HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put chocolate in a large bowl. Combine cream, vanilla beans (seeds and pods), cinnamon and chile powder in a saucepan. Bring to a boil, stirring often. Remove from heat. Press vanilla pods against sides of pan to extract any remaining seeds and cream; discard pods. Pour cream over chocolate and stir until melted. Add corn syrup and almond extract; stir until smooth. Package in very clean 1 cup jars. Refrigerate up to 2 weeks. To serve, combine 1/4 c ganache (use a heated spoon to scrape ganache out of jar) with 1/2 c hot milk and stir until smooth.
Combine all. Pour over meat in zip-loc bag. Marinate meat 4-12 hours, refrigerated.
CREAM TOGETHER CREAM CHEESE, MARGARINE, & SUGAR. ADD 6 EGGS (1 AT A TIME). ADD VANILLA. SIFT TOGETHER FLOUR & SELF-RISING FLOUR & ADD. BAKE AT 325 DEGREES IN TUBE PAN APPROX 1 1/2 HOURS. FOR LAYERS, BAKE AT 350 APPROX 30 minutes.
Saute shallots in butter for 1-2 minutes or until translucent. Add cracked peppercorns, thyme and bay leaf and cook 30 seconds. Add red wine and reduce by half. Add Port, Marsala or Madeira wine and bring to boil. Add demi-Glaze gold and whisk until dissolved. Add cream and reduce, then add enough water to reach desired sauce thickness. Strain and serve over Beek, Veal, Pork, chicken or other grilled or roasted meats.
Adjust oven rack to upper-middle position and heat to 425 degrees. Pour 1 tablespoon melted butter in 9-inch nonstick cake pan; brush to coat pan. Spray wire rack with nonstick cooking spray; set aside. To make cinnamon-sugar filling: Combine sugars, spices, and salt in small bowl. Add 1 tablespoon melted butter and stir with fork or fingers until mixture resembles wet sand; set filling mixture aside. To make biscuit dough: Whisk flour, sugar, baking powder, baking soda, and salt in large bowl. Whisk buttermilk and 2 tablespoons melted butter in measuring cup or small bowl. Add liquid to dry ingredients and stir with wooden spoon until liquid is absorbed (dough will look very shaggy), about 30 seconds. Transfer dough to lightly floured work surface and knead until just smooth and no longer shaggy. Pat dough with hands into 12 by 9-inch rectangle. Brush dough with 2 tablespoons melted butter. Sprinkle evenly with filling, leaving 1/2-inch border of plain dough around edges. Press filling firmly into dough. Starting at long side, roll dough, pressing lightly, to form a tight log. Pinch seam to seal. Roll log seam-side down and cut evenly into eight pieces. With hand, slightly flatten each piece of dough to seal open edges and keep filling in place. Arrange buns in buttered cake pan. Brush with 2 tablespoons remaining melted butter. Bake until edges are golden brown, 23 to 25 minutes. Use metal spatula to loosen buns from pan; without separating, slide buns out of pan onto greased cooling rack. Cool about 5 minutes before icing. To make icing and finish buns: While buns are cooling, line rimmed baking sheet with wax paper(for easy cleanup); set rack with buns over baking sheet. Whisk cream cheese and buttermilk in large nonreactive bowl until thick and smooth (mixture will look like cottage cheese at first). Sift confectioners' sugar over cream cheese mixture. Whisk until smooth glaze forms, about 30 seconds. Spoon glaze evenly over buns and serve immediately.
Add minced garlic cloves to the butter that has been melted in a skillet(I cheat and do this in the microwave),. Saute until fragrant, about 1 minute. Season with salt and pepper to taste. Toss with hot popcorn.
In large pan, melt butter; stir in flour. Add milk and broth; stir until smooth. Cook and stir for 3 minutes. Remove from heat and add the cheese; stir until melted. Add macaroni and next 4 ingredients. Pour into 3 quart baking dish. Bake, uncovered at 350°F for 40 minutes. Remove from oven and let sit for 5 minutes before serving.
Prepare eggplant. Cut into large cubes, salt over colander to remove bitterness (at least 15 minutes).Put into top half of steamer, steam until tender and translucent, about fifteen minutes.&#8232;. Make sauce. Add all listed ingredients and mix with fork until corn starch dissolved. Set aside.&#8232;. Heat coconut oil in large saucepan. Saute half the garlic in coconut oil. Add minced chicken, cooking until light brown. Salt and pepper to taste. Remove chicken from pan and set aside.&#8232;. Add olive oil to pan. Saute remaining two cloves garlic. &#8232;. Add steamed eggplant, stirring briskly to avoid sticking. Add beef or chicken broth to pan. Add green onions, and add back cooked minced chicken.&#8232;. Pour prepared sauce over mixture, cook about two minutes until sauce thickens and eggplant begins to fall apart. Serve over steamed rice. Ingredient Notes: Tamari Ginger Sauce: I use Whole Foods Ginger Tamari sauce as a shortcut for first three ingredients. It is in the refrigerator case of produce section. Minced Chicken: I use my Vitamix to mince chicken by covering breasts with water, then using Variable speed 4 for about 30 seconds to mince, and drain water. Don't use packaged ground chicken, the right consistency of the chicken is the essence of the dish. If you don't have a strong blender, then ask the people at the meat counter to mince. Coconut Oil: Coconut oil is available at most markets and health food stores. This is one of the keys to getting the right taste. Don't confuse with the more widely used coconut milk.
Heat oil in a wok. In the meantime, wash and drain the canned mushrooms. Remove the stem of each mushroom. Put into a large bowl. Add cornflour, maida, salt and a little water. Mix well. Put each mushroom, one at a time, into the hot oil and fry until light brown. Remove onto a clean paper napkin so as to drain out the excess oil. Prepare red chilli paste by heating a little garlic in a pan and then adding it to a little (depends on your taste) red chilli powder. Mix well and then add a little water to prepare the red chilli paste. Now, take 1 tsp. of this same hot oil in a pan. Add garlic and ginger. Stir-fry till the raw smell of the same is gone. Add green chillies, onion, the prepared red chilli paste, vinegar, soya sauce and the green portion of spring onion. Mix well. Add the fried mushrooms. Toss the mushrooms in the mixture until well mixed. Transfer into a serving bowl. Garnish with corriander leaves. Serve immediately.
In a small saucepan, combine all ingredients, except for the mushrooms. Bring to a boil over medium heat and cook for 3 minutes. Add mushrooms and when mixture boils again continue to cook and stir, 1 minute more. Chill several hours or overnight to blend flavors. Serve cold. Preparation and cooking time does not include flavor blending time.
Heat air fryer to 350-degrees F. Collect asparagus into 8 bundles of 2 or 3 pieces. Wrap each bundle in a slice of bacon and transfer to a plate; repeat with remaining bacon. Working in batches, place the bundles in the air fryer basket and cook for 5 to 7 minutes or until bacon is crisp. Serves: 4 ; Calories: 69; Total Fat: 3 grams; Saturated Fat: 1 gram; Total Carbohydrate: 4 grams; Sugars: 2 grams; Protein: 6 grams; Sodium: 149 milligrams; Cholesterol: 10 milligrams; Fiber: 2 grams.
Place zucchini in sieve; let drain 30 minutes. Drain pineapple. Preheat oven to 350°F; coat the inside of 10 inch tube pan with non-stick vegetable oil spray. Sift together flour, sugar, baking soda, cinnamon, salt, and allspice in a large bowl. Mix together eggs, oil, pineapple juice and vanilla in a small bowl. Add to the dry ingredients. Press zucchini to remove excess liquid. Add drained zucchini, pineapple, and raisins to bowl; mix with a wooden spoon until well blended. Turn into prepared pan. Bake in preheated oven until a wooden toothpick comes out clean (about 55 minutes).
Place chicken breasts in the bottom of crock pot. Pour dry stuffing mix over chicken. Mix sour cream and soup and pour over chicken and stuffing. Cook on low for 4 hours. Fluff all ingredients and serve.
Preheat oven to 375°. In a mixing bowl, cream the butter and sugar. Beat in the eggs, zucchini and lemon peel. In another bowl combine the flour, baking soda, baking powder, cinnamon and salt; gradually add the dry mixture to the creamed mixture. Stir in the raisins and nuts. Drop by tablespoon 3 inches apart onto lightly greased cookie sheets. Bake for 8-10 minutes or until lightly browned. Remove to wire racks to cool. For glaze: combine sugar and enough lemon juice to achieve a thin spreading consistency. Spread or drizzle over cooled cookies.
In a small saucepan dissolve vinegar and brown sugar and tamari together. In a seperate bowl combine cornstarch and water. Stirring constantly add in the water mixture. Bring to a boil, let boil without stirring for about 2 minutes, or until sauce is as thick as you like.
Cream Crisco and sugar. Blend in vanilla. Add flour and salt. Mix until well blended.(will look somewhat dry) Flatten out small piece of dough (approximately 1 teaspoon) Keep water in small bowl for dipping fingers so dough does not stick to hands. Place one Brachs milk chocolate star in the center of flattened dough. Fold dough over star and seal, making sure that star is covered completely. Place on ungreased cookie sheet. Sprinkle with colored sugar for the holidays if desired. Bake at 350 degrees for 10 minutes ONLY. DO NOT OVERBAKE. Really good cookie. My family absolutely loves these. Bet you can't eat just one!
Preheat oven to 325 degrees. Spray a 1 1/2 quart baking dish with nonstick cooking spray. Coat the bottom and sides with the bread crumbs. Bring the evaporated milk and cranberries to a simmer in a small saucepan. Meanwhile, combine the corn kernels, canned corn, eggs, egg whites, scallions, sage, salt, and pepper in a large bowl. Gradually whisk in the hot mixture. Pour into the baking dish and bake until the pudding is set, the top puffs, and the edges are browned, about 1 hour. Let stand 10 minutes before serving.
BLEND flour and salt in medium mixing bowl. CUT chilled shortening into 1/2-inch cubes. Cut in chilled shortening cubes into flour mixture, using a pastry blender, in an up and down chopping motion, until mixture resembles coarse crumbs with some small pea-sized pieces remaining. SPRINKLE half the maximum recommended amount of ice cold water over the flour mixture. Using a fork, stir and draw flour from bottom of bowl to the top, distributing moisture evenly into flour. Press chunks down to bottom of bowl with fork. Add more water by the tablespoon, until dough is moist enough to hold together when pressed together. Test dough for proper moistness by squeezing a marble-sized ball of dough in your hand. If it holds together firmly, do not add any additional water. If the dough crumbles, add more water by the tablespoonful, until dough is moist enough to form a smooth ball when pressed together. SHAPE dough into a ball for single pie crust. Divide dough in two for double crust or double deep dish crust, one ball slightly larger than the other. Flatten ball(s) into 1/2-inch thick round disk(s). For ease in rolling, wrap dough in plastic wrap. Chill for 30 minutes or up to 2 days. ROLL dough (larger ball of dough for double crust pie) from center outward with steady pressure on a lightly floured work surface (or between two sheets of wax or parchment paper) into a circle 2-inches wider than pie plate for the bottom crust. Transfer dough to pie plate by loosely rolling around rolling pin. Center the rolling pin over the pie plate, and then unroll, easing dough into pie plate. For a SINGLE pie crust, trim edges of dough leaving a 3/4-inch overhang. Fold edge under. Flute dough as desired. Bake according to specific recipe directions. For a DOUBLE pie crust, roll larger disk for bottom crust, trimming edges of dough even with outer edge of pie plate. Fill unbaked pie crust according to recipe directions. Roll out smaller dough disk. Transfer dough carefully onto filled pie. Trim edges of dough leaving a 3/4-inch overhang. Fold top edge under bottom crust. Press edges together to seal and flute as desired. Cut slits in top crust or prick with fork to vent steam. Bake according to specific recipe directions. Two Methods for Pre-baking Pie Crusts (Cream Pies): Pre-baking without weights: Thoroughly prick bottom and sides of unbaked pie dough with fork (50 times) to prevent it from blistering or rising. Bake crust in lower third of oven, at 425°F, 10-12 minutes or until edges and bottom are golden brown. Pre-baking with weights: Thoroughly prick bottom and sides of unbaked pie dough with fork (50 times) to prevent it from blistering or rising. Chill or freeze for 30 minutes. Line pie dough snugly with foil or parchment paper. Fill with dried beans or pie weights. Bake at 375°F for 20 minutes. Remove foil and weights. Reduce oven to 350°F Bake 5-10 minutes or until edges and bottom are golden brown.
Preheat oven to 350°F. MIX all ingredients thoroughly. Shape firmly into 8"x4" loaf pan, or shape with aluminum foil in another pan, which is what WE did the first time -- BAKE 30-45 min or until done. Open after 30 minutes to spoon juices and check meatloaf.
Preheat oven to 425 degrees F and adjust oven rack to top third of oven. Rub the baking dish with cut garlic to impart a hint of flavor. (I use a large, shallow corningware dish that I can place both on the stovetop and in the oven.). Grease the baking dish with a bit of vegetable oil. Slice the potatoes about 1/8 inch thick and spread half of the slices in the bottom of the dish. Top with half of the salt, pepper, cheese and dots of butter. Repeat with the remaining slices and topping. Pour on the boiling milk. The amount of milk depends on the size of the baking dish and how full of potatoes it is. You just want to almost cover the potatoes with the milk. Set the baking dish over heat (on the stove is OK if you're using Corningware or the equivalent). When the milk starts to simmer, transfer the baking dish to the oven. Bake 20-30 minutes until potatoes are tender, milk has been absorbed, and top is brown.
Mix all ingredients in medium saucepan. Simmer on low heat. Add more water as needed.
Toss beans gently with lemon juice, olive oil, salt, pepper, parsley and garlic. Place in serving dish. Garnish with black olives and red pepper for crunch and color. Sprinkle goat cheese over top. Serve at room temperature.
Spread pie filling into a greased 8-inch square baking dish. Set aside icing from cinnamon rolls. Arrange rolls around edge of baking dish. Bake at 400° for 15 minutes. Cover and bake 10 minutes longer or until golden brown. Spread icing over rolls. Serve warm. (Recipe courtesy: Taste of Home's Quick Cooking Magazine).
Toss the almonds together with the oil in a large bowl until coated. Sprinkle the sugar, salt, and cayenne over them while tossing until the nuts are evenly coated. Spread the seasoned almonds in an even layer over the bottom of a perforated 8 x 11 inch aluminum foil pan. Set up the smoker using the wood chips and smoke the almonds until the nuts are toasted and the coating is glossy, about 14 minutes. Remove from the heat and cool them completely. The nuts can be stored in an airtight container for up to 5 days. Serve them at room temperature or warm them in a 250°F oven for 5 minutes before serving.
Dip container of frozen mix (3-cups recipe#107902) into hot water just to loosen. In 2-quart saucepan, heat frozen mix and water to boiling. Reduce heat; cover and simmer, stirring frequently, until mix is thawed, about 20 minutes. Stir in sour cream and heat. Serve over noodles.
In a bowl whisk eggs, milk, and cayenne and black peppers together. In the meantime--In heated and oiled (medium heat) skillet put potatoes, green peppers and onions and let warm about 5 minutes. Pour egg mixture over potatoes and let cook a minute or two til beginning to set. Fold over eggs ( a soft scramble). Add in cheese, I just sprinkle over top, Let melt over egg mixture and then fold over a time or two. Put onto warmed plates and serve with salsa. OPTIONS: diced ham, cooked sausage, leftover steak or chicken, polish or italian sausage, any leftover meat can be used. Broccolli, asparagus, baked beans, red beans, tomatoes diced no juice though, The sky is the limit.
Mix dry ingredients in a bowl. Add essential oil and boiling water to the dry ingredients. I used 100% pure eucalyptus essential oil. You will notice that the scent will be strong when you make this, but will fade away slightly when dry. For coloured stones, blend in food colouring, one drop at a time, until the desired shade is reached. I used 10 drops of rose pink food colouring and 10 drops of green food colouring. Before using these food colours, I divided the flour-salt and water dough into 3 parts. To one part I added rose pink colour, to the next I added green colour and the last was a blend of these 2 colours. It looked very impressive! Blend the ingredients together for each of the 3 parts. Form balls into different shapes and sizes to look like stones and/or logs. Lightly dust with cocoa powder, if desired. Allow stones to dry. This takes 3 days minimum and you have to keep turning them from time to time in the day and keep them under a fan if possible, to let them dry sooner and better. Remember that the longer you keep them to dry, the stronger they become! If you have some of your Easter egg toys like bunny rabbits or small teddy bears or small men or dolls, then you can make these sit on the scented stones and logs. They look Oh so cute, you will just make people drop their jaws in admiration! There you have some lovely scented rocks ready with little men, bunnies and dolls on 'em. Pack them very carefully into cute little gift bags and give away as gifts! Enjoy!
Fill a mason jar with the lentils, and then cover with slightly warm filtered water ( 1 tablespoon whey can be adding to the water) overnight. On the top you place a sprouting screen screwed into the lid. In the morning you drain and rinse it (doing so right through the screen), and then you invert your jar at an angle, allowing it to drain and air to circulate within your jar. Then all you have to do is rinse 2-3 times per day, and your seeds will turn into sprouts. Place everything but the lentils in a quart size jar and shake to blend. Add the lentils and give another shake to blend. be sure to leave head room. Rest on countertop out of light for 4-7 days. It will bubble up. Make sure to top a weight on it to keep submerged. You may want to place the jar in a bowl to prevent spills. It will/can overflow from the bubbling from fermentation. When ready to your liking place in refrigerator and chill a couple more days. Enjoy!
Combine crumbs, sugar, nutmeg and margarine; press onto bottom of 9-inch springform pan. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Gradually add gelatin and egnog, mixing until blended. Chill until slightly thickened; fold in whipped cream. Pour over crust; chill until firm.
Preheat oven to 325 degrees. Line a 6-inch non-stick fry pan with bacon slices, arranging them in a radial pattern and starting with one end of bacon in the centre of the pan and the other end draped over the edge. When the entire surface of the pan has been covered, sprinkle with pepper and add a layer of sliced potatoes to cover the bottom. Sprinkle with grated cheese, salt and pepper and repeat layers until they are slightly above the top of the pan. Fold the bacon, one slice at a time up and over the potato mound toward the centre. Carefully overlap each slice and repeat until the top is completely and neatly covered with bacon. Press down and cover with a lid. Place tart on a baking sheet, which will catch any drips during cooking. Bake for 3 hours. It has to cook low and slow so the potatoes cook and the bacon doesn't burn. The lid will eventually come down and sit on the pan as the food cooks. Turn pan over and invert tart onto a serving plate. Cut into 6 slices.
Combine cheeses. Lightly butter sheet of aluminum foil 3-4 inches larger than tortillas. Place tortilla on middle of foil; sprinkle one-thired of the cheese over tortilla, then one-third of the scallions. Top with second tortilla and press lightly together. Fold foil loosely over edge of tortillas, leaving most of the top exposed. Repeat with remaining tortillas, cheese, and scallions. When grill is waqrming and before it is hot enough to grill meat, place 1 or 2 foil packages, foil side down, on grill. (They can also be grilled under the broiler. Broil, foil side down, 6 inches from heat until cheese melts, about 4 minutes.) Grill until cheese melts, about 4 minutes. dlip packages and grill until top is lightly toasted, 1-2 minutes. Immediately cut each quesadilla into 6 wedges and serve hot. Grill remaining quesadilas.
In a mortar and pestle add: red chilli, garlic, 1 cup of basil and the sugar. Pound until you get a nice smooth paste. Add fish sauce, soya and lime juice. Stir. Taste and adjust. I like mine kind of sweet with lots of Basil flavour. Heat wok, add chicken. Stir fry on high. Add broccoli and toss for a minute. Add onion and peppers, toss for about 2 minutes. Add sauce from mortar and pestle. (still high heat) toss 1 minute. Add remaining 1/2 cup of basil (roughly chopped) until barely wilted. Serve with rice.
Position oven racks in the top third and center of the oven; preheat oven to 400°. Line 2 large rimmed baking sheets with parchment paper or silicone baking mats. Scones--in a large bowl, whisk together the flours, brown sugar, baking powder, baking soda, and salt. Using a pastry blender or your fingertips, cut in the butter until the mixture is crumbly with some pea-sized pieces of butter. Add the dates and toss to coat with the flour mixture; repeat with the bacon. Whisk the buttermilk and 1/3 cup of maple syrup together in a measuring cup. Pour into the flour mixture and stir just until combined; do not overmix. Turn the dough out onto a lightly floured work surface and knead a few times. Roll out into a 1-inch thick round. Using a 2 1/2 inch round cookie cutter, pressing firmly to cut through the dates, cut out scones as close together as possible to avoid excess scraps. Arrange at least 2 inches apart on the prepared baking sheets. Gently press the scraps together, roll out again, and cut more scones. In a small bowl, whisk together the egg and remaining 1 tablespoon maple syrup. Brush the tops of the scones lightly with the egg mixture and sprinkle with the Demerara sugar. Bake, switching the positions of the baking sheets from top to bottom and front to back halfway through baking, until the scones are golden brown, about 20 minutes. Let cool on the pans for 10 minutes. Serve warm.
Combine dry ingredients in large mixing bowl,form well in center. Pour in liquid ingredients. Stir by hand. Pour into 2 greased and floured 8x4 inch loaf pans. Bake at 350 degrees for 60 minutes. Cool and wrap in foil and freeze. Slice into thin slices while frozen. Combine cream cheese and reserved strawberry juice. Spread mixture between 2 slices of bread. Refrigerate,or refreeze.
Rinse the pork loin, pat dry, and place in a shallow glass or ceramic baking dish and set aside. Whisk together the cherries, wine, vinegar, cranberry juice, garlic, shallots, and rosemary in a bowl. Pour this mixture over the pork, cover and refrigerate 2 to 3 hours or overnight. Preheat the oven to 375 degrees. Heat the olive oil in a large, ovenproof skillet over medium heat. Remove the pork from the marinade (reserve the marinade) and place the pork in the heated skillet. Cook the pork on all sides, until lightly brown, about 5 to 6 minutes. Pour the reserved marinade over the pork and place the skillet in the oven. Roast, basting several times, about 20 to 25 minutes or until a meat thermometer registers 150 to 155 degrees (160 degrees - about 5 minutes longer - for medium-well). The meat will be a very light pink color. (Note: The pork will continue to cook after it is removed from the oven.). Remove from the baking dish and place on a grooved carving board. Cover the pork loosely with foil and let it rest 5 to 10 minutes before carving. Season with salt and pepper. Slice into 1/4-inch pieces and spoon the pan juices over the pork. Serve immediately.