HumbleIntelligence/food-ner-1-Million huggingface dataset:
NOTE: DO NOT MIX flour, sugar and milk together! Flour mixture will cook through the fruit making its own crust. If using blueberries and there isn't enough juice, put berries in pan and add 1/4 cup to 1/2 cup of water and cook slowly. In baking dish put peaches in juices first spreading evenly across dish. Put flour, sugar and milk in a bowl but DO NOT MIX. Pour over top of peaches. Slice butter and put butter slices all over the top. Bake at 350° for 25 to 30 minutes.
Melt the chocolate by breaking it into pieces and warming it slowly in a saucepan over a very low heat. When the chocolate is melted, stir in the roasted coffee beans. Keep mixing until they are coated in chocolate. Lift them out with a fork and drop them onto parchment or waxed paper. Separate the beans from one another, then drop into cocoa powder and leave to harden. Remove the beans with a palatte knife and keep in a sealed container.
Put the flour in a large mixing bowl. Then extract milk from the coconut. Add the milk to the flour. Beat eggs in a bowl, one at a time, until stiff. Add the beaten eggs to the batter with the sugar, sesame seeds, essence and salt. Mix well. Heat oil in a wok. Put the achappam mould in the very hot oil. Dip three-fourth of the mould into the batter. Then, put it in the hot oil. The achappam will fall into the oil from the mould. Flip carefully to fry on the other side. Once fried, remove from heat and drain the excess oil on clean paper towels. Store in bottles and enjoy these for your evening tea time snack!
Saute veggies in butter. Put into a large pot. Saute portobello separately, set aside, and add at the very end. Add broth and Tabasco sauce to pot and simmer for 5 minutes. Add canned soup, cheese, and sour cream and simmer 10 minutes. Add sauted portobellos and allow to heat through.
Preheat oven to 350 degrees F. In a large pot, bring several quarts of water to a boil, then drop the peeled plantains into the boiling water, reduce heat at least to medium-low & cook for about 15 minutes, or until quite tender. Drain the plantains, then first chop them up & put them in a large bowl before mashing them somewhat. In a medium bowl, whisk together the egg, milk & peanut butter, then add the onion & celery. Season to taste with a bit of salt. Add this mixture to the plantains, stirring to mix thoroughly. Pour the plantain mixture into a medium-size casserole dish, then sprinkle the top with the breadcrumbs. Bake for about 35-45 minutes or until golden brown.
In saucepan over low heat, bring chocolate chips and half-and-half to simmer, whisking constantly. Simmer 1 min or until mixture thickens slightly. Remove from heat; whisk in liqueur & vanilla. Pour into four 1/2 cup demitasse cups or coffee cups (yield will be less in regular cups). Top each serving with 2 tablespoons whipped cream; dust wih Ghirardelli unsweetened cocoa, if desired. Serve immediately and enjoy!
Cook pasta according to package directions in 5 quart Dutch oven or pot (non-stick works best). Drain well and return to pot. Add pizza sauce and mushrooms; stir well. Separate pepperoni and add to pot. Add cheese and stir until cheese is melted and is heated through.
Preheat over to 350°F. In a saucepan, combine both cans of corn, green chilies, cream cheese and cheddar cheese and cook over medium high heat until cheeses are melted. Stir frequently. Once the cheese are melted pour the mixture into a greased casserole dish and bake for 20 minutes. Top the casserole with the dried onion rings and bake for another 5 minutes.
Combine the graham cracker crumbs, butter, and granulated sugar and stir to thoroughly combine. Bring the cream to a simmer in a small pot, and then pour over the chocolate. Allow to sit for one minute before whisking together. Whisk the heavy cream in a chilled bowl, and then fold in the marshmallow cream. Layer the different ingredients in ice pop molds. Chill until completely frozen. TIP: Unmold by briefly running the molds under warm water.
Layer ingredients in the order listed. Cook on high 4 to 6 hours or on low 8 to 10 hours.
Combine first 5 ingredients in the *magical* pie dough transformer (food processor). PULSE these ingredients together only slightly. Too much pulsing causes excess friction which melts the butter and creates a dense, yucky pie dough. Gradually add the ice cold water while pulsing. Dough should just start to come together but will still seem somewhat dry. Pea-sized butter chunks are what makes the world go 'round. Pour/dump dough out, combine and knead gently & slightly, just to bring dough together. Divide into two rounds & freeze/chill until ready to use. Whenever possible, thaw dough to room temp., but you can cut frozen dough into large chunks & microwave CAREFULLY. Remember to declare your love to the dough -- this always makes the best pies.
Fry bacon in a large skillet and set aside. Remove most of the bacon grease leaving about a tablespoon in the pan. Sautee the corn, onions, and bell pepper in the reserved bacon grease for about 5 minutes. Crumble the bacon on top and add the balsamic vinegar. Mix together. Salt and pepper to taste. Add more balsamic if you like the tang!
Mix all ingredients for the dressing in a blender or food processor. Blend for at least 2 minutes. Place the lettuce in a large salad bowl. Add dressing and toss. Top with radishes, strawberries, avocado and cheddar cheese. Serve immediately.
Reserve 2 tablespoons cheese for the top. Heat all other ingredients until bubbly. Pour into 2 cup serving bowl and top with cheese. Serve with tortilla chips or quesadilla wedges.
Cut oranges and lemon in half, squeeze out the juice, remove and save all the seeds. Using a chef's knife, not a food processor or blender, slice the rinds, with fruit pulp still attached, into slivers, thick and thin and of the length you prefer. Place all the cut fruit and the juice into a large, stainless steel pot and add just enough water to cover. Place all the seeds in a cheesecloth bag and drop in the pot with the other ingerdients (I tie a string to the neck of the bag and tie an end to the pot handle, making sure the bag is submerged). Bring to a boil and immediately reduce heat and let simmer for about 2 hours Let cool over night. Next day, remove bag of seeds and squeeze out the liquid back into the pot. Place pot over heat and using your eye, add enough sugar to raise the level of the mixture to twice its original height, that is, if there are 6 inches of fruit in the pot, add white sugar until the pot has 12 inches of mixture in it. Bring to a boil, stirring constantly to avoid scorching and boil for at least 30 minutes until the marmalade will set when placed on a china a plate and cooled in the fridge for ten minutes. Pour at least 1/4 inch of cooking Scotch- your favourite- into clean preserving jars (I use Bell's when using a blend or Glenfiddich when using a single malt). Top each with marmalade. Add caps and lids to jars and place them into a boiling water bath for at least ten minutes then remove to cool. Make sure jars"snap" to confirm their seal. If you give any away to friends, they will be quick to return the empty jars and raves about your wondeerful marmalade! Great for breakfast on your favourite toast. Sorry if the quantities are a bit vague- might be a"guy thing".
Trim off tough part of asparagus stalk, about 2 to 3 inches from bottom. Use a vegetable peeler to scrap asparagus to about 1 inch from top. Cut asparagus on diagonal into 1 inch pieces. Melt butter in a non-stick frying pan. Add mushrooms and cook over high heat, tossing and shaking, until mushrooms are lightly browned. Add asparagus. Cook, stirring and tossing for about 1 minute. Add shallots, salt and pepper. Sprinkle with coriander. Cook for 30 seconds.
Combine all dressing ingredients in the blender or food processor; process until smooth and creamy.
In large bowl, beat eggs, then add milk, sugar and cinnamon. Add bread, a few slices at a time, and let soak for 1 minute. Remove bread, and coat both sides with coconut. Place on parchment lined baking sheet and bake at 475 degrees for 5 minute on each side (10 minutes total). Serve warm with maple syrup.
Heat oil in small saucepan; deep-fry thyme briefly, only about 5 seconds til fragrant. Remove thyme from oila and drain on absorbent paper. Prehead oven to moderate. Cut potatoes into 1cm slices; heat 2 tablespoons of the reserved thyme oil in ovenproof/flameproof baking dish; cook potato slices in batches til lightly browned on both sides. Return all potatoes to baking dish; add lamb and roast, uncovered for about 15 minutes or unil cooked as desired. Meanwhile, make aioli. Boil, steam or microwave spinach til just wilted; drain. Heat remaining thyme oil with butter in small saucepan; cook mushrooms and garlic til softened. Cut each lamb rack into 4 cutlets; divide among serving plates with spinach, potato and mushrooms. Top with aioli, garnish with fried thyme and drizzle with vinegar. Aioli: whisk mustard, vinegar, garlic and egg yolks in a small bowl til combined; gradually add oil in a thin, steady stream, whisking constantly, til aioli thickens. Whisk in lemon juice.
In a large saucepan boil some water, pour mussels in and boil until mussels open, drain and discard any that haven't opened. Set to one side, wash out pan. Using the same large saucepan pan, Add the oil,onions, garlic, ginger and lemongrass, cook, stirring until onion is soft. Add the paste, cook, stirring until fragrant. Add the rest of the ingredients, down to and including the water. Bring to a boil then turn down the heat to a simmer, leave to simmer about 5-10 Min's, to allow the flavours to come through. While the sauce is simmering, remove meat from about half of the mussels, this makes for ease of eating and presentation, otherwise you're eating a bowl full of shells. Return remaining mussels and mussel meat to pan along with the vegetables and coriander, reserving the green onions for garnish, cook stirring until sprouts are just wilted and mussels are heated through. To serve: Pour spoonfuls of curry into serving bowls and sprinkle with green onions. if you want carbs serve over steamed jasmine rice.
Cut the avocados in half and remove the seeds. Scoop out the pulp and place in a bowl. Drizzle the pulp with lemon juice and mash. Combine with the remaining ingredients, mix well and serve.
Prepare a grill to medium-high heat. Brush the tomatillos, tomatoes, garlic, jalapeno and onions with some oil and grill over direct heat until char marks appear. Remove from the grill and let cool. To control the spice in your salsa, stem and remove the seeds and ribs from the jalapeno for a milder flavor. Combine the tomatillos, tomatoes, garlic, jalapeno and onions in a food processor and pulse until mostly pureed, but slightly chunky. Add the cilantro and sugar and sprinkle with salt and black pepper. Continue to pulse until pureed. Taste and add more salt and black pepper if desired. Set half of the salsa aside in a serving dish. Add the chipotles to the food processor and pulse with the remaining salsa until combined. Add to the serving dish. Serve with tortilla chips. Cook's Note: If making corn tortilla chips with fresh tortillas, heat 1 inch of vegetable oil in a large cast-iron skillet over medium-high heat until the temperature registers 350 degrees F. Using tongs, work in batches to fry the tortilla quarters until golden brown and crisp, about 30 seconds. Transfer to a wire rack over a rimmed baking sheet and sprinkle with salt immediately. Repeat until all the tortillas have been fried.
Open the jar of applesauce and pour it in a serving bowl. Sprinkle the gelatin over it and stir to combine.
Preheat oven to 350. Place peppers, onion and garlic cloves into a 9" x 13" pan. Drizzle with olive oil and toss well. Put in oven and roast for about 45 minutes. Pour vegetables, all the black bits and the juices into a saucepan. Add water and seasonings and puree in a food processor. Stir in chicken broth and heat as for regular sauce.
Firstly make the Rouilly. Mix the chilli paste with tomato puree and breadcrumbs. Fold in the olive oil, then mayonnaise. Finish with the lemon juice and season with salt and pepper. Now make the soup. Heat a large heavy based saucepan to a high heat, add mussels and pipis and the first measure of wine. Cover with a lid and steam until the shellfish are open. Remove from pan, pass the cooking juices through a fine sieve and place to one side. Cover the shellfish with cling-film while they are cooling to prevent them drying out. Wipe the saucepan clean and heat to medium. Drizzle with a little olive oil and gently sweat the onions, garlic, leeks, chilli and bayleaf until soft. Add the second measure of white wine and reduce until all the liquid has evaporated, then add the chopped tomatoes and juice. Bring to a simmer and cook for 25 minutes. Add the fish stock, saved cooking liquid and diced potatoes. Simmer until the potatoes are cooked. Season with salt, pepper and lemon juice. Bring the soup back to the boil, add the white fish and cook for 2 minutes. Place 2 mussels and 2 pips, in the shell, in each bowl, then ladle the soup over the top of the shellfish. Sprinkle with parsley. Serve with toasted ciabatta, rouilly, grated provolone, either on the soup or on the side.
In a sauce pan combine parsley, shallots, wine and lemon juice. Bring to boil and reduce to about 3 tablespoons. Add 1/2 tsp of minced rosemary and lemon zest. Reduce heat to low and add butter a piece at a time, and whisk to combine well. Remove from heat and add salt and pepper to taste. Keep warm. Sprinkle swordfish fillets with remaining minced rosemary, salt and pepper. Grill, over medium heat, about 3-4 minutes per side. Remove from grill and let set several minutes. To plate fish, smear a bit of sauce in center of each plate. Place fillet on top, then drizzle more sauce on top. Serve with a sprig of rosemary as garnish.
In a large saucepan, bring enough water to cover the chicken to a boil. Add the chicken and cook in the boiling water for 20 minutes, until the chicken turns white and is cooked through. Remove the chicken from the pot and let it cool. Debone the chicken and cut into small strips as close to the size and thickness of matchsticks as possible. Peel the cucumber, and cut into slices to match the chicken. Peel the carrot and cut into thin matchstick strips. In a small bowl, whisk together the sesame seed paste or peanut butter, soy sauce, rice vinegar, sesame seed oil, sugar and hot chili oil or chili flakes. To serve, arrange the cucumber slices on a serving platter. Lay the chicken on top. Add the Sichuan peppercorn if using. Pour the sauce over. Garnish with the carrot strips and shredded scallion.
In a frypan, heat oil, cook onions and potatoes over medium high heat until golden. Add beans. Combine vinegar, sugar, mustard and 2 tablespoons water. Pour over bean mixture. Cook until moisture is almost gone, stirring occasionally. Season with salt and pepper. Garnish with parsley.
1. Heat oven to 350-degrees F. 2. In large mixing bowl, beat eggs. Beat in half-and-half and ranch seasoning mix. 3. Stir in remaining ingredients. 4. Place pie crust on a cookie sheet and fill it with the egg mixture. 5. Place cookie sheet with filled crust onto the middle rack of oven. 6. Bake at 350-degrees F. for 1 hour or until knife inserted in center comes out clean. Cover the rim of the pie crust with aluminum foil after it is sufficiently browned, if needed.
Combine sausage, cheese and biscuit mix. Roll into balls about the size of a marble. Freeze or refrigerate if you would like to use them later. To serve, bring to room temperature and bake in a shallow pan at 350 degrees for 15 to 20 minutes, or until golden brown on the bottom. Serve and enjoy!
Peel and chop potato. Boil until tender. Drain, reserving water. Mash the potato. Soften yeast in 3/4 cup lukewarm potato water (water from cooking the potato) for 10 minutes. Add a bit of flour to make a soft sponge. In the meantime, warm the milk. Pour it over 2 cups flour. Beat until smooth. Allow to cool slightly. Beat egg yolks with 1 cup sugar. Add warm flour mixture. Add stiffly beaten egg whites. Add yeast mixture. Cover and let rise until light. Add softened margarine, salt, remaining sugar and mashed potato (should have at least half cup mashed potato). Add enough flour to make a medium soft dough. (It will be a bit sticky-- if too stickly add flour but be careful not to add too much flour.) Knead 10 minutes. Cover and let rise to double its bulk. Shape into loaves. (You may make braided loaves, round loaves, or oval loaves.) Cover and let rise again. Bake at 325 F until golden. Be careful not to overbake. Make icing (or glaze) with powdered sugar and milk. Ice when bread is completed cooled.
Wash and dice tomatoes, peel and cut onion, peel and mince garlic or do what I do and use the already minced garlic (1 tsp.)! In a small bowl combine garlic, onion and tomatoes with cilantro, salt, and pepper (or garlic pepper salt). Stir with a spoon and mash a little, this will make it juicy, and as it sits it'll get juicer. Enjoy with chips or add to entrees for flavor/side dip!
Preheat oven to 350°; spray 12 (1 cup) ovenproof ramekins with nonstick cooking spray. In a large skillet, heat 1/4 cup butter over med-high heat until melted and hot. Sprinkle chicken with 1/4 teaspoon salt; add chicken to skillet and cook for 3-4 minutes, stirring occasionally, or until cooked through. Add flour and remaining 1 teaspoon salt; cook, stirring constantly, for 2 minutes or until blended and smooth. Gradually stir in milk. Cook, stirring occasionally, for 5-6 minutes or until mixture is slightly thickened. Add cheese, stirring until melted and smooth. Stir in broccoli. Add cooked pasta to cheese mixture, stirring gently until well blended. Spoon mixture into prepared baking dishes. In a small bowl, combine panko and melted butter. Sprinkle over casseroles; bake 15-20 minutes or until hot and bubbly. Let stand to cool slightly before serving.
In a large bowl and using electric mixer beat eggs with 1c icing sugar until light and fluffy. Stir in 1/4c melted butter. Whisk together flour, baking powder and salt and stir into egg mixture. Stir in walnuts, dates and candied fruit. Spread in greased 8" square cake pan. Bake in centre of 350 oven for 30-35 minutes or until top is golden and firm to the touch. Let cool in pan on rack. To make the icing:In bowl beat 1/4c butter until light. Gradually add 1c icing sugar until fluffy. Spread over top of cooled bars.
Pre-heat oven to 350. Grease cake tin. Mix butter and sugar until creamy. Add egg. Add flour, cocoa and milk separately, stirring after each addition. Pour mix into prepared cake tin. Bake for 30-40 minutes.
Preheat oven to 400 degrees Fahrenheit. Grease and flour a jelly roll pan or 14 inch round pizza pan. Set greased and floured pan/jelly roll pan aside. In heavy skillet cook the ground beef, pork sausage, onion, garlic, and carrots until beef is browned. Drain well, if needed and set aside. Stir in mushrooms. In medium bowl combine flour, salt, Italian seasoning, baking powder, pepper, and mix well. Beat eggs. Stir eggs and milk into flour mixture and mix until combined. Pour batter into prepared pan (jelly roll pan/pizza pan with grease and flour spread), gently spreading so batter covers pan completely. Arrange meat mixture on batter. Bake at 400 degrees Fahrenheit for 20-25 minutes. Remove from oven, spread pizza sauce over meat and sprinkle with cheese. Return to oven for 15-20 minutes more until cheese is melted and begins to brown.
In glass bowl, whisk together sugar and lemon juice. Add lemon zest and butter. Microwave on high for 30 seconds. Whisk until smooth.
Cake: Preheat oven to 400°F Line a jelly roll pan with wax paper. Beat eggs, yolk, and sugar at medium speed until stiff peaks form. Sift in flour and cocoa. Add orange peel; gently fold together. Spread batter evenly in prepared pan. Bake until cake is springy to the touch and begins to pull from sides, about 7 minutes. Cut around edges to free cake. Turn out cake and paper to work surface and let cool. Buttercreams: Bring sugar and water to boil in heavy saucepan, stirring until sugar dissolves. Continue boiling without stirring until thermometer registers 240F (soft ball stage). Beat yolks until thickened. Add liqueur; gradually beat in hot syrup. Continue beating until cool, about 5 minutes. Add butter 3 tablespoons at a time, beating after each addition. Mix in orange juice concentrate. Transfer 3 1/4 cups buttercream to a small bowl; mix chocolate into remaining. Assembly: Invert cake onto sheet of plastic wrap. Carefully remove paper. Spread orange buttercream over cake, leaving 1 inch boarder on one long side. Sprinkle with macadamias. Roll up jelly roll fashion, starting with long side and rolling toward side with uncovered border. Trim to make ends even. Cut 2 inches off each end of roll at 45 degree angle. Transfer roll to platter using plastic as aid and arranging seam side down. Spread some chocolate buttercream on cut ends of 2 inch sides. With buttercream touching cake, place one piece atop cake off-center and the second on one long side to resemble tree stumps. Transfer 1 cup chocolate buttercream to pastry bag fitted with 1/4 inch plain tip. Spread remaining buttercream over cake. Pipe buttercream in spirals on ends of buche and stumps, starting at center of each. Run fork tines through buttercream to simulate bark. Arrange holly and cranberries decoratively on buche. Garish with Meringue Mushrooms right before serving. Meringue Mushrooms: Preheat oven to 150°F. Line baking sheet with wax paper. Beat whites, and pinch of salt 1 minute to blend. Combine 2 tablespoons sugar and 2 tablespoons powdered sugar. Add to whites in 3 additions, beating for 20 seconds after each. Continue beating until meringue is stiff and glossy. Transfer mixture to pastry bag fitted with 1/2 inch plain tip. Pipe about fifteen 1/2 to 1 inch domed rounds on prepared sheet for mushroom caps. Smooth top of each with damp finger. Pipe about fifteen 1/2 to 1 inch high peaked mounds on prepared sheets for stems. Bake until meringues are dry and beginning to color, about 1 3/4 hours. Let cool completely. Using small knife, cut small hole in bottom of each mushroom cap. Dip peaked end of stem in sugar paste and push into hole in mushroom cap. Repeat with remaining caps. Dust mushrooms with cocoa powder before serving.
Shake first four ingredients in a cocktail shaker filled with ice. Strain into an ice-filled highball glass. Top with soda water and garnish with a lemongrass stalk.
Using a food processor equipped with a metal blade, grind 2 cups almonds very finely. Add 3/4 cup sugar, the egg and lemon zest, and pulse to make a cohesive dough. Transfer to a medium bowl, cover and refrigerate for at least 12 hours. Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick liner. Place remaining 1/4 cup sugar in a small bowl. Pinching off pieces of dough about the size of a walnut, roll them first into balls, then into sugar. Gently press an almond point first into top of each cookie, so that half the almond can be seen. Arrange cookies one inch apart on baking sheet. Bake until cookies have barest hint of color but still remain soft, 8 to 10 minutes. (Cookies must be soft when removed from oven to avoid excess hardening when they cool.) Cool completely, and store in an airtight container.
Mix all ingredients except oil and chutney together until well combined. Form into small balls that are about half the size of a golf ball. Put oil in a non stick skillet over medium high heat. Load the pan up with the pakoras, they can touch- but dont overcrowd! Brown on all sides. Serve with Mango Chutney( don't skip this part).
In a bowl cream together the cheese and the butter until the mixture is smooth. In a saucepan boil the wine and the peppercorns until the liquid is reduced to about 1 tablespoon. Add the cream, and boil the liquid until it is reduced by on half. Reduce the heat to moderately low, whisk the cheese mixture, a little at a time, into the cream mixture, and whisk in the minced parsley. Remove the pan from the heat and keep the sauce warm until service.