HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large saucepan, combine water, bouillon, 1/4 teaspoon pepper, red pepper flakes, garlic salt, and chili powder, and bring to a boil. Reduce heat, and simmer for 15-20 minutes. Meanwhile, in a large skillet saute red pepper, and onion in 2 tablespoons butter until tender. Remove and keep warm. Fry the bacon until fully cooked. Sprinkle salt and remaining pepper over the beef. In the same skillet that was used for onion, and red pepper, cook the beef in remaining butter over medium-high heat until no longer pink. Spoon mixture onto roll bottoms, and top with onion mixture, cheese, and bacon. Replace with roll tops. Serve with sauce in step 1.
Place the potatoes and 2 tablespoons salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot off the heat and cover with a clean, dry kitchen towel. Leave the potatoes to steam for 15 to 20 minutes, until tender but firm. Meanwhile, in a small bowl, whisk together the wine, chicken stock, lemon juice, garlic, mustard, 2 teaspoons salt and 3/4 teaspoon pepper. Slowly whisk in the olive oil to make an emulsion. Set aside. When the potatoes are cool enough to handle, cut them into quarters or halves, depending on their size. Place the cut potatoes in a large bowl and pour enough dressing over them to moisten. (As the salad sits, you may need to add more dressing.) Add the onion, tarragon and parsley, and salt and pepper to taste. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature. **Cook time does not allow for the potatoes to "steam" for 20 minutes after boiling them or the few hours of refrigeration time.
take a normal 9x5 loaf pan and add some canola oil to grease it up. in mixing bowl pour warm water in to the yeast, you can add a pinch of sugar to help proof the yeast. in separate mixing bowl mix all other wet ingredients and two eggs, lightly beat the eggs. in third separate bowl mix all dry ingredients once yeast is activated (should be around 5 minutes or until it has bubbled up to about twice its original size.) make a chimney or well in the dry ingredients and pour all ingredients in to the hole. mix thoroughly. after about five minutes of mixing take a wet spatula and mix a few times than scoop dough in to loaf pan. re wet the spatula and smooth out the dough to desired shape. let rise for an hour in a warm place, and preheat one to 375.
Put all the marinade ingredients in a food processor and process until smooth. Put the chicken pieces in shallow dish and pour the marinade over it and coat pieces. Marinade for 4 hours to overnight, covered in the refrigerator, turning occasionally. Preheat the oven to 400 degrees F. and put the chicken on a rack with a tray under it. Brush the chicken with the marinade and bake about 30 minutes or until the chicken is done and golden brown. Turn the chicken halfway through cooking. Garnish with lime wedges, finely sliced red chilies and lemongrass stalks. Serve with rice.
BAKED BACON: Preheat oven to 375°F. Line a half sheet with aluminum foil and put a cooling rack on top. Arrange slices in rows, with fat edges slightly overlapping lean edges. Bake 375 degrees without turning 20-25 minutes (depending on thickness) but remove from oven before it begins to crisp. If needed, cook more, 2 minutes at a time. Remove bacon to double layer of paper towel and blot excess grease. Lay bacon on cutting board and cut into bite-size pieces before completely cool. (I cut across the entire pile of bacon with one slice.). BAKED BEANS: Set oven to 350°F. Mix the Baked Beans ingredients in a 3-quart casserole dish or half buffet tray. Add the cut-up cooked bacon and mix a little. Bake uncovered for 1 hour. Allow to cool 1 hour before serving.
Dice fruits/vegetables, add cilantro and lime juice. Mix together and chill well. Serve with corn chips.
Preheat oven to 350 degrees. Butter a 1-quart baking dish. Melt the butter in a medium-size saucepan over medium heat. Stir in the flour and cook 1 minute. Gradually whisk in the milk then garlic powder. Cook, stirring constantly, until lightly thickened to the consistency of cream. Whisk in the Gorgonzola and Fontina. Cook, whisking constantly, until the cheeses are melted. Season with nutmeg and salt and pepper to taste. Remove from heat. Combine the cheese sauce and cooked pasta. Stir in the mozzarella and spoon into the prepared baking dish. Sprinkle with the Parmesan and buttered breadcrumbs and then the paprika. Bake until bubbling and the top is browned, about 30 minutes. Serve immediately.
Cook bacon in heavy large skillet over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels. Pour off drippings. Heat same skillet over medium heat. Add wine; simmer 30 seconds. Add onions and cook until sauce melts and onions are heated through, about 5 minutes. Stir in herbs and bacon. Season to taste with salt and pepper.
In a medium saucepan, add the cooked rice, milk, sweetener/sugar, vanilla and coconut flavoring. Bring to a boil, then cook for about 20 minutes, or until the liquid has soaked into the rice and has a more pudding like consistency. Stir in the diced mangos and let "cook" for 3-4 minutes. While rice pudding is cooking, prepare the coconut flakes. In a small skillet, toast them over medium high heat, until they begin to brown. Stir often to prevent them from burning. Serve the Mango Rice Pudding with toasted coconut on top.
1. Heat olive oil in pan. 2. Add onion and garlic and cook until onion is translucent. 3. Add sweet potato and rutabaga to pan. 4. Cover with chicken stock. 5. Bring to a boil. 6. Cover and simmer 30 minutes or until veggies are soft. 7. Add milk and cider and mix with an immersion blender. 8. Add salt and pepper to taste.
Rinse apricots, remove stems, cut or break in half and remove pits. Finely chop or run apricot halves through a meat grinder using the large holes; there should be about 8 cups. Place in a large pot with the pineapple and orange zest. Mix 1/4 cup sugar with pectin and stir into apricots. Bring to a boil over high heat. Add remaing 4 3/4 cups sugar. Return to a boil and boil for 1 - 5 minutes, depending on how firm you would like the marmalade to be (longer = thicker and stronger flavour). Remove from heat; stir and skim foam for 5 minutes (important step that removes unsightly foam and also prevents floating fruit in your marmalade). Ladle into warm sterilized canning jars leaving 1/4" headspace. Cap, seal and process ina water bath for 10 minutes. Makes about 8 cups.
Sift together the all-purpose flour, baking powder, salt, and optional. cayenne. Combine with the whole-wheat flour. Whisk together the. egg, milk, and olive oil in a small bowl and add to the flour mixture,. stirring just enough to combine. Add the olives, nuts, and oregano. Place the batter in a greased loaf pan and bake in a preheated 350°F. (180C) oven for 45 minutes. Makes 1 loaf.
Topping: In a small bowl, blend together all ingredients until the mixture resembles coarse meal. Chill the topping while making the batter. Batter: In a large bowl with an electric mixer, cream the butter and sugar together, beat in the vanilla. In a small bowl, stir together baking powder, flour and salt. Alternately beat the flour mixture and eggs into the butter mixture. Add an egg each time beating well after each addition. Fold in the blueberries and nectarines. Preheat oven to 350 degrees. Spread the batter in a well-greased 9x13 inch baking pan. Sprinkle the topping evenly over it. Bake at 350 degrees for 45-50 min or until knife inserted comes out clean and topping is crisp and golden.
In large bowl, combine well the chicken, the shredded cheese and 3/4 of the sour cream, set aside. Soft fry tortillas in a little oil, adding more as needed, set aside. In pie dish, pour chopped tomatoes with juice. (Break up stewed tomatoes.). In 13x9 pan, sprayed, pour a little tomato juice to lightly coat bottom of pan. Dip each tortilla in chopped tomatoes, lightly coating with juice, fill with chicken mixture, roll up, place each seam-side down into pan. (Last 3 will have to go along side the 13" side of pan.) Pour remaining tomatoes down over middle/center of filled, rolled tortillas. Top each with a slice of swiss cheese. Bake, uncovered, in 350° oven for 20 minutes. Top each with a dollop of sour cream, and bake 5 minutes longer. *Can sub: Mexican-Style Tomatoes and can add 1 (3 oz) can chopped green chilies, drained, to chicken mixture if desired. Note: 3 boneless skinless chicken breasts will yield 8-10 filled enchiladas using taco-sized flour tortillas. Just stew them for about 20 minutes or til done.
Rinse the scallops in fresh water and dry, then chop the scallops. The pieces should be about the size of a kernel of corn. Chop the mozzarella into the same sized pieces as the scallops. Combine scallops, mozzarella, shallots, parsley, Old Bay, oregano, thyme and salt and pepper in a bowl. Cover and chill for at least an hour. Shortly before cooking, rinse the tomatoes and half length-wise. Toss with vinegar and olive oil. Set aside. Once chilled, you will need to work quickly. Form mixture into two inch balls. Heat a non-stick pan over med-high heat. Add butter. As soon as the butter has melted and started to bubble, add the scallop balls to the pan. Press down on each ball to form the patty shape. The only thing holding the patties together is the melted cheese, so you will not be able to turn the patty until the cheese has melted and formed a crispy crust on the bottom. So, cook until the patty is dark brown and you can turn it easily. If the butter starts to burn, turn the heat down just a little bit and add a little canola oil (which has a higher burn point). Once the patties are brown on both sides, remove from pan and drain on a paper towel. The cheese should be crispy on both sides and should not stick. Serve topped with the tomato mixture. I like to serve them as a first course: two patties with a few tomato halves on top of each one.
Preheat oven to 375 degrees. Cook macaroni and drain. Melt butter in pan. Remove from heat and stir in salt, pepper and flour until smooth, making a light roux. Gradually stir in milk. Return to heat and bring to a boil, stirring constantly. Reduce heat and stir in 1 1/2 cups cheese. Add macaroni. Pour into 1 1/2 quart casserole. Arrange tomato slices on top, and sprinkle with remaining cheese. Bake for 15-20 minutes, until hot and bubbly.
Whisk together all ingredients except cabbages and spinach. Add the cabbages and spinach. Toss and let coleslaw sit 30 minutes before serving.
Pour boiling water over raisins and allow them to plump for 10 minutes, drain thoroughly and set aside. Meanwhile, place egg white in shallow pie plate. Combine panko crumbs and coconut if desired in another pie plate. Heat oil in skillet over medium high heat. Dip chicken in egg white then in crumb mixture, coating evenly. Place in hot skillet and saute until golden brown, turn and brown other side until fully cooked. Place chicken on platter and keep warm in oven. Now prepare sauce. Melt butter in small saucepan. Stir in sugar and water. Cook until mixture thickens and begins to resemble syrup. Add drained raisins to sauce along with rum. Heat through and ladle over chicken to serve.
roll dough out on pregreased cookie sheet. sprinkle dough with seasoings and garlic to your tastes. Layer ham across dough evenly, sprinkle ham with cheese. Roll dough into loaf pinching ends shut. Cut a slit in center of dough so the air can escape. Bake according to directions on back of bread dough can. Check if done by cutting loaf in half. If it isn't done put it back in oven until dough in middle is done (about 10 minutes).
Heat a dutch oven and spray with cooking spray. Add olive oil and then the onion and garlic. Saute just until it begins to soften, Add chicken broth and allow to continue cooking while you begin the next steps. Wash whatever greens you choose to use and remove any hard stalks. Stack the leaves one on top of the other, roll like a cigar and slice into 1/4 inch slices, then cut the pieces in half. This will give you nice ribbons that are not too wide or long. Add greens, sugar and nutmeg (if using) to the pan. (Save spinach for later) Stir to combine. (The sugar will not make the dish sweet but will balance some of the bitterness from the greens). Rinse and drain beans and add to pan. Stir gently. Simmer for 20 minutes or until greens are al dente or as soft as you would like. Toss in spinach just to wilt. Ladle each serving into a bowl and top with a generous sprinkling of freshly grated parmesan cheese and additional cracked pepper if desired. Crusty bread is also a great accompaniment for all the yummy broth that is swimming in the bowl. Enjoy!
Combine the chicken thighs, chopped onion, garlic cloves, halved jalapeno, whole cilantro stems, celery, carrot and water in a medium saucepan. Bring to a boil over high heat. Reduce the heat to low and simmer gently for 1 hour. Strain the stock, reserving the cooking liquid and the chicken thighs separately; discard the other solids. When the chicken thighs are cool enough to handle, remove the meat. Dice and reserve it. Heat the olive oil in a large nonreactive saucepan set over medium heat until it ripples. Add the minced onion and cook until translucent, about 5 minutes. Add the minced garlic and minced jalapeno and cook for 3 minutes. Add the tortillas, chili powder, cumin and oregano, and cook for 1 minute. Stir in the chopped tomatoes and 3 1/2 cups of the reserved chicken broth. Reduce the heat to low and simmer until the tortillas have dissolved and the soup has thickened, about 30 minutes. Add the diced chicken. If the soup looks too thick, add some of the reserved broth. To serve, stir in the lime juice and salt. Ladle into warmed bowls and top with the reserved chopped cilantro.
Heat a large pot of salted water on high and begin to cook pasta if it's dry. If it's fresh wait until after youve prepared the sauce as it will only take 3 minutes to cook. Beat together the eggs, parmesan cheese and parsley until eggs are blended well. Heat a large skillet over medium high heat and add the butter. Saute the garlic and mushrooms for 3-4 minutes. Add the cream and heat through. Drain the pasta and return to pot immediately. Add the mushroom and egg mixture, tossing for 2 minutes. Season with salt and pepper, serve at once.
Prepare mashed potatoes by boiling peeled/quartered potatoes until tender (approx. 20 minutes) and mashing with 2 tablespoons milk. Prepare dough sponge and proof yeast by mixing yeast, 1/2 cup flour, and 1/2 cup water with 1/2 teaspoons honey dissolved in the water in a bowl and letting stand for 20 minutes until mixture is foamy. (Throw out and start over with fresher yeast if not foamy.). Mix 1/2 of remaining flour with herb mix, salt, remaining water with remaining honey dissolved in it, olive oil, dough sponge, and mashed potatoes. Mix in remaining flour (dough should only be slightly sticky). Knead 15 minutes on a floured surface (10 minutes in a machine) until smooth. Place dough in lightly oiled bowl and cover with plastic wrap. Let rise until doubled (about 1 to 1 1/2 hours) in a warm place. *Punch dough down and divide in half. Put dough halves in greased 9-inch cake pans and spread over bottom. Cover with towel and let rise until doubled. Dimple the dough surface with fingers. Drizzle with extra-virgin olive oil** and sprinkle with coarse salt. Bake in preheated 400°F oven with pans directly on the pizza stone for 25-30 minutes or until golden brown. Remove from pans and place on a wire rack. Cut in wedges and serve warm or at room temperature with dipping plates of extra-virgin olive oil (3 Tbsp) and balsamic vinegar (1 tsp). Focaccia Tips: Let dough rise until it falls (approx. double the time) and knead in extra flour. This technique improves the texture and flavor of the focaccia. Substitute other toppings such as a herbed garlic oil, sun-dried tomatoes, Greek olives and walnuts, etc. Add fresh herbs only after baking.
In a large bowl, combine the flour, milk and mayonnaise just until moistened. Turn onto a lightly floured surface; knead 8-10 times. Drop by tablespoonfuls 2 inches apart onto a greased baking sheet. Bake at 425° for 10-14 minutes or until golden brown. Combine honey and butter; brush 1/2 cup over hot biscuits. Serve warm with remaining honey butter. Yield: 16 biscuits. Editor's Note: As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a 1-cup measuring cup. Add all-purpose flour to measure 1 cup. As a substitute for 1/4 cup of self-rising flour, place 3/8 teaspoon baking powder and 1/8 teaspoon salt in a 1/4-cup measuring cup. Add all-purpose flour to measure 1/4 cup.
Combine dressing ingredients in a bowl and whip to combine. Pit, peel and slice avocado. Dice tomato. Combine salad ingredients and top with dressing.
Whisk together eggs, horseradish, mayonnaise, paprika, and cayenne pepper in large bowl. Add 5 tbsp flour and stir until smooth. Place 1/4 cup of flour in plastic storage bag or ziploc. Place crushed fried onions in pie plate or shallow bowl. Preheat oven to 350. Coat baking sheet or casserole dish with nonstick cooking spray. Clean fish and pat dry. Sprinkle with salt and pepper. Place one piece of fish in bag of flour and shake to cover. Remove from bag and dip into mayonnaise mixture. Use spoon, if necessary, to completely cover fish. Coat all sides of fish with fried onions, pressing gently so that the fish is completely and evenly covered. Place fish in baking dish and repeat with remaining three pieces of fish. Place in oven and bake until instant-read thermometer inserted into center of filets reads 140 degrees, 20-25 minutes. Serve immediately.
In a large stockpot, saute the five onions, garlic, and a heavy pinch of salt in 2 tbsp oil until the onions are carmelized. Deglaze with the wine. Add thyme and stock to the pot. Bring to a boil and reduce heat to simmer for about an hour. Adjust seasoning as needed, and remove the thyme stems. Shortly before the soup is finished, preheat the broiler. Mix a generous amount of the scallion greens with the cheese. Coat the bread coins with the remaining 2 tbsp olive oil, and place on the broiler pan. Top each coin with some of the cheese mixture. Bake in the middle of the broiler for about 3 minutes to melt the cheese, then move them closer to the broiler element to get the cheese brown and bubbly. Ladle the soup into a bowl, and top with several Gruyere croutons. Allow them to rest a bit, to soak up some of the soup, before eating.
Boil 100ml wine and 100g sugar, add the sliced peaches and leave to cool in the liquid. Line a shallow rectangular dish with cling film ( 27cm x 18 x 5 cm). on a surface dusted with icing sugar, roll out 2/3 of the marzipana and line the bottom and sides of the tin. Slice the cake into 1/2 cmm slices and line the bottom. Mix the marsala with 3 tbsp liquid from the peaches then sprinkle half or it on the cake. Mix the ricotta ( and mascarpone if using) with the sugar and vanilla, then mix in the cooled chopped peaches, chocolate and chopped candied peel. Spread evenly over cake, then top with the rest of the cake and sprinkle with remaining marsala. Roll out the remaining marzipan and lay it on top. Pinch to seal, neaten the edges. Chill 3 hours at least. Can be kept in the fridge for 3-4 days. Invert into a serving platter and dust with icing sugar. Decorate with extra candied peel.
For the streusel: In standing mixer fitted with flat beater, combine flour, sugars, cinnamon, and salt on low speed until well combined and no large brown sugar lumps remain, about 45 seconds. Add butter and mix on low until mixture resembles wet sand and no large butter pieces remain, about 2 1/2 minutes. Transfer streusel to small bowl and set aside. For the cake: Adjust oven rack to lower-middle position; heat oven to 350 degrees. Spray 9-inch round cake pan*(I used a shallow rectangle white dish and it cut neat squares) with 2-inch sides with nonstick cooking spray. Whisk flour and baking powder in small bowl to combine; set aside. In standing mixer fitted with flat beater, cream butter, sugar, salt, and lemon zest at medium-high speed until light and fluffy, about 3 minutes; using rubber spatula, scrape down bowl. Beat in vanilla until combined, about 30 seconds. With mixer running at medium speed, add eggs one at a time; beat until partially incorporated, then scrape down bowl and continue to beat until fully incorporated (mixture will appear broken). With mixer running on low speed, gradually add flour mixture; beat until flour is almost fully incorporated, about 20 seconds. Disengage bowl from mixer; stir batter with rubber spatula, scraping bottom and sides of bowl, until no flour pockets remain and batter is homogenous; batter will be very heavy and thick. Using rubber spatula, gently fold in blueberries until evenly distributed. Transfer batter to prepared pan; with rubber spatula, using a pushing motion, spread batter evenly to pan edges and smooth surface. Sprinkle streusel evenly over batter. Bake until deep golden brown and toothpick or wooden skewer inserted into center of cake comes out clean, about 55 minutes. Cool on wire rack 15 to 20 minutes (cake will fall slightly as it cools). ool until just warm or to room temperature, at least 1 hour. Cut into wedges and serve.
Soak cherries in warm water, about 30 minutes. Drain well. Place chocolate in bowl with butter, over a pot of simmering water until melted. Add sugar, almonds, pistachios, biscotti, drained cherries, orange peel and Grand Marnier. Mix well. Remove from heat and add the egg yolk and mix well. Cool completely. Form salami shape by rolling mixture in a sheet of wax paper. Refrigerate 4 hours or overnight. Slice and serve.
Make sure all of your cooking implements are very clean before you start. You will be using a medium sized pot, a large pyrex (or other non-metal) bowl, and some measuring tools and stirrers. It also helps to have a thermometer. I usually pour boiling water over them. Stir the agave into the milk, and put it on the stove at medium heat. Slowly add the milk powder to the milk, stirring constantly so as to avoid scalding. Add the vanilla and stir well right before the milk reaches the boiling point. When the milk just begins to bubble, or alternately, when it hits 210 degrees F (just below boiling), remove it from the heat and transfer to a non-metal bowl (something with thick sides works best). Let the milk sit until it's just cool enough to hold your finger in for fifteen seconds (or until it hits 105 degrees F). Your 1/4 cup of yogurt (starter) should be at room temperature. Add enough of the milk to your starter to mix it into a thin liquid, and add this back to the milk, making sure it's stirred in very well. Put plastic wrap over the bowl, wrap it in a small towel, and place it somewhere warm where it won't be disturbed (I use a rice cooker on the warm setting). Let it sit for 6-12 hours, making sure not to peek or otherwise move the bowl. The time will vary depending on how warm it is where the yogurt is left to ferment, but as a rule, warmer spots will take less time and cooler spots will take more, but leaving the yogurt anywhere warmer than 110 degrees should be avoided, as it may kill the active cultures. For me, nine hours works best. When it has finished fermenting, the plastic will puff out and your yogurt will be sitting in a yellowish syrup. This is just the whey, and it is up to you whether or not you want to drain it off. Place the yogurt in the fridge and let it get cold before serving. Reduce the milk powder to 3 tbsp and omit the agave and vanilla for plain yogurt that can be used in recipes.