HumbleIntelligence/food-ner-1-Million huggingface dataset:
mix egg yolks, milk, juice into large bowl. Mix all together until creamy. Add a few pinches of cream tartar to make it set nice. (not enough will make it runny.) Pour into your pie dish and refridgerate! Depending on the size of your crust, you may need to use more sweetened condensed milk to fill the pie up. I usually use 1 can, + 1/2 can. I always let mine set overnight. You can top it with anything you wish like whipped cream, or lemon wedges for garnish. I give one to each of my neighbors as sweet gifts. I promise you will love it!
Preheat a large non stick skillet over medium high heat. Add olives, mushrooms and sundried tomatoes to the pan. Saute these ingredients until the majority of the oil and liquid is absorbed by the mushrooms. Add spinach to the skillet and saute briefly until the spinach has wilted. Add the eggs to the pan and mix around until the ingredients are well incorporated. Turn heat down to medium low and let eggs cook for 30-45 seconds. Continue to scramble eggs until they are cooked to your preference. Turn heat off. Add feta cheese and gently stir. Most will be melted but there will be some soft larger chunks. Serve with sour cream and/or salsa if desired.
Season the halibut with salt& pepper, place in a single layer in a baking dish Whisk remaining ingredients together and pour over the halibut steaks. Cover and bake in 400F oven for apprx 20 minutes or until done.
Measure carefully, placing all ingredients in except raisins and glaze in bread machine in order recommended by manufacturer. Use sweet or basic/white cycle. Add raisins at raisin nut signal or 5 to 10 minutes before last kneading cycle ends. Remove baked bread from pan and cool on wire rack. Make glaze (optional): Mix all glaze ingredients until smooth and thin enough to drizzle. Drizzle over loaf.
Preheat oven to 350 degrees Butter a 13x9" baking dish. Add asparagus and scallions along bottom of dish. Sprinkle with salt and pepper to taste. Top asparagus with cheese mixture of your choice Wisk the eggs with the sour cream until well blended. Add salt and pepper to taste. Pour beaten eggs over the cheese, and tap the baking dish gently, yet firmly on counter to get out any air bubbles. Bake in the middle of the oven for about 45 minutes, or until eggs are set.
Pour flour, seasoning salt, and pepper into gallon-sized, zippered bag. Shake beef in bag to coat. In a skillet (preferably cast iron) saute coated beef in 1-2 tablespoons olive oil until browned but not fully cooked. Add chopped onion to beef to saute and soften. Transfer meat and onions to slow cooker. Mix beef broth with Worcestershire and red wine. Pour into hot skillet to deglaze, then pour over beef and onions in cooker. Add carrots, celery, potatoes, tomatoes and McCormick stew seasoning to the slow cooker. Stir gently. Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours. No peeking! In the last 30 minutes of cooking, add the corn and peas to the stew. Cover and bring stew back up to a simmer. Once it is hot again, it's ready to serve.
In a blender container, blend together drained mandarin orange sections, orange sherbet, and orange juice. Add ice cubes, one at a time, blending to form a slush.
Mix all the ingredients above and pour into the pie crust. Bake at 425-degrees F for 10 minutes. Next, bake at 375-degrees F for 40 minutes.
Mix together the cornmeal and 1/2 cup water and cook a few minutes until a soft mush. Add butter and molasses. In a separate bowl mix together dry ingredients. Create a well in the center and poor in cornmeal molasses mixture. Mix together, then start adding a cup of water. The dough should be too sticky to knead, but still a dough--not a batter. Spray (or brush) the top lightly with cooking oil then put the whole bowl in a plastic grocery sack and set aside for 8 hours. Turn the dough out on a well floured board (I use whole wheat flour for this). Liberally sprinkle the top with flour and let it rest for 10-15 minutes. Fold the dough over on itself several times. If its too sticky to do this easily, just keep adding bits of flour until the folding goes easily. Finally gather the dough into a ball, place it on a piece of parchment, cover with a dish towel (not terry cloth) or cloth napkin, and let it rise a couple of hours. Preheat the oven to 450 with a dutch oven or other heavy oven proof pot (with a lid). When its time to bake, score the top of the loaf with a razor. Holding onto the parchment paper, lower the bread into the hot pot--paper and all-- and put the lid on. Bake for about 25 minutes with the lid and 10 without. This will not have a hard crust like most artisan breads. The pot lid helps it not to become overly brown. The times listed include only active prep time and cooking time--not the hours you just set it aside.
combine all ingredients together and whisk until well incorporated. Drizzle 2-3 tsp of dressing over your salads. Note: this is a great dressing to go with any green salad that is combined with some sort of fruit (pear, orange segments, grapes, strawberries, dried sweet cranberries), add some type of nut (almonds, walnuts), and cheese (crumbled bleu, feta, gorgonzola). MAKE IT YOUR OWN!
Place potatoes in large bowl. Cover with cold water. Let stand for 15 minutes. Preheat oven to 425 degrees. Spray baking sheet with vegetable cooking spray. Drain potatoes in colander. Spread on a towel and pat dry. Transfer potatoes to large bowl. Sprinkle with rest of ingredients. Toss gently to combine. Arrange seasoned potatoes in a single layer on baking sheet. Bake potatoes for 20 minutes. Turn potatoes, cook 20 minutes longer.
Mix dressing ingredients until blended. Toss salad ingredients. Toss with remainder of ingredients.
In a medium bowl, stir flour, sugar and salt. with a pastry blender or 2 knives cut in butter until mixture resembles coarse crumbles. stir in pecans. sprinkle water over the top and toss with a fork until iniformly moistened. press dough firmly into a ball. wrap in plastic wrap and shill in freezer for 20 minutes. on a lightly floured surface, roll dough to 1/8-inch thickness and fit loosely ito a 9-inch pie plate; flute edge. place in freezer 15 minutes. meanwhile, preheat oven to 425'f. remove pe plate from freezer and prick bottom of shell. bake for 15 minutes or until edges are lightly browned. cover edges with foil and bake 5-10 minutes longer or until center is lightly browned. cool on wire rack.
Preheat over to 380 degrees. Combine Butter, Sugar, and Vanilla in Mixer -- Start mixer on low setting and increase to high until Fluffy. Reduce speed back to low-med and add Shredded Almonds...Once combined, remove mixture to a large bowl. A little at a time, add the Flour into the mixture by hand until combined...If mixture is too soft to shape cookies add regular unbleached Flour. Flour your board and roll dough out to about 1/4" thick. Spray cookie sheet with non-stick cooking spray. Dip cookie cutter in flour and cut out shapes. Re-roll dough and cut out cookies until all dough is used. Place cookes on cookie sheet and bake for about 12-14 minutes...This depends on your oven so keep an eye on them. While cookies are still warm but not hot, dip each cookie in Sugar.
Heat oven to 325 degrees. Grease and flour bundt cake pan. Beat sugar, margarine and cream cheese on large bowl until fluffy. Beat in lemon juice, vanilla, extracts and salt. Add eggs, one at time, beating after each addition. Add flour; beat until smooth. Spread in pan. Bake about 90 minutes or until golden brown and toothpick inserted near the center comes out clean. Cool 10 minutes; remove from pan. Cool completely. Spread lemon glaze over cake, allowing some to drizzle down side. For glaze - mix all ingredients until smooth.
Preheat oven to 450°F Place pie shell on parchment paper-lined baking sheet. Heat 1/2 teaspoons oil in a small skillet on medium-high heat. Add shallot and cook until translucent. Cool and distribute evenly over pie shell. In a bowl, whisk together eggs, milk and half the salt and pepper until combined. Stir in the cheddar cheese, spinach, and basil, and pour into the pie shell. Bake for 10 minutes. Meanwhile, in a small bowl, toss tomatoes with remaining oil, salt and pepper. Remove quiche from oven and reduce heat to 375°F Place tomatoes on baking tray with quiche and return to oven. Bake for 30 minutes until quiche is golden brown and firm to the touch. Let rest 5 minutes before cutting into 8 slices and top each with a few roasted tomatoes and crumbled feta.
In a medium-size bowl, combine 4 T. of the reserved herring liquid, the sour cream, onion, dill, and pepper; mix until smooth. Add the herring and toss to coat evenly. Cover and chill for about an hour to blend the flavors.
Add rum, kahlua, sugar in a highball glass half filled with ice. Stir. When sugar is dissolve, add spices and complete with cold espresso. Slowly pour the heavy cream on the back of a spoon.
Preheat oven to 350. Coat a 9X13 pan with spray and dust lightly with flour. Tap out the excess flour. Whisk the flours with the baking soda, cinnamon, nutmeg and salt. Set aside. Beat the egg, egg whites, brown sugar and oil with an electric mixer until smooth. Add the carrots and beat for 1 minute. Add the buttermilk, pineapple and raisins and beat again. Add the flour mixture and beat until well mixed. Scrape the batter into the pan and bake for 30 to 35 minutes or until a toothpick inserted near the center comes out clean. Cool the cake in the pan set on a wire rack. Frost, if desired, when completely cool. Store the cake in the pan in the refrigerator. To make the frosting, beat cream cheese, sugar and vanilla with an elecric mixer set at medium-high speed until smooth. Reduce the speed to medium-low and add the milk, a tsp. at a time until the frosting is at spreading consistency. Spread the frosting on the cooled, uncut cake.
Cook beans according to package directions but less time than that called for- Drain. Toss beans with drained bean sprouts, drained and sliced water chestnuts, and drained mushrooms. Turn mixture into a 2-quart shallow casserole. Combine minced onino and cheese soup, and pour this sauce over the vegetables. Bake uncovered for 25 minutes at 350 degrees. Sprinkle onion rings over the top and bake for 10 minutes more.
Put all ingredients into a small screw top jar. Secure lid and shake well. Keep in fridge till ready to use, shaking well just before doing so.
Pour cans of broth into large soup pot. Cover and heat over medium heat until simmering. Meanwhile, mix ground beef, egg, bread crumbs, salt and pepper. Form into 3/4" balls. Drop into simmering broth and cook through, about 5 minutes. Add frozen tortellini and cook another 7 minutes. Add spinach and heat a few more minutes. If you'd like, top with grated Parmesan.
Put water and tea bags in a small saucepan and bring to a boil. Remove from heat and cover. Let steep for 10 minutes. Strain or carefully press water from tea bags. Put hot tea solution into a gallon pitcher and add sweetener, stirring to dissolve. Add water to pitcher to fill. Cool in refrigerator and serve with ice.
Whirl the peeled horseradish in a food processor or grate it on your grater; set to the side. Cover the beets with water, bring to a boil and reduce to a simmer, for about 30 minutes, or until tender. Drain and let cool. Peel the beets, quarter and add to the food processor. Whirl until a desired consistency is reached. Add to the horseradish; stir well. Add sugar, salt and vinegar according to taste. Check for taste after two days; relish develops best flavor after about a week. Keep covered in the refrigerator.
Preheat oven to 375°. In a mixing bowl with electric mixer at low speed, beat water, flour, sugar, butter, peanut butter, eggs, baking soda, salt, and vanilla until just blended. Increase mixer speed to medium and beat for about 2 minutes, scraping sides of bowl from time to time. Stir in the mini chocolate chips. Drop batter by heaping teaspoonfuls about 2 inches apart on large baking sheets. Bake 12 to 15 minutes, or until golden brown. Remove to wire racks to cool. Store in tightly covered container for up to 3 weeks, or freeze in batches.
In a large salad bowl, combine arugula and pomegranate seeds. Drizzle with olive oil and vinegar. Toss and serve.
Slice and saute the onions until cooked but not brown. Combine all the other ingredients, then add the onions. Bake in a plain pie shell at 350 degrees for about 1 hour. If you try this and like it, please let me know.
Preheat oven to 350 degrees. *NOTE: The orange juice is my addition. You can add any proportion of milk and orange juice as long as the liquid equals 1 cup. Topping Number Two: To make the simple syrup, bring the water and sugar to the boil in a small saucepan. Boil for 2 minutes, then reduce heat and simmer 10 minutes. Remove from heat and add the orange blossom water. Set aside. Cake: Grease and flour an 8" square baking pan. In a large mixing bowl, beat the butter, sugar and eggs until fluffy. Add the flour, baking powder, salt, milk, orange juice, anise seeds and nutmeg. Beat on low speeds just until the dry ingredients are moistened. Next, beat on medium speed until fluffy and blended, about another minute. Pour the batter into the prepared pan. Bake 30-35 minutes or until cake springs back when touched. Remove from oven and while still cake is still hot spread the orange marmalade on top for Topping Number One. For Topping Number Two, poke holes in the top of the cake all over with a toothpick. Pour the simple syrup over the top. Cut into squares. Delicious with coffee!
Grind half the peanuts together with half the coconut and set aside. Peel and core the pineapple. Cut into 1 1/2 by 1 1/2 inch dice. Heat the oil in a wok; add the onion and cook until translucent; add the garlic, curry powder and sambal oelek; mix well. Add the pineapple, coconut milk, fish sauce, sugar and salt, to taste; simmer 5-8 minutes over medium heat, until sauce thickens slightly. Add the ground peanuts and coconut. Transfer to a heated platter; garnish with the remaining peanuts and the grated coconut.
Grease well a 2-quart casserole dish. Preheat oven to 350 degrees. Cook noodles according to package instructions until tender, but not soft. Drain well. Melt butter in a skillet; saute onion and celery. Stir in salt, caraway seed, and pepper. Spread a third of the noodles in casserole dish. Cover with half of the vegetables. Add half of the cottage cheese and half of the sour cream, spreading it over evenly. Repeat alternating layers, ending with noodles. Sprinkle with shredded cheese. Pour beaten eggs over the top of the casserole. Bake for on hour. Let stand for 10 minutes before cutting into servings.
Preheat oven to 350 degrees. Cream margarine and brown sugar. Add flour and nuts. Mix to crumb mixture. Save about 1 cup of the crumb mixture, press the rest into a 13x9 baking pan. Bake crust at 350 for 12-15 minutes, remove from oven. Cream regular sugar and cream cheese. Add eggs, milk, lemon juice and vanilla. Beat until smooth. Spread cream cheese mixture over baked crust. Sprinkle with reserved crumb mixture. Bake at 350 for 25 minutes.
Preheat the oven to 180 degrees Celsius. Slice the baguette into 10 slices. Spread garlic butter on each slice. Tear basil leaves (tearing releases the flavour, whereas cutting it does not produce the same effect) and place one on each slice. Cut the anchovies to size, and place on top of basil. Slice the mozzarella into ten slices and place one on top of each bruschetta. Sprinkle salt & pepper (if using anchovy use less salt). Place under the grill for five minutes or until the cheese bubbles and begins to brown. Serve warm as a starter or snack. Enjoy!
Saute bacon and onion together until lightly browned. Drain off fat. In soup pot, add peeled and diced fresh tomatoes or break up canned tomatoes. Add sugar, then bacon/onion mixture. Simmer for 10 minutes. Meanwhile, in separate pan cook sausage covered in water for 15 minutes. Drain, then cut into slices. Place sausage in soup pot with bacon/tomato mixture. Add beef stock or broth and oregano, then bring to a rolling boil. Stir in rice. Cook over medium heat uncovered until approximately 10 minutes until rice is tender, adding additional broth if needed. Remove from heat then stir in parmesan cheese and butter. Salt and pepper to taste. Put in serving bowls and sprinkle on minced fresh parsley. Additional parmesan cheese may also be sprinkled on.
Break vermicelli into thirds and cook,& drain. Saute onion and garlic in oil until tender. Mix with vermicelli, 1/2 Cup Romano and 1 egg. Press into bottom of well greased 9" springform pan. Mix 2 egg yolks, ricotta, spinach, and 1/2 cup romano. Spread over pasta layer. Beat 2 egg whites till stiff. Fold in 1 1/2 cups pasta sauce.Pour on top. Bake at 350° 50-60 minute till set. Let stand at least 10 minutes before cutting. Garnish with heated leftover sauce and parsley sprigs.
Preheat oven to 350°. Heat oil; saute onions and garlic. Mix all ingredients together and place in a casserole dish. Cover and bake for 25-30 minutes.
In large pot, combine potatoes with enough salted water to cover. Bring to boil; cook until tender, about 15 minutes. Drain. Heat milk in same pot. Return potatoes to pot; add salad dressing and pepper. Mash, keeping some potato pieces chunky. Stir in chives.
Put 1 tablespoon chocolate syrup into 16-20oz coffee mug. Add vanilla syrup to mug . Pour in the coffee. Put hot milk in blender and carefully blend until very frothy. Make sure cover is on tight! Start the blending on low and move up to high. There will be a good inch of foam on the top if it is hot and done correctly. Be careful though.the steam can cause pressure to build in the blender and the top to pop off. Carefully pour the steamed milk over the coffee. Drizzle with half the caramel syrup. Pile on the whipped cream. Drizzle with the remaining caramel syrup. Drizzle with remaining chocolate syrup. Yummy!
Place the chopped chocolate in a medium bowl. In a small saucepan, bring the half and half, butter, and sugar to a boil, stirring constantly. Pour the heated mixture over the chocolate. Let stand for 1-2 minutes, then stir until the chocolate is completely smooth. Add the vanilla, espresso powder and liqueur (if using), and stir to combine. Serve warm. If serving cool, sauce can be thinned with water--one teaspoon at a time. Cover and refrigerate for up to 2 weeks. Reheat over a low heat or in the microwave.
Season both sides of the chicken liberally with salt and pepper. Heat the oil in a deep saucepan, add the chicken and sear on both sides until golden brown, about 2 minutes on each side. Remove the chicken and add the onions and garlic and cook at medium-low heat until the onions are golden brown, about 10 minutes. Season with salt and pepper. Stir in the yellow chile and return the chicken to the pan. Spoon some of the onions over the chicken, cover and cook for 10 to 15 minutes, until chile sauce has completely infused the mixture and the chicken is cooked through. Add the lemon juice and cook another 10 minutes, to allow flavors to meld. Slice breasts to serve.
Biscuit Layer Sift flour. Mix dry ingredients together. Melt Butter and pour over dry ingredients, mix well. Press into greased and paper lined 30cm x 25cm swiss roll tin. Bake in moderate (180C or 350F) oven for 20 minutes. While warm top with peppermint icing. Peppermint Icing Melt chopped shortening over gentle heat. Sift icing sugar into basin. Add melted shortening, milk and essence. Mix well, spread over biscuit layer. When cold top with Chocolate Icing. Chocolate Icing Pour melted white shortening over powdered drinking chocolate and mix well. Cool slightly, then pour evenly on top of peppermint icing. Leave to set, then cut into slices to serve.
Mix as you usually mix your bread, food processor, bread machine, whatever. If you use a bread machine, use it on the dough cycle (trust me, bread is a million times better when not baked in a machine). I like that this recipe can be left in a bread machine for hours with a timer - set it up in the morning, come home at night to fresh bread dough. After initial rise/fall, punch down, and shape. This recipe generally takes about 45 minutes on the second rise to double in size. Bake at 425 for 30-40 minutes, misting the oven twice with water at 5 and 15 minutes (make sure you don't spray the light in your oven, it'll break).
In a large sauce pan, add olive oil and saute onions until caramelized on low heat for about 8-10 minutes stirring frequently. Add cumin and sugar and cook for an additional 1-2 minutes stirring on low. (Do not let sugar burn). Cut chicken pieces into bite sized pieces. Add stock, chickpeas, raisins, saffron, cinnamon, chicken and bring to a light boil, then cover, reduce to simmer and cook for 30 minutes stirring frequently. Meanwhile, pre-heat the oven at 350 degrees F. Line a jelly roll pan with baking parchment paper, toast the almonds with the clarified butter drizzled over them for about 10-15 minutes in a 350 degree F oven and set aside. Stir couscous into boiling water, remove from heat and cover tightly, let stand for 8 minutes. Uncover and fluff with a fork. Serve with couscous on bottom, then chicken mixture and top with toasted almonds. Enjoy!
In a large frying pan melt butter. Add onion and carrots and cook for 5 minutes. Add green peas and corn and cook for 1 minute. Push vegetables to one side of the pan. Pour beaten eggs into pan and scramble. Mix vegetables and scrambled eggs together. Add rice and soy sauce and mix well. Add your bacon pieces. Serve warm.
Sift dry ingredients twice. Beat the eggs until thick, add the sugar gradually (use an electric beater at high speed for about 3 minutes) until the mixture is very thick. Add the oil slowly and beat for another 2 minutes. Add carrots, pineapple, nuts, Amarula Cream and apricot jam and mix by hand. Add the dry ingredients to the mixture and fold in with a spatula until well blended. Butter a 28 cm diameter loose-bottomed spring form ring, an angle cake tin or 2 loaf tins**. Either line the base with baking paper or sprinkle with dry biscuit crumbs to coat lightly. Pour the mixture into the prepared tin and bake at 356 degrees to 375 degrees for 1 hr and 10 minute or until done. Allow to firm and cool in tin for 10 minutes before turning out. ICING: Cream the butter and gradually add the icing sugar. Gently stir in the Amarula Cream and the cream cheese. Don't over mix once the cheese has been added as it is inclined to become watery. Garnish: Crystallized pineapple slices and pecan nuts. (**CAKE TINS: If using a 28cm springform tin with a hole in the middle there will be a little too much mixture. Fill the tin 2/3 full and bake the rest of the mixture in a muffin tin will make plus/minus 6 muffins extra. Angel cake tin - the mixture fits fine. Loaf tin - use one very large loaf tin - 30cm x 10 cm or 2 smaller ones). (Tip: If you "drip-dry" the cheese in a muslin cloth overnight, it becomes much drier. Allow the cake to cool completely before icing.).
Trim Chicken. Mix cheese, cornflake crumbs and dressing together. Dip chicken in butter and then coat with crumb mixture. Place on greased cookie sheet and bake at 350 for 45 minute.
Cut potatoes in half and scoop cut insides elaving 1/8 inch shells. Place insides in mixer bowl. Mix for 1 minute at speed 2. Add sour cream, butter, garlic salt, and thyme. Mix for 30 seconds at speed 2. Stop and scrape bowl. Turn to speed 2 and mix another 30 seconds. Add onions and mix until just blended. Spoon potato mixture into shells. Place filled shell in a shallow baking dish. Bake at 375 for 20-25 minutes or until thoroughly heated. Sprinkle with cheese and paprika. Bake 5 minutes longer or until cheese is melted.
Cut the strawberries in half, lengthwise, and set aside. Use half the amount of celery as strawberries, and measure by slicing the celery thing, short strips. Honey Dressing: Combine the olive oil, salt, lemon juice, honey, and paprika and beat until frothy. Drain the strawberries and add them along with the celery in a salad bowl. Serve with the Honey Dressing.