HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place egg yolks in top of double boiler over medium heat. Add sugar and salt. Gradually add boiling water, stirring constantly. Add vinegar and cornstarch dissolved in the cold water. Cook over boiling water til thick and smooth, about 12 minutes. Stir to prevent scorching. Do not undercook or filling will have a raw taste. Remove from heat. Add lemon extract and stir til filling is smooth and blended, scraping sides of saucepan with a spatula. Pour hot filling into pie shell. Top lukewarm filling with meringue: Be sure the 3 egg whites are room temperature. Beat with 1/4 teaspoon cream of tartar, 1/4 teaspoons salt, 1/2 teaspoons vanilla in mixer at medium speed only til frothy. Gradually add 6 tablespoons of sugar, beating at high speed until glossy peaks form. Spread meringue to edges of filling in shell to seal the crust. Mound the rest on top and distribute. Bake in 350°F oven 12-15 minutes, until meringue is lightly browned. Let cool at least 30 minutes before cutting. After 30 minutes, put the pie in the fridge until ready to eat.
Trim fat from meat. Cut meat into 6 serving-size pieces. Sprinkle meat on both sides with flour. With a meat mallet, pound flour into meat. Spray a 12-inch skillet with nonstick spray coating; brown meat over medium heat on both sides. Meanwhile, shop sweet pepper (you should have 1 cup). Add sweet pepper, beef broth, onions, parsnips, undrained tomatoes, basil, seasoning blend, garlic and black pepper. Bring mixture to boiling; reduce heat. Simmer, covered, for 75 minutes or until meat and vegetables are tender. Transfer meat and vegetables to a serving platter; skim all fat from pan drippings. In a small bowl, which together cornstarch and 1 tablespoon water; add to pan drippings. Cook and stir until thickened and bubbly; cook and stir for 2 minutes. Stir in parsley. Pour sauce over mean and vegetables.
In a large bowl, whisk together the sugar substitute, lemon juice, vinegar, celery salt, and garlic salt. Add the cabbage, celery, green pepper, and chives, and toss lightly. Cover and refrigerate overnight. Add the radishes immediately before serving.
Drain the salmon, reserving the liquid. Flake salmon and remove any skin or bones. Combine the salmon, egg substitute, onion, peppers, lemon peel, oat bran, lemon juice and seasonings. Mix well and add milk with enough resered liquid to make moist patties that hold together well. Form into 4 to 5 patties and pan-fry in a lightly oiled skillet for about 5 minutes or until lightly browned; turning halway through the cooking time. These can be served on whole-wheat hamburger buns with your choice of toppings.
Sift the flours and salt together in a bowl. Rub in the butter until the mixture looks like fine breadcrumbs. Make a well in the centre, add the beer and milk and gradually mix together to make a soft dough. Turn out on to a clean surface and knead briefly until smooth. Shape into a 10in round and place in the centre of a large, double-thickness sheet of oiled extra-thick foil. Score the top of the bread in a criss-cross pattern and sprinkle with 1 tbsp of flour. Bring the edges of the foil together loosely to seal. Place the foil parcel on to the barbecue rack and cook over medium-hot coals for 10 minutes on each side. Open the foil parcel and fold back the edges. Sprinkle the top of the loaf with the cheese, spring onions and cayenne pepper and leave for another 5 minutes until the cheese has melted. Remove from the foil and serve cut into thick wedges.
Wash the okra and cut off the stalks. Prick them 2 or 3 times but don't chop them. Blanch in a little boiling water for at least 5 minutes. Strain and discard the water, which will be fairly sticky. Wash the okra in cold water. Heat the oil and fry Spices 1 for two or three minutes. Add the onion, garlic and ginger and fry for 10 minutes. Stir regularly. Meanwhile make Spices 2 into a paste with a little water. Add to the onion mix and fry for a further 10 minutes. Add the okra, tomatoes, green pepper, chillies and a little water and simmer for 30 minutes, adding water as needed.
Prepare the pastry according to the recipe, roll out, and cut rounds about 1 inch larger than the upper diameter of your tartlet tins. Drape the pastry carefully into the tins, using a knuckle to press it lightly round the bottom edges. Press into sides, then cut off excess with a knife. Heat oven to 350 deg F/180 deg Celsius. Fry the bacon pieces and onion in a skillet or pot over high heat, stirring frequently. Don't use a lot of oil: about 2 Tblsps. The bacon and onion do not have to be crisp: just stir well so they don't burn, and cook until soft. Add the tablespoon balsamic vinegar, and stir round and round until the vinegar evaporates over the high heat. Take pot off heat. In a bowl mix the milk and cream, and whisk to mix well. Beat the eggs until they start to froth, and add to milk mixture. Add seasoning salt and nutmeg. Use your own discretion: the mixture needs something with just a little oomph. I used a salt which contains hot pepper, crushed coriander seeds and dried lime rind. You could also add a splash of hot pepper sauce if you do not have a spicy barbecue sauce. Put about 2 teaspoons of the bacon-onion mixture in the bottom of each tartlet -- just cover the bottom. Add 2 tablespoons of the milk-egg mixture to your lined tartlets if your tartlet pans are about 4" in diameter: the tartlets should be about 7/8 full. Put tartlets on an oven tin, preferably with a dark finish, because that helps the bottom crust to bake well. Bake in the preheated oven for 25 - 30 minutes -- it will depend on tin size and your oven. Do keep a watch so the custard does not burn on top.
Place coating ingredients in a paper lunch bag, or a ziploc bag. Shake to mix the ingredients. Add the meat, a few pieces at a time until well coated. Add the olive oil and butter to a large, heavy skillet with a lid, and bring to medium high heat. Add meat and cook until well browned. Removed from skillet with a slotted spoon and drain on paper toweling. Add onions, peppers and garlic to the skillet (add additional oil or butter if necessary) and saute until onions are clear. Add meat back to the pan. Add remaining ingredients EXCEPT sour cream, and bring to a boil. Turn heat to medium low and cover. Simmer for 30 minutes, stirring occasionally. Remove lid during last five minutes of cooking. Stir in sour cream just before serving.
Place everything into the crock pot. Turn on low for 7 hours. If adding Corn starch add it mixed in a bit of water. Cook for another hour Total cooking time 8 hours. Enjoy.
Combine soy, oil, sugar, Worcestershire, garlic, chives, and pepper in medium bowl. Remove 1/4 cup marinade and combine with vinegar in small bowl; set aside. Place remaining marinade and steaks in gallon-size zipper-lock bag; press out as much air as possible and seal bag. Refrigerate 1 hour, flipping bag after 30 minutes to ensure that steaks marinate evenly. Remove steaks from marinade, letting any excess marinade drip back into bag. Discard bag and marinade. Grill steaks as desired. Transfer steaks to shallow pan and pour reserved marinade over top. Tent loosely with foil and let rest 10 minutes, turning meat halfway through. Slice steak or serve whole, passing reserved marinade if desired.
Pour chicken broth and about a quart of water into large pot. Bring to boil and add chicken, onion and cilantro. Boil for about 5 minutes. Reduce heat to medium and add tomatoes, tomato sauce and cumin and continue cooking for 20 minutes. In separate bowls, place about 5 tortilla chips, a little Monterey jack cheese and a slice of avocado. Spoon chicken soup into the bowls over the tortillas, cheese and avocado. Can add a dollop of sour cream to the top if desired.
Combine the radish, rice vinegar, and black pepper in a small bowl and let pickle while preparing the rest of the dish. In a large pot, melt the butter, and then add the potatoes, carrots, onion, and garlic. Cook, stirring often, until slightly garlic is fragrant and vegetables are softened, about 5 minutes. Add the water and bring to a boil. Add the curry brick and stir until dissolved. Add the apple and then reduce to a simmer and cover. Cook for 20-30 minutes, until potatoes are easily pierced with a fork. Meanwhile, arrange the flour, eggs, and breadcrumbs in three separate dishes. Heat 1/2 inch of vegetable oil in a cast iron pan over medium high heat. Test heat with chop stick - when a chopstick inserted into oil bubbles, it is hot enough. Dredge the chicken cutlets in flour, then egg, then breadcrumb. Fry for 2-3 minutes per side, until golden brown. Remove to a paper towel lined plate and season with salt. Keep warm. To serve, plate curry over rice and top with a chicken katsu. Garnish with scallions and pickled radish.
In large skillet or Dutch oven, melt butter. Add garlic and saute for 1 minute. Brown pork chops on both sides, then add tomatoes, basil, salt, and pepper. Cover and cook over low-medium heat until pork chops are cooked through and tender (about 50 minutes). Remove pork chops from pan and keep warm. In small bowl, combine water and cornstarch, then pour into hot cooking liquid. Add onions and green peppers, cooking over medium-high heat for 5-6 minutes, or until vegetables are crisp-tender. Place pork chops on serving platter or dinner plates and pour sauce over the top, garnishing with fresh basil if desired, and serve.
preheat oven to 200°C. Place the mushrooms on a baking tray and brush generously with olive oil, season and bake for 8 minutes and then remove and leave to cool. Mix the goats cheese with thyme leaves and lemon zest and season. Meanwhile, roll out pastry to a 33cm x 13cm rectangle and place on a lined baking tray and spread goats cheese mix along the centre. Using a sharp knife, lightly score a border 1 to 2 cm in from the edge and then arrange the mushrooms on top. Brush exposed pastry with beaten egg and bake for 15 to 20 minutes until puffed and golden.
Thoroughly combine all ingredients. Pour into freezer containers and freeze until firm. Remove from freezer about 10 minutes before serving. Makes 2 quarts.
In large bowl, mash tofu with hands until crumbly. Add lemon juice, garlic, salt, pepper, and basil. Mash with hands until mixture reaches the consistency of ricotta cheese. Add olive oil; stir with fork. Add nutritional yeast and mix all ingredients well with fork. Cover and refrigerate until ready to use.
Preheat to 350 degrees Fahrenheit. Chop the celery and onion. Melt butter in a skillet; add celery and onion; cook until limp. Cut or rip up bread; add onion and celery in a large bowl. Add 1/2 can of cream of chicken soup, pepper, salt. Make into balls; put into lasagna style pan (if you like the edges crispy you can use a cupcake pan instead). In a separate bowl, mix the rest of the soup into the bowl with 1/2 cup of water. Pour this mixture over the stuffing balls. Cover with foil. Bake 45 minutes. Reduce oven temperature to 325 degrees Fahrenheit. Remove foil, bake for 15 minutes at 325 degrees Fahrenheit.
Cook chicken in water with salt and pepper. Microwave or steam broccoli until crisp-tender. Arrange chicken over broccoli in greased casserole dish. In bowl combine soup, mayonnaise, lemon juice, curry powder, and cheese. Add salt and pepper to taste. Spread sauce over chicken and broccoli. Bake at 350 for 45 minutes or until bubbly. Serve with white or wild rice.
Preheat oven to 325°F. In small saucepan, melt chips and margarine over low heat, stirring until well blended. Cool slightly. In a large bowl, beat eggs with whisk until foamy and light yellow in color (PLEASE DO NOT USE MIXER). Beat in sugar, vanilla, and chip mixture. Add flour, mixing well. Pour into a lightly greased 13x 9-inch pan. Bake for 40 to 45 minutes or until brownies pull away from pan or until set in center. COOL completely before cutting into squares.
Heat oven to 180 degrees celsius. Grease 4 ovenproof ramekins. Combine sugar and flour in bowl. Whisk together eggs and milk. Combine egg mixture with flour mixture. Divide apple among ramekins. Spoon custard over. Sprinkle with cinnamon. Put ramekins on oven tray. Bake 25 minutes or until custard is set. Stand 5 minutes. dust with icing sugar and serve.
Slice the chocolate pound cake and make jam sandwiches with the cherry jam, and layer the bottom of a large wide trifle bowl. Pour over the cherry brandy so that the cake soaks it up, and then top with the drained cherries. Cover with cling wrap and leave to macerate while you make the custard. Melt the chocolate on low to medium heat in the microwave, checking after 2 minutes, though it will probably need 4 minutes. Or you can place it in a bowl over a pan of simmering water. Once the chocolate is melted, ser aside while you get on with the custard. In a saucepan warm the milk and cream. Whisk the egg yolks, sugar, and cocoa in a large bowl. Pour the warm milk and cream into the bowl whisking it into the yolks and sugar mixture. Stir in the melted chocolate, scraping the sides well with a rubber spatula to get all of it in, and pour the custard back into the rinsed saucepan. Cook over a medium heat until the custard thickens, stirring all the time. Make sure it doesn't boil, as it will split and curdle. Keep a sink full of cold water so that if you get scared you can plunge the bottom of the custard pan into the cold water and whisk like mad, which will avert possible crisis. The custard will get darker as it cooks and the flecks of chocolate will melt once the custard has thickened. And you do need this thick, so don't panic so much that you stop cooking while it is still runny. Admittedly, it continues to thicken as it cools and also when it's chilling in the refrigerator. Once it is ready, pour into a bowl to cool and cover the top of the custard with cling wrap to prevent a skin from forming. When the custard is cold, pour and spread it over the chocolate cake layer in the trifle bowl, and leave in the refrigerator to set, covered in cling wrap overnight. When you are ready to decorate, softly whip the cream for the topping and spread it gently over the layer of custard. Grate the chocolate over the top.
Preheat the oven to 350 degrees, and line 2 cookie sheets with parchment paper (or just lightly grease them). Crumble the almond paste into a mixing bowl and beat with handheld mixer until crumbled fine. Sprinkle the sugar over the almond paste while continuing to beat, until the sugar is incorporated. Beat in the egg whites, one at a time and continue beating until the dough is smooth. Spread the pine nuts out on a plate. Roll 1 tablespoon of the dough at a time, into a ball between your palms, and then roll it in the pine nuts to coat on all sides. Transfer to the prepared cookie sheets and press them lightly to flatten slightly and to help the nuts adhere to the cookies. Bake the cookies until they are lightly browned ans soft and springy, about 15 minutes. Cool completely on wire racks, and dust liberally with powdered sugar before serving. Enjoy!
Pre-heat oven to 200C/400F and grease a 12 hole muffin tin. Mix all the dry ingredients together and then add the yoghurt or buttermilk, melted butter and the egg. Mix until all the ingredients are combined - do NOT overmix! Add the jalapeno peppers and mix gently again. Spoon into pre-greased muffin tin and then bake for 20 to 25 minutes or until well risen and pale golden brown. Serve with chili, chilli con carne, stews, soups or split and spread with savoury butter or dips.
Crumble pork sausage in a frying pan; add 4 cups water and heat to boiling. Reduce heat, cook for 20 minutes. Then drain meat, reserving 3 cups stock. Add salt and sage to stock, bring to boiling. Combine cornmeal and 1 cup of cold water. Gradually add stock, stirring constantly. Cover and cook over low heat for 10 minutes. Stir occasionally. Then add sausage, stir it all together and pour into loaf pan. Refrigerate overnight. Next morning slice and fry until set. NOTE: Cooking time does not inclue refregerating over night.
Cook pasta according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 1/2 cup cooking liquid. Heat oil in a large nonstick skillet over medium-high heat. Add onion; saute 3 minutes or until tender. Add tomatoes and 1/4 teaspoon salt; cook 2 minutes, stirring occasionally. Add shrimp; cook 2 minutes, stirring frequently. Add pasta, reserved 1/2 cup cooking liquid, 1/2 teaspoon salt, half-and-half, and pepper; toss well. Cook over medium-low heat 3 minutes or until thoroughly heated and shrimp are done. Add arugula; toss well.
Preheat oven to 400 degrees. In a small bowl, combine the parsley, thyme, rosemary, onion salt, garlic powder, oregano, marjoram, kosher salt and pepper. Massage the seasoning mixture evenly over the pork tenderloin. Heat olive oil in an oven-proof skillet over medium-high heat. Sear the pork on all sides until deep brown. Transfer the skillet to the oven. Roast for 30 to 40 minutes, or until a thermometer reads 140 degrees. Turn over once halfway through roasting. Remove the pork from the skillet and wrap in tin foil. Allow the pork to rest for 10 minutes. Meanwhile, make the sauce. Using the same skillet, place it over medium-high heat on the stove top. Stir the butter into the pan drippings, until melted. Deglaze with the chicken broth, scraping up the brown bits from the bottom of the pan. Stir in the jelly and balsamic vinegar. Add the orange zest, parsley, thyme, rosemary and a pinch of kosher salt. Bring the sauce to a boil and continue to cook and stir occasionally for 5 minutes. Slice the pork tenderloin. Pour the sauce over all. Enjoy!
Set oven to 350 degrees (set oven rack to second-lowest position). Pam spray a 2-quart casserole dish (or one large enough to hold the mixture). In a skillet heat water over medium heat; add in onion, celery and green bell pepper; cook stirring over medium heat until softened (about 5 minutes, adding water as needed) or until well softened adding in garlic the last 2 minutes of cooking, place the mixture into the bowl. Add in soup, milk, drained canned mushrooms mayonnaise, sour cream, black pepper, garlic powder and cooked cold rice; mix with a wooden spoon until well combined adjusted black pepper and adding in a small amount of salt to taste (I use seasoned salt). Transfer to prepared casserole dish. Sprinkle parmesan cheese evenly over the rice mixture. Bake uncovered for 35-45 minutes.
In skillet, saute celery in butter for 5 min. Add onions; saute 5 min. Place in a large bowl; set aside. Cut hot dogs lengthwise into 1/4s, then cut into 1/3s. In the same skillet, saute hot dogs for 5 min. or until lightly browned; add to vegetables. set aside 1 cup. In a large bowl, combine eggs, milk, sage and pepper. Add the remaining hot dog mixture. Stir in corn bread mixes. Add 1 1/2 cup cheese. Spread into a shallow 3 quart baking dish. Top with reserved hot dog mixture and remaining cheese. Bake, uncovered, at 400 degrees for 30 min. or until golden brown. NOTES : I just use my own corn bread recipe.
Bring first 4 ingredients to boil in heavy small saucepan, stirring until sugar dissolves. Simmer until reduced to 2/3 cup, about 4 minutes. Transfer syrup to large bowl and refrigerate until cold. Add pineapple to syrup. Cover and refrigerate 1 hour. Add cucumber and next 3 ingredients to pineapple mixture; stir to coat. Line plates with lettuce leaves. Spoon salad atop lettuce. Sprinkle with sesame seeds and serve.
Prepare a good vegetable broth. Place the finely chopped cabbage, lemon juice, salt, and pepper in a deep bowl. Let the mixture sit for an hour, stirring from time to time. Bring the broth to a boil, add the cabbage and all contents of the bowl, and cook for about 5 minutes. Serve immediately after.
PREPARE Dinner in microwaveable 9-inch square dish as directed on package. ADD tomatoes with their liquid and the pizza sauce; mix lightly. Sprinkle with mozzarella cheese. MICROWAVE on HIGH 3 minute or until mixture is heated through and cheese is melted.
Heat oven to 350°F Lightly spray bottom only of 9 x 5-inch loaf pan with cooking spray or grease lightly. For bread, combine oats and milk in medium bowl; mix well. Let stand 10 minutes. Add pineapple (including juice), egg whites, oil and vanilla; mix well. In large bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt; mix well. Stir in carrots and raisins. Add oat mixture to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.) Pour batter into pan. Bake 60 to 75 minutes or until wooden pick inserted in center comes out clean and crust is golden brown. Cool in pan on wire rack 10 minutes. Remove from pan. Cool completely. Store tightly wrapped. For cream cheese spread, beat together all ingredients in small bowl until smooth. Store tightly covered in refrigerator up to 3 days. CREAM CHEESE SPREAD (optional). 4 ounces reduced-fat cream cheese, softened 2 teaspoons firmly packed brown sugar 1/4 teaspoon vanilla.
(If not including juice and using a tea infusion as your only liquid, increase the amount of water to 2 cups.). Bring water to boil, add tea bags and steep for 30 minutes. Discard tea bags. Add sugar (and optional juice) to brewed tea and bring to a boil. Boil for 2 minute stirring. Remove from heat and add pectin, return to boil and allow to do so for 1 minute. Skim off any foam. Pour hot jelly into jars and process for 20 minutes.
For the pizza sauce: Combine all in a saucepan. Heat until boiling. Bring heat down to simmer and simmer for about 30 minutes for the flavors to combine. Discard bay leaf. For the crust: Preheat oven to 400 degrees. If you have a bread machine, just add all the ingredients and use the dough function. Manual method: Mix yeast with warm water. Let sit for 5 minutes. Combine flours, salt, oil, sugar, and yeast mixed with water. Knead about 8-10 times until the dough is like elastic. Let rise in a greased bowl for about and hour to an hour and a half (dough should double). Bread machine/manual method: Punch down dough and divide in half to create to pizzas. Roll out on floured surface, place dough on pizza pan and let rise another 15 minutes. Place crust in oven and cook for 5 minutes. Take out crust and add toppings. Place pizza back in oven and cook an additional 15-20 minutes. Whole wheat flour is optional, you can use all white flour.
Heat oil, Add next 7 ingredients, simmer 10 minutes over medium heat. Add remaining ingredients. Simmer on medium low, 1/2-1hr.
Crust: In a small bowl, combine the crumbs and melted butter. Press into the bottom and 1 1/2" up the sides of a greased 9" springform pan, and then, set aside. Filling: In a large mixing bowl, beat the softened cream cheese and sugar until it is smooth and fluffy. Beat in the cream and vanilla. Add the eggs (They should already be lightly beaten); beat on a low speed until they are just combined. Stir in the chopped candy bar pieces. Pour into the crust. Place the pan on a baking sheet (preferably one with sides). Bake at 325 degrees until the center is almost set, about 60-70 minutes. The top should look golden brown, but make sure it isn't getting burnt. If it is, turn down the oven a little bit. Cool it on a wire rack for ten minutes. Carefully run a knife around the edges to loosen. Make sure the knife is getting behind the crust and not cutting it off the cheesecake. Cool the cheesecake at room temperature for another hour. Put it in the refrigerator, and leave it there overnight. The next day, remove the sides of the pan from the cheesecake. Sprinkle the chopped candy bar pieces on top of the cake, and then drizzle with butterscotch or caramel topping. Refrigerate the leftovers.