HumbleIntelligence/food-ner-1-Million huggingface dataset:
Directions. Special equipment: 7-quart pressure cooker. Put the hen and 3 teaspoons of the salt in a 7-quart pressure cooker. Add water just to cover the hen. Do not fill above the cooker's "maximum fill" line, or 2/3 full. Cover and lock the lid. Bring to pressure over high heat, approximately 20 minutes. Reduce the heat to low, so that you barely hear hissing from the pot. Cook for 45 minutes. Release the pressure using the cooker's release device (read the manual!) or cool the cooker by running cold water over the lid for 5 minutes. Open carefully. Remove the hen from the broth and set aside to cool. The meat should be tender and falling away from the bone. Once the hen is cool enough to handle, pull the meat from the bones in small pieces, cover and set aside. Discard the skin and bones. Set a cheesecloth-lined colander in a shallow, wide, 6-quart pot and strain the broth, discarding the solids. Taste and season the broth with additional salt, if needed. Put 1/2 cup of the broth, the butter, and remaining 1/2 teaspoon of salt in a 2-quart saucier, set over high heat, and bring to a boil. As soon as it boils, add all of the flour at once and stir with a wooden spoon until the mixture starts to come together, approximately 1 minute. Decrease the heat to low and continue stirring until the mixture forms a ball and is no longer sticky, approximately 3 minutes. Transfer the mixture to a medium bowl and mix, on low speed, for 5 minutes with an electric hand mixer. Beat until cool and there is no more steam rising. Continue to mix on low, and add the eggs, 1 at a time, making sure each is completely incorporated before adding another. You may need to stop occasionally and scrape down the sides of the bowl. Before adding the last egg, check the mixture for consistency: It should tear slightly as it falls from the beater, creating a "V" shape. Transfer the dough to a 1-gallon resealable plastic bag. Cut off 1 corner of the bag to make a quarter-sized opening. Bring the broth to a slight simmer over medium heat. Pipe 1-inch of the mixture and cut with kitchen shears directly over the broth. Repeat with the remaining batter. Cook, covered, until the dumplings are cooked through, about 8 to 10 minutes. Turn off the heat, add the meat and wait for 2 to 3 minutes before serving. Serve in bowls with freshly ground black pepper.
For cake: Cream butter and sugar, add eggs, and mix. Combine all dry ingredients and then combine all wet ingredients, except jam, in separate bowls. Add dry and wet ingredients alternately to creamed mixture. Add jam and mix well. Lightly dredge fruit with 1/2 cup flour, shake off excess flour and fold into batter. Fold in nuts. Cook in 4 greased and floured layer pans at 325 degrees for 1 1/2 hours. Fill and ice with filling below. Makes 2 two-layer cakes. For filling: Cook sugar, cream, and flour in a double boiler until thick. Add butter and stir well. Cook until thick again. Add fruit and beat well. Mixture will thicken again as it is beaten. Put between layers and ice top and sides of cake. Ices and fills 2 two-layer cakes.
Cut shortening into the flour, mixed with the salt sugar, and orange rind. Add just enough water for dough to form into a ball. *Make sure shortening is not soft as this is what adds to the flakiness of the crust.
Dressing: Place all ingredients into blender and blend until well mixed. there will be little pieces of onion. Pour into samll saucepan and heat gently,. stirring. Do not boil. Let cool and then chill. you should have about 3/4 cup dressing. In serving bowl combine all vegetables. Chill. Just before serving, add 1/4 cup dressing and toss to combine. Taste and add more dressing if you like. Arrange each portion of salad on a lettuce leaf or red cabbage leaf.
Fill a medium saucepan three-quarters with water. Add the lemon juice and bring to a boil. Add a pinch of salt and then drop the shrimp into the boiling water, cook until the shrimp are opaque, 2 to 3 minutes. While shrimp cooks, create an ice bath. Drain the shrimp and place in the ice bath. Once cooled, drain the shrimp and pat off any excess water. Set aside. Combine the vinegar, apples, carrots, cucumbers, jalapenos and scallions in a bowl. Season the salad with salt and pepper. To assemble the wraps, lay out the lettuce leaves. Divide the poached shrimp and salad among the leaves. Top each with a sprig of cilantro. To prepare ahead of time, pack the lettuce, shrimp and 1/4 cup salad in separate containers and assemble when you're ready to eat.
Add the items to your slow cooker and stir. In the small cooker it only took 4 hours on high, which could easily be stretched out to 8 hours on low. Keep an eye on the water content -- it may need more water or broth added depending on your cooker.
Bring a pot of salted water to a boil; cook bucatini al dente, with a bite to it. While the pasta is cooking, heat a very large, deep skillet over medium-high heat. Add the olive oil and all of the sausage; brown and crumble the sausage for 7-8 minutes. Transfer cooked sausage from pan to paper towel lined plates and reserve. Drain off any pan drippings in excess of about 3 tablespoons. Add garlic, onion, and peppers to the pan; stir/saute 6-7 minutes, cooking until just tender. Add in the tomatoes and heat them through. Add the sausage back to the pan and combine; season to taste with salt and black pepper. Drain the pasta and add to the pan; stir in the cheese, parsley, and basil; serve immediately.
In a large bowl, combine the first six ingredients. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk buttermilk and oil; add to crumb mixture. Stir in blueberries and bacon. Turn onto a floured surface; knead 10 times. Pat into an 8-in circle. Cut into eight wedges. Separate wedges and place on a greased baking sheet. In a small bowl, beat egg and milk; brush over scones. Bate at 425°F for 12 to 15 minutes or untilo golden brown. Serve warm.
Preheat oven to 375*. Heat oil in a large nonstick skillet over medium-high heat. Add onion and next 6 ingredients (onion through jalapeno); saute 3 minutes. Stir in 1/4 cup barbecue sauce, potato, and the next 7 ingredients (potato through beans). Spoon the potato mixture into a 9x5" loaf pan coated with cooking spray. Bake at 375° for 30 minutes. Brush 1/4 cup barbecue sauce over loaf, and sprinkle with cheese. Bake an additional 10 minutes or until done.
Melt butter in a 2-quart saucepan. Saute green onions, diced onions and garlic in butter over a medium flame for about 2 minutes, taking care not to burn the garlic. Add rest of ingredients to pan and simmer uncovered for at least 20 minutes (longer simmering just means more tender and flavorful mushrooms, so I usually let these go for 30-45 minutes while I prep the rest of dinner.
Combine all ingredients in sauce pan, rubbing dried spices in palm before adding to wake up their flavor. Bring to a low boil then simmer with the lid on for at least a half hour.
Peel and cut potatoes. Barely cover potaoes with water and boil until just harder than you want. Slice bacon into bite size bits and fry. When bacon is nearly done add onions and carmelize. When potatoes are ready remove most but not all the water and add milk,. cream, and bacon onion mix. Bring back to boil and simmer until potatoes are desired tenderness. Salt and pepper to taste.
Combine butter, honey and lemon or lime juice. Peel bananas, cut in half lengthwise and brush generously with honey mixture. Place banana pieces on preheated, medium hot grill and grill 4 to 5 minutes turning once, brushing frequently with remaining honey mixture. Remove from bbq. Place on 8 individual serving dishes and drizzle 1 tablespoon liqueur over each serving, if using. Alternately, place all servings on a heat resistant platter, drizzle 8 tablespoons liqueur over all and flambe.
Place ingredients in bread machine pan according to manufacturer's instructions. Yeast is optional if baking in conventional oven. Select basic white cycle, or dough cycle if you prefer to bake in the oven. At end of dough cycle, shape into loaf and place in lightly greased bread pan. Cover and let rise until about doubled. Bake at 350 degrees F for 30 to 40 minutes, or until golden brown. Turn out of pan onto wire rack to cool. Brush crust with melted butter if desired, for a soft crust. NOTE: To toast walnuts, spread on a shallow baking pan and place in a 350 degree F oven for about 10 minutes.
Defrost hash browns. Combine next 7 ingredients and mix with hash browns. Put all in a 3 quart casserole dish. Saute cornflakes in butter and sprinkle on top. Cover and Bake at 350 for about 40 minute.
Boil potatoes for 5 minutes; drain. In a frying pan, cook bacon until crisp. Remove bacon and place on paper towels to drain; crumble bacon. Add potatoes to bacon fat and cook until lightly browned. Drain potatoes on paper towels. Put pototoes on serving plate; sprinkle with bacon, salt and pepper.
Put all of the ingredients into a saucepan and whisk over moderate heat until thickened and smooth. NB-You may wish to add a little more milk at this stage,depending on how thick you want it.
Boil noodles in water for about 10 minutes. Rinse, drain and mix in 2 tablespoons oil. Set aside. Marinade flank steak in soy sauce and cornstarch for 10 minutes. Heat wok. In 2 tablespoons oil stir fry beef until the color has changed. Remove from wok and place in bowl. Heat wok. In 2 tablespoons oil, add mushrooms, carrots and snow peas. Stir fry briefly until snow peas turn bright green. Remove from wok and place in bowl. Heat wok and to 2 tablespoons oil, add green onions. Stir fry 4 seconds, then add broth, soy sauce and salt. Stir in cooked noodles, mix for about 3 minutes. Add cooked beef and vegetables, blend thoroughly before mixing in bean sprouts. Serve hot.
Bring a large pot of salted water to a boil. Heat oven to 400 degrees. In a large skillet over medium high heat place olive oil, adding mushrooms and cooking until brown, about 5 minutes. Add the onion and garlic; sprinkle with salt and pepper. Lower heat to medium and continue to cook, stirring occasionally until veggies are soft, about 2 minutes. Add tomatoes and simmer. Meanwhile, cook pasta until just tender, it should still be too firm to eat. Drain and toss with the sauce and about HALF the mozzarella. Grease a large baking dish and pour the mixture into it. Top with remaining mozzarella and bake until top is browned and cheese is bubbling, 20-30 minutes.
Preheat oven to 400 degrees F and grease 12 muffin cups. In a small bowl, stir together topping ingredients (flour, butter, brown sugar, and cinnamon) until mixture resembles coarse crumbs. Set aside. In a large bowl, stir together flour, sugar, baking powder, and salt. In another bowl, stir together milk, egg and egg yolk, vanilla, and almond extract until blended. Make a well in the dry ingredients; add milk mixture and stir just until combined. Spoon batter into muffin cups and sprinkle topping over muffins. Bake 20-25 minutes, or until a cake tester inserted in the middle of one of the muffins comes out clean. Transfer tins to wire rack. Let cool for 5 minutes before removing muffins. Remove muffins onto wire rack. Sift confectioner's sugar over muffins. Serve warm or cool completely and store in an air tight container at room temperature. Note: These muffins freeze beautifully! If you are planning on doing so, let the muffins thaw before adding confectioner's sugar.
Preheat oven to 375*. Beat softened cream cheese and peanut butter. Add eggs and vanilla. Mix in brownie mixture. Add water as needed to make a thick dough. Add chips (white chocolate are great) and walnuts as desired. Bake for 10 minutes or until firm without overcooking.
Trim and wash sprouts and then steam or blanch them until just barely tender. Cool slightly, then cut off the tip of each sprout so that the marinade will penetrate down into the innermost part of the sprouts. Place them in a bowl. Wipe mushrooms clean, remove stems and place caps in bowl with the sprouts. Bring remaining ingredients to a boil in a saucepan*. Pour over sprouts and mushrooms. Once the marinade has slightly cooled, refrigerate for at least 2 hours. Remove from the fridge 30 minutes before serving to take off the chill. *If you want, tie the herbs and garlic in a bouquet garni and remove when serving.
In a large bowl, combine cabbage, carrot, green onion, chill. Mix together salad dressing ingredients with a wire whisk. Just before serving the coleslaw, add in the tomato and toss in the dressing.
Combine all ingredients in a large saucepan. Stir; let stand about 1 hour until pears release their juice. Heat and stir until it comes to a boil. Cook uncovered, stirring often until pears are mushy. Cook rapidly, stirring constantly until jam stage is reached. This will take about 55 minutes. Discard spice bag, skim if needed. Pour into hot sterilized half pint jars to within 1/4 inch of top. Place sterilized metal lids on jars and screw metal bands on securely. For added assurance against spoilage, you may choose to process in a boiling water bath for 5 minutes.
Dry chicken and pound out with a mallet until evenly flat. Coat with flour. Melt butter and olive oil in a large skillet over meduim high heat. Cook chicken breast for approximately 3 minutes on each side or until browned and cooked through. Remove chicken from skillet and season with salt and pepper. Keep warm in oven while you prepare sauce. Add remaining butter to skillet to melt while scrapping up brown bits from the bottom. Remove from heat and add parsley and juice from 1/2 a lemon. Cut other 1/2 of the lemon into thin slices to use as a garnish. Pour hot sauce over chicken and serve.
Butterfly the steaks by slicing them horizontally from one long side to within 1/2 inch (1 cm) of the opposite side. Pound the steaks between plastic wrap to flatten them further. Trim of all sinew and fat. Lay one steak cut side up on a 12x18-inch jelly-roll pan. Sprinkle with half the vinegar, half the garlic, and half the thyme. Cover with the other steak, also cut side up, and sprinkle with remaining vinegar, garlic, and thyme. Cover and marinate for 6 hours at room temperature, or overnight in the refrigerator. Lay the steaks end-to-end, in the direction of the grain of the meat, so that they overlap by about two inches. Pound the overlapping area to join them securely. Spread the spinach leaves evenly over the meat, and arrange the carrots across the grain of the meat in parallel rows about 3 inches apart. Place the egg quarters between the carrots. Scatter the onion rings over the meat, and sprinkle the surface with the parsley, salt and pepper. Carefully roll the matambre with the grain, jelly-roll style, into a thick, long cylinder. Tie at 1 inch intervals. Place the matambre in a large casserole or roasting pan along with the beef stock. Add enough cold water to come a third of the way up the roll. Cover tightly and bake at 375°F for one hour. To serve hot, remove the matambre to a cutting board and let rest for 10 minutes. Remove strings and cut into 1/4 inch slices. Moisten with a little pan liquid, which can also be served on the side. Alternately, press the matambre under weights to until the juices drain off, refrigerate thoroughly, and slice as above.
In a mixing bowl, stir together the sour cream and 3/4 of the swiss cheese. Add in macaroni and ham; stir to combine (add salt and pepper if needed for seasoning). Transfer mixture to a 13x9 inch baking dish that has been sprayed with cooking spray. Sprinkle remaining cheese over the top. Bake, uncovered, in a 350° oven for 30 minutes or until bubbly.
Pre-heat the oven to 425°F. Place the carrots in greaseproof paper in a roasting tin. Pour over the white wine and add the butter to the carrots. Sprinkle over the cumin seeds and toss the carrots until evenly coated. Fold the greaseproof paper to seal in the moisture and cook in the oven for 45-50 minutes or until the carrots are cooked but still crunchy.
In a skillet cook the onions in butter and oil with sugar until soft and caramelized (about 10-15 minutes) season with salt and remove with a slotted spoon to a paper towel to drain the fat. Add in the mushrooms and fresh garlic to the skillet; cook over medium heat until mushrooms begin to just turn brown; transfer to a bowl. To the same skillet add in the beef broth to deglaze the pan; simmer for 5-6 minutes scraping down any browned bits. Add in whipping cream, ketchup, Worcestershire sauce and mustard, stir for 1-2 minutes over low heat with a wooden spoon. Then add in the cooked mushrooms and beef slices to the sauce in the skillet; stir to combine. Divide the steak/sauce mixture on the bread slices. Top with Swiss cheese, sprinkle with sauteed onions, then top with remaining bread slices. Delicious!
Mix everything but vegetable oil in blender until foamy and thick. Slowly add in vegetable oil.Continue mixing for about 30 seconds. Refridgerate for about 1/2 hour before serving to blend flavors.
Remove roast from fridge and place on a rack for thirty minutes to come closer to room temp (skip this step if in a hurry). Heat a cast iron skillet or sturdy Dutch oven over medium high heat about five minutes. Meanwhile, pat dry the roast so it will brown properly. Sprinkle kosher salt over hot pan, and add roast, browning on both sides. Meanwhile, slice onion and mushrooms. Set aside. When roast is brown, remove to crock pot; turn on low. Add onions and mushrooms to skillet, without wiping it first. Cook, stirring frequently, until onions are brown and mushrooms have given up their liquid. The mixture should be dry but not burnt. Add water and stir, scraping bottom of pan to get all of the flavorful bits. Pour hot onion mixture over roast. Cook on low eight hours (or high for four). If you want to make gravy, drain the liquid off the roast at the end of the cooking time, into a liquid cup measure. You should have about two cups. Add water if necessary or remove excess liquid until you do have two cups. Melt two tablespoons butter in a skillet or medium saucepan. When foam subsides, add three tablespoons all purpose flour. Stir a few minutes to cook the flour, then whisk in liquid slowly to avoid lumps. Cook until thick and serve over meat and mashed potatoes or rice.
Make small verical slashes on the underside of the shrimp and straighten shrimp. Combine sherry and soy sauce in a large marinating dish or bowl and add shrimp. Marinate for at least one hour at room temperature or for 2-4 hours refrigerated. Prepare grill. Drain shrimp. Cut nori into small pieces with scissors and wrap tightly around each shrimp. Arrange shrimp on grill seam side down. Grill for 10-15 minutes or until seaweed is glazed.
In a small saucepan over medium-high heat, combine all ingredients. Bring the mixture to a light boil, then reduce the heat just enough to keep it at full simmer. Keep small, gentle bubbles breaking the surface, not a rolling boil. Simmer for 30 minutes, until the syrup is thick enough to coat the back of a spoon. Remove from the heat; the syrup thickens as it cools. When cool, store in the refrigerator in a clean glass jar or bottle with a lid, or a plastic squirt bottle. If you like, you can leave the nutmegs in (they look nice!) and they will add more flavor during storage.
To make dressing: Crush peeled garlic through garlic press into a 2-cup glass jar with a lid. Add remaining dressing ingredients, 1 tablespoon cold water, 1/2 teaspoon salt and pepper. Cover tightly and shake well or stir to combine. Place sliced romaine in a large bowl. Drizzle on 1/4 cup of dressing. Sprinkle on cheese. Drizzle on a little more dressing if necessary and toss to combine. Divide onto salad plates. Sprinkle with croutons and serve. Refrigerate remaining dressing in a closed container for up to 2 weeks.
In a small bowl whisk together wine, vinegar, and mustard until blended. Slowly pour in olive oil, whisking constantly. Whisk in oregano, parsley, and garlic. Use for a dressing on mixed greens.
dissolve the sweetner and the tea in the lemon juice. stir in the water. chill overnight to blend flavors.
For rolled oats: combine oats, 2 cups water and salt in a medium saucepan and turn the heat to high. When the water boils, turn to low and cook, stirring frequently, until the water is just about absorbed (about 5 minutes). For steel-cut oats: combine oats, 4 cups water and salt in a medium saucepan and turn the heat to high. When the water boils, turn to low, and cook, stirring every five minutes, until the water is all absorbed (about 25 minutes). Turn off heat. Stir in soy sauce and 1 tablespoon of scallions while the pot cools down. Sprinkle remaining scallions on top for extra crunch.
Preheat oven to 180°C. Lightly grease eight 8cm pie dishes (or muffin pans) Place on baking trays. Combine beans, corn, capsicum and coriander. Gently press warmed tortilla into dishes. (Careful as they will tear easily) Fill with bean mixture. Whisk together eggs, cream & milk, season with black pepper. Pour egg mixture evenly into dishes and sprinkle with cheese. Bake for 20-25 minutes until golden.
Heat 2 Tbsp oil in heavy pot over high heat for about 30 seconds. Add garlic and fry until brown. Add onions and stir-fry for another 3 minutes. Remove onions and set aside. Heat remaining oil in pot. Add chicken and curry powder. Stir fry 3 minutes. Add sugar, salt, soy sauce and water. Bring mixture to a boil. Reduce heat and cover. Simmer 20 minutes. Mix in onions. Cover and simmer 10 minutes longer. Stir cornstarch and water mixture into chicken. Boil 1 minute or until thick.
Cake - Preheat oven. Grease and flour two round 9" cake pans. Mix cake as directed on back of package. Gently add the grated bittersweet chocolate and the ground espresso to the prepared cake mixture, then pour into pans and bake. Cool cakes completely on wire racks. Slice each cake layer into two even layers. Buttercream Icing - Beat the butter until it is light and fluffy, then add the icing sugar slowly, until well blended. Divide the buttercream icing into four bowls equally. In #1 bowl add the melted chocolate to the icing, in #2 bowl add the coffee liquid to the icing and in #3 & #4 bowls add 1 tbsp vanilla to both bowls of icing. To assemble the cake, place first cake layer. on plate. Sprinkle cake with 2 tbsps of frangelica and spread chocolate buttercream onto cake. Top cake with second cake layer, sprinkle cake with 2 tbsps of frangelica and spread. vanilla buttercream onto cake. Top cake with third cake layer, sprinkle cake with 2 tbsps of frangelica and spread coffee buttercream onto cake. Top cake with fourth cake layer, sprinkle cake with remaining frangelica and spread vanilla butter cream onto top and sides of cake. Press the sliced hazelnuts into the sides of the cake and garnish the top with the ground hazelnuts. Chill cake in fridge for several hours. One hour before serving remove cake from fridge and allow to slowly come to room temperature.
Brownie: Preheat oven to 350°F Line a 9x13-inch baking dish with foil and spray foil with non-stick spray. Set aside. In the bowl of an electric stand-mixer, add the melted butter and cocoa powder. Using the paddle attachment, blend until smooth. Add the flour and sugar. Beat together then add eggs and vanilla. Mix just until combined. Don't over mix. (Batter will be thick). Pour batter into prepared baking dish and spread out evenly. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Remove brownies from oven and let stand 15 minutes before frosting. You want the brownies still warm when you frost them! Frosting: Beat together all the frosting ingredients until smooth. Pour and spread over warm brownies. Let cool completely before cutting and serving.
In a food processor, pulse the chopped ham a few times. Then add all the remaining ingredients except the chives. Pulse until the mixture becomes the consistency of a course pate. Place in a nice serving dish and top with chives. Serve with crackers or on rye bread rounds.
Preheat oven to 350F and lightly spritz a baking dish with cooking spray (Pam). Combine everything except bread crumbs in prepared baking dish. Sprinkle with bread crumbs and extra cheese. bake for 45 minutes or until hot.