HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 250 degrees F. Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 8 to 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a plate. Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches, in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside. Toss the carrots, onions, 1 T of the salt and 2 t of the pepper into the fat in the pot and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac (stand back and ignite with a match to burn off the alcohol). Put the meat and the bacon back into the pot with any juices that have accumulated on the plate. Add the wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a boil, cover the pot with a tight-fitting lid and put it in the oven for about 1 1/4 hours, or until the meat and veggies are very tender when pierced with a fork. Remove from the oven and put on top of the stove. Combine 2 T of the butter and all of the flour with a fork and stir into the stew. Add the frozen onions. In a medium pan, saute the mushrooms in the remaining 2 T of butter over medium heat for 10 minutes, or until lightly browned, and then add to the stew. Bring the stew to a boil, then lower the heat and simmer uncovered for 15 mintues. Season to taste. Rub each slice of bread on one side with the garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley. Note: if the sauce is too thin, you can add more of the butter and flour mixture.
Heat oven to 300°F. Combine flour, baking soda and salt in medium bowl using whisk; set aside. Mix sugars in bowl with an electric mixer on medium speed. Add butter; beat until grainy paste forms. Beat in eggs and vanilla on medium speed until light and fluffy. Add flour mixture and chocolate chips. Beat on low speed just until mixed. Do not over mix. Drop dough by rounded tablespoons onto ungreased baking sheets, 2-inches apart. Bake for 22 minutes until golden brown. Transfer cookies to cooling rack.
For the sauce. In sauce pan over medium heat combine canola oil and flour. Whisk together and allow to bubble for 1 minute. pour in the red sauce, chicken broth, salt and pepper. bring to boil. reduce the heat while you prepare the other ingredients. Meat. While the sauce is simmering, brown the ground beef with the onions in a large skillet over medium high heat. Drain the fat. Add the salt and combine. turn off the heat and set aside. For the rest. In a small skillet over medium high heat, heat some canola oil. Lightly fry the tortillas just until soft. Do not crisp. drain on paper towel. repeat until all tortillas are fried. Preheat oven to 350 degrees. Spread 1/2 cup of the sauce on the bottom of a 9 by 13 inch baking pan. next, one at a time, dip each tortilla into the sauce. set the sauce soaked tortilla on a plate. place on some of the meat mixture, , chillies, green onions and black olives. top with a generous portion of cheddar cheese. roll up the tortilla to contain the filling. place tortilla seem side down in the baking dish. repeat with the rest of the tortillas. pour the remaining sauce over the top. end with the generous sprinkling of cheese and any of the chillies, onions and olives you have left from the filling. bake for 20 minutes or until bubbly. sprinkle chopped cilantro on top and serve.
Preheat oven to 425 degrees. Roll out dough. Coat pizza pan with the olive oil and spread out rolled dough evenly to all edges of pan. Sprinkle with grated parmesan cheese. Top with sliced provolone then place broccoli florets (already steamed per broccoli wokly package directions) on top of provolone. Using two teaspoons, spoon about 3/4 teaspoonful size spoonfuls of ricotta sporadically around the broccoli areas in empty spots. Season whole pizza with salt, oregano & garlic powder to taste then sprinkle the shredded mozzarella evenly all over pizza. Bake for 12-18 minutes or until crust just golden brown. Slice & serve.
Preheat frying pan over medium heat. Whilst that's heating, process eggs, milk, cheese and S & P in blender until frothy (scrape the sides once or twice). Turn heat in pan down to medium-low, drop butter into pan, smear it around. Immediately add blender ingredients and cook WITHOUT STIRRING until eggs set on bottom. Draw a spatula across the bottom to form large curds. Continue cooking, eggs should be thickened but STILL MOIST for best texture and edibilty. DO NOT STIR CONSTANTLY! Remove from heat. Sprinkle with chives, serve warm.
Heat oven to 400 degrees. Spray 9 inch pie plate with nonstick cooking spray. To make the crust, stir Bisquick and butter until blended. Add boiling water and stir quickly until soft dough forms. Press the dough into the pie plate bottom and up the sides. Sprinkle the cheese, sausage and parsley over the crust. Mix together the milk, butter, eggs and onion powder. Add the basil. Pour into the crust. Bake 30-35 minutes until a knife comes out clean. Let stand 5 minutes before cutting.
In small bowl, mix first 4 ingredients. Chill. Before serving, stir in the chives.
Preheat oven to 375 degrees. In small bowl combine flour, baking soda & salt; set aside. In large bowl, beat butter, sugar, brown sugar, eggs and vanilla until creamy. Gradually beat in flour mixture. Stir in oats and cinnamon chips. Drop by measuring tablespoonfuls onto ungreased cookie sheets. Bake 7-8 minutes for chewier cookies; 9-10 minutes for crisper cookies. Makes about 4 dozen cookies. I find my cookies turn out best when I put the dough in refrigerator overnight. Baking time must be extended a bit, but the cookies hold their shape better.
Combine cheese, flour, salt, and pepper. Stir well. Dredge the veal in the flour mixture. Set aside. Saute garlic in olive oil in a large skillet for 1 minute -- do not over cook or burn! Add veal, and cook until browned. Remove and discard the garlic halves. Add the wine, consomme, and lemon juice; bring to a boil. Cover, reduce heat, and simmer for 30 minutes. Transfer veal to a serving platter and sprinkle with freshly chopped parsley.
Whisk first 6 ingredients to blend in medium bowl. Dip each bread slice into egg mixture and arrange in 13x9x2-inch glass baking dish. Pour remaining egg mixture evenly over bread. Let stand until egg mixture is absorbed, at least 20 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.). Place baking sheet in oven and preheat to 350°F. Melt 2 tablespoons butter in heavy large skillet over medium heat. Add 4 bread slices to skillet and saute until cooked through and brown, about 3 minutes per side. Place on baking sheet in oven to keep warm. Repeat cooking with remaining 2 tablespoons butter and 4 bread slices. Transfer French toast to 4 plates. Sift powdered sugar over. Serve with maple syrup.
Beat the cream cheese,eggs,sugar and vanilla in a mixing bowl with a electric mixer until smooth. Spoon into pie shell. Bake at 325 for 45 minutes. I have made this with fresh fruit and also used canned blueberries.
Preheat oven to 350 degrees. Sprinkle a little flour on a baking sheet and spread the pizza dough into a rectangular shape. Spread cheese on dough about 1/2 an inch away from the dough edges. Spread out artichokes, peppers and turkey pepperoni. Starting on the long side, roll the dough up and pinch the edges together. Bake approximately 25-30 minutes until fully cooked. **To reheat, bake from frozen for 40 to 45 minutes at 350 degrees.
Top and tail five grapefruits so they'll stand on a board. Cut down the side of each grapefruit, following its natural lines, to remove the skin and white pith. Over a bowl to catch the juices, cut in between the membranes to separate the individual segments. Dry the segments on kitchen paper and squeeze any juice from the skin and membranes into a saucepan. Squeeze enough juice from the last grapefruit to make the juice in the pan up to 300ml. Add the sugar and chilli, bring to a boil, lower the heat and simmer until the sauce thickens and you have about five tablespoons-worth of juice left - this could take up to 20 minutes. Set aside to cool down, then whisk in the oil, lemon juice, sumac and a quarter-teaspoon of salt. In a large bowl, put the grapefruit segments, onion, chicory, watercress and basil. Pour over three-quarters of the dressing and toss gently. (If it seems dry, add all the dressing; otherwise, save it in the fridge for another leafy salad.) Serve at once.
Remove and discard the core and outer leaves from the cabbage, undo the remaining cabbage leaves and place them in a pan of salted boiling water for 2 minutes to soften. Cool them in a bowl of cold water, drain and put to one side. In a food processor, whizz up your garlic, ginger, spring onions, coriander, chilli and fish sauce with a good pinch of salt. Then add the chicken, water chestnuts, lime zest and juice and sesame oil and pulse until you have a minced meat consistency. Place a heaped dessertspoonful of the flavoured mince on to one end of each cabbage leaf. Fold it up and tuck in the sides, then roll up. Rub a bamboo steamer, colander or normal steamer with a little olive oil and place in the cabbage parcels. They may try to unfold themselves, but once you start putting them next to each other they will hold in place. When they're all in, sit the steamer over a pan of boiling water, making sure the water doesn't touch the parcels and that it's just the steam that's cooking them. Put a lid on top and steam for about 6 minutes until cooked. If you're worried about the cooking time, take one of the parcels out and cut it in half to make sure that the heat has penetrated and that they're cooked.
Dough:. Finely chop almonds in a food processor. Add 3/4 cup sugar and process until very finely ground. Add the flour and pulse until combined. Add the butter and pulse until the dough begins to come together. Transfer dough to a work surface and knead briefly until smooth. Heat oven to 400°F Divide dough into 32 equal pieces, about 1 ounce each. Press each dough piece into the bottom and sides of a 2-ounce baking tin (1 7/8" x 1 3/8"). Trim edges of each dough mold and place molded pastry crusts on a large rimmed baking sheet lined with parchment paper; refrigerate for 30 minutes. Prick the bottom of each pastry crust with a fork and bake until golden and set, 12-14 minutes. Transfer to a wire rack and let cool completely. Berry Sauce:. Heat remaining sugar, lingonberries or raspberries, and orange juice in a 1-quart saucepan over medium heat. Cook, stirring frequently, until berries break down and sugar dissolves, 10 minutes; set aside to let cool completely. Cream:. In a large bowl, whisk the heavy cream until soft peaks form; slowly add vanilla sugar to cream and beat until stiff peaks form. Refrigerate until ready to use. Assembly:. Fill each cooled pastry crust with a heaping tablespoon of the whipped cream and top with a teaspoon of the berry sauce.
Roast the peppers: Place peppers under the broiler and char on all sides. Put in plastic bag and freeze 10 minutes. Remove from freezer, rub off peel, then slit to remove seeds under running water. Preheat oven to 400 degrees F. In a saute pan, saute onion, shrimp and cilantro until the shrimp are almost cooked, about 5 minutes. Place in mixture in a bowl, add the cheese and set aside. Lay prepared chicken breasts flat, skin-side down. Season with salt and white pepper. Layer each breast with one pepper and 2 to 3 tablespoons shrimp/cheese mixture over pepper. Roll each breast tightly to form a cylinder. Tie each cylinder in 3 places, both ends and in the middle. Heat about 1/4 inch of oil. Lightly brown chicken breasts, on all sides. Remove from heat, transfer to an ovenproof dish and bake for 10 minutes until golden brown. Remove from oven. Cut strings and slice chicken into 1-inch roulades (rounds). Drizzle a few tablespoons of Creamy Shrimp Sauce onto a plate and arrange the roulades on top of the sauce. Serve warm. Creamy Shrimp Sauce: In a saucepan over medium-high heat, combine shallots and wine. Cook until reduced by three-fourths. Add stock/broth and shrimp and cook until reduced by half. Add the cream and reduce again by half. Whisk in the butter by tablespoons. Cook until butter melts and sauce is well blended. Remove from heat.
Masa harina: This is cornmeal that has been prepared with lime or wood-ash lye water. It's different from ordinary cornmeal, cooks up softer, absorbs lots of fat during its cooking, holds together better in tortillas, etc. It's available from Mexican food stores. To roast the fresh corn: just put them (in their husks) in a 400 degree oven for 5 minutes. Husks and silk will peel off easily. Then scrape off kernels, standing cob in a big frypan to catch them. Depending on the ears, it will take 2-4 ears to make 1 1/2 cups of kernels. Cornhusk tamale wrappers: The ones you just prepared are probably dried out and frizzeled. If you've saved and dried husks, steep them in boiling water to cover (poured over them, not cooked) while roasting and scraping the corn. Otherwise, you'll have to use foil wrappers. Simmer milk and corn for about 10 minutes. Strain the corn, reserve the milk, and puree 1/2 cup of the kernels with this milk, reserving the rest for putting in the tamale dough. Add the puree to the masa, mix vigorously with spoon and whisk. In a separate large bowl, whip the soft butter, baking powder, and salt together until very fluffy. Start adding the masa mixture about 1/4 cup (guesstimated) at a time whisking and beating vigorously after each dough addition. Spend 15 minuts at least beating the masa mix into the butter. Fold in the green chile, the remaining cup of corn kernels, and grated cheese. Divide the dough into 8 equal pieces, about 4 Tbsp each. Pat each piece into a rectangle on a trimmed cornhusk to form a square or rectangle, leaving a husk border at the edges of the tamale at least 1 inch. Now fold up the rectangle along the length of the cornhusks and pinch it into a roll, loosely. Roll the husk up completely around the dough roll. Tie the ends with strips of cornhusk (traditional), or string (easier). The wrapping shouldn't be totally tight, so steam can get inches Place the wrapped tamales seam-side down on the rack of any kind of steamer (wok with a rack and tight cover will do, I use big enameled cast-iron frypan with tight lid). Tamales shouldn't touch the boiling water. Steam for 30 minutes. Let cool slightly and serve (diners unwrap their own) with any kind of hot tomato or other type of sauce. Those celebrating New Corn eat it without sauce, but fat or butter is sometimes available.
Preheat oven to 350 degrees F (175 degrees C). Grease 2 loaf pans. In small bowl, mix flour, baking powder, baking soda, and salt. Set a side. In another bowl, cream butter, sugar, and brown sugar until well blended. Add eggs and vanilla. Mix well. Mix in flour mixture. Stir in mashed bananas, buttermilk, and nuts (optional). Spread in prepared loaf pan. Bake at 375 degrees F (175 degrees C) for 40-55 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.
Combine pumpkin, egg, salt & pepper. Hold a wonton wrapper in the palm of your hand, with the other hand dip a finger into water and wet the outside edge of the perimeter of the wonton wrapper. Spoon about 1-1.5 teaspoonful of pumpkin mixture into the center and fold wonton over.pressing wet edges together to seal(you can make triangles or rectangles). When all ravioli are filled, drop them into simmering water for approximately 3 minutes. Drain ravioli. Melt butter in pan with olive oil. Add half & half, sage and salt & pepper. Add ravioli to sauce and simmer for 1-2 minutes. Serve with fresh shaved parmigiano regiano.
Remove skins and extra fat from chicken. Remove the outer leaves from the lemongrass, cut into 1 inch pieces, and pound until somewhat flattened with a meat tenderizer. Crush garlic and blend with lemongrass, fish sauce, sugar, and pepper. Add chicken and toss to coat well; marinate 3-4 hours. If needed, you can marinate for 15 minutes and cook- the flavor will be less intense, but it will still work if you're in a hurry. Remove chicken from marinade (but save the marinade). Heat oil in a pan with a tight-fitting lid. Brown the chicken in the oil (~10minutes). Pour the remaining marinade into the pan, and add enough water to just cover the bottom of the pan (there should be 1/4 inch or less of liquid - it needs to simmer off, or else the chicken won't caramelize). Bring the liquid to a boil, then cover tightly and simmer until the chicken is tender, turning occassionally (about 30 minutes). Stir lemon juice into sauce, and stir to coat chicken. Serve hot.
Drain the artichoke hearts. Cut them into halves. Combine Mayo, Cheese, Garlic Powder, Salt, and Pepper in a large bowl until thoroughly mixed together. (When adding the garlic powder you might want to do it "to taste"). Add artichoke hearts to this mixture. Transfer to a desired dish or bowl and garnish with Parsley if desired. Refrigerate at least 1 hour before serving. Best if served cold on melba toast or crackers.
Generously grease a 10-inch fluted tube pan. Sprinkle half of the pecans in the bottom of the prepared pan; set aside. In a small bowl stir together sugr and cinnamon; set aside. Separate each package of breadstick dough on the perforated lines into 6 spiral pieces, making 12 pieces total. DO NOT UNROLL. Cut the pieces in half crosswise. Dip each piece of dough into melted butter; roll in sugar mixture to coat. Arrange dough pieces in the prepared pan. Sprinkle with remaining pecans. In a measuring cup stir together caramel topping and maple-flavored syrup; drizzle over dough pieces in pan. Bake in a 350 degree oven about 35 minutes or until dough is light brown, covering with foil for the last 10 minutes of baking to prevent overbrowning. Let stand for 1 minute only -- it will be hard to remove from pan if longer than a minute. Invert onto a serving platter. Spoon any topping and nuts remaining in the pan onto rolls. Serve warm.
Preheat over to 350°F Put all ingredients for the cake in a bowl. Mix on low for 1 minute to combine. Scrape bowl. Mix on medium high for a full 3 minutes to make it light and fluffy. Spray an Angel tube pan or bundt pan with baker's spray. Pour batter in pan and bake for 45 to 50 minutes until done. Let cool in pan and then turn out onto you serving platter. While cake is cooling, make topping and frosting. Put chopped chocolate in heatproof bowl. Heat cream in a saucepan on medium high until it starts to boil. As soon as it starts to bubble, pull it off the heat and pour the hot cream over the chocolate. Stir immediately with a whisk to incorporate the cream into the chocolate. Stir until completely melted. Let it cool. When it gets to spreading consistency you want to coat your cake. (This will take a while, depending on the humidity). For the topping, combine sugar, cornstarch and salt to a heavy saucepan. Add the coconut milk and cream of coconut. Heat on medium heat and stir until smooth and starts to boil. Stir until it thickens, about 5 - 7 minutes. Keep stirring so that it does not stick to pan. Take the pan off the heat and pour the mixture into a larger bowl and add shredded coconut. Stir to combine. Let this cool completely. (It will start to look like the inside of a mounds bars). Take about a half cup of the topping and stuff it into the middle of the cake (the hole). Fill it to the rim and flatten off with a table knife. Then frost cake, the frosting will be smooth and runny so the technique here is to place a dollop of frosting on the top of cake, coax it over to the side with knife so it starts to run down the side. Spread smoothly along the side of cake. Take cake and put it in the refrigerator until the frosting firms up just like the candy bar. This will take about 30 minutes or so. After that, take cake out of refrigerator and you are going to mound the remaining half of your coconut topping on the top of the cake. Place back in the refrigerator for about 30 to an hour. I know that this sounds like a lot of work, but this cake is truly decadent!
Line a 15x10x1-inch baking pan with foil, extending excess over edges of pan. Set pan aside. Butter the sides of a heavy 3-quart saucepan. Melt the 2 cups butter in saucepan. Add sugar, 1/3 cup water, molasses, and 1 tablespoon espresso powder. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium; continue boiling at a moderate steady rate, stirring frequently, until thermometer registers 290 degree F. ,soft-crack stage (about 25 minutes). Watch carefully after 280 degree F to prevent scorching. Remove saucepan from heat; remove thermometer. Stir in vanilla. Pour candy into the prepared pan. Let candy stand about 1 hour or until firm. Use foil to lift candy out of pan. Break candy into pieces that are about 2 inches in size. Melt the 3 tablespoons butter in a heavy medium saucepan. Stir in the 1 teaspoon espresso powder till dissolved. Add chocolate pieces and melt over low heat, stirring often. Place pecans in a shallow dish or on waxed paper. Dip half of each candy piece into melted chocolate mixture, coating all sides. Place dipped candy on waxed paper. Sprinkle with pecans. Chill until chocolate is firm. Store in a tightly covered container. Makes about 2-3/4 pounds (about 48 piecies). Give a Gift: With old-fashioned chocolate-dipped Coffee-Pecan Toffee. Package the pieces in a cone-shaped paper container. Simply lay squares of parchment paper, textured gold paper, and wire mesh atop one another, then roll and twist into a cone. Tie the outside of the cone with ribbon and secure the candies inside with cellophane.
In a food processor, grind the garlic for 1 second. Coarsely chop the celery, hot peppers and red bell pepper and add them to the garlic. Pulse again. Add the chopped herbs and pulse to a medium coarseness. Transfer the mixture to a bowl and stir in the vinegar and salt. Cover and let stand overnight before packing into jars. Refrigerated the sauce will keep for 3 weeks. This relish tastes best when allowed to sit for 3 days before serving.
In a saucepan, heat the soup & milk to boiling, stirring often. Stir in the vegetables, & return to boiling. Cover & cook over low heat about 20 minutes, or until vegetables are tender, stirring often. If using the cheddar cheese, stir it in & heat through.
start with 4 oz of base (beer, milk or broth). add garlic. add 3 shakes of mustard powder. stir. add small amount of cheddar cheese. mix thoroughly (using whipping motion until cheese is melted). add five turns of pepper grinder. add three to four shakes of worcestershire sauce. fold in pepper & worcestershire. remove mixing fork.
Preheat oven to 400 degrees F. Line a 9 1/2-inch deep dish pie plate with the pastry dough & flute the edges. In medium bowl, combnine all the ingredients & pour into lined pie plate. Bake in the lower 1/3 of the oven for 15 minutes, then move the pie up to the center of the oven & bake another 20 to 25 minutes until filling is bubbly. Cool & serve.
Heat the oil in a pan and fry the onion for about 5 minutes or until soft. Add garlic, chilli, ginger lemongrass and curry paste. Add chicken and braise on all sides, coating well with curry paste. Cover and cook for 15 minutes over a low heat. Remove lid, add sugar and stir well. Pour in coconut cream and stock and bring to the boil. Reduce heat and simmer uncovered for another 30 minutes. Serve over rice. I*like to add zucchini, green beans, and red and green capsicum in the last 15 minutes of cooking if I don't feel like making a separate vegetable dish.