HumbleIntelligence/food-ner-1-Million huggingface dataset:
First Layer:. Line 2 quart bowl with plastic wrap so that wrap overhangs sides of bowl by at least 1 inch. Let raspberry sherbet stand on counter to soften for 5 minutes. Spoon sherbet into bowl, pressing it along bottom and sides of bowl so it forms a smooth layer. Place bowl in freezer for 30 minutes to firm up sherbet. Second Layer:. Let orange sherbet stand on counter to soften for 5 minutes. Use small spatula to smooth it over raspberry sherbet in even layer. Place bowl in freezer for 30 minutes to firm up orange sherbet. Third Layer:. Let lemon sherbet stand on counter to soften for 5 minutes. Use small spatula to smooth it over orange sherbet in even layer. Place bowl in freezer for 30 minutes to firm up lemon sherbet. Last Layer:. Let lime sherbet stand on counter to soften for 5 minutes. Use small spatula to smooth it over lemon sherbet in even layer so it comes to top. Smooth top and cover with plastic. Freeze for at least 6 hours, or until ready to serve, up to 1 week. Unmold and Serve:. Remove bowl from freezer and remove plastic wrap from top. Gently tug at overhanging plastic lining to loosen sherbet. (If necessary, briefly dip bowl into hot water.) Place serving platter over bowl, invert bowl, and shake to release sherbet. Peel away plastic. Cut into wedges and serve.
Place baking stone on the middle shelf of the oven; preheat oven to highest setting for at least 1 hour (make 1 pizza at a time). Shape dough into 12-inch round (supposed to toss and spin, ha ha); the dough should be very thin, about 1/8 inch thick, nearly translucent, and slightly thicker toward the edge. Transfer dough to a peel that has been dusted with flour. In a bowl, combine the 3 cheeses; spread 1/2 cup of tomato sauce over the surface of the dough, leaving a 1/4 inch border. Distribute half the cheese evenly over the pizza; sprinkle half of the oregano over the cheese. Carefully slide the pizza from the peel onto the baking stone; bake 10-12 minutes; when done, the crust should be crisp and slightly charred on the edge and the cheese should be fully melted and just beginning to caramelize to a rich gold; the underside of the crust should be brown and crisp, not white and soft. If the underside is not ready when the top is finished, lower the shelf for the next pizza. While the pizza is baking, stack the basil leaves, roll them up lengthwise, and cut thinly crosswise to create shreds. Remove pizza from oven and immediately sprinkle half of the basil over the top; let pizza cool for 3 minutes before slicing and serving. Repeat with remaining ingredients to make the second pizza.
Mix together in a large Pyrex measuring cup, apple juice, sugar, soy sauce, vinegar, ginger, garlic powder and pepper. Pour small amount in bottom of crock pot. Place roast in crock pot with fat side up. Pour remaining sauce over roast. Cook on High for 4 hours or Low 8 hours or until meat is no longer pink. Remove pork and slice. Place on a platter and cover with aluminum foil. Place in a 200 degree oven to keep warm while thickening juices. Strain juice and place in a small saucepan. Bring mixture to boil. Mix together water and cornstarch until smooth. Stir into boiling mixture. Cook for 1 to 2 minutes until mixture thickens. Serve over sliced pork roast.
Mix jello and water.let cool slightly. Add 7-up and let set till ropey -- Stir sliced bananas into pineapple and let set 10 minutes.add marshmallows and combine all with 7-up mixture. Pour into lightly sprayed 13x9" pan.Chill 2-3 hours. To prepare TOPPING: mix flour, sugar, egg, and juice and cook until thickened., stirring constantly. Add butter and cool. Fold in dream whipped prepared, or cool whip,. When salad is set.spread on topping.sprinkle with grated cheese, nuts, cherries, etc.
Preheat the oven to 350°F Line a baking sheet with parchment paper. Combine the flour, baking powder, and salt in a medium mixing bowl; stir together with a fork and set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat together the sugar, melted butter, eggs, vanilla extract and orange zest until well combined. With the mixer on low speed, add in the dry ingredients and mix until just incorporated. Stir in the white chocolate chips and dried cranberries with a rubber spatula. Divide the dough in half. Working with one portion of dough, shape into a 12" x 3" log on the prepared baking sheet. Repeat with the remaining dough so that the logs are laying parallel and spaced apart on the baking sheet. Bake until the logs are golden brown, 30 minutes. Remove from the oven and let cool for 25 minutes, maintaining the oven temperature in the meantime. Carefully transfer the logs to a work surface and remove the parchment paper from the pan. Using a serrated knife, cut the logs into 1/2-inch slices on the diagonal. Lie the slices on one of their cut sides back on the baking sheet. Return to the oven and bake for 12 minutes more. Transfer to a wire rack to cool completely. Store in an airtight container.
In a saucepan bring sugar, cocoa, margarine, milk, and salt to a rapid boil for 1 minute. Add quick cooking oats, peanut butter, and vanilla; mix well. Working quickly, drop by teaspoon-fulls onto waxed paper and let cool.
In a blender or food processor, blend all the ingredients until smooth. This will be quite thick and gets thicker as it sets. Thin the mixture with more water if necessary. Strain any lumps and chill. In addition to drinking it as is, it may be used in gravies, sauces, and soups in place of milk.
Shred the cabbage and carrots. Slice pepper, snap peas and celery diagonally. Cut lettuce so it looks like confetti. Toss all vegetables and lettuce with Dulcet Asian Dressing. Top with chicken. Sprinkle wontons over top if using.
If using onions, I cut them into thick slices (about 1/2") and soak the rings in ice water for about 15 - 30 minutes to get rid of any strong flavor. Drain on paper towels or towel to get dry. Mix the dry ingredients together; then add the egg and beer, stirring until smooth and completely blended. You can put the batter in the refrigerator for 15 to 20 minutes while the onions are soaking. Dip the rings or choice of veggies, etc. into the batter, making sure all sides are covered. Fry the rings in hot oil (about 375 degrees) for 3 to 5 minutes or until golden on all sides. Drain on paper towels and eat as soon as they are cool enough to pick up.
In a large saucepan or dutch oven cook ground chicken or turkey, onion, and garlic until chicken or turkey is no longer pink and onion is tender but not brown. Drain fat from pan. Stir in milk, sour cream, cream of chicken soup, corn, tomatoes, chili peppers, aji panca, cilantro or parsley, and ground red pepper. Bring to boiling. Reduce heat and simmer, uncovered, for 10 minutes, stirring occasionally. Add cheese; cook and stir until cheese melts. Garnish each serving with additional cilantro or parsley, if desired.
Dip tomatoes in boiling water for 30 to 60 seconds; then dip into ice water. If you have alot of tomatoes to do, I've found that it makes the job easier to boil water in one large kettle, place the tomatoes in another large kettle and pour the boiling water over them. Allow the tomatoes to stand for 2 minutes; then drain and place in your cold water bath. Remove the core and peel the skins. Cut into quarters. Place some of the quartered tomatoes in a large kettle and crush them with a potato masher, while heating rapidly. Gradually add the remaining quartered tomatoes, stirring constantly. After all the tomatoes are added, boil gently for 5 minutes. Fill clean, hot quart-sized canning jars with hot tomatoes, leaving 1/2-inch headspace. Add 2 T. lemon juice, 1 teaspoons salt, and 1 teaspoons sugar to each quart jar. Remove excess air from the jar by running a spatula or bubble freer between the tomatoes and the side of the jar. Wipe jar rims and cap with properly treated lids. Screw on the bands and process in a boiling water canner for 50 minutes.
Boil the cabbage for about 10 minutes until soft but still crisp and green. Drain and keep warm. ( I usually use a large slotted spoon or strainer and just go from the pot to my skillet when I am ready for the cabbage). In a large texas skillet; cook the bacon until crisp then remove to a paper towel to drain. Remove most of the bacon grease from the skillet, leaving just enough to saute the garlic. Saute the garlic for about 1 minute then remove it to the paper towel with the bacon. When cool enough to handle, crumble the bacon into little pieces. Add the butter to the hot skillet and allow it to melt then add the cabbage and seasonings. Stir a bit then add back the bacon and garlic plus the pecans. Heat everything thru then serve.
Place a rack in the middle of the oven; preheat oven to 350°. In a large skillet over med-low heat, melt the butter. Add the leeks and onion and stir constantly. Cook until soft, 8-10 minutes. Remove from the heat and set aside to cool. In a small bowl, whisk the egg, cream, salt, pepper, and nutmeg together. Stir the cooled onion mixture into the egg mixture. Divide among the tartlet shells. Place the tarts on a baking sheet and bake until the custard sets, about 10-15 minutes. Serve the tartlets warm or at room temperature. **May add crab--1/4 cup picked over lump crabmeat, coarsely chopped; add a scant 1/4 teaspoon crabmeat to each phyllo shell before you spoon in the custard mixture; bake as directed; top with creme fraiche and a touch of caviar, if you like.
Cream butter and sugar well. beat in eggs, 1 at a time beating well after each addition. Add vanilla and stir. Measure first amount of flour, add baking soda and baking powder and salt into separate bowl and stir. toss walnuts, coconut and cherries with second amount of flour in another bowl. Add flour in 4 additions alternately with banana in 3 additions, beginning and ending with flour. Add fruit mixture, mix only until blended, do not overmix. turn into greased 9x5x3 inch loaf pan. Bake in 350F oven for 50-60 minutes or until an inserted wooden pick comes out clean. Let stand for 20 minutes. Turn out onto a rack to cool.
Cook pasta according to package directions until al dente (tender but still firm). Drain. Toss with 1/2 teaspoon olive oil; set aside. Heat remaining 3 tablespoons olive oil in large skillet over medium heat until hot. Add garlic; cook and stir 2 to 3 minutes or until golden. Add shrimp; cook and stir 3 to 5 minutes or until shrimp are opaque (do not overcook). Stir in pasta, tomatoes, cilantro, parsley and lemon juice continue to cook until all is heated through. Sprinkle with feta cheese. Season to taste and serve.
Twist crown from pineapple. Cut pineapple into quarters. Remove fruit from shell. Core and cut pineapple into bite-size chunks. Combine sugar, flour and salt, stir in eggs. Add lemon juice and pineapple, mixing well. Spoon filling into crust. Top with remaining crust. Cut slits in top crust. Bake at 450* for 10 min. Reduce temprature to 350* Bake for 35 min longer.
Place figs in medium bowl. Sprinkle with baking soda. Pour boiling water over top. Let stand for 10 minutes. Process (with liquid) in blender or food processor until almost smooth. Cream margarine and brown sugar in large bowl. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking powder and ginger in small bowl. Add to margarine mixture. Stir well. Add fig mixture. Stir. Line bottom and side of greased 8 inch springform pan with parchment (not waxed) paper. Spread batter evenly in pan. Bake in 350°F oven for about 50 minutes until wooden pick inserted in centre of cake comes out clean. Let stand in pan for 10 minutes before removing to wire rack to cool. CINNAMON BRANDY SAUCE: Heat and stir all 5 ingredients in medium saucepan on medium until boiling. Boil for about 5 minutes, without stirring, until slightly thickened. Let stand for 5 minutes. Makes 1 cup sauce. Drizzle over individual servings of warm cake. Cuts into 8 wedges. Company's Coming Most Loved Treats.
Prepare the soup: Place the stock, potatoes, carrots, leek and shallot into a medium soup pot. Bring to a boil, reduce heat and simmer for 30 minutes, until vegetables are very tender. Season with white pepper. Simmer for 5 minutes longer. Add in the coconut milk. Remove from heat. Transfer to a blender and puree until smooth. You can also use an immersion blender right in the pot and puree for a full 3 minutes. Stir in the soymilk or light cream. Place the soup in the refrigerator and cool for at least 5 hours. Prepare the garnish: Place the balsamic vinegar and molasses into a small pot. Bring to a boil, reduce heat and simmer on low for 6 to 8 minutes, until reduced by half. Place in refrigerator, it will get thicker as it cools. To serve, ladle the soup into bowls. With the tip of a spoon, or a squirt bottle, add a swirl of the balsamic to each bowl.
Fry pork steak and drain. Combine all ingredients and bake in an ungreased casserole for 2 hours at 350. Stir once while baking.
Preheat oven to 375 degrees F (190C). Butter a 9 inch square baking pan. Peel, core and slice the apples into 1/3 inch slices. Toss them in a large bowl with the lemon juice to prevent discolouration. Layer the apples in the baking pan. Combine the flour, oats, walnuts, coconut, brown sugar, cinnamon, allspice, salt and vanilla. Add the butter and cut in until mixture resembles coarse meal. Sprinkle over apples and bake in the middle of the oven for 35-40 minutes; or until topping is browned and apples are tender.
Preheat oven to 350°. Tie parsley, thyme and bay leaf together to make a bouquet garni. Dust the rabbit pieces with flour. Heat the drippings or lard in a Dutch oven. Brown rabbit. Remove and set aside. Add artichokes, carrots, onions and muchrooms and cook a few minutes. Pour in wine and cook a few minutes, until slightly reduced. Return rabbit to pot. Add bouquet garni and all remaining ingredients. Place in oven and cook for 2 hours.
Melt butter in a large saucepan. Whisk in cocoa and oil until smooth. Cook and stir over low heat until cocoa is blender. Remove from the heat; stir in sugar. Add eggs, one at a time, stirring well after each addition. Stir in vanilla. Combine flour, baking powder and salt; add to cocoa mixture. Stir in chocolate chips and nuts. Spread into a greased 13 x 9 x 2 inch baking pan. Bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool. Dust with confectioners' sugar. Garnish with pecan halves if desired.
Add the water to a medium size saucepan and bring to a boil over medium heat. While the water is coming to a boil, combine the oat bran, polenta, and cinnamon. When water boils, whisk in the oat bran mixture using a wire whisk to prevent lumps. Reduce the heat to low and simmer, uncovered for 3 to 5 minutes or until mixture is thick and creamy, stirring frequently. Stir in the dried fruit, divide the cereal between 2 bowls and drizzle with warmed maple syrup or molasses. May add a touch of cream if desired.
Using a large, sharp knife, and holding an ear of corn at an angle with one end resting securely on a cutting board, carefully cut down along the cob to remove the kernels. Repeat with the other ear of corn. Set the kernels in the bowl of a food processor fitted with the stainless-steel blade; reserve the cobs. Add the garlic cloves, onion, and jalapeno to the processor. Pulse the machine on and off until the mixture is coarsely chopped, stopping once or twice to scrape down the side of the bowl with a rubber spatula. Set the mixture aside. In a large stockpot, heat the oil over medium heat. Add the corn tortilla squares, reduce the heat slightly, and cook, stirring occasionally, until they are slightly crisp and beginning to turn golden, 3 to 5 minutes. Stir in the corn mixture and saute, stirring, just until it's thoroughly coated with the oil but not yet browned. Add the tomatoes, tomato paste, and cumin and continue to saute for about 10 minutes. Stir in the chicken broth and add the corn cobs; raise the heat to high, bring the liquid to a boil, and then reduce the heat and simmer briskly until the liquid has reduced by about a third, about 30 minutes. While the soup is simmering, prepare the garnishes: Preheat the oven or toaster oven to 350 degrees. Cut the tortillas into thin strips and arrange on a small baking tray. Bake until the strips are crisp, 10 to 15 minutes. Peel and dice the avocado. Cut the chicken into thin strips. With a slotted spoon, remove the corn cobs from the pot and discard them. Working in batches to avoid overfilling and splattering, puree the soup in a blender or food processor. Return the puree to a clean pot. Season to taste with salt and pepper. To serve, add the chicken and avocado to the soup and reheat over low heat. Ladle the soup into 6 to 8 heated soup bowls and garnish with the baked tortilla strips, cheese, sour cream, and chopped cilantro. Serve immediately. Alternately, you can serve the garnishes in bowls at the table allowing everyone to serve themselves.
Preheat oven to 350°F and grease and flour two (8 1/2x4 1/2-inch) loaf pans. In large bowl, mix the flour, cocoa, cinnamon, baking soda, baking powder and salt. In a separate bowl, mix together the sugar and eggs until well blended. Add oil and vanilla and mix well. Stir in the grated zucchini. Combine with the flour mixture, and stir until moistened. (Add chocolate chips, walnuts, pecans anything you want to be creative!). Bake 55 to 60 minutes or until a wooden skewer comes out clean. Cool in pans 10 minutes, then remove and cool completely on wire racks.
Marinate the hocks in the corning solution in the refrigerator for 10 days. Keep a heavy plate on the top of the meat so that all pieces are under the solution at all times. Check them each day to be sure they are all under the solution. At the end of the 10 days drain the meat and discard the liquid. Rinse the hocks and place in a large pot. ADD: 2 celery stalks, chopped 1 carrot, chopped-no need to peel 1 medium yellow onion, peeled and chopped 2 bay leaves 8 whole allspice 8 black peppercorns Just barely cover with fresh water. Bring to a boil, cover and simmer for 2 1/2 hours. You may have to add a bit more water. When pork hocks are very tender, remove from pot and serve over sauerkraut if desired.
Season the strips of chicken breast with salt, pepper and the ground cumin. Heat a skillet with the olive oil until hot but not smoking. Add the chicken to the pan, spreading the chicken out to evenly cook the strips. Cook the chicken until golden-brown, add the chopped shallots and continue to cook, giving the pan a good stiff flip every now and then. Add the honey and vinegar to the pan, removing chicken to plate while sauce is completed. Be careful of the volatile combination of hot honey and vinegar. Quickly stir in the chili paste and the stock, bring to the boil and reduce the sauce quickly by 1/4. Add the sour cream and heat until just below the boil, stir in the cilantro leaves, plate and garnish with the toasted pecans.
Break up the chocolate and place it, with the milk and honey in a heavy saucepan over medium heat. Scrape the bottom and sides constantly with a rubber spatula until the chocolate is melted and then whisk the mixture until smooth. Meanwhile, place the yolks in a stand mixer bowl and beat to mix. Gradually add the sugar and beat until the mixture becomes slightly pale. Then, very slowly and on low speed, add the warm chocolate mixture and beat until smooth; it will be thick. Transfer the mixture to a large heavy saucepan; cook over low heat, you must scrape the bottom and sides constantly with a large wide rubber spatula, until the mixture reaches 140° on a candy thermometer. Gradually whisk in the cream; stir occasionally until cool. Chill in the freezer or refrigerator until very cold, and then freeze in an ice cream maker according to manufacturer's directions.
Grease an 18cm x 28cm (7 inch x 11 inch) rectangular slice pan; line the base and sides with baking paper, extending the paper 2cm (3/4 inch) above the edges of the pan. Arrange the sponge finger biscuits in a single layer over the base of the pan, trimming to fit. To make the yoghurt topping, sprinkle the gelatine over the water in a small heatproof jug; stand the jug in a pan of simmering water and stir over the heat until the gelatine has completely dissolved. Combine the yoghurt, honey and 2 tablespoons of the passionfruit pulp in a medium bowl; stir in gelatine mixture. Place the egg whites in a small bowl; beat with an electric mixer until firm peaks form; do not overbeat; add the egg whites to the yoghurt mixture in two batches, folding gently to combine; pour over the sponge finger biscuits in the prepared pan; smooth over the top and refrigerate overnight. Remove the slice from the pan; cut into squares; drizzle with the remaining passionfruit pulp and decorate with mint.
Preheat oven to 425 degrees F. Spray small nonstick skillet with cooking spray; add oil, onion and garlic. Cook over low heat for about five minutes, until soft; transfer to a mixing bowl. Separate broccoli florets then chop and add to the mixing bowl. Peel broccoli stems and chop coarsely; add to bowl. Stir in peppers, cheeses, flour, salt and pepper to the broccoli mix. Divide mixture, spreading evenly over two deep-dish crusts. Put pizzas on lower shelves of oven. Bake for 20-22 minutes or until crusts are golden.
Preheat oven 350 degrees. Mix all ingredients together; spread in a small quiche pan. Bake until brown and bubbly approximately. 25 minutes. Serve with sliced baguette.
In a large pot boil the water, rice, salt and bouillon. Cook on medium high, until the rice is done. Meanwhile in a bowl, mix yogurt, milk, egg yolk and flour. After the rice is cooked, take a few spoons of liquid from the pot and mix into the bowl. Then slowly pour your mixture into the pot while stirring very slowly. Cook for 10 more minutes on low heat. Place the butter in a frying pan. When it begins spitting, stir in the mint and pour into your soup. Serve immediately.
Mix all the ingredients except Tempeh. Slice Tempeh into thin cubes and place in the marinade for at least 2 hours. Skewer& BBQ with veggies or saute in a skillet with a little oil.
Place chicken breast in the crockpot and cook on high about 3 hours. Stir together all the sauce ingredients. Add the shredded chicken and heat. Serve on buns.
Set oven to 375 degrees (oven rack set to second-lowest position). Grease a 13 x 9-inch baking dish (or larger). For the sauce; melt butter in a medium heavy-bottomed saucepan over medium heat; add in onion and garlic and saute for 3 minutes. Add in flour and whisk 1 minute. Slowly add in half and half cream and cook stirring until thickened, smooth and bubbly. Add in seasoned salt, black pepper and cayenne. Reduce heat to low and mix in the cheddar cheese, Swiss cheese and 1/4 cup parmesan cheese; stir with a wooden spoon until the the cheese has melted and the mixture is smooth (about 1-2 minutes) remove from heat. Layer the potatoes into the baking dish (does not have to be in an even layer). Pour the cheese sauce over, then mix the sauce using a spatula or a wooden spoon to coat the sauce with the potatoes. Sprinkle with 1/2 cup grated Parmesan cheese (or to taste). Bake covered for about 30 minutes. Remove foil and continue to bake until the top is browned and the potatoes are tender About 35-40 minutes (baking time will vary depending on the size of the potato slices).
In a bowl, combine boiling water, chicken granules, onion salt and pepper. Stir in couscous; cover and let stand 10 minutes. Stir in lamb and egg; mix well. Form into 3/4 to 1-inch meatballs; place in baking pans. Bake in 350°F oven for 12 to 15 minutes or until done. Drain, keep warm. In small saucepan, combine gravy, apricots, preserves, broth, turmeric, ginger, cinnamon and raisins. Bring to a boil. Simmer 5 minutes. Pour over meatballs, toss to coat.