HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt the white chocolate with the butter in a saucepan over low heat. Add the dulce de leche and stir until incorporated. Remove from the heat and set aside. Preheat the oven to 425 degrees F (220 degrees C). Using a stand or hand mixer, beat the eggs with the sugar until the mixture is pale and has doubled in volume. Gradually add the white chocolate mixture, and then the flour. Take your time to avoid lumps. Divide the batter among 6 ramekins. Bake until the cakes are golden brown and the centers are still soft, about 15 minutes. Sprinkle with sea salt and serve.
Step 1: Add fish fillets, egg, fish sauce, corn flour, red curry paste, red chillies and coriander leaves in blender. Blend it until combined and turns in to the thick paste. Transfer the paste in to a bowl. Step 2: Now add spring onion and green beans in to the paste .Mix well. Form the paste in to round patties using wet palms. Keep them aside. Step 3: Heat oil in a large pan and deep fry patties from both sides until golden- browned. Turn off heat Drain patties on an absorbent paper. Step 4: Serve hot with chili sauce.
Combine shortening, sugars,vanilla, and beat well. add eggs and salt. add milk with the 1/2 tsp soda dissolved in it. add flour and baking powder. Make a soft dough. Roll on a floured board and cut with a glass in rounds Bake 375 degrees for 11 minutes. Until nicely browned. Cool on a rack. Smear jam onto the underside of a cookie and place another cookie over to make a sandwich cookie or add some marshmallow fluff on one side and jam on the other and sandwich together also. Sometimes we ice with a butter icing one cookie, jam on the other then place them back to back.
Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, vinegar, and vanilla, beating well. Add eggs, 1 at a time, beating until blended after each addition. Add food coloring, beating until combined. Combine flour, and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Pour into 2 greased and floured 9-inch cakepans. Bake at 350 degrees for 20-22 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks for 5 minutes; remove from pans and cool on wire racks. Spread Cream Cheese Frosting between layers and on top and sides of cake. Cream Cheese Frosting: beat cream cheese and butter until creamy; gradually add sugar and vanilla, beating well. Stir in pecans if desired.
Combine thawed orange juice and marjoram in shallow dish. Dip each breast in orange juice mixture and put in Crock pot. Pour remaining sauce over breasts, then cover; cook on Low 7- 9 hours or on High: 4- 5 hours. Stir water and cornstarch together and then add to the sauce left in the crock pot at the end of the cooking time to thicken it.
You can use any potato you want, and you can keep the skins or peel them. I usually use red potatoes, leave the skins on and cut into bite sized pieces. Cook until tender, but not enough where they could be mashed potatoes. Cook the bacon. I usually cut this into bite sized pieces, and cook until done. Save the grease! This is very important. I remove the bacon from the grease to stop it from cooking. Cook the eggs so that they are hard-boiled. Let the potatoes and eggs cool. Peel the eggs, and cut them into small pieces. Mix everything together (including the bacon grease!). Celery salt can be potent, so do a little at a time until you like the taste. I used a good amount of mayonnaise and dijon mustard. Again, go with what tastes good. Refrigerate for 1 hour before serving.
Cook linguine until al dente. Coat chicken with Cajun seasonings and saute until cooked. Add peppers, mushrooms and green onions; cook for 2-3 minutes. Reduce heat and stir in heavy cream. Add seasonings and heat through. Serve over linguine and top with Parmesan cheese.
Pre - Heat oven to 350°F. Clean mushrooms with a soft brush or cloth. Remove the stems of the mushrooms and chop in food processor. Mix sausage , bread crumbs, 2/3 package of Chavrie and chopped mushroom stems. Stuff each mushroom cap with about 1 tablespoons of sausage mixture. Place stuffed mushrooms on a baking tray and bake for 15- 18 minutes until sausage is cooked and mushrooms are tender. Arrange on a serving platter and top each mushroom with a dollop of the remaining Chavrie and sprinkle with chopped parsley.
In a large heavy pot, heat olive oil over medium high heat. Stir in onion with a pinch of salt and pepper, and cook for 2 minutes. Add dried herbs and red pepper flakes into the oil and toss to coat to bring out some of the dried herbs' flavors. Stir in garlic, and then celery, and carrots and cook for about 3 minutes. Stir in tomatoes and stock and bring to a boil. Reduce heat and simmer for 30 minutes. If necessary add an additional cup of stock or water and stir in beans and tiny pasta. Simmer for 6-8 minutes or until pasta is tender. Stir in parsley and serve hot with grated parmesan and freshly ground black pepper.
In a shallow dish, combine flour, salt, and pepper. Dip chicken in flour mixture; shake gently to remove any excess flour. In a large skillet, heat olive oil over medium heat. Add chicken, and cook for 3 to 8 minutes per side depending on pan, or until golden brown. Add chicken broth, artichokes, bacon, and capers; cover, and simmer for 10 to 12 minutes, or until chicken is cooked through. Uncover, and stir in lemon zest, lemon juice, and butter, scraping brown bits from bottom of pan with a wooden spoon. Arrange spinach on a platter. Spoon chicken and sauce over spinach. Serve immediately.
In medium bowl combine oil, vinegar, salt and mustard and whisk vigorously to blend. Add roast beef and avocado to dressing and toss to coat. Fill pocket breads with filling and serve.
Preheat oven to 400°F. Combine milk, oats, molasses and oil in a bowl. Measure flours by lightly spooning into measuring cups and levelling with a knife. As you may know, "scooping" flour will cause you to use too much. Whisk or sift together flours, sugar, salt, baking powder and baking soda. Add wet mixture to dry mixture and stir just until combined. Add raisins, stirring "until the dough pulls together in a shaggy mass". The original recipe suggests a wooden spoon for this. Split dough in half. With each half, turn out onto a floured surface and knead for 1 minute. Expect the dough to be sticky and wet. Form into a 6-inch round loaf and place on a baking tray sprinkled with cornmeal. Make 3, 1/4 inch deep, diagonal cuts across each loaf. Bake at 400°F for 20 minutes, then for 15 minutes more at 375°F These loaves will look browned before they are actually finished, so test for doneness by "knocking" on the bottom of the loaf. It will sound hollow when finished. Let stand about 15 minutes before slicing to serve.
Preheat oven 350 degrees F. Grease 9 x 13 pan. Dust raisins and nuts in 1/4 cup flour. Cream butter and sugar. Add salt, eggs and molasses. Sift flour and the rest of the dry ingredients into creamed mixture and mix well. Add nuts and raisins and stir. Spread batter in pan. Bake 15-20 minutes. Cut into squares.
Grate cheese into a bowl, stir in eggs, chives and white pepper until well mixed. Lay one sheet of phyllo on your work space and brush with butter. Lay another sheet on top and brush with butter. Cut the sheets into 3 long strips. (Keep remaining dough covered with wax paper and damp towel to prevent it from drying out.). Place a heaping teaspoon filling at the end of each strip, fold end over end into a triangular shape (flag fold). Place on grease cookie sheet. Puffs can be covered and refrigerated no longer than 24 hours at this point. Heat over to 350 degrees. Brush puffs with melted butter and bake until golden, about 15 minutes.
Rinse fresh salmon; pat dry. Set aside. In a large saucepan heat oil over medium-high heat. Cook carrots, onion, pepper, and celery in hot oil about 10 minutes or until the vegetables are tender. To poach salmon, bring water to a boil in a large skillet. Add salmon. Return to boil, reduce heat. Simmer, covered, for 6 to 8 minutes or until salmon flakes easily with a fork. Remove salmon from skillet, discarding liquid. Flake salmon into 1/2-inch pieces; set aside. Stir the broth, potatoes, corn, dill, and salt into vegetables in saucepan. Bring to boiling; reduce heat. Cook, covered, over medium-low heat about 15 minutes or until the potatoes are tender, stirring occasionally. Stir together 1/2 cup of the milk and cornstarch. Add milk mixture to saucepan. Stir in remaining milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Gently stir in poached salmon or canned salmon. Heat through.
Pre-bake Recipe #20984, or other crust in a pie pan for about 10 minutes at 350°F. Squeeze all moisture out of frozen spinach, and combine with cheddar, grated onion, shredded zucchini or squash, bread crumbs and seasonings. Remove crust and add filling ingredients. If desired, add a top crust and poke holes in top to allow moisture out. If using top crust you may want to use a light egg wash (beaten egg or egg white) and lightly coat the top of the pie with a brush. Bake pie in oven for about 40 minutes or until top crust is golden and filling is set and cooked through.
Set oven to 350 degrees. Line 12 muffin tins with paper liners (grease the tin first). Mix all the topping ingredients together until crumbly; set aside in the fridge. In a large bowl, combine flour, baking powder, baking soda and salt. In another bowl, cream butter, cream cheese and sugar with an electric mixer until fluffy. Add in eggs and beat until combined. Add in half and half or milk (if using) vanilla and raspberry jam; beat well until combined. Add in the flour mixture and stir with a wooden spoon JUST until combined (batter will be lumpy, do not overmix!). Fill the muffin tins completely to the top with batter. Sprinkle the topping mixture over the muffins. Bake for about 20-25 minutes.
Wash and break ends off of green beans, and break into 1 inch lengths. In a large pot, bring water to boil and add 2 tablespoons olive oil, 3/4 teaspoon salt and BLANCH green beans for 30 SECONDS. Drain and rinse in cold water. Heat Wok, add 2 tablespoons olive, 1 teaspoon sesame oil, 1/4 teaspoon salt. hot chili pepper and 1/2 teaspoon minced garlic. Stir Fry. Add green beans stir fry 30 seconds, add crab meat, and stir fry 30 seconds. Add 2 ounces Vodka, continue to stir fry, adding 4 ounces of sweet chili sauce. Lighten sauce by adding 2 ounces of water, and stir fry for 15 seconds. Remove and add crushed pepper. Serve over steamed Rice.
Preheat oven at 350 degrees Fahrenheit (or 177 Celsius.). In a large mixing bowl, add egg and butter. Whisk until blended smoothly. Whisk in white sugar, then add vanilla and baking powder. Add cocoa powder, blend thoroughly. Mix in flour (SLOWLY) and and then sour cream. Batter will be THICK! This is okay. If you find the batter is not thick or is runny, add 1/4 cup more flour. If you find the batter is getting too thick too fast, don't add the full cup. (If you feel the batter is far too thick you can always add more sour cream and/or some milk!). Fold in chocolate pieces. I don't use baking chocolate - I use milk chocolate bars with almonds. Use your favorite brand. Grease a 9" round or square baking tin. Pour brownie mix in, smoothing out with your spatula gently until it reaches the sides. Bake for 20 to 25 minutes, or until you can stick a toothpick in and it comes out clean. For me with a gas oven, that's 25 minutes.
In a large saucepan, cook potatoes, covered in a small amount of boiling water about 12 minutes or just until tender. Add peas; cover and cook 3 minutes; transfer to a colander to drain. In the same saucepan, melt butter, stir in flour. Add 1/2 cup milk. Cook and stir constantly over medium high heat until thickened and bubbly Cook and stir for 1 more minute. Reduce heat; add cheese. Cook and stir for about 15 minutes or just until cheese melts. Add as much of the remaining milk as needed to make a medium-thick sauce. Add potatoes, peas and half of the bacon; heat through. Transfer to a large serving dish. Top with remaining bacon; serve warm.
To prepare sauce, heat 1 tablespoon each of olive oil and butter in large skillet on 'medium' setting. Add onion, bell pepper and garlic; sweat until vegetables are tender. Add tomato paste, water, thyme, basil, sugar and crushed bay leaves; stir until tomato paste is incorporated and mixture is smooth. (Note: When using fresh herbs instead of dried, I approximately triple the amount of basil and double the thyme -- but you can tell better by taste than exact measurements. Replacing 1/2 cup of the water with wine is also an excellent option. And I *always* throw in the hot pepper flakes!). Taste mixture, adding salt and pepper as needed. (For inexperienced cooks, I would suggest starting with 1/2 teaspoon salt and 1/4 teaspoon pepper, and going -- slowly -- from there until it tastes just right.). Continue cooking over medium heat, allowing mixture to slowly reach a boil; at that point, reduce heat several notches and simmer gently for 20 minutes, stirring occasionally. Meanwhile, season veal scallops on both sides with salt and pepper. Measure flour and breadcrumbs into separate bowls. (Note: A scant measure of flour will be enough. Breadcrumbs can be fresh or commercial. Recipe calls for 'plain', but the Italian-seasoned kind work fine also.). Break egg into third bowl, beating well with a whisk. In a second skillet or large pot, heat 3 tablespoons olive oil and 1 tablespoon butter on 'medium' setting. Dredge scallopini in flour, coating lightly but thoroughly on both sides; dip in beaten egg to coat; cover all over with breadcrumbs. Brown thoroughly in hot oil (depending on how brown you want them, it will take about 2-4 minutes per side); drain on paper towels. Add browned scallopini to marinara sauce, turning to coat if necessary; continue simmering slowly until meat is thoroughly done and very tender (10-15 minutes).
Preheat oven to 350°F. Peel carrots and cut julienne-style (into 2" long x 1/4" wide strips) or slice thin. Place carrots and other ingredients into a 9" x 13" baking pan and toss to combine thoroughly. Spread out into a thin layer. Roast for 15 minutes. Remove pan from oven, toss carrots and spread out into a thin layer. Roast for another 15 minutes or until carrots are tender.
Chop cabbage into bite size pieces. It is better NOT shredded. Use enough dressing to moisten. Let sit for 1 hour in refrigerator prior to serving.
Beat eggs, then the sugar and flour. Add everything else and beat together. Grease a 9" pie pan with cooking spray, then pour the mixture inches Bake at 400F for 35-40 minutes.
blend yoghurt with the fresh herbs and chillies, ammount depending on your taste, garlic and seasoning, not lime juice. marinate for at least 2 hours. place chicken and marinade into ovenproof bowl and place into oven, medium heat, for 30 mins or until chicken cooked and marinade thickened. Spritz with the fresh lime juice. Recommend serving over basmati and wild rice, with a side dish of roasted tomatoes.
Peel and grate fresh ginger root (a little skin doesn't matter, it will be strained). Add to a small pot with sugar, lemons and water. Bring to a gentle simmer and cook until the sugar dissolves. Remove from heat. Let steep for 15 minutes to 1 hour, as desired. Strain the mixture. Add strained liquid to a pitcher and fill it the rest of the way with ice. This will cool it down and dilute it some. Serve over more ice, diluted with more water, to taste. Spicy hot and icy cold, heavenly!
Take a thigh/leg portion and separate the drumstick from the thigh. Skin all or half of the chicken pieces. Broil off the chicken and sausage until well-browned. Cut the sausages into 1/2" slices. Add olive oil and butter to a 5 to 6 quart pot on low heat. Add 1/3 c flour, the cayenne, nutmeg and wisk gently and quickly until it begins to thicken. Add enough juice from the tomatoes to stop the thickening and add the chicken and sausage pieces to the pot. Add all the tomatoes, the okra and the rough cut onions . Use the tomato can to add water to the pot to just cover the contents of the pot and bring to a boil. Using a wooden or plastic spoon that reaches the bottom of the pot and gently loosen any flour which begins to stick to the bottom. Reduce heat and simmer until chicken is almost falling off the bone. Adjust seasonings to taste and stir occasionally. Serve in big bowls and top with boiled rice. NOTE: SMALL BONE FRAGMENTS will be present so take care to screen each mouthful before chewing! Nice to have bread plates or saucers for each guest so that they can discard any bones. Great with a crispy warm, buttered baguette or garlic bread. VARIATIONS: You can pull the chicken off the bone after broiling and cooling and add to the simmering pot until fully cooked and tender. We frequently add shelled, jumbo deveined shrimp to the ingredient list. Would translate to a slow-cooker easily if you don't require the meats to be broiled first.
Preheat the oven to 400 degrees F (200 C). Wash the potatoes. Cut in half lengthwise, then cut each piece in half again lengthwise, leaving you with eight wedges per potato. You can either leave them this thickness, or cut each wedge in half crossways, giving you 16 triangles per potato. Put in a big bowl and rinse with water to wash the starch off. Drain as much water as you can from the potatoes, then add in the olive oil. Stir to coat. Mix the spices together, then sprinkle over the oiled potatoes. Stir again until all the potatoes are coated evenly. Spread the potatoes on a baking sheet (I line mine with aluminium foil to help with clean up). Grind over some black pepper and bake in the oven for 30-40 minutes. Halfway through the baking, use a spatula to turn the potatoes over.
If using a bag slaw mix, place the shredded mix in a medium bowl and set aside. If using fresh vegetables, shred or chop and combine in a medium bowl -- set aside. In a 2-cup measuring pitcher or small bowl, combine all the dressing ingredients and whisk until completely blended. Pour dressing over the slaw and fold to coat slaw mixture completely with the dressing. Cover with plastic wrap and chill a few hours if possible to allow flavors to blend. May be served immediately and will keep well for 2-3 days in the refrigerator. Preparation Time is about 10 minutes if using the store bought slaw mix.
Grease a 9x13 baking pan with the butter. Steam broccoli until partially cooked, about three minutes. Cool and press dry. Beat eggs and milk until frothy. Thoroughly mix dry ingredients. Stir into egg mixture. Fold in broccoli, cheese and onion. Spoon into baking dish, spreading evenly. Sprinkle with seasoned salt. Bake at 350 for 35 minutes. Cool 5 minutes and cut into squares.
Preheat oven to 350°F. Put onion, potato, and lamb into a 5-qt casserole dish or a deep baking dish. Season with salt and pepper. Add parsley, cumin, and olive oil and mix well with your hands or a wooden spoon. Put tomato slices on top in a single layer and season lightly with salt. Dot butter over the top and pour about 1/2 cup of water around the sides of the dish. Cover with foil and bake for 2 hours, tilting the dish from side to side a couple of times and spooning the pan juices over the top. The lamb should be tender and the potatoes soft. Remove the foil, increase oven temperature to 400 F, and cook for another 45 minutes or so, turning lamb halfway thorugh, or until the meat and potatoes are a little browned and the liquid has reduced. Serve hot or at room temperature.
Toast oats, almonds and walnuts in a wok or deep skillet for about 5 min over low heat. Stir often. Add raisins and coconut. Toast 3 min, stirring. Add flax seeds, wheat germ, candied ginger and powdered ginger. Stir constantly to prevent burning. It's done! Serve with fresh fruit and yogurt or milk.
Put chicken breasts in a large pot with water, 3 stalks celery, 1/2 onion, 1 teaspoon poultry seasoning, 1 teaspoon salt, 1/2 teaspoon pepper, and Minor's chicken base. Simmer, covered, until chicken is tender. Remove chicken and let cool. Tear chicken into bite-sized pieces; set aside. Reserve 4 cups of the broth in the pot; discard the cooked vegetables. To the broth, add the carrots, potatoes, 1/2 teaspoon pepper, 1 teaspoon salt, onion powder, and 3/4 teaspoon poultry seasoning. Cook for 10 minutes. Add 1/2 cup chopped onion, peas, and 1/2 cup chopped celery. Cook for an additional 10 minutes or until vegetables are tender; add chicken. In a small bowl, add flour to the evaporated milk; stir into the vegetable mixture. Cook until the mixture thickens (add more flour if necessary). Adjust seasoning, if necessary. Pour the mixture into a greased 9x13" baking dish. Top with biscuit rounds, cutting some in half, if necessary, to cover top of mixture. Bake in a 400 degree oven for 25 minutes, or until biscuits are golden brown and mixture is bubbly. Remove from oven and brush tops of biscuits with butter or margarine. Biscuits:. In a medium bowl, stir together flour, baking powder, and salt. Cut in shortening until mixture resembles coarse meal. Add milk; mix well. Turn dough onto a lightly floured surface. Roll out to 1/2" thickness. Cut with 2-3/4" biscuit cutter. Makes 15 biscuits.
Cut the potatoes into large bite size pieces and boil them in water for 7 minutes. Discard the water and set potatoes aside. Finely dice all the onions. Peel and mince garlic cloves (I toss them in the spice grinder and pulse but do not use a garlic press). Mince or grind ginger (again I use a spice grinder for this). Cut the green peppers into large bite size pieces. Set aside 1 tsp of cumin seed for later. Grind the whole spice mix minus the 1 tsp cumin seed and combine with the ground turmeric (you can also use whole turmeric and grind with the whole spices but it's a pain because whole turmeric is rock hard and probably makes no difference versus the ground turmeric). Do not use pre ground spices. Heat the palm oil on high in a wide, deep nonstick pan. It should quickly begin to sizzle and smoke. Add the 1 tsp of whole cumin seed you set aside. Add the saffron. After a half minute or so add the diced onions. Stir around giving the onions a chance to brown. While you are doing this add the ginger, garlic and then the spice mixture. Once the onions are browned add the tomato, lemon juice (optional) and the coconut milk. Stir it up and then slowly mix in the yoghurt. You should have a nice looking sauce by now. Taste for salt and if not enough then add more to taste (do not do this after you add the raw chicken). Add the potatoes and green peppers and then the raw chicken thighs. Mix it up real good and lower the heat to low. Cover the pan tightly and let cook on the stove on low for approximately one hour checking on it occasionally (it should bubble a bit - if not turn the heat up a little). After one hour look at the sauce. If it is soupy then remove all the thighs and set aside and leave the pan uncovered and turn up the heat to high. Stand by at this point and intermittently stir while the sauce boils. Reduce to a medium thick sauce. Lower the heat back to low, return the chicken to the pan and stir it up. When you are ready to serve the food turn off the heat and chop the cilantro finely and throw into the pan and stir. Your curry is done. Serve over basmati rice or with warm naan bread.
FOR COOKIES: Beat together butter and sugar until light and fluffy. Blend in egg. Add combined dry ingredients, mix well. Stir in oats and peppermint candy. Shape dough o form 1 1/2-inch balls. Place about 2 inches apart on ungreased cookie sheet; flatten with times of fork. Bake in a preheated 375 degree oven 8 to 10 minutes or until golden brown. Cool 1 minute before removing from cookie sheet. FOR GLAZE: Combine all ingredients; mix well. Drizzle over cooled cookies.