HumbleIntelligence/food-ner-1-Million huggingface dataset:
Eggs that are a few days old are best for hard boiling as fresh eggs are impossible to peel cleanly; test your eggs by placing in a pan of cold water - a newly laid egg will lay flat on the bottom, an older egg will tilt up slightly. The night before cooking the eggs, store them on their side in their container to centre the yolks. Place the eggs in a pan roomy enough to hold them without crowding; cover with COLD water to cover by at least an inch. Over high heat, heat water & eggs until just fully boiling. Remove saucepan from the heat & cover tightly; if eggs are boiled or overcooked, the yolks will be hard or turn an unattractive greenish-gray. Let the eggs stand in the boiling water for exactly 15 minutes; pour off the water & run the eggs under the cold water tap to stop the eggs from cooking any further and make them easier to peel. Gently tap the the large end of the shell against a flat surface; under cold running water, gently peel off pieces of shell, beginning at the large end. Cut the eggs in half horizontally & remove the yolks to a small bowl; add the remaining ingredients plus salt & pepper to taste and mix well. Using a piping bag or a small spoon, fill the white part of the egg with the yolk mixture; garnish with a small sprig of chervil or coriander.
Place the chicken in a bowl and combine with the light soy sauce, rice wine or dry sherry, and cornstarch. Marinate the chicken for 15 minutes. In a small bowl, combine 1/4 cup water, orange juice, lemon juice and sugar. In a separate small bowl, dissolve the cornstarch into 2 or 4 teaspoons water (2 teaspoons for a thicker sauce; 4 teaspoons for a thinner sauce). Set aside. Heat a wok or heavy skillet over medium-high heat. When the pan is hot, add 2 tablespoons oil, swirling the oil so that it coats half-way up the sides as well as the bottom. When the oil is hot, add half the minced garlic and ginger. Stir-fry until aromatic (about 10 seconds), then add the chicken. Let the chicken brown for about 30 seconds, then stir-fry the chicken until it turns white and is nearly cooked through. Remove the chicken and drain in a colander or on paper towels. Heat 1 tablespoon oil in the wok or skillet, swirling the oil so that it coats half-way up the sides as well as the bottom. When the oil is hot, add the remaining garlic and ginger. Stir-fry for 10 seconds, then add the strawberries. Stir-fry briefly (about 30 seconds), give the sauce a quick stir and add into the pan. Re-stir the cornstarch and water mixture and pour into the sauce, stirring quickly to thicken. When the sauce thickens, add the chicken back into the pan. Stir-fry for another minute to blend the ingredients and make sure the chicken is cooked through. Serve immediately.
Combine ingredients in a shaker with ice. Stir gently and strain into a chilled cocktail glass. A dash of cream can be added to this cocktail, but it's sweet enough on its own. Try adding the cream if the martini is a substitute for dessert; if it's for cocktail hour skip the cream. Try rimming the edge of the martini glasses in brown sugar.
In a large pot add about an inch of water and heat just until it begins to simmer. Add sweet potato, reduced heat to medium-low and cover. Cook for 10-15 minutes until sweet potatoes are tender. They should be easy to mash with a fork. Drain any excess water and let sweet potatoes cool. Transfer to a food processor, add 2 cups butternut squash soup and 3 Tbsp apple sauce. Process til smooth. Add additional soup and apple sauce to reach desired consistency and taste. If using, add a few tablespoons of light coconut milk for creaminess. Transfer to bowls, heat and serve! Freezing: You can also freeze this is small tupperwear (about 8oz) for individual ready-to-heat and eat servings! I recommend NOT adding coconut milk to any portions that you are going to freeze as I've found it doesn't freeze well.
Mix first 5 ingredients together using a hand blender making sure that the carrots get fully blended - no lumps left. In a second bowl mix the rest of the ingredients together then pour dry ingredients into the wet ingredients and mix the dough thoroughly with the hand blender. Remember that eggs vary in size and that flour absorbes more or less liquid. If the dough seems to thick add more buttermilk - if it seems to thin add more all purpose flour! Let the pancake dough rest for 20 minuttes. Fry pancakes in a little vegetable oil - you can easily make 3 at a time in the frying pan.
Combine first 3 ingredients in a small bowl; set aside. Place about 1 tsp cream cheese in center of each biscuit. Fold biscuit in half over cream cheese and seal edges by pressing together. Dip biscuits in melted butter. Then dredge in sugar mixture. Place bisquits, curved side down, in a single layer in a bundt pan sprayed with Pam. Space biscuits evenly and do not stack. Place any remaining biscuits around center of tube filling any spaces. Drizzle any remaining sugar and butter over biscuits. Bake at 350°F for 35-40 minutes. Immediately invert onto serving plate. Combine powder sugar and orange juice, stirring well; drizzle over warm cake.
In a heavy skillet, combine pork with just enough water to cover. Add the vinegar, barbecue sauce and hot sauce. Bring to a boil and simmer over medium heat, covered until meat pulls apart, about 50 minutes. Remove pork from the sauce, shred and set aside. Simmer the sauce until it reaches the desired thickness. Stir the pork in the sauce and spoon onto hamburger buns.
Make the salsa in advance: Combine everything in a large bowl. Mix well. Transfer to glass canning jars or another glass container with a lid. Cover and refrigerate until ready to use. make the pineapple crema in advance: Place the syrup and sour cream in a bowl, whisk until smooth. Transfer to a squeeze bottle and refrigerate until ready to use. Combine all of the breading ingredients in a large, shallow bowl. Lightly coat the fish fillets and fry them in hot canola oil*** for a couple minutes (just until cooked through and golden.) Transfer to a plate and cover with foil while you get your other ingredients ready to go. ***You can try frying the fish in equal amounts of butter and olive oil for a completely wonderful experience...but watch that fish very closely so it doesn't burn. Clarify the butter in advance to keep it from smoking. To serve: Warm the tortillas in the microwave, between paper towels, for 20 seconds (only do a few tortillas at a time.). Place the tortillas on a plate, pile on the lettuce, fried fish, avocado, salsa, crema, a sprinkle of coarse salt and a squeeze of lemon and/or lime. (In that order.) Serve immediately.
Wash the arugula. Peel garlic cloves and leave them whole. Toast the hazelnuts for a few minutes. Put all the ingredients into the blender and blend well. Season to taste.
Add dry and wet ingredients together, except the oil. Add oil slowly and whisk to emulsify. Marinate chicken in the marinate at least four hours or overnight. Remove marinate and discard. Bake at 350 for approx 40-50 minutes or grill over med-high heat until browned and done (approx 4-5 min per side). Serve with grilled peaches or pineapple, rice and veggies.
Drain 1/2 of the juice from the can of sweet potatoes. Place in a casserole dish. Dot with butter. Mix brown sugar and cinnamon together and sprinkle on top. Add cover top with marshmallows. Cover loosely with foil and bake for 20-25 minutes at 325°F.
Mash one of the cans of beans with the juice with a potato masher. Drain and rinse the other two cans of beans and set these whole beans aside. Add salsa, garlic powder, chili powder, salt, and cumin to the one can of beans that were mashed, then set aside. In a pot bring the broth, water, and onion to a boil. Simmer until the onions are clear. Then add the corn and all of the beans to the pot (both the mashed and the ones not mashed). Stir well and then simmer at a low heat for about a half hour. Can serve topped with sour cream and diced green onions.
Place whole spaghetti squash in baking dish. Prick all over with fork. Bake at 350 degrees for 45 to 60 minutes or until tender; cool. Cut squash in half lengthwise; remove seeds. With fork, scoop out flesh into medium bowl, separating into spaghetti-like strands. In large skillet, heat oil over medium-high heat. Cook green onions and garlic in oil about 3 minutes, stirring constantly. Add squash and stir-fry 3 to 5 minutes more until heated through. Stir in parsley and lemon juice; mix well. Add cheese and toss to coat.
Combine milk, margarine, sugar, salt, potatoes, let cool and add yeast, then eggs. Add flour a cup at atime for easy mixing. Mix with hands or big heavy duty spoon till there are no lumps and the dough is pliable but not too flimsy. Cover the dough ball with oil (about a spoon full) like you would a pizza dough and let set 1 hour or until almost doubled in size. Knead for a few minutes, Sprinkle flour on your rolling out surface and roll out about 1/2 inch thick and cut with jar lid or biscuit cutter. Melt a little margarine and dab the tops lightly and let raise for about 3 hours. Bake at 350-375 for 16-20 minutes or until they are browned. You can also leave in the fridge overnight and roll out the next day.
Preheat oven to 350°F Coat a 2-quart square baking dish with nonstick cooking spray. Spread hash brown potatoes and broccoli evenly in bottom of prepared baking dish; top with turkey bacon or ham. Set aside. In a medium bowl, gradually stir milk into flour. Stir in egg product, half of the cheese, the basil, black pepper, and salt. Pour egg mixture over vegetables. Bake for 40 to 45 minutes or until a knife inserted near the center comes out clean. Sprinkle with remaining cheese. Let stand for 5 minutes before serving.
mix the spices together and store in a cool, dark location in an airtight container. Final use requires 3-5 tbsps per pound of meat. 1 - 18oz can each of tomato sauce and chopped tomatoes, and 9oz water (half can to swish out the remaining tomato sauce). Stew for at LEAST 45 minutes before serving. Thicken with masa or cornstarch if necessary. Makes about 2 quarts of chili.
You can use your own frozen yeast dough. Arrange rolls in a greased fluted tube pan (bundt pan) or use a normal baking pan. Sprinkle dry pudding mix over rolls. Cook butter, brown sugar, cinnamon, and nuts over low heat until sugar dissolves and mixture bubbles. Pour this mixture over the rolls. Cover tightly with foil and stand on countertop overnight. Next morning bake at 350 degrees for 30 minutes. Let stand 5 minute Invert carefully on serving dish.
Melt the butter in a large skilet over medium-high heat. Cook the onion in the butter until it browns slightly, about 5 minutes. Layer the squash slices into the skillet and sprinkle with the salt and pepper. Cover the pan, reduce the heat to low, and cook the squash for 20 minutes, or until tender. Remove the cover. Stir the squash and continue cooking until the liquid has cooked out, another 3 or 4 minutes.
*Make sure you use the firmest tofu available for this recipe. You may also want to be generous with the spices and use some extra sharp cheese to liven up the normally bland flavor of tofu. Drain tofu well, making sure to squeeze out all extra moisture, and slice into small pieces (use a French fry cutter or equivalent for consistent sizes). In a separate bowl, mix together eggs, cream and cheese. Stir tofu pieces into mixture and add seasonings as desired. Transfer mixture to a casserole dish or greased pie plate and bake at 375 for 30 - 45 minutes or until golden brown.
Salt and pepper both sides of the chicken breasts. Add oil (I personally prefer to use peanut oil, but olive oil works just fine and doesn't make much of a difference) to large pot and heat on medium. Cook chicken breasts 4-5 min on each side. While the chicken is cooking take the time to dice the onion and the garlic (or do it before if you prefer). After chicken breasts have cooked remove them and put the onion and garlic in the pot to cook for 5-6 minute. Cut the chicken breasts into 1/2 inch to 1 inch cubes depending on how big you would like them. The chicken may not be cooked all the way through yet, this is fine and it will finish cooking later. After the onions and garlic have cooked I like to add the 2 cans of green chilies and cook for a minute. Then add the chicken broth and the cream of mushroom soup (you could use cream of chicken or celery also). Stir well. Drain and rinse the cans of beans and add those to the pot. Add the cubed chicken as well. Stir in the cumin and cayenne. When the chili gets to a boil turn the heat down and simmer on low for about 30 minutes. Salt and pepper to taste and then serve topped with your choice of shredded cheese (the cheddar and Monterey jack is my favorite). Top with sour cream, chopped green onion and/or crackers if you wish.
In a large skillet, saute apples, pecans, raisins, brown sugar, cinnamon, and margarine until apples begin to soften, stir often, approximately 6 minutes. Place in a buttered 9x13 baking dish. In a large mixing bowl, combine eggs, orange juice, salt, and flour and beat till mixture is smooth, and stir around edges of bowl. Pour over apple mixture. Sprinkle with 4 tablespoons sugar, and cinnamon, about 1 tablespoon. Bake uncovered at 400 degrees for 20-25 minutes or until a knife inserted near center of casserole, comes out clean. Serve with maple syrup.
Add all ingredients to 2-4 quart slow cooker, and cook 9 hrs on Low setting (or 4-5 hrs on High). Optional: Remove 1-2 C of prepared mixture, blend with food processor until smooth, and stir back into crock. Serve with crusty bread.
Preheat oven to 350°F. Spray a 9-inch springform pan with nonstick cooking spray. Using the food processor and metal blade, combine all crust ingredients. Process until well mixed. Press crumb mixture in bottom of prepared pan and bake for 10 to 12 minutes or until lightly browned. Cool 10 minutes. Remove the sorbet from freezer and allow to sit at room temperature while while the crust cools. Meanwhile, cream cheese in large bowl with electric mixer. With mixer running at low speed, gradually add half and half to cream cheese, beating until well blended. Add powdered sugar and blend well. Beat at high speed for 2 to 3 minutes or until foamy. Spoon sorbet into another bowl and add cream cheese mixture, lemon juice and food color; stir until blended. Pour into cooled crust; spreading evenly. Freeze at least 2-1/2 hours or until firm. Garnish each slice with fresh mint leaves and lemon slices, strawberries or raspberries. The cooking time includes the time required in freezer.
Soak the dried beans in water overnight as per package instructions. (Add 1 tsp baking soda to the beans so they're less likely to cause stomach upset!). Rinse beans and put in crock pot. Add all the other ingredients to the crock pot, and add enough water to cover contents. If you desire a more "meaty" consistency, add vegetarian ground meat. (I often make without, which just means beans become the more dominant flavor.). Cook on "high" for at least 8 hours. Can subsequently be turned to "low" for use on Shabbat day. Serve with rice and cheddar cheese, if desired. Yum!
Peel rutabaga and cut into cubes. Cook 30-40 minutes till tender. Drain and mash, adding maple syrup, butter, salt, and pepper. Stir in cranberries. Spread into a 2 litre baking dish. If making ahead, cover and refrigerate now for up to 24 hours, and add 15 minutes to baking time. Bake, covered, at 400F for 30 minutes or till hot. For topping, combine ingredients and sprinkle over top. Broil for 2 or 3 minutes until a nice golden colour.
DIRECTIONS FOR CHICKEN PREPARATION. Cut fat off of the chicken and wash. Place clean chicken in colander and make sure to drain all of the excess water off the chicken. DIRECTIONS FOR PASTE. Finely dice 1/2 large onion into tiny, tiny pieces. Grind other 1/2 of the large onion. Or simply grind whole onion if you want to avoid finely dicing onion. Add to large mixing bowl. Add the rest of the ingredients into the mixing bowl. Mix everything until it becomes a thick, pasty mixture. If it is not thick enough, in addition to the ingredient list, add up to 1/2 c potato starch and 1/2 c flour. Taste the batter at this time. If it is too sweet, add some more salt & pepper. DIRECTIONS FOR COMBINING. Add the dried off chicken into the pasty mixture. Mix well. Marinate the chicken in the fridge for at least 3 hours. Leave out 1 hour prior to frying. Fry in 350 degree deep fryer for 8-12 minutes until golden & crispy. Before serving, cut through one cooked chicken wing to make sure that it has fully cooked.
**For gluten-free version: skip French's French Fried Onions and use gluten-free Rice Krispies. In a large bowl, combine buttermilk, 2 tsp paprika, 2 tsp garlic powder, 2 tsp onion powder, large pinch red pepper flakes, hot sauce, bay leaves, salt and pepper. Whisk to incorporate; mixture should be a light pink color. Add chicken pieces, cover, and let marinade in fridge for 1 to 3 hours, or overnight. In a large ziplock bag, add puffed rice cereal, French's French Fried Onions, 2 tsp paprika, 2 tsp garlic powder, 2 tsp onion powder, a pinch of red pepper flakes and salt and pepper to taste. Close bag, free of large air bubbles, and lightly crush contents with rolling pin (The cereal pieces should remain MOSTLY INTACT). Toss and turn bag to evenly distribute spices in the breading mixture. Once ready to bake, preheat oven to 425°F (I just discovered my own oven runs 50° hotter, so 425° for ME is more about a 475° for a more accurate oven, so adjust accordingly). Remove chicken from fridge; set aside. Pour breading mixture into a large plate or pie dish. Pick up a chicken piece, shake off excess buttermilk marinade then place in breading dish. Pat each side of the chicken piece into breading until well coated on both sides. Place on a large metal baking sheet. Repeat with remaining chicken pieces. Discard left over marinade along with the bay leaves. Once oven has reached 425°, bake chicken on middle rack of oven for 35-40 minutes then enjoy the juiciest, crunchiest oven-fried chicken you've ever had!
Preheat oven to 375 degrees. Beat eggs lightly in large bowl. Add oil, sugar, and vanilla. Sift flour, baking powder, baking soda, spices, and salt together. Gradually add to egg mixture until well blended. Stir in raisins. zucchini and carrots. Bake in a 10-inch tube pan for one hour or until center springs back when lightly touched. Cool in pan for 20 minutes, then remove to wire rack. When completely cool, frost with cream cheese frosting. Cream Cheese Frosting: Bring cream cheese to room temperature or use soft Philadelphia Cream Cheese. Add to container of non-dairy whipped topping until well blended.
Marinate steaks in italian dressing for 6-24 hours. Stir fry steak until all the pink is gone, but not too long or it will be tough. Put onions and peppers into a seperate skillet with brown sugar and vinegar until soft and caramizled. spread garlic butter onto rolls and lay cheese over butter bake about ten minutes until cheese is bublbly and then stack them up!
To begin with, steam the cauliflower in a colander fitted inside a pan. Steam for around 15 minutes so the cauliflower still has some bite left in it. For the sauce, melt the butter in a medium sized pan. Add the flour and stir hard until a smooth paste is achieved. Take off the heat and leave for a couple of minutes. Slowly add the milk, mixing all the time. Place it back on the heat and add the clove, bay leaf and leek. Simmer for 10 minutes, constantly stirring. Remove the leek, bay leaf and clove. Season with salt and pepper to taste. Pre heat the oven to 350 degrees. Stir the cheese into the sauce, saving a bit to sprinkle on top. Mix the cauliflower into the sauce and give it a good stir. Pour into a baking tin. Sprinkle on the remaining cheese and top with the crushed hazelnuts and broken up pieces of toast. Bake for 20 minutes and then place under the broiler for a few minutes to get a golden and bubbling crust.
For Brownies: In a saucepan, bring the sugar, butter and water to a boil over medium heat; remove from the heat. Stir in 1 cup chocolate chips and vanilla; stir until smooth. Cool for 5 minutes. Add eggs, one at a time, beating well after each addition. Combine flour, salt and baking soda; stir into chocolate mixture. Stir in 1 cup chocolate chips. Pour into a greased 9-inch square baking pan. Bake at 325°F for 35 minutes or until set. Cool completely. Place in the freezer for 30-40 minutes (do not freeze completely). Cut into squares. For Coating: In a heavy saucepan or microwave, melt remaining chips with shortening; stir until smooth. Using a small plastic fork with two middle tines broken off, dip brownies to completely coat; shake off excess. Place brownies on waxed paper-lined baking sheets; immediately decorate with M&M's or other toppings as desired or drizzle with melted baking chips. Let stand until set. Store in a sealed container in a cool place.
Line buttered 9 x 12 dish with graham crackers. Combine pudding mix with milk. Fold in Cool Whip. Pour half of the mixture over crackers. Add second layer of crackers. Add remaining pudding mixture. Add final layer of graham crackers. Over medium heat, melt chocolate glaze except for the powdered sugar. Remove from heat. Beat in 1-1/2 cups powdered sugar. Pour over crackers. Refrigerate overnight.
Combine mayonnaise, ginger and salt. Stir in remaining ingredients (except walnuts). Cover and chill. Serve and sprinkle with walnuts.
Mix the chicken, miracle whip, mustard, & spices together in a food processor. Stir in the cheese then spread the mixture evenly on 2-3 slices of bread. Top with the tomato then with the remaining bread.
Wash and peel the two sweet potatoes. Cut the potatoes into rounds and keep covered with water to prevent them from browning until ready to use. Wash and peel the two apples. Core and cut the apples into slices. In a large freezer bag, add: sweet potatoes, apples, apple juice concentrate. Squeeze out as much air as possible and seal. In a snack size baggie mix together: brown sugar and cinnamon. Seal the bag. Place the 2 filled bags into a 2nd large freezer bag, Print recipe to include too. Freeze. To cook; thaw. Preheat oven to 375 degrees. Empty contents of freezer bag into a small pregreased baking dish be sure that potatoes and apples are evenly spread in the pan in layers. Sprinkle the brown sugar and cinnamon mixture over the top of the sweet potatoes and apples. Sprinkle the butter evenly over the entire dish. Bake for about 45 minutes or until potatoes and apples are tender.
Preheat oven to 375°F. In a mixing bowl, beat the butter or margarine with an electric mixer on medium high speed for 30 seconds Add the sugar, lemon zest, ginger, and cloves. Beat until combined. Beat in the egg and lemon juice until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Pack the dough with a cookie press fitted with the desired plate. Force the dough through the press onto ungreased cookie sheets, spacing the cookies about 1" apart. Bake for 8-10 minutes, or until the edges are set and beginning to brown. Remove the cookies with a spatula and transfer to a wire rack to cool.
Arrange potatoes and onions in layers in a baking dish. In a heavy saucepan or in the top of a double boiler, heat the milk. In a small bowl, stir together flour, salt, pepper and enough water to make a paste. Add to milk. Cook until thickened, stirring with a whisk. Pour milk mixture over potatoes and onions. If desired, sprinkle some grated cheese on top. Sprinkle paprika on top. Cover and bake for 30 minutes at 350 F. Uncover and bake 25-30 minutes longer.