HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine sugar, cornstarch, frozen dark cherries and vanilla in large bowl. Allow cherries to thaw and stir. Line pie plate with pastry. Distribute sliced almonds evenly on top of the crust. Pour can of pie filling on top of almonds. Next pour dark cherry mixture on top of filling. Cover with second pastry. Poke small slits on top crust. Bake at 350 until crust is golden brown. Mix powdered sugar and milk to create a glaze. Distrubute over top and you are done.
Prepare Bacalhau. Soak fish in water for at least 24 hours and preferably 48 hours, changing the water 3 to 4 times per day. Drain the fish, rinse well and place in a saucepan with enough water to cover. Bring to a boil. Taste the water; if it is too salty, drain the fish, add fresh water and bring to a boil again. Lower the heat and simmer for 20 minutes. Drain and let cool. Remove any skin and bones and separate the fish into coarse flakes. Prepare the stew. In a heavy skillet, heat the olive oil and cook the onion slowly until it is golden. Stir in the Bacalhau and heat for two minutes. Add chickpeas, parsley, vinegar, garlic, piri-piri, salt and pepper and cook for another two minutes or until the mixture is completely warmed through. Serve garnished with the hard boiled eggs and olives.
Coarsely mash the avocados in a bowl with the lime juice. Stir in remaining ingredients.
Put cream, butter and sugar into saucepan over medium heat. Bring to boil, stirring often. Remove from heat. Add Grand Marnier, chocolate and crumbs. Mix well. Shape into 42 balls. Roll in chocolate sprinkles. Chill or freeze.
Preheat oven to 425°F. Toss eggplant, peppers, onion, tomatoes, garlic, herbs, oil and salt together. Place in a large baking dish. Roast until browned and fragrant, about 1 hour, turning 2-3 times while they're roasting. Transfer roasted vegetables to a soup pot. Add 1 cup water to the dish they baked in, scrape up the caramelized juices, and add to pot along with cumin and ginger. Pour in another 6 cups water, the cilantro, and 1/2 tsp salt. Bring to a boil, then lower heat and simmer, covered, until the vegetables are fully tender, 20 minutes or so. Let cool slightly, then puree, leaving a little texture. I would use an immersion blender here. Stir in the lime juice and pour into serving bowl. Swirl in the yogurt. Serve garnished with sprigs of cilantro.
In a large saucepan combine water, salt and honey over medium low heat, stirring until sugar dissolves. Let cool completely. Place chicken in a large bowl and pour cooled brine over chicken. Refrigerate covered for a couple of hours (I let mine be in the brine for 4 hours, but the original recipe suggests 2-3). Drain (discarding brine) and rinse chicken under cold water, pat dry. I put the chicken back in the refrigerator while preparing grill. Prepare grill -- I used charcoal -- heating the coals until white. Place chicken on grill, with the cover open for searing, moving the chicken around depending on the pieces and to avoid flare-ups. When the chicken has been seared, cover the grill for indirect cooking, opening the cover, turning and moving the chicken pieces every 15 minutes or until cooked completely. It took about one hour for the chicken to cook completely on my grill.
Pour Liter of Water into Big Soup Pot and bring to a boil. Add Bouillon Cube if using it. Put 4 Tablespoons of Paste into the water, Stir until paste dissolves, reduce heat to medium low. Add Broccoli and let cook for 2-3 minutes. Add the remaining vegetables and let cook for about 8-10 minutes. Stir frequently. Add lime and lemon juice, sugar and cilantro. Stir. Taste and add more juice or sugar to your liking. Garnish with cilantro and serve with a side of rice.
Preheat oven to 350 degrees, lightly spray two 9-inch cake pans with Pam and set aside. MAKE CAKE. Sift cake flour, mix splenda, flour, baking powder, baking soda and sugar together in a medium sized bowl on low speed until ingredients are blended. Add softened butter, mix on low speed about 2-3 minutes. Add egg whites, mix on low speed until incorporated, scrape sides of bowl, mix on medium high speed 1-2 minutes or until batter is light and well blended. Scrape sides of bowl, add buttermilk and extracts, mix on medium speed until blended. Pour cake batter into prepared pans. Bake in preheated 350 oven 20-25 minutes or until edges of cake appear slightly dry. Allow cake to cook in pans 10-15 minutes. Remove from pans and cool on wire racks until ready to Ice. PREPARE ICING. Beat softened butter and Sllenda briefly in a medium sized bowl, just until splenda is incorporated. Add cream cheese, mix until lump free, about 1 minute. Scrape sides of bowl and add vanilla, mix well. ASSEMBLE CAKE. Slice cooled cake layers in half- using a serrated knife, slice cakes in half horizontally, to create 4 cake layers. Place 1 cake layer on cake stand or plate- spread 1/3 of the preserves over the cake layer. Top with 1/3 of the sliced strawberries. Repeat process until all layers are assembled. Ice cake.
Combine rhubarb, sugar, cornstarch and water in a saucepan; cook over medium heat, stirring frequently, until mixture boils. Simmer, stirring frequently, until clear and thickened about 2 minutes. Add lemon juice. Set aside to cool. Place chicken in a shallow baking dish. Brush with butter and sprinkle with salt. Bake uncover at 375 degrees for 30 minutes. Spoon rhubarb sauce over chicken. Sprinkle with cinnamon and nutmeg. Return to oven and bake 20 minutes longer. Spoon sauce over chicken and serve.
Lightly dust two cooking sheets and set aside. In a small or medium bowl combine the yeast, sugar and 2 T flour. Gradually blend in the warm milk until smooth. Cover with plastic wrap and let stand for 10 minutes or until foamy. Sift together the remaining flour and salt in a large bowl. Make a well. Mix to a soft dough. Turn out onto a lightly floured board and kneed for 3-4 minutes. Shape into a ball, place in a large, oiled bowl and cover with plastic wrap. Place in a warm place and let rise for 1 hour. Preheat oven to 425 degrees. Turn dough out onto a lightly floured board and knead again for 2 minutes. Divide into 12 pieces. Roll each piece into a flat oval, around 1/4 to 1/2 inch thick, and place on the prepared baking sheet. When all baps are rolled out cover and let rise for 15 minutes. Make an indent in center of each oval with your finger. Bake for 25-30 minutes until well browned and cooked through. Cool slightly and serve or save for sandwich rolls.
Wash tomatoes and pack in clean, hot quart jars. Add 1 dill head, 3 peppercorns and 1 red pepper to each jar. Place the pickling spice in the center of a coffee filter or cheesecloth and tie. Bring water, vinegar, bag of spices and salt to boil. Remove bag. Cover tomatoes with brine, leaving 1/2-in. headspace. Process in boiling water bath 10 minutes. Let set 6 weeks to mellow.
Wrap cloves, peppercorns and cinnamon in a small piece of cheesecloth, tie with kitchen twine. Add to a 4-quart saucepan along with lemon peel, wine, sugar and prunes. Bring to a boil over medium-high heat, reduce to a simmer. Cook until prunes have softened and the liquid is reduced but not syrupy, 16 to 18 minutes. Remove from heat. Lift out and discard cheesecloth bundle and lemon peel. Divide prunes and liquid among four shallow bowls, and dollop mascarpone on top of each portion.
Pre heat the oven @180 degree Celsius.  Line a 25cm *32 cm / 9.5 inch *12.5 inch tray with butter paper.  Sieve the flour, baking soda, cinnamon powder, salt in a bowl.  In another bowl beat the butter and the sugar. Add vanilla extract and mix well. Add eggs gradually and beat on medium high speed.Add the bananas and blend well.  Add this mixture to the flour mixture and mix with a wooden spoon. Add Choco chip (optional) and mix well.  Pour this mixture to the pre lined tray and dusted with flour and greased with butter.  Bake for 40 minutes or until done.  Take out of the oven and put it on a wire rack to cool completely before slicing.
Alternate method: Cook pozole in a Dutch oven, covered at 350° for 1 hour to 1 1/4 hours. Heat oil in a heavy pan. Sear the meat on all sides for about 10 minutes. Remove pork and set aside. In same pan, saute the onions for 2 minutes. Add the garlic and saute 1 minute. Transfer the onion and garlic to a large crock pot. Cut up the meat into large chunks and place in the crock pot along with the tomatoes, Cajun seasoning, red pepper flakes, oregano, cumin, stock and hominy. Cook on LOW for 6 hours. Before serving, add salt and pepper and adjust other seasonings if necessary. Arrange the garnishes on a serving platter and pass around. Serve with warm corn tortillas.
In a soup pot, heat 2 tablespoons of the oil. Season the turkey legs with salt and pepper, add them to the pot and cook over high heat until browned on all sides, about 7 minutes. Add the water, stock, garlic, chopped celery, carrot, yellow onion, bay leaf, thyme sprig and peppercorns and bring to a boil. Cover and simmer over moderately low heat until the turkey legs are tender and the meat pulls away from the bone, about 1 hour. Transfer the turkey legs to a large plate and let cool slightly. Pull the meat off the bones and coarsely chop it; discard the skin. Return the bones to the pot and simmer the turkey stock for 1 hour longer. Meanwhile, in a medium skillet, heat the remaining 1 tablespoon of oil. Add the diced celery and red onion and cook over moderate heat until softened, about 5 minutes; transfer to a food processor. Add the turkey, season with salt and pepper and pulse until the turkey is finely chopped. On a work surface, lay out 10 wonton wrappers. Scoop 1 tablespoon of the turkey filling into the center of each wrapper. Moisten the edges of the wrapper with water and fold it in half on the diagonal, creating a triangle; press the edges to seal. Transfer the wonton to a baking sheet and keep covered with a damp cloth. Repeat with the remaining wrappers and filling. Strain the turkey stock into another pot and skim the fat from the surface. Season with salt and pepper and bring the stock to a simmer. Add the wonton, cover and cook until the wrappers are just tender, about 5 minutes. Ladle the soup into bowls, garnish with the dill and serve.
In a large mixing bowl, stir together almond flour, salt, rosemary and figs. Mix in egg and oil until well combined. Roll out dough between 2 sheets of parchment paper until 1/8-inch thick. Cut dough with a knife or pizza cutter into 2 inch squares. Bake at 350°F for 10-12 minutes until golden brown. Cool and serve.
Heat the waffle iron according to manufacturer's instructions. Whisk the flours, cornmeal, salt, and baking soda together in a large bowl. In a separate bowl, whisk the egg yolks and melted butter together, then whisk in the buttermilk and maple syrup until uniform. In a large bowl, whip the egg whites and cream of tartar with an electric mixer on med-low speed until foamy, about 1 minute. Increase the speed to med-high and whip the whites to stiff peaks, 3-7 minutes. Make a well in the center of the dry ingredients, pour the buttermilk mixture into the well, and whisk very gently until the buttermilk mixture is just incorporated (a few lumps should remain). Toward the end of mixing, fold the whipped egg whites into the batter with a rubber spatula. Spray the hot waffle iron with vegetable oil spray, then spread the appropriate amount of batter onto the waffle iron, following the manufacturer's instructions, and cook until golden brown, about 3 1/2 minutes. Remove the waffles from the waffle iron and serve,. Repeat with the remaining batter, spraying the waffle iron with vegetable oil spray as needed between batches. Per serving (1/2 cup batter)--300 calories, 10.5 g fat, 42 g carb, 10 g protein 3 g fiber.
Make the cinnamon flavored coffee. Pour the hot coffee into a container, add the caramel sauce and stir until all the sauce has dissolved. Next add the milk to the coffee mixture, stir, cover and place in fridge to chill. Whip the heavy cream, cinnamon and caramel sauce together, until the cream is smooth, thick and creamy. Cover and chill until needed. Once the coffee is thoroughly chilled pour it into a large frosted glass filled with the flavored and plain ices. Top with the flavored whipped cream , drizzle a little caramel sauce over cream and add a cinnamon stick for stirring. Enjoy, enjoy, enjoy.
Prepare beans according to package directions. Remove seeds from squash, remove peel and cut flesh into 1" cubes. Place squash and remaining ingredients (except miso) in a large soup pot. Bring to a boil, reduce heat and simmer until vegetables are tender, about one hour. In a small bowl, mix miso and 1/4 cup broth until miso is dissolved. Stir miso mixture into soup. Do not boil soup after adding miso. Serve immediately.
Preheat the oven to 400 degrees F. Brush each cavity of the Wilton Pineapple Cake pan with vegetable oil, making sure you get into all the crevices. If using ready-to-bake pizza dough, unroll the dough from the cans. Cut each sheet of dough into 4 equal rectangles so you have 8 rectangles (you will only need 6 of these rectangles). If using homemade pizza dough, roll it out on a well-floured work surface until it's 1/8 to 1/4-inch thick. Trim to make it an 18 x 18-inch square then cut that square into six 9 x 6-inch rectangles. Place one rectangle of dough into a cavity of the pan and gently press down so it lines it. Add a layer of ricotta cheese, then pineapple chunks, cubed ham, mozzarella cheese and a sprinkle of Italian seasoning on top. The cavity should only be about 1/3 to 1/2 full - the fillings should not come to the top as you need to allow space for the dough to rise when baked. Fold the edges of the dough rectangle over the filling, letting them overlap - trim any dough off that seems excessive. Press firmly to seal. Repeat this to fill all of the cavities of the pan. Bake for 15-20 minutes until the pizza dough is starting to brown on top. Tools: https://www.nordicware.com/catalog/product/view/id/2359/s/pineapple-upside-down-mini-cake-pan/.
Place saffron into the boiling water to infuse. Heat the oil in a large saucepan then add the onion, garlic and chilies and cook gently for five minutes. Add the ground ginger, cinnamon and other spices except the saffron, and gently cook for 1 to 2 mins more. Add the tomatoes, stock, saffron, carrots, turnips, sweet potatoes, raisins, cover and cook 25 minutes. Add the zucchini, chickpeas, parsley and coriander and cook for 10 mins more. Prepare the couscous according to manufacturer's directions. Serve with the veggie mixture on top.
Preheat oven to 425*. Mix together the garlic, sage, salt and pepper. Put the potatoes in a roasting pan that is also large enough to hold the pork, and toss them with a couple of tablespoons of olive oil and about 1 teaspoon of the garlic-sage mixture. Place the roasting pan in the oven while you prepare the pork. Using a thin-bladed knife and your fingers, make slits all over the pork and insert most of the remaining garlic-sage mixture. Spread the rest of it all over the outside of the roast, and nestle it among the potatoes. Pour a little more olive oil over the meat and place it in the oven. Roast, undisturbed, for 30 minutes. Remove it from the oven, stir the potatoes (you will probably have to scrape some of them off the bottom of the pan), and bast the pork with a little of the pan juices. Lower the heat to 325*F and continue to cook, stirring the potatoes every 15 minutes or so. After 1-1/4 hours or so total cooking time, begin to check the meat (it's likely to take longer, but it's worth the checking); when an instant-read thermometer registers 145* to 150*, remove the meat to a warm platter. While the meat rests for 10-15 minutes, turn the oven heat up to 450* to make sure the potatoes are done and crisp (use your judgement; you can simply run them under the broiler if they just need a bit of browning, or keep the oven at 325* if they're perfectly done). Carve the meat and serve with the potatoes.
Rinse and pat chicken dry with paper towels. In a saucepan, combine remaining ingredients. Heat thoroughly. Sprinkle chicken with a bit of salt & pepper and place in a shallow casserole dish. Pour heated sauce over chicken. Cover and bake at 350°F for 1 1/2 to 2 hours, basting occasionally.
Heat oil in a large nonstick frypan or Dutch oven. Add in the sausage meat and cook breaking up the meat with a spoon (this should take about 10-12 minutes)then remove the sausage to a bowl. To the same skillet/pot add in the chopped eggplant, zucchini, bell pepper, onion, garlic, dried basil, chili flakes; saute for about 7-8 minutes or until just softened. Add the cooked sausage meat back to the skillet or pot with the chopped drained tomatoes, parsley and black pepper (or cayenne if using) reduce heat and simmer for 15 minutes. Add in 1/3 cup grated Parmesan cheese; mix to combine. Set oven to 350 degrees and butter a 8 x 8-inch baking dish (or larger). Transfer the mixture to the baking dish. Sprinkle the top with about 1-1/2 cups grated mozzarella cheese. Bake for 20-22 minutes or until the cheese melts and is bubbling.
Boil ramen noodles in water until tender. Drain and set aside. Meanwhile, heat oil in skillet until shimmering. Add beef and cook until no longer pink, breaking up any large clumps with the edge of a spoon, about 5 minutes. Drain any excess fat and discard. Add onion, water, Worcestershire sauce and peas. Season to taste with salt and pepper. Transfer to an oven-safe dish, top with cooked noodles, and broil until brown and crispy.
In a large bowl, add the cabbage, carrots, and bell pepper; stir to combine then set aside. In another bowl, add the oil, vinegar, soy sauce, brown sugar, ginger, and chili oil; whisk until combined well. Pour the dressing over the cabbage mixture; toss to coat. Let marinate for at least 10-15 minutes. Right before ready to serve; toss slaw and add the chopped peanuts or toasted sesame seeds if desired.
Combine first 4 ingredients in a small bowl. Sprinkle both sides of fish with spice mixture. Preheat the oven to 450. Place fillets in a tray sprayed with Pam. Cook fillets for 12 - 15 minutes or until done.
In a bowl, combine crumbs, sugar and butter. Press on bottom and 2 1/2 inches up sides of an 8 inch springform pan. Set aside. Let cheese soften at room temperature 1 - 1 1/2 hours. Beat until creamy. Add vanilla and lemon or orange peel. Mix sugar, flour and salt, slowly blend. Add eggs and yolks one at a time. Beat after each yolk just enough to blend. Gently stir in whipping cream. Turn into crust lined pan. Bake at 450 degrees for 12 minutes; reduce heat to 300 degrees and bake for 55 minutes. Allow to cool. Loosen sides with spatula after 30 minutes. Cool well before adding topping.
Saute the onions and the mushrooms until tender. Cook the pie shell halfway as directed on package. Fill the pie shell in the following layers: onions and mushrooms; grated cheese, spinach souffle. Bake 1 hour at 350. Cool slightly before serving. Great for brunch.
Heat oven to 350. Spray 9-inch square baking pan with cooking spray. Pour 1/2 cup melted butter over bottom of pan; sprinkle with brown sugar. Scatter rhubarb and strawberries over brown sugar. Heat milk and 6 tablespoons butter in small saucepan over medium heat 3-4 minutes or until butter melts. Pour into medium bowl; cool. Whisk flour, baking powder and salt in small bowl. Beat eggs, sugar and vanilla in large bowl at medium speed 3-4 minutes or until thick, pale yellow and smooth. At low speed, beat in flour mixture in three parts alternately with milk mixture just until blended, beginning and ending with flour mixture. Spread batter over fruit. Bake 40-45 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Invert cake onto serving platter, replacing any topping that remains in pan. Cool completely. Serve at room temperature.
In a saucepan, combine the evaporated skimmed milk, 2 tablespoons grated nonfat Parmesan cheese, 3 teaspoons butter-flavored sprinkles and 1/4 teaspoon ground white pepper. Stir well. Cook on med-low til sauce is heated through. Gently stir in 10 oz of cooked, drained fettuccine pasta. (Add a little more milk if it seems too dry.) Remove pot from heat and add the remaining 6 tablespoons grated nonfat Parmesan and toss. Garnish with scallions and parsley. Serve immediately.
CHICKEN-BONED (Use for all Poultry) Steam or boil chicken until about 2/3 done. Remove skin and bones. Pack meat into hot jars, leaving 1-inch head space. Add 1/2 teaspoon salt per pint or 1 tsp per quart. Skim fat from broth. Bring broth to boil. Pour over chicken, leaving 1-inch head space. Remove air bubbles. Adjust caps. Process pints 1 hour 15 minutes at 10 pounds pressure. Process quarts at 1 hour 30 minutes at 10 pounds pressure.
Preheat oven to 350. Combine all ingredients except bread, mixing well. Spread evenly on bread halves. Place bread on baking sheet and bake 17-20 minutes, until bubbly. Remove from oven, slice, enjoy!
Butter an 8 inch square baking pan. Cut bread into 1/2 inch cubes and distribute evenly in pan. Top with cheese. Toss vegetables together and distribute over cheese. In a bowl, whisk together eggs, milk, mustard and salt and pour over vegetables. Chill, covered, overnight. Preheat oven to 340 degrees F. Sprinkle basil and pepper to taste over strata. Put in larger baking pan and pour in enough hot water to come halfway up sides. Bake in middle of oven for 1 hour, or until top is golden.
Saute onion in butter until golden. Place chicken and beef in a stockpot with water and cook until tender. Strain, remove any bones, and replace meat and broth in stockpot. Add okra and minced onions; reheat until okra is tender. Add oysters with their liquor, salt and pepper to taste. Add file powder and cook just until edges of the oysters curl. Serve hot.
Place the first six ingredients into your machine according to manufacturer's instructions. Set to dough and start. When the dough is ready, turn it out onto a floured surface and knead and shape it into a rough 8" square. Brush with the beaten egg and sprinkle with the seeds. Take a sharp knife and cut the dough into 16 squares (of course you could shape by hand!). Transfer the rolls to a baking tray and leave them for 30 minutes to rise. Preheat the oven to Gas 5/375°F/190°C. After the 30 minutes is up, bake the rolls for 25-30 minutes.
In a large bowl, all ingredients except for ground beef, Crumble beef over mixture, and mix well. Shape into 8 patties. Grill, uncovered over medium hot heat for 5-7 minutes on each side or until a meat thermometer reaches 160 degrees, and meat juices run clear.
Heat olive oil in a large skillet. Meanwhile, bring a pot of water to a boil. Add the carrots to the oil and allow to cook for about 5 minutes. Add the remaining vegetables. Allow to cook until the onions are translucent. Add tomato sauce, carrot juice, butter, Italian Seasoning, and sugar to the vegetable mixture.Allow to cook for an additional 15-20 minutes until the sauce has thickened to your desired consistency. Don't forget to cook your pasta! Add salt and pepper to taste. Serve over pasta.
Boil potatoes, drain and slice or quarter to liking. In a large mixing bowl, place potatoes and add grated onion. Add mayo, oil, milk, vinegar and toss over potatoes coating well. Salt and pepper to taste and refrigerate overnight. Arrange lettuce on serving platter and mound on the salad and serve!
Place the prepared vegetables in a large salad bowl. Toss. Whisk together the dressing ingredients and pour over the kale mixture. Stir well. Cover and refrigerate until ready to serve.
Bring water to a boil and add carrots, turnip, cabbage and green beans. Cook, incovered, 5 minutes. Drain and place in a large bowl. While still hot, sprinkle with curry and pepper. Mix well and let cool. Add onion, vinegar and oil to veggies and toss. Stir in enough Tabasco to give the mixture piquancy. Chill well before serving.
Combine all ingredients in a large pot. Simmer for 10 minutes, stirring occasionally. Spread out in large shallow containers to cool. Spoon into freezer containers, or bags. Freeze.