HumbleIntelligence/food-ner-1-Million huggingface dataset:
Crust: In a small bowl, combine the pecans, sugar and melted butter. Pat into a 9" glass pie dish. Chill for 30 minutes. Preheat oven to 375°F. Bake for 10 minutes. Set aside to cool to room temperature. Spread the melted chocolate over the inside of the crust and set aside. Custard Filling: In a 2-quart saucepan, melt the butter over medium heat. Add the sugar and stir until dissolved. Add the cream, 1/2 cup grapefruit juice, the orange juice, eggs and grapefruit zest. Sprinkle the gelatin over the remaining grapefruit juice and set aside. Cook the cream-citrus mixture over low heat, stirring constantly, until it thickens and coats the back of a spoon. Do not allow it to boil. Add the gelatin mixture and stir until dissolved. Cool to room temperature. Pour custard into the chocolate-coated crust and refrigerate until set, about 2 hours. Serve with whipped cream.
Pour milk, orange juice and extract into a medium bowl. Stir in pudding mix; whisk for 2 minutes, stand for 2 minutes. Fold in whipped topping.
In a small bowl, combine the sauce ingredients and blend. Refrigerate until ready to serve. In another small bowl, combine the other ingredients for the steak (except the steak). Brush the steak ingredients on one side of the steak and broil 6 inches from the heat, for 10 minutes. Turn the steak over and brush the other side with the steak ingredients and broil 6-10 minutes longer, until done to your liking. Let meat stand for 5 minutes, after it is done, before thinly slicing the meat across the grain. Serve with the chilled sour cream sauce.
Heat the oven to 350. Drain the pineapple and save the juice in a seperate bowl. Shred carrots in the food processor and set aside. In a large bowl whisk together the flour, Splenda, baking soda, baking powder, salt, and cinnamon. Make a well in the center of the mixture and pour in the pineapple juice, 2 eggs, egg white, oil, and vanilla extract. Beat at medium speed until blended - about 90 seconds. With a spoon, stir in the crushed pineappe, shredded carrots and applesauce. Next spoon the mixture into baking cups set in muffin tins. Bake until a toothpick comes out clean, about 25 minutes. Remove from oven and remove from tins. Set on wire racks to cool. Serve warm! Serves 24. Tip: for nice muffin tops, fill baking cups to almost the top.
Preheat the oven to 400 degrees F. Poke holes in the sweet potato halves with a fork. Place on a parchment- or foil-lined baking sheet and bake until fork tender, about 1 hour. Alternatively, microwave on high until the flesh is fork tender, 6 to 8 minutes. Set aside. Tie the sage, thyme and rosemary sprigs together with kitchen twine or a clean rubber band and set aside. Heat a Dutch oven over medium heat and cook the bacon, stirring often, until crisp, about 10 minutes. Use a slotted spoon to transfer the bacon to a paper-towel-lined plate and discard all but 1 tablespoon of the pan drippings. Pat the beef dry and sprinkle with salt and pepper. Return the Dutch oven to the stovetop on medium-high heat. Working in batches, brown the meat on all sides, 5 to 7 minutes. Add the broth, onions, carrots, celery, tomato paste, garlic and herb bundle. Bring to a boil, then reduce to a simmer. Cover and cook for 1 hour on low heat. Uncover and cook at a low simmer until the meat is tender and the vegetables are cooked through, 45 minutes. Scoop out the flesh from the cooked sweet potatoes and place in a blender. Carefully add 1 cup of the stewing liquid and the cashew butter to the blender, then puree until smooth. Add the puree to the stew and stir well. Simmer to thicken, 5 minutes, then season with salt and pepper. Remove the herb bundle and serve the stew garnished with the bacon bits and parsley leaves.
*Note: I estimated the amount of ground coffee and lavender to use for this recipe. Depending on the type of coffee maker you have, it may be necessary to adjust the amounts. Pour filtered water into the coffee maker. Place the ground coffee in the coffee maker basket and add the lavender. Brew. If desired, add sugar and/or cream.
In a large Dutch oven, saute onions in olive oil. Add celery, saute until lightly browned. Add the rest of the vegetables to the pan as you slice them. Add corn and peas. When all vegetables have been added to the pot, add the tomatoes and juice, salt and pepper. Bring to a boil and simmer about one hour. Serve with freshly made bread. Optional: Pan toast over high heat 1/2 cup dry breadcrumbs in 1 teaspoon olive oil. Add 1/4 teaspoon garlic salt. Sprinkle 1 tablespoon crumbs over each bowl of soup. Optional: Chop 1/2 cup of parsley fine, sprinkle 1 tablespoon over each bowl of soup.
Mix marinade ingredients and marinate the beef slices for about 15 minutes. Heat 2 tablespoons oil in wok. Stir-fry onion 1 to 2 minutes in hot oil. Add celery and bell pepper; stir-fry briefly. Remove vegetable mixture from wok and reserve. Heat about another 2 tablespoons oil in wok. Add curry, beef and salt. Cook until beef is about 3/4 done. Add tomatoes, ketchup and the reserved vegetables. Stir to heat thoroughly. Add soy sauce to taste.
Put the ingredients into your bread machine according to manufacturer's instructions, set to 2-lb capacity, and do a dough cycle. When it completes, mold into the shape of a loaf and place onto a piece of parchment paper on top of a cookie sheet. If it's not malleable enough at first, dust your hands with some flour and knead on a lightly-floured surface until you can mold it into loaves. Bake at 350F for 35-40 minutes or until browned and sound "hollow" when tapped. (Book says that if necessary, cover the loaf lightly with foil during the last few minutes of baking time to prevent overbrowning.). Brush lightly with olive or flaxseed oil after removing from the oven.
Mix the first three ingredients and microwave or heat in the oven until hot. Sprinkle some cheese on top and heat again until cheese is melted. Serve with tortilla chips or tostados.
Mix egg and the 1 teaspoons water. Add chicken and turn to coat. Heat oven to 425 degrees. Spray a baking sheet that has a lip with Pam. In plastic bag mix flour, baking soda and cayenne. Remove chicken from egg and shake in flour bag one at a time and put on baking sheet. Spray chicken with cooking spray to moisten. Bake uncovered 20 to 25 minutes until done. While baking, make the sauce. In small saucepan combine the sugar, chicken broth, lemon peel, lemon juice, corn syrup, vinegar, salt, and garlic. Bring to boil. In small bowl, mix cornstarch and the 2 teaspoons water. Add to sauce and stir to thicken. Serve with chicken.
Chop cabbage and spread in greased 9 x 12-inch baking dish. Brown meat with chopped onion. Stir in rice, salt and pepper; pour over cabbage. Mix soup and water, and pour over meat mixture. Sprinkle with cheese. Cover tightly with foil. Bake at 350 degrees for 1 1/2 hours.
Special equipment: Chinese mandolin. For the rub: Mix together the five-spice powder and sugar in a small bowl, and then add salt and pepper to taste. For the pork belly: Preheat the oven to 350 degrees F. Heat the oil in a cast-iron skillet over high heat. Rub the dry rub over the whole piece of pork belly, making sure to push the rub into the meat. Once the pork belly is covered, sear it in the skillet until browned, 4 minutes per side, to ensure that you have sealed in the juices. Pull the pork belly out of the skillet and let it rest. Without emptying the meat's juices from the skillet, saute the garlic and onions over medium heat until browned, 2 minutes. Add the soy sauces, sugar, vinegar, star anise and 1/2 cup water, and then add the pork belly, making sure it is no more than halfway covered by the liquid. Place the skillet into the oven and let it braise until it is very moist and tender, and can be pulled apart with ease, about 3 hours 30 minutes. Let the pork belly rest, and then chop it into smaller pieces. For the salad: Meanwhile, shred the carrots and daikon into thin strips using a Chinese mandolin. Mix together the vegetables with the sugar, vinegar, chili garlic and fish sauce. Let the mixture sit and rest. For the mayonnaise: Whisk together the mayonnaise, Sriracha, lime juice and rice vinegar in a small bowl and pour into a small squeeze bottle or set aside. For assembly: Heat the tortillas on a griddle over high heat. Add a small serving of the pork belly to each one, and top with the daikon and carrot salad, Sriracha mayonnaise and chopped cilantro, and serve.
Preheat oven to 400F and lightly grease muffin tin. Set aside. Peel bananas; mash one and slice the other. Set aside. Stir together flour, sugar, cocoa, baking powder, baking soda, and salt. Set aside. In a large mixing bowl, combine cereal and milk. Let stand 2-3 minutes or until cereal is softened. Add egg, margarine and mashed bananas. Mix well. Mix in sliced banana. Add the flour mixture, stirring just until combined. Portion into muffin tins evenly. Bake for 20-22 minutes, or until tops spring back when lightly touched.
Preheat oven to 400 degrees. Position rack in middle of the oven. Arrange bread in a single layer in a baking dish. Whisk together cream, eggs and salt and pour over the bread. Soak bread, turning once, until most of liquid is absorbed but bread is not falling apart, about 2 minutes. With a slotted spatula, carefully transfer soaked bread to tray. Heat 1/2 inch oil in a heavy skillet over moderate heat until registers 325 degrees. Fry bread 3 or 4 pices at a time, turning once, until golden brown and crisp, about 2 minutes per batch, maintaining 325 degrees. Transfer to paper towel to drain briefly then arrange in a single lager on baking sheet. Once all bread is fried, bake toast until puffed, about 4 minutes. Dust with confectioners sugar and serve with syrup or honey.
Combine butter, sugar and salt in a saucepan over medium heat; bring to a boil, cook 4-5 minutes, stirring constantly (start timing when mixture starts to bubble around the edges of pan). Remove from heat; add marshmallows, chocolate chips, vanilla, walnuts, raisins and candied pineapple OR apricots. Stir vigorously for 1 minute (until marshmallows melt and are blended), working quickly, drop by teaspoonfuls onto waxed paper. Store in an airtight covered container, in the fridge or out of the fridge.
Heat the frying oil to 350-375°F. Grind the nuts in a food processor adding enough oil to make a smooth paste. With wet hands, knead and squeeze the paste to remove the excess oil. Shape the peanut paste into balls or other shapes, adding a bit of water if necessary to make them hold together. Drop the balls into the hot oil and cook for 3 to 4 minutes, until the outsides are crisp. Can be served hot or cold.
1. Boil the potatoes in salted water with their skins on until they are just tender, then drain and set aside. 2. Mix together yogurt, water, turmeric, chili powder, ground coriander, ground cumin, salt and sugar in a bowl. Set aside. 3. Heat the oil in a medium saucepan and add whole cumin seeds. cook for a minute or two. 4. Reduce the heat, stir in the yogurt mixture and cook for about 3 minutes over a medium heat. If you do not let it cool down enough the yogurt will curdle, this is fine but it ruins the texture. 5. Add the fresh coriander (cilantro), green chilies, and potatoes. Blend everything together and cook for a further 5-7 minutes, stirring occasionally.
Open 1 jar apple pie filling and put in baking dish. Mix oatmeal, brown sugar, flour, baking soda and baking powder together and cut butter into the mixture. Put crumbs on top. Bake at 375° for 35-40 minutes. Serve hot or cold. Delicious with ice cream.
Mix mayonnaise, sour cream and taco seasoning and set aside. On a large platter or 9 X 13 casserole dish spread refried beans as the first layer of the dip. Next spread the guacamole. Then cover with the sour cream and mayonnaise mixture. Sprinkle with the cheddar cheese. Top with black olives, tomatoes and green onions. Serve with Tostados.
Soak beans according to package directions, either overnight, or quick 1 hour soak. Drain and rinse beans. Add water, ham bone and broths to beans in stockpot. Cut 1 stalk of celery into 3 pieces and add to beans along with chopped onion and bay leaves. Bring to boil, cover partially, lower heat and simmer 90 minutes, or until beans are tender. Remove bay leaves and celery. Add tomatoes, chopped carrots and other two stalks of celery, chopped finely. Remove bone and take off any remaining ham and chop finely. Add additional ham if needed to make 2 cups and add to soup. Use a potato masher or immersion blender to blend slightly, thickening the soup with the mashed beans. Great served with a dolop of horseradish.
Clean squid or tubes and pat dry. If using whole squid, chop tender parts of the tentacles and mix them with the bread crumbs, parsley, cheese, 1 1/2 teaspoons minced garlic, egg and 1 teaspoon vegetable oil to make stuffing. Blend well, add salt and pepper to taste. Spoon stuffing mixture loosely into each squid tube and close with a toothpick. Do not over stuff because the squid will shrink during cooking. Add remaining oil to skillet large enough to hold squid in a single layer. Heat oil and cook sliced garlic until golden brown. Arrange the squid in oil and brown all sides lightly. Add tomatoes, basil, oregano, rosemary, green pepper, remaining minced garlic, wine and salt and pepper to taste. Cover tightly and cook 25 to 30 minutes. Remove toothpick from squid and serve whole or sliced, alone or with pasta.
Add vermicelli (or orzo) to deep, covered pan suitable for cooking rice. Heat until vermicelli is golden brown. Add rice and saute for a minute in the butter and vermicelli. Add chicken broth and mix well. Bring to a boil and then lower heat and simmer for 20 minutes until rice is cooked. DO NOT OPEN LID and PEEK! Rice pilaf should not be gummy or salty. It is a subtle side dish, and is a complement to fish, poultry, lamb and veal.
Cook pasta aldente, drain and set aside. Heat oven to (350F) degrees. In a microwave proof dish melt butter and stir in flour. Whisk in milk and half and half. Microwave stirring every minute, until sauce begins to thicken about 5 minutes. Season with salt, pepper, curry and the hot sauce. Remove from heat and stir in remaining ingredients except for Parmesan cheese. Pour in a buttered casserole pan. Sprinkle top with Parmesan. Bake for 30 minutes until bubbly and golden.
In a food processor, pulse to make a smooth paste of the olives, capers, garlic, and thyme(if using dried). Add the olive oil while the food processor is running. Season with black pepper and add the lemon juice(and thyme if using fresh). Enjoy!
Preheat oven to 350°F. Spray cookie sheet with nonstick cooking spray. Combine pumpkin, brown sugar, cinnamon, ginger, nutmeg and egg yolk in a medium bowl; blend well. Stir in 1/2 cup pecans. Unroll dough onto prepared cookie sheet; firmly press edges and perforations to seal. Press to form 13 x 7-inch rectangle. Spread filling in a 3 1/2 inch wide strip lengthwise down the center of the rectangle to within 1 inch of the ends. With scissors or sharp knife, make cuts 1 inch aprt on long sides of dough rectangle just to the edge of the filling. Fold strips at an angle across filling, overlapping ends and alternating from side to side. Beat egg white in a small bowl until foamy; brush over dough. Bake 20 to 30 minutes or until deep golden brown. Immediately remove from cooking sheet to a serving platter. Blend powdered sugar and enough milk to make drizzling consistency. Drizzle over warm coffee cake. Sprinkle with pecans.
Combine first 6 ingredients in a large mixing bowl; mix well. Pack half of meat mixture into a 9x5 inch loafpan. Place cheese slices on top of meat mixture. Spoon remaining meat mixture over cheese, covering cheese layer and pressing lightly on sides to seal; set aside. Combine chili sauce and mustard; mix well. Spread sauce over top of loaf. Bake at 350 degrees for 1 hour and 20 minutes.
In a skillet, saute cooked chicken and garlic in olive oil. Turn to low heat to keep warm while you're cooking the pasta. Place the pasta in a large pot with the milk, butter and salt. Bring to a boil over med-hi heat, stirring almost constantly to prevent the milk from scorching. When it comes to a boil, turn down to medium heat and stir constantly until pasta is tender and the starch from the pasta has thickened the milk into a creamy sauce. There shouldn't be any liquid left over, it should be like white sauce. Remove from heat and stir in chicken/garlic. Serve immediately...sprinkling Parmesan cheese on each serving. To make Three Cheese Garlic Chicken: Follow recipe as above, except before adding chicken to cooked pasta, remove from heat and add 1/2 cup shredded mozzarella and 3 oz. cream cheese. Stir until cheese has melted then add chicken and serve with Parmesan cheese.
In a large bowl, combine the beef, peppers& cumin. Shape the beef into 1-inch thick patties. On the grill rack, place the patties over medium hot coals. Grill, uncovered until done (approx. 10 min on first side for a medium and 12 minutes for a well-done). Flip burgers and brush often with the BBQ sauce. The last minute of grilling place a cheese slice on each burger; heat until melted. Serve on the toasted buns. These can also be broiled in the oven.
i usually cut chicken into thinner pieces first, they cook faster. cook linguini, drain, set to side (its best to fill pot with hot water, and let pasta sit in water after cooked, until ready to use). sautee chicken. i use butter, and oil together, just enought oil to barley cover the bottom of pan. during sauteing, i add some wine, for flavor set cooked chicken aside. cook spinach, drain, set aside. put chick, broth in lq pot, bring to boil, reduce heat, add some wine, use some corn starch to make this broth thicker, like a real thin gravy. arrange plate; put some linguini first, add some spinach, then top off with chicken -- the idea is to make it pleasing to look at. spoon some thickend broth on top of layered linguini, spinach and chicken.
Heat the oil in a large saucepan, then put in the bits of bacon and the pepper. Saute for just a few seconds, then add the onion, celery and carrots. Cook until the onion goes clear, then add the tomato sauce and stir constantly for 1-2 minutes until the tomato sugars start to caramelise. Add the thyme, bay leaf and peas, plus salt and pepper to taste. Add 2-3 cups of water to cover the mixture. Stir, cover the pot and let it simmer over a low heat for about 20 minutes. Add another cup of water and let simmer, covered, for another 20 minutes. Keep checking on the pot and adding water a cup at a time until the peas are cooked and the soup is as thin or as thick as you like it. This takes about an hour, for me. Use a hand blender to blitz the soup slightly, but don't puree it. You still want some of the texture of the bacon and carrots. Remove the bay leaf and, if possible, let the soup sit for a few hours before serving to help the flavours develop. You may need to add some more water, salt and pepper when you re-heat it. If you like, you can crumble any extra bacon over the soup before serving, as well as a fresh grinding of pepper.
Heat oil in large pot of medium high heat. Add bacon, cook until crisp and remove from pan. Crumble and return to pan. Add onion and cook with bacon until tender, about 5 minutes. Add garlic and cook until fragrant. Add collard greens, cook until they start to wilt. Add chicken broth, salt, and pepper. Bring to boil, reduce hit, and simmer for about 45 minutes (until greens are tender).
Preheat oven to 350 degrees F. Butter the cups of a mini-muffin pan and coat generously with graham cracker crumbs; set aside. Cream egg yolks, sugar, and cream cheese until fluffy. Beat egg whites until stiff; fold into creamed mixture. Spoon cream cheese mixture into muffin tins, filling three-fourths full. Bake in preheated oven for 20 minutes. Cool 10 to 15 minutes. Carefully remove from muffin tins; spoon 1 teaspoon Sour Cream Filling into each indentation. Store in refrigerator. To make Sour Cream Filling: Combine all ingredients in a 9-inch pieplate; stir well. Bake at 400 degrees for 5 minutes. Stir will, and bake an additional 3 minutes. Makes 1 cup.
Heat the oil in a Chinese pan, add garlic. When it is fragrant and slightly brown, add the chicken. Mix well over the heat for 1 minute. Add the onion and cook for 1 minute. Break in the eggs and stir mix very well. Then stir in the rice and the rest of the ingredients. Stir well. Cook for 2 minutes and serve immediately with cucumber slices and whole spring onions. A twist of lime would make it even better.
To make the marmalade place the whisky in a saucepan and bring to a boil. Add the marmalade and simmer till melted. Take off the stove and add the vanilla. Place in a dish and keep in frig till solidified. To make pecans turn oven on to 325°F. On a sheet pan place a piece of foil or parchment paper and spray well with cooking spray. In a bowl add all ingredients except the pecans and mix well. Add the pecans and mix together well. Bake for 5 minutes. Remove from oven and toss gently with a fork. Return to oven and bake for another 10 minutes watching that they do not burn. When cooled break up any large pieces and place in a airtight container until ready to use. Best to keep these in the frig overnight to develop the flavors. Enjoy!
Mix all marinade ingredients in a large bowl. Add lamb cubes and marinate for 1 hour or overnight. Preheat broiler or light the barbecue. Divide the meat and vegetables evenly into 4 parts, and skewer the pieces on 4 skewers. Place 4 to 5 inches from flame. Grill, turning to cook evenly, for approximately 10 minutes.
Place couscous in a bowl and pour over hot vegetable stock, cover with cling film and leave to stand for 15 minutes. fluff up the grains with a fork and add 2 beaten eggs, spring onion and crumbled cheese. Shape into 8 cakes . Heat the oil in a non stick pan and fry for 2-3 minutes per side. Serve with tomato salsa.
Slicing across the grain, cut the turkey breast into 1/2" slices. Pound the turkey slices until 1/4" thickness is achieved. Dredge the turkey slices in flour, shaking off any excess. Melt 1 tbsp butter over medium high heat, sauting the medallions until lightly browned. Remove the medallions from heat, keep warm, (if necessary) melt the remaining 1 tbsp of butter and add the sliced mushrooms. Saute the mushrooms for 3-4 minute then add; shallots, parsley, salt, pepper, tarragon, vermouth and pimiento. Bring to a boil, and stir for 3-5 minute Place turkey ontop of hot buttered pasta and drizzle with sauce.
Heat the oven to 400°F. Grease a large baking sheet. Sift the dry ingredients (flour through salt) into a mixing bowl (or dump them in one at a time, whatever). Rub the butter pieces into the dry ingredients until mixture is crumbly. Stir in cheese until evenly distributed. Make a well in the dry ingredients and add the buttermilk. Stir well with a wooden spoon. Let the dough sit for 3 minutes. Sprinkle the dough with flour and stir once or twice then turn out onto a well floured counter. With floured hands, pat the dough into a 15 by 7 inch rectangle, trimming the sides if necessary to get a true rectangle. (Handle the dough as little as possible for tenderness, yeah right). Using a pizza cutter, slice the rectangle into thirds horizontally then slice each third into thirds vertically, this will give you 9 small rectangles. Slice each rectangle diagonally into two thin triangles. One at a time, roll up the sausages in the triangles. Place pointy side down on greased cookie sheet. Bake for 12 to 13 minutes, until golden brown. Cool on the sheet for 3 minutes then tranfer to a wire rack.