HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat 2 tablespoons oil in a large skillet over med-high heat until shimmering. Add onions, tomato paste, garlic, and thyme and cook until onions are softened and lightly browned, 8-10 minutes. Stir in flour and cook for 1 minute. Slowly whisk in chicken broth, scraping up any browned bits and smoothing out any lumps; transfer to slow cooker. Stir beef broth, portobellos, soy sauce, and bay leaves into slow cooker. Season beef with salt and pepper and nestle into slow cooker. Toss potatoes, carrots, and parsnips with remaining tablespoon oil, season with salt and pepper, and wrap in foil packet. Lay foil packet on top of stew. Cover and cook until beef is tender, 9-11 hours on LOW or 5-7 hours on HIGH. Transfer foil packet to plate; let stew settle for 5 minutes, then remove fat from surface using large spoon. Discard bay leaves. Stir in kale, cover, and cook on high until tender, 20-30 minutes. Carefully open foil packet, stir vegetables with any accumulated juices into stew, and let sit until heated through, about 5 minutes (adjust stew consistency with additional hot broth as needed). Season with salt and pepper to taste and serve.
Preheat the oven to 400°F. Line a baking sheet with parchment paper and spray with nonstick spray. Set aside. Sift together the flours, sugar, baking powder, baking soda, and salt. Add the margarine and cut into the flour mixture using a pastry cutter or your fingers, until the mixture resembles a coarse, crumbly meal. Add the soymilk, cherries, and almond extract. Mix well with a wooden spoon or your hands until the mixture comes together to form a dough. You may need to add an extra tablespoon of soymilk if the mixture is too dry. Turn the dough out onto a lightly floured work surface. Divide the dough in half and form each half into a flat round, about 3/4 inch thick. Cut each round into six equal wedges. Arrange the scones on the baking sheet. Brush the tops with a bit of soymilk and sprinkle with sugar. Bake for 15 to 18 minutes, until the edges and bottom are golden. Serve warm or cover with dish towel until ready to serve.
Mix beef and cornstarch well and allow to stand for 5 minutes. Heat 4 cups vegetable oil and fry beef until it is crispy. Remove beef from oil. Heat 2 teaspoons vegetable oil and add chopped garlic, rice wine, soy sauce, and beef. Stir-fry well. Add sugar and continue stirring for 1 minute. Add sliced yellow onion and green onion. Stir. Add white pepper. Stir well. Add sesame seed oil. Remove from heat and serve.
Preheat oven to 350. Seperate bacon into slices; cut each slice in thirds. Wrap each cut slice of bacon around a water chestnut. Secure with a toothpick. Place in a baking dish. In a bowl combine chili sauce, mayonnaise, and brown sugar. Pour sauce over bacon roll ups and bake in the preheated oven for 35 to 40 minutes.
Prepare dough sponge and proof yeast by mixing yeast, 1/2 cup flour, and 1/2 cup water with 1/2 teaspoons honey dissolved in the water in a bowl and letting stand for 20 minutes until mixture is foamy. (Throw out and start over with fresher yeast if not foamy.) Mix 1/2 of remaining flour with salt, remaining water with remaining honey dissolved in it, olive oil, and dough sponge. Mix in remaining flour (dough should be slightly sticky and not dry). Knead 15 minutes on a floured surface (10 minutes in a machine) until smooth. Use following Rise Method I or II: Rise Method I (normal): Place dough in lightly oiled bowl and cover with plastic wrap. Let rise until doubled (about 1 to 1 1/2 hours) in a warm place. Punch dough down and divide in half. Dust dough portions with flour and put in ziploc bags in the freezer for 30 minutes (stops rising) and then move to refrigerator until ready to use. Rise Method II (refrigerator): Divide dough in half. Dust dough portions with flour and put in ziploc bags in the refrigerator for two days. Remove dough portion from refrigerator when ready to shape into crust. Punch down dough thoroughly and spread/stretch dough portion by hand and roller on a greased pizza pan. Move dough crust to pizza peel spread with coarse cornmeal or to pizza screen. Add sauce, cheese, and toppings and bake in preheated 500° F oven directly on the pizza stone for 8-10 minutes or until crust is golden brown. Cool 2-3 minutes on a wire rack before cutting and serving.
Add liquid ingredients to bread machine pan. Then add the dry ingredients as listed. Set the machine on white cycle (if using a combination of flours) or whole wheat cycle (if just using whole wheat), light loaf, and 1 1/2 pound loaf. Let the machine do its thing!
Heat butter in a large pan, add potatoes & onions and saute turning frequently until slightly browned. Add garlic, flour, salt & pepper and continue frying turning constantly for another minute. Pour combined stock & wine over potatoes and sprinkle with thyme. Simmer, tightly covered until liquid is absorbed and potatoes tender. Sprinkle with parsley & toss lightly just before serving.
Preheat the oven to 400 degrees. Combine the baking mix, milk and cheddar cheese in a medium bowl. Mix by hand until well combined. Divide the dough into 12 equal portions (about 3 tbsp each) and spoon onto a lightly greased or nonstick cookie sheet. Flatten each biscuit a bit with your fingers. Bake for 18 to 20 minutes or until the tops of the biscuits begin to brown. In a small bowl, combine the buttery spread with the garlic powder and the parsley flakes. Heat this mixture for 30 seconds in the microwave, then brush a light coating over the top of each biscuit.
Drain and wash chick peas. In a bowl, whisk pesto, olive oil, and lemon juice together. Add chick peas and red onions and toss together. Best served at room temperature.
Place eggs in cold water in a pot. The eggs should just be covered by the water. Bring to a boil and let simmer for 10 minutes. Drain and rinse eggs with cold water for a minute or so (this makes peeling easier). Peel the eggs and place in a bowl with the cream cheese. Mash using a fork until your egg salad has reached the consistency you prefer. I like to leave some larger chunks. Add the dill, salt and pepper and sun-dried tomato pieces. Mix and enjoy.
Mix together first 8 ingredients. Add 1/4 cup bread crumbs and salmon. Mix well, then shape into 4 patties. Place the rest of the bread crumbs on waxed paper and dip both sides of the patties in the bread crumbs. Heat 1 T olive oil and 1 tsp butter (or you can use one or the other) in a large skillet at medium heat. Cook 3-4 minutes on each side til golden and heated through. Blend tartar sauce ingredients together and serve.
Cream butter, add semolina, egg and seasonings. Let rest for 15 minutes. Bring stock to a boil, reduce heat to medium. Roll the dough in small balls and drop them into the stock. The dumplings will sink to the bottom of the pot, to make them resurface, just stir carefully. Let simmer for 20 to 30 minutes.
cook bacon in large pot( I like mine extra crunchy). I used a seperate pot to boil up my potatoes, because I didnt know if they would fall apart if I added them in later. So if you would like to do that,too, then boil your potatoes now. If not. then add them before you add the clams. Take out bacon, keep fat in pot and add butter to melt.Then sautee your onion, celery, garlic,and carrots. Stir in your seasoning's except the red wine vinegar and dill!(Tabasco, celery salt, thyme marjoram, pepper, cayenne, bay leaf,garlic, basil). I like to add the red wine vinegar and dill right before I serve it into the bowls! Stir in flour and instant mashed potatoes until it's absorbed into veggies, when it's not visible. Now you can add your clam juice, and half-n-half, stir.Then crumble up bacon and add in the pot! Your flame will go up to high, but keep stirring! After it's real hot, or moisture looks to a boiling point, add cooked potatoes,(if you already did, like how I do mine, then add your clams now,too.)cook about 15 minutes till potatoes are tender. keep sirring, oh yeah, add salt to taste! I might have added about 1-2 tbsp's. it's up to you and your taste buds! Right before I serve, I add my red wine vinegar, and dill. I stir it in and take out the bay leaf. I ladle chowder into extra sour bread bowls, I cut and hollowed them out saving bread pieces, then buttered the bread all over and put it in the oven at 250 degrees for about 5 minutes. Serve and enjoy!
Mix all ingredients together. Store in airtight container no longer than 6 months. For one serving: 1 cup hot water and 2 to 3 tablespoons coffee mix.
Cut a hole in the top of the melon which is wide and deep enough to squeeze a funnel into. Pour some vodka into the melon (it'll only take so much) and leave to sit for a day in the fridge. Repeat this over a few days (approx. 3) until the melon is saturated with vodka. Slice and serve!
Use a pencil to mark the outline of a 10" disc on a piece of parchment paper. Turn the paper over and lay it in a half sheet pan, then set aside. Add the egg whites with a pinch of salt to a dry, clean bowl of your stand mixer. Using the whip attachment, begin whipping the egg whites to create a French meringue. Once they have become very frothy and starting to turn white, add the sugar 1/4 cup at a time until it is all incorporated and has formed very stiff peaks. Next add the vinegar, vanilla and sifted cornstarch and continue beating until it is incorporated. Pour this out onto your parchment paper and use an offset spatula to spread out the meringue. Bake this in a preheated 250 degrees F oven for 1 hour, and then turn off the oven and allow the meringue to cool completely before removing from the oven. Once cooled, whip the cream with the powdered sugar and vanilla to stiff peaks. Feel free to add more sugar if you prefer. Top the entire Pavlova with the whipped cream. In the meantime, rinse your berries and set aside. Add the apple jelly to a microwave safe bowl and heat it until melted. Toss this into the berries and add them on top of the whipped cream. The apple jelly gives that beautiful shine to the berries and is perfect to use here. It seals and glazes the fruit beautifully. Serve immediately. Note: You can make the meringue disc ahead of time and then decorate it right before service. If you put the disc together with the whipped cream too far in advance and refrigerate, the meringue will get soggy. So make sure to prepare the disc the day before and allow it to cool completely, then cover and store at room temperature until you are ready to put the cake together.
Place tea bags in a 4 quart dutch oven. Pour the boiling water over tea bags. Let steep 5 minutes. remove bags and discard. Stir in apple juice, wine and brown sugar. Make a spice bag of cinnamon stick, cloves and cardamom in a double thick 6 inch square picece 100% cotton cheesecloth. Bring corners to gether and tiewith a clean string. Add spice bag to tea mixture. Bring just to boiling, reduce heat. Simmer covered for 10 minutes. Discard spice bag. Transfer tea to a heatproof serving carafe or pot.
Preheat oven to 400°F. Whisk coconut milk, lime juice, sugar and salt in an 8-by-8-inch glass baking dish. Transfer 1/4 cup of the dressing to a large bowl; set aside. Place chicken in the baking dish; bake until cooked through, about 20 minutes. Meanwhile, add lettuce, cabbage, snow peas, cilantro and onion to the large bowl with the dressing; toss to coat. Divide between 2 plates. Transfer the chicken to a cutting board and thinly slice. Arrange the chicken slices on top of the salads. Drizzle 1 tablespoon of the coconut cooking liquid over each of the salads. enjoy.
Clean and cut the whole broccoli into small pieces. Use all of the broccoli except the end chunks. Mix together broccoli, onion, sunflower seeds, raisins and mushrooms. Make the dressing by mixing the mayonnaise, vinegar and sugar. Twenty minutes before serving the salad, toss and then toss again with the bacon and the dressing.
Combine pasta sauce, spinach and broth in a large pot. Bring to a boil; simmer for 5 minutes. Puree soup in batches in a blender or using an immersion blender. Return to pot and heat through. Serve with croutons if desired.
If using frozen durian, thaw completely. Remove seeds and press flesh through a nylon sieve to eliminate the fine fibres. Heat milk and cream in a heavy enamel or other non-aluminium pan, stirring until almost boiling. Whisk egg yolks with sugar until light, stir in a ladleful of the hot milk mixture and return to saucepan. Stir over very low heat until custard thickens, taking care not to let it boil or it will curdle. Cool the custard and chill it well, then add a little at a time to the durian pulp, combining it thoroughly before adding more custard. This keeps the texture even. Freeze in a churn or in a shallow glass dish. If using still-freezing method, stir 2 or 3 times during freezing to enhance smoothness. Or, after it has frozen, break into pieces and puree in food processor until smooth but not melted. Return to freezer until firm. Press freezer wrap directly on surface of ice cream to prevent ice crystals forming. It is advisable to store durian ice cream in a freezer container with a well-fitting lid.
Preheat oven to 350. Dice chicken and brown in a large skillet, remove from heat. Add soup, sour cream, yogurt, and chilis and stir til well combined. Place about 1/4 Cup of the chicken mixture into tortilla and roll up. Place evenly into a 9X13 pan. Spread the remaining chicken mixture over the top of the rolled tortillas in the pan making sure to completely cover the top of them. Bake for 30 minutes, covered. Remove from oven, sprinkle with shredded cheese and put back into the oven to bake for 10 minutes more or until the cheese melts.
In a large saucepan, bring water and basil to a boil. Remove from heat; cover and let stand 10 minutes. Strain and discard basil. Return 3 2/3 cups liquid to the pan. Stir in pectin and food coloring. Return to a rolling boil over high heat. Stir in sugar. Boil for 1 minute, stirring constantly. Remove from heat; skim off foam. Pour hot liquid into hot sterilized jars, leaving 1/4 inch headspace. Adjust caps. Process for 15 minutes in a boiling water bath.
Add olive oil to a large skillet over medium-high heat. Add the onion and cook for 2 minutes. Stir in the apple juice, squash, raisins and sage; season with salt and pepper. Cover skillet and cook until the squash is tender, about 10 minutes. Using a slotted spoon, transfer the squash mixture to a bowl. Cook the remaining liquid until syrupy, about 5 minutes. Serve squash with pan juices poured over top.
Shake all the ingredients well with ice, strain into a large cocktail glass. Garnish with a slice of lemon and a mandarin segment on a cocktail stick, and add a short straw.
Unroll the crescent dough and separate into 2 squares. Place one square in bottom of 8" pan that is greased or lined with parchment paper. Press dough to fit pan. Layer with half the turkey, bacon, cheese and tomatoes. Pour half the eggs over the top. Repeat the layers. Top with remaining dough square. Pour remaining eggs over top. Bake at 350 for 20 minutes, covered with foil. Remove foil and bake another 20-25 minutes. Let sit at room temp for 15-20 minutes before serving.
Brown half the beef in 2 teaspoons olive oil, and repeat with remaining beef and more oil. Throw beef and the remaining ingredients into crock pot on low for 8 hours or high for 4 hours. My sister didn't have allspice when she made it, so she used cumin, which is fab!
In a saucepan, bring broth and wine to a boil. Add the finely diced carrots and egg noodles and simmer for about 15 minutes. Stir in chicken, chopped parsley, cumin and pepper. In a small bowl, beat the egg with the lemon juice and beat in about 1/4 cup of the hot broth. Add this egg mixture SLOWLY to the broth mixture in the saucepan, stirring constantly (so egg does not "scramble"); DO NOT BOIL. Salt to taste and serve.
You will also need a plant pot, round florists styrofoam ball to fit into the pot and garland. The recipe format would not allow me to put these in the ingredients needed. Cut the styrofoam so it fits into the plant pot, the top of the styro should be just even with the top of the plant pot. Wrap the garland around the pot, then cover the styro foam top with it. On med. low heat, melt the dipping chocolate in the microwave, stirring every min, being very careful that water or moisture does not get into the chocolate. When smooth, dip the top 1/3 of the strawberries into the melted chocolate, then place on skewers. Poke all the strawberry skewers into the styro, as this will store them upright until the chocolate is set. With a serrated knife, or a ridged hors d'ouvres tool, slice the melons into 1" wide by 3" long pieces. Insert the melon pieces onto the skewers, lengthwise,set aside. Place the pineapple chunks onto the skewers, set aside. Place the grapes onto the skewers long-wise; purple, then green, then purple, ending with another green. Remove the choc. dipped strawberry skewers from the plant pot, set aside. Start poking the fruited skewers into the styro filled pot. Fill the center first, then work towards the outside. I served this with White Chocolate Fruit Dip #137738. Note: I made this the night before our party,and of course it wouldn't fit in the fridge. I wrapped it loosely with saran wrap, placed it in a box not much larger than the plant pot, then set it in my car in a cool garage, it was still nice and fresh teh next day ! BE CAREFUL when you move it, as it is top heavy !
Preheat oven to 350 degrees F. Cream shortening and sugar. Add eggs and molasses and mix. Separately mix together the flour, soda, cinnamon and salt. Add dry mix to wet gradually and mix in. Roll in 3/4" to 1" balls (your choice. Smaller balls yield 5 1/2 dozen. Large yield 4 1/2 dozen) using your hands. Roll in cinnamon sugar (I use 1 part cinnamon to 4 parts sugar). Bake 10-12 minutes until set and cracked. Cool on sheet for just a few seconds, until the cookies are transportable. Remove to wire rack to cool.
In a small pot over medium-high heat whisk together the sugar and wateruntil dissolved. Let syrup boil together for 10 minutes, then add the white wine vinegar Reduce heat to medium and cook until syrup thickens, about 20-30 minutes. Remove from heat and stir in the 1 cup mint. Remove mint when syrup has cooled. For a drink, mix a pitcher with syrup (measuring about 1 1/2 cups) with. the 6 cups cold water and grated cucumber. This will yield a sweeter drink. Add more water to dilute to your taste preference. The drink is best served ice cold. Serve the syrup with crispy lettuce leaves like Romaine hearts or iceberg.
Preheat oven to brownie mix package recommendations. In an 8x8 or 9x13 baking pan. OR use cupcake baking tins lined w/ cupcake papers. Spray the paper with non-stick spray if desired. Line with foil for easier removal. Spray with non-stick spray. Line pan with graham crackers. I have used both plain and cinnamon and the cinnamon really impart a wonderful flavor. Prepare brownie mix according to package directions. Pour mix over top of graham crackers. You can use two layers of graham crackers if you wish. Bake according to brownie mix instructions. check for doneness. Immediately upon completion of baking, top with a layer of mini marshmallows. Return to oven to melt and toast. NOTE: I have used the broiler at this pint to brown the marshmallow tops up nicely. Watch carefully! Cool completely before lifting 'smores out of the pan. Peel away the foil and slice into squares with sharp knife dipped in hot water or sprayed with a non-stick oil spray. Wipe between cutting slices and re-dip or respray again. Using a pastry scraper was also suggested, use by pressing down and not dragging through the brownie. ***Cutting through the sticky marshmallow is a trick. Be patient!
Preheat oven to 325 Grease and flour a 10" tube pan Cream butter and sugars until very light and fluffy. Add eggs one at a time, beating well after each. Combine dry Add alternately with milk&vanilla starting adn ending with dry. Beat well with each addition Fill prepared pan and bake for 1 hour and 35-40 minutes, or until toothpick comes out clean. Cool completely, remove from pan. Serve with sauce or glaze Rum sauce: Combine everything in a heavy saucepan. Bring to a boil over medium heat, stirring occasionally. Cover and continue to boil for 1 minute to wash crystals down side of pan. Uncover and continue to boil for 3-4 minutes. Let cool slightly. Serve over slices of cake. Rum Glaze Put all in a small heavy pan. Let it cook, stirring occasionally til mixed well. I let it cook a couple more minutes until it was thickened. Pour over top of cake.
In a small bowl, combine sliced strawberries and sugar; set aside. In a small mixing bowl, beat the cream cheese and 1/3 cup confectioners' sugar. Add the sour cream, 1/4 teaspoon vanilla and almond extract. In a small mixing bowl, beat cream until it begins to thicken. Add the remaining confectioners' sugar and vanilla; beat until soft peaks form. Fold into cream cheese mixture. In two parfait glasses, layer a fourth of the sliced strawberry mixture, cake cubes and cream mixture. Repeat layers. Cover and refrigerate for at least 1 hour. Top each parfait with two strawberry halves.
Spray 9 x 13 x 2" baking dish. Pound chicken until thin. Roll chicken with dried beef. Slice and secure with a toothpick. Blend soup, sour cream, and wine until smooth. Pour over chicken. Bake covered 300* for 2 hours. Uncover, cook at 350* for another 20 minutes.
Sautee ground pork in saucepan until cooked. Season with garlic salt to taste. Add jar of tomato sauce, basil and cook for at least 15 minutes. In bowl mix ground beef with 3 eggs and enough bread crumbs until meatloaf consistency. Spread mixture with a fork into bottom of 9x12 baking pan. Bake at 350 degrees until cooked through (10-15 minutes). Drain off any liquid. Cook spinach according to instructions. Drain well. Mix Ricotta Cheese with 2 eggs, parmesan cheese, parsley and oregano. Spread a layer of sauce over ground beef "pie shell". Spread half of ricotta mixture over sauce. Place spinach over entire surface. Spread remaining ricotta over spinach. Spread remaining sauce over ricotta mixture. Sprinkle top with mozzarella cheese. Bake at 350 degrees for 45 minutes or until bubbling and browned. Let stand for 10 minutes.
Spray medium saucepan with cooking spray; heat over medium heat until hot. Saute onions until tender, 3-5 minutes. Add rice and orange zest to saucepan; cook over medium heat until rice is lightly browned, 2-3 minutes, stirring frequently. Add water to saucepan and heat to boiling; reduce heat and simmer, covered, until rice is tender, 20-25 minutes. Stir in cilantro and season to taste with salt and pepper.
Preheat oven to 350 degrees F. In medium mixing bowl, combine flour, powdered sugar, cocoa and baking soda; cut in butter until mixture is crumbly. Press firmly on bottom of ungreased 13x9 inch baking pan; bake 15 minutes. In large mixing bowl, beat cream cheese until fluffy. Add Milk, eggs and vanilla; beat until smooth. Stir in 1 cup toffee bits. Pour mixture over hot crust. Bake 25 minutes or until set and edges just begin to brown. Remove from oven; cool 15 minutes. Sprinkle remaining 1/2 cup tooffee bits evenly over top; cool completely.
Heat oil in a large skillet. Saute garlic and shallots until soft. Add the chicken breast, salt, pepper & soy sauce. Saute for a few minutes to lightly brown chicken. Add carrots, green beans & shrimp if using. Cover and cook for a few minutes then add Napa cabbage and chicken broth until it comes to a boil. Once the vegetables are all done, Add the bihon noodles mixing well to distribute the flavors. Cook for about 5 more minutes or until the noodles are soft. Taste and adjust seasonings to desired taste.