HumbleIntelligence/food-ner-1-Million huggingface dataset:
To Prepare the Crepes: In a blender, add milk, water, flour, melted butter, 6 tablespoons of sugar, 2 teaspoons vanilla extract, lemon zest, and orange liqueur, then blend for 10 seconds. Then, pour the batter into a large bowl and place in the refrigerator to let it rest for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. Heat a 10-inch crepe pan, or a non-stick pan on medium low heat. Add butter to coat and wipe off excess with paper towel. Pour 1/4 cup of batter into the center of the pan. Lift the pan and swirl to spread batter evenly. Or, use a crepe spreader, I personally love this tool. Cook for 2 minutes and flip the crepe once. Cook the other side for another 1 minute. Remove from heat to a serving plate to cool. Cook the remaining batter until all done, about 24 crepes. To Prepare the Vanilla Mascarpone Cream Fillings: In the bowl of the stand mixer fitted with the whisk attachment (or with the electric hand-held mixer), beat the cream and powdered sugar until frothy. Then, add the mascarpone cheese and vanilla bean paste until stiff peak forms. To Assemble the Cake: Place 1 crepe in the center of a 10-inch cake board. With an offset spatula, evenly spread 1/4 cup of vanilla cream filling on the crepe, almost to the edges. Top with another piece of crepe. Continue to build the crepe cake until you use up all the crepes. There should be 1/2 cup of vanilla cream filling left. Transfer to a pastry bag fitted with a closed star tip. Gently and loosely wrap the cake with plastic wrap and refrigerate for at least 2 hours before serving. To Prepare the Raspberry Sauce: In a small sauce pan, heat all the ingredient over high heat until the mixture comes to a boil. Lower the heat to medium low heat, stir occasionally, and simmer the mixture for 5 minutes. Remove from heat and let cool slightly. Pass the raspberry sauce through a strainer to remove the seeds. Store in the refrigerator until ready to use. To Garnish the Cake: Pipe the remaining vanilla cream on top. Add fresh raspberries, a few springs of mints, and edible flowers (optional). Serve plain or drizzle with raspberry sauce. Enjoy!
Meat: Fry diced onion and mince. When cooked, drain fat. Stir in tomato paste and puree. Cook on low for 15 minutes. Sauce: Melt butter in saucepan. Add flour and cook 1 minute. Add milk slowly, stirring all the time. Beat eggs and cream cheese together in a bowl. Add to saucepan. Cook on high until starts bubbling. When bubbling, cook on low until thick. Layer meat and instant lasagna sheets into casserole dish. Pour cheese sauce over top. Cook 40 minutes on low oven (160-180degrees Celsius).
Blanch the cut vegetables. Remove and keep warm. Make the sauce: combine the peanut butter, the reserved brine, and the 8 ingredients that follow, in a small pan over medium heat (enough heat to melt the peanut butter and creamed coconut). Reduce heat to lowest setting. Prepare the dried egg noodles according to the instructions on the packet. (I use the leftover vegetable water to cook the egg noodles -- its already hot, and full of vitamins!). Drain the noodles. Stir in the sauce and the basil or cilantro (aka coriander) (optional). Flake the salmon and fold it into the noodles. Fold in the vegetables or serve them on the side. Ensure that the meal is warm throughout, and ENJOY!
To prepare lasagna, cook noodles according to package directions, omitting salt and fat. Drain and rinse under cold water. Drain. Heat oil in nonstick skillet over medium-high heat. Add onion, mushrooms, spinach and 3 garlic cloves, sate 5 minutes or until onion and mushrooms are tender. Remove from heat and stir in cheeses, 2 Tbs basil, 1/2 tsp salt and 1/4 tsp crushed red pepper. To prepare sauce, place vinegar and reminaing ingredients in a blender, process until smooth. Place cooked noodles on a flat surface, spread 1/4 cup cheese mixture over each noodle. Roll up noodles, jelly roll fashion. Place the rolls seam sides down in a shallow 2 quart microwave-safe dish. Pour 1/4 cup sauce over each roll and cover with heavy duty plastic wrap. Microwave on HIGH 5 minutes or until thoroughly heated. Sprinkle with 2 Tbs basil.
Mix beef, egg, cheese, 1/2 cup bread crumbs and salt in a medium-size bowl. Shape into 20 appetizer- size balls (about 1-inch in diameter). Roll balls in breadcrumbs until well coated, or wrap 1 piece of bacon around each, fastening with a wet toothpick. Place the appetizer balls on a baking pan with a wire rack. If crumb coated, bake in a hot oven (400°F) for 15 minutes. If wrapped with bacon, broil 10 minutes, turning occasionally to brown bacon on all sides.
Heat oven to 300°F. Combine all ingredients and rub them between the palms of your hands until they are evenly mixed. Spread mixture into shallow baking pans. Roast until well-browned, about 5 hours, stirring every 15 minutes to ensure even browning. Cool and store in a sealed jar or canister. To use, add 2 tablespoons mix to 1 1/2 cups water. Boil or brew in a coffee maker.
Preheat oven to 400°F (200°C). Wash potatoes, but do not peel. Combine oil and garlic and toss with potatoes. Season well with salt and pepper. Place potatoes in metal baking dish. sprinkle with rosemary. Roast, tossing occasionally, for 35 minutes or until tender. While potatoes are roasting, make butter. It is important to use unsalted butter as anchovies are quite salty. Cream butter, anchovies, garlic and parsley together in a mini chopper or by hand. Season with salt and pepper to taste. Place potatoes in serving dish and toss with butter. Serve warm.
In a large bowl, combine the flour, sugar, baking soda and salt. In another bowl, combine the mayonnaise, bananas and vanilla; stir into dry ingredients just until combined. Spoon 1 tablespoon of batter into each paper-lined muffin cup. Top each with a chocolate kiss, pointed side down. Fill cups two-thirds full with remaining batter. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. In a bowl, combine the peanut butter, confectioners' sugar, vanilla and enough milk to achieve spreading consistency. Frost cupcakes. Garnish with chocolate chips if desired. *** PEANUT BUTTER FROSTING: 1/3 cup creamy peanut butter. 2 cups confectioners' sugar. 1 teaspoon vanilla extract. 3 to 4 tablespoons milk. Milk chocolate chips, (optional).
Heat oven to 350°. Beat butter, sugar and vanilla in a large bowl until creamy. Stir together flour and cocoa; gradually add to butter mixture, beating until blended. Mold scant tablespoon of dough around each mint kiss, covering it completely. Shape into balls. Place on ungreased cookie sheets. Bake 8-10 minutes or until set. Cool completely. Roll in powdered sugar.
In a large bowl, combine the cabbage, corn, onion, cheese and olives. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over salad and toss to coat. Chill until serving.
Marinade Sauce: Blend together all the ingredients, except chicken. Prepare the chicken pieces (may be whole pieces or bite-size if you have boned chicken) and marinate for at least one hour. Larger pieces will require more time. Butter and flour a baking dish and place the chicken flat in the dish. Cover the chicken with the marinade sauce. Do not cover the baking dish. Bake in a slow oven at 350° until golden brown. Turn the pieces when the top has browned. This should take about 45 minutes total. Serve with rice with tiny peas, rice with raisins, or rice with pineapple chips. Best known Polynesian dish of the South Pacific Islands.
Heat oil in Dutch oven over medium-high heat. Add onion, cumin, thyme, bay leaf and dried red pepper and saute 5 minutes. Add ham hocks, broth, tomatoes and garlic. Simmer until ham hocks are tender, about 1 1/2 hours. Transfer ham hocks to work surface. Remove meat and cut into bite-size pieces. Discard fat and bones. Return meat to pot. Add hominy and simmer until hominy is just tender, about 15 minutes. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Reheat until heated through.) Ladle into bowls and serve.
Put Cauliflower flourettes, green beans and a pinch of salt in a microwave safe bowl - cover and nuke until fork tender - approximately 8 minutes. Set aside In a fairly large frying pan or pot pour enough oil to cover the bottom - saute onion (sliced or chunked) - for about a minute - add mushrooms and a pinch of salt. Saute for approximately 5 more minutes - add garlic - saute for 1 more minute. Add chicken - and saute all together for approximately 6 minutes or until the chicken is mostly cooked (this will depend on the size of your pieces). When you have reached this point - add Curry paste - chicken stock or water and mix together well. Cover - reduce heat to a simmer and cook for 20 minutes. Add sour cream or yogurt and microwaved vegetables. Mix together well. Let mixture rest for approximately 5 minutes to intermingle the flavours into the vegetables. Serve on its own or with Naan or Pita to absorb the sauce.
Preheat oven to 375*F. Butter 2 8-inch round cake pans and line with parchment paper. Butter paper, dust with flour, knocking out the excess. Sift together flour, baking soda, and salt. Stir together milk and lemon juice (mixture will curdle)> Beat butter in a large bowl with an electric mixer until creamy. Gradually add sugar, beating until pale and fluffy. Add eggs 1 at a time, beating well after each addition. Alternately add flour and milk mixtures in batches, beginning and ending with flour, mixing at low speed until just combined. Divide batter between pans, smoothing tops. Bake in middle of oven for about 20 minutes. Cool in pans on racks 10 minutes, then invert onto racks, remove paper, and cool completely. To make Lemon Curd; whisk together juice, zest, sugar, and eggs in a 2 quart heavy saucepan. Stir in butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubble appears on surface, about 6 minutes. Transfer to a bowl and chill, it's surface covered with plastic wrap until cold, at least 1 hour. To make frosting, beat cream and confectioners sugar with cleaned beaters until it just holds stiff peaks. Fold one third of whipped cream into lemon curd to lighten, then fold in remaining whipped cream. To assemble cake; put 1 cake layer, rounded side up, on a cake plate and spread with one fourth of frosting. Top with second layer, rounded side up and spread top and sides with remaining frosting. Decorate with Candied Violets if desired. Note: Cake can be assembled 1 day ahead and chilled in a cake keeper or loosely covered with plastic wrap (use toothpicks to hold wrap away from frosting). Let stand at room temperature 30 minutes before serving.
Fill 4 tall glasses with ice. Pour 1/2 ounce rum into each glass. Squeeze and drop 1 lime wedge into each glass. Fill each glass with cola and stir well. Serve immediately.
Cook pasta according to package directions, drain. Return pasta to saucepan. meanwhile, in a large skillet cook ginger and garlic in hot oil for 15 seconds. Stir in the shredded broccoli, mushrooms and terriyaki sauce. Cook and stir about 5 minutes or until broccoli is crisp-tender. To serve, toss broccoli mixture with the hot pasta and green onions.
In a large pot, bring chicken and stock to a boil over med-high heat. Partially cover, decrease heat to low and simmer gently until a thermometer inserted into the thickest part of a breast registers 170°, about 45 minutes. Skim the soup if any scum develops on the surface. Using tongs, transfer chicken to a large plate and let cool slightly. Remove skin and bones and discard. Shred meat into bite-size pieces. Skim the fat from the surface of the stock with a large spoon and return to a simmer over medium heat. Add carrots, celery, onion, and thyme; simmer until vegetables are softened, about 15 minutes. Remove thyme sprigs. Return chicken to the pot and stir in noodles, parsley, and lemon juice; increase heat to med-high and bring to a boil. Boil until noodles are tender, about 5 minutes. Season with salt and pepper to taste. Ladle into heated bowls and garnish with parsley.
Grate the cucumbers on the large holes of a hand grater into a salad bowl. Sprinkle them with the salt and let them stand for 2 hours. Drain them in a colander, pressing out the liquid. Add the vinegar, garlic, and jalapeno pepper and mix well. Cover with plastic wrap and chill for at least 1 hour.
Whisk everything together and heat over medium low heat for about 10 minutes, whisking often. Please note that the grated nutmeg is to taste. If you have an immersion blender, whip the mixture up with it for about a minute to make it a little frothy.
Throw everything in a blender; whirl until smooth and you have a quick breakfast. If you want to make it more of a dessert you can add a dollop of whipping cream on top.
Heat the water to a boil,add the sugar and turn off the heat. Add the rose petals, cover, turn heat to low, and let simmer for one hour until thick and syrupy. Stir in food coloring of choice. Strain through a filter and pour into clean (preferably sterilized) bottles, cap them and refrigerate for up to 3 weeks. May be frozen. Note: The darker the petals, the darker the syrup. Adding orange or yellow petals can make it brownish so a few drops of food coloring can come in handy if you think you need it. Try it with orange blossoms, lavender, lemon balm, red clover or rosemary (no stems). Serve in cocktails, teas, or lemonade. Great drizzled over pancakes, pound cake, fruit or ice cream! Thicken with confectioner's sugar for a cookie or cake glaze. A great base for rose jelly, and makes wonderful gifts! P.S. You can make a simple undistilled version of orange blossom water or rose water by omitting the sugar in this recipe.
Clean onions and cut into 1/2 to 3/4 inch pieces. Put onions and 1/8 cup milk into blending container. Puree until smooth. Pour pureed onion mixture into cream cheese and beat well with hand mixer. Add all other ingredients and continue to beat with hand mixer until well blended. Cover and put in refrigerator for at least 2 hours to allow granules to finish disolving and flavors to marry. NOTE: You can add additional milk a few drops at a time until the consistency is to your liking. NOTE 2: The measurements on the garlic powder and the bouillion granules is where I start. Sometimes, after it has chilled for 2 hours, I taste it and may possibly add more seasoning.
Using the first 7 ingredients prepare the coleslaw. Set aside. Make 6 portions of the pastrami and cook on medium heat for about 2 minute each side. Place 2 slices of cheese on each pile and cook a little longer to melt cheese. Warm the tortillas, wrapped in a damp dishtowel for about 30 seconds in the microwave. Assemble the wraps: put pastrami and cheese in the middle of tortilla, add coleslaw and roll up, sealing the sides as you go. Cut on an angle and enjoy. You may have some coleslaw mixture left over, it is very good on it's own too. To make this quicker, use a package of pre-shredded coleslaw and purchased dressing; just add the adobo sauce.
Cut the greens off of the ramps. Dice the bulbs into 1/4-inch pieces. Bring a medium pot of salted water to a boil. Have a bowl of ice water next to the stove. Drop the greens into the boiling water and cook for 2 minutes. Lift the greens out of the water with a strainer and plunge them immediately into the ice water. Drain and squeeze dry. If they are still moist, roll them up into a kitchen towel and twist the ends tightly to squeeze out all of the excess moisture. Coarsely chop the greens and set aside. Heat 1 tablespoon of the oil in a small saute pan over medium heat. Add the ramp bulbs, 1/4 teaspoon of the salt and the pepper. Stir together and cook until the bulbs are tender, about 5 minutes. Remove from heat. Cool to room temperature. Place the ramp greens and bulbs in the bowl of a food processor. Pulse a few times to chop them together, then process continuously for 1 minute. Stop the machine and scrape down the sides of the bowl. Process for 1 more minutes, or until the ramp mixture is very finely chopped. Add the pine nuts, Parmesan, remaining 2 tablespoons of oil, remaining 1/2 teaspoon salt and lemon juice and process until smooth. Taste for seasoning, adding more salt and/or lemon juice as needed. Store in an airtight container in the refrigerator for up to 10 days or in the freezer for up to 1 month.
Preheat oven to 350 degrees. Grate zucchini- set aside. Cream sugar and oil together. Add eggs, zucchini and vanilla, mixing well. Sift together flour, cinnamon, salt, baking powder, and baking soda. Add raisins and nuts. Combine wet and dry ingredients and mix well (but dont overmix). Pour into two greased and floured 9 x 5 inch loaf pans. Bake for 1 hour or until tests done. Let stand 10 minutes before turning out onto wire racks to cool. To freeze: Let bread cool completely. Wrap tightly with multiple layers of plastic wrap. Freeze. When ready to eat, take out of the freezer and remove plastic wrap. Thaw on counter and enjoy- tastes like you just got it out of the oven!
in a skillet, cook beef over medium heat until no longer pink; drain and cool slightly. In a large bowl, layer corn bread, beans, celery, onion and tomatoes. In a small bowl, combine the mayonnaise, sugar and vinegar; mix well. Spoon beef over tomato layer. Spread topping over salad (do not toss). Serve.
Crepes Batter:Combine eggs, milk and oil in bowl. Add flour and salt, beating well until smooth. Pour 2 tablespoons batter into greased 9-inch skillet. Tilt. Cook on one side and invert onto plate. Repeat to make 20 crepes. Place 2 tablespoons sausage filling down center of each crepe and roll up. Layer rolled crepes in large bsaking dish. Bake at 375 degrees for 30 minutes, covered. Spoon topping over crepes and bake, uncovered, 5 minutes longer. Sausage Filling:Remove casing and crumble in skillet. Add onion and cook until done. Drain and add cheese and cream cheese, stirring until melted and ingredients are well blended. Topping: Mix butter and sour cream together.
Cook noodles according to directions on box. While they are cooking, Melt butter in saucepan. Add cream, garlic salt, and dillweed. Drain noodles well, mix with sauce. Put in heavy serving dish. Sprinkle crumbs on top. Broil until lightly brown.
Preheat oven to 375°F Line a baking sheet with parchment paper. Drizzle olive oil on the parchment, then arrange the lemon slices in a single layer. Drizzle the lemons lightly with oil and season with salt and pepper. Roast for about 20 minutes, until the lemons begin to brown around the edges. In a deep medium skillet, heat the remaining 1/4 cup of oil. Season the chicken with salt and pepper and dust with the flour, shaking off the excess. Cook the chicken over high heat, turning once, until golden, about 6 minutes. Add olives, capers and stock and bring to a boil. Cook over high heat until stock is reduced by about two-thirds, about 5 minutes. Add the roasted lemons, butter and parsley. Simmer just until the chicken is cooked through, about 1 minute more. Transfer the chicken to plates and spoon the sauce on top.
Wash and trim the scallions. I leave about half of the dark green portion of the scallion. Take about 1 tablespoon of the softened cream cheese and form it around the lower half or 2/3rd's of the scallion. Wrap with one piece of the sliced meat. Depending on the length of the scallion, I sometimes fold the meat in half. Chill in frig and serve on a veggie platter. Note: I count the number of scallions and just judge how much cream cheese and meat slices I will need. Cooking time is chill time in frig.
For the Crackers: Sift together both flours, the salt, and cinnamon into a bowl. Set aside. In the bowl of a stand mixer, fitted with a paddle attachment, combine the butter, brown sugar, and honey. Beat until fluffy. About 4 minutes. Add the dry ingredients to the butter mixture in three additions, beating until just combined after each addition. Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes before rolling, or for up to 2 days. (At this point you could also freeze for up to 2 months, and defrost before rolling and continuing onto the next step.). Preheat oven to 350°F. Line a large baking sheet with parchment paper. Unwrap the dough and place between two sheets of parchment paper. On a clean work surface, roll out to a thickness of about 1/4-inch. Use any cookie cutter you please and cut out the graham crackers. Place on cookie sheet about 1/2-inch apart. I poked mine with a fork to give it the appearance of a graham cracker. Bake until golden brown. About 10-14 minutes. Transfer to a wire rack and let cool completely. They should snap at a crisp when cooled. Gather up dough scraps, re-roll, and cut to make more cookies. You can store in an airtight container for up to 2 weeks. For the Fluff: In the bowl of a stand mixer, fitted with the whisk attachment, add egg whites, corn syrup, and salt. With your mixer on high speed, whisk for about 5 minutes, or until the mixture is thick and the volume has almost doubled. On low speed, add powdered sugar and mix until well blended. Add vanilla extract just until well blended. Use immediately or refrigerate in a covered container for up to two weeks. For the Assembly: On a cookie sheet lined with parchment paper, place half of the graham crackers bottom side up. Pipe marshmallow fluff on the graham cracker (I just filled a piping bag, or you could use a large Ziploc bag) and top with the remaining graham cracker. Place in freezer for about 30 minutes to harden. Using a double boiler, or microwave, melt the chocolate chips until just melted. Let cool a little bit. With the cookies still in the freezer, take two or three out at a time and dip in chocolate. Immediately place back in the freezer. Continue until all bars are dipped. Freeze until chocolate is hard. Keep in airtight container in the fridge for up to two weeks.
Melt half the butter, add onion and cook for about five minutes, until softened. Add remaining butter, mushrooms, 1 tablespoon sherry and cook for five more minutes. Add the green onions, garlic, dried herbs, black pepper and cook for a couple of minutes. Add the rice mix with the seasoning packet and 3 1/2 cups of water. Stir in the bay leaf, turkey (or chicken) and sherry. Bring to a boil then cover, lower heat, and simmer for 25 minutes. Remove bay leaf before serving.
Preheat oven to 180°C. Melt butter with oil in frying pan. Add onions and garlic and cook until onion is clear. Add rice and cook until covered in oil and lightly golden. Add chicken stock and cook until tender- approx 11 minutes. Drain the rice and put 1/2 in an ovenproof dish. Add a layer of capsicum, cheese and cream. Do another layer and finish the top with cheese, capsicum and more cream. Bake until golden- approx 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish. Stir cocoa powder and butter together in a saucepan over low heat until coconut oil has melted, about 5 minutes. Remove from heat and let cool. Beat eggs, just like sugar, salt, and vanilla extract together in a bowl; stir in cocoa mixture. Whisk coconut flour into egg mixture until there are no lumps. Pour batter into prepared baking dish; sprinkle chocolate chips over top. Bake in preheated oven until a toothpick inserted into the center come out clean, about 35 minutes.
Blend ingredients, without ice, until apple is pureed smooth. Shake this mixture with ice and strain into a chilled cocktail glass. Splash with optional Grand Marnier or Cointreau. Garnish with a slice of green apple.
Combine sugar and 3/4 cup water in a small saucepan; bring to a boil. Cook 2 minutes, stirring until sugar dissolves. Cool to room temperature. Combine remaining 1 1/4 cups water and raspberries in a blender; pulse 10 times or until well blended. Strain mixture through a fine sieve into a large pitcher; discard solids. Add orange juice, lemon juice, sparkling water, and cooled syrup to pitcher; stir to combine. Serve immediately over ice.