HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix the sugar and salt in a bowl and set aside. Bring the honey, water and oil to boil in a saucepan. Add the peanuts to the honey mixture. Reduce heat to low and simmer for 5 minutes stirring frequently. When the liquid is practically gone, add the sugar and salt and continue stirring on low heat until sugar has turned reddish-brown approximately 5 more minutes. You will recognize the honey roasted peanut look. Take off heat and spread in one layer on a cookie sheet or foil until it cools. Break into pieces and store in an airtight container.
Coarsely chop the hazelnuts. In a food processor or blender, finely grind about 1/3 of the nuts at a time, until mealy. Add egg whites, powdered sugar and liqueur. Blend until paste forms. Wrap and store in a covered container, up to 2 weeks.
Preheat oven to 350 degrees. Cream together both sugars, butter and egg until fluffy. Add vanilla and combine. Add in salt, baking soda, cinnamon, nutmeg and flour then blend until fully combined. Lastly, add in the oats and roll by the heaping teaspoon-full and place on greased cookie sheet. Using a fork dipped in water, then white sugar, make a criss-cross pattern on top of each cookie (tines facing left or right, then tines facing up or down)- you don't need to press too hard! Bake 10-12 minutes (10 minutes yields crunchy outside, soft center). Cool, then store in ziplock bag to keep softness for a few days.
Fry ground beef with onions and garlic. While it's frying, peel the potatoes and carrots, then slice. Preheat oven to 350 degrees F. Start by placing the ground beef in a large casserole, then potatoes, carrots, corn, and peppers. Mix milk and soup. Pour over ingredients in casserole dish. Sprinkle with Parmesan cheese. Cover; bake for approximately one hour, or until ingredients are fully cooked.
In small bowl, beat egg. Mix in well with whisk, rest of ingredients except onion slices. Heat oil til pretty hot but not smoking. Dip onion slices in batter coating well, letting some of the excess dripp off, and carefully drop in hot oil. When golden brown on underside, flip over with tongs. This should take about 3-4 minutes, less if your oil is hotter. Just eyeball it. Fry another 3-4 minutes on other side or til golden brown. Place on paper towels to drain. Nice addition: Mince very fine 1 jalapeno pepper, fresh or jarred, and add to batter before frying for a nice kick!
Mix first five ingredients together in order. Refrigerate for 30 minutes. Form into 1-1/4 inch balls and place on baking sheet sprayed with Pam. Bake in 400 degree oven until brown, about 20 minutes. (May be frozen now.) Place meatballs in casserole and cover with 2-3 cups boiling water and 2-3 cubes or envelopes vegetarian brown broth. Meatballs should be within 1/2 inch of being covered with liquid. Bake, covered, at 350 degrees for 1 hour (1-1/2 hrs if meatballs are frozen). Or meatballs may be prepared in a crockpot on high setting for 1 hour (or 1-1/2 if frozen).
Heat 1 teaspoon of the oil over medium heat. Add the red onion and garlic to the pan and saute until softened, about 8 minutes and then set aside to cool for a few minutes. Combine beans, egg, oats, onion, mixture, chili paste, salt, pepper and cilantro and thoroughly mix and mash until pretty homogeneous, leaving a few whole beans. Divide mixture into 4 equal portions and shape into patties. Refrigerate patties for half an hour. (This step is not completely necessary but I find it helps hold the burgers together while cooking.). Heat 2 tablespoons oil in large non-stick skillet over medium-high heat. Place burgers carefully into the oil, being careful not to crowd the pan. After 4 minutes, flip and cook another 4 minutes. They should feel firm to the touch when finished. Note: To freeze for later use, after shaping flash freeze and then wrap in plastic wrap. Place wrapped burgers into freezer bag and squeeze out excess air. To cook from frozen, simply heat frozen burgers over medium-high heat on the stove-top, cooking until done.
Stir together flour, sugar, baking powder and salt. Set aside. In large mixing bowl, combine All-Bran cereal and milk. Let stand 5 minute or until cereal softens. Add egg, applesauce, and banana (if using). Beat well. Add flour mix, stirring only until combined. Portion batter evenly into 2 1/2-inch muffin-pan cups coated with cooking spray. Bake at 400° about 20 min or until lightly browned. Serve warm.
Grease a deep 19cm square cake pan and line with baking paper. Combine frozen berries, Grand Marnier and 1 tablespoon caster sugar in a bowl and then arrange evenly over base of prepared pan. Combine butter, sugar, chocolate and milk in a large saucepan. Stir over low heat until sugar has dissolved and mixture is smooth. Do not boil! Cool. Stir in eggs and flours and mix well. Carefully spread mixture in cake pan over berries. Cook in a 180°C oven for about 1 1/4 hours, or until cooked. Cool in pan for 10 minutes before turning out. Serve cut into squares, dusted with sifted icing sugar and decorated with fresh berries.
In a large glass bowl mix together all salad ingredients except the salt and pepper. In a small bowl combine the dressing ingredients until well blended; pour over the salad and toss to combine. Season with black pepper and salt if desired to taste. If the mixture seems dry add in a little more mayonnaise. Cover and refrigerate for a minumu of 4 hours.
Cream the butter and sugar together. Beat in eggs and vanilla. Work the flour and chopped cherries into the batter, mixing until well combined and evenly coloured. If the dough is a little dry, or not pink enough, add a bit of the liquid from the candied cherries. Roll into logs about 2" in diameter, wrap in plastic wrap and freeze overnight. When ready to bake, slice logs thinly and place on a greased baking sheet. Bake in a preheated 375* oven for 6-8 minutes or until nicely browned along the edges. Enjoy!
Dice onion. Combine all ingredients in lg bowl. Preheat oven to 325 degrees. Preheat a nice heavy fry pan on med heat. I prefer a good cast iron pan as I think it adds to the flavor. Add a few table spoons of canola oil to coat the pan. Form ground beef mix into tennis ball size patties, slightly flattening before placing into hot fry pan. Patties will sear nicely in the hot pan, turn over after 4 minutes or so. I like to really brown them on both sides. Don't worry if they sick a little -- it adds to the gravy. After browning to desired color, remove from pan and place in appropiate sized roaster. finish browning all beef mixture, adding slight amounts of oil as needed. After all are browned, add 2 cans of beef broth to drippings in fry pan. Heat to boiling. In the mean time place 1/2 cup of flour, Wondra gravy flour works best, in a x-large coffee mug, add cold water while mixing with a fork. Mixture should be thick like a milk shake. Add salt and pepper -- don't be afraid to use the pepper. Slowly add to boiling beef broth and dripping mixture in fry pan, wisking constantly, scraping up the bits stuck to the pan, re heat to boiling and reduce to simmering. allow to cook for 5 minutes to eliminate raw flour taste. Pour through a strainer over hamburgs in roasting pan and place in oven. Reduce heat to 275 and allow to bake for 1 1/2 to 2 hours. My family loves it served with mashed potatoes, canned corn and biscuts.
Place spinach and cauliflower in a large bowl. Peel and slice avocado and dip in lemon juice to prevent discoloring. Add to bowl. Combine oil, vinegar, garlic, salt, mustard, basil, nutmeg and black pepper. Blend well. Pour over vegetables and toss to coat. Sprinkle with toasted almonds.
In large, shallow dish, combine egg, cream, brown sugar, orange juice, and spices. Place bread in mixture; leave 5 minutes. Turn bread over; leave 5-10 minutes until all liquid is absorbed. (If preparing ahead of time, cover and refrigerate overnight.) Transfer bread to non-stick cookie sheet or cookie sheet lined with buttered foil. Bake at 375° F (190° C) for 10 minutes. Turn carefully and bake 10-15 minutes longer, or until puffed and golden. Drizzle with warmed syrup, or sift icing sugar on top, and serve with fresh fruit.
Combine all ingredients together in a mixing bowl. Shape mixture into 8 large balls (about the size of a baseball). Place on a baking sheet and bake for 60 minutes at 350 degrees. Add to your favorite marinara sauce and serve with pasta. Or make 12 tennis ball sized meatballs and bake for 45 minutes. Or make 24 golf ball sized meatballs and bake for 30 minutes. Or make 48 gumball sized meatballs and bake for 20 minutes. Random Advice: If your raw meatballs are ugly and not perfectly round - they will NOT look any better after you cook them. I was hoping they would magically look perfect after baking - but they don't -- Still ugly. Shape your meatballs with care. Don't worry - the sauce will cover them! Line your baking sheet with foil for easy clean up. I don't like to touch raw meat - so I wear two sandwich baggies on my hands when rolling balls since I don't have plastic kitchen gloves. We also use a potato masher to mix up everything. I know hands work better - but I just won't touch it. I don't like other people touching my food either -- just sayin! You can cry a little about your delicious meatballs -- now go and enjoy!
In a large saute pan with cover, brown meat in olive oil over med-high heat; drain any fat or juices that have accumulated in pan. Add onion, bell pepper, mushrooms, and garlic. Saute with meat until onions start to become translucent and veggies are becoming slightly tender (approx. 5 minutes). Add whole jar pasta sauce& whole bottle of chili sauce to pan. Stir to combine all ingredients. Bring to low boil, then cover& turn down heat so that sauce is simmering (normally low to med-low heat). Simmer for approximately. 20 minutes, stirring occasionally, until vegetables are tender. If sauce has too much liquid, simply remove cover and simmer until the desired amount of liquid has cooked off. Serve over hot cooked spaghetti with sprinkling of Parmesan cheese, garlic bread, and green salad.
Preheat oven to 350 degrees. Spray an 8x8-inch square baking dish with non-stick baking spray, or grease and flour the pan. In a small bowl, combine the flour, baking powder, and salt; set aside. In a medium bowl, whisk the melted butter and brown sugar together. Add the egg and vanilla and mix until well combined. Fold the flour mixture into the egg mixture until just mixed (be careful not to overmix). Fold in the chocolate chips and spread the batter into the prepared pan and bake for 20 minutes. While the cookie layer bakes, prepare the brownie batter. In a medium saucepan, melt the butter. Once melted, remove from heat and whisk in the sugar until combined. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla. Whisk in the dry ingredients until combined. Once the cookie layer comes out of the oven, immediately pour the brownie batter on top and return the pan to the oven. Bake for 30 - 35 minutes, or until a toothpick inserted in the middle comes out with a few crumbs clinging to it. Allow to cool completely before frosting or serving. To make the frosting: In a medium bowl, cream the butter. Gradually beat in confectioners' sugar, cocoa and vanilla. Add the milk, 1 tablespoon at a time, as needed, until frosting reaches desired consistency. To make the glaze: Combine the sugar and the vanilla in a small bowl. Whisk in the milk, a little at a time, until the desired consistency is reached. The glaze can be piped on top of the frosting for decoration.
Cream butter until smooth. Gradually add sugar, beating until light and fluffy. Beat in flours. Form into 1 inch balls and place on baking sheet. Flatten slightly with fork, or on lightly floured board, roll out dough to 3/8 inch thickness. Cut with cookie cutters and place on baking sheet. Bake at 325°F for 15 to 20 minutes or until lightly browned. Cool on rack. Store in air tight container.
Pour tomatoes with their juices into 1 quart liquid measuring cup. Add water until mixture measures 1 quart. Heat oil in large nonstick skillet over medium heat until shimmering. Add onion and 1/2 teaspoon salt and cook until onion begins to brown, about 5 minutes. Stir in garlic and pepper flakes snd cook until fragrant, about 30 seconds. Add ground meat and cook, breaking apart meat, until no longer pink, about 4 minutes. Scatter pasta over meat but do not stir. pour diced tomatoes with juices and tomato sauce over pasta. Cover and bring to simmer. Reduce heat to medium-low and simmer stirring occasionally, until pasta is tender, about 20 minutes. Remove skillet from heat and stir in 1/2 cup Parmesan. Season with salt and pepper. Dot with heaping tablespoons ricotta, cover, and let stand off heat for 5 minutes. Sprinkle with basil and remaining 3 tablespoons parmesan. Serve.
Preheat oven to 325°F. Spray bundt pan with cooking spray. Sprinkle in chopped pecans. Set aside. Using a blender, pulse peaches until liquid. Mix all cake ingredients together including peaches, except raisins. Pour mixture into bundt pan. Add golden raisins, distributing evenly. Bake for 1 hour. Test with toothpick. If inserted toothpick comes out clean, your cake is done. Cool for 1/2 hour. Invert on a cakeplate. Remove from pan. Poke holes in cake using a fork. Pour glaze equally over the cake to distribute. For glaze: Melt butter in pan. Stir in water and rum. Add honey and boil 5 minutes, stirring constantly. Remove from heat. Add zest of one lime. *You may use ground ginger in place of crystallized ginger in the cake mixture, but use 1/2 amount.
Add salt to flour in a mixing bowl and mix throughly. Add honey to hot water in a separate cup or dish until the honey melts and mixes with the water. Slowly add water/honey mixture into the flour while stirring the flour. Knead the mixture until smooth (approximately 5 minutes). If it is too dry add a little extra water. If it is too wet, add a little flour. Cover with plastic wrap and refrigerate for at least 1 hour. After at least an hour remove mixture and roll into a sausage shape and divide into 10 equal portions. You will work with one cake at a time so cover the others so they don't dry up. For each portion of dough, roll into a ball between the palms of your hands, then on a floured surface roll the dough out into a thin round pancake. Sprinkle the surface of the dough with green onions. Roll the pancake into a sausage shape, trapping all the green onions inside the dough. Roll the dough again along the length of the sausage to make a coil shape. With the coil still standing up on your counter top flatten it with the palm of your hand (if you flatten it with the coil lying flat on your counter, the onion cake will open up while cooking). Roll the dough into a circle about 5 inches in diameter and place to the side while you make the rest of the cakes. Heat up the oil in a frying pan or skillet at a medium heat and fry each cake, one side at a time, until it is light brown. Cut into quarters and serve with chili garlic dipping sauce.
Sift flour, baking soda, salt and pepper together. In a seperate bowl add all eggs and lightly beat. Combine dry and wet ingredients together and mix until you have a pancake mix consistency. Add corn and stir until blended. Add chopped chives and blend. Preheat girdle to 350 degrees F. Drop mixture by tablespoons fills onto pre-heated girdle. Cook on one side for 4 - 5 minutes or until golden then flip to do the other side for 4 - 5 minutes. Turn heat down to 200 and flip again for 1 minute on each side.
Make Sauce: In a small saucepan combine ketchup, cider vinegar, horseradish, brown sugar, minced garlic, thyme and black pepper; whisk together to mix ingredients. Bring to a boil over medium/low heat. Cook about five minutes until thickened. Remove from heat. Brush chicken breasts with sauce (both sides) and place in foil lined pan. Broil or grill basting with remaining sauce until no longer pink in centre. Allow to stand five minutes before serving.
Mix together oil, salt and pepper, and garlic. Marinate mushrooms and onions with this for about thirty minutes. Grill mushrooms and onions over medium heat until done, brushing on the oil mixture liberally throughout cooking time. Cut the bread open length-wise, brush it with the oil, then lightly toast on the grill. Layer on the onions and mushrooms. Press sandwich together for a few minutes (I usually use a frying pan to weigh it down). Cut into 6 pieces or so and serve.
Squeeze the juice from the lemons on the onions and set aside. Simmer shrimp in boiling water for 2 minutes. Reserve 1 cup of the liquid. Mix everything together, allow to meld for an hour or two. Serve in soup bowls with popcorn to sprinkle on top.
Blend all ingredients in a blender until smooth. Add water as needed. Add cinnamon and ginger, as much as you want. You can add pumpkin pie spice instead of the cinnamon and ginger if you have it. Stevia is a South American herb that has been used as a sweetener by the Guarani Indians of Paraguay for hundreds of years. Recipe called for 1 pack - I guessed at pack size at 1 gram after searching online for info.
Combine first three ingredients in a medium saucepan and scald. Remove from heat. In a separate bowl, whisk eight egg yolks with 2 teaspoons vanilla. While whisking, ladle some of the hot cream mixture from the saucepan into the eggs. Next, whisk the eggs (with the added cream) into the remaining cream mixture in the saucepan. To cream mixture in saucepan, stir in 1/2 cup sugar and 1/4 cup brown sugar until dissolved. Pour into ramekins. Fill about 3/4 full. Bake at 350 in water bath (so water is about 2/3 up the side of ramekins) for about 45 minutes or until set. Chill. Sprinkle tops with sugar and slide under broiler until sugar caramelizes (turns a light golden brown) Serve in ramekins on a plate swirled with raspberry sauce and garnish with fresh raspberries.
Combine first 3 ingredients, stirring until smooth. Slice bread loaf in half lengthwise. Spread cream cheese mixture on cut sides of bread. Sprinkle feta cheese, olives and peppers over cheese. Place bread on an ungreased baking sheet. Bake at 375 for 15 minutes or until thoroughly heated.
Rewarm your leftover potatoes. Scramble eggs in a little bit of butter till nice and fluffy. Place ingredients in warmed tortilla and sprinkle with cheese. Wrap up into burrito form and serve with your favorite tot sauce or salsa.
Heat strawberries, lemon juice, pectin, and butter on high in a large skillet. Break up strawberries as they cook. Stir constantly. Boil 1 minute, then add sugar and boil 2 more minutes. Cool slightly, then refrigerate or freeze.
In a large mixing bowl, toss strawberries and mangos together. In a small sauce pan, bring water and sugar to boil and allow to cool. Pour small amount of sugar water over mango mixture and add pinch of salt. Serve with mint sprig and toasted pound cake.
In a medium saucepan, fill enough water to reach about a third of the way to the top. Place it on the burner on high to heat it up faster, place the steak in the pan, cover it. Turn the heat down once the steam starts to emit too much, to medium, and leave a little crack in the cover if you have to. Cook each side for 15 minutes. In a small serving bowl, combine chipotle mustard and wasabi sauce together with a fork. Mince the jalapeno pepper, place in the sauces mixed together, and combine just a little bit more. Cube the steak into tiny chunks. Toss them with the sauce, and they should be fully coated. Scoop them off to one side of the bowl, place down a pepperjack cheese slice, slide them back on it (in the center), and then place another cheese slice down on top. Cook in the microwave for about 3 minutes, maybe four. (If you oppose microwaves, you could do what I didn't try, and put it in to bake instead. You'd have to figure out the appropriate time and temperature, though - but that shouldn't be too hard.). Yay! Spicy, saucy steak! With yummy jalapeno chunks that pop in your mouth! Eat it.
Preheat oven to 400°; preheat a big skillet over med-high heat with 2 tablespoons olive oil. Add in onion, thyme, and garlic; season with salt and pepper; cook, stirring frequently for 5-8 minutes until nice and brown. Remove onions from the pan; add in the remaining olive oil and 1 tablespoon butter. Add in the chicken; season with salt and pepper; cook until lightly browned 3-4 minutes on each side. While the chicken is cooking, split the French bread in half lengthwise, just shy of cutting it completely through. Dig out some of the insides of the bread and discard. Push the bread open and flatten out to keep it open. In a small bowl, combine the remaining 5 tablespoons butter, a little salt and pepper, and 3 tablespoons parsley; evenly spread mixture on the inside of the bread. Cut the buttered loaf into 4 portions, arrange on a cookie sheet; transfer to oven and bake about 5 minutes until golden brown. Remove toasted bread from oven, set aside on the cookie sheet, and switch the broiler on. Add the browned onions back to the skillet with the chicken; dust with the flour and continue to cook for 1 minute. Whisk in the white wine, stock, and half-and-half; bring to a simmer. Add in the asparagus and continue to cook 2-3 minutes, or until the asparagus are tender and the sauce is thick. In a small bowl, combine the grated cheese with the bread crumbs; toss to coat the cheese evenly with the breadcrumbs. Stir the remaining parsley and chopped ham into the chicken and sauce. Divide the creamy chicken into 4 portions in the pan, then transfer each portion to top the toasted bread. Sprinkle a little of the cheese on top of the chicken, then transfer the cookie sheet to the broiler to melt and brown the cheese.
To prepare the pastry, sift the flour and salt into a bowl. Add the melted shortening and warm milk and water. Mix to a smooth dough and cut into 2 pieces. To prepare the filling, heat the oil in a frying pan, add the onion and garlic and fry for 5 minutes until soft and golden. Add the tomatoes, ground beef and salt. Simmer for 20 minutes until almost dry. Remove from the heat. Add the chopped parsley, egg, cheese and olives and mix well. To assemble pastries, roll out the pastry on a floured board to 1/8 inch thickness. Cut 12, 4 inch circles from each piece, 24 circles. Place 1 tablespoon filling on each circle and moisten around the edge with warm water. Fold over and seal the edges well. Deep fry in preheated 375f degree oil for 4 to 5 minutes until golden and crisp. Remove with slotted spoon and drain on absorbent paper towel. The pastries are also delicious cold and make good picnic fare. They may also be made without the ground beef. Variation to replace ground beef, use finely chopped ham, chopped chicken, or shrimp.