HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook cream of wheat in boiling water, stirring constantly until mixture begins to thicken. Cook 3 minutes. Remove from heat. Cool. Mix Ricotta cheese, sugar, egg, egg yolk, candied orange peel, raisins and rum. Beat 4 minutes. Fold in stiffly beaten egg white then add cooled cream of wheat. Mix graham cracker crumbs and brown sugar. Butter 1 1/2 quart mold or dish, sprinkle with crumbs. Gently pour ricotta mixture into prepared mold. Bake 375 for 45 minutes or until set. Remove from oven and allow to stand 10 minutes. Turn onto serving plate. Refrigerate. Sprinkle with powdered sugar just before serving.
In a heavy saucepan bring vinegar, onions, gingers, zests, spices to a boil. Cook until reduced to 1 1/2 cups. Add remaining ingredients and cook on low until flavors blend, 30 minutes. Remove cinnamon stick, mash with potato masher if desired. Serve at room temperature May be prepared 3 days ahead.
Roll breasts with bacon slice and secure with toothpick. Brown slightly in butter then place in 13x9" baking dish. Salt & pepper to taste. Mix together soup and sour cream, pour over chicken bundles. Bake at 350* for 1 hour or until done - do not cover.
Beat together butter and sugar in small bowl with electric mixer until light and fluffy. Beat in egg, lemon peel, vanilla and salt. Gradually beat in flour until thouroughly incorporated. Add water, a few drops at a time, only until dough starts to come away from side of bowl. Wrap dough in plastic wrap. Refrigerate until firm, about 2 hours. Preheat oven to 350 degrees Fahrenheit. Lightly grease 4 cookie sheets. On lightly floured surface, roll out dough to 1/8" thickness. Cut out various shapes using cookie cutters or homemade cardboard patterns, or free-hand. Reroll scraps and cut out. Make small holes with wooden pick if planning to hang cookies. Bake for 12 to 15 minutes or until beginning to brown around edges. Remove cookies to wire rack to cool before decorating. Prepare icing: Beat egg whites in small bowl with electric mixer until foamy. Slowly beat in the powdered sugar. Continue to beat until thick and creamy. Add just enough water to get a good spreading consistency. Tint with food coloring, if you wish. Spread evenly over cookies. Decorate with glitter, sprinkles, or cinnamon red hots, or as desired.
Prepare grill or heat broiler. Combine sugar, vinegar, cumin and red pepper in a small bowl; mix well. Put pork chops in a large plastic food storage bag and pour cumin mixture over; turn meat to coat; seal bag and marinate in the fridge for at least 10 minutes, or as long as 6 hours. Remove meat from marinade; grill or broil, turning once, until cooked through, 8-10 minutes. Move to a cooler part of the grill if the sugar in the rub starts to burn.
Soak porcinis in 1 c warm water for 30 minutes, strain and reserve the liquid Heat the oil and butter until foaming, then add onion, shallots and garlic and saute for about 5 minutes (until softened) Add fresh mushrooms to the pan and stir until softened. Add stock and bring to a boil. Add the porcinis, liquid, thyme and salt and pepper. Lower the heat and simmer for 30 minutes, stirring occasionally. Process 3/4 of the soup in a blender (immersion blender is perfect). Add cream and heat through. Correct seasonings if necessary and garnish with fresh thyme and cracked black pepper.
Heat oven to 325°F. Mix 1/4 cup crushed candies and 1/4 cup powdered sugar; reserve. Mix butter, 1/3 cup powdered sugar, 1/4 cup crushed candies, and vanilla in a medium bowl. Stir in flour and salt. Shape dough by level tablespoonfuls into balls. Place about 2 inches apart on ungreased cookie sheet. Bake 12 to 15 minutes or until set, but not brown. Immediately remove from cookie sheet and roll in reserved candy mixture. Cool completely on wire rack, then roll in candy mixture again.
Toast the chiles in the oven for 2 minutes or until fragrant being careful not to burn. Place the toasted chiles in a sauce pan, cover with water and bring to a boil. Boil on medium heat covered for 15 minutes. Place the chiles (stems removed) in the blender reserving the water they were inches Add in all the other ingredients and blend on high to make a fairly thick paste. Add some of the reserved water if needed to thin the sauce out. Marinate your choice of meat in this paste for 6-8 hours and then grill the meat or you can pour the paste and reserved water in a large stock pot with the meat. Add additional water to cover the meat and slow cook it for 3-4 hours in the pot.
In the top of a double broiler combine the eggs, sugar, pineapple juice, salt and lemon juice. Cook stirring constantly until thick. Cool and add celery, pineapple, nuts and apple. Gently fold in heavy cream. Freeze in one large or 12 individual molds. Serve frozen on lettuce. Garnish, if desired with mayonnaise.
Preheat oven to 350°F Line an 8x8-inch pan with foil. Spray the foil. Combine 1 cup chips and the butter. Melt in the microwave for 1 minute, stirring until smooth. Whisk in the sugar and eggs. Stir in the flour and salt. Fold in the 1/2 cup nuts and vanilla. Bake for 23-25 minutes or until done. Finely chop the remaining nuts. Top the baked brownies with the remaining nuts and chips. Return to the oven for 2 minutes to melt the chips to form a glaze. Cool completely and cut into squares.
Preheat oven to 375°F. Pour oil into a large, sided baking pan. Add corn, garlic powder, paprika and salt; stir to mix. Bake until crisp, shaking pan occasionally, about 45 minutes. Yields about 1/2 cup per serving.
Arrange fish fillets in a baking pan or baking dish. Sprinkle fish with lemon juice, salt and pepper. Broil fish in oven for about 7 to 9 minutes or until fish is opaque. Meanwhile, mix prepared mustard, mayonnaise, green onions and salt. Spread sauce over fish and broil for a couple more minutes or until sauce begin to bubble. Serve immediately with steamed rice and a side of steamed vegetables.
Heat the cream, vanilla, sweetener and salt until bubbles form. Remove from heat. Add chocolate pieces and let melt, stirring occasionally. Add erythritol. At this point, you can let it cool to room temperature at which point it can be rolled into balls as the base of truffles (which you can then roll in nuts, coconut, or cocoa powder), or you can use it as the base for a sauce by adding cream until it is the consistency you want. Nutritional Information:. This whole recipe, which will make a whole lot of truffles, has 37 grams effective carbohydrate plus 35 grams of fiber.
Line baking sheet with parchment paper and set aside. Sauce: Stir 1 tbsp mayonnaise with wasabi until smooth. Stir in remainder of mayo, 1 tbsp at a time. Stir in lime juice, chives and sesame oil. Set aside. In a shallow dish, stir together sesame seeds, bread crumbs and salt. Set aside. In a clean bowl, beat egg whites until foamy. Add shrimp and mix until they are fully coated. Press each shrimp into sesame seed mixture to coat and place on prepared baking sheet. Broil 4-5 inches from heat, about 2 minutes per side. Shrimp should turn pink and the coating turn golden. Serve with dipping sauce.
Cut 1 cup of the butter into chunks. In the bowl of a food processor, combine 2°C of the flour, 1/2°C sugar, the cornstarch and the butter chunks. Whirl until dough comes together. Press evenly over the bottom of a buttered 9 x 13-inch baking pan. Bake in a 325° oven until top feels dry and is just beginning to brown, about 25 minutes. Let cool completely. Meanwhile, unwrap caramels and place them in a microwave-safe bowl with milk. Cook in microwave on full power for 1 minute. Stir mixture, then cook and stir at 30-second intervals until melted and smooth, about 3 minutes longer. Spread caramel mixture evenly over cooled crust and chill until firm, about 20 minutes. In a large bowl set over a pan of barely simmering water (bottom of bowl should not touch water), stir chocolate and remaining 1/2°C butter often until melted and smooth. Remove bowl from over water and, with a whisk or a mixer on medium speed, beat in remaining 3/4°C sugar, eggs and vanilla until well blended. Stir in remaining 1/2°C flour, baking powder and salt until well blended. Pour chocolate mixture over caramel layer and use a knife or spatula to spread level, completely covering caramel. Bake in a 350° oven until a wooden skewer inserted into the chocolate layer comes out clean, 35 to 40 minutes. Let cool completely, then cut into 24 bars.
Place the chicken pieces on the bottom of your slow cooker. In a bowl, mix together all remaining ingredients. Evenly pour over the chicken. Cover and cook on low for 5-8 hours (depending on the chicken parts used) or cook on high for 3-4 hours.
Combine chicken, oil, garlic, oregano, paprika, lemon juice and sugar in a bowl. Place in the fridge for 2 hours to marinate. Evenly thread the chicken, alternating with chorizo, among the skewers. Heat a char-grill pan or barbecue on high. Add the skewers and cook, turning, for 6-8 minutes or until chicken is cooked through.
Put the cake mix, vanilla pudding, eggs, rum and water into a mixing bowl. Blend with an electric mixer for three minutes. To make the topping, melt the butter and pour it into a bundt cake pan. Add the brown sugar and spread around with the back of a spoon until evenly distributed, then sprinkle the pecans over the top. Pour the cake batter into the pan and bake for about 35 minutes in an oven preheated to 350 degrees. About five or 10 minutes before the 35 minutes are up, put all the syrup ingredients into a small saucepan and bring just to a boil. Remove from heat. When you take the cake from the oven, prick it all over with a skewer, then pour the rum syrup over it. After the syrup has soaked for a few minutes, turn the cake over onto a plate until ready to serve.
Snap off asparagus tips. Trim & discard the bottom inch of ea asparagus stalk. Peel the stalks, cut into 2-in pieces & set aside. Heat butter in a 2 qt saucepan over med heat. Add flour & stir well w/a wooden spoon. Reduce heat to low & cook (stirring often) for about 5 min or till roux has a nutty aromoa, but do not let it brown. Whisk in the broth, stirring to make a smooth sauce. Add asparagus stalks, bring to a gentle simmer & cook for 30 minutes. Puree using a blender, immersion blender or food proc. Keep warm till ready to use. Cook asparagus tips in salted boiling water for 3-5 min or till barely tender. Drain at once, rinse w/cold water to stop cooking process & set aside. Just b4 using sauce as desired, add asparagus tips & warm for 3 minutes. NOTE #1: If using canned asparagus, drain & reserve liquid. When the roux is ready for addition of the broth, combine the reserved asparagus liquid w/broth to a total volume of 2 cups & add to roux, using additional broth as needed to get desired consistency. This method will concentrate the asparagus flavor. If using it + the broth, you will not need added salt. Note #2: Without the fresh asparagus tips, you will not have the visual & textural elements of using fresh asparagus, but the sauce will be rich & flavorful. I favor adding baby shrimp or crisp bacon pieces to get visual & textural elements. To Serve: Use sauce to top cheese omelets, cheese grits, a cheese souffle, cheese quesadillas, a baked potato, etc.
Mix the first six ingredients in a bowl. Beat the eggs with the water and soy sauce in another bowl. Dip the chicken into the egg mixture, then coat with the bread crumb mixture. Bake, uncovered at 375 degrees for 40 minutes or until the chicken is cooked through. Combine the sauce ingredients in a saucepan and cook for 10 minutes, stirring occasionally. Serve with the chicken.
Bring 3 qts. water to boil in large pan. Add spaghetti and cook until tender but still firm to the bite, 8-10 minutes. Meanwhile, heat butter and olive oil over medium heat in large skillet. Add garlic and cook until golden. Discard garlic pieces. Garlic should be smashed with the flat side of knife, not minced if you wish lighter garlic flavor. Add shrimp, salt, pepper, and 2 Tblsp. parsley to skillet and cook until shrimp turn pink, 1 to 3 minutes. Remove skillet from heat. Drain cooked spaghetti and add to skillet, along with parmesan cheese. Place mixture in warmed serving bowl and sprinkle with remaining tablespoon parsley. Serve at once with tossed salad and garlic bread.
Do this firstly or while potatoes are boiling, in a skillet fry the onions in butter until golden brown (this might take about 15 minutes, and do not drain the butter, if you do you will have to add in more butter anyway!). Boil the russets in a large pot of boiling water until fork-tender; drain and transfer the cooked potatoes to a large bowl. Mash the potatoes with the whipping cream and fryed onion/butter mixture until fluffy (I use my Kitchen Aid stand mixer for this with the mixing attachment and make certain to mash the potatoes while they are still warm or hot). If desired you can add in more whipping cream depending on the consistancy you desire. Season with salt and tons of black pepper.
Combine oats and milk. Heat on stove top at medium heat until mixture comes to a boil. Reduce heat simmer until thick, stirring occasionally. Add frozen berries and heat through. Season to taste. Enjoy.
Put ingredients in crock pot. Put on low heat for about 6- 8 hours (I put mine overnight). Strain. Squeeze the oil out of the petals. For stronger oil, discard used herbs and add in another 2 oz. (I normally keep the used herbs and do an oil/petal rub on myself. It is a little oily so be careful). Go through low heat again for about 6- 8 hours or overnight. Strain.
Braise the chicken breast in the stock, and allow to cool. Once cold set aside 1/4 pint of the stock to use for sauce later. Cut the chicken into bite size portions (dice). Spray the base of a frying pan with a little olive oil, to prevent sticking. Dry fry the onions, till soft, not browned. Stir in the curry powder according to taste and cook for another 2 minutes. Add 1/4 pint of the stock, tomato puree, lemon juice & chutney/jam. Allow to cool and stir in the mayonnaise and cream. Dry fry the almonds and stir in at the end. wonderful served as part of a cold buffet or in sandwiches. If really want to go to town with this, add cashews nuts and small pieces of tinned fruit, like pineapple, peaches or mandarins.
Char the Poblano chilies over a gas flame until blackened on all sides. Place them in a plastic bag and let stand for 10 minutes to steam. Peel and core the Chilies. Remove seeds, rinse and pat dry. Cut Poblanos into thin strips, set aside. Cut the porkloin in half lengthwise, cutting to-but not through-other side; open halves, laying the pork flat. Cut each half lengthwise, cutting to-but not through-other side; open halves, laying pork flat. Distribute the Poblano strips and cheese evenly over the pork; roll lengthwise and tie with kitchen twine. Heat oil in a large dutch oven and brown pork roll on all sides; set aside. Saute carrots, onion and celery in the dutch oven until softened, about 10 minutes. Add bay leaves, salt and pepper to taste. Place pork on top of the vegetables and cover with water. Simmer until tender (there was not length of time given - I'm guessing at least 1 hour and maybe up to 2 hours - let me know what works when you try it please). (One review suggested 1 hour 15 minutes). Add the tomato puree to the cooking liquid and continue cooking for 15 minutes. Slice pork and arrange on a platter. Pour the sauce with the vegetables over the meat. Serve with white rice.
Mix EVERYTHING together. EXCEPT STEAK SAUCE. Shape into a loaf and bake 45 min at 350, add steak sauce on top the last 10 minutes.
Preheat oven to 325 degrees. Generously grease a 9x13x2 pan. Cream butter and sugar. Add eggs, one at a time, beating well after each addition. Sift dry ingredients together and gradually add egg mixture, alternating with sour cream and ending with flour mixture (this is the part I'm not understanding). Stir in 1 cup blueberries, and add vanilla. Pour 1/2 of the batter in the pan and top with remaining cup of blueberries, sprinkle with brown sugar. Top off with remaining batter and bake for 45-50 minutes. Cool in pan (on a rack) for 25-30 minutes.
Drain tomatoes, reserving liquid. Chop the tomatoes. In large skillet, combine tomatoes, reserved liquid, beans, garlic, jalapenos and cumin. Cook over medium-high heat 5-7 minutes, till thickened. Season with salt and pepper, if desired. Add chicken. Arrange tortillas in a single layer on grill or another skillet. Spread 3/4 cup chicken mixture over each tortilla. Top with cheese. Cook about 3 minutes or until bottom of tortilla browns and cheese melts. Garnish with lettuce and avocado if desired.
In a skillet, cook corn and onion in butter until tender. Add chilies, salt and pepper; cook and stir over medium heat for about 5-7 minutes. Serve immediately.
Preheat oven to 350. Mix all ingredients together. Bake uncovered 20-30 minutes. Serve with crackers, veggies or pretzels.
Cream margarine and brown sugar in a large bowl. Add eggs, 1 at a time,. beating well after each addition. Add pumpkin and vanilla. Beat until smooth. Combine next 7 ingredients in a small bowl. Add to margarine mixture in. 2 additions, mixing well after each addition until no dry flour remains. Add chocolate chips (or raisins), and nuts (optional). Mix well. Drop, using 1 1/2 Tbsp (25 mL) for each, about 2 inches apart onto greased cookie sheets. Bake in 375F (190F) oven for about 15 minutes until golden. Let stand on cookie sheets for 5 minutes before removing to wire racks to cool. Makes about 4 dozen (48) cookies.
In boiling water, cook shrimp 2 minutes only. Rinse with cold water until thoroughly chilled. Drain. Combine shrimp, oranges, and onions in large bowl. Mix remaining ingredients and pour over shrimp. Cover and refrigerate a minimum of 8 hours or overnight, stirring occasionally.
Prepare a moderately hot grill. On a platter, pour 2 T dressing over eggplant slices, (I brush the slices to cut back on calories). Grill eggplant over moderate heat, brushing with more dressing, until charred and soft on the inside, about 5 minutes. Meanwhile, brush cut sides of rolls with remaining dressing, place around edge of grill, and toast until a golden brown, about 2 minutes. Layer rolls with eggplant, cheese, tomato, and basil leaves and replace tops.
.Lay open rolls out on a cookie sheet. Place pork on bottom halves. Top both sandwich halves with Swiss cheese. Place in the broiler until cheese is melted.
Add flour to a mixer and make a well. Add the two eggs to the well with 1/2 cup of water. Mix all ingredients until the mixture is smooth. Add more water or flour so that the dough isn't too sticky or runny. Flour a large cutting board, pastry slab, or the counter, like I do. Roll the dough out to about 1/8 of an inch. Cut circle out with the top of a glass or ramekin. Fill the circle with 1 teaspoon of mashed potatoes, then fold the dough circle in half, sealing in the potatoes by running your finger with some water on it, around half the circle. Pinch closed. Set aside until you have made all you want to. Boil a pot of salted water, then cook the pierogies. They will float when they are done. Butter them as soon as they are taken out so that they don't stick to each other!
Heat oven to 375. Cream together butter, sugar, egg, flavoring. Stir dry ingredients together; blend in. Reserve 1/2 of dough; roll the rest into 2 rectangles, 12" x 6". Cut rectangles lengthwise into 3 strips. Lift each strip carefully onto ungreased baking sheet. Put reserve dough into cookie press. Using smallest star design, press a long rope down each side of each strip, and one down the center. Bake 10 minutes, until edges are light brown. When cookies are cool, fill between the rows with different colored jellies or icing. cut cookies into 1" diagonal pieces.
Put water in bread machine pan, then add the butter. Measure the dry ingredients into a bowl. Stir together, then add to the bread machine pan. Make a small dent in the top of the dry ingredients to put the dry yeast into. Fix the bread machine settings and start the machine.
Cut green tomatoes in 1/4 inch slices. Place tomatoes on paper towels, sprinkle with salt and let sit for 30 minutes. Mix bread crumbs with Romano cheese, sweet basil, parsley, garlic and onion powder and pepper. Dip tomatoes in egg wash then coat with bread crumb mixture. Fry in olive oil on each side until golden brown.
Place lettuce in a trifle dish. Top with beans. Mix corn layer ingredients together and place on top of beans. Mix avocado ingredients together and place on top of corn layer. Place tomato halve cut side up on the avocado layer; sprinkle with pepper and cilantro to taste. Mix dressing ingredients together and carefully spread on tomatoes. Top with cheese and garnish with olives and additional cilantro.
Preheat oven to 350 degrees. Place eggs, butter, lemon juice, sugar mixture and vanilla extract in blender and pulse until smooth. Pour into frozen pie shell and bake for 40-45 minutes or until set. I always put my pie on a cookie sheet to bake. Remove from oven and let cool completely. Dust with powdered sugar.
For the Chocolate Cake: Mix dry ingredients in a stand mixer with a paddle attachment. Add liquid ingredients and mix until incorporated. Scrape bowl in between mixing. Bake at 350 F, until toothpick comes out clean and has a bouncy spring when pressed in the middle of the cake. For the Peanut Butter Buttercream: Place sterilized stand-up mixing bowl (just make sure it's super clean and dry) with whites on top of a saucepan with water, barely simmering (a.k.a. double boiler). Heat to 160 F, constantly stirring. Be sure to watch it and keep stirring or else it'll turn into an omelette. Add Cream of Tartar and whip in stand mixer until cool. Place in refrigerator or freezer if necessary, after reaching a medium peak. You can also place the cooked egg whites on an ice bath ahead of time and place it in the refrigerator, then whip it up. Place back on whip and gradually add butter, one stick at a time. Make sure the meringue is cold prior to adding it to the mixture or else it will be a soupy mess. The mixture should separate at first (don't be alarmed and freak out). Be patient and keep mixing; it'll come back together. Mix until smooth and well incorporated. Add peanut butter and vanilla. Mix until smooth and well incorporated. For the Ganache: Place chocolate in a bowl. Place heavy cream in a microwave safe bowl and heat in microwave until scalding hot. Avoid overboiling. Stir lightly until mixture thickens. Set aside to room temperature, ready for spreading on cake. For the Assembly: Start with a base of chocolate cake. Make a barrier of buttercream with a piping bag. Fill and spread with a thin layer of peanut butter. Spread a thin layer of ganache on top. Place another layer of cake and repeat the process. Crumb coat, chill and final coat your cake. Serve and enjoy.
Preheat oven to 350 degrees. Prepare chicken Rice-A-Roni, per package directions. Spread rice evenly in buttered 9x13 baking dish. Place uncooked, diced chicken breast on top of rice. Mix whipping cream and chicken soup together, and pour on top of chicken and rice. Baked, uncovered for 30-40 minutes, or until the juice of the chicken pieces runs clear.
Beat Milo and cream together until stiff peaks form. Spread 1 side of a biscuit with Milo mixture and sandwich together to another biscuit. Place on a tray. Spread another biscuit with mixture and sandwich to the first 2, and continue with remaining biscuits to create a log shape. Optional: Dip each biscuit briefly in liqueur or milk before speading with milo mixture. Using a flat knife, spread remaining milo mixture over log to cover. Loosely cover with cling wrap and refrigerate overnight to allow biscuits to soften. Sprinkle log with grated chocolate. To serve, slice on an angle instead of straight across so you can see the layers of biscuit and cream.