HumbleIntelligence/food-ner-1-Million huggingface dataset:
For the Pastry Cream: 1. Heat half-and-half in medium saucepan over medium heat until just simmering. Meanwhile, whisk yolks, sugar, and salt in medium bowl until smooth. Add flour to yolk mixture and whisk until incorporated. Remove half-and-half from heat and, whisking constantly, slowly add 1/2 cup to yolk mixture to temper. Whisking constantly, return tempered yolk mixture to half-and-half in saucepan. 2. Return saucepan to medium heat and cook, whisking constantly, until mixture thickens slightly, about 1 minute. Reduce heat to medium-low and continue to simmer, whisking constantly, 8 minutes. 3. Increase heat to medium and cook, whisking vigorously, until bubbles burst on surface, 1 to 2 minutes. Remove saucepan from heat; whisk in butter and vanilla until butter is melted and incorporated. Strain pastry cream through fine-mesh strainer set over medium bowl. Press lightly greased parchment paper directly on surface and refrigerate until set, at least 2 hours and up to 24 hours. For the Cake: 1. Adjust oven rack to middle position and heat oven to 325 degrees. Lightly grease two 9-inch round cake pans with nonstick cooking spray and line with parchment. Whisk flour, baking powder, and salt together in medium bowl. Heat milk and butter in small saucepan over low heat until butter is melted. Remove from heat, add vanilla, and cover to keep warm. 2. In stand mixer fitted with whisk attachment, whip eggs and sugar at high speed until light and airy, about 5 minutes. Remove mixer bowl from stand. Add hot milk mixture and whisk by hand until incorporated. Add dry ingredients and whisk until incorporated. 3. Working quickly, divide batter evenly between prepared pans. Bake until tops are light brown and toothpick inserted in center of cakes comes out clean, 20 to 22 minutes. 4. Transfer cakes to wire rack and cool -completely in pan, about 2 hours. Run small plastic knife around edge of pans, then invert cakes onto wire rack. Carefully remove parchment, then reinvert cakes. To Assemble: 1. Place one cake round on large plate. Whisk pastry cream briefly, then spoon onto center of cake. Using offset spatula, spread evenly to cake edge. Place second layer on pastry cream, bottom side up, making sure layers line up properly. Press lightly on top of cake to level. Refrigerate cake while preparing glaze. For the Glaze: 1. Bring cream and corn syrup to simmer in small saucepan over medium heat. Remove from heat and add chocolate. Whisk gently until smooth, 30 seconds. Let stand, whisking occasionally, until thickened slightly, about 5 minutes. 2. Pour glaze onto center of cake. Use offset spatula to spread glaze to edge of cake, letting excess drip decoratively down sides. Chill finished cake 3 hours before slicing. Cake may be made up to 24 hours before serving.
Mix all ingredients together. Chill. Spread on favorite sandwich bread or rolls. ENJOY.
In a greased casserole pan, place a layer of crumbled crackers, then a layer of oysters (drained but save the liquid), dot with butter and season with salt, pepper or seasoned salt. Repeat layers as desired or based on pan size. For a 9x9 or 9x13 it varies. Usually 3-5 cans of oysters are needed. Mom used to include some Ritz crackers but it isn't required. Nothing is exact about the recipe, I just build it in layers until it looks right. Quantities depend on the pan. Once you have the layers done, (the top layer should be crushed crackers dotted with butter) pour the oyster liquid and milk/cream back on the creation to moisten. Usually it is a 50/50 mix. I have added some white wine and/or beer (up to 1/2 cup each). The key is to make sure all the crackers are moist/soggy. You don't want any dry pockets. I usually let it set, covered, in the fridge for a few hours while the other stuff is being prepared. Then you bake at 425 degrees until brown/done (45 min or longer depending on oven).
Heat oven to 350 degrees. Lightly spray 12 small muffin cups. Melt 1 tablespoon of butter and lightly brush each wonton pastry before pushing into muffin cups. Saute green onions. Melt cheeses and mayonnaise in pan. Add seasonings and lemon juice. Add filling (could be crab, shrimp, mushrooms) to heat only. Scoop into wonton cups. Bake 12-15 minutes until wontons are golden brown.
Need 6 each 3 gal Nesco electric roasters. 5 for Booyah and 1 for rice. Each Nesco serves 40 to 50 servings. After the meat is browned thoroughly, add seasoning and enough hot water to cook until tender. Divide everything equally to the 5 Nescos as it is added. FYI(#10 can=1 gallon). Remove chicken from bones and cut into cubes. Place all the meat in each of the 5 Nescos and add vegetables in the order given with reference to length of time for cooking each. Watch the mixture carefully to prevent sticking and burning. Serve over rice and garnish with parsley.
In a large bowl mix ground beef and ground turkey and combine them well. Add the Egg and stir. Season the meat with the salt, pepper, and garlic powder. Add the onions to the meat. Add the cornmeal and with your hands, mix the meat well. You may need some more cornmeal if the meat is too sticky. Roll up into individual meatballs. This should make about 40, depending on the size of meatballs you make. In a large skillet pan, add about 2 tbsp oil and cook the meatballs, turning after about 6-8 minutes and cook the other side. When the meatballs are no longer pink, transfer them to a plate. Add 2 tbsp olive oil and the tapioca flour and cornstarch. Stir it well until thickened. Add the water and stir with a wire whisk until creamy. Add the cream of celery soup and continue to whisk and cook for about 2 minutes to until thickend. Pour the canned milk and stir well. You may need to add some more milk if it gets too thick. Season well with salt, pepper, and any other seasonings you may prefer. Return the meatballs to the gravy and heat them up, for about 5 minutes or so. Enjoy with Steamed Rice.
Place garlic, ginger and 1 cup of the vinegar in a blender container and blend until smooth, about 30 seconds. Pour into sauce pot with remaining vinegar and the rest of the ingredients through cayenne. (If unsure about the heat level, use only half the cayenne; then taste after mixture cooks for a while before adding the other half.) Bring to a boil over medium-high heat, stirring to prevent scorching. Reduce heat and simmer, uncovered, for 1 1/2 to 2 hours until mixture begins to thicken and become slightly syrupy. Sitr occasionally to prevent sticking. After about one hour of cooking time, stir in the raisins and almonds; continue cooking to desired thickness. When chutney is done, ladle into sterilized 1-pint jars and process according to instructions. Alternately, let jars cool completely and store in the refrigerator. Chutney will keep for several months.
Bring the milk to the boil. Add the vinegar or lemon juice, and wait until the solids shift from the whey. If this does not happen after a minute or so, add some more juice or vinegar. Now put a clean cloth in a sieve and poor the fluid through the sieve. After one hour, the cheese will be like cottage cheese, especially if you add some salt and a few tablespoons cream. If you wait longer and put a weight on top, it will be firm white cheese.
Heat peanut oil in a 12" skillet on Med heat. Add sesame oil, onions, pepper, carrots and saute about 5 minutes. Add squash and zucchini and saute another 2-3 minutes. Add garlic and cook 30 seconds. Add curry paste, curry powder, cumin and kaffir leaves or lime zest and stir to combine. Add fish sauce and brown sugar and stir to combine. Stir in coconut milk and bring to a boil. Lower the heat and simmer for 5 minutes. Add the seafood, cover, and cook, shake the pan occasionally. Cook until the mussels are open if you are using them, discard any that have not opened. If you are using shrimp cook until they turn pink. If using fish, cook until fish easily flakes. Stir in 1/4 cilantro and remove from heat. Allow to sit for about 1 minute. Spoon over rice or ladle into bowls and garnish with remaining cilantro. Serve with lime wedges.
Preheat oven to 350. Mix the cornmeal, eggs, milk, corn, & oil togehter in a large bowl and set aside. Saute meat, onion, and peppers together in a large skillet. Pour 1/2 the batter into a greased casserold dish. Add the meat mixture on top of the 1/2 batter mix in the casserole dish and then sprinkle cheese on top of meat mixture. Pour the remaining batter on top of the cheese. Bake for 45 minutes at 350.
Make sure your seeds are rinsed well and dry. Pre-Heat Oven to 400 degrees. Pour in Spray Butter and Toss seeds to coat evenly. While stirring, add sugar substitute, cinnamon and nutmeg to coat evenly. Spread seeds on to a baking sheet. (I line mine with Parchment paper to prevent sticking!). Bake for 8-10 minutes (or until seeds are brown), stirring 2-3 times within the cooking time. Allow to cool before enjoying!
1 box of sugar free gelatin prepared as directed chilled, whip the cream until stiff peaks fold in splenda and vanilla. Layer in dessert cups and serve.
Bring water and butter to a rolling boil. Remove from heat and add flour. Stir until forms ball. Add eggs, one at a time. Mix well after each. Put in greased 9 X 13 pan. Bake at 375 degrees for 30 - 35 minutes. Cool. Blend milk and cream cheese together. Mix in pudding mix. Cool. Add cool whip as top layer. Drizzle with chocolate syrup.
Bring the water to a boil in a large saucepan. Add the tea and remove the pan from heat. Stir to submerge all the tea leaves in the water. Steep for about 5 minutes. Pour the brew through a coffee filter or a fine-mesh strainer into a large pitcher. Add the sugar to the hot tea and stir to dissolve. Cool to room temperature. Cover and refrigerate until ready to serve. Fill tall glasses with crushed ice. Add enough of the tea to fill the glasses to within 1 inch from the top. Then float 3 to 4 tablespoons of evaporated milk over the ice in each glass.
Cook pasta and drain. Meanwhile in a large skillet heat the oil over medium heat. Add garlic and cook until slightly soft. Add the drained tomatoes, olives, capers, anchovies, basil, oregano, and crushed red pepper flakes. Bring to a boil stirring occasionally. Then reduce heat and simmer for about 15 minutes, adding reserved tomato liquid if needed. Season with salt and pepper and serve over pasta. Sprinkle with parsley and grated cheese if desired. Garlic bread and some good red wine go great with this too!
Preheat oven to 425 degrees. Line a baking sheet with aluminimum foil. Spread 1/2 bag of Tostitos over the foil. Sprinkle with half the bacon, onion, peppers and 1 cup of cheese. Spread the remaining 1/2 bag of Tostitos on top. Top with remaining bacon, onion, peppers, olives and tomatoes. Top with 1 1/2 cup remaining cheese. Bake for 5-10 minutes or until the cheese is melted and slightly browned.
Chop all your ingredients before you begin cooking. In a large skillet or saute pan, brown the ground beef and chourico with onion until meat is no longer pink. Add the bell pepper and garlic and cook, stirring, for about 1 minute longer. Unless you're health conscious, don't drain the beef. When the beef is brown add the bourbon and cook, stirring for a few minutes (basically until most of the alcohol is cooked off). Transfer to a slow cooker and add remaining ingredients (or keep on a low burner if you don't have a slow cooker); cover and cook on LOW for 6 to 8 hours. You will need a large slow cooker or 2 slow cookers unless you cut the recipe in half.
1. Combine olive oil and garlic and set aside. 2. Spread one half of pita bread with feta, top with spinach and mozzarella for each. 3. Fold over and place on hot sandwich press, brush top with garlic oil. 4. Press until golden. NB. You can make these in any number of ways - another favourite is salami, tomato, and feta.
Place the flour, egg and a splash of milk in a bowl and whisk until smooth. Gradually whisk in the remaining milk. Mix the ricotta with the garlic, parsley, pepper, and lemon rind. Heat a tsp of the oil in a non-stick frying pan; when hot pour off any excess and spoon 3 tbsp of the flour-and-milk batter into the pan. Cook on each side until browned. Transfer to a plate and keep warm. Make three more crepes in the same way, adding more oil if necessary. Divide the ricotta and artichoke between the crepes, drizzle with lemon juice, grind some black pepper over and serve with the salmon.
In a small bowl, with wire whisk, blend all ingredients; chill. Tip: For a Creamy Balsamic Herb Vinaigrette Dressing -- process all ingredients in a blender. Great on steak.
Take half of the milk and add all the ingredients to it, except the semolina and cook well. When it starts boiling, add the semolina to it and continue to cook. When the semolina gets cooked, add the rest of the milk. Cook for 7-10 more minutes. Remove from heat and serve hot.
Preheat oven to 400°F. Roll out the pasty and line a 9 inch buttered quiche dish. Press buttered foil over the pastry and bake 10 minutes until pastry is firm. Reduce heat to 350F, remove foil, and bake pastry for an additional 10 minutes until crisp (but not brown). Remove from oven and cool. Heat heavy frying pan, add bacon and cook over medium heat for 5 minutes. Remove bacon pieces from pan with a slotted spoon and drain on paper towels. Arrange the bacon in the pie shell. Add scallions to the bacon drippings in the pan, and cook over low heat until soft and transparent. Remove scallions from the pan and arrange over the bacon. Beat eggs with cream cheese until smooth. Mix in parsley and season well with salt and pepper. Pour mixture over the bacon and scallions. Place pie in the oven and bake at 350 for 20 - 30 minutes, until the eggs are just set. (Cover the edges with foil if they're getting too brown.). Serve warm.
In a bowl, combine the flour, baking powder, baking soda and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in the egg, yogurt and vanilla until just combined. Turn onto a floured surface; knead 6-8 times. Roll into a 9 inch circle; cut into 8 wedges. Place on an ungreased baking sheet. Brush tops with milk; sprinkle with sugar. Bake at 425 for 12-15 minutes or until golden brown. Serve warm.
For the Chorizo:. Trim fat from pork. Combine pork and remaining ingredients in a food processor, and pulse until well-blended. Place mixture in a zip-top bag; seal and marinate in refrigerator 8 hours or overnight. Place a medium skillet over medium-high heat until hot. Add pork mixture; cook 5 minutes or until done, stirring to crumble. For the soup:. Cook bacon pieces in a large Dutch oven over medium-high heat until crisp. Add cabbage, onion, and garlic; saute 10 minutes. Add Chicken Stock, chickpeas, and tomatoes. Bring to a boil; reduce heat, and simmer 10 minutes. Ladle soup into each of 6 bowls; top with Mexican Chorizo and parsley.
Combine milk, sugar, salt and cornstarch in a saucepan and cook until thick. Fold in stiffly beaten egg whites and 1 t vanilla. Let cool. Pour into baked pie shell. Place sliced bananas on top, then finish off with cool whip topping or whipped cream.
Preheat oven to 375 degrees. Cut chicken breasts in half. Lay chicken on large cutting board, cover with plastic wrap, and pound with meat mallet till about 1/4 inch thick. In medium bowl, mix egg beaters, salt, and pepper. On large plate, mix breadcrumbs and salad dressing mix. Dip chicken in egg mixture, then roll in breadcrumb mixture. Arrange on baking sheet. Bake for 25-30 minutes.
Preheat oven to 400°F Line a 12-muffin pan with paper muffin cups. Sift flour, baking powder, cinnamon and salt into a bowl. Stir in 3/4 cup wheat germ, and set aside. In a large bowl, combine eggs, milk, juice, sugar and oil. Add dry ingredients all at once and stir lightly until liquid is absorbed; batter will be lumpy. Stir in orange zest and 3/4 cup almonds. Divide batter among muffin cups and sprinkle tops with remaining almonds and wheat germ. Bake 12 to 15 minutes or until a toothpick comes out clean. Remove from pan and let cool.
Combine all ingredients except feta cheese and dressing in large bowl; toss gently. Sprinkle with cheese. Serve with dressing.
Preheat oven to 325°F. Lightly butter 9-inch springform pan. Tightly wrap bottom of pan with heavy duty aluminum foil. Mix together graham cracker crumbs, sugar and melted butter in bowl. Press mixture in bottom of prepared pan. Refrigerate crust while preparing filling. MAKE THE FILLING: Place solid ivory, butter and cream in small microwave-safe bowl. Microwave on medium(50% power) for 1 minutes. Stir. Microwave 30 seconds more or until chocolate is softened. Stir until smooth and let cool. Beat cream cheese in mixing bowl until smooth, using electric mixer at medium speed. Add sugar and beat until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla and cooled solid ivory mixture, using low speed. Pour mixture over crust. Bake for 60-70 minutes or until top is slightly puffed and center is just firm. Turn off oven and leave cheesecake in oven for 1 hour more and prop open oven door. Cool in pan on wire rack. Cover with aluminum foil and refrigerate overnight. MAKE CARAMEL SAUCE: To toast macadamia nuts, spread on baking sheet and bake at 350°F for 8-10 minutes or until toasted. Combine sugar, water and lemon juice in saucepan. Cook over medium heat, stirring frequently, until mixture turns light golden brown. Remove from heat. Heat heavy cream in another saucepan until it comes to a gentle boil. Gradually add hot cream to sugar mixture, stirring until blended. Cool completely. ASSEMBLE THE DESSERTS: Loosen edge of cheesecake with a knife. Remove sides of springform pan. Cut into wedges. Add macadamia nuts to caramel sauce. Heat sauce over low heat and stir until sauce thins. Spoon over cheesecake wedges and serve immediately. Enjoy, you've earned it!
Combine all ingredients in a blender and blend. Sauce should be slightly chunky. Pour into medium saucepan and heat over medium-low heat until heated through.
Quarter and clean pith from red peppers. Spray skin side with olive oil mist. Roast peppers under broiler 15-20 minutes, turning occasionally until skins are black. Put peppers in a paper bag until cool. Peel skins, (do not wash peppers) and put in a bowl. Add smashed garlic clove, oil and vinegar. Salt& pepper to taste. Cover and let marinate at room temperature for 2 hours. These can be made and stored in the fridge for a week. If the the oil creates a covering, simply microwave for 30 seconds. Best served at room temperature.
Preheat oven to 350. Pound chicken breasts to about 1/4" thickness and store in fridge until needed. Combine water, onion powder and garlic powder in small saucepan and bring to a boil. Add bell peppers and return to boil. Reduce heat to med. low, cover, and simmer 2-3 minutes until peppers are crisp tender and drain. Combine 1/2 tsp oil, oregano, thyme and pepper. Spread mixture over one side of chicken breasts. Arrange bell peppers on top. Roll up chicken and secure with toothpicks. Place chicken, seams side down, in ungreased 8" square baking dish. Brush with remaining tsp of oil. Combine cheese and bread crumbs and sprinkle over chicken. Bake, uncovered, for 20-25 minute or until chicken is done. Remove toothpicks before serving.
Combine biscuits and nuts in bowl. Add the condensed milk, butter and golden syrup to a saucepan and stir over a low heat until combined. Stir into biscuit mixture. Form into balls and then roll in coconut. Refrigerate.
Cake-----------. Butter 9x13 inch pan and layer with whole graham crackers. Mix pudding and milk. Blend in cool whip. Put 1/2 pudding mixture over crackers. Layer more crackers over pudding. Top with rest of pudding. Cover with a layer of crackers. You will have 3 layers of crackers. Refrigerate for 2 hours before frosting. Frosting-----------. Beat all frosting ingredients until smooth. Frost cake and refrigerate 2 hours. Can be frozen.
Preheat the oven 180C/350F/Gas 4. Butter a 20cm/8in spring-bottomed cake tin with a removable base. Melt the chocolate and butter in a bowl over simmering water. Whisk the egg whites to stiff peaks and in another bowl whisk the yolks with the sugar until pale. Add the chocolate mixture to the egg yolks and sugar and fold in the egg whites. Pour into the cake tin and bake for about 20 minutes. Cool and dust with icing sugar and cocoa powder. To make the passion fruit mousse, beat all ingredients together in a bowl until firm and serve.
Dissolve the yeast in a big bowl with porter, beer, oil and molasses. Melt the butter with the spices and salt. Let it cool a little (it shouldn't feel hot when you put your finger in it) before adding to the yeast mixture. Mix in the raisins and flour a little at the time and work the dough slowly (by hand or y machine) until it's soft and elastic. Let the dough rise in the bowl to twice its size under a cloth. Turn on the oven to 200 C / 400 F / Gas mark 6. Make 2 loaves of bread, put them in an oven pan and let rise under a cloth for 1 hour. Bake for about 50 minutes, but lower the temperature to 150 C / 300 F / Gas mark 2 after 15 minutes. Let the loaves cool on a wire tray under a clean cloth.
Cream together margarine and sugar until light and fluffy. Add egg and beat well. Add sifter flour, salt, cinnamon, vanilla, orange rind and juice. Mix well. Chill. Shape into 1" balls. Roll in nuts. Bake @ 325 degrees for about 20 minutes.
Combine vodka, lemon juice, sugar and grenadine in a cocktail shaker, half filled with ice cubes. Shake well and pour into glasses. Garnish with maraschino cherry and orangel slice.
Preheat oven to 350 degrees. Beat eggs. Add sugar and wet ingredients. Mix well. Add dry ingredients, stirring until moistened. Grease bottom only of a 9x5 loaf pan. Pour batter in pan. Bake for 45-50 minutes, until the bread tests done.
1. Sprinkle pork chops with salt and pepper. 2. Heat skillet with Olive oil in it to medium-high heat. 3. Fry onions until they start to caramelize. then put aside. 4. Add the pork chops to pan. Add more Olive Oil. Cook until browned about 4-5 minutes per side. 5. In a small bowl mix: beef stock, parsley, mustard, paprika, and season with salt and pepper if desired. 6. Pour mixture over Pork Chops and bring to a boil. 7. Reduce heat to medium and simmer for 30 minutes. Stir once and awhile. 8. Stir in sour cream until blended and simmer another 4-5 minutes 9. Serve over hot rice.
Mix flour , b.p, sugar and salt in a bowl. Add butter, eggs, milk. mix well. Add apple sauce. Heat griddle, Pour 2 tablespoon and flatten . Flip over after 2-3 min when bubbles form . Serve warm with Syrup, blueberry jam, vanilla icecream. Enjoy!
Dissolve the yeast in the water, then add 1 cup of flour. Stir to make a soft spongey texture, cover with a dishcloth, and let rise in a warm place until doubled, about 30-40 minutes. Set aside 1/2 cup flour. Add the remaining 3 1/2 cups flour, salt, and sugar to the yeast mixture. In another bowl, mix the cooled butter, eggs, anise water, orange blossom water, and orange rind. Mix this butter mixture with the yeast-flour mixture, incorporating well. Pour the reserved 1/2 cup flour onto a clean board or sil-pat. Then pour the completed dough onto it. It will be very soft, so keep your hands floured and knead lightly. Place into a greased bowl and set in a warm place (like the oven turned off) for about 90 minutes to rise. Shape into a round loaf in a lightly greased and flour 9-inch pie pan. Bake at 350F for 30 minutes. Make the glaze with the icing sugar, vanilla, and just enough milk to make a glaze of frosting consistency. Glaze only the top of the bread when it has cooled. Sprinkle with pink sugar crystals, bone sprinkles, fondant sugar skulls, whatever tickles your fancy!