HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a small saucepan, heat milk to 175 degrees; stir in 1 1/4 cups sugar until dissolved. Whisk a small amount into the egg yolks. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160°F and coats the back of a metal spoon. Remove from the heat and cool quickly by placing pan in a bowl of ice water stirring for 2 minutes. Transfer to a large bowl. In a blender, combine the cream, vanilla and cream cheese; cover and process until smooth. Add to cooled milk mixture. Stir in peach nectar and lemon juice. Refrigerate for several hours or overnight. Fill cylinder of ice cream freezer two thirds full; freeze according to manufacturer's directions. Place peaches in a bowl; sprinkle with remaining sugar. Set aside, stirring several times. Drain and discard juice from peaches. Add some of the peaches to each batch of ice cream during the last 5 minutes of freezing. Refrigerate remaining mixture and peaches until ready to freeze. Transfer ice cream to a freezer container; freeze for 2-4 hours before serving. May be frozen for up to 2 months.
Mix everything together except barbecue sauce. Put into a loaf pan, spread barbecue sauce evenly over the top. Bake at 350°F for one hour or until done.
Heat oil in skillet over medium high heat. Cook chicken until golden, about 2-3 minutes on each side. Remove from heat and let cool. Cook noodles in boiling water for 3 minutes. Place cabbage in a colander and drain the noodles over the cabbage. Immediately rinse with cold water, and drain again. Toss cabbage, noodles, vegetables, and chicken in a large bowl. Whisk remaining ingredients together, and drizzle over noodle mixture.
1. Mix all of the ingredients for the dressing in a large measuring cup. Stir well and then allow to sit and mix while preparing the remainder of the salad. 2. Chop all vegetables and put into a large salad bowl. 3. Crumble Feta Cheese on top of vegetables. 4. Pour dressing on top, toss and allow to cool minimum of one hour.
Unless you've managed to find rinse-free sticky rice (I never have), you'll need to rinse and soak the rice beforehand. Start with the uncooked rice in a large bowl, and add several cups (no need to measure) of cold water. Shake and stir the rice around with your hands; you'll see the water turn white. Drain the water from the rice, and keep repeating this step until the water stops turning completely white. Finally, add water to the bowl to cover the rice and let it soak for at least 6 hours (overnight is best). If you have a rice cooker, use it to prepare the rice. If not, add the rice and 1 cup of water to a medium pot. Bring the water to a boil, then cover the pot and turn the heat down to medium-low. Let the rice cooked undisturbed for 20 minutes, then check to see if it is done. Cook longer if needed. When the rice is ready, set it aside to cool. In a large pot, combine the coconut milk (make sure to shake the can well before opening) and sugar. Mix over medium-high heat until the sugar is dissolved and the sauce is combined and creamy. Add the cooled rice into the pot with the coconut milk mixture. Stir to combine, and continue to cook over medium-high heat until the mixture is the consistency of thick porridge. Remove from heat. You could serve this mixture by itself or with some mango as a dessert rather than continuing with the recipe -- we eat it this way from time to time. Peel the plantain and slice it into 8-10 rectangular pieces. Rinse the banana leaves and cut them down to around the size of a standard sheet of paper (8.5 in x 11 in). To make the khao dome, lay out a single banana leaf (sideways, or wider than it is tall). Plop a small dollop of the rice mixture in the center, then lay a slice of plantain on it, and add another dollop of rice on top of the plantain. Wet your fingers and use your hands to form the rice and plantain into a rectangle (taller than wide, opposite of the banana leaf). Now fold one side of the leaf over the rice, then fold the other side of the leaf back over the rice. Continue to wrap the leaf around the rice until you run out of leaf. Fold the top of the leaf down and the bottom of the leaf up; now you should have a nice little leaf package. You could tie it closed with some string, but I don't think it's necessary. You'll need a steaming basket for this step. You can easily pick one up at a local asian market for a few dollars; I think it's a great investment! Stack the khao dome in the steam basket and cover. Fit the basket over a large pot with 2-3 inches of water in it, and heat the water to boiling over high heat. Steam the khao dome for 40 minutes and then remove them from the basket to cool. Enjoy! These are great for on-the-go snacking, just peel the banana leaf back and use it to hold the rice.
Cut pork into strips, 1/2 to 3/4 inch thick. Combine garlic, sugar, salt, sherry, soy sauce, honey, five-spice, and food coloring. Pour over meat and marinate for at least 1 hour. Remove meat from marinade and roast in a 325' oven for 1-1/2 hours basting frequently with the marinade and drippings.
Heat olive oil in skillet. Saute onion in oil until almost tender. Mix mayonnaise and tomatoes in bowl. Coat salmon with mixture. Push onions to side of skillet, place salmon fillets in pan. Pour rest of mayo-tomato mixture in also. Cook 3-4 minutes on each side. Add the spinach leaves in the last 2 minutes of cooking. Cover to let spinach steam.
Remove white papery skin from garlic head (do not peel and separate cloves). Place on tin foil. Drizzle head with olive oil and wrap foil around bulb. Bake at 350 degrees for 75 minutes. Separate cloves squeeze to extract pulp, discard skins. Mix garlic, horseradish, salt, basil, tyme and pepper with fork until blended. Preheat oven to 400 degrees. Trim fat from the tenderloin, fold under 3 inches of the small end. Rub garlic mixture over entire roast. Place roast on broiler pan that is coated with cooking spray. Bake at 400 degrees for 40 minutes or until thermometer registers 145 degrees (medium rare) Place tenderloin on a platter, Cover and let stand for 10 minutes. Slice and serve 3oz portions.
Whip eggs and half-and-half together; strain. Mix all dry ingredients together. Cut zucchini lengthwise into halves and cut each half into long strips 1/4-inch wide. Immerse in egg mixture and drain. Coat slices, about one-fourth at a time with breading. Deep fry in vegetable oil at 325 degrees F until brown and crisp. Drain well on paper towels.
In a 10 inch skillet, saute ground beef until brown. add onions and saute about 5 minutes. spoon off fat and discard. add remaining ingredients, cover and bring to boil over medium heat. reduce heat and simmer for 30 minutes, stirring occasionally.
Soak the beans for at least 8 hours. If they are old, 24 hours is great. You must change the water at least 3 times to rinse the white foam that appears in the surface. Pour the beans in the crock pot with the water, the bay leaves, the onion and garlic. (Cut in half the garlic cloves to take out the stem that germinates so it is nicer for your tummy, you can plant the stem or just through it away). Cook on high for 12-15 hours. Check the amount of water around the 8th hour and fill again if necessary. Turn of the crock pot and add the salt, stir softly and let it rest for at least 30 minute. *You can use more beans, depending of the capacity of your crock pot. It will be a nice soup that you can enjoy hot or cold. Separate the beans for using them in other recipes like fried and mashed beans.
Soak 8-10 wooden skewers. In a bowl, mix together the yogurt, garlic, ginger, black pepper, coriander, chili powder, cumin, salt and tomato paste. Add the chicken and mix well, coating all the pieces. Cover and refrigerate for 2-3 hours. Thread the chicken on to the skewers, alternating the meat with chunks of onion, tomato and green pepper. Brush with oil, then grill for 15 minutes until cooked through and golden brown. To achieve the sizzling effect, heat an iron plate and then place the chicken skewers onto the plate and splash a few drops of water and oil on it.
Combine all ingredients in a heavy duty sealable freezer bag and freeze. (Or store in the refrigerator overnight). When desired, remove from freezer and thaw in the fridge or a sink full of cold water. Grill for 10-15 minutes or until medium (pink in the center). Cut fajitas AGAINST THE GRAIN and serve with warmed tortillas, shredded cheese, lettuce, pico de gallo (#159078), sour cream, guacamole or your favorite toppings. To cut fajitas against the grain, lay out on cutting board horizontally. The grain is running vertically. Cut the steak vertically into managable sized slabs and then slice horizontally (opposite the grain). The fajitas will be tender and soft.
In a medium bowl, toss together the parsley, anchovies and garlic. Whisk the tomato paste, vinegar and olive oil then add to the parsley mixture. Let rest at least 12 hours. Serve at room temperature.
Combine vinegar, honey, oil, garlic, cumin, paprika, cayenne, salt and cinnamon in a small bowl. Rinse chicken; pat dry with paper towels. Cut each chicken breast into 4 lengthwise strips. Thread chicken, accordion-style, on eight 8-inches skewers. (If using wooden skewers, soak in water for 30 minutes). Place in a 3-quart rectangular baking dish. Pour marinade over chicken. Cover and refrigerate for 2 to 4 hours, turning skewers occasionally. Remove chicken from marinade; reserve marinade. Grill skewers on the rack of an uncovered grill over medium-hot coals for 8 to 10 minutes, or till chicken is tender and no longer pink, turning and brushing with reserved marinade halfway through grilling time. Or, place skewers on the unheated rack of a broiler pan. Broil skewers 4 inches from heat for 5 minutes. Turn and brush with reserved marinade; broil3 to 5 minutes more or until chicken is tender and no longer pink. Or, preheat gas grill. Adjust heat for direct cooking. Place skewers on grill rack directly over medium-hot heat. Grill uncovered as directed.
Mix all together & refrigerate a few hours or overnight for the best flavor! Serve with your favorite crackers or melba toast! Enjoy!
Place noodles in bowl and cover with boiling water. Leave this to stand for 2 minutes, drain well. Heat oil in a wok over high heat. Add shallots, garlic and ginger and stir fry for 2 minutes, or till fragrant. Add eggs, and stir it up till it breaks up. Add Chinese broccoli or bok choy, oyster sauce, sliced pork and sweet chili sauce to wok and cook for 2 minutes. The egg should be coating all the ingredients in wok. Add noodles and cook for another 3 minutes. Add bean sprouts. Pour chicken stock in, and stir well. Cover the wok, and let simmer for another 5 minutes. Place noodles on 4 warmed serving plate or bowl. Heat chilli oil in work over high heat. Add prawns to wok and cook for 5 minutes, or till they turn pink. To serve, place prawns on top of noodles, and serve with lime wedges.
3 days in advance mix first 5 ingredients together in bowl and add meat, season with salt, add onions cover & refrigerate for 3 days. Turn once every day. Remove meat, and brown in butter on all sides. Add 1/3 cup marinade, add water & let simmer 2 hours. Mix cornstarch with water & add to pot, simmer until thickened, salt & pepper to taste.
Pierce meat deeply and thoroughly on all sides with a fork. Place meat, sauce mix and water in a large oven cooking bag. Place in casserole dish and secure bag with nylon tie. Make six 1/2-inch slits in neck of bag below tie. Microwave at MEDIUM (50%) power for 30 minutes. Turn roast over; add carrots, onion and potatoes and continue to microwave on medium for 25-60 minutes or until meat and vegetables are fork-tender. Add peas during the last 5 minutes of cooking time. Let stand, covered, for 15 minutes to tenderize further and develop flavor.
Preheat oven to 350 degrees F. Drain and rinse all liquid off beans. Combine beans in a bowl and set aside. Begin cooking bacon in a saute pan. Begin roasting yams in preheated oven until soft, and remove to let cool enough to handle. Heat olive oil in another large saute pan for the lamb. Season the rack of lamb with salt and pepper. Place lamb into hot pan and sear meat all around. Remove bacon to drain on paper toweling. In same pan lightly saute onion and garlic in bacon fat until translucent. Add red wine and reduce by half. Place the lamb in a roasting pan and roast in the oven until done to your liking, about 15 to 20 minutes for medium rare, an internal temperature of 125 degrees F (this means that because of the 5 to 8 minutes of carryover cooking while it rests, you pull it out at 120 degrees F so it will end up at 125 degrees F for medium rare). When yams are cool enough to handle, peel off skin and add butter and cream and mash. Season with salt and pepper, as needed. Remove the lamb to a utility platter and let rest before slicing. Add demi-glace and tomato paste to the pan with the onion, garlic, and bacon fat, then incorporate all beans with mixture. Lower heat and simmer. Add rosemary and chives. Season with salt and pepper, to taste. Place sweet potatoes in the middle of a serving platter. Surround potatoes with bean ragout. Slice rack of lamb in between bones and lay over potatoes. Spoon demi-glace sauce over and serve.
Preheat oven to 325 F. In a shallow roasting pan toss together the first five ingredients. In a small bowl whisk the remaining ingredients and drizzle over the cereal mixture. Bake in middle rack of oven until aromatic and slightly golden, for 15 minutes, stirring once. Cool completely and store in an extra large freezer bags. The mixture keeps up to 10 days.
Preheat oven to 350°. In a sturdy paper bag, mix together the flour, sage, and paprika. Drop the chicken pieces into the bag, one at a time, and shake to coat on all sides. Shake off any excess flour mixture. In a large frying pan, melt the butter over medium heat. Add the chicken pieces and saute until golden, 3-4 minutes per side; transfer to a plate. Arrange the broccoli in a layer in the bottom of a baking dish. Cover with the chicken and top each piece with a slice of ham. To make the sauce, pour off the excess oil from the pan and add the cream. Bring to a boil over high heat and stir to scrape up any browned bits on the pan bottom. Add the sherry and boil for 2 minutes. Stir in all but 2 tablespoons of the cheese and season with salt and pepper. Remove from the heat. Pour the sauce over the ham and chicken. Sprinkle with the remaining 2 tablespoons cheese. Bake until the chicken is opaque throughout, the broccoli is tender, and the sauce is bubbling, 30-40 minutes. Serve directly from the dish.
Place 6 cups of water in a large pan on a stove, bring to a boil while mixing the rest of the recipe. Combine eggs, water, flour and salt, beating until smooth. Add bouillon cube to the boiling water. Put batter into the square basket of the Spaetzle Maker and place over a pot of boiling water. Slide basket back and forth letting tiny dumplings fall into the boiling water. When they are done cooking they will rise to the surface of the water. Use a large slotted spoon to dip them out into a large covered bowl. Repeat the process until all of the dough is cooked.
Combine Coleman's mustard and white vinegar and allow to stand unrefrigerated overnight. Combine ingredients and heat in small saucepan over low heat. Bring to boil and allow to boil for 1 minute. Hang on to your curlies and enjoy.
Preheat the oven to 180°C/350°F/Gas 4. Mash the bananas in a mixing bowl, then sieve in the flour and cocoa. Add the sugar, vegetable oil and water, reserving 1 tbsp of the water. Dissolve the bicarbonate of soda in the tbsp of water then add to the bowl. Mix well then stir in the brazil nuts. Put the mixture in a greased brownie tin and place in the oven. Bake for 40 minutes or until a cocktail stick comes out clean. Eat within a day or two.
Melt butter, allow to cool to room temperature. Allow eggs to warm to room temperature. Separate yolks from 11 eggs, keep 12th egg whole. Have deep fryer available. Beat yolks and whole egg in electric mixer. until thick and lemon colored (about 25 minutes). Slowly add sugar and salt after eggs have been beating for 15 minutes. When eggs are thickened, add cooled butter. Mix baking powder with a 1 tablespoons flour, add to egg mixture. Continue adding flour a little at a time until you form medium-firm dough. Knead dough until it is smooth. Oil surface of dough, cover and let rest for 1/2 hour. Hand roll chunks of rested dough into 1/4 inch thickness rope-like lengths. Cut rolled dough lengths into 6 inch long pieces. Loop pieces into pretzel-like shapes. Fry in deep fat until golden brown. When cool, dip one at a time into boiling honey to glaze. Allow to cool on rack with paper towel under rack.
Preheat oven to 400°F. Cut sweet potato into 1" cubes. Cut bacon in half crosswise, then in half length-wise. Wrap each piece of sweet potato with a piece of bacon, securing with a toothpick. Place sweet potatoes on foil lined baking sheet. Drizzle with olive oil. Sprinkle with chili powder. Bake for 20 minutes. Remove from oven and flip potato pieces over. Return to oven and bake for an additional 20-25 minutes until bacon is crispy and potatoes are browned. Drain on a paper towel-lined plate. Serve warm with sour cream, ranch dressing, or guacamole.
Heat the milk in a saucepan, being careful not to let it boil. Add the chocolate, cocoa powder, salt, and brown sugar, stirring constantly until the mixture is uniform. Pour half the mixture into a blender, add the eggs and cream cheese and blend on high until there are no chunks and the mixture has a nice foam. Pour this back into the saucepan, stir a couple times to mix everything, and SERVE IMMEDIATELY (a serving is about 2/3 cup). Garnish with a sprinkle of cinnamon if desired. If you let it on the stove too long, it will turn into pudding. Not that it won't still be delicious!
Preheat oven to 350 degrees. Melt butter in large frying pan. Add oil and heat. Dredge pieces of chicken in flour then lightly brown chicken in butter mixture, turning as needed. When done,transfer chicken to baking dish. Top with seasoned salt. In medium bowl, combine soups, onion, celery, poultry seasoning, garlic powder and water. Mix well. Pour over chicken. Return casserole uncovered in preheated oven until chicken is tender, 1 to 1 1/2 hours, basting with sauce occasionally.
In a blender or food processor blend till powdery. Use with in 1 year.
Mash yogurt with blue cheese, lemon juice, a pinch of salt and a grinding or two of pepper. Taste and adjust the seasoning, adding more lemon juice if necessary. Place each wedge of iceberg lettuce on a plate, drizzle with dressing and sprinkle with nuts if using.
Heat oil in a 3-1/2 quart saute pan over medium heat. Add onion and garlic. Cook, stirring often, until onion is soft but not browned, about 4- 5 minutes. Add rice. Cook, stirring, until grains look opaque, about 2- 3 minutes. Add broth, wine and frozen peas. Stir to combine. Increase heat to medium-high, cover and bring to a boil, stirring often. Reduce heat to low and simmer, uncovered. Stir occasionally. Cook until rice is tender and almost all of the broth has been absorbed, about 25- 30 minutes. Rice should be tender but not mushy. Remove from heat. Add cheese and stir to combine. Season with salt and pepper if desired. Serve warm, with additional grated cheese to top if desired.
Finely chop the potato, onion, carrot and celery. Cook in the 1 cup water until tender. Drain . Shred the cheese it should be 4 ounces. Add veggies and rest together.
In a small saucepan, combine sugar and gelatin. Stir in water and shredded orange peel. Cook and stir over low heat till gelatin is completely dissolved. Bring to boiling;add rhubarb. Reduce heat; cover and simmer about 5 minutes or till rhubarb is tender. Cool slightly. Pour mixture into a blender container or food processor bowl. Add food coloring, if desired. Cover; blend or process til smooth. Pour into a bowl. Chill to the consistency of unbeaten egg whites (partially set). Fold in whipped topping. Spoon into 6 dessert dishes. Cover and chill 6 hours or till firm and garnish with orange peel strips.
Cook onion and kielbasa in frying pan until onions are translucent. Drain liquid from sauerkraut. Mix all ingredients together. Transfer to a buttered casserole dish. Bake in a 350 degree Fahrenheit oven for 45 minutes to 1 hour.
Place a whole chicken in a large pot of water with a large amount of water with washed (no need to peel) large carrots cut into managable pieces, a large onion, quartered (also not peeled -- the peels seem to add more color and taste to the stock), 6 or 8 stalks of celery with their tops, also cut into managable pieces, a bunch of parsley, (you can leave it whole too) a head of seperated, unpeeled garlic cloves, a few bay leaves, 10 or 12 whole peppercorns and whatever else stikes my fancy at the time that seems as tho it might work with a chicken stock. Also could add a turnip, shallots or anything else that will work that is in your fridge, and needs to be used up. Bring to a boil, cover and simmer to get all the flavor out of your herbs and vegetables. It could take a couple of hours to get every little bit of flavor. Drain into a colander (make sure you have something under it to catch the stock. Missing this step can be frustrating; to smell it cooking for so long, look forward to a delicious stock and then dump it down the drain because you forgot to place a container under the colander). Return the stock to the pan and simmer to reduce the stock and enrich the flavor. You can add salt if you like, but I don't usually because I will probably salt whatever I will make with the broth. I don't think you will miss it. The vegetables and herbs season the stock up nicely. Never toss a turkey carcass without treating it as a stock option. Break it up to fit if you have to, but never throw it away without making a delicious stock out of it first. Turkey stock makes a delicious soup or stuffing seasoning as a side dish to chicken or base for a gravy. Making stock isn't hard, but it is a little time consuming because of the long cook time. The working part is easy because you don't have to peel anything. The peels are good for the stock and leave lots of good things behind like vitamins. What you throw away has all the good stuff simmered out of and into your broth. (This is the reason I cringe when someone is going to boil their meat before grilling. What a waste of wonderful flavor to be poured down the drain). Try it sometime on a day off when you have a few hours to make the stock. I have heard of making it in a crockpot, but I can't imagine doing so because of all the stuff you add to the pot. My crockpot just would not be big enough, but my stock pan is great and makes a decent amount of stock. I can get 2 - 1 gallon size freezer bags out of one chicken. It makes the best chicken soup, but use fresh chicken and vegetables because those make the best tasting stock.
Saute onion in butter until golden. Remove from heat and stir in cooked rice, sour cream, cottage cheese. Season to taste. Layer half of this into three quart baking dish. Add half the chilies and sprinkle with half the cheese. Repeat layers ending with cheese. Bake at 375 degrees for half hour.
Preheat oven to 350 degrees. Place butter in 9 x 13 pan and melt in oven. Remove pan from oven. Sprinkle graham wafer crumbs evenly in pan. Sprinkle coconut evenly in pan. Pour condensed milk evenly over coconut. Place back in oven for 20-25 minutes until golden brown. About 5 minutes before taking out pan, melt peanut butter and chocolate chips in small sauce pan over low heat. Stir constantly to prevent burning. Pour peanut butter and chocolate mixture over hot base. Cool 10 minutes and then sprinkle mini peanut butter cups and cut up caramels evenly over bars. If desired run a knife through caramels once they have had a few minutes to melt to spread out a bit.