HumbleIntelligence/food-ner-1-Million huggingface dataset:
Lightly grease a small baking sheet with the oil and set aside. Sprinkle with a light coating of confectioners' sugar using a fine mesh sieve. In a small bowl, combine the gelatin with the lemon juice and set aside. Place a 2-quart saucepan over medium-heat, and add the sugar, corn syrup, water, salt, and lemon zest to the pan. Stir the contents of the pan occasionally until the sugar dissolves. Increase the heat to high and continue to cook, without stirring, until a candy thermometer inserted into the syrup reads 250 degrees F. Place the gelatin mixture in the bowl of an electric mixer and mix on low speed. Remove the syrup from the stove and slowly drizzle into the bowl of the electric mixer to combine with the gelatin. Be sure to add the syrup in a slow and steady stream until it is all incorporated. Once the syrup is combined with the gelatin, begin to increase the speed of the mixer until it is on maximum. Beat the candy until the mixture becomes white in color and nearly triples in volume, about 15 minutes. Add the food coloring to the marshmallow at this point and stir to combine, about 1 minute more. Transfer the marshmallow to the prepared pan, and using a rubber spatula, coated with oil, spread the mixture into the pan as best as possible. Wet your hands and press the marshmallow into the corners of the pan. Sprinkle with the remainder of the confectioners' sugar and allow the marshmallow to rest, uncovered, overnight. Release the marshmallow from the pan and place on a cutting board. Cut the marshmallow into 1-inch squares and toss each piece in confectioners' sugar before serving. Marshmallows will keep for up to 1 week in an airtight container at room temperature.
Preheat oven to 350 degrees. Spray bottom of 9x13 pan with cooking spray. Mix 2 pkgs softened cream cheese, egg yolk, 3/4 cup sugar and 1 tsp vanilla with mixter until creamy. Roll out 1 pkg. of crescent rolls in bottom of 9x13 pan pinching seams together to cover bottom of pan. Empty cream cheese mixture onto top of crescent roll base. Unroll other pkg of crescent rolls again pinching seams together. Beat egg white with fork until frothy. Spread egg white over crescent roll making sure to cover entire top. Mix 1/2 cup sugar and 1 cup chopped walnuts. Sprinkle on top of crescent roll top. Bake at 350 for about 27 minutes or until golden brown. Cool then chill in fridge, great made the day before. Cut in squares.
In a large bowl, combine tomatoes, green pepper, jalapeno pepper, and sliced onion; set aside. In a saucepan, combine vinegar, sugar, mustard and celery seed, horseradish, salt, and hot pepper sauce, if using; bring to a boil; boil for 1 minute. Pour over vegetables. Let stand until mixture comes to room temperature, then stir in sliced cucumbers. Refrigerate for 2 hours. Drain just before serving.
In a large skillet brown onions and beef, do not crowd, do in batches if needed. In a stock pot, put 3 cups of water with the barley, garlic, basil, salt and bay leaf. Add browned beef and onions to stock pot. Deglaze skillet with wine and add to stock pot. Bring to a simmer and cover, simmer for 30 minutes, stir occasionally. Add Worcestershire, carrots, celery, tomato paste and beef stock. bring back to simmer, cover and simmer for 35 minutes, stir occasionally. Add corn bring back to simmer for 5 minutes. Add 1/2 to 1 tsp fresh ground pepper if desired, taste and adjust salt to your taste.
Preheat the oven to 375°F Oil a 2-quart baking dish or lasagna dish. Bring a large pot of water to a boil. Place the cottage cheese in a food processor fitted with the steel blade, and blend until smooth. Add 1/2 cup of the tomato sauce, and blend until smooth. Scrape into a bowl. Wash the spinach, and wilt in a large frying pan over high heat in the water left on the leaves after washing. Transfer to a colander, rinse briefly and squeeze out excess water. Chop fine (by hand or in a food processor), then stir the spinach into the cottage cheese. Season to taste with salt and pepper. When the water comes to a boil, salt generously and add enough lasagna noodles to cover the surface of the baking dish (for my rectangular dish, that's three lasagna noodles). Boil just until the pasta is flexible, about two or three minutes for no-boil lasagna. Using tongs, remove the pasta from the water, and drain on a clean dish towel. Spread a thin layer of tomato sauce on the bottom of the baking dish, and top with a layer of noodles. Top the noodles with a third of the cottage cheese mixture. Use a spatula to spread it evenly over the noodles. Top with 1/2 cup of the tomato sauce, and spread in an even layer. Sprinkle on 2 tablespoons of the Parmesan. Repeat these layers two more times, using up the cottage cheese/spinach mixture but retaining tomato sauce and Parmesan for the top layer. Cook one more batch of lasagna noodles, and top with the remaining tomato sauce and Parmesan. Sprinkle on the bread crumbs, and drizzle on the olive oil. Cover tightly with foil, place in the oven and bake for 30 minutes until bubbling. If you wish to brown the top, uncover and continue to bake until the top just begins to color, about five minutes. Remove from the heat, allow to sit for five to 10 minutes, and serve.
Grease a 20cm square cake tin, line with greaseproof paper, then grease the paper. Mix the flour, baking powder and cinnamon together in a bowl. Put the sugar, honey, dates (stoned and chopped) and apple juice in a pan and heat gently until the sugar has dissolved. Remove from the heat and leave to cool slightly, then add the flour with the oil. Beat until smooth. Add the eggs (beaten) and apples (peeled, cored and chopped) and mix thoroughly. Turn the mixture into the prepared tin, then sprinkle with the walnuts. Bake in a preheated moderate oven (180C/350F/Gas Mark 4) for 1hr to 1hr 15 mins until the cake springs back when lightly pressed in the centre. Turn out onto a wire rack, peel off the paper, turn the cake the right way up and leave to cool. To freeze: Wrap the cake in a polythene bag, seal and label and freeze for up to 4 months. To thaw and serve: Unwrap, place on a serving plate and leave to stand at room temperature for 4 hours.
Cook the pasta in boiling, salted water, with about 1 tbs olive oil. for 3-5 minutes - until the tortellini floats to the surface. Do not overcook. Microwave the broccoli for about 3-4 minutes - till warm, but not soft. Drain pasta. Meanwhile, unceremoniously dump the canned tuna (with oil) into the pot. Add pesto, olive oil, garlic powder and salt if desired. Toss together, then add drained pasta and broccoli. Toss all together, gently, until mixed. Top each serving with freshly grated cheese, and a sprig of fresh basil, if you are lucky enough to have some handy. Enjoy.
Cut the upper jaw bone of the moose just below the eyes. Place in a large kettle of scalding water and boil for 45 minutes. Remove and chill in cold water. Pull out all the hairs - these will have been loosened by the boiling and should come out easily (like plucking a duck). Wash thoroughly until no hairs remain. Place the nose in a kettle and cover with fresh water. Add onion, garlic, spices and vinegar Bring to a boil, then reduce heat and simmer until the meat is tender. Let cool overnight in the liquid. When cool, take the meat out of the broth, and remove and discard the bones and the cartilage. You will have two kinds of meat, white meat from the bulb of the nose, and thin strips of dark meat from along the bones and jowls. Slice the meat thinly and alternate layers of white and dark meat in a loaf pan. Reheat the broth to boiling, then pour the broth over the meat in the loaf pan. Let cool until jelly has set. Slice and serve cold.
PLEASE READ THE DESCRIPTION ABOVE FOR SOME IMPORTANT ADDITIONAL INGREDIENT INFORMATION. Preheat a nonstick skillet to medium. Toss the beef & onion with the salt & basil/garlic blend & transfer to the pan. Cook stirring constantly until the beef is no longer pink & the onions are translucent. Drain well and pat the mixture dry with a paper towel(s). Transfer to a crock pot. Add the rest of the ingredients. Cook on low 8-10 hours. Remove bay leaf before serving.
Heat oven to 450 degrees. Stir together sugar, flour and salt; add eggs and milk. Beat with electric mixer until well blended. This will be a very thin batter. Melt butter in a baking dish. Make sure all sides of the pan are coated. Pour batter in the pan and bake for 30 minutes. It will puff then flatten when it gets cool. Serve in small squares.
NOTE: Dough will be slightly softer than most. Handle as briefly and as gently as possible when shaping. Overworking the dough results in flatter cookies. Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 large rimmed baking sheets with parchment paper. Whisk flour, baking soda, baking powder, and salt together in medium bowl. Set aside. Place 1 1/2 cups sugar and cream cheese in large bowl. Place remaining 1/3 cups of sugar in shallow baking dish or pie plate and set aside. Pour warm butter over sugar and cream cheese and whisk to combine (some small lumps of cream cheese will remain but will smooth out later). Whisk in oil until incorporated. Add egg, milk, and vanilla; continue to whisk until smooth. Add flour mixture and mix with rubber spatula until soft homogenous dough forms. Divide dough into 24 equal pieces, about 2 tablespoons each (can use #40 portion scoop). Using hands, roll dough into balls. Working in batches, roll balls in reserved sugar to coat and evenly space on prepared baking sheet, 12 dough balls per sheet. Using bottom of a drinking glass, flatten dough balls until 2" in diameter. Sprinkle tops evenly with 4 teaspoons of sugar remaining in shallow dish (2 teaspoons per baking sheet), discarding any remaining sugar. Bake, one sheet at a time, until edges are set and just beginnning to brown, 11 to 13 minutes, rotating sheet after 7 minutes. Cool cookies on baking sheet 5 minutes. Using wide spatula, transfer cookies to wire rack and cool to room temperature.
cook meat with one onion chopped. shred and cook cabbage with other onion chopped. add meat and cabbage together. follow dough directions on box roll dough out till pretty thin cut into squares (however big you want them). put cabbage and burger in and seal. lay seal side down on parchment paper and oven tray. brush each with oil cover and let rise for 25 minute. heat oven at 375 degrees cook for 25 minute or until lightly browned.
Melt butter in skillet. Add brown sugar and cinnamon. When bubbling add caramel sauce; stir. Add can of sweet potatoes, juice and all. add lemon juice Cook down to a glaze.
Sift flour, baking power, salt, sugar and soda. Cut in butter until mixture has the consistency of course meal or small peas. Reserve about 1 1/2 cups of this mixture. Combine the eggs, milk and extracts and stire into the remainder of the dry blend. Pour into 2 well-buttered 10-inch pie pans. Brush the top of the dough w/ butter and sprinkle with the reserved crumb mixture. Bake at 350° for 25-30 minutes or until cake is done.
Heat oven to 450-degrees. Measure flour into mixing bowl. Cut the shortening into the flour until it is cornmeal consistency (Ray used his hands for this -- sort of pinching and squeezing to blend together -- nowhere near cornmeal consistency.). Add milk. If dough is not pliable add enough milk to make a soft, puffy dough. Too much milk makes the dough sticky, too little milk will result in dry biscuits. Place on floured board and knead slightly. Roll out to about 1/2-inch thickness. For puffy fat biscuits roll thick, for thin crusty biscuits roll thin. Cut biscuits, using a 2-inch cutter. Place on ungreased baking sheet. Bake until golden brown (about twelve minutes). Substitute: To all-purpose flour, add 3 t baking powder and 1 t salt. Buttermilk biscuits (my preference): to the self-rising flour (or the corrected all-purpose flour) add 1/2-teaspoon baking soda, and increase milk to 1 cup.
Preheat grill to high. Place a large aluminum baking pan directly on grate. In the pan place butter and chopped onion and saute, stirring frequently until onion is translucent. Add the garlic,half the parsley, and half the basil and saute for a few minutes more until the garlic just starts to turn color. Add wine, 1 can of the chicken broth, salt and pepper and the clams. Lower heat to medium, close the grill checking every few minutes and tossing the clams around for about 15 to 20 minutes, until clams open. Add pasta the remainder of the parsley, basil, and broth, grated cheese and shake in as much hot pepper flakes to the heat you desire. Mix well,close the grill and cook a few minutes more untill everything is heated through.
Place frog legs in a shallow oblong dish. In a small bowl, mix together the eggs, mayonnaise, cornstarch, lemon juice, baking powder, salt, and pepper; whisk until smooth. Pour mixture over frog legs; cover and chill for 30 minutes. Add flour and breadcrumbs to a heavy-duty plastic zip-lock bag; shake to mix. Remove legs from marinade, shaking to remove excess. Put 2-3 legs in bag at a time; close bag and shake until legs are coated. Add oil to a dutch oven to a depth of 2-3 inches; heat to 375 degrees. Fry frog legs for 1-2 minutes or until dark golden brown; drain on paper towels. Serve immediately.
Heat the oil in a large skillet or deep-fat fryer. When hot, deep-fry the tortillas for 2 minutes until crisp and golden. Alternatively, you can bake the tortillas for 20 minutes. Mash together the avocado and goat cheese. Add the onion, cumin seeds, lemon juice, hot sauce and seasoning. Top each tortilla with the guacamole, then a little yogurt. Sprinkle the cilantro on top, to garnish.
For the meatballs, Put the minced meat in a bowl with the onion, garlic, parsley and breadcrumbs. Mix with your hands until well combined, add the beaten egg and mix until well combined. Shape the mixture into small meatballs. Sprinkle some plain flour onto a plate, and roll the meatballs in the flour to coat lightly. Heat one tablespoon of the olive oil in a frying pan and add a few meatballs to the pan. Fry gently, turning frequently, until golden-brown on all sides. Remove from the pan and set aside to drain on kitchen paper. Repeat with the remaining meatballs, cooking them in batches until they are all cooked. Top up the oil as needed during the cooking process. Once the meatballs are cooked, make the sauce. In the same pan as the meatballs were cooked in, fry the carrots, onions and garlic over a medium heat until the onions are soft and lightly coloured. Add the parsley, paprika and saffron, and pour in 300ml/1/2pt water. Bring to the boil, simmer for 2-3 minutes to thicken, season with salt to taste, and then add the meatballs to the pan. Simmer for 10 minutes to warm through before serving.
Make ribs: Preheat oven to 200°F. Heat 3/4 inch oil to 325°F in a deep 12-inch skillet over medium heat. Meanwhile, season ribs with 3/4 teaspoon salt and 1/2 teaspoon pepper. Put flour, eggs, and panko in 3 separate shallow bowls. Dredge ribs in flour, then coat with egg, letting excess drip off, and panko. Fry ribs in batches, turning once, until golden brown and cooked through, 7 to 8 minutes per batch. Transfer first batch to a paper-towel-lined baking sheet and keep warm in oven. (Return oil to 325°F between batches.). Make sauce while ribs fry: Stir together sauce ingredients. Serve ribs with sauce. Serve with boiled or mashed potatoes.
Combine marinade ingredients and add lamb. Marinade for 2 hours. Drain lamb and score fat with diamond pattern. Place on a cake rack inside a baking dish, this stops the racks from sitting in fat. Warm the honey and lemon juice together. Brush onto lamb fat and sprinkle with fennel seeds. Bake at 350F for 30 to 40 minutes or as required, basting regularly with the remaining honey and lemon mixture.
Combine sugar, cocoa, butter and milk in a saucepan; bring to a boil. Add vanilla. Remove from heat and stir in coconut and oats. Drop by spoonfuls onto wax paper; chill.
Spray bottom only of 13x9 inch baking dish with non-stick cooking spray. In mixing bowl, combine all ingredients except nuts. Beat on low speed or by hand, scraping down sides of bowl, until smooth. Stir in walnuts. Bake in 350-degree oven for 25 minutes or until tester inserted in center comes out clean. Cool in pan on wire rack. Cut into squares.
Preheat oven to 350 degrees and grease a 6 cup loaf pan. In a small bowl, whisk together flour, baking powder and salt. In another small bowl, combine milk, juice, and zest. In a large bowl, with a handheld electric mixer, cream together the butter and sugar until light and fluffy (about 3 min.). Add eggs, one at a time, beating on low speed. Add the flour mixture and the juice mixture alternately, beginning and ending with the flour mixture, scraping and stirring with a rubber spatula until just combined, being careful not to overmix the batter. Gently fold in the poppyseeds and pour the batter into the prepared pan. Bake for about 45 minutes, or until the cake begins to pull away from the sides of the pan and a tester inserted into the middle of the cake comes our clean. Cool in pan for 10 minutes before removing.
Place cabbage, apples, vinegar, and brown sugar in a saucepan over medium heat. Mix well. Cover and simmer about 10 minutes until cabbage is tender-crisp. Add salt and nutmeg. Mix well. Serve warm.
In a medium bowl, mix cornstarch with pineapple juice, stirring to dissolve. Add Gourmet Sauce, olive oil, and crushed red pepper, stirring well. Place chicken in a zip bag; pour marinade over chicken and shake bag. Marinate in refrigerator for 30 minutes. Heat grill to medium low. Remove chicken from marinade and grill for 8-10 minutes on each side, or until juices run clear. Meanwhile, in a small saucepan, bring marinade to a boil and simmer gently until thickened. Serve chicken with heated sauce.
Put the butter and oil in a medium sauce pan. Break Vermicelli into two inch pieces and place in butter. Heat the butter, oil and Vermicelli, on medium heat, stirring constantly, until the Vermicelli is golden brown. During this time, the butter and oil will foam. This is fine, just keep stirring until all of the Vermicelli is golden brown. Pour the chicken broth into the pan, which will stop the frying of the Vermicelli. Add rice, and continue to heat, until the broth starts to boil. Cover the pan, with a tightly fitting lid, lower heat, to lowest temp, and allow to simmer for 20 minutes, without stirring or lifting the lid. After 20 minutes, stir rice mixture, and recover. Allow to sit another 10-15 minutes. When the liquid is fully absorbed, it is ready to serve.
Shake all ingredients in a small jar with a tight fitting lid. Let stand at room temperature for at least 1 hour. The longer the better. Shake again and use to dress any crisp green salad. Store in jar and refrigerate 4 to 5 days. Always shake before using.
Combine dates and water in medium saucepan. Bring to a boil over high heat. Remove from heat and let dates cool in liquid; do not drain. Preheat oven to 350F. Butter and flour 13 X 9 inch pyrex baking dish. Sift flour, cocoa, baking soda and salt into a large bowl. Combine chocolate chips and walnuts in medium bowl and set aside. Cream butter with sugar in another large bowl, about 8 minutes. Add eggs, one at a time, blending well after each addition. Stir in vanilla. Beat in 1/4 of undrained dates. Beat in 1/4 of flour mixture. Continue adding date and flour mixtures alternately to batter, beating well after each addition, ending with flour. Pour into pan. Sprinkle chocolate chip/nut mixture evenly over top. Bake about 45-50 minutes. Let cool in pan. Sprinkle with icing sugar if desired. This will stay moist for days if wrapped in foil.
In a small bowl, beat the cream cheese until smooth. Gradually beat in milk and mayonnaise until blended. Add the mustard, Worcestershire sauce, salt and pepper. Stir in eggs and chives; mix well. Serve with peppers or crackers. Refrigerate leftovers.
soak clams for two hours. pound garlic and chillies with mortar and pestle. heat oil in wok until hot, and add garlic and chillies and stir fry for a few min until golden brown. add clams and stir fry for 3 minute. add fish sauce, sugar, oyster sauce, water and stir fry for another 5 minute. add basil leaves and serves.
Place the cherries in a colander under cold running water to rinse well. Transfer to a small mixing bowl and add 2 cups cold water. (The water should cover the cherries by about 1 inch.) Set aside to soak for 2 hours. Drain well, separately reserving the cherries and the soaking liquid. Place the cherries in a small heavy saucepan. Sprinkle the sugar over the top to cover the cherries. Add a pinch of salt along with the reserved soaking liquid. Place over high heat and bring to a boil. Lower the heat and simmer, without stirring, for 20 minutes. Brush the sides of the pan with a wet pastry brush from time to time to keep the sugars from crystallizing around the edges. Remove from the heat and set aside for at least 2 hours. Return the saucepan to high heat and bring to a boil, using a metal spoon to skim off any foam that rises to the top. Insert a candy thermometer into the pot and boil for about 20 minutes, or until the mixture reaches 230°F to 240°F on the thermometer. Stir in the lemon juice and boil for 1 minute. Remove the saucepan from the heat. Stir in the kirshwasser and vanilla and set aside to cool. When cool, serve or transfer to a non-reactive container, cover, and refrigerate for up to 3 months.
Clean cauliflower and separate into florettes. Chop the tender part of the stalk. Discard remainder of the stalk. Bring the stock to a soft boil and cook the cauliflower until just barely tender (about 8 min). Meanwhile in a sauce pan, melt butter, add flour and stir constantly about five minutes. Slowly add some of the cauliflower stock to the flour mixture. Continue to stir flour mixture and add enough stock to dissolve all flour and have a consistency you can pour into the stock to thicken it when the cauliflower is tender. Add nutmeg and cream to the soup, stir, and serve hot. For variety, you can omit the nutmeg, and add paprika instead. You can also add 1/2 cup cheese when you are combining the flour and stock.
Preheat oven to 350°. In a bowl stir in first 4 ingredients. Then add chips and nuts. Drop on greased cookie sheet. Bake for 12 minutes for chewy cookies and 14 for crisp. Store in airtight container.
Combine barley and broth in a large saucepan. Set pain over high heat and bring to a boil. Reduce heat to low, cover, and cook 45 minutes, until barley is tender. Drain any excess water and transfer barley to a large bowl. Add lemon juice, olive oil, and oregano. Toss to combine. Add vegetables and parsley; toss again. Season to taste with salt and pepper. Serve warm or chilled.
For cake: In a large bowol, mix all ingredients. Pour into a bundt pan and bake for 35 minutes or until wooden pick inserted in cake comes out clean. When cool, frost with the Watermelon Icing. For icing: In a bowl, mix cream cheese and butter until fluffy. Add confectioners sugar and watermelon juice; stir until blended.
Set oven to 350 degrees (set oven rack to second-lowest position). Grease an 11 x 7-inch baking dish. In a small bowl mix together flour with graham craker crumbs, baking soda and salt. In a another bowl combine butter, white and brown sugar, peanut butter, egg and vanilla; using an electic mixer at low speed mix until completely combined (batter will be thick). Mix in chopped nuts and chocolate chips (I use my hands to mix in as the batter is very thick). Press just over half of the mixture into the pan. Bake for 15 minutes. Remove from oven and spoon the jam by heaping teaspoonfuls all over the crust (this will take a few minutes). Using you hands crumble the remaining mixture over the top of the jam (it does not have to cover completely). Return to oven and bake for another 20 minutes (do not overbake!). Cool then cut into bars.