HumbleIntelligence/food-ner-1-Million huggingface dataset:
Separate egg yolks from egg whites setting aside both. Dissolve dry yeast in 1/4 cup warm water. Work together flour and butter with a pastry cutter until the mixture resembles course meal. Add egg yolks,yeast mixture and milk and mix well to combine (using your hands works best). Divide dough into 3 portions, one slightly larger for bottom crust. Cover& let sit in a draft free place to raise for 1/2 hour. Meanwhile mix 3/1/2 cups ground walnuts with 1 cup of sugar and 2 tsp cinnamon. Mix well and reserve 1/2 cup of the nut mixture for the topping. Roll out larger portion of dough to fit a 15 x 10 sheet pan with 1 inch sides. Place the dough in the bottom of the sheet pan and cover with the nut mixture. Roll second sheet of dough to a 15x 10 rectangle and place on top of the nut layer. Evenly spread 2 jars of apricot filling on the second layer of dough. Roll third crust and place on top of the apricot layer. Score the top layer of the dough into 1 1/2 inch squares. Bake 350°F for 35 minutes and let cool on baking rack. Meanwhile beat 4 egg whites with 1/2 cup of sugar until stiff peaks form. Add almond extract and combine well. Spread on top of cooled, baked crust being sure to spread to all edges of the pan to prevent shrinking a sweating of the meringue. Sprinkle with reserved nut mixture. Bake at 325°F for 15 minutes and let cool. Store covered in the refrigerator, slicing into squares before serving.
Preheat oven to 170°C. For the fruit filling: In a large bowl mix fruit, sugar, flour and lemon juice. Divide fruit into 4 (1 1/2 cup capacity) ramekins. For the topping: In medium bowl mix flour, sugar, b. powder, lemon zest. Add lemon juice to the milk, pour this into flour mix and add egg and melted butter. Stir with wooden spoon lightly. Don't over mix. Few lumps is ok. Spoon mixture over the fruit. Bake about 30min. until golden brown and when tested skewer comes out clean.
Combine all ingredients in a large bowl; stir together just until moistened. Heat oil in a Dutch oven to 375°F. Drop teaspoonfuls of batter into the hot oil and fry 2-3 minutes or until golden brown, turning once.
Put peanut butter and honey in bowl and blend well. Add 1 cup powdered milk or wheat germ and blend into a stiff dough, adding more powdered milk or wheat germ as needed. Form mixture into small 1-inch balls or patties. Put coconut in flat pan. Roll balls or patties in coconut to coat. Place side by side on dish covered with wax paper, cover with another wax paper sheet, and refrigerate. Serve as a sweet snack treat.
Peel and slice bananas lengthwise. Layer apples and bananas alternatively in 16cmx13cm baking dish. Melt butter in a saucepan. Add brown sugar and stir till dissolved. Simmer for 2 minutes stirring occasionally. Remove from heat and add juice. Return to heat and simmer for 2 minutes. Pour over fruit. Combine topping ingredients and make crumbly with your hands. Sprinkle over fruit. Bake in a moderate oven (180°C) for 20 minutes or till crumble is golden.
Step 1. In a 5- to 6-quart slow cooker, combine the onions, garlic, vinegar, soy sauce, brown sugar, bay leaf, and 1/4 teaspoon pepper. Place the chicken on top and sprinkle with the paprika. Step 2. Cook, covered, until the chicken and onions are tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total cooking time). Step 3. Twenty minutes before serving, cook the rice according to the package directions. Step 4. Ten minutes before serving, if the slow cooker is on the low setting, turn it to high. Gently fold the bok choy into the chicken and cook, covered, until tender, 3 to 5 minutes. Serve with the rice and sprinkle with the scallions.
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain well. Transfer to a greased 3-qt. slow cooker; stir in the cheese, salsa and garlic powder. Cover and cook on low for 3 hours. Stir; serve with tortilla chips or cubed bread. Yield: 7 cups.
Combine sweetened condensed milk, peanut butter, corn syrup, and brown sugar in a saucepan over medium heat. Stir and cook until sugar has melted and mixture almost comes to a boil. Be careful not to let it burn. Remove from heat. Stir in the Rice Krispies. Pack mixture into a greased 9x9-inch pan. Let it cool. Icing: Combine chocolate chip and peanut butter in a saucepan over low heat. Heat and stir until chocolate chips are melted. Remove from heat and spread over bars. Cool completely. Cut and remove from pan.
Mash together stilton, port, nutmeg and soft cheese season to taste. Place on a sheet of foil and form into a sausage shape. Chop the wanuts and roll the cheese log in the nuts. Slice and serve.
Preheat oven to 375F . Sift together dry ingredients for crust. Cut in butter until mixture resembles small peas. Press 3/4 of this mixture into an ungreased 9 x 13 inch pan. Reserve remaining crust mixture. Bake 10 minutes. Place pan on wire rack to cool slightly. Blend together mashed potatoes, powdered sugar, almonds, spices, water and egg white. Mix thoroughly. Gently spread mixture evenly over partially baked crust. Combine remaining crust mixture and egg yolk. Press together and roll on a floured surface in a 10 x 16 inch rectangle. Cut into strips and criss-cross on the filling. Bake 20-25 minutes. Cut into bars while still warm.
Cook the orzo according to package directions. Drain. Heat the oil in a skillet over medium high heat. Add the onion and saute for 5 minutes or until softened, but not browned. Add the spinach and saute for 3 more minutes. Toss the onion and spinach mixture with the hot orzo. Add the feta cheese, chopped dill and ground pepper and toss well. Serve immediately.
Soak 8 bamboo skewers in water for at least 30 minutes (if using metal skewers, proceed to step 2). Drain and set aside. Meanwhile, in a medium bowl, stir together the pork, garlic, cumin, paprika, onion, salt, and pepper. Form into small meatballs, each about the size of a golf ball, then thread the meat onto the skewers. Lay skewers over medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds); close lid on gas grill. Cook, turning once, until browned on both sides and no longer pink in the center, about 8 minutes. Serve warm.
Preheat oven to 375°F. Boil juice over high heat until it becomes syrupy. Set aside and let cool. In a large bowl, whisk together wheat bran, flour, baking soda, baking powder, cinnamon, and dried ginger. In a separate bowl, combine reduced juice, egg, yogurt, carrot, fresh ginger, and molasses. Combine mixtures and then fold in pumpkin seeds. Spoon batter into paper-lined muffin cups. Bake for 18 to 20 minutes or until tops spring back when lightly touched. Cool on a wire rack.
On cold tortilla, place the roast beef, then cheese slice (divided in half to fit length wise). Microwave for 30-40 seconds on high.
Preheat oven to 350°F. In small skillet, heal olive oil over med. heat. Add onion and garlic, and saute 2-3 minutes. Let cool 5 minutes. In medium mixing bowl, combine turkey, onions and garlic, egg, breadcrumbs, 1 T. worcestershire sauce, 1/2 T. parsley, allspice, and nutmeg.Shape meat mixture into 1" balls and place in baking dish. Bake 25-30 minutes, or until cooked through. Pour into a jar with a tight fitting lid beef broth and flour.Shake vigorously until flour is dissolved. Pour beef broth mixture into large skillet with lid and add remaining worcestershire and parsley,black pepper, and salt to taste. Heat to a boil over med.-high heat, stirring frequently. Reduce heat to medium and simmer until thickened, 2-3 minutes, stirring occasionally. Reduce heat to med-low and stir in sour cream. Add meatballs and cover. Simmer 10-15 minutes, stirring occasionally. Serve over egg noodles, if desired.
Mix together the granole, sugar, flour and baking soda. Set aside. Mix together the vegetable oil, buttermilk and eggs. Add the dry ingredients gradually just until moistened. Pour into lined cupcake tins, filling each about 2/3 full. Drop 4 berries into each cupcake cup and use a fork to push berries down into the batter until covered. Bake at 350 for 18-20 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Heat vegetable & sesame oils in skillet, over medium heat. Stir in onions, cook and stir 5 minutes. Add zucchini, cook and stir about 2 minutes. Stir in teriyaki sauce, soy sauce, sesame seeds, and ginger. Cook and stir 5 minutes, or until zucchini are fork tender. Stir in pepper and serve hot.
Preheat oven to 350 degrees for the quiche. In a bowl, beat eggs with a whisk; add the cream and beat again; add the grated onion and beat yet again. Sprinkle bacon in the bottom of the shell; sprinkle parmesan over the top of that. Pour cream mixture over all. Dot the top with small bits of butter. Place the pan on a cookie sheet or other drip pan and into a preheated oven. Bake at 350 degrees until domed and light brown. Cool 1/2 hour before cutting and serving.
Measure out the 8 spices into a bowl (first 8 ingredients). If using fresh chilis then leave those out for now. Warm up a large skillet or pot (ideally cast iron) and bring to med-high heat. Gently roast the spices in the dry skillet -- watching the mixture doesn't burn, keep stirring. After about a minute it will become fragrant and begin to get dark - take it off the heat and pour back into the bowl - set aside. Put the skillet back on the heat, add in the oil and bring back to medium high heat. Add in the chopped onion and cook thru until translucent. Once the onion is cooked, add in the ginger and garlic and mix well - watching the garlic doesn't burn. Next add the spice mixture back in, followed by the tinned tomatoes. Mix in about 1 cup of water - you want a thick sauce, but not too paste-like. Add in the salt, bay leaves and cardamom seeds. Grate the zest off of the lemon, add to the pot, along with the juice from 1/2 of the lemon. Save the other half for later, you may want to add more. Let it all simmer on medium-low. For a nice smooth sauce, remove the bay leaves and blend until smooth (an immersion blender works well).
Preheat the oven to a moderate temperature. Squeeze the orange juice, and set aside. Grate a teaspoon of orange rind, and set aside. Dip the slices of veal in flour, then saute until lightly browned on both sides. Transfer the veal to an ovenproof casserole dish, and set aside. Pour the orange juice and wine into the still-hot saute pan. Let the orange juice and wine bubble for one minute. Add the soy sauce and orange zest, then pour the orange/wine sauce over the veal. Cover with foil and cook for 30 minutes. Remove the foil, add some freshly chopped chives and serve.
Caramel Directions: In a heavy metal saucepan combine sugar, water and lemon juice and stir until smooth. Over high heat, cook the mixture to 340F (The sugar should be a deep caramel color).Pour out into 9-inch cake pan. (DO NOT spray or grease the pan.). Carefully turn the pan, tilting it, so as to cover the sides and bottom of the pan with the caramel. Set aside. Cheesecake Base Directions: Pre-heat oven to 325°F. In mixer fitted with paddle attachment, work the cream cheese on low speed until smooth.Add sugar, brown sugar, cinnamon, cinnamon, ginger and orange zest. Continue to blend on low speed for 2 minutes until smooth. Add the eggs one at a time, scraping down the sides after each addition. Slowly add the pumpkin and scrape down. Continue on low speed and add the sour cream and scrape down. Pour batter into prepared cooled caramel pan. Bake in a hot water bath for 1 hour. Cake will be slightly firm to the touch. Remove from oven, cool to room temperature and place in refrigerator, overnight. Notes: Make sure to cool down for at least 4 hours before flipping over. The cake can be made 2 days in advance. To flip over the cake, place a 12-inch flat plate over the top of the cake pan. Hold with a firm grip and flip cake upside down. Let the pan sit on top for a second.Lift off pan and serve on its own or with candied pecans and whipped cream.
Melt butter. Stir in onions, mushrooms and garlic. Saute over medium heat until translucent. Mix in flour. Mix in wine, stir for a few seconds. Add milk, peas, mozzarella and tuna. Cook another 5 minutes or so until thickened. Add Salt and pepper to taste. Serve over toast or pasta. (I prefer to serve this with homemade gnocchi).
Saute onions in butter in a dutch oven. If not enough butter add more, 2 TB at a time until enough. Cook over med-high heat until onions begin to brown and caramelize. Add brown sugar, add stock and mix well. Bring to boil, reduce heat and simmer 25 minute season with salt and pepper. Add sherry and Worcestershire. If not enough liquid add some water using the beef stock can. Make bread croutons. Heat oven to 350°F Cut bread to fit soup cups and place bread on cookie sheet. Drizzle with butter-garlic mixture and bake till crispy, about 7-10 minute. Put soup into soup cups (ovenproof bowls) and put bread slice on top of each. Top each with slice of cheese. Then top each slice with heaping tsp of shredded jack cheese. Set soup cups in oven on cookie sheet and broil for 1-3 min or till cheese melts.
Melt the candy bar over hot water. Let it cool. Blend in the Cool Whip. Pour into the pie shell. Serve. Add the chocolate and almond shavings for presentation.
Line an 8x8 or 9x9 pan with foil. In a large mixing bowl, place sifted icing sugar. In a medium-sized saucepan, melt the margarine. Add brown sugar and non-dairy milk, stirring well. Bring mixture to a boil on medium-high. Boil for 2 minutes, stirring often. After two minutes, remove from heat and stir in peanut butter and vanilla until smooth. Pour peanut butter mixture over icing sugar, stirring until well combined. Pour fudge into prepared pan, and refrigerate or freeze until firm. This freezes well.
Season chicken well on both sides. drizzle olive oil over chicken and make sure each side is coated. NOW here is the secret! use real wood lump charcoal or at least use some wood chips on the charcoal. this is important and effects the over all flavor if you don't use some sort of wood. right after you remove the chicken from the grill place a little of the goat cheese on each piece and let get warm from the heat off the chicken. lightly brush the cut parts of the ciabatta bread and grill until lightly browned, this helps your bread not get soggy from the sauce. grill for 2-3 minutes per side. make sauce: 1 Tbsp of butter in a sauce pan and saute the onion and garlic over a med-low heat until translucent and careful not to brown! add wine and lemon juice. bring to a boil and let cook on med-high heat for 3 minutes. remove from heat. add the remaining butter pieces and continuously stir until they are melted. now add the basil and tomato and give a quick stir. let sit on stove while making sandwiches. the longer it sits the more solid it will become again. so do the sauce last. assembly: bottom bun place the spinach in a thick layer, top with chicken spoon a few spoon fulls of the sauce over the chicken and put top part of bread on. serve immediately. enjoy.
Heat the oil and garam masala in a large pot over medium-high heat and add the onion, stirring often with a wooden spoon. About 2 minutes later add the celery, carrot and leek. Keep stirring while the vegetables soften. About 8 minutes later add the garlic, turmeric and white pepper. A couple of minutes later (by now your kitchen will smell delicious) add the coriander, red lentils, brown lentils and boiling water. Salt lightly. At the same time squeeze in the juice of half a lemon, and zest some lemon rind into the pot with a grater. Give it a good mix and cover pot with lid. Allow to simmer, adjusting heat downwards and stirring occasionally. After about 30 minutes, roughly blend the Mulligatawny in the pot with a hand blender. The split red lentils will already be soft and creamy, so just blend until most of the brown lentils are incorporated. Leave a bit of texture in the dhal. Stir, check the consistency and taste, and add more hot water and salt if you need to. Add the chopped spinach to the pot, give it a good stir, replace the lid and turn heat to low. Let the spinach wilt in the dhal for the next 10 minutes or so. Enjoy your Mulligatawny Palak!
Remove any fat from the meat and cut into cubes. Brown in a little hot oil. Do this in batches to keep from 'stewing'. Return all meat to pan and add onion, garlic, mushrooms, tomato paste, paprika, stock powder and first measure of water. Cover and simmer gently for 1-11/2 hours or until the meat is tender. Mix the cornflour with the 2 Tbsp water and stir into the beef. Heat for a few minutes until thickened. Serve sprinkled with chopped parsley if liked.
Dissolve the instant coffee granules in the hot water and let cool. Combine the coffee, eggnog, and brandy if using; mix well. Add chocolate syrup, and cover and chill thoroughly. Fold in whipped cream just before serving. Garnish with grated semisweet chocolate if desired.
Add the flour and the broth (or cold water) to mason jar or any other jar with a lid. Shake it well to combine the flour and water. Set aside. Peel the potatoes and rinse them. Cut them lengthwise in half and then crosswise. Heat a large frying pan and melt the butter. Add the potatoes and let them cook in the butter on medium heat for about 2 to 3 minutes. Then reduce the heat and let them cook on low heat for about 5 minutes, occasionally stirring. In the meantime, cut the carrots into 1/4" (1 cm) thick slices. Add the carrots to the potatoes and let them cook for about 10 minutes on low heat, occasionally stirring. Shake the flour mix again and add it to the frying pan along with the peas and corn. Stir everything well and bring it to a boil. Then let it simmer on low heat for about 5 minutes. Season to taste with salt and pepper and add the parsley. Guten Appetit!
Whisk together vinegar and oil and add salt, pepper and mustard until it is well blended. Toss with the baby greens or mesclun until the leaves are nicely coated. Toss again with the tomatoes. Place salad portions in bowls, garnish with a small amount of red onion, sprinkle with crumbled bacon, toasted pine nuts, and dried cranberries; serve.
Pound with a meat mallet salt in a fabric bag; the largest pieces should be like rice. If desired combine salt, garlic, and olive oil. Score the fatty blanket on the picanha by making criss-crossing cuts into the fatty blanket covering one side of the picanha. When preparing a picanha for the skewer cut against the grain. The picanha is a big piece of meat and should be cut again at home before it is grilled. If you'd like to serve it on a big skewer like they do in churrascaria restaurants, cut the picanha in 3 pieces on a angle perpendicular to the fibers running diagonally through the picanha. Then bend these pieces into semicircles, fat-side out, and place them on one large oiled skewer. This allows you to slice off delicatley tender pieces wothout having to remove the picanha from the skewer. You can then rub the exposed surface with more rock salt and grill it some more. Every slice will have that outer, salty, crusty grilled deliciousness of the first slice. This is how they do it in churrascaria restaurants. OR When preparing a picanha in steaks cut with the grain. If you don't have the large skewer, you need not fret. You can grill a picanha home-style in thick steaks. This way is not as flashy, but I think the results are superior. When dividing the whole picanha into steaks, cut the meat in the same directions as the fibers. When you slice the grilled steaks to serve you will be slicing across the fibers creating deliciously juicy morsels each with their own little fatty edge.I have on more than one occasion cut the picanha the wrong way and it was still delicious. Like I said, picanhas are really hard to mess up. Roll the pieces of picanha in rock salt. Grill the steaks fat-side up for a few minutes until a little juice leaks out of the top of the steaks. If you are grilling on the big skewer, both sides are the same, there is no fat-side. Turn the steaks onto their sides to grill for a few more minutes. Finally grill fat-side down moving the steaks away from the hottest part of the fire to avoid over-cooking and to reduce the chance of the fire flaring up from the dripping fat. Grill to your desired doneness. I use the finger poke to know if the meat is done. Try not to puncture the meat when grilling. Remove the finished meats and tap them with the side of a knife to knock off any extra rocks of salt. Let the meat rest a few minutes before slicing.
Preheat oven to 350 degrees F. Lightly coat 13x9-inch dish with nonstick cooking spray; set sdifr. Combine butter in large skillet over medium-heat. Add pork chops. Cook 2 minutes or just until browned; turn over and cook 1 minute longer. Transfer to plate; set aside. Add onion, celery, carrots and parsley to skillet. Cook and stir 4 minutes or until onions are translucent. Add broth; bring to a boil over high heat. Remove from heat; add stuffing and fluff with a fork. Transfer mixture to prepared baking dish. Place browned pork chops on top. Cover; bake 25 minutes or until pork is no longer pink in center. VARIATION: For a one-skillt meal, use an ovenproof skillet. Place browned pork chops on mixture in skillet, cover and bake as directed.
In a skillet brown pork chops on both sides in olive oil (2-3 minutes). Remove chops from skillet, keep warm. Add white wine, garlic, onion, spices and Worcestershire sauce to skillet, stir constantly. Once onion and garlic are soft, add beef broth and place pork chops in skillet. Cook on medium low for approximately 30 minutes covered. Add asparagus and mushrooms, cover and cook 8-10 minutes. Thicken sauce with cornstarch and serve over egg noodles or rice. If you need more liquid, add more beef broth or wine to sauce.
Preheat oven to 350°F. Brown ground beef and drain excess grease. Set aside. Heat olive oil in a large, heavy-bottomed, ovenproof pan. Saute green and wax beans, zucchini and yellow squash, onions, herbs, and eggplant/peppers (if using them), on medium-high heat until about half cooked. Reduce heat to medium. Add tomatoes and heat until tomatoes get sort of wilted and juicy, stirring occasionally. Add browned, ground beef and bring to a gentle simmer. If the amount of juice seems inadequate (plum or grape tomatoes are less juicy than the canning and slicing types), add about 1/2 cup V8, tomato juice, or beef stock. But don't make it too wet or the tortellini will get mushy and unappealing. Remove from heat. Toss with hot tortellini. Stir in the Parmesan and half the Mozzarella. Top with remaining Mozzarella. Bake at 350F for 20-30 minutes or until the cheese bubbles and starts to brown. This is a meal in one casserole but, as with many pasta dishes, a salad of Italian greens and a loaf of crusty bread would add the final polish. Suitable for OAMC. Treat it as you would treat lasagna.
In large pan, cook turkey, onion and green pepper until meat is browned; drain. Add remaining ingredients; bring to a boil. Cover, reduce heat and simmer for 25 to 30 minutes.
Heat oil in a deep pot. Add onions and cook till onions are transparent. At medium heat, add peas to oil and cook for two minutes. Crush the Black Peppers with the back of a spoon and add to the oil mixture along with the Cumin, Salt, Cinnamon stick and Bay leaves. Add rice to the oil mixture and stir well, making sure the rice is well coated. Add water and bring to a boil, then reduce to simmer for 10-15 minutes or until all water is absorbed.
Cook the chicken in water to cover over low heat in a saucepan 10-15 minutes or until barely tender. Drain and bone, then tear into very thin hair fine fibers. Set aside and chill. Cover rice with warm water for 2 hours. Drain and place into a food processor and whirl until well ground. Mix rice with milk in a saucepan blending well and cook over low heat for 5 minutes or until thickened, stirring contatntly. Stir in the chicken, mix completely and cook for 5 minutes stirring gently and constantly. Reduce heat. Add sugar and mix well. Cook over very low heat for 1 minute or until sugar is dissolved. Remove from heat. Pour into individual dessert bowls. Cool and sprinckle with cinnamon. Serve chilled.