HumbleIntelligence/food-ner-1-Million huggingface dataset:
For filling: In heavy saucepan, combine lemon juice and 1/2 cup water. Add cornstarch and whisk to dissolve. Add sugar, egg yolks, butter, lemon zest and salt. Cook over medium heat, whisking constantly, until mixture comes to a simmer. Reduce heat to low and whisk 1 minute. Strain through a coarse sieve into a medium bowl. Let cool to room temperature, press a piece of plastic wrap directly on surface and put in refrigerator until very cold. (Filling may be prepared up to 2 days in advance). To make cake: Preheat oven to 350°F and lightly greaes and flour three 9-inch round layer pans. Line bottoms with parchment paper. In medium bowl, sift flour, baking powder and salt. In another bowl, cream sugar and butter with electric mixer on high speed until light and fluffy, about 3 minutes. Beat in egg yolks one at a time, then vanilla. On low speed, add flour in three 1-cup additions, alternating with two 1/2-cup additions of coconut milk. Begin and end with flour and beat until smooth, scraping bowl often with rubber spatula. In another bowl, beat egg whites (with clean beaters) on high speed until they form stiff peaks. Whisk 1/4 of the whites into the batter, then fold in the remainder. Spread mixture evenly in pans. Place in oven on center rack. Make sure pans don't touch each other and that they are not too close to sides of oven so air can circulate evenly around them. Bake for 25 to 30 minutes, until toothpick inserted in centers come out clean. Let cakes cool in pans on wire racks for 10 minutes. Invert and remove from pan and peel off parchment paper. Tun right sides up and cool completely. To make icing: In the top of a double boiler, combine sugar, egg whites,corn syrup, cream of tartar, and 1/3 cup water. Place over simmering water. Beat on high speed with handheld electric mixer until icing forms soft peaks, about 2 minutes. Remove from heat and beat in vanilla. Continue beating 5 minutes, or just until stiff peaks form. Place one layer upside down on serving plate. Spread with half of lemon filling. Place second layer on top, right side up. Spread with remaining half of filling. Add the final layer right side up. Spread icing over top and sides of cake. Press handfulls of coconut all over icing.
Heat oven to 350°F. Slice cookie dough as directed on package. Arrange slices in bottom of ungreased 13x9-inch pan. With lightly floured fingers, press dough evenly in pan. Bake at 350°F for 15 to 20 minutes or until light golden brown. In large bowl, combine eggs, sugar, flour and baking powder; blend well. Stir in lemon juice. Pour mixture over warm crust. Bake at 350°F for an additional 20 to 30 minutes or until top is light golden brown. Cool completely. Sprinkle with powdered sugar and cut into bars.
Put all ingredients in a blender on liquify until everything is mixed thoroughly. Freeze in an ice cube tray. Once frozen, every three hours heat one up in the microwave to room temperature, test with your finger. It might take a few tries, but don't be discouraged. They will like it eventually. Even if you have to put a little on your finger til they lick it off.
In a medium saucepan, combine rice, onion, garlic, salt and 1 cup water. Cover and bring to a boil over high heat. Reduce to a simmer and cook, covered 10 minutes. Meanwhile, bring 2 to 3 inches water to a boil in a deep skillet. When rice is done, stir in bell pepper, salsa and tomato. Set aside, covered. Break cold eggs, one at a time, into a custard cup or saucer. Holding dish close to water's surface, slip eggs, one by one, into boiling water. Adjust heat to maintain a simmer. Cook until whites are set and yolks begin to thicken but are not hard, about 5 minutes. With slotted spoon, lift out eggs. Drain in spoon or on paper towels. Trim any ragged edges, if desired. To serve, divide rice mixture between 2 plates and top each with a poached egg. Sprinkle with cheese and serve immediately.
Prepare a medium-hot fire in a charcoal grill. Preheat an oven to 375°F. Prick the eggplant with a fork in several places and place on the grill rack 4 to 5 inches from the fire. Grill, turning frequently, until the skin blackens and blisters and the flesh just begins to feel soft, 10 to 15 minutes. Transfer the eggplant to a baking sheet and bake until very soft, 15 to 20 minutes. Remove from the oven, let cool slightly, and peel off and discard the skin. Place the eggplant flesh in a bowl. Using a fork, mash the eggplant to a paste. Add the 1/4 cup tahini, the garlic, the 1/4 cup lemon juice and the cumin and mix well. Season with salt, then taste and add more tahini and/or lemon juice, if needed. Transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well. Drizzle the olive oil over the top and sprinkle with the parsley. Place the olives around the sides. Serve at room temperature.
Trim the okra, wash, drain well and place in a dish with a little salt and the vinegar. Let stand for 30 minutes. Rinse well and dry completely. Heat the oil over medium heat in a large frying pan that has a lid. Add the onion and cook until translucent. Add the okra and cook, stirring frequently, until they are slightly browned. Add the tomatoes, salt and pepper and sugar. Cover the frying pan and simmer for about 30-45 minutes, or until tender.
Saute chicken pieces in melted butter until cooked. Combine eggs, cream/milk, cheese and seasonings and pour over chicken in skillet, stirring gently over medium heat. Cook only until eggs are thickened but still moist and not browned (about 5 minutes). Serve with vegetables and muffins.
Preheat oven to 350 degrees. *In non-stick pan heat the oil and saute the onions, apples and carrots for 5 minutes until softened. Mix together the tomato paste with the stock (or water). Add all the other ingredients except for the beans and garnishes to the pan with the onions, apples and carrots. Stir well, cover and simmer for 5 minutes. Add the beans and transfer the mixture into an ovenproof casserole. Cover and bake at 350 degrees. for 35-40 minutes. Do not allow to dry out. Add more stock to beans if necessary. Garnish with swirls of sour cream and thinly sliced scallions if desired. *NOTE: I usually prepare this bean casserole a day in advance; up to the point before baking to allow the ingredients to marry.
You will need Tsuyu sauce for this recipe which can be bought from most oriental supermarkets. This was not included in the ingredients as Zaar's database doesn't recognise it! Firstly cook the udon in a pan of boiling water for 2-3 minutes, drain and refresh under a cold tap, then strain. Get a large bowl and put in the sliced red onion, the spring onion lengths, the grated rooted ginger, the red chilli, the garlic, the beaten eggs, the rough chopped coriander, the finely sliced mange-tout, the beansprouts and the Tsuyu sauce. Mix a little then add the noodles and give another mix to coat everything in the sauce. Heat a wok over a medium flame until almost smoking before adding the vegetable oil. Add the chicken strips and stir-fry for 3-4 minutes. Season. Add everything from the bowl and stir-fry for another 3-4 minutes. Divide between 2 plates and scatter the pickled ginger, fried dried shallots over, then finish off with a few sprigs of coriander as a garnish.
Combine the first four ingredients in a small bowl; stir well and set aside. Heat sesame oil in a wok on medium high heat. Add ginger and garlic; saute for 1 minute. Add cabbage, bell pepper, and carrot; saute for 2 minutes. Add lime juice mixture and bean sprouts; saute for an additional 2 1/2 minutes or until cabbage is tender. Remove from heat and sprinkle with chopped cilantro.
Melt chocolate and butter. Stir in milk and sugar. Bring to a boil, stirring constantly. Cook and stir until thickened. Remove from the heat and cool completely. Spoon ice cream into crust. Stir sauce and spread over ice cream. Top with whipped topping and sprinkle with pecans. Freeze until firm. Remove from the freezer 15 minutes before serving.
Preheat the oven to 350 degrees F. Combine the wafer crumbs, ground pecans and melted butter in a bowl. Press into the bottom of a 12-inch springform pan. In a food processor fitted with the metal blade, mix the cream cheese until smooth. Add the brown sugar and process until blended. Add the eggs one at a time, processing until fully incorporated, then blend in the heavy cream. Add the flour, salt, cinnamon and vanilla and blend until smooth. Add the pumpkin and blend until smooth. Pour the filling over the crust in the pan. Bake 1 hour, 15 minutes, or until the cheesecake is just set. Remove from the oven. Use a knife to loosen the cake from the side of the pan; this will prevent it from splitting down the center. Let cool completely before slicing.
Combine shrimp shells with stock, Green chiles, salt, lime, zest, lime leaves and lemongrass stalks in heavy non-aluminum pot. Bring to a boil, reduce heat, cover and simmer for 20 minutes. Strain. Return liquid to pot and place over medium-high heat and bring to a boil. Add shrimp and scallops and cook for 1 minute. Stir in fish sauce and lime juice. Add chopped cilantro, slivered red chili, shiitake slices, and green onions. Stir and ladle into individual bowls.
Preheat oven to 425F. Line baking sheet with parchment paper. SCONES: L. In large mixing bowl, combine flour, baking powder, sugar and salt. Add butter and cut in with pastry blender (or hands) until mixture resembles crumbs. Toss in strawberries and coat lightly with flour. Add half and half and fold together gently until just begins to come together and form a soft dough. (Do not knead or over mix dough). Turn dough out onto floured surface and pat into a 1 inch thick rectangle. With sharp knife, cut rectangle into 6 squares, then cut squares on diagonal to form 12 traingles. Place scone on prepared baking sheet and bake 16-18 minutes or until cooked through and olden. Place sheet of parchment on work surface, then a cooling rack over top. Remove scones from pan to cooling rack. Cool about 10 minutes. GLAZE: Make glaze by whisking together powdered sugar, vanilla and half and half until smooth. (if glaze too thick, add more cream. If to thin, add more powdered sugar. Generously drizzle scones with glaze. (Glaze will firm up when completely cool.
Halve and stone the Plums. Place them cut side down in an ovenproof dish so that they fit fairly snuggly. Pour over enough Orange Juice to come half way up the plums in the dish. Sprinkle over the cloves, Cinnamon and a generous grating of fresh Nutmeg. Bake at 180 for 20 minutes until the Plums are tender,and serve with some of the syrupy cooking juices spooned over the top. In winter serve hot with fresh cream, in summer serve cold with a scoop of vanilla ice cream.
equipment needed: one medium souffle dish (holds approximately 22 ounces, for Williams Sonoma brand, it's the #4 size). Pre-heat your oven to 350°F. Using an electric blender, blend together the eggs, sour cream and milk for 30 seconds. Blend in the black pepper, dry mustard, nutmeg and Tabasco. Brush the butter all over the inside of the souffle dish. Layer the cheese in the souffle dish, then pour the egg mixture gently over the top. Leaving 1-inch of space at the top to prevent spillage as you carry it to the oven. Place the souffle dish in the oven, then carefully pour the remaining egg mixture to fill to the tippy top of the dish. Bake for 55 to 60 minutes-the souffle will be golden brown, puffy like a balloon, and will have risen up to three inches above the ramekin.
In a small mixing bowl, combine the confectioners sugar, peanut butter, and butter. Shape into 1" balls, and place on a waxed paper lined pan. Chill for 30 minutes, or until firm. In a microwave, melt white candy coating. Stir until smooth. Dip balls in coating, and place on waxed paper. Immediately press one Reese's Pieces or M&M candy on top of each eyeball for pupils. Let stand for 30 minutes, or until set. In a small bowl combine water, food coloring, and confectioners sugar. Mix well. Transfer to a heavy-duty resealable plastic bag. Cut a small whole in a corner of the bag. Pipe wavy lines downward from the candy, creating the look of bloodshot eyes. Store eye balls in an airtight container.
Peel sweet potatoes and rinse with water. Boil sweet potatoes in water until they are fork-tender (approx. 20-30 minutes). Preheat oven to 350 degrees F. Drain sweet potatoes and return to pot they were boiled in. Mash sweet potatoes with butter and eggs. Add all remaining ingredients except marshmallows. Beat with mixer until smooth. Spoon into buttered casserole and sprinkle with cinnamon. Bake for 25 minutes. Add mini marshmallows on top. Bake for 5 more minutes or until marshmallows are lightly browned.
Preheat oven to 350°F. Place bread crumbs in a wide, shallow bowl. Whisk together egg and milk In another wide, shallow bowl. Dredge chicken breasts one at a time in the egg mixture first and then in the bread crumbs. Place coated breasts side-by-side in a baking dish. Dividing evenly, top each breast with 3/4 cup mozzarella and then follow with 1/3 cup parmesan. Divide spaghetti sauce evenly and spoon over each breast. Top each breast with remaining mozzarella and parmesan in the same order as above. Bake for 30 minutes or until juices from chicken breasts run clear and cheese topping is lightly browned. During last 15 minutes of chicken's cooking time, prepare spaghetti per package instructions. Serve over hot, cooked spaghetti.
For Croutons,. In a large bowl, drizzle bread cubes with spices and olive oil to coat evenly. Spread onto jelly roll pand and toast at 350 deg. for 15-20 minutes until golden. Let cool. To cook chicken: Heat fry pan add chicken breasts and cook for 10 minutes. Remove from heat and let the chicken cool for 30 minutes. Cut into cubes. Basil Mayonnaise: 2 Cups basil. 1 clove garlic, minced. 1 Cup mayonnaise. 2 T. lemon juice. Mix together In a food processor, then combine basil mayo, cooked bacon, cooled chicken cubes in a large bowl. To serve, place on plate and top with croutons and cherry tomatoes.
Combine carrot, rice, salt, and water in a saucepan. Bring to a boil. Reduce heat, simmer covered for 15 minutes or until rice is done. After rice is done, DO NOT drain mixture. Stir in 1 1/2 cups of the cheese, the milk, eggs, onion and pepper. Put mixture into a 10x6x2 inch baking dish (a 9x13 would work too). Bake at 350 uncovered for 20 to 25 minutes. Top with remaining cheese and return to oven. Bake an additional 2 minutes or more until cheese is melted. Cut into squares to serve.
Combine ingredients. Chill several hours before serving. Serve with tortilla chips, if desired.
In a medium bowl, mash beans, egg whites, garlic, and cumin to a coarse texture (it should be a mixture of mashed and nearly whole beans). Stir in the zucchini and bread crumbs. Heat large nonstick skillet over medium-high heat. Add 1 teaspoon of oil. Using 1/2 of the bean mixture, drop 4 mounds into the pan and flatten them to about 3 1/2-inch rounds. Cook for 4 minutes, turning halfway during cooking; repeat with remaining mixture. Serve with salsa and sour cream.
In large bowl, combine zucchini, onions, celery and peppers. Add salt and toss to mix. Set aside for 12 hours or overnight. Drain veggies in large colander. Rinse thoroughly and drain again. Press a bowl down on top of veggies to force out as much liquid as possible. In large non-reactive pot or kettle, combine sugar, vinegar, celery seed, cornstarch, mustard and tumeric. Mix well. Add veggies and bring to rolling boil. Reduce heat and simmer for 20 minutes, until thick. Pack into hot pint jars. Process in boiling water bath for 10 minutes (sea-level); 15 minutes (high elevations).
Preheat the oven to 350°F. Add the flour, salt and pepper to a shallow dish and whisk together. Add the tenderloin, turning to coat it completely, shaking off any excess. In a heavy-bottomed pot or Dutch oven, over medium-high heat, add the olive oil and when it is hot add the pork and sear, turning to brown on all sides, about 4-5 minutes. Transfer the pork to a plate lined with paper towels to absorb any oil. Add the shallots and garlic and cook for 1-2 minutes. Add the cider, scraping the bottom to remove any browning bits. Add the rosemary, thyme and mustard to the skillet, increase the heat and bring the mixture to a boil, stirring often. Return the pork to the pan, cover and transfer to the oven and cook for 20 minutes. Remove from the oven and add the apple quarters and continue to cook, covered, in the oven for an additional 15 minutes until the apples are slightly soft but still firm and the pork registers 145°F on an instant-read thermometer. Transfer the apples and pork to a plate and allow to rest for 10 minutes. While the pork is resting, place the pot over medium-high heat and bring the liquid to a boil, if it is very thin then allow it to reduce by 1/3, whisk in the butter to make a glossy sauce. Transfer the sauce to a dish or pitcher. To serve: Place the pork onto a cutting board and slice crosswise into 8 slices. Arrange the slices of pork on a serving platter with the apple slices and spoon the sauce over the pork.
Chop the broccoli into bite-sized florets. Mix together broccoli, red onion, bacon, cashews, mandarin oranges, and mozzarella (if using) in a large bowl. In a separate bowl combine vinegar, sugar, oil, and mayo. Whisk in the salt and pepper. Pour over broccoli mixture and toss to coat. Best if made a day ahead.
In a mixing bowl, blend together cream cheese, blue cheese, sour cream, and Worcestershire sauce until well-blended. Stir in walnuts and chives. Spoon into serving bowl. Garnish with extra chives, if desired. Chill at least 1 hour to blend flavors. Serve with crackers or celery.
Put all into a blender. Add crushed ice to the five cup line. Whip and serve immediately.
Preheat oven to 300. Combine butter, crumbs, and sugar and press firmly on bottom of 9 inch springform pan. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add remaining ingredients and mix well. Pour into prepared pan. Bake 1 hour and 5 minutes or until set. Cool. Chill thoroughly. Garnish as desired. Refrigerate leftovers.
Preheat oven to 425°. Scrub and dry potatoes, remove any blemishes. Beat egg white until foamy. Prick potatoes several times. Coat potato in egg white. Roll in salt. Bake for approx 60 minutes. Top with your favorite toppings (butter, sour cream, cheese, all of the above!).
Prepare pie shell according to instructions, if required. Preheat oven to 350*. Sprinkle lox in an even layer on the bottom of pie shell. Beat eggs, gradually adding milk. Add spinach, garlic, mustard, oregano, pepper, nutmeg, onion/chives, and half of the cheese. Stir well. Pour egg mixture into pie crust. Top with remaining cheese. Bake at 350* for 45-55 minutes, or until quiche is completely firm. (CAUTION: Cooking time may vary, depending on how new your oven is! I have an ancient electric one from the 70's, and usually start"babysitting" quiche after the first 30 minutes are up. If it doesn't wiggle AT ALL when you pull out the oven rack to check,) When cooked, remove from oven and let quiche cool for 10-15 minutes. Enjoy!
(the 2 tbs of cider makes this pretty tangy, but that is what I like so if you don't I would start with 1tbs and add until your personal liking). In a bowl combine preparred coleslaw and all remaining ingredients. Stir until blended well. Refridgerate until ready to serve.
Preheat oven to 350°F Brush an 8-inch square baking dish with melted butter. Line bottom with parchment paper, leaving a 2-inch overhang on 2 sides. In a food processor, finely grind pistachios with graham-cracker crumbs, sugar and zest. Blend in butter. Press mixture into bottom and 1-inch up sides of prepared pan. Bake until lightly browned, 8-12 minutes. Cool crust, 30 minutes. To Make The Filling: In a large bowl, whisk together egg yolks and condensed milk. Add lime juice; whisk until smooth. Pour filling into cooled crust; carefully spreading to edges. Bake until set, about 15 minutes. Cool in pan on rack then chill at least 1 hour before serving. Using parchment paper overhang, lift out of pan, and transfer to cutting board. With a serrated knife, cut into 16 squares, wiping knife clean with a damp kitchen towel between each cut. To store in refrigerator, cover in plastic wrap.
Cook cabbage leaves until about half cooked. While cabbage is cooking in a large bowl combine eggs, 1/2 cup onion, garlic, 1 t salt, 1 t paprika and 1/2 t pepper. Mix meat and rice. Mix meat mixture with with egg mixture. Fill cabbage leaves and fold edges. Place in crock pot with seams down. Chop remaining cabbage. Combine chopped cabbage, sauerkraut, tomatoes in juice, tomato soup, sugar and remaining onion, salt, paprika, and pepper. Pour over cabbage rolls. Cook on low for 6-8 hours depending on how fast your crock pot cooks.
FOR PIE CRUSTS (2 crusts). Mix flour & salt in mixing bowl. Using pastry blender, cut in Crisco until pea size. Add cold water and mix with fork. Form ball with hands. Don't over mix. Roll out on floured pastry sheet. Bake at 375-400 until golden brown. FOR PIE FILLING (for 1 pie): In large mixing bowl combine sugar, flour and cocoa. Add milk using wire whip and Mix well. Cook in microwave for 2 minutes and whip. Cook in microwave for another minute and whip. Add beaten eggs and cook for 2 minutes in microwave and whip. (You may need to cook for another minute or two until the right consistency.). After cooking add butter and vanilla. Cool for a few minutes and pour into cooked pie shell. Cover filling with plastic wrap and refrigerate. When pie is chilled, top with 7 minute frosting (see recipe below). Use a kitchen torch to brown frosting. FOR SEVEN MINUTE FROSTING - TOPPING for 2 pies. Place all ingredients except vanilla in top of double boiler (not over heat). Beat 1 minute with electric mixer to blend. Place over boiling water and cook, beating constantly, till frosting forms stiff peaks, about 7 minutes (don't overcook). Remove from boiling water. Add vanilla, beat till spreading consistency, 2 minutes. Spread on chilled chocolate pies. Brown top with cooking torch and serve.
In large bowl, combine bread, pepper and sage. Set aside. Fry celery and onion in margarine until transparent, about 10 minutes. Pour over bread. Mix well. Slowly stir Oxo into boiling water. Add prepared bouillon gradually to bread until moist through. Put stuffing in greased 13 X 9 glass pan. Bake at 350° F for about one hour. Stir often to pull the crusty stuffing off the bottom and create more crustiness. If you prefer soft stuffing, don't stir at all.
Melt the butter in a saucepan and add the onions. Cover and cook over a very low heat 10 minutes, or until onions are soft. Add the potatoes and the chicken stock. bring to a boil, cover nd simmer over a medium low heat 30 minutes. Cool soup slightly and puree in a blender or food processor. Return soup to saucepan and add the cream and season with salt and freshly ground black pepper to suit your taste; reheat soup gently and stir frequently. Stir in the lemon juice. Serve each bowl garnished with freshly chopped scallions from your garden.
Preheat oven to 170°C (350°F) and grease a small baking dish with a little bit of oil. Place pumpkin in a bowl, add 1 teaspoon of olive oil, soy sauce & toss to coat. Tip onto a baking tray & roast for 25 minutes. Heat remaining oil in a frying pan over medium heat. Add leek & cook, stirring, for 5 minutes, or until soft. Add garlic and spinach leaves and cook until spinach has wilted, then season with pepper, to taste. Whisk eggs, yoghurt and cheese together lightly in a large bowl. Add pumpkin and spinach mixture & gently stir to combine. Pour mixture into prepared baking dish & bake for 20 minutes, or until set.
Preheat oven to 350 degrees Fahrenheit Grease a 12 cup muffin pan and set aside In a large bowl blend grated carrots and pumpkin puree with granulated sugar, oil and eggs stirring until mixture is smooth Combine the dry ingredients with wet mixture and stir until just mixed together and then spoon into muffin cups filling 2/3 full and then bake in preheated oven for 20 minutes Wait 5 minutes before removing muffins from pan and then put on a plate to cool.