HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blend and spread on the ham. Put the coated ham on a plate or lazy susan so you can spin it. Use a mini torch with lowest flame to caramelize the mixture. Wave it quickly so the mixture bubbles but does not burn. May take about 10 minutes if you are being slow and careful. There are two main options for glazing without a torch. The first is with the broiler and the second is with the stove top. The broiler method involves putting your oven on the broiler option WITH THE DOORS OPEN while you are taking the time to roll the ham or turkey breast in the sugar-mixture. It is important that you aren't heating the oven up because you don't want to cook the meat more - just caramelize the sugar. (best to make sure the rack is in place before turning on broiler). Once the coils are red hot, place the meat in the oven under that area where the coil goes back around and place it as close to the coils as possible without actually touching. Do not step away from the oven. Once you see the sugar bubbling, remove it. If you wait any longer it will start to burn. The stove top method is to carefully cook the sugar mixture in a pan and then pour a thin layer over the ham or turkey breast. To caramelize the sugar mixture, place the sugar mixture in a heavy skillet or saucepan. Heat and stir over low heat until the sugar melts and turns a golden brown. This one generally ends up with the thickest "crust" but is preferred by those who are afraid of experimenting directly on the ham or turkey. (if they wreck the sugar mixture, they throw it out and start over but it never touched the meat.).
Place steak in a plastic sealable bag. In a small glass; wisk together the remaining ingredients. Pour over the steak and marinate at least 1 hour or up to 8 hours Let meat set at room temperature for at least one hour prior to grilling. Remove meat from the marinade and discard marinade. Place steak on heated grill, cook about 5 minutes. You can rotate the steak about 45 degrees to create grill cross-hatch marks. Turn the steak over and move to a slightly cooler part of the grill and continue grilling about 4 minutes. Be careful not to overcook. Thinly slice the steak across the grain.
In a small bowl stir together powdered sugar and unsweetened cocoa. Chocolate Powdered Sugar is quite light in color. Dark chocolate cookies show it off best.
Beat mashed potatoes, shortening, milk and salt until no lumps remain. Cover and refrigerate until completely chilled, at least 4 hours. Turn potato mixture onto floured surface; knead in flour. (Dough will be soft). Divide into 20 equal parts; shape each part into a ball. (for best results, work with 4 or 5 balls at a time; cover and refrigerate remaining balls until needed.). Shape each ball into a flattened round on heavily floured board. Roll each round as thin as possible into 10 to 12 inch circle with floured stockinet covered rolling pin or lefse rolling pin. Lift dough occasionally with spatula to make sure it is not sticking, adding flour as needed. Heat un-greased griddle or lefse baker to 400°F cook until blisters form and brown spots appear on bottom, about 1 minutes on each side. (Do not overcook. Lefse should be soft, not crisp.) Stack cooked lefse between two towels to prevent drying. Wrap in plastic wrap and refrigerate no longer than 3 days or freeze no longer than 1 month. Makes 20 lefse. Betty Crocker's New International Cookbook. Web site to show how to do. http://visualrecipes.com/recipe-details/recipe_id/113/Lefse/.
Cut each hot dog into 8 equal pieces. Push 5 pieces of raw spaghetti into each piece of hot dog. Fill a 5 quart pot with water and let boil. Then add all the hot dog pieces that are skewered with the spaghetti. Let boil for about 7 minutes. Drain and set aside. Prepare the cheese sauce. Add the hot dog spaghetti to the cheese sauce. Serve warm.
Peel and cook potatoes until tender. Mash potatoes with onion salt and sour cream. Add butter. Place in a 2 quart casserole dish and press down slightly. Top with cheese. Refrigerate overnight. Bake at 350°F for 1 hour.
In a medium bowl, add cream cheese, mayonnaise, lemon juice, dill, and salt and pepper to taste; stir to combine. Add in the shrimp; stir to combine. Spread mixture evenly over each split and toasted bagel half. Place bagels on a baking sheet sprayed with non-stick cooking spray. Broil for about 4 minutes or until hot and bubbly. Sprinkle with Swiss cheese and serve.
In a wok, brown beef in hot oil. Chop vegetables; add to browned meat, along with other ingredients, except egg. Bring soup to a boil, stir, cover and simmer for 10 minutes. Remove soup from heat and slowly stir in egg. Let stand until egg is set.
Heat oil in a large nonstick skillet over medium-high heat. Add garlic and cook until golden (about 30 seconds), stirring constantly. Stir in water, cumin, coriander, and turmeric. Cover, reduce heat, and simmer 7 minutes. Add shrimp and cook 3 minutes. Combine flour, sugar, salt, and yogurt in a small bowl and stir with a whisk. Stir the yogurt mixture into shrimp mixture. Cover and cook 4 minutes or until shrimp are done. Stir in onions.
Line a 9-inch square pan with foil, with ends of foil extending over sides of pan. Combine sugar, butter, and evaporated milk in a large heavy saucepan and bring to a full rolling boil over medium heat, stirring constantly. Boil 4 minutes or until candy thermometer reaches 234°F, stirring constantly to prevent scorching. Remove from heat. Add chocolate and marshmallow creme. Stir until completely melted. Add vanilla and mix well. Pour immediately into prepared pan and spread to form even layer in pan. Let stand at room temperature until completely cooled, about 4 hours. Cut into 1-inch squares. Store in tightly covered container at room temperature. You can package up a few pieces together for gift giving.
Put the griddle pan on high heat. Halve and deseed the pepper and cut it into thin strips. Peel, halve, and finely slice the onion. Slice the chicken lengthways into long strips roughly the same size as your pepper strips. Put the peppers, onion and chicken into a bowl with the paprika and cumin. Squeeze over the juice of half a lime, drizzle with some olive oil, season with a pinch of salt and pepper and mix well. Put to one side to marinate for 5 minutes or so while you make your salsa. Finely chop the chilli. Roughly chop the tomatoes and the coriander, stalks and all. Put the chilli and tomatoes into a second bowl with a good pinch of salt and pepper and the juice of 1 lime. Add some extra virgin olive oil, then stir in your chopped coriander. Use a pair of tongs to put all the pieces of pepper, onion, and chicken into your preheated pan to cook for 6-8 minutes, until the chicken is golden and cooked through. As the pan will be really hot, keep turning the pieces of chicken and vegetables over so they don't burn - you just want them to lightly chr grill to give you a lovely flavour. Warm the tortillas up in the microwave or a warm dry pan. Divide your warmed tortillas between the serving plates. Halve the remaining lime and squeeze the juice over the sizzling chicken mixture. Divide the chicken mixture beween the tortillas. Top with cheese, salsa, and sour cream.
heat oven to 325 degrees. dredge the shanks in flour salt and pepper mixture. heat olive oil in stainless steel pan and brown beef shanks 2-3 minutes per side. Remove shanks from oil and add carrots onion garlic celery and pancetta stir together 2-3 minutes and.(pancetta can be fried prior to browning beef to crisp and add back in when adding zest). add the herbs and fry 2-3 minutes and then add the chilli pepper and orange zest and fry for 2-3 minutes. add the wine and deglaze the pan and boil for 3-4 minutes and then add beef stock and tomato. place the beef shanks in the mixture or place all in a dutch oven and place in the oven for 120 minutes.
Preheat oven to 375F and grease baking sheet. Soften yeast in water. Sift flour sugar, baking powder, baking soda and salt into a medium sized bowl. Cut in shortening until mixture resembles coarse meal. Pour buttermilk over cereal; mix well. Add to dry ingredients with yeast mixture. Mix just until well-moistened. Drop by heaping tablespoons two inches apart on prepared baking sheet. Bake 12 to 14 minutes, or until golden. Serve warm.
Place 8oz of the rye flour and the yeast in a large mixing bowl. Add around 3/4 cup of tepid water and mix it thoroughly to make a thick batter Set the dough aside to rest for around 2 hours, until the batter has risen and then fallen. Add the remaining flour, remaining tepid water, salt, malt extract, butter and caraway seeds and mix together making a pliable dough. Dust the inside of a rye loaf basket with flour. Shape the dough into a loaf and place in the basket. Set aside to rise for 2 hours. Preheat the oven to 425°F Place the risen loaf on a baking tray lined with baking parchment. Dust lightly with rye flour and bake for 30 minutes.
Combine all ingredients for cake and mix well. Grease a bundt cake pan and pour half of cake batter into pan. Combine all filling ingredients and sprinkle half evenly over batter. Top with remaining batter, then sprinkle the rest of the filling mixture over the top of the cake. Bake at 375° for 45 to 50 minutes or until done. Cool on wire rack for 15 minutes, then turn over onto a plate and remove from the pan. Cool cake completely. For glaze, mix together butter and vanilla, then add powdered sugar. Whisk in milk a tablespoon at a time until glaze is desired consistency. Pour glaze over top of cake and let it run down the sides. Allow glaze to firm before serving.
Blanch and peel the almonds. Then, slice each almond finely and keep aside. Bring 4 cups of water to a boil with the tea leaves, cardamom, cinnamon, saffron and sugar. Allow it to simmer for 15 minutes in order to let the various flavours blend together. Strain the 'Qahwa' into 4 cups. Garnish with finely sliced (and peeled, of course) almonds. Serve hot.
Separate the chow fun noodles and cover with plastic wrap until ready for service. Heat wok and add 2 teaspoons vegetable oil. Stir fry garlic and chill paste for 5 to 7 seconds. Add ground chicken sear with garlic and chill paste. Add black fungus mushrooms and sauce stir-fry briefly. Separate the noodles and drop into the wok while you are mixing a handful at a time. Continue cooking until the noodles have absorbed all the flavors and are hot. Finish with sesame oil. Serve into bowls or plates. Garnish with Szechwan preserved vegetables and minced scallions.
Wash the apples and remove the core. Place the apples in a greased oven proof dish. Mix together the walnuts, raisins, apple jelly, honey and cinnamon and fill the apple centres. Place slices of butter over the apples. Bake in a preheated oven at 375 for about 30 minutes. They should be soft when cooked. If not eaten immediately, cover with aluminium foil. Enjoy your German christmas recipe served with warm vanilla dessert sauce. To Make Dessert Sauce:Beat the egg yolks with the cornstarch, sugar and vanilla sugar to a smooth paste free from lumps. Then whisk in the milk. Split the vanilla pod lengthways and scrape out the seeds. Mix the seeds and pod into the egg and milk mixture. Heat in a pan over a medium heat until the sauce thickens. Do not allow to boil. Remove the vanilla pod and serve immediately.
Rinse the lentils. Bring them to a boil in the beef broth. Reduce heat and simmer, covered, for 40 minutes. Meanwhile, heat the olive oil in a heavy soup pot. Saute the onions until translucent. Add the garlic, cayeene, bay leaves and bulgur. Stir the mixture on medium heat until the onions and bulgur are lightly browned. Mix in the parsley and tomatoes. When the tomatoes begin to give up their juice, gently stir in the tomato paste. Pour the lentils and their liquid into the soup pot with the onions and bulgur. Simmer the soup for 15 minutes. Add the rosemary, salt and pepper to taste. If the lentils and bulgur have absorbed too much liquid, add more broth, water or tomato juice. Remove the bay leaves. Just before serving, stir in the fresh spinach and let it wilt in the hot soup. Garnish with more fresh parsley. NOTES : Serve this soup with crusty bread. Broil the bread on both sides, rubbed with a cut garlic clove, and drizzled with olive oil.
In a large,heavy skillet over medium-high heat,melt the butter. Add the shallots and saute until tender. Stir in the wine and Port. Boil for 5 minutes. Add the beef broth and rosemary and continue to boil until the liquid is reduced to 1 cup. Strain and set aside. In a large heavy skillet,heat the oil over medium-high heat. Season the beef with salt and pepper. Cook beef until desired doneness,about 4 minutes. per side for medium-rare. Transfer to a serving platter and keep warm. Add the sauce to the skillet that the beef was cooked in,bring to a boil,scraping any brown bits into the sauce. Gradually add the butter,whisking until just melted. Do not allow sauce to boil. Stir in chopped rosemary. Season to taste with salt and pepper. Spoon sauce over beef and serve.
Preheat oven to 375. In a large bowl, stir together flour, sugar, baking powder,baking soda and salt. In a medium bowl, beat eggs; stir in apple juice, butter and vanilla. Stir wet ingredients into dry until just combined. Gently stir in rhubarb until evenly distributed. Spoon into greased 9x5 loaf pan. Topping: in a small bowl, combine brown sugar and cinnamon; sprinkle evenly over batter. Bake for 60-65 mins or until toothpick inserted in centre comes out clean. Let cool in pan for 10 mins, then turn onto wire rack to cool completely. Variation: spoon batter into 18 greased muffin cups; sprinkle with topping. Bake at 375 for 20-25 minutes; cool as above.
Put first three ingredients in a bowl and stir together, its nice to leave some lumps of cheese. Chill if desired (prefeably overnight). when ready to serve stir in herbs and spoon into serving dish. scoff.
Combine water and gelatin in small microwavable bowl. microwave on high for 30-60 sec. until water is boiling and gelatin is dissolved. Cool slightly. Meanwhile, combine cream cheese, Splenda, and vanilla in large bowl. Beat until smooth. Add gelatin mixture to cheese mixture and beat for 1 minute. Add Cool Whip and beat 1 more minute, scraping sides of bowl. Set aside. Whisk together preserves, water and marsala until well blended. Reserve 2 tablespoons of preserves mixture and set aside. Spread 1/3 cup of preserves mixture evenly over bottom of 11x7 glass baking dish. Put half of split ladyfingers in bottom of dish. Spread half of cream cheese mixture over ladyfingers. Sprinkle 1 cup of berries over over cheese mixture. Top with remaining ladyfingers, then a layer of preserves mixture, then a layer of cream cheese mixture. Cover and chill for at least 2 hours. Sprinkle with remaining berries and drizzle with reserved 2 tbs of preserves mixture before serving.
Make sponge: Stir together, warm water and yeast. Let stand 5 minutes, until creamy. Transfer yeast mixture to another bowl and add room-temp water and flour. Stir for 4 minutes. Cover bowl with plastic wrap. Let stand at cool room temp at least 12 hours and up to 1 day. Make bread: Stir together yeast and milk in small bowl and let stand 5 minutes, until creamy. In bowl of standing electric mixer, with dough hook, blend together milk mixture, sponge, water, oil and flour at low speed until flour is moistened. Beat on medium for 3 minutes. Add salt and beat for 4 more minutes. Scrape dough into oiled bowl and cover with plastic wrap, until doubled- about 1 1/2 hours. Note: Dough will be VERY sticky and full of bubbles. Cut two pieces of parchment paper, approx 12 inches by 6 inches. Place on baking sheet and flour well. Turn dough out onto a well-floured surface and cut in half. Transfer each half to paper and form irregular ovals approx 9 inches long. Dip fingers in flour and dimple loaves. Dust tops with flour. Cover with dampened kitchen towel and let rise 1 1/2 to 2 hours, until almost doubled. At least 45 minutes before baking bread, pre-heat pizza stone on lowest oven rack position at 425°F. Transfer 1 loaf, along with parchment paper, onto stone and bake for 20 minutes or until pale golden. Remove to cooling racks and repeat with second loaf.
Wash chicken and dry with paper towel. Marinate chicken in lots of Tabasco sauce salt, pepper. Place chicken in plastic bag with bread crumbs. Shake bag of chicken to get bread crumbs covering the chicken. Place on cooking tray (with aluminum foil) for easier cleaning. Bake in oven for 40 minutes at 450°. Pierce chicken to check to see it's done.
Set aside 1/2 cup of the beans. Place the other 1 1/2 cups in a medium bowl with garlic, cumin, cilantro and salt. Partially mash with a fork. Place remaining 1/2 cup of beans in a food processor with the egg. Process for approximately 30 seconds or until well combined. Add bean puree to slightly mashed beans in a bowl, and stir until combined. Add cheese and onion, combine well. Divide the bean mixture into 4 parts. Shape each portion into a 1/2 inch thick patty. Place cornmeal on a plate or in a shallow dish. Dredge each patty in cornmeal until thoroughly but thinly covered. Heat a non-stick pan over medium heat. Coat with cooking spray. Add patties and cook for approximately 4 minutes on each side or until browned. Carefully move onto plates with a spatula. Serve hot, with sour cream and rice.
Thaw scallops if they are frozen. Rinse scallops and pat dry with paper towel. In a large ziploc bag mix the flour and cajun seasoning. Add scallops, toss, coating well. In a large skillet over medium heat warm the oil. Add the scallops and cook for approximately 6 minutes until browned and the scallops are opaque. Remove scallops from skillet, keep warm. Add spinach to skillet and sprinkle with water. Cover and cook over medium high heat until spinach is wilted; about 2 minutes. Drizzle spinach with vinegar and toss well to coat. Add scallops and heat throughly. Sprinkle with bacon pieces. Serve.
Season scallops with salt, pepper and chili flakes. In a hot pan (I prefer cast iron) add oil. When the oil starts to smoke add scallops and watch closely to make sure its not too hot. Sear the scallops until golden brown on both sides, but only flip once. Remove and set aside on a plate. Next add the chopped garlic and cook for just a minute or two, then add the wine. The garlic and wine should start to simmer, continue this until its reduced. Then add the pineapple and stir around to coat. Pour it all over the scallops and garnish. Serve immediately. For the wine I prefer to use Alice White Lexia, its smooth and has more of a fruity flavor.
Combine arugula and bleu cheese in a large bowl. Remove peel and white pith from orange. Cut between membranes to release orange segments into bowl with arugula and bleu cheese. Pour oil and lemon juice over and toss to blend. Season with salt and pepper. Enjoy!
Pre cook the ribs for 30 mins in water or pressure cooker. Use a small pan to make the mop. Mix together the cider, onions and jalapenos and bring to the boil, reduce the heat and simmer till reduced by half. Add the remaining ingredients, reboil and remove from the heat. Pre heat the oven to medium. Remove the ribs from the water / pressure cooker, and place on a rack over a tray. Add 4 cup water to the tray. Spoon some of the mop over the ribs and place in the oven, baste every 20 miins or so, do not let the ribs dry too much. Cook for 1 hour. In a small pan reheat the mop and thicken with cornstarch. Serve the ribs with a cold rice salad, with the mop as a dip.
Heat 2 tablespoon of the olive oil in a saute pan. Add the red onion, 1/4 teaspoon salt, and a few pinches of pepper; saute over medium heat for 4 to 5 minutes, until tender. Add half of the garlic and saute for i minute. Transfer to a bowl. Heat 2 tablespoon of olive oil in the pan. Wilt the spinach over high heat with 1/4 teaspoon salt, a few pinches of pepper, and the remaining garlic. When the spinach is wilted but still bright green, in about i minute, remove it from the pan and place it in a strainer to cool. Squeeze out the excess moisture with your hands, then coarsely chop and toss with the lemon zest. Preheat oven to 500°F. Roll out the dough and place it on a lightly oiled pizza pan or well-floured wooden peel; brush with the Garlic Oil. Spread the onion on the dough, followed by the spinach. Sprinkle the olives over the spinach, follow with the crumbled feta, then add the mozzarella cheese. Bake the pizza, in the pan or on a preheated pizza stone, for 8 to 12 minutes, until the crust is golden and crisp. Remove it from the oven and sprinkle with the Parmesan cheese and fresh rosemary.
Cherry Sauce: Using a large pot combine sugar, almond extract, water and corn syrup. Bring to a boil over medium heat, stirring often. Next reduce the heat to a simmer and add the lime rind and cherries and simmer for 5 - 10 minutes longer. If you want a thicker sauce add 1 1/2 tsps of cornstarch and 3 tsps of water to a mug, whisk well to remove lumps. Add to hot cherry sauce bringing to a boil, cook until desired thickness is achieved. Cream Topping: In a large bowl whip sour cream and mascarpone cheese until a soft peak forms then gently mix into the whipped cream. Place covered in fridge until needed. Waffles: Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl. In a smaller bowl whisk together the buttermilk, 2% milk, mascarpone cheese and egg yolks. Next gently whisk the milk mixture into the flour mixture until just combined. Beat the egg whites until stiff. Gently fold into the waffle batter then add the blueberries and diced bananas. Brush hot waffle iron lightly with vegetable oil and pour batter into each waffle mold. Cook waffles according to manufacturer's instructions until golden (3 minutes). Place waffles in low oven in 1 layer to stay crisp. When ready to assemble, place waffle or waffles on plate, place a generous amount of topping in center of waffles and pour desired amount of cherry sauce over top and ENJOY.
Preheat the broiler or toaster oven. Heat the 3 tablespoons olive oil in a large skillet over medium-high heat. Add beef strips to brown. Add onion and pepper to beef. Saute until softened and brown around the edges, about 10 minutes. Add garlic. Cook for one minute more. Meanwhile, brush hoagie rolls with remaining olive oil and toast under the broiler. Pile meat mixture on rolls, and top with chopped tomatoes. Yum!
In a large mixing bowl, combine the first 10 ingredients; taste salad. Carefully season to taste (if needed) with salt and pepper--country ham is plenty salty so you may not need any salt. Cover and refrigerate for several hours. Spread about 1 cup salad on bottom half of toasted rolls; top with a few crisp lettuce leaves, cover with roll tops and serve.
In a large nonstick skillet, heat oil until hot but not smoking over medium-high heat. Add the apple, onion, and bacon and cook, stirring frequently, until the apple and onion are softened and the bacon is lightly crisped, about 7 minutes. Stir in the broth and potatoes and bring to boil. Reduce to a simmer, cover and cook until the potatoes are tender, about 10 minutes. Meanwhile, in a small bowl, stir together the vinegar, honey, mustard, cornstarch, salt, pepper and 2 tablespoons of water. Stir the vinegar mixture into the skillet, bring to a boil, and cook, stirring constantly, until the mixture is slightly thickened, about 1 minute. Stir in beets and dill weed and cook until the beets ae just warmed through, about 1 minute longer.
Boil water and add pasta. Heat olive oil in a saute pan on med heat and add garlic and tomatoes, saute Add cumin and jalapeno if you'd like, continuing on med heat. After several minutes, add black beans and corn, continuing on med heat. Just as the pasta is about to finish cooking, add the salt, cilantro, and mango to the tomatoes. Remove pasta from water and drain. You can either plate the pasta and add the tomato mixture on top or add the pasta to the tomatoes in the pan and stir together and then serve.