HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt the clarified butter and keep very warm (around 115 degrees F). Whisk the cocoa and boiling water together until very smooth. Add vanilla, stir in completely, then cover whisk and bowl with plastic wrap. Set your mixing bowl over a pan of simmering water. Add the eggs and agave nectar, stirring constantly until the mixture becomes lukewarm. Transfer to the mixer and use the whisk attachment to beat at high speed for 5 minutes or so. The egg mixture should triple in volume. Take 2 cups of the eggs and whisk it into the cocoa until very smooth. Sift the flour over the remaining egg mixture, gently fold in until the flour disappears. Fold in cocoa until almost incorporated. Fold in butter in two parts with a large whisk or rubber spatula until just incorporated. Pour into a 9" prepared pan and bake 30-35 minutes or until the cake pulls away from the pan. SYRUP:. Small saucepan with lid - Bring the agave and water to a rolling boil, stirring constantly. When at the boil: cover, remove from heat, and allow to cool completely. Transfer to a liquid measuring cup and add the liqueur. If needed, add enough water to bring the syrup up to 3/4 cup.
Cut each wing into 3 pieces - throw away the tip. Brown in skillet until golden brown and put in slow cooker, turn on low heat. Mix brown sugar, mustard and soy sauce in saucepan and heat until it becomes liquid. Pour over the wings and cook 2-8 hours.
Combine Godiva chocolate liqueur and peppermint schnapps in ice-filled rocks glass and stir. Garnish with mint sprig.
Beat eggs, milk and soup. Add mushrooms. Spray or grease a 9x13 inch pan. Remove crust from bread, butter bread slices and then place butter side down in bottom of pan. Pour egg mixture over the bread slices. Top with sausage. Sprinkle with cheese. Refridgerate overnight. Bake at 350 degrees for 45 min or until done in middle when tested with knife. I use homemade french bread that I made in the bread machine with this recipe. I also just put the whole can of mushroom soup in and use a little more cheese than it calls for. We do love the cheese!
Divide sausage, forming 30 to 36 "Pigs". (About half the length of a hot dog) Do not roll in hands, form carefully with finger tips or fork. Sift together flour, baking powder and salt. Cut in margarine as for pie dough. Mix in milk, form into smooth ball. Roll dough to 1/4 inch thickness, cut into strips about 3 1/2 inches wide. Wrap "pig" loosely in dough, overlapping on the bottom. Do not pinch ends shut. Prick top of each "pig" with a fork. Place on ungreased cookie sheets, bake 15 minutes at 400 degrees, then 15 minutes at 350 degrees until brown. May be frozen up to 4 months.
Preheat oven to 400°F and generously butter a 3-quart (9 x 13-inch) casserole dish. Layer 1/2 of the potato sliced into bottom. In a medium-size saucepan over medium heat, melt butter and saute onion with garlic for 3 minutes. Using a slotted spoon, transfer onion mixture over the potatoes in the prepared casserole dish; set aside. Return saucepan to stovetop and pour cold milk. Bring to a simmer and add cheese, stirring until cheese has melted completely. Pour cornstarch mixture and stir until sauce thickens. Pour 1/2 cheese sauce over onion mixture and season with black pepper and cayenne. Add the remaining potatoes and pour the remaining sauce; season with black pepper and cayenne once again. Cover dish with greased aluminum foil and bake 1 1/2 hours in the preheated oven. Remove foil for the last 15 minutes for golden brown top. Note: Sprinkle with Panko(R) for extra crispiness or use green onions and, crumbled and cooked bacon.
Whisk lemon zest, juice, water, oil, sugar, salt and pepper in a large bowl until blended. Add onions and let stand while pasta cooks. Bring a large pot of lightly salted water to a boil. Add pasta, return to a boil and cook as package directs; stir in asparagus and carrots 3 minutes before pasta will be done. Cook until pasta and vegetables are just firm-tender. Drain and rinse under cold running water; drain again. Put in a bowl with dressing. Add mint or dill or parsley to mix and coat.
Cream shortening and sugar in a bowl until light and fluffy. Add mixture of flour, baking powder and salt, alternately with mixture of grape juice and milk, mixing well after each addition. Add vanilla. Fold beaten egg whites, gently into batter. Pour into 2 greased and floured 9" cake pans. Bake at 350* for 25 minutes, or cake tests done. Cool in pans for 10-15 minutes. Turn out onto wire racks to cool completely. Split each layer horizontally. Spread 1 1/2 cups GRAPE FILLING between layers. Spread GRAPE FROSTING over top and side of cake. Drizzle remaining filling over top. GRAPE FROSTING. combine sugar, egg whites, grape juice and syrup in double boiler. Beat at low speed with electric mixer until well blended. Place over boiling water. Beat at high speed for 7 minutes or until stiff peaks form. Remove from heat; beat until of spreading consistency. Yield; enough frosting for 4 layers. GRAPE FILLING:. combine sugar, cornstarch, salt, grape juice and 1 cup of water in a saucepan, mix well. Bring to a boil over medium high heat. boil for 1 minute, stirring constantly. Remove from heat.add lemon juice and butter. Cool. Yield.enough frosting for a 2 layer cake.
Cook pasta in a large pot of boiling lightly salted water for about 8-10 minutes or until al dente and then drain. Heat oil in large skillet or wok over medium heat. Saute garlic, prosciutto, and red pepper flakes for 1 minute. Stir in tomatoes and tomato paste and cook for 3 minutes. Stir in vodka and cream and simmer for 15 minutes. Stir in Parmesan and chopped basil. Add pasta and toss until evenly coated. Serve with additional Parmesan cheese if desired.
Combine all dressing ingredients in a large bowl. Add all vegetables and the chopped cilantro. Toss thoroughly. Taste and adjust seasonings as needed. Let set 10-15 minutes for flavors to blend. Soak one rice paper at a time in water until softened. Place on clean towel, and put 1/4 to 1/3 cup of the vege mixture about 2" from the lower edge of the rice paper. Fold the lower edge up to cover the filling. Fold in the sides, and roll up gently. A pretty touch is to sprinkle the upper half of the rice paper with the whole cilantro leaves prior to completing the wrap - they show through the rice paper and are very decorative. Place on a plate, seam down, and cover with plastic wrap. Repeat with remaining wrappers and filling. Serve with a sauce of your choice. Use the same ingredients as the dressing if you like, or experiment with mustard or plum sauce. I like the lighter combinations better with these rolls. Even commercial Chinese salad dressing works in a pinch.
Fill large saucepan 2/3 full of water. Heat to boiling. Stir in contents of Pasta. Gently boil uncovered 15 minutes, stirring occasionally, until tender. Drain pasta. Rinse with cold water. Shake to drain well. Combine Hidden valley ranch mix, onion powder and bacon bits with mayonnaise in large bowl. Stir in chilled pasta and remaining ingredients except lettuce. Serve on lettuce. Refrigerate leftovers (if desired, moisten with a few teaspoons milk before servings).
Bring chicken broth, onion, carrot, celery, bay leaf and salt to a simmer. Add chicken thighs, cover and poach (gently simmer over low heat) for 1 hour. Remove chicken thighs, let cool slightly and pull or cut chicken into strips. Set aside. Strain soup and return to boil. Add rice and gently simmer for 20 minutes, then add chicken back to soup for another 5 minutes. Whisk yolks in lemon juice. Add a cup of the hot soup, very slowly, whisking while you pour it inches Add another cup in the same manner. Take soup off the heat and add egg mixture into it. Sprinkle with parsley, season with salt and pepper and serve.
Bring a large pot of salted water to a boil. Add pasta, and cook until al dente, about 12 minutes. Heat oil in medium saute pan over medium-high heat. Add onions and cook, stirring, until softened and slightly brown, 7 to 10 minutes. Add snap peas, asparagus and lemon juice, and cook, stir for 1 minute. Using a slotted spoon, transfer pasta to saute pan, and add 1/2 cup of pasta cooking water to pan. Continue to cook, stirring constantly, until water is almost absorbed and peas and asparagus are bright green but tender, about 4 minutes. Season with salt and pepper. Heat butter in small pan over high heat, swirling as butter begins to change colour. As soon as butter browns, about 4 minutes, remove from heat. Stir mint and lemon zest into pasta and divide pasta among four bowls. Top each bowl with 1- 1/2 tablespoons ricotta, 1/4 of the hazelnuts, and drizzle with 1 tablespoon brown butter.
Cook and stir the meat and onion in a large skillet until the meat is brown. Drain off the excess fat. Stir in the remaining ingredients. TO COOK IN A SKILLET: Heat the mixture to boiling then reduce the heat and simmer, covered, stirring occasionally, until the rice is tender, about 30 minutes. (A small amount of water can be added if necessary.) TO COOK IN THE OVEN: Pour the mixture into an ungreased 2-quart casserole. Cover and bake at 375 degrees F, stirring occasionally, until the rice is tender, about 45 minutes. Serve hot.
Heat oven to 450°F Season steaks, place a few basil leaves on each and split the mozzarella between them. Bring the sides of the steaks together to make an open parcel, securing the edges with a toothpick. If making up to a day ahead, cover and chill. Heat a heavy-based roasting tin on a high heat, add the oil and brown the beef on all sides - this should take about 1 min in total and the meat will still be rare in the middle. Add the peppers, their oil and the olives to the tin, pour over the vinegar, then roast for 2-3 mins for medium rare, longer for well done. Cover with foil and leave to rest for up to 5 minutes Scatter over remaining basil before serving.
Sprinkle chili powder, garlic powder, and salt all over ducks. Cut 1-inch slice in skin of ducks on both sides of breasts. Puree garlic, sage and olive oil and fill in slices in skin with mixture. Chop apple into 1-inch pieces and stuff inside ducks. Bake at 350*F (175*C) for 1 hour 30 minutes for a slightly rare duck, or 2 hours for a well done duck. Put the ingredients for the L'Orange sauce in saucepan and heat until alcohol simmers off, about 6 minutes. Serve L'Orange sauce over sliced duck breasts or other parts. Makes about 1 cup.
In a large mixing bowl, cream the butter, cream cheese, sugar and vanilla. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; stir into creamed mixture just until moistened. Fold in cranberries and pecans. (I put the cranberries in the food processor the first time I made them and this last time I just rough chopped them). Fill greased or paper-lined muffin cups three-fourths full. Bake at 350 degrees 20-25 minutes or until a tooth-pick comes out clean. Cool for 5 minutes before moving to wire racks.
Wash lemons well and dry. Zest 4 lemons and set aside. Make a large ice water bath and set aside. Juice one lemon, set juice aside. Juice remaining lemons to get 1 cup lemon juice. In a medium saucepan combine the 1 cup lemon juice, sugar, egg yolks, whole eggs and butter. Cool over medium heat, whisking constantly until mixture begins to boil, around 10 minutes. Press lemon-egg mixture through a fine sieve into a small bowl. Place bowl in ice water bath. Stir every 10 minutes until lemon curd has cooled completely. Remove bowl, cover lemon curd with plastic wrap placed directly onto curd-this will keep a skin form forming. Cool at least 2 hours in the fridge, up to 48 hours. Place 8 ring molds on rimmed baking sheet. Using an electric mixer whip the 1 and 1/2 cups heavy cream until soft peaks form-do not over beat. Reserve 1/2 cup lemon curd. Fold remaining curd into whipped cream until well combined. Divide mousse evenly between the 8 rings-cover with plastic-freeze until firm, 6 hours up to 2 days. -----. Candied Lemon Zest. reserved lemon zest. 2 cups white sugar. 1 cup water. In a medium saucepan bring zest, sugar and water to a rapid boil, stirring constantly until sugar is dissolved. Reduce heat to medium low and cook 15 additional minutes. Remove from heat, cover and let stand overnight at room temperature. ----. Drain candied lemon zest into a bowl. Set aside 1/3 cup syrup-place remaining syrup in fridge up to 2 weeks, covered. Whisk together the 1/3 cup syrup, the 1/2 cup reserved lemon curd, and the reserved lemon juice until well combined. Set aside. With an electric mixer in a medium bowl whisk the creme fraiche and 2 tablespoons heavy cream until soft peaks form. To Serve:. Place frozen mousse in wide shallow bowls or plates. Let stand 4 to 5 minutes. Remove molds. Spoon lemon sauce evenly over and around each mousse. Top with creme fraiche. Garnish with candied lemon zest and candied violets.
Preheat oven to 425°F. To prepare meatloaf: Add celery and onions (and any other veggies you like) to beef. Add egg. Add rice, breadcrumbs or cracker crumbs (I've even used potato chips!) for firmness. Open can of tomato sauce put in a little for moisture. Add some salt and pepper and start mushin. I always like garlic in everything so I usually put in a bit. Make into a loaf. Put in a loaf pan or a dish that will leave some room on sides. I like lots of sauce so I put mine in a corning dish with room all the way around. For Sauce: Pour tomato sauce in same mixing bowl. Add all your remaining ingredients. If you like it a little sweeter, add more sugar. A little more sour, add more vinegar. I usually put in quite a bit more Worcestershire sauce. Mix well and pour over meatloaf. Cook covered in oven for about 35 minutes, depending on altitude and oven intensity. Keep checking it. Insert a knife into the middle to check for doneness. This recipe is served best with Mashed Taters and corn. You mush em all together and it's delicious.
In a large nonstick pan over medium heat saute the garlic in the olive oil for about 2 minutes, stirring frequently. Add mushrooms, oregano, salt, salt and pepper, and saute until the mushrooms begin to release moisture, about 2 minutes. Add the vegetable broth and turn the heat up a bit, bringing to a low boil. Simmer for about a minute. Add the white wine and green beans; cover and simmer for about 2 minutes. Uncover and cook for about 3 more minutes or until desired tenderness is reached.
Combine the cream and sugar in a saucepan over medium heat. Stir with a whisk until the sugar is dissolved. Soften the gelatin in the cold water. Whisk gelatin into the cream. When the gelatin is dissolved, whisk in the sour cream. Stir only until well-blended and smooth. Pour this Creme Celeste into a lightly-oiled mold. Chill for 4-5 hours until firm. Unmold by setting mold in warm water for several minutes. Upend it onto a white platter. Surround the sides of this incredible Cream with the red raspberries. Save a few for the top.
Spray wok or skillet with cooking spray. Heat over medium until hot. Add chicken, scallions, garlic, and ginger and stir-fry until chicken is nicely browned; 4-5 minutes. Combine remaining ingredients (except rice) and stir into chicken, and cook 3-4 minutes. Serve over rice.
Preheat oven to 400°F. Combine the flour, sugar and 1/4 tsp salt in food processor. Add the butter and pulse until the mixture resembles dry oats. Add 1 Tbsp water and process for a few seconds. Add the remaining 1 Tbsp water and pulse 3 or 4 times. Place the dough in a bowl and form into a ball. Cover and chill for 30 minutes. Place the dough on a floured surface and roll into an 11 inch circle. Place the dough in a 10 inch tart pan. Sprinkle the cheese on the dough and then sprinkle 2 tbsp chopped basil on top of cheese. Place the tomato slices on top. Sprinkle with salt and pepper and then drizzle with the olive oil. Bake at 400°F for 30 to 40 minutes or until crust is golden. Garnish with basil. May be served hot or room temperature.
1) In a small bowl, mix the American chili powder, black pepper, and salt. In a large bowl, mix the ketchup, mustard, vinegar, Worcestershire, lemon juice, steak sauce, molasses, honey, hot sauce, and brown sugar. Mix them, but you don't have to mix thoroughly. 2) Over medium heat, warm the oil in a large saucepan. Add the onions and saute until limp and translucent, about 5 minutes. Crush the garlic, add it, and cook for another minute. Add the dry spices and stir for about 2 minutes to extract their oil-soluble flavors. Add the wet ingredients. Simmer over medium heat for 15 minutes with the lid off to thicken it a bit. 3) Taste and adjust. Add more of anything that you want a little bit at a time. It may taste a bit vinegary at first, but that will be less obvious when you use it. Remember, it is going on meat and will be cooked once again. Strain it if you don't want the chunks of onion and garlic. I prefer leaving them inches They give the sauce a home-made texture. You can use it immediately, but I think it's better when aged overnight. You can store it into clean bottles in the refrigerator for a month or two.
Melt and cool one stick of butter, set aside. Peel and core the apples, cut into 1/2-inch diceed pieces. Preheat the oven to 350 degrees and place pecans on a baking sheet; roast about 7 minutes, or until toasty; transfer to a plate to cool; Reduce oven heat to 325 degrees. In a large, non-stick skillet, melt 4 tablespoons of the butter with the 1/4 sugar over high heat; add the apples, stirring frequently, cook until browned: Add brandy and cook until evaporated, let cool. In a large bowl, combine brown sugar and corn syrup, flour and cooled melted butter; beat in eggs and vanilla. Spoon caramelized apples into a ten inch pie crust; pour the custard over the top; scatter the pecans on the top of the custard, pressing in and pecans that protrude. Bake for about 1 hour or until custard is set, If crust browns too quickly, cover loosley with a piece of foil (release foil works great), Best served with whipped mascarpone cheese or whipped cream.
Preheat oven to 350°. Coat bottom only of a 13 x 9-inch baking pan with cooking spray; line bottom of pan with wax paper. Coat wax paper with cooking spray; dust with 1 tablespoon flour. Set aside. (If you plan to serve the cake straight from the pan instead of unmolding it, you can skip the wax paper step.). Cake: Stir 1/2 cup butter and sour cream with a whisk until well blended. Add granulated sugar and 2 teaspoons vanilla; beat at medium speed 3 minutes or until well blended. Add egg substitute; beat 2 minutes or until well blended. Stir 2 cups flour, baking soda, and 1/2 teaspoon salt well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition. Pour batter into prepared pan. Sharply tap pan once on counter to remove air bubbles. Bake for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Carefully peel off wax paper; cool completely on wire rack. Frosting: Beat the cream cheese, 1/4 cup butter, and 1 teaspoon vanilla at high speed until fluffy. Add cocoa, milk, and 1/8 teaspoon salt; beat at low speed until well blended. Gradually add 1 1/2 cups powdered sugar; beat at low speed until creamy. Gradually add remaining 1 1/2 cups powdered sugar. Place cake on a serving platter. Spread frosting over top and sides of cake. Store cake loosely covered in the refrigerator.
Preheat oven to 325 degrees. Brown bacon in a large stockpot until crisp. Drain on paper towels reserving 3-4 tablespoons drippings. Saute onions in bacon fat until softened and translucent. Add brown sugar and vinegar. Bring to a boil and simmer for 5 minutes. Add garlic and beans. Bring back to a boil. Transfer to a baking dish and bake for 1 1/4 hours covered. Add bacon bits to top and bake for an additional 5 minutes.
In a medium bowl, combine all ingredients and whisk until well blended. Taste and adjust seasonings, if desired. Refrigerate and chill for several hours before using.
Wash the lime and cut into fourths. Put lime in a glass and add the sugar. Crush lime with the sugar well. Add the shot of Vodka and the ice cubes. Enjoy!
Preheat oven to 350 degrees. Grease muffin tins or use paper baking cups. In a large bowl, sift together flour, sugar, and baking powder. Set aside. In a food processor, combine melted butter, cream cheese, milk, vanilla, and eggs. Process until smooth. Pour liquid into dry ingredients and stir just until combined. Fold in fruit. Scoop batter into muffin cups. Lightly sprinkle tops with sugar. Bake for 30 minutes or until muffins spring back when lightly pressed.
Saute chopped onion and garlic for several. minutes. Rinse red lentils, and add with the rest of the ingredients. Bring to a boil, cover, and simmer for 15 minutes. Uncover and cook for 5 minutes more. Add more water if needed.
Preheat oven to 375 degrees. Cut chicken legs in half at joint. Dredge with flour and set aside. Heat oil in frying pan. Brown chicken pieces on all 4 sides. In a medium bowl, combine wine, blue cheese, soup, salt and pepper. Pour half this mixture into a 12" x 10" glass casserole dish. Place browned chicken on top. Pour remaining soup mixture over chicken. Bake in oven, uncovered, for 30 minutes. Meanwhile, prepare asparagus. Gently bend stalk near end of spear. Stalk will break at point where it becomes too tough to eat. Discard end. Rinse spears under cold, running water. Drain. Cut each spear into 1 1/2" pieces. At end of 30 minutes, remove casserole dish from oven. Scatter asparagus between chicken pieces. Cover tightly with aluminum foil and continue baking for 30 minutes longer or until chicken is cooked. Serve over cooked white rice.
Put olive oil and garlic in a large skillet over medium heat and cook slowly to infuse the oil with the garlic, but do not burn garlic. Add red pepper flakes. Raise the heat to medium high. Add shrimp and season with a little salt. Cook until shrimp is almost done. Add wine, cook until alcohol is burned off, about 1 minute. Add the lemon juice and butter to finish. Garnish with parsley.
Heat the oven to 400°F Heat the olive oil in a heavy-based, ovenproof dish. Fry the sausages for 3-4 minutes, turning frequently to allow the sausages to brown evenly. Remove from the pan and keep warm. Add the butter to the pan with the pumpkin. Cook over a slightly higher heat until the pumpkin starts to colour. With a slotted spoon, remove the pumpkin from the pan and keep warm. Add the onion and fry for 4-5 minutes until softened but not coloured. Add the garlic and cook for a further 1-2 minutes. Add the sage and the mustard and stir well. Return the pumpkin to the pan with the stock and the butterbeans. Season generously with salt and freshly ground pepper and stir again. Bring to the boil, then reduce the heat to a gentle simmer. Place the sausages on top of the pumpkin mixture. Cook in the oven for 15-20 minutes or until the sausages are cooked and the pumpkin casserole nicely thickened. Sprinkle with parsley and serve immediately.
Roughly chop onions and tomatoes. Save the seeds and juice to use in the sauce. Put all the tomatoes and onions in a wide-mouthed heavy bottomed saucepan, with all the other ingredients (except the sugar and vinegar). Simmer gently for an hour until the tomatoes are nice and soft. Add the sugar and vinegar and cook until it tastes suitably saucy and thickens up. To test this you can always put a dollop on a plate and see how much liquid seeps out of the cooked tomato mush. If it's only a little then the sauce is done. Taste and adjust the seasoning if required. Pass through a coarse sieve so that you remove the bigger bits of skin and whole spices. Collect the sauce in a clean, sterilised bowl or jug. To help work the sauce through the sieve roll the round bottom of a ladle over the sauce in the sieve. Bottle sterilised bottles and seal.