HumbleIntelligence/food-ner-1-Million huggingface dataset:
In top of double boiler, whisk together all sauce ingredients. Cook over simmering water, stirring constantly until thickened, 10 to 12 minutes. Makes 1 cup (250 mL) or topping for 8 poached eggs. TIP: Curdling may occur due to overbeating or adding butter too quickly. To rescue a curdled sauce, try one of the following: Beat another egg yolk in a small bowl. With a whisk or fork, gradually beat in the curdled Hollandaise Sauce. Place 1 tbsp (15 mL) water in a small bowl. With a whisk or fork, beat in a small amount of separated sauce until it becomes smooth. Keep adding sauce slowly, while continuing to beat vigorously. Hollandaise Sauce may be frozen. To use, thaw in refrigerator. Warm in a double boiler over hot (not boiling) water, stirring constantly. If sauce should separate, use procedure outlined above. Serve Hollandaise Sauce over eggs, fish, seafood or vegetables such as asparagus and broccoli.
Preheat oven to 325°F. Butter a loaf pan and set aside. Using a food processor process the flour, baking powder and salt together for 3 seconds and pour into a bowl and set aside. In the food processor process the sugar and lemon peel until peel is minced. Add eggs and process for 1 minute. Add butter and blend for 1 minute. Add the dry ingredients and mix using 2 on/off turns. Run a spatula around the sides mixture and then blend until ingredients are combined using 1 or 2 on/off turns. Transfer mixture to prepared pan. Bake for 55-60 minutes or until toothpick inserted in center comes out clean. Cool in pan for 5 minutes and then invert on a cooling rack, turning right side up. For the icing mix together the powdered sugar and lemon juice in a small bowl. Brush icing over top and sides of cake.
Combine all ingredients except pita's and lettuce. Chill at least 20 minutes before serving to let flavors mingle. Cut pita bread in half, line both side with a few lettuce leaves. Just before serving, spoon chickpea mixture into lettuce lined pita's; topping with feta and baby tomatoes if desired (I think its good without it).
Sautee the garlic in olive oil until it starts to sizzle, about 1 minute. Add the tomatoes, cover, bring to a boil, add salt. Reduce to a simmer, let cook for 20-25 minutes. Add a handful of fresh basil (or substitute parsley), to taste. Enjoy!
Microwave semi-sweet chocolate in a small microwave-safe bowl at 30 second intervals, stirring before continuing, until just melted. In a food processor, process butter, sugar, cocoa, and salt until smooth, about 30 seconds. Scrape the bowl as needed. Add the syrup and vanilla and process until just combined, about 5-10 seconds. Scrape down the bowl, and then add the melted chocolate and pulse until smooth and creamy, about 10-15 seconds. Do not overmix. Frosting can be used immediately or for longer storage, refrigerate the frosting, covered, and let it stand at room temperature for 1 hour before using.
Dry the onions lightly, set aside. Melt the butter and oil in a heavy, 10-inch skillet. Add the onions, turn the heat to at least medium, maybe medium-high. Cook the onions, without stirring too much until they become golden on at least one side, maybe both. Turn the heat down, add the sugar, and cook until it scrapes up the base, and looks caramel. Avoid touching the sides of the pan, during this initial phase, as it may cause the sugar to harden against the sides, and not retrieve. Add the wine, and a generous pinch of salt, maybe 1/2 teaspoon, and cook, over medium-low heat, until the onions are well browned, and delicious, about 25 minutes. Do not serve them too al dente.
Place butter and water in saucepan. Bring to boil and add flour at once and mix quickly. Remove from heat and add eggs one at at a time Beat till mixture is smooth. Take dessertspoons of mixture and place at intervals on a well greased tray. Bake at 180 c for 30 minutes. Serve with whipped cream when cool.
boil pasta el dente. boil broccoli el dente. puree broccoli,chicken broth,butter,cheese and milk. Toss with pasta. Enjoy.
Saute the garlic and leeks with the olive oil until the leeks are tender. Add the other ingredients and simmer, covered, for about 10 minutes. Adjust seasonings to taste, then serve.
Place chicken livers in a large pot. Cover with water. Bring to boil. Reduce heat. Cover and simmer for 30 minutes or until livers are cooked through. Drain, rinse and cool completely. Cut into bite-sized pieces. Return to pot. Add prepared rice or oatmeal, eggs, vegetables, salmon or fish oil and Vitamin E oil. Stir well to combine. Divide into serving-size portions. This should stay good in the refrigerator for 3 days. Freeze any portion that will not be used within that time.
Layer in each Layered ingreidnet in each of 12 quart jars in the order given, leveling the ingredients as you layer: Make sure the jar is full to the top. Cover the lid with a 7 1/2-inch circle of fabric tied with ribbon or raffia. Finish with a tag that includes liquid ingredients and baking instructions as follows: To Prepare Brownies---------. In a large mixing bowl, combine the contents of the quart jar with 3 well-beaten eggs, 2/3 cup vegetable oil, and 1 teaspoon vanilla extract. Stir well to combine all ingredients. Pour Batter into a well-greased 9x13-inch cake pan and bake in a pre-heated 350°F oven for 30 to 35 minutes. Cool and cut into squares.
In large bowl, combine beef, sliced onion, celery, garlic, parsley sprigs, bay leaf, juniper berries, wine, thyme and pepper; cover and marinate in refrigerator doe 12 to 24 hours. Remove beef; sprinkle with flour and set aside. Strain marinade through sieve into bowl, pressing solids; set marinade aside. In skillet, heat oil over medium-high heat; brown beef in batches. Transfer to bowl. Add 1 tbsp butter to pan. Stir in sugar, cook until deep nutty brown. Stir in reserved marinade and stock, averting eyes to avoid splatters. Add beef, carrots and salt; cover and simmer over low heat, stirring often, until beef is tender, about 1 1/2 hours. Meanwhile, in skillet, heat remaining butter over medium heat; cook pearl onions until browned, 12 minutes. With slotted spoon, transfer to stew. Add mushrooms to skillet; simmer for 10 minutes. Serve sprinkled with parsley. Popovers-----------------. In bowl, whisk egg with milk; stir in flour and salt until blended but still lumpy. Spoon into well-buttered jumbo muffin cups, filling 3/4 full. Place in center of cold oven. Heat oven to 450F; bake for 25 minutes. With skewer, puncture each popover; bake for 10 minutes or until puffed. (Make ahead; Let cool; cover and set aside at room temperature for up to 8 hours. Reheat in 325F oven for 5-10 minutes).
In a large saucepan over medium heat, melt the butter. Add leeks, broccoli stalks, potatoes, and chicken stock and bring to a boil. Reduce heat to medium-low, cover and simmer for 20 minutes. Stir in the broccoli florets and cook for about 3 minutes. Puree the soup in a blender or food processor. (Works best if you do a small amount at a time) Return the soup to the saucepan. Add the milk, and reheat the soup until hot. Add the cheese and stir until the cheese melts (about 1 minute). Serve hot, garnish with extra cheese.
Snap off tough ends of Asparagus. Remove scales if desired. Cover & cook Asparagus in a small amount of boiling water for 2 minutes or until crisp-tender. Drain & rinse with cold water (I throw some ice cubes on top of them to stop the cooking). Combine Vinegar, Sesame Oil, & Sesame Seeds in large Zip-Lock bag. Add Asparagus. Chill 2 hours, turining occasionally. I double the recipe with 1 lb of Asparagus. Sometimes I cut back on the Red Wine Vinegar if I cooked the Asparagus too long.
In large bowl, combine the mayo, celery, 1 cup of cheese, water chestnuts, 1/2 cup bacon, carrots and chives; mix well. Add popcorn; stir to coat. Spoon into a lettuce-lined bowl top with remaining cheese and bacon serve immediately.
Sort and wash beans; place in a large bowl. Cover with water to 2 inches above beans; cover and let stand 8 hours or overnight. Drain beans. Preheat oven to 325°. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and pork to pan; saute 5 minutes. Add beans, 5 1/2 cups water, 1/2 cup syrup, mustard, salt, and pepper sauce; bring to a boil. Cover and bake at 325° for 2 1/2 hours or until beans are tender, stirring occasionally. Uncover and bake an additional 30 minutes or until mixture begins to thicken. Stir in remaining 1/4 cup syrup.
Preheat oven to 350. Reserve four artichoke hearts, chop remaining hearts. Combine chopped artichokes and all remaining ingredients in shallow baking dish, such as 8x8. Peel outer petals off reserved artichokes and sprinkle over top of dish. Arrange intact centers over top of dish as well. Sprinkle paprika over top for color. Bake at 350 for 15 minutes or until hot and melted.
Mix all the ingredients into a paste. Brush on wet hair. Pay special attention to the ends, and let sit at least 30 minutes, relaxing all the while, lol! Then shampoo and condition your hair as usual. Enjoy! Note: as an extra bonus, this can be used on dry skin too! Use any leftover for a face and skin mask!
Cut chicken into pieces, place in a bowl. Blend all marinade ingredients, pour over chicken, stir. Cover with cling film, marinate in fridge for at least 2 hours, stirring occasionally. Remove chicken and grill under preheated grill for 8 to 10 minutes or until cooked, turning and brushing with marinade. Meanwhile, make peanut sauce by blending peanut butter, fish sauce, lime juice, chilli powder, and sugar. Pour into saucepan and cook gently for 5 minutes stirring occasionally, season to taste with pepper (and salt if you really must). Add chicken and stir through. Serve with rice, garnish with fresh coriander.
Saute leeks in butter or olive oil and place in food processor. Puree leeks. Add 3 cans of drained artichoke hearts and pulse in the the food processor until just short of pureeing. Should be coarse and still a bit chuncky. Mix together pureed ingredients, cream soup, broth, lemon juice and Italian dressing in stock pot and bring to simmer. Add 1/2 & 1/2 and heat thoroughly. Taste for seasonings and add salt as desired. Serve hot. Keeps well in refrigerator.
Preheat oven to 350. Combine sugar, cinnamon and nutmeg in a large bowl. Add apple slices. Sprinkle water and lemon juice over apple slices and toss until coated with sugar. Spoon into a deep dish pie pan. Dot with butter. Cream butter and sugar until light and fluffy. Add flour and stir until smooth. Dab on top of apples. Bake for 50- 60 minutes. Serve warm.
Bake cake in a 13x9 pan according to directions on box. Let cool 25-30 minutes in pan. Poke holes in cake with wooden spoon handle. Pour on sweetened condensed milk. Spread evenly and wait 5 minutes. Pour on fudge topping (I melt it a few seconds in microwave to pour evenly). Spread evenly and wait 5 minutes. Spread Cool Whip over top. Sprinkle crushed candy bars on top.
Prepare pasta according to package directions; drain, rinse, and drain again. In a mixing bowl, add the drained pasta, and remaining ingredients; stir to combine. Season with salt and pepper or lemon pepper to taste. Cover and chill for at least 2 hours. Toss before serving.
In a large bowl, combine 3 1/2 cups flour, yeast, salt and sugar. In a small saucepan, combine milk and butter, and place over low heat until milk is lukewarm. Pour into bowl of dry ingredients, and mix with a fork to make a rough dough, adding more flour if necessary. Using a mixer with dough hook, or by hand, knead dough until smooth and silky. Place in an oiled bowl, and cover with plastic wrap. Let rise in a warm place until double in size, about 1 hour. Punch air out of dough. Oil a baking sheet, and set aside. Pull off pieces of dough the size of walnuts, and form into round balls. Place on baking sheet almost touching, about 1/4 inch apart, in 6 rows of 5 each. Cover with a kitchen towel, and let rise in a warm place 30 minutes. Meanwhile, heat oven to 425 degrees. When rolls have risen, make a glaze by beating together the egg, milk and salt. Paint rolls with glaze. Sprinkle one row with sesame seeds and the next with poppy seeds; leave the third row plain, and then repeat pattern. (A teaspoon of seeds should decorate 2 rows.) Bake rolls until risen and golden brown, about 15 minutes. Transfer to a cooling rack or serve immediately. To serve, place on a plate so rolls can be torn off to be eaten.
Mix all ingredients together in a mini food processor until smooth. Refrigerate for 2 hrs before using to allow flavors to blend. Keeps up to a week.
Mix all ingredients in blender until smooth. Serve with grilled seafood or make seafood taco with grilled seafood, chopped lettuce, cilantro and some of the Chipotle sauce.
Preheat Oven to 375°F (cooking time varies depending on oven I based my time on a new electric oven) . Dice onion into SMALL pieces and fry in pan with butter until browned, or use onion powder. Mix all remaining ingredients (except milk) in a large bowl by hand turn and mix well so that all ingredients meat, pasta and onions are spread out. When done mixing place meatloaf mix in large dutch oven pan form into a"loaf shape" and pour the milk over top which will brown the loaf. Place cover on dutch oven and place in oven. Bake for 1 Hour then check for doneness and remove the cover, place back in oven for approximately. 25-30 minutes until done. I like the meat to be well cooked so time accordingly the key is to remove the top of the pan for the last 15-20 min to brown the loaf.
Preheat oven to 350°F. In a large bowl, beat egg, then mix in honey. Stir in oil. Sift flour, spices, salt and baking soda together. Stir dry ingredients alternately with applesauce into wet ingredients. Batter will be stiff. Pour into a 9x13 cake pan. Bake for 1 hour, or until a skewer poked into cake comes out clean. Cream butter and honey. Mix in remaining ingredients. Spread icing on cake when finished baking (no need to cool), and put back in oven. Broil 3 or 4 minutes until it browns (watch carefully! It can get very dark before you know it!).
Combine the sliced apples, jicama and poblano pepper in a medium-sized bowl. Add the lime juice, apple cider, sugar and salt and stir well. Cover and refrigerate for about an hour so the flavors can develop. Just before serving, chop the cilantro and stir it into the mixture. Add the blackberries and taste for seasoning. Serve slightly chilled.
Combine the lime juice, olive oil, salt, garlic cloves, sugar and RawSpiceBar's Peruvian Spice Rub in a blender or mini food processer. Blend until smooth. Remove giblets from inside of chicken and pat outside dry with paper towels. Place in a bowl breast side up with legs facing toward you. Loosen skin from the flesh and spoon 2/3 of the marinade under the skin. Rub the rest over the top. 4. Place chicken in a bowl and refrigerate at least 6 hours. Adjust oven to lower-middle position, preheat to 425&deg;F Line roasting pan with aluminum foil. Tie chicken legs together with kitchen string. Roast chicken for 20 minutes, until the skin is golden, and then turn the heat down to 375&deg;F Roast for about an hour, or until the deepest part of the breast is 140&deg;F. Tent chicken with foil and let rest for about 20 minutes. Transfer to a cutting board and carve chicken. Serve with RawSpiceBar's aji amarillo potatoes.
In boiler add hot cooked grits, cheese, garlic powder and chilies. Stir until cheese is melted. Stir in butter. Pour into greased crock pot. Cover. Cook on high 2 hours, low 4 hours.
Boil some water, turn heat off, add Rice Sticks. Let sit in water for about 3-4 minutes, or until done and strain. Heat wok, add oil and butter until melted. Add curry powder, garlic powder and kosher salt. Add leeks and toss for about 1 minute. Add carrots and toss for about 1 minute. Add broccoli and toss for about 1 minute. Add wine, (or other liquid) and put the lid on wok or pan. Let everything simmer/steam on med. heat for 2 minutes. Remove lid, add Rice sticks, toss and put in serving bowl. Season with salt and pepper to taste, and I also usually add a little extra virgin olive oil at this point, and give it a last toss before serving. Enjoy!
Cook frozen peas in a saucepan with water; cover and cook until peas are very tender (but not overly wrinkly). Then drain and whir the peas in the blender or food processor until soup-like in texture, adding the chicken stock as necessary (you want a nice thick soup). Take whirred peas from blender and put back into the saucepan, adding the pinch sugar, nutmeg, and salt/pepper. Heat through. Swirl a little sour cream into each serving, and this dish looks and tastes great! Makes 3 to 4 servings. You can add a little bit of minced onion in, if you like, and a few sliced mushrooms are good, too.
To make the stock, place all of the ingredients from the first (for the stock) section in a large stockpot. Add just enough water to cover the chicken and let simmer under low heat for approximately 1 1/2 to 2 hours. Turn off the heat and remove the chicken from the stock. Strain the chicken broth and if necessary, skim off any extra fat from the top with a ladle. Once the chicken is cool enough to handle with your hands, pull the chicken into large chunks and dispose of the skin and bones. To the stock and chicken chunks, add all the ingredients from the second (for the soup) section of ingredients. Let simmer for another 20 minutes or so until all the ingredients are cooked thoroughly and the flavors infuse together. Remove from heat and enjoy.
Combine all ingredients in a sauce pan at high temperature, stirring constantly until it boils. Lower temperature to low and stir only if necessary until it thickens to taste. Serve hot.
In medium bowl, combine lime juice, tequila, cumin, salt, and pepper; mix thoroughly. Add the shrimp and toss to coat. Marinate for 10 minutes. Warm tortillas on grill or pan. Cover with a towel to keep warm. In a medium Dutch oven, heat the canola oil to 350 degrees F. Remove shrimp from marinade, shake off excess, grill for 4 to 5 minutes, or until light golden brown. Mix cabbage, cilantro and onion. Stack 2 tortillas; place 1/8th of shrimp on top of each, and top with cabbage mixture and Pico de Gallo, serve immediately. Directions for Pico de Gallo: In a bowl, mix all ingredients, season with salt and pepper and refrigerate for 1 hour for flavors to meld.
Add the yogurt, garlic, mint, chilies and lemon juice to a blender and blend until the mint is coarsly chopped. Add about 4 oz of the mixture to the lamb and spread it to coat the meat. Marinate overnight. Meanwhile save the remaining mixture. Grill the lamb for about 4 minutes each side. Serve with the remaining yogurt mixture drizzled on top.
Cut the pork into cubes, roughly 1 1/2 inch each. In a deep bowl, combine the soy sauce, cooking wine, sesame oil and spices. Add the pork chunks and marinate, covered and refrigerated for at least 6 hours, preferably 12. The longer the marinade, the more savory the taste. Peel and cut sweet potatoes into 1 to 2 inch chunks. Remove pork from marinade and discard the liquid and spices. In a large steamer that is already simmering, add sweet potato and pork chunks. Sprinkle the spicy rice powder over the pork and sweet potato chunks, turning gently to coat, most should be on top. Steam at a rolling boil, covered tightly for 40 minutes, or until pork is cooked through and sweet potatoes are soft. Check from time to time to see that there is enough water in the steamer. Serve hot. The rice will expand and form a delicious coating for the buttery soft sweet potato chunks, and savory pork cubes.
CHOCOLATE PIE CRUST: Sift the salt and flour into a bowl and cut in the shortening, using a pastry blender, until coarse crumbs form. Add the chocolate and water, tossing with a fork, until the dough forms. Press the dough firmly into a ball and then roll out on a lightly floured surface into a 13-inch circle. Loosely fit the dough into a 9-inch pie plate and trim the edge so that there it reaches 1 inch beyond the rim of the pie plate. Fold the extra under the edge of the crust to from a ridge. Flute the edge and prick the entire surface of the pie shell with a fork. Bake at 400 degrees F for 12 minutes or until a golden brown. Cool on a rack. CHOCOLATE PIE: Stir the 1/4 cup of sugar, the gelatin and salt together in a 2-quart saucepan. Stir in the milk and slightly beaten egg yolks. Add 3 (1 oz) squares of unsweetened chocolate and cook over low heat, stirring constantly, until the chocolate melts and the gelatin dissolves. Remove from the heat and stir in the vanilla. Chill in the refrigerator, stirring occasionally, until the mixture is the consistency of unbeaten egg whites. Remove the chocolate mixture from the refrigerator and set aside Immediately beat the egg whites and cream of tartar, in another bowl, until foamy, using an electric mixer set on high speed. Gradually add the 1/4 cup of sugar, 1 Tbls at a time, beating well after each addition. Continue beating until stiff, glossy peaks form when the beaters are slowly lifted. When the chocolate mixture mounds slightly when dropped from a spoon, beat until smooth, using an electric mixer at medium speed. Fold the egg white mixture into the chocolate mixture; then fold in the whipped cream. Chill in the refrigerator until the mixture mounds well when spooned. Turn into the chocolate pie shell. Chill in the refrigerator for 2 hours or until set. To serve, decorate the pie with puffs of sweetened whipped cream. Grate and sprinkle the chocolate over the whipped cream.
Rinse short ribs under the faucet to get rid of loose bone bits. Soak the short ribs in water for 10 minutes to drain out some of the blood. They can be soaked in a roasting pan, ziploc bag, or large bowl--- whatever container you would like to use for marinating. In your marinating container, combine sugar, water, soy sauce, sesame oil, onion, garlic, sesame seeds and scallions. Dissolve the sugar into the mixture as much as possible, but it will likely not become totally dissolved. Lay rib pieces in the marinade, dispersing onion slices between and on top of the meat and submerging the meat as much as possible. Let the beef marinate in the refrigerator at least 30 minutes, and ideally overnight. Line the grill with foil and poke holes in the foil. On medium high heat, grill the short ribs 5-7 minutes on each side until the meat is cooked medium-well and the bones do not bleed. In my opinion, this particular dish is best with a bit of burnt edges and near-well-doneness. Serve with rice. Alternatively, add extra flair! Wash and break off whole leaves of red lettuce and place on a serving plate (note: red lettuce is not actually red and is widely available in grocery stores). In a small bowl, toss long thin slices of scallion with sesame oil and red pepper flakes. Serve short ribs cut into thirds or about 1 inch squares (kitchen shears work best). In a small dish, place spicy bean paste or hot sauce. To assemble, wrap each piece of meat in a red lettuce leaf with scallion mixture and a dot of the spicy sauce.
Mix cereals, nuts, and pretzels in lined copier paper box gently to keep from breaking. Mix salts, oil, and worcestershire sauce in bowl and drizzle over cereals, nuts, and pretzels til coated. Bake in large turkey roaster at 250 degrees for 2 hours stirring every 15 minutes. Cool thourghly and store in air tight containers.
Preheat oven to 350 degrees. Place 8in square baking dish into 13x9 inch baking dish, fill outer dish with hot water to 3/4 inch depth. Heat sugar in small saucepan over medium heat, stirring constantly until melted and golden brown, pour into square dish. Working quickly, remove square dish from water, swirl melted sugar around bottom and sides of dish to coat, return dish to water. Combine eggs, egg whites, pumpkin, honey, spice, vanilla, and salt in medium bowl, add evaporated milk and mix well. Pour into prepared square baking dish. Bake 40-45 minutes, remove dish from water and cool on wire rack, refrigerate for 4 or more hours. To serve: run a small spatula around edge of dish, place large plate over dish and turn over, shaking gently to release. Cut into quarters diagonally, cut each quarter into half to form triangles.