HumbleIntelligence/food-ner-1-Million huggingface dataset:
Make Ice Cream:. Place the berries, 1/4 cup of the granulated sugar and lemon juice in a small bowl and let stand for about 30 minutes. Meanwhile, heat the heavy cream and milk to a boil in a 2-quart stainless steel saucepan. Place the chocolate in a medium bowl. Pour the cream mixture through a sieve over the chocolate. Let stand for 1 minute. Stir until it's completely melted and smooth. Let cool to room temperature. Place the strawberry mixture in an electric food processor bowl fitted with a metal blade. Cover and blend until it's very smooth. Add the strawberry puree, vanilla and remaining sugar to the chocolate mixture. Gently stir with a whisk until the ingredients are mixed. Refrigerate the mixture for at least 3 hours or overnight. Spoon the chilled strawberry cream in an electric ice cream maker, following the manufacturer's instructions, for about 10 minutes or until the mixture is a milkshake consistency. (If serving the frappe later, continue to churn 10 minutes more or until the mixture is thick and creamy.) Turn the ice cream into a chilled medium bowl. Cover tightly with plastic wrap and freeze until ready to use. Soften the frozen ice cream for about 45 minutes to 1 hour, until it's softened. Stir and place in an electric food processor or blender and pulse until the mixture is desired consistency. Strawberry Coulis:. Place the berries, lemon juice and one-half of the confectioners' sugar in an electric food processor bowl fitted with a metal blade. Cover and process until it's very smooth. Add more confectioners' sugar as desired. Store in refrigerator until ready to use. Semi-Sweet Chocolate Mint Ganache:. Heat the cream in a 2-quart stainless steel saucepan and heat to a boil. Remove from the heat and add the mint. Let steep for about 30 minutes. Cook over low heat and heat to a boil. Place the chopped chocolate into a medium bowl. Pour the cream mixture through the sieve over the chocolate. Press on the mint to remove any excess liquid. Discard the leaves. Gently whisk the mixture until the ingredients are mixed and completely smooth. Allow the sauce to cool slightly, but not completely. (If you don't plan to assemble frappe right away, refrigerate the ganache until ready to use. At time of assembly, reheat slowly in a double boiler.). Assemble Frappe:. Clean and dry sixteen 3 ounce votive or shot glasses or for a larger serving, eight 6 ounce glasses. Pour milkshake mixture into a large measuring cup or pitcher and fill glasses to within 1/2-inch of the top. Pool strawberry coulis in a thin layer on top and finish with a drop of chocolate mint ganache. Cover and store any leftover strawberry coulis or ganache in refrigerator for another use.
Clean, then coat inside of plastic eggs with cooking spray. Set aside. In large saucepan, melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add Kellogg's(R) Rice Krispies(R) cereal. Stir until well coated. Using greased hands, firmly press 1/4 cup of Rice Krispies(R) mixture into both halves of each plastic egg. Use fingers to make hollow center in each half. Remove from molds. Place on wax paper. Cool slightly. Place about 6 M&M'S(R) Brand Chocolate Candies in one half of each egg. Gently press two halves of each egg together until they stick. Cool completely. Decorate with frosting and additional M&M'S(R) Brand Chocolate Candies (if desired). Best if served the same day. Serving size is 1 egg.
Mix cake as directed. Pour into 2 greased and floured 13x9 inch pans. Bake 20 minutes at 350°F Cool. Beat pudding and milk until creamy. Set aside. Beat cream cheese. Blend pudding into cream cheese, a little at a time. Pour over cakes. Pour pie Filling on this, and then spread Cool Whip on top. Top with Hershey Bar, that has been grated. Refrigerate. Freezes well. Wonderful to make ahead of time, and take out of freezer on the morning you plan to serve. Keep leftovers refrigerated. Can cut each cake into 8 or 12 pieces, depending on amount of guests. A crowd pleaser! They will ask for more!
Set oven to 425 degrees. Butter a 15 x 10-inch baking dish (preferably glass). Layer potatoes in prepared dish, sprinkling each layer with salt and pepper. Bring the whipping cream to a boil in a saucepan; reduce heat to medium and add in Roquefort, whisk until cheese melts. Pour the cheese/cream mixture over the potatoes. Cover with foil. Bake for about 1 hour, or until potatoes are desired tenderness. Set oven to broil. In a small bowl mix together the breadcrumbs and dried rosemary. Sprinkle over potatoes. Dot with butter pieces, and broil until the crumb mixture is golden brown (watch closely) about 3-4 minutes. Let stand for 10 minutes before serving.
In a bread machine pan, place all ingredients in order suggest by the manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions.
TO MAKE THE USILI. Soak red gram in hot water for 20 minutes. Drain water and blend dal, red chilies, asafoetida, tumeric and some salt to a coarse paste, adding water as necessary. Put the lentil paste in a heat proof bowl. Put this bowl, uncovered, in a pan or rice cooker with water in the pan up to about the middle of the bowl. Cover the pan/rice cooker and steam the lentil paste for about 20 minutes. Make sure you don't run out of water. It's done when an inserted toothpick comes out clean. Set aside and let cool. While it's cooling make the beans part of the dish. When cool crumble. TO MAKE THE BEANS. Chop the beans into small pieces. Bring one cup of salted water to a boil and add beans. Toss until light green. Cover and simmer 5-7 minutes or until done. Drain and set aside. TO MAKE THE DISH. Heat the oil and add the mustard seeds. Cook until they start to pop and turn grey. Add the crumbled lentil cake and the curry leaves to the oil and stir well for 3-4 minutes. Add the beans and stir well until its soft and crumbly.
Place diced bacon in a large saucepan over medium-high heat. Fry until crisp. Remove from pan, but don't drain the bacon fat. Add cabbage, apples, and onions to the hot fat in pan. Sprinkle the sugar over, stir, cover, and cook over low heat for 20 minutes. Sprinkle the bacon pieces over the top, season with salt& pepper to taste, and serve immediately.
Combine apples, cranberries, sugar and water in a large stainless steel or enamel stockpot. Bring to a boil, stirring frequently. Boil gently for 15 minutes. Stir in cinnamon, nutmeg and walnuts. Cook for 5 minutes more. Ladle into clean, hot jars, leaving 1/4 inch head space. Process in a boiling water bath for 15 minutes at altitudes up to 1000 feet. Adjust times for higher altitudes.
In a large saucepan, bring water to a boil over med-high heat. Add in shrimp, and cook for about 3 minutes or until shrimp are pink and firm. Drain and plunge shrimp into ice water to stop the cooking process; remove from water; set aside. In a large Dutch oven, heat oil over med-high heat. Add mushrooms, onion, garlic, and 1/4 teaspoon salt; cook for 5 minutes or until vegetables are browned and tender. Remove mushroom mixture from skillet; set aside, and keep warm. Add barley to pan, and cook for 1 minute, stirring constantly. Add wine and remaining 1/4 teaspoon salt; cook for about 4 minutes or until liquid is absorbed. Add broth, 1/2 cup at a time, allowing liquid to be absorbed after each addition, stirring constantly. Stir in cooked shrimp, mushroom mixture, spinach, cheese, lemon juice, and pepper. Taste and adjust seasoning; serve immediately.
Brown chops with garlic in margarine, in large skillet. Remove chops from skillet. Spoon off fat. Add pineapple, jelly, cinnamon and ginger to skillet. Cook, over medium heat, until jelly melts. Return chops to skillet; spoon sauce over chops. Reduce heat to low. Cover; cook 10 minutes or until chops are no longer pink. Remove chops to serving platter; keep warm. Stir together water and cornstarch; add to skillet. Cool stirring, until thickened. Spoon sauce over chops.
Place the pork, fat side up, in a roasting pan fitted with a rack insert, and using a sharp knife, score the surface of the meat with small slits. Prepare the adobo: In a food processor, add the garlic, oregano, cilantro, cumin, salt, and pepper. Add lime juice and orange juice. Drizzle in olive oil and pulse until you have a nice puree. Rub the marinade all over the pork, being sure to get into the incisions so the salt can penetrate the meat and pull out the moisture - this will help form a crust on the outside when cooked. Preheat the oven to 300 degrees F. Roast the pork for 3 hours, uncovered, until the skin is crispy-brown. Let the meat rest on a cutting board for 10 minutes before slicing, covered lightly with aluminum foil. Drizzle with lime juice and garnish with cilantro.
Preheat oven to 325&deg;F Gease and/or line with parchment a 13 X 9 cake pan. Mix eggs, sugar, crushed pineapple, baking soda, flour and salt together. Do NOT drain pineapple juice. Pour into prepared pan and bake at 325 for 40-45min. Top will be golden/dark brown when done. Once cake is completely cooled, poke holes all over the top with a fork. To make sauce, briefly boil together the sugar, cream, and butter. Off heat, add vanilla. last. Pour sauce evenly over entire cake. Allow to absorb sauce. Serve with a dollop of whipped cream, if desired.
Place all ingredients except the tortilla strips / chips and shredded cheese into the crockpot, and let cook until desired temperature is reached. Garnish each bowl of soup with the shredded cheese and tortilla strips.
Place the tarragon in a clean glass jar. Heat the vinegar to just under the boil. Pour over the tarragon. Leave to cool without covering the jar. If the jar cover is metal, place some clear plastic wrap over the jar before screwing on the cap (to protect the cap from corrosion). Leave the jar of vinegar in a dark, dry place for two weeks. Strain the tarragon vinegar through a coffee filter into a clean 4-ounce glass bottle that comes with a plastic lid. Cap and use for recipes calling for tarragon vinegar.
Mix the turkey, spinach and cucumber up in a large bowl. Add all spices as per your personnel taste. Mix well, then divide into 4 equal shares. Make patties from each one being careful to flatten out to 1/2" or less thickness. Grill on medium heat.
Cut crust from bread; brush both sides of bread with melted butter and cut into 1 inch cubes. In a greased 9x9 square baking dish, place a layer of bread, a layer of coconut, raisins and cherries; repeat layers until all ingredients are used. Beat eggs until fluffy; add milk, sugar, salt, nutmeg, cinnamon and wine or rum (if using). Stir until combined and sugar has dissolved. Pour mixture over bread and allow to stand for 1/2 hour. Bake in a preheated 350 degree oven for 35-45 minutes or until firm. Allow to cook completely and serve alone or with ice cream, yogurt or whipped cream.
Puree half of beans in a food processor or blender with 1 cup water until smooth. Tie cilantro into a tight bundle with string. Cook onion and garlic in olive oil in a 5-6 quart pot over moderate heat, stirring occasionally, until onion is softened but not browned, about 8 minutes. Add tomato paste, vinegar, and 1 cup water, then bring to a boil and cook, stirring, 2 minutes. Add pureed and whole beans, Italian frying pepper halves, cilantro, bay leaves, salt, oregano, pepper and remaining 2 cups water, then simmer, uncovered, stirring occasionally, 1 1/2 hours (mixture will reduce and thicken). Remove and discard Italian pepper halves, cilantro, and bay leaves, then serve.
Preheat oven to 350°F Place 16 of the cookies in a resealable bag. Flatten bag to remove excess air, then seal bag. Finely crush cookies by rolling a rolling pin across the bag. Place in boel. Add butter; mix well. Press onto bottom of a 9-inch springform pan. Beat cream cheese, sugar nad vanilla in large bowl, wirth electric mixer on medium speed until well blended. Add eggs one at a time, beating just until blended after each addition. Chop or crush remaining 8 cookies. Gentlu stir half of hte chopped cookies into cream cheese batter. Pour over prepared crust; sprinkle with the remaining chopped cookies. Bake 45 minutes or until center is almost set. Cool. Refrigerare 3 hours or overnight. Cut into 12 pieces. Store leftover pieces in refrigerator.
Do not preheat oven yet - dough must chill before baking. Melt butter. Add sugars and mix. Let cool to room temperature. Mix in the eggs, one at a time. Add vanilla, lemon zest, baking soda, cream of tartar and salt. Mix well. Add flour in increments, mixing after each addition. Chill dough for at least one hour (overnight is fine). When ready to bake, preheat oven to 325 degrees, rack in middle of oven. Use hands to roll dough in walnut-sized balls. Roll dough balls in a bowl of white sugar. Place on a greased cookie sheet, 12 to a standard sheet. Flatten dough balls with a greased spatula. Bake at 325 degrees for 10-15 minutes (They should have a tine of gold on the top). Cool on cookie sheet for 2 minutes, then remove to a rack to finish cooling. Cookies can be decorated with frosting piped from a pastry bag for special occasions - or left just as they are.
Preheat the oven to 450 degrees Place four 9" oval au gratin dishes (or one large oval glass/ceramic lasagna dish) on a baking sheet. In each small dish place 1 teaspoon butter and 1 teaspoon preserves. (If you are using a lasagna pan, smear the bottom with the butter and then with preserves.). Combine egg whites, vanilla sugar, and lemon zest in a large metal bowl. Beat with an electric hand mixer at high speed until stiff peaks form. Beat egg yolks with granulated sugar. Gently fold the egg yolks and flour into the meringue. Use a spatula to place three large mounds of the mixture into each au gratin dish. Lightly smooth the surface of each peak and valley. Bake for 8 minutes, until puffed and golden. Dust with confectioners' sugar and serve immediately.
Grind Cacao beans, sugar and flavourings in a blender till they are as fine as you can get them. Heat milk until just about to boil and then add to blender. Blitz all the ingredients in the blender until it has a nice foamy head. Pour into large mug, add flavourings to taste and serve. Note: Make larger batches of the cacao and sugar and use as you need it makes the grinding easier, as does picking the blender up and giving it a shake.
Cut the tomatoes in half and gently squeeze out and discard the seeds. This step is unnecesary if using Roma or plum tomatoes. Cut the tomatoes into thick slices. Mix the flour, cinnamon, cumin, and salt on a plate. Dredge the tomato slices in this mixture, turning to coat both sides of each piece. Place a heavy skillet over medium heat for a couple minutes. When skillet is hot, add the oil, wait for about 10 seconds, then swirl to coat the pan. Fry the coated tomato slices in the hot oil on both sides until crisp, a minute or two on each side. Don't let them burn! Move the fried tomatoes to a plate and wait for 3-5 miutes before serving, as the juices inside will be very hot. Pass the kosher salt at the table and enjoy!
Saute first 4 ingredients for 2 minutes then cover and cook for 2 more minutes. Add next 4 ingredients and cover and cook on low for 15 minutes. Add remaining ingredients and cook until leftovers dissolve and barley is plump.
Beat egg until smooth and thick. Beat in sugar and salt. Beat in milk and vanilla. Pour in glass and sprinkle with nutmeg.
Grind the curry paste ingredients with a little water in a blender until smooth. Put the oil in a pan and heat till it shimmers. Add the seasoning and fry till the mustard seeds start to pop. Add the curry paste, mix and let it boil until thick. Add the powders and salt to taste.Mix well. Simmer covered until the raw smell goes. Spices should smell cooked. Open when thick enough to eat. Put cleaned thick fish slices into the curry. Add tamarind paste and simmer for 5 more minutes.
Combine all ingredients in large mixing bowl. Stir until dry particles are moistened, about 75 strokes. Pour batter into greased bread pan. Sprinkle with topping. Bake at 350 degrees for 60-65 minutes until toothpick inserted in center comes out clean. Not recommended for use with self-rising flour.
Mix butter and onions in a 2 quart microwave safe casserole dish. cook on high 5 minutes, stirring once. stir in brown sugar, vinegar and thyme. cook on high 5 minutes more. let stand 5 minutes. can be served warm, room temp or cold.
Mix together the olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, and Dijon-style mustard. Pour in the vinegar, and mix vigorously until well blended. Store tightly covered at room temperature.
Combine all the ingredients in a medium saucepan, stirring over medium high heat until sugar dissolves. Bring to a boil and then reduce heat to medium. Simmer until jam thickens and mounds on a spoon (about 20 minutes); stir often to prevent scorching. Transfer to jars, cover and chill. Keep refrigerated.
Combine dry rub ingredients. Store unused portions for later use. Brush wing sauce over venison rack, and dust with dry rub mix. Place venison rack in shallow bowl or pan. Cover and marinate for 20 minutes. Preheat oven to 400 degrees F. On an outdoor grill heated to medium-high, cook the venison rack for 2 minutes per side, turning each side a quarter turn each minute. Place the rack in a baking dish and roast in oven for 15 minutes for medium-rare ribs. After removing from oven, allow rack to rest 10 to 12 minutes before carving.
Bring water to a boil. Remove from heat and put sage in the water. Let steep for about 3-5 minutes. Strain, pour in cup, add lemon and honey, if desired, and drink. You may drink this hot or cold. Enjoy!
Heat oil in a large skillet over medium-high heat. Add garlic and cook until golden and fragrant, 1 minute. Add achiote, pepper, sugar and salt. Cook, mashing with the back of a wooden spoon, to a thick paste, 2 minutes. Pour in lime juice and grapefruit juice, thinning to a sauce. Add shrimp. Cook, tossing, until shrimp are cooked through and coated with an orange/red sauce, 4 minutes. Transfer to a shallow bowl and sprinkle with cilantro. You can eat these guys as is, over rice or dipped into guacamole (the guac is my favorite way to have these).
Pre-heat the oven to 435°F Melt half the butter in a saucepan over a medium heat. Add the onions and cook for 25-30 minutes until soft and golden. Stir in the sugar, balsamic vinegar, Thyme and Garlic Granules. Leave to cool. Melt the remaining butter. Unroll the pastry sheets and cut each one into four. In a patty tin, layer two quarters on top of each other, brushing lightly with butter between the sheets and on top. Spoon 1/4 of the onions into the centre and set aside. Repeat with the remaining pastry and onions to make 4 tarts. Place a slice of cheese on top of the onions on each tart. Lightly brush the edges of the pastry with butter. Chill for 30 minutes. Bake for 15-20 minutes, until the pastry is golden and the cheese is melting. Serve with a few salad leaves.
Rinse rice. Soak it in water to cover for at least 1 hr and up to 24. Drain, then wrap in cheesecloth. Put in a steamer above boiling water. Steam for about 30 minutes until tender. Toss cooked rice with coconut milk and nam pla. Rewrap and steam (or microwave) for 5 more minutes to reheat.
Bring a large pot of generously salted water to a boil. Add cauliflower and cook until crisp tender, about 1 minute. Drain and set aside. In a large skillet over medium-high heat, melt butter. When foaming subsides, add onion and season generously with salt and pepper. Saute, stirring occasionally, until onions are translucent, 5 minutes. Add milk and cream cheese and cook, stirring, until cream cheese is melted. Decrease heat to low and add cheddar, gruyere, dijon, garlic, cayenne, and nutmeg. Cook until cheese is melted and smooth. Season to taste with salt and pepper and adjust with additional cayenne and nutmeg, if desired. Add cauliflower, fold to coat with cheese sauce, and transfer to broiler. Broil until deeply golden and bubbling, about 2-3 minutes. Garnish with almonds and chives and serve immediately.
Preheat oven to 350°F. In large skillet, brown and crumble sausage, pour off fat. Add 3/4 cup pasta sauce, mushrooms, green pepper and onion. Simmer uncovered for 10 minutes. Meanwhile, unroll crescent dough and separate into 8 rectangles. Firmly press perforations together and flatten slightly. In a small bowl mix egg and water, brush on dough edges. Stir cheese into meat mixture. Spoon equal amounts of meat mixture onto half of each rectangle to within 1/2 inch of edges. Fold dough over filling. Press to seal edges. Arrange on baking sheet; brush with egg mixture. Bake 15 minutes or until golden brown. Heat remaining pasta sauce; serve with calzones.
Heat oven to 350 degrees. You'll need a shallow baking dish. Microwave butter and chocolate in a small bowl just until melted; stir with a whisk to combine, then stir in yolk until well blended. Whisk flour, 3/4 cup granulated sugar, 1/3 cup cocoa, the baking powder and salt in a medium bowl until blended. Stir in 1/2 cup milk, the butter mixture and vanilla until smooth. Spread batter into an ungreased baking dish. Mix remaining 1/2 cup granulated sugar, remaining 1/3 cup cocoa and the brown sugar in a small bowl with fingers or a fork until blended. Sprinkle over batter. Heat remaining 2 cups milk in microwave just until simmering. Slowly pour over mixture in baking dish--Don't Stir. BAke 45 minutes. Spoon into dessert bowls. Top each serving with a small scoop of ce cream. Serve immediately or pudding layer will be absorbed by cake layer.
Marinate beef in cornstarch, salt, sugar, sherry, soy sauce and msg for 30 minutes. Heat 2 Tblsp. oil in frying pan until hot. Stir-fry garlic until brown. Add chinese greens, bamboo shoots, and mushrooms; stir-fry 2 minutes. Add water and cook 1 minute more. Remove from pan and set aside. Heat 2 Tblsp. oil in frying pan until hot. Stir-fry beef mixture 3 minutes. Add vegetables to meat and simmer 2 minutes. Serve hot. Variations: the meat mixture with vegetables can be served over chow mein noodles, fried rice noodles or bean threads.
Place the chicken breast in a pot of water with 1/2 onion and 2-3 garlic cloves. Season with a little salt and/or a small amount of powdered chicken bouillon. Bring to a boil, cover, reduce heat and simmer until chicken is thoroughly cooked and shreds easily. Keep warm once cooked. Remove the outer husk from tomatillos, wash and place in a large pot of water with the serrano chiles. Bring to a boil and cook just until tomatillos change color to a dull olive green--no more than 5-10 minutes. Puree the tomatillos in a blender, adding the serrano chiles, and remaining garlic and onion. Add the cilantro and pulse until well blended. Pour into a saucepot, taste for seasonings, and add about a tablespoon of chicken bouillon powder if needed. Heat thoroughly, but do not overcook. Remove chicken from water, place it on a cutting board and using two forks or your fingers, shred finely along the natural grain lines of the meat. Keep warm in a bowl, and add a few drops of cooking water if needed to keep it moist. Heat tortillas on a griddle or in the microwave. Spread about a tablespoon of sauce on a tortilla, add enough chicken to fill it, roll up the tortilla and place seam side down on the serving platter or individual dinner plates. Repeat, placing enchiladas close together. Pour sauce over the enchiladas, and garnish with a few tablespoons of cream, some shredded cheese, the lettuce, tomato and cilantro. (Unlike enchiladas north of the border, these do not go into the oven--they are served immediately upon making.). Extra sauce can be used in other recipes.