HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a 4 quart heavy saucepan, heat the oil until a thermometer reaches 360 degrees. In a bowl, combine the dry ingredients (except the 1/4 cup sugar and 1/2 teaspoons cinnamon - mix that in a small bowl and set aside). Stir in the milk, vanilla, and egg. Drop a tablespoonful of batter into the hot oil, frying just until golden. Drain on paper towels and sprinkle the hot churros with the cinnamon/sugar mixture. Serve as-is or drizzled with chocolate, caramel, or with ice cream.
Place the onion, butter, oil, thyme, bay leaves, salt, sugar and paprika powder in a large heavy-based saucepan and cook over a medium heat for 40 minutes, stirring from time to time. The onions should be dark golden and soft. Stir in the flour and cook over a low heat for a further 10 minutes. Pour in the wine, stir to combine, and cook for 10 minutes. Add the stock and cook over a medium heat for a further 20 minutes (the soup can be prepared up to 48 hours ahead up to this point and re-heated when needed). Preheat the oven to 190C-375F Scatter a little cheese (don't use it all) over the bottom of 8 oven-proof soup bowls placed on a baking sheet. Pour in the soup, rub the toast slices with the garlic clove and float on the top of soup. Top with the remaining cheese and place in the oven until bubbling and golden brown, about 10-20 minutes. Beat together the egg yolks, cream, brandy and Madeira. When the soup is ready to serve, lift the cheesy crust and pour cream mixture into the soup, or serve in a jug and offer separately to your guests.
Preheat the oven to 230 degrees C. Grease a baking dish with some olive oil. Rub the fish generously with salt and pepper, then lay in the dish and bake for 7-8 minutes or until the flesh flakes easily away from the bone. Chop the parsley and rinse the capers. Lift the fish out onto warm plates and place the baking dish over a moderate flame. Scatter in the capers and parsley, squeeze in the lemon juice and grind in a little salt and pepper. Drizzle in a little more oil, then bring to a fierce bubble. Tip that over the fish and serve with the steamed spinach.
In a glass dish or large sealable plastic bag, combine all the ingredients. Add chicken drumsticks and coat thoroughly with the marinade. Cover the dish or seal the bag. Refrigerate for at least 6 hours or overnight.
Preheat oven to 425 degrees F. In a large bowl, mix together olive oil, paprika and cinnamon. Toss the potato strips into mixture, to coat well, and spread onto baking sheet in a single layer. Sprinkle with salt and brown sugar. Bake for 30 minutes, turning every 10 minutes.
In a large skillet heat the oil. Cook whole garlic cloves in hot oil until lightly brown, then discard the garlic. Add zucchini, dried mint (if using), salt and pepper to oil in skillet. Stirring occasionally, cook, uncovered, over medium heat for about 5 minutes or until the zucchini is crisp-tender. To serve, sprinkle with cheese and fresh mint (if using).
Add wet ingredients, then dry ingredients to bread machine (or in the order that your bread machine instructs). I add water and oil first, then flour, sugar, salt, rosemary, onion and garlic. I then create a small well in my flour, and add the yeast, ensuring the yeast does not make contact with the wet ingredients). Place your bread machine on the dough setting and start. Check regularly at the beginning to ensure your dough is sticky to the touch but holding it's shape. Adjust accordingly (more water or flour as needed to get correct consistency). When bread machine is done, turn the dough onto a floured surface and punch down the dough to remove air bubbles. On a cookie sheet lined with parchment paper, form dough into desired shape. I prefer an oblong loaf so it can be cut into bread for sandwiches. Cover dough and let rise for 30-60 minutes. It should double in size. Preheat oven to 375 while dough is rising. After is has risen, remove cover and brush dough with egg wash and sprinkle coarse sea salt. I use approximately 1 tbsp, but you can adjust to your liking. Some rosemary or additional dried onion can substitute the salt topping if you have sodium concerns. Bake for 30 minutes until the bread is golden brown. Allow to cool before cutting. Enjoy!
Process cashews in a food processor until finely ground. Add the beetroot and process until pureed. Add the cream cheese and parmesan cheese, continue to process until the mixture is quite smooth and blended. Fold in the chopped coriander and season to taste with freshly ground pepper and salt. Garnish with finely chopped parsley. Place dip in refrigerator for 30 minutes before serving. Serve dip on platter with bread, biscuits, water crackers, turkish bread or. your preference.
Preheat a grill pan over medium heat on the stove top. Spray with cooking spray. Combine balsamic and olive oil in a bowl. Season both sides of chicken with pinches of salt and place on grill. Brush top sides of chicken with balsamic mixture. Cook for 4-5 minutes and flip chicken. Brush with additional balsamic and cook for an additional 4-5 minutes or until cooked through. During the last 2 minutes of grilling place 2 slices of cheese over top each chicken to melt. In a large bowl combine the tomatoes, basil garlic, salt and balsamic. Toss gently to combine. Place chicken breasts on a serving plate and top with tomato mixture. Serve warm.
Mix together the first three ingredients in mixer with dough hook. Add water all at once and mix for one minute; cover and let rest for 10 minutes. Add salt, oil honey or sugar and lemon juice and beat for one minute or until combined. Add last flour, 1 cup at a time beating between each cup. Beat for 6 to 10 minutes until dough pulls away from the sides of the bowl. This makes a very soft dough. Preheat oven for 1 minute to lukewarm and turn off. Turn dough out onto oiled surface; divide and shape into loaves and place in oiled bread pans. Let rise in warm oven 10-15 minutes or until dough reaches top of pan (for some reason this about a half hour for me). Do not remove bread from oven; turn oven to 350 and bake for 30 to 35 minutes. Remove from pans and cool on racks.
Mix all but chicken together in bowl, refrigerate overnight. Add chicken, cut in 1 1/2 inch cubes to marinate in afore-mentioned bowl, cover and refrigerate at least 4 hours. Preheat oven to 350 degrees. Bring chicken to room temperature and skewer on bamboo skewers (soaked in water for 30 minutes). Place on baking tray and bake in oven for 20 to 35 minutes. Three tablespoons of butter can be drizzled over for the last 5 minutes of cooking.
Preheat oven to 375*F (190*C) Rinse the chicken under cold water, drain and pat dry with paper towels. Season inside and out with salt and pepper. In a small bowl, mix together the sage, thyme, oregano, rosemary, 1/4 tsp salt and 1/8 tsp pepper. Using your fingers, loosen the skin of the chicken that covers the breast by sliding your fingers between the skin and the flesh, being careful not to tear the skin. Slip half of the herbs inside the pocket defined by each breast half, distributing them evenly over the breast and thigh. Tuck the lemon slices inside the pockest between the skin and flesh, placing 2 slices on each side. Truss the chicken by tying the legs together with kitchen string. Brush the chicken with the melted butter. Place the chicken on it's side on an oiled roasting rack in a roasting pan. Roast for 20 minutes. Turn the chicken onto it's other side and roast for another 20 minutes. Turn the chicken breast side up and continue to roast until the juices run clear when pierced in the thigh. 15 to 20 minutes longer. Remove the chicken from the oven and transfer to a platter. Cover loosely with aluminum foil and let stand for 10 minutes before carving.
For Onions: In a large saute pan over medium heat, add 2 tablespoons olive oil and butter to melt. Add the onions and saute, stirring constantly, until the onions are deep brown in color, about 20 minutes. For Bruschetta: Brush the bread slices with olive oil. Rub the garlic clove on the bread and season with salt and pepper. Place on the grill in a single layer and cook until golden and crisp then repeat on the other side. Remove from grill and let cool slightly. To Serve: Top each piece of toast with a heaping spoonful of pork. Top with a spoonful of onions. Place a dollop of barbecue sauce on top of the bruschetta and garnish with chives.
Mix the cream cheese and goya packets together with a mixer. Gently fold in the tuna and onions. Refrigerate for two hours or overnight. The longer the better the flavors will be. Serve with your favorite chips or crackers.
Preheat oven to 350 degrees Fahrenheit. Grease 2 8x4" loaf pans or 1 9x5" loaf pan; I use cooking spray with no sticking problems; I used 2 8x4" loaf pans, and the resulting loaves were on the short side. In a large bowl, whisk together the whole wheat pastry flour, oat bran, soy powder, flax seeds, cornstarch, baking powder, and salt. Add the pecans (and optional coconut) to the dry mixture and stir to incorporate; set aside. In the bowl of your food processor fitted with the steel blade, place the Splenda, brown sugar, honey or barley malt syrup, butter, both kinds of lecithin, and xanthan gum; Puree together for about 2 minutes (this will help the lecithin and xanthan bind it all together). Add the banana, coconut milk, egg whites, and vanilla and coconut extracts to the food processor bowl, and puree again until well-blended; shake the can of coconut milk prior to opening it up so that the contents won't be separated when you measure. Pour the wet ingredients into the dry ingredients, and use a rubber spatula to fold it all together; be careful not to overmix the batter or the finished product will be tough as a result of activating the gluten. Pour even amounts of batter into the loaf pan (s), and place in the preheated moderate oven. Bake until internal temperature reaches 185 degrees Fahrenheit; this took 36 minutes for 2 8x4" loaves in my oven today but will take longer in a 9x5" pan; look for a firm, lightly brown top and look for the sides to pull away from the pan (s). Chef notes: If you want to use your whole 14-oz can of coconut milk, triple this recipe (that's a lot o' banana bread--yay!); Also, if you want to eliminate the 1/4 cup of butter, just add an extra 1/4 cup of banana; the coconut milk, soy powder, lecithin, and flax seeds all have significant amounts of healthy fats in them so you should still end up with a moist tender bread; I haven't tried that yet, so if you do, please inform us of the outcome in your review!
spray slow cooker with non-stick cooking spray. combine all ingredients in slow cooker and stir well. cook on LOW for 2-3 hours. stir again just before serving.
Put all cheese bits into your food processor. Pulse until spreadable consistency. You can add garlic if you like.
Whisk together the marinade/dressing ingredients. Slice up the vegetables and place on a lined baking sheet or large pan in a single layer. Brush the marinade/dressing onto the slices of vegetables. Turn over and brush on the other side. If time allows, cover and let sit for 1 hour to allow flavors to intensify. Heat up a grill or stove top pan grill on medium heat. Place the vegetables on top and grill on each side until the vegetables have grill marks. The zucchini/squash will probably cook faster than the carrots. The zucchini shouldn't be too mushy but still firm. Transfer to a serving platter. Season with salt and pepper to taste. Garnish with the fresh cilantro or fresh parsley. Serve with a bowl of plain yogurt for garnish. Serve warm or at room temperature. Servings are estimated.
Preheat the oven to 350°F Oil a 9-by-13-inch metal baking pan. In a medium skillet, toast the cornmeal over moderately high heat, stirring constantly, until lightly browned, about 5 minutes. Transfer to a large bowl and whisk in the flour, baking powder and salt. Set aside. In a separate bowl, whisk the milk with the honey and eggs. Add the liquid to the dry ingredients and whisk until moistened. Add the butter and whisk until smooth. Pour the batter into the prepared pan and bake for 30 minutes, until golden and a toothpick inserted in the center comes out clean. Let the corn bread cool on a rack for 15 minutes. Cut into squares and serve warm or at room temperature.
Bring sugar and orange juice to a rolling boil. Boil one minute. Add extract and walnuts. Stir well until evenly coated Pour walnuts onto wax paper. Let sit until dried. Store in airtight container.
Add all of the ingredients to a small saucepan and heat gently to dissolve the honey. When hot, strain into a heatproof mug.
Peel the ginger root. Cut the ginger into medium-sized pieces and salt it. Leave the ginger in a bowl for 30 minutes. Put the ginger into a jar. Mix rice vinegar and sugar in a pan and bring to a boil. Pour the hot mixture of vinegar and sugar on the ginger. Cool, then cover with a lid and place in the refrigerator. In a week, the ginger change its color to light pink. Slice thinly to serve. The pickled ginger lasts about a month in the fridge.
heat a large saucepanon medium-high. Saute the onion and garlic in a little oil for about 3 minutes. Add the potatoes and saute for another 2-3 minutes. Add Clamato and broth, cover and let simmer for 20 minutes. While the potatoes simmer, hear a skillet over medium-high heat and saute chorizo for about 10 minutes. Drain fat and reserve. When potatoes are soft, mash them in the pan, then add chorizo and greens. Season with salt and pepper and let simmer for another 10 minutes. Add shrimp and let heat through.
In a large saucepan, combine rutabagas, potatoes and water. Bring to a boil; cook over low heat 25 minutes or until tender. Drain, reserving liquid. Mash rutabagas and potatoes until smooth. Butter a shallow, 2-quart casserole dish; set aside. Preheat oven to 300°F. In large bowl, beat potato mixture on high speed, adding 1/2 cup of cooking liquid. Beat in flour, bread crumbs, cream, syrup, 1/4 cup melted butter, eggs, salt, allspice, nutmeg, ginger and white pepper. Beat until light and fluffy. Spoon into prepared casserole dish. Use a spoon to smooth top. Drizzle with 3 tablespoons melted butter. Bake, uncovered, 1 1/2 - 2 hours or until lightly browned.
Preheat oven to 400 degrees F. Spray a baking sheet with nonstick spray. Spray a skillet with nonstick spray; set over medium-high heat. Add the turkey, onion, garlic, chili powder, oregano, and cumin and cook until the turkey is done. Add the tomato sauce and the chiles; bring to a boil. Reduce the heat and simmer, uncovered, until the flavors are blended and the mixture thickens, 5 minutes or so. Remove from the heat and stir in 1/2 the cheddar cheese. Wrap the tortillas in foil and place in the oven to warm for 10 minutes. Spoon about 1/2 cup of the filling into the center of each tortilla. Fold in the sides, then roll to enclose the filling. Place the chimichangas, seam-side down, on the baking sheet. Sprinkle the other 1/2 of the cheese on top. Bake until golden, 15 minutes or so. Enjoy!
Combine the milk and cream in a medium saucepan. Bring the mixture to a slow boil over medium heat. Reduce heat to low and simmer for 30 minutes, stirring occasionally. Combine the eggs, egg yolks and sugar in a medium bowl. Mix with a hand mixer for 1 1/2 - 2 minutes, until the mixture is thick, smooth, and pale yellow in color. Mix the egg/sugar mixture on low and slowly pour 1 cup of the hot milk/cream mixture into the egg/sugar mixture. When thoroughly combined, pour the egg/sugar mixture back into the saucepan and stir to combine. Cook over medium low heat, stirring constantly, until the mixture is thick enough to coat the back of a spoon (this can take some time/patience). Stir in the vanilla. Transfer to a chill bowl, cover with a sheet of plastic wrap placed directly on the custard, and chill completely (at least 1 hour). After the custard is fully chilled, turn on the ice cream maker and pour the chilled custard into the freezer bowl. Mix for 20-30 minutes, or until the mix thickens. Note: You can make this in the freezer. At Step 5, instead of chilling the custard in the fridge, put it in the freezer until frozen.
Brown mince in a saucepan with sliced onions. Put in rice and soup mix powder, sprinkle with the curry powder. Add beans, carrots and cabbage and last of all water. Bring to boil, then reduce heat and cook gently till the carrots and beans are soft and the rice is cooked.
Remove stems and discard and then peel. Cut the fruit in half lengthwise and core . Place the pears in a glass bowl and set aside. To make the syrup: Combine in a large pot the water, sugar, cloves, ginger and cinnamon. Bring the mixture to a boil, stirring with a wooden spoon until the sugar dissolves. Reduce the heat and simmer the syrup uncovered for 10 to 12 minutes or until slightly thickened. Using the wooden spoon, add the pears to the hot syrup, and stir to coat well. Raise the heat under the pears and bring the syrup to a gentle boil, carefully turning over the fruit with the spoon. Cook the pears, turning occasionally, for 5 to 7 minutes or until tender but not too soft when pierced with a fork. Watch the fruit carefully and don't let it scorch. Remove the pears from the heat and stir in the brandy. Remove the pan from the heat and set on a wire rack to cool. Then, transfer the pears to a glass or porcelain bowl, and cover with plastic wrap. Chill completely before serving.
Preheat oven to 400 degrees. Cut sausage in chunks and brown in HUGE skillet or paella pan on top of stove in hot oil. (You must use a pan with a lid that can go in the oven). Remove sausage from pan and add chicken parts, and brown on both sides. I usually use thighs. Meat doesn't need to be cooked through, only browned on the outside. Remove from pan and set aside. Chop onion and green pepper and garlic and saute until soft, in same pan, don't brown. Turn off heat. Add chopped tomato, rice, saffron, ham, sausages, chicken, salt and chicken broth and stir. Top with clams, mussels, shrimp, lobster tails (cut in two, if desired). Make sure clams and mussels are closed tightly. Discard any that won't close on their own when tapped. Cover pan and put in 400 degree oven for 30 minutes or until liquid is absorbed and rice is cooked through. Add peas and pimento about 5 minutes before taking out of oven. Discard any clams or mussels that don't open.
Two hours before you want to make the quiche, take the dough out of the freezer to defrost. When you're ready to start, lay the dough into either a 10 inch quiche or springform baking pan, making sure you have enough dough to form a crust around the edge. The crust should come 1 to 1 1/2 inches up the side of the pan. Crumble the feta cheese onto the bottom of the crust. Pour the olive oil into a saucepan and, when it is heated, throw in the spinach and cook until wilted. Spread the spinach over the feta cheese. Beat the eggs, garlic and creme fraiche together. Pour over top of the feta cheese and spinach. Place cherry tomatoes on top of the quiche. Sprinkle chives and ground pepper on top. Bake at 350 F or 180 C for 45 minutes.
Preheat oven to 350°F. Position rack in lower third of the oven. Butter the bottom and sides of a 9"x2" round springform pan. Line bottom of pan with round of parchment or waxed paper and butter paper. In a food processor fitted with metal blade, place chocolate, sugar, and coffee. Cover and process for 15-20 seconds, until finely ground. With motor running, pour boiling water through the feed tube. Process for 10-15 seconds, until chocolate is completely melted. Using a rubber spatula, scrape down sides of work bowl. Add butter and process for about 5 seconds or until incorpaorated. Add eggs and vanilla and process for about 5 seconds or until mixture is smooth and creamy. Scrape chocolate batter into prepared pan and smooth top with rubber spatula. Bake for 55 minutes, until edges of the cake are puffy and center is just set. Cool cake in pan on wire racks for 30 minutes. Cover and refrigerate for at least 3 hours or until ready to serve. COULIS: In medium saucepan, place frozen raspberries and sugar. Cook over medium heat stirring constantly with wooden spoon until sugar is completely dissolved and berries are soft. DO NOT LET MIXTURE BOIL. Strain raspberrey mixture through a fine-meshed sieve into a bowl. Add liqueur, cover and refrigerate. DECORATION: Run a thin-blended knife around edge of cake to loosen it from sides of springform pan. Remove side of sprinform pan. Invert cake onto a serving plate. Peel off paper and refrigerate while preparing whipped cream. In a large chilled bowl, beat cream with sugar and vanilla just until stiff peaks begin to form. Spread thin even layer of whipped cream over top of the chocolate cake. ****Fill a pastry bag fitted with a star tip(such as Ateco #6) with remaining whipped cream. OPTIONAL. Completely cover top of cake with whipped cream rosettes.****. To serve drizzle some raspberry coulis onto each dessert plate. With a sharp thin-bladed knife, slice cake, wipe blade clean between each cut. Place slices on plates, and garnish with raspberries.
Saute bacon in large saucepan over medium-high heat until fat is rendered, about 4 minutes; remove bacon; drain off all but 1 1/2 tblsps of fat; add onion, carrot, leek and garlic and saute until light brown, about 10 minutes; add broth, lentils, split peas, potato, ham hock, celery, thyme and bay leaf; bring to boil; reduce heat and simmer until lentils and split peas are tender, about 45 minutes; stir in red wine and simmer 5 minutes longer; discard bay leaf; remove ham hock from soup and remove any meat attached to bone; cube meat and return to soup along with chopped up bacon; season to taste with salt and pepper. Freezer Note: Making up a double batch of soup is economical of energy and time - you'll do slightly more work now, use the same amount of energy to cook, and save yourself time and energy later on, when you want a quick, nutritious dinner. Just defrost in microwave, reheat well and serve
Place the milk and vanilla in a saucepan and bring to boil over medium high heat. Meanwhile, whisk the yolks and sugar in a medium sized bowl together till pale. Add the cornflour and whisk thoroughly. Pour in the hot milk gradually and whisk for 10 seconds, before pouring the whole lot back into the saucepan. Simmer on medium high heat for 5 minutes, continuously whisking, or until thick. Place a sheet of baking paper or plastic wrap diurectly onto the surface of the creme, and leave at room temperature to cool.
Preheat oven to 325 degrees. Cook the brussels sprouts till the are crisp tender. Place in a lightly greased one quart casserole dish. Meanwhile combine mushrooms mayo, lemon juice and celery salt. Spoon over brussels sprouts and sprinkle with parmesan cheese and almonds. Bake at 325 degrees for 20 minutes or until heated through.
Boil water and cook pasta according to package instruction. If using fresh pasta, it wont take 3 minutes. Set aside. Melt butter in a large pan. Saute onions till fragrant. Add in the minced garlic. When light brown, add the sour cream. Lower heat, add 2 T. Parmesan cheese, milk, lemon pepper, juice and zest of lemon and salt if desired. Simmer for 1-2 minutes only. Remove from heat. Pour over cooked pasta. Toss gently, add parsley and remaining 2 T Parmesan cheese. Serve with Garlic bread.
Heat oil in large nonstick skillet on medium-high heat. Add meat; cook 5 minutes or until each piece is browned on both sides, turning after 3 minutes. Stir in peas, gravy and dressing; bring to a boil. Meanwhile, prepare stuffing as directed on package. Spoon stuffing over meat mixture around edge of skillet; cover. Simmer on medium-low heat 10 minutes or until stuffing is heated through and meat is done. KITCHEN TIPS: Substitute: Substitute 6 boneless pork chops (1 1/2 pounds) or 6 small boneless, skinless chicken breast halves (1 1/2 pounds) for the pork tenderloin. Prepare as directed, increasing the meat browning time to 10 minutes.