HumbleIntelligence/food-ner-1-Million huggingface dataset:
combine cream and corn syrup into a medium sized pot and bring to a simmer. while cream and syrup mixture cooks, add chocolate and butter to microwave for 30 seconds on high take out and stir. repeat # 2. take cream concoction and pour over chocolate (this is also where you will add cognac) wait ten minutes before you stir together. after stirring all ingredients, pour into a flat baking pan and let cool in fridge for 1 hour. take out the mixture and scoop to form balls of chocolate. dip chocolate into melted chocolate desired and then coat with various coating. let shells air dry for about 4 minutes. serve immediately or. store in air tight container in fridge.
In a medium saucepan, heat oil over moderately high heat until hot, but not smoking. Saute ginger for about 2 minutes, stirring frequently. Add rice and cook 2 minutes, stirring frequently. Add water, coconut milk, bay leaf, salt, Tabasco, and extract. Bring mixture to a boil. Reduce heat to low and cook covered, 20 minutes, or until rice is tender and liquid is absorbed. Remove pan from heat and sprinkle rice with scallions and cilantro. Let rice stand 5 minutes and fluff with a fork. Discard bay leaf and serve.
Brown chicken breast. Place breasts in oven dish. Mix together the onion, garlic, cream, broth, salt, white pepper and worcestershire and mix well. Pour over the chicken and bake 2 hours at 300 degrees. After baking, remove breasts; strain juices into saucepan. Add 2 tablespoons flour and 1/2 cup water. Mix with whisk until thickened. Add milk if too thick. Pour sauce over breasts and garnish with parsley.
Cook the rice in boiling water for 11-12 minutes, or until just cooked, dont overcook as it goes mushy. and rinse with cold water, drain and allow to cool. Simmer the Salmon fillets, allow to cool then strip off any skin and remove the bones, break up the flesh unto small crumbly pieces. heat up the butter in a medium sized saucepan and saute the onion gently for at least 3 minutes, add a tiny amount more butter, if it starts to stick, or a splash of water also does the trick. Drain the tomatoes retaining some of the liquid, in case it gets too dry and simmer for 15 minutes and leave to cool. Pre heat oven to 400-420. Combine the rice with the onion and tomato mix, the flaked salmon, parsley lemon zest, h alf of the beaten egg and the juice, season with the pepper and salt. Rollout the puff pastry to a large oblong about 12x16 inches. arrange the mix down the middle of the pastry like a meatloaf, brush the edges of te pastry with water and wrap the ends over then the sides. Turn over and place on a lined biscuit tray, brush the top with the beaten egg, and snip vents along the top. Bake for about 35-45 minutes in a hot oven.
Preheat oven to 350 degrees. Saute mushrooms and onions in olive oil with garlic. Add spinach and cook until liquid has reduced. Mix vegetables with remaining ingredients, salt and pepper to taste. Pour into pie dish sprayed with nonstick spray. Bake 45 minutes.
Preheat oven to 450°. Combine all ingredients except the cooking spray in a large bowl; toss to coat. Place vegetable mixture on a jelly-roll pan coated with cooking spray. Bake at 450° for 35 minutes or until vegetables are tender and begin to brown, stirring every 15 minutes.
Preheat oven to 350 degrees F. Coat a 12-cup Bundt pan, preferably nonstick, with cooking spray and dust with flour (or use cooking spray with flour). Toast poppy seeds in a small dry skillet over medium heat, stirring constantly, until fragrant, 3 to 4 minutes. Transfer to a plate to cool. Whisk whole-wheat flour, all-purpose flour, poppy seeds, baking powder, baking soda and salt in a medium bowl. Combine buttermilk, oil, vanilla, lemon zest and lemon juice in a glass measuring cup. Beat eggs, egg whites and sugar in large bowl with an electric mixer on high speed until thickened and pale, about 5 minutes. Fold the dry ingredients into the egg mixture with a rubber spatula, a third at a time, alternating with 2 additions of the buttermilk mixture. Scrape the batter into the prepared pan, spreading evenly. Bake the cake until the top springs back when touched lightly and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Let cool in the pan for 5 minutes, then turn out onto a wire rack. To prepare the glaze: Sift 3/4 cup confectioner's sugar into a small bowl; mix with lemon juice and water to create a thin glaze. Poke 1-inch deep holes all over the cake with a skewer. Coat the warm cake with glaze using a pastry brush. Let cook completely. To serve, set the cake on a serving plate and dust with confectioner's sugar.
Brown the goat with the diced onion, salt and pepper in a saucepan over medium low heat until cooked through. **Stir constantly since meats very low in fat cook faster and burn easily**. Add the katsup, mustard, vinegar and sugar and stir to combine then turn the heat down to low and heat through for 5-10 minutes while stirring. Spoon onto Hamburger buns and enjoy.
Line 9-inch (2.5 L) square metal cake pan with parchment paper; set aside. Base: In large bowl, mix flour with brown sugar. With pastry blender, cut in butter until mixture is moist and crumbly. Press firmly over prepared pan. Bake in centre of 350°F (180°C) oven for 10 minutes. Sprinkle with pecans and press lightly; bake for 5 minutes. Meanwhile, in bowl, beat butter, sugar and corn syrup until smooth; beat in eggs and vanilla. Stir in flour and salt; pour over base. Bake until darkened and slightly jiggly when shaken, about 20 minutes. Let cool on rack. (Make-ahead: Wrap and store in airtight container for up to 1 week or freeze for up to 3 weeks.) Cut into bars.
Peel eggplant and then cut lengthwise into quarters. Brush with vegetable oil and place in a 32 x 22.5cm baking pan. Broil until light brown. Set aside. Saute the lamb, onions, salt, pepper, cinnamon and nuts until medium cooked (not brown) in a pan. Make a slit in each quarter of eggplant lengthwise. Stuff the meat mixture into each slit and over the eggplant. Pour tomatoes with their juice over the meat mixture. Cover with aluminium foil. Bake at 375°C for about 1 hour. Serve with rice.
Use fresh ginger root to make shogayu. Mix the ginger with sugar. Pour the hot water and stir.
Preheat oven to 375 degrees. Brown onion and ground beef, drain. Stir in salt, pork and beans, BBQ sauce, ketchup and brown sugar. Heat until bubbly. Pour into a 2 qt casserole. Sprinkle with cheese and cover with biscuit. Bake for 25 - 30 minutes.
Lay out muffin liners or line a cookie sheet with waxed paper. Cut marshmallows in half if desired or just leave them whole. Place rice krispies in a medium bowl. Place the sugar, cream, and corn syrup in a small saucepan over medium heat, and stir constantly until the sugar dissolves. Stir in the butter until melted. Cook without stirring until firm ball stage (248 degrees F), then remove from the heat immediately. Stir in the vanilla and salt. Allow the caramel to cool to approximately 175 degrees F. Using a fork, drop a marshmallow half in the caramel and turn it over until it is completely covered. Remove the marshmallow from the caramel and drop it in the cereal, rolling until it is covered. Place in a muffin liner or on a cookie sheet lined with waxed paper to set. Repeat the caramel and coating steps with the remaining marshmallows. If the caramel becomes too stiff for easy dipping, place it over the heat for a minute or two until it becomes easy to work with. Allow the candies to set fully at room temperature before serving. Store excess candies in an airtight container at room temperature or in the fridge for longer storage (but bring to room temperature before serving).
Heat oven to 350 degrees F. Melt butter in 2-quart saucepan over medium heat, 2-3 minutes. Add brown sugar; mix well. Cool 5 minutes. Stir in eggs and vanilla. Add flour and salt; mix well. Stir in pecans. Spread batter into lightly greased 13x9-inch baking pan. Bake for 22-27 minutes or until set. Cool completely. Sprinkle with confectioners' sugar.
Melt margarine in a 8 X 8 pan. Mix together sugar, flour, baking powder,salt and milk. Spread fruit over batter. Do not stir. Drizzle with vanilla. Bake at 350 for 50 minutes to 1 hour.
Preheat the oven to 350 degrees F. Spray a 1-quart casserole dish with cooking spray. Trim the cauliflower and cut into florets. Steam the cauliflower in a large pot with a little water over medium-low heat until tender. Remove the cauliflower from the pot to a towel to remove excise moisture.(Or you could roast the cauliflower for about 30 minutes, turning once, at 400*F.). Heat the butter in a medium saucepan over medium heat. When the butter has melted, whisk in the flour. Cook, stirring, for 2 minutes. Add the milk, whisking all the time to make sure there are no lumps. Cook another 3 to 4 minutes, and let the sauce thicken. Season with salt and pepper, to taste and add the nutmeg. Put the cauliflower into the prepared pan. Top with half of the cheese. Pour the white sauce (bechamel) over the cheese. Top with the remaining cheese and the bread crumbs. Bake, uncovered for 20 to 30 minutes until golden and bubbly.
Preheat oven for 400 degrees F. Place cubed-stuffing crumbs in a shallow dish; add onion powder, celery seed, salt, pepper, and parmesan cheese-stir to combine. Ina separate shallow dish combine the beaten eggs, milk and seasoning salt. Coat chicken one piece at a time in the crumb mixture, then in the egg mixture and back in the crumb mixture. Place on a greased baking sheet (I bake mine on a cooling rack placed on the baking sheet so both side get crispy). Bake until chicken is done/juices are clear 20-30 minutes depending on thickness of the chicken.
heat oil in large saucpan add onion and fry gently for 5 minutes, add garlic and fry for further 2 minutes and sugar stir gently fry for furtehr 3 minutes. add all other ingredients stir well and simmer for about 10 minutes. serve with bread and a swirl of cream/ yogurt.
Sprinkle dry Jello over cottage cheese. Add fruits and Cool Whip. Stir together. Cover and chill until serving time. We have even substituted raspberries and raspberry Jello with great success.
Cook the bacon until it is just done but not too crisp. Line your slow cooker with aluminum foil. Leave enough to over hang so that you can wrap the potatoes on the top once in the slow cooker. Spray the inside of the foil with cooking spray and layer half of the potatoes along the bottom. Next layer with half of the bacon, green onions, onion, ranch packet and top with cheese. Repeat the layers and top with cheese reserving 1/2 cup. Cover the potatoes with remaining foil. This helps them to steam and cook perfectly. Cook on low for 4-6 hours in your slow cooker. Once finished, top with remaining 1/2 cup cheese and let melt on the top. Garnish with fresh green onions if desired.
Cream together the eggs with a pinch of sugar until frothy using an electric mixer. Spoon in the sugar little by little to make a pale yellow batter. Sift together flour, cocoa and baking powder; fold carefully into the egg mixture. Fold in nuts and chocolate. Chill for about 20 minutes. Flour hands and divide the dough into two. Form into logs in the length of an oven tray. Bake for 5 minutes in a 175°C (350°F) oven. Lower the temperature to 150°C (300°F) and bake for 15 minutes. Cut into pieces about 1/2-inch. Dry them in the oven for 15 minutes. When cool, store in an airtight tin.
Drain pineapple and slice or cut tomatoes, Drain very well in a strainer so that the juice does not make the crust soggy. I even squeeze the pineapple to get most of the juice out. A ricer works great here! BUT will smoosh the tomatoes. Spread half of the bbq sauce on each pizza and top with chicken, thinly sliced onions, diced bell pepper, cut and drained tomatoes, and pineapple that has been drained well. (NOTE: PLEASE drain as much juice as you can so that your crust does not get soggy). Mix cheeses together and top each pizza equally. Place the jalapeno slices on top. Bake at 350 degrees for 10-15 minutes or until cheese bubbles and begins to brown. Allow pizza to rest for a few minutes, then slice and serve!
Preheat oven to 400°F Cut top 1/2 inch off heads of garlic, exposing cloves. Place each on square of foil. Drizzle with oil, then enclose in foil. Place on oven rack; bake until garlic is tender, about 45 minutes. Open foil; cool garlic slightly. Hold 1 head of garlic, cut side down, over medium bowl and squeeze, releasing roasted garlic pulp into bowl. Repeat with remaining garlic. Mash until smooth. Whisk in mayonnaise, buttermilk, Parmesan cheese, lemon juice, and Worcestershire sauce. Season to taste with salt and pepper. Cover and chill until ready to use, up to 2 days.
Preheat oven to 350. Comine first five ingredients in a mixing bowl. Place spinach in a glass baking dish. Spread stuffing mix over spinach. Bake 30 minutes.
Use 4-5 1/2 quart slow cooker. Warm a large skillet over medium heat for a few minutes, then pour in the oil and swirl it around to coat the hot surface. Crumble the ground beef into the skillet; cook, stirring often, until well browned, between 4-8 minutes. Use a slotted spoon to get the ground beef into the slow cooker. Stir in onions, bell peppers, celery, tomato paste, vinegar, molasses, paprika, Worcestershire sauce, garlic, mustard, and pepper until the tomato paste is dissolved. Cover and cook on low for 6 hours, or until the vegetables have almost melted into the thickened sauce. Season to taste with salt. Serve by spooning the spiced beef mixture into the buns.
Place the borage flowers in a small bowl, cover with boiling water and leave to steep overnight. The next day, strain the liquid into a pan and bring to a boil. Pour this boiling liquid over another cupful of borage flowers. Soak for 8 to 10 hours. Strain again and press all the juices out with the back of a wooden spoon. Measure the liquid and add 1 cup of sugar for every 1 1/4 cups of water. Heat slowly until the sugar has dissolved, then boil vigorously until thickened. Remove from heat, skim and store in clean bottles or jars. Keep in refrigerator.
Mix first 6 ingredients in a 3-quart or larger slow cooker. Cover and cook on low 7 to 9 hours until pork is tender. Stir in sour cream and dill. Serve over dumpling egg noodles with sweet peas.
Preheat oven to 325 degrees. Cut bacon into small pieces. Cook bacon in an 8-inch non-stick frying pan over medium heat for 4 minutes. Drain off excess fat. Add onions and peppers to the bacon and cook for 2 minutes. Beat eggs, salt and pepper until thoroughly mixed. Add beaten eggs mixture to frying pan and cook for 2 minutes, continually moving the raw eggs to the bottom of the pan. Sprinkle with the gorgonzola cheese. Wrap handle of frying pan with aluminum foil and place in oven. Bake for 6 minutes or until desired doneness.
In a wide bowl/container, mix coconut flakes, curry powder, garlic powder, paprika (set aside). In a small bowl, mix 1 egg, 1/4 cup water and 1/3 cup of corn starch. Dip the Tilapia fillets in the egg mixture. Use a plastic bag to cover your hands when handling fillets, if preferred. Coat the fillets thoroughly with the coconut flake mixture, especially along the top, as this dramatically improves the appearance of the dish while baking. Bake the Tilapia fillets at 350 degrees for about 12-14 minutes (or however long until the fish is fully white). Use cooking spray or butter the pan so the fish does not stick. While the Tilapia is baking, make the peanut sauce. Mix all of the ingredients listed above. Vary ingredient amounts to your liking. Cool or set aside until the Tilapia is ready. Broil the fillets for a few minutes until golden. Serve the fillets on a plate and scoop the peanut sauce on the side.
Heat oven to 400 degrees F. Grease bottoms of 12 muffin-pan cups or line with paper baking cups. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour sugar, baking powder, baking soda, sage, parsley and cheese, blend well. Add buttermilk (or sour milk), margarine and egg; stir just until dry ingredients are moistened. Fill prepared muffin cups 2/3rds full. Bake at 400 degrees F. for 15 to 20 minutes or until toothpick inserted in center coumes out clean. Best served warm.
Combine all ingredients and put in a greased 1 1/2 qt casserole dish. Bake at 350° for about 30 minute. Note: I cook the chopped bell pepper right in the glass measuring cup in the microwave. Cook for about a minute, then stir. Then cook 30 second at a time until pepper looks and smells done. Peppers will juice as they cook, but I don't drain them. I add juice and all.
Combine the cepes and white wine in a saucepan and bring to a boil over medium high heat. Reduce heat and simmer for 5 minutes. Remove from heat and let sit for 15 minutes. Stain the liguid from the mushrooms through a fine mesh sieve and reserve. Coarsely chop the cepes and reserve. Melt the butter in a soup pot over medium heat. Add the white mushrooms and saute until they begin to exude their juices, about 5 minutes. Add the cepes mushrooms, reserved white wine, milk and cream and bring to a boil, stirring occasionally. Lower the heat and simmer the soup uncovered, stirring every now and then, for about 45 minutes. With a slotted spoon remove about 1-1/2. cups of the mushrooms from the soup and reserve. Puree the soup in a blender until very smooth and return the soup to pot. Add the reserved mushrooms. Add chicken broth and season with salt and pepper. Stir in cognac. Warm the soup until heated through. Do not boil. Garnish with sliced mushrooms or parsley. Preparation time is also cooking time. Makes 8 servings.
Mash garlic into a paste, using mortar and pestle. Mix honey, soy sauce, hoisin sauce, cilantro, and garlic paste together in a bowl, stirring well. Coat chicken wings with sauce. Marinate wings at least 2 hours, up to overnight. BBQ on grill over medium coals or heat, for 10-15 minutes, basting with remaining sauce.
Whisk up soy, ketjap manis, oyster sauce, stock and sambal. Set aside. Place noodles in another bowl and soak in boiling water, carefully separating with tongs as you do so. Drain well. At the same time, heat oil in a wok (or large non-stick fry pan) and gently saute onion and garlic until softish. Add chicken and stirfry until almost cooked, mashing as you do so and adding more oil if needed. Then pour in the sauce and add snow peas and spring onions, with more stock if needed. Mix well, briefly cook and taste for seasoning. Add noodles and gently toss. Mound into individual bowls and serve with lemon or lime wedges on the side.
Clean the black-eyed peas in running water. Soak them in water for at least a few hours or overnight. After soaking them, rub them together between your hands to remove the skins. Rinse to wash away the skins and any other debris. Drain them in a colander. Crush, grind, or mash the black-eyed peas into a thick paste. Add enough water to form a smooth, thick paste of a batter that will cling to a spoon. Add all other ingredients (except oil). Some people allow the batter to stand for a few hours (overnight in the refrigerator); doing so improves the flavor. Heat oil in a deep skillet. Beat the batter with a wire whisk or wooden spoon for a few minutes. Make fritters by scooping up a spoon full of batter and using another spoon to quickly push it into the hot oil. Deep fry the fritters until they are golden brown. Turn them frequently while frying. (If the fritters fall apart in the oil, stir in a beaten egg, some cornmeal or crushed breadcrumbs.). Serve with an African Hot Sauce or salt, as a snack, an appetizer, or a side dish. Variation: Add a half cup of finely chopped leftover cooked meat to the batter before frying; or add a similar amount dried shrimp or prawns.
Peel and slice potatoes. Cook in salted, boiling water til tender. Drain. While they're cooking, fry bacon and onion til onion is tender. Mix in cream, salt and pepper. Add potato and bacon mixture. Toss. Serve warm, garnished with dill or parsley.
There are actually 11 spices in the above combination, but an additional 3 ingredients were necessary to derive that special flavor. Place all ingredients in blender with on/off speed for 3 to 4 minutes to pulverize, or rub through a fine strainer. Store in an airtight container so it will not lose potency. To use with flour, add 1 ounce of the mix to 1 cup of flour for coating chicken. Coat chicken in flour mixture & deep fry until golden brown & crispy!
Preheat oven to 350F .Grease a small loaf pan. Place the chickpeas in a large bowl and rub them briskly between the palms of your hands to remove the skins.Run water into the bowl to rinse chickpeas thoroughly and remove the skins which will float to the top.Drain the chickpeas well. Blend the chickpeas to a puree in a food processor or blender. Beat the eggs thoroughly and add to the chickpeas.Add 1 cup sugar, 2 teaspoons cinnamon,and baking powder. Zest the orange,finely avoiding the white pith;add this as well as the juice to the mixture and mix well. Pour into the pan,smooth the surface,and bake for about 1 1/2 hours or until a skewer comes out clean.Let cool for about 10 minutes. While the cake is baking mix the remaining 1 teaspoon cinnamon and 1/4 cup sugar.When the cake is cool,sprinkle with the cinnamon sugar. Cut into small brownie-sized squares or slices about 1''.Serve in small portions cold or at room temperature for best flavor.
Place all the fruit and about half the ice in the TM bowl. Slowly turn the dial from 1-10 - take about 20 seconds. Use the spatula to make sure the mixture mixes all the way to the bottom. Add in the remaining ice. Slowly turn the dial from 1-10 as above. Serve immediately!
To make the ribs easier to handle, cut each slab between the middle bones into 2 equal pieces. Rub the salt, black pepper, and red pepper into both sides of the ribs. Place the ribs in a deep baking dish, cover them, and refrigerate overnight. Preheat the oven to 450F. Pour the vinegar over the ribs and bake 1 1/2 hours. Rotate the ribs two or three times during baking and spoon some of the pan juices over them. Remove the ribs from the baking dish and place in a single layer on baking sheets. (Line the baking sheets with aluminum foil for easy cleanup.) Bake at 450 F for 1 hour. The ribs should be tender and well browned. This much can be done up to a day in advance. Cool the ribs, cover tightly, and refrigerate. Bring to room temperature for about 1 hour before continuing. To finish the ribs, preheat the oven to 400 F. Cut the slabs between the bones into individual ribs. Place the ribs in a baking dish large enough to hold them comfortably. Spoon enough of the barbecue sauce over them to coat lightly. Cover the pan with aluminum foil and bake until heated through, about 20 minutes. Serve with additional barbecue sauce on the side. BARBECUE SAUCE Ruth developed this recipe because she found most barbecue sauces too vinegary or bitter, and it's the secret to our popular ribs. Simple to prepare and absolutely delicious, once made and strained it keeps for quite a while, at least a month. Combine all the ingredients in a heavy pot and heat just till hot. Don't bring to a boil or the sauce will turn dark and become thin. Cool the sauce to room temperature, strain it, and store it in a tightly covered jar in the refrigerator.
Mix all ingredients very well. Cover and refrigerate for at least 3 hours, stirring occasionally. Best if allowed to marinate overnight before serving.
Transfer the coffee to a small bowl and put it in the freezer just until it starts to turn icy at the edge, about 20 minutes. Stir, but leave it in the freezer for several more minutes, until you're ready to use it. While you're at it, chill two tall drink glasses. Put the milk, malted milk powder, and coffee ice cream in your blender. Add the chilled coffee. If you like your malted on the sweet side, add a tablespoon or two of the sugar. Blend on medium speed to the desired consistency, then pour into the chilled glasses and serve.