HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large saucepan stir together the sugar and gelatin. Stir in evaporated milk. Cook and stir over medium heat until sugar and gelatin dissolve and mixture almost boils. Remove from heat. In a small bowl slightly beat the egg white and egg. Stir about 1/2 cup of the hot gelatin mixture into the egg mixture; return all to saucepan. Cook and stir over low heat for 2 minutes more. Do not boil. Stir in the skim milk, creme de menthe or mint extract, and vanilla. Cover and refrigerate 1 hour. If mixture isn't smooth, strain mixture. If desired, stir food colouring into mixture. Stir in chopped chocolate. Freeze mixture in a 4- or 5-quart ice cream freezer according to manufacturer's directions.
In a large stockpot, melt butter over meium heat. Add onion and saute until softened, about 4 minutes. Add garlic and saute until aroma is released, about 30 seconds. Add spinach and broth and simmer 5 minutes to allow flavors to blend. Puree soup in blender and batches and return to pot. Add cream and cook until heated through. Finish with nutmeg and season to taste with salt and pepper.
Mince the fruit and soak in 1 cup of rum with spices, essences, nuts, jam and 1/4 lb sugar. Mix ingredients well and put in a jar, cover and allow mixture to steep for 3 weeks or more. When ready to bake, cook fruit over a low heat with 1 cup of water for 15 minutes. Cream the butter/margarine and remaining sugar well and add eggs beating in one at a time. Add this to the fruit mixture. Stir in enough browning to make the mixture dark brown in color. Add the flour and baking powder last. Preheat oven to 300 degrees F. Place mixture into 2 baking pans that are greased and lined with 2 sheets of waxed paper. Fill the pans 3/4 full. Bake for 2 1/2 to 3 hours. Test with skewer before removing from oven. As soon as cakes are removed from oven, prick all over with skewer and pour slowly over them a mixture of rum and wine which the cakes will absorb. Allow to remain in baking pans for 2 to 3 days to fully absorb liquor before serving.
In a food processor add the 3 cups of spelt flour and salt. Process for a minute to incorporate the flour and salt. Combine the non-dairy milk and light oil in a cup and mix well. I use a whisk to do this. Then feed the milk-oil mixture through the feeding tube in the food processor and into the flour mixture. The dough should be in large crumbles. At this point, stop the machine and feel the dough. It shouldn't be sticky or dry, but a little oily and hold together well. Try not to handle the dough too much as it tends to toughen the dough. Once you have the right consistency remove the dough crumbles onto a prepared surface to roll out your dough. I use a large plastic sheet, but waxed paper can also be used. I try to avoid using a floured surface as it will make the dough dry. I have found that with this dough that it isn't necessary. Shape the dough into a disc and cut it in half. Reshape the first piece of dough into a disc and roll it out. I wrap the dough around my rolling pin then place it onto the pie pan and unroll. Once I have the dough in place I position it carefully but do not stretch it, it will shrink. I prick the sides and bottom of the bottom crust. Fill the pie with the desired ingredients and roll out the second disc of dough and put it on top. Flute the edges with a fork and then trim the pie crust edges. Brush the pie with some of the non-dairy milk and then make slits in the top crust to let out the steam. Bake according to the type of pie you are making. Enjoy!
Remove the skin and bones from the chicken and finely chop the meat. Place the meat in a med bowl and add the stock, shallot, cloves, and allspice. Mix well and season with salt and pepper. Pulse in batches in a food processor or blender until smooth. Preheat oven to 350*. Grease 9x5x3-inch loaf pan with 1 tbsp butter. Stretch each slice of bacon until it is as thin as possible without breaking it, holding one end while lightly pressing toward the other end with the flat side of a knife. Line the pan with the bacon, reserving some for the top. Dot the top with pieces of the remaining tbsp butter and then cover with the reserved bacon and wrap the whole pan tightly in heavy duty aluminum foil. Place the loaf pan in roasting oan on the middle oven rack and add enough boiling water to reach halfway up the side of the casserole. Place an ovenproof weight or another loaf pan partially filled with water on top of the filled loaf pan to weigh it down while it cooks. Bake about 1 hour - instant read thermometer should register 165*. Let cool, covered, then run a knife around the edges and leave to get cold. When cold, press down with a spoon, pour the clarified butter over the top, and keep in a cold place until ready to serve.
Rinse bulgur thoroughly in colander under cold water removing any debris. Set aside. Heat oil in large saucepan over medium heat. Add onion and garlic. Saute 3 minutes or until onion is tender. Stir in zucchini and tomatoes, reduce heat to medium-low. cook, covered 15 minutes or until zucchini is almost tender, stirring occasionally. Stir chicken broth, bulgur, basil and pepper into veggie mixture. Bring to a boil over high heat. Recude heat to low. Cook, covered over low heat 15 minutes or until bulgur is tender and liquid is almost completely absorbed, stirring occasionally. Remove from heat, let stand covered for 10 minutes.
Mix together the cream cheese, lemon juice, minced onion, mayonnaise, Worcestershire sauce and garlic powder. Spread mixture on round pizza pan (or cookie sheet). Top with cocktail sauce, then shrimp, then cheese, then parsley flakes. Serve with crackers.
In a microwavable bowl, melt chocolate and 1/4 cup of the cream. Microwave it at HIGH for two minutes, or until melted. Stir halfway through heating time. Let the melted chocolate be at room temperature or cool for twenty minutes. Whip the rest of the 1/1/4 cup of the cream until soft peaks form. Stir 1/2 cup of the whipped cream into the melted chocolate. Stir in the remaining whipping cream until it is well-blended. Put in dessert dishes and chill until serving time. Enjoy!
Bring the steak to room temperature. Let the garlic and the tips of the rosemary sit in the olive oil for at least 1/2 hour. Build a fire in a charcoal grill or hearth and let it burn down until the embers glow red; alternatively, pre-heat a gas grill with all burners on high, or pre-heat a ridged cast-iron grilling skillet on a high flame on your stovetop. Pat the steak dry with paper towels and place it alongside the heat source, on an adjacent table or counter top, for about 10 to 15 minutes to warm the meat. Sprinkle about 3/4 of the salt on top of the steak and place on the grill for about 6 to 8 minutes. Flip the steak, and using the rosemary sprigs as a brush, baste the cooked side with the garlic-infused olive oil, using all but a tablespoon or two of the oil. Sprinkle remaining salt on top and continue to grill for about 6-8 minutes. Flip the steak again. Brush with the remaining olive oil, grind black pepper over it to taste, and remove the meat from the grill. Let the steak rest for about 8-10 minutes, lightly tented with aluminum foil and kept close to the heat. Slice, following the grain of the meat, and serve with lemon wedges.
Pre-heat the oven to 375°F. Cut the squash into quarters and lay flesh side up on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Bake for 1 hour or until soft. Set aside to cool. Once the squash has cooled, scoop the flesh out into a bowl. Mash with a fork or with an electric beater. Season with salt and pepper. Add the egg yolks to the squash and mix well. Add the flour to the squash and mix well. Bring salted water to the boil and then gently drop several tablespoonfuls of the dough mixture into the water. Be careful not to crowd the pot. The dumplings will float to the surface when they're done. Serve dumplings with boil-up.
Place the onion in a food processor and pulse until finely chopped. Add the ground lamb and beef, the seasoning blend, 1 teaspoon salt, 1 teaspoon black pepper, and 2/3 of the grated garlic. Process until evenly combined and smooth. Transfer the mixture to a 7x4-inch loaf pan. Place a piece of plastic wrap on top and press down firmly. Discard the plastic wrap and give the pan a few taps on the counter to make sure the mixture is compact as possible. Cover the pan tightly with foil and chill for at least 30 minutes or up to 3 hours. In the meantime, in a medium bowl, stir together the yogurt, cucumber, parsley, dill, lemon juice, remaining garlic, salt and pepper until evenly combined. Cover with plastic wrap and chill until ready to use. Place the loaf pan into a larger baking dish and then pour in hot water about half way up the loaf up, to create a steam bath. Bake in a preheated 325 degree F oven for about 1 hour. Carefully remove from the oven and drain the hot water. Unwrap the foil from the loaf pan and drain off any accumulated grease. Allow the meatloaf to cool for about 10 minutes before transferring to a cutting board and cutting into thin slices. Place a large skillet over medium-high heat with the olive oil. Once very hot, add the sliced meat and cook, stirring occasionally, until browned and slightly crispy. To assemble the gyros, warm the pitas in the oven for a few minutes or in a dry skillet, to make them pliable. Spread each pita with the tzatziki yogurt. Sprinkle with lettuce, tomato slices, onion slices and some of the sauteed meat. Fold over and serve immediately.
Trim the stems from the eggplant. Cut the eggplants in half lengthwise and, taking care not to break the skins, gently scoop out the flesh. Chop the flesh and set aside. Parboil the skins for 3 minutes, arrange in a lightly oiled baking dish and set aside. Heat 1/4 tablespoon of olive oil in a large non-stick pan, add the minced lamb and stir constantly, until all the meat is browned. Remove the meat, draining off any juices, and set aside. Add 3/4 tablespoon of olive oil to the same pan, add onions and garlic, and saute until soft but not brown. Add the reserved eggplant flesh, tomatoes, salt and pepper to taste and stirring occasionally cook for 4-5 minutes, until contents of the pan have softened. Add the tomato paste and cook for 1 minute. Add the wine and cook for 1 minute. Add the remaining ingredients. Check seasoning, and simmer for 45 minutes. Combine the yoghurt, eggs, cheese and nutmeg. Season to taste. Preheat oven to 180°C. Gently scoop the meat sauce into the eggplant skins which you placed earlier in a baking dish. (The liquid should have reduced sufficiently while the meat sauce was simmering but, if your sauce looks watery, drain off some of the liquid first. You could spoon it into the baking dish around the eggplant skins, or simply discard it.). Top the meat sauce-filled eggplant skins with your white sauce and sprinkle with grated Parmesan. Bake for 20 minutes or until golden. Serve with a Greek salad, crusty rolls and the rest of the bottle of red wine.
Soak the fish in ice water for 15 to 20 minutes. Pat dry with paper towels. Preheat the oven to 400°F (200°C). Bring a large pot of water to a boil. Add a pinch of salt and the rutabaga and cook for 25 to 30 minutes, until soft. Drain and then return to the pot and cook over low heat, 1 to 2 minutes. Puree rutabaga in a food processor and return to pot. Add vanilla seeds to the mashed rutabaga. (Discard the bean or add it to a canister of sugar to make aromatic vanilla sugar.). Stir butter into the rutabaga mixture until it melts. Season with a pinch salt. Keep warm. Meanwhile, make a small incision through the skin of each cod fillet and carefully insert a rosemary sprig. Sprinkle with salt and pepper and rub with olive oil. Place fish in a roasting pan and cook for about 15 minutes, until the fish flakes easily. Place a heaping scoop of rutabaga on each plate and top with fish. Serve.
Take the first 4 ingredients and mix in a bowl. Next beat the Egg and add it to the Club Soda. Pour the Egg mix into the dry mix; add the Vanilla & Brown Sugar. Mix, adding more pure Club Soda until desired thickness. A thin batter is desirable if the protein is to be stir fried after cooking. A thick batter is desirable if the protein is served with a sauce. Dredge the protein in the Brown Rice Flour. Then dip it in the batter mix. Let excess fall off and then place in fryer.
Dice chicken, onion, and tomato. Mix all ingredients in crock pot. Cook on low for 3-5 hours. Serve with jasmine rice.
Preheat oven to 350. Grease a 9 x 13 slice tray. Combine flour, baking powder, salt, cocoa and coconut. Place butter in a saucepan with sugar and heat until butter has melted. Pour butter over dry ingredients, mix well and press into tray. Bake for 15 minutes. Remove from oven and allow to cool slightly. For the filling, combine coconut, sweetened condensed milk, cherries and mix well. Spread over warm chocolate base. Melt chocolate and shortening in a saucepan over low heat or in the microwave. Stir until melted and smooth then pour over cherry filling. Refrigerate until set. Cut into small triangles, bars or slices. To cut neatly through the chocolate, dip a knife in hot water before cutting through the chocolate.
For crust, blend flour, sugar, cinnamon and salt in food processor. Add shortening and butter and cut in, using pastry blender or turning food processor on and off until mixture resembles coarse meal. Blend in enough ice water to form moist clumps. Gather dough in a ball. Divide in half. Flatten each piece into a disk. Wrap in plastic wrap; chill for an hour before rolling out. For filling, mix all ingredients very well. Roll out bottom crust and fit into a 9-inch pie pan. Place raspberry filling on top (it seems like a lot, but play with it and pile those berries in there). Cover with top crust. Cut small slash in top to vent steam. Place pie on cookie sheet. Bake at 350 degrees until top is golden brown and juices bubble, about 1 hour. For sauce, in top of a double boiler, slightly beat egg. Mix in sugar and flour, then gradually stir in milk. Cook over simmering water until mixture is slightly thickened, about 10 to 15 minutes. Cool to room temperature, then add vanilla and salt. Refrigerate. This makes 2 1/2 cups of sauce. Serve sauce with pie.
Tie the filet of beef with butcher twine at 1/2-inch intervals. Rub the filet well with salt and pepper. Rub the filet with the olive oil. Combine the ground coffee, cocoa powder and cinnamon and mix well. Spread the mixture over a work surface and roll the filet in the mixture to evenly coat the beef. Allow to marinate approximately 30 minutes. Preheat oven to 400 Degrees F. Place the filet on a roasting rack in a roasting pan. Roast the filet for 10 minutes. Immediately lower the heat to 250 degrees F. After 20 minutes, check the internal temperature of the filet (125 degrees F for medium rare or 135 degrees F for medium). If further cooking is necessary, return the beef to the oven (still set at 250 degrees F) and slowly roast to the desired temperature. Remove the filet from the oven and keep warm. Before carving, remove the string. Slice the filet into 1/4-inch thick slices. Ladle some of the Pasilla Chile Broth over the filet. Garnish with watercress sprigs. SAUCE: Heat a saucepan over medium high heat. Add the butter and saute the onion and garlic cloves until nicely browned. Add the pieces of pasilla chile and tortilla pieces and slowly saute until the ingredients are golden brown. Lower the heat to medium low if necessary. Add the chicken stock. Bring the stock to a boil, then simmer, lightly covered, for approximately10 minutes. Remove from the heat and allow to cool. Transfer the ingredients to blender and puree for approximately 1 minute or until smooth. Pass the sauce through a sieve to remove any chunky pieces. Add the cream, salt and brown sugar and blend. The sauce should not be too thick. If too thick, add some addition chicken stock or water to correct to a light consistency. Reserve until ready to serve.
Heat olive oil in large saute pan and saute onions and garlic until soft (do not brown). Stir in tomatoes, salt, pepper, parsley, and wine. Mash tomatoes and simmer all for about 30 minutes. Place fish filets in sauce and simmer for about 5 more minutes or until fish turns white.
Preheat oven to 275 degrees. Mix the cream of mushroom soup, Lipton onion soup, and the water. Add the stew beef to the soup mixture. Place in a casserole dish, medium size. Not to big because the gravy will evaporate. The perfect size would be one that the ingredients will almost fit to the top. Place a lid on the casserole dish. Slow roast in the oven for about 3 hours. The casserole is done when the meat is tender enough to break apart with a fork.
Use a sharp knife to slice each plantain, lengthwise, into 4 long pieces. Fry the plantains in a little oil, over medium-high heat, until golden, but not cooked through; remove and drain on paper towels (reserve oil in pan). In a separate skillet, cook onions and garlic in butter, until softened, about 2 to 3 minutes. Add spinach, season with nutmeg, salt and pepper, co er and cook until spinach is wilted, about 5 minutes. Let cool to touch and strain out any liquid. Form the plantains into rings and secure with half a toothpick. Pack each ring with spinach. Heat the reserved oil over medium heat. Dip the plantain rings in egg, then in the flour. Fry until golden, turning once, 1 to 2 minutes. Drain on paper toweling and serve hot or cold.
Put all in a food processor and process to a somewhat smooth consistency. Adjust seasonings to taste and chill overnight.
Mix 1/4 cup stuffing and butter. Set aside. Cook beef and onion in skillet over medium-high heat until browned. Pour off fat. Add tomatoes and corn. Add remaining stuffing. Mix lightly. Arrange peppers in 2-quart shallow baking dish. Spoon beef mixture over peppers. Cover. Bake at 400 degrees Fahrenheit for 25 minutes or until peppers are tender. Sprinkle with reserved stuffing mixture. Bake 5 minutes or until golden.
Let rib roast stand at room temperature 1 hour. Preheat oven to 500°F. Make crust: In a small bowl combine all crust ingredients, stirring to form a paste. Pat beef dry and season. In a pan, roast beef, ribs side down, 30 minutes. Transfer beef to a platter. (if you are making Rosemary Popovers to accompany the roast - the recipe is in My Recipes - then save 5 tablespoons of drippings and then discard the rest). Reduce oven temperature to 350°F. Return beef to roasting pan, ribs side down, and spread with peppercorn paste. Roast beef 1 - 1 1/4 hours longer, or until a meat thermometer registers 135F for medium-rare. Transfer to a cutting board. Let stand, covered loosely, at least 20 minutes and up to 30 minutes before carving. Make sauce: Skim fat from drippings in roasting pan. Add wine and deglaze over moderately-high heat, scraping up browned bits. Boil until reduced by about half and transfer to a saucepan. Add broth and boil 5 minutes. In a small bowl, dissolve cornstarch in Worcestershire Sauce and water and add to saucepan in a stream, whisking. Bring to a boil, whisking, and boil 1 minute. Season.
Throw all the ingredients in the blender and puree until smooth and creamy. Makes two 8 ounce glasses.
Combine flour, oats, sugar, baking powder, baking soda, cinnamon and nutmeg. Whisk buttermilk and eggs together in a separate bowl. Stir buttermilk into flour mixture. Stir in bananas and melted butter. Bake waffles in a waffle iron.
Sprinkle gelatin over lemon juice and zest of 3 lemons in small saucepan; let stand 5 minutes to let gelatin soften. Heat over very low heat just until gelatin dissolves completely; then let cool completely. Beat egg yolks in bowl until thick. Gradually beat in 1/3 cup sugar and continue to beat until very thick and very pale. Beat in vanilla and cooled gelatin mixture. Beat egg whites in another bowl until foamy. Gradually beat in 2 T. sugar and continue to beat until stiff peaks form (but not dry). Whip cream until soft peaks form. Using rubber spatula, gently fold cream into the egg yolks, then fold in egg whites. Transfer to large serving bowl. Refrigerate covered at least 2 hours but no longer than 24 hours. Meanwhile, make blueberry sauce. Combine blueberries, the zest and juice of 1 lemon, and 5 T. sugar (or so) in a medium saucepan. Heat to boiling over medium heat, stirring occasionally; reduce heat and boil gently until juice is slightly thickened and syrupy, 10-15 minutes. Let cool completely, then transfer to serving bowl and refrigerate until ready to serve.
Soak the onions in the milk for 5 minutes. Heat the oil in a large skillet or deep fryer. Take a handful of onions and run them through the flour with a fork to coat. Fry in batches in the oil, stirring as needed to brown evenly. Drain on paper towels and season to taste. Store in an air-tight container.
Place asparagus in a single layer on a baking sheet or broiler pan (suggested). Drizzle with oil and lemon juice; sprinkle with seasoned salt - coat evenly. Bake at 450 F for a total of 10 minutes or until crisp-tender. For a more even tenderness, turn each aspargus stalk after 5 minutes. Sprinkle with Parmesan cheese immediately before serving.
Cut mayonnaise into flour until consistency is crumb-like. Add in milk and water, stirring until dough is formed. Drop or mold biscuits onto greased pan, and bake at 400 for 12 minutes.
-Preheat oven to 350 degrees. -Blanch green beans then chill in ice bath to keep green color. -Slice onion and sautee slowly in olive oil until wilted and carmelized. -Use blender to pulse 2-3 slices of gluten-freen white bread. -Mix green beans, cream of mushroom, and carmelized onions together. -Melt butter and mix with breadcrumbs and parm cheese. -Place in oven proof bowl and top with breadcrumb mix. -Bake for 30 minutes (until bubbly).
Place cream cheese, sour cream, parsley, salt and blue brie in a food processor. Process until smooth, 30-40 seconds. Spoon or pipe mixture into endive leaves. Sprinkle with chopped walnuts. Chill for 30 minutes before serving.
Preheat oven to 350°F Grease a 1 1/2 - 2 quart casserole; set aside. Drain off all water from thawed veggies. Place drained, thawed veggies in a large bowl. Add ALL remaining ingredients. Mix everything well. Pour mixture into the casserole dish. Bake at 350°F for 30 minutes.
Cook linguine according to package directions and then drain. Melt butter in large Pyrex measuring cup and blend in remaining ingredients except cheese. Place pasta and butter back into saucepan used to cook the pasta in. Cook pasta for two minutes until reheated; stir constantly. Put cooked pasta into serving bowl topped with Parmesan cheese.
Season the chicken breasts with salt, pepper, and 1 - 2 Tbsp of the paprika. Heat the oil in a large pot, sear the chicken breasts on one side, flip the chicken and add the onion and garlic. Let the onions saute slightly, sprinkle with the rest of the paprika, and some more salt and pepper and cover with water. Bring to a boil, reduce heat and simmer until chicken is very tender (it can simmer up to a few hours, just add more water if it evaporates). Right before you are ready to serve, remove the chicken from the liquid and keep warm. To make the sauce, combine the sour cream and flour whisk until smooth. Once smooth, add some of the cooking liquid and whisk until there are no more lumps. Pour the mixture back into the cooking liquid, and boil until it thickens (if it doesn't thicken enough, repeat the flour/sour cream/cooking liquid mixture until it has the consistency of thick gravy). Remove bones from chicken breasts and cut into pieces and return to sauce. Serve it piping hot over egg noodles or rice.
To roast garlic, preheat oven to 350°F Separate garlic cloves, mix with a little olive oil, and seal inside a foil packet. Roast for about 30 minutes, or until garlic feels soft through the foil. Let cool, peel away garlic skins, and discard them. Press the tofu for 15 or 20 minutes to expel excess liquid. Place the 1/2 lb. of tofu between dry towels, put on a plate, and add weight (I put a dish or two on top) to the tofu to help press out liquid. Discard the liquid. Put all ingredients except salt into a mini-chopper or blender and process until smooth. Add salt to taste.