HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare the flour spice by blending the flour, salt, pepper, and cayenne. Set aside on a plate or wax paper. Prepare the batter by mixing the eggs with a whisk, in a large bowl. Add the cream, and beer. Whisk to blend. Set aside. In a deep, heavy skillet, heat the oil to 350 degrees. While the oil is heating, prepare the round steaks by dredging them in the flour spice, taking care to evenly coat the meat. Shake off any excess. Dip the meat into the batter, and then again in the flour spice, evenly coating the batter so it is dry on the outside. When the oil temperature reaches 350 degrees (when a drop of batter sizzles when dropped in it), gently slide one steak into the hot oil. Cook the steak about 5 minutes. Turn in, taking care not to break the coating, and cook the meat 5 more minutes, or until the batter is nicely browned. Drain the cooked steak on paper towels. Repeat with the other steaks. Hold the cooked steaks in a 225 degree oven until all four are done. Pour Cracker-Pepper Gravy over the steaks and serve. Yield: 4 servings. CREAM GRAVY Melt the butter in a heavy saucepan. When the foam goes down, whisk in the flour. Continually whisk until the flour cooks, becoming a fragrant light brown. Slowly add the milk, continuing to whisk to keep lumps from forming. Season with salt and pepper. Simmer gravy for 10 minutes to cook and reduce. Serve hot.
Rinse pheasant thoroughly. Place in a roasting pan; sprinkle with salt and pepper, dredge with flour and dot with butter. Add 3/4 cup water and bake at 350F for about 1 1/4 hours or until tender. Baste frequently with sauce in pan.
Preheat oven to 350°. Bring 1 gallon water and 1 1/2 teaspoons salt to a boil in a stock pot; add pasta. Cook 8 to 9 minutes or until al dente. Drain; rinse with cold water. Toss with 1 tablespoon oil. Melt butter in a large saucepan over medium-high heat. Add onion, and saute 4 to 5 minutes or until tender. Add flour, and cook, whisking constantly, 1 to 2 minutes or until smooth. (Do not brown flour.) Add half-and-half, next 2 ingredients, and remaining 1 1/2 teaspoon sea salt, and bring to a simmer. Cook, whisking constantly, 5 to 6 minutes or until thickened. Gradually add cheeses, stirring until blended. Transfer mixture to a large bowl; stir in cooked pasta. Spoon into a lightly greased 13- x 9-inch baking dish. Saute chipotle pepper in remaining 1 tablespoon hot corn oil in a small skillet over medium heat 30 seconds or until mixture begins to smoke. Remove from heat and quickly stir in bacon and panko until coated. Sprinkle mixture over pasta. Bake at 350° for 15 to 20 minutes or until golden and crisp on top. Serve immediately.
Place all the ingredients in a blender or food processor. Using"Pulse" process until all the ingredients are finely chopped Place in the fridge for a minimum of 2 hours.
Place 1/2 package soup mix on foil. Place round steak on top of this. Sprinkle rest of soup mix on top of round steak. Seal foil completely over round steak, all around the edges too. Bake in 350 degree oven for 2 hours. Add mushrooms over top when serving if desired.
To make in food processor: Combine cooked and raw egg yolks with vinegar. Pulse to mix. With machine running, slowly add the oil, drop by drop at first, then in a thin steady stream, until all the oil is incorporated and mixture has thickened. Season to taste. To make by hand: Place cooked egg yolks in a large bowl and mash with a fork. Add raw egg yolk and vinegar and whisk together until very creamy. Gradually whisk in the oil, drop by drop at first, then in a thin steady stream, whisking constantly and making sure all the oil is incorporated before adding more. Season to taste. Both methods: Refrigerate at least 30 minutes before using.
Preheat oven to 350°F Saute onion in oil. Add chilis, chicken soup, chicken, olives and sour cream. Cook until hot. Add 2/3 of the shredded cheese. Spread 1/2 can of enchilada sauce on the bottom of a 9x13 baking dish. Put 2 spoonfulls of chicken mixture in each tortilla, roll, and line up in baking dish. Pour remaining enchilada sauce on top and sprinkle with remaining cheese. Bake 30 minutes.
Prepare pasta according ton package directions; drain. Do NOT rinse. While pasta is cooking, in a large skillet, brown ground beef with onion. Drain fat. Return beef and onion mixture to hot skillet. Over low-med heat, stir in tomatoes, tomato sauce, milk, mayo, ketchup, relish, mustard, pepper, salt, garlic powder, oregano and 2 1/2 cups cheese. Stir and cook until cheese is melted. Add hot cooked pasta and gently mix together. At this point either: a) sprinkle with remaining 1/2 cup cheese; heat through and serve. OR. b) Pour into a 13" x 9" or larger baking dish, sprinkle with remaining 1/2 cup cheese ans bake at 350 for 20-25 minutes.
In a mini food processor, combine the basil, walnuts and whole garlic clove and pulse until fine. add the Parmesan and 2 tablespoons of the oil and process until smooth. Transfer the pesto to a medium bowl and add the butter. Stir in the tomatoes and season with salt and pepper. In a very large, deep skillet or large soup pot, heat the remaining 1/4 cup of olive oil until shimmering. Add the shallots and sliced garlic and cook over high heat, stirring, until lightly golden, about 4 minutes. Add the white wine and a generous pinch each of salt and pepper and bring to a boil. Add the mussels and stir for 1 minute. Cover and cook, stirring occasionally, until all of the mussels have opened, about 6 minutes. Add the pesto and tomatoes and stir until the butter is thoroughly melted and the mussels are evenly coated. Transfer the mussels and broth to bowls and serve with crusty bread.
Combine RawSpiceBar's Malaysian Curry Spices with chopped garlic, ginger and salt in a food procesor. Add vegetable oil so the paste is the consistency of a very thick cream soup. lace heavy saucepan over medium heat. Once hot, add two tablespoons of oil. Place the chopped shallots into the oil and saute, until golden, about 15 minutes. Add paste, saute for 2-3 minutes until fragrant. Lower heat to low, stirring occasionally. The paste should sizzle slightly but not cook too quickly. Continue to saute for 5 minutes, until the oil begins separates from the paste. Add chicken and stir well to combine. Raise the heat to medium and saute, stirring often, until the chicken is slightly browned on all sides. Add water, sugar, and salt and stir well to combine. Bring to a boil, then turn heat down to simmer, about 20 minutes. Add coconut milk and allow to simmer for another 30-40 minutes, until chicken is tender. To deep-fry the tofu: dry the cut pieces of raw tofu with paper towels. Pour oil to a depth of 1 inch in a wok and place over high heat until the oil is hot but not smoking (around 350°F.) Add the tofu pieces. The oil will begin to bubble vigorously around the tofu. Using chopsticks or a slotted spoon, flip the tofu around so that the all the pieces are golden brown and crispy, about 3-4 minutes. Transfer the fried tofu to a plate lined with paper towels to drain. Add the fried tofu and vegetables to laksa and allow to simmer for a few more minutes. When you are ready to eat add the raw prawns to the curry soup. To assemble the dish: Divide the bean sprouts among 4 large soup bowls, covering the entire bottom of the bowls with a layer of sprouts. Evenly mound the egg noodles on top of the bean sprouts. Ladle the laksa into the bowls. Eat immediately, with lime juice squeezed over the top.
Position oven rack in bottom third of oven; heat to 3250 degrees; you'll need a shallow roasting pan. Cut off thick rind on ham to expose the fat layer underneath, leaving about 5 inches of the rind intact covering the narrow shank end. Using sharp knife, score fat in diamond pattern. Press 1 clove into center of each diamond. Place ham in roasting pan; pour water in pan. Cover loosely with heavy-duty foil. Roast ham 1 1/2 hours. Meanwhile, mix glaze ingredients. Remove ham from oven; brush with one-third of glaze. Continue to bake, uncovered 1 hour, brushing with remaining glaze every 20 minutes, or until internal temperature registers 160 degrees F on an instant-read thermometer. Let ham rest 20 minutes. Transfer to platter. Serve ham hot, warm or at room temperature. Plan ahead: Let ham come to room temperature, covered about 2 hours before baking. This will serve 8, with leftovers.
Melt the chocolate chips, butterscotch chips and peanut butter in the microwave (be careful not to scorch! - my 900W microwave takes 1.5 minutes on 70% power or about 70 seconds on high), stirring every 25 seconds or so until smooth. You can also use a double boiler on the stovetop. Stir in the noodles and marshmallows. Drop by spoonfuls onto waxed paper or parchment paper and allow cookies to harden (may have to chill in fridge). *Note: These are made by La Choy and come in a blue cardboard can. They are sold as a "topper" for salads or main dishes. Not to be confused with rice noodles that you would add a sauce to or use in a soup!
Place skirt steak in shallow baking dish. Season generously on both sides with salt, pepper and paprika. Drizzle olive oil over skirt steak on both sides, patting it on with your fingers. Sprinkle with garlic and oregano and pat these in with your fingers. Cover tightly with plastic wrap and let marinate in refrigerator for 2 to 4 hours. Heat grill to high. When you're ready to cook the steak, brush the grill grate with oil. Place steak on the hot grate and grill until cooked to taste. (I usually turn my grill down after I put the steak on.). Cook about 3 to 4 minutes/side for medium rare. Steak should be nicely browned on the bottom when ready to turn. Transfer to platter and let rest for 2 minutes before serving. Be sure to cut across the grain.
In a bowl, beat the egg. In another bowl, combine the potato flakes, bread crumbs, salt and pepper. Dip scallops in egg, then coat with potato mixture. In a large skillet, heat butter and oil over medium heat. Add scallops and cook for 4-5 minutes or until scallops are opaque and coating is golden brown, turning once.
In deep heavy saucepan, bring maple syrup to boil and cook over medium-high heat, without stirring, until syrup reaches soft-ball stage (234F on candy thermometer), about 10 minutes. In large bowl and using electric mixer, beat egg yolks; gradually pour in hot syrup, beating constantly at medium speed. Increase speed to high and beat for 5 to 10 minutes longer or until mixture is cool. Blend in cream, walnuts and maple liqueur. Cover and refrigerate until thoroughly chilled. Freeze in ice-cream maker following manufacturer's instructions.
Preheat oven to 350° and spray two mini-baking pans with non-stick cooking spray. Place all ingredients but flour in a medium-sized mixing bowl and gently mix by hand until smooth. Add in flour to wet ingredients. Cook about 20 minutes - or until golden brown.
Preheat oven to 375°F You will need one small skillet, one small saucepan, and one or two cookie sheets. First prepare the ingredients: Scrub potato and place in microwave on high approximately 6 minutes until tender but still firm. Meanwhile, lightly brown Italian sausage in small skillet. Pour off any fat, then remove sausage to a bowl. In saucepan, scramble eggs with milk, salt & pepper. Cook gently in 1 T butter over medium heat, remove from heat while soft-set. Now cube the microwaved potato to 1" pieces, removing excess skin at this time. Stir into first skillet over medium-low heat with 1 tablespoon of the butter, salt, and pepper. For each calzone, remove two biscuits together from tube, place on cookie sheet and press into 8" round. Now, assemble: Place 1/4 of the mozzarella onto half of each round. Top with 1/4 each of the potato, sausage, scrambled egg, and bleu cheese. Sprinkle with about 1 T each of the snipped parsley and green onion. Fold dough gently over filling to form 1/2 circle, press edges well with fingertips, then seal all along edges with fork tines. Slash top diagonally 3 times with sharp knife. Brush lightly with remaining 1 T butter, melted. No need to oil cookie sheet. Bake 12-15 minutes, until golden brown on top.
Preheat oven to 350 degrees. In a greased 13 x 9 x 2 inch baking dish, combine soups, sour cream, broth , onion, mushrooms and seasonings. Arrange chicken on top of sauce. Bake uncovered for 1 hour or until chicken is tender. Serve chicken and sauce over noodles or rice. Garnish with parsley.
Mix the ground beef, egg, herbs, salt and freshly ground black pepper and soy sauce together in a large bowl. Saute the onion in the butter until golden. Stir into the ground beef mixture. Add enough breadcrumbs to hold the mix together. Shape into flattened patties and broil or barbecue until cooked through (roughly 5 minutes each side). Serve on a seeded bun with crisp lettuce, fresh tomato and mayonnaise. Enjoy!
Grate rind of lemon and squeeze out all its juice into the mayo. Add basil and black pepper, stir together and enjoy!
If using smoked andouille, cut into 1/2" rounds, if using raw, cut into smallest possible pieces. Saute in a 5 quart dutch oven or wide stock pot until lightly browned. Remove with slotted spoon to a small bowl. Reserve rendered fat in dutch oven. Melt butter in rendered fat,and add garlic, green pepper, onion, and celery to the pan. Saute until soft. Add salt and pepper, to taste. Add thyme, basil, file and rice to vegetables and saute approximately 2 minutes. Add bay leaf and stir in tomatoes and chicken stock. Bring to a boil, cover and reduce heat to low. Simmer until rice is tender, approximately 20-25 minutes, stirring 2-3 times. Add chicken (or turkey) and stir gently until chicken the thoroughly warmed. Return sausage to the pan and add shrimp at this time. Simmer another 2-3 minutes until shrimp is warmed. Remove bay leaf. Serve with addtional salt, pepper, and hot sauce to taste.
In a small bowl, combine the wafer crumbs, pecans and sugar; stir in butter. Press onto bottom and 1 1/2 inches up the sides of a greased 9 inch springform pan. Place pan on a baking sheet. Bake at 375 for 8 minutes. Cool on a wire rack. Reduce heat to 325. In a mixing bowl, beat cream cheese, sugar, lemon juice, lemon peel and vanilla until smooth. Add egg yolks; beat on low speed just until combined. In a small mixing bowl, beat egg whites on high until stiff peaks form; fold into cream cheese mixture. Pour into crust. Return pan to baking sheet. Bake for 25-30 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run knife around edge of pan to loosen; cool 1 hour longer. Refrigerate until completely cooled. In a microwave, melt chocolate and butter. Cool for 10 minutes. In a small heavy saucepan, whisk egg yolks, sugar and coffee. Cook and stir over low heat until mixture reaches 160; stir in vanilla. Whisk in chocolate mixture. Set saucepan in ice and stir until cooled, about 2 minutes. Fold in whipped cream. Spread over cheesecake and refrigerate until set. Remove sides of pan. Garnish with dessert decorations and whipped cream, if desired. Refrigerate leftovers.
Preheat the oven to 300°F Roast the almonds on a baking sheet until fragrant, 10 to 12 minutes. Grind the lavender very fine in a coffee grinder, or with a mortar and pestle. In a bowl, toss the almonds with the lavender, sugar, salt and olive oil to coat.
Batter: Cream together butter and sugar until smooth and creamy. Add egg and vanilla. Sift together dry ingredients and add to butter and sugar mixture 1/3 at a time, along with buttermilk. Toss rhubarb with 1 tbsp flour and fold into batter. Spoon batter into a greased 9 x 13 inch cake pan and smooth the surface. Topping: Blend together topping ingredients and sprinkle evenly over batter. Bake at 350F for 45 minutes or until cake has risen, browned and comes away from the edges, and skewer (or toothpick) inserted in the centre comes out clean.
In 4-quart saucepan, melt butter over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally. Stir in flour, salt and garlic; cook 2 minutes, stirring frequently. Stir in milk, chicken broth, red pepper, and 1 1/2 cups water; add cauliflower and heat to boiling over high heat. Reduce heat to low; cover and simmer until cauliflower is tender, about 10 minutes. In blender or with immersion blender blend cauliflower mixture at low speed until very smooth. Return cauliflower mixture to saucepan. Remove saucepan from heat; stir in mustard and 1 1/2 cups cheese until melted and smooth. Garnish soup with remaining cheese to serve.
Cook chorizo until just barely done: the sausage will continue to cook when the dumplings are steamed. Remove the sausage and place on a paper towel to soak up the grease, but save the drippings in the pan. Cook egg whites, salsa, and cheese in a the pan coated with cooking spray until egg whites turn opaque, about one minuite. Add the chorizo to the pan and stir until everything is combined, then remove from pan and allow to cool. Lay a few wonton wrappers out on a plate or cutting board and brush the perimeter of each with water. Put about one teaspoon of the mixture from step 2 in the middle of each wrapper. Fold over one corner to meet the opposite corner, creating a triangle shape. Fold in all the points of the triangle toward the middle to form the dumpling. Repeat until you have enough dumplings to fill a steamer without letting any dumplings touch. If using a standard steamer, place a sheet of parchment paper over the holes in the steamer and wet with water to stick. Fill the steamer with dumplings, ensuring none touch. Steam for about 10 minutes. While the first batch of dumplings are steaming, form the remaining dumplings. When the first batch of dumplings are done steaming, reheat the pan with the drippings to medium heat. Cook dumplings in the pan to crisp both sides, 1-2 minutes per side. Repeat steps 4-6 until all dumplings are steamed and pan cooked. Serve with sour cream or eat in your car on the way to work (which I did when I first made these).
Buy a turkey. Have a glass of wine. Stuff the turkey. Have a glass of wine. Share a 3/4 cup of wine with the turkey. Put turkey into the oven. Have a few more glasses of wine. Turk the bastey. Wine of glass the another get. Ponder the meat thermometer. Glass yourself another pour of wine. Bake the wine for 4 hours. Take the oven out of the turkey. Floor the turkey up off the pick. Turk the carvey. Get yourself another wottle of bine. Tet the sable & pour yourself another glass of turkey. Say grace, throw up & pass out. Enjoy!
Wash eggs. Place the rest of the ingredients in a large container with a lid. Mix until salt is completely dissolved; let cool. Add eggs (Make sure the eggs are completely submerged. The eggs will have a tendency to float to the top. Use something to put on top of the eggs to ensure the eggs remain submerged once the lid is closed.) Leave in room temperature for 30 days. After 30 days, boil eggs. When cool, refrigerate. Enjoy!
Saute onion, garlic, ginger and spices in olive oil in large saucepan over moderately low heat. Stir frequently until onion is softened, about 4 minutes. Stir in vinegar and simmer over moderately low heat about 1 minute. Add tomatoes with juice and brown sugar. Increase heat slighly and simmer, stirring occasionally until slightly thickened, about 30 minutes. Cool slightly. Puree sauce in blender or food processor until smooth. Be careful when blending hot liquids. Serve at room temp or slightly warmer.
Put water in drip coffee maker. Put ground coffee in filter in coffee maker. Push button. Let drip. Meanwhile, in an 18-to-20-ounce travel mug, pour in 1 packet of Swiss Miss No-Sugar-Added cocoa. If you have a sweet tooth, squeeze about 1 tablespoon of Smuckers Caramel ice cream topping (count of 5) on top of cocoa. Otherwise, add about 1/2 tablespoon of the caramel topping (count of 3). (Optional:) Add a splash of fat-free half-and-half on top of the caramel topping. It was approximately 1 teaspoon. This is optional; it makes the coffee taste richer. Add a tiny amount of hazelnut or vanilla flavored sugar syrup. I measured this to be about 1/4 teaspoon. Don't overdo it, it's better as a mysterious accent. Pour in prepared coffee. Stir well with knife to make sure all the cocoa mix has dissolved. (Optional:) Top with whipped cream if you don't put the lid on and you want to impress.
Core and peel apples, cut into 1 cm cubes. For the filling, combine apples in a small pot with water, sugar, cinnamon and cornstarch. Set on medium-low heat to soften while you prepare the crust and topping. For the shortbread crust, mix the icing sugar into the butter. Add the flour and stir until smooth and whipped-looking. Spread crust mixture evenly into the bottom on a 9"x9" pan. Once the apples are softened but not mushy, spread on top of the crust. Mix the icing sugar, sugar, and flour of the topping ingredients; stir in the butter until it is crumbly like moist bread crumbs. Take handfuls of the topping and sprinkle over the apples, breaking up big clumps until you can't see apples anymore. You may not use all of the topping. Bake at 375 degrees Fahrenheit for 20 to 30 minutes or until lightly browned on top; cool completely. Drizzle with caramel ice cream topping in a nice diagonal grid. Cut into 9 pieces. If you want to be really decadent, you could serve it with ice cream.
Put chickpeas, onion, jicama/water chestnuts, oats, egg, chili powder/cayenne pepper, salt, and pepper in food processor and pulse until roughly chopped. You want the mixture to stick together but not be wet. (If needed, add 1 TBS water at a time until the mixture comes together). Put mixture in the fridge for about 10 minutes. Using wet hands, mold the mixture into patties. Put patties back in the fridge for a few minutes to firm up. Spray a large non-stick pan with cooking spray or lightly coat in vegetable oil. Cook patties for about 5 minutes on each side.
Preheat the oven to 350 degrees F. To make the crust, pulverize the pecans in the food processor. Add the flour and the butter and whiz around until combined. Press the crust into a 10 inch springform pan. Bake in the oven for 10 minutes and then remove and cool. Keep the oven going, but turn it up to 425 degrees F. To make the filling, in an electric mixer mix the ricotta cheese with the brown sugar. Melt the butterscotch chips in the microwave or in a double boiler. Add to the cheese mixture and mix on medium speed until combined. Add the eggs, flour and vanilla. Mix until just combined. You don't want to incorporate too much air into the cheese since that will cause the cheesecake to crack. Pour the filling into the crust. Bake at 425 degrees F for 10 minutes. After 10 minutes, turn down the oven to 250 degrees F. Bake for one hour. Do not attempt to open the oven to peek at the cheesecake. After one hour, turn off the oven, and leave the cheesecake in there for an additional hour. Place the cheesecake in the refrigerator for at least 4 hours.
Preheat oven to 180 degrees C. Mix the dates and baking soda in a bowl. Pour boiling water on top and leave until needed. Cream butter and sugar, then add eggs one at a time, beat well after each addition. Fold in the sifted flour, stir in the date mixture, and pour into a greased 18cm or 7" square or round cake tin. Bake for 30-40 minutes, until a skewer comes out clean. For the sauce: Combine sugar, cream, vanilla essence and butter in a saucepan, bring to the boil, stirring, and simmer for five minutes. Set aside until ready to serve. Cut pudding into squares and place each square in the centre of a warm dinner plate. Pour hot toffee sauce (reheat if neccesary) over each square and serve with ice cream.