HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 350 degrees F. Heat the cream in a sauce pan. Stir occasionally to keep skin from forming. Just before it is boiling, remove from heat and add vanilla. Meanwhile, cream egg yolks and sugar in a bowl. Try not to incorporate any air into the mix. I find that a fork works well for this small amount -- a whisk is too big. SLOWLY drizzle cream into eggs, continuing to mix with the fork. If you pour too quickly you will cook the egg. Again, try not to incorporate any air as you mix. Drain the peaches and place peach slices in the bottom of each ramekin. Then pour the custard on top of the peaches. You want to have enough custard that the peaches are completely covered. Narrower, taller ramekins work better than wider, shorter ones. Place ramekins in a baking tray or roasting pan, then pour water into the pan (don't splash into the custard) so that it comes halfway up the sides of the ramekins. Carefully place in the oven (don't splash into the custard) and bake about 30 minutes. Custard is done when it is set but still jiggles. Remove from the oven, and remove from the water bath. Allow to cool completely. Then cover with plastic wrap and chill for a couple hours in the fridge. You can store like this for several days if you like. Just before serving, sprinkle a thin layer of brown sugar on top of each custard and use a kitchen torch (or your oven's broiler) to melt and caramelize the sugar. Try not to burn it. If you are using the broiler, be careful, it burns very quickly. Don't take your eyes off of it!
Cook the red rice for about 30 minutes and the wild rice for about 40 minutes (double the water to dry measurement). In a big pan, heat some olive oil and the knob of butter and gently sweat the shallots, garlic and leeks for a few minutes. Add the courgette, carrot and mushrooms and cook for another few minutes. Add the remaining rice and stir, making sure it is coated with the oil and butter (add a little extra if necessary). Pour in the white wine and when it has been absorbed start adding a little of the warm stock and stir until it has been absorbed by the rice. Keep stirring and add the stock until the rice is cooked and all the stock has been absorbed - about 30 minutes. Add the red and wild rice and with it another spoonful of oil. Add the parmesan and stir through. Add the chopped parsley and coriander and stir through. Spoon the mixture into a greased terrine and allow to cool. Mix the dressing ingredients together. Turn out onto a serving plate, top with the remaining mushrooms and a handful of small freshly picked basil leaves and drizzle with the dressing.
Mix the diced tomato, sliced green and black olives, capers and diced scallions/green onions in a medium size bowl that has a cover. Tupperware/Rubbermaid containers work really well for this. Mix the brines/ juices together in a measuring cup. Add the sugar and stir until sugar has dissolved. Pour over tomato and olives mixture and stir well. Cover and refrigerate at least one hour before serving. When ready, shake the salad in the container with the lid on or stir it so that the brine mixes in.evenly.
make a simple syrup by bringing water and granulated sugar to a boil, stirring constantly to dissolve. remove from heat. measure 1/2 cup syrup and pour into a mixing bowl. to the hot syrup add the cream cheese, powdered sugar and lemon extract. mix with a electric mixer until smooth and set aside. prepare waffles and keep them warm. heat about 1 1/2 to 2 cups pure maple syrup do not boil and remove from heat. for each serving place one waffle on a plate spoon on cream cheese misture and top with a layer of fresh berries. place another waffle on top pour hot maple syrup over it. top with more berries and a tablespoon of graham crakers crumbs. serve right away.
Combine all ingredients. Chill for at least an hour. If I don't have any jalapeno's on hand I use canned smoked jalapeno's, less heat.
Mix all ingredients except for fish. Lay the fillets, skin side down in baking pan. Pour marinade over fish and allow to sit for ten minutes. Bake for 10-15 minutes in 350 oven, basting regularly. Move fish to just under the broiler and allow to blacken surface of fish for a few minutes. Add capers if desired, baste again, and serve.
In a large sauce pan, combine the apples, candies and pectin. Bring to a full rolling boil (high heat). Be sure and stir constantly. Once boiling, add your sugar and bring it back up to a full rolling boil and cook for 2 more minutes. Again, keep stirring. You will need to skim off any foam and fish out any undissolved candies. Very carefully ladle your hot jelly mixture into sterilized half pint jars. I recommend using a canning funnel. Leave about 1/4 inch head space. Remove any air bubbles (I use a butter knife to sort of stir them out), use a damp cloth to wipe the rims clean and put your lids on, hand tighten. Process in a boiler water bath for 10 minutes. Make sure you have enough water to cover the the tops of the jars and remember, the water will cook down, so either add a touch more before boiling or keep a kettle of hot water on the back burner to add more if needed.
Preheat oven to 350°F. In a small bowl, combine cream of chicken soup and sour cream; set aside. In a large skillet, melt butter over medium-high heat. Add onion and saute until soft. Add grated or diced zucchini and grated carrots. Stir frequently until zucchini is soft; about 5 minutes. In a large mixing bowl, combine cooked veggies, soup mixture and seasoned stuffing together, stirring gently until well mixed. Spread into a lightly greased 13"x9" baking dish. Bake at 350°F for 30 minutes. To make it more of a 'Main Dish', my family likes it when I add 4 or 5 diced, grilled, boneless chicken breasts to the mix. This dish is the only way I can get my family to eat zucchini! Hope yours enjoys it too!
Melt margerine in a casserole dish. Brown orzo. Add boiling water and chicken broth, and stir. Add rice and stir. Cook in 350 degree oven for 30 minutes. For variation, try adding 1/2 cup mixed vegetables, 1 can mushrooms, or 1 small can peas. Use your imagination.
Oven needs to be preheated to 375 degrees. Combine flour, sugar, baking powder, salt into a bowl and make a well in the center. In another bowl combine ricotta, water, olive oil, lemon juice & rind and the egg. Pour this mixture into the well. Stir until blended. In a muffin pan sheet, place liners in each slot and lightly spray with cooking oil. Divide batter into each slot equally. Bake for about 16 minutes. Test with a wooden tooth pick in the center, if it comes out clean, it is done cooking. Allow to cool for about 5 minutes before eating.
Heat waffle iron. Beat bananas, milk substitute, oil, and sweetener with a wire whisk or electric mixer. Stir in flour, baking powder and salt until just mixed. Batter may be lumpy. Fold in nuts or berries or chocolate chips. Spray waffle iron with non-stick cooking spray. Pour about 2/3 cup of batter onto the center of the iron. Close lid. Bake about 5 minutes or until steaming stops. Carefully remove waffle and serve with non-hydrogenated margarine (I like Earth Balance Natural Buttery Spread) and real maple syrup or honey. Other serving suggestions: spread with peanut butter or top with fresh berries and vegan whipped cream or vegan ice cream. If you have extra batter, either store it in an airtight container in the fridge for a day or two OR go ahead and cook up some more waffles and freeze them in Ziploc bags. Then toast for a weekday morning treat!
In a large bowl, combine tomatoes, bell pepper, cucumber, onion, and capers. In a small bowl, whisk together the vinegar and oil; season to taste with salt and pepper. Pour dressing over vegetables and toss thoroughly but gently. Spread croutons in a single layer in a large serving bowl. Spoon vegetables evenly over the croutons and pour any remaining liquid in the bowl over all.
Preheat oven to 375. Coat muffin cups or tray with nonstick spray. Combine dry ingredients. Beat butter and sugar until smooth. Add in sour cream, eggs and dry ingredients until just combined. Spoon into muffin cups. Bake 20 minutes or until a toothpick inserted into centre comes out clean. Cool on rack.
Layer cereal, pretzels, peanuts, cranberries and dried pineapple in a quart-sized canning jar. Add white chocolate chips inside food storage bag, and place on top of layered ingredients. Seal jar. Attach preparation instructions on the gift tag. Instructions: Remove white chocolate chips from jar. Empty remaining jar contents into a large mixing bowl. Place white chocolate chips in a double boiler and let melt. NOTE: if mixture is to thick you can add 1 teaspoons of shortening to make it thin. Pour melted white chocolate chips over snack mixture. Stir until well coated. Spread mixture on wax paper and allow to cool. Break mix into small pieces, and store in air-tight storage container.
Rinse the chicken thoroughly under cold running water. Pat dry with a paper towel. In an oven-proof baking dish combine the remaining ingredients. Add the chicken and turn several times to mix the ingredients. Cover with aluminum foil and marinate for 2 to 4 hours in refrigerator. Combine all the salsa ingredients in a bowl and mix thoroughly with a fork. Reserve. Preheat oven to 375 degrees F. Transfer covered baking dish to oven and bake for approximately 20 minutes, or until chicken is cooked throughout. To serve, spoon a generous serving of salsa onto plate and top with 2 thighs (or 1 breast). Enjoy!
Place beans in a large bowl and sit aside. Heat oil in a large frying pan. Add onion, garlic, corn and cumin. Saute about 2-3 minutes over medium heat. Add your green chili sauce and saute another minute or two. Place in bowl with beans, let cool and mash with stick blender, it is okay if not every piece is mashed. Add salsa, chili powder, flour and breadcrumbs. Stir to blend ingredients with a rubber spatula. Form in 4 patties and place on wax paper. Store in Tupperware until ready to cook. To cook, spray on one side and saute on medium heat until browned, repeat on other side. I serve these on toasted burger buns with pepperjack cheese, mayo, lettuce and tomato but serve it as you like.
Simmer potatoes, celery, onions, scallions, garlic, chicken broth and spices in large pot, covered, for about 1/2 hour until well-softened. In a saute pan, brown bacon to make bacon bits. If you are using any other meats, brown them lightly as well. Set aside on paper towel to drai. Drain bacon grease out of saute pan, leaving drippings. Melt butter in drippings, add flour and stir till it browns to make a roux. In the large pot, mash potatoes up somewhat so there are no large chunks. Add roux and beer, stir at a low simmer until it thickens slightly. Add bacon bits, (ham, beef stick or pepperoni if you choose), and cheeses. Stir until blended. Add cauliflower if desired. Top with sour cream when serving, if desired, and a dash of smoked paprika.
Heat broth and mix hot spices, celery, bell pepper, and garlic till softened. Add stewed tomatoes, okra, salt and pepper, and hot sauce - I added more extra spicy mix. Let simmer at least 20 minutes. Add shrimp onions, corn, and a little garlic powder. Can be served over rice.
In a small bowl combine garlic, chili flakes, oyster sauce, lime juice, Chinese 5 spice,brown sugar and set aside. In a hot skillet or wok heat oil and saute onion for 1 minute. Add chicken and saute for approximately 3 minutes - add celery and peppers and continue to saute for an additional 5 - 6 minutes until chicken is cooked but not over cooked. Add sauce and evenly coat the mixture - stir until completely heated - add Coconut milk and let gently simmer for 5 minutes stirring occasionally. Serve over a bed of rice vermicelli or heated sprouts for low carb meals and rice for non low carbers.
Butter 30 metal mini muffin cups. Blend flour, sugar, and salt in processor. Add butter and blend, using on/off turns, until mixture resembles coarse crumbs. Add 5 tablespoons cream and vanilla and blend, using on/off turns, just until mixture begins to clump together, adding more cream by teaspoonfuls if dough is dry. Press 2 teaspoonfuls dough evenly onto bottom and up sides of each prepared mini muffin cup. Pierce tart crusts all over with fork. Freeze crusts 30 minutes before baking. Preheat oven to 350°F Bake frozen crusts until golden and baked through, about 25 minutes. Transfer to rack and cool crusts in muffin cups 10 minutes. Carefully loosen crusts from muffin cups. Transfer crusts to rimmed baking sheet and cool completely. Place 2 to 3 hazelnuts (or equivalent of chopped hazelnuts) in each crust. For caramel filling: Combine brown sugar, butter, corn syrup, 2 tablespoons water, and salt in heavy medium saucepan. Stir over medium heat until sugar dissolves. Bring mixture to boil, then boil 2 minutes without stirring (mixture will bubble up and thicken slightly). Remove pan from heat. Add cream (mixture will bubble vigorously); stir until smooth. Pour caramel into 2-cup measuring cup; cool 10 minutes. Spoon caramel over hazelnuts in crusts, filling crusts almost to top. Refrigerate until caramel begins to firm up slightly, about 1 hour. Stir chocolate in top of double boiler set over simmering water until melted and smooth. Drizzle melted chocolate over top of tartlets. Chill until chocolate is set, about 30 minutes.
Prepare a charcoal or gas grill for direct grilling over high heat and oil the grill rack. Coat the swordfish with olive oil. To make the spice rub, in a small bowl, mix together the garlic powder, dried basil, fennel seeds, red pepper flakes, salt and lemon pepper. Sprinkle both sides of each swordfish steak generously with the spice rub. To make the salsa, in a bowl, mix together the olives, tomatoes, fresh basil, garlic, cayenne, oil and lemon juice. Taste and season with salt. Set aside. Grill the swordfish directly over high heat, turning once, until grill-marked, firm to the touch and opaque throughout, 3 to 4 minutes per side. Arrange the fish steaks on individual plates and top with the salsa or serve it alongside.
Preheat oven to 400 degrees Fahrenheit. Chop/shred dates, pecans, carrots, and zucchini. Set aside. Grate lemon peel of one lemon. Set aside grated peel, and reserve lemon for juice (for the "wet ingredients"). Mix together dry ingredients. Mix together wet ingredients in a separate bowl. Gradually combine dry mixture into wet mixture, stirring just until moistened. Do not overmix. Fold in dates, pecans, carrots, and zucchini. Fold in freshly grated lemon peel (and/or candied lemon rind, if using). Brown the butter, and gently stir into mixture. Grease muffin tin with non-stick cooking spray and fill cups with batter to about 3/4 full. Sprinkle with turbinado sugar and oats. Bake for 18-20 minutes. Makes 12 muffins.
Fill 3/4 with ice in a very small glass, a rocks glass, or -what I use- those small clear plastic cups. Add equal amounts of Kahlua and vanilla vodka -- almost filling the glass (i just wrote 3 oz cause the recipe wouldnt publish without quantity but just make sure they are equal amounts).Top with a splash of club soda. Add the straw, count to 3, and sip as hard/fast as u can through the straw! Make a few more and soon your mind will be erased! hahaha ;).
PREHEAT OVEN AT 400F. Slice potatoes and put them in water. (I slice them with a slicer because if you cut them by hand, OBVIOUSLY they will be way too thick when you layer them!). Melt butter in a LARGE saucepan and add heavy cream, the parsley, garlic powder and onion powder. Bring to a SOFT boil. When (soft) boiling, TURN OFF. Add sliced potatoes and let them sit for 10-15 minutes (this is to let it cook a little bit to cut off the oven time!). In a BUTTERED lasagna pan, make one thin layer of potatoes. Then add a layer of grated parmesan cheese, mozzerella, asiago and the crumbled bacon, and evenly disburse ONE LADLE of the cream on top of the potatoes. Continue this step until you reach 1 inch from the top of the pan. POUR the cream inside the pan, enough to cover the potatoes. Top with a little more cheese and COVER, but leave one side OPEN to let the steam vent. after 35 minutes, check the potatoes. If they are not soft yet, continue again for 15 more minutes. UNCOVER then cook another 15 minutes. Let stand and the sauce will thicken.
Preheat oven to 350 degrees. place ribs in a roasting pan , salt and pepper to taste then add the chopped onion and celery. Pour in enough of the water to cover the bottom of the roasting pan then dump the rest out. Bake for 2 hours. Mix the rest of the ingredients together to create the sauce. Pour the sauce over the ribs after the 2 hours are done and increase the oven temperature to 400 degrees. Cover and bake for an additional 1/2 - 3/4 hours.
Preheat oven to 350°F. Spray casserole dish with non stick oil. Drain juices off of potatoes (set aside 1 cup juice for later). Put potatoes in casserole dish. Mix your sugar and allspice together in bowl. Sprinkle blended mix of sugar and allspice over potatoes. Pour remaining 1 cup juice over potatoes. Now cut the cube of butter into patties and lay on top of potatoes (all around edges and center). Cook on 350°F for about 30-35 minutes. Now place marshmallows all over the top of potatoes. Brown the tops of marshmallows to a lite golden brown. Note: Watch your marshmallows carefully they brown fast.
Cut eggs in halves and place on a platter. Blend the rest of ingredients together and pour over the eggs. Chill for about 30 minutes before serving.
Beat milk, melted butter, and egg together in a bowl. Mix flour, baking powder, 2 tbls sugar, and salt together in a separate bowl and add them to the wet ingredients mixing just enough to wet the flour. Cut cranberries in half, place in microwave safe bowl and sprinkle in the 1 tsp of sugar. Microwave on high and stir every 15 seconds till cranberries start to bubble. Let cool and add to pancake mixture. Preheat griddle with a pat of butter on each side till water droplets dance on the surface. Put 1/4 cup of cranberry batter on griddle and cook till surface bubbles and edges get crusty. Flip and cook on other side.
To make marinade, in a small bowl, combine soy sauce, vinegar, syrup, lemon juice, and ginger; whisk to blend. Place salmon pieces in a nonreactive (not aluminum) container. Pour marinade over them and turn to coat. Refrigerate 1 hour. Preheat broiler. Spray a nonstick broiler pan with olive oil. Place salmon, skin side up, on pan and transfer marinade to a small saucepan. Broil salmon 4 inches from heat for 4 minutes. Meanwhile, bring marinade to a boil; simmer 2 minutes. Turn salmon, baste with marinade, sprinkle with sesame seeds and broil another 4 minutes or until just cooked through. Fish and marinade can be served hot, at room temperature or chilled. Spoon a tablespoon of boiled marinade over each piece; garnish with green onion.
Set a large saucepan almost filled with water to a boil. Season with salt then add the whole potatoes, and cook until tender, 25 to 30 minutes. Drain the potatoes and set aside until cooled. Peel off the skins and mash the flesh with a fork. In a medium skillet over medium heat, warm the olive oil. Stir in the diced onions and cook until softened, 7 to 10 minutes. Season with salt and pepper. Add the chourico and continue cooking until the onions are caramelized, 7 to 10 minutes longer. In a large bowl, mix together the mashed potatoes, the sauteed chourico and onions. Stir in the breadcrumbs and egg. Shape the mixture into walnut-sized balls and chill for 30 minutes. Fill a large pan one third full with vegetable oil and heat to 355F (180C). Fry the balls in small batches until golden brown, 2 to 3 minutes. Remove with a slotted spoon and drain on paper towels. Serve warm.
Mix chicken, sweet potatoes, onion, tomatoes, broth, oregano, and cumin in a 4-quart or larger slow cooker (crockpot); cover and cook on low heat setting for at least 6 hours. Stir in corn; cover and cook on high setting, about 30 minutes, serve.
Cream butter and sugar in stand mixer. When light and fluffy, add eggs, one at a time, beating well after each addition. Add vanilla and wine. In a large bowl, sift together flour, salt, baking powder, cinnamon and cocoa powder. Add flour mixture to mixer bowl, 1/3 at a time, running on low and pausing while adding dry ingredients. Mix until well-blended. Remove bowl from mixer. Add chocolate and fold in by hand. Spray one 10 1/2-inch or 2 9-inch cake pans with butter-and-flour baking spray, or butter and dust with cocoa powder. Pour batter into pan(s). Bake in preheated 350F oven for 35-40 minutes or until skewer inserted in center comes out clean. Cool in pan 10 minutes, then turn out onto a rack until completely cool. If made as a single layer, dust top with confectioner's sugar in a small sieve. Serve with small glasses of a red dessert wine.
Preheat oven to 350*. Place roast in large roasting pan or baking dish. Arrange vegetables around roast. Sprinkle meat and vegetables generously with basil, dried garlic, garlic powder, salt and pepper. Place in oven and allow to cook for about 15 minutes. Add water to pan about 1/2 inch to an inch up. About every 20 minutes or when water is diminishing and turning darker, add a little more water so it doesn't steam away completely. You can pour this over the roast if if is getting too dry on top. Allow to cook 20-30 minutes per pound or until your desired doneness and when veggies are tender. Remove roast to carving platter and remove veggies with a slotted spoon to their own serving dish. To make gravy, either prepare gravy mix as directed on package but use liquid from pan as substition for all of some of the water indicated. OR, in a sauce pan, whisk together 1/4 cup of pan drippings and 1/4 cup flour until smooth. Heat over low heat until mixture starts to bubble. Add 2 cups of water or a combination of water/dripping adding to 2 cups very slowly to flour mixture. Simmer 5 minutes, remove from heat and add 1 tsp. (or more) of Gravy Master. Stir in some salt and pepper to taste and serve with sliced beef. Slice beef after it has sat for about 15 minutes to retain juices.
Slice tempeh thinly across the cake. Combine all marinade ingredients in a big bowl and add tempeh to the marinade. Cover and refrigerate for 20 minutes. While the tempeh is marinating, prepare the crepes: Whisk the crepe ingredients together in big bowl. Heat a 8-inch non-stick skiller over high heat and coat it with nonstick cooking spray. Pour 1/2 cup of crepe batter into the pan. Tilt the pan to coat the surface evenly with batter. Cook for 1 minute, or until bottom is lightly browned and the edges start to slightly pull away from the pan. Flip crepe with a large spatula (or two!) and cook 20 seconds on the other side. Repeat procedure until crepe batter is consumed; recipe should yield 12 crepes from an 8 inch skillet. Crepes can be stacked and covered with a kitchen towel until ready to use. Begin the carrot sauce and the tempeh at the same time so the components will be ready to assemble at the same time. Prepare the carrot sauce: Heat oil in heavy saucepan over medium high heat. Add carrot, onion and garlic and saute for 5 minutes. Add heavy cream and bring to a boil. Add salt and pepper and simmer 15 minutes or until mixture is slightly reduced and thickened. Remove from heat and whiz the mixture using either a stick blender or a stand blender until the sauce is smooth. Cook tempeh and vegetables: Heat 1/3 cup vegetable oil in large saute pan. Add tempeh with marinade, asparagus, shiitake mushrooms and minced garlic. Simmer for 20 minutes. Add salt and pepper to taste. Assemble crepes: Lay crepes out on your clean work surface, divide tempeh mixture equally among crepes, spooning mixture onto center of crepes and folding edges over the filling. Transfer crepes to serving plates. Spoon the hot carrot sauce around filled crepes. Sprinkle the chopped peanuts over the finished crepes and garnish each plate with a wedge of lime. For vegetarian do not use the chicken broth.