HumbleIntelligence/food-ner-1-Million huggingface dataset:
Measure and prepare all ingredients and have them and a timer within arm's reach. Its important to work quickly and pay attention. Combine the butter, sugar, cocoa, and milk in a heavy saucepan then bring to a boil, stirring constantly, over medium heat. Boil for 1 minute exactly, continuing to stir and reducing heat if necessary to prevent the chocolate from burning. Remove from heat then add vanilla. It will boil up violently -- just stir it in until it subsides. Add the peanut butter and stir. Once peanut butter melts completely stir int the oatmeal. Let rest 5 minutes. Drop mixture by the tablespoonfuls onto a sheet of waxed paper. Let sit an hour or more until fully cooled and hardened.
Sprinkle the beef with the salt and pepper and dredge in 1/2 cup of the flour, coating pieces well. Heat 1 tbsp of the oil in a large cooking pot. Brown the meat on all sides-- do this in batches-- over medium-high heat; use more oil as needed. Set meat aside once browned. Pour 1/2 cup water into the pot and scrape bottom and sides with a wooden spoon to dislodge all the brown bits. Return meat to pot. Add enough water to cover meat by one inch and bring to a boil; boil for 5 minutes. Reduce heat and simmer meat for two hours; skim away any foam as necessary. After two hours, add carrots, turnips, onion slices and potatoes to stew. Simmer until the vegetables are tender, about 45 minutes; add water if necessary to barely cover the stew. In a bowl or measuring cup, combine the remaining 1/4 cup flour with 1/2 cup of the cooking liquid and whisk to a smooth paste. Whisk or stir into the stew; simmer for an additional 10 minutes. Add salt and/or pepper to taste, and serve. Note: The recipe doesn't call for any herbs or spices, but I would add some fresh herbs along with the vegetables; I would suggest fresh thyme and fresh parsley.
For the rub: Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months. For the ribs: Rinse and dry ribs. Place on a clean cutting board and pull off the membrane, the thin fatty skin that lines the underside of the ribs. Trim the ribs of excess fat and meat. Liberally season both sides of the ribs with 1/4 to 1/2 cup Neely's BBQ Rub. Wrap ribs and refrigerate for at least 8 hours so flavors can permeate. Preheat grill to 250 degrees F. using hickory and charcoal. Use indirect heat (push the coals and chops to one side of the grill). Place ribs meatier side down on the grill away from the flame. Cook beef 2 hours. Turn and cook for 45 minutes more, or until the ribs "bend" and the meat easily separates from the bone using a fork. Cook the pork ribs 3 hours. Turn and cook another hour, or until ribs bend. Remove from grill. For dry ribs: Sprinkle extra Neely's BBQ seasoning over ribs, cut bones and serve. For wet ribs: Coat ribs with Neely's BBQ sauce, cut and serve. Neely's BBQ sauce: In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cooked uncovered, stirring frequently, for 2 hours.
Put the celery, onion, carrot, zucchini, and garlic into TM. Chop 5 seconds/Speed 7. Add oil and cook 10 minutes/ 100 degrees/ Spoon Speed/ Reverse. Add tomato paste, wine, tomatoes, bay leaf, nutmeg, salt and pepper. Cook 20 minutes/ Varoma/ Spoon Speed/ Reverse. Add basil during the last 2 minutes of cook time.
Trim tops& bottoms of fennel bulbs. Save a few green fronds& chop for garnish. Thinly slice bulbs, you should have about 4 cups sliced fennel. In large saucepan, saute sliced fennel, onions, carrots in the olive oil until tender, about 20 minutes. Add chicken broth, cover& bring to a simmer about 20-25 minutes until veggies are tender. Remove from heat& puree with an immersion blender right in saucepan or in a food processor or add to a blender. May take a couple of batches. Transfer each batch to a clean saucepan. Serve with sprinkle of chopped fennel fronds& cracked black pepper.
Combine all ingredients into 9x13 casserole dish. Cover and bake@ 350 degrees for 30 mins;Stir and bake 30 mins uncovered.
In a medium skillet over moderate heat melt 2 tablespoons butter, add parsley and sliced beets. Warm through, season with salt and serve.
Preheat oven to 180°C Grease a 3cm-deep, 17cm x 28cm (base) slab pan and line with baking paper Using an electric mixer, beat butter, sugar and eggs in a bowl until well combined. Stir in almond meal and flour. Mix well. Spread mixture into slab pan. Place apricots, cut side up, on top, pressing in slightly. Bake slice for 18 to 20 minutes or until a skewer inserted into the centre comes out clean. Place jam in a heatproof, microwave-safe bowl. Microwave, uncovered, on HIGH (100%) for 30 to 40 seconds or until warm. Brush warm jam over hot slice. Cool completely in pan. Cut into 12 pieces. Stores in an airtight container in the refrigerator for up to 5 days. Serve at room temperature.
Oven to 350 degrees F. (if baking right away). Line sheet pans with parchment. Mix the dry ingredients together (not including sugars), then stir in the oats. Set aside. Beat the butter and both sugars together until light and fluffy. Add the eggs, then scrape down the bowl; add the honey and vanilla and beat until blended. Add the flour mixture in two additions, beating each until well combined. Stir in the cranberries and pecans. At this point, you can either bake, or freeze. To freeze, just scrape the dough onto plastic wrap, roll into a log, wrap tightly, and freeze until ready to bake. Then just take them out of the freezer, let sit for about 15 minutes, then slice into 3/16" thick slices and bake as directed. To bake immediately: drop by tablespoonfuls about 2 inches apart on parchment lined sheet pans. Bake until the centers of the cookies are soft and no longer look wet; about 9-11 minutes. Let cool on the pan for 5 minutes, then transfer to a rack to cool.
Pour the whipping cream, icing sugar, vanilla extract and cocoa powder into a large mixing bowl. Stir until combine. Chill mixing bowl together with its contents, and whisks in the fridge for at least 1 hour. Remove the above from the fridge and whisk mixture at medium to high speed until the cream forms stiff peaks. If not using immediately, store in disposable piping bags, seal well and refrigerate for up to a maxiumum of 3 days.
To a 2-lb bag (8 cups) of self rising flour, cut in 1 cup shortening or butter on low speed of electric mixer, or by hand with a pastry blender, until mixture resembles coarse crumbs. Biscuit mix made with shortening should be stored in an airtight container at room temperature for up to 6 months. Biscuit mix made with butter should be stored in an airtight container in the refrigerator for up to 2 months, or in the freezer for up to 6 months ~ bring mix to room temperature before using. TO MAKE 6-12 BISCUITS: 2 cups homemade biscuit-mix. 1/2-2/3 cup milk (buttermilk optional) ~ you may not need but about 1/2 cup milk to bring together as a dough! Preheat oven to 450 degrees. Measure 2 cups homemade biscuit-mix into bowl. Blend in enough milk (1/2-2/3 cup) to make a soft dough. Add just enough milk to bring together as a dough ~ you may not need but about 1/2 cup! Chilling dough in refrigerator for 15-20 minutes will make dough easier to handle! Turn out onto lightly floured surface ~ Roll or pat out dough to 3/4-inch thickness ~ I PAT THE DOUGH! Cut out biscuits with a floured 2-inch cutter (makes 12 biscuits), or use a 3-inch cutter for approximately 6-7 biscuits. (NOTE: My biscuits pictured in the basket were made with 2 cups biscuit mix and 1/2 cup milk; were patted to 3/4-inch thickness, and cut with a 3-inch cutter, which resulted in only 6 biscuits! Those biscuits were baked for 12 minutes). Place biscuits on un-greased baking sheet. Bake in preheated 450 degree oven for 10-12 minutes, or until lightly browned. ALERT! For a neater appearance, slice biscuits that have cooled for a few minutes with a bread knife, instead of ripping their tops off when piping hot! For biscuit-mix variations: ASIAGO-PEPPER biscuits PICTURED WITH HAM, ON THE WHITE PLATE: Use 2 cups biscuit mix, and add 1/4 cup freshly shredded Asiago cheese, 1 teaspoon sugar, several grinds of black pepper, and 2/3 cup milk. Mix just until combined ~ Pat out dough to 1/2-inch to 3/4-inch thickness. Makes six (6) 3-inch biscuits. Bake at 450F for 10 minutes. Brush biscuit tops with melted butter. CHEDDAR biscuits: Use 2 cups biscuit mix, and add 1/3 cup freshly shredded extra-sharp cheddar cheese, 1/4 teaspoon garlic powder, a pinch of sugar, several grinds of black pepper (OPTIONAL), and 2/3 cup milk. Mix just until combined ~ Pat out dough to 1/2-inch to 3/4-inch thickness. Makes six (6) 3-inch biscuits. Bake at 450F for 10 minutes. Brush biscuit tops with melted butter. 10 FLUFFY DUMPLINGS: Use 2 cups biscuit mix, and add 2/3 cup milk. Combine until blended. Drop spoonfuls of dough into gently bubbling stew; cook uncovered for 8 minutes, then cover and reduce heat and continue cooking for about 10 minutes more. 7" ROUND WAFFLES: 2 cups biscuit mix, 1 1/4 cups milk, 2 eggs beaten, 2 tablespoons melted shortening. Heat waffle iron. Beat all ingredients until blended. Bake on hot waffle iron per manufacturer's instructions. Makes 7 round waffles. PANCAKES: 2 cups biscuit mix, 1 1/4 cups milk, 1 egg beaten, 2 tablespoons melted butter. Beat ingredients until blended; bake on hot griddle. Makes approximately 12 pancakes.
Melt butter in microwave. Combine dry ingredients. Beat eggs and water together with mixer, slowly add to dry ingredients. When mixed add butter and beat with mixer. Dough will be stiff. Use Belgian waffle iron - makes 8 waffles.
Sieve semolina, sugar and cumin powder together. Keep aside. In a bowl, put the coconut, onion, ginger, corriander leaves and green chilli, salt and red chilli powder. Mix well until the mixture becomes moist. Add the sieved semolina into the bowl. Mix well. Add the required little amount of water to get a batter of very coarse thick consistency. Keep aside to set for 10 minutes. Once set, heat a tawa (flat bottomed pan) or griddle on medium flame. Pour 1-2 tsps. of ghee or oil on it. When the ghee or oil is hot, spread 4 big tbsps. of batter on it and spread evenly either with a flat spoon or your fingertips. Cover with a lid. Fry upside down till it's crisp. Likewise, repeat until all the batter has been used. Serve hot with plain yoghurt (low-fat), garnished on top with black pepper powder and corriander leaves. You can also pack this for hubby and baby to take to office and school, respectively. Enjoy!
Place saucepan on burner at med. high heat, add olive oil and onions, saute until translucent (about 4-5 min.). Add garlic, pimenta and tomato paste stir until blended. You may have to thin this mixture out a little bit with some of the beer/wine. Add 1/2 of the parsley. Add shrimp, stir and saute for 2-3 minutes coating the shrimp with the tomato/pimenta mixture. Add remaining beer/wine and add water, just enough to cover. Cook on med. heat for approximately 10 minutes or until the shells are easily peeled from the shrimp. (note: I have been known to leave this on my stove for an hour or more. As long as there is still juice covering the shrimp they are okay. For some unknown reason you can't seem to over cook them). Use a slotted spoon to remove the shrimp from the cooking liquid and serve with remainder of parsley sprinkle over. Hint reserve the cooking liquid. It can be used: (a) to store leftover shrimp, if any, to reheat; (b) to cook white rice in (wonderful flavour); or (c) to dip crusty fresh bread into.
Combine all of the ingredients in a bowl, reserving some pomegranate seeds for garnish. Add pomegranate juice or pomegranate molasses as it states in the introduction if wished and stir until yogurt is smooth. Scatter the reserved pomegranate seeds over top. Enjoy!
Bring the water and garlic to boil. In the mean time, add 1 tablespoon of butter to a skill and saute mushrooms until soft. Add all of the remaining ingredients and boil over medium-high heat for 30 minutes. If your Shiitake Mushrooms don't come with a Rosemary Garlic Sauce, add an additional 1/8 cup of butter, 2 cloves of garlic, and 1 tsp rosemary. Add salt to taste. And serve to your preference.
Heat oven to 350 degrees F. Grease 2 9-inch square pans or 3 8-inch round pans. Pour boiling water on chocolate, stirring until chocolate is melted; cool. Mix sugar and butter in large mixing bowl until light and fluffy. Beat in eggs yolk, one at a time. Beat in chocolate and vanilla on low speed. Mix in flour, baking soda and salt alternately with buttermilk, beating after each addition until batter is smooth. Fold in egg whites. Divide batter among pans. Bake square pans 40-45 minutes or round pans 35-40 minutes. Check for doneness with toothpick in center. Cool and top with Coconut-Pecan Frosting. Coconut Pecan Frosting: Mix sugar, butter, milk, vanilla and egg yolks in saucepan. Cook over medium heat, stirring occasionally, until thick, about 12 minutes. Take off heat. Stir in coconut and pecans. Beat until spreading consistency. Allow to cool & thicken before icing cake.
In 13x9 baking dish that has been sprayed with cooking spray, combine all ingredients. Bake @ 350 for 1 hour.
Put rice and water in a rice cooker and set aside for 30 minutes. Add matsutake, carrots, soy sauce, and sake in the rice cooker and turn on the switch to start. After rice cooker turns off, gently mix the rice to distribute the goodies on the top. Cover the rice. Allow to rest for 10 minutes before serving. Optional: I also add one abura-age (fried tofu), rinsed, squeezed, and sliced into thin strips when I put in the matsutake. Sometimes, I'll also include a bit of diced chicken as well. During the resting time, I sprinkle a few frozen green peas on the top of the rice to add a bit of color just mixing them in before serving.
Preheat oven to 350°F. For cookies, cream together sugar and shortening. Add eggs and lemon extract and beat well. Add flour, baking powder and salt; Mix well. The dough should be soft and sticky. With a small cookie scoop, drop dough onto a slightly greased cookie sheet or baking stone, spacing them about 2-inches apart. Bake for about 12-15 minutes, or until firm and lightly brown. Remove cookies from cookie sheet and allow to cool completely on wire racks. For frosting, combine confectioners' sugar, water and lemon extract and mix until smooth. Frost the tops of each cookie with a metal spatula. Allow cookies to dry before stacking. Store in an airtight container. ~NOTE~If you want to freeze the cookies, freeze unfrosted and frost once thawed.
Combine beef broth, cooked ham or other cooked meat, onion, carrot, celery, thyme and oregano in a large saucepan. Bring to a boil. Stir in raw macaroni. Reduce heat to a simmer. Simmer, uncovered, for 20 minutes, stirring occasionally, until macaroni is tender. Add pork and beans and heat thoroughly. Add additional liquid if necessary. (I use the water drained from boiling potatoes for making soups, gravies, sauces or use canned broth).
Mash mint and sugar together. Squeeze lemons. Stir together. Add water Stir and pour over ice cubes in glass.
Drop room temp Apples in boiling water for 3-5 seconds. Brush Apples with a vegetable brush or sponge under hot running water. Now your caramel will stick perfectly. Dry completely and insert stick. Put Caramels and Milk in a small sauce pan and cook on a low heat until melted. Roll Apples in Caramel and decorate as desired. Let set up on parchment paper or on a butter baking sheet in the fridge for 1 hours.
Preheat oven to 350°F. Grease 2-3 cookie sheets. Mix oats, sugar, flour, coconut, raisins, cinnamon, baking soda and salt in large bowl. Melt butter in microwave in a small bowl. Add molasses and boiling water to the butter. Pour butter mixture into the flour mixture, stir well. Drop by teaspoons onto cookie sheets. Bake 12-15 minutes. Allow to cool or eat warm with your favorite Heffalump!
Boil flank steak, potato, and salt in a covered pot till steak is fully cooked. When done, drain and shred the steak (I do this by hand). Preheat oil in a large skillet over med heat. When oil is heated, place all ingredients (except ketchup) in oil and saute until the onion is translucent. If desired, stir in a little ketchup to give it a little kick. Serve with hot rice.
Put oil into a frying pan. Fry onions. When onions are brown, add all the ingredients except water. Fry for 2 to 3 minutes. Add water. Cover and cook till tender and all the stock is dry. Serve hot as a vegetable dish.
cut up any large pieces of fruit in the preserves. in the small mixing bowl stir together the apricot in peach preserves, sour cream and cinnamon. cover and chill up to 24 hours. serve with fruit slices. make 1 cup dip. 44 cal 3 gram of total fat 2 gram sat fat. yogurt fruit dip: prepare as above. except use 8-oz carton plain yogurt for sour cream. 25 cal 0 gram total fat.
In a small saucepan, melt butter until bubbly. Place egg yolks, lemon juice, mustard, adn seasonings into blender container; cover and blend on low until yolks are frothy. Pour in half the butter in a very slow, steady stream until creamy. Then turn blender to high and add remaining butter slowly. Taste and correct seasonings. Serve immediately on steamed vegetables such as brussel sprouts, broccoli, zucchini, etc.
Preheat oven to 350 F peal and cook sweet potatoes. In a large mixing bowl, mash sweet potatoes with butter. add remaining ingredients except pastry shell and eggs. Beat until mixture is smooth and well blended. stir in eggs. pour into prepared pastry shell. bake at 350 F for 50-55 minutes or until knife comes out clean. allow to cool before serving.
Preheat oven to 350°F Butter 13 x 9 x 2-inch glass baking dish. Spread uncooked noodles over bottom of prepared dish and sprinkle with raisins (if using). Whisk eggs, sour cream, butter, vanilla, cinnamon, nutmeg, and sugar in large bowl until smooth. Whisk in milk and pour mixture over noodles. Let kugel stand 5 minutes. Mix cornflakes and brown sugar in bowl and sprinkle evenly over kugel. Bake kugel until set in center, about 1 hour. Cut kugel into squares. Serve warm or at room temperature.
In a large skillet, heat oil over medium-high heat. Brown chicken in oil, then remove to a plate. Add onion, salt, pepper, cinnamon and turmeric to skillet. Saute until onion is soft and translucent, and spices are fragrant. Add enough water to cover bottom of pan 1/8" deep. Arrange chicken pieces in pan. Cover and cook 20-30 min, until chicken is done. Remove chicken to plate. Add prunes, almonds and honey to sauce. Stir to combine and cook until prunes are heated through. Pour sauce over chicken. Sprinkle with sesame seeds before serving.
Simmer onion and parsley in stock until tender; set aside. Cook spinach according to package directions. Drain, squeezing out excess liquid. Add onion mixture, bread crumbs, egg white, Parmesan, nutmeg and pepper; mix well. Place two phyllo sheets on a damp towel on work surface. Work quickly so that phyllo does not dry out. Spread half of spinach mixture along (about 1-inch inside) narrow edge of phyllo and roll up jelly-roll-style. Brush top and sides with skim milk. With sharp knife, cut several slits on top to vent steam. Place on baking sheet prepared with nonstick spray. Cover with another damp towel while repeating process with last two phyllo sheets and remaining spinach mixture. Bake at 400 degrees Fahrenheit for 25 to 30 minutes until golden brown. Cut each roll into six pieces.
Cream butter and sugar until light and fluffy. Beat in eggs. Sift over the flour, add lemon juice and rind. Fold together to form smooth batter. Spoon into the dish and level the top. Bake for 30 minutes. Top may look wet but the cake should test cooked.
Have a pot of boiling water handy when starting to cook this recipe. Keep a bowl handy lined with a sieve. When ready to start cooking carefully put the tofu into the boiling water. Heat wok to smoking; add a tablespoon or two of oil and stir in seasonings. (Note: if the wok looks too dry during cooking, just add a little more oil by pouring it directly onto the hot metal). As soon as the seasonings start to give off a pungent aroma add the bbq pork and stir fry for 2- 3 minutes to coat with oil and seasonings and to heat through. Add the pea pods and continue stirring until they're hot. Pour the tofu into a colander or sieve and let it drain while you continue the recipe. Give the sauce ingredients a good stir and pour into the wok, trying to hit the metal surface rather than the contents. When it starts to bubble thicken it with a little of the binder. (The secret is to just draw the sauce together without making it gummy). Stir in a few drops of the sesame oil. Very carefully stir and toss in the tofu. Serve immediately on a heated platter with steamed rice.
Slice steak thinly on the bias (this will be easier if you freeze the steak for 20-30 minutes first). Combine in a bowl with soy sauce, Worcestershire sauce and hot sauce. Let stand 10-15 minute. Heat oil in heavy skillet. Add beef and stir-fry quickly until meat loses its pink color. Remove from pan to a clean plate and set aside. Add onion, green pepper and garlic to fat remaining in skillet. Saute until soft. Add mushrooms with their liquid. Stir cornstarch into a little bit of the beef broth until smooth. Add the slurry with the rest of the broth to the vegetables. Bring to a boil and cook 3 minutes. Return meat to pan and cook until hot all the way through.
Preheat the oven to 400°F. Rub the chicken with salt and pepper and bake on a baking sheet with a raised lip for 25 minutes, or until chicken has an internal temperature of 165°F. When the chicken is done, pull it out and set aside. Heat 2 Tbsp of oil in a large saucepan, and saute onions, carrots and thyme, sage, and savory until the carrots are crisp-tender, about 8 minutes. Add the flour to the onions and carrots and cook, stirring constantly, for 1 minute. Gradually add the milk and stir, heating it until it is simmering and slightly thick. Shred the chicken. Add lemon juice, frozen vegetables, and chicken to the carrot mixture. Add salt and pepper to taste. Pour into a 1.5-quart casserole. Lay out two sheets of phyllo dough on a dry surface, and brush with olive oil. Lay two more sheets on top of these, brush with olive oil, and repeat. Lay the layered dough onto the top of the casserole. Tuck in around the sides so the edges of the dough flare up and make a nice edge. Brush the edges with a bit more olive oil. Cook in the 400°F oven for 20 minutes, or until browned and bubbly. Cool 15 minutes before serving.
FILLING- peel apples, and cut into 1/2 inch pieces. (you should have about 3 cups) In bowl, toss with lemon juice. Add raisins, cinnamon, allspice, cloves and nutmeg; Stir well. Add honey and mix throughly; set aside. In large bowl, sift together flour, baking powder. Cut in butter until mixture resembles coarse meal. Stir in sugar. Make well in center; pour in egg and milk. Using fork, stir briskly to make a sticky dough; divide in half. Roll out one half between 2 sheets of waxed paper to 1/4 inch thickness. Fit into lightly greased 9 inch pie plate. Spoon filling over dough; place other half of rolled dough on top of filling. Press edges together. Using sharp knife, cut small slit in centre of pastry top to allow steam to escape. Bake in 350F oven for 45 minutes or until cake is golden brown and firm to touch and tester inserted in centre comes out clean. Cut into 8 wedges while hot. Serve warm and pass whipped cream and brown sugar separately.
Heat the oil in a large pan & cook the onion & butternut squash on a low heat for 15 minutes Add the tomatoes & cumin seeds, then cook for a further 5 mins until the tomatoes are soft & pulpy. Stir in the paprika, curry paste & stock & bring to the boil.Add the chicken & simmer gently for 15-20 mins, cover with a lid half way through, until the chicken is cooked through.Meanwhile cook the rice according to your own method. Season the curry & add lemon juice to taste.Serve with the rice & scatter with coriander leaves.