HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a small bowl, combine sugar, nutmeg and cinnamon, mix until well blended, and set aside. In a large (2 quart) bowl, beat egg yolks until light colored. Add sugar and spice mixture and beat well. Add milk and beat well. Add cooked rice and mix well. Stir in melted butter and raisins. Pour mixture in to a buttered 3-quart ovenproof casserole dish or baking pan. In a small bowl, beat egg whites until rounded peaks form. Beat Confectioner's sugar into egg whites until whites are glossy and stiff. Fold beaten egg whites in to rice mixture. Bake at 325°F for 50-60 minutes. Remove from oven and let stand until warm (20-45 minutes). Stir pudding until smooth and well mixed. Chill (or serve warm).
Slice the mushrooms and dice the onion. Then saute them in the butter or margarine. Add the Grand Marnier and reduce until only a tablespoon remains. Season to taste. For the chicken, butterfly the breasts. Season, then dredge in flour (shaking them off after). Pan fry in oil until done. Remove the breasts from the pan, spoon the reduction on, and serve.
Preheat oven to 350°F. Mix softened butter, 1 1/2 cups sugar, 1tps of vanilla extract and eggs thoroughly in a large bowl. Combine flour, cream of tartar, baking soda and salt in a separate bowl. Blend dry ingredients into butter mixture. Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge. Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl. Scoop 1 inch globs of dough into the sugar/ cinnamon mixture. Coat by gently rolling balls of dough in the sugar mixture. Place on chilled ungreased cookie sheet, and bake 10 minutes. Remove from pan immediately.
Set oven to 350 degrees. Grease an 8-in square baking pan. Cream together the 1 cup sugar with the 1/4 cup butter in a bowl. Add in the egg and apples; mix well. Sift together the dry ingredients. Add to creamed mixture; mix well; stir in nuts. Bake for 30 minutes, or until the cake tests done. FOR SAUCE: Melt the 1/4 cup butter in a saucepan. Add the cream and mix well until blended. Combine the sugar and the 1 tbsp flour to the butter/cream mixture; mix well until thickened, over low heat. Add in vanilla, mix well. Serve warm over the apple dessert.
Season filet with salt and pepper. Heat 1 tblsp olive oil in saute pan. Sear filet on both sides approximately 2 minutes each. Finish in pre-heated 350 degree oven until desired doneness. In another pan, heat oil and saute sliced fennel until brown on all sides. Remove and reserve. Add mushrooms to pan and saute until soft. Add merlot and deglaze pan. Add demi-glace and heat to a boil. Turn off heat and swirl in butter. Adjust seasonings. place potato cake in center of plate. Slice filet into three portions. Layer one piece on potato cake. Top with with sliced, grilled tomato and fennel. Repeat steps and top with last piece of filet. Spear with rosemary sprig. Laddle sauce around edge of plate.
Grease the bottom of 3 (9") pans or one 9x13 pan. In a microwave proof bowl melt the chocolate and water on high for 1 1/2-2 minutes or until chocolate is almost melted, stirring after each minute; stir until chocolate is completely melted. Mix flour, baking soda, and salt; set aside. Beat butter and sugar in large bowl with electric mixer till light and fluffy. Add egg yolks, one at a time, beating well after each addition. Stir in chocolate mixture and vanilla. Add flour mixture alternately with buttermilk, beating well after each addition. In another bowl, beat the egg whites until stiff peaks form. Gently stir into batter and pour evenly into pans. Bake at 350 degrees for 30 minutes or until toothpick comes out clean. Cool for 15 minutes and remove from pans. Frost with Coconut-Pecan Frosting.
Preheat oven to 325 degrees F. Butter a 7x11-inch glass baking dish. Sift flour and cornstarch together in a bowl. Place butter in mixing bowl. Add the salt and mix well. Then add granulated sugar to butter and mix to just combine. Add flour mixture and mix just till a smooth dough forms. This may be done with a mixer or in the food processor. Pat dough evenly into prepared baking dish. Dough should be no more than 2/3-inch deep. Bake until the top and bottom are lightly browned, about 30 minutes. The middle should remain light. Meanwhile, combine the powdered sugar and crushed candy canes. Remove the baked dough from the oven and place on a rack. Sprinkle the shortbread with the candy cane mixture. When the baked dough has cooled a bit but is still warm to the touch, use a long knife to cut into 1-inch squares; 7 cuts lengthwise and 11 across. Cool thoroughly before removing from dish.
Heat oven to 400 degrees F and lightly grease 8 or 9 inch square baking pan. To prepare custard, stir eggs and coconut milk together in medium saucepan and then mix in palm sugar. Add sweet potatoes and stir well. Bring to gentle boil over medium-high heat, stirring often, until sugar dissolves and custard thickens a bit, 4-5 minutes. Pour custard into prepared pan and bake 30-40 minutes, until puffed and golden brown; a butter knife inserted into the center should come out clean.
Break apart the oreo cookies and scrape the filling to a bowl and set aside the wafers. To the oreo fillings add the mascarpone and icing sugar and mix well with a small whisk. Mix the milk and the vanilla extract and make crumbs out of 2 wafers. On small serving plates arrange alternatively the chocolate wafers dipped in the milk and top with some of the mascarpone cream. Start with a wafer and use 5 for each oreomisu, finish with mascarpone cream. Top with the wafer crumbs and refrigerate.
Heat oven to 425 degrees. Line muffin cups of standard muffin pan with paper liners or spray with non-stick cooking spray. In a measuring cup combine milk and vinegar; set aside. In a large bowl combine 7 dry ingredients. Make a well in the center; set aside. In a medium bowl, combine milk and next 5 ingredients. Pour wet mixture into the well of the dry ingredients and mix until just combined and slightly lumpy. Pour into muffin pan. Make the streusel topping by combining flour and cinnamon. Stir in oil until mixture represents course crumbs. Stir in apple. Sprinkle over batter. Bake 15-18 minutes, or until tops are golden and toothpick comes out clean. Cool for 5 minutes in pan on rack. Remove from pan and cool completely.
Remove eggs from refrigerator and put in warm water so eggs come to room temperature, then boil the eggs, following instructions for Perfect Hard-Boiled Eggs. Cool eggs in cold water with ice cubes, then peel and cut in half. Remove egg yolks and put in bowl. While eggs boil, first thinly slice green onions, then finely mince about 2 T of them, leaving the rest for garnishing the finished eggs. Check to see if shrimp is thawed (you can microwave on low for a few seconds if needed.) Finely chop shrimp. Put 3 T mayo into a small bowl, then mix in wasabi paste, a small amount at a time, tasting after each addition, until it is as spicy as you'd like it. (You can substitute Dijon for the wasabi if you prefer.) In a larger bowl, mash egg yolks with a fork. Then mix 2 T finely minced green onions, chopped shrimp, mayo-wasabi mixture, and Vege-sal or salt into mashed egg yolks. Discard 2 egg white halves (I nearly always have at least one egg that gets mangled!) then arrange the other egg white halves on a cutting board so they're ready to be filled. Use a rubber scraper to transfer the egg yolk mixture to a small plastic bag or piping bag. Cut off the tip of one corner if using plastic bag, then squeeze the egg yolk mixture into the egg white halves, until all the mixture is used. Garnish each egg with some of the thinly sliced green onions, and serve. Eggs will stay good for a day or two in the refrigerator.
Bake pie crust according to directions on back of package. While baking heat skillet and toast 1 Tbsp coconut flakes until golden brown. Mix milk, coconut extract and pudding mix together. When well blended add coconut flakes then half of Cool Whip. Once blended well pour into baked pie crust and smooth. Let set for 10 minutes in refrigerator. When ready to serve top with remaining Cool Whip and toasted flakes. ** You can use the same concept with chocolate pudding mix and make a Chocolate Silk pie that is wonderful.
Drain pineapple, reserving 1/2 cup juice for marinade. Combine reserved juice, brown sugar, cumin, cinnamon, thyme and red pepper in small bowl. Add pressed garlic. Place roast and juice mixture in resealable plastic food storage bag. Refrigerate 4 hours or overnight. Preheat oven to 350°F Cut sweet potatoes into 2-inch slices, cut slices into quarters. Cut onion into 8 wedges and pineapple rings into quarters. Remove roast from marinade and place in baking pan. Discard marinade. Place vegetables and pineapple around roast. Sprinkle roast, vegetables and pineapple with salt and black pepper. Cover and bake 1 hour. Remove cover and continue baking 15-30 minutes longer or until meat temperature measure 155°F for medium. Let roast stand 5 minutes prior to slicing.
Combine pork, beef, stuffing and consomme, and mix well. Cut squash in half and discard the seeds. Parboil the squash, cut side down in a little boiling water about 5 minutes and brush generously with melted butter. Divide the stuffing mixture among the squash shells and bake at 350* for about 1 hour, or until squash is tender.
Mix ingredients. Pour into sprayed 9 x 9 pan. Bake at 350 degrees until set or approx 55 minutes. Cut into 9 squares and serve with fat free cool whip.
Combine all seasonings & coat salmon. Heat oil in grill pan. Grill salmon until done over medium-high heat for 5-6 minutes on each side until fish flakes. Before removing from pan put 1T. of butter on each salmon piece. Sprinkle each with 1 T. lemon juice.
Cook soba noodles in boiling water 3-5 minutes, drain and rinse with cool water. Toss with sesame oil, rice wine vinegar and salt& pepper. Chill until needed. Mix chili sauce, lime juice, hoisin sauce and cilantro in medium size bowl. Chill. Mix noodles and vegetables (except for green onions) in a bowl. Portion noodles onto each of 4 plates. Arrange shrimp on top of noodles. Drizzle each plate with chili sauce and, hoisin, garnish with green onions.
Preheat oven to 350°. In a small saucepan, combine beans, salsa, rice, and salt and heat through. In another saucepan, thaw the frozen vegetables. Add the goat cheese, cream cheese, and jalapenos to the vegetables and heat through. Spray a Dutch oven or deep baking dish with oil spray. Place one tortilla flat in bottom of baking dish, cover with 1/3 of the bean mixture, and top with 1/4 of the grated cheese. Place another tortilla on top and cover with 1/3 of the spinach mixture. Repeat, alternating fillings, until you have six layers. Top with the seventh tortilla. Pour sauce over all and top with the remaining grated cheese. Cover and bake for 30 minutes. Remove cover and broil until cheese begins to brown. Remove from oven; for best results, let stand for 5 minutes before slicing.
Dressing: Blend all ingredients until smooth in blender. (Can prepare 1 day ahead.) Salad: Combine all ingredients and toss with enough dressing to coat. Serve immediately.
Place all ingredients in blender container; cover. Blend on high speed until smooth; serve immediately.
If the dried fruit is very hard, the soak them whole overnight in water then drain. This step can be omitted if fruit is already soft. Mince apricots, raision, garlic and onion together. Add all other ingredients and boil gently for 1 hour until thick. Bottle and seal immediately using whichever method works best for you.
Fry bacon and drain; chop into pieces. (I make mine in the microwave). Arrange cheese slices in the bottom of a lightly-buttered 9 inch pie pan. (I use glass.). Beat together eggs and milk with a fork. Add chopped bacon and pour over cheese. Bake at 350° for 45 to 50 minutes, until eggs are set in the middle. Let stand 5 minutes before cutting. Note: you can reheat left-over portions in the microwave upside down, with cheese on the top. You might want to add some herbs on the top, too!
Pre-heat the oven to 180*C/350*F. Grease and flour a 12 cup tube or bundt pan, shaking out all the excess flour. Sift together the flour, cinnamon, nutmeg, cloves, salt and baking soda. Set aside. Beat together the eggs, caster sugar and oil with your electric beaters on medium speed until the sugar is totally emulsified, about 2 to 3 minutes. Beat in the vanilla essence. Slowly beat in the dry ingredients, scraping down the bowl to make sure it all gets mixed in well. Fold in the pecan nuts, chocolate and banana chunks very carefully with a rubber spatula taking care not to mush the bananas up. Scrape into the prepared pan. Bake for 50 minutes. Test with a wooden skewer to see if it is done. It should come out clean if it is. If not, bake for an additional 5 to 10 minutes. In the meantime combine all the topping ingredients in a small saucepan over low heat and cook until the butter and sugar are melted and it begins to boil. Simmer for about 10 minutes while you are waiting for the cake to finish. Remove the cake from the oven and poke holes all over the hot cake (without removing from pan) and spoon the caramel glaze over the top, stopping every now and then to let the cake absorb it. If it starts to pool, poke some more holes in the cake. Let cook completely in the pan on a wire rack before removing and unfolding it onto a plate. I then put another plate on top and flip it over until the flat side is on the top again. Delicious!
Wet chicken with water, and dredge in breadcrumbs. Spray skillet with cooking spray and brown chicken. Cook until done. Place cheese on top of chicken breast, and fold ham on top of cheese. Cook until cheese melts. hint: browned chicken breasts can be put in a casserole before adding cheese and ham and placed in 300 degree oven to hold for serving.
chop up the apples into 4 and core if your juicer requires it. juice half the apples. juice the celery and the parsley. juice the rest of the apples. serve right away as is or over ice. enjoy and feel better!
Peel the pineapples and cut the flesh into cubes. In a dry frying pan, toast separately the cashews and coconut until lightly browned, then set aside to cool. Mix together the cream, honey and rum to taste and pour this mixture over the pineapple cubes. Reserve some of the toasted cashews and coconut to use a garnish, then add the remainder to the pineapple. Mix well and place in the refrigerator to chill. Before serving, garnish with the reserved cashews and coconut slivers.
Cut the ribs into bite size pieces. In a large skillet pan, heat the olive oil in the pan and cook the crushed garlic for about 20 seconds or so. Add the meat and cook for about 8 minutes on each side, seasoning well with the herbs and spices. Add the lime juice and cook for about 3 minutes or so.
Heat oil. Toss all the spices in the oil stir continuously, until spices' aromas are enhanced. Brown chicken legs in oil and spices. Add onions, garlic and ginger, stirring every 1 minute until onions are translucent. Add diced & skinned tomatoes and allow them to wilt. Add water, enough to cover all the ingredients. Allow dish to boil on a medium heat for 4 mins. Add potatoes and top with water if all ingredients are not, just, immersed in liquid. Cook on a medium high heat for another 20 mins. Turn off the stove and immediately sprinkle with coriander, stir and serve with rice or a flat bread.
In a 10-12 inch non-stick skillet, heat the oil over medium-high heat until hot. Add the scallions and ginger and cook, stirring occasionally, until they are just golden, with some green still visible on the scallions, 2 to 4 minutes. Remove the skillet from the heat, and with a slotted spoon, transfer the vegetables to paper towels to drain, (leave oil in the skillet). Toss the ginger and scallions lightly with salt. Line up three wide, shallow dishes. Put the flour in the first; beat the egg in the second; put the chopped peanuts in the third. Season the tilapia fillets lightly with salt. Dredge one fillet in the flour shaking off the excess. Dip the fillet in the egg, then coat it with peanuts. Set aside on a plate. Repeat previous step with the second fillet. Reheat the oil in the skillet over medium-high heat. Add the tilapia fillets and cook until golden on each side and the flesh is opaque and cooked through, 3 to 4 minutes on each side, (reduce heat if they brown too fast). Put the tilapia on dinner plates, and sprinkle with pepper to taste, and top with the frizzled vegetables , and serve immediately.
In a small bowl, combine the cottage cheese, scallion, horseradish, Worcestershire sauce and garlic powder. Mix thoroughly. Spoon into the celery pieces. Sprinkle with paprika.
Bring a large saucepan with 2 to 3 quarts of water to a boil. Add rice and boil 25 minutes. Add mushrooms and snow peas and continue to boil 5 minutes. Drain. Mix chicken broth, vinegar, and soy sauce together and toss with rice and vegetables. Add salt and pepper to taste.
Heat olive oil on medium-high in a large, oven-proof skillet. Saute onions, potatoes and salt until translucent, about 5 minutes. Add white wine and zucchini. Cover and cook for 3 minutes. Turn heat down to medium-low. Add red peppers and sage. Preheat the broiler on your oven. In a large bowl, whisk together eggs and salt. Pour eggs over vegetables evenly; cover and cook until set (about 5-10 minutes). Sprinkle ground pepper on top. If using cheese, sprinkle evenly on top as well. Put skillet in oven (or transfer to an oven-proof dish first) for 3 minutes until centre is done.
Cook noodles, drain. Add tomato sauce. Cook hamburger and onion, drain. Mix into noodles. Add chili powder, salt and pepper to taste. Let simmer, but not too long, you don't want it mushy. We grate cheese on top of each bowl sometimes.
Combine the yeast, warm water, and the 1/2 teaspoon of sugar or honey. Let it stand until it is fully dissolved. It should divide (watching yeast grow is cool!) and look frothy. Add the oil, sugar, salt, and malt syrup. Since I use turbinado sugar or honey, I try to make sure the sugar is dissolved or the honey melted through before I add flour. Slowly add the flour (about one cup at a time) mixing well between each addition. Use your hands to mix it once it gets stiff, if you want. I like getting elbow deep when I make bread. In higher elevations, it takes seven cups of flour. The bread should feel smooth and velvety. Knead the dough for 6-8 minutes (in higher elevations, it definitely takes the full 8). The dough should be firm, but soft. When you poke at it, it slowly regains its shape, but is still dented. Shape the dough into a ball. Put it in a well greased bowl and cover it. I like to put the bowl in a plastic bag and then throw a towel over the top. Let it rise until doubled in bulk. This should be around 45 minutes. Again, for anyone else in higher elevations, we have to change it. This bread does better if you coat your hands in oil and lightly coat the top of the bread. Also, it takes more like an hour to rise. Punch the dough. Shape it however you like. The recipe calls for three balls placed in a 12x5 inch pan together, or side by side on a baking sheet. This bread works well for hamburger buns, meat pastie rolls, just about anything, so have fun! Just make sure to coat the pan with oil, or use parchment paper on a baking sheet. Let rise again until doubled. Same thing - cover the bowl in a plastic bag and a towel and let it be. This takes 45 minutes in higher elevations, probably closer to half an hour at lower elevations. Preheat oven to 375 f. Remove bread from the plastic and bake for 30-35 minutes.
For crust, sift flour and salt, cut in butter, add toasted coconut. Add water, then mix. Roll dough to fit a 9-inch pie pan. Prick the crust and bake 10 minutes in a 425F degree oven. Cool. For filling, blend sugar, cornstarch, flour and salt with 2 cups hot water. Bring to a boil and cook slowly 15 minutes. Beat egg yolks and add small amount to the cornstarch mixture. Mix well, then add the remaining egg yolks and butter to the mixture. Cook 5 minutes more. Add lemon peel and juice. Cool. Put 1/2 of the filling in the bottom of the crust. Mix half of the whipped cream with remainder of filling and spread on top. Spread remainder of whipped cream on the top of the filling and sprinkle toasted coconut over it. Chill for at least 4 hours or overnight.
Lay 4 of the slices of bread out on a plate. Slice the tomato into 8 slices and set aside. Cut the avocado in half and slice it longways into 4 pieces on each half and set aside. On each piece of bread that is already out, spread a tablespoon of hummus. Put two slices of avocado and tomato on top of each bread slice. Top each with the last slices of bread and cut in half.
Preheat oven to 325. In 2 large bowls, combine soups and milk. Add potatoes and ham;toss to coat. Dived among four greased 13x9 inch baking dishes. Cover with aluminum foil and bake at 325 for 1-1/4 hours or until potatoes are tender. Uncover; sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted.
Cook pasta according to package directions; drain. Combine all ingredients mixing well. Pour in greased 8x8 casserole dish. Bake at 350 for 30-40 minutes.
Combine the marinade ingredients in a bowl; pour into a ziplock bag and add the chops. Marinate overnight. Scrape off ginger pieces. Grill chops over medium high heat for 7 minutes on each side, basting often with the marinade. Discard any leftover marinade.
Rinse the rice and lentils in several changes of water, and let soak for 1-4 hours. Drain. Add enough water to cover the lentils and rice by 1 inch, and bring to a boil (try to remove any foam that may rise to the top during this process). Reduce heat and add turmeric and salt. Cover and let simmer on LOW heat until rice and lentils are tender, about 30mins. Keep checking to see if water needs replenishing, you don't want it to dry out. Stir often so it doesn't stick at the bottom. Keep adding water till rice is overcooked (grains no longer separate) and you have a thick porridge-like consistency. (You have to play it by ear and add water to thin the consistency or increase heat for a thicker mixture). In a small saucepan, heat ghee and then add the cinnamon stick, bay leaves, cloves, cardamom and cumin seeds. When they are fragrant and splutter, add the onion and garlic and cook till onion is softened. Pour this mixture into the lentil-rice mixture and stir to combine well. Just before serving serving, drizzle with lemon juice if desired. (Note: This dish is best served hot immediately. It will thicken a lot as it cools, so if you plan to reheat it, add more water as you reheat it, till it's a soupy consistency again).
Heat oven to 350 degrees F. Line 18 standard-size muffin cups with paper liners. Cupcakes: Mix chopped strawberries, 1/4 cup granulated sugar and lemon rind in medium-size saucepan. Cook over medium heat, stirring occasionally, 8 to 10 minutes or until sugar is dissolved. Add in corn starch mixed with a little water. Stir and cook a minute more until mixture is thickened. Spoon into a bowl; let cool completely. Mix flour, baking powder, baking soda and salt in large bowl. Beat together butter and remaining 1 cup turbinado sugar in medium-size bowl until fluffy, about 2 minutes. Add the eggs, one at a time, beating after each. Beat in vanilla. On low speed, beat flour mixture into butter mixture, alternating with cream, and ending with flour. Swirl in cooled strawberry mixture to create a marble pattern. Divide batter equally among prepared muffin cups. Bake in 350 degree F. oven for 20 to 25 minutes or until cupcakes are golden brown and they spring back when gently touched. Let cool completely before frosting them. Frosting: Melt white chocolate in a bowl over a pot of boiling water. Remove from heat. Stir in cream, butter, and sugar. Beat on high until light, fluffy, and well mixed (until little lumps are gone and the frosting holds it shape). You may need to add more confectioners' sugar to get the right consistency--not too loose, not too firm. Cover bowl with plastic wrap and store in the refrigerator until needed. Frost tops of cupcakes. Top each with glazed strawberry piece(s). Makes 18 cupcakes.