heat oven to 425 degrees. Fill large bowl with ice water. Bring 4 quarts water to boil in large Dutch oven. Add 2 tablespoons salt and beans. Cook beans until bright green and crisp-tender, about 6 minutes. Drain beans in colander and plunge immediately into ice water to stop cooking. Spread beans on paper-towel-lined baking sheet to drain. Add butter to now-empty Dutch oven and melt over medium-high heat until foaming subsides. Add mushrooms, garlic, 3/4 teaspoon salt, and 1/8 teaspoon pepper; cook until mushrooms release moisture and liquid evaporates, about 6 minutes. Add flour and cook for 1 minute, stirring constantly. Stir in broth and bring to simmer, stirring constantly. Add cream, reduce heat to medium, and simmer until sauce is thickened and reduced to 3 1/2 cups, about 12 minutes. Season with salt and pepper to taste. Add green beans to sauce and stir until evenly coated. Arrange in even layer in 3-quart (or 13 by 9-inch) baking dish. Sprinkle with topping and bake until top is golden brown and sauce is bubbling around edges, about 15 minutes. Serve immediately. TIPS: The components of the casserole can be prepared ahead of time. Store the bread-crumb topping in an airtight container in the refrigerator and combine with the onions just before cooking. Combine the beans and cooled sauce in a baking dish, cover with plastic wrap, and refrigerate for up to 24 hours. To serve, remove the plastic wrap and heat the casserole in a 425-degree oven for 10 minutes, then add the topping and bake as directed. This recipe can be halved and baked in a 2-quart (or 8-inch-square) baking dish. If making a half batch, reduce the cooking time of the sauce in step 3 to about 6 minutes (1 3/4 cups) and the baking time in step 4 to 10 minutes.
Melt the butter and stir in the seasonings,and toss with the popcorn.
Combine all ingredients in large mixer bowl. Blend, beating at medium speed for 4 minutes. pour into greased and floured 10" tube pan. Bake at 350 for 55-60 minutes. Remove and finish cooling on rack. top with prepared whipped topping and banana slices if desired.
* mix all ingredients (except tortillas and chicken) in a large bowl. * set aside about 1 cup of the mixture. * mix in shredded chicken. * spread the mixture you set aside on the bottom of a greased baking dish. * heat tortillas in microwave so they'll be easy to roll. * spoon in mixture in each tortilla, roll and put in baking dish * repeat until finished. * pour mixture and sprinkle shredded cheese on top of tortillas. Bake at 350: 20-25 minutes.
In a clean jar/bottle with a lid put 1 cup of vinegar. Add your food coloring. Add your mineral oil and close lid tight. Set on a flat surface and watch it swooch. Have fun!
Bake cornbread mix according to package instructions and crumble. Combine ranch-style dressing mix,sour cream and mayonnaise in a small bowl. In another bowl, mix together peppers, onions, tomatoes, pinto beans and corn. In a 3-quart salad bowl,layer 1/2 of the cornbread, 1/2 of the vegetables, 1/2 of the cheese, 1/2 of the bacon and 1/2 of the dressing. Repeat layers with remaining ingredients. Cover and store in refrigerator until ready to serve.
Heat a non stick pan over med. high heat. Season breast with seasoning salt, and cook until done through. Meanwhile brush oil on 1 side of each slice of bread. Remove chicken from pan reduce heat to med. and place 1 slice of bread oil side down in the pan. Top with crumbled feta, sliced avocado and Tomato, then chicken and lettuce. Spread dijon on the bare side of the 2nd slice of bread and place oil side up. Grill until golden brown and then CAREFULLY flip the sandwich over and toast the other side. Serve warm.
Place flour, five spice powder, and chives (optional) in a medium bowl. Combine milk, margarine, and egg in a separate bowl. Add milk mixture to the flour mixture, stirring with a whisk until blended. Cover and chill for an hour. Place an 8-inch crepe pan or nonstick skillet pan coated with cooking spray over medium-high heat until hot. Remove pan from heat and pour scant 1/4 cup of batter into pan; quickly tilt pan in all directions so batter covers the bottom of pan. Place pan back on burner and cook about 1 minute. Carefully lift edge of pancake with a spatula to test for doneness. The pancake will be ready to turn when it can be shaken loose from the pan and the underside is lightly browned. Turn pancake over, cook other side for about 30 seconds. Place the pancake on a plate and cool. Repeat until all of the batter is used. Stack pancakes between single layers of wax paper to prevent pancakes from sticking.
Preheat oven to 375 degrees. In a medium bowl, combine flours, soda, powder, cinnamon & poppy seeds; set aside. In a large bowl, combine sugar, eggs, oil, milk, lemon juice, zest & salt. Mix dry ingredients into wet until combined. Stir in shredded zucchini. Divide batter into 2 regular-sized greased and floured loaf pans (I make a parchment paper sling longways in the pans to help the breads come out more easily). Bake for approximately one hour, turning temp down to 350 for last 15 minutes or so if loaves are getting too brown. Cool for 10 minutes in pans, then place on a rack to cool completely.
Heat oven to 375 degrees. Combine apples and lemon juice, toss to coat. Add water, honey and cinnamon. Mix well. Transfer to 2-cup casserole. Dot with butter and sprinkle with crumbs. Bake 30 to 35 minutes.
Scald 1 cup milk and slowly add 3/4 cup flour and beat thoroughly. Cool. Dissolve yeast in 1/4 cup warm milk, mix in 1 tbsp sugar. Add to the cooled flour mixture and beat well. Let rise until double in bulk (30 minutes). Add salt to eggs yolks and beat until thick and lemon colored. Add sugar, vanilla and almond extract and continue to beat. Add to sponge (flour-yeast mixture), add remaining flower. Knead for ten minutes. Add butter and knead 10 minutes or until dough no longer sticks to your fingers. Add fruit and nuts mix into dough, cover and let rise until double in bulk (60 minutes). Punch down and let rise again (60 minutes). Punch down. Butter a fluted tube pan and sprinkle with bread crumbs. Fill with dough to cover 1/3 of the pan. Let rise 1 hour* and bake at 350°F for 50 minutes. Cool and decorate with lucre. Lucre: Mix ingredients and spread over top of cake, letting it drip down the sides. Note- rising times are approximate. Keep dough covered in a warm place free from drafts.
Mix the garlic, salt, pepper and paprika to a paste. Rub into the chickens thoroughly, inside and out. If possible, season the chickens the day before they are to be used. Heat the olive oil in a saucepan or casserole. Add the onions and saute for 5 - 15 minutes, stirring frequently; remove & set aside. Add the chicken pieces & brown well on all sides; remove & set aside. Pour the wine into the pot & deglaze, using a wooden spoon to scrape the bottom. Return the onions & chicken pieces to the saucepan along with the bay leaf. Cover and cook over low heat for 1 hour. Add small additional amounts of water if needed. Add the potatoes and stir gently. Cover and cook over low heat for 20 minutes Correct seasoning. Add the beans, olives, and pimentos and cook over low heat for 10 minutes. The flavour will be greatly improved if the stew is prepared early in the day and reheated before serving.
1. NOTE: BAKES at 425*, & 350* Use a deep dish pie plate for this recipe (mine is 10"x 2.5") If you do not have a large pie plate, I would opt for a 'cobbler' treatment of these ingredients in a 9x9x2 glass pan. CRUST: Combine flour & (chilled) butter until crumbly. Stir in: ground nuts (prefer pecans) & orange zest (from one large fruit or two cuties). Add 1 Tbl vinegar; use apple cider if its on hand) to egg yolk, stir both into crumbs. Add ice water 1 Tbl/ time until dough is firm. 2. Divide dough into 1/3, 2/3 portions. Roll/press larger portion of dough to cover bottom & sides of pan. Pre-bake for 10 min at 425* Set aside. Roll top portion into desired shape: full crust or lattice (set away from heat). 3. FILLING: Drain sweet cherries (in syrup), reserve juice. Drain tart cherries, reserve juice. Add all cherries to bowl along with whole can of pie filling. Stir triple sec & almond into this bowl. Set aside. 4. Reduce sweet cherry syrup to half over med heat. Will bubble, so make sure pan/ bowl is larger than 4 cups to allow for this w/o spill over. Stir 2 Tbl cornstarch into 2 Tbl of tart cherry juice (from can) and add to reduced syrup. Stir constantly over heat until nicely thickened. 5. Fold cherries into this and blend gently. This mixture should include all of the filling ingredients and should be a rich red color and cling well to spoon. 6. FINISH: Add filling to bottom crust. Lay top crust over filling. Brush w/ egg white, esp around edges to seal to bottom crust. If using solid/whole top crust, remember to cut several vents. If lattice, no worries. Egg white on top can be combined w/ or sprinkled w/ a little sugar (@ 1 Tbl) for nice finish. This step just adds a nice golden color. 7. Bake at 425* for first 10 minute Reduce to 350* for remaining 25-30 minute Remove when top crust is golden & filling is bubbly.
Place the leaf gelatine in a shallow dish and pour over just enough raspberry juice to cover the surface. Leave to soften for 5 minutes. Heat the remaining raspberry juice and caster sugar in a saucepan until piping hot. Mix in the softened leaf gelatine and any juice, stirring until completely dissolved and then set aside to cool. Halve the strawberries and mix with the other berries and soft fruits, crushing them slightly. Rinse 6 small jelly moulds or one large jelly mould, but do not dry as a wet mould will make it easier to remove the jelly when set. Distribute the fruit around the mould/s. Pour over around 300ml of the jelly juice and place in the fridge for an hour. When slightly set, pour the remaining juice into the mould and return to the fridge. To turn out the jelly, dip the mould/s into a bowl of hot water and run a knife around the edge of the mould. Invert them onto the serving plate/s, give them a quick shake and the jelly should slide out easily. Serve the jellies with vanilla ice cream or cream.
In a medium bowl mix together the flour, butter and cream cheese until dough forms. Shape into a ball and wrap tightly with plastic wrap. Chill for 1 hour. Preheat oven to 400 degrees. Divide dough into 2 rounds and roll out. Place brie on 1/2 of dough, cover with the other and crimp sides. Brush with egg, place on a lightly greased pie pan and bake for 20 minutes. Remove and let stand for 15 minutes. Serve with crackers, firm bread cubes and sliced apples.
Sift together dry ingredients. Set aside. Combine eggs, sugar, oil, milk, and vanilla in a large bowl. Add flour mixture; mix gently. Fold in apples, nuts and coconut. Spoon into lightly greased 9X5 inch pan. Sprinkle top with cinnamon and sugar which have been mixed together. Bake 60 minutes at 350 degrees. Cool in pan on wire rack 10 minutes. Remove from pan and cool completely on rack. Mix by hand to avoid overmixing and to insure a tender moist loaf.
Season chicken with salt and pepper. In a large sauce pot, heat oil and brown chicken. Add ginger and onion; cook until onion is transparent. Add broth and water. Cover and simmer for 1 hour. Peel papaya and cut into 2 x 2 1/2 inch pieces. Add papaya to soup and cook 5 to 10 minutes or until papaya is tender.
Sprinkle 1 side of each pork chop with black pepper. Heat nonstick skillet over medium high heat until hot. Add pork chops, pepper side down, and cook approximately. 4 minutes or until browned. Reduce heat to medium, turn pork chops and cook 6 to 8 minutes longer or until they just lose their pink color. Transfer pork chops to platter, cover to keep warm. While pork chops are cooking, in a cup or small bowl, mix honey, soy sauce, balsamic vinegar and cornstarch until smooth. After removing pork chops, add garlic to skillet, cook 30 seconds, stirring (no longer so it does not burn). Stir honey mixture into skillet (mixture will boil) and cook 1 to 2 minutes, stirring. The longer the sauce mixture cooks, the soy sauce flavor becomes stronger. Spoon sauce over pork chops. Sprinkle with green onions for garnish, if desired.
Cut up watermelonand remove the seeds. Peel off the skin and chop the flesh in 11/2 inch cubes. Take one cup of the chopped watermelon and blend it to make a juice. To the juice add the chile or paprika, turmeric and coriander powders, garlic puree, and salt to taste. Heat the oil in a wok and add the cumin seeds and within 20 seconds add the watermelon juice mixture. Lower the heat and simmer for 5 minutes so that the spices cook completelyand the liquid is reduced by a third. If using sugar, add it now, then add the lime juice and cook for a minute. Add the remaining chopped watermelon and cook over low heat for 3 to 4 minutes, gently tossing it until all the pieces are covered in the spice mixture.
In skillet, brown pork chops quickly; drain well. Arrange a layer of sliced apples in crock pot, then a layer of pork chops; repeat. Dot with butter; sprinkle with nutmeg. Cook on low 7-9 hours.
Combine gin, tonic water, and syrup in a large heatproof measuring cup. Set aside. Place gelatin in double boiler bowl (not over heat) and add enough gin to cover. Let sit till gelatin is softened, then place over simmering water and stir till completely melted. Pour melted gelatin into measuring cup and stir till evenly combined with gin mixture. Pour into jello shot cups. Refrigerate until firmly set. Place shots under a black light and serve in the dark for full glowing effects!
In a large saucepan melt the butter and add onions, garlic, carrots& celery. cook for 5 minutes. Add mushrooms, zucchini& red pepper, cook 5 minutes. Stir in the flour, mustard, thyme salt& Pepper. Cook for 2 minutes stirring. Gradually stir in the milk and stock. Bring to a simmer, stirring until thickened about 5 minutes. Add Chick peas and fusilli, adjust seasoning. Put in a 13x9 oven proof dish. You may now freeze the casserole covered well with foil, thaw before baking and add 10 min to baking time or you can refrigerate it and cook it tomorrow or continue to bake it. Toss together the cheese, bread crumbs and parsley. Put on top of casserole. Bake 375F degrees oven for 45 minutes until it is crusty and bubbling.
Preheat oven to 350°F. Cream together the sugar and Crisco. Add egg, vanilla and persimmon pulp until well blended. Sift dry ingredients together and add slowly to the wet ingredients just until mixed well. Fold in the dates and nuts. Spoon out on greased cookie sheets and bake for 12 to 15 minutes.
Crock Pot Directions: Spray sides of crock with non-stick pan spray. Throw chicken breasts in crock pot and top with jar of salsa. Cover and cook on low for 6 - 8 hours. 30 minutes before serving, shred chicken with a fork and add 1/2 of the black beans, rinsed and drained. Place the other 1/2 of the beans in a food processor make a paste. Stir in to the sauce to thicken. Cover again until heated through. Warm the tortillas (microwave for 1 minute or in a warm non-stick skillet). Divide the chicken mixture between the tortillas, add cheese and roll up. Add a dollop of sour cream and a few black olive slices for garnish if desired. Stove Top Directions: Thaw chicken breasts and slice on the diagonal into 1/4 inch strips. Brown over medium heat in a large skillet coated with non-stick pan spray. Pour jar of salsa over chicken and simmer until slightly thickened. Add the black beans, rinsed and drained. Warm the tortillas (microwave for 1 minute or in a warm non-stick skillet). Divide the chicken mixture between the tortillas, add cheese and roll up. Add a dollop of sour cream and a few black olive slices for garnish if desired.
Combine all ingredients in a large pitcher. Chill. To serve, stir up the lemonade in order to disperse the cayenne pepper. Note: This is not a hard and fast recipe. Add more or less of anything according to your tastes.