HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine water and gelatin in a small bowl and whisk until gelatin has completely dissolved. Whisk in cocoa powder and set aside to cool for 15 minutes. Place the egg whites in a medium bowl and, using an electric mixer, beat until soft peaks form. Add sugar gradually, working with 1-2 tbsp at a time, while you beat the egg whites. Once the egg white mixture has reached soft peaks, beat in the egg yolks one at a time at high speed. Slowly pour in the gelatin mixture and mix until uniform in color and well-combined. Evenly distribute the mousse into six 8-oz. ramekins or other serving cups (small coffee cups would make a nice presentation) and refrigerate until set, at least 3 hours. Using a zester, grate dark chocolate over the top of each mousse before serving. Garnish with larger shards of chocolate, if desired.
Place lentils in a bowl and cover with cold water, allow to stand for 15 minutes Wash the lentils in running water till the water runs clear. Heat the oil in a large pan and fry the cloves and cumin seeds for 2 minutes. Add the onion and potato, stir and fry for 5 minutes. Add the lentils, rice, turmeric and salt and fry for 3 minutes. Add the water, bring to the boil, cover the pan , reduce the heat and simmer for 15 minutes. Turn off the heat, leave the lid on the pan and let it stand for 10 minutes. Serve with any curry dish.
Squeeze the lemon over the chicken and sprinkle with the salt& pepper; Coat with flour. In a large skillet, melt three tbsp. of the butter, add the mushrooms and cook until wilted. Remove mushrooms from skillet and set aside. To skillet, add remaining butter& olive oil. Add chicken tenders and brown lightly on both sides over moderate heat (5-10 minutes). Add mushrooms& wine. Cover and simmer 5-10 minutes until chicken is tender.
On cutting board with sharp knife, trim any excess fat from meat and cut meat into 2 serving pieces. Coat meat on one side with half of the flour; with meat mallet (or edge of plate or dull edge of French knife), pound meat well. Turn meat over and repeat on other side. In 8-inch skillet over medium heat, in hot oil, cook meat until browned on both sides. Add tomatoes and their liquid and remaining ingredients; heat to boiling. Reduce heat to low; cover and simmer about 1 hour or until meat is fork-tender. Makes 2 generous servings. Serve with mashed potatoes (or rice or noodles).
In a mixing bowl, combine the pepper, salt, mustard, egg yolk, and vinegars. Whisking constantly, gradually add the oil slowly and gradually until the dressing is emulsified and becomes creamy. Whisk in the curry powder, thyme, and oregano. Chill in refrigerator for at least one hour before serving, so that the herbs can release their flavor into the mixture. Note: please notice that there is raw egg yolk in this dressing- pregnant women are generally advised to avoid foods containing raw eggs.
Add oil, butter, or margarine to thoroughly-heated pan; spread with a spatula. Crack egg on a flat surface to avoid tiny shell pieces breaking apart and sticking to the egg white and add egg to pan (slip egg into a saucer first if you have trouble keeping the yolk from breaking); cover immediately. Turn off heat after one minute - take off of stove if using an electrical stove; leave covered until egg white around yolk is opaque white - usually 3-5 minutes, depending on your pan's ability to retain heat. Uncover, add salt (might not be needed if salted butter or margarine was used) and pepper to taste, carefully run spatula under egg, and serve.
Coarsely chop the cranberries. Mix the cranberries in the sugar, orange zest and spices until well coated. Stir in the liquids. Pour into large glass jar and put in cool dark place for 1 month, shaking every few days. Strain out the solids. Pour into clean jar.
In a heavy bottom cooking pot, melt butter on medium heat. Add flour and stir gently until blended; DO NOT LET THE MIXTURE DARKEN. Add milk gradually stirring continously until it starts to simmer. Add half and half, stir gently until well blended. Add corn and green onions, and cook for 3 to 4 minutes or until corn is just tender, stirring occasionally. Add crabmeat, pepper, salt and soy sauce and simmer until very hot and small bubles start to form around the edge of the pot; stir frequently; BUT DO NOT BOIL. Adjust seasonings to taste. Garnish with sprinkles of chopped fresh parsley and serve immediately. If using fresh corn, use 4 large cobs. Cut kernels off cobs, scrape cobs for any milk and add to soup. Canned crabmeat or imitation crabmeat may be used instead of fresh crabmeat. Use 7 1/2 ounces of canned crabmeat (drained) and 8 ounces of imitation crabmeat cut into smaller pieces.
grease a 9x13 baking dish. layer sausage and 1/2 of cheese in casserole dish. mix eggs and next 5 ingredients together. pour over sausage and top with remaining cheese. refridgerate overnight. bring to room temperature. bake at 350 for 45-60 minutes. check for doneness with toothpick inserted to come out clean.
In a saucepan, soften the onion and garlic in the butter. Add the ginger and beets. Cook for 1 minute. Add the broth, cover and simmer for about 1 hour. Season with salt and pepper. Set 1/2 cup of cooked beets aside. Cut into cubes and set aside. In a blender, puree the soup until smooth. Adjust the seasoning. Add the diced beet to the soup. Cool and freeze at this step. Just before serving, reheat the soup and garnish with sour cream, chives and a drizzle of olive oil. Tips: Freezes well.
Cook the apples with the water in a large covered pot over medium-low heat for 1 hour, or until all liquid has been absorbed. Stir occasionally. Add the sugar, butter, and cinnamon, mixing well. Set aside to cool. Prepare recipe# 22729 by Darleen Summers or Unfold the refrigerated pie crust and roll out until a 12 inch circle has been formed-repeat with the remaining crust. Cut each crust into 9 4-inch circles (do the same with the homemade crust if using). Place one heaping Tablespoon of pie filling onto each circle, slightly off center. Moisten the edges with water and fold over, gently pressing out any air. Crimp with a fork. In a heavy skillet melt/heat oil over medium high heat, bringing it to a tempture of 350 degrees. Fry pies in batches, 2 minutes per side or until golden brown. Remove with a slotted spoon and drain on paper towels. Makes 16-18 fried pies. If you wish while hot sprinkle with granulated sugar.
Preheat oven to 375 degrees and get a large pot of water boiling. Cube the cheese. Start cooking the pasta while preparing the cheese sauce. Saute onion in butter until soft and transparent. Add flour, salt and pepper, cooking for one minute. Add milk slowly, continuously stirring. Cook over medium heat until the mixture thickens. Add cheese gradually until all the cheese is melted. When pasta is al dente, drain pasta and pour cheese sauce into the pot and stir well. Pour into a 13 x 9 (or slightly larger) baking pan that's been sprayed with Pam. Bake for 30 (minimum) to 40 minutes.
Mix together 2 1/2 cups flour with the sugar (honey), salt and yeast. There is no need to dissolve the yeast first. Add the water and oil. Mix in 4 eggs. Beat in another 1 1/2 cups of flour very well. Add 4-5 cups of flour, until a very soft dough is formed. Knead for about 10 minutes. If using the dough hook, knead for about 7 minutes. Let rise for 1-2 hours until doubled in size. Alternately, let rise in the refrigerator overnight and then let warm to room temperature for about 1 or 2 hours. Decide how many challahs you want, how many strands you want to braid in each. Make a dough ball for each strand; roll them into ropes and braid. Let rise covered for 1/2-1 hour. Beat the remaining egg and brush on the challah. Bake in a preheated oven at 325 F (150 C) for 30 minutes. Apply egg wash once more and bake for another 30 minutes at 350 F (175 C). This dough is enough for 4 medium sized challahs. You can really let your imagination run rampant here, making intricate braids, placing the braids in a loaf pan, even then winding them into a circle. You can add about 1/4 cup of raisins to the dough, but we leave them out.
Preheat oven to 350*F and lightly grease an 8x8 baking dish. Mix bread and other ingredients in a large bowl until well-combined. Pour into baking dish and bake for approximately 45 minutes - 55 minutes. Check at the 45 minute mark. Cool to room temperature and serve plain or with hard sauce, lemon, vanilla or caramel sauce. Refrigerate leftovers. Tastes better the next day.
Preheat oven to 375°. Lightly oil 1-quart casserole. Combine all ingredients. Bake 25 minutes or until golden brown. Serve with your favorite chips, toast rounds or veggies.
Heat oven to 375°F. In a small bowl, whisk together honey, chicken broth, soy sauce, ketchup, garlic salt, and ginger. Place chicken breasts in an oven proof dish and pour sauce over. Bake 20 to 25 minutes, turning once, or until chicken is no longer pink. serve with sauce drizzled over chicken.
Grate the parmesan and mix with the lemon juice, olive oil and black pepper (add more if desired). Set aside. Cook pasta according to packet instructions. Grate the courgettes and dry fry the pine nuts. When nuts are golden add the courgettes, lemon rind and parmesan mix and turn off the heat. Toss together the pasta and parmesan mix. Serve.
Fry corn kernels til soft. . Butter cornbread. Place one slice butter side down in fry pan. Place slice of Cheese on bread then corn then cheese. Finally place last slice of bread on top. Grill til golden brown and flip. Grill other side. Enjoy! gr.
Make 4 servings of rice as directed. In a small bowl combine orange juice, soy sauce, honey, cornstarch, and ginger; blend well. Set aside. Cook pork until no longer pink. Add bell peppers; cook and stir 2-3 minutes. Add orange juice mixture. Bring to a boil. Boil 1 minute or until sauce is slightly thickened, stirring constantly. Serve over rice.
Using a fork, prick holes all over the fillets, then cut into 5cm pieces. Mix soy, sake and ginger juice and marinate the chicken for 20 minutes. Pat the chicken dry with paper towel and then toss in the corn starch. Heat the oil to 165-170C degrees and fry slowly and well.
Place a large skillet over medium heat and add the oil. When oil is hot, add the garlic and ginger and cook 1 minute. Add the coriander, garam masala and salt and pepper, and cook for 30 seconds. Stir in the tomato paste, and then add the chicken legs. Sprinkle with salt and let them cook for 5 minutes. Add the chicken broth, cilantro and crushed tomatoes, and let it simmer until the chicken is fully cooked, about 30 minutes. Serve with plenty of sauce.
Cut the bacon slices in half crosswise. Place the bacon in a single layer in an ungreased 15x10x1 inch jellyroll pan. Bake at 350 degrees for 10 minutes or until almost crisp. Drain well. Return the bacon to the pan. Combine the sugar, wine, and mustard. Brush the bacon with half of the sugar mixture. Bake at 350 degrees for 10 minutes. Turn bacon; brush with the remaining sugar mixture. Bake 10 minutes or until golden (Watch closely, you don't want them too brown!). Serve warm or at room temperature.
Stir together yogurt, mayonnaise, cucumber, chives, dill, lemon zest, lemon juice. Add salt and pepper to taste. Cook sausages according to directions, or however you like. Place sausages in buns. Top with yogurt mixture and lettuce, red onion, tomato, cucumber and Greek dressng. Enjoy!
Spray inside of slow cooker with nonstick cooking spray. In slow cooker layer half of each ingredients in order listed; Repeat layers. Cover; Cook on high for 1 hour. Reduce heat to low and cook 5 to 6 hours or until potatoes are tender. Stir before serving.
Combine all ingredients (except garnishes) in slow cooler. Cook on high for 4-6 hours or on low for 8-10 hours. Serve with rice or mashed potatoes. TIPS: Use 4 cups diced cooked turkey or chicken in place of ground turkey. Open lid for last 45 minutes of cooking to thicken, if desired. Mash the squash with the back of a wooden spoon to thicken further.
Heat oil in a large nonstick skilled over medium high heat. Add bell peppers to pan; saute 1 minute. Reduce heat to medium; stir in cabbage, ginger and garlic. Cook for 3 minutes, stirring frequently. Add chicken and next 4 ingredients; cook 5 minutes, stirring frequently. Stir in spinach and reduce heat to low. Cook 10 minutes or until chicken is done.
Stir ingredients together in your mug or cup. Be careful with the cayenne: a little goes a long way.
Slice the pork loin in very thin strips (or as thin as you can manage). Slice the cabbage 1/2 inch thick then cut crosswise a couple of times. Thinly slice the onion. Heat oil in a large skillet (or a wok if you're lucky enough to have one). Add the pork to the hot skillet and stir-fry 3 to 5 minutes. Add the cabbage and onion and stir fry until tender-crisp. Stir in the black bean sauce and chili garlic paste.
In a bowl, combine first six ingredients to make blue cheese dip; cover and refrigerate. In a shallow bowl, combine flour, salt and cayenne pepper. Add shrimp, tossing to coat. In a large skillet, heat oil, butter and hot sauce. Add shrimp and cook, stirring constantly until lightly browned, about 3 to 4 minutes. Sprinkle blue cheese dip with parsley; serve with shrimp. Serve with carrot and celery sticks on side if desired.
Combine sour cream, brown sugar and vanilla. Serve alongside the strawberries and grapes for a dipping sauce.
In a large soup put melt butter over high heat add onions, carrots and celery. Season with salt and pepper. Saute over high heat until slightly softened (constantly checkto make sure veggies aren't burning), about five to eight minutes. Add corn, broth and all seasonings. Stir and bring to a boil. Add egg noodles and cook until noodles are almost done. Add in chicken and continue to cook until egg noodles are done and chicken is heated through. Serve alone or as we like it with grilled cheese sandwiches!
In a bowl, mix mayonnaise, minced garlic, and lemon juice. Set aside (refrigerate). Preheat grill on high. Brush veggies with olive oil (both sides). Place bell peppers and zucchini in the middle, onion and squash on the edges. Cook for about 3 minutes turn and cook another 3 minutes, remove from grill and set aside (peppers may need to cook longer). Spread mayo on bread and sprinkle with feta cheese. Place on grill (cheese up). Close lid and cook for 2-3 minutes (until cheese melts). Remove from grill and layer with veggies for a great open faced sandwich.
Bring ham drippings to a boil. Mix flour and water to make a runny paste. Pour flour/water mix in boiling ham drippings a little at a time making sure to be whisking the same time. Whisk until thickened. Add salt and gravy master to taste and color. Note: To make a good amount of drippings add 1/2 cup water to the pan the ham is being cooked inches Start with 1-2 drops gravy master then add more if needed as this is very dark in color. If the gravy has lumpy strain in a strainer to remove the lumps.
In a bowl, beat egg, milk and 1 teaspoon vegetable oil. Mix together sugar, baking powder, and salt; stir into egg mixture until smooth (batter will be thick). Peel, core, and slice apples into 1/2-inch rings. In an electric skillet, heat 1 1/2 cups oil to 375°. Dip apple rings into batter; fry, a few at a time, until golden brown. Drain on paper towels. Combine sugar and cinnamon; sprinkle over hot fritters. Serve warm.
Heat oven to 350 and coat a 10 cup bundt pan with non-stick spray. In a large bowl, beat together cake mix, melted ice cream, and eggs on low for 1 minute. Beat 2 minutes on medium and scrape into pan. Bake at 350 for 35-40 min or until pick tests clean. Cool pan on wire rack 20 min, invert on wire rack to cool completely. In large bowl, beat together frosting and instant coffee mixture. Place cake on stand and spread with frosting. Refrigerate until ready to serve. Dust with cinnamon and suger if desired,. HINT: Unfrosted cake can be frozen for up to 2 weeks prior to serving. Thaw for 3 hrs before frosting.
Scrub potatoes; place in large saucepan with salt. Add boiling water to cover; bring to boil over high heat. Cover pan and reduce heat to low; simmer 30-35 minutes or until potatoes are tender. Drain, peel and cut potatoes crosswise into 1/4" thick slices. Preheat oven to 375. Using butter, margarine or solid vegetable shortening, thoroughly grease a 2 qt deep casserole dish. Peel bananas; cut into 1/4" thick slices. In medium bowl, place bananas and orange juice; toss to coat. In small bowl, mix brown sugar with cinnamon. Set aside. In bottom of prepared casserole dish, arrange 1/3 of the potato slices in a single layer, overlapping the slices slightly. Top with half of the banana slices and sprinkle with 1/3 of the sugar mixture. Dot with 1/3 of the butter. Repeat layering with another 1/3 of the potato slices and the remaining bananas, reserving some bananas for the top. Sprinkle with 1/3 of the sugar mixture and 1/3 of the butter. Top with remaining potato slices; arrange several banana slices on top. Sprinkle with remaining sugar mixture; dot with remaining butter and pour on rest of orange juice. Bake 45 minutes or until bubbly.
* NOTE: Can substitute half the amount of unbleached white pastry flour for the whole wheat pastry flour. Preheat oven to 375 degrees. Lightly oil an aluminum baking sheet or line the baking sheet with parchment paper. To make the dough, combine the flour, baking powder, sugar, and salt in a mixing bowl. Make a well in the center of the flour and pour in the oil and water. With your hands, work the mixture to form a soft dough, adding more dough if necessary so that it loses its stickiness. Cover dough, set aside and let rest. Meanwhile, combine the filling ingredients and mix well. Now on a floured surface roll out the prepared dough to 1/16" thickness. Use a 3" round cookie cutter to cut out the dough. (You could also use a tortilla press to form the turnovers.) Place one heaping teaspoon of the pumpkin filling on one side of each circle, fold over, slightly dampen edges with water, and pinch edges shut. I use my dim sum maker to seal the turnovers. Arrange the turnovers singly on the prepared baking sheet, brush lightly with egg wash and bake about 20 minutes or until golden brown. Cool on rack. The uncooked, filled turnovers can be frozen.
Butter a heavy, heatproof dish. Place the sausages in the pan with the oil and set over a medium heat. Brown them on all sides very lightly. Scatter over the shallots and cook for a minute or so, then add all the other ingredients except the parsley. Cover and simmer for 15 minutes till the sausages are tight and tender. Check from time to time that the liquid has not completely evaporated- there should be just enough left to make a bit of a sauce with. Lift out the sausages, drop in a large knob of cold butter and stir in till the sauce thickens. Scatter parsley and serve hot.
Reserve 4 sprigs of tarragon for garnish. Remove the leaves from the remaining tarragon sprigs and chop them. With a chefs knife, cut the carrots, celery stalks and turnip into julienned strips about 1/4"x 1/4" by about 3" long. Make a parchment paper lid to fit the saute pan: Fold a square of parchment in half, triangularly, then in half again. Fold it over once or twice more to form a slender cone. Holding the paper cone over the pan with the tip hovering over the center, use the edge of the pan as a gauge to cut the cone. (Alternately trace a circle around an inverted saucepan onto the paper and cut the just inside the circle so that it will fit inside the saucepan). Unfold the paper round. Warm the butter until soft and brush a little over the paper round. Heat the remaining butter in the saute pan. Add the vegetable julienne and the herbs. Salt and pepper to taste and stir. Set the paper round on the vegetables, butter-side down. Cover the pan with the lid and cook over low heat, stirring occasionally, until the vegetables are crisp-tender, 15-20 minutes, taking care not to burn them. Serve immediately.
Bring 2 quarts of water to a boil. Place broccoli rabe in boiling water and cook for about 2 minutes. Drain. Place in ice water to cool. Squeeze liquid from broccoli rabe and set aside. Heat oil in skillet over medium heat and add garlic. Saute' for 1 minute or until lightly browned. Add broccoli rabe, tomatoes, and pepper. Cook 3 minutes or until tender.
Preheat oven to 400 degrees fahrenheit. Beat egg and milk together set aside. Sift flour, baking powder, salt, nutmeg and sugar together. Cut in margarine until the mixture is crumbly; add the egg/milk mixture. Mix in currants. Roll dough on floured surface to about a 1/2 inch thick. Cut with round cookie cutter. Place cookies on an ungreased baking pan. Bake for approximately 12 minutes or until the tops are golden brown. After removing cookies from the oven, while they are still hot, sprinkle tops with sugar to taste.
Preheat oven 375, use paper muffin cups or grease pan. Sift flour, sugar, baking powder and salt into a bowl, form a well in center. Mix oil, water and eggs together and then pout into the well. Stir just until flour is moistened. Add fruit in using. Spoon batter into prepared muffin cups. Bake for 15 - 20 minutes, until lightly browned.
Cook onion and garlic in 1 tablespoon bacon fat from bacon, or use oil; cook over medium heat until tender, about 3-4 minutes. Place onion mixture in bowl; add bacon. Stir in cream cheese, sour cream, horseradish, mustard, pepper, and salt; mix well until blended. Refrigerate at least 2 hours to allow flavors to blend. Serve chilled or at room temperature (dip spreads easily at room temp., but be careful not to allow spoilage).
preheat oven to 350. spray muffin pans with cooking spray. mix egg whites, egg milk pumpkin and vanilla in small bowl. In a large bowl mix remaining items. Add pumpkin mix to this mixture, and blend. put evenly (about 1/4 cup each) into muffin pans. bake 18-20 minutes. makes 18 muffins.
Toast chopped walnuts, in a small skillet, over low, or medium-low heat, for 5-7 minutes, keeping a careful eye. Split rolls with a large serrated knife, without separating them. Stir preserves well, in a bowl, and spread on the top side, of each cut rolls. Sprinkle with walnuts. Spread bottom side, evenly with mustard mayonnaise. Lay on the roast beef, followed by the sliced cheese, sprinkle evenly with salt. Replace tops, as they were, wrap each well with foil. Place on a sheet pan. Bake at 325 degrees, for half an hour. Uncover and slice into rolls, serve hot, or warm.
Beat 2 (8-ounce) packages cream cheese, butter, 1/2 teaspoon salt, and pepper at medium speed with an electric mixer until creamy. Set aside. Process dried tomatoes in a food processor until chopped. Add 1 (3-ounce) package cream cheese, tomato paste, and 1/4 teaspoon salt; process until smooth, stopping to scrape down sides. Spoon into a bowl, and set aside. Wipe container of food processor clean. Process garlic and next 4 ingredients in food processor until chopped. Add Parmesan cheese, remaining 3-ounce package cream cheese, and remaining 1/4 teaspoon salt; pulse just until blended, stopping to scrape down sides. Spray a 6-inch springform pan with cooking spray. Spread 1/2 cup butter mixture evenly on bottom of springform pan. Layer with half of tomato mixture, 1/2 cup butter mixture, and half of basil mixture; top with 1/2 cup butter mixture. Repeat layers with remaining tomato mixture, 1/2 cup butter mixture, and remaining basil mixture. Top with remaining butter mixture. Cover with plastic wrap; chill at least 8 hours. Run a knife gently around edge of pan to loosen sides. Remove sides of pan; carefully remove bottom of pan, and place layered spread on a serving tray. Garnish, if desired. Serve with crackers or baguette slices.