HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place sugar, glucose and water in a saucepan.Heat until the sugar and glucose are dissolved, stirring constantly. Bring to boil. Boil until the mixture forms a hard ball in cold water. Remove from the heat and beat the mixture until white. Add beaten egg, essence's, almond's and ONE drop of blue food colouring and beat until thick. Pour into a well greased 25cm (10") tin. Cool and when cold chop into pieces, or as I do cover with plastic and break into pieces using a hammer.
Melt margarine in iron skillet. You can use a heavy sauce pot. That is what I use. Stir in cocoa, flour, sugar, salt to mixture. Add well-beaten egg yolks and milk. Cook on low heat; stirring with a whisk until thick. Add vanilla. Pour into 9" baked pie shell. Top with whipped cream. Store in the refrigerator.
Make poppy seed dressing by beating all ingredients in a small bowl with a wire wisk. Toss remaining salad ingredients in a large bowl. Pour dressing over salad and toss. Serve immediately.
Heat oil in a large pot over medium heat. Cook onion, covered, until soft, 4-5 minutes. Add garlic and pinch of salt and cook for 3 more minutes. Add cauliflower and pour in water until it reaches just below the tope of the cauliflower. Bring to a boil over high heat. Add 2 tbs dill. Reduce heat to low and simmer until cauliflower is just tender, about 10 minutes. Stir in greens and simmer for 3 minutes. Blend with stick until smooth, adding water if it is too thick. If you don't have a stick, cool a bit before blending to puree in your blender, in batches. Return to pot and reheat. Garnish with dill, black pepper and a drizzle of oil and a pinch of sea salt.
Brown ground beef. Add salt and pepper to taste and chopped onion. Next, add dry onion soup mix, 1/2-1 cup water. Stir in sour cream and sauce. Stir in chopped mushroom. Add salt, garlic salt and pepper to desired taste. Simmer for about 1/2 hour. Serve over 2 cups cooked and drained wide egg noodles. Serves approximately 5-6.
Grind or blend shallot, garlic, ginger, galangal, peppercorn and turmeric into paste. Cut the beef into small but thick slices square. Put the beef, spice paste and all other ingredients into a wok and bring slowly to the boil, stirring constantly to prevent the coconut milk from separating. Cook over low heat, stirring from time to time, until the meat is very tender and all the sauce has evaporated. Continue cooking the beef, which will fry in the oil that has come out from the coconut milk, until brown. Serve with warm Basmati or Jasmine plain rice.
In a large pot, whisk together the coconut cream, coconut water, curry powder, chili powder, minced chili, lemongrass, ginger, garlic and tamari. Bring to a simmer and cook, stirring occasionally, for 10 minutes. Add leeks, yam, potato, squash and tofu. Cook for 5 minutes. Stir in cashew milk and bamboo shoots. Bring to a low boil and cook for 1 hour, stirring occasionally. Add snow peas and green pepper, cook 5 minutes. Remove from heat and stir in baby spinach. Serve over rice.
In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add water, tomato sauce, tomato paste, bouillon and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. In a bowl, combine eggs, cottage cheese and sour cream. Spread 1/2 cup meat sauce into a greased 13x9-inch baking dish. Layer with four noodles, the cottage cheese mixture and pepperoni. Top with remaining noodles and meat sauce. Sprinkle with mozzarella and Parmesan cheeses. Cover and bake at 350°F. for 35 minutes. Uncover; bake 10 minutes longer or until heated through. Let stand 15 minutes before cutting.
In a medium saucepan, bring the sugar, cream, butter and corn syrup to a boil over medium heat stirring constantly. Lower heat and boil gently, stirring often, until sauce thickens and coats the back of a wooden spoon. Remove from heat and stir in whiskey and vanilla. Allow to cool slightly before serving. Can be refrigerated up to one week; warm gently before serving.
place breasts in a ziplock bad and dump italian dressing on top. let marinade in the refrigerator for at least 2 hours. in the meantime combine all of the rub ingredients. without wiping off excess dressing, sprinkle rub on one side of chicken and place on grill season side down. sprinkle other side of chicken and cook indirectly for 10-12 minutes each side or until done.
Brown meat very lightly, but do not cook all the way through. Add all herbs and liquids. Simmer on low or in a crockpot for at least 3 hours, though not more than 18. A half hour before serving, mix cornstarch with juice from the cans of chopped mushrooms. Add liquid and mushrooms to stew; allow to thicken. In a seperate pot, saute almonds, melt extra butter, and add cooked egg noodles. Sprinkle with poppy seeds. Serve stew on bed of noodles.
In a small bowl, combine the flour, pecans, butter, and sugar. Press into a greased 13"x9"x2" baking dish. Bake at 350 degrees for 18-20 minutes or until golden brown. Cool on a wire rack. Topping: In a large saucepan, combine brown sugar and cornstarch.Stir in rhubarb until combined. Bring to a boil, stirring often. Reduce heat and cook until thickened and the rhubarb is tender. (This is where I also add a few drops of red food coloring to "pep it up" a bit) When done, remove from heat and cool. When cool, stir in the sliced strawberries. Filling: In a small mixing bowl , beat cream cheese and confectioners sugar until smooth.Fold in 1 cup of whipped cream. Spread the filling over the cooled crust, top with the cooled rhubarb mixture. Spread the remaining whipped cream on top of the rhubarb layer. Garnish with some additional brown sugar ( I also added some extra sliced strawberries as garnish). Refrigerate for 3-4 hours before serving.
Mill the wheat berries with the mill set at Pastry setting or as fine as your mill will mill the berries. The flour needs to be fine, not course. You will have about 2 + cups Whole Wheat Flour. (I've never had any luck with this recipe with the WW flour purchased in the store.). Mix together the dry ingredients. You can cut the butter into the dry mixture in the old fashion way or here's a trick I learned from AB. Melt the butter in the microwave in a 2 cup glass measuring cup (about 45 seconds). Pour the COLD buttermilk in the cup with the melted butter. The butter will coagulate into beautiful little clumps just like you want. Mix in with the dry ingredients until it begins to pull away from the bowl (I use a fork). Do not overmix. Dump out onto a floured or oiled surface and pat out about 1/2 to 3/4 " thick. At this stage you can fold and pat but don't overdo the folding and patting. We're dealing with WW high gluten. Cut into circles. I use a Baby Gerber Apple Juice can from our first child who is now 46 years old (that can's cut out a bunch of biscuits!). I like soft sided biscuits so I put them in the pan sides touching. Bake at 425&deg;F till lightly browned 10-12 minutes. If you've done everything right when you try to pick one up to butter it the top will come off. Yep, they're that tender and fluffy.
Set oven to 325 degrees. Mix all ingredients together, and transfer to a greased casserole dish. Bake for 45 minutes. Cool slightly before serving.
Preheat oven to 350. Combine butter, sugar and flour in mixing bowl, blending well; set aside. Lightly spray 2 quart casserole. Spread pineapple and pie filling in bottom of dish. Sprinkle with sugar mixture and bake at 350 for 20-30 minutes or until golden brown.
For the marinade, in a mixing bowl combine the burgundy, carrots, onions, red wine vinegar, and olive oil. Make your bouquet garni, using cheesecloth (several thicknesses). Place garlic, bay leaves, peppercorns, cloves, juniper berries, thyme, marjoram, and fennel seed in the center of the square of cheesecloth. Bring the edges together and tie with kitchen string. Place the been in a plastic bag set in a shallow dish. Pour the marinade over the meat; add the bouquet garni. Close the bag. Marinate the meat in the refrigerator for 10 hours or overnight. Turn the bag occasionally. Drain the beef, reserving the marinade, vegetables, and bouquet garni. Pat the beef dry with paper toweling. In a heavy, oven-going Dutch oven cook the bacon until crisp; remove, drain, and crumble. Leave the drippings in the pot. Add the beef to the Dutch oven; brown over medium high heat. Remove the beef and set aside. Cook the reserved onions and carrots in the drippings until the onion is tender but not brown. Add more oil if needed. Drain off the fat. Add the beef, reserved marinade, bouquet garni, and the bacon. Add the undrained tomatoes and beef broth. Bring to boiling. Remove from heat. Cover with a tight fitting lid. Bake in a 350° oven for 1 to 1 1/2 hours. Stir in the black olives; heat through. Remove the meat and vegetables from the wine mixture. Arrange in a serving dish and keep warm. Discard the bouquet garni. Stir the flour, softened butter, salt, and pepper into a smooth paste. Stir the paste into the hot mixture in the Dutch oven. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. To serve, pour the wine mixture over the meat and vegetables.
Marinate Chicken: Mix orange juice, soy sauce and ginger. Pour into zip lock bag. Add chicken breast. Marinate overnight. Bake Chicken: Salt and pepper chicken. Bake at 350°F for 15 minutes. Remove from oven and baste with barbecue sauce. Bake for 15 more minutes. Remove chicken; serve with extra sauce on the side.
do the beans on a 1 hour soak- bring to boil for two mins then allow to sit for an hour. meanwhile chop the veggies- I chopped roughly and it turned out nice and stew-y. In large (5 qt.)stockpot, saute the onion and celery in the oil. Add the beans and the bay leaves and fill the pot with water to within two inches. After 45 mins, add the remaining ingredients and allow to simmer until the large beans are soft.
Combine first 3 ingredients and sift 6 times; set aside. Combine egg yolks and sugar in a large mixing bowl; beat at high speed of an electric mixer until mixture is thick and lemon colored. Reduce speed to medium and gradually add in vegetable oil. Add flour mixture and mix until well blended. Stir in lemon rind and juice. Beat egg whites (at room temperature)and salt until stiff peaks form. Fold whites into batter. Pour batter into 4 wax paper-lined and greased 8-inch round cakepans. Bake at 325 for 20-25 minutes or until cake springs back when lightly touched. Cool in pans 10 minutes; loosen cake from sides of pan and remove from pans. Pull off wax paper and cool layers completely on wire racks. Spread Orange-Lemon Frosting between layers and on top and sides of cake. Store in refrigerator until serving time. Garnish with orange slices and fresh mint leaves if desired. Orange-Lemon Frosting: Cream butter; add egg yolks and beat well. Add powdered sugar and grated rind alternately with juices, beating well.
Boil 2 cups whole milk and 1 cup sugar. Soften 2 packages of gelatin in 1/2 cup cold water. Heat over medium heat until dissolved. Add to milk and sugar. Add 2 cups sour cream, 2 teaspoons Vanilla and beat until creamy. Set aside. *Do not refrigerate. Prepare first color of jello (3 oz pkg). Pour into pan and refrig. Until firm. Pour 1 1/2 cup white mix over it and refig. For 1/2 hour. Repeat with each color of jello.
Rinse chicken, pat dry with paper towels. Combine thyme, sage, salt, and pepper. Rub over chicken pieces; coating evenly. Spray a 10-inch skillet with non-stick cooking spray. Add chicken to the skillet,. Cook over medium heat for 8 to 10 minutes, or until tender and no longer pink. Remove from skillet; keep warm. Stir together jam, orange juice, and vinegar; add to skillet. Boil gently, uncovered, about 2 minutes, or until sauce is reduced to the desired consistency. Serve chicken with sauce.
Preheat sandwich press. Cut bread in half lengthwise. Spread inside top and bottom with mustard and mayonnaise. On bottom half, layer pickle slices,Swiss cheese, ham, pork and salami. Cover with top half of bread. Cut the loaf into 4 equal sandwich portions. Lightly butter top and bottom of each sandwich and press on the grill until the bread is crusty and the cheese is melted. Slice in half diagonally and serve. *** Note - if you don't have a panini press or a sandwich grill type appliance, just use 2 heavy skillets - 1 to cook in and the other on top of the sandwiches to press them down. I would suggest covering the bottom of the pressing-skillet with aluminum foil.
In a blender mix together the milk, eggs and vanilla. Stir in the flour, sugar, salt and melted butter until well blended. Heat a crepe pan or a good non stick 8 " pan over medium heat until hot. Lightly coat with a tiny bit of olive oil. Pour 1/4 cup of batter into the pan and tip pan to spread the batter evenly. When bubbles form on the top and the edges are dry, flip over and cook until lightly browned, it will have a lacy look. Place crepes on parchment papaer or wax paper to seperate each one. Fill crepes with the Vanilla Cream Sauce. Directions below --. VANILLA CREAM SAUCE DIRECTIONS. Mix all ingredients for Vanilla Cream Sauce together. Spoon into center of crepe and fold over seam side down. Top with fresh fruit of choice. I like to also drizzle a lil bit of the vanilla cream sauce on top to keep blueberries from rolling off the crepes!
Remove seeds from orange and lemon. Using coarse blade, force fruit through food chopper with raisins and unpeeled apples. Add cider. Put in kettle and bring to boil. Simmer, uncovered, for 15 minutes. Add remaining ingredients, and simmer for 20 minutes longer, or until thick. Makes enough filling for three 9-inch pies.
Preheat oven to 400°F. Grease cookie sheet. Mix the butter and the sugar until creamy. Add the peanut butter, vanilla, cayenne, salt, and baking soda and mix well. Add the egg and mix it inches. Add the flour, 1/4 cup at a time till all incorporated. Form into 1 inch balls and flatten slightly before placing on the cookie sheet about 1 inch apart. Here's where you make that criss-cross design with the fork if you want. Bake 8 or so minutes for chewy cookies, a bit longer for crunchy cookies. Cool on rack when done.
It is recommended that you use an instant read digital thermometer to maintain correct oil temperature while frying. In a large bowl, combine the marinade ingredients and add the chicken. Stir gently to coat the chicken and allow to stand at room temperature for 15 minutes. In a small dry frying pan, toast the sesame seeds until they are light brown in color and aromatic. Transfer to a small dish and set aside. In a small bowl, combine the sauce ingredients and stir until the sugar and the cornstarch are fully dissolved. Set aside. Toss the 1 1/2 cups cornstarch with the salt and pepper in a large bowl or deep plate. Coat the marinated chicken in the cornstarch mixture and shake off any excess before frying. Heat the oil in a wok or heavy-bottomed pot until it registers 350 degrees F. Working in 2 or 3 batches, add the first batch of chicken cubes and deep fry until lightly golden on the outside and cooked through (3-4 minutes). Remove the chicken with a slotted spoon and drain on a plate lined with paper towels. Repeat with the rest of the chicken. When finished cooking chicken, take the first batch and return then to the 350 degree oil. Continue cooking for 30-45 more seconds so they become golden brown. Repeat with the rest of the chicken. Transfer the oil to a heat-proof container. It will take about 1 hour to fully cool, after which you can transfer it to a container with a tight lid for disposal. If you used a wok, just wipe down the inside with a paper towel and if you used a heavy-bottomed pot, switch to a large skillet for stir-frying. Heat the wok or skillet over medium-high heat until a bead of water sizzles and evaporates on contact. Add the 1 tbsp of oil and swirl to coat the wok or pan. Add the chiles and garlic and stir-fry until just fragrant (20 seconds). Pour in the sauce mixture and heat briefly to thicken (just under a rolling boil). Return the chicken to the wok and stir well to coat with sauce. transfer the chicken to a serving dish and garnish with sesame seeds and scallions.
preheat oven to 450 degrees f. Spray muffin tins with nonstick cooking spray. Place 1 ham slice in each tin like a nest. Place 1/2 slice swiss cheese on each ham slice that is partially cooked. Crack one egg over each. Pour about a tablespoons of heavy cream over each. Sprinkle each with a little parmesan cheese to taste. Place back in oven and bake about 10-15 minutes. (Check jiggliness to your liking...don't overdue or will be more hard boiled.) Remove and rest 5 minutes. Serve on toasted English muffins. Note- can cook longer if you like a hard boiled egg rather than soft boiled or even"scramble" egg before pouring into tins.
To prepare the Chicken Marinade: In a small saucepan combine sugar and 1/2 cup water. In the microwave or stove-top, heat another 1/3 cup of water; set aside. Heat saucepan with sugar over medium heat and stir until sugar is dissolved. Then, stop stirring and allow mixture to boil, untouched, for about 10-12 minutes, until mixture turns a deep golden brown. Watch carefully so as not to burn. Turn off the heat and pour in the additional hot water. Do this very quickly and carefully so that you do not burn yourself. Mixture will sputter and bubble up a bit and then settle down. Stir until caramel becomes liquidy. Set mixture aside to cool. Meanwhile prepare a second bowl with shallots, soy sauce, fish sauce and olive oil. When caramel sauce is cool to the touch, add the caramel sauce to the shallot mixture. In marinating dish (or ziplock bag) add chicken and pour marinade over the chicken. Marinate for at least 1 hour and up to overnight. To prepare the noodles: Bring a large pot of water to a boil. Add vermicelli and boil per package instructions; about 5 minutes. Drain into a colander and run cold water over the noodles until they are cool to the touch. Set aside to drain while you prepare your remaining ingredients. To prepare the Nuoc Cham: Combine water, fish sauce, lime juice, sugar, vinegar, garlic, thai chili, shredded cucumber and shredded carrot. Stir until the sugar is completely dissolved. Set aside. To grill the Chicken: Brush a grill pan with vegetable oil and bring to high heat. Remove chicken from marinade and blot with paper towel to remove excess moisture. Grill for about 3-4 minutes per side or until chicken is completely cooked through. Let rest for 5 minutes before slicing. To serve: Prepare the noodle bowls by distributing a handful of lettuce, 1/4 portion of noodles, and top with shredded carrot, cucumber, chopped peanuts, mint and cilantro to taste. Top salads with sliced grilled chicken. Separate the Nuoc Cham into 4 portions for serving. Pour sauce over salad and mix immediately prior to eating. Makes 4 noodle bowls.
Cut bacon into dices and the potatoes into slices. Melt butter in a pot and add the sugar. Add bacon and fry until the meat is light brown. Add the potatoes, beer, Worcestershire sauce and a little water and stir lightly. Add the bay leaves, juniper berries and a little salt and pepper. Let the stew simmer under cover for 20 minutes. Season to taste with salt, pepper and Worcestershire sauce. Sprinkle with parsley before serving.
Preheat the oven to 350 degrees. Start your bacon slowly cooking on low heat, flipping them when necessary and removing when fully cooked. Begin boiling or steaming Brussels sprouts for approximately 10 minutes. When the Brussels sprouts are done, cut them in half to assure they will cook evenly all the way through. In an oven-safe bowl or pan, apply a sheet of parchment paper over a sheet of foil large enough to cover your mound of Brussels sprouts. Mix together your Brussels sprouts, chopped garlic, sage, bay leaves and tablespoon olive oil, and lemon. Put on to parchment paper. Add the crumbled bacon, the butter and salt and pepper to the top before closing the foil completely over the mixture. Roast in the oven for 20 minutes. Right before the Brussels sprouts are ready to come out, begin to heat up the chicken stock on the stove. Remove Brussels sprouts from oven and carefully move the mixture into the boiling chicken stock. Cook on high heat, moving the mixture constantly in the pan or stirring. When done the liquid will all be absorbed and the edges will caramelize slightly. This step was done in the restaurant to reheat the already cooked Brussels sprouts so it could be used if your having a dinner party and want to reheat before the guest come over or it could be skipped but I think the chicken stock adds an important flavor element. Make sure all of the bay leaves, lemon slices and (if using whole leaves) sage are removed before serving.
Mix strawberries through cornstarch and cook over medium heat, bringing to a boil then reducing heat. Cook for 5 minutes, stirring to prevent sticking. Separately combine the softened cream cheese and grape juice concentrate in a food processor. Pour the cream cheese mixture into an already-baked pie shell. Top with the cooked strawberry mixture. Chill before serving.
Cook the elbow macaroni according to package directions. Meanwhile, in a large skillet, cook the ground beef and onions. Drain the meat mixture. Add tomato products and beans, undrained. Add water if needed and chili powder and simmer for 15 minutes. Add the cooked macaroni and reheat to a simmer. Taste and adjust salt and pepper. Stir in 1 cup of cheese and melt. Add remainder of cheese to top and remove from heat.
(If you do not have sour milk or buttermilk, add 1 tablespoons vinegar to a 2 cup measuring cup and fill to 1 cup mark with milk. Let set for about 5-10 minutes before adding to ingredients.) Beat eggs with wire whisk. Add 1 cup milk and oil and whisk until frothy. Preheat lightly greased griddle to 300°. Add flour and sugar (and extra milk if needed)and mix well. There will be little lumps left - those are okay. When griddle is hot, pour batter on by 1/3 cupfuls. Cook for about 1 1/2 minutes per side, or until golden brown. Best when served immediately with butter and syrup.
In a large bowl, mix together the sugars, butter, eggs, milk and vanilla. Beat well. In another bowl, combine the flour, baking powder, pudding mix and salt. Stir the flour mixture into the creamed mixture, stirring only until combined. Do not overbeat. Slowly stir the 1/2 cup rum to this mixture until incorporated. Pour mixture into a 10" greased and flour bundt pan. Bake in a 350 degree oven for 50-60 minutes or until toothpick comes out clean. Put the cake to cool on a rack for 5 minutes. While the cake is baking, make the rum glaze. Melt the butter in a saucepan. Add the water and sugars. Boil for 5 minutes, then remove from the heat and carefully stir in the rum. Pour about 1/4 of the glaze over the cake. Let set for 5 minutes and then invert onto a serving plate. Using a large meat fork, poke holes all over the top of the cake, and then very slowly drizzle the remaining glaze over the top. I ended up with about a 1/2 cup of glaze left, which we used for ice cream topping.
Place meat in slow cooker. Add dashes of Worcestershire sauce to top of the meat until well covered. Then sprinkle heavily with dry rub. Cook on low setting for 8 to 10 hours. Leave meat in slow cooker on warm setting for about 4 more hours or until meat will pull easily with 2 forks. Internal temperature of pork roast should be between 190 and 205 degrees F. Remove from slow cooker and allow to rest for 5 to 10 minutes. Then slice or pull for serving, basting with pan juices from slow cooker. Serve warm. Leftovers should be kept in airtight container in the refrigerator or freezer.
Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat and cover and cook for 15 to 20 minutes or until tender. Drain. Mash potatoes with the milk, butter, pepper, and salt. Transfer to a greased 13x9 inch baking dish. Sprinkle with 1 cup of cheese and bacon. Dollop with sour cream and sprinkle with chives and remaining cheese. Bake, uncovered, at 350 for 20 to 25 minutes or until cheese is melted.