HumbleIntelligence/food-ner-1-Million huggingface dataset:
Fill a large pot like a Dutch oven or stock pot about half way full; heat water to boiling. While water is heating, wash and trim Brussels sprouts stalks, remove bruised or tough outer leaves, and cut in half. (This takes forever, so get a helper -- it's more fun that way!). Place cleaned and halved Brussels sprouts in boiling water (adding water to cover if needed), return to boiling, and lower heat to prevent boiling over. Simmer sprouts until the outer leaves are bright green and just barely crisp-tender (can stick a fork into one without going all the way through easily). The amount of time this takes will vary depending on the starting temperature of the sprouts, but usually takes about 6 - 10 minutes. Drain and rinse sprouts with cold water to stop cooking; allow to drain again thoroughly. While the sprouts are boiling, wash and trim leeks, and chop into roughly 1/4-inch segments. You can include the dark green tops if you want, but they sometimes add a bitter taste, so we usually just use the light colored part of the stalk. Chop the butter into roughly half-inch lumps. In a large frying pan (we use one of those giant saute/wok pans), melt the butter over medium heat. When butter is almost melted, add the sliced leeks and saute until they begin to soften. In breaks between stirring, cut the thinly-sliced prosciutto into roughly 1/4-inch strips, and add to the leeks. Takes about 4 minutes. Add the drained Brussels sprouts to the pan with the butter, leeks, and prosciutto; saute over medium to medium-high heat until thoroughly heated, stirring frequently, until sprouts are soft and tender. How long takes depends on your crisp to tender ratio preference (I like them slightly on the crisp side, my husband likes them very thoroughly cooked); in general, it takes about 6 to 10 minutes, depending on how cold they were and how much you have when they went into the pan. Serve warm. (This is a dish that, if you don't mind very soft Brussels sprouts, will tolerate being kept warm covered on the stove or in the oven for half an hour or so, but we usually cook it as one of the last elements of the feast.).
In small warm bowl, mix sugar with the water, add yeast and stir to dissolve. Sift flour again with baking powder and salt in a large bowl. Cut in shortening to fine crumb stage with pastry blender. Add butter milk and yeast mixture, mix to a moderately stiff dough. Knead lightly for a few seconds. Roll to 1/2-inch thickness cut into biscuits using 2 1/4-inch biscuit cutter. Arrange on greased baking pans so biscuits barely touch each other, prick tops with fork and brush with melted butter. Let rise in warm place until almost double in size, about 30-40 minutes. Bake in 425° oven 10-15 minutes.
Chunk the bread and place in a well greased casserole dish. Pour melted butter over the bread. Sprinkle the cheeses over top, creamcheese first. Beat the remaining ingredients together and pour over bread. Refrigerate, covered, overnight. Bake, covered, at 325 for 60-75 minutes. Uncover for the last 10 minutes. Variations: Sprinkle cooked, crumbled bacon or sausage on top before pouring the egg mixture. Can also add favorite veggies.
Combine flour, sugar and cinnamon in a bowl. Add egg and milk. Whisk until smooth. Stir in apples. Heat a non-stick frying pan over low heat. Spray with oil. Pour 1/4 cup of apple mixture into pan. Gently spread out with the back of a spoon to a 10cm round. Cook pancakes, in batches, for 2 minutes or until bubbles appear on surface. Turn over. Cook for 1 to 2 minutes or until cooked through. Serve with kiwifruit and frozen yoghurt.
Place pears, cut side down, in a baking dish. Brush with 2 tsp lemon juice. Add water and remaining lemon juice to pan. Bake uncovered at 350 for 15-20 minutes or until pears are tender. Drain and cool to room temperature. In a small bowl whisk the oil, vinegar salt and pepper. In another bowl combine the , blue cheese, walnuts and onions along with thee dried cranberries. Just before serving, divide lettuce among plates; place sliced pears and remainder of ingredients on top and drizzle with balsamic dressing. Enjoy!
Blend klim and nestle cream in a food processor to resemble fine bread crumbs. Sift the icing sugar and elachi (cardamom) , then add klim mixture. Make a think syrup with 1 cup sugar and 1 cup fresh milk. Add fresh cream to syrup and boil until thick. Add butter to syrup just before removing from the stove. Add ground almonds and mix well. Lastly add the klim mixture and set aside overnight. Add colour. Decorate with slivered almonds.
Preheat oven to 375*. Place pie crust into pie pan and crimp edges as desired. In a mixing bowl, combine all filling ingredients gently. Pour evenly into pie plate. Combine flour and sugar for topping and cut in butter until mixture resembles course crumbs (I use my fingers for this). Sprinkle evenly over filling. Bake for 40-50 minutes until filling starts to bubble and crust is lightly browned. Cover edges with foil if crust is browning too quickly.
Preheat the oven to 200C/400F/Gas 5, 15 minutes before baking. Line a muffin or deep bun tin try with 7 paper muffin cases or oil the individual compartments well. Place the plain chocolate in a large heatproof bowl set over a saucepan of very hot water and stir occasionally until melted. Remove the bowl and leave to cool for a few minutes. Stir the sugar and butter into the melted chocolate, then the milk, vanilla essence and egg. Sift in the flour, baking powder and salt together. Add the chopped white chocolate, then using a metal spoon, fold together quickly, taking care not to overmix. Divide the mixture between the paper cases, piling it up in the centre. Bake on the centre shelf of the preheated oven for 20-25 minutes, or until well risen and firm to the touch. Lightly dust the tops of the muffins with icing sugar as soon as they come out of the oven, if using. Leave the muffins in the tins for a few minutes, then transfer to a wire rack. Serve warm or cold.
Pour all juices and water into heavy cooking pot. In a small bowl, combine pectin and 1/4 c sugar. Add to juices in pot and stir well. Bring to a boil over medium high heat, stirring constantly. After liquid comes to a boil, quickly add remaining sugar and mix in well. Bring mixture back to a hard rolling boil (a boil that cannot be stirred down) and boil for one minute. Remove from heat and quickly ladle hot liquid into sterilized jars. Screw on lids and process for 5 minutes in boiling water bath. Remove from bath and wait for lids to"pop". If all processed properly, let sit undisturbed for 24 hours before testing for gel. If some of your jars did not process properly, refer to your pectin box for re-processing or put in your refrigerator and treat as open jar of jelly, using within one month. *Note: To make red currant juice, wash red currants well (you don't need to remove stems). Put berries in heavy cooking pot and add 1/2 cup water. Bring to a simmer, cover and cook for 10 minutes stirring occasionally. Pour cooked fruit into a jelly bag and let drip over bowl for several hours, or until done dripping. Don't try to coax the juice out quicker by squeezing the jelly bag or your jelly will come out cloudy. 4 pints of berries gave me 2 cups juice.
Sprinkle yeast into warm water in measuring cup, add sugar, and stir gently for 1 minute. Let stand for 5 minutes. Combine nearly all flour (saving about 1/4 c for adding in later) with 1 tsp salt in mixing bowl. Make a well in center of flour, pour in yeast mixture and 1tbsp oil, mix flour vigorously into well with a wooden spoon until dough just begins to hold together. Turn dough onto lightly floured surface, dust hands with flour and gently knead. While kneading, add remaining flour gradually until dough is not longer sticky. Knead for about 10-15 min more. Shape into a ball and place in a well oiled bowl, turn to cover dough completely in oil. Cover bowl and set aside to rise, about 2 hours. I have never gotten it ready soon enough before to be able to wait this long. Split dough into equal halves after rising. Using heels of hands form into 2 crusts, working dough from center out in a circle. For the sauce, put 1 tbsp oil in med saucepan, saute onions on medium heat, add garlic just before the onions are translucent, and saute for 1 more minute. Add diced tomatoes, stir occasionally until comes to a boil. Reduce heat, add paste, salt, dry spices, crushed pepper and simmer for at least 15 minutes. Spread layer of sauce on dough, I like a lot, you may not, then top with your chopped vegetables. Spread the fresh herbs on top of the veggies. When I am adding goat cheese, I think of it as more of another topping than something that has to cover the entire pizza, so it ends up being about as much as any of the other veg. toppings and just dispersed around the pizza, more for flavor.
Heat oven to 350°F In small bowl, combine sugar, corn syrup,butter, salt and eggs; beat 1 minute at medium speed. Stir in pecans. Pour into pie crust. Bake 350°F for 40 to 55 minutes or until center of pie is puffed and golden brown. (I fold a 3" band of aluminum foil and place loosely around edge of crust, folding over top to keep edges from browning too quickly). Cool 1 hour. While pecan layer is cooling, combile all chocolate filling ingredients in a food processor or blender. Process for about 1 minute or until smooth. Refrigerate about 1 1/2 hours until mixture is slightly thickened, but not set. You want to be able to pour it. Stir gently and pour over cooled pecan layer. Refrigerate until firm, about 1 hour. In small bowl, beat topping ingredients until stiff peaks form. Spoon or pipe over filling (it looks especially pretty piped just around outer edge). Garnish with chocolate curls. Store in refrigerator.
Take a highball glass and fill it half-way with crushed ice. Add halved kumquats and stir. Add gin, lime juice and syrup, stir to combine. Fill the glass with ice.
Season the chicken with salt, pepper and lemon juice. Cover with plastic wrap and put in fridge to marinate while you work on the saute. Using a food processor, finely chop the onion. Set aside. Chop the garlic and add to the onion. Cut the potatoes in half lengthwise. Then cut them in half lengthwise again. Keep them cut side down on your cutting board and thinly slice them, as uniformly as possible, across the width so you end up with bite size, thin pieces. Heat a large nonstick skillet over medium high heat and add 2 T of the olive oil. Add the potatoes in an even layer and season with salt, pepper and thyme. Let them sit for about two minutes while they brown up a little, then stir. Once they have browned, add the onions and garlic and cook about 8 minutes, until the potatoes are nearly tender. Once you get the onions and potatoes going, add 2 T of olive oil to another large skillet over medium heat and add the chicken. Cook it about 6-7 minutes per side. Once the taters are ready, add the corn to them and cook, stirring frequently, about 2 or 3 minutes. Then add the chicken stock and crank up the heat to high. Bring it to a bubble and let it go for about 3 or 4 minutes. The liquid should reduce by about half. Turn the heat off and add the butter, lemon zest and parsley. Stir until the butter melts. Serve the chicken on top of the saute. Yum! Makes great leftovers, too.
Freeze watermelon in a shallow pan at least 6 hours. Combine frozen watermelon, rum, lime juice, and Triple Sec in container of an electric blender; process until smooth, stopping once to scrap down sides. Add enough ice to bring mixture to 5-cup level; process until smooth. Repeat procedure, if necessary, until mixture measures 5-cups. Serve immediately.
Butter all the slices of bread on one side and cube them (1 inch squares are fine, but the size is not important). Butter a large shallow baking dish. Put about half the bread cubes in the dish (evenly distributed in the pan). Sprinkle the cubes with half of the cheeses. Repeat both layers. Combine remaining ingredients and pour over the bread and cheese mixture (may look very liquidy, but it's okay; the bread will soak up the moisture). Refrigerate 8-24 hours before baking (I like this b/c you can make the recipe the night before and just throw it in the oven for breakfast the next day). Bake at 350 for 1 hour and 15 min or until brown (check often: this can be a tricky recipe, and oven temperatures can vary a lot). You could add a lot of different things like sausage, ham, bacon, diced bell peppers, and onions, so if you'd like to add anything just throw it in with the cream mixture. Best served with bacon or ham and coffee.
Spread Cool Whip til cake is fully covered. Sprinkle crushed candies over the cake. Serve immediately. You might not be able to save the cake for leftovers. I recommend for large group of people so the cake will be eaten within few hours.
Preheat oven to 375°F Spray 8-inch-diameter cake pan with nonstick spray. Whisk flour, 4 tablespoons sugar, baking powder, salt, and baking soda in large bowl to blend. Add butter. Using fingertips, rub in until coarse meal forms. Make well in center of flour mixture. Add buttermilk. Gradually stir dry ingredients into milk to blend. Mix in raisins. Using floured hands, shape dough into ball. Transfer to prepared pan and flatten slightly (dough will not come to edges of pan). Sprinkle dough with remaining 1 tablespoon sugar. Bake bread until brown and tester inserted into center comes out clean, about 40 minutes. Cool bread in pan 10 minutes. Transfer to rack. Serve warm or at room temperature.
Preheat oven to 350°F. Wipe fish dry. Combine cheese, flour, salt, pepper and paprika in a shallow dish. Combine egg and milk in a shallow dish. Dip fish in egg mixture, then in flour mixture, turning to coat. Arrange in a single layer in a baking dish. Pour the butter over the fish. Top with the almonds, if using. Bake for about 20 minutes, until fish is cooked through.
Preheat oven to 325 degrees. Cut top third off garlic heads. Place cloves in 8x8 baking dish and add stock or water up to 1/3 up the sides of the heads. Drizzle 2 tbsp olive oil or stock or water over heads. Put thyme on top of each head. Cover with aluminum foil and bake till garlic is tender and soft, around an hour. Serve hot or at room temperature.
preheat oven to 350 & prepare pasta. melt 1/2 cup butter. whisk in flour & pepper for one minute. gradually whisk in the milk & cook over medium heat , whisking constantly for six to seven minutes. add mustard to mixture & remove from heat. chop onion & add to tomatoes in stove top pan. saute for 10 minutes. Toss 4 cheese in bowl. reserve 1 1/2 cups cheese and add the remaining cheese mixture & pasta to sauce, tossing to coat thoroughly. pour mixture in greased casserole dish & top with reserved cheese. toss breadcrumbs with the butter and add to the top of casserole. bake for 35 mintues.
Place the banana and ice cubes in a blender, and pour in the coconut milk, evaporated milk, rum, and coffee liqueur. Blend until well mixed. Pour into 2 tall glasses and serve.
Preheat oven to 375F Blend, cake mix, eggs, and oil until moistened. Roll into 1" balls. Place on ungreased cookie sheet. Flatten with a glass or cookie stamp. Bake at 375F for 6-8 minutes. Allow to cool 1 minute before removing to cooling rack. While the cookies are still a little warm, spread on some buttercream frosting. Allow the frosting to set up before storing.
Combine the breadcrumbs, feta, olives, chilli and oregano in a bowl and season with salt and pepper. Spoon the mixture into the squid hoods and close the ends with toothpicks to secure. Lightly spray with oil. Preheat a grill pan or frypan preferably non stick and cook the squid heads for about 2 mins each side till cooked but be careful not to overcook or they will be tough. Divide the lettuce leaves among 4 serving plates. Cut the squid into thick slices and arrange on the lettuce and serve with lemon wedges and toast.
Cook and drain the meat (ground meat and sirloin all in one pan). Add the package of chili seasoning and half of the tomatoes. Mix well and let simmer. In a separate sauce pan, heat the oil, then add the onion, bell pepper and the chili pepper. Cook until tender (about 5-6 minutes). Add the chili powder and cayenne pepper and stir. Then add the remaining tomato and stir again. Add the meat mixture and the black beans. Stir, heat through and keep on low heat until ready to serve. Add salt and pepper to taste. Serve with white rice or chips (our favorite chips are the "Food Should Taste Good " Multigrain chips!) and top with shredded cheddar and/or sour cream if you like!
Whisk together soy and hoisin sauces, vinegar and garlic in a bowl. Slice salmon fillet across the grain into thin strips. Add to soy mixture and let stand for 15 minutes, turning occasionally. Thread each salmon strip onto small metal or soaked wooden skewers. Place skewers on baking sheet and broil, turning and basting with marinade once, for about 4 minutes or until golden and fish flakes easily when tested. Alternatively, cook skewers on oiled grill pan on grill. Before serving, sprinkle with green onion and sesame seeds, if using.
In large pan, bring sugar and corn syrup to a boil. Stir in peanut butter and remove from heat. Add cornflakes. Drop by spoonfuls onto waxed paper that has been sprayed with nonstick cooking spray.
Spread 1 tablespoon mustard evenly on one side of each pounded steak. Sprinkle salt and pepper over mustard. Evenly sprinkle chopped bacon, onion, and pickles over mustard side of each steak. Roll up firmly jelly roll fashion (with filling to inside, starting at narrow end), and secure each rouladen shut (so filling stays in) with wooden toothpicks, cooking twine, or white sewing thread. In a large dutch oven, heat the cooking oil over medium-high heat. When hot, carefully add the rouladen rolls. Fry until nicely browned, turning once (about 7 minutes per side). Add enough hot water or broth to almost cover the rouladen. Add bay leaf. Increase heat to high and bring to a boil. Cover and reduce heat to low. Simmer, covered, for 1 1/2 hours on low heat, checking once halfway through to give a stir and see that meat is covered with sufficient liquid (you may add a little hot water at this point, if necessary). With a large slotted spoon, carefully remove the rouladen from the hot broth to an oven-proof dish; cover with foil and keep warm in the oven while making the gravy. To Make Gravy: Add the flour to 1 cup of water in a large measuring cup, whisking briskly with a fork to blend. Pour the flour mixture all at once into the hot broth, using a wire whisk to blend. Use a wooden spoon to scrape up any brown bits from the bottom of the pan, and stir them into the gravy. Increase heat to medium-high, and bring gravy mixture to a boil, whisking constantly. Continue to whisk and boil for two to three minutes, until gravy thickens. Reduce heat to low, and remove the bay leaf. Adjust seasoning to taste. To Serve: (Note: Remove toothpicks and twine or thread before serving). Using a large slotted spoon, carefully place the rouladen into the hot gravy; cover, and warm through for a few minutes. Remove from heat and serve. Good sides are boiled new potatoes or potato dumplings sprinkled with fresh snipped parsley,and German Rotkohl (Red Cabbage) or Country Green Beans with Bacon and Onion.
Combine all ingredients in blender or food processor and mix well. Allow to marinate for at least 2 hours. The chutney will be somewhat watery. NOTE: *when I did "research" for this recipe all the variations had nuts included. I never use them and prefer the chutney without.
Preheat oven to 425Es. Sift dry ingredients together into food processor. Pulse to blend. Add cold butter and pulse several times, until mixture resembles coarse crumbs. Turn mixture out into mixing bowl. Combine sweet potato, yogurt and sugar or agave nectar in processor and run for several seconds to blend thoroughly. Add sweet potato mixture to flour mixture and stir together briefly, just until all flour is incorporated and dough forms a ball. (Mixture may be sticky.) Do not overwork the dough. Line 2 baking sheets with parchment paper. Using a cookie scoop-either 1/2 or 1/4 cup capacity-scoop uniform mounds onto sheets. You can get 5 large or 10 small biscuits onto each cookie sheet. Bake until biscuits are set and just start to brown: about 20 minutes for large and 15 minutes for the small size. These are best served hot (with butter if desired). They can be reheated on a baking sheet for 5 minutes at 400Es: good as new. * Use 2 small-to-medium sweet potatoes baked whole for 1 hour at 375Es and scooped out. I also made this w/ 1 giant sweet potato (1 1/4 cup): excellent! Very sticky batter, but biscuits were light, moist and nicely peppery. Makes about 12 medium or 24 small (bite size) biscuits.
Preheat the boiler. In a bowl combine lime juice and soy sauce. Put the salmon steaks on a baking sheet and baste with the lime-soy mixture and lightly sprinkle with salt. Broil 4 inches from the flame for about 5 minutes. Turn the salmon, brush with lime-soy misture, sprinkle with salt, and cook 5 more minutes, or until fish is done. Serve at once.
In a skillet over medium high heat, melt butter and saute the shallots and garlic in the butter, stirring frequently, until tender. Add scallops and basil to the skillet and saute for about 2 minutes. Add vinegar, sugar, pepper and salt (if needed) and saute an additional 2-3 minutes or until the scallops are opaque. Serve immediately over fine noodles or rice.
Brown ground beef and drain. Saute mushrooms, onion, and garlic in vegetable oil. Cook bacon in large fry pan, remove from pan and allow to cool. Place cabbage in fry pan with bacon grease, stir until cabbage is coated with bacon grease. Cook slightly, salt and pepper to taste. Combine ground beef and saute mixture into the cabbage pan. Cook until cabbage is slightly crisp. Crumble bacon and add to mixture, stir. Serve over rice if desired. Salt and pepper to taste.
Whisk all sauce ingredients together in medium bowl until smooth. While cooking noodles according to directions on package, saute veggies in medium skillet with oil for 2 minutes. Add a splash of water and cover to steam. Drain noodles, add to veggies, and toss with sauce. Top with herbs and enjoy.
Preheat oven to 350 degrees F. Combine flours, bran, baking powder, baking soda, and cinnamon. Separately, combine honey, egg white, yogurt, and oil; stir well. Pour liquid into dry ingredients; stir until just moistened. Add peaches. Pour into greased muffin tins. Bake at 350 degrees F for 18-20 minutes or until lightly browned.
Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper. Sift the flour, baking powder and salt into a bowl and set aside. Melt the unsweetened chocolate, chopped bittersweet chocolate and the butter in a double boiler over low heat, stirring constantly. With a hand mixer beat together the eggs, sugar and vanilla on medium-high speed until light in texture and thick, 3 to 4 minutes. Add the chocolate mixture and blend thoroughly. Turn the mixer on low speed, mix in the dry ingredients until just combined. Mix in the pecans and chocolate chips until blended. Fill a 1/4 cup ice cream scoop with dough, level it, and drop the dough onto a prepared cookie sheet, leaving 3 inches between the cookies. Bake the cookies until they are cracked on top, about 14 minutes. Cool on wire racks.
Microwave chocolate and milk in large bowl on HIGH for 2 min., stirring after each minute. Stir in pecans and vanilla. Spread evenly in foil-lined 8-inch square pan. Refrigerate 2 hours or until firm. Store, covered at room temperature.
Preheat the oven to 430 degrees F. Cut out pastry with a 2 or 3 inch gingerbread man cookie cutter, and place them on a baking tray lined with baking paper. Brush the with the egg wash. Place 2 teaspoons of parmesan and a pinch of cayenne pepper or paprika on each round along with some sprinkles of fresh thyme leaves. Bake for 10 minutes or until puffed and golden brown.