HumbleIntelligence/food-ner-1-Million huggingface dataset:
In medium saucepan, combine two tablespoons cilantro, shallots, vinegar and wine over medium heat. Allow to simmer until reduced to about two tablespoons of liquid, about 10 minutes. Remove from heat and cool. In food processor, combine vinegar reduction, egg yolks, chipotle pepper and adobo sauce; process until well combined. In microwave or in small saucepan, melt butter until very hot and just starting to bubble. Turn on food processor and slowly pour melted butter into mixture as it is running. Allow to process until well combined and frothy, about 3 minutes. Set sauce aside. In wide shallow bowl or cake pan, combine salt, paprika, celery salt, cumin, onion powder, garlic powder and chili powder; stir well. Lay chicken thighs flat in spice mixture, turning to coat. In large frying pan over medium high heat, warm oil until hot but not smoking. Add chicken thighs and cook 3-5 minutes; turn and cook additional 5 minutes or until cooked throughout. In large serving bowl, combine quinoa, lime juice, avocado, olives and cucumber. Toss well. Top with chicken pieces. Drizzle bearnaise sauce on chicken to serve.
Saute onion until golden. Add garlic and saute for about 30 seconds. Add all remaining ingredients except for the salt and green onion. Cook covered on medium heat for 35-40 minutes or until the soup thickens and lentils and vegetables are soft. Add salt when all is cooked and garnish with green onion.
Place cereal into a food processor and blend until fine. Measure 2 1/2 cups of the cereal into a large bowl and set the rest aside. Add melted butter and salt to the cereal and mix until incorporated. Pour crust into a pie pan and mold to the form, bringing the cereal up the sides of the pan. Cover and freeze for 15 minutes, or until firm. In a large bowl, mix together cream cheese, vanilla extract, powdered sugar, sour cream, heavy whipping cream, and the remaining cereal until combined and smooth. Pour the filling into the pie crust and smooth the top. Cover and return to the refrigerator for another hour until set. Remove from the refrigerator and cover the top with even more cereal for garnish. Serve immediately.
Preheat oven to 350°. Steam green beans until tender and place in a bowl. Add artichokes, breaking up if needed. Mix in bread crumbs, olive oil, Parmesan cheese, Italian Herb Mix and salt and pepper to taste. Bake in a casserole dish 25-30 minutes, until bubbly and lightly browned.
Heat the oil in a Dutch oven over moderate heat. Add in the sausage and cook, breaking it up and browning it, until it loses all its pink color, 10-12 minutes. Remove all but 2 tablespoons of fat from the pan; add in the onion, garlic, celery, carrots, and rosemary; saute for 4-5 minutes, until the vegetables begin to soften. Add in the wine, salt, and pepper; boil until the wine is reduced to about 2 tablespoons (this shouldn't take long). Add in the tomatoes; bring the mixture to a boil, stirring well. Pour in the broth and add the cheese rind and beans. Simmer the mixture, uncovered, for 25 minutes, until it thickens a bit. Add in the pasta and simmer for another 10 minutes, until the liquid has thickened. Sprinkle the cheese on top; transfer to a 350° preheated oven and bake for 20 minutes or so, until the sauce is bubbling and the cheese is golden; serve hot in soup bowls. OAMC: Make as directed through step 8; cool, then cover and refrigerate for up to 2 days or freeze for up to 2 months. Defrost the casserole in the refrigerator overnight (if frozen); preheat oven to 350°; let casserole come to room temperature for 30-40 minutes. Sprinkle cheese over the top; bake for 20-25 minutes until the sauce is bubbling and the cheese is golden; serve in soup bowls.
Boil green and yellow beans together in salted water for about 10-12 miutes. Add the lima beans and cook another 2 minutes. Drain and set in a serving bowl. Whisk together salt, pepper, a pinch of sugar, olive oil, onions,garlic, lemon juice, and parsley. Combine dressing and beans and let sit for 10 minutes. Season again with salt& pepper if needed and serve.
Preheat oven to 300 degrees F. Line cookie sheet with parchment paper; set aside. In a medium bowl, whisk together flour, baking powder, salt, sugar, almonds, and toffee bits; set aside. In a large bowl, beat together eggs, Amaretto, and vanilla extract with an electric mixer. Mix in dry ingredients with eggs, mix until combined. Dough will be sticky, but do not add more flour. Flour surface of parchment paper lined cookie sheet, roll dough out on surface into a log about 3 inches in diameter. Bake about 50 minutes, or until firm and dry. Remove from oven and let cool for 10 minutes. Use a serrated knife and cut into 1/2-inch slices. Lay slices cut side down on cookie sheet and return to even for 20 minutes. Remove from oven and turn slices over and bake another 20 minutes.
Line roasting pan with foil. Adjust oven rack to middle position. Place roasting pan on rack and heat oven to 475 degrees. Coat V rack with cooking spray. Combine cornstarch and 2 teaspoons salt in small mixing bowl. Poke holes all over chicken skin, using skewer. Rub cornstarch mixture evenly over chicken. Remove roasting pan from oven. Place chicken in V-rack, wing side down. Roast for 15 minutes. Remove roasting pan from oven and, using wad of paper towels, flip chicken so that other wing is facing up. Roast another 15 minutes. Again remove roasting pan from oven and, using wad of paper towels, flip chicken so that breast side is up. Roast chicken another 20 minutes. Remove chicken from oven and insert chicken on angelfood cake pan or empty soda can. Rest for 10 minutes. Carve chicken and serve.
Chop walnuts and set aside. Chop bok choy, add raisins, and set aside. If you haven't worked with bok choy before, see Anne Sainz's notes above. Combine garlic, onion and mushrooms and set aside. Sauce: Combine cornstarch and water in a small bowl. Add mustard and soy sauce and whisk until smooth. Set aside. Coat large covered non-stick frying pan or Dutch oven (at least 5 quarts) with oil. Add garlic, onion and mushrooms. Cook over medium heat, stirring frequently, adding small amounts of sherry as needed to prevent sticking. Add raisins, bok choy and remaining sherry to pan. Cook uncovered over medium heat, stirring frequently, until the bok choy has wilted. Stir in the walnuts and sauce mixture and cook until sauce thickens and bok choy is tender crisp.
Preheat oven to 350 degrees. Cut off ends of lemon and cut into eighths. Remove seeds. Place cut lemon in blender and pulse until liquefied. Add eggs, sugar and butter and blend until completely mixed. Pour mixture into prepared pie crust and bake 45 to 50 minutes.
Peel and dice the pears into small pieces, sprinkle with the lemon juice and place in a bowl with the egg & coconut milk. Mix these ingredients and set aside. In a separate bowl, sift the flour & baking powder and add the salt, sugar and cinnamon. Combine the wet ingredients with the dry ingredients, mixing as little as possible. You should have quite a wet batter. Pour into muffin tins/cases and bake at approx 180 degrees for 20 minutes, or until golden. Remove from oven and let cool on a wire rack.
Cut the cauliflower into florets and cook in boiling water for 5 minutes. Add the sweetcorn, bring back to the boil and cook for 5 minutes. Drain and place in a 1 1/2 quart baking dish. Melt half of the butter in a non-stick pan, add the onions and mushrooms and cook for 5 minutes. Add to cauliflower mixture and gently stir. Place the remaining butter, flour and milk in a saucepan, heat stirring continuously until the sauce thickens and is smooth. Cook for a minute. Remove from the heat and stir in the yogurt and half the cheese then pour the sauce over the vegetables. Mix the remaining cheese with the breadcrumbs. Sprinkle over the sauce and brown under the grill. If you can't get Double Gloucester cheese, A sharp cheddar also works well.
Peel and cut squash into 3 x 1/2 x 1/2 inch strips to make about 5 cups, set aside. In a large saucepan of boiling salted water, blanch the green beans until tender crisp, about 3 to 6 minutes. Drain and chill under cold water; drain well. (Make ahead: wrap veggies separately in towels; enclose in plastic bags and refrigerate for up to 1 day.) In a large nonstick frypan, heat oil and butter over medium high heat until foaming. Add squash;cover and cook, turning twice,until tender crisp, about 5 minutes. Add green beans, maple syrup, soy sauce, salt and pepper; cook turning gently, until heated through and evenly coated. Mix in walnuts. Scrape into warmed serving dish.
Wash, seed and quarter the peppers. Wash and quarter the tomatoes. Peel and quarter the onions. Pulse vegetables in batches in a food processor until they are cut to a small dice. (Or chop by hand into a quarter-inch dice). Drain off extra liquid. In a large kettle, mix vegetables and 1 1/2 cups of vinegar. Boil for 30 minutes, stirring often. Drain and discard liquid. Add remaining 1 1/2 cups vinegar, sugar and spices, and simmer for 3 minutes (or until desired consistency). Pour into hot sterilized half-pint jars, allowing for 1/2 inch headspace, and process in a boiling water bath for 5 minutes (up to 1,000 ft of altitude).
Preheat oven to 400. In large skillet, cook chipped steak with onion until meat is no longer pink. Break up meat with spatula and drain meat. Lightly grease an 11" x 14" cookie sheet. Gently spread dough out on cookie sheet to a rectangle about 1/4" to 1/2" thick. Spoon ricotta cheese down the middle lengthwise. Arrange cooked chipped steak/onion mix on top. Top with green peppers and mushrooms (if using them). Top with slices of American cheese. Gently fold long ends together, pressing down seams to seal. Bake at 400 for about 20 minutes or until lightly brown. Serve with hot pizza sauce for dipping.
Preheat waffle iron to high heat. Combine all ingredients in a mixing bowl. When the iron is ready, pile one serving's worth of potato mix in the middle of the waffle iron and close. The top should be slightly browned and crispy when it's done - otherwise the potatoes will fall apart. Fortunately, if the potato waffle starts to crumble as you try to take it out, you can just shut the iron again and let it cook some more.
In a bowl, combine the butter, eggs and vanilla. Combine the dry ingredients; add to the butter mixture and mix well. Stir in water and chocolate chips until combined. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 30-35 minutes or until brownies pull away from the sides of the pan. Cool on a wire rack. In a saucepan, combine the chips, milk and butter until chips and butter are melted. Remove from the heat; whisk in the confectioners' sugar and vanilla until smooth. Cover and refrigerate until frosting is room temperature, about 20 minutes; frost brownies. Cut into bars.
Preheat oven to 180 degrees Celcius. Grease and place grease-proof paper in one 13 x 9 inch baking pan. Melt the chocolate in a double boiler or use a small dish standing in a saucepan of boiling water that comes half way up the sides on low heat. Mash the bananas on a plate. In a large bowl mix together flour, sugar, cocoa, baking soda, salt and baking powder. In a separate bowl mix together milk, eggs, coffee (2 tsps to one measuring cup of boiling water, don't use your favourite coffee cup !), oil, vanilla and cider vinegar. Add the milk mixture, the mashed banana and the melted chocolate to the flour mixuture stirring thouroughly with a wooden spoon until combined. The batter will be thin. Pour into prepared pan. Bake until top of cake springs back when pressed and cake tester inserted comes out clean. (About 35 - 40 minutes.). Let cool then turn out onto wire rack. Delicate Lime Toffee Sauce. Put water and extra sugar in saucepan and melt on a low heat. Turn heat up to medium and cook until sugar reaches soft crack stage. (drip a little of syrup into cold water, if it sets firmly but doesn't quite break with a snap its ready) (About 5 - 6 minutes). Stir in the lime juice and cook for 30 seconds to 1 minute then remove from heat. To serve cut cake into 4 inch squares, one per person. Place on dessert plate with one rolled scoop of vanilla icecream. Pour a little lime sauce over icecream and half of the slice of cake. Decorate with lime zest to garnish.
Rinse chicken, and lay on towels to drain while you mix the flour with the dry spices. One piece at a time pop the chicken pieces at a time into a plastic bag containing the flour mix. Brown the floured pieces in the olive oil using more oil if you need to(we try to watch that), then place into roasting pan. Sprinkle on the slivered onion. Add in about 1/8" water and cover with lid. Bake in 350 degree oven for 45 minutes to one hour. Place on serving platter to serve -- the drippings make excellent gravy for mashed potatoes.
Combine white wine, sugar, spices and peel of lemon in a suited pot. Heat up but do not let it boil. Meanwhile put the lemon juice into a bowl. Peel the pears and quarter them lenghtwise. Core them. Put them into the bowl with lemon juice to avoid browning. After you have prepared all pears this way add them and the lemon juice to the wine mixture. Poach the pears for about 10 - 15 minutes, but don't let them boil. The pears should be soft, but still a bit firm at the end. Put the pears into a suited preserving jar and cover them with white wine brew. Do not remove the spices. Store them in the fridge for at least 12 hours to blend all the flavors. Enjoy. NOTE: there might be more white wine brew than you need. Put it in the fridge and enjoy it cold with a bit of ice and a lemon wedge. SERVING: Serve the pears at room tempearture with a dollop of your favorite ice cream for an easy dessert. Add some of the white wine brew to it. NOTE: try these pears also in an easy pear cake or tarte. The peares will be soft and their flavor will blend into the cake and will make it moist. Cooking time does not include time for cooling.
Make the salsa without the lime juice. Drop the garlic and chili pieces one at a time into a running food processor, letting each get finely chopped before adding the next. Turn off the processor and remove the lid. Cut 1 tomato in quarters and add it to the food processor, along with the cilantro. Pulse 4 to 6 times, until you have a coarse puree. Scrape the mixture into a bowl. Cut the other tomato into 1/4 inch pieces and add to the bowl, along with the green onion. Taste and season with lime juice (or vinegar) and salt, usually a generous 1/2 teaspoons This salsa is best if eaten within an hour or two, but it will keep for a number of hours in the refrigerator. Heat a wok (or a very large skillet) over medium high heat. Drizzle in a little olive oil, then, in 2 batches, stir-fry the steak until lightly browned. Remove to a plate, leaving behind as much oil as possible. Stir-fry the salsa until reduced - this can take up to 10 minutes. Add about 1/2 cup water or beef broth, return the browned meat to the pan and bring to a boil. Serve, passing around quartered limes and extra chopped green chili and cilantro.
Wisk all ingredients together till frothy. (Maybe 15-20 strokes). Heat a small non-stick skillet or crepe pan coated with cooking spray over medium heat. Pour 1/3 of batter (about 1/8 of a cup) into pan and swirl to coat. You want the entire bottom of the pan evenly covered. (If there are 'holes' in your batter take a little of the batter to fill in.). Cook about 1 min until nicely set and slightly browned - the top will look cooked. Flip to brown the second side. Remove from pan onto waiting plate and repeat until batter is gone. Fill with your choice of toppings - fruit, ricotta cheese, etc -- .
Pick blossoms and set aside. In a medium pot, bring sugar and water to a boil for 6-7 minutes. Stir in alum. Remove from heat and add blossoms. Let stand for 20 minutes. Strain through a double layer of cheesecloth and bottle.
Cream together butter (or oil) and brown sugar. Stir in egg and honey and mix well. Fold in your dry ingredients (including the flax) and mix. Cover with a towel and chill for about 2 hours. Preheat oven to 350°. Make dough into small balls (you can roll in additional flax seeds if you want). Place on lightly greased cookie sheet. Bake for about 9 minutes. Remove and let cool on flat surface or wire rack.
Mix meat, onion, egg, salt, pepper and matzah meal togther and form meatballs. Bake meatballs on cookie sheet at 350 for about 30 minutes. Mix cranberry sauce and chili sauce together in pan on stove, low heat. Add meatballs to sauce and cook covered on low heat until done.
Drain the raspberries and reserve the syrup. set aside. combine the milk and 2 tsp of syrup in small saucepan. Sprinkle gelatin over the mixture. Let stand 1 minute. cook over low heat until the gelatin dissolves, stirring constantly. Remove from heat and let cool. Postion knife blade in food processor. Add the cheese, sugar, yogurt, and gelatin mix; process until smooth. Pour mix in a 4 cup heart shaped mold coated with cooking spray. Cover and chill until firm. Combine remaining raspberry syrup and corn starch in a small nonaluminum saucepan; stir with wire whisk until well blended. Bring to a boil; cook over medium heat until thickened, stirring constantly. Gently stir in reserved raspberries; cover and chill. Unmold Gelatin mix onto serving platter. Garnish with fresh raspberries if desired Serve with raspberry sauce.
Preheat oven to 350 degrees. Lightly spray a 9-inch tube pan with cooking spray and set aside. Put the pieces of butter into the large bowl of an electric mixer and set aside about 15 minutes to soften. Grind almonds finely in a food processor or blender and set aside. When butter has softened, cream with sugar on medium speed until fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir together flour and salt. Slowly add to the creamed mixture, beating until batter is smooth. Remove about a third of the batter and add rose water and jam, stirring until smooth. Stir the ground almonds and almond extract into the remaining batter. Spoon half of the almond batter into the prepared pan, spreading evenly. Spoon all of rose batter into the pan, spreading evenly. Then top with remaining almond batter and spread until smooth. Bake cake on center oven rack 50 to 60 minutes or until it tests done. Cool cake in pan 15 minutes, then run a knife around the outside edge and also around the center tube. Invert onto a cooling rack and cool completely. Dust with powdered sugar before serving.
Place 5 quarts of water in a large pot. Bring to a boil and add salt if desired. Add pasta and cook for 8-12 minutes. In a second large pot, heat olive oil. Add red onion and stir until lightly caramelized. Add garlic and cook for one minute, being careful not to burn it. Add mushrooms and cook until they are cooked down and softened. Add marinara and basil. Let the flavors cook together for 10 minutes. When pasta finishes cooking, drain well, reserving a few tablespoons of the pasta water. Add pasta and small amount of pasta water to sauce. Garnish with coarsely chopped or whole leaf basil. Mangia!
Mix the yogurt with the cornstarch and set to one side. Cut each of the chicken breasts into 3 or 4 chunky pieces. Lightly crush the cardamom pods so that the green husks split open, then remove the little brownish-black seeds from inside. Grind these into a fine powder with a pestle and mortar. Heat the oil and butter in a flameproof casserole dish, add the chicken and cook over a medium heat until lightly browned all over. Add the turmeric, cinnamon, coriander and ground cardamom seeds and cook for a further minute. Remove the pan from the heat and stir in the broth, grated ginger, lemon juice and the yogurt mixture. Return the pan to the heat, bring to a simmer and leave to cook gently for 15 minutes until the chicken is tender. (You can now set the dish aside until later if you wish). Mix the cream with the ground almonds, stir into the chicken and simmer for 2-3 minutes. Season to taste and serve, garnished with sprigs of cilantro.
At least 1 day before serving, proceed through Step 3. Line a colander and a medium-size strainer with a sturdy paper towel; set each in a bowl. Pulse strawberries and granulated sugar in food processor until coarsely chopped. Scrape into colander, top with a paper towel and refrigerate overnight to drain well (this is important). Clean processor. Put ricotta, cream cheese and confectioners' sugar in processor; pulse until smooth. Transfer to strainer, cover with a paper towel and refrigerate overnight. Just before serving: Prop cones upright in tall glasses partially filled with granulated sugar to support cones. Fold drained berries and 1/4 teaspoons almond extract into ricotta mixture. Spoon into a gallon-size ziptop bag. Cut 1/2 inches off a corner; pipe filling into cones and garnish.
Preheat oven to 400 deg. F. Combine the butter, sugar, and eggs in a large bowl and beat well. Sift together the flour, baking soda, cream of tartar and salt. Add the flour mixture to the creamed mixture and mix well. Roll the cookie dough into balls and set aside. For the coating: Combine the cinnamon and sugar in a shallow bowl. Dip each dough ball into this mixture so that it gets coated evenly. Now place the dough balls about 2 inches apart on an ungreased baking sheet. Bake for 10 minutes. Tips: Bake these cookies till the edges start turning brown. This will ensure that they are crisp outside and chewy and soft inside.
--------Crust-----------. Beat egg whites and salt until foamy. Add cream of tartar beat until fluffy. Add sugar beat until shiny. Spread mixture on bottom and sides of 9x13 in pan. Bake in 275°F oven for one hour; leave in oven overnight. DO NOT OPEN OVEN DOOR! -----------Filling-------------. Whip the whipping cream, cream cheese and sugar together on high speed. Spread on bottom of meringue crust; chill for at least 2 hours. ----------Topping--------------. Stir raspberries and blueberries into cherry pie filling; spread over cheese mixture.
Mince half of the water chestnuts and combine with chicken, 2 t.sp onions, soy sauce, mustard and flour. Reserve remaining water chestnuts and onions. In a large saucepan mix broth, sherry and garlic powder; boil. Drop chicken mixture by teaspoonfuls into broth. Add carrots and simmer 3 to 4 minute. until meatballs are cooked. Add remaining water chestnuts, green onions and pea pods. heat through and serve immediately. From: Lisa Tucker Source: http://soar.Berkeley.edu/recipes.
heat butter in and sugar in a deep frying pan over low heat, stirring occasionally, until the sugar begins to dissolve. turn up the heat and bubble fast until the mixture just starts to go brown and caramelise ( 4 minutes). Pour in juice and zests then bubble for 3-4 minutes to thicken slightly. Add the liqour, flame for a few seconds. Put one crepe into the sauce and coat well then fold in 4 like a handkerchief.Push to one side of the pan and continue with the rest. Serve 2-3 crepes per person.
in a saucepan, combine sugar, flour, eggs, salt and milk. cook over medium heat, stirring constantly until mixture starts to bubble and thicken. remove from heat. blend in vanilla with a hand blender. pour into dessert cups and chill.
Mix all but fish in small bowl. Heat skillet; add butter mixture. Add fish and saute for about 6-7 minutes on each side. Garnish with lemon wedges.
Cook the squash (in water) until tender (apprx 25 minutes), drain. Puree in a food processor until smooth. Blend in the butter, maple syrup, salt, pepper& nutmeg. Spoon into a shallow lightly greased baking dish (8 cup size) serve immediately or You may now refrigerate the casserol covered for up to 2 days or freeze for up to 2 weeks If you freeze the caaserole thaw in the fridge for 3 days before planning to serve it. Bake in 400F oven for 25 minutes Decorate with nuts and bake a further 10 minutes.