HumbleIntelligence/food-ner-1-Million huggingface dataset:
For the crust, heat oven to 350 deg F/180 deg Celsius. Cream the butter and sugar until light, then mix in the finely chopped nuts and coconut flakes (called "dessicated cocobut" elsewhere). Press into a pie plate of usual size, and build up the sides a little. Bake for about 15 minutes until slightly brown, and cool. For the filling: Whisk the egg yolks very well. Add the sugar, and whisk until thick and light. Soak the gelatine in the water in a small pot, and heat it, stirring, just until gelatine melts and no granules are left. Do not boil under any circumstances! Add the gelatine mixture to the egg mixture, and whisk in well. Whip the cream until stiff, fold it into the egg mixture, and whisk in the liqueur of your choice. Pour mixture into the prepared crust and chill in fridge until set. Suggested garnish: cream rosettes and thin julienne strips of orange or lemon zest, or sifted cocoa powder and cherries. Or to taste. Mint leaves also makes a nice, simple garnish.
Drain the tuna and mix everything together. Make 6-7 balls and the pat them into patties. Store in the fridge and serve to your cat.
Lightly spray the interior of your crock pot with a light coating of cooking spray for easier clean up later. Cover the bottom of pot with the onions, garlic and jalapenos. Top with the chicken breasts. (Please make sure the onions are finely chopped as the desired result is to have them melt into the sauce.). Combine the curry powder, chutney, tomato paste and ginger together and pour over the chicken. Place the apples on top. Cook for 4-5 hours on high until the chicken is cooked and tender but not falling apart. Mix the sauce together so that all elements are blended. If you want a thicker sauce, remove the chicken from the crock pot and stir in a teaspoon or two of cornstarch and cook until the sauce is glossy.
Add in rind to boiling water; reduce heat, and simmer for 5 minutes. In a small bowl, mix cornstarch, sugar and salt together. Add water gradually, whisking constantly. Return to saucepan and cook over medium heat for about 10 minutes until thickened. Lower heat and cook for 5-6 minutes longer. Remove from heat, and stir in lemon juice and butter. Best served warm.
Trim fat from steak. Pound lightly to tenderize. Place meat in non-metallic container. Top with onion rings. Combine garlic, cumin, cilantro, Worcestershire sauce, soy sauce, liquid smoke, lime juice and pepper. Pour over meat and onions. Cover and refrigerate overnight. Remove meat and onions reserving marinade. Place meat on a grill, basting and turning often. When the meat is done, slice it into thin strips across the grain. Meanwhile, saute the onions and peppers in butter. Serve with your choice of refried beans, rice, guacamole, salsa, sour cream, cheese on warm flour tortillas. Can also substitute chicken for the steak.
Fill a 6 quart stock pot with cold water add in the whole chicken bring to a rolling boil about 5 minutes and place a cover onto the stockpot and turn off the heat and don't open! Remove the chicken after a hour and place into a large container add ice cube and cold water and let set in the container for 30 to 45 minutes. Remove the cold chicken and pat dry with paper towel. The whole chicken needs to be very dry inside and outside. Lightly season chicken with salt. Let stand at room temperature for an hour. In a large pot with oil and place over a high heat until the oil is at 360°. This next step you need to care in low the whole into the hot oil and deep fry until golden brown. Turn off the fire! Remove the fried chicken onto a platter and set aside to cool. In a saucepan add in the chicken broth, soy sauce, sugar, white pepper and a little dash of five spice powders and bring to a simmer. Place the whole chicken and cut into bite size pieces and plate onto a serving platter and top with green onion strips. Pour the sauce in from the side of the platter and serve.
Combine chocolate and butter in a medium bowl. Cover with plastic wrap and place in microwave oven on medium for 3 minutes. Stir well. Cool to room temperature. Preheat oven to 325°F Lightly oil an 8-by-9-inch or 9-inch-square baking pan. Place sugar and flour in a mixer bowl and mix 30 seconds on low speed. Increase speed to medium and add eggs, one at a time, mixing well after each. With mixer on low speed, drizzle in the cooled, melted chocolate mixture. Increase speed to medium and mix about 1 minute or until the batter is mousse-like in texture. Pour the batter into the prepared baking pan and spread it evenly with a rubber spatula. Bake on center rack of oven 30 to 35 minutes or until the center is just set. Cool on a wire rack.
Combine beef, onion, cheddar, mustard, salt, pepper and apple in a large bowl and form into four (4-inch) patties. Grill over medium heat or broil, flipping once, until done to your taste, 6 to 8 minutes. Or, spray a large skillet with cooking spray and cook over medium heat, 6 to 8 minutes.
Make the rice at least 4 hours and up to 1 day before serving; bring the rice, 4 cups water, and 1/2 teaspoon salt to a boil in a saucepan over high heat. Decrease the heat to low and cover tightly; simmer about 18 minutes or until the liquid has evaporated and the rice is tender. Remove pan from heat and let stand for 5 minutes. Fluff the rie with a fork and transfer to a large bowl; cool to room temperature. Cover and refrigerate until the rice is well chilled, at least 4 hours. Heat 2 T. oil in a large skillet over med-high heat. Add in the zucchini; stir/saute 5 minutes or until the zucchini is crisp-tender. Add in the scallions and garlic; stir 1 minute or until the scallions are wilted. Add in the corn, beans, and 1/2 cup of broth; cook about 3 minutes or until the corn and beans are heated through. Transfer to a platter, loosely cover and keep at room temperature. Heat the remaining 2 tablespoons oil in a large Dutch oven over med-high heat. Add the rice and remaining 1 cup of broth; cook, stirring often to break up the clumps of rice for about 3 minutes or until it is hot. Add in the vegetables and the remaining broth; stir until everything is heated through (2 minutes.). Season with salt and pepper; transfer to a serving bowl; garnish with scallions and serve.
In a bowl combine flour, water, oil and herbs. Using your hands knead into a soft dough (this will take some time). Roll out on a lightly floured surface and transfer to a paper-lined baking sheet. Prick with a fork and top with sauce and topping of your choice. Bake in the preheated oven at 200°C for about 10-15 minutes (depending on topping and thickness of your dough).
Dissolve sugar in warm water in large bowl; sprinkle in yeast; let stand 10 minutes, then stir well. Stir in oil, salt, and 3 cups flour; beat with wooden spoon or electric mixer until smooth and elastic; if necessary, add more flour to make a soft dough which leaves sides of bowl; turn out onto floured board; gather up into a ball. Knead dough, adding more flour as necessary until smooth and no longer sticky (8-10 minutes); place in lightly greased bowl; turn dough to grease top; cover with greased waxed paper and tea towel; let rise in warm place until doubled (approximately 45-60 minutes); punch down dough and turn out onto lightly floured board; let rest for 10 minutes; roll out dough to 16" x 8" rectangle; combine topping ingredients; spread mixture evenly over surface; cut dough into 16, 1-inch strips; pick up each strip by ends and twist in opposing directions; place on greased baking sheet. Preheat oven to 425F and set rack in middle of oven. Bake for 13-15 minutes, or until golden.
In a Large mixing bowl, combine flour, sugar, baking powder, cinnamon, and salt. Gently fold in blueberries. In a small bowl, whisk together the egg, milk and butter. Add to the flour mixture and stir carefully. Spread into a greased 8x8-inch baking pan. Combine all topping ingredients and sprinkle over batter. Bake in 425°F oven for 20-25 minutes or until light golden brown.
In a medium bowl, stir vinegar, sugar, salt, and pepper until sugar and salt are dissolved. Quarter cucumber lengthwise. Remove seeds. Cut quarters crossswise into 1/8" thick slices. Add cucumber, onion, cilantro and chili pepper to vinegar dressing; toss until combined. Cover and marinate in the refrigerator for 3 hours, stirring occasionally. Serve on bed of greens.
Boil potatoes until soft. Drain. Set aside. Heat oil over medium heat. Add mustard seeds, cumin seeds, urad dal, asafetida, and curry leaves. Fry for 1 minute or until the seeds sputter. Add chopped onion and green chiles and fry until golden brown. Add chopped tomatoes and fry until mushy. Stir in turmeric powder, red chili powder, cayenne pepper, black pepper, and salt. Add in water. Simmer for 1-2 minutes (you should start having a nice gravy!). Mix in potatoes. Cover and let simmer for 5-7 minutes.
3 ounces of Mexican chocolate can replace the first 4 ingredients listed. Break chocolate into smaller pieces and place in a 2-quart microwavable glass measuring cup. (If you are using baker's chocolate or chocolate morsels, add cinnamon, sugar and almond extract). Stir in milk. Microwave, uncovered, on High for 4 minutes. Stir. Microwave on High for 2 to 4 more minutes or until the chocolate has melted and the milk is close to boiling. Very small bubbles will form on the surface and edges of the milk, which will begin to coat the container. Whip with a wire whisk or egg beater until the chocolate has dissolved completely and the milk is frothy. Pour into mugs and serve hot.
Melon Salsa: Combine melon, pineapple,chile and onion; whisk oil, garlic, vinegar, lemon juice and honey; pour over fruit mixture and add salt and pepper to taste. Marinade: Whisk all ingredients together and pour into plastic bag with prawns; marinate 2 hours and no longer in refrigerator. Grill or broil, 1-2 minutes on each side until pink but still a bit transparent in the center. Spoon salsa on plates, arrange prawns on top and garnish with cilantro.
Preheat oven to 350 degrees. Heat 1 tablespoon of the oil in a saute pan over medium heat; add the chicken breasts or thighs and brown for about 3 minutes per side until the chicken turns opaque. Remove and place the chicken in an ovenproof casserole dish or Dutch oven. Add the remaining oil, butter, and onion to the saute pan; saute until onion is wilted, about 5 minutes. Add the garlic, cardamom, coriander, black pepper and blanched sliced almonds; cook until the nuts are pale gold, about 3 minutes. Transfer the onion mixture to a blender (or food processor, but a blender will work a little better); add the yogurt or sour cream and puree until smooth. Season the sauce with salt to taste and pour over the chicken pieces in the casserole dish. Bake at 350 degrees for 50 minutes, or until the chicken is tender and juices run clear. Garnish with toasted almonds and serve with the sauce and rice. Note: if you've not made this dish before, I recommend starting with 1 teaspoon of cardamom; taste it when you season to taste with salt before pouring over the chicken to bake, and add more cardamom if you like.
Cook jumbo shells according to package directions. Drain and set aside. Pour 1/2 of spaghetti sauce into crock pot. In a medium bowl, combine spinach and remaining ingredients, mixing well. Stuff each pasta shell with spinach mixture and layer in crock pot. Pour remaining spaghetti sauce over shells. Cook on LOW for 4 hours.
In a small bowl, soak 8 wooden picks in water for 10 minutes. Meanwhile for stuffing, in a saucepan, cook mushrooms and onion in hot butter until onion is tender. Remove from heat. Stir in grated ginger, the 1/4 teaspoon salt, and the 1/4 teaspoon pepper. Add spinach and bread crumbs, tossing gently to combine. Make a pocket in each chop by cutting horizontally from the outside edge almost to the bone. Divide stuffing evenly among pockets in chops. Secure openings with water-soaked wooden picks. Sprinkle chops with salt and pepper. To bake stuffed chops, after stuffing and sprinkling chops with salt and pepper, brown in a small amount of oil in a large skillet. Transfer to a baking dish. Bake, uncovered, in a 375°F oven for 35 to 45 minutes or until juices run clear (160°F), brushing with ginger preserves during the last 5 minutes of baking. Meanwhile, trim roots and tops of the green onions. In a medium skillet, cook green onions in hot oil for 1 to 3 minutes or until slightly softened. Serve green onions with the chops. GRILL DIRECTIONS: In a grill with a cover arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place chops on grill rack over pan. Cover and grill for 35 to 40 minutes or until juices run clear (160 degree F), turning once and brushing occasionally with ginger preserves during the last 5 minutes of grilling. Remove wooden picks before serving.
Place cream cheese and Oreos in food processor. Process until no more white can be seen and mixture begins to stick together. Roll mixture into 3/4 inch balls. Place on waxed paper covered sheet and freeze for 30 minutes or until firm. Melt chips (add 1T oil if you like thinner chocolate) or candy coating. Dip balls into chocolate using a toothpick or a dipping fork. I drizzle with melted semi-sweet chocolate for the effect and to cover up the mark from the toothpick! Return to waxed paper to set. These set faster in the frig. The candy coating sets much faster than the chips. I use candy coating whenever I can find it.
Heat butter in large pan, add onion. Cook, stirring, until golden brown. Add garlic and fennel, stir over heat 5 minutes. Add undrained crushed tomatoes, crumbled bouillon cubes, tomato paste, and water, mix well. Bring to a boil, reduce heat, simmer uncovered 45 minutes. Add mussels, cook over low heat until mussels open, discard unopened shells. Add cream, parsley and Parmesan cheese. Cook pasta in a large pan of boiling water until just tender, drain. Serve with sauce.
Preheat oven to 350. Grease one 9 x 5 inch loaf pans. OR, one 12-cup muffin tin. Sift together flour, baking soda, baking powder, salt and cinnamon into a bowl. In a separate bowl stir together eggs, oil, applesauce, sugar, zucchini and vanilla. Make sure it is fully combined. Carefully pour flour mixture into egg mixture, stirring until completely combined. Pour entire mixture into loaf pans, making sure there is an even amount of batter in each. OR, if making muffins, fill muffin tins 3/4 full. For Zucchini Bread bake for 40 minutes. OR, for muffins bake for 20 minutes. You will know when the bread or muffins are down when the centers are set and spring back when they are lightly touched.
Heat the oven to 180C/gas 4. Put the pasta on to boil. Chop the bacon into pieces. Fry the onion and bacon in a pan for a minute or two. Add the courgette to the onion and bacon, fry for another couple of minutes until onion is soft. Add the pesto and tin of tomatoes then season. Mix together. Add to the drained pasta, combine thoroughly then pour into an ovenproof dish. Mix breadcrumbs and parmesan together and top the pasta with the mixture. Bake for 15 minutes until topping is golden. Serve.
Preheat oven to 350°F. In a small bowl, sift flour, non-fat dry milk, baking powder, baking soda, cinnamon, and salt; set aside. In a medium bowl, mix oil, molasses,and water. Add egg, brown sugar, and carrots. Add dry ingredients; mix well. Add the rolled oats and raisins; mix well. Pour into a greased 9-inch pan. Bake for 30 minutes or until toothpick inserted in center comes out clean. Cool for at least 15 minutes. Cut into 18 bars.
Heat oven to 400 degrees f. Line pie shell with weights and pre-bake pie shell for 10 minutes; remove from oven (remove weights) and turn oven down to 375 degrees f. Fry bacon and red pepper in a skillet (medium heat) for 3 minutes; drain excess fat and stir in green onion and sun-dried tomatoes; cool. In a large mixing bowl, beat the eggs with the cream, mustard and white pepper until just incorporated. Stir in bacon-red pepper mixture, Simply Potatoes with onions, shrimp, green olives, lemon zest and parsley. Transfer mixture to the pre-baked pie shell and return to oven. Bake an additional 40 minutes until set.
In a large stock pot, combine the vegetable broth, apple juice, sea salt, rosemary, sage, thyme, and savory. Bring to a boil, stirring frequently to be sure salt is dissolved. Remove from heat, and let cool to room temperature. Nest 1 plastic oven bag inside the other to create a double thickness Use only food grade bags such as Reynolds or the generic turkey roasting bags. Do not use plastic garbage bags, or plastic household bucketsas they are not intended for food storage and contain PCB's (PolyChlorinatedBiphenyl's ) which are not good for you to ingest. Place the double bag mouth open wide and facing up, in the roasting pan (Note: if your roasting pan will not fit in your refrigerator, use a very large bowl). Fold back the top one-third of the double bag to make a collar (this helps keep the bags open). Place the turkey inside the double bag. Unfold the collar of the double bag and pour the brine over the bird, then the ice water water. Draw up the top of the inner bag, squeezing out as much air as possible, and secure it closed with a twist tie. Do the same with the outer bag. Turn the package so the turkey is breast side down in the roasting pan (or very large bowl) and refrigerate for at least 12 hours or up to 24 hours. Turn the turkey 3 or 4 times while it is brining. Remove the turkey carefully draining off the excess brine and pat dry with paper towels. Discard excess brine (sanitize the sink afterwards). Place the turkey back in the roasting pan (or on a rimmed sheet pan that is large enough to hold the turkey) and refrigerate, making sure that it touches nothing else in the fridge, uncovered, for at least 6 hours or up to overnight. This resting period allows the skin of the turkey to dry a bit so it is crisp when roasted. The turkey is now ready to be roasted. Cook the turkey as desired reserving the drippings for gravy. Keep in mind that brined turkeys cook 20 to 30 minutes faster so watch your meat thermometer.
Melt the butter with the oil in a flameproof casserole, add the chicken and garlic, and saute over medium heat for 10 minutes. Add the sherry and vinegar, and salt and pepper to taste. Cover and simmer gently for 20 minutes or until the chicken is tender. Transfer the chicken to a plate. Strain the cooking liquid, pressing the garlic flesh through the strainer. Return the liquid to the pan, add the cream, and bring to a boil, stirring. Boil for 5 minutes or until the sauce is reduced to a coaitng consistency. Return the chicken to the pan with the juices that have collected on the plate. Heat through for a few minutes, spooning the sauce over the chicken until it is evenly coated. Taste for seasoning, adjust if necessary. Serve hot, garnished with tarragon leaves.
Preheat oven to 375°F (190°C). In a saucepan, combine well the wine, juice, sugar, raisins, butter and cinnamon. Bring to a boil and simmer 5 minutes. Arrange the apples, cored and top third peeled away, in a small baking dish, pour the warm wine mixture over them, filling the cavities of the apples with the raisins, and bake in the middle of the oven, basting with wine mixture, occasionally, for 1 hour and 20 minutes, or until tender. Transfer to a serving dish and spoon wine over.
Heat oil on high heat in a large nonstick pan. Toss short ribs in flour, add to pan, and sear on all sides. Reduce heat to low and add garlic; cook and stir for about 1 min. Add tomato, mushrooms, Marsala wine, and Italian seasoning one at a time, allowing about 1-2 min between each for liquid to evaporate. Cover pan and braise for 3 hr or until very tender, checking and stirring every 30 min to make sure liquid has not evaporated away (add more Marsala if liquid evaporates). Increase heat to medium high and heat thoroughly. Serve over tortelloni.
Preheat oven to 350 degrees F. Place almonds on a cookie sheet and bake them for 5-10 minutes until golden. Watch carefully, they go from getting hot to dark brown in just a few seconds! Cool to room temperature. In a food processor pulse the almonds until they are finely chopped. Sprinkle half of the nuts over a 7 inch by 10 inch area of a greased baking sheet. Set aside. In a medium, heavy saucepan combine the brown sugar, water and butter. Have your baking soda and vanilla extract ready. Over medium heat bring the sugar mixture to boil. Stir occasionally to prevent burning until the mixture reaches 285 degrees F. (soft-crack stage). Immediately remove the saucepan from the heat as the temperature will rapidly rise. Immediately add the baking soda and vanilla extract. Pour this mixture over the nuts on your baking sheet. Quickly scatter the chocolate over the hot toffee. Press lightly so it starts melting. After about five minutes, the chocolate will be soft enough to spread with a long metal spatula in an even layer over the toffee. Spread the remaining chopped almonds over the melted chocolate. Cool completely and break into irregular pieces using a sharp knife. Store in an airtight container at room temperature for about one month. Makes one pound. Can be doubled.
Line a large baking sheet with wax paper. Place turkey, breadcrumbs, egg, 1 1/2 teaspoons cumin, 1 1/2 teaspoons oregano, 1/2 teaspoon pepper and 1/4 teaspoon salt in a medium bow. Mix gently until combined. Shape the mixture into 1 1/2 balls and transfer to the baking sheet. (You should have about 20 meatballs.) Place in the refrigerator and chill for at least 20 minutes or until ready to use. Heat oil in a Dutch oven over medium-high heat. Add onion and carrots and cook, stirring often, until beginning to soften, about 4 minutes. Add peppers, tomatoes, the remaining 1/2 teaspoon cumin, 1/2 teaspoon oregano, 1/4 teaspoon pepper and 1/4 teaspoon salt; cook, stirring, until fragrant, about 1 minute. Add broth, increase heat to high and bring to a boil; reduce heat and simmer for 5 minutes. Carefully submerge the meatballs in the simmering soup; return to a simmer and cook for 8 minutes. Add the rice and cook, stirring occasionally, until tender, about 5 minutes. Remove from the heat and stir in lime juice. Garnish with jalapeno and cilantro.
In a food processor add all ingredients. Mix on low speed for 1 minute or more, until smooth and no lumps remain. Pour into pie crust. Bake in a 350 degree preheated oven for 45 to 60 minutes. Top will be golden brown. Cool on a wire rack. Serve warm or cold. Refrigerate leftovers.
Mix cabbage and green onions in a large bowl. Use a large sealed container (like Tupperware) if you plan to take the dish to another site to serve. Set aside. Preheat oven to 350°F Place sliced almonds on an ungreased cookie sheet and toast until dark (but not burnt); this will take approximately 15 minutes. Set aside to cool. Open the ramen noodle packets and set the flavor packets to the side. You will use these in the following step. Empty ramen noodles into a gallon-sized baggie and crush; add toasted almonds. Close and set aside. Empty the three flavor packets, oil, water, vinegar and sugar into a jar or other lidded container and shake to mix well. Taste and add salt and pepper to taste. Close jar securely. You end with three packages: one cabbage mix pack, one dry ingredient, and one jar of vinaigrette. Just before serving, add the oil to the cabbage mixture and toss well. Add the dry ingredients to this and toss well. Please note that "Oriental" flavor ramen usually has beef broth; if this is the case, the dish will not be vegetarian. I highly recommend toasting the almonds to a dark brown color. Just watch closely! I have had even more enthusiastic responses to the salad when the almonds are darker, which gives them a richer, more distinctive flavor that marries well with the rest of the dish.