HumbleIntelligence/food-ner-1-Million huggingface dataset:
On a baking sheet roast almonds until lightly browned, about 6-8 minutes, toss every 2-3 minutes Allow to cool to room temperature. FOOD PROCESSOR METHOD---------------------. Grind almonds and sugar in a food processor until very fine. Cut butter into 16 chunks, with the processor add butter a chunk at a time. Process until creamy. Scrape down bowl. Add egg and extract, process until mixed, scrape down bowl. Add flour and salt, pulse until just combined. Scrape into a bowl. ELECTRIC MIXER METHOD--------------------------°- . Whisk flour and salt in a medium bowl. Cut butter in to 16 pcs, Allow butter and eggs to come to room temperature. Grind almonds to a fine powder (can be done with a rolling pin and a plastic bag). In a second medium bowl cream butter, sugar until very light and fluffy. Add almonds, beat until well combined. Lightly beat egg and extracts, add to butter mixture, beat until just combined. Stir in flour and salt until just combined. BOTH METHODS---------------------. With a cookie press or pastry bag fitted with a no 22 tip, put cookies on parchment lined cookie sheets, about 1 1/2 inches apart. Decorate with colored sugar, etc. Preheat oven to 375°F. Refrigerate Cookies on the sheet for 20 minutes, this will help them hold their shape. Bake cookies one pan at a time for 8-10 minutes (until very lightly browned), rotate pan halfway through the baking to promote even cooking. Allow to sit on sheet for 3-4 minutes, remove with an angled spatula to a rack. Cool completely. FILLING----------------------. Melt 3/4 of the chocolate in a bowl over a pan of hot water (160 degrees or so) (bowl must not touch water). When chocolate starts to melt remove from heat and stir until smooth, add remaining chocolate and stir until smooth. Let the chocolate sit until it's no longer warm to the touch and SLOWLY beat in the butter. Do not over beat this mixture. Place the mixture in a freezer bag (corner cut off) or pastry bag and pipe it on to the bottom of 1/2 of the cookies. Cover with second half to form a sandwich. Do about 10 at a time as the chocolate mixture will start to set up. Let cookies set for 2 hours for filling to set 100%. Store covered in an airtight container for about a month.
In a large skillet, cook bacon until crisp. Remove to paper towels to drain. Crumble bacon and set aside. In reserved bacon fat, cook onions and bell peppers until limp, about 5 minutes. Add shredded cabbage and cook until limp, but not soft, about 3 to 5 minutes. Add chili powder and salt, to taste. Add tomatoes and simmer just until warmed through. Slaw should be slightly crisp. Adjust seasonings and add salt to taste. Serve quickly with crumbled bacon.
Combine carrots, orange juice, ginger and marmalade in 1 1/2 quart casserole Dot with butter. Bake uncovered@ 350F 30 minutes or until carrots are tender.
Heat half the butter or oil (2tbsp) in a large, heavy pan, then add the lentils and stir over a medium heat for a couple of minutes. Add the water, bring to the boil, then reduce the heat and simmer for 15 minutes. Add the rice, cumin and allspice, then return to the boil and mix well. Reduce the heat and simmer until the lentils and rice are tender and all the liquid has been absorbed (probably about 15-20 minutes). Keep an eye on it - depending on the type of rice and lentils you use, you may need to add more water. When cooked, season to taste with salt and pepper. Meanwhile, heat the remaining butter or oil in a small frying pan, and fry the sliced onions until they are dark golden in colour, adding the garlic towards the end of the cooking. When ready to serve, mix about three-quarters of the fried onion into the rice and lentil mixture, then transfer the mixture into a large serving dish. Pour the yoghurt on top, and garnish with the remaining fried onion. Serve immediately.
Cook macaroni in boiling salted water according to package directions. Drain& add a little butter to prevent sticking. Cover& put aside. Melt butter in a large saucepan over low to medium heat. Add flour& cook gently for 4- 5 mins. Add milk, mix well& allow to simmer for a few mins. Add cream, mix well& cook over low heat, stirring constantly, until sauce starts to thicken (about 10 mins). Add onion& bay leaf; continue cooking for another 15- 20 mins, stirring constantly. Remove from heat, remove bay leaf, stir in mustard& 1 1/2 cups of the cheddar, season with salt& pepper and stir well. Combine with macaroni in an ovenproof casserole dish. Sprinkle the rest of the cheddar over top. Combine bread crumbs, parsley& paprika and sprinkle over the top. Bake in a preheated 350F oven for about 15- 20 minutes or until light golden brown on top.
Blend together chili sauce, mustard, worcestershire and maple syrup. Add pork and toss to coast. Place in refrigerator and marinade for 2-5 hours. Heat oil in the pressure cooker. Cook the onions, stirring frequently for 2 minutes. Add the peppers and cook for another minute. Stir in the water; stirring to dissolve the browned bits in the pan. If using sweet potatoes put 4 thin slices of sweet potatoes in the broth (they cook down and will become the thickener). The balance of the sweet potatoes should be cut into 2 inch pieces and placed on top of the meat. Transfer the pork plus any unabsorbed marinade to the cooker. DO NOT STIR. Set the remaining potatoes on top. Lock the lid in place. Over high heat bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 12 minues. (Note: If using sweet potatoes, cook the pork on high pressure for 8 minutes and then add the sweet potatoes; cooking an additional 4 minutes). Use the manufactures quick-release method. Remove the lid (tilting away from you to alllow excess steam to escape) and test both the pork and potatoes for doneness; returning to high pressure if additional cooking is necessary. If using red potatoes, thickening the sauce may be necessary.
Oil a 13-by-9-inch glass baking dish or spray it with cooking spray. Combine sausage, bacon, hash browns, bell pepper, green onions and 1 cup cheese in a large bowl. Spread in baking pan. Whisk together Bisquick, milk, salt and eggs until well blended. Pour over potato mixture. Sprinkle with remaining cheese. Cover and refrigerate overnight (no longer than 24 hours). The Next Day: Preheat oven to 375°F Remove dish from refrigerator. Bake, uncovered, 30 to 35 minutes, until light golden brown around the edges. Let stand 10 minutes before serving. Serves 12.
Preheat oven to 350°F (180°C). Mix butter, icing sugar and egg yolk, add flour, salt and 1/2 the hazelnuts. Foam the eggwhite in a small bowl. Put the remaining hazelnuts into another. Form balls(from step 2 mixture)of about 2 inches(5 cm). Dip first in egg white then in hazelnuts and place on baking tray, flattening them slightly. Form a little hole in the middle and place half an amarena cherry in it. NOTE: If you cannot find amarena cherries, use drained dry maraschino cherries. Bake for 12-15 minutes until lightly browned.
Easy -- peel, core, cut apples into big chunks. Combine everything in a large heavy sauce pot in whatever order you choose. Bring to a boil, cover and reduce to simmer for 15 minutes. If you don't cover it the communists will find you, steal your applesauce, and probably kill you so yeah, cover, don't cover -- your choice in the end. Uncover, mash carefully , return to heat if it's still a little loose. Keep in refrigerator under lock and key, otherwise you know who will steal, or poison it. The beer -- Again, this is your choice, but your favorite beer may not be the right beer. You want something that has SOME hops in it, otherwise the malt will make the applesauce TOO sweet and cloying. I wouldn't get anything spiced like a pumpkin or holiday ale, because the spices in the beer may not play well with the spices in the apple sauce -- Really Duvel is perfect -- It is a "Belgian Golden Ale" -- there are others. Also an Imperial Pilsner might work as well -- Don't bother using Bud or a light beer -- you may as well use water.
n a small saucepan, place the water and agar-agar flakes, and simmer over low heat to thoroughly dissolve the agar-agar flakes. Meanwhile, in a food processor, place the cashews, almonds, and oil, and process for 1-2 minutes to form a smooth paste. Scrape down the sides of the food processor. Add the remaining ingredients and process for 1 minute. After the agar-agar mixture has simmered for 5 minutes, add the mixture to the food processor, and process an additional 2 minutes to thoroughly blend the flavors. Lightly oil a 3-cup mold, plastic container, or small loaf pan. Pour the cheese mixture into the mold, cover, and chill overnight. Unmold the cheese and used sliced or shredded in place of commercially made cheese in your favorite recipes, or enjoy with crackers, breads, or fruit. Store in an airtight container in the refrigerator for 7-10 days.
In a large bowl, combine the corn (or cucumber), olives, red pepper, and onion. In a small bowl, combine garlic, oil, lemon juice, vinegar, oregano, salt and pepper; mix well. Pour over corn (or cucumber) mixture; toss to coat. Cover and refrigerate overnight. Just before serving, chop avocados and stir into salsa. Serve with tortilla chips. Note: make sure that you get good, ripe avocados! Also, you can add some minced jalapeno if you'd like a bit of spiciness.
Season flour with good pinch of salt and plenty of pepper dust the lamb shanks in seasoned flour. Heat oil in a large heavy based casserole dish and brown shanks all over getting good coloring on all sides, add remaining flour, onions and garlic and stir well. pour in wine to deglaze followed by stock, rosemary, redcurrant jelly and a healthy grind of pepper. Bring to the boil, cover and turn down heat to cook at a very gentle simmer for around 2 hours untill meat falls off the bone and the sauce is rich and thickened. Remove bones reserving 3 of them and flake meat into small pieces. Preheat oven to 200 degrees Fill a two litre pie dish with the lamb filling. Roll pastry to about 3mm think and around 2.5cm larger than the dish. Cut a 2cm stripe from the pastry. Brush the rim of the dish with a little water and place stripe around the rim, pressing it down. Sit the 3 remaining shank bones at intervals along the length of the filling these will act as pie funnels releasing steam when baking and also stop pastry from sinking into the pie filling and becoming soggy. Cut 3 slits in pastry lid at same intervals as the lamb bones, place on top and slide over bones. Press down edges of the pastry to seal. Trim off any excess and crimp the edges with a fork. Brush with beaten egg and bake for 30-35mins untill pastry is crisp and golden. Enjoy.
Chop chicken in to bite sized strips. Put chicken and spinach in to serving dish. Put stock cube, miso and water in to a pan. Bring to the boil but do not leave to boil, this should take about 3-5 minutes. When combined stir in noodles and let cook untill they separate out. This should be about 5 minutes. Ladel the soup over the spinach and chicken and season to taste. ENJOY :D !
Preheat oven to 350. Line 17x11x1 baking pan with parchment paper Cookie Layer: In a large mixing bowl, beat 1 cup butter, brown sugar and 1/4 cup white sugar until creamy. Add pudding mix, eggs and 1 teaspoon vanilla, mix well. Blend together flour, soda and salt, gradually mix into sugar mixture. Mix in 1 1/3 cup butterscotch chips. Spread onto prepared pan. Bake 10-11 minutes, until light golden brown. To create a chewier cookie base, hold pan 2-3 inches above counter and allow to drop. Place on cooling rack, cool completely. Nougat Layer: In a medium heavy sauce pan over medium heat, melt 1/4 cup butter, 1 cup sugar and evaporated milk. Stirring constantly, bring to boil, stirring constantly, cook 5 minutes. Remove from heat. Add marshmallow creme, 1/4 cup peanut butter, 1 teaspoon vanilla. Stir in peanuts. Spread on cooled cookie layer. Refrigerate for 15 minutes. Caramel Layer: In medium heavy saucepan, over low heat combine caramels and cream. Heat until blended, stirring constantly. Cool until just warm. Spread over nougat layer. Refrigerate 15 minutes. Chocolate Layer: In a medium micowave safe bowl, melt chocolate chips, 1/3 cup butterscotch chips and 1/4 cup peanut butter for 1 minute at power level 7 (70%). Stir, heat another 30 seconds. Stir until smooth. Spread over caramel layer. Let chocolate layer harden before cutting into 1 inch squares. Store in airtight container in refrigerator.
Drizzle olive oil around a small pan and saute sausage with garlic. When the sausage is brown, add the relish and bring to a simmer. In a big pot, melt the butter, garlic, and a little olive oil. Add the flour and whisk together. Add the rest of the ingredients except for the rice and simmer for 30 minutes. Serve over hot rice.
Cook the pasta according to package directions; drain and rinse with cold water. While pasta cooks, combine olive oil, pine nuts, and diced garlic in a small frying pan; heat on medium heat about 5 minutes, watching carefully to avoid garlic burning. Toss the cooked pasta with the olive oil mixture. Blend the tomatoes, basil leaves, and parmesan cheese in a blender until fine. Toss the tomato mixture and the bruschetta topping with the pasta mixture and refrigerate.
Mix all ingredients together. If you prefer a little heat, you can add slices of hot chili peppers to taste. Chill and marinate at least 30 minutes before serving.
In a large heavy skillet (I use my large cast iron pan or Le Creuset) over medium heat, cook the bacon and onion,stirring often, until bacon is lightly browned and the onion is softened (about 15 to 20 minutes). In a large measuring cup, stir the flour into the reserved liquid (or 1 1/2 cups water), whisking briskly with a fork until smooth. Pour the flour mixture all at once into the bacon and onion mixture; use a wire whisk and whisk briskly to combine. Use a wooden spoon to gently scrape browned bits from bottom of pan and incorporate them into the sauce. Cook and stir constantly (I use a wire whisk or wooden spoon) over medium-high heat until mixture comes to a boil. When mixture comes to a boil, continue to cook and stir on medium-high heat for 3 minutes more (at this stage you may want to add a touch more of water or flour, depending on how thick you want the sauce to be). Add the green beans, lemon zest, salt and pepper, and the fresh parsley (except one tablespoon snipped parsley, for garnish); stir to combine. Reduce heat to medium, stir occasionally until beans are hot (8 to 10 minutes). Remove from heat. Finish with a squeeze of fresh lemon juice and garnish with snipped parsley. Serve immediately. If making beans ahead, to serve later: At this point, spoon hot bean mixture into a 1 1/2 to 2-quart size casserole dish; let cool slightly then cover and refrigerate. About 1 hour prior to serving, remove from fridge and let sit at room temp for 15 to 30 minutes. Place the covered casserole into a preheated 350 degree F oven for 30 to 40 minutes, until hot. Garnish with snipped parsley and serve hot.
Drain the yams and the pineapple VERY well. Mash the yams and pineapple in a large bowl with your hands or a masher. Roll into baseball size balls and cover in the corn flakes. They look nice with the flakes sticking up. For those who like marshmallows, place a marshmallow or use some mini marshmallows, placed in the center of the ball and then cover with the corn flakes; or indent and add marshmallows. Chill balls in the refrigerator to firm up. Place balls on a foil lined cookie sheet and bake, at 350°, to heat through and until cereal starts to brown; about 25 minutes. Easy to serve with a spatula. Since a "ball" is a portion and you can adjust the size of the balls based on how many guests you have!
Preheat oven to 350* F. Combine sauce and sausage in the same skillet sausage was cooked, keep warm. In a large bowl, mix spinach, cheeses, eggs, Italian seasoning, garlic powder, salt and pepper. Stir together until well blended. Place about 2 cups sauce in a 9X13 inch casserole dish. Spread it around to cover the bottom. Now, to fill the manicotti. You can do this however you wish. You can use a pastry bag, or a zip-lock bag with a corner cut, or a spoon. I chose to use an old baby spoon (from when my daughter was a baby, the kind with the rubber temperature controlled end). I had fantastic results doing it that way. I highly recommend doing it that way. You may have to fill half, turn manicotti around and fill from the other end, as I did. Try to get as much filling in as possible, letting it over flow from the ends. Place the filled shell into the sauce-lined dish. Repeat with the remaining manicotti shells, and fill the dish with the stuffed shells, until you either run out of room, or shells or filling. I ran out of room first, I got twelve into my casserole dish. (I did have left over filling, which I froze.) You could also use two separate smaller dishes, and freeze one for another meal. Cover pasta with sauce, you don't have to use it all, just make sure all the exposed manicotti are covered in sauce, about 2 1/2 cups. Place sliced mozzarella on top of sauce and sprinkle remaining 1/2 cup shredded cheese mix over the mozzarella. At this point, you can cover with foil and refrigerate until you're ready to bake, or you can cover with foil and place it in the oven immediately. Bake, covered with foil, 50 minutes. Remove foil, and bake an additional 10 minutes. Let rest 10 minutes before serving. Tips: It's perfectly fine if you want to use full fat versions of the cheeses, we just prefer the low fat and fat free versions. It's perfectly fine to leave the spinach out and turn this into just a cheese manicotti.
In a 10 inch non-stick skillet, place 2 tbls of extra virgin olive oil and 1 crushed garlic clove. Season salmon medallions with salt and pepper on both sides, scatter a small handful of flour over a plate then dunk salmon into flour on both sides until evenly coated. Shake off excess flour, place into the pan with the oil and garlic, turn on medium-high heat. Do not move salmon around until you see the edges of the salmon turn from opaque to whitish-pink. Carefully flip over the salmon and let cook for 15 seconds. Add the pinot grigio, chicken or fish stock and the capers. Continue reducing the sauce until you have about 2 tbls left in the pan. Remove from the heat and swirl in the butter and parsley, until the butter is fully incorporated into the sauce. In another 10 inch skillet, heat the remaining 1 tbls of extra virgin olive oil and the second crushed garlic clove until you see some bubbles coming off the garlic clove. Add the spinach, season with salt and pepper and carefully twirl the spinach with the oil using tongs until the spinach wilts. (About 1 minute over high heat.). Mound the parmesan squash in the back-center of the plate with the wilted spinach behind it. Neatly arrange the salmon medallions and caramelized lemon slices in front of the squash and pour the sauce over the top.
slice banana, put 1/2 in each crepe with a splash of maple syrup and 1/2 the walnuts. Wrap up like a burrito and hit it in the microwave for 30 sec (x1) or 1 min for both. Serve with icecream and a drizzle of maple syrup over the top. Stylish but simple.
In your serving bowl, put the cucumbers and salt and toss. Set it to the side for 10 minutes. Cucumbers will"sweat". DO NOT TOSS THE WATER! This is part of your salad dressing. Add the tomatoes, scallions and olive oil and toss. Put it in the fridge until you are ready to eat. The longer it sits, the better it tastes.
Pre-heat over to 375°F. Mix nesquick, sugar, and oil in a large bowl until well combined. Add the egg and mix in thoroughly. Add in the dry ingredients, one at a time, making sure to work out all lumps. You want to form a smooth ball of the dough, not sticky, but not too dry. Take the cooled ganache and form 24- 1ts balls. With your hands, form a (roughly) palm sized "pancake" of dough, place a ganeche ball in the center, and wrap it in the dough, and roll it into a ball. Place the filled dough balls widely apart on a cookie sheet covered with parchment paper. I fit 12 cookies per sheet. Bake at 375F for 10 minutes. The tops should be slightly cracked, the center WILL be gooey if tested, as the ganache filling is melted :). Remove from hot cookie sheet by sliding the parchment paper onto a cool, flat surface. Sprinkle the tops of the cookies with powdered sugar, and allow to cool. Make sure the filling is cool enough to eat before serving, then ENJOY!
Mix eggs and water. Set aside. Place 1/3 cup of corn starch in bowl for dusting of shrimp. Mix in separate bowl 1/3 cup (the remainder) of corn starch, coconut, sugar, salt, and flour, blend well. Heat oil for deep frying. Roll shrimp in corn starch, then in egg wash, then finally roll in coconut mixture. Place shrimp in hot oil and deep fry until done. Shrimp will float to the top when cooked. Take care not to overcook shrimp. Serve with Joe's Crab Shack Pineapple dipping sauce. We have found the results to be slightly better when you process the coconut in a blender for a few seconds. It will grate up the coconut just a bit more.
Honey Garlic Sauce.Combine water,garlic and honey. Bring to a boil; be careful it heats quickly. Combine vinegar, soya sauce and cornstarch. Add to honey mixture; simmer a few minutes to let it thicken. Curry Sauce:.Combine all ingredients together and store in refrigerator. Horseradish Sauce:.Combine all ingredients and refrigerate.
For the pasta, cook macaroni until just done, drain. Add one beaten egg, 1/3 cup parmesan cheese and 1/4 cup milk. Mix and set aside. For the meat sauce, cook the meat and onion in a skillet until the meat is brown, drain off the fat. Add tomato sauce, cinnamon, nutmeg, and salt and pepper to taste. Set aside. For the sauce, melt the butter or margarine in a saucepan. Add in flour and 1/4 teaspoon salt. Add the milk slowly and cook and stir until thickened. Remove from heat and stir a small amount of the hot mixture into one beaten egg, return that mixture to the rest of the sauce in the pan. Add the 1/4 cup of parmesan cheese. To assemble, put half the macaroni into an 8 x 8 inch square pan. Add the meat sauce next, then the rest of the macaroni on top of that. Add the sauce over all. Bake at 350 degrees for 40-45 minutes. Let stand 10 minutes before serving.
Preheat oven to 400°F. Spray a baking sheet with vegetable oil cooking spray. Sprinkle fish on both sides with Cajun seasoning. In a small mixing bowl, combine egg substitute and skim milk. Place cornflake crumbs on a plate. One at a time, dip catfish fillets into egg mixture, then roll in cornflake crumbs. Dip and roll fillets again. Place on baking sheet. Place baking sheet on oven's bottom shelf. Bake at 400°F for 20 minutes. Reduce heat to 350°F and bake for 5 more minutes or until crust is golden and fish flakes easily.
Place the first five (dry) ingredients in a large bowl and whisk to combine. In a second bowl, whisk together the next four (wet) ingredients. Pour the buttermilk mixture into the flour mixture and whisk together just until combined to make a thick batter. (Do not overmix to get a more tender flapjack.). Heat an 8" nonstick skillet over medium heat. Add 1 tbsp butter and heat until the butter's foam subsides. Ladle about 1/2 cup of batter into the skillet. Cook the flapjack until little bubbles form on the top of the surface and the bottom is golden brown. Flip and cook until the other side is golden brown (about 5 minutes total cook time for each flapjack). Transfer to a large platter and keep warm. Repeat the process with an additional tbsp butter in the pan until 8 flapjacks have been made. To save time, you can have two skillets going at the same time. Serve hot with additional butter and maple syrup. A dusting of confectioners sugar is a nice touch, too.
Heat oil in frying pan until hot. Fry pork chops for 10 minutes on each side with green onions. Add soy sauce, sherry, and sugar. Cover and simmer 10 minutes each side. Serve hot.
Pour the cassis into a chilled champagne flute. Top up with champagne; stir gently.