HumbleIntelligence/food-ner-1-Million huggingface dataset:
For the Chocolate Pate Sucree-----------. Place the flour, cocoa, sugar and salt in the bowl of a food processor, pulse several times to combine Add the butter and pulse until the mixture resembles coarse meal, about 10 seconds Add the egg yolks and vanilla and process just until the mixture begins to hold together, no more than 30 seconds Turn dough out onto a lightly floured surface and form a disk. Cover in plastic wrap, refrigerate for 30 minutes or until ready to use. For the Tart----------------. Preheat the oven to 350F degrees. Roll the chocolate pate sucree to 1/8" thick and fit into a 9" fluted tart pan with a removable bottom Dock the bottom of the tart with a fork. Refrigerate the shell for 30 minutes. Place chopped pecans on a baking sheet and toast until slightly darkened and fragrant, about 10 minutes, set aside. Line tart shell with parchment paper, pressing into edges and cover with dried beans or pastry weights. Place on a baking sheet, bake for 20 minutes. Remove paper and beans, continue baking until crust is golden, about 10 minutes. Transfer to a wire rack and cool completely. Make the caramel by placing the sugar, salt and water in a small saucepan. Bring the mixture to a boil over medium high heat. Wash down the sides of the pan with a wet pastry brush to prevent crystals from forming. Cook, gently swirling (do not stir) until the caramel is a rich amber color. Remove from heat and add 1/2 c of cream, butter and vanilla. Stir until smooth. Pour mixture into chocolate tart shell. Sprinkle with toasted pecans and place in the refrigerator while melting the chocolate. Place chocolate in a medium heat-proof bowl. Bring remaining cup of cream to a boil in a small saucepan. Pour over the chocolate, let sit for 5 minutes. Stir until completely smooth. Pour over caramel and pecans. Return tart to refrigerator and chill for at least 1 hour. To serve, dust the op with cocoa powder and garnish with Caramel-Dipped Pecans For Caramel-Dipped Pecans-----------------. Gently insert an 8" wooden skewer into each pecan, set aside. Prepare an ice bath, and set aside. Combine the sugar, water and cream of tartar in a medium saucepan and bring to a boil over medium-high heat Wash down the sides with a wet pastry brush to stop crystals from forming. Cook, without stirring until the mixture begins to brown. Gently swirl the pan to color evenly. Remove from heat when the caramel is a rich amber color, place the pan in an ice bath to stop the caramel from cooking, about 5 seconds. Allow the caramel to sit, until slightly thickened for about 15 minutes. When caramel is ready, dip pecans, lifting up and swirling slightly to fully coat. Hold skewer over pan to allow the drip to lengthen and slightly harden, about 1 minute. Place the skewers in a cube of flower foam to stand them upright, allow to completely harden. Gently remove skewers before serving.
Drain tomatoes and pat them dry. (If using dry-packed, pour boiling water over them to re-hydrate. Let soften for 20 minutes. Drain and pat dry. Mince the garlic in a food processor fitted with a metal blade. Add the sun-dried tomatoes and the remainder of the marinade ingredients. Process until pureed to the consistency of a thick paste. Reserve 2 Tbsp of the marinade for the sauce. Taste and adjust seasonings. Place each chicken breast half between 2 pieces of wax paper. Use a mallet to pound them to 1/2-inch thickness. Place the chicken breasts in a large shallow glass dish. Pat/spread the marinade over the chicken. Turn chicken coat both sides evenly. Cover and refrigerate the chicken for a minimum of two hours and a maximum of eight. To make the sauce, combine the reserved marinade, lemon juice, sour cream, salt and pepper in a small mixing bowl and whisk until smooth. Taste and adjust seasonings. Set aside. Grill the chicken on medium-high heat. Grill about 3 inches from the heat for about 7 minutes on each side, or until opaque throughout. To serve, place the sauce in a small saucepan and over low heat gently heat to simmering. Place the chicken on a serving platter. Drizzle warm sauce over the chicken, and garnish with parsley. Serve immediately.
(Shredded coconut sometimes called southern style gives the cake a crunchier texture, but flaked coconut can be used if necessary. Look for canned coconut which is more moist than the bagged coconut, it's fine if it is sweetened.) Heat oven to 350°F, butter and flour a 9x13" baking pan. Heat milk and butter to scalding (do not boil), set aside. Combine the flour baking powder and salt, mix well. Beat eggs, add sugar beating all the while until they are thick& foamy. Gradually add hot milk, then the vanilla beating all the while. At slow speed beat in the flour, beat til smooth and combined. Pour into the prepared pan. Bake at 350°F for approx 30 minutes (test after 25 minutes with a toothpick). Cake is done when the toothpick comes out clean. Cool the cake slightly in the pan. PREPARE THE TOPPING: Melt butter in a saucepan, stir in the brown sugar, add coconut& vanilla. Spread the topping over the cake (do it evenly reaching right to the corners). Turn oven to broil and place cake 6" from the heat. Broil until bubbling and dark brown, turning if necessary to ensure even coloring. The topping should be beyond golden but be very careful it can burn in an instant if you are not watching it. Cool to room temp, cut into squares and serve.
In a shaker, muddle mint leaves, blackberries, lime juice and sugar. Add rum, blue curacao and mix well. Add ice shake 4-5 times and quickly strain over ice. Add club soda and stir well. Garnish with blackberries, lime or mint sprig. Drink up and enjoy!
Preheat oven to 450 degrees F. Mix together pumpkin, milk, and eggs. Stir in sugar, spices and salt, beating until blended. Pour into pie shell. Bake in preheated oven 50-55 minutes, or until knife inserted comes out clean. Watch the crust, if it starts to get too dark, wrap foil around the edges to prevent burning. Cool completely. Garnish with whipped cream just before serving.
Add oats and water to a microwave-safe bowl. Microwave on medium power for approximately 1 minute and 30 seconds. Keep your eye on the bowl as oatmeal has a tend to boil over in the microwave. Remove from microwave and stir in the peanut butter and stevia until well-blended. Stir in the egg whites until well-blended. Microwave on medium power for 1 minute. Remove and check the consistency. Eggs should be smooth, not scrambled or watery. If you would like it cooked a little more, microwave in 10-second increments on high, checking each time for consistency. Don't cook it too much or it will get curdled. Enjoy!
Get a large, clean glass jar (with a mouth large enough to fit the orange into) that you can tightly close. Wash the orange to remove any dirt, dust or wax. With a sharp tipped paring knife make 44 evenly spaced slits in the orange. Fully insert a coffee bean into each slit. Put 44 sugar cubes into the glass jar. Put the orange into the jar. Pour all of the Vodka into the jar (yes, I said all of it, no tibbling yet!). Shake or swirl the jar gently until the sugar is about half dissolved. Stash the jar in a dark, cool place that your not going into a lot. Gently (you don't want to bruise the orange) shake or swirl the jar daily for 44 days.
Cook sausage until browned. Remove from pan and drain extra fat. Let cooked sausage cool. Chop mushrooms and add to pan with remaining oil from sausage. Cook until browned. Set aside to cool. Add milk to Bisquick to make a fairly stiff dough. Use hands to work the cheese, mushrooms and sausage into the dough. Add more milk if needed to combine, but dough should remain firm. Roll dough into balls that are about 3 inches in diameter. Place on lightly greased cookie sheet. You should have between 12-15 balls depending on how much dough you use per ball. Cook on 375 degree oven until lightly browned and cooked through, about 20 minutes.
Brown turkey in non-stick frypan with onions, carrots and garlic till turkey is well cooked. In small bowl whisk together soup and broth. Boil egg noodles in water till tender, drain & set aside. Add soup/broth mixture to turkey, simmer 5 minutes, then add noodles. Cover and simmer for 10-15 minutes.
Preheat oven to 350 degrees. Cut each squash in half and discard seeds. Brush cut sides with 2 tablespoons of melted butter, season with salt, pepper and nutmeg. Arrange the squash cut side down in a roasting pan and bake until tender, approximately 1 hour. Allow to cool until squash can be safely handled, then scoop out insides of squash. Puree the flesh in a food processor, reserve. This should produce about 4 cups of pureed squash. In a medium stockpot, melt the remaining 4 tablespoons of butter. Over low heat, saute the onion, do not allow it to brown. Add pureed squash and cook over very low heat until heated through, stirring occasionally. Do not allow it to bubble up. Season with salt, pepper, ginger and cardamom. Pour in stock and bring to a boil, over low heat, stirring often. Cook about 20 minutes. Add the Cream Fraiche and rosemary spring. Warm through, remove rosemary and adjust seasonings to taste. Roast the peppers over flame on stove or under broiler until skin blackens evenly. Allow to cool, peel off black skin, remove core and seeds; chop coarsely. In blender or food processor, puree the peppers, adding chicken broth until thick sauce consistency is attained. Season with salt and pepper, strain, and pour into plastic squeeze bottle. Serve the soup with swirls of the roasted red pepper coulis.
Wash and pat chicken dry. Salt and pepper both sides. Put chicken in crock pot with the onions on top. Add cola and ketchup. Cook on Low 6-8 hours.
In bowl, combine Salmon with next 4 ingredients; blend well. Evenly spread salmon mixture on 2 slices of bread. Top each with a lettuce leaf and a slice of tomato. Stack on top of each other face up, then top with third slice of bread. Secure with toothpicks and cut into triangles. Makes one club sandwich.
Pour in yogurt or juice into mold (or cup and place stick in). Freeze. Enjoy! For Vegan use just the juice or a soy yogurt.
Mix together all the ingredients in a mixing bowl. Transfer mixture to an air-tight container. Include the following instructions for making Gingerbread Cake: Grease a 9-inch baking dish. Put 1 container of Gingerbread Cake Mix into a mixing bowl; make a well in the middle of the mixture. Add in 1/2 cup softened butter or margarine, 1 egg, 1/2 cup sour cream, and 1/2 cup molasses. Beat on low speed with an electric mixer until the batter comes together. Gradually add in 1 cup boiling water; stir just until combined. Pour batter into baking dish and bake in a 350° oven for 35 minutes or until pick comes out clean. Cool and serve with whipped cream.
In saucepan combine sugar, milk,1/2 cup butter, vanilla and egg yolks. Blend well. Cook over medium heat 10-13 minutes or until thickened, stirring frequently. Remove from heat, stir in coconut and pecans. Cool to room temperature. Reserve 1 1/4 cup frosting on the side. In a large bowl combine remaining frosting, cake mix, and 1/3 cup melted butter. Stir until thoroughly moistened. Shape dough into 1 inch balls. Refrigerate 6-8 hours for best result. Place dough balls 2 inches apart on ungreased cookie sheet. Make indentation in center of each ball. Fill indentation with 1/2 teaspoon of reserved frosting. Bake for 10-13 minutes in preheated 350 degree oven. Cool on cookie sheet for 5 minutes, then remove to wire rack to cool completely. To freeze place completely cooled cookies in tupperware container, with waxed paper between layers. To defrost place on serving tray and loosely cover with plastic wrap allowing some air flow at sides.
Beat eggs with water; season with salt and pepper. Set aside. Spray an 8-inch omelet pan or nonstick skillet with cooking spray. Heat skillet over medium heat. Add potatoes to skillet. Heat until heated through. (Or microwave until heated through). Set aside. Pour eggs into skillet. (Eggs should set immediately at edges). With an inverted pancake turner, carefully push cooked portions at edges toward center so uncooked portions can reach hot pan surface, tilting pan and moving cooked portions as necessary. Spoon potatoes over half of the omelet. Spoon sour cream over the potatoes. Sprinkle green onions over the sour cream. Cook for about 30 seconds more. Slide from pan onto plate. Top omelet with a dollop of sour cream and green onions if desired.
In blender or processor, blend first 4 ingredients. put chicken and juice mixture in bag and marinate for 1 hour. dissolve cornstarch in 2 T. of broth and set aside. Heat oil in skillet over med.-high heat. cook chicken (reserve marinade) on each side about 4 minutes. remove chicken and cover to keep warm. Add marinade to skillet. Using wire whisk, add cornstarch mixture and broth. Bring to a boil, stirring constantly. Cook for 2 minutes. Return chicken to skillet and heat through. Serve with sauce.
Begin heating some water in the lower section of your double boiler. Use enough water so that it will not boil dry, and also so that the water will not touch the bottom of the top section when boiling. Meanwhile, over low direct heat, melt butter in the top section of the double boiler. Mix curry powder and flour and add to the melted butter. Cook over low heat for 2 minutes stirring constantly, being careful not to scorch. Remove from heat and add chicken broth slowly, stirring constantly. Return to the direct heat and bring just to a boil while stirring. Place top section of double boiler over the lower section with the water boiling. Add cream. Taste and season with salt and pepper. Remove from heat when heated through.
Separate the egg whites and yolks. Whisk the whites until stiff with a pinch of sugar. Set aside. Whisk the yolks with the caster sugar until the mixture becomes pale, thick and creamy. Split open the vanilla pod with a sharp knife, scoop out the seeds and add to the yolk mixture. Whisk in the mascarpone, then gently fold the whisked egg whites into the mascarpone mixture and set aside. Whizz a quarter of the strawberries, spoon into a wide shallow bowl, add the Kirsch and dilute with about the same amount of water to make a thin syrup. Quickly dip about half the sponge fingers into the syrup and arrange them in the bottom of a large bowl or deep glass dish. Spoon over half the mascarpone and egg mixture. Cover with a second layer of syrup-dipped sponge fingers (you may need to add a bit more Kirsch and water to the syrup). Spoon over the rest of the mascarpone cream. Chill for at least two hours. Stone and quarter the apricots. To finish, arrange the strawberries and apricots on top of the tiramisu and scatter over the hazelnuts.
Mix together and pour into molds (my Mom used tupperware ones and I have smaller ones). Note number of servings depend upon mold size. Freeze (8 hour cook time is freeze time). Thaw 15 minutes minutes before serving. Serve in whatever elegant manner you determine and enjoy!
Heat the olive oil in a large saute pan, and brown the skin sides only of the chicken thighs (you may have to do this in batches), moving them to a dish once browned. Depending on how much fat has rendered from the chicken skin, you may want to pour some off - you want about 2 tbsp remaining in the pan. Coarsely chop the onion, and add to the pan. Fry until softened and translucent, then stir in the flour. Cook the flour mixture for a minute or so, then slowly add the chicken stock and cider, stirring all the time to mix. Stir in the apricots, and return the chicken thighs to the pan. Cover and simmer on a low heat for 45 minutes, stirring occasionally. If you are using the walnuts, stir them in 20 minutes before the end of the cooking time. Season if necessary, and serve.
Clean and trim green beans. Simmer in lightly salted water until just tender, about 10 minutes. Drain and rinse in cold water to keep the color bright; set aside. Put remaining ingredients (except almonds) in a saucepan over medium heat and cook for two minutes, stirring constantly. Add green beans and almonds and stir briefly to coat.
Preheat oven to 475 degrees F; rinse rice well, to remove much of the starch, and set aside to drain. Add 2 tablespoons oil to a large saucepan and saute onions over medium heat, stirring frequently to prevent burning, about 5 to 7 minutes. Add chicken to the pot, season with salt and pepper, increase heat to medium high, and brown on all sides, about 6 minutes. Add 1/2 cup of the stock, stir until it all but evaporates, then add another 1/2 cup, bring to a boil, cover, and simmer until sauce becomes dark brown, 10 minutes. Meanwhile, in another saucepan simmer carrot sticks until they turn darker orange, 10 minutes; drain off the liquid, toss with a tablespoon of oil, the raisins, almonds, and sugar for 3 to 4 minutes, then pack in an aluminum foil pouch. Remove the chicken to a plate; stir in cumin, cardamom, and pepper and cook 5 minutes. In a Dutch oven, bring water to a boil; add rice and boil until almost al dente, then strain and return to the Dutch oven. Add the seasoned broth (from the cooked chicken), then nestle the chicken on top of the rice, and the sealed packet of carrots. Cover and bake for 15 minutes; turn oven down to 350 degrees F and bake another 20 minutes. Remove from oven and place chicken on a serving platter; cover with the rice, then open the carrot packet and sprinkle contents over top.
Brew 250 mL (8 oz) of Green Mountain hot apple cider. Pour the dark rum in the hot apple cider. Place a cinnamon stick and apple slices in the mug to decorate.
Preheat oven to 350°F. Cream butter and sugar. Add eggs and vanilla and mix well until fluffy. Add flour, cocoa, baking soda, and salt. Mix well. Refrigerate for about 1 hour until easy to handle. Form into 1-inch diameter balls. Bake 8-10 minutes until bottoms are firm. Remove from oven. Press a kiss into each cookie. Transfer cookie sheet immediately to the refrigerator (or kisses will melt) and refrigerate until cool.
In shallow dish stir together eggs, milk, 1 tablespoon of the sugar, vanilla and 1/2 teaspoon of the cinnamon. Dip bread slices into egg mixture, turning to generously coat both sides. Place on 15 x 10 x 1-inch baking pan coated with cooking spray. Bake at 450° F about 11 minutes or until light brown. Meanwhile, in small bowl stir together remaining 1 tablespoon sugar and remaining 1/4 teaspoon cinnamon. Turn bread slices. Sprinkle with KELLOGG'S(R) RICE KRISPIES(R) cereal. Lightly press cereal into bread. Sprinkle sugar-cinnamon mixture over cereal. Bake at 450° F about 5 minutes more or until light brown. Top each slice with some banana slices. Serve with syrup.
Preheat oven to 400 degrees Fahrenheit. Grease a 12 inch x 12 inch non-stick pizza pan or a 15 inch x 10 inch non-stick baking sheet with shortening. Press dough onto sheet. Mix hot sauce and butter together. Spread half of the hot sauce mixture over dough. Mix together the onions, chicken and remainder of hot sauce. Spoon mixture evenly over dough. Sprinkle with cheeses. Bake 15 to 20 minutes or until bottom of crust is golden brown. Drizzle ranch dressing over pizza and serve.
In separate batches, pulse the chuck and sirloin in a food processor 10 times. Combine the chuck, sirloin, and kosher salt in a large bowl. Form the meat into 5 oz patties. Heat a cast iron skillet or griddle over medium-high heat for 2 to 3 minutes. Place the hamburger patties in the pan. For medium-rare burgers, cook the patties for 4 minutes on each side. For medium burgers, cook the patties for 5 minutes on each side. Flip burgers only once during cooking. If adding cheese, top burgers with cheese last few minutes of cooking. Serve on toasted Kaiser rolls.
Melt butter in a small saucepan and add marjoram, basil, chervil, savory and thyme. In a large frying pan, add just enough water to cover the bottom of the pan, and bring to a boil. Add parsley, chives, garlic and beans and cook until beans are just crisp-ender. Pour off excess water, add herb butter and sunflower kernals. Stir to coat and add salt and pepper to taste. Toss over medium heat for 2-3 minutes until well mixed.
In a two quart saucepan with tight-fitting lid, heat one tablespoon of the olive oil, then saute the onion over medium heat until very golden and soft. Add the garlic and ginger and cook for a minute, then add the paprika, black pepper, allspice and cayenne and cook for a minute more. Wash the millet quickly and drain. Add the millet to the pan and stir, coating the grains and cooking until hot to the touch. Add the water and salt and bring to a boil, then reduce the heat and cover. Simmer on low for 20 minutes before checking for doneness. When all the liquid is absorbed and the grain is tender, cover and take the pan off the heat for 10 minutes to steam. Scrape the cooked millet into a bowl and cover, then let cool. Whisk the remaining two tablespoons olive oil with the lemon juice and brown sugar in a small bowl. Stir the corn, bell pepper, tomato and parsley into the cooled millet mixture, then drizzle the dressing over it and stir to coat. Serve topped with the peanuts.
Cut the washed celery into 2 inch sections. Whisk together the cottage cheese, radishes, pineapple and curry powder. Fill into the celery sections and garnish with coconut.
TO PREPARE PINEAPPLE: Preheat the broiler. In a bowl, combine the sugar and cinnamon. Arrange the pineapple on a broiler tray and sprinkle the top with half of the sugar-cinnamon mixture. Broil for 5 minutes, or until the pineapple is lightly browned. Turn the pineapple over, sprinkle with the remaining sugar-cinnamon mixture, and broil for 5 minutes longer, or until lightly browned. Place the broiled pineapple on dessert plates. 2.	TO PREPARE SAUCE: In a saute pan over medium heat, melt the butter and brown sugar, then cook for 3 minutes. Add the rum and vanilla. Spoon the sauce on the pineapple and serve.
Pat flank steak dry and slice into this strips across the grain of the meat. Mix all ingredients and meat slices in a plastic bag making sure each piece is getting marinaded. Refrigerate overnight. Drain meat on paper towels blotting well. Place meat directly on oven rack and cook at 140° for three hours. It helps to put a piece of foil on the oven floor to catch the drippings. Keep in a jar and refrigerate overnight.
Fold cream cheese ingedients together. You can also toss all the ingredients into a food processor, but I like a chunkier cream cheese. Slice bagels in half, lengthwise. Toast. Spread generously with cream cheese and top with tomato slices. I like to make sure every square centimeter is covered with tomato. Sprinkle with a little salt and a good amount of pepper; eat while still warm.
Wash lettuce and spin to dry or towel dry. In a large bowl, combine oil, vinegar, worcestershire sauce, salt, mustard, garlic and lemon juice. Whisk until blended. Coddle the egg by boiling a cup or 2 of water. Gently drop in the egg and let stand for 1 minute. Remove and let cool. Once cooled, crack the egg and add all of it to the dressing and whisk until thoroughly combined. Mash the anchovies and add (including the liquid from the can) to the dressing. Place torn lettuce leaves in a large bowl. Pour dressing over top and lightly toss. Add the grated cheese, croutons and fresh black pepper and serve immediately.
Cake: Cream butter and shortening. Add sugar, beat until mixture is smooth. Add egg yolks and beat. Combine flour and baking soda: add to creamed mixture, alternately with buttermilk. Stir in vanilla, coconut, and pecans. Fold in stiffly beaten egg whites. Pour batter into well greased 13 x 9 x 2-inch baking pan. Bake at 350*F (175*C) for 40 to 45 minutes. Icing: Beat cream cheese until smooth. In separate bowl, combine sugar and butter; mix well. Add to cream cheese. Stir in vanilla and beat until smooth. Frost cool cake in pan. Top with chopped pecans. Store in refrigerator.
Brown onion & celery in 1 tablespoon margarine. Melt in rest of margarine. Slowly add flour and blend until smooth. Slowly add milk. Bring to a boil and cook until smooth. Add remaining ingredients and heat throughly.