HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix ingredients in order given. Flour liberally! It will start out a bit sticky. Just keep adding flour to your board and your rolling pin. Turn it often. Roll to a maximum thickness 1/4" (1 cm). Bake at 350°F until brown and slightly crisp. It is hard to give a time for how long to bake. It depends on how many pieces you have on your sheet, how thick they are, etc. I found that they all needed a minimum of 8 minutes. And then I just kept checking every 3 minutes after that. Dust the flour off of the pieces after they have cooled. A pstry brush works well for this. Glue: Melt a fair amount of sugar in a large heavy pan over low heat. Mom used a cast iron pan. We started with about 2 cups of sugar and ended up adding about another cup. Keep stirring and waiting. You want the sugar to get to the point where it is almost a clear brown. Be careful though, the "glue" burns BADLY if dripped on skin. Mom would simply "dip" the edge of the piece that she wanted to glue into the sugar and then press it with the other piece. When it cools, it is VERY hard and holds very well. It does cool quickly though, so work fast. For Icing: Beat egg whites until stiff. Slowly add in all of the icing sugar. To make cookies: Bake until lightly browned for soft cookies. Crisp cookies will keep better though. There is enough dough to make a house and a free form base to put your house on. Or you can simply make a bunch of cookies with the "leftovers". Mom has some hand drawn pictures of how to cut out the house. Here are her measurements and directions. Cut 2 side walls: 7" x 4". Cut 2 roof panels: 9 1/2" x 8". Cut 4 chimney pieces: 2 1/4" x 1 1/4" (in two of them, cut a 1" V into the bottom so that it will "straddle" the peak of the roof). Cut 2 end walls: 6" x 9" (4" up the sides, cut diagonally to the top center to make a point). In one end, cut out door and two windows. Bake the door along side. For the windows: Place foil underneath and fill with crushed lollipop. Bake as usual. Base: Simply roll out the leftover dough to make a free form base. Make sure that it is wide enough for the house. NOTE ABOUT CLEAN-UP: Don't fret! Your pan that you melted the sugar in is certainly not ruined! All you need to do is add some hot water, let sit for a little while (5-10 minutes) and then rinse it out. If for some reason, that isn't quite working, simply heat the pan full of water over low heat for a short while (again, about 10 minutes).
Put the steak into the crock pot. Put vegetables and some water into a pan and bring to the boil. Simmer for approx 8 minutes. Drain the vegetables, reserving the cooking water, and add the veg to the crock pot. Add the cooking water from the vegetables to the gravy granules, use enough to make the gravy thick but not gloopy. Add the tomato paste, bouquet garni, sugar, worcestershire sauce and saly and pepper to the gravy mixture, stir and add to the crock pot. Cook for 30 minutes at high temperature then 7 hours at low temperature. Add the peas to the crock pot, cook for a further 30 minutes and serve.
Preheat oven to 375°F. Mix fruit, 1/3 cup sugar, 2 T flour and orange juice together. Turn into shallow buttered 2 quart baking dish. Let stand 15-20 minutes. Mix oats, 3/4 cup flour, 1/2 cup sugar, brown sugar and cinnamon together. Cut in butter using pastry blender or by rubbing between your fingers until topping resembles coarse meal. Squeeze topping together to make small clumps, sprinkle on top of fruit. Bake at 375 F for 45-50 minutes. Serve warm or at room temperature.
Place potatoes, garlic, and enough water to cover in a medium saucepan. Bring to a boil, then reduce heat and cook, covered, until the potatoes are fork-tender (15-20 minutes). Add in the spinach, stirring, just until wilted. Drain the potatoes, garlic, and spinach. Return the mixture to the saucepan and add sour cream. Mash with a potato masher until the mixture is chunky. Stir in the chives, salt, pepper, and nutmeg and serve at once.
Add the sugar to the boiling water and stir; let set until. completely melted. Add all other ingredients.
Prepare jars per safe canning practices. Heat the wine, orange and lemon juice in a pan. Add the sugar and stir until it dissolves. At this point careful not to over heat because it could cause bitterness. Bring the mix to a boil and add the Cointreau and pectin. Stir the mixture constantly, boiling for 1 minute before removing it from the heat. Add the jelly to the prepared canning jars. Apply the lids and process the jars in 250-degree water baths for 10 minutes to seal the jelly.
In a medium bowl, combine tomatoes, mayonnaise, and honey. Stir in chicken, celery, grapes, and pecans. Cover and chill before serving.
Shred cabbage, dice onion, chop green pepper, slice olives, Combine cabbage, onion, green pepper, and olives in a large bowl. Sprinkle with sugar, toss well to mix. Combine salad oil, vinegar, salt, celery seed, and mustard in a saucepan. Bring to a boil, boil for 3 min, stirring constantly. Pour over vegetable mixture, toss to mix well. Cover bowl tightly. Refrigerate for 24 hours.
Combine tomatoes, green onions, jalapenos, and cilantro. You can pulse this in a blender or food processor to get this to the consistency you like. Add remaining ingredients and mix well. Keep refrigerated until serving.
Get a large pan add 3 cups of water, let it come to a boil then pour yellow rice & let it cook for 20mins. While that's cooking, get a large non stick skillet, pour 2 tablespoons of olive oil (medium heat) place the shrimps, 1/4 cup of chopped red bell peppers, 1/4 cup of bell peppers/onions stir & saute' for 3-5mins. Turn stove top off & pour 1/2 cup of Monterrey Jack Cheese on top & let it melt. After rice is finished cooking rinse it off a couple times. Get another pan & heat one can of Bush's Black Bean Fiesta for 3-5mins. Then get a serving dish, tear off foil & put it around the dish. First spread your rice around the bottom of the dish & layer shrimps, red bell peppers, bell pepper/onions on top of it. (Make sure you save the middle space so you can pour the black bean fiesta in it.) Sprinkle a little Monterrey Jack Cheese on top of black bean fiesta. I also cooked 2slices of maple bacon pat grease out & crumbled on top of black bean fiesta as well.
Bring the water to a boil in a large pot. Add the chicken, 1tsp. salt, onion, celery, garlic, bay leaf, and parsley to the pot. Reduce the heat to simmer and cook the chicken, uncovered, for 2 hours. The liquid will reduce by about one third. When the chicken has cooked, remove it from the pot and set it aside. Strain the stock to remove all the vegetables and floating scum. you only want the stock and the chicken, so toss everything else out. Pour 1 1/2 quarts (6 cups) of the stock back into the pot (keep the leftover stock, if any for another recipe- it can be frozen). Use a smaller pot of a large saucepan for this. Add pepper, remaining 1/2 teaspoons salt, and lemon juice. Reheat stock over med. heat while preparing dumplings. For dumplings: Combine ingredients in bowl. Stir until smooth, let rest for 5-10 minute Roll out onto floured surface to 1/2 inch thickness. Cut into 1/2 inch squares and drop into the simmering stock. Use all of the dough. They will first swell and then shrink as they partially dissolve to thicken the stock into a white gravy. Simmer for 20-30 minute until desired thickness. Stir often. While stock is thickening, the chicken will have become cool enough to handle. tear the meat from bones and remove skin. Cut meat into bite-size or desired size pieces. Add to pot. Simmer till chicken heated (5-10 min.).
Brown ground beef. Add onions and cook until the onions are clear. Add mushrooms, continue cooking. After the mushrooms are warm add the minced garlic and continue cooking on low. Add soup and water, mix and simmer for about 10 minutes. Add miracle whip and salt and pepper to taste. Serve over noodles.
Heat the oil in a large heavy-bottomed nonreactive Dutch oven over medium heat until shimmering but not smoking. Add the onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne and cook, stirring occasionally, until the vegetables are softened and beginning to brown, about 10 minutes. Increase the heat to medium-high and add half the beef. Cook, breaking up pieces with a wooden spoon, until no longer pink and just beginning to brown, 3 to 4 minutes. Add the remaining beef and cook, breaking up pieces with a wooden spoon, until no longer pink, 3 to 4 minutes. Add the beans, tomatoes, tomato puree, and 1/2 teaspoon salt. Bring to a boil, then reduce the heat to low and simmer, covered, stirring occasionally, for 1 hour. Remove the lid and continue to simmer 1 hour longer, stirring occasionally (if the chili begins to stick to the bottom of the pot, stir in 1/2 cup water and continue to simmer), until the beef is tender and the chili is dark, rich, and slightly thickened. Adjust the seasoning with additional salt. Serve with lime wedges and condiments (see note), if desired.
Brownies. Set the oven at 350 degrees. Line a 9-inch square baking pan with foil, leaving 2 inches hanging over two opposite sides. Butter the foil. In a small bowl, whisk together the flour and salt. In a medium saucepan, melt the butter and chocolate over low heat, stirring often. Add 1 cup of the sugar and stir for 30 seconds. Remove the pan from the heat and stir in the vanilla. Pour the mixture into a large bowl. In a medium bowl, combine the remaining 1 cup sugar and the eggs. Whisk well. Pour 1/2 of the egg mixture into the chocolate mixture, stirring to combine. In an electric mixer, beat the remaining egg mixture for 2 minutes or until thick and pale colored. Fold the beaten egg mixture into the chocolate mixture. Gently fold in the flour mixture. Pour the batter into the pan. Bake the brownies in the middle of the oven for 35 to 38 minutes or until the top is set and a toothpick inserted into the center comes out lightly streaked with chocolate. Transfer the pan to a rack and cool to room temperature. Refrigerate the brownies in the pan for at least 1 hour. (The brownies can be made up to 1 day in advance.). GANACHE. In a medium bowl, combine the chocolate and honey. Set a fine strainer over the bowl. In a small saucepan, combine the cream and tea leaves or bags and heat over medium-high heat until bubbling. Reduce the heat and simmer gently for 2 minutes. Pour the cream through the strainer into the chocolate mixture. Use a rubber spatula to stir the cream and chocolate until the chocolate melts. Set aside 1/2 cup of this ganache mixture at room temperature. Refrigerate the remaining ganache in the bowl for 45 minutes or until it sets. In an electric mixer, beat the chilled ganache for 1 minute or until creamy and lightened. Spread it over the brownies. Refrigerate for 15 minutes. If the 1/2 cup ganache you set aside has thickened, heat it for 10 to 15 seconds in a microwave or set it in a bowl of warm water and stir until it is pourable. Pour it onto the chilled ganache layer. Return the pan to the refrigerator for at least 30 minutes or until firm. Holding onto the foil overhang, lift the brownies out of the pan. Set them on a cutting board. Using a thin, sharp knife, and wiping the blade clean after each cut, make 4 cuts in one direction to yield 5 rows. Give the pan a quarter turn and make 4 cuts in the other direction to yield 5 more rows. Lift the brownies off the foil.
1. Preheat oven to 450. 3. Mix mayo with hot sauce (preferably sriracha) and jalapeno juice until well combined. 3. Cut fish fillets into about four pieces each. Sprinkle each piece with salt and pepper then brush each piece with mayo mixture. Roll each piece in panko crumbs until well coated. 4. Spray broiling rack with cooking spray and place on a baking sheet. Place fish on rack and bake approximately 10-15 minutes. 5. While fish is baking, mix Ranch and buffalo sauce. 6. Spread buffalo Ranch on tortilla then add fish. Top with cheese and/or other toppings of your choice.
Grate carrot and cook with chicken in chicken broth and 4 cups water. Cook chicken about 10 minutes then add noodles and cook till done. Add cream of chicken soup and cook about 5 minutes longer. Mmm mmm good.
(For optional chili with meat: Saute ground chuck in a large pot until all pink is gone. Put in a sieve to drain and put aside). In the same pan, saute onion and garlic in the olive oil until onion is soft. Mix in the remaining ingredients except for reserved tomato juice. (If using meat, add it now). Bring to a boil, reduce heat, and cook for 45 minutes. It doesn't look like there's enough liquid to come to a boil, but there is more than you think. Add tomato juice, while cooking, if needed. If it gets too watery for you, add some dried bread crumbs. Taste and adjust seasoning to your desire. Serve with sour cream and shredded cheddar cheese. If you can make this a day ahead and reheat it, it's even better.
Bring syrup and sugar to just shy of a rolling boil. Remove from heat and add peanut butter. Stir until well blended. Pour over rice crispies and mix well. Pat into a 9x13 inch pan. Frost with melted chocolate and caramel chips that have been mixed together. Cool and cut. Tips: Put the rice crispies in a large pan (a canner?) that you have greased before adding the peanut butter mixture. Also put some butter on your fingers before patting the mixture into the cake pan.
Mix crumbs, 1/4 cup of the sugar and butter. Press onto bottom of 13x9x2 baking pan. Bake at 325* for 10 minutes. Beat cream cheese, remaining 3/4 cup sugar and vanilla with electric mixer on medium speed until well blended. Add eggs 1 at a time, mixing on low speed after each addition just until blended. Pour over crust. Bake at 325* for 35 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with pie filling. Cut into squares.
Preheat the oven to 375°F Season the frozen fish with salt, pepper & garlic powder and set aside. In a large 9 x 13 pyrex dish or roasting pan, toss the potatoes, paprika, garlic cloves, salt, pepper, piri-piri sauce, ketchup, cumin, onions, ketchup, wine and olive oil together. Place the dish in the middle of the oven and bake for 35 minutes, or until the potatoes are almost tender, tossing regularly. Toss the fish in the sauce then place on top of the potatoes. Bake until the fish is tender and flaky (basting and turning 2 or 3 times) and potatoes are tender.
Gently simmer all but last 5 ingredients for 30 minutes. Add chicken and mushrooms and simmer for another 5 minutes. Add noodles, bok choi, cilantro. Let stand 5 minutes.
Muffins: Combine sour cream, oil, egg. Mix well. In another bowl, combine flour, brown sugar, baking soda, salt and diced rhubarb. Combine the wet and dry ingredients, incorporating until just blended. Topping: combine brown sugar, pecans, cinnamon and melted butter. Sprinkle over rhubarb batter. Bake at 350 for 25 - 30 minutes.
Preheat oven to 425°F Lightly grease a 9x13-inch baking pan. Melt butter in frying pan over medium heat; add the asparagus and green onions and saute until tender, about 8 minutes, stirring frequently. If you like, add the ham to saute for the last 2 minutes. When they vegetables are tender, add them to the baking pan along with the ham. In a large bowl, beat together the eggs, milk mixed with flour, Parmesan cheese, salt, thyme, rosemary, garlic and pepper. Beat until smooth and pour over the ham mixture. Bake, uncovered, for 30 minutes or until a knife inserted in the center comes out clean. Sprinkle with cheddar cheese. Bake an additional 3-5 minutes until the cheese is melted. Let set a few minutes before cutting and serving.
Preheat oven to 190°C (fan assisted 170°C), Gas Mark 5. Tear open top of pack and remove bag. Peel off sticker and unwrap, keeping hold of blue tie to use later. Put all ingredients in bag, adding seasoning from bottom sachet. SHAKE IT Close and tie bag with blue tie, approx 2cm from the opening. Shake gently until evenly coated. Lay bag sideways in a non-heated ovenproof dish, ensuring chicken is evenly spaced. Place dish on low shelf of preheated oven for 40 minutes Ensure enough room for bag to expand when cooking (bag must not touch sides or top of oven). When cooked, cut bag open (attention: hot steam), check meat is fully cooked and pour contents straight into dish to serve.
Mix the herbs and vinegar together in a jar. Seal and leave in a warm place for 2 weeks, shaking often. Strain the vinegar through cheesecloth and then through coffee filter paper. Pour into sterilised bottles and add 2-3 sprigs of fresh herb to each bottle. Seal with acid-proof lids or bottle tops.
In a medium bowl, combine sour cream, mashed avocado and lime; season to taste with salt. In a large skillet, heat olive oil and butter over medium high heat. Add garlic, salt, cayenne pepper and crawfish tails and cook for 2-3 minutes. Stir in cilantro and lime juice. Spoon crawfish mixture evenly between warmed taco shells. Spoon Avocado Crema over top.
Mix butter, sugar, flour, baking powder, and salt. Add milk 1/2 at first up to 3/4 cup you need stiff dough. Roll dough out on floured board to 3/8 inch thick; cut into 3 inch squares. Place a blue plum with a teaspoon sugar and sprinkle of cinnamon on each square. Bring the corners to the top and seal all edges. Drop in boiling water and boil 10 to 12 minutes. Their plums could have been smaller. Remove to a platter. Serve with melted butter, sprinkled with cinnamon and sugar, and surrounded with cottage cheese.
Preheat oven to 450 degrees. Place salmon on foil lined baking sheet. In small bowl, mix Tamari, honey, mustard and garlic. Pour over salmon and bake at 450 deg. for about 10- 15 minutes depending on thickness until salmon just pulls apart with fork. Meanwhile, cook rice according to package. Heat a skillet or Wok over med-high heat, add oil, saute bok choy 4-6 minutes add onion, cook 1 more minute. serve salmon and bok choy on top of rice.
In large bowl, place beans and enough water to cover by 2"-inches. Cover and soak 8 hours. Drain beans; transfer to 7-quart saucepot. Add enough water to cover by 2"-inches. Heat to boiling on high. Reduce heat to medium-low; simmer 1 1/2 to 2 hours or until beans are tender. Set sieve over large bowl. Into sieve, drain beans; reserve liquid. In same saucepot, heat oil on medium-high. Add 2 cloves garlic and cook 3 minutes; finely chop remaining garlic and reserve. To saucepot, add sun-dried tomatoes, onion, paprika, ground red pepper, and beans. Cook 3 minutes, stirring gently. Add 4 cups reserved liquid and chopped garlic; heat to boiling.
Combine all ingredients except persimmons in a large heavy saucepan. Bring to a boil over medium heat, stirring occasionally. Reduce heat to medium low and simmer until mixture thickens but some juices remain, stirring frequently, about 25 minutes. Add persimmons and simmer until persimmons are tender, about 5 minutes longer. Remove from heat and cool completely. (Can be prepared 3 days ahead) Cover and refrigerate.
Chop and soften onion in oil. Grate or cube beetroot. Grate carrot. Cube potatoes. Add to onion, stir around for a few minutes. Add water to barely cover Bring to boil and boil for 5 mins. Shred cabbage. Finely chop red pepper. Add cabbage, red pepper, vinegar, stock powder, sugar, pepper corns and simmer further 10 mins. Serve with yoghurt, parsley and/or dill to garnish and with sour dough bread.
Drain peas well and place in a bowl. In another bowl, blend oil, vinegar, and remaining ingredients. Pour this oil mixture over the peas. Chill for 1 day. Remove garlic and drain to serve.
Add salt and 2 tbsp oil to maida. Add water and make a soft dough. Soak chana dal for 6 hours. Boil it in a pressure cooker with a glassful of water. Wait for 1 whistle. Turn off the gas. Drain away the water and grind the dal. Heat 2 tbsp oil in a kadahi. Add dal paste and roast it for 3-4 minutes. Add all the masala powder. When it cools down stuff this paste into maida balls. The paranthas should be as thin as a papad. Make soft paranthas an hour before serving. Serve with Aloo Dum Masala, Raita and Chutney.
Cream shortening,butter and sugar. Add eggs, one at a time, beating thoroughly after each one. Sift flour with baking powder; alternately add with strawberries. Add flavorings and food coloring. Pour batter into a greased and floured bundt pan. Place in cold oven; turn on to 350° for approximately 1 1/2 hours. Remove cake from pan. Top with Strawberry Supreme Pound Cake Topping: Bring all ingredients to a simmer for 3 to 4 minutes. Apply to cake.
Melt butter in skillet; saute onion until tender. Combine soup, sour cream and pepper; add to onion and peas if using. Add tuna; heat through. Serve tuna stroganoff over hot cooked noodles or rice.
* Mix together the sale, onion powder, pepper, garlic powder, flour, and nutritional yeast in a deep bowl. In a seperate bowl, dilute your favorite mustard with the water. Add 1/3 cup of the flour mixture and stir. Combine the baking powder with the remaining flour mixture. * Dip chunks of the chicken into the mustard batter, then drop them into the flour mixture coat with the desired amount of "crust." Heat the oil in a large skillet over medium-high heat (or use a deep fryer) and fry until crust is crispy and golden brown, turning as needed.
Cook the whole zucchini until tender-crisp, 10-15 minutes. Cool enough to handle and cut in half lengthwise. Cut off the stem and blossom ends, scoop out and reserve the centers, leaving 1/4" on bottom and sides. Brown, crumble and drain the sausage. Using the same pan heat the olive oil and saute the garlic, onions, zucchini, red and green peppers, Italian seasoning and optional fennel seeds. Cool slightly. Add the browned sausage and season lightly with salt and pepper., if needed. Add the beaten egg. Spoon the mixture into the scooped out zucchini halves. Bake 350 degrees, 30 minutes, until heated through and browned slightly.
Sprinkle gelatin over cold water; let stand 1 minute. Drain pineapple, and reserve juice; add enough water to juice to make 1 cup. Place juice in a 2-quart saucepan, heat to boiling; add gelatin mixture, stir until gelatin dissolves. remove from heat, stir in sugar, lemon juice and cream cheese, using a wire whisk to blend. Chill until consistency of unbeaten egg white, fold in pineapple chunks, orange, pecans and coconut. Spoon mixture into a lightly oiled 1-quart mold; cover and chill until firm. Unmold on lettuce, garnish with lemon slices.
Dissolve the cornstarch in the 2 tbsp of water. Set aside. Bring water to a boil and put the pork bones inches Bring back to a boil, then cover and continue to boil the bones for 1 hour. Occasionaly skim the top. Remove the bones from the stock and discard. Add the salt and the fish sauce to the stock. Heat the oil in a wok and add the chopped garlic and shallots; add the crab meat and fry for 5 minutes over high heat. Sprinkle with 1/8 teaspoon of black pepper, stirring constantly, then add the crab meat mixture to the soup and bring to a boil. Add the cornstarch-and-water mixture and stir for a few minutes. Break the egg open and drop it into the actively boiling soup while stirring. Cook, still stirring, for about 2 minutes, then drop in the asparagus, along with the liquid from the can and the rest of the black pepper. Continue to cook until the asparagus is heated through. Sprinkle the coriander and scallion green over the soup before serving.