HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400 degrees F. Press the hard cooked egg yolks through a sieve, into a mixing bowl. Add the sugar, salt and uncooked egg yolks, and beat thoroughly with mixer. Add the butter and flour alternately in small amounts, mixing in after each addition. Cover and chill until stiff. Roll the dough into ropes 1/4 inch in diameter and 5 inches long. Form rings by crossing the ends and pressing slightly. Dip, first into egg white, and then into the sugar, and place on cookie sheets with some space between them (the book does not say whether to grease the sheets or not, but I would do so, if not using silpat or parchment). Bake at 400 degrees F for 8 to 10 minutes, but check slightly earlier to make sure they aren't browning too fast. Remove from sheets and cool on racks.
Bring the cream& milk to a boil in a medium saucepan. Meanwhile, whisk together the egg yolks, sugar& salt. SLOWLY whisk the hot milk mixture into the egg yolks, then place the mixture into a clean saucepan over a low heat. Cook, stirring constantly, until the mixture reaches 176F or 80°C. Strain the mixture immediately into a bowl containing the chocolate& vanilla. Stir to melt the chocolate, then set the bowl over ice& stir until cool. Refrigerate overnight. Next day, freeze in an ice cream machine according to the manufacturer's instructions. Once it has thickened, stir in the nuts.
Combine radishes and carrot in a shallow container. Whisk the soy sauce, vinegar, honey, oil and hot pepper sauce together in a small bowl. Pour over the radishes and carrot. Cover and marinate in fridge for 1 hour minimum. Just before serving, place the alfalfa sprouts on a small serving dish and arrange the radishes and carrots on top. Salt and pepper to taste. Enjoy! Serves 4.
Heat oven to 450 degrees F. Line a 13 x 9-inch baking dish with Reynolds Non-Stick Foil. Brush foil with olive oil. Press excess liquid from zucchini. Place in a large bowl and add eggs, cornmeal mix, corn kernels, salt and pepper. Mix well and spread evenly into pan. Bake for 8 minutes. Remove from oven and reduce heat to 350 degrees F. Cover zucchini cornbread crust with pasta sauce. Evenly sprinkle on olives, onions, bell pepper, oregano and basil. Top with grated cheese. Bake for 15 minutes or until bubbly. Cool slightly and cut into squares.
Preheat oven to 350*. Beat or blend all ingredients (except pie shell!) thoroughly and pour into unbaked pie shell. Bake for 45 minutes or until just firm in the center.
Get out a 2-quart size sauce pan. Put the hot water in it and bring it to a boil. Add the tea bags. Remove the pan from the heat, and allow it to steep for 10 minutes. No more, no less. When the time is up, remove the tea bags. Put the cold water into a 2-quart size pitcher. Pour the hot tea into the pitcher, over top of the cold water. Add the sugar or honey if you like, stirring to dissolve it completely.
Combine all ingredients except the roast in a small bowl. Pierce roast generously on all sides. Place the roast in a plastic bag & pour the marinade over it. Refrigerate 1-8 hours (6-8 hours is best.). Cook in a crock pot on low 6-8 hours, or in an oven at 350 for approx.1-1 1/2 hours.
Mix together all ingredients (except chicken) in slow cooker. Add the chicken, coating each piece in sauce. Cook on high for four hours. Remove chicken and shred/pull with forks. Return to pot and stir in sauce to coat. Serve on toasted buns.
Preheat oven to 350°. Cook macaroni according to package directions for al dente. Meanwhile, in a large saucepan, heat butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened. Reduce heat. Stir in 3 cups cheese and Worcestershire sauce until cheese is melted. Drain macaroni; stir into sauce. Transfer to a greased 10-in. ovenproof skillet. Bake, uncovered, 20 minutes. Top with remaining cheese; sprinkle with paprika. Bake 5-10 minutes longer or until bubbly and cheese is melted.
Trim fat from chicken. Cut chicken into cubes. Heat 1/2 of the broth to boiling in Dutch oven. Cook chicken in broth about 5 minutes, stirring occasionally, until white. Remove chicken from broth with slotted spoon. Cook garlic and chilies in broth in Dutch oven over medium-high heat 2 minutes, stirring frequently. Stir in flour. Cook over low heat 2 minutes, stirring constantly. Gradually stir in remaining broth. Stir in chicken and remaining ingredients except cornstarch, water and tortilla chips. Heat to boiling then reduce heat. Cover and simmer about 20 minutes, stirring occasionally, until chicken is no longer pink in center. Mix cornstarch and cold water; stir into stew. Cook, stirring frequently, until heated through and thickened. Serve sprinkled with tortilla chips.
In a medium bowl mix together both sugars and butter until smooth. Stir in vanilla and milk. Mix in the flour until well blended. Add in chocolate chips. Shape into a log and freeze for about 1-2 hours or until firm. Cut or break into small chunks. Mix into softened ice cream. Return the ice cream to freezer.
You'll need a 9 inches square baking pan lined with nonstick foil to extend about 2 inches above opposite ends of pan. Melt both chocolates and the butter in a large bowl in microwave or in a heavy saucepan over medium-low heat, stirring often, until blended and smooth. Remove from heat; stir in cracker crumbs(you should have about 2 cups) and milk until blended. Fold in 2 cups of pretzels. Spread evenly in prepared pan. Lay remaining pretzels on top leaving space between. Cover and refrigerate at least 1.5 hours or until firm. Lift foil by end onto cutting board. Cut into 6 strips then cut each strip into 6 squares. Enjoy!
In a bowl, mix together tumeric, cayenne pepper, salt and black pepper. Set-up a clean plate next to the bowl to make an assembly line. Pat chicken strips dry, and then rub each strip all over with spice mixture. Don't be afraid to get a lot on them, as this will just add to the flavor later. Shake off any excess, and continue coating. Once all the chicken is coated, heat oil in a large skillet over medium-high heat. Set-up another plate near skillet. Once hot, add batches of chicken strips in a single layer. Brown on all sides, but don't cook all the way through (just a few minutes each should do). Set cooked strips on a separate plate, and once all are browned, set chicken aside. Keep the skillet on the heat, as you're going to use it next. In the same skillet, add the additional oil. Once the oil is hot, add the mustard seeds- these should start popping in a matter of seconds. Add in the onion, garlic and ginger, reduce the heat to medium and cook mixture until brown. Once mixture as taken on a caramel-colored apperance, add in the rest of the ingredients, and bring to a simmer. Return chicken and its juices to the simmering sauce, allowing the sauce to cover as much of the chicken as possible. Reduce the heat to medium low, and cover. Cook for 10-15 minutes, stirring occasionally until chicken is cooked through. Serve immediately.
Bring the sugar, butter and eggnog to a full boil in a heavy medium-size saucepan. Continue to boil for 8 to 10 minutes over medium heat, or 234°F on a candy thermometer, stirring constantly to prevent scorching. Remove from heat and stir in the white chocolate chips and the grated nutmeg, stirring until the chocolate is melted. Add marshmallow creme and the rum or rum extract; beat until well blended. Pour into a buttered 8 or 9-inch square pan. Cool at room temperature, then cut into squares. Store in an airtight container in the refrigerator. May be frozen for up to three weeks.
Place ingredients on skewers in the following order: shrimp, pepper, onion, shrimp, orange, pineapple, shrimp, pepper, onion, shrimp, orange, pineapple, mushroom cap. Place kabobs in a 9"X11" pan; pour 1/2 cup Mr. Yoshida's sauce over kabobs. Cover and refrigerate for 30 minutes, turning kabobs after first 15 minutes. Grill kabobs over medium heat until shrimp turns pink, approximately 3 minutes per side. Baste kabobs with remaining 1/2 cup sauce while grilling.
Cook spaghetti according to package directions. Meanwhile brown ground beef in a large skillet, drain off grease. Stir in sauce and cream cheese, cook on low for 3-5 minutes or until the sauce is well blended and heated through, stirring frequently. Drain spaghetti, add it to the sauce and mix lightly. Top with parmesan cheese.
Preheat the oven to 500°. In a mini food processor, combine the parsley with the Brazil nuts, water, tarragon, garlic and lemon zest and pulse to a coarse paste. Add 3 tablespoons of the olive oil and the Parmesan and process to a slightly smooth paste. Season with salt and pepper. On 2 large, rimmed baking sheets, toss the broccoli florets with the remaining 2 tablespoons of olive oil and spread in an even layer. Season with salt and pepper. Roast the broccoli in the center of the oven for 8 minutes. Switch the baking sheets and continue to roast for about 8 minutes longer, or until the broccoli is browned and crisp-tender. Transfer the broccoli to a platter, drizzle the pesto on top and serve.
Mix eggs, oil, sugar and vanilla. Add pureed cantaloupe to mixture. Sift dry ingredients; add to liquid. Pour into 2 greased and floured 9x5 loaf pans (or spray them with Baker's Joy). Bake 325°F for 1 hour or until done. Check after 50 minutes. I have also made this into muffins. Bake for about 25-30 minutes.
For the Orange Cognac Sauce: In a medium saucepan over high heat combine the orange juice, sugar, salt, and pepper. Bring to a boil then reduce heat until nearly evaporated. Add the stock, heavy cream, and cognac. Boil for minute, remove from the heat, and set aside. For the Lobster Vol au Vent: Preheat a saucepan over high heat until very hot. Add the olive oil, then the lobster meat, mushrooms, shallots, tarragon, and white pepper, to taste, while stirring to combine ingredients. Add 1/2 cup of the Orange Cognac Sauce and bring to a boil for 1 minute. Reduce to a simmer. Spoon reduced mixture into prepared shells, drizzle with remaining orange cognac sauce, and garnish with parsley leaves.
Combine all ingredients for the dressing in a mixing large bowl. Cut the tuna fillet into 1/2 inch cubes and toss into the dressing. Refrigerate covered. Prepare cucumber cups. Cut cucumber into 1 1/2 inch thick segments. Scoop out the middle with a melon baller. Chill. Spoon tuna tartare dressing into the chilled cucumber cups. Garnish with sprouts of Tomyao.
Preheat oven to 350°. In a large saucepan, bring first five ingredients to a boil, stirring frequently. Remove from heat. Place a layer of potatoes and onions in a buttered 13x9 baking dish. Cover with part of the soup mixture and season with black pepper. Keep alternating layers until all potatoes are used. Cover with foil and bake for one hour or until potatoes test done. Remove foil and sprinkle top with french fried onions and bake uncovered for 15 more minutes.
Core the pears and set inside a baking dish. An old fashioned peeler with the pointy tip works well for this. Combine the craisins, walnuts and orange peel. Set aside. In a saucepan, combine the rest of the ingredients over medium-low heat for 2-5 minutes or until combined and bubbly. Take a pinch of your craisin mix and stuff into bottom of each pear. Stir in the rest of the craisin mix into your bubbly sauce. Ladle the hot sauce into each pear. Bake, uncovered, in a 350 degree oven till the pears are soft. (Usually 30-40 minutes) Check on the pears halfway through. If they look like they are going to burn, cover with foil till the last 5 minutes. Let stand at least 5 minutes. Put each pear on a plate then ladle some of the escaped sauce over the pear and drizzle around the plate for presentation. Tip: If you don't have any orange peel handy, substitute orange juice for the water. Tip: The sauce will escape through the bottom. Don't sweat it. Just ladle it back in after baking. The nut/craisin mix in the bottom helps with this. Tip: I know the baking time is a little ambiguous, be we move around a lot and I've made this in several different ovens. It's hard to "kill" these. Just test the pears with a fork. When the tops get that pretty caramel color and they're soft, they're ready. Tip: This works with any pear, just adjust the baking time depending on the firmness of the pear. Firmer=longer. I like Bartlett pears because they're fat and stand up on their own better.
.Make a pocket in each chicken breast. Fold a slice of cheese in each slice of ham and place one inside each chicken breast. Spray the chicken with nonstick cooking spray and coat each with bread crumbs. Carefully fit the stuffed chicken into the wells. Cook 20 minutes. Serve topped with hollandaise, bearnaise or your favorite sauce, if desired.
-Rinsesplit peas in water. -Addboth ham, and chicken base to water and simmer-Add split peas and simmer till cooked. Stirring constantly. -Peeland dice carrots, celery, and onions. -Mincegarlic, or purchase it in the jar already minced. -Peeland dice potatoes and keep covered with water until needed. -Whenpeas are cooked and well blended, add seasonings, carrots, celery, onions, diced ham and potatoes. (Bacon if desired). -Simmeruntil vegetables are tender. Approx. 1 hour. Stirring constantly to prevent scorching. -Adjustseasoning if desired, and enjoy with crackers.
Mix ingredients in a small bowl. Marinate chicken or turkey for several hours prior to broiling, grilling, or barbecuing.
Slice the chicken breasts horizontally through the centre, yet not cutting through completely. Open them out and flatten gently to make a butterfly shape. Brush with a little olive oil, season well and griddle for 3 minutes on each side. Rest and keep warm until ready to serve. To make the gravy, bring the chicken stock and wine vigorously to the boil in a medium saucepan. Remove from the heat and add the cornstarch and sugar, and season with salt and pepper to taste. Stir until smooth and keep warm. For the potatoes, tip them into a large saucepan of boiling salted water and cook for 12-15 minutes, until tender. Drain and leave on one side. While the potatoes are cooking, get started on the vegetables. For the vegetables, heat the olive oil in a frying pan and fry the onions for a couple of minutes until softened. Blanch the asparagus and peas in boiling water for 4 minutes. Drain and refresh under cold water. In a separate frying pan, heat the butter until foaming. Add the asparagus, peas, chopped sage and onion. Season and cook for 2 minutes. Heat the goose fat in a frying pan and fry the potatoes for about 5 minutes, or until crisp on all sides. Serve the chicken, potatoes and vegetables with the gravy.
Mix all dry spices together. press Garlic and rub all over salmon. cover with dry seasonings. drizzle w/ 1 tbsp olive oil over spices making paste. Grill 9-12 minutes depending on thickness. Serve with lime wedges.
Thinly slice beef on the diagonal (for easy slicing,place meat in the freezer until slightly frozen);place in a snug-fitting bowl. Combine soy sauce,sherry,garlic,and black pepper;pour over meat,tossing to coat completely. Cover and refrigerate 8 to 10 hours. In a large skillet or wok,heat oil. Add green pepper and onion saute for 2 minutes. Dissolve bouillon cube in boiling water. Add beef and marinate. Bring to boiling point. Reduce heat and simmer,covered for 8 minutes. Blend cornstarch with cold water. Stir into mixture in skillet. Cook and stir until thickened. Cut tomatoes into wedges; add to skillet;stir gently. Cover and simmer, just until tomatoes are hot,about 3 minutes. Serve hot over rice with scallions,if desired.
Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered about 12 minutes, stirring occasionally. Drain pasta; rinse with cold water. Shake to drain well. Stir together Seasoning mix, oil, water and mustard in large bowl. Stir in pasta-vegetable mixture. Stir in chicken. Toss with Parmesan Topping.
Spread drained pineapple into 9 x 13 pan Mix cheese, brown sugar and flour and pour over pineapple. Mix butter and crackers and spread over top. Bake 25-30 minutes at 350 degrees. Serve hot!
Cook rice. While rice is cooking, chop onions into 1/4" pieces separating the bottoms from the tops. Saute the bottoms along with the loose sausage until cooked thoroughly, about 15-20 minutes. Then add 1/2 bouillon cube and 1/4 cup water and mix thoroughly. Turn off heat. Add onion tops and toss so that residual heat will take the bite out of the onions. Mix rice with meat mixture and serve. NOTE: The amount of onions are to taste, but do not use less than 2 bunches. The Cajun seasoning is also to taste. Do not add salt, as the bouillon and Cajun seasoning take care of the saltiness. Enjoy!
Heat oil in saute pan until hot but not smoking. Add chicken, saute until both sides are golden brown. Drain oil, leave chicken in pan. Add remaining ingredients; cover and cook until chicken is cooked through. Salt as needed. Simmer until sauce reaches desired thickness. If sauce is too thin, remove chicken and return to pan once sauce is reduced to your preferred consistency. Garnish with parsley.
Preheat oven to 350°. Stir together first 3 ingredients in a small bowl until well blended. Press mixture onto bottom of a greased and floured 9-inch springform pan. Stand 17 vanilla wafers around edge of pan (rounded sides against pan), pressing gently into crust to secure. Bake 10 minutes. Cool completely on a wire rack (about 30 minutes). Combine bananas and lemon juice in a small saucepan. Stir in brown sugar. Cook over medium-high heat, stirring constantly, 1 minute or just until sugar has dissolved. Beat cream cheese at medium speed with an electric mixer 3 minutes or until smooth. Gradually add granulated sugar, beating until blended. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Beat in vanilla. Gently stir banana mixture into cream cheese mixture. Pour batter into prepared crust. Bake at 350° for 45 to 55 minutes or until center is almost set. Remove cheesecake from oven; gently run a knife around edge of cheesecake to loosen. Sprinkle top of cheesecake with coarsely crushed wafers. Cool completely on a wire rack (about 1 hour). Cover and chill 8 hours.
Cream the butter and sugar with a wooden spoon until fluffy. Beat in eggs and add extracts. Sift together flour, salt, and baking powder. Add to butter/sugar mixture, blending thoroughly. Dough will be stiff. Use back of spoon to aid in mixing, or you can use and electric mixer on LOW speed. Stir in chocolate chips. Divide dough into thirds. Drop each third by spoonfuls onto a sheet of plastic wrap or waxed paper. Shape dough into logs aobut 2 x 10 x 1-inch high. Wrap plastic neatly and tightly around the log, closing long sides first, then the ends. Place in freezer for 10-15 minutes. Preheat oven ot 350°F Line a large baking sheet with parchment paper or foil. Unwrap the logs and place them on the lined sheet. Bake for 25 minutes, until logs are lightly browned. Remove from oven. Reduce heat to 300°. Slide paper or foil with logs off baking sheet and onto a cutting board. Let cool for 5 minutes. Using a thin sharp knife (I use a serrated knife), cut logs at an angle into slices about 3/4- to 1-inch wide. Slice paper and slices back onto baking sheet. Lay each cookie slice on its side. Return to oven. Bake 10 minutes. Remove from oven. Turn each cookie slice to the opposite side and bake again for 10 minutes.
Mix graham cracker crumbs and melted butter. Press into a 9 x 13 pyrex dish. With electric mixer, blend sugar and cream cheese. Mix until smooth and spread over graham cracker crust. Layer: 3 large bananas (sliced). 1 large can crushed pineapple (drained). 1 12 ounce cool whip. top with cherries, shaved chocolate and chopped pecans. Keep refrigerated.
Halve the wings and throw away the tips. Blend soy sauce, onions, sugar, oil, garlic and ginger in a large bowl. Add the wings, cover and marinate for 30 minutes. Remove the wings and reserve the marinade. Place the chicken in a shallow pan and baste with the sauce. Bake in 350-. degree oven for 15 minutes and turn over, baste again and cook 15 more minutes. This may be made the day before and reserved in refrigerator, covered. Be sure to save some marinade to baste again when reheating in oven.
Core cabbage and separate leaves (about 18 leaves). Blanch cabbage leaves in boiling water to which 2 Tablespoons of vinegar has been added. Gently pour into colander to drain and rinse under cold water. Place beef in a large bowl. Add cooked rice, salt, pepper, 1 teaspoon of the white sugar, 1/2 teaspoon brown sugar, beaten eggs, 1/2 cup chopped onion and ketchup. Mix to combine. Place approximately 1/3 cup mixture on each cabbage leaf and roll up,tucking in sides and secure with toothpicks. Sprinkle diced carrots,remaining onions and celery on bottom of large casserole dish or baking pan. Place rolls on top of vegetables in pan. Coarsley chop tomatoes and pour in saucepan. Add rest of sugar, brown sugar, gingersnaps and lemon juice. Heat at slow simmer until sauce is heated through. Sauce should have a sweet and sour taste. Add more salt and pepper if you wish at this point. Pour sauce over cabbage rolls and cover baking pan. Bake at 350 degrees Fahrenheit for 2 hours. Notes: This dish can be frozen before baking, then thawed and baked when needed. You could also divide this recipe and freeze half the rolls and sauce for another meal.
Drain beans and reserve liquid, rinse beans. Heat oil in a 6-quart kettle; add mushrooms, onion, carrots, celery, and garlic and saute for 5 minutes. Add tomatoes, sage, thyme, oregano, pepper, and bay leaf. Cover and cook over medium heat 20 minutes. Cook macaroni according to directions on package using unsalted water. Drain when cooked. Do not overcook. Combine reserved bean liquid with water to make 4 cups. Add liquid, beans, and cooked macaroni to vegetable mixture. Bring to a boil; cover and simmer until soup is throughly heated. Stir occasionally.
Preheat oven to 375. Boil water to cook pasta. While water is boiling, fry bacon strips. Set aside on paper towel to drain. After pasta is cooked, drain and set aside in a casserole dish. Crumble bacon& stir into pasta. Also stir in broccoli. Over medium heat, heat milk in a saucepan& slowly stir in flour until smooth& slightly thickened. Stir in cheese until mostly melted& remove from heat. Pour over pasta mixture and stir until all ingredients are well mixed. Salt and Pepper to suit personal taste& if desired, sprinkle breadcrumbs and parmesan cheese over casserole before baking. Bake for 10-15 minutes, and let cool 5 minutes before serving.
Combine the first 6 ingredients in a bowl. In a small bowl, whisk together the rice wine vinegar, canola oil, sugar, and salt and pepper. Toss all together and let marinate for at up to 8 hours in the refrigerator before serving.