HumbleIntelligence/food-ner-1-Million huggingface dataset:
Rinse the knuckle. (If using salted, soak in cold water for 12 hours). Cover with water in a pot, add the bouquet, pepper and salt. Bring to a boil and let simmer for 2-3 hours, or until done. One hour before serving, peel and cut the roots into chunks. Take some of the broth and boil the swedes for 30 minutes. Then add the potatoes and the carrot and some more broth if necessary. Boil until soft (abt. 20 minutes). Now there should not be much liquid left. Mash the roots, add salt and pepper to taste, and eventually stir in the butter. Serve with the knuckle and mustard.
Combine all ingredients in a saucepan and simmer for 20 minutes or until desired consistency.
Mix all ingredients. Toss with sweet Italian dressing. Top with Blue cheese crumbles (optional).
Pour chicken stock into crock pot. Add potatoes, onion and seasonings. Cover and cook on high for 1 hour. Add celery, carrots, garlic, turkey bacon and clams with juice and cook for 1 hour more. Remove bay leaf. Add milk, half and half and flour and cook for half an hour more.
Preheat oven to 325 degrees F. In a large bowl, cream butter and sugars. Add eggs, one at a time, mixing until smooth. Mix in vanilla extract. Mix in baking soda, salt, and flour until just combined (Don't over-mix flour!=tough cookie. blech!). Stir in oatmeal, chocolate chips, and pecans until evenly combined. Drop dough onto cookie sheets lined with parchment paper (I use a medium-sized cookie scoop...So easy!). Place cookies in preheated oven and bake for 12-15 minutes (depending on your preference/oven). Remove from oven and place on cooling rack. Eat. Enjoy. Be Happy!
Boil beans in salted water for 5 minutes, or until crisp-tender. Drain and refresh in a bowl of ice and cold water. Drain and pat dry. (may be prepared up to 1 day in advance). In a blender, puree capers with lemon juice, mustard and 2 tblsps white wine. With motor running, add oil in a thin, steady stream and blend until emulsified. Taste and adjust seasoning by adding salt and pepper. (may be made up to 1 day in advance. Whisk before using). In a large serving bowl, toss together beans and dressing. Sieve hard-boiled egg over top.
Stir strawberries and sugar together and let stand 30 minutes. Process half of strawberries, 1 cup water, 3/4 cup lemon juice and 2 cups ice cubes in a blender until smooth. Repeat with remaining ingredients. Serve immediately.
Preheat the oven to 350 degrees F. Generously oil an 8-inch square or round baking pan and dust with a little sifted cocoa or line the bottom with parchment paper. In a medium bowl, sift together the flour, cocoa, soda, salt, and sugar. In another bowl, combine the oil, applesauce water or coffee, and vanilla. Pour the liquid ingredients into the dry ingredients and mix until well-blended and smooth. Add the vinegar and stir briefly; the baking soda will begin to react with the vinegar right away, leaving pale swirls in the batter. Without wasting any time, pour the batter into the prepared baking pan. Bake for 25 to 30 minutes. Cool for 20 minutes, then frost with frosting. For the frosting, combine powdered sugar, cocoa, butter and vanilla in large bowl; beat until combined. Dissolve 1 teaspoons instant coffee in 1 tablespoons milk and add to frosting. Add additional milk, 1 tablespoon at a time, beating to desired consistency. About 1-1/4 cups frosting. For Vegan use only soy milk and only a vegan [non dairy] margarine.
Beat eggs. Heat skillet and pour light coating of olive oil. Heal oil for about a minute. Add diced scallions and fry for about 30 seconds. Add eggs. Fry for about 2 minutes or until eggs are desired consistency. I use a rubber spatula to break up the egg mixture as it fries. Salt and pepper to taste. Enjoy!
Preheat oven to 400 degrees. Grease or line a 12 cup muffin pan (sometimes I have a little more than this so I use a glass custard cup for the extra). Mix both flours, sugar blend, brown sugar, baking powder, and salt in a bowl. Add the chopped apricots and toss lightly to coat. In a mixing bowl, beat the eggs. Beat in the softened butter, buttermilk, and orange juice. Slowly add the flour mixture until just combined. Stir in the carrots and nuts. Fill each muffin cup about 3/4 full. Bake 20-25 minutes until toothpick comes out clean.
Mix all ingredients, except bread crumbs, together and put into a casserole. (This is a big recipe--you may need to use 2.) Top with buttered bread crumbs. Bake at 350°F for 30 minutes.
Split the lady fingers and make little sandwiches of them using more than half of the jam, then press them into a 2-quart size glass bowl. Crumble the amaretti cookies and scatter most of them evenly over the lady fingers, reserving a bit for the topping, and then pour a generous 1/2 cup limoncello over them. In a medium bowl, mix together 2 tablespoons limoncello with the remaining currant jam. Add the blackberries, stirring gently to coat. Spoon the blackberries over the crumbled cookies. Whisk together the remaining limoncello with the sugar and mascarpone until light and fluffy. Spread gently and evenly over the blackberries in the bowl. In a small bowl, toss together the remaining amaretti crumbs with the toasted slivered almonds, then sprinkle over the surface of the trifle. Spoon into dessert glasses to serve.
Preheat the barbeque to 475°F. Pearce the eggplant in several places with a fork. Bake the eggplant for 45-50 minutes, turning 2 or 3 times. Remove from heat and let cool about 10 - 15 minutes. Remove the skin, and optionally reserve a small portion. Mash the eggplant with a fork. The eggplant should not be stringy. If you want extra smokey, finely chop a bit of the skin. Add tahini and mix, about a tablespoon at a time, to taste. Add remainder of ingredients, except for the olive oil. Depending on the size of the eggplants you will need to add a bit more of the other ingredients. The result should have a half-lumpy/half-creamy consistency. At this point, you can drizzle olive oil and sprinkle the parsley to taste and serve warm. Alternatively, to allow the garlic to blend, I find that setting it aside for a few hours also works well. Spread on a serving plate and serve with pita bread.
Combine oil, lime juice, cumin& salt in a plastic bag. Add 4 chicken breasts, seal and refrigerate overnight. Place on greased barbecue and grill over medium high heat. Grill about 10 minutes turning often. Garnish with lime slices, red pepper& cilantro.
Mix pizza sauce, and salsa together. Add Jalapeno juice, and mix well. Pour on pizza shell, and spread out to edge of pizza shell. Spread jalapenos all around, on top of sauce. Spread black olives on top of pizza. Spread onion on top of pizza. Sprinkle cheese all over top of pizza, spreading to cover all. Cook at 425 for 15-20 minutes.
Sift the flour into a large bowl then rub in the butter with your (clean) fingers until the mixture resembles fine breadcrumbs. Mix the egg yolks with the salt and 3 tablespoons water. Stir into the flour, using a knife, to make a soft and smooth (but not sticky) dough. Add the extra tablespoon of water if the mixture is too dry. Pat the dough into a ball, wrap up in cling film and refrigerate for 30 minutes. Preheat the oven to 220C/425°F. Roll out the pastry on a floured surface and use to line a 10-inch tart pan. Prick the pastry all over with a fork and bake blind for 10-12 minutes. Remove from oven and let cool. Lower the temperature of the oven to 190C/375F and place a baking sheet in the oven to heat. Heat the oil in a non-stick frying pan. Add the onions, bay leaf, thyme, salt and pepper. Cover and cook gently until the onions are soft and transparent, stirring occasionally. Add the wine and simmer, uncovered, until all the liquid has evaporated. Remove the bay leaf and taste for seasoning. Whisk the eggs and cream together. Spread the onions into the pastry crust and pour in the egg mixture. Place on the hot baking sheet and bake for 15 minutes. May be served hot or room temperature.
Mix all ingredients well. Marinate in refrigerator for a minimum of 2 hours before serving.
Place flour, salt and sugar into a large mixing bowl and mix well. Cut in the butter and shortening, and cut the fat into the flour mixture until it resembles coarse cornmeal. In a cup whisk together the yolk and 3 teaspoons of the ice water. Using a fork mix it into the dry mixture, drawing the mixture twoards the center of the bowl. If it's still crumbly add a bit more water, 1 teaspoon at a time. Turn out, knead for a few seconds and form into 2 even balls. Wrap in plastic and chill for 30 minutes. Roll out and use as you will.
Put potatoes and onions in pan and cover with water. Bring to a boil. Reduce heat and simmer until very tender. Mash with remaining ingredients.
Preheat oven to 350°F. Spray 9-inch pie plate with butter flavored cooking spray. Beat Egg Beaters with milk and light butter. Add flour and Splenda and whisk until smooth. Stir in coconut and vanilla. Pour into pie plate. Bake 50 to 55 minutes or until golden brown and knife inserted in the center comes out clean. Allow to cool for at least 15 minutes before serving. I prefer to let it cool, then refrigerate it overnight before serving. Cover and refrigerate any remaining pie. *If you want this pie to be completely sugar free, you will have to purchase unsweetened coconut or shred your own. You might want to add some extra Splenda as well--to make up for the sugar that's in regular packaged coconut. Also, you can substitute 1 cup egg whites (about 6 or 7) for the Egg Beaters.
Dissolve 2 tablespoons yeast and 1 tablespoon sugar in 1 cup water. Let stand until yeast rises to the top. Sift the flour. Dissolve 1/4 cup sugar and 2 tablespoons salt in 4 cups lukewarm water. Add vinegar and oil. Add to flour. Add yeast mixture and mix well. Kneed dough until smooth. Let rise for 45 minutes in warm oven. Punch down and let rise for 30 minutes. Punch down and form buns. Let rise for 2 hours. Bake at 400 for 10 to 12 minutes. **Buns may be stored in the freezer until ready to use**.
In a large no-stick saucepan, combine the rhubarb, orange juice, lemon juice(if using), orange rind, cinnamon, cloves(if using), and 3/4 cup of sugar. Stir to combine, and bring to a boil over med-high heat. Reduce the heat to low, and simmer, stirring occsionally, for 25-30 minutes, or until rhubarb is tender. Taste for sweetness, and add up to 1/2 cup of sugar, if needed. Cook over low heat, stirring for 2 to 3 minutes, or until the sugar dissolves. Serve warm or cold.
Saute ground beef, onion, and celery until nice and brown. Add beef bouillon, soy sauce, and 1 cup of water. Simmer until liquid is gone. Add 2 cups of water. Bring to a boil. Thicken with mixture of 5 tbsp flour and 1 cup water until desired thickness. Serve over cooked rice (or mashed potatoes). Top with chow mein noodles.
Preheat oven to 350 degrees F. In a large pan, melt the butter and brown the chicken fillets. Transfer to ovenproof dish. Do not clean out the pan! In the same pan, cook the onion until soft, stirring occasionally. In a food processor or blender, add all the remaining ingredients and puree. Add pureed mixture to onions in pan, heat through, pour over the browned chicken in the ovenproof dish, and cover. Bake covered in 350 degree F oven for 30 to 40 minutes or until juices run clear. Serve with rice.
Wash the fillets and pat dry. Pour olive oil in a bowl and mix in the game spice and rub into the fillets. Allow to sit for 2 hours. In the meantime, wash the lettuce and rip into eatable pieces and put in bowl. Chop green onions and blue cheese and them and the walnuts to the bowl. Heat pan on medium-high heat and fry the meat for 1 minute on each side. Add 30g of butter, drained mushrooms, and garlic. Cook, stirring often, for 5 minutes. Add the red wine and balsamic vinegar and cook, stirring to deglaze the pan. Once the venison is cooked to the thickest part hits 55C (about 130 F) remove it and allow to cool. Add the remaining butter to the red wine sauce and cook briskly until reduced by half. Cool for 5 minutes. Deseed pear and slice into bite-slices. Add the pears to rest of salad and toss. Slice the fillets into bite-sized slices. Put some salad in a bowl and pull venison on top. Spoon the wine sauce and mushrooms over the salad.
Preheat oven to 350°. Line either a 6-cup silicone or metal pan with paper liners. In small bowl, whisk together the flour, baking powder and salt. Set aside. With mixer on medium speed, cream together the butter and sugar until light. Beat in the egg and vanilla until well blended. Gradually beat in half of the dry ingredients, then half of the sour cream. Repeat with the remaining dry ingredients and sour cream. Divide the batter evenly between the 6 prepared muffin cups. Bake at 350° F for 20-25 minutes or until the tops spring back when lightly tapped. Cool on wire rack for 10 minutes, then turn out cupcakes and cool completely on rack.
Preheat oven to 220C (200C fan forced). Grease 2 baking trays. Place pita bread on prepared trays and spread with pizza sauce and then sprinkle with parmesan and then top with salami, eggplant, artichoke, capsicum and olives. Arrange mozzarella pieces over pizzas and then bake for 10 to 12 minutes or until bases are crisp. Serve sprinkled with basil. VARIATIONS - Use grated tasty cheese instead of mozzarella or you could use any marinated vegetables, such as mushrooms, zucchinis and sun-dried tomatoes and could be made on garlic bread or bruschetta instead of pita pockets.
Mix dry ingredients together. Add egg and enough broth to moisten. Roll dough into a ball (floured surface). Roll dough out to desired thickness (thinner for smaller dogs) and cut with cookie cutter. Place in a single layer on a microwave-safe baking dish. Cook on HIGH in microwave for 10 minutes or until firm. Let biscuits cool and harden. Store in an airtight container.
Combine first 6 ingredients in a bowl and mix well. Season dip with salt and pepper to taste. Serve with chips or crackers.
Mix dry ingredients together in a large bowl. Mix together melted butter, egg and milk and add to dry ingredients. Stir just until mixed and then fold in fruit cocktail. Fill paper lined muffin cups 2/3 full and bake at 400° for about 25 minutes.
Combine graham cracker crumbs and margarine; press into bottom and upsides of 8-inch pie pan. Bake at 350° for 8 to 10 minutes. Set aside to cool. In a large bowl, combine pudding mix and sour cream; mix well. Stir in pineapple and Splenda. Spread into cool crust. Chill at least 3 hours before serving. Try this with sugar free pistachio pudding for a lovely green pie for St. Paddy's Day.
Combine first 6 ingredients in a small bowl; whisk until well blended. Set aside. Place shredded lettuce on a platter; arrange crabmeat, tomato slices, and egg slices on lettuce. Serve with dresing.
Preheat oven to 350°. Grease a 9"x 13" baking pan. Melt butter, half of the chocolate chips, and usweetened chocolate in a double boiler (or microwave). Let mixture cool to warm. Whisk sugar, eggs, and vanilla just until mixed. Over-mixing will cause crumbly brownies. Fold in warm chocolate mixture. Whisk flour, baking powder, baking soda, and salt. Fold dry ingredients into chocolate mixture until just combined. Stir in remaining chocolate chips and nuts (if using), mixing just until combined. Pour batter into prepared pan. Spread to an even thickness. Bake 32-36 minutes. The edges will be slightly firm and the center will be soft when they are fully baked. Do not overbake. Cool completely in pan on wire rack.
Remove the 12 largest outside leaves from the cabbage. Place leaves in a large pot of boiling water and boil 5 minutes; remove leaves from water, place in a colander, and run under cold water for a few minutes, then drain. In a saucepan combine tomato sauce, tomato paste, onions, garlic, sugar, oregano, basil and pepper. Bring to a boil over medium heat stirring occasionally; cover, reduce heat and simmer 15 minutes. Meanwhile place beans in a large bowl and mash slightly with a fork. Add onion, brown rice, oregano, basil, salt and pepper; mix well. Preheat oven to 350 degrees F. Spread a thin layer of tomato sauce in baking dish. Place even amounts of bean filling in each cabbage leaf. Roll up tightly, beginning at the base and folding in sides as you go. Place cabbage seam side down in baking dish. Spoon sauce evenly over rolls. Cover with aluminum foil and bake 1 hour.
Dissolve 1 1/2 cups sugar in 1 cup boiling water. Mix all other ingredients into sugar/water mixture. Freeze. To serve, scoop slush into glasses to about 2/3rds full. Top off with 7-up and serve immediately.
Line a large baking sheet with parchment paper. Preheat oven to 350 degrees. In your mixer bowl and using the whip beater ( balloon whisk). beat the whole egg until thick and light. Add in the sugar gradually a little at a time. Add the vanilla and orange zest. Beat until thick light and fluffy. Remove bowl, and fold in the coconut. Drop heaping teaspoonfuls onto the parchment making high mounds, and space about 1 1/2 inches apart. Bake 15 minutes. Turn off heat. Leave in the oven for 10 more minutes, letting them dry more. Remove and let completely cool. Store in a tin container airtight.
Bring it a boil, the water, the regular sugar and honey . Let it cool some what. Place the almonds in a food processor and process the almonds to a fine powder. Add the powdered sugar, slowly add the honey syrup and almond extract until the mixture forms a paste. store in the refrigerator.
Preheat oven to 350 degrees F. With electric mixer, in large mixing bowl, beat butter until creamy, then gradually add both sugars, beating well. Add egg & almond extract, beating well. Add mincemeat & cherries, & blend well. In medium bowl, whisk together flour, baking powder & salt. Add flour mixture to liquid mixture, beating well. Stir in pecans, then cover & chill dough 2 hours. When dough has cooled, shape into two 6" to 8" logs. Wrap logs in wax paper & freeze until firm. When frozen, slice dough into 1/4" slices, & place on ungreased baking sheets. Bake 12-14 minutes, or until lightly browned. Remove cookies to wire rack to cool completely. NOTE: If you want an easy [as well as festive] pie or cheesecake crust, crumble these cookies & press them onto the bottom of a springform pan or pie plate!
Peel and devein the shrimp, leaving only the tail attached. Take 4 shrimp for each bamboo skewer and skewer through the the center of the tail and set aside. In a 12" flat pan mix the olive oil, basil and 2 teaspoon of chopped garlic. Add the shrimp to the olive oil, marinate, cover and place in cooler for at least one hour. For Aioli: Mix the mayonnaise, lemon juice, cilantro and honey in a small mixing bowl and keep cool until ready to serve. Light coals on grill until ready to cook. Take shrimp skewers out of marinade, lightly dry on paper towel and place on grill. Cook on each side 3-4 minutes or until pink. For each serving, place one lettuce leaf on a plate and put one grilled shrimp skewer on top of lettuce. Put 3 oz of cilantro aioli in a small ramekin and place next to the gripped shrimp for dipping and serve.
Saute chicken and onion, add garlic When chicken is done, add soup, milk and cream cheese, stirring often till cream cheese is melted. Adjust seasonings, add more milk till desired thickness. Pour over noodles and sprinkle with parsley.
In a large workbowl, combine butter and sugar. Slowly drizzle in the beaten eggs, beat well. In a separate bowl combine the instant coffee and milk. Add vanilla and salt. Stir in the cocoa powder sifted together with the baking powder. Finaly add in the flour. The mixture should be black and thick. Put the dough in the refridgerator to rest for at least one hour. Preheat oven to 350 degrees F. Scoop out dough and roll into 1" balls. Press each ball into a 1/2" thick disk. Bake for 10-15 minutes, until edges are just firm. Cookies can be baked as is or can be rolled in powdered sugar.
Cut shallots (spring onions) into 5 cm lengths then shred legthwise very finely. Put the sweet chilli sauce, lime juice and olive oil in a bowl and mix until well combined. Add finely chopped coriander. Arrange the oysters on a platter on a bed of crushed ice. Place a couple of shreds of shallot (spring onion) on each oyster and serve immediately, either with a little of the dressing spooned over each oyster or, if you prefer, with the dressing served separately.
Cut the zucchini in half lengthwise and scoop out the insides, leaving a canoe, with an 1/4 inch shell. Mince the insides and set everything aside. Heat the olive oil in a medium sized skillet, add the onion and salt and saute over medium heat until soft (5-8 minutes). Add the minced zucchini innards and mushrooms, turn up the heat and cook about 8 minutes, letting the liquid evaporate. Stir in the garlic, Remove from heat. Stir in the rice, nuts, and lemon juice. Season to taste with black pepper, cayenne, and herbs of your choice. Preheat oven to 350. Fill the zucchini shells with filling, top with cheese, and bake for 30-40 minutes or until heated through.
Pour hot sauce evenly over chicken; cover with plastic wrap and place chicken in refrigerator overnight. Preheat cast iron pan over medium-high heat with enough peanut oil to fill pan 1-1/2 inches. Mix pork rinds with soy flour, 1/2 teaspoon salt, 1/2 teaspoon black pepper and 1/2 teaspoon white pepper in plastic trash bag. Place chicken pieces 2 or 3 at a time in bag with flour (shake off excess flour). Fry chicken pieces 4 to 6 minutes each side in hot oil. Place chicken on a wire rack over a cookie sheet in a 275 degree Fahrenheit oven until entire batch is finished.
TO MAKE BASE; Preheat oven to 350°F Spray a 9-inch square pan with cooking spray. In a medium bowl, combine flour and brown sugar. Cut in butter until mixture is crumbly. Press into bottom of pan. Bake until lightly browned, 12-15 minutes. Cool slightly. TO MAKE TOPPING:. In a medium bowl, whisk eggs just until blended. Stir in remaining ingredients. Spread over base. Bake until topping is set but still soft in center, 40-45 minutes. Cool completely on a wire rack. Cut into squares. Keep refrigerated.
Stir together flour, soda, salt, cinnamon and nutmeg. Set aside. In medium mixing bowl, beat together the 1/2 cup margarine and the 1 cup sugar until light and fluffy. Add eggs. Beat well. Stir in apples,All-Bran Buds cereal and flour mixture. Stir until thoroughly combined. Spread evenly in greased 9 x 9 x 2-inch baking pan. Bake at 350° F about 1 hour or until cake begins to pull away from sides of pan. Cool completely. Frost or dust with powdered sugar.
Preheat grill to medium heat. Season steak with salt and pepper. Grill steak to desired doneness (14-18 minutes for medium rare; 18-22 minutes for medium, depending on the thickness of your steak). Turn once and cool 10 minutes before slicing for the salad. Thinly slice steak on the diagonal. Combine steak, tomatoes, onion, bell pepper, mushrooms, chives and parsley. Drizzle with dressing; toss to coat. Serve on the lettuce of your choice.
Line a 9 x 5 loaf pan with parchment paper with paper extending over the sides. Put pistachios and sugar in medium non stick skillet. Cook on medium heat stirring occasionally until sugar melts and turns brown. Pour from pan onto sheet of parchment paper. Cool to room temperature. Chop. In a large bowl, beat cream with an electric mixer on medium-high until stiff peaks form. In a medium bowl, whisk together egg yolks and honey. In another medium bowl, beat egg whites with an electric mixer on medium-high until stiff peaks form. With a rubber spatula, gently fold yolk mixture into cream. Gently fold egg whites into mixture. Gently fold pistachios into mixture. Pour half the mixture into prepared pan. Arrange meringue on top in a single layer, breaking some into chunks to fit. Spoon remaining mixture over meringues. Smooth top. Cover tightly with plastic wrap. Freeze until firm, at least 8 hours or overnight. To serve, loosen edges with knife and remove from loaf pan using parchment sling. Slice or dish out into glasses using an ice cream scoop. Enjoy!
Place all ingredients except for stevia, cornstarch, and 1/4 cup of water. Mix cornstarch and the 1/4 cup of water and add to sauce heat until desired thickness. Add stevia for sweetness.