HumbleIntelligence/food-ner-1-Million huggingface dataset:
Fill a chilled flute with ice wine and then top with the chilled sparkling rose. Garnish with halved frozen grapes or a slice of fresh fruit.
Peel potatoes and cut them into 1" cubes. Put them in a 3-quart saucepan with about 2 cups of water. Bring to a boil and lower heat to a simmer. Cut onions in big chunks--about 1 to 1 1/2"--cutting away the top and bottom layers to separate. Add to the potatoes after the first few minutes. Cover and cook until onions are tender, about 15 minutes. Put ginger root in blender with enough water to cover and blend until smooth. Add to potato-onion mixture when potatoes are just about done. Add salt. Add coconut milk slowly, stopping before the mixture becomes soupy. The consistency should be that of a stew.
Layer beans in order listed in a 1-quart wide-mouth jar; set aside. Place pasta in a plastic zip-lock bag; gently pack on top of beans; secure lid. Place the remaining ingredients in a small plastic zip-lock bag or small jar; pack both jars or jar and zip-lock bag together in a basket; include cooking instructions. Cooking instructions: set the spice mixture and pasta aside; pour the beans in a mixing bowl; rinse with water and drain. Cover the beans with water; let soak overnight; rinse, drain, and pour into a 5-quart Dutch oven; add in 8 cups water, a 28 ounce can crushed tomatoes, seasonings in jar or bag, 1 cup sliced carrots, 1 cup sliced celery, 1 cup chopped onions. Bring to a boil; lower heat, and simmer, covered, for 2 hours. Uncover and gently boil until thickened (about 35 minutes). Stir in pasta; heat about 10 minutes or until pasta is tender.
Place chicken in slow cooker and add canned peaches, juice from 1 can and dried onion soup mix. Cook on Low for 6 to 8 hours. Remove chicken and cooked fruit to platter. Cut fresh peaches and place slices around chicken and cooked peaches for garnish.
Combine corn flower, white flour, creole seasoning, and white pepper together in a bowl or dish. Heat olive oil and one tablespoon butter in large frying pan on Med heat. Dredge red fish (can sub trout) in seasoned flour mixture, making sure to tap extra flour off before placing in hot pan. Turn heat to Med-High and let cook for about 3-4 minutes on each side, lightly shaking the pan by the handle over the heat for the first minute to avoid the fish from sticking (and again when you flip over). Once fish is done remove and place on a plate or serving dish. Immediately add butter, lemon juice, parsley, Worcestershire and sprinkle of salt to hot pan. Let butter melt and the sauce start to bubble, will turn a very light brownish color. Remove pan from heat and pour the butter/meuniere sauce over fillets. Sprinkle fillets with toasted pecan pieces. Serve with rice and veggies. I like to garnish with thin lemon wedges and fresh parsley.
Pre-heat the oven to 170C/325F/gas mark 3 and grease and line a 7" (18cm) to 8" (20cm) round cake tin. Cream the butter with the sugar and then sift in the flour. Add the mace, nutmeg and caraway seeds and mix together well. (Add the chopped candied peel if using at this stage as well). Stir in the whisked eggs and the brandy. Beat the cake again for 2 to 3 minutes, until very smooth and with no lumps. Pour the mixture into a tin lined with buttered paper. Bake it for 11/2 to 2 hours, until a skewer comes out clean when tested, and the cake is well risen, firm and golden brown. ORIGINAL RECIPE: A VERY GOOD SEED-CAKE. 1776. INGREDIENTS - 1 lb. of butter, 6 eggs, 3/4 lb. of sifted sugar, pounded mace and grated nutmeg to taste, 1 lb. of flour, 3/4 oz. of caraway seeds, 1 wineglassful of brandy. Mode - Beat the butter to a cream; dredge in the flour; add the sugar, mace, nutmeg, and caraway seeds, and mix these ingredients well together. Whisk the eggs, stir to them the brandy, and beat the cake again for 10 minutes. Put it into a tin lined with buttered paper, and bake it from 1-1/2 to 2 hours. This cake would be equally nice made with currants, and omitting the caraway seeds. Time - 1-1/2 to 2 hours. Average cost, 2s. 6d. Seasonable at any time.
Stir the salt and sugar together in a small bowl. Toss the beef strips in the marinade. Refrigerate, covered with plastic wrap for about 6 hours, tossing several times. Drain the beef thoroughly in a colander, but do not rinse or pat it dry. Lay the beef strips on the smoking rack, making sure there is space between each so the smoke can circulate. Set up the smoker using the wood chips and smoke the beef over medium heat with the lid cracked until the first wisps of smoke rise and close lid; then reduce the heat to medium-low once the lid of the smoker is closed, for 30 minutes. While the beef is smoking, set the oven to 'Warm' or 200°F. After the beef is done smoking, transfer the beef on the rack to a baking sheet. Oven-dry the beef until it is leathery but still slightly pliable, about 4 hours. Leave on the rack in the oven to cool. Store the jerky at room temperature in an airtight container or resealable plastic bag. Jerky will last indefinitely. Note: When buying beef to make jerky, choose a piece that is about 3 inches long and fairly thin. It will be easier to make strips of the right size. First, cut with the grain into 1/4-inch strips. Lay the strips flat and cut them lengthwise intl 1/2-inch or so widths. Finally, if necessary, cut the strips to about 3 inches in length. Don't worry if the pieces are irregular, that's part of the fun of making your own jerky. Do make sure they are no thicker than 1/4-inch or they won't dry properly.
Prepare cake batter according to package directions, adding lemon extract. Pour into a greased and floured 9-in. round baking pan. Bake at 350*F. for 25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. In a bowl, whisk milk and pudding mix for 2 minutes; refrigerate. Ina heavy saucepan or microwave; melt chocolate and butter, stir until smooth. Stir in confectioners' sugar until crumbly. Stir in hot water, 1 teaspoon at a time, until smooth. Split cake into two horizontal layers. Spread pudding on bottom layer. Place second layer over pudding. Pour chocolate glaze over top, letting it drizzle down the sides. Store in the refrigerator. My Notes: Some time I didn't have a box mix so I made a yellow cake from scratch! It was wonderful! Using one cup of milk in pudding is CRUICIAL! As is letting the pudding and cake cool completely. The pudding turns stiff, kinda like Mousse or Flan. That makes it PERFECT for spreading between layers. I used less milk in the pudding (1cup) might try 1&1/2c. next time. Chilled the pudding first and the cakes before putting together. I also sliced the rounded top off the bottom cake so pudding would sit nicely. French vanilla instant pudding gives it the custard effect. Extremely easy. I used French Vanilla cake mix and pudding because that's what I had. I also used only 1Cup milk - I think I could have used 1 1/4 and had a little more pudding, but it worked out fine. The key is to make sure EVERYTHING is cool. I put the cake and pudding in the fridge before assembling. With the cake cold the icing cooled quickly and set easily on the cake instead of just drizzling off the cake and onto the pan.
Whisk the olive oil, basil, lemon juice, shallot, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a bowl large enough to hold the salad. Cook the asparagus in 4 quarts boiling water seasoned with 1 tablespoon salt until tender, about 3 minutes. Transfer the asparagus to a colander using a slotted spoon (do not discard the boiling water). Shake out any excess water and toss with the vinaigrette. Return the water to a boil, add the tortellini, and cook until tender, following the package directions. Drain the tortellini thoroughly, then toss while hot with the asparagus and dressing. Refrigerate until chilled, about 30 minutes. Toast the pine nuts in a small skillet over medium heat until golden and fragrant, about 5 minutes. Just before serving, stir the toasted pine nuts, tomatoes, and Parmesan into the salad and season with salt and pepper.
Cut a lengthwise slit in every chicken breast to within a 1/2 inch of the the other side, open so they lay flat. Cover each chicken breast with plastic wrap; pound to 1/8 inch thickness. Remove plastic wrap and sprinkle chicken with salt and pepper. Stir half of the thyme into each carton of cream cheese and set aside. Place spinach leaves over chicken breasts. Spoon 2 Tbs. of the cream cheese mixture down the center of each chicken breast. Sprinkle the toasted pecans over the cream cheese and lightly press so that they stick. Roll up the chicken breasts to cover the filling and tuck in the ends. Unroll the puff pastry; cut into 8 even portions. Roll each into an 8-in.x7-in. rectangle. Combine egg and cold water; brush over edges of pastry. Place chicken at one short end; roll up tightly and tuck in ends as you go. Place pockets on a greased cookie sheet. Brush them with remaining egg and water mixture, and sprinkle with poppy seeds. Bake at 350 degrees for 25-30 minutes or until golden brown.
Wash the lentils and cook them until soft in about 2 cups water - I usually use a pressure cooker to cook lentils because it's fastest (If you don't have a pressure cooker, you can do it in a covered saucepan). The lentils should be soft but still retain their shapes faintly so that there will be a slight bite to it. Drain water from the cooked lentils if there's any excess. Place the lentils in a heavy bottomed saucepan on medium heat and add the milk and sugar, mixing well - Bring to a boil. Lower heat and simmer the mixture until thick, stirring often (about 5-10 min). Once the mixture has thickened, turn off the heat and stir in the ghee. Add the cashews, raisins and cardamom powder.If desired, these can be roasted in the ghee beforehand. Mix well and serve warm or cold.
Prepare finely chopped fresh white bread crumbs in food processor or blender and place in a large bowl. Prepare finely minced onion in a food processor. Add to crumbs in bowl. Add hamburger to crumbs and onion. Add salt and pepper and poultry seasoning to taste. Mix egg and canned milk together. Add egg mixture to meat mixture until it is quite moist. Add a little more canned milk if necessary. Use a teaspoon of mixture for each meatball (or use a tablespoon for larger meatballs). Dampen hands with cold water during rolling, if necessary. Place cornstarch in a shallow bowl or pie plate. Roll each meatball in cornstarch. Place coated meatballs on wax paper. Fry meatballs in hot oil until brown and hard looking. Drain well on a double layer of paper towelling on a cookie sheet. If freezing for later, transfer cooked meatballs, in a single layer, to a cool cookie sheet lined with wax paper. Freeze. Bag, label and date. To continue with recipe, combine sauce ingredients in a large pot. Add additional consomme for less sweetness. Heat sauce until hot. Add meatballs and simmer slowly, uncovered, stirring gently occasionally, for about 45 minutes or 1 hour or until meatballs are glazed and tender.
Preheat oven to 150°C. Bake the pastry shell for about 10 minutes or until it is almost cooked and golden. Meanwhile, in a bowl add butter, chocolate, salt and cocoa powder. Put bowl over a saucepan with simmering water and heat until melted and glossy. While above is melting, mix together eggs and caster sugar until smooth. Then add sour cream and golden syrup to the eggs and mix again till you get a smooth mixture. Now add the melted chocolate mixture to the eggs and mix well until combined. Pour this batter into the prepared pastry shell and bake for 40 minutes at 150°C. Cool. Sprinkle with icing sugar and serve with whipped cream.
In a large pot bring 2 quarts of water to a boil. While the water comes to a boil, stack several leaves of cabbage together at a time and cut cross wise into 1/4 inch wide strips. In a nonstick skillet warm the olive oil over medium high heat until hot but not smoking; add the green onions and garlic, cook stirring until garlic is beginning to brown. Add the scallops and cook, stirring until scallops turn white, 3 to 4 minutes. Transfer to a bowl and set aside. In same skillet, add the cabbage, bean sprouts, broth, basil, ketchup and pepper; cook stirring over high heat until vegetables are soft and only 3 to 4 tablespoons of liquid remains. Add the pasta to the boiling water and cook until al dente, 2 to 3 minutes or as instructed on package, drain. Add the drained pasta and cooked scallops, green onions and garlic along with any liquid that has accumulated in the bowl to the pan. Cook and stir just until the scallops are warmed through; 1 to 2 minutes.
Remove the stems before washing the spinach leaves. Bring a large pot of saslted water to a rolling boil and cook the spinach until it barely wilts. Drain and refresh the spinach under cold running water. Squeeze out excess moisture before chopping the spinach coarsely. Dry roast the sesame seeds in a skillet over medium-high heat and transfer them to a suribachi (Japanese grinding mortar) while still warm. Crush the sesame seeds well before adding the sugar. Continue to grind the sesame and sugar untilthe misture is quite pasty, then add the soy sauce and blend well. You can also do this in a blender or food processor, but will have to double or tripe the quantities to get the volume necessary to engage the blades of your machine; store excess in a tightly sealed jar in the refrigerator. Toss the chopped spinach in the dressing and serve chilled or at room temperature.
1. In a large pot of boiling water cook pasta according to package instructions; drain, reserving 1/2 cup pasta water. Return pasta to pot. 2. Meanwhile, in a large nonstick skillet, heat oil over medium-low heat. Add onion and garlic; season with salt and pepper. Cook, stirring often, until onion is very tender and starting to brown, about 8 minutes. Add half-and-half and if using, anchovies; raise heat to high, and boil 2 minutes. 3. Pour mixture over pasta. Add tuna, parsley, capers, and reserved pasta water; toss to combine. Season with salt and pepper, as desired.
Wash the cauliflower and break into florets. Set aside. Wash the potatoes, peel and dice. Set aside. Wash the tomatoes, dice and set aside. In a large nonstick frying pan heat the oil over medium heat. When the oil is hot, add the cumin seeds and heat for about 30 seconds. Add the garlic and ginger and cook another 30 seconds. Add the potatoes and stir to blend. Add the ground coriander, cayenne, salt and turmeric and mix well, for about a minute. Add the tomatoes and cook for 5 minutes, stirring occasionally. Increase heat to high. Add the cauliflower florets and cook for another 5 minutes, again stirring occasionally. Add water, cover, reduce heat to medium or medium-low, and cook for 15 more minutes, until the vegetables are tender and most of the water is gone. Stir once in a while. Remove cover and add the peas. Cook two more minutes and turn off heat. Garnish with the cilantro.
For the Spring Rolls. In a bowl with warm water soak the rice noodles until soft, approximately five minutes. Drain and mix with the carrot, spring onion, bean shoots. garlic and mint. On a flat surface lay out a spring roll wrapper and place 1/6 of the mix in the middle. Roll the whole thing up, so that it looks like a fat sausage. Using a little water, moisten the edges to seal, also folding over the ends. Repeat. Heat oil in a dep frying pan (make sure the is quite a bit of room between the oil and the top of the pan as it will bubble up when you put the spring rolls in). Fry the spring rolls for 2-3 minutes, turning once, until crisp and golden brown. Drain of excess fat on kitchen paper. Serve hot with dipping sauce. For the Dipping Sauce. Put the Soy sauce, water, vinegar and sugar in a small pan and heat until it nearly comes to a boil. The sugar should dissolve if you stir it well before the sauce boils. Remove from heat and leave to cool. Once cool add all the other ingredients and leave for at least an hour to infuse before serving.
Soak the bread crumbs in the milk and set aside. In a skillet, melt the butter over medium heat and cook the shallots and garlic until soft, about 3 minutes. Add the mushrooms and 1/4 teaspoons of the salt and cook until the mushrooms are lightly browned and no liquid remains in the pan, 4 to 5 minutes. Add the lemon juice and brandy and cook until the liquid evaporates. Set aside. In a large bowl, beat together the yolks, egg, remaining salt, parsley, thyme, pepper, allspice, mace and cloves. Stir in the bread crumbs and the veal. Fold in the mushroom mixture and ham, just until combined. Scrape into a greased 9" x 5" loaf pan. Bake in a 350 degree F oven until the centre of the meat loaf reaches 160 degrees F, 65 to 70 minutes.
Preheat oven to 350°. Place pork chops in bottom of a 13 x 9 x 2-inch baking pan. Place sliced onion over the pork chops. Combine remaining ingredients; pour over pork chops. Bake uncovered for 1 hour, or until chops are tender.
Heat oven to 350°F Spray 13x9-inch pan with nonstick cooking spray. Spoon cookie dough in bottom of sprayed pan. With floured fingers, press dough evenly to form crust. Bake at 350°F for 16 to 19 minutes or until golden brown. Remove pan from oven; sprinkle with marshmallows. Return to oven; bake an additional 2 to 3 minutes or until marshmallows are puffy. Meanwhile, in small saucepan, melt chocolate chips with oil over low heat, stirring until smooth. Remove pan from oven; sprinkle with colored candy pieces. Drizzle melted chocolate mixture over warm bars. Cool 45 minutes or until completely cooled. Cut into bars.
Rinse chicken. In a large saucepan, cover chicken with lightly salted water. Bring to boiling; reduce heat. Cover and simmer for 20 minutes. Drain. Pat dry with paper towels. For batter, in a bowl combine bisquick mix, onion salt, garlic powder, and cayenne pepper. In another bowl stir together egg and beer; add to bisquick mixture. Beat until smooth. Meanwhile, in a heavy 3 quart saucepan or deep fat fryer heat 1 1/4 inches of oil or shortening to 365 degrees. Dip chicken pieces, one at a time, into batter, gently shaking off excess batter. Carefully lower into the hot oil. Fry, two or three pieces at a time, for 2 to 3 minutes or until golden brown, turning once. Drain well on paper towels. Keep warm.
Mix margarine, egg, vanilla, almond, and powdered sugar. Beat until creamy. Slowly stir in sifted flour, baking soda, and cream of tartar. Cover and put in the refrigerator for atleast 3 hours. Preheat oven to 375°. Get dough into the size of a baseball, flour an area to roll out the dough. Cut into desired shapes. Bake until edges are light brown, 7 to 8 minutes.
Mix all ingredients in a medium pot, bring to a boil and reduce to low-medium heat to simmer for 1/2 hour, stirring occasionally. Serve with whole grain - toast, rice, quinoa, rolls, etc. Freezable.
Preheat oven to 350 degrees. Mix together ingredients going down the list. (Eggs one at the time). Pour mixture into 9x13 baking dish. (Mixture will be thick). Bake for 30 minutes. Cut and Enjoy! (Let it cool for a little bit so that it will form and not be so gooey -- unless you like it that way of course).
Combine first 6 ingredients. Sprinkle cheddar cheese on top of broccoli mixture. Combine crumbs and melted butter and sprinkle on top of cheese. Bake 35 minutes in a pre-heated 350 degree oven. This dish will serve 8. Any leftovers are reheated very nicely in microwave.
Remove meat from bones. Cut into cubes. Slowly heat oil in large, heavy skillet. In it brown meat, turning on all sides about 5 minutes in all. Remove meat and set aside. In same skillet, saute onion, celery and pepper 5 minutes or until tender. Drain pineapple, reserving 1/2 cup liquid. Stir pineapple into vegetables, along with meat, the 1/2 cup cooking liquid, and rest of ingredients, except 1/4 cup pineapple liquid and cornstarch. Cook covered, 5 minutes. In small bowl, combine cornstarch and remaining 1/4 cup pineapple liquid, stirring until smooth. Pour into skillet. Bring to boiling, stirring. Mixture will be thickened and translucent. Serve with hot, cooked rice.
Soak 1 package wooden skewers in water for 30 minutes. Combine all spices and seasonings in a small bowl. Place lamb cubes in a shallow baking dish or large bowl. Rub spice mixture into lamb with hands. Thread lamb cubes onto skewers, about 3 per skewer. Preheat a grill or grill pan to high heat. Grill kabobs for 3 minutes per side, or until cooked to desired doneness. Transfer to a serving platter and serve with Mint-Parsley Yogurt Sauce for dipping. Sauce: Stir together the yogurt, mayonnaise, lemon juice, and garlic in a medium bowl. Season with salt and pepper, to taste. Add the chopped fresh herbs and gently stir to combine. Cover and refrigerate until ready to serve. Yield: about 1 1/4 cups.
Cook onion in oil until browned. Add meat, mash while cooking to break up any lumps. Cook until meat browns. Push tomatoes through sieve then with liquid add to meat mixture. Stir in tomato paste, herbs, water and salt and pepper. When sauce comes to boil, reduce heat and cook on low heat for 2 hours. To serve, spoon sauce over hot spaghetti and top with parmesan cheese.
Preheat oven to 350 degrees. In large skillet, combine beef, green peppers and onion. Cook until meat has browned. Stir in spaghetti sauce, tomato sauce and water. Bring to a boil, then simmer 5 minutes. Pour 1 cup of meat sauce mixture into the bottom of a 9x13 baking dish. Top with half of the pasta. Then a layer of 2 cups of mozzarella cheese and all of the parmesan cheese. For the next layer, add 2 cups of sauce, remaining pasta and mozzarella cheese. Top with remaining sauce. Bake at 350 degrees for 30-45 minutes or until hot and bubbly. NOTE: To make ahead--completely assemble then refrigerate. Cook the assembled meal right before serving. You may have to add some cooking time because of the refrigeration. To make clean up easier, consider foil lining the baking dish. Easy clean up is so nice when entertaining!
In a small heavy bottomed saucepan, stir sugar and lime juice together until well mixed. If the sugar is well coated this will stop the caramel from crystallising while you are making it. With a wooden spoon, stir over medium heat until the sugar melts and turns a dark caramel colour. Pour the hot caramel into an 8 inch fround flat baking dish and telt the dish backwards and forwards quickly so that the caramel coats the bottom evenly. Combine egg yolks, vanilla, milk and condensed milk in a bowl. Stir in the egg white and mix until well blended. Pour into caramel-coated dish. Place dish in a larger baking pan and pour in enough boiling water to come halfway up the sides of the dish. Bake in a preheated oven[350 deg F] for 45 minutes to an hour, until a knife inserted in the middle of the custard comes out clean. Chill several hours or overnight. To serve, run a knife around the rim of the custard and invert it on a serving plate. Cut in wedges.
Peel the potatoes and dice them (medium size). Fry in vegetable oil until golden. In another pan, add 2 tablespoons of oil. Add crushed garlic and chopped cilantro; cook for 2 to 3 minutes. Add the fried potatoes and mix them all together. Add salt and paprika then serve.
Remove the paper or plastic inner wrapping on the cheese and return the cheese to the round wooden box. Bake, wooden box and all, in a preheated 350F oven, or in the microwave, until the cheese is warm and runny under the rind. Top with preserves and nuts if desired, or serve alone with crackers for dipping.
Mix all except the garnish in a pitcher with lots of ice. Pour into glasses. Garnish with celery and lemon slices.
Season the meat on both sides with salt and pepper. Cover meat generously with flour on all sides and set aside. pour oil in skillet and heat over medium-high heat for about a minute, then place meat in skillet and brown on both sides until crispy and brown. 3 minutes per side. After browning meat place all pieces in skillet, turn heat to medium-low, put onions on top then add beef broth. Place lid on skillet and cook for 45 minutes. During the last 10 minutes mix cornstarch and water together and add in skillet to make gravy thick.