HumbleIntelligence/food-ner-1-Million huggingface dataset:
In saucepan combine: 3/4 cup sugar, 1/4 cup water, 1/4 teaspoon cream of tartar, and 1/2 cup blanched almonds. Cook without stirring until mixture is color of dark molasses. Pour onto oiled cookie sheet and let cool. Detach the praline from sheet with pancake turner and break into pieces. Blend half at a time in container of an electric blender for about 20 seconds, or until ground to a fine powder. Store in refrigerator in a tightly closed container. Preheat oven to very hot 450 degrees F. In separate pans or pie plates put 1+ 1/2 cups blanched almonds and 1 full cup skinned hazelnuts. Bake in the hot oven for 20 minutes, or until brown, shaking pans occasionally. Remove from oven and cool. Grind 1 cup at a time in an electric blender on high speed for about 5 seconds, and empty into a bowl. Mix ground nuts with 1 1/2 cups sugar. Reduce oven to very slow 250° F. Beat until stiff: 8 egg whites (reserve yolks for butter cream), a pinch of salt, and 1/4 teaspoon cream of tartar. Gradually fold in the sugar-nut mixture. Line baking sheets with waxed paper and butter paper lightly. On it mark 4 bands about 12 inches long and 4 wide. Spread these bands thickly with the meringue-nut mixture, and bake in the slow oven for about 30 minutes, or until crusty on top, but still pliable. Invert on waxed paper, and carefully remove waxed paper from bottom of bands. Cool. Melt 6 ounces semisweet chocolate pieces over hot water. Cut circles 2 1/2 inches in diameter from waxed paper and spread these rounds with a thin coating of the melted chocolate. Place rounds on a cookie sheet and chill in refrigerator. In saucepan combine: 1 cup sugar, 1/2 cup water, and 1/8 teaspoon cream of tartar. Bring to a boil and boil rapidly to 240°F on a candy thermometer, or until syrup spins a long thread. Gradually beat the hot syrup into 8 egg yolks, and continue to beat until the mixture is cool and thick. Beat in bit by bit: 1+1/2 cups sweet butter. This makes 1 quart butter cream. Measure 1 cup of the butter cream and flavor it with 1 teaspoon vanilla. Measure a second cup and flavor it with 1/4 cup praline powder. Melt: 3 ounces semisweet chocolate pieces with 1 tablespoon water and stir into remaining butter cream. Chill all cream until firm enough to spread. PRESENTATION: Place a meringue band on a serving plate and spread with vanilla cream. Top with second meringue band and spread with half the chocolate cream. Top with the third meringue band. Frost sides with remaining chocolate cream and sprinkle top heavy with confectioner's sugar. Carefully peel waxed paper from bottom of the chocolate wafers and decorate the sides of the cake by overlapping the wafers all the way around.
Preheat oven to 375°F. Grease a 2-quart casserole and set aside. Mix soup and milk; heat to boiling. Add pimiento, water chestnuts, and pepper; stir until well mixed. Combine cooked sausage and broccoli, and arrange in casserole dish. Pour soup mixture on top. Sprinkle bread crumbs on top and dot with butter. Bake until well heated and bubbly (20-30 minutes).
Heat oven to 500 degrees F. Spread cut sides of hamburgers buns or one side of each bread slice with mustard. Mix meat, onion, salt and pepper. Spread mixture over the mustard, being careful to bring it to the edges of the buns. Place meat sides up on an ungreased baking sheet. Bake until desired doneness is reached, about 5 minutes. NOTE: If you like, you can have these burgers ready and waiting in the freezer for last-minute cooking. After spreading the meat mixture over the buns, wrap each securely in heavy-duty or double thickness of regular aluminum foil and label; freeze no longer than 2 months. To serve, unwrap desired number of hamburgers and bake about 10 minutes.
Preheat oven to 350°F. Grease an 8" square baking pan. Combine the flour and both sugars in a large bowl; cut in the butter until the mixture is crumbly. Transfer 1/2 cup of the crumb mixture to a small bowl; stir in the Butterfinger pieces. Stir the baking soda and salt into the remaining flour mixture; set aside. Combine the milk, sour cream, egg, and vanilla in a small bowl; blend well. Add to the flour mixture; stir just until combined. Pour the batter into the prepared pan; sprinkle evenly with the Butterfinger crumbs. Bake for 40-45 minutes, or until a toothpick tests out clean. Cool on a wire rack at least 20 minutes before cutting. Serve warm or cool.
Cream together the butter, white sugar, and brown sugar until smooth and creamy. Mix in the milk, vanilla extract, and salt until thoroughly combined. Stir in flour, chocolate chips and nuts. You can add more milk if dough is too dry. Using a 2 ounce scooper, scoop the cookie dough into balls and place on a baking sheet lined with parchment paper. Freeze for an hour. Once frozen you can store them in a zipper bag in the freezer. Makes approximately 20 cookie dough balls. Enjoy!
Wash the potatoes and cut into 1" squares. LEAVE the skins on the potatoes. Boil the potatoes in a large pot for 15-20 minutes or until the skins freely separate from the potatoes. A few minutes prior to draining the potatoes, put the butter, salt, pepper, and cream cheese in a small bowl and microwave until soft. Add the Mrs. Dash seasoning and mix thoroughly. When the potatoes are done, drain the water from them but leave them in the pot. Pour the cheese/butter/seasoning mixture on top.
Add milk, a little at a time, until the consistency is as you like it. Mix thoroughly with a potato masher, adding up to more milk if desired. Serve hot.
Combine all ingredients in a medium saucepan and cook over medium heat intil cranberries pop. Reduce heat to low; cook, stirring occasionally, until cranberries release their juices, about 15 minutes. If the cranbgerry sauce becomes too thick, add water until the desired consistency is reached. Transfer to a bowl to cool.
Preheat oven to 180°C. Combine almond meal, sugars, butter and salt in a bowl. Rub with your fingertips until coarse crumbs form. Spoon half of the mixture into a lightly buttered annd baking paper lined 26cm diameter springform pan. Gently press in to evenly cover the base of the tin. To the remaining 1/2 cake mixture- add the egg, yogurt and nutmeg. Beat with a wooden spoon until smooth and creamy. Pour over the cake base in the tin. Smooth over the top and scatter pistachios around the edge of the cake. Bake until golden -approx 30 to 35 minutes. Cool completely in the pan on a wire rack. Serve at room temperature with extra Greek yogurt or cream. The cake will keep in an airtight container for up to a week.
In a saucepan, bring broth to a boil. Stir in rice. Reduce heat; cover and simmer for 45-50 minutes or until liquid is absorbed and rice is tender. Remove from the heat; cool. Cover and refrigerate overnight. In a bowl, combine turkey and soy sauce; cover and refrigerate. In a large nonstick skillet, cook and stir the egg over medium heat until completely set. Remove and set aside. In the same skillet, saute onion, green pepper and celery in oil until tender. Add rice and turkey; cook and stir over medium heat for 6-8 minutes. Add lettuce and reserved egg; cook and stir for 1-2 minutes. Serve immediately.
In medium saucepan add onion, tomatillo and serrano and enough water to cover. Bring to a boil and boil until tomatillo is soft and changes color to a more yellow color (about 10 minutes). While these are boiling, add a few tablespoons of oil to a small saute pan over medium heat. Add the chiltepins and chile pequins for about 10 seconds and remove to drain on a paper towel. Let cool completely. When vegetables are done boiling remove from water and let cool completely. Add everything into a blender and process until smooth. Notes - I use 12 chile pequins and 10 chiltepins but I like my salsa pretty hot. Sometimes I will just use my deep fat fryer to toast the chiles instead of using the saute pan. If you like your salsa more chunky, reserve half of the tomatoes and the onion, dice and stir in at the end.
Butter a large baking dish; set aside. Sprinkle both sides of eggplant slices with salt; let stand 1 hour. Rinse and pat dry with paper towels. In buttered dish, arrange eggplant slices, potatoes, zucchini, dill and parsley. Preheat oven to 350°F Heat oil in a medium skillet. Add onion and garlic, saute until transparent. stir into eggplant mixture. Stir in salt, pepper, and broth. Cover and bake 45 minutes. In a small bowl, combine breadcrumbs and 1 Tbsp cheese. After baking eggplant mixture 45 minutes, stir tomatoes and crumb mixture into vegetable mixture. Bake 15 minutes longer or until tomatoes are cooked. Sprinkle with remaining cheese. Serve hot.
Cut beans into 2" to 3" lengths then steam them for about 10 minutes or until just tender. Meantime, mix butter, zest, lemon juice, salt & lemon pepper, then combine with steamed beans & toss to coat.
In a medium glass bowl, combine yogurt, garlic and lemon juice; add chicken and stir to coat. Cover and refrigerate for 2 to 3 hours. Preheat oven to 400°F. Coat a non-stick baking sheet with cooking spray. Remove chicken from refrigerator; scrape off excess yogurt and place chicken on prepared baking sheet. Bake until cooked through, flipping once, about 20 minutes. Meanwhile, combine sauce ingredients in a small bowl; stir well. Make a slit in each pita and fill each with equal amounts chicken, tomato and cucumber; spoon in sauce. Yields 1 pita per serving.
Preheat oven to 450. Mix sugar and cinnamon. Press bacon into mixture until well coated on each side. Place bacon on cookie sheet lined with parchment paper. Bake for 15 minutes or until sugar is bubbly and bacon is done.
In large bowl, combine 1 cup warm water (about 110°F), sugar, salt and yeast. Let stand until yeast is soft, about 5 minutes. Stir in 2 egg whites, 1 cup flour and 2 tablespoons oil. Add 2 1/2 cups more flour and stir until incorporated. Scrape dough (it will be soft) onto a well-floured board and dust with more flour. Knead until smooth and elastic, about 10 minutes, adding flour as required to prevent sticking. Place dough in an oiled bowl and turn over to coat. Cover bowl with plastic wrap and let dough rise in a warm place until doubled, about 1 hour. Punch dough down, then knead briefly on a lightly floured board to expel air. Divide dough into 20 equal pieces and shape each into a ball that is smooth on top. As you shape balls, dip bottoms in cornmeal. Set about 1 1/2 inches apart on an oiled 12x15-inch baking sheet. Rub tops lightly with oil, drape with plastic wrap and let rise until puffy, about 30 minutes. In a small bowl, beat 1 egg yolk (discard remaining yolk or reserve for another use) with 1 tablespoon water to blend. Brush rolls lightly with egg yolk mixture. Move 2 oven racks to the lowest positions in oven. When rolls are ready to bake, preheat oven to 400°F, put another large pan on lowest rack and add at least 1/4 inch of boiling water. Bake rolls on second rack (above rack containing pan of water). Bake until richly browned, 25 to 30 minutes. Transfer rolls to a rack to cool. Serve warm or cool.
Brown ground chuck in a skillet. Add garlic and onion and cook till tender. Stir in the corn and tomato sauce. Heat till bubbly. Stir in zucchini, squash, mushrooms and chilies. Simmer on medium low until the vegetables are tender. Season with salt and pepper. Serve topped with grated cheese. I want some now!
Preheat the oven to 195°C. Mix all the cake ingredients in a food processor (with or without chocolate chips) and place 3 heaped tsp in each cake case. Bake in the centre of the oven for 15-20 minutes and leave on a wiring rack to cool for a good 30 minutes (if you can resist 'em!). Only ice when cold. For the icing, mix together the 3 ingredients with a fork. If the consistency is too runny, add more icing sugar. Check how lemony the icing is before adding just a tad of food colouring if you prefer them to have that lemon touch! The icing should be almost like a paste, in order for it to stiffen on each fairy cake.
Grease a loaf pan with coconut oil or line with baking paper. Mash banana and stir in eggs, honey and oil. Add the wet ingredients to the banana mix and stir until well-combined. Bake at 175°C/350°F for 50 minutes.
Heat the dressing in a medium skillet on medium heat. Coat the fish with flour and then add to the pan. Cook 4-5 minutes on each side or until fish flakes easily with a fork. remove from skillet, cover and keep warm. Add broth and lemon juice to the pan. cook 3 minutes, until it is reduced by half, stirring frequently witha whisk. Add cream cheese and cook until melted, stirring constantly. Pour over fish, sprinkle with parsley.
Combine Simple Syrup and sliced strawberries in a medium saucepan and bring to a simmer over medium heat. Cook until strawberries have cooked down and syrup has a distinct strawberry flavor, about 10 minutes. Remove from heat and cool to room temperature. Strain syrup, discard strawberries, transfer to a container with a tight-fitting lid, cover, and refrigerate until ready for use.
In a 9 x 13 casserole dish, cover the bottom with potato rings. then pour enough whipping cream over it to cover and sprinkle a layer of dill over. Repeat layering as above until all ingrediants used up and then sprinkle a layer of parmesan cheese over casserole (optional). Bake casserole at 350 degrees for an hour or until golden brown on top.
Preheat oven to 350 degrees. Cook onions in butter for 15 minutes until real soft. Arrange onions in greased 12x7 pan for baking. Sprinkle cheese over entire top. Blend soup, milk, soy sauce and pepper. Pour over cheese and onions and mix slightly. Arrange bread over top. Bake uncovered for 40 minutes.
In a large skillet, combine chicken gravy, peas, and undrained pimiento. Stir in parsley flakes, sage and black pepper. Add chicken. Mix well to combine. Cook over medium heat for 5 minutes, stirring occasionally. Stir in sour cream. Lower heat and simmer for 3-4 minutes or until heated through, stirring often. Serve and enjoy!
Heat oven to 350. Wrap bottom and sides of a 10-inch springform pan with a double layer of foil. In food processor grind crumbs, walnuts and brown sugar till fine. Add the melted butter till nicely blended. Press into the bottom of pan. Bake for 10 minutes. To prepare filling beat cream cheese on medium speed till smooth. Blend in the maple syrup. Add eggs, one at a time, blending well after each addition. Beat in vanilla, flour and cream until just blended. Do not overbeat. Pour into the baked crust. (Note: I did all my mixing in my food processor) Set the springform pan in a large roasting pan and place on rack in center of oven. Pour boiling water into roasting pan until it is about halfway up the side of the springform pan. Bake for 1 hour and 15 minutes or until set but still jiggly in the middle. I turn the oven off at this point and remove the cake from the roaster pan. I remove the roaster pan from the oven but leave the cake in there, with the door open, to cool. I've read that this helps prevent the cracking that sometimes happens while the cake cools. Refrigerate for at least 4 hours, covered. Carefully remove the sides of the pan. Drizzle with Maple Cream Sauce and top with Maple Whipped Cream. Garnish with some extra chopped walnuts, if desired. MAPLE WHIPPED CREAM DIRECTIONS: In a chilled bowl whip the cold whipping cream with the maple syrup till fluffy. MAPLE CREAM SAUCE DIRECTIONS: Combine syrup, cream and butter in a medium saucepan. Stir to blend and bring to a boil. Reduce heat to medium low, continue boiling stirring occasionally for 5 minutes. This mixture can boil quite high so be very watchful of it and reduce heat a bit if necessary. Makes about 1 1/4 cups.
Wash spinach in plenty of running water to get rid of any dirt, soil or impurities. Blanch spinach in boiling hot water and refresh in cold water. Chop and keep aside. Add chopped green chillies, salt, chopped garlic and corn flour. Mix well and divide into 12 equal portions. Grate paneer. Add salt and mash well. Divide it into 12 small balls. Take spinach, flatten it on your palm and stuff paneer balls in it. Shape it into a ball (kofta). Deep fry for 5 minutes in moderately hot oil. Heat butter in a pan. Add Whole garam masala. Let it crackle. Then add ginger paste, garlic paste and chopped green chillies. Cook for 2 minutes. Add tomato puree, red chilli powder, Garam masala powder, salt in one cup of water. Bring it to a boil. Reduce heat and simmer for 10 minutes. Add sugar or honey or both and kasoori methi. Stir in fresh cream. Serve koftas cut into halves on top of makhani gravy. Do not boil koftas in the gravy.
Preheat broiler. Lay deli roast beef in one large stack. Slice stack into 1/2 inch strips. In a large preheated skillet over medium heat, add roast beef and "unstick" the slices as you add them (you can use the back of a spoon or just pull them apart as you add them). Heat until roast beef slices are warm. Add can of chilies and rotel, both undrained. Heat until simmering for no more than 5 minutes. Remove skillet from heat. Split hoagie buns and place on a baking sheet. Top with 1/4 of meat mixture. Split a slice of cheese in half and lay over meat mixture in hoagie. Broil until cheese is melted. Enjoy (watch out-they'll still be hot!).
Cut the steak into serving size pieces. If desired, you can brown the meat in a little hot oil before adding to crockpot. Place the thinly sliced pepper rings in bottom of crockpot, reserving a few to place on top of meat if desired. Arrange the meat on peppers evenly, carful not to stack one piece directly on top of another. Mix all other ingredients and pour over meat and peppers. Cover and cook on low for 8-10 hours, or on high for about 4 hours. Serve with mashed potatoes and/or steamed veggies.
In a pot heat oil over medium-high heat. Stir in onion, celery, carrot, garlic powder, Cajun seasoning, and salt; cook, stirring occasionally, 3-4 minutes. Add broth; bring to a boil. Stir in rice. Reduce heat to medium-low. Cover and simmer for 15 minutes. Stir in black-eyed peas. Cover and simmer for 5 more minutes. Remove from heat and stir in parsley flakes. Serve.
Preheat oven to 325 degrees F (165 degrees Celsius. In a saucepan over medium heat, stir together the vinegar, ketchup, soy sauce, and pineapple. Stir in brown sugar, cornstarch, salt and ginger. (I personally don't use the ginger). Cook stirring constantly until slightly thickened, about 5 minutes. Arrange a layer of spareribs in a roasting pan. Pour half the sauce over the top. Arrange another layer of spareribs, and top with remaining sauce. Cover pan tightly with foil. Bake in a preheated oven until done, about 1 1/2 to 2 hours. *Ribs may be boiled prior to baking.
Chop raw bacon into small pieces. Place in medium size skillet and cook over medium heat until well done. While bacon is cooking, chop onion, celery, and carrot. You will want a very fine chop on this. If available, place in electric food chopper or processor. Once bacon has finished cooking, transfer bacon and grease to a large stovetop stockpot or electric crockpot. (If cooking stovetop, place pot over burner on medium-low heat. For a crockpot, cook on high.) Then add chopped onion, celery and carrot. Thoroughly combine mixture. Finely chop green onion and then mince garlic. Add to pot and stir. Measure out black pepper, seasoned salt and white pepper. Add to pot and stir. Allow mixture to cook & flavors to meld while peeling and dicing potatoes. Roughly 15 minutes. (I recommend a smaller dice to your potatoes for a faster cooking time.). Add potatoes, chicken stock and heavy cream to pot. Mix thoroughly and allow to cook for 1-1/2 to 2 hours, or until potatoes are very soft . Once potatoes are done cooking, use immersion blender to thoroughly puree soup. Alternatively, divide soup mixture into two batches and puree in a countertop blender. (Tip: Keep your hand firmly pressed on the blender lid to prevent it from popping open. Hot liquids have the potential to create pressure inside the blender and make the lid pop off.). With pureed soup in pot, add shredded cheese and whisk until melted and thoroughly mixed. Prepare optional garnish and serve!
Set oven to 450 degrees. Place the prepared pizza on a pizza pan. Brush the crust with oil, then sprinkle lightly with kosher salt (if using). Prick holes in the crust with a fork to prevent riing while baking. Bake for 8-10 minutes (if the crust rises while baking just push down withm a fork). In a large bowl mix all ingredients (use only 1 cup cheese). Spread the mixture onto the pre-baked crust. Sprinkle the remaining 1 cup (or more) shredded mozzeralla cheese. Bake for about 15-17 minutes or until heated through and the cheese is melted. Delicious!
Add ingredients in order for your bread machine, liquids to dry with yeast last. Use dough cycle. When risen punch down and place on floured board. Pinch off pieces to your size perference, small rolls to generous sandwich size based on risen size. Place on greased pan or non stick; about 2 inches apart. Cover with clean towel and let rise about 30-45 minutes; or doubled in size. I brush with a little melted butter or coconut oil right before baking. Preheat 375. Bake 12-20 minutes depending on size till golden brown.
Mix flour, salt, pepper and coat the pork steaks with the mixture. Put olive oil and butter in a frying pan and heat until bubbling. Add steaks to the pan and cook 2-3 minutes each side (or until cooked as you prefer). Remove steaks from pan and put to one side. Add marsala to the oil in the pan. Allow alcohol to boil off and reduce heat. Add cream and stir until the sauce is of an even consistency. Place the cooked steaks back into the pan and cover with sauce, allow to simmer for 2-3 minutes on low heat. Add chives just before removing from the heat and serving.
Mix the dry ingredients, except for the yeast, in large mixing bowl. Mix the yeast with the warm milk. Add to the dry ingredients, mix well, then knead the dough for 8 minutes until smooth and elastic. Roll the dough in flour, put in a warm bowl and leave at room temp for 4 hours. Punch down dough, knead it again, roll it in flour and let rise again another 2-3 hours. Punch down the dough, give it a final kneading, shape into a baguette shape, cut slashes across the top with a sharp knife, brush with water and let rise another 30-50 minutes. Bake in preheated 400F oven for 20 minutes. Reduce temp to 325F and bake for another 20-30 minutes until brown and loaf sounds hollow when tapped on the bottom.
In a punch bowl add- wine plus cans of juice. Add sliced orange, lemon and lime. Add ice cubes. Enjoy!
Combine onion, bell pepper, and celery in a 6 quart slow cooker. Place chicken and sausage on top of the vegetables. Sprinkle with Cajun seasoning and salt (I use about a teaspoon of kosher salt at this point). Top with stock and tomatoes. Cover and cook on low for about 8 hours, or on high for about 4 hours until the meat and vegetables are fork tender. In a small bowl, mix together the flour and cold water to form a loose paste. Add 1/4 cup of the hot liquid from the slow cooker, mixing until well combined. Add the mix into the slow cooker, and stir to mix well. Add the okra and corn, and cook on high for 45 minutes to an hour; until the gumbo is bubbling and thickened. Taste for seasoning, and salt or pepper or more Cajun seasoning as needed before serving.
Heat oil in a 12" skillet over medium heat. Add chicken, onions, and bell peppers. Cook until chicken is no longer pink and vegetables are tender. Stir in water, tomato sauce and taco seasoning mix. Bring to a boil. Add the uncooked spaghetti. Reduced heat covered and simmer until spaghetti is tender, about 25 minutes. Sprinkle with cheese.
Dice tomatoed and avocados mix together lightly with out smushing the avocados. in a separate dish mix the finely chopped onion 1 tsp of salt and water or oil together. taste it you may need to add the other half of the lemon and some additional salt. This mix needs to be very salt and tart to spread nicely. Stir all the ingredients together. Serve cold with hot white rice. Yummy. Note. If you dont like tart things dont make this recipe.