HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pour the cream into a medium saucepan. Add the lemon rind and lavender stalks. Scrape the seeds from the vanilla pods and add these to the saucepan along with the pods. Bring the cream to the boil over a medium heat. Reduce the heat and simmer the cream until it has reduced by one-third (about 10 minutes). Remove from the heat and set aside to infuse. Soak the gelatine in the milk until the sheets are soft and pliable, then remove them to a plate using a slotted spoon. Pour the milk into a medium saucepan and heat to a simmer. Whisk in the icing sugar and the set-aside gelatine. Add the milk mixture to the cream and combine. Pass through a sieve into a pouring jug. Pour the mixture evenly into 6 glass bowls or large dariole moulds (200ml-250ml/7fl oz-9fl oz each). Leave to set in the fridge overnight. When you're ready to serve, run a little hot water over the bottom of each bowl or mould and gently ease the pannacotta away from the sides. Turn on to plates and serve with a little fresh lavender and some redcurrants.
Preheat oven to 500^F. Line a large baking sheet with foil. Generously season ribs and arrange in a single layer on baking sheet. Roast until brown, about 25 minutes. Reduce temperature to 325^F. Place ribs in a large heavy oven-proof pot. Add tomatoes with juice, and next 8 ingredients. Add wine and enough water to cover. Tightly cover pot and cook in oven until meat is very tender, about 2 hours and 40 minutes. Cool and refrigerate overnight. Remove any fat from surface and transfer ribs to a 13x9x2 inch baking pan. Strain liquid and return ot pot. Boil until liquid has reduced to 1 cup, skimming any foam that appears, about 50 minutes. Season to taste. Preheat oven to 325^F. Pour sauce over ribs. Cover pan with foil and bake until ribs are heated through, about 25 minutes. Transfer ribs to a serving platter and spoon sauce over. Serve.
Throw all ingredients into a bowl and mix together with a food processor (using dough hooks) or by hand. The dough will be fairly sticky but don't add any more flour. Instead scrape it into an oiled bowl, cover with a cloth and leave to rise for 30 minutes or until doubled in size. I like to let my dough rise in an ever-so-slightly warmed oven or in an airing cupboard. When dough is finished rising, pre-heat oven to 400 F degrees. Turn onto a floured surface and work in a bit more flour until the dough loses its stickiness -- you shouldn't need too much -- then roll out to desired size, keeping the dough about 1/2 inch thick. Leave to rise for about 10 minutes, before topping with your favourite ingredients. Put on a baking sheet sprinkled with flour or cornmeal and bake for 10-15 minutes in a very hot oven until lightly browned. Our standard is 230-240 C in a fan oven for 10 minutes on a top shelf.
Combine onion soup mix with sour cream in a bowl; add eggs. Mix in ground beef. Add bread crumbs; mix well. Shape into a loaf. Place in loaf pan; lay bacon over top. Place in preheated 500°F oven. Reduce heat. Bake at 375°F for 1 hour.
Combine ingredients thoroughly & chill for 2 hrs to allow flavors to blend. Note #1: Using unpeeled thick cucumbers, slice them & soak in salted water for 30 minutes. Drain well & pour the dressing over the cucumbers. Lightly dust the surface of the salad w/paprika & add a dollop of sour cream over the paprika. Note #2: If a more intense flavor is desired, add garlic & finely sliced onion to the salted water for the soaking time. Drain well & finish salad as above. :-).
Preheat the oven to 400 degrees F. Stir together the butter, Worcestershire sauce, lemon juice, pepper, hot sauce, garlic, and salt. Pour half this mixture into a large heatproof dish. Layer half the shrimp and half the lemon slices in the dish; then form a second layer with the remaining shrimp and lemon slices, and pour remaining sauce into the dish. Bake, uncovered, for 20 minutes, or until the shrimp are pink, stirring twice. Pour off the sauce into individual serving dishes. Serve the shrimp with plenty of French bread for dipping in the spicy butter sauce.
Combine butter and biscuit crumbs. Mix well. Press into a springform pan. Refrigerate for 30 minutes. Place egg yolks, sugar into top of double boiler. Beat with electric beater over simmering water until pale and golden. (Don't let any water touch the underside of the double pan). Add marsala, beat constantly until mixture thickens. Let cool to room temperature. Beat cream cheese in a large bowl until smooth. Gradually beat in marsala mixture. Fold in softened ice cream. Pout into springform pan, cover with plastic wrap and freeze overnight. Let stand 15 minutes before serving with sauce. Sauce: Combine first 3 ingredients in pan. Stir over low heat until butter melts. Add cream and stir until mixture is warm. Serve.
Preheat oven to 350°F. Thoroughly spray 10-inch tube pan or 12-inch Bundt pan (I use the bundt pan)with Cooking Spray. Beat Shortening, Butter, and sugar. Beat until wet and then beat in Caramel and pumpkin. Beat in one egg at a time. In separate bowl combine flour, baking powder, salt, and spices; stir to combine. Add dry ingredients to pumpkin mixture and beat. Scrape batter into prepared pan and smooth top (Note: pan will be full). Bake 70-80 minutes or until toothpick comes out clean. Cool in pan for about 15 Glaze: In mixing bowl, whisk together confectioner's sugar, Hot Caramel, and Water. Drizzle over top of cooled cake, and service.
Place greens in a large pot, place potatoes over the greens and add enough broth to fill pot to a depth of one inch. Bring to a boil, reduce heat and cover. Let cook for 30 minutes or until potatoes are steamed tender. Add additional broth as necessary to prevent the pot from becoming dry. When the potatoes and greens are fully cooked, mash them together with a potato masher and season to taste.
Cook pasta til al dente. Strain. Heat pan with olive oil. Add turkey, onion, bell pepper, garlic, and all seasonings. Cook until turkey is brown, and bell peppers turn yellow in color. Add ricotta and mix well. Put pasta back into pot, and add sauce, mix well and serve!
Mix together in a salad bowl the lettuce, onions, celery, oranges, and parsley. Heat a small skillet over medium-high heat; combine nuts and sugar in the skillet and toss quickly. Continue stirring until the sugar is melted; remove from heat and add to the salad. Mix the dressing with a whisk and pour over the salad; mix and serve. In a salad bowl, mix together the lettuce, onions, celery, oranges, and parsley. Heat a small skillet over medium-high heat; combine nuts and sugar in the skillet and toss quickly. Continue stirring until the sugar is melted; remove from heat and add to the salad. Mix the dressing with a whisk and pour over the salad; toss and serve.
Put the first 8 ingredients into a stock pot, or large saucepan, and bring to a boil. Turn down the heat, and simmer for 15 to 20 minutes, or until the vegetables and lentils are tender. Use an immersion blender, and puree the soup until no lumps remain, or puree in batches in a food processor or blender. (careful, it's hot!). Add the remaining ingredients, stir to blend, or use the immersion blender again, to get a nice smooth soup. Taste to adjust any seasoning. Bring it back to a simmer. Serve with a dollop of sour cream, if desired.
Combine all ingredients. Mix well. Use large ice cream scoop to measure out 6 patties, or divide mixture into six equal portions. Fry, or place on greased baking sheet, bake at 350 degrees 20-30 minutes, turning once. Be careful not to over-bake, since it will make the burgers dry. These may be brushed with BBQ sauce 5 minutes before removing from oven. Serve on a whole wheat bun with all the trimmings, lettuce, tomato, onion, pickles, etc. Or use your hands or a 1 ounce ice cream type scoop to form meatballs and bake at 350 degrees for 20 minutes. Serve with spaghetti sauce and pasta.
Place cream cheese and feta cheese in food processor; cover and process until blended. Divide into thirds (about 1 cup each). Line a 5 cup mold or a 8-1/2 x 4-1/2 x 2-1/2 loaf pan with plastic wrap. Spoon 1/3 of the cream cheese mixture in bottom of mold. Smooth top with spatula. Spread tomatoes over cheese layer. Spoon hummus over tomatoes; then sprinkle cucumbers over hummus. Spoon another cup of cheese mixture over cucumbers; smooth out. Spoon olives evenly over cheese layer. Spoon remaining cheese mixture over the olives; smooth out. Bang filled mold on counter to pack down the torte. Cover and refrigerate at least 24 hours, but no more than 48 hours. When ready to serve, turn mold upside down on serving platter. Remove plastic wrap and serve torte with your choice of breads, or crackers.
In a large bowl combine the oatmeal and buttermilk or sour milk. If you have the chance, let it stand for a few minutes (I let it stand for at least 20 min cause then the oatmeal isn't too chewy), for the oatmeal to absorb some of the buttermilk. Add the egg, sugar and oil. Beat very well with a wire whisk. Add the flour, baking soda, salt and baking powder. Mix again, until all of the dry particles are moistened. Do not over beat. It should only take about a 20 or 30 strokes by hand to mix it up enough. Spoon the batter into a dozen well oiled muffin cups. Bake at 400 degrees for about 15-20 minutes. Serve hot. You can make sour milk by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. To make these orange cranberry muffins add 1/2 cup dried cranberries soaked in OJ (just enough to cover the cranberries) add both cranberries and juice into the mix above and bake as normal. You can add apples or raisins and even chocolate chips.
Crust: Turn on the oven to 325°F. In a bowl, combine the butter and cookie crumbs until evenly coated. Press the mixture into a 9-inch pie plate. Press it harder. Go back again and press the whole bit harder against the sides and bottom of the plate. Slide it into the oven. Bake for 10 minutes. Go zest and squeeze your limes (not a metaphor). Once the crust is done, take it out and cool it on a rack for 10 minutes. Filling: In the bowl of your electric mixer, throw in the milk, yolks, and lime juice. Turn on low until its all mixed together. Add the zest and turn on low until you see the flecks throughout the mixture. Pour the filling into the crust. Bake for 25-30 minutes. You're looking for a solid center with no wiggle. Cool the pie down a bit, between another 20-30 minutes. Then throw it in the refrigerator for 2 hours at least. Serve with unsweetened whipped cream and a slice of lime zest if you're feeling fancy.
Shell, devein shrimp, butterfly and run under cold water. Melt butter, add garlic, parsley, walnuts and mix. Add cracker crumbs and mix throughly. Stuff shrimp and place on a greased shallow baking dish. Drizzle with melted butter and bake at 400° for 5 to 7 minutes. Drizzle with more butter and broil until shrimp are cooked and stuffing is lightly browned.
Mix together first four ingredients, then add oats. In a separate bowl mix wet ingredients. Pour into dry ingredients, stir just until moist. Pour into greased muffin tins to 2/3 full. Bake at 425 degrees for 15 minutes.
To make the starter: Mix the flour, salt, yeast and water in a medium size bowl. Mix till well combined; the starter will be very dry. Cover and let rest overnight at room temperature. To make the dough: combine the risen starter with the water, salt, pizza dough flavoring, flour and yeast. Knead - by hand, mixer or bread machine set on the dough cycle - to make a smooth dough. Place it in a lightly greased bowl, cover and let rise for 1 1/2 to 2 hours, till it's nearly doubled in bulk. Gently deflate the dough, and pat and stretch it into a 3/4" thick rectangle about 9 x 12". Spritz with water and sprinkle with grated cheese as well as garlic oil and pizza dough flavoring if you have chosen to use them. Starting with a long side, roll it into a log, pinching the seam to seal. Place the log seam side down on a lightly floured or lightly oiled surface. cover it and let it rise for 1 to 1 1/2 hours till it's puffy though not doubled in bulk. Towards the end of the rise time, preheat the oven to 425. Gently cut the log into 4 crosswise slices, for mini loaves or simply cut the dough in half for two normal size loaves. Place them on one (for 2 loaves) or 2 (for 4 mini loaves) lightly greased or parchment lined baking sheets, cut side up. Spread them open a bit, if necessary to more fully expose the cheese. Spritz them with warm water and immediately place in preheated oven. Bake for 20 minutes for mini loaves or 35 minutes for full size loaves, or until the cheese is melted and the loaves are a very deep golden brown. Remove them from the oven and cool on a rack.
Blend flour, Crisco and salt until crumbly (use a pastry blender). In a separate bowl, beat egg, add water and vinegar. Moisten flour mixture with this and separate into three sections. Roll out for single crust. This recipe makes three single crusts. Very flaky every time.
Preheat oven to 300 degrees Farenheit. Combine all ingredients except condensed milk in a large bowl. Pour the milk over the mixture, stirring until well coated. Spread the mix out on a shallow baking pan and bake 45-50 minutes or until the mix is golden brown and has begun drying, stirring every 10 minutes. Remove the pan from the oven and transfer the mix onto aluminum foil to cool. Break the mix up into pieces and store in an airtight container in the fridge.
Preheat oven to 350 degrees. Cook macaroni according to package directions and drain. Cook and crumble ground beef in pot over moderate high heat until no longer pink. Drain most of the grease, leaving a couple of tablespoons behind in the pot. Add salt & onions and fry until limp, about 3 minutes. Add mushrooms and fry for about 5 minutes. Add tomato sauce & brown sugar. Remove from heat and mix in 1 cup of cheese to beef. Add macaroni tossing gently but thoroughly. Transfer to 13X-9X-2X-inch baking dish. Scatter remaining 1 cup of cheese on top. Bake, uncovered, until brown and bubbling, about 20 minutes.
Combine broths, celery, onion, green pepper and potato in large saucepan; bring to a boil over high heat. Reduce heat to low; simmer until vegetables are crisp-tender, about 15 minutes. Add dissolved cornstarch; cook and stir until soup thickens. Cut sausage into quarters, lengthwise, then cut crosswise into 1/4" pieces. Add sausage, cheese, sauerkraut, half and half and white pepper. Stir. Continue heating until mixture is hot. DO NOT BOIL. Serve immediately.
Sift the flours, salt; mustard powder and cayenne into a bowl, and then rub in the margarine until you get a crumbly mixture. Stir in the cheese and add enough cold water to make dough that leaves the bowl clean. Wrap the dough in plastic and put in the fridge for 30 minutes. Melt the butter in a heavy based frying pan, add the onions, get them coated in the butter, cook them uncovered on a medium heat for approx 30 minutes, they have to be reduced and turned a deep brown. Stir from time to time, if they are still pale at the end of the cooking time, turn up the heat and cook for another 10 minutes until they have the right color. Preheat oven to 350F and put a baking sheet in the oven. Grease an 8 inch fluted flan tin, roll out the pastry and line the tin, prick the base with a fork, place the tin on the baking sheet in the oven and bake for 15 minutes. Remove from the oven and brush with some beaten egg (from the filling) return to the oven for 5 minutes. Then spread the onions all over the base of the flan, mix the eggs with the milk, salt and pepper, and pour as much as possible over the onions, you might have some left it depends on how much the onions have reduced. Sprinkle the cheese over the top and bake for 30 minutes (on the baking sheet again) or until the filling is golden brown and puffy.
Pour dressing into a zip-lock plastic bag; add chicken pieces and refrigerate for an hour. Heat olive oil in a large saute pan. Mix the flour, 1/2 teaspoon of salt and 1/4 teaspoon pepper together; lightly dredge chicken in the seasoned flour. Brown the chicken pieces on both sides and transfer to crock pot when done. Saute onion until translucent in the olive oil used to brown the chicken; add wine and 2 tablespoons of the tomato paste to deglaze the pan. Transfer to crock pot. Stir together remaining 2 cans of tomato paste and all the ingredients EXCEPT for the bay leaf, olives, garbanzo beans, capers, and Parmesan cheese; spread over chicken in crock pot. Lay bay leaf on top of chicken; cover and cook on LOW for 7 to 9 hours (HIGH: 3 to 4 hours). During the last hour of cooking, add the olives, garbanzo beans and capers. If at this time the sauce appears too thin, add 1 or 2 tablespoons of tomato paste to thicken slightly. To serve, discard the bay leaf and arrange the chicken over your favorite hot pasta; ladle with sauce and sprinkle with Parmesan cheese.
Heat a heavy skillet over med-high heat. Add the chiles and toast on both sides, turning occasionally and pressing down with a spatula, until they soften and blister. Remove from the pan. Place in a heatproof bowl and pour the hot water over them. Soak for 15 minutes, stirring once. Drain, reserving 1 cup of the soaking liquid. In a blender, combine the chiles and the reserved soaking liquid, garlic, and salt and puree until perfectly smooth. In a small skillet over medium heat, toast the cumin, clove, and peppercorns until fragrant, stirring frequently so they don't burn. Let cool completely and grind in a spice grinder. Place the pork in the bottom of a 5-quart slow cooker and sprinkle with the ground spices. Add the onion, marjoram, bay leaf, and cinnamon. Pour the chile puree over the meat and add the water. Stir well; cover and cook on LOW for 6 hours, stirring once or twice, until the meat is tender and the sauce is thick and fragrant. Remove and discard the bay leaf and cinnamon stick. Stir in the vinegar, brown sugar, orange zest, and chocolate; serve hot with simple white rice and warm flour tortillas.
Unroll crescents and line a 13x9-inch Pyrex dish. Cover with sausage, mushrooms and half the cheese. (This is where I'd add any extra ingredients you decide on). Mix eggs with soup and pour over casserole. Sprinkle remaining cheese on top. Chill overnight. Bake at 350° for 1 hour.
Place the onions, garlic, tomatoes, and ginger together in a saucepan and cook for 3-4 minutes, until the onion has softened. Add the dried spices, thyme, jalapeno peppers and water (or stock) and simmer over a low heat for about 7 minutes. Stir in the tofu and cook for a further 8 minutes. Serve with boiled rice.
Preheat oven to 350 degrees. In a 9-by-13-inch baking dish, combine the sugar and water. Add the butter and place in the oven to melt the butter. Meanwhile, place the flour in a mixing bowl. Use two knives or a pastry blender to cut in the shortening until the mixture resembles coarse crumbs. With a fork, stir in just enough milk or buttermilk until the dough leaves the side of the bowl. Turn dough onto lightly floured surface and knead 2 or 3 times, then use a rolling pin to roll out to 1/4-inch thickness. Use a 3-inch cutter to cut 24 rounds. Place a piece of banana in the center of each biscuit, then pull the dough around the banana and pinch the ends to seal on top. When the butter is melted, remove the pan from the oven and stir until the sugar completely dissolves. Place the banana dumplings, sealed side down, in the syrup. Sprinkle with a little sugar and return to the oven. Bake until golden brown, 50 to 60 minutes.
Bring water to a boil. Remove from heat and add tea bags for 15 minutes. Remove tea bags and add sugar, stir until dissolved. Pour into the large container you will be freezing it in . Add your cans of orange juice and lemonade, stir well. Add vodka, stir well. Freeze! It takes about 24-36 hours to freeze properly. Once frozen, scoop out into glasses (about 1/2 full) and add gingerale or 7-up. Let the party begin!
Heat oil, cayenne pepper, chile powder, and paprika over medium heat in a medium saucepot for about 5 minutes. Add the chopped garlic and cook for two minutes. Add the tortilla pieces and stir until they have absorbed most of the oil, about 30 seconds. Add the chicken stock, parsley, lime zest, salt and pepper and simmer at a low boil for 6 minutes. Add the eggs to the soup, cover and poach for 3 1/2 minutes (or to your liking). To serve, place each egg in a bowl, cover with 1/2 of the soup and top with the lime juice and cheese. Note: Depending on what I have on hand, I change the recipe by: Making it with beef stock. Substituting 1/2 cup of stock with tomato juice. Adding in about a cup of left over carrots, corn and/or chopped tomatoes while heating the spices. Enjoy!
Put 1 cup water on to boil. Sprinkle gelatin into 1 cup cold water. Mix in sugar (or sweetener) and 1 tsp Kool-aid powder. Stir until thoroughly dissolved. Add boiling water and stir. Adjust amount of sugar and Kool-aid to taste. Chill until firm.
Let frozen Tropical Fruit thaw a bit so it begins to soften but is still slushy and mostly frozen. Combine all ingredients in a blender, blend for a few minutes until thick and smooth.
Beat together until smooth the cream cheese and mayo. Add grapes and gently stir to coat them. Put the nuts on a sheet of wax paper and roll each coated grape in the nuts. Place grapes on a cookie sheet and chill for at least an hour. When ready to serve arrange grapes on the serving platter in the shape of a bunch of a grape cluster and decorate with a couple of green leaves or silk leaves.
Place all ingredients in crock pot except rice in order listed. Cover and cook on low 8-10 hours (high 4-6 hours). One hour before serving, remove chicken and cool slightly. Remove meat from bones and return to crock pot. Add rice. Cover and cook the additional hour on high.
Preheat oven to 375°F. Using the medium or high setting of an electric mixer, beat shortening and margarine or butter together for 30 seconds in mixing bowl. Add about half of the flours, the brown sugar, sugar, eggs, vanilla, and baking soda. Beat mixture till thoroughly combined. Beat in the remaining flour. Using wooden spoon, stir in chocolate pieces and optionally, the nuts. Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheet. Bake for 8 to 10 miutes or till edges are lightly browned. Cool cookies on a wire rack.
Combine grits, salt and sugar. Slowly add 1 cup boiling water. Cover and let stand for 10 minutes. Beat together milk, egg and butter. Add to grits mixture. Combine flour and baking powder. Stir into batter. Heat oil in a 10-inch iron fry pan on medium heat. Cook two grittlecakes at once, 1/4 cup batter per cake. Turn over when the surface is bubbly. Serve with butter and warm maple syrup. Or you might try your favorite jam or honey. For variety, add blueberries or apple pieces to the batter. Extra grittlecakes can be refrigerated for up to a week, reheated in the oven, and served. Or, they can be frozen for later use.
Puree Marinade ingredients(first 5) in food processor until a paste is achieved. Marinate Tuna Steaks for 24 hours. Remove Tuna from Marinade and place in Cure for 24 hours. (the salt, sugar, and pepper). Remove Tuna from Cure after 24 hours and brush off Salt etc. Wrap individually with plastic wrap. Will keep for 1 week refrigerated. Serving Ideas:. GARNISHES: Carrots & Daikon very finely shredded, long & thin - Pickled Ginger - Hard Cooked Egg, Quartered - Tomato Concasse - Sliced Red Onions - Capers - Black Bread.
Heat the oil in a wok or large frying pan. Add the chicken, peppers, ginger and garlic. Fry for 2-3 minutes, then add the water chestnuts, scallions and pineapple, if using, and fry for about 30 seconds. Add all the sauce ingredients and bring to the boil. Reduce the heat and simmer for about 6 minutes. Season with white pepper. Serve with plain white rice or fried rice.