HumbleIntelligence/food-ner-1-Million huggingface dataset:
For preparation, juice the lemon into a ramekin or small mug, removing the seeds. Mince fresh basil leaves until really finely chopped. In a saucepan, heat butter over medium temperature until melted. Gently add heavy whipping cream while stirring with a whisk and bring to a low boil while constantly stirring. Slowly add lemon juice while stirring consistently until blended. Add chicken bouillon, basil, and pressed garlic and continue to stir until chicken bouillon is dissolved. Reduce heat to low and serve by lightly drizzling sauce with a spoon over fish or chicken.
Devein shrimp if you like; if large, cut into bite-size pieces. Sprinkle with salt and pepper. Put oil or butter in a large skillet, preferably nonstick or cast iron, and turn heat to medium. When hot, add shrimp. Cook, stirring, until shrimp is somewhat pink. Beat eggs in a bowl with soy sauce and sesame oil. Turn heat to medium high and add eggs and scallions. Cook, scraping pan with a rubber spatula. Fold eggs over themselves, breaking up curds. If mixture clumps, remove it from heat and stir, then return to heat. When eggs are creamy, adjust seasoning, garnish if you like and serve immediately.
Slice vanilla bean and scrape out the seeds, using a sharp pointed knife. Combine vanilla bean, seeds and milk in a pot and let soak for an hour. After soaking one hour, slowly bring to a boil, remove the vanilla bean and foam the milk. Divide steamed milk into two tall glasses, then slowly pour half of the coffee into each glass (not in the middle but from the rim down the side of the glass). If you want sweet coffee, you can sweeten the coffee before pouring into the milk. Sprinkle with cocoa powder and enjoy!
Brown turkey sausage in large skillet. Add shredded cabbage, mushrooms, peppers, onions, salt, pepper, italian seasoning, and garlic. Cook until cabbage will wind around fork. Add spahgetti sauce. Heat to a simmer. Serve hot.
Brown ground round, onion and seasonings. Drain fat. Layer in 8x8 pan. Cover with mashed potatoes (left over mashed potatoes work especially well for this recipe). Bake in 350 degree oven for 20 minutes or until potatoes just begin to brown on edges. Remove from oven and sprinkle with cheese. Return to oven for 5 minutes or until cheese begins to melt. Let sit 5 minutes before serving.
Place chocolate chips and cream in a small glass bowl. Microwave on high for 1 minute, or until cream is hot and chocolate is melted. Stir well. Stir in vanilla. Let cool 3 minutes, stirring occasionally.
Pre-heat oven to 375°. Heat chili in a pot first. Put layer of crushed corn chips on bottom of roasting pan. Pour chili over corn chips. Cover with grated cheddar cheese. Place in oven until cheese has melted. Serve with hot dogs - hamburgers. Dollops of sour cream on chili optional. Kids like it just by itself, especially if you pour just chili in a Frito Corn Chip bag topped with sour cream.
Mix the salt and flour in a large bowl. Rub the lard into the flour mixture with the tips of your fingers until it begins to resemble pea-sized pebbles. Next, add the ice water and mix until just combined. Press into a 6 inch disk and wrap in plastic. Chill in the refrigerator for at least one hour. When you are ready to prepare the empanadas, pre-heat the oven to 400 degrees. Remove the dough from the refrigerator and cut the disk into 4 chunks. Flour your work surface and roll one out with a floured rolling pin until it is 1/8 of an inch thick. You should be able to cut 6 four-inch rounds out of each (freehand with a sharp paring knife if you don't have a pastry cutter). Place a small amount of cold filling in the middle of each round, brush the edges with a bit of egg wash, fold into a half-moon, and crimp as desired -- some people fold the edges decoratively while others simply crimp with the tines of a fork. Place the prepared empanadas on a parchment-lined baking sheet and place into the preheated oven. Bake for 20-25 minutes or until the crust is blistered and well-browned.
Heat butter in large skillet. Add mushrooms, garlic and parsley and cook until tender. Gradually stir in chicken broth, heat to boil and reduce to simmer. Simmer uncovered to reduce by about 1/3. Gradually stir in half-n-half, tomato bisque soup, basil, pepper and minced shrimp. Return to simmer for about 10 minutes. Add whole shrimp and simmer until pink.
Whisk together thoroughly he lemon juice, soy sauce, garlic, black pepper and basil in a large bowl and set aside. Place the chicken on a sheet of plastic wrap spread on a work surface and cover it with a second sheet. Pound gently with a mallet. Lift the top sheet of plastic, flip the pieces of chicken over, and re-cover. Evenly pount the second side to a thickness of 1/4 inch. Transfer the chicken to the marinade bowl and cover. Marinate in the refrigerator for at least 30 minutes. Prepar the grill or broiler. Place the onion rounds in a single layer on a baking sheet and spray lightly with the vegetable oil; turn them over and spray to coat the other side. Remove the hicken from the marinade and place alongside the onion rings. Grill or broil the onion rounds and the chicken for 5 minutes per side. Let the chicken cool a bit, then slice thinly. Spread an even amount of the mixed greens on 4 salad plates, scatter the onion rounds and the sliced chicken on top. Sprinkle 3/4 teaspoon blue cheese over each. Garnish with the tomato wedges. Combine all the dressing ingredients in a blender and mix at low speed until the garlic is finely chopped. Spoon dressing onto the salads or serve it on the side.
To soften yeast:. Combine in a large bowl:. 2 1/2 cups warm water. 2 scant Tbs. active dry yeast. Allow the yeast to proof (bubble) for 5 minutes. Stir in:. 1/2 cup oil. 1/2 cup honey. 1 Tbs. salt. 2 cups sprouted grains, whole or ground lightly. 4 cups flour (any combo of wheat, rye and white you like) Beat well. Cover and let this "sponge" sit 45-60 minutes. Stir down and gradually add:. 3-4 cups flour (any combination). Turn dough out onto a lightly floured surface and knead until smooth. Place dough into a greased bowl, turn it over and around to coat all of the dough. Cover and let rise until doubled (60-90 minutes). Knead dough down in the bowl, divide and shape into 2-3 oblong loaves. Place in well greased loaf pans and cover. Let rise 60 minutes or until almost doubled. Bake at 375° for 35 to 40 minutes. Remove loaves from pans and cool on wire racks.
rinse lettuce and dry. chop into bite size pieces, put into large serving bowl. chop tomato, peel and chop cucmber into bite size pieces. toss together. top with sunflowers seeds and croutons. serve with meals topped with your favorite dressing.
Remove the giblets from the chicken, and rinse the chicken with cold water. Pat dry. Punch holes in the lemon rinds with a wooden pick. Cut the lemons in half. Place the lemon halves in the cavity of the chicken. (Sometimes I add a quarter or two of onion or celery pieces here). Truss the chicken; place the chicken, breast side up, on a lightly greased baking rack in a shallow roasting pan. Insert a meat thermometer into the breast of the chicken, making sure it does not touch bone. Combine the oil and the rest of the ingredients in a small bowl, stirring well. Brush the chicken with 1/4 cup of the oil mixture -- take the time to loosen the skin and rub some of the mixture into the meat, but make sure you oil the skin so it is deliciously brown and crisp. Bake, uncovered, at 375 degrees for 1 1/2 hours or until the meat thermometer registers 170 degrees, brushing occasionally with the remaining oil mixture. Remove the chicken to a serving platter. Let it rest for at least 5-10 minutes before carving.
Cut loaf lengthwise into 8 pieces. Cut each piece in half making 16 breadsticks. (Can be cut into 32 pieces for very thin breadsticks.). Roll and stretch each piece of dough to 15 inches in length. Place large sprayed baking sheets. Brush breadsticks with butter. Sprinkle with Garlic Bread Sprinkle. Cover with plastic wrap. Let rise for 30 minutes. Remove wrap and bake at 375°F 12-15 minutes or until brown and crispy.
Add brandy or rum (I used brandy) and liqueur to ready-made egg nog to taste. I used about 1 cup of brandy and about 1 1/2 cups liqueur to 1 quart of egg nog. Grate nutmeg over each cup or glass.
Cut corn from cobs and scrape out milk. Cut chicken into serving pieces. Season well with salt and pepper. Dust pieces in flour on all sides until well coated. In a heavy bottom Dutch oven, heat oil over medium high heat. Saute chicken and brown well on all sides. When brown (it will not been totally done yet), remove from pot and keep warm. In the same oil, add corn, onions, celery, bell pepper, garlic, green onion and tomatoes. Saute 3-5 minutes or until veggies are wilted. Add tomato sauce and mushrooms. Return chicken to pot and stir well into the vegetables. Add chicken stock, cover and reduce to simmer and cook until chicken is tender, approximately. 45 minutes. Season to taste with hot pepper sauce.
Dust the fish with the flour. Dip the fish in the egg. Saute in the oil until golden on each side; drain excess oil. Add butter, white wine, lemon juice, and salt and pepper to taste. Simmer uncovered until liquid is reduced to half, about 5 minutes. Serve immediately. (I use MUCH more lemon in my sauce because I love lemon, so if you like it- add more!).
In large kettle or Dutch oven, cook bacon until crisp; remove and crumble. In drippings, cook celery, onion and garlic until tender. Stir in flour. Gradually add water and bouillon, stirring until smooth and well blended. Bring to a boil and add potatoes. Reduce heat and cook 10 minutes. Stir in fish; cook 15 minutes. Add cream and pimiento; heat through. DO NOT BOIL. Garnish with bacon. Refrigerate leftovers.
Heat oil in a skillet and add the celery. Cook for 2-3 minutes then add the bell pepper. Cook for an additional 2-3 minutes then add the onion. Cook this until onion is starting to turn translucent or become soft. Remove casings from sausages and add the ground pork/sausage to the skillet with the onion mixture and cook until no longer pink. Add the rice, mixing thoroughly into the sausage mixture and then add in the soup, chicken stock, & water. Bring to boil, then reduce heat to low and allow rice to cook. This should take around 15-20 minutes. Sprinkle with 3/4 of cheese and mix all together. Sprinkle remaining 1/4 of cheese on top let stand for 5 minutes. NOTE: I've only made this with Cream of Celery soup. From what I understand Cream of Mushroom will not work per original recipe's author. The Cream of Celery soup is essential to the flavor.
To prepare the chicken, remove the small fillet at the back and cut the breast in 3 lengthways. Mix together the marinade ingredients, pour over the chicken and give it a good stir. Set aside while you prepare the sauce. Roughly chop the tomatoes and place them in a pan with the garlic, olive oil and thyme. Warm the sauce until just heated through. Season with salt and pepper. Wrap each piece of chicken in a slice of prosciutto, and then thread onto the skewers. Place onto a preheated griddle or barbecue and turn regularly to avoid them burning. Cook for about 8-10 minutes until they are golden in colour and cooked through. Serve with the fresh tomato sauce and garnish with fresh thyme or rosemary.
Toss all the ingredients together (except the whole orange). Marinate for 30 minute. Alternate the chicken and poblano chile pieces on wooden skewers ( if wooden -- soak in water for 30 minutes) season with salt and freshly ground pepper. Place the skewers on a preheated grill over moderate flame and cook for 3 minutes on each side or until the chicken is cooked. Season once more with salt and pepper and squeeze a fresh orange over the cooked chicken kabobs.
Cake: Combine all ingredients in a large mixing bowl and beat for 2 minutes with electric beater for 2 minutes. Pour into greased mini Bundt pan. Bake at 375°F for 18-20 minutes or until a toothpick comes out clean. Let cool for 10 minutes then remove to serving plate. Top with cream cheese drizzle. Drizzle: Combine all ingredients in a bowl; beat with electric mixer until smooth.
In covered saucepan in enough boiling salted water to cover, cook cauliflorets 10 minutes. Drain. Place in greased 9" pie plate. Sprinkle with onion, green pepper and cheese. Place remaining ingredients in blender container. Cover and whirl 15 seconds (or beat 1 minute with rotary beater). Pour into pie plate. Bake at 375 degrees for 20 to 25 minutes or until knife inserted in center comes out clean and top is golden. Let stand 5 minutes before serving.
Soak the beans overnight. Rinse and cook for 1/2 hour. (skip this step if using can beans) Add 2-3 cups water and bring back to boil. Add the vegetables and bring back to boil. Simmer, covered, until the potato and beans are thoroughly cooked. Takes about 1 hour, the longer it simmers the better its flavour. To thicken: in a container, shake up 2-3 tablespoons flour with a 1/2 cup of water. Add to the stew and bring to a boil. Boil for 5 minutes, stirring often to prevent sticking. Add a small amount of tamari sauce (soy sauce) to darken the stews color if desired. A few teaspoons nutritional yeast flakes for added flavour if desired. This stew refrigerates and freezes well.
Place 8 Champagne flutes in the freezer for 20 minutes. Open the sparkling cider and let it stand in an ice bucket for 5 minutes(or place in freezer for about 15-20 minutes). Into a pitcher, pour the 2 cups pureed strawberries. Gently pour in the bottle of sparkling cider, stir gently to combine. Divide among Champagne flutes and serve. Enjoy!
Position oven rack in the lower third of your oven. Preheat oven to 325 degrees F. Place ham on a roasting rack in a roasting pan. Place the pan in the oven and roast the ham for 20 minutes per pound. If the ham begins to burn, cover loosely with foil. At the end of the cooking time, in a blender or food processor, combine the broth, peanut butter, honey, chopped garlic and soy sauce. Slather the glaze all over the ham and cook an additional 20 minutes. Remove the ham from the oven and allow it to sit for about 15 minutes before carving.
In small saucepan, whisk the water into the tomato paste. Add all other ingredients and cook over a low heat 5-10 minutes or long enough for the flavors to meld.
Put the white chocolate chips and sweetened condensed milk in a saucepan and warm over a very low heat, stirring continuously until the chocolate has melted and the mixture is smooth. Remove from the heat. Stir in the almond extract and then the glace cherries. Line a loaf pan with cling film (saran wrap) and pour the warm fudge mixture inches. Chill in the fridge for at least 3 hours, until completely set (ideally overnight). Then turn out of the pan and serve (this is a soft fudge so is best served slightly chilled). NB If desired, you can quarter extra glace cherries and scatter them over the top of the fudge before chilling to make it look a little more colourful!
In small bowl, combine cranberries and raisens. Add 2 T water. Microwave until plump, but not mushy. Drain water. In serving bowl, microwave green beans until hot (but not shriveled). Put berry/raisen mixture on top of beans. Top with walnuts. Drizzle with oil and vinegar. Crumble cheese on top and serve.
spray a 13x9" baking pan -- with non stick vegetable spray. place a single layer of waverly crackers in the bottom of pan.set aside. in a large saucepan, combine the sugar, sorghum, milk, graham cracker crumbs and margarine. bring ingredients to a full rolling boil over medium high heat and boil for 1 1/2 minutes. immediately pour over the waverly crackers in the pan.top with another layer of crackers. in a small saucepan, combine the peanut butter, chocolate, and butterscotch chips, -- melt over medium heat, stirring constantly -- pour over the second layer of crackers. cool and cut with a sharp knife.
Mix beef, bread crumbs, onion and egg, and shape into 16 meatballs. Brown meatballs in skillet, drain off drippings. Stir in soup, water and parsley. Cover, cook over low heat for 20 minutes, stirring often. Serve with boiled new potatoes and lingonberries, or with buttered wide egg noodles.
Position a rack in the center of an oven and preheat to 350 degrees. Butter a shallow 2 quart ceramic baking dish. In a large bowl, combine the cream, eggs, salt, pepper and nutmeg and whisk just until blended. Add the potatoes and toss gently until evenly mixed. Transfer to the prepared baking dish. Using your fingertips, spread the potatoes in an even layer, pressing them lightly so they absorb the liquid. Sprinkle the cheese and then the parsley evenly over the top. Cover the dish tightly with foil and bake for 45 minutes. Remove the foil and ocntinue baking until the top is golden, the gratin is bubbling and the potatoes are for tender, 15 to 20 minutes or more. Let stand for 10 minutes before serving.
Place all ingredients in a blender. Blend until smooth. Optional topping: whipped cream, chocolate sprinkles.
Melt butter, stir in syrup, brown sugar and salt.*. Bring to a boil over medium heat, stirring. constantly, important to dissolve sugar. Boil without stirring for 5 minutes. Remove from heat and stir in vanilla and soda. Pour over popcorn in roaster and stir to coat evenly. Bake in 200° oven for 1 hour stirring every 15 minutes. Remove from oven and let cool completely. Store in airtight container. *Put ingredients in a large pot, when you add the baking soda at the end, it will foam up.
Peel eggplant and cut in 1/2 inch cubes. In heavy skillet, heat oil and butter and saute eggplant until lightly browned. Remove. Saute onion and garlic until soft. Return eggplant and add can of tomatoes, drained. Add parsley, lemon juice and the spices. Bring to a boil, reduce heat and simmer 15 minutes. Sprinkle with feta cheese Serve over rice or wide egg noodles.
Melt butter in a large saucepan. Gently cook shallots in butter until soft. Stir in flour, then gradually add milk; bring to a boil; add stock and and cucumber. Simmer 10 minutes. Reserve several salmon bits for garnish and chop remaining salmon bits and add to stock mixture. Cook gently 2-3 minutes. In a food processor fitted with a metal blade, or a blender, process soup to a puree. Clean pan and return soup to pan; stir in chopped dill and half and half. Season with salt and pepper and gently reheat. Garnish with salmon bits. lemon pieces and dill sprigs.
Position oven rack 1/3 up from the bottom of the oven; preheat oven t 325°. You will need a 10 x 4 inch tube pan; it must NOT be a nonstick pan and it must be the kind made in two pieces-the bottom and tube in one piece and the sides in a separatepiece; do NOT butter the pan. On a board, with a heavy knife, cut the chocolate into small pieces; aim for pieces 1/4 inch in diameter; do not leave any pieces larger than 1/4 inch, because this is a very light cake and larger pieces might sink to the bottom; set aside. In a large mixing bowl, sift together the flour, 1 1/4 cup sugar, instant coffee, baking powder, and salt. With a rubber spatula make a wide well in the middle of the dry ingredients. Add, in the following order, without mixing, the oil, egg yolks, Kahula, water, and vanilla. With a large strong wire whisk, beat the ingredients until smooth. Remove the whisk and with a rubber spatula stir/fold in the chopped chocolate; set aside. In the large bowl of an electric mixer, beat the whites until foamy, add the cream of tartar, and beat at high speed until the whites hold a soft shape. Decrease speed to medium and gradually add the remaining 1/2 cup sugar. Then, on high speed again, beat until the whites hold a straight and stiff peak when the beaters are withdrawn. For the recipe the whites should be stiffer than for most; when the whites are firm, beat for 1 minute more to be sure. That should make them just right; more beating than that might make them too dry. Use a large-size rubber spatula-in three additions, fold about 3/4 of the yolk mixture into the whites, without being too thorough (without being even a bit thorough). Then fold the whites into the remaining yolk mixture, this time being thorough enough to just barely incorporate the mixtures. Gently pour the batter into the cake pan and gently smooth the top if necessary. Bake for 1 hour and 10-15 minutes, until the top springs back when pressed gently with a fingertip; the top will crack during baking-it is ok. Immediately turn the pan over and hang it upside down over the neck of a narrow bottle (even if your pan has a raised tube in the middle or three little feet on the sides, they probably will not raise the cake enough to keep it off the counter top). When the cake is completely cool, remove it from the pan as follows-you will need a sharp knife with a firm blade about 6 inches long; insert knife between the cake and the rim in order not to cut into the cake. With short up and down motions, saw all around the cake, continuing to press the blade against the side of the pan; then cut around the tube. Remove the sides of the pan by pushing up on the bottom of the pan; then, carefully cut the bottom of the cake away from the pan, still pressing against the pan. Cover the cake with a wide, flat cake plate, turn the cake and plate over, and lift off the bottom of the pan, leaving the cake upside down. Sprinkle with powdered sugar through a fine strainer. Use a serrated knife and a sawing motion to slice the cake without squashing it.
Preheat oven to 300 degrees. Melt butter in large saucepan over medium heat. Whisk in flour and continue cooking for 1 minute. Slowly pour in milk, mixing constantly with whisk, until sauce thickens. Add horseradish, salt and pepper to taste. Add hominy, stir, and pour into lightly sprayed 2 quart casserole. Sprinkle with parmesan cheese. Cover and cook for 1 hour 20 minutes or until hot and bubbly.
Preheat oven to 350 deg. Grease well and flour a 9-by-9-by-2 inch baking pan. Into a large bowl of electric mixer, sift flour with baking soda, cinnamon, allspice, nutmeg, cloves, salt. Then add eggs, sugar, butter, and 1 cup applesauce; at low speed, beat just until ingredients are combined. At medium speed, beat 2 minutes longer, occasionally scraping side of bowl and guiding mixture into beater with rubber scraper. Add remaining applesauce, dates and walnuts; beat 1 minute. Pour batter into prepared pan. Bake 50 minutes, or until cake tester inserted in center comes out clean. Let cool in pan 10 minutes. Remove from pan. Let cool on wire rack. Frost with a Cream-Cheese frosting.
Place oven rack on bottom rack of the oven. (If you have a baking stone, place that on rack). Preheat oven to 500°F. Make Recipe #265466 according to instructions. Cut ball of dough to however many calzones you are making. DO NOT CUT if making one large calzone. You can cut it to a maximum of 4 calzones. Roll out balls of dough (one at a time) on a lightly floured surface to desired thickness. Carefully place on a peel that has been lightly dusted with flour (or with a sheet of parchment paper that can slide off onto the stone). Keeping a 1/2" rim, place the ingredients as follows; ricotta cheese, mozzarella, ham, and then sausage onto one half of the round dough. Brush egg wash over 1 half of the RIM ONLY (around the filling side). Fold dough over to form a half moon shape. Press edges firmly to seal and/or tuck underneath. Cut slits (3 for a large, 2 for medium, and 1 for small) in the top to allow steam to escape. Brush tops very lightly with remaining egg wash. Bake 10 to 20 minutes until golden brown and bubbly.