HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°F. Heat oil in a large flameproof casserole dish over medium heat. Add garlic and onions; cook 5 minutes, until softened. Add celery, carrots, rutabaga and cauliflower and cook another 2-3 minutes. Add mushrooms, tomatoes and lentils. Mix together the cornstarch and water and stir into the casserole with the broth, tabasco and oregano. Season with salt and pepper. Cover the casserole and transfer to preheated oven. Bake 20 minutes. To make the topping, sift flour, baking powder and salt into a bowl. With fingers or a pastry knife, rub in the butter until mixture is crumbly. Stir in most of the cheese and the oregano. Beat the egg with the milk and add enough to the dry mixture to form a soft dough. (reserve a little to brush on topping later) Knead lightly, and roll out to 1/2-inch thickness. Cut into 2-inch circles. Remove dish from oven and increase temperature to 400°F Arrange the dough circles around the edge of the dish. Brush with remaining egg mixture and sprinkle with remaining cheese. Return to oven and bake 10-12 minutes, or until topping is golden brown. Serve.
Using a blender or food processor blend the egg yolks, salt& vinegar together Very slowly with the blender swithced on quite high speed pour a very thin, slow stream of oil into the egg yolks, stop every once in a while and blend for a second then resume with the oil until all has been poured in Add lemon juice and the tbsp of water. The sauce should now look like white mayonnaise. Mix in the green onions, gherkin, capers and parsley. Serve with seafood or fish.
Heat oven to 350. Combine all ingredients except ground beef, mix well. Add ground beef, mix lightly but thoroughly. Put into 8x4 inch loaf pan, and bake 1 hour.
Soak the funghi porcini in water for about 15 minutes. Drain and dried. Brown the 2 garlic cloves in olive oil and 20 gr. of butter. Saute' the finely chopped onions. Add the funghi porcini and parsley, leave it to cook for 10 minutes. Add the wine, leave it evaporate and then add the rice. Toast the rice for some minutes, then add a scoop of broth. Salt and pepper to taste. Mixing continuously, add broth scoop by scoop until the rice is cooked.Don't overcook, this will ruin the texture. Before taking out of the fire, add in the rest of the butter (20 gr.), the parmesan cheese and the chopped parsley. Take out the pan from the fire, Cover, leave it for 5 minutes then serve, with some parmesan cheese on top.
In a large mixing bowl or stand mixer beat the butter, cream cheese, sugar, and egg until nice and frothy. About 4 minutes. Add the vanilla and almond extract and beat for 1 minute more. In a small bowl combine the flour, baking powder and baking soda. Mix them around so that all ingredients are well incorporated. Add the flour mixture to the butter mixture and beat for about 2 minutes. Press the dough into a large jelly roll (cookie sheet) pan. Bake at 350 degrees for 20 minutes. Let the pan cool completely. To make the frosting, in a medium sized bowl (or your stand mixer) combine the butter and cream cheese. Beat for about 2 minutes. Add the powdered sugar, milk, vanilla and food coloring. Mix for 1-2 minutes or until smooth. Add or reduce the amount of powdered sugar to get the desired consistency. Frost your pan of cookies. Cut the cookies into bars and serve.
Melt the butter in the top of a double boiler. Add the cheese and as it begins to melt, add the ale slowly, stirring constantly. Beat 1 of the eggs and add it, along with the salt, dry mustard, and Tabasco sauce. Continue to stir until the cheese is melted and the mixture is smooth. Lower the heat and keep hot. Poach the remaining 6 eggs and keep them warm while you fry the bacon on a griddle. Split and toast the English muffins and spread them with a thin coating of Dijon mustard. Put the muffins on a serving plate, pour on the cheese, and top with a slice of bacon, a poached egg, and some more cheese. Serve as hot as possible. Run the muffins under a hot broiler to glaze the tops, if you like.
Beat the ingredients together in a large bowl with an electric mixer, or in a blender or food processor. Pour into the unbaked pie shell, whatever kind you like. Homemade or storebought. Sprinkle with cinnamon or nutmeg if you like. Bake at 250F for 1 hour. Let cool for at least 30-40 minutes prior to chilling in the fridge. Serve with fruit.
Mix all the ingredients. Pour into a greased oven dish. Bake at 180 C for 1 hour.
Set large strainer lined with double-layer damp cheese cloth over large bowl. Place ricotta cheese in the prepared strainer; cover with plastic and refrigerate overnight. (If using fresh ricotta, you can skip this step.). Cook leek in small pot of boiling salted water until tender, about 7 minutes. Drain. Rinse under cold water; drain. Using hands, squeeze leek dry. Mix ricotta cheese, leek, egg, 1/2 cup Parmigiano cheese, salt, pepper, and nutmeg in bowl. Stir in 2/3 cup flour. Cover and chill mixture at least 1 hour and up to 1 day. Line rimmed baking sheet with parchment paper. Place flour for dredging in a flat bowl. For each gnocchi, shape 1 tablespoon ricotta mixture into a ball, then drop into the bowl of flour, tossing to coat. Transfer gnocchi to baking sheet. (Can be made 4 hours ahead. Cover with plastic wrap; chill.). Bring large pot of salted water to boil. Working in 2 batches, add gnocchi and cook until tender and cooked through, about 5 minutes. Melt butter in large nonstick skillet over medium heat. Add sage leaves. Saute until butter browns, and sage leaves are crisp. Using slotted spoon, transfer gnocchi to skillet ; toss to coat with melted butter. When all gnocchi have been added to skillet, toss over medium heat to warm. Serve with Parmigiano cheese. Serves 4. That's it!
Preheat oven to 350 degrees. In a large bowl whisk together all ingredients. Lightly spray 4 (1/2 cup) ramekins with nonstick cooking spray and evenly divide egg mixture into bowls. Place ramekins on a cookie sheet and bake for 20 minutes or until eggs puff and are almost set in the center. Check with a skewer if you want to, it should come out clean. Serve hot. Want to make these as your grab and go breakfast? Make these as muffins, all you need to do is pour the mixture in muffin tray and bake (don't forget to line your muffin tray). Refrigerate and heat them for those busy mornings :). You can add vegetables of your choice. Bacon chopped in bite size pieces goes well too.
Cut the daikon into 1/2 inch dice. Marinate in the soy sauce for 10 minutes. Drain and pat dry. Stir in the bonito flakes. Stir the daikon mixture into the rice.
Preheat oven to 350 degrees F. In a large bowl, stir cookie mix, butter, extract, food color and egg until soft dough forms. Stir in creme de menthe baking chips and chocolate chunks. Using a small cookie scoop or teaspoon, drop dough 2 inches apart on a parchment-lined cookie sheet. Bake 8 to 10 minutes or until set. Cool 3 minutes on the cookie sheet, then transfer to a wire rack. Serve warm or cool completely. Store tightly covered at room temperature.
Dissolve yeast in water in large bowl. (I usually add a pinch of sugar and wait for the yeast to foam but the original recipe didn't call for this step.). Add next 4 ingredients and 3 cups flour; beat until smooth. Stir in remaining flour. Knead 6-8 minutes. Let rise in greased bowl until double. Divide into 3 loaves; let raise again. Bake at 375°F for 25-30 minutes.
Combine wine, honey, cinnamon and cloves in a large non reactive saucepan. Bring mixture to a full rolling boil. Add the pectin and again bring to a good boil. Cook at this temperature for 2 minutes, stirring constantly. Remove from heat and skim off foam if needed. Ladle into prepared jars leaving a 1/4" headspace. Process in a boiling water bath for 10 minutes. Adjust time according to your altitude.
Mix the sugar, ginger powder, garlic powder, and onion powder in a bag. Drop chicken parts one a time in seasoning to coat. Place coated chicken parts in a couple of gallon size sealable plastic bags or a sealable dish and then sprinkle left over seasonings over chicken. Seal and then refrigerate for 24 hours. The next day- remove chicken from fridge and dispose of marinade. Heat oil in a large skillet over medium to medium high heat making sure to not fill the pan more than half way up with oil. While the oil is heating, mix the flour salt and pepper in a bag. Dip pieces in flour mixture to coat and then place chicken parts in hot oil and cook for 5 minutes until golden brown. Make sure to keep your eye on the chicken at this point as it may brown quickly because of the sugar. (Do not overcrowd the pan. This will need to be done in batches). Remove chicken to a rack over a baking sheet. Finish cooking the chicken in the oven at 350F for 30 minutes. (15 minutes if usinig dark meat.).
To prepare, cut off ends of baguette. hollow out middle with spoon (if you cannot get to the middle, cut in half and hollow out). Mix all ingredients together. stuff baquette. Wrap in saran wrap and chill until set up to 2 days. Cut in slices and serve. Cut as you would a cheesecake with a clean knife after each slice.
Preheat oven to 150 degree celsius. Grease 2 biscuit trays. Sift flour into bowl, mix in coconut, sugar and oats. Melt butter and syrup in small saucepan over a low heat. Mix bicarbonate of soda and boiling water together, add to butter and syrup mixture. Stir this mixture into the dry ingredients, combining well. Place 16 teaspoons of mixture onto each tray, placing 3cm apart. Bake for 20 minutes. Leave on tray until cold (will firm up as they cool). Store in an airtight container.
Combine strawberries, tapioca and 1/4 cup granulated sugar in 2 quart saucepan. Cook on medium heat, stirring constantly until mixture thickens. Remove from heat and let cool. Combine graham cracker crumbs and 1/4 cup granulated sugar. Add melted butter to the cracker/sugar mixture until evenly coated. Press into pie tins. Bake for about 10 minutes at 350 degrees. Let cool. Mix cream cheese, powdered sugar and vanilla until well blended. Whip cream until stiff. Fold whipped cream into cream cheese mixture. Pour cream cheese filling into cooled pie crusts, spreading evenly on bottoms and sides, creating a shallow depression. Store in refrigerator until strawberry topping is cooled. Carefully spoon strawberry topping into the depression previously made in the filling. Store in refrigerator until ready to serve.
Mix pudding and milk in a medium bowl. Stir 1 1/2 minutes with a wire whisk. Gently fold 1 cup of Cool Whip Free into pudding mixture. Fold in banana slices. Top with remaining Cool Whip Free. Cover and chill at least 30 minutes.
Melt olive oil and butter in a large skillet over medium-low heat. Stir in leeks, turnips, and carrots. Cook one minute then salt to taste. Cover. Cook on medium low heat for another 5 minutes, stirring occassionally. Uncover and continue cooking for 25 minutes. Vegetables will reduce and soften quite a bit. Reduce heat to low and continue to cook for 5 minutes. Remove from heat and stir in parsley, basil (or tarragon). Serve warm. Great reheated.
Slice the French bread diagonally into about 3/4-inch slices or as thick as desired. Brush both sides of each slice with olive oil or melted butter. Sprinkle one side of the slice lightly with kosher salt, black pepper and garlic powder if using. Place seasoned side down on the grill. Grill over medium heat until lightly toasted about 1-3 minutes, cooking time will depend on how hot your grill is (check frequently to avoid burning). Using long tongs turn the bread over and season with salt, pepper and garlic powder; grill until toasted.
Place cucumber, tomatoes, onion and basil into a mixing bowl and set aside. Mix the pack of Italian seasoning mix, cider vinegar, oil, water, fish sauce and chilies combine and let the dressing stand for 10 minutes and pour into the cucumber mixture and blend together and place into the refrigerator overnight.
In crock pot layer carrots, mushrooms, and beef. Combine soup mix, broth, Worcestershire, tomatoes, water, and barley, pour over beef. Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours. Stir in peas and cook, covered 5 minutes or until heated through. Season if desired with salt and pepper. I serve this with a crusty bread.
Assemble all the ingredients and place in a tea ball. Note: If you don't own a tea ball, then you can put the ingredients directly in the water and then strain out later. Place tea ball in hot water and steep for 10 minutes.
*MEAN CHEF's pie crust recipe is one of the best I've ever run across, or use your favorite. Prepare pie dough and refrigerate at least 2 hours, while preparing and cooling filling; better yet, refrigerate dough overnight. To prepare filling, toss apple slices with dried cranberries or cherries in a microwave-safe bowl, and drizzle with lemon juice, melted butter, and honey, toss again, and sprinkle with sugar, spices, and cornstarch. Drizzle with brandy, and toss again. Cover, and microwave on HIGH for 8-10 minutes, tossing well and turning after 4-5 minutes. Toss again, cover, and allow to cool completely or refrigerate overnight, Roll out top and bottom crusts between pieces of lightly floured wax paper, and lay bottom crust into a 9" glass pie plate that has been lightly greased or coated with nonstick spray. Press crust gently into bottom of pie pan, and trim about 1" larger than pan. Brush edge of crust with water, stir and add filling, and top with small pieces of butter. Lay on top crust, trim to same size as the bottom crust, and gently press the edges together. Fold edge under, and crimp decoratively as desired. Cut several small steam vents in crust, brush lightly with cream, milk, or egg wash, and sprinkle lightly with sugar. Place pie on a baking sheet to catch any spills, and place in a preheated 425 degree F oven. Bake for 20 minutes, reduce heat to 375 degrees F, and bake for another 20 minutes. Check pie, and if browning too fast, cover loosely with aluminum foil. Continue to bake for another 20 minutes or until crust is crisp and nicely browned. Remove from oven, and place pie pan on a wire rack to cool. Serve warm or at room temperature, with a big chunk of sharp cheddar cheese or a scoop of vanilla ice cream if desired.
Grate Daikon radish first, prep two plates with the radish laid out in a thin layer large enought to place a tuna steak on, leave out so it can get to room temperature (it isn't as good cold). Mix together all sauce ingredients and set them aside. Rinse tuna under cold water and pat dry. Place sesame seeds, coriander, salt, and pepper into a bowl large enough to dip the steaks into. Mix the ingredients well. Dip both sides of steaks into spice mix pressing down lightly to help the spices stick to the steaks. Warm sesame, and regular oil in deep 10" (I use a non-stick) frypan over medium high heat(gas 8) until they're shimmery. Carefully place both steaks into oil. Keep an eye on the side of the steaks, when they start to slightly brown turn them over and brown the other side. When done transfer steaks to cutting board and slice into 1/2" strips. Then place on beds of daikon radish and pour half of sauce over each steak. I usually serve this with a side of jasmine rice, or my recipe for wasabi mashed potatoes.
Preheat oven to 325 degrees F. Line a large baking sheet with parchment paper or tin foil. Sift first 3 ingredients into medium bowl. Using food processor or electric mixer, beat butter and sugar in large bowl until fluffy. Beat in eggs 1 at a time. Stir in extract. Mix in flour mixture just until blended. Stir in peppermint crunch chips. Turn dough out onto lightly floured surface. (Dough will feel very sticky). Flour hands before handling dough. Divide dough in half. Roll each half into 15-inch log (about 1 1/4 inches wide). Carefully transfer logs to a prepared baking sheet, spacing 3 inches apart. Bake logs until almost firm to touch but still pale, 25-30 minutes Cool logs on baking sheet 10 minutes. Carefully transfer logs to cutting board. Using serrated knife and gentle sawing motion, cut logs crosswise diagnally into 1/2 inch thick slices. Place slices, cut side down, on prepared cookie sheet. Bake until firm and golden, about 9 minutes. Turn biscotti over and cook approximately another 9 mins or until just turning golden. Transfer biscotti to racks and cool. GARNISH: Melt chocolate.( I put the chips in a microwavable bowl and heat for about 1 minute constantly watching. I then stir and if chocolate needs more melting I ad another 30 secs. until chocolate is melted.) (DO NOT OVER COOK or chocolate will become dry and hard and burnt!). Dip 1 long side of each biscotti into melted chocolate. Place cookies on wax paper or tin foil and let stand until chocolate is firm.
Chop 1 lb of raw bacon into small pieces. add all ingredients and deer meat into bowl along with the chopped up bacon. cover bowl and let sit in the refrigerator for at least 4 hours to marinate. After marinating time, take meat out of refrigerator and make into patties. Should make about 8 patties. Place patties into glass baking dish and bake until done in oven at 400 degrees. A better alternative is grill on a barbeque grill until done, or however you like your meat.
In a saucepan, cook the cranberries with the sugar until they render some juice, about 5 minutes. Let cool to room temperature. On a work surface, use a knife to cut the peel from the oranges. Cut between the membranes and divide into sections (supremes). When ready to serve, pour a spoonful of the cranberry mixture in a glass with a few orange supremes. Top with prosecco.
Cross hatch ham in roasting pan about 1/2 - 1 inch deep. cover with foil and cook for two hours at 350. before the two hours is up mix honey, sugar, mustard, and cloves in a saucepan until blened well remove ham and baste with glaze. replace uncovered ham into oven basting every 15- 20 minutes for the next hour. let rest 20 minutes and carve.
Stir together the water and sugar in a small saucepan. Bring to a boil and add the walnuts. Boil for 2 minutes, then drain. Place walnuts on paper towel to dry. Whip egg whites in a medium bowl until foamy. Stir in the rice flour until mixture becomes pasty. Heat oil in a deep frying pan over medium high heat. Dip shrimp into flour batter, then fry in the hot oil until golden (about 5 minutes) Remove and drain on paper towels. In a medium bowl, stir together mayo, honey and sweetened condensed milk. Add shrimp and toss to coat. Sprinkle with walnuts and serve.
Bring the water to a boil and add ginger, sugar and cream of tartar, if using. Allow to cool to body temperature then add the yeast and raisins. Place in a container with lid and leave undisturbed for 36 hours. Strain through sieve or cheesecloth and bottle.
In a large saucepan, combine carrots, wine, water, oil, and pepper. Bring to a boil, cover, reduce the heat, and simmer for 10 minutes, basting occasionally. Transfer to a serving dish, spoon any juices on top, and sprinkle with parsley. Serving size: 1/2 cup. Exchanges Per Serving: 1 Vegetable, 1/2 Fat. Nutrition Facts: Calories 53; Calories from Fat 21; Total Fat 2g; Saturated Fat 0g; Cholesterol 0mg; Sodium 39mg; Carbohydrate 7g; Dietary Fiber 2g; Sugars 3g; Protein 1g.
***To make simple syrup, combine equal parts sugar and water, microwave until sugar dissolves. In a glass, combine simple syrup, orange juice and Campari over ice. Top with seltzer.
Combine ingredients in a mixing bowl using a wire whisk. Nutella should be distributed through the mix but you will still have some flecks and small chunks of that do not dissolve. Pour mixture into ice cream freezer and freeze according to manufacturer's directions. For a firmer ice cream, place into freezer after removing from machine and freeze an additional 2-4 hours or until it reaches desired consistency.
melt butter on saute pan until it sizzles a little. put raw shrimp on the pan, cook until pink and not see through. add lemon juice. add chopped basil garlic and capers, stir in with shrimp. turn down heat. serve. enjoy!
Mix thoroughly. Shape fish into patties. Fry in vegetable oil. Brown on both sides. *Serve with rice if desired.
Heat butter in large skillet or Dutch oven. Add onions and celery; cook, covered 10 minutes, remove from heat. Stir in flour, salt, pepper and thyme until well combined. Gradually add broth and milk. Add corn or peas, turkey and potato. Bring to boiling, stirring constantly. reduce heat, simmer, stirring occasionally, 10 minutes. Turn into a 2-quart shallow baking dish. Preheat oven to 400°F. Make pastry. Roll pastry to fit top of baking dish, with a 1/2-inch overhang. Place over turkey mixture; turn edge under; seal to rim of dish and crimp. Make several slits in top for steam vents. Beat egg yolk with water; brush over pastry. Bake 30 minutes or until crust is deep golden. NOTE: Use leftover turkey from roast turkey.
Melt butter over med heat in small sauce pan. Add flour slowly, stirring constantly until well combined (it should form a smooth paste with no balls of flour still hidden). Add milk slowly, stirring in between each addition till all is smooth and not curdled looking. Add salt and pepper. Lastly, add the tuna fish and bring to a low boil. If sauce is too thick for your liking, add more milk -- too thin, add more flour. *sauce will thicken a bit as it simmers*. I like to add more pepper- towards the 1/2 teaspoons mark- but add to your liking. Toast 6 slices of bread in toaster, immediately upon removing from toaster put a large spoonful of tuna mixture on top of toast and spread evenly over top. Grate desired amount of cheese on top and serve!
Chop all veggies except celery to uniform size, about one inch or so. Add all of the first ingredients to jars leaving 1 inch of headroom. Add salt, pepper and garlic sliver to each pint jar then add the remaining corn, peas and green beans, the last is the boiling beef broth. I didn't leave the 1 inch of head space to each jar and they came out fine. Don't worry about the small amount of liquid. When the veggies cook they will produce plenty. Process for 60 min at 10 psi.
In a heavy skillet, saute onion in olive oil until transparent. Add garlic and saute another 2 minutes. Add spinach and basil or oregano, and cover until spinach is wilted. Just before serving, add balsamic vinegar.
In a stock pot, warm the oil over moderately high heat. Add the garlic and onions and saute for 5 minutes. Stir in the chilies, tomatoes, salt and pepper, and the shrimp. Cook, stirring and tossing, for 5 minutes. Add the tomato juice and scallions and bring the mixture to a simmer. Stir in the parsley and cilantro and cook for 1 minute. Serve hot.
Melt 1 cup of the mini chocolate chips, set aside. Heat oven to 350 degrees. In large bowl combine brown sugar and butter. Beat with electric mixer until creamy. Add the melted chocolate chips and eggs,beat until well mixed. Add flour, applesauce, baking powder and soda, beat on low until creamy. By hand, stir in the remaining 1/2 cup chocolate chips. Spoon batter into 5 well greased mini loaf pans. Bake at 350 degrees for 35 to 42 minutes or until center is dry when touched. Cool 10 minutes in pan before removing to wire rack to cool completely.