HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large bowl, whisk eggs, milk, yoghurt and lemon zest until smooth. Add flour and sugar and whisk again until smooth. Batter should be dropping consistency; if too thick, add more milk; if too runny, add more flour. Heat large skillet/pan to medium. I don't use a spray as long as pans are non stick. Test heat of pan by dropping water on it; water should sizzle in drops. Using 1/4 cup measure, drop batter into pan ( I get three per pan) and cook until bubbles form and pop on surface (sides will start to look cooked rather than runny), flip and cook until golden. Second side will only take 30-60 seconds. Serve hot, in stacks of three, layered with bacon strips. Top with banana and raspberries, and of course (real) maple syrup! Yum!
In a large resealable plastic bag, combine the first seven ingredients, add beef. Seal bag and turn to coat; refrigerate for at least 3 hours or overnight. Drain and discard the marinade. Grill steak, covered over INDIRECT medium heat for 18-20 minutes per side, or until meat reached desired doneness.
Place the whisky - Honey - Tea bag(s): in a large microwave safe mug with 1 cup of Very Hot water. NOTE: microwave if it's not hot enough, place in the microwave for 1 minute or until it is piping hot, but not boiling. Add the honey. Pour the hot water into the mug over the spoon you used for the honey to get off the last little drops. Add the lemon juice and stir well. Add the lemon slice and serve.
In a skillet or crock-pot with a browning unit, cook beef until crumbly; pour off excess fat. In the crock-pot, combine beef with dry spaghetti sauce mix, tomato sauce, cheddar and mozzarella cheeses. Cover and cook on low for 2 hours. Dissolve cornstarch in the wine. Turn control to high. Add dissolved cornstarch. Heat on high for 10 to 15 minutes. Dip chunks of Italian bread into the fondue while keeping the mixture hot in the crock-pot.
Mix the sugars with eggs, one at a time; beat after each one. Sprinkle on some salt. Add the rest of the ingredients. Bake in a 9"x13" pan, or in a smaller pan for a thicker dessert.
Using a medium sauce pot, place the shrimp in 1 inch (or more) cover the shrimp. Bring to a boil. Cover and immediately remove from heat. Set aside 1 minute. Drain and rinse the shrimp under cold water to stop the cooking and put into a bowl. Cut the jalapenos in half lengthwise, devein and deseed. Place in a bowl with the shrimp. Toss with 1/2 cup of water, lime juice, cilantro, and salt to taste. Cover and refrigerate up to 1 day ahead. On day serving, drain the shrimp. Toss with Old Bay if using. Add different sized crackers and a tooth pick. Put dipping sauce beside the shrimp. Sprinkle chives on top.
Spray a pyrex baking dish with nonstick spray. Add the fish filets, then pour the wine over the fish. Place one sprig of tarragon on each filet, or dust lightly with dried tarragon. Salt and pepper to taste. Bake, covered, at 400F for 15-20 minutes, depending on thickness of fish.
Mix flour, sugar, butter lemon peel, lemon juice, vanilla and eggs in a medium bowl with spoon until dough forms. Place dough on lightly floured surface. Knead about 3 minutes or until dough holds together and is pliable. Shape dough into a ball. Cover with plastic wrap and refrigerate about 20 minutes or until firm. Preheat oven to 350°F. Grease pan with butter; lightly flour 11-inch round tart pan with removable bottom or 12-inch pizza pan. Pat dough evenly in pan. Bake about 35 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack, about 30 minutes. Heat apricot and raspberry preserves in 1-quart saucepan over low heat, stirring frequently until melted. Stir in amaretto. Spread over crust. Arrange fresh fruit on top. Drizzle with honey; sprinkle with powdered sugar. Serve immediately, or cover and refrigerate.
Peel the yam and malanga. Remove the peel from the plantains. Cut into large (2-3 inch) chunks. In a large pot, boil in water until soft, about half an hour. Drain. Mash slightly. Place in the food processor with the butter, salt and pepper. Blend to a smooth, very thick paste. (If the paste is too thin to hold its shape, stir in a very small amount of dried potato flakes.). Roll into golf-ball sized pieces.
In a bowl, whisk together 3 tablespoons olive oil with the vinegar and thyme. Turn the mushrooms in the marinade to coat, cover and set aside (this can be done a few hours ahead.). Preheat oven to 400°F Place the mushrooms on one side of parchemnt paper-lined baking sheet. Toss tomatoes in the remaining marinade and pour onto the other end of the baking sheet. Roast in center of oven for 12 minutes. Let cool slightly before slicing mushrooms in half. Reserve the juices from the baking sheet. In a mixing bowl, toss the spinach and parmesan with the remaining olive oil and salt and pepper. Spread spinach mixture on a serving platter and top with roasted mushrooms and tomatoes. Just before serving, drizzle reserved juices overtop,.
Beat together whipped topping, lemonade concentrate and condensed milk. Pour into pie shell and freeze at least 1 hour before serving. Variation: Frozen limeade concentrate may be used in place of lemonade. Store in freezer and serve frozen.
Stir all ingredients in a large pot. Cook over medium heat for 30 minutes or until vegetables are tender.
Preheat oven to 350 degrees. Spray 2 cup baker with cooking spray. Mix eggs and milk together. Add ham, cheese and green onion. Place bread cubes in mixture and let set for a few minutes. Place in baker and bake for 25-30 minutes.
Separate eggs. Combine sugar, flour and melted butter. Beat egg yolks. Add to sugar mixture, mixing with an electric mixer until well-mixed. Add drained pineapple and mix well. Beat egg whites until they form stiff peaks and fold into the mixture above. Pour into unbaked pie shells and bake at 300 degrees for 45-50 minutes.
Bring the water, vinegar, and salt to a boil for 15 minutes. Remove all the cloves from the pickling spice (or as much as you can). Wrap the remaining spice in a cheese cloth or tea holder and hang in the vinegar mixture. Break off the ends of the asparagus and blanch for 1 to 1-1/2 minutes, then plunge into ice water. Place 1 garlic clove and 1 pepper into each quart jar. Pack the asparagus into the jars standing on end, then pour the vinegar mixture into the jars making sure its very hot at the time to ensure a good seal on the jars. Wipe rims, place lids and screw on bands fingertip-tight. Process in a boiling water bath for ten minutes. Store in pantry for 2-1/2 to 3 months before use.
In bowl stir together yogurt, cucumber, dill and mint. Add grapes, bell peppers, celery, turkey and cheese. Chill at least 1 hour for flavors to mingle. Line each pita half with red lettuce leaves. Then spoon turkey mixture into each sandwich.
Add salted butter and turmeric spice to small pan with pour spout. Add yellow popcorn kernels to air popper. Turn on burner with butter pan to medium (5) heat. Turn on air popper immediately after turning on stove burner. When butter is mostly melted, turn off burner. Popcorn should finish popping near the same time as well. Drizzle butter over popcorn, toss and enjoy!
In a small bowl, beat the egg yolks gently until liquefied. In a saucepan over medium heat, combine the milk and sugar in a saucepan over medium heat. Bring to boil then gradually whisk 1/3 of milk mixture into yolks. Return remaining milk to bowl over low heat and then add yolk mixture into the pan. Stirring constantly, cook until sauce thickens, but do not let it boil (1 - 1 1/2 minutes). Remove from heat and whisk constantly for a minute or so to cool. Strain through fine sieve and whisk for 30 seconds. Stir in bourbon and vanilla. Pour over filets mignon, cooked to your liking, and serve.
About 1 1/2 hour before serving: Peel onions and cut into 4 part thick wedges. Remove outer rows of celery ribs and trim root end. About 6-8 inches from root end, cut tops and leaves from celery. Cut celery lengthwise into quarters. In a 12" skillet over medium heat, add oil and cook onion wedges and celery quarters a few pieces at a time until golden brown. With slotted spoon, remove to 12x8 casserole or baking pan. Meanwhile, on waxed paper, mix flour and sage. Coat pork chops with mixture using hand to pat mixture onto pork chops to coat well. Pre-heat oven to 350 degrees. Cook pork chops (at the same skillet used for onion) over medium heat until golden brown on both sides. Place in casserole with vegetables. Tuck pear halves around pork chops. Stir bouillon into apple juice and pour into casserole. Sprinkle pork chops with coarsely ground pepper. Cover casserole with foil and bake for 45 minutes or until pork and vegetables are fork tender. Sprinkle mixture with salt to taste.
Fry bacon until crisp; remove with a slotted spoon to drain on paper towels and reserve 2 Tbs of drippings in pan. Saute onion in bacon drippings until soft, then stir in flour. Slowly add water and broth, stirring to combine. Bring to a boil and cook until thickened (about 3-5 min) then add rice. Cover and reduce heat to low, simmer for 5 minutes. Add half and half (or evaporated milk), cheese, sherry and reserved bacon. Cook until cheese is melted while stirring constantly. Divide into bowls and garnish with parsley.
1. Preheat oven to 450*F. 2. Combine sugar and flour. Sprinkle 1/4 of it over pastry in pie plate. Heap rhubarb over this mixture. Sprinkle with remaining sugar and flour. Dot with small pieces of butter. Cover with top crust. 3. Place pie on lowest rack in oven. Bake for 15 minutes. Reduce oven temperature to 350*F., and continue baking for 40 to 45 minutes. Serve warm or cold, with a scoop of vanilla ice cream. My Note: My 10-year-old grandson was determined to make this by himself, never having done anything like this before. This was the best pie! (and not just because I'm his Grpa). So simple -- so easy! I thought for sure that it would turn out too sweet because it seemed like a lot of sugar. But it was perfect! You still get that tart zip of the rhubarb that I love! I also added some cinnamon to the sugar mixture.just because I love that flavor. Make sure to put some of the sugar mixture on the bottom like the recipe states. This forms a layer under the rhubarb while baking, so that the crust doesn't get soggy. My D/W, late dad said that this pie tastes almost identical to the one his Mom used to make. That alone will make me use this recipe over and over again! Update 1/05 Don't bother with the butter; you don't need it at all. And do NOT----mix up the flour/sugar mixture with the fruit before adding the fruit to the pie shell. The reason you want copious amounts of sugar both on the bottom and on the top of the fruit (rather than mixed amongst it) is that while baking, the bubbling-hot sugar carmelizes in contact with the bottom and top crusts, a process which makes the crusts rather crispy in the final product. If you mix the sugar up with the fruit, you don't get that crispy crust, and the large amount of water in the rhubarb will definitely make the bottom crust sodden. Don't worry: the sugar makes its way through the fruit anyway, so you won't have parts of the pie too sweet and other parts too tart. Update: I won $100 for 1st prize in a rhubarb pie baking contest with this recipe. The only thing I did different, since I used green rhubarb, was tint the sugar with 2 drops of red food coloring before adding the flour. I also sprinkled a little sugar on top the crust. I used Pie Crust I from this site. Update 5/20/07: I won the rhubarb pie contest and the $100 prize again yesterday with this recipe. Since I made a 10 inch pie, I used 5 cups rhubarb, 1 2/3 cups sugar, 7 1/2 T flour, and 1 T butter. I added 3 drops red food color to the sugar. This pie is definitely a winner!
Crush the Oreos into fine crumbs with a food processor or use a Ziploc bag with a rolling pin. Add the crumbs to a stand mixer with a large bowl with the softened cream cheese. Mix until incorporated. Roll the mixture into 1" balls. Place on a cookie sheet lined with parchment paper. Refrigerate for about 1 hour, until firm. To Coat: Melt the vanilla candy melts slowly, either in the microwave or on the stovetop according to directions on package. Drop one or two truffles into the melted chocolate and use a fork to remove balls, letting the excess chocolate drip. Place the balls back on the waxed paper. Add the toppings, before the chocolate hardens. Store in the refrigerator.
cream sugars, butter and eggs, add pumpkin and blend well. incorporate dry ingredients into mix and chill for 1-2 hours. drop by heaping teaspoons onto un-greased cookie sheets. bake at 350 for 8-10 minutes, where color is just beginning to darken. pull from oven and push a kiss lightly down onto the center of the cookie - don't press too hard - these kisses melt easily and will adhere to the cookie from the heat of the cookie itself. - do not return to the oven:. transfer to wire racks to cool.
Heat olive oil in a large pot; saute the onions, celery, garlic, paprika, tumeric and coriander until soft and fragrant. Add the broth, raw fish, tomatoes, potatoes, saffron and bay leaf. Bring to a soft boil; reduce heat and simmer, stirring often, until potatoes are tender and fish flakes (about 15 minutes). The fish should fall into pieces with stirring. Remove the bay leaf. Add salt and pepper to taste.
Process all the ingredients (except the almonds) in a food processor until smooth, scraping down the sides as necessary, about1 minute. Transfer the cheese mixture to the center of a large sheet of plastic wrap. Seal the cheese in the wrap and shape into a rough ball (the mixture will be somewhat loose). Refrigerate until firm, about 3 hours (the cheese ball can be refrigerated for up to2 days). Once the cheese ball is firm, reshape it as necessary into a smooth sphere. Unwrap the cheese ball and roll it in the almonds. Let it sit at room temperature for 15 minutes before serving. Serve with your favorite crackers.
Preheat oven to 450-degrees F. Roll out one half of the pastry and place in 9-inch pie dish. In a bowl, combine next 6 ingrediens (apples-vanilla). In another bowl combine dry ingredients (salt-flour). Add flour mixture to fruit and toss to combine. Spoon filling into pastry-lined pie dish. Drizzle with butter. Roll out remaining crust and place over filling. Crimp edges and cut slits in pastry. Place on cookie sheet. Bake for 10 minutes in preheated oven. Reduce oven temperature to 375-degrees F. Bake for an additional 45 minutes or until crust is golden.
Stuff pork with cheese slice and refrigerate for at least one hour. Dust pork medalion with flour, dip in egg, repeat, and then dip in bread crumbs/parmesan mixture. Sear in 1 oz olive oil, 3-4 minuts on both sides and finish in 350 degree oven for 15-20 minutes.
Mix broth and soup in a large saucepan and bring to a boil. Add broccoli and reduce heat and simmer until broccoli is tender. Heat butter in a medium skillet and saute' onion for 5 minutes until tender. Add flour and cook for 1 minute longer. Gradually stir milk into skillet and stir continually until thickened. Add salt and pepper and mix well. Stir milk mixture into broccoli mixture and simmer over low heat stirring frequently for about 10 minutes. Ladle soup into serving bowl and top with cheddar.
Scrub potatoes well as skins are delicious. Dry well and stab to vent. Coat clean dry potatoes with olive oil and salt. (I do this in a plastic bag). Place potatoes directly on oven rack and bake at 450F for 1 hour or until done.
Preheat oven to 375°F In a bowl, mix flour and baking soda. In a larger bowl, cream sugar and softened butter until smooth. Mix in the egg and vanilla extract. Blend in the dry ingredients slowly until combined. I first made these with a fork instead of a mixer and it was fine. Hand roll into balls (teaspoon size) and place on an ungreased cookie sheet. Optional: Roll the dough balls in a mix of cinnamon and sugar before placing on the baking sheet. Bake 8 - 10 minutes or until light golden brown. Let the cookies cool for 2 minutes away from the heat before devouring.
Heat a skillet over medium high heat, add the bacon and cook until brown. Remove bacon with a slotted spoon. Strain all but 1 tablespoon fat. Add chopped onion and slowly cook, stirring in the love until caramelized; app 20 minutes. Add the bell peppers. Cook over low heat until cooked. Meanwhile mix together brown sugar, mustard, ketchup, Harissa and Emeril's essence. Combine this mixture with the onions, bacon and beans. Preheat oven 325*. Spray casserole with Pam; spoon in the bean mixture. Place in oven and bake for 45 minutes.
For each bonbon, spear a marshmallow on a fork. Dip into fudge or caramel sauce, coating the top, bottom and sides. Roll in sprinkles, nuts, or coconut. Place each marshmallow on waxed paper, not touching each other, and chill until set. Put the bon bons in multi-colored paper candy cups or mini muffin papers.
Drain the tofu and press it for at least 15 minutes. Cut the tofu into small cubes (about 1/2 inch). Sautee the tofu cubes in the peanut oil until it has browned a little on each side, or until it's as crispy as you like it. Personally, I like it pretty crispy. Add the minced onions, garlic & ginger, and saute until the onions are translucent. Add the spaghetti sauce and tomato paste, and mix well. Stir in the chickpeas, and let the mixture simmer for about 10 minutes. Now stir in the peanut butter. It will melt and be easy to mix in with sauce. Serve over rice with optional chopped scallions &/or cilantro as a garnish.
In a shallow dish, mix together the bread crumbs and flour. Season with salt and pepper. Place the egg in a separate dish. Heat oil in a large skillet over medium-high heat. Dip pork steaks in egg, then coat with the bread crumb mixture. Fry in the hot oil until browned on both sides and cooked through, about 5 minutes per side. Remove the pork to a platter and keep warm. Add onion and mushrooms to the skillet and cook until lightly browned. Pour in water and dissolve the bouillon cube. Simmer for about 20 minutes. Stir together the cornstarch and sour cream; stir into the skillet. Cook over low heat until thickened but do not boil. Spoon over the pork cutlets and serve immediately. My Note: This is very close to the authentic one. I would not recommend using any type of seasoned bread crumbs because it will really change the way it should taste with the sauce. BUT I DO Play with me food, and the only changes I would make is the cornstarch. Try only 1/2 T. The Germans do have a thinner sauce. I loved this dish. It most authentically should be served with a cucumber/yogurt dressing salad and pommes frites (french fries) or spaetzle. And served with spatzee which is orange crush and coke. You'll feel like you're at a German fest. I've also made this with turkey or chicken breasts (pounded real thin). But My D/W have to admit she added a bit of onion powder and garlic powder to my flour/bread crumb mixture, and instead of using a can of mushrooms, She fried up fresh mushrooms in butter with the onions till soft, then added the cornstarch and followed with the water, bouillion and sour creme. My family of 9 loved this! SOOOOO much flavor. She also went all out German and served a German Spaetzle Dumplings (she got from this site) along side this Jagerschnitzel. The two dishes went together beautifully. This is easy to prepare, smells and tastes wonderful cooking-a winner of a recipe She like to do!
Preheat oven to 350°F. Grease and flour a 10 inch tube pan with a removable bottom. In a small bowl, combine pecans with the 3/4 cup sugar, cinnamon, and 1 tbsp coffee. In a medium bowl, combine flour, baking powder, baking soda, salt,, and remaining coffee. Set aside. Using an electric mixer, beat the butter with a paddle attachment till fluffy. Slowly add sugar, beating till blended, about 2 minutes Scrape down the sides of the bowl. On high speed beat for another 2 minute, then reduce speed to low and add eggs one at a time. Add vanilla and alternate with flour mixture and sour cream in 3 parts till smooth. Spoon 1/3 of the batter into the prepared pan. Sprinkle evenly with 1/2 cup of pecan mixture. Top with another 1/3 of the batter, sprinkle with another 1/2 cup of pecan mixture and top with remaining batter, then sprinkle with remaining pecan mixture. Bake for about 1 hour 15 minutes or when a toothpick comes out clean. Transfer to a rack and allow to cool for about 10 minutes. Loosen edges with a knife. Invert on to a plate remove the bottom of the pan, then invert again with the nut side up, onto a rack and let cool completely.
Preheat the oven to 325°F Grease two baking sheets. Place the butter, sugar and syrup in a large saucepan. Heat gently until the butter has melted and the sugar has dissolved. In a bowl, stir together the oats, flour and coconut, then stir this into the melted butter mixture. In a small bowl, combine the baking soda with 1 teaspoon of hot water, then stir this mixture into the oat mixture. When the dough is cool enough to handle, scoop up a tablespoon at a time, form it into a ball and place it on the baking sheet. Space the cookies at least two inches apart. Bake until brown and crisp at the edges, 14 to 15 minutes.
Cake: Preheat oven to 350 degrees F. Combine dry ingredients in large bowl. Add all remaining ingredients except walnuts and Cream Cheese Glaze; mix well. Stir in walnuts; spread into well-greased Bundt or tube pan. Bake 50 to 55 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack 15 minutes; turn cake out onto wire rack. Cool completely. If desired, prepare Cream Cheese Glaze. Spoon over top of cake, letting excess glaze drip down sides. Serve at room temperature or chilled. Cream Cheese Glaze: Combine all ingredients in small bowl; beat until smooth.
Place fish with all ingredients into a saucepan and cook gently until fish is cooked, about 20 to 30 minutes. Place frozen okra in boiling water. Cook until just barely tender. In a medium size saucepan, bring 21/2 cups water to a boil. To make fungi that is free of lumps, mix about 1/4 cup of the cornmeal with 3/4 cup water in a separate small bowl. Then, add this mixture back into the larger pot of boiling water. Let cornmeal cook for about a minute, then add the rest of the cornmeal into the pan in a slow steady stream, while stirring constantly. Add hot cooked okra to cooked cornmeal. Stir well. Then, stir in the butter, salt and pepper, to taste. Simmer for about 5 minutes more.
Combine graham cracker crumbs and butter. Press into a 9in pie pan. Cream together remaining ingredients except pineapple. Fold in pineapple. Pour into crust. Chill for 3 hours or more.
Bring sugars, corn syrup and water to boil in a saucepan. Reduce heat; simmer until thickened, 10 to 12 minutes. Stir in butter and nuts. Cool slightly; serve. (Can be refrigerated up to 1 month, covered.).
Preheat oven to 350F. Bread Pudding: In large bowl, combine eggs, condensed milk,. water, butter, cinnamon and vanilla; beat well. Stir in bread cubes and raisins, if desired, moistening completely. Pour mixture into a buttered, 9", deep-dish pie plate. Bake until knife inserted in center comes out clean, 1 hour. Cool and serve with rum sauce, if desired. Refrigerate leftovers. Rum Sauce: In a bowl, stir together confectioners' sugar, rum and enough cream to make smooth creamy sauce. Serve over bread pudding, if desired. Makes 8 servings.
Preheat oven to 375 degrees. Cream butter and sugar on low until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, soda and salt and add to creamed mixture, beating for 1 minute. Stir in vanilla, chocolate chips, nuts and raisins. Drop dough by teaspoonfuls onto cookie sheets and bake for 10- 12 minutes or until golden brown. Cool completely on wire racks.