HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F In a large bowl, combine all of the dry ingredients (first 7 ingredients on list above). In a small bowl slightly beat eggs& egg yolk together, and add to the dry ingredients along with the extract& the melted butter. Mix by hand with a wooden spoon or with hands. If dough is too stiff, add some juice from the zested orange. Turn dough out onto work surface; knead lightly and form into two logs. Place logs on lightly greased cookie sheet& flatten slightly. Brush logs with beaten egg white. Bake 30 minutes; let cool completely, then slice each log diagonally into 1" slices with serrated knife, using a sawing motion. Stand the slices on the cookie sheet and return to the oven. Bake an additional 7-10 minutes or until crisp.
Clean button mushrooms and slice. Mince the shallot. Braise both in butter for approximately 5 minutes. Deglaze with white wine, cook and reduce liquid slightly. Butter a gratin dish. Mix half of the mushrooms with herbs and distribute on the bottom of the dish. Add salt and pepper to the filets and place on top the mushrooms. Cover with the remaining mushrooms and bake in the 350°F oven for approximately 20 minutes. Stir egg yolk into the cream. Remove the juice that formed while baking the fish and add it to the egg-cream mixture. Season with pepper and salt and pour over the fish filets. Sprinkle cheese over the dish and add a few flakes of butter. Bake another 10 minutes at 350°F heat. Don't let a brown crust form, if necessary cover with aluminum foil. Serve with freshly peeled boiled potatoes, grainy rice or fine noodles.
Spray the bottom of a roasting pan with cooking spray, then place 1/2 of the onions, carrots, celery and garlic in pan. Wash and dry chicken. Stuff with remaining vegetables and half of the curry leaves, coriander, allspice and cumin. Rub graham masala under chicken skin onto meat. Place chicken into roasting pan. Place remaining curry leaves, coriander, allspice and cumin on top of and around chicken. Roast chicken in 350°F oven for about 85 minutes to 1.5 hours or until done. Remove chicken from oven and let rest for 30 minutes.
Place chocolate into a heat-resistant bowl over a saucepan of gently simmering water (see note). Stir until melted. Remove from heat. Stir in combined egg yolks and Kahlua. Allow to cool slightly. Whip cream in a large bowl until soft peaks form (when beater is lifted from cream, the peaks will bend slightly). Gently fold chocolate mixture through whipped cream. In a clean, dry bowl, beat egg whites until soft peaks form. Lightly fold egg whites into chocolate mixture until well combined. Spoon into 4 individual dishes or 1 large dish. Refrigerate for several hours until firm. Serve with extra cream, chocolate flakes and berries. Note: Chocolate may also be melted in the microwave on MEDIUM power. Heat in 30 second bursts, stirring after each burst, until melted.
Preheat the oven to 350 degrees F. Grease and flour a bundt pan. Cream the butter together with 2-1/4 cups of the sugar. Add the flour, baking powder, and salt and mix until combined. Add the milk, eggs, vanilla, and orange zest. Pour the batter into the Bundt pan. Bake for 1 hour and 15 minutes, or until a toothpick comes out clean. Poke holes all over the cake with a toothpick and let cool thoroughly. Combine the orange juice and the remaining 2 cups of sugar in a small pan. Bring to a boil over high heat. Paint the sauce onto the cake with a pastry brush.
To make dressing: place garlic, ginger, and oils into a small pan over medium heat. Cook just until the garlic turns white; do not allow garlic to brown. If garlic browns, toss out and start over. Transfer to a bowl and allow to cool to room temperature. The dressing may be made several hours in advance. Roast the pepper quarters under a broiler until skin blackens and blisters. Wrap in damp paper towels and place in a small paper bag, folding top down to close. Allow to sit until cooled enough to handle, 15-20 minutes. Peel, trim, and cut each quarter into halves. Slice the feta into 8 slices. On each of 4 salad plates, place one strip of pepper. Add a slice of feta, then top with 2 basil leaves. Repeat layers, fanning or arranging the layers so that each layer is visible. Cover loosely with damp paper towels and refrigerate until ready to serve. To serve, bring salads to room temperature. Drizzle the dressing over the salads and grind pepper over the top to taste. Garnish with a sprig of basil leaves and serve with lime wedges to squeeze over the salad.
Put all dry ingredients in a medium size bowl and mix well. Add milk,oil and egg. Whisk with fork until blended. Cook on greased skillet or griddle. Cook to desired doneness. Only flip once -- more than once will result in tough pancakes.
To make the curd, place the granulated sugar and lemon zest in the bowl of a food processor fitted with the blade and pulse several times to combine. Add in the powdered sugar, eggs, egg yolk and lemon juice and run the machine for 30 to 60 seconds or until combined. Add in the flour and run the machine for 30 seconds more. Strain the mixture into a heavy-bottomed saucepan over medium heat. Add the basil and butter and stir constantly for 6 to 8 minutes or until thickened. Strain once again if the mixture developed any lumps and immediately place in a small, heat-safe bowl and cover with plastic wrap, directly on the surface of the curd. Place in the fridge to chill completely. To make the cookies, if your butter isn't super soft, heat it in the microwave on high for 5 to 10 seconds. In an electric stand mixer fitted with the paddle, add the butter, powdered sugar and lemon zest and run the machine on medium for 4 minutes or until smooth. With the machine on low, add in the egg, egg yolk, milk, vanilla and salt and run the machine on low for several minutes more. Make sure to scrape down the sides and bottom of the bowl so that everything is incorporated. The mixture may look curdled. Dump in the flour and run the machine on the lowest setting until the dough comes together. Place a silicone baking mat on the counter and then place a piece of parchment paper on top, lightly flouring it. Set the dough on top and sprinkle with a bit more flour. Rub some flour over your rolling pin and roll the dough to 1/4-inch (0.7-cm) thickness. Use the parchment paper to transfer it onto a baking sheet and chill in the freezer for 15 to 20 minutes or in the refrigerator for 30 to 40 minutes. Preheat your oven to 350°F (177°C) and line several baking sheets with parchment paper. Grab a 1 3/4-inch (4.5-cm) round cookie cutter and a 1 1/4-inch (3.3-cm) round cookie cutter. Cut as many 1 3/4-inch (4.5-cm) circles out of the dough as you can. Re-roll the scraps and cut as many from that dough. Use the 1 1/4-inch (3.3-cm) cutter to cut smaller circles out of half of the 1 3/4-inch (4.5-cm) circles. Place all of the cookies, including the small circles from the cut-out cookies, on the prepared baking sheets with 1 1/2 inches (3.7 cm) between each cookie, and freeze for 10 minutes or refrigerate for 20 minutes. Bake one sheet at a time in the center of the oven for 8 to 9 minutes. Let cool on the baking sheet. To assemble, for the larger cookies, smear some curd on the solid circle and top with an 'O' shaped cookie. For the smaller cookies, smear some curd on one cookie and top with a same-sized cookie. Buy the book! https://www.amazon.com/Cookie-Book-Decadent-Bites-Occasion/dp/1624146376/.
Mix cider and cinnamon sticks in crock pot. Heat on high 3 hours. Stir in gelatin. Keep on high 1 hour more and allow gelatin to dissolve. Turn to low to keep warm. Serve directly from crock pot.
Cut tops form bread about 3/4" thick to make "lids". Using a sharp knife, cut around inside of loaf leaving 3/4" edge for the "bowl". Hollow out the center. (Reserve removed bread to make croutons, breadcrumbs, etc.) Rub the inside of the bread b owls and "lids" with garlic and brush with olive oil. Bake lids and bowls on cookie sheet at 350 degrees until slightly toasted. Serve soup in bowls. In large pot, combine potatoes, leeks, chicken broth, salt and pepper. Bring to a boil. Reduce heat to low. Cover and simmer 15-20 minutes or until vegetables are tender. Strain soup into another pan. Place cooked potatoes and leeks in blender or food processor with about 1/4 cup broth and process until smooth; return to pan. Stir in cream and nutmeg. Spoon into hot prepared bread bowls. Sprinkle with parsley.
Butter 2 souffle cups and sprinkle bottom and sides with sugar. Place cups on a baking sheet and chill while preparing the souffles. Melt chopped chocolate with milk, coffee liquor, instant espresso, cornstarch, 1/2 teaspoon sugar and cinnamon over medium heat, whisking until mixture is smooth. Using an electric mixer, beat egg white with cream of tartar and salt on high speed until soft peaks form. Gradually add remaining 1-1/2 teaspoons sugar; continue beating until stiff peaks form (whites stand up when beaters are lifted from bowl). Using a whisk, blend whites into chocolate mixture until there are no streaks. Fill prepared cups with batter. Bake on the baking sheet until souffles puff, about 20 minutes. Test for doneness by inserting a skewer into the center of a souffle-- souffle is done when skewer comes out clean or slightly moist . To serve: Cut a slit in the top of each souffle and pour the Dulce de Leche Sauce. Garnish with whipped cream and chopped nuts. Dulce de Leche Sauce: Boil cream, brown sugar, salt and cinnamon whisking constantly. Reduce liquid to half and remove from the heat; add vanilla.
Mix flour, margarine and 1/2 cup chopped pecans until crumbly. Pat firmly into 9x13 baking dish. Bake 20 minutes at 350 degrees. Cool completely. Soften cream cheese, mix with 1 cup powdered sugar and 8 ounces cool whip free. Spread over crust. Mix chocolate pudding, vanilla pudding and milk. Spread over cream cheese mixture. Spread remaining cool whip over pudding and sprinkle with remaining pecans. Refrigerate at least 4 hours or overnight.
To make meatballs: Line a baking sheet with foil. Heat oil in a large skillet over medium heat. Add onion. Cook until translucent, 7 to 10 minutes. Stir in apples, ginger and garlic. Cook 1 to 2 minutes. Remove from heat. Cool. In a large bowl, combine pork, egg, breadcrumbs, milk, maple syrup, fennel, red pepper flakes, salt and black pepper. Add onion mixture. Mix with your hands until uniform. Roll by tablespoonfuls into 1-inch balls. Arrange on prepared sheet. Refrigerate 30 minutes. Preheat oven to 400 degrees. To make glaze: Whisk together maple syrup, tomato paste, apple juice and vinegar in a small saucepan. Bring to a simmer. Cook over medium heat, stirring occasionally, until reduced by half, about 5 to 7 minutes. Remove from heat. Cool slightly. Brush meatballs with half of glaze. Bake 10 minutes. Brush with remaining glaze. Bake 5 to 10 minutes longer or until cooked through. Serve warm.
Fill a tall highball glass with ice cubes. Add the vodka and schnapps and top with club soda. Garnish with the strawberry.
Preheat the oven to 350°F Toast the macadamia nuts on a baking sheet until golden. Allow to cool completely. In a food processor, add the cooled macadamia nuts and bread crumbs. Pulse until a crumbly mixture is formed. Pour crust mixture onto a plate & set aside. Cut the halibut into serving size pieces and season with salt. In a shallow wide bowl, combine the eggs and water. Dredge the halibut pieces in the egg wash and then coat completely with the nut mixture. In a non-stick pan, heat the oil. Saute the fish until golden brown on both sides. Remove the fish from the heat and place on a baking sheet. Set aside. In a small saucepan over medium heat, combine the mango, sugar and wine. Simmer until reduced by three quarters, then add the cream. Bring to a boil and simmer for 5 minutes. Let the mixture cool slightly. In a blender, puree mango until smooth. Strain the mango through a mesh sieve into a bowl. Add the lime juice and a dash of salt to taste. Set aside. Fill a bowl with ice and cold water. Blanch the green parts of the scallions in boiling salted water for 10 seconds. Transfer to ice water with slotted spoon to stop the cooking. Remove the scallions from the water and dry thoroughly on paper towels. In a blender, puree the scallions with the olive oil, salt, and sugar until smooth. Pour the scallion mix through a fine sieve and into a squeeze bottle. Set aside. To serve: Preheat the oven to 350°F Place the black sesame seeds on a baking sheet and toast for approximately 5 minutes. Allow to cool completely. Place the baking sheet of halibut into the warm oven and heat for approximately 5 minutes. Spoon a fair amount of warm mango puree onto the plates. Place the halibut in the center of plate on top of the mango puree. Garnish with a drizzle of scallion oil and sprinkle the sesame seeds around the plate. Serve immediately.
Preheat the oven to 189C/gas 4 Line a 12-hole muffin tin with paper cases, or grease it. Put 100g butter, the molasses, sugar and golden syrup in a saucepan, heat gently, stiring until the butter has melted and the mixture is smooth. Remove from the heat and stir in the milk, set aside to cool. Sieve together the flour, spices and bicarbonate of soda in a bowl Stir in the stem ginger. Once the molasses mixture is cool, beat in the egg, then pour onto the dry ingredients. Fold in and stir with a spatula until smooth. Spoon into the cases so they are half full. Bake for about 15 minutes. Cool on a rack. To make the icing, beat the remaining 40 g butter in a large bowl or mixer, until light. Sieve in the icing sugar and beat to incorporate (it will not become smooth at this stage, but don't worry) Add the lemon juice gradually, beating in just enough to bring the mixture together smoothly. It should still be firm enough to hold its shape., Tansfer the icing to a piping bag fitted with a star-shaped nozzle and pipe swirls on top. Cut the crystallised ginger pieces into smaller bits and top the cakes with them.
Preheat oven to 400 degrees. Spray a 9x13-inch baking pan or casserole with nonstick cooking spray. Using a serrated knife, cut the bread into 3/4-inch cubes and put all of the cubes in a large bowl. In medium bowl, whish together the milk, broth, eggs, salt, pepper, and dill until combined. Pour the mixture over the bread. Snap off the tough ends of the asparagus and cut the spears into 1-inch pieces. Add them to the bread along with the mushrooms and shallots. Fold everything together well to combine the ingredients. Spoon them into the prepared pan and pat down the top to compact the ingredients. Sprinkle the cheese evenly ever the top. Bake the pudding for 45 minutes, or until the top is browned and crisp and there is no liquid in the center. Let sit for 10 minutes before cutting into portions.
Peel oranges and separate into sections. Wrap sections in plastic wrap so they do not dry out. Rinse strawberries under cold running water, do not remove the stems. Pat berries completely dry with paper towels. Set fruit aside. Fruit should be at room temperature for dipping. Place peanuts in a small bowl. Into a double boiler top, not over water, grate semi sweet chocolate squares. Set candy thermometer in place, set aside. Heat water to boiling in double boiler bottom; remove from heat. Place double boiler top over hot water; melt chocolate, stirring constantly with rubber spatula, until temperature reaches 130 degrees. Immediately discard hot water from double boiler bottom and refill with cold water to come one-third of the way up the side of the double boiler. Set top in place and cool chocolate, stirring constantly, until chocolate temperature reaches 83 degrees. Remove double boiler top and replace cold water in bottom with warm water (about 85 degrees). This will keep the chocolate and dipping consistency longer. With fingers, hold one piece of fruit at a time and dip it into chocolate, leaving part of fruit uncovered. Shake off excess chocolate or gently scrape one side of fruit to remove excess. Place on waxed paper. Working quickly, stir peanuts into leftover chocolate in pan. Drop mixture by tablespoonfuls onto waxed paper. Let chocolate covered fruit and peanut clusters stand until chocolate is set (about 10 minutes) before removing from waxed paper. Serve dipped fresh fruit same day. Store peanut clusters in tightly covered container; use within one week. Note: Chocolate can be easily melted in the microwave as well. Break chocolate into chunks and microwave in increments of 20-30 seconds, stirring in between each session.
In medium saucepan, mix all ingredients, stirring until sugar is dissolved. Over medium-high heat, bring to rolling boil, then reduce heat to medium & boil 30-40 minutes or until reduced to about 2 1/2 cups. IF YOU DO NOT WANT THE BERRIES IN THE SYRUP (I prefer leaving them in!), pour syrup through mesh strainer & discard cranberries! Store syrup covered in glass container in refrigerator no longer than 7 days!
Put coconut milk in blender, add fruit. Pulse. As fruit blends, it will most likely become too thick for your blender to handle, and that's when you add enough milk to keep it going. When everything is smooth, add your choice of sweetener. Enjoy your 'fruit ice cream'!
Mix the chili sauce, canned crushed pineapple with juice, and the brown sugar together in a large casserole dish (I use the stoneware from my crockpot). Add the bell pepper pieces and smoked sausage. Mix everything together. Bake uncovered at 350 for one hour, stirring occasionally. Enjoy!
In a lightly greased 2 cup baking dish, toss together the bread cubes, apple and dried fruit. In a small bowl, whisk together the egg, sugar and vanilla. In a small saucepan, heat the milk with the butter just until steaming; gradually whisk into the egg mixture in a slow, steady stream. Pour over the bread mixture. Let stand for 5 minutes; press gently to moisten the bread evenly. Sprinkle with cinnamon to taste. Bake at 350 degrees F for about 30 minutes or just until puffed and a knife inserted in the centre comes out clean. Broil for about 2 minutes or until golden and crusty.
Pour Heineken into a 16 oz. glass or mug. Drop a shot of Jager into the beer and drink immediately.
Place the cherries in a saucepan over medium-low heat. Sprinkle with pectin over the cherries followed by the star anise, nutmeg, lemon juice and vinegar. Once the cherries start to release their liquid in the bottom of pan, increase the heat to high and bring to a boil. Lower heat and boil gently for five minutes occasionally mashing mixture. Mash in sugar, add the water, and return to a boil until the mixture reaches gel point. The frozen plate method works well for testing doneness. Process the jam using the hot water method for 10 minutes, or refrigerate and enjoy over the next week or so.
Mix vegetable oil, shortening , honey with eggs. Beat well. Add flour, soda and cream of tartar. Knead dough until mixed well. Shape dough by rounded teaspoons into balls. Mix the cornmeal and cinnamon together in a bowl and roll balls in mixture. Place 2 inches apart on a greased cookie sheet . Press the balls down with a fork. Bake for 8-10 minutes at 400°F Cool on a rack. Store in airtight container.
Using a double boiler, melt the marshmallows in the boiling coffee. Refrigerate until cold, about 1 hour. Save 12 chocolate wafers and crush the rest. Combine with melted butter. Press into the bottom of a 9 inch spring form pan. Set the 12 wafers on end around the edge of the pan. Whip cream. Then whip chilled coffee mixture. Fold together and pour into the pan. May be chilled for up to 4 hrs at this point. Shave chocolate on top just prior to serving.
In a large bowl, combine gelatin and sugar. Add water; stir until gelatin and sugar are dissolved. Stir in pineapple, cranberries, apples, celery and pecans. Pour into a 2-qt. serving bowl; chill until firm, 3-4 hours.
Prepare pastry: In medium bowl with fingertips, quickly knead flour, butter, salt, 2 tablespoons sugar, and 2 tablespoons water until dough forms a ball, adding more water if necessary 1 teaspoon at a time. Pat pastry into bottom and up side of a 9-inch tart pan with a removable bottom; refrigerate. Peel, quarter, and core 3 apples and cut into even 1/8 inch slices to make about 3 cups. In a medium bowl, toss apple slices with lemon juice and 2 tablespoons sugar. Peel and core remaining apples; cut into chunks. In blender or food processor, combine 1/4 cup water with about 1/3 of the apple chunks. Cover and process at high speed until apples are pureed. Add remaining apple chunks, a third at a time; blend until smooth. Spoon into a 3 quart saucepan; stir in 1/3 cup apricot preserves and 2 tablespoons sugar. Over high heat, heat to boiling. Reduce heat to medium-high; cook, uncovered, about 20 minutes or until very thick. There should be about 1 1/2 cups applesauce. Preheat oven to 400 degrees. Spread applesauce evenly over pastry. Arrange reserved apple slices, closely overlapping, to form concentric circles around pie. Bake for 45 minutes or until apples slices are tender and lightly browned. Remove pie to wire rack. Strain remaining apricot preserves through a sieve into a small saucepan. Over medium-high heat, heat to boiling. Continue cooking about 2 minutes longer or until mixture is thick enough to coat a spoon. Brush mixture evenly over top of tart. Cool tart in pan on rack. Remove outer ring of tart pan before serving.
Combine 1st 5 ingredients in a large bowl. whisk together buttermilk and eggs. gradually stir buttermilk mixture into flour mixture. Gently stir in butter. (Batter will be lumpy). Pour 1/4 Celsius batter mix onto hot butered griddle. cook pancakes 3-4 minutes or until tops are covered with bubbles and edges look crispy. Turn and cook 304 minutes or until golden brown. place pancakes in a single layer on a baking sheet and keep warm in a 200 degree oven up to 30 minutes.
Preheat oven to 350. Brown turkey, onion, & garlic in a pan. While turkey is browning mix Bisquick and water to form a dough (add water gradually as needed for dough). Roll dough flat enough to cover a pie pan with rolling pan (may have extra dough). Place dough in pie pan. Mix worcestershire sauce in with turkey mixture. In a separate bowl, mix cottage cheese with egg. Pour turkey mixture into pie pan. Pour cottage cheese mixture over turkey. Top with shredded cheese. Then place tomato slices on top and bake at 350 for 30-40 minutes.
In a large bowl combine flour and sugar. Beat in butter at medium speed until the misture resembles corn meal. Add the oil and olives and beat until mixture forms a spreadable dough. Roll out between two layers of plastic wrap around 1/4 inch thick. Chill well. Remove from fridge and cut, with a cookie cutter, into 2 inch rounds. Use up every bit you can. Bake at 325*, turning once to brown. About 15 minutes total. Cool on a rack.
Combine margerine, flour and pecans. Press into 13x9in. pan. Bake@ 375 for 15 min. Cool. Combine cheese, sugar, and 1 1/2 c. whipped topping. Blend and spread over crust. Chill. Combine pudding mixes and milk. Beat two min. at med. speed. Spread over cream cheese layer. Spread remaining whipped topping over pudding layer. Garnish with pecans and choc. (opt.) Refrigerate. Note: I like to make sure I always garnish with the pecans, especially when I make this dish for a pot luck, since there are nuts in the crust, people with allergies to nuts will avoid it if they see them on the top.
Cut pastry into 6 1/2cm (2 1/2") rounds, place rounds into lightly greased 12 hole tart trays and sprinkle with salmon, gerkins and shallots. Pour in combined, cream, milk, eggs, dill and paprika and bake in a moderate oven 180degC (350degF) for about 30 minutes or until well browned and puffed then serve hot.