HumbleIntelligence/food-ner-1-Million huggingface dataset:
Gently remove the halved grapefruit pieces from the skin and place in a medium bowl. Combine with avocado. Prepare pomegranate syrup: Combine sugar and corn starch in a small saucepan, and mix well. Add pomegranate juice. Bring to a boil and simmer gently until reduced and thickened, about 5 minutes. Allow to cool. Prepare granola crumble: Preheat oven to 325°F Combine oats, butter, brown sugar, allspice, and almonds, and toss. Spread oat mixture on a lightly oiled baking sheet. Bake until light brown, about 10 minutes. Stir in coconut and return to oven until mixture is medium brown, about another 5 minutes. To make parfaits, layer yogurt in individual dishes, followed by a layer of fruit, then a drizzle of pomegranate syrup, topped with granola crumble. Add another layer of yogurt, fruit, then syrup drizzle, and finish with the granola crumble. Enjoy! Note: If your grapefruit is particularly tart, you can sprinkle a bit of sugar, to taste, on the fruit mixture before layering it into the parfait.
Filling: Mix dates water and sugar in saucepan bring to a boil. Lower heat and simmer until thickened and soft. Mix in 1 cup chopped nuts. (optional) Cool. Dough: In a food proscessor; Cream together shortening and sugar. Add eggs, process untill smooth and creamy. Sift flour, soda and salt. Add to sugar mixture in 3 batches, beat well between. Mix well, this dough will seem dry at first, knead it and it will soften. Divide into 3 equal parts. Cover to keep from drying out. Roll dough out on a lightly floured piece of parchment paper. Try to make a neat rectangle. 8"X10" about 1/4 " thick. Spread 1/3 of the filling onto the dough, edge to edge. Grab one side of the long end of the paper and lift to start the roll. Roll up the dough and wrap the roll in the paper you just used. Place on a cookie sheet to hold flat. Repeat with the rest of the dough/filling. Freeze. (Once they are frozen you can reclaim your cookie sheet) When you are ready to bake the cookies, remove 1 roll from the freezer at a time. This is a very soft cookie. You'll want to work fast. Slice frozen cookies 1/4 inch thick (they may or may not be round). Place on parchment covered cookie sheet about 1 1/2 inches apart. Bake at 400* for 12 minutes. Watch closely, do not over bake. They should be light golden brown. Allow to cool before removing from paper and storing. Store in a tightly closed container in layers divided with waxed paper.
Fry the bacon to extract or "render" the fat. Make a big bacon sandwich to eat while the chili cooks (after all, good chili doesn't have bacon in it). Saute the ground beef in the bacon fat over medium heat, for at least 10 minutes. Slowly add the cumin and red chili, a tablespoon or so of each at a time, until the mixture looks and smells like chili (this is a critical point; if you add all the spices at once; there is no room for adjustment to allow for personal taste. Let the mixture cook awhile between additions, and don't feel that you have to add all the spices. Add water to avoid sticking or if you want a thinner chili. Add the cayenne. Simmer for at least 2 hours, until you have to try some early. Skim the grease if you absolutely have to or you can add some cornmeal to thicken the chili and make the grease "disappear". Finish with salt, pepper and garlic to taste and if you like, the paprika to further darken the color. Continue simmering til served. Reheat as many times as needed until gone, it get better each time.
Boil chicken in water until tender and remove from bone. Add chicken back to water and cook 45 minutes. Add onions, celery, bay leaf, bouillon cubes, butter, rice and seasonings. Cook 45 minutes on low heat. Soup will be thick; add additional water for thinner soup.
In small pot mix 1/2 cup sugar and enough water to moisten the sugar. Cook sugar water at low heat until caramelized. Swirl around pot until all the sides are covered. Mix the rest of the ingredients well and pour in it pot with the caramelized sugar, after the sugar has cooled and hardened. Cover pot with foil tightly. Place pot with ingredients in larger pot and fill larger pot with water 2 inches from the top of the smaller pot. Cook at 350 for about 90 minutes.
Mix wet ingredients well, put aside. Mix dry ingredients, except flower. Mix both together, adding flower constantly, stop once very thick. bake for 1 and a 1/2 hours at 210 degrees, take out, and ENJOY.
Heat olive oil in a large skillet over medium-high heat until glistening hot. Add beef, onion, squash and garlic to the skillet. Cook for 10-15 minutes, occasionally stirring and flipping until meat is fully cooked and browned, and vegetables are tender. Reduce heat to low-medium. Stir in ketchup, Worcestershire sauce, molasses, liquid smoke, vinegar (optional), salt and pepper. Simmer for another five minutes. Serve warm on a bun or without.
Preheat oven to 400°F. Lightly coat baking sheet with cooking spray. Trim zucchini and cut in half lengthwise, then slice into 1/4 inch wide sticks resembling french fries. Beat egg white with electric mixer until soft peaks form. Add zucchini sticks, tossing to evenly coat. In paper bag, thoroughly shake flour, cornstarch, salt, and garlic powder until combined. Drop in the zucchini sticks, 5 or so at a time, and shake gently to coat. Place all on baking sheet, spray all sides very well with cooking spray to moisten the flour, and bake about 30 minutes, turning once, or until golden brown.
Bring a large pot of water to boil. While the water boils, add reserved pot roast liquid and red wine to a pot. Bring to a boil and reduce. Once water is boiling, add salt (water should be salty like the sea!) and fettuccine and cook according to package direction for al dente. Whisk beef stock and flour to create a slurry. Add slurry and tomato sauce to your reduction, whisk to avoid lumps. Cook until thickened, about two minutes. Add shredded leftover to pot roast to sauce and cook until heated through, about one minute. Taste and season with additional salt and pepper, if needed. Remove from heat. Drain pasta, reserving about 1/2 cup of pasta water. Add pasta, sauce, and reserved water back to the large pot. Cook over medium heat so that the pasta begins to absorb the sauce, about 2-3 minutes. Remove from heat. Add cheese and parsley. Stir to combine. Serve and enjoy!
Preheat oven to 350. Cream butter and sugar. Add Eggs. Mix until smooth. Add orange zest and almond extract. Continue mixing until well blended. Sift in flour, baking powder and salt. Stir in almonds. On floured board, divide dough in half and using your hands roll and form each half into a long roll (approx 1 1/2 diameter by 10 inches long). Place rolls lengthwise on a cookie sheet approx 2 inches apart. Bake rolls at 350 for about 20- 25 minutes. Take rolls out of oven and cool for 5 minutes (leaving them on the cookie sheet). Using a sharp knife slice across each roll diagonally into 1/2 inch thick slices (I usually make the slices about 3 inches long). Lay the slices flat on the cookie sheet, then bake for 8 minutes. Turn slices over and bake for an additional 8-10 minutes until slightly golden. Remove and cool biscottis on a rack. Store in an airtight container once they are cooled.
Mix everything in a bowl and knead. Dough should be sticky. Add cold water if it feels too compact. Drop by the tablespoonful on cookie sheet lined with baking paper. Press flat. Cookies will not run as there is no lard in them. Bake in the middle of the oven at 320F convection for 10-12 min or until golden around edges. Slide paper with cookies onto wire rack to cool. Store in airtight container for up to ten days. Dough can also be frozen.
Dissolve yeast in water in a large bowl. Add honey and let stand 2 minutes, until yeast foams. Add salt, oil, and eggs and mix well. Gradually add flour, mixing after each addition. As mixture gets stiff, use floured hands and begin kneading. Knead for 7 minutes, turning dough over often. Let rise in greased bowl until doubled in size, approximately 1 hour. Punch down dough. Divide dough into thirds, shape as desired, and place in greased pans or on baking sheet. Let rise again until doubled in size. Preheat oven to 375 degrees. Brush with glaze( egg yolk and water). Bake for 45 minutes to 1 hour. .
Preheat oven to 350. Butter 2 rimmed baking skeets. Toss cornbread, biscuits, pecans, and sage in large bowl. Melt 1 stick of butter in skillet over high heat. Add onion, celery, and chiles, and cook until softened, about 7 minutes. Add to cornbread-biscuit mixture and stir in stock, milk, eggs, salt, and pepper. (Mixture will be liquidy). Divide among prepared baking sheets, and bake fro 45 minutes. Brush the dressing with melted butter, and bake until crusty, about 15 minutes more. Dressing can be refrigerated in an airtight container for up to 1 day; reheat before using.
NOTE: You will need a small sieve or strainer. Mix together the yogurt and the buttermilk in a medium bowl. To create the gelatine, put the cold water into a small bowl and sprinkle the gelatine over it. Let that sit for 5 minutes, then put it in the microwave on regular power for 30 seconds. In another little bowl; mix together the sugar and the vanilla bean paste. Using your sieve, mash the 1 TBSP raspberries into the sugar-vanilla bowl to create a puree and keep the seeds out. Mash very hard until all of the raspberries are pureed then scrape the bottom of your sieve of any remaining puree. Mix vanilla sugar and raspberry puree together well then pour in (little by little so it is tempered) your gelatine into the mix. Stir to blend. Pour the raspberry mix into the yogurt mix and stir well. Pour the mix into little molds or teacups for a cute presentation. Chill the dishes in the fridge for at least 3 hours or overnight. Serve in cute dishes or you may unmold them by dipping the dishes into hot water for 1 second then invert onto a serving plate. Garnish with the rest of the raspberries.
Blend dry ingredence Add oil, milk and egg. mix well with fork. In heavy pan, pour enough oil to measure 2" deep Heat oil 375. drop dough by teaspoonfuls into hot oil. fry about 3 min or until golden. drain on paper towels roll donuts in cinnamon sugar, glaze, or chocolate frosting. Glaze. 3/4 C powdered sugar. 1/4 tsp vanilla 1/2 tsp butter softened. milk as much needed Mix together sugar, vanilla, and butter add enough milk to make glaze Chocolate frosting 3/4 C powered sugar 1 TBSP unsweetened cocoa. 1 tsp butter milk Mix together sugar cocoa and butter add enough milk to make a frosting that is not as thick as would be used to frost a cake mix until smooth.
In a large skillet, pour the olive oil and heat on med-high heat. Wash potatoes well and cut with skin on into thin cubes or triangles. Add potatoes to skillet. Next sprinkle the lemon& pepper, garlic salt, garlic powder and essence over the potatoes as you turn them to make sure you get all of the potatoes. Lower your heat to medium and turn potatoes until browned on each side. Takes about 10-15 minutes.
Blend all ingredients together well using a stand mixer or hand mixer. Taste, and adjust seasonings to your liking. Be careful adding more liquid smoke, a little goes a long way! When ready to serve, try adding a light sprinkling of paprika over the top for decoration.
Cut each steak into the desired serving size, if necessary. Salt and pepper each steak lightly and dredge in flour. Shake off excess. Set aside. If you don't have a skillet with ovenproof handles, you can use a Pyrex dish or an earthenware pan with a cover for the oven. Heat a heavy 12-inch skillet (cast iron, if you have one) with a tight-fitting lid over medium heat. Add the vegetable oil. Brown the cube steaks on both sides and set aside. Pour off all of the oil except 1/3 cup. Add 1/3 cup of flour to the oil and stir. Allow the mixture ot brown over medium-low heat and stir frequently to prevent it from burning. When the mixture is about the color of peanut butter, add the onion. Stir and allow the onion to cook for about 1 minute. Slowly add the beef stock, stirring constantly. Add the Wercestershire sauce and simmer for 5-10 minutes. Return the cube steaks to the pan, cover, and bake in a 275 degree oven for one hour. Serve with mashed potatoes and your favorite vegetable.
Whip together egg, buttermilk, salt and pepper in a large bowl; set aside. Blend together flour and cracker meal in another bowl. Place cutlet in mixture, and cover both sides well. Submerge the cutlet in the egg batter; then place back in the flour mixture, patting both sides again evenly to coat. Melt shortening in a deep fryer (or cast-iron skillet), and heat to 325°F. Place cutlet in fryer and fry until it floats and turns golden. Remove steak from fryer, drain well, reserving 1/2 cup drippings for gravy. To Make Cream Gravy: Place reserved drippings in a 10 inch cast-iron skillet, and heat until hot. Gradually add flour, and cook over low heat until mixture turns brown, stirring constantly to prevent scorching. Add remaining ingredients, and cook, stirring constantly, until thick. If gravy gets too thick, thin to desired consistency with water. Note: This recipe makes enough gravy for 4 steaks.
Preheat grill to high heat. Put the first four marinade ingredients in a food processor and grind. Heat a nonstick pan, pour in the oil, then add ground mixture. Cook until fragrant (about 5 minutes). Combine the remaining marinade ingredients in a pot on the stove; add the cooked mixture. Bring to a boil and let simmer 5 minutes. Let cool, then pour over tofu and marinate for at least an hour and as long as overnight. Mix all satay ingredients together, except the water and tofu. Slowly add the water until the sauce reaches desired consistency. Grill tofu strips for 2 minutes on each side, or until cooked through. Put the skewers on a plate and pour some sauce over them. Serve with a bowl of extra sauce.
For dressing, in small bowl combine raspberry juice, syrup, onion and lemon juice. Season with salt and pepper to taste. Whisk in olive oil. Arrange greens on 6 salad plates. Top with grapes and apple. Spoon dressing over greens.
In a large bowl, mix together the cheeses and the green onion. Stir in the mayonnaise and sour cream. In a separate small bowl blend the butter and garlic until smooth. Add the butter mixture to the cheese mixture. Preheat broiler. Slice loaf of bread in half horizontally, lay crust side down. Spread cheese mixture over the bread. Place under the broiler until nicely browned, about 3 to 5 minutes. Remove from broiler and let sit for 5 minutes until cool enough to handle. Slice the bread with a bread knife. Serve. Makes 30 to 40 slices.
Put all ingredients except salt and pepper in a food processor and pulse a few times to mince carrots. If using a blender, turn on briefly and turn off and repeat a few times. Then let machine run for a minute or so until mixture is chunky-smooth. Taste and add salt and pepper to taste. Serve immediately or cover tightly and refrigerate for up to several days.
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat;cover and cook for 15-20 minutes or until tender. Drain. In a large mixing bowl,mash the potatoes. Add the cream cheese,sour cream, milk, 1 tblspn of the butter, parsley flakes and garlic salt;beat until smooth. Spoon into a greased 2 qt baking dish. Dot with remaining butter;sprinkle with paprika. Bake, uncovered, at 350 for 30-40 minutes or until heated through.
Preheat the oven to 375*. Butter an oven dish. Dry the fish and season it well inside and out with salt and pepper. Place it in the buttered dish and spread with onion, parsley, garlic and mushrooms. Dot well with the remaining butter except for the 1 Tblsp. and pour the wine over all. Bake 40-45 minutes, basting frequently. Remove the fish to a heated platter. Add the 1 Tblsp. of cold butter to the sauce in the baking dish. Do not heat. Pour sauce over fish without straining. Decorate, if desired, with lemon and additional chopped parsley.
Mix pickles, chilies, onion and mustard. Grill hot dogs until cooked the way you like them. Place hot dogs on bun and top with pickle mixture.
Mix together the ketchup, rice vinegar, apple juice or cider, cider vinegar, brown sugar, soy sauce, Worcestershire sauce, mustard, garlic powder, white pepper, cayenne, and bacon bits in a large saucepan. Bring to a boil over medium-high heat. Stir in apple, onion, and bell pepper. Reduce the heat and simmer, uncovered, 10 to 15 minutes or until it thickens slightly. Stir it often. Allow to cool, then pour into sterilized glass jars. Refrigerate for up to 2 weeks. VARIATION: To make this sauce a little hotter, add more cayenne pepper to taste, approximately another 1/4 to 1/2 teaspoon. Be careful; a little cayenne goes a long way.
Melt 1/4 cup of butter and pour into 9 inch round pan. Tilt to grease sides, then sprinkle with 3/4 cup of the divided brown sugar. Top with cranberries and raisins and then set aside. In large mixing bowl, cream remaining butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In separate bowl combine flour, cornmeal and baking powder, mix well. Add flour mixture to creamed mixture along with milk. Mix until well incorporated. Carefully spread over cranberries and raisins. Bake at 350 degrees for 55-60 minutes or until toothpick inserted near center comes out clean. Cool for 10 minutes before inverting onto a serving platter. Serve warm.
Beat the sugar and butter with a spoon until creamy. In three batches, sift and mix the flour into the sugar-butter mixture. Mix well, until fluffy. (my Aunt Mary uses a wooden spoon for mixing, but you can use electric beaters). Pat the dough flat onto a greased cookie sheet, covering about 3/4 of the pan (I pat the dough into neatly formed rectangular shape). Puncture the dough at regular intervals with a fork. Refrigerate for at least 2 hours. Cut into 15 pieces per pan (1 inch wide). Bake 1/2 hour at 300-325°F Let cool.
Chill all ingredients. Mix all ingredients in punch bowl except soda. Add ice. Add soda and gently stir. Garnish with lemon and orange slices. Enjoy!
Cook turkey and onions in nonstick skillet 5 minutes or til turkey is no longer pink and onions are tender. Add the potatoes. Cook and stir 2-3 minutes or until potatoes are tender. Stir in the cheese, onion powder, garlic powder, sage, thyme, and pepper.
Preheat the oven to 150°C/gas Put all the ingredients except the pears and cream into a heatproof casserole with a close-fitting lid. Bring to a simmer. Meanwhile, peel the pears, leaving the stalks intact, and add to the poaching liquid. Cover, and then put in the oven for 11/2-2 hours depending on the ripeness and size of the pears. (If making ahead, leave to cool, then chill for 1-2 days.) To serve, remove the pears to a serving plate, place the casserole back on the heat, and reduce the liquid until it reaches a syrupy consistency,(you can add some arrowroot at this stage if desired). Strain it over the pears, which should now look glossy and red. Serve with the clotted cream or the orange zest flavoured Creme Fraiche.
To make vinaigrette: combine oil, vinegar, mustard, and salt and pepper to taste; whisk until well blended. Set aside. In a large bowl, combine lettuces, salami, mozzarella, and garbanzo beans. Toss with vinaigrette to taste. Garnish with tomato and basil if desired.
Cook egg noodles to al dente in boiling salted water; drain well. Preheat oven to 325°F. Mix all ingredients together in a large casserole dish, reserving 1/2 cup of cheese. Sprinkle reserved cheese over the top. Bake for 30 minutes. Serve hot.
Add oil to a skillet over high heat. Remove the rind from 3 slices of Brie. Whisk eggs for 1 minute. While moving the skillet in a circular motion, pour the eggs in continuing motion, cook until the outside edges are firm (approximately 1 minute). Then flip the omelet to finish cooking (about 30 seconds). Place the cheese slices in the center and fold the omelet. Salt and pepper to taste. Try this recipe with Camembert as well.
Combine the chickpea flour, cumin and salt in medium bowl. Add the egg white and water and whisk with a fork until smooth. Remove the mussels from the shells. Reserve the shells. Pat the mussels dry with paper towel, place in a bowl. Add a little extra chickpea flour to lightly coat. Add enough oil to a large saucepan to reach a depth of 5cm. Heat over high heat (when oil is ready, a cube of bread will turn golden brown in 15 seconds). Dip 1 mussel at a time in the batter. Deep-fry mussels, in 1 batch, for 3 minutes or until crisp and golden. Use a slotted spoon to transfer the mussels to the reserved shells. Sprinkle with sea salt flakes. Serve immediately.
Heat oil to very hot in deep fryer or large pot. Place skins on work area and keep covered with tea towel so they don't dry out. Working one at a time, place skin down in a diamond pattern. With a sharp knife, make a straight slit of about 1/2 inch(like a 1) in the center of skin. Pick wonton up in left hand, take right tip with right hand and push down through slit. Reach behind slit with left hand gently holding tip. Take hold of left tip of diamond and pull to the right while pulling first tip at the same time. (reverse if you are a lefty). The middle will be wrinkly. As each is done, place under a slightly moist tea towel so they don't dry out. You can practice doing this first on a paper napkin. After doing a few, it becomes very easy. Fry quickly in batches until golden brown. Drain on brown paper bags. Sprinkle with powdered sugar when just slightly warm. Another way is to put sugar in a paper bag, add four of five wontons, shake gently. Remember to allow time to drain or sugar will get clumpy.
Cut some pieces of fat from the lamb meat. These will be used to fry the lamb. About 150-200 gms of fat will be needed per 1 Kg of meat. Fry the fat pieces in a pot until brown and the most of the fat has been melted. Add the lamb pieces and cover the pot. Leave to cook on low heat for about 30 minutes, stirring every 10 minutes. Throw in the ginger and chillies, and the 3 Tbsp of oil and leave for 3 minutes. Throw in the tomatoes (chopped or whole) and leave for about 5 minutes until the tomatoes are soft. Stir and leave for another 5 mintues. Serve with Toasted Bread or Naan.
Boil pasta per directions so that the pasta is cooked al dente. Melt 2 tablespoons butter and the olive oil in a pan on high heat. Add mushrooms to pan and cook without moving for a few minutes. Once they begin to brown, stir the pan and continue cooking until soft. Add chopped asparagus to the pan, reduce the heat to medium and saute for approximately 5 minutes. Add garlic to the pan and cook for another 2-5 minutes, until asparagus is tender. Add beef broth to the pan along with the remaining tablespoon of butter. Season with salt and pepper to taste. Reserve 1/2 cup of pasta water before draining pasta. Add pasta to the vegetable mixture (you may want to add a bit of the pasta water to the mix if it is too dry) and serve with freshly grated parmesan cheese, to taste. Enjoy!