HumbleIntelligence/food-ner-1-Million huggingface dataset:
Working on one chile at a time, use a kitchen shears to cut a slit all the way down one side of a chile. Open up the chile and remove the stem and seeds. Remove as much of the veins as you can. Reserve a few of the seeds or veins for adding later if you want added heat. Heat a large skillet on medium heat. Flatten out the dried chilies as well as you can and place on the skillet to heat. Press down on the opened chilies with a metal spatula for a few seconds. You may hear some sizzle or popping. You do not want to toast or burn the chilies, just heat them enough to draw out more of the flavor. Add the chilies to a small saucepan and add enough water so that they are just covered. Bring to a boil. Remove from heat and let sit for 10 minutes, until the chilies have softened and plumped up. (OR pour place the chilies in a small saucepan and pour boiling water over them to cover. Let sit for 15 minutes, until softened.). Reserving the soaking water, remove the chilies from the pan and place in a blender. Add the garlic, salt, ground pepper, ground cloves, and 1 1/2 cups of the soaking liquid (taste the soaking water first, if it seems bitter, use water or even broth instead). Puree for 2 minutes, until the sauce is completely smooth. Taste the sauce and adjust the seasoning. If you want more heat, add in a few of the seeds or veins and puree some more. Add more salt if needed. Pour the sauce through a sieve into a skillet. Add a tablespoon of olive oil to the sauce. Bring to a simmer and reduce heat to maintain the simmer, cook for 10 minutes. Skim off the foam. Remove from heat. Use immediately or pour into a glass jar (plastic will get stained) and refrigerate.
Blend ingredients. Store in an airtight container. Use 3 tablespoons per cup of hot water. Total recipe makes about 21 cups of cocoa.
Heat the oil over medium heat in a skillet (one that has a tight-fitting lid). Saute the onion for 2-3 minutes. Add the garlic and sautee for one minute (don't let it start to brown, just become fragrant). Add in the Arborio rice and stir for one minute until coated with oil. Add in the veggie broth and bring to a boil. Cover, reduce the heat to low, and simmer for 15 minutes. Stir in frozen peas. If the rice is drying out, add a little water. Cover and return to low heat for 5 more minutes or until all of the liquid is absorbed, the rice is tender and the peas are heated through. Add Parmesan cheese, juice of one lemon, parsley, and salt and pepper to taste. Top with lemon zest and serve.
In a medium skillet over high heat, bring wine, chicken broth and bay leaf to a boil. Slide in chicken breasts. When liquid returns to a boil, lower to a simmer; gently poach chicken until cooked through, 10 to 12 minutes. Preheat a second skillet over high heat. Add oil and butter. When butter has melted into oil, add mushrooms, onions, salt and pepper, and cook until tender, 5 minutes. Whisk in flour and cook another minute, stirring. Remove chicken from broth and set on a cutting board. Ladle 2 to 2 and 1/2 cups cooking liquid into the mushrooms, whisking it in; discard bay leaf. Add pimentos and peas to the sauce. Dice chicken into bite-sized pieces and slideinto the bubbling sauce. Adjust salt and pepper to taste. Split large, warm biscuits and place bottoms on dinner plates and cover with ladles of chicken a la king, then top cap with biscuit tops and garnish with chopped parsley.
Boil beef bone and onion in soup pot filled half way with water for 20 minutes. Add barley and simmer for another 15 to 20 minutes. Remove beef bone and cut off cooked meat. Chop meat into small pieces and return to pot. Add carrot and cabbage. Simmer until carrot is tender.
Heat the oil in a wok over high heat. Add the chicken in batches and stir-fry for 2 minutes or until browned. Usually around 3 batches of chicken (If cooked in onw whole batch it tends to stew rather than cook throough and brown). Transfer the browned chicken to a large plate. Add the chilli and lemon grass to the wok and stir-fry for 1 minute or until aromatic. Add the chicken back into the wok along with the fish sauce, sugar and half the shallot to the wok and stir-fry for 1 minute or until the chicken is heated through. Divide the chicken mixture among 4 serving plates. Scatter the peanuts and remaining shallot over the chicken. Serve with steamed rice.
Heat oil in large skillet over medium heat, and saute onion until tender. Then add garlic and cook for another minute. Add zucchini, tomatoes, basil, oregano, pepper, and salt, and let cook until zucchini is fairly tender and tomatoes are falling apart (about 10 min). Stir in kale and continue to cook until kale is wilted and tender.
Preheat oven to 350 degrees, grease or spray a bundt pan and lightly dust with cocoa powder. Mix together dry ingredients, set aside. Cream butter, add sugar and eggs, mix well,then add bananas and mix briefly. Mix in dry ingredients until incorporated, don't over mix, stir in chocolate chips. Pour into prepared pan and bake 50- 60 minutes until it tests done, cake will just start to pull away from edges. Cool slightly then remove from pan. Your supposed to let it cool all the way then dust with confectionary sugar, but my kids always slice it warm, which is good with vanilla ice cream . Note: I always use a pan release spray and dust with the cocoa, and have almost never had a problem with the cake sticking. If greasing the pan - do it well and use a bit more cocoa as you would flour.
In an 8-cup casserole dish place the butter and onion. Microwave on High for 2-3 minutes, stirring once. Add potato and carrot slices and stir to mix. Sprinkle over the flour. Microwave on high for 4 minutes, stirring once. Add milk and continue to cook on Medium/High for 6-8 minutes, or until the vegetables are tender. Sprinkle with cheese and cook for 2-4 mins, or until cheese melts. Place under a hot grill (broil) until top is brown and bubbly. (I sometimes don't do this). Note: You can stir in some chopped parsley if you like when you add the milk.
Cook macaroni until done and drain in colander. While macaroni is draining warm the condensed soup (undiluted) and add grated cheese stirring until melted. Add the drained pasta and mix well. Serve and enjoy!
Rinse the white beans and place in a stock pot. Cover with water, bring to a boil, then remove from heat and let them sit for a couple hours. If water had boiled down add more so beans are covered again, add seasonings and simmer until barely done. Saute onions and carrots in olive oil for several minutes and add celery, chard, and garlic. Add more oil if needed and cook 10 minutes. Add tomatoes, beans, and a heel of parmigiano, if available. Add enough stock to cover, bring to a boil and simmer 1 hour. Remove from heat. Add bread and let rest for several hours. Reheat and add parsley. Pour into bowls and top with grated parmigiano if desired.
Prepare a 13 x 9-inch pan. For the crust; in a bowl combine the crust ingredients until well blended. Press gently into the bottom of the baking dish. Place one 20-ounce bag of sandwich cookies in a food processor, then process until coarsely crushed (do not crush until fine) remove a little less than half of the crumbs to sprinkle on top of cake (or save them for the next time you make the cake!). In a bowl mix 1/2-gallon of the softened ice cream with the coarsely crushed cookies. Fold in half of the container Cool Whip topping until combined. Transfer and spread over the cookie crust. Sprinkle the reserved crushed sandwich cookies over the top. Freeze for a minimum of 5 hours or until completely frozen. If you are planning to freeze longer then this must be covered tightly with foil or it will pick up any freezer odors.
Sift together dry ingredients. Cream Crisco and sugar until light & fluffy. Add egg yolk and molasses; beat til well blended. Stir in dry ingredients. Chill for at least one hour (this is important). Half dough and roll out on lightly floured surface until 1/4" thick. Cut out in desired shapes and place on greased cookie sheet. Bake at 350 degrees for 8-10 minutes until done. Cool a couple of minutes on pan before removing to finish cooling on wire rack. DECORATOR FROSTING: Beat egg white; gradually add enough confectioners' sugar til decorating consistency.
Pre heat oven to 350 degrees. Filling: Stir together splenda, cornstarch, 1 cup water and fruit. Cook over medium heat until thick and bubbly. Cool. Cream together butter and brown sugar. Sift together flour,soda and salt and stir into creamed mixture. Add oats and 1 tablespoon of water. Firmly pat half of mixture into 13x9 pan. Spread filling on top. Mix 1 tablespoon of water into remaining mixture. Spread on filling and pat smooth. Bake for 35-40 minutes.
Spray pan with nonstick spray. Brown bread crumbs, remove, let cool and mix with Parmesan cheese and parsley in a ziplock bag. Mix chicken and garlic and mustard in another ziplock bag. Place both bags in refrigerator. Better if allowed to marinate overnight. Remove chicken from refridgerator and saute for 5 to 10 minutes or until chicken is thoroughly cooked. Toss chicken with crumb mixture. Serve warm over fresh spinach ( or pasta ). Garnish with little tomatoes and thinly sliced red onions.
Ham and Cheese Filling: In a bowl, combine 1 cup diced ham, 1/2 cup shredded Swiss cheese, 1/4 cup grated Parmesan cheese, and 2 tablespoons Dijon mustard. Stir to blend well. Refrigerate until ready to use. For Egg Glaze: In a small bowl, combine 1 egg white and 1 tablespoon water. Beat lightly to blend. For kolaches:In a large bowl, combine 1 cup flour, cheese, sugar, undissolved yeast, and salt. Heat water and butter until very warm (120° to 130°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes. Divide dough into 16 equal pieces; shape each into a ball. Cover; let rest 15 minutes. Place balls on greased baking sheets 2 inches apart. Make a deep and wide indentation on each ball by pushing outward toward edge, leaving 1/2-inch ridge around outside. Fill with Ham and Cheese filling. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Brush surface of dough with Egg Glaze. Bake at 375°F for 15 minutes or until done. Remove from sheets; serve warm. Refrigerate leftovers. BAKING TIP:When you use two baking sheets or pans in the same oven, be sure to stagger them. Heat rises and stacking one pan directly above another causes the bottom pan to bake faster than the top. Bakers should also rotate the sheets (top to bottom and bottom to top) and turn the sheets 180 degrees (back to front) halfway through baking.
Place the salt, black pepper, Cajun seasoning, and garlic powder, with the flour in a 1 gallon zip type bag. Wash the chicken parts and dry well. Sprinkle with more Cajun seasoning and allow to sit for 30 minutes at room temperature. (If you do not have bacon fat handy, use this time to render the fat from 1/2 pound of bacon.). In a large stock pot, about 12 quart, heat the olive oil and bacon fat. Put the chicken into the bag with the seasoned flour and shake to coat. Drop the chicken into the pan and brown it until the outside is golden. Do it in two batches if necessary. Reserve the flour mixture remaining in the bag. Remove the chicken and add the flour mixture from the bag to the oil. On low heat, stir the roux thoroughly. Allow it to simmer for 30-45 minutes, stirring thoroughly every 5-6 minutes or less. Do not allow it scorch. It's better to keep the heat lower, stir more often and take the maximum amount of time then to risk scorching the roux which will make it bitter. The end result should be a smooth paste the color of mahogany, several shades darker than peanut butter. While that is browning, chop the bell peppers, onions and celery. Mince the garlic. Slice each link of sausage in half lengthwise, then lay flat on the board and slice into 3/8" slices. When the roux has become smooth and rich, add the peppers, onions, garlic,celery and sausage. Stir until the vegetables are wilted and the onions are translucent. Ad the bay leaf. Add one can of tomatoes and their liquid and stir well. Continue adding the second can of tomatoes, the stock and water slowly, stirring well between each addition to prevent lumps. Bring to a boil. Return the chicken to the pot and allow to simmer until the chicken is falling off the bone, about 40 minutes, stirring occasionally. Remove the chicken and set aside to cool so the meat can be removed from the bones. Add the sliced okra, the thyme and the rice. Allow to cook on low heat for 40 minutes or until the rice is done. Adjust the seasonings with salt, pepper and cayenne.
Prepare a baking sheet lined with waxed paper or a silicone baking sheet. Add popcorn to a large mixing bowl; melt chips. Once chips are melted, stir in the zest, coconut, nuts and fruit. Pour the chocolate mixture over the popcorn in the bowl. Use a wooden spoon or buttered hands to quickly toss and incorporate the chocolate and popcorn, coating as much popcorn as possible. Quickly turn the coated popcorn out onto the baking sheet, spread out evenly and press down. Allow the chocolate mixture to harden (20-25 minutes), then break into bars.
chop the dates, place them in a large bowl and sprinkle with baking soda, pour over the boiling water and let cool. preheat your oven to 170 °C. meanwhile whip the butter, about 4-5 minutes. add the egg and whip again until fluffy. now add the flour combined with the salt and the walnuts. finally, pour in the date mixture and mix well. spread on a baking pan (approximately 25 x 38 cm) lined with baking paper and bake in the preheated oven for about 30 minutes. let the cake cool, turn it over and remove the baking paper. prepare the icing: in a saucepan, melt the butter and the cream on low heat. add the sugar, increase heat to medium and cook for 3 minutes, or until the mixture thickens. while still hot, pour on the cake and spread evenly. sprinkle the chopped walnuts over the cake and decorate with dates.
Whisk together lime zest and juice, butter, oil, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Wash quinoa in 3 changes of cold water in a bowl, draining in a sieve each time. Cook quinoa in a medium pot of boiling salted water (1 tablespoon salt for 2 quarts water), uncovered, until almost tender, about 10 minutes. Drain in sieve, then set sieve in same pot with 1 inch of simmering water (water should not touch bottom of sieve). Cover quinoa with a folded kitchen towel, then cover sieve with a lid (don't worry if lid doesn't fit tightly) and steam over medium heat until tender, fluffy, and dry, about 10 minutes. Remove pot from heat and remove lid. Let stand, still covered with towel, 5 minutes. Add quinoa to dressing and toss until dressing is absorbed, then stir in remaining ingredients and salt and pepper to taste.
Mix dry ingredients. (You may use some whole wheat flour in place of white flour.). Cut in the shortening with a pastry blender or knives. Dissolve the yeast in the warm water. Add buttermilk and yeast mixture to the dry ingredients and stir to blend. Bring dough together on a floured surface and kneed lightly. (No more than 12 times - this is the key to keeping the biscuits light.). Roll or pat to 1/2 inch thick. Cut into 3 dozen biscuits. Bake at 450 for 10 - 12 minutes. Alternately, place unbaked biscuits on a parchment paper covered baking sheet. Freeze until solid. Store in freezer bags. When you want to use them, remove from freezer and allow to defrost on a baking sheet before baking at 450 for 10 - 12 minutes.
To prepare the filling, melt butter in 10-inch cast iron skillet over medium heat. Add the apple slices and cook, stirring frequently, for about 5 minutes. Mix sugars, cinnamon, nutmeg, and cornstarch in a bowl; gently stir into the apples. Continue to cook until apples are soft but not mushy, about 5 minutes. To prepare the topping, mix flour, 1/4 cup sugar, baking powder, and salt into a large bowl. Using 2 knives or a pastry blender, cut the butter into the flour until it looks like coarse crumbs. Add the half and half and the vanilla. Quickly blend together. To assemble the pie, drop heaping tablespoons of the biscuit mix on top of the apples; cover most of the center of apple mixture. Sprinkle top with remaining sugar. Bake in preheated 350°F oven for 25 to 30 minutes, or until the top is golden. Remove pie from oven and let stand 5 minutes before serving.
Mix dressing ingredients together. Cut lettuce into small pieces. Cauliflower chops up easier if you just shred it from the whole head rather than breaking the flowers off separately. Get ingredients all ready first, then toss just before serving.
Slice carrots into thin discs, boil in water until soft. Put broccoli into colander, pour hot carrots and water over broccoli. This will steam the broccoli till just tender while draining the carrots. Set aside. Cut chicken breast into 1/4" cubes. Saute in oil until no longer pink. Put chicken, broccoli and carrots into 8-9" deep dish pie plate and stir to mix up. To make gravy, saute onion and garlic in butter. Add flour, stir to mix well. Remove from heat, add chicken broth, milk, salt and pepper. Return to medium-high heat, and bring to a boil for about 2 minutes. Remove from heat, add rosemary and fat free half and half. Pour gravy over vegetables. Carefully put pie crust over top, pinch edges and cut out a couple of round holes in top of crust for ventilation. Gently brush egg beaters (or beaten egg) lightly over entire crust. Bake in preheated oven at 450 degrees for 15 minutes. Then turn oven down to 350 degrees and bake another 30 minutes.
Mix sugar, margarine and milk into pot. Cook until mixture reaches soft ball stage (234 degrees) and forms a ball in a cup of cold water. Remove from heat. Add pecans. Stir until all pecans are well coated. Pour onto waxed paper. Separate pecans into individual pieces, using 2 tablespoons.
Combine dry ingredients in blender. Add milk & ice cubes. Blend until ice is slushy. Enjoy with a straw.
In large mixing bowl, dissolve yeast in warm water. Add eggs and butter. Using dough hook of electric mixer, beat on medium speed until well blended. Add sugar, dry milk, and salt; mix well. Add flour, 1 cup at a time, mixing until dough begins to pull away from side of bowl. Lightly grease top of dough with oil. Cover loosely and let rise in warm place 1 hour or until doubled in size. Lightly grease 12 medium muffin cups. Punch dough down. Divide dough evenly into 12 pieces. Divide each piece into 3 balls and place in muffin cup. Let rise in warm place 1 hour. While dough is rising for the second time, preheat oven to 350°F Bake 15 to 20 minutes or until golden brown.
Preheat the oven to 180°C/350F. Mix everything together adding the egg last. Roll into balls and flatten with a fork on a baking tray lined with greaseproof paper leaving enough room for cookies to expand, you may have to do this in 2 batches. Bake for 8-10 minutes checking after 5 to make sure cookies do not burn. Allow to cool on the tray, then serve.
Dissolve gelatin completely in water, stirring about 3 minute. Add ice cubes and stir constantly until gelatin is thickened about 2-3 minute Remove any unmelted ice. Using wire whisk, blend in whip cream then whip until smooth, Fold in fruit and chill, if necessary until mixture is mound. Spoon into crust. Chill 2 hours Garnish with additional fruit, if desired.
Melt the butter in a pot. Take off the heat and add golden syrup. Stir until golden syrup is dissolved. Stir in sugar, rolled oats and flour. In a small bowl or cup, dissolve baking soda in water and add to mixture. Mix evenly. Put teaspoon lots onto a greased oven tray (leave room for spreading). Bake at 170 degrees celcius for 8-15 minutes or until golden. Store in an airtight container.
Combine all ingredients except pork strips in crock pot and stir well. Add pork and stir to coat. Cook on LOW, covered, for 8-10 hours.
Heat oven to 375*. Grease a 13x9 inch pan. Layer half the ingredients in order listed. Repeat layers. Bake, uncovered for 25-30 minutes, until light brown.
Heat the oil in a large, heavy, non-stick pot over medium heat for about 2 minutes. Add the veal and brown well, turning as needed. When browned, push it to the edges of the pot (creating a fairly clear space in the center of the pot). Reduce heat to low. Add the onions, mushrooms, garlic and wine, stirring them together in the cleared space. Cook, stirring, for 2 minutes. Add the broth and bring mixture to a simmer. Cover and cook over low heat for approximately 45 minutes or until the veal is fork-tender. Add the rigatoni to the pot. Cover and cook for another 15 minutes or until the pasta is tender. Season to taste with the salt and pepper. Enjoy!
place the dried apricots in a saucepan with just enough water to cover. bring to boil and immediately turn off. allow to soak until soft about 15 minutes. In a large glass jar (don't use plastic or metal) place the apricots, any remaining liquid, the vanilla beans and the vodka. Give it a good stir and place in the fride. Allow to rest in the fridge about a week, stirring or gently shaking on occasion. You can either strain at this point and decant or, if you use a 'sun tea' type of jar with a spiggot at the bottom you can just pour directly from the jar.
Place all the ingredients in the pan according to the order in the manufacturer's instructions. Set crust on dark and program for the Whole Wheat cycle; press Start. When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.
Soak 15 wooden skewers in water. In a large plastic bag, combine all ingredients and toss to coat. Close bag and marinate in the refrigerator for 30 minutes. Remove chicken from marinade, discard remaining marinade. Thread chicken strips onto skewers, threading back and forth. Grill or broil chicken until no longer pink. Serve with your favorite dipping sauces!
Preheat oven to 350&deg;F. Put the zest and ginger in the cream and heat to just below simmering. Remove from heat and allow to cool a bit. Strain out the zest and ginger. Meanwhile cream the egg yolks, sugar, and salt in a mixing bowl. Add the cream very slowly mixing constantly. If you add it too quickly the egg yolk will cook from the heat of the cream. Try not to incorporate any air into the mix as you stir, air bubbles will detract from the smooth texture of the final product. Divide the mixture between 4 to 6 ramekins (will depend on the size of your ramekins). Place these in a lasagna pan and carefully pour water into the pan so that it comes up the outsides of the ramekins about 3/4 of the way up. Carefully put this pan in the oven. If you spill water into the ramekins it won't set -- don't spill! Bake about half an hour, or until the custards are set but still jiggly. Remove from the oven and take the ramekins out of the water bath. Allow to cool completely, then cover with plastic wrap and chill at least 4 hours, or up to 3 days. When ready to serve, sprinkle about a half tablespoon of sugar onto the custard. Spread it around evenly with a spoon or your finger, then use a blowtorch to caramelize the sugar. It should melt and brown a bit, but not burn. You can attempt to use the broiler in your oven to caramelize the sugar, but I have not had good success with this. Eat immediately. If you let them sit the sugar crust can pull water out of the custard and dissolve. Then you're eating flan, not creme brulee!