HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a medium-large mixing bowl, add in panko breadcrumbs and set aside. In a medium sized bowl, mix together flour, cornstarch, salt and black pepper. Slowly whisk in water, making sure that it is not clumpy. In batches of three to four, drop in hen of the woods mushrooms into slurry then promptly into breadcrumbs. Toss mushrooms in panko until the mushrooms are completely coated. Remove the mushrooms from bowl and set out on a baking tray, making sure not to stack them up. Bring four cups of canola oil up to 350°f in a two-quart pot (you may need more oil if you are using a larger pot, but just make sure that there is at least three inches of oil in your pot) and drop in mushrooms. Fry until golden brown and toss in hot sauce.
Bring rice, water & 1 teaspoon salt to a boil. Reduce heat, cover pan & simmer 20 minutes. Remove from heat and let stand, covered, for 5 minutes. Remove lid & fluff with a fork. While rice is cooking, using a blender, puree cilantro, onion, scallion, jalapeno, lime juice, olive oil & remaining 1/2 teaspoon salt. (If needed, can add 1-2 tablespoons water to get a smooth puree.). Add mixture to rice & stir with a fork till well blended.
Soften cream cheese at room temperature starting a couple hours before making your pies; the cream cheese must be super soft in order to avoid lumps in the pie filling. Blend cream cheese and frozen whipped topping well; add orange juice and beat with mixer until very creamy; stir in pudding then gelatin and blend well. Divide filling between graham crusts; chill at least 3 hours before serving.
Slice/chop the onion, slice the mushrooms and cut the venison steak into thin strips. Melt 4 tbsp butter in a large skillet over medium heat; add the onions and cook them until soft, stirring occasionally. Reduce heat to low. Add the mushrooms and cook until tender;. Increase heat to high, push the vegetables to the side and add the remaining 2 teaspoons butter to the skillet. After butter has melted, add venison strips and stir-fry until just browned; mix in with vegetables;. Stir in cream and ginger and heat through. Season with salt and pepper (to taste) and transfer to a serving platter. Serve with steamed white rice.
Combine the first six ingredients and 2 tablespoons of the butter in a crock pot and cook on low for 6 - 8 hours. Before serving, add in the remaining 2 tablespoons butter and the vanilla and stir to combine. Goes great with biscuits.
Saute leeks and garlic in oil in a large pot over medium-high heat. Cook until leeks are soft, about 2 min., then add chicken and artichokes. Saute 2 min., then stir in flour and cook for 1 minute Deglaze with wine and simmer until nearly evaported, scraping any bits from the bottom of the pot. Stir in broth, milk, and cream, and bring to a boil. Reduce heat to low, add the spinach and Parmesan, and stir until spinach wilts. Season with salt and pepper before serving.
In a large pot, over medium-high heat, add the olive oil and saute the onion, garlic and meat together. (It's best to add the garlic after the onion and meat have been sauteed for 4-5 min.). Saute for 8-10 minutes altogether. Drain the fat. Add the remaining ingredients and let simmer for 1 hour or more. Taste and adjust seasonings to your liking. I sometimes add a teaspoon of sugar to make it a bit sweeter, if need be. Serve over your favorite cooked pasta and enjoy!
The day before cooking, place dried beans in a bowl and add enough water to cover by 2-3 inches. Soak beans for 8-10 hours. When ready to prepare burgers, drain and rinse beans. Place beans and carrots in a saucepan, and cover with water seasoned with lemon juice. Simmer until beans and carrots are tender, drain, and allow to cool until you can touch it bare-handed. Place mixture in a bowl, and add egg, onions, and spices. Mash with a fork (or process in a food processor) until it forms a chunky paste. Then add bread crumbs, and mix thoroughly. Form into patties and cook by your desired method, until burgers are firm to the touch. Serve with whatever type of buns and toppings you like.
Preheat the oven to 350°F. To make the topping: In a small bowl, mix together the 2 tablespoons of sugar, 1/4 teaspoon of cinnamon and 1/4 cup of the walnuts and set aside. In a medium bowl, combine the flour, salt, baking powder, baking soda, the 1/2 teaspoon of cinnamon and the nutmeg and set this aside as well. In a large bowl, cream together the butter and the 1 cup of sugar. Add the eggs and vanilla extract and mix well. Gradually beat in the flour mixture alternately with the milk. Stir in the chopped apple (peeled if desired and chopped however small or large you prefer - I have used both Gala and Granny Smith varieties with great success), 1/2 cup of chopped walnuts and chocolate chips. Pour batter into a greased 9x5x3 loaf pan and sprinkle the topping mixture over the top. Press the topping mixture lightly into the batter to prevent it from all falling off when you take the bread out of the pan. Bake at 350F for 50-60 minutes, or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack.
Preheat oven to 450°F Measure 1 cup of buttermilk into liquid measuring cup. I use 3/4 cup whole milk with a splash of Heinz White Vinegar. Let sit a few minutes until you need it. In a medium bowl, measure the flour by spooning it into a one-cup measure and leveling off with a knife. (This is very important!) Sometimes I sift it. Most of the time I do not. Make a deep well and add the oil and buttermilk. Stir gently until moistened. Sprinkle with even flour to allow handling of the dough. I shape my biscuits by hand but you could also roll them out and cut them. Place them in a 9x9 Pampered Chef Baker (stoneware.) I have used Pampered Chef stoneware for the last ten years and it has never failed me. However, for those of you still using metal bakeware, just use a regular square baking pan.
Combine the flours, sugar, baking powder and salt in a bowl. Beat the oil, egg and milk and add to dry ingredients; beat just until blended. Pour into a greased 9-inch baking pan, then spread the berries over the batter. Mix the topping ingredients in a blender or food processor; crumble the mixture over the cake. Bake at 375 degrees for 25 to 35 minutes or until center is set.
Preheat oven to 375. Add a small amount of water to a 2 quart saucepan; bring to boiling. Add carrots and potatoes; return to boiling. Cook, covered for 8 minutes. Stir together salad dressing, Italian seasoning, and 1/8 tsp pepper in a bowl. Rinse chicken and pat dry. Spray a 9 x 9 x 2" baking pan with nonstick cooking spray. Brush chicken with half of the dressing mixture. Place chicken in baking pan. Bake, uncovered for 10 minutes. Drain vegetables and toss with remaining salad dressing mixture. Pour over chicken. Return to oven and bake about 5 minutes more or until chicken is tender and no longer pink. Place chicken on a serving platter. Toss tomatoes with vegetables. Arrange vegetables around chicken; brush chicken and vegetables with pan drippings.
Beat eggs and sugar. Add corn, flour, and baking powder. Put in a greased baking dish, and bake at 350*F for 30-40 minutes.
Mix brown sugar, soy sauce, sesame oil, red pepper and ginger. heat olive oil ovr medium heat. add garlic, stirring constantly until fragrant (1 min). Add ground beef (1lb for full recipe), crumble. drain fat. stir in sauce mix and onions until combined, simmer until heated. serve over rice.
Mix handful of salt into a bowl of cold water and soak plantain chunks. Place stock in saucepan over low heat to warm. Bring at least 1 inch of oil to about 350 F degrees in a deep skillet. Meanwhile, cook chicharrones or bacon until crisp; remove from heat and drain. Remove plantains from water, drain and dry them on towels, then deep fry the pieces (careful, they may spatter) until golden brown and tender. Remove from oil. Flatten the plantains using the bottom of a flat-bottomed glass bottle or a tostonera if you have one. Fry the plantains again for 30 seconds on each side until slightly crispy. While the plantains are still hot use a wooden mortar and pestle to mash them with the garlic and the chicharrones. Add salt and pepper to taste. You can also use a food processor - add the plantains to food processor with bacon, garlic and some salt and pepper. You may have to work in batches. Process to consistency of mashed - not whipped - potatoes. Do not over process! Place the mixture in soup bowls or wooden pilons, douse with broth, garnish with cilantro and serve immediately.
Place eggs in large saucepan, fill with cold water to cover eggs. Bring to boil over medium heat. Boil 12 minutes, drain. Rinse with cold water. Let cool to room temperature. In small bowl, combine onion, tomato and mayonnaise, lime juice, garlic salt and hot sauce. Add jalapeno if using. Mix until well combined. Place avocados in medium bowl and mash. Add 1/4 cup the the onion mixture and stir until combined. Once eggs have cooled, peel shells. Slice eggs in half lengthwise and remove yolk. Spoon or pipe guacamole into half the egg halves. With yolk, mash, add other remaining onion mixture. Spoon into other halve of egg yolk. Refrigerate at least 1 hour. I have also mashed the egg yolk and added to quacamole. Good that way also.
Start with sauteing the onions in the oil at medium to low heat for about 5 minutes. Then add the rice and brown it by stirring continuously for another 5 minutes. Add the carrot,cayenne pepper and the tomato paste stir for a minute. Season with the salt and pepper. Add the sausage,parsley and stir to mix with the rice well. Remove from the stove and let it cool for a few minute. Preheat oven to 375°F. Stuff the pepper with the mixture and arrange peppers in a 4 inch deep pan. Pour water over and cover with foil or lid. Bake for about an hour and 20 minute. Meanwhile in a small pot melt butter and mix well with flour. Add chicken bullion and slowly begin to add the water while stirring constantly. You may need more water, the sauce needs be slightly thicker than the consistency of a gravy. Remove from the stove, and mix the yogurt to that. Pour sauce over the peppers. By using your broiler,brown the peppers and the sauce on top. You can serve each portion sprinkled with parsley on top.
Preheat oven to 425°F Chop 2 sprigs of fresh Tarragon and combine in bowl with 1 tsp salt, and 1/4 tsp ground pepper. Rub mixture all over chicken. Transfer to larger roasting pan, you can refrigerate this up to 24 hours before baking. Put pineapple, chopped shallots, rice wine vinegar, sugar, and 1/2 tsp salt into food processor. Mix until slightly chunky. Spread pineapple mixture over chicken and then add remaining Tarragon sprigs and sliced shallots to roasting pan. Bake chicken, basting with pan juices occasionally, until skin is golden, about 50 minutes.
Wash the lemons thoroughly in warm water, remove the stalks. Cut each lemon in half and squeeze out the juice. Remove the seeds and cut away pulp and excess pith. Tie the pulp, pith and seeds loosely in a muslin bag (actually I use a clean Jay-cloth towelette). Slice the skins into matchstick strips and place these in the cooking pan with the juice, and add water until lemon matchsticks are just covered. Tuck the muslin bag into the pot, bring to the boil and simmer until the strips of lemon skin are very tender. Remove the muslin bag and squeeze out any liquid. Add the Splenda and bring to the boil until it is fully dissolved. Take off the heat and let cool slightly. Taste for sweetness (carefully - this is hot) and add more Splenda to taste. Dissolve the gelatine in a little hot water, and stir thoroughly into the marmalade mixture. Pour into hot clean jars and seal. Store, when cool in the refrigerator.
Coat a large, deep skillet with olive oil and keep on high heat until oil sizzles. Dredge chicken and shrimp in flour and add to skillet with andouille sausage. Lower heat and remove the par-cooked shrimp. Add garlic, peppers, celery, okra, and onion and cook on low heat for about 4 minutes, stirring constantly. Add all seasoning and diced tomatoes and Worcestershire. Add uncooked rice and simmer for 2 to 3 minutes on low heat. Add stock and tomato juice, then simmer for 5 minutes on medium heat, taking care to stir to prevent sticking. Once rice has completely cooked, add shrimp and crawfish; simmer for 2 minutes. Serve in a deep bowl and garnish with fresh chopped scallions and parsley.
Set oven to 400 degrees. Line 12 muffin tins with paper liners. In a large bowl, sift together flour, sugar, cocoa, baking powder and salt. In a medium bowl, whisk together egg, milk, oil, bananas and vanilla; mix well to combine. Add the dry ingredients to the wet ingredients, stir JUST until moistened (don't worry about any small lumps remaining). Gently stir in the nuts. Divide batter evenly between the lined muffin tins (filling to the top!). Bake for 20-25 minutes, or until muffins test done).
Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4 inch thickness using a meat mallet or rolling pin. Sprinkle with salt and pepper. Melt butter in oil in a skillet over medium-high heat; add chicken, and cook 2 minutes on each side or until done. Remove chicken, and keep warm. Reduce heat to medium. Add onions and next 4 ingredients to skillet; cook, whisking constantly, until bubbly. Stir in parsley. Pour over chicken; serve with rice.
Add cream cheese & sugar in the bowl of electric mixer Cream together on low until smooth. With the mixer still on low, add egg yolks, ricotta, vanilla, salt, and lemon zest and mix until just combined. DO NOT WHIP. Unfold 1 sheet of puff pastry on a lightly floured board &roll it slightly with a floured rolling pin until it's a 10 by 10-inch square. Cut the sheet into quarters with a sharp knife. Put 1 heaping tablespoon of cheese filling into the middle of each of the 4 squares. Brush the border of each pastry with egg wash and fold 2 opposite corners to the center, brushing and overlapping the corners of each pastry so they firmly stick together. Brush the top of the pastries with egg wash. Place the pastries on the prepared sheet pan. Repeat with remaining puff pastry and refrigerate for 15 minutes. Bake for about 20 minutes, turning pan once during baking, until puffed and brown. Serve warm.
Heat oil in a large frying pan or saucepan over high heat and cook mince until browned ( I drain off the meat in a colander at this stage to drain excess fats and then put back into fry pan). Stir in curry powder and cook a further minute. Add remaining ingredients and stir until well combined. Cover and simmer for 8-10 minutes, stirring occasionally, until cabbage is tender. Serve.
Preheat oven to 350 F; place baking pan in oven to preheat as well (9 x 15" or 11" round). Open cans of cherries; drain juice. Save juice for another use. Place cherries in a bowl and stir in 1/2 cup sugar. Set aside. Melt the butter by placing it in the hot baking pan. While butter is melting, make the batter. Make batter by mixing dry ingredients (1 cup sugar, salt, baking powder and flour). Stir in the milk; beat well to eliminate lumps. Remove pan containing melted butter from oven; pour the batter into the pan over the melted butter. Don't stir. Spoon in the sugared cherries but don't stir. Just drop them around on top of the batter. Put in oven and bake for 60-70 minutes or until top is golden brown. The cherries will sink into the batter; the batter will rise to the top and form a beautifully golden crust. Let cool. Serve warm or cool either alone or topped with whipped cream or ice cream.
In a shallow Dutch oven, heat 1 tablespoons of the oil over medium heat. Fry the onion, garlic, red pepper, oregano, cumin, 1/4 teaspoons each of the salt and pepper, and the hot pepper sauce, stirring often, for 15 minutes or until the vegetables are tender. Add the tomatoes and bring to a boil. Reduce the heat and simmer for about 20 minutes or until thickened and reduced to about 2 cups. Stir in the coriander, orange juice and lime juice. Meanwhile, in a non-stick skillet, heat the remaining oil over medium-high heat. Sprinkle the fish with the remaining salt and pepper. Fry, turning once, in batches and adding more oil if necessary, for 4 minutes or until browned. Nestle into the hot sauce and simmer for 4 minutes or until the fish flakes easily when tested.
Heat olive oil in large sautee pan. Add onion, garlic, and rice to hot oil. Slightly cook rice mixture on low heat for 1-2 minutes, keep rice moving or it will burn. Add water and tomato sauce. Bring to roiling boil. Add all spices and seasonings. Slightly stir, reduce flame to simmer, and cover. Simmer for 15-20 minute or until majority of liquid is absorbed.
FIRST LAYER: Crumble ingredients together well. Press into ungreased 9 x 9 inch pan. Bake in preheated 350F oven for 15 minutes. SECOND LAYER: Beat eggs slightly; add remaining ingredients in the order listed. If using maraschino cherries, drain well. I prefer using candied cherries- at Christmas, I use a mixture of red& green. Spread over first layer& return to oven for 25 minutes. Let cool completely. TOP LAYER: Beat ingredients in a small bowl, adding more water if necessary to make a more spreadable mixture. This makes a minimum amount of icing to spread over top.
Cut chicken into bite-sized pieces and sprinkle with pepper. Saute in oil over medium heat until opaque, about 6 minute Drain. Cook broccoli or asparagus until tender crisp; drain and arrange in bottem of casserole dish. Place chicken on top. Mix together soup, mayonnaise, curry, and lemon juice and pour over chicken. Sprinkle with cheddar cheese and bake, uncovered, at 350 for 30-35 minutes. Serves 6.
Mix spice ingredients thoroughly in a small bowl (make a double or triple batch and store the remainder for later use!) Dredge shrimp through the mixture. Place a large skillet over a very high heat, and melt the butter. Place the shrimp in the skillet and turn heat down to medium. Cook on both sides for approximately 7 minutes (maybe less) each- pay attention to the shrimp as they cook quickly; when the shrimp curl, they are done. Optional - sprinkle the vegetables with the spice mix and saute in the butter in the same skillet. Serve with lots of garlic bread and ice-cold beer or chilled white wine.
Pour 2 tablespoons olive oil into a large pot. Add onions and garlic. Cook slowly over low heat until onions are transparent about 10 minutes. Push onions and garlic to the side and add anchovies to the pot. Cook anchovies until they soften, mashing them as they soften. Add in to the onion/garlic mixture. Add butternut squash, carrots, bell pepper, frozen peas and a pinch of salt. Stir and cook over medium heat for about 5 minutes. Pour in the stock. Bring to a simmer and cook for 1 minute. Stir in the drained FAVA beans, diced tomatoes, drained, tomato paste, bay leaf and Harissa paste. Add brown sugar and pomegranate molasses. Stir and bring back to a simmer. Reduce heat to low and cook uncovered for 1 1/2 hours or pour into crockpot and cook on low for 6-8 hours.
FILLING. Preheat oven to 375°F (If you want your filling to have toasted pecans, make sure to toast them first at 350°F for around 9 minutes). Mix the all the ingredients together (make sure to press out any clumps) and stir in cooled pecans. Pour into selected pie shell. The pecans will rise to the surface of the pie. ***I brush the sides of the crust w/ some of the filling mixture and leave little puddles along the bottom to get it crisp and tasty edges**. **Note** I bake my own tart shell in a springform pan, remove it and then place it on a baking sheet w/ edges, lined w/ parchment paper. I then fill it with the pie filling. Bake at 375°F for 30 minutes or until the filling has set depending on your oven. About 18 minutes into the cooking you may want to use a pie crust protector, or tent the edges of the pie crust with aluminum foil to prevent the pie crust edges from burning. Remove from oven and let cool completely.
Stir together the (uncooked) couscous, olive oil and lemon juice in a very large bowl. Let it rest at room temperature to soften and plump-en-up to an a texture like finely chopped nuts. Add the remaining ingredients and stir well. Add more lemon juice to taste. Cover and refrigerate for 24 hours or so.
Wash, and peel apples (peeling them is optional). Cut each apple into 1/2-inch thick rings. Use an apple corer to remove cores or remove seeds and cores after cutting into rings. Combine sugar, water, food coloring (if using) and cinnamon sticks in a large skillet. Stir over moderately low heat until sugar is dissolved. Cook 10 minutes over medium heat. Arrange apple rings in syrup. Cook, basting frequently with syrup in skillet, until apples are tender, about 6 to 10 minutes. Remove apples from syrup and use as garnish or serve in syrup as a side dish. Makes 16 apple rings, serving size is two-apple ring.
With a sharp knife, cut chicken breasts in quarters, lenghtwise. Arrange in a single layer in a large glass baking dish. In a small bowl, combine wine, lemon juice, zest, oil, and 3 tbsp savory. Pour over chicken breasts. Cover and refridgerate for 6 hours or overnight. Preheat oven to 375*. Bake for 20-25 min or until chicken is tender, adding tomato quarters to baking dish during last 10 minutes. Meanwhile, pour cognac in small saucepan. Warm it and flame it with a match. When flames subside, add butter and saute lemon slices for 2 minute per side. Add champagne to saucepan and cook over high heat until reduced by half. Whisk in the cream and creme fraiche. Boil to the consistency of thick creme. Add remaining 2 tbsp chopped savory. Arrange chicken and tomatoes on plates. Spoon over sauce and garnish with lemon slices.
Combine dressing ingredients and chill while making up salad. Combine all salad ingredients and mix well. Add Fritos. Top with dressing and mix well.
FOR CUPCAKES: Preheat oven to 350. Line cupcake tins with papers. In a small bowl, combine the flours. Set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar and zest gradually and beat until fluffy, about three minutes. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the orange juice and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean. Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing. TO MAKE THE FROSTING: In a medium-size saucepan, whisk the flour into the milk until smooth. Place over medium heat and cook, stirring constantly, until the mixture becomes very thick and begins to bubble, 8 to 10 minutes. Cover with waxed paper placed directly on the surface and cool to room temperature, about 30 minutes. In a large bowl, on the medium-high speed of an electric mixer, beat the butter for three minutes, until smooth and creamy. Gradually add the sugar, beating continuously, and mix until fluffy, for three minutes. Add the vanilla and beat well. Add the cooled milk mixture and beat for five minutes, until very smooth and noticeably whiter in color. Add a few drops of red food coloring to give a pink tint to the frosting, if desired. Cover and refrigerate for 15 minutes (no less and no longer-set a timer!). Use immediately to frost the cupcakes. If you like, garnish with coconut (or other candies of your choice!).
Place all ingredients in blender or food processor. Whirl until completely smooth. Refrigerate at least one hour prior to serving. Shake well before using.
Brown hamburger with 1 1/2 cups of water. Chop onion. Combine all ingredients into crock pot and cook slowly for 2 1/2 hours. Topping: Onions, mustard and ketchup.