HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 180°C Lay a large sheet of lightly greased foil on the workbench. Lay pancetta, slightly overlapping, to completely cover foil. Place the chicken breasts in between 2 pieces of plastic wrap, then use a rolling pin or meat mallet to flatten. Lay the chicken over the pancetta. Remove the meat from the sausage casing and spread over the chicken breasts to completely cover. Place basil leaves over the sausage filling, then cover with slices of ham. Lay the hardboiled eggs just off-centre in a long line on top of the ham. Fold in the long edge of the roll that's closest to the eggs, then, using the foil, roll up to enclose eggs. Make sure roll is covered tightly (if necessary, use another sheet of foil to cover), then twist ends to seal. Place in a baking tray and bake for 1 1/2 hours. Unwrap the top of the foil, drizzle with honey and return to oven for 15-20 minutes or until pancetta is golden. Cool, then rewrap and refrigerate overnight. To serve, bring to room temperature, then cut into thick slices.
Lightly coat with vegetable oil a large skillet. In a large mixing bowl combine the flour, baking powder and salt, mixing well Into the flour mixture, cut in the butter, abit at a time until dough looks coarse and crumbly - use a fork to cut in the butter, not your hands, the butter will melt Into the flour / butter mixture, slowly add the milk, cheese, ham and onions, stirring together to form a thick dough In a small saucepan, melt the baste ingredients - set aside
Heat oiled skillet to medium heat Place golf ball sized spoonfuls of the dough into the heated skillet, flatten each with a spatula to about 1/4 inch thickness, Cook and turn regularly, basting lightly each time with the butter / garlic mixture until the onions darken and the bread becomes a deep golden colour
Cut the petite potatoes in halves. Set aside. Preheat the stove to medium-low heat. Put a medium (or small) frying pan on top of the stove to heat it up. Combine the garlic salt, crushed rosemary, oregano leaves, parsley flakes, thyme, marjoram leaves, ground ginger, chili powder, dill weed, curry powder, black pepper, chives, seasoned salt and grated Parmesan cheese in a medium sized bowl; stir well. Crush the French's fried onions until slightly fine; add to the spice mixture. In the same medium bowl add the olive oil; stir it in well. Add the sliced potatoes to the spice and oil mixture; coat the potatoes well. Pour the mixture into the frying pan. Cook for 25 to 40 minutes. Move potatoes around every 5 to 10 minutes.
Saute celery, onion, mushrooms, and spices in butter for 5 minutes. Toss bread cubes in saute mixture. Cover and cool in refrigerator overnight. Loosely stuff in the front neck cavity and back end of turkey. Allow about 1 cup of stuffing for each pound of turkey. If you prefer to cook the stuffing separate from the bird, place in a casserole dish (glass or metal). Cook at 350 for 45-50 minutes, basting frequently with stock. WATCH IT! It will burn easily.
In a large pitcher, combine the wine, brandy, and orange liqueur. Pour in the sugar, stir thoroughly to mix. Add all citrus slices to punchbowl. Pour wine/liqueur mixture over the citrus slices. Allow sangria to sit for 1 hour before serving to allow the citrus flavor to come through.
Cut a 22" piece of parchment paper. Fold the long sides of the sheet in to make an 8" wide strip. Butter an 8"x8" square dish. Place the parchment paper into the dish with the folds underneath, creasing the corners well to make a clean edge. Butter the parchment lightly and set aside. Melt 4 tbsp butter in a medium saucepan over medium heat. When fully melted, add vanilla, brown sugar, white sugar and cream. Stir well. Bring to a full rolling boil. Once it boils, stir constantly for exactly two minutes (use a timer). Add the peanut butter and stir until melted and completely smooth. Remove from heat and let cool exactly 5 minutes (use a timer). It will form a skin; that's okay. Scrape the mixture into the bowl of a stand mixer fitted with the paddle attachment. Start on medium-low (speed 2), and add the pre-sifted powdered sugar one large spoonful at a time. When it is all incorporated, the fudge should look slightly curdled. Turn the fudge into the prepared pan and spread evenly. Sprinkle chopped peanuts evenly over the top. Fold over the ends of the parchment, then use the bottom of a measuring cup or glass to press the peanuts into the fudge and form a layer of even thickness. Unfold the parchment and let cool to room temperature, at least 2 hours. When cool, lift the ends of the parchment straight up to remove the fudge from the pan. Using a long knife, cut the fudge into 64 pieces (8 slices one way, then 8 the other way). Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For best flavor, return to room temperature before eating.
Break the colorin chiles into 3 pieces, and put them and the deArbol peppers in a bowl. Pour the boiling water over them and let them sit until they're re-hydrated and soft. Place the re-hydrated chiles together with the liquid into a food processor and add the garlic, oregano, cumin, black pepper, sugar, vinegar, tequila, and salt, and process until the mixture is smooth. Place ground pork and the liquid mixture into a sturdy electric mixer (such as a KitchenAid) and mix well. When secured in a sealed container, this chorizo keeps well in the refrigerator for a couple of weeks. I usually let it sit in the fridge for a couple of days to let the flavors meld, then divide it into smaller portions of 3 to 4 ounces (that's about two servings) and freeze it. If you have casings, you can also stuff it into those and smoke it - very tasty!
Peel shirmp, if not already peeled, and devein if desired. Melt butter in a large skillet over medium heat and stir in the dressing mixes. Add the shrimp and cook stirring constantly for 3-5 min, or until the shrimp turn pink. Serve over your favorite pasta.
Place a sheet of waxed paper on a marble slab or other smooth, cold surface. Melt chocolate in a microwave oven or in a bowl over hot water. (To make life easier only melt 1/2 the chocolate first then the other half). Place a scant teaspoonful of melted chocolate on the sheet, and shape into a disk using the back of a spoon. Make several at a time so that the chocolate does not become too cool. Place a pistachio, raisin, almond, and halved strip of orange peel on each disk, and leave to cool completely. The mendiants are ready when they come off the waxed paper with ease.
Mix the water, sugar, salt, soy sauce, and olive oil. Stir thoroughly. This makes enough brine for a 3-4 pound roasting chicken. Before submersing chicken in brine, be sure to put some small cuts in the skin and meat of the chicken. This will help the brine to get deeper into the chicken. Also, be sure to remove all giblets and other stuff from the cavity of the chicken before brining. After about 6 hours or so, remove the chicken, rinse it with warm water, then DRY IT WELL both inside and out with a paper towel. You are ready to go. Mix melted butter, vegetable oil, salt, pepper, cayenne, garlic powder, thyme, and rosemary to coat the bird both inside and out. I also put a quartered onion, 2 tbs butter, and some garlic inside the cavity. The can of chicken stock at bottom of pan is good for basting about every 15 minutes. Cook at 350 for about 1 hour and 15 minutes under aluminum foil. Cook another 20 minutes w/ foil off to finish the bird. Make sure that juices run clear and chicken is white throughout. Internal temperature should be 180°F.
Combine butter, sugars, egg, vanilla and peanut butter until creamy. Sift flour, soda and salt together and add to creamed mixture. Force batter thru flower disk of cookie press onto greased cookie sheet. Put a chocolate chip in center of each. Bake@375 F for 12-15 minutes.
Melt butter with the oil in large saucepan. Saute onion briefly. Add salt, dried cranberries & curry powder. Cook, stirring, until onions are softened. Add broth & bring to a boil. Stir in couscous. Remove from heat. Cover & let stand 5 minutes. Stir in spinach, cover & let stand additional 2 minutes. This wilts the spinach but doesn't cook it. Fluff with a fork & enjoy.
Fill a cocktail shaker halfway with ice. Add in vodka, sour raspberry liqueur, and cranberry juice. Squeeze the juice from the lime into the shaker. Shake vigorously for 5-10 seconds. Strain mixture into a chilled cocktail glass; skewer the 3 raspberries on a cocktail skewer and use for garnish.
Heat oil and butter in a wide non-stick frying pan over medium heat. Add onion and cook, stirring often, until onion begins to soften (about 3 minutes). Stir in garlic, parsley, broccoli, and basil. Continue cooking, stirring often, until broccoli is bright green (about 3 minutes). Remove from heat and stir in salt, pepper, and 2 tablespoons of the cheese. In a large bowl, beat eggs and egg whites until well blended. Stir in broccoli mixture. Spray a shallow 2 quart baking dish with cooking spray. Pour the broccoli mixture into the dish. Sprinkle evenly with the remaining Parmesan cheese. Bake, uncovered, in a 350 degree oven until frittata is firm in center when touched (25 to 30 minutes).
Mix all ingredients except for whipped topping. Fold ingredients into the whipped topping. Pour into pie crust. Refrigerate until chilled.
Make small slits in the top of the roast and insert slice of garlic into each slit. Rub roast with salt and pepper and dredge in flour. Brown roast on all sides in large Dutch oven. Add onion and wine to roast in Dutch oven. Combine tomato sauce and next 5 ingredients; stir well. Pour over roast. Bring liquid to a boil in Dutch oven, reduce heat, cover, and simmer for 1 1/2 hours. Add potatoes, carrots, and celery and cover and simmer for 1 more hour or until roast and veggies are tender. Transfer roast to serving platter and spoon veggies around roast using a slotted spoon. Discard bay leaf. Spoon pan drippings over roast and veggies and serve.
Pour water into mixing bowl; disperse yeast and salt into the water and then add the flour. Mix all the ingredients on the first speed for a very few minutes--until the dough comes together and is hydrated. It will, however, be more batter-ish than dough-ish and will be very wet--resist the urge to add more flour, cover and let it rest for 20 minutes. Dust your bench and scrape the dough out onto the bench. Fold it "assertively" first pulling the left side to the center then the right, then the side near you and finally the side opposite. Try not to work much more flour into the dough. Once folded, replace it in the bowl, seam side down, cover it and let it sit for 20 minutes.(I find a bench scraper indispensible for this). After the second 20 minute period had elapsed, repeat the folding process, and then return the dough to the bowl and let it rest, covered, for yet another 20 minutes. Now repeat the folding process for the third time. Then replace the dough in the bowl again and let it rise, covered, for 2 hours. Preheat the oven to 460 or 470 degrees F. If you are using baking stones, place them in the oven to heat. Turn the dough out onto a floured surface and divide into 14 ounce (400 gram) portions. If your oven is not large, you may want to make smaller portions as the long baguettes may be a tight fit. Shape the portions lightly into blunt cylinders and allow to rest, covered, for 20 minutes. Shape into baguettes, taking care to avoid tightening the dough. Allow to rest for the final proofing of 40 to 50 minutes. Slash each loaf diagonally 5 - 7 times. Steam the oven (spray with a mister or throw some ice on a pan in the bottom of the oven). Place the loaves in the oven, give another quick steam and bake for about 25 minutes until richly colored and well crusted. The loaves should be a lovely rich brown.
Preheat oven to 350F (175C). Line 2 muffin tins with muffin liners. I got 16 nicely-sized muffins out of this recipe. Half fill any empty muffin containers with water to distribute heat while baking. Toss the dried fruit and almond paste with the 2 tblsps of flour to coat. Set aside. Combine all the wet ingredients in a bowl and whisk to blend. Combine all the dry ingredients in a large bowl and whisk to combine and distribute well. Add wet ingredients to dry and stir to mix. Stir in dried fruit and almond paste. Do not overmix. You will have a very thick batter. Fill muffin tins to just above top of liner (easy to do as batter is so thick). Bake for 25-30 minutes, or until golden and test done with a toothpick.
Grease one 9x4 loaf panCombine the sugars,milk and pudding in a saucepan. Mix it well,stirring on low heat. Do this until sugar is dissolved. Cook until mixture comes to full boil,let boil 2 minutes. Remove mixture from burner. Add in butter,beat right away,until it is thick and not glossy. Pour mixture into pan. Refridgerate until nice& firm,then cut into 1" squares.
Bring all cold ingredients to room temperature (pineapple juice, egg, milk, butter). This will take about 30 minutes, but you can speed it up a little bit with the microwave if you're not feeling patient. Add the pineapple juice to your bread machine. Beat the egg and add to your bread machine. Add the milk to your bread machine. Divide the butter into small pieces (no larger than 1 tablespoon) and add to the bread machine. Add McCormick coconut extract, ground ginger, salt, sugar, potato flakes, and flour to the bread machine, in that order. Make a small well in the flour, and pour the yeast in the well. Run your bread machine on the dough cycle to knead the dough. After the kneading cycle, let the dough rise until doubled in size - about 1 hour. (I let mine rise in the bread machine). Grease a 13"x9" pan. Divide the dough into 12-15 rolls and place next to each other in the pan (this will get them soft sides). IMPORTANT! Sometimes the dough will be a little sticky to handle while you're doing this (and that's okay!). Do NOT even think about adding more flour! I mean it! I can't stress that enough! It will toughen your rolls. You can try greasing your hands with cooking spray if you want them to be easier to handle. If that still doesn't work, then just enjoy the stickiness knowing that your rolls will be nice and fluffy! Cover with a towel and let rise until doubled in size - about 1 hour - in a warm place. Meanwhile, preheat your oven to 350 degrees. Bake rolls in preheated oven for 25 minutes or until golden on top. Immediately upon removing the rolls from the oven, brush the tops with butter. Let cool in the pan until the rolls are cool enough to handle. Then remove from pan. TIP: If you will not be eating the rolls right away, transfer the rolls to a large enough bowl to hold them. Place a lid on top and vent it, taking care that no rolls touch the lid. Closing the airflow off while they are warm will make the rolls soggy. Leaving them out in open air will make the rolls crusty. Keeping them in a vented bowl until they are completely cool is very important for obtaining soft rolls! Once the rolls are completely cool, seal the bowl.
Add the broth, chopped potatoes, onion, and garlic to a large pot. Bring to a boil, reduce flame and simmer until potatoes are fork tender. Add the corned beef and cabbage and cook until the meat is heated through and the cabbage wilts, approximately 3-5 minutes. Will you be taking advantage of the great sales on cabbage? If so, what will you make with your cabbage?
Using a firm, heavy-duty chef's knife, cut the squash or pumpkin into bite-sized chunks. Set aside. Combine the onions, garlic, and olive oil in a large, deep skillet and saute over high heat for approximately 3 minutes or until the onions are soft and transparent. Add the squash, water, salt, cumin, coriander, paprika, and pepper. Cover the skillet and cook for approximately 12-15 minutes or until the squash is very soft and beginning to break down. Check frequently to make sure there is sufficient water to prevent burning. Add the corn and green beans, cover, and cook for 3-4 minutes or until the beans are softened. Transfer the stew to an attractive serving bowl and garnish with the parsley and orange slices at the edge of the bowl.
Place everything in a blender and mix. Enjoy. Note: For a thicker smoothie, just add more ice.
Preheat oven to 350. Lightly oil and dust loaf pans. In a large bowl mix all ingredients. Divide mixture between two pans. Bake for 1 hour and 15 minutes. Use a toothpick to check for doneness. Allow bread to rest before serving. Good served warm with a pat of butter and a tall glass of ice cold milk. Yum!
Coarsely crush as many malted milk balls as you would like for topping. Combine first 4 ingredients and 1 Tablespoon caramel sauce in blender; process on high speed until thick and smooth, about 30 seconds. Squirt chocolate syrup and caramel sauce into glasses. Pour in mixture and top with malted milk balls.
In a large pot heat oil. Add garlic, onion, bell pepper, eggplant, zucchini and mushrooms. Saute, uncovered, until vegetables are softened. About 10minutes. Add oregano, basil, salt and pepper. Simmer for 1 minute. Add wine and bring to boil. Add tomatoes and tomato sauce and bring to a simmer. Simmer uncovered over low heat for 30-40minutes. Serve topped with parmsean cheese.
Roughly chop the parsley and put into a non-aluminium saucepan. Add about 150ml of water, simmer over medium heat for about 8-10 minutes. I usually just chop the parsley, place in a cup and pour over boiling water, leave to steep for about 10 minutes. Measure into almond/clay mix until required consistency is met. Too dry and it will be hard to scrub with, too wet and it will run everywhere. Cleanse with your favorite cleanser then apply scrub in a circular motion. Any excess I use on the backs of my hands. Sometimes I even scrub around the back of my neck too especially in summer after being at the beach. Rinse with warm water and pat dry. Moisturise.
Add all ingredients to the container of an electric blender. Blend until mixture is smooth. Pour into chilled glasses. Garnish with maraschino cherry.
Cook sausage in a skillet over medium heat, stirring until it crumbles and is no longer pink; drain well. Place bread cubes in a lightly greased 9" X 13" baking pan. Sprinkle bread evenly with cheese, and top with sausage (or ham). Whisk together eggs, milk, salt, pepper, dry mustard and Worcestershire sauce and pour evenly over sausage mixture. Cover and chill casserole for 8 hours (may be frozen at this point, and thawed before cooking). Let stand at room temperature 30 minutes. Bake at 350 degrees for 45-50 minutes, or until set. Let stand 5 minutes before serving.
Heat 4 T olive oil in a large heavy frying pan. Add the onions and cook over a gentle heat, stirring occasionally, for about 5 minutes till they are softened but not colored. Add the peppers, garlic and cayenne to the pan. Cook for another 5 minutes, stirring, then add the tomatoes, seasoning and oregano. Cook over moderate heat for 15-20 minutes till peppers are soft and most of the liquid has evaporated. Preheat oven to 400. Cut the bread in half lengthwise, trim off ends and cut into six equal pieces, brush with remaining olive oil. place bread on baking trays and bake for 8-10 minutes till crisp and just turning golden. Heat the butter in a pan till it bubbles, add eggs and cook, stirring, till softly scrambled. Turn off heat and stir in the pepper mixture. Divide evenly among the pieces of bread and sprinkle with basil, if using. Serve hot or warm.
Mix the dry ingredients into the wine, till most of the sugar dissolves. Let sit for 2 hours, stirring every now and then. Filter the wine, eliminating all the spices, several times, so as to obtain a clear liquid. I use a cloth towel bag to filter out most of the spice, and then pass the wine in a percolating filter, that works fine. Bottle and let sit in a cool place for at least a couple of days. Best after a month or two.
Drain cherries well; finely chop cherries; press them gently between paper towels to absorb excess moisture; set aside. In a mixing bowl, beat butter, using and electric mixer on medium speed, until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until the yellow yolk disappears. Sift together the flour, salt, and baking soda; stir in cherries. Add flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat batter on low speed just until blended after each addition. Stir in vanilla; pour batter into a greased/floured 9x5 inch loafpan. Bake in a 325° oven for 1 hour or until a pick comes out clean. Cool in the pan on wire rack 10 minutes. Remove from pan; cool completely on wire rack.
Preheat oven to 400. Snap off and discard woody bases from asparagus. If desired, scrape off scales. In 15x10x1 baking pan, combine asparagus, sweet pepper and onion. Drizzle with oil; toss gently to coat. Spread in single layer. Sprinkle with salt and pepper. Roast about 20 minutes or until asparagus is crisp-tender. Transfer to serving platter; sprinkle with Gruyere cheese. Let stand about 2 minutes or until cheese is melted.
1-Cut mushrooms into 1/3 inch wide or even smaller cubes. 2-In a non-stick skillet, melt 1 tablespoon butter on medium high and add the mushroom cubes. 3-Stir mushrooms until all of their water is reduced. 4-In a small bowl, beat the eggs adding salt and black pepper. 5-When there is no more mushroom juice left in the skillet, add the egg mixture stirring occasionally. 6-Once the eggs are completely cooked, turn off the heat. 7-In another small bowl, mix plain yogurt with minced garlic making it a creamy mixture. 8-In a small pan, melt 1 tablespoon of butter adding paprika.Wait until butter starts bubbling and once bubbled take off the heat. 9-In a plate, first put the cooked mushroom-eggs, add the yogurt mixture on top of that and finally serve some of the melted butter-paprika on the very top. 10-Season it with dried mint and serve.
In a medium bowl whisk together the first 9 ingredients (ketchup through chili powder). Rinse the chicken wings under cold water and pat dry with paper towels. Place in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade. Place in a bowl and refrigerate for 4 to 6 hours, turning occasionally. Remove the wings from the bag and discard the marinade. Lightly brush or spray the wings with olive oil. Sear over direct, medium heat on the grill until well marked, 4-6 minutes, turning once halfway through searing time. Continue grilling over INDIRECT medium heat until the meat is no longer pink near the bone, 10-12 minutes. Serve hot with napkins.
Preheat the oven to 350 degrees F. Drain the artichokes, then chop them. Mix with the other ingredients, transfer to an ovenproof dish. Bake for 15-20 minutes, until hot and bubbly.
In a large saucepan or soup pot with cover, combine stock, pickles, pickle liquid & potatoes. Bring to a boil, reduce heat and cook covered, over low heat until potatoes start to get soft (about 10 minutes). Combine flour and milk, add to broth, bring to a boil and remove from heat. Combine egg and butter and stir into broth. Return pot to the stove and heat through without boiling. Season with salt and pepper. Garnish with sour cream and or dill.
Melt butter over medium-high heat in a large, heavy skillet. (I prefer my cast iron chicken fryer). Saute onions until about half-cooked if you are using fresh squash or 3/4 cooked if using frozen squash. Add squash and saute until onions are finished (soft and well-browned), and squash is just barely cooked through and beginning to brown. Toss with parmesan. Pass pepper grinder at the table.