HumbleIntelligence/food-ner-1-Million huggingface dataset:
In shallow glass or plastic dish or resealable food-storage plastic bag, mix tomatoes, herbes de provence, oil, lemon juice, garlic and 1/2 teaspoon of the salt. Add chicken and mushrooms; seal bag. Turn to coat chicken and mushrooms in marinade. Refrigerate at least 2 hours but no longer than 24 hours. Heat oven to 375°F Spray a 13x9-inch (3-quart) glass baking dish with cooking spray. Place rice, carrot and remaining 1/2 teaspoon salt in baking dish; stir in boiling water. Place chicken, mushrooms and marinade evenly over rice mixture. Cover with foil. Bake 50 to 60 minutes or until liquid is absorbed and juice of chicken is clear when thickest part is cut to bone (180F). Sprinkle with parsley and lemon peel. Exchanges : 1 1/2 Starch, 2 Lean Meat, 1/2 Fat Carbohydrate Choices : 1 1/2.
Combine all ingredients except milk. This is where you can add fruit or syrup to make the kind of ice cream you want to make. Pour into a ice cream freezer bucket. Finish filling the bucket with the whole or two percent milk. Follow manufacture directions for your freezer to make the ice cream.
Heat oil in a heavy stockpot to 375° F. Using a mandoline or vegetable slicer, thinly slice onion into rings. Place onion rings in a large bowl and cover with milk. In another bowl, mix together flour, salt, black pepper, cayenne, and 1/2 teaspoon of the paprika. Drain onions from milk. Dredge in flour mixture and shake off excess. Deep-fry until golden and crisp, about 2 minutes. Drain on paper towels. Sprinkle with remaining 1/2 teaspoon of the paprika.
Mix ingredients together, adding salt, pepper and cayenne to your taste. Shape into patties and chill for an hour or two. Grill until done to your liking.
Preheat oven to 325°. Place gingersnaps in the bowl of a food processor, and process until finely ground. Add pecans, melted butter, sugar, and cinnamon. Process just until combined and the mixture holds together. Transfer the cookie mixture to a 9-inch nonstick springform pan, and pat out evenly to make the crust, lining the sides of the pan about 1 1/2 inches of the way up. Bake for 10 minutes. Cool completely on a wire rack. In a small bowl, whisk together flour, ginger, cinnamon, and nutmeg; set aside. In another bowl, beat the cream cheese and sugar on medium speed until light and fluffy, about 2 minutes. Add pumpkin, bourbon, vanilla, and flour mixture. Beat to combine. Add eggs, one at a time, beating to incorporate after each addition. Pour batter into prepared crust. Wrap the outside of the springform pan with a double layer of aluminum foil. Place in a roasting pan. Add enough hot water to come halfway up the sides of the springform pan. Bake until cake is set in the center, about 1 hour and 45 minutes. Remove from water, and cool on a wire rack. Remove foil, and refrigerate for at least 4 hours and up to overnight. Serve with whipped cream, if you'd like.
Heat oil in a large, heavy bottomed pan on a medium - high heat. In a bowl, sprinkle lamb with salt and pepper, then add the flour. Using your hands toss the lamb in the flour until evenly coated. Add the lamb to the pan and brown in batches to ensure you keep the heat up. This ensures you seal the meat quickly and do not stew it, keeping the juices inches. Set the lamb aside on a plate. Add the garlic to the same pan and saute until soft and fragrant (around 3-5 minutes). Add wine and red wine vinegar and simmer over medium to high heat until reduced by half.While stirring to scrape the brown bits from the bottom of the pan. Return the lamb to the pan, then add the tomatoes, tomato paste and beef stock. Stir. Cover partially and simmer on a low heat for about 1 hour until the lamb is getting tender. Add the onions, carrots and potatoes to the stew. Continue to simmer for another 30 minutes until the vegetables are cooked and serve. This recipe goes great with slices of garlic bread!
Rub a little vegetable oil on the skin of each sweet potato and bake them in a preheated 400F oven for 60 to 70 minutes or until they are tender. When the potatoes are cool enough to handle, scrape out the insides and use an electric mixer on high speed to beat the potatoes until they are mashed and smooth. Measure exactly 6 cups of the mashed sweet potato into a large bowl. Add 3/4 cup brown sugar, heavy cream, melted butter, 1/4 teaspoon cinnamon, and salt into the sweet potatoes and mix well with the beater until all the ingredients are incorporated. Pour this mixture into an 8x8-inch baking dish. Preheat oven to 350°F. Make the oatmeal streusel by grinding the rolled oats to a fine flour using a food processor. A blender will also work. Combine the oat flour with 2 tablespoons brown sugar, all-purpose flour, and 1/8 teaspoon cinnamon in a small bowl. Cut the cold butter into the dry mixture using a pastry knife or a fork. You should have a crumbly mixture with pea-size bits. Sprinkle this oatmeal streusel over the sweet potato mixture and pop it into the oven for 70 to 80 minutes or until the top begins to brown slightly. When you remove the casserole from the oven immediately spread the marshmallows over the top. Let this sit for about 10 minutes. The heat from the casserole will melt the marshmallows, and then it's ready to serve.
Empty the hot chocolate mix into the cup and add the milk; stir together until blended and smooth. Continue to stir while pouring the coffee into the cup; stir thoroughly to blend. Add more milk if desired. Top with whipped cream (if desired) and enjoy!
Mix the ingredients together in a pan, adding just enough water to wet down the other ingredients, set a stovetop burner in the medium heat range, and, stirring constantly, cook slowly until the temperature of the mixture is a carefully measured 310 degrees F. Cooking slowly is important for giving the Maillard reaction time to take place. (The Maillard reaction is what develops the butterscotch flavor). For measuring the temperature, I use an infrared surface temperature thermometer. There are many brands of these infrared thermometers on Amazon. When the mixture is cooked, pour it immediately (not letting it harden) onto a flat surface that has been covered with a sheet of parchment paper, and let the mixture cool for, say, 20 minutes, until it is rock solid. Then crack it up with your food-gloved hands, transfer it to a blade type coffee grinder, and grind it into a fine powder. This may require several "transfer-grind" operations. Store the powder in a refrigerator, and use it as desired.
Heat butter in a medium size sauce pan over medium heat and add the finely chopped shallots. Saute until soft not brown. Add the squash cubes and saute 1 or 2 minutes and add the vinegar. Add the beef broth and let this cook until the squash is soft about 15 minutes. Pour this into a blend and puree or use a stick blender. Season the soup with salt, pepper and sugar to your taste. Return to the pot if you used a blender and stir in the beer. Whip the cream and fold into the soup. Sprinkle with water cress and serve immediately.
In a blender or food processor, blend sugar and cornstarch for 1 minute. Scrape down the sides and blend an additional 30 seconds. Store in an airtight container.
Mix dry ingredients in a bowl. Add milk. Stir till combined. Pour into a greased loaf pan. bake for 30 minutes at 180 degrees celsius. Enjoy!
Melt butter in skillet. Add flour and blend. Add milk and asparagus liquid. Cook over low heat until thick. Add mayonnaise and mix well until sauce is formed. In bottom of 2-quart baking dish arrange a layer of asparagus, eggs, and almonds. Cover with half of the sauce. Repeat. Top casserole with cracker crumbs. Bake at 300 to 350 F for 30 minutes.
Heat oven to 400 degrees. Cut the halloumi into 20 sticks. Stretch each slice of bacon with the back of a knife, then cut in half. Season the bacon with just black pepper, then sprinkle with the chopped chives. Roll the bacon around the halloumi in a spiral and arrange on a baking sheet. Bake for 10-12 mins or until the bacon is brown and beginning to crisp.
Mix together the fruit and the sugar. Let set for 30 min.in an extra large pitcher. Then add all other ingredients and stir to combine. Cover and chill for at least 4 hours Before serving.
Preheat the oven on 350 . Get out a large bowl and add the butter ( melted ) , then add the sugar and the egg and the lemon and vanilla. beat well until everything is mixed throughly. Add the flour and then the baking soda, baking powder and salt . Mix that throughly then add a little more vanilla and then add the cinnamon and just a little more lemon juice . Then crunch up the vanilla wafer cookies over the dough. After that , put the cream cheese frosting in a separate bowl and let that sit . Then chop 2 of the bananas and put those in the bowl of cream cheese frosting. Warm the cream cheese frosting and the bananas up for 30 seconds. After you take that out the microwave , stir up the frosting and the bananas. Then , pour that into the bowl of dough and mix it well. The dough may seem pretty slimy but thats okay , let the dough freeze for about 10 minutes. While that is freezing , get out two cookie sheets and put oil on them . After you take the dough out the freezer stir it and if its too slimy add more flour . Put flour on your hands and on top of the dough , don't stir it . Then roll the dough in your hand into a shape of a ball and flatten it a little and put it on the cookie sheet, then chop up the other banana and put a banana piece in the middle of the cookie and continue to do that for the rest of the dough . Let the cookies bake for about 10 - 15 mins or until they turn brown around the edges. To keep your cookies soft , take them off the cookie sheet and put the in a plastic closed container and put them in the frig. ENJOY !, PLEASE LEAVE COMMENTS AND TELL ME HOW THEY TURNED OUT .
Boil fish till flaky (about 15 minutes). Mix salt, egg, egg white, and onion. Flake fish and mix with egg mixture. Form into cakes. Dust cakes with corn meal. Bake for 15 minutes at 350 degrees. Serve over creamy whole grain couscous or polenta.
Put butter in a baking dish and melt in the microwave on high 30 seconds. Add cocoa and mix well. Add sugar and mix well. Add eggs and mix well. Add all other ingredients and mix well. Place baking dish in microwave and cook for 5 to 6 minutes on high. Rotate half way if necessary.
Combine first 4 ingredients and stir well. Add butter and stir until combined. Toss 1 1/2 cups of mixture with apples and put in a greased 9-inch square baking dish. Drizzle the juice over the mixture. Bake at 350 for 30 minutes. Add nuts or raisons to remaining cereal and sprinkle over apples. Bake uncovered for 20 more minutes or until apples are tender and the top is browned. Serve warm- goes great with ice cream.
NOTE: The success of this cooking method will depend upon how accurate the temperature of your oven is and how well your oven retains heat. Adjust cooking time +/- according to your individual oven. NOTICE: If you have a very old oven that is not well insulated, this recipe may not work for you, as heat retention/residual heat is important to the success of this recipe. Determine the EXACT weight of roast from the meat wrapper. Weight will determine how long to cook the roast. Preheat oven to 500 degrees. Remove tenderloin from refrigerator. Season meat as desired. Place seasoned meat in an uncovered roasting pan on a shelf in the bottom 1/3 of your oven. Bake EXACTLY 5 1/2 minutes PER POUND. Adjust +/- according to your oven's accuracy and heat retention. NOTE: IF YOU HAVE AN OVEN PROBE OR THERMOMETER THAT HAS A WIRE THAT GOES THROUGH THE SIDE OF THE OVEN DOOR, BY ALL MEANS USE IT AND SET THE TEMPERATURE ALARM FOR 140 DEGREES. REMOVE MEAT FROM OVEN WHEN ALARM ALERT GOES OFF (probably before an hour has expired). Turn oven OFF and DO NOT open oven door for 45 to 1 hour, OR sooner IF you are using a probe thermometer and it alerts that internal meat temp is at 140 degrees. Remove pork from oven, lightly cover with foil, and let rest 5-10 minutes to redistribute internal juices. Roast should be done, very slightly pink in the center, and very moist. After resting 10 minutes, the roast should reach a safe 145-150 degrees. NOTE:******* For anyone questioning this method of cooking, it really does reach the proper internal temperature on a thermometer. According to Sara Moulton on FoodTV, trichinosos is killed at 138 degrees, and 145 is a safe temperature for pork, although the USDA recommends 160 degrees (meat will be much drier). If the center of the meat is not a little pink, it is overcooked! VARIATION: To make Roasted Veggies along with the tenderloin, peel carrots and potatoes, and cut into about 1-inch cubes. Season as desired and drizzle with a little oil. Add vegetables to pan around (but NOT touching) pork tenderloin. Cook tenderloin as instructed above. The roasted potatoes and carrots should be done when the roast is done. You may need to adjust the size of the potatoes and carrots depending upon the weight of your tenderloin and how long you cook it.
In a large glass measuring cup, place the tea bags and add the baking soda. Pour the boiling water over the tea bags. Cover and steep for 15 minutes. Take out the tea bags and do not squeeze them. Pour the tea mixture into a 2-quart pitcher; add the sugar. Stir until the sugar is dissolved. Add in the cold water. Let cool; chill in the refrigerator and serve over ice.
Cut the sliced bacon into strips that are 1 inch long and 1/4 inch wide. In a skillet, saute the bacon until crisp, then drain the pieces on paper towels. Line each drying tray with a solid "fruit leather" sheet (parchment paper can be substituted). Top it with a mesh sheet. Arrange the bacon pieces in one layer on the mesh sheet. Put the drying trays in the dehydrator. Twice during the drying process, remove the drying bacon and wipe it with paper towels to remove as much of the fat as possible. Return the bacon to the drying trays. Dry the bacon until it crumbles easily, about 6 to 8 hours, depending on the make of the dehydrator. One pound of bacon weighs 2 to 3 ounces dried.
Soak wings in milk for 1/2 hour. Mix Sauce. Drain wings then season with salt and white pepper. Coat with corn starch, shake off excess. Fry until the wings in two steps. Fry until they just start to turn brown let them cool on a rack. Then put back in hot oil until golden brown. Saute onion and ginger until tender then add sauce cook until it starts to get thick. Add fried wings and coat with sauce.
Separate the eggs and beat the yolks. Add, the mashed potato to the yolks, mixing thoroughly. Add the lemon juice, chives, and salt and pepper. Whisk the egg whites until stiff. Fold the egg whites into the potato mixture. Melt the butter in a nonstick skillet or omelette pan over low-medium heat. Cook the omelet until golden (3-5 minutes), then run under the broiler to finish and puff the omelet. Serve immediately.
In a small bowl, combine oyster sauce, fish sauce, sugar, pepper and chicken stock; stir well. Heat a wok or a large deep skillet over high heat. Add oil and swirl to coat pan. Add garlic and toss well, until fragrant, about 15 seconds. Add chicken and spread into a single layer. Cook, undisturbed, until edges turn white, about 1 minute. Toss well and cook for 30 seconds more. Add broccoli florets and toss well. Cook, tossing once, until bright green, for 1 minute. Add oyster sauce mixture and toss well. Cook, undisturbed, until chicken is cooked through and broccoli is tender-crisp. Serve hot or warm--can serve over hot cooked rice.
Preheat oven to 400°F. Use tomatoes held at room temp till fully ripe. Quarter tomatoes & remove the seedy moist centers so only the "meat" of the tomato is used. Coarsely chop tomato meat, place in a lrg bowl & set aside. Slice off the top of each hard roll & remove the center for a later use. Brush inside of rolls (& their tops) w/2 tbsp of the creamy dressing. Bake till lightly toasted (about 5 min) & set aside. Add the lettuce, bacon, green onions, feta cheese & remaining Caesar dressing to the bowl w/the tomatoes & toss till well-mixed. Spoon BLT mix into toasted bread shells. Place tops of rolls over the filling & serve immediately. NOTES: If you want to do the prep ahead, but serve later -- delay the final step till just prior to serving. Sliced avocado also makes a nice "extra" w/this sandwich.
Heat 1 tbsp oil in a large heavy pan, and saute the lamb until well browned on all sides. Add the onion, cooking until soft, then add salt, pepper to taste, turmeric, lemon juice, and water, bringing to a boil. Lower heat and cover, simmering for 15 minutes. Heat 2 tbsp oil in a skillet and saute the onions, celery leaves, spinach, and parsley for 2 minutes, stirring constantly. Add these vegetables and the chickpeas to the meat and mix together thoroughly. Bring to a boil, then lower heat and simmer another 20 minutes, or until meat is tender, adding water as necessary to keep up with consistency. Serve with steamed basmati rice.
Put the mustard seeds in an electric grinder and grind to a fine powder. Transfer to a bowl and sift in the flour and the salt. Mix together well. Gradually beat in the beer to make a smooth paste. Spoon the mustard into sterilized jars. Seal the jars and label. Keep in a cool dark place for 2 weeks before using to allow the flavours to develop.
Pre-heat oven to 375 degrees F. Cook noodles according to package. Drain well and set aside. Saute onions and celery in oil until tender. Put all ingredients into a large bowl and mix well. *Note: be sure to break up tuna well. Transfer into a lightly greased 2 quart baking dish. Sprinkle with additional cheese if desired. Cover and bake for 45 minutes.
Sift together the flour and the spices, set aside. In the bowl of an electric mixer, beat the eggs. Add the sugar and melted butter, beating until well mixed. Add the jam, blend in. Add the flour mixture in small portions while continuing to mix. Dissolve the baking soda in the buttermilk; mix in. After all ingredients are well mixed, divide the batter among six 9" cake pans which have been greased an floured. (Hand written note on recipe:"Parchment paper rounds in the bottom of cake pan will aid in the removal of the layer after baking.") Bake at 350F for 15 to 20 minutes or until a straw inserted in the center comes out clean. Cool the layers on a wire rack. (Handwritten note on recipe:"Refrigerate before assembly.") Assemble the cake using the filling recipe which follows. To make filling: In a saucepan mix sugar, butter, and milk. Bring to a slow boil. Keep mixture at a slow boil until it thickens. Slowly pour the hot mixture into the stiffly beaten egg white. Stir and fold mixture until thick. (Handwritten notes on recipe:"If you can strike the right balance between cooking and then folding in the beaten egg whites, the finished glaze will be slightly opaque with flecks of egg white visible thoughout.""Glaze will run if layers are warm. Refigera). I will add this comment, I attempted to make this cake in 3 cake pans. It overflowed and I will now spend a lovely afternoon cleaning my oven before I can cook anything else. I would suggest a minimum of 4 cake pans or even the 6 called for above. Gramma knew what she was talking about.
Preheat oven to 350. Coat an 8 inch square pan with cooking spray. Mix sugar, salt and flour. Set aside. In double boiler or microwave safe bowl, combine butter and half the chocolate chips. Melt, stirring often, then remove from heat. Whisk in the cocoa, transfer to a large mixing bowl and set aside. In large measuring cup, whisk together eggs, vanilla and milk. Add this to the chocolate and cocoa mixture and whisk well to combine. Fold in the flour mixture, then add the remaining chocolate chips and all but 2 tablespoons of the crushed candy canes. Transfer to prepared pan and sprinkle top with 1 tablespoon of crushed candy. Bake 45 minutes or until a toothpick inserted in the center comes out covered with cakey bits. Dust top with remaining candy.
Peel and cube potatoes. Pour oil into a deep skillet, add onion and saute until translucent. Add garlic, salt (to taste), pepper, paprika, caraway, marjoram and sausage. Cook about 4 minutes, then stir in potatoes. Pour in enough stock to cover. Simmer until potatoes are tender. Pour about 2 tablespoons oil into a small saucepan, ans stir in 2 tablespoons flour. Cook stirring until flour turns golden. Remove from heat and add 1/2 cup water from potato mixture, mix in the water and simmer to make a roux, add roux to the goulash. Bring goulash to boiling point and remove from heat. Serve over cooked noodles, and with a veggie side dish.
Coat chicken with flour. Put chicken in a single layer, skins down, in melted butter in a baking dish. Bake uncovered in 425°F (hot) oven for 30 minutes. Turn chicken,then bake until brown, about 20 minutes longer or till tender. Remove from oven and reduce temperature to 325°. Discard excess fat. Combine evaporated milk, soup, cheese, salt and pepper. Add onions and mushrooms to chicken. Pour evap. milk mixture over chicken. Sprinkle with paprika. Cover dish with foil. Return to oven and bake for 15 to 20 minutes longer.
In a bowl, combine flour, sugar, baking powder, baking soda and salt. Add buttermilk, butter and vanilla. Beat with electric mixer on low speed for about 30 seconds, scraping bowl. Beat on medium high speed for about 2 minutes, scraping bowl occasionally. Add egg whites and beat for 2 more minutes, scraping bowl. Pour batter into a greased and floured 9x13x2 inch pan. Bake at 350°F for about 40-45 minutes or until toothpick inserted into center comes out clean. Cool cake on wire rack for about 10 minutes; remove from pan. Cool thoroughly. Prepare Petits Fours icing. In a medium sauce pan, combine sugar, water and cream of tartar. Bring to a boil over medium-high heat, stirring constantly until sugar dissolves (about 5-9 minutes). Reduce heat to medium-low. Clip a candy thermometer to the side of the pan. Cook until temperature reaches 226°, stirring only to prevent sticking. Remove sauce pan from heat. Cool at room temp, without stirring, to 110° (about 1 hour). Add vanilla. Stir in enough powdered sugar (about 4 cups) to make a drizzling consistancy. Beat icing with rotary beater or wire whisk to remove lumps if necessary. If desired, stir in a few drops of food coloring. Makes about 3 1/2 cups icing or enough for 36-40 petits fours. **If icing becomes too thick, beat in a few drops of warm water. Icing the Petits Fours: Trim sides of cake to make smooth, straight edges. Cut cake into 1 1/2 inch squares, diamonds or circles. Gently brush off any crumbs with your fingertips. Place cake pieces on a wire rack over a clean sheet pan. Insert a 2 or 3 pronged long-handled fork into the side of one cake piece. Spoon on enough icing to cover top and sides. Place on wire rack. Repeat with remaining cake pieces (sides of pieces should not touch). Let cakes dry for 15 minutes. Repeat for a second coating of icing, BUT place cake pieces on top of fork (do not spear). Repeat for a third layer of icing, if desired. Reuse the icing collected in the pan as needed, straining the crumbs out if necessary. They can be decorated as desired with flowers, tiny silver balls, etc. ,before the last coat of icing has dried.
Melt butter. Add both sugars and stir to combine. Stir in flour. Cool 15 minutes (dough will be warm from the melted butter). Use immediately by pressing into 10 inch pie plate and fluting edges. Refrigerate atleast 30 minutes! This can be blind-baked at 300F for 40 minutes.