HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 150°C (300°F). Grease and line a deep 22cm round cake tin with baking paper (base and sides). Melt butter in a large saucepan. Add coffee, coconut milk, chocolate and sugar. Stir over heat until sugar dissolves and chocolate melts. Remove from heat and cool to room temperature. When mixture has cooled, and using a whisk, stir in the sifted SR flour, plain flour and cocoa. Mix vanilla into the eggs then add mix to the main mixture. Stir in half of the Cherry Ripe (i.e. 1 bar). Pour mixture into prepared tin then top with remaining Cherry Ripe pieces. Bake about 1 3/4 hours or until skewer comes out clean. Stand for 10 minutes then cool on wire rack. (Make sure to turn cake so top-side is up). Make icing/frosting and chocolate panels (see below). Once cake is cold spread the icing/frosting over the entire cake. Press the chocolate panels around the side of the cake, slightly overlapping each panel. If desired, chop an extra Cherry Ripe bar into pieces and use to decorate the top of the cake. Chocolate Icing/Frosting: In a small saucepan, over low heat, combine chocolate and butter. Stir until smooth. Cool, then refrigerate until mixture is spreadable. Be patient - it will thicken. Chocolate Panels: Cut 2 strips of baking paper measuring 6cm x 50cm. Put chocolate in a glass bowl and microwave at 55% (MEDIUM, Level 6) for about 1 minute. Stir twice during cooking. When chocolate has melted stir in oil. (Or you could melt over a pan of simmering water - but add oil with solid chocolate.) Now spread the chocolate/oil mix over your 2 strips of paper. Tilt paper to allow excess to drip off. Allow chocolate to set then, using a sharp knife, cut chocolate into 4cm panels. Carefully peel away the paper.
Spread 1 t mustard on each slice of bread. Layer ham and cheese on 4 slices of bread. Cover with top half of bread slices, mustard side down. Spread tops of sandwiches with half of the butter. Heat a nonstick skillet over medium-low heat. Add the sanwiches, buttered side down, in the pan. Spread the tops wth remaining butter and cook for 6 minutes, turning halfway or until brown. Cut in half and serve hot. Serve with additional mustard.
1. Defrost strawberries in microwave or overnight in refrigerator. Place the strawberries and their juice in a colander suspended over a deep mixing bowl. With a rubber spatula, press the thawed berries to force juice into the bowl. Strain the juice if it contains pieces of strawberries. Pour the berry juice from the bowl into a saucepan and boil the juice until it reduces to 1/4 cup. Transfer the reduced berry juice to a heat-proof container. In a food processor fitted with a metal blade, puree the remaining strawberries. Use a fine strainer to remove all the seeds. Stir the pureed strawberries, reduced berry juice, and lemon juice together. Set aside. Place flour in a small saucepan. Add milk, a little at a time, stirring well to remove lumps. After all the milk has been incorporated into the flour, heat the mixture until it becomes very thick, again stirring constantly to prevent lumps. Remove from heat and place plastic wrap directly on the milk/flour mixture to prevent a film from forming on its surface. Cool to room temperature. While the mixture is cooling, cream the butter and sugar together until light and fluffy. If using unsalted butter, add 1/4 teaspoons salt. Add the completely cooled milk/flour mixture and vanilla and beat until no graininess remains from the sugar. Mix in 1/2 cup of strawberry puree until combined, reserving remaining puree for another use.
Combine jello with boiling water and stir till dissolved. Add cold water and rum Pour into small disposable plastic shot glasses or bathroom sized Dixie cups.
Preheat oven to 400 degrees. Combine flour, sugar, baking powder, spice and salt in bowl; mix well. Mix egg, milk and oil in bowl. Add to dry ingredients all at once, stirring just until moist. Drop rounded tspful into muffin cups. Top with rounded tspfuls apple butter; fill 3/4 full with remaining batter. Combine pecans and sugar in bowl; mix well. Sprinkle on to of muffins. Bake for 20 minutes or until brown. Makes 12.
Place 1/2 of the cubed potatoes, onion, pepper, and veggies in the bottom of the crockpot. Add 1/2 of the meat (uncooked, cook bacon first if using). Place rest of potato mixture in cooker, add other 1/2 of meat. Mix eggs and pour on top. Cover eggs completely with cheese. Set on Low for 8 hours.
Preheat a grill over medium heat. Spread the refried beans and butter on the bread, and put it on the grill to get toasty, 1 to 2 minutes. In a medium saucepan heat half of the oil over medium heat, and saute the mushrooms, jalapenos, onions and tomatoes. Sprinkle the steak with salt and pepper and grill to desired temperature, about 5 minutes. Layer the cheese, ham, avocados, cooked vegetables and steak onto the sandwich. Then spread the chipotle mayo on top and cut in half to serve.
In a large saucepan, combine milk and sugar, and bring to a boil. Add rice, then reduce heat to low, cover, and cook for 1 hour, stirring gently every 10 to 15 minutes. When it thickens, stir every 2 to 3 minutes. In a small bowl, beat egg, vanilla, and tangerine rind together. After rice pudding has cooked for 1 hour, add 1/2 cup of the hot mixture to the egg mixture. Pour the egg mixture into the pot, turn off the heat and stir. Pour into serving dishes. Sprinkle with cinnamon and chill.
Heat 1 teaspoons olive oil in a large skillet over medium high heat. Add mushrooms, and saute for 5 minutes or until mushrooms begin to brown. Spoon the mushrooms into a large bowl. Lightly coat the skillet with cooking spray. Add onion; saute 10 minutes or until tender and golden brown. Add the garlic; saute 1 minute. Add the onion mixture to the mushroom mixture. Put flour in a shallow bowl or pie plate. Dredge the beef pieces in flour, shaking off excess. Heat remaining 2 teaspoons of oil in skillet over medium high heat. Add half of the beef mixture; sprinkle with 1/8 teaspoons salt. Cook 6 minutes, browning on all sides. Add browned beef to mushroom mixture. Repeat procedure with remaining beef mixture and 1/8 teaspoons salt. Add 1 cup wine to pan, scraping pan to loosen browned bits. Add thyme, broth, and bay leaf. Bring to a boil. Stir in beef mixture. Cover, reduce heat to medium low, and simmer for 1 hour or until beef is just tender. Stir in potatoes and carrots. Simmer, uncovered, 1 hour and 15 minutes or until beef and vegetables are really tender and sauce is thick, stirring occasionally. Stir in remaining 1/2 teaspoons salt and pepper. Discard bay leaf. Garnish with thyme sprigs, if you are using. Enjoy!
Skin braunschweiger and mash well with fork. Beat in catsup and Worcestershire sauce. Place on waxed paper and shape into 9 inch long roll. Refrigerate until firm. Remove paper and place on plate or tray. Thin cream cheese with 1/2 teaspoon or more of milk to make it like thick frosting. Frost roll. Decorate with parsley and paprika. Serve with crackers. NOTE: cooking time is actually refrigeration time.
Spread half of the cheese on a 9 x 11 baking dish. Combine the well beaten eggs with the green salsa Spread over the cheese. Spread the rest of the cheese over the top. Bake at 350 degrees for about 30 minutes. Cool for 10 minutes and then cut into 1 inch squares. Serve with tortilla chips.
Sprinkle rice in bottom of greased 9 x 13-inch pan. Place chicken over rice. Pour celery soup, water, mushroom soup and dried onion soup over chicken. Cover securely with aluminum foil and bake at 350° on top rack of oven for 2 - 2 1/2 hours and don't peek!
Combine first 4 ingredients and brush half of the mixture over pork. Cover and chill 8 hours. Chill remaining glaze. Spray grill rack with cooking spray. Grill pork with lid covered, 18 to 20 minutes or until a meat thermometer inserted into thickest portion registers 160 degrees. While cooking, turn once and baste with reserved glaze during last 8 minutes.
Put the onion in a large flameproof casserole or deep skillet with a lid and cover it; place over medium heat and cook, checking and stirring every few minutes, until the onion is dry and almost sticking to the pan, about 15 minutes. At that point, add 2 TBS of the oil and cook, stirring occasionally, until the onion becomes a brown, soft mass, another 15 mins or so. Remove with a slotted spoon and add the remaining oil to the skillet. Raise the heat to medium-high and brown the meat on all sides, sprinkling it with salt and pepper as it browns. When the meat is brown, add the garlic and cook, stirring, for about 30 seconds. Return the onion to the pan, along with the herbs and beer. Bring to a boil, then adjust the heat so the mixture simmers; cover. Cook, checking occasionally to make sure the mixture does not dry out (unlikely, but if it does, add more beer), for about an hour, or until the meat is quite tender. Uncover the pan; the mixture should be stewy but not soupy; if it is, raise the heat and boil out some of the liquid. Stir in the mustard, then taste and adjust the seasoning. Garnish and serve or cool, cover, and refrigerate.
Put chicken broth in sauce pan and bring to a slow simmer. In thick bottomed 2 quart pan melt 1 tablespoons butter, saute chopped leeks, till softened. Add 1/2 cup light cream. (I use goat milk) salt and pepper to taste. Continue cooking until most of the liquid is gone. Set aside. In another pan or the same one that has been cleaned, add 2 tablespoons butter and 1 Tbsp of olive oil. Saute the minced onions, when softened, add the Arborio rice, stir until the grains turn opaque. Add the dry white wine, stir until no liquid is left. Add broth to rice 1/2 cup at a time stirring until incorparated. 5 minutes before finished add the leeks and the Parmesan cheese. Continue cooking until thickened to desired level, stirring constantly. Garnish with parsley or stir in before serving.
In a stockpot, saute onion, celery, and green pepper in olive oil about 5 minutes. Stir in garlic, oregano, crushed red pepper, and thyme. Add vegetable broth, diced tomatoes, and ketchup. Season with salt and pepper. Bring to a boil. Stir in chopped cabbage. Reduce heat; simmer, stirring occasionally for 10-15 minutes or until cabbage is cooked to desired doneness. Stir in black-eyed peas and cook 5 minutes. Serve with corn bread or muffins.
For the Mignonette sauce: Combine all the ingredients togther in a jam jar or sealed container - shake thoroughly and allow the flavours to mingle for at least 1 hour before serving. Serve (in a little bowl with a small spoon) with freshly shucked oysters. Excess sauce can be stored in the fridge for up to 2 weeks. How to open the oysters: Hold an oyster firmly with a cloth in one hand. and the hinged end towards you. Insert a knife in the area where the two. shells meet and prise open with a twisting action. Slide the blade along the inside edge of the shell to sever the muscle holding the shells together. Cut the muscle attachment to lower shell. Turn the oyster meat for best presentation. NB: The best way to serve raw oysters is on a platter of crushed ice, or sometimes you see them presented on a bed of seaweed. At a dinner party allow 6 oysters per person as a starter. A live oyster uses its muscle to hold the shells tightly closed. When an oyster weakens, the shell gapes open and if it will not close when tapped, it should be discarded. Oysters will keep for up to one week if stored correctly, deep shell down in a fridge or cool place. Cover with a damp cloth to prevent dehydration. Never store in water. Oysters can be frozen for up to 3 months just as other fish products. The shells will open on thawing BUT CONSUME STRAIGHT AWAY. Champagne is possibly the best drink to serve with oysters, or Bucks fizz if eating oysters for breakfast. Other wines that go well with oysters are light dry and slightly acidic wines like Muscadet. As the wine has to compete with the salty, natural flavour of oysters, a fuller bodied wine distracts from both the taste of wine and the oyster. In Ireland you will always get served oysters with Guinness, and a very dry cold sherry in Spain. Personally I like Sancerre, Vouvray or Chablis with my oysters!
Bake cornbread and allow to cool, or use leftover. Crumble into fairly fine crumbs to equal 2 cups. Clean and de-vien shrimp, chop into course pieces, 1/2 inch. Save shells. In a small sauce pan bring chicken broth to simmer, add shrimp shells and simmer for 20 minutes. Set aside and add the juice from the canned clams. Saute onion and celery in butter until tender. Meanwhile, combine breadcrumbs and cornbread crumbs, salt, pepper, sage, garlic powder and poultry seasoning, mix well. Strain broth into crumb mixture with a fine sieve or colender, discard shells, and give a quick stir. Add soup and eggs and stir well. Fold in shrimp and clams. Now, here is the important part, you want a really moist mixture that is not too moist. You may have to add broth or water (I used a tad bit of beer he he) You want to be able to use a big soup spoon, not a ladle but one of those huge spoons, scoop up some of the dressing and if a little runs off the sides but still remains heeped up on the spoon, perfect. If nothing runs off the sides of the spoon and you picked up a big ball of stuffing it is too thick. You need to add broth, water, or in my case beer until it forms a rounded peek when scooped instead of a ball. Now, your stuffing is ready to cook, boy this is good. Take you a good cut of porkchop, fish, or chicken breast, place each serving on a piece of greased foil big enough to fold the sides of the foil up high enough to hold the stuffing, place the servings on cookie sheet and fill it up with the stuffing. Oh man, this just keeps getting better. Depending on how big your pieces of meat are and how much stuffing you put on them will determine on how long you need to cook them. You need to use a meat thermometer to test the doneness. When done, allow to cool 5 minutes, fold back foil and use a spatula to remove onto plate. I cook mine at 375 F for about an hour. I use thick cuts and lots of stuffing. This is good stuff man! I even make these ahead and freeze them, just thaw and cook. Servings, prep and cooking times are estimated as best as I can.
Heat oven to 350°F degrees. Mix chicken, mayonnaise, yogurt, soup, broth, pepper, salt, lemon juice, onion, rice, water chestnuts, 1 C. almonds, and celery together. Put into a lg. buttered casserole dish. Mix remaining almonds, butter, and corn flakes together and top casserole with mixture. Bake for 35-45 minutes.
In a small bowl combine the water and wasabi powder. Mix until a paste forms. Set aside. In another small non-reactive bowl whisk together the vinegar and sugar until the sugar dissolves. Whisk in the mayonnaise and oil. Add the wasabi paste, salt and pepper. Mix well. Important: *Allow mixture to stand 10-15 minutes.*. In a large salad bowl, combine the cabbage, carrots, scallions and cilantro if using. Just before serving the salad, add the dressing and stir well to combine. Garnish with a sprinkle of black sesame seeds, if desired.
Stir together first 11 ingredients in a large bowl. Pour mixture evenly into 8 lightly greased 4 oz. ramekins or custard cups. Place in a large roasting pan; add hot water to depth of 1". Bake uncovered, at 325 degrees for 55 minutes. Meanwhile melt butter in a large skillet over medium heat. Add pecans and 1/2 cup sugar. Cook, stirring constantly 6 minutes or until sugar is dissolved and mixture is golden brown. Pour onto a parchment paper lined pan and spread evenly. Cool completely; break into small pieces and set aside. Remove ramekins from water; cool slightly on wire rack. Cover and chill up to 24 hours if desired. To serve: Top each custard with pecan topping. Whip cream would be wonderful on top also.
Mix flour and baking soda, set aside. Combine butter or margarine, oil and sugars. Beat in eggs, vanilla, and pudding. Add flour mixture and combine. Add chocolate chips. Bake at 375°F for approximately 20 minutes or until set. Cool completely. Cut into 24 squares. Frost with your favorite fudgey frosting if desired.
Cook macaroni according to package directions; drain. Rinse with cold water; drain. Combine macaroni, cheese, onions, celery and green pepper; set aside. Mix together sour cream, mayonnaise, mustard and seasonings. Pour over macaroni mixture and stir gently. Add thawed peas and bacon and parsley to macaroni. Toss. Sprinkle salad with paprika and serve.
Preheat your oven to 375 degrees. Place the flour in a shallow dish or pie tin. Sprinkle the Chicken with salt then coat with flour. Heat the 2 Tablespoons of Olive Oil in a large skillet over medium-high heat until hot. Add the Chicken and cook--turning once--until golden (2-4 min per side). Remove Chicken from skillet and place in a 13x9 baking dish. Heat the remaining olive oil in the same skillet over medium heat until hot. Add the garlic and onion and saute it until the garlic is fragrant and the onion is tender (1-2 min). Increase heat to Medium-High and add the Heavy Cream, Parmesan and Black Pepper. Cook until sauce is bubbly and slightly thickened (2-3 min). Spoon the sauce over the chicken in the dish. Bake the chicken until the chicken reaches an internal tempurature of 180 degrees (8-12 minutes). Plate the chicken on a bed of the Fettuccine and sprinkle the Parsley over the top.
Heat butter in large saucepan and add leeks and onion. Lower heat, cover and let cook 10 minutes. Add potato, salt, pepper and stock. Cook 20 minutes more. Remove from stove, with blender puree until smooth. Stir in milk, serve hot or cold, garnish with chives.
In a large bowl, combine all ingredients except the vegetable oil, mixing well to combine. The batter will be slightly lumpy. On a heated griddle or in a large nonstick skillet, heat the vegetable oil and ladle the batter into whatever size pancakes you like. When small bubbles appear on the surface of the pancakes and the edges begin to turn brown, flip them over and cook thoroughly on the other side. Serve with sour cream and chives, if desired.
Melt butter with the oil in pan. Saute the onion and garlic in mixture till onions are limp. Add carrots and toss to coat. Add stock, champagne, thyme, parsley and sugar. Simmer till carrots are crisp-tender. Puree in small batches and return to pan. Reheat and season with salt and pepper. Add more sugar if needed.
NOTE:* If above ingredients* (prunes, peaches, pears and figs)* are unavailable, use 2 1/2 cups mixed dried fruit If any of the dried fruit is hard, simmer it in water to cover about 10 minutes and let sit a half-hour. If it is reasonably soft this is not necessary. Drain well any of the fruit which you have cooked. Chop all the fruit (except raisins) and toss fruit, including raisins with 1/4 cup flour. In a large mixing bowl combine the yeast, warm water and 1/2 teaspoon sugar or honey. Let sit until bubbling. Add 1 cup liquid (either that in which fruit is cooked, or juice): the liquid may be warm but not hot. Add the anise seed, cinnamon, salt, lemon peel, cloves, honey and melted butter. Beat well to mix. Add 2 1/2 cups the flour and beat at least 200 strokes by hand or 2 minutes with an electric mixer. Stir in the nuts. Gradually add more flour until the dough holds together and leaves the sides of the bowl. Turn it out onto a floured board and knead until smooth and elastic, adding a little more flour as necessary but trying to keep a soft dough. Put the dough into a buttered bowl, turn to coat all sides or brush the top with melted butter. Cover with a towel and let rise until doubled in bulk. Punch the dough down, turn out onto a lightly floured board, knead a few times and press the dough out into a large oval with your hands. Sprinkle the surface with some of the chopped fruit. Fold the dough in half and press out again into a large oval. Sprinkle with more fruit. Repeat this process until all the fruit has been incorporated. Don't be surprised if the pressing becomes a bit harder each time. Ignore any flour that is left in the bottom of the fruit bowl. Cut the dough in HALF with a sharp knife, cover with the towel and let rest 10 to 15 minutes. With your hands form each piece of dough into an oblong, something like a meatloaf. Place on buttered cookie sheets and brush the tops with melted butter (if you put them both on one sheet be sure there is room in all directions for expansion). Cover with a light cloth and let rise until not quite doubled. Preheat the oven to 350 F. Bake loaves 40 to 50 minutes, or until bottoms sound hollow when thumped. Cool on a rack. When cool, glaze with an icing of confectioners' sugar and milk, if you wish, and decorate with blanched almond halves and candied cherries. The Garden Way Bread Book. A Baker's Almanac.
In a casserole, heat butter and oil. Cook onion and garlic 3 to 4 minutes at medium heat. Add spinach and stir well. Sprinkle with flour and keep cooking 1 minute while stirring. Add chicken stock. Bring to boil. When it begins to boil, reduce the heat and let simmer about 20 minutes, until thickness. Remove from the heat and let cool. Puree in a blender until homogeneous. Put back in the casserole. Add milk, pepper and nutmeg. Let boil 2 to 3 minutes to reheat. Pour in soup bowls. Sprinkle each serving with a few drops of lemon juice, then with 1 tablespoon of heavy cream by forming a spiral. Sprinkle with almonds.
Place pizza shell on medium-heat flat grill or grooved grill for 3 minutes on each side. Saute sausage and mushroom together. Remove from pan and keep warm. While pizza shell is heating, place peppers in pan and cook for 1 minute. Add eggs and scramble together. Cook until eggs are almost set. Arrange cooked egg/pepper mixture on pizza shell; garnish with mushrooms and sausage. Sprinkle with cheese and place under broiler for 1 minute.
Dry the roast with paper towels, then season with salt and pepper. Heat 2 teaspoons oil in a 12-inch skillet over med-high heat until just smoking. Brown the roast on all sides, reducing the heat if the fat begins to smoke, about 10 minutes. Add the roast to the slow cooker. Add the remaining 2 teaspoons oil to the skillet and heat over medium heat until shimmering. Add the onions, carrots, and 1/4 teaspoon salt. Cook until the vegetables are softened, about 5 minutes. Stir in the garlic and cook for 15 seconds. Stir in the wine, scraping up any browned bits. Simmer until the wine has reduced by half, about 1 minute, then pour the wine into the slow cooker. Add the tomatoes, broths, thyme, bay leaves, and red pepper flakes to the slow cooker. Cover and cook, on either LOW for 9-10 hours or HIGH for 6-7 hours, until the meat is tender. Transfer the roast to a carving board and tent loosely with foil. Let the cooking liquid settle for 5 minutes, then use a wide spoon to skim the fat off the surface. Discard the bay leaves. Puree the cooking liquid and vegetables in batches in a blender or food processor until smooth (or use an immersion blender right in the slow cooker). Stir in the parsley and season with salt and pepper to taste. Untie the roast and slice 1/2-inch thick. Arrange the meat on a warmed serving platter and pour 1 cup of the sauce over the top. Serve, passing the remaining sauce separately.
Melt the butter in a saucepan and saute the onions until translucent, stirring every once in a while. Add the celery and ginger. Cook until the onions brown. Add the sweet potatoes, water, bay leaf, salt and pepper. Bring to a rapid boil. Reduce the heat, cover, and simmer 15-20 minutes, until the sweet potatoes are tender. Retrieve the bay leaf and toss it. Puree the soup mixture with the milk and cream in a food processor (I needed to do this in two batches). Reheat gently, adding more salt and pepper is desired. Don't boil the soup, or it will curdle! Done!
Use a vegetable peeler or a knife to peel the surface skin off of the horseradish. Using a microplane grater, grate up about 4 hefty tablespoons of the stuff. Add to your mayonnaise and add the lemon juice, hot sauce, salt and prepared horseradish. Cover, and let rest in the refrigerator until ready to use.