HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine bottom layer ingredients in a saucepan. Cook, stirring constantly just to boilng, lower heat and simmer gently 2 to 3 minutes. Set aside. For cake layer, blend eggs, sugar& butter. Beat 2 to 3 minutes. Alternately beat in milk& flour/baking powder mix. Add vanilla. Pour into unbaked pie shells. Pour chocolate mixture over top of batter. Chocolate will be very runny but will thicken and"sink" below batter as it bakes. Bake at 350° for 35 to 40 minutes.
Cook asparagus in 1" salted boiling water for about 5-7 minutes to crisp-tender, or until desired tenderness is reached. (Or microwave the asparagus to desired doneness.) Drain asparagus and return to hot saucepan and set aside. Meanwhile, in a small saucepan, heat butter over med-high heat. After about 3 minutes, it should start to foam; stir constantly and add garlic, salt and pepper. Keep stirring. When foaming stops, butter should be browned and kind of "grainy" looking. Remove from heat; stir in sugar. Pour browned butter mixture over cooked asparagus. Serve.
Clean and chop all your vegetables, place in bowl and set aside. Rinse and drain scallops. (NOTE: Put rice in rice cooker or start to soak noodles about now to have everything ready at one time). Mix all of sauce ingredients until a nice constancy. Divide and place half in medium sized bowl, add scallops stirring until coated.Set aside to marinate. Chop meat if not already done and place in separate bowl, sprinkle with salt and pepper and pour over Worcestershire sauce; let stand about 2 minutes. Heat oil in wok or similar pan. Cook chicken till half way done about 5 minutes. Add scallops continue cooking for about 3-4 minutes until throughly cooked but not overdone! Remove meat and set aside. Add vegetables to wok and add remaining sauce. Stir Fry about 5 minutes until tender-crisp. Return meat and heat through. Serve over your rice or rice noodles!
Combine apples, cinnamon sticks, and water in a sauce pan. Cook covered over medium heat for 10 minutes; add sugar, stir until dissolved. Cool. Combine apple mixture, brandy, and wine in large airtight glass container. Store in cool dark place for 3 weeks, shaking container every 3 days. Strain through double thickness cheesecloth. Pour into glass bottle and cover tightly. Store in cool dark place for 2 weeks before drinking.
Mix above ingrediants and add dressing. Let sit in fridge for a couple of hours. For the dressing you could substitute, 1 1/2 cups of tex mex ranch dressing.
Use a small sharp knife to cut 3 slashes, about 4cm long and 1cm deep in each chicken breast. Place the peppercorns, pepitas and orange rind in a mortar and pound with a pestle until a firm paste forms. Rub the mixture over both sides of the chicken. Heat half the butter and 2 tablespoons of the oil in a large frying pan over medium heat. Add the chicken and cook for 3-4 minutes each side or until cooked through. Transfer to a plate and cover with foil to keep warm. Add wine to the pan and cook, stirring, for 1 miunute or until heated through. Add orange juice and sugar and cook, stirring occasionally, for 25 minutes or until sauce reduces to 1/2 cup. Remove from heat. Strain through a fine sieve into a heatproof jug. Meanwhile cook potato in a saucepan of boiling water for 10 minutes or until tender. Drain, return to the pan with the garlic and use a potato masher or fork to mash until almost smooth. Add lemon juice and remaining butter and oil and stir with a wooden spoon until thick and creamy. Season with salt and pepper. Divide the mash amongst serving plates. Top with chicken and drizzle wiwth glaze. Serve with beans and brussel sprouts.
Line 3 baking sheets with parchment paper (important to have these ready because you'll have to work fast when they're done). In a large saucepan, simmer cream, sugar, corn syrup and orange zest slowly over low heat, until reduced (watch carefully for boil over). Stir continuously as soon as the mixture starts to stick to the bottom of the pan(the mixture will become thicker and turn light brown as is reduces and the sugar carmelizes). Stir in pecans when the mixture reaches the soft-ball stage (240 degrees), and continue to stir until the mixture starts to pull away from the sides of the pan. Test by dropping a quarter size amount onto the lined baking sheet, and if it holds a nice rounded top (instead of running out flat), and if it is dull looking (rather than oily/shiny)it is ready (approximately 248 degrees). Use two dessert spoons to spoon out the pralines onto the baking sheets (one to dip, and one to scrape off) - they're hot, be careful! Depending on the humidity, temperature, and luck - they may be ready in about 30 minutes, but don't worry - it could take up to a day or two. Store in an airtight container up to a week.
In a medium size skillet, saute the mushrooms and garlic on medium heat for about 5 minutes. While those are cooking beat the eggs with salt, pepper and onion flakes. Spread the mushrooms as evenly as possible in the skillet, and turn down the heat to low then pour the egg mixture evenly over the mushrooms. Let cook until the egg have cooked almost all the way through about 10-15 minutes, then sprinkle the goat cheese crumbles evenly and fold the omelet length wise and then again the other way.
Mix first four ingredients and shape into balls,Fry or boil until done. Drain if necessary and place in baking dish. In saucepan saute the green pepper& onion in 2 tbsp. butter until soft,stir in remaining sauce ingredients. Pour over meatballs and bake at 350 for 20-30 minutes. Serve over rice.
dissolve the sugar in the water in a small, heavy saucepan and boil without stirring - just swirl the pan around until the sugar syrup turns a golden caramel colour. remove from the heat and dip strawberries into te syrup, holding them by the stalk. leave to harden on a non-stick baking paper. this also works well with cherries.
Heat oil over medium-high heat, and add cinnamon, cardamom and cloves. When the aroma is released, reduce heat, and add the onion and garlic, cook until onion is softened. Add chicken and cook for about 5 minutes, then add salt, ground cinnamon, ground cardamom, ground cloves and hot pepper. Mix well so the spices cover the chicken. Add tomato sauce and water, cover and cook for 10 minutes. Add buttermilk, ground cumin and coriander, cover and cook for 5 minutes. Serve with rice or naan bread.
Heat oven the 350*. In a large bowl, stir together cream cheese and sour cream until smooth. Stir in salt, cumin and pepper. Stir in chicken, 1 cup of jack cheese, cheddar cheese and green onions. Pour 1/2 of the enchilada sauce on the bottom of a greased pan. Place 1/3 cup of chicken mixture in a tortilla and roll. Place seam side down. Cover with the remaining enchilada sauce. Bake for 25 minutes. Sprinkle remaining jack cheese to top of each enchilada and bake for 3 more minutes. Garnish with sour cream and guacamole.
In large shallow dish, whisk together flour, cornmeal, Cajun seasoning, salt and pepper. In another shallow dish, combine mayonnaise, dill and lemon juice; set 1/4 cup aside for serving. Cut fish into 2-inch chunks; dip into mayonnaise mixture, then flour mixture, turning to coat. Place fish on greased rimmed baking sheet, bake in 450F oven until golden, about 10 minutes. Broil until crisp, about 4 minutes. Serve with reserved mayonnaise mixture for dipping.
Cook pasta. Drain, and return to pan with oil. Toss for 1 minute, then add tuna, artichokes, olives, tomatoes, chilli and pepper. Toss on low heat for 3-4 minutes. Mix in the parmesan and basil, and serve immediately.
For the cake: Preheat the oven to 350 degrees F. Grease and flour 2 (9-inch) cake pans. In a medium bowl or on a piece of waxed paper, sift together flour, cocoa, baking soda, baking powder, and salt; set aside. In a large bowl, cream together sugar and butter. Beat in eggs one at a time. Alternately add flour mixture and buttermilk. Beat in food coloring and vinegar, then add vanilla. Spread the batter evenly in the pans. Bake for 20 to 30 minutes or until a wooden toothpick inserted into the center comes out clean. Turn out onto a rack to cool. Frosting: Blend cream cheese and butter together in a mixing bowl. Add marshmallows and sugar and blend. Fold in nuts. Spread between layers and on top and sides of cooled cake.
Blend all ingredients in a blender until smooth. Spread on dehydrator sheets covered with paraflexx and dehydrate for 1-2 hours at 125 degrees. Turn over onto mesh trays and score with knife and continue dehydrating overnight.
Cook onions, jalapeno, and garlic in oil in large saucepan until tender. Do not scorch or overcook. Add tomatoes and cook for 15 minutes, then stir in chile strips and cilantro. Add water and season to taste with salt and pepper. In another large saucepan heat milk, cheese, and butter over medium heat, being careful not to scorch, just until cheese is melted. Add tomatoes and bring to a high simmer. Do not boil. Serve.
In a large mixing bowl, cream the butter, cream cheese and sugar. Beat in egg yolk, orange juice and almond extract. Combine the flour, baking powder and salt; gradually add to creamed mixture. Stir in 3 cups of coconut. Refrigerate for 30 minutes or until easy to handle. Shape dough into 2-in. balls; roll in remaining coconut. Place 2 inches apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each ball. Bake at 350 for 8-10 minutes or until lightly browned. Remove to wire racks to cool. Fill each cookie with preserves.
ADDITIONAL INGREDIENT: 2 cups basic bread sponge (from my basic bread sponge recipe). I made this with the originally recommended amount of salt. I'd suggest halving the salt unless you like really salty bread. Measure the rosemary *after* chopping. In a bowl, dissolve the yeast in the water. Allow to proof for three minutes. Stir the sponge and 3 tablespoons oil into the water, breaking the sponge up using your hands or a spoon. Stir in the rosemary and salt. Add 3 cups of the unbleached flour, the whole wheat flour, and salt and mix, scraping and folding until the dough gathers into a single mass which will be wet and sticky with strands hanging from your fingers. Turn the dough out onto a lightly floured surface and allow to rest for 3 minutes. knead in as much of the 1/3 cup of flour as is required to make a smooth, elastic and only slightly sticky dough (use as little flour as is possible). Shape into a ball. Place the dough in a lightly oiled bowl, brush the top of the dough with additional oil, and cover with plastic wrap and refrigerate overnight. Remove from the refrigerator and allow to warm-up in a draft-free spot for two hours. Sprinkle a baking sheet without sides generously with cornmeal. On a floured work surface, halve the dough and then shape one piece into a ball, pressing to remove any large bubbles at the edges. Place the dough-ball on the baking sheet, being sure to put the seam on the bottom. Repeat with the second ball, leaving 3 to 4 inches between the two. Cover with plastic and allow to rise until doubled, in a draft-free location. This should take 2-2 1/2 hours. These loaves will be flat and wide. Preheat the oven for at least thirty minutes along with a baking stone or tiles on the middle rack to 425. Place a baking pan with decent sides on the bottom shelf. Boil two cups of water. Brush the loaves again with oil and then, using a razor blade, make a tic-tac-toe pattern in the top of each of the loaves - do not tear the dough, you want to cut it. Pour the boiling water into the baking pan. Slide the loaves off the sheet and onto the stone. Bake for 20 minutes, reduce the temperature to 350 and then bake for another 30-35 minutes until the loaves are a light golden brown and hollow sounding when tapped on the bottom. When done, brush with additional olive oil and transfer to cool on a rack.
Brew the coffee in a drip coffee machine, filling the coffee pot with water up to the 3 cup line. Brew twice. Let cool and freeze in an ice cube tray. Blend 3-4 coffee ice cubes and remaining ingredients in a blender until thick and frothy and all ice cubes have been incorporated. If you add 4 coffee ice cubes and 2 tbsp. of caramel sauce, it is *even better* IMO. Enjoy, this is my favorite coffee drink to date.
Place all ingredients in crock pot in order listed, except for the cheese. Cover and cook 8-10 hours on medium heat. Serve with cheese.
Making The Borax Water: Borax is a type of powder soap that is available in most grocery stores. Add 1 tablespoon Borax powder to 1 cup of water. Stir until most of the powder dissolves. Store the Borax Water in a jar or bottle, and label the container"BORAX& WATER MIXTURE". Remember that one cup of Borax Water will make many batches of"SLIME". Preparing The Guar Gum (available at health food stores): Measure 4 cups (approximately 1 litre) of warm water into a large mixing bowl. Add 10 drops of food colouring- possibly green! SLOWLY (very slowly) stir in 2 teaspoons of guar gum. This fine powder has a tendency to clump up if it is not stirred into the water slowly. After thoroughly mixing, pour the guar gum mixture into a soda bottle and label it appropriately. Making Slime: Pour 1/2 cup of the guar gum mixture into a clean zipper-lock bag. Add 1 teaspoon of the Borax Water mixture that you made previously. Seal the bag and shake. Within seconds you'll have prepared your very own batch of SLIME! This gooey mixture will retain its slimy properties for 1-2 days before finally turning into a watery mess. When the SLIME is no longer good, seal it in the zipper-lock bag and throw it away. Do not pour it down the drain. SAFETY PRECAUTIONS WITH CHEMICALS: Although these substances are not considered hazardous, you should treat all chemicals with care and wash your hands after handling. Do not taste or eat any of the materials described in these activities. Do not pour any of these experiments down the sink. Clean up any spill immediately.
Put potatoes and rutabaga into a pan of water. Add salt and pepper to taste. Cook until tender, about 20 minutes. Add milk and butter; mash. Excellent served with Scottish Sunday-After-Church Roast Beef. Different variations could include: shredded carrots, chopped onions or shredded cabbage. These would be added to the potatoes or potatoes and rutabaga cooked together.
Whisk the flour, salt and lemon rind in a bowl. Cut in the lard with a pastry blender or your fingers until the mix resembles a light, floury crumble. Mix the lemon juice and egg yolk in a measuring cup and top with enough ice-cold water to the 1-cup line. Whisk the egg white until foamy. Make a well in the flour mixture. Add the egg yolk mixture to the flour mixture and gently fold 7-12 times by hand. While the mix is still a bit floury, add in the whipped egg white and gently press, fold, and press again until all the flour combines into a paste-like ball. If you're making butter tarts, divide the dough into 2 balls, wrap with plastic wrap, and chill for at least 1 hour before using. If you're making 10" crusts, divide it into 3 before wrapping and chilling.
Preheat the oven to 200°F. Place the tomatoes, cut side up, in a baking dish and sprinkle with salt and thyme. Drizzle evenly with oil. Bake, without stirring, for 4 hours. Tomatoes with shrink and get deliciously soft and melty, but will not dry out. Pack in a jar covered with a little more oil and store in the fridge up to 1 month.
Wash the chicken pieces and pat them dry with a paper towel. Make a couple of deep diagonal slits across the thickest part of each piece with a sharp knife. Steep the saffron thread in hot water for 15 minutes. Combine the steeped saffron threads and water with the salt and lemon juice and rub well into the chicken pieces, particularly into the cuts. Leave to marinate for 1 hour. Drain the liquid off from time to time and pour over the chicken pieces. Blend the onion, ginger, garlic and water in a food processor until smooth. Set aside. Dry-roast the coriander and cumin seeds in a small frying pan and then grind them in a spice-mill or coffee-grinder. Add the freshly ground spices to the yoghurt, along with the blended paste, the white pepper, garam masala, chili powder, and the nutmeg. Mix well to combine. Coat the chicken pieces with the marinade. Marinade for 4-6 hours or overnight, covered, in refrigerator. When the marination is complete, evenly apply the melted ghee to the chicken pieces. Grill the chicken on high until done. Alternatively, you could pre-heat an oven to 400°F, then arrange the chicken in a single layer on a rack in a shallow baking tray. Bake for 15 minutes. Brush with the melted ghee and bake for a further 10 minutes. Ideally, you should cook the chicken in a Tandoor oven, but very few people outside of India own these. Serve hot and enjoy.
Mix together first 5 ingredients and shape into 4 oval patties about 3/4" thick. Cook patties in skillet until brown on both sides; drain. Add onion slices, broth and mushrooms. Heat to boil then reduce to low and simmer about 15 minutes or until patties are done. Remove patties to plate and keep warm. Heat onion mixture to a boil. Mix together water and cornstarch. Stir into onion mixture in skillet and boil 1 minute, stirring. Serve over patties.
For Gubana Dough: In small pan, melt butter with 1/4 C and 3 T milk and 1/2 C and 2 T sugar. Heat to 120 F and set aside to cool. In large bowl combine yeast and warm water (105 to 115 F) and let this stand for 5 minutes. Combine yeast/water mixture with warm milk mixture, salt, vanilla, lemon peel, 3 C of the flour. Add the 3 eggs, beating after each addition. Gradually blend in additional 1 3/4 C flour to the mixture. Knead dough for about 10 minutes. Turn dough over in a greased bowl, cover and let rise in a warm place until it doubles, about 1 1/2 hours to 2 hours. Grease two 2-3 quart baking containers - 8" diameter round aluminum pans with 3" sides. Punch dough down and divide in half. Roll each piece to an approximately 18" x 12" rectangle. Spread half of the Gubana filling on each rectangle to within about 2" of each side of the dough. Combine 1 egg and 2 tsp water and brush the edges with the egg and water mixture. Starting with a long edge, roll up each rectangle, pinching the ends to keep the filling inside. Shape each one into a spiral , much like a snail shell and carefully place it the prepared pan. Cover and let rise until almost doubled - 45 minutes. Brush top of spirals with beaten egg white and poke some holes into the tops. Sprinkle with coarse sugar - about 1/4 C each with bread. Bake at 350 F for 25 minutes, then reduce heat to 325 F and bake 25 minutes more until golden. If browning too quickly, reduce time or heat. Unmold and cool on rack. For Gubana Filling: Toast the nuts in 350 F oven for 10 minutes. Put raisins in large bowl. Put dried fruit and orange peel in freezer for 10 to 15 minutes to harden. Combine crumbs, cinnamon, cocoa, sugar in small bowl. Divide nuts and crumb mixture in half and using food processor, chop nuts and the crumb mixture. Repeat with remaining nuts and crumb mixture. Add to raisins. Mix in jam, beaten egg, and liquor.
In a cooking pot on medium-high heat, melt butter and add olive oil. Add chopped onions and saute' on medium-high heat for 5 minutes. Add garlic and saute' for another 2 minutes. Add chicken broth and water and bring to boil. Add chicken soup base, cubed nugget potatoes, and cook for 4 minutes. Add carrots, dill weed, parsley and continue to cook for another 5 minutes or until carrots are just tender, but still firm. Add cauliflower, celery, young peas, red pepper, green onion, white pepper, seasoning salt, Idaho potato flakes and cook for another 3 to 4 minutes. Reduce heat and add whipping cream slowly, stirring all the while when adding. Adjust seasonings to taste. Remove soup from heat and let stand for 10 minutes before serving. Refrigerate any unused portions.
Spread refried beans on a flat tostada shell if using. Top with cheese and chicken. Warm in microwave for a minute or two or under broiler until cheese is melted and chicken is warm. Place each tostada on a plate and top with remaining ingredients. You can sprinkle with more cheese if desired. Note: For authentic Mexican flare try this with Asadero which is similar to Monterrey Jack in place of the cheese blend and maybe even some crumbled Anejo- similar to a Romano cheese or Cotija - salty and dry similar to Parmesan.
Halve, Peel and finely chop the shallot. Halve the lemon. Cut one of the halves into wedges. Drain and rinse the capers. Cook the couscous. Heat a bit of oil - medium pot over med heat. Add half shallot. Cook 2-3 min till soft. Add couscous, water, stock concentrate and 1 1/2 C water. (or use 1 1/2 C stock). Add pinch of salt. Bring to a boil, cover, and reduce to simmer 10-12 min until tender. Saute the rest of the shallot in a large pan 2- 3 min till soft. Add the spinach and toss for 2-3 minutes longer until wilted. Season with S&P and keep warm. Season Mahi with S&P. Heat a drizzle of oil in the spinach pan (minus the spinach) till HOT. Add mahi to pan and cook 2 - 3 min per side - until slightly golden brown - almost opaque in center. Be reminded fish cooks quickly and isn't nice overcooked -- :). Add the thyme bunch with butter to the fish pan. Once melted spoon the butter over the mahi until it is cooked through. Add the capers and the juice of half of the lemon. season sauce with S&P. Discard thyme. Plate the israeli couscous and then the spinach and then the fish and then the sauce over top. Enjoy with lemon wedge.
In a big bowl combine all of the dry ingredients. In a second bowl combine yogurt, honey, egg and oil. Add the wet to the dry ingredients and stir only until just combined (do not overmix). Fill batter into prepared muffin tins and bake in the pre-heated oven at 180°C/350°F for about 25 minutes or until a toothpick inserted in the centre comes out clean and muffins are nicely browned.
Mix all the ingredients together well, then serve and enjoy. Sun Crystals make a good sub for the sugar (about 1 tsp, that's what I use but the database doesn't recognize it), feel free to add some green food coloring to make it look like commercial key lime pie.
Preheat oven to 400°F, Place sliced apples in a greased 13" X 9" dish. Sprinkle 1/2 cup of sugar and 1/2 tsp of the cinnamon over fruit. In a medium bowl, stir together flour, remaining 1/2 tsp cinnamon, and salt. Rub butter into flour until mixture resembles breadcrumbs. Stir in remaining 1/2 cup of sugar. Sprinkle over fruit. Bake at 400 F for 30-45 minutes, or until top is lightly browned.
In a food processor combine all ingredients and process until smooth. Scape down sides, if necessary, and process again. Transfer to serving bowl and garnish with snipped green onion tops. Serve with your favorite choice of crackers, tortilla chips and/or vegetables.
Preheat oven to 450°F Preheat a heavy bottomed pot over medium heat with vegetable oil and brown the bacon until crisp. Remove to a paper towel-lined plate to drain, leaving the fat in the pot. Add the sirloin to bacon drippings in the pan, using the back of a wooden spoon or a potato masher to break it up while it browns. Season with the chili powder, cumin and ground black pepper. Add the onion and garlic, and cook until softened, about 7-8 minutes. Add the beans, brown sugar, Worcestershire and beer, and cook 5 minutes. Add the chili sauce and season with salt to taste. While the chili is simmering away, mix up the biscuit mix with milk, scallions, and half of the cheese. Drop 6 spoonfuls of biscuit batter onto an ungreased cookie sheet and bake 10 minutes. Top with remaining cheese and cook for 3 more minutes. A few minutes before serving, add the reserved bacon back to the pot and stir to combine. Serve the chili ladled into bowls with a cheesy biscuit on top.
Beat egg yolks with dry mustard in the top of a double boiler until blended. Add vinegar gradually, beating after each addition. Cook over simmering water, stirring constantly until thick and smooth. Add milk gradually, beating in with a fork or wire whip. Cook 5 more minutes over simmering water. Remove from heat. Let cool 10 minutes. Add remaining ingredients, blend well.