HumbleIntelligence/food-ner-1-Million huggingface dataset:
Measure the 398-ml can of coconut milk with the table cream to make 3 cups, then place in a large microwave-safe bowl (I use my 8-cup Pyrex measuring cup for this). Add in the eggs and whisk until completely combined with the milk. Add in sugar, flour, salt, vanilla and coconut extract (if using) whisk vigorously to combine. Place in microwave and cook on HIGH removing about every couple of minutes to whisk (you must whisk vigorously every time removing as the mixture tends to thicken more around the edges of the bowl so it must be blended all together) cook until thickened and smooth, in my microwave it takes about 8 minutes to thicken. Pour the filling into baked cooled pie crust; cool for 20 minutes on the counter then place a piece of plastic wrap directly over the cooked filling. Refrigerate for 6 hours or until very firm (can leave in the fridge for up to 24 hours). In a large well-chilled bowl beat 1 pint (2 cups) whipping cream until just thickened, then add in 2 tablespoons confectioners sugar and continue beating until quite stiff (you may refrigerate the whipped cream until ready to use). After pie is cooled remove plastic wrap and top with whipped cream, sprinkle cooled toasted coconut over the whipped cream, serve immediately or chill until ready to serve. OPTIONAL; for toasting coconut; set oven to 325 degrees F. Place about 1/2 cup coconut on a baking sheet and bake until light golden brown stirring occasionally (about 4-5 minutes, watch closely do not burn as the coconut browns quickly!). Sprinkle the toasted coconut on top of the whipped cream. Serve and enjoy!
Heat butter in pan, add mushrooms and cook until tender and liquid has evaporated, add thyme and parsley stir to combine. Take chicken breast and using a meat mallet flatten until almost equal thickness all over, Lay three slices of goats cheese over each breast, top with mushroom mixture and fold other half of chicken over to cover. Tie at close intervals with kitchen string. Heat a small amount of olive oil in a pan and brown chicken breasts on both sides. Transfer chicken to a lightly oiled oven proof dish and bake in preheated oven 180c for 30-35 Min's or until chicken is cooked through. For The Sauce. Melt butter in a pan, add shallot and cook until softened. Add wine, water and pepper to taste and bring to a boil, turn heat down to a simmer, mix a little water with the cornflour and pour into sauce, stir until sauce has thickened. (don't worry if it seems too thick as you still have the cream to add.). Add cream and chopped morels and stir until heated through serve over chicken. To Serve: I sliced chicken into thick slices and served over potato crisps topped with sauce.
Butter small cookie sheet. Melt butter in heavy 2-1/2-quart saucepan overlow heat. Add both sugars, water, molasses, espresso, cinnamon and salt;stir until sugar dissolves. Attach clip-on candy thermometer to pan. Increase heat to medium; cook until thermometer registers 290~F, stirring slowly but constantly and scraping bottom of pan with wooden spatula, about20 minutes. Remove pan from heat. Mix in 1-1/2 cups nuts. Immediately pour mixture onto prepared sheet; do not scrap pan. Tilt sheet so that toffee spreads to 1/4-inch thickness. Sprinkle chocolates by generous tablespoons atop toffee, alternating bittersweet and white chocolates. Let stand 1 minute. Using back of spoon, swirl chocolates to spread slightly. Shake sheet to form even chocolate layer. Using tip of knife, swirl chocolates to create marble pattern. Sprinkle with remaining 1/2 cup nuts. Refrigerate until toffee is firm, about 1 hour. Break toffee into pieces. (Can be made 2 weeks ahead. Chill in airtight container.) Serve cold or at room temperature. If giving as a gift,arange the pieces in large glass canning jars, then wrap ribbons around each one for an appropriately festive presentation.
If you like you can make the dough a day ahead. It is easier to work with. With a pastry blender, cut the butter into the flour. You want it to look like coarse meal. Cut in cream cheese. Flour your hands. Pour in milk a little at a time. Gentlely with your hand, mix the dough to form a ball. Don't over work the dough. At this point wrap in plastic wrap and refrigerate about 1-2 hr. best overnight. Filling: In a small bowl, beat 1 c. sugar into the yolks. Beat until light yellow and stiff. In a large bowl, beat egg whites until stiff. Slowly fold the yolk mixture into the whites. Mix the flour and walnuts together and gentley add to mixture. Try not to stir out all you egg whites. You want air to be left to keep this moist and light. Spray very lightly a 9x13" pan. Roll out 1/2 the dough. Put it in the bottom of the pan. Pour in your walnut mixture. Roll out the other half to fit over the top and fit closely around sides. Bake in a preheated oven at 350* for 35-40 min. Until the top is a golden brown. When cooled cut into squares. Sprinkle with powdered sugar.
Line a 19cm x 30cm lamington pan with baking paper, extend the paper approx; 5cm over the edges on the two long sides. Combine the biscuits, coconut and cherries in a large bowl. Place copha in a pan and stir over a low heat until melted. Add the condensed milk and food colouring and stir over heat until blended. Pour over biscuit mixture and combine well. Press the mixture into the prepared pan and refrigerate, while making topping. To make topping ~ Place copha and chocolate in a small pan. Stir over low heat until melted. Pour topping over slice and spread evenly to cover. Refrigerate until set and when set cut into squares. Store in an airtight container in the refrigerator.
Whisk in 1/4 cup of milk with cornstarch in a small nonstick pan until smooth. Whisk in remaining 3/4 cup of milk. Scrape the seeds of the vanilla bean into the mixture then add the bean. Bring the mixture to boil over medium heat, stirring constantly. Reduce heat to low and cook for 1 minute. Remove from heat. In a small bowl, beat together the egg, egg yolk, and sugar. While beating constantly, add a little bit of the milk mixture to temper the egg mixture. Beating constantly, add the egg into milk mixture in pan. Cook over low heat, stirring constantly for 1 minute or until the mixture has thickened. Strain through fine sieve into a clean bowl. Sauce can be used warm or chilled. Sauce can be stored in air tight container in fridge for 2 days.
Half the Brussels sprouts, cut up the broccoli and cauliflower, dice the tofu. Place in large metal baking pan, drizzle olive oil, salt, curry powder and black pepper over everything. Bake at 350°F for 25 minutes.
FOR THE STEW: Remove and discard giblets and neck from chicken. Rinse chicken with cold water, and place chicken in an 8-quart stockpot. Add 3 quarts water and next 8 ingredients (through bay leaves); bring to a simmer. Reduce heat and simmer 45 minutes; skim surface occasionally, discarding solids. Remove chicken from pot; cool. Strain stock through a sieve into a large and discard solids. Remove chicken meat from bones; tear chicken meat into 2-inch pieces, and store in refrigerator. Let stock cool to room temperature. Pour stock into zip lock bags. Let stand 15 minutes. Working with one bag at a time, snip off a corner of bag; drain liquid into stockpot stopping before fat layer reaches opening. Discard fat Repeat procedure with remaining bag. Bring stock to a boil over medium-high heat; reduce heat, and simmer until reduced to about 8 cups (about 15 minutes). Heat a cast-iron skillet over medium-high heat for 5 minutes. Lightly spoon 1/4 cup flour into a dry measuring cup; level with a knife. Add flour to pan; cook 1 minute or until lightly browned, stirring constantly. Combine browned flour and cornstarch in a large bowl; add 2/3 cup of the stock to flour mixture, stirring with a whisk until smooth. Add flour mixture to remaining stock in pan; bring to a boil over medium-high heat. Cook 2 minutes or until slightly thickened. Reduce heat; stir in cream. Add chicken; keep warm over low heat. FOR THE DUMPLINGS: Combine milk and egg in a medium bowl Lightly spoon 1 1/2 cup all-purpose flour into dry measuring cup and level with a knife. Combine the flour, baking powder, cornmeal and 1/2 teaspoons salt. Add flour mixture to milk mixture, stirring with a fork just until dry ingredients are moistened. Drop one-third of dumpling batter by 8 heaping teaspoonfuls onto chicken mixture. Cover and cook for 3 minutes or until the dumplings are done (do not allow chicken mixture to boil) Remove dumpling with a slotted spoon; place in a large serving bowl or on a deep serving platter; keep warm. Repeat procedure with remaining dumpling batter. Remove pan from heat; slowly pour stew over dumplings, Sprinkle with chopped parsley and freshly ground black pepper. Serve immediately.
Hint: If you slice beef while partially frozen, it slices thinner and easier for you. Soak wooden skewers for 25-30 minutes prior to preparing food. Blend marinade in a blender until smooth. Thread strips onto wooden skewers and place in large shallow dish; pour marinade over meat and let sit for 60 minutes to 2-3 hours, refrigerated, turning sticks occasionally. Combine sauce ingredients in saucepan and bring to a boil, stirring; remove from heat and cool; then pour into small bowls. Broil, grill, or BBQ kebabs at high heat, (white coals, heated broiler, etc.), until meat on kebabs is cooked through, not more than 5 minutes. Serve kebabs with bowls of sauce.
In a non-stick skillet, cook sausage over medium heat until lightly browned. Add prepared beans to skillet; remove from heat. In a small bowl, combine soup and sour cream. Pour over sausage mixture and stir gently. In a bowl, combine stuffing mix and butter. In a greased 2-1/2 quart baking dish, spoon one-half of stuffing mixture; cover with sausage mixture. Top with remaining stuffing mixture. Drizzle with chicken stock. Bake, covered, at 350°F for 25-30 minutes or until heated through. Serve.
Combine sugar, honey, salt, and hot water. Mix well and add butter. Place over heat and bring slowly to a roiling boil, then remove from heat and let cool. Add rum or extract; store at room temperature. Place a piece of pie on plate that heat won't harm. Ladle 2 fluid ounces of the sauce over pie. Place under broiler till sauce bubbles. Serve hot.
In a large saucepan, heat 4 cups of the chicken broth to boiling. In a small saucepan over low heat, melt butter, then stir in flour well to blend but do not brown. Add this mixture to the boiling broth and cook over medium heat until it thickens. In another pan, bring the remaining broth to a boil, add noodles and cook just until tender but not soft (package directions should give you an idea how long). Do not drain noodles; add chicken, noodles and liquid to the thickened broth, and season to taste with salt and pepper if desired. Serve immediately with crackers, if desired.
For the sauce, mix the mustard, vinegar and sugar in a small bowl. Gradually whisk in the oil. Stir in the dill. Refrigerate, tightly covered, up to three days. Whisk again before using. Serve slightly chilled. Run your fingers down the flesh side of each fillet to locate the small pin bones and remove them with tweezers or needle-nose pliers. Wipe the flesh with a damp paper towel. Combine the salt, sugar and peppercorns in a small bowl. Rub the mixture onto the flesh side of both fillets. Sprinkle the dill evenly over 1 fillet and lay the other fillet flesh-side down on top, placing the thin end of one over the thick end of the other. Place the salmon in a large plastic bag, press out the air and seal tightly. Put the salmon on a platter and lay a cutting board or baking sheet on top and weight it down with three 1- to 2-pound cans of food. Refrigerate 36 to 48 hours, turning the bag of fillets over every 12 hours. Lift fillets from the bag and discard the bag and accumulated liquid. Scrape the seasonings off the fish and pat dry. (Fillets can be wrapped in plastic and stored in the refrigerator up to 10 days before serving -- see note below.) Place one fillet, skin side down, on a large serving platter (with head end to the left for right-handed people). Hold the knife blade tilted so you'll be slicing down through the fillet at a 45-degree angle (rather than straight up and down). Begin slicing at the head end, making a 1/8-inch-thick slice. At the bottom of slice, turn the knife blade gently to separate the slice from the skin. Using the knife, turn the slice over to the left as if turning the page of a book. Continue cutting 1/8-inch slices on the angle, separating each from the skin and turning each slice over to partially overlap the previous one. Repeat with remaining fillet. Garnish with fresh dill and serve with Mustard Dill Sauce and rye or dark bread. NOTE: You can keep gravlax in the refrigerator up to 10 days after curing, serving it anytime withing that span. Wrap sliced or unsliced gravlax in plastic and store in the coldest part of your refrigerator.
Preheat oven to 350 degrees. Line 2 baking sheets with waxed paper or foil. Spray waxed paper or foil with vegetable cooking spray. In medium mixing bowl, using an electric mixer set on high speed, beat egg whites with salt until frothy. Gradually add confectioners sugar, beating until stiff peaks form. Fold in coconut, flour, vanilla,& almond extract. Using a pastry bag with a large star or using a tablespoon, pipe or drop about 1 tablespoon of batter per macaroon, 1 inch apart, onto prepared baking sheets. Bake macaroons until just brown, about 20 minutes per batch. Place baking sheets on wire rack, cool slightly. Using spatula, transfer macaroons to rack and cool completely. Serve or store in airtight containers.
Combine horse radish and mayonnaise. Spread mixture on lettuce leaves. Top with roast beef and watercress. Roll up leaves, securing with toothpicks, and serve.
Preheat oven to 425 degrees. Arrange chicken in broiler pan. Combine mix and olive oil; brush chicken liberally with mix. Bake for 40 minutes, basting every 10 minutes or so. Remove chicken from pan and place in serving tray. Add hot water to sauce and stir. Make sure you scrape the brown bits from the bottom of the pan. Pour over chicken and serve with rice.
Sieve the flour and dry ingredients. Mix in the butter or margarine. Add grated cheese, mix well then add the milk in slowly. Mix into a dough, pat with hand then cut into shapes. (I like to add cheese to the top of the scone too). Bake in the oven at 230 degrees C until risen with lightly golden tops.
Coat a grill rack with cooking spray. Preheat the grill to medium hot (or use broiler). In a large bowl, combine the parsley, lemon juice, oil, garlic, Italian seasoning, black pepper, and salt. Add the roasted peppers, mushrooms, and onion and toss to coat well. (The mixture can be prepared ahead to this point and refrigerated for up to 2 days.). Place a vegetable basket or grill screen on the grill rack and place the vegetables on the basket or screen. Grill, turning often, for 15 minutes, or until very tender and lightly charred. Enjoy!
Prepare tomatoes and let drain while you chop the rest of the ingredients. I cut everything by hand the first time and got a backache so use your food processor if you have one. Mix in a large bowl with a wooden spoon and pour into plastic containers. Do not process - this is a fresh salsa. Store in the refrigerator for 3 or 4 hours before serving. Refrigerate leftovers.
Cut the eggplants in half lengthwise, score their flesh in a crisscross pattern, and sprinkle salt on the cut surfaces. Lay them face down in a colander to allow the bitter juices to drain. After 1/2 hour, squeeze them, rinse them in cold water, squeeze again, and pat dry. Saute the onion in 1/4 cup olive oil until softened. Add the parsley and basil. Remove the onions from the skillet and combine them with the tomatoes. Salt to taste. Oil a large baking pan and preheat the oven to 350°F. Heat a Tbsp of olive oil and a Tbsp butter in the skillet. Saute the garlic and bread crumbs, stirring constantly, until the oil is evenly distributed, there are no lumps, and hte crumbs are golden brown. Salt to taste. Rub the eggplant halves with a little oil and lightly salt them. Mound each half with the vegetable mixture and top with the bread crumb. Add enough water to barely cover the bottom of the baking pan, arrange the stuffed eggplants, and cover the pan tightly with aluminum foil. Bake for 1 hour. Remove the foil an bake for another 20 minutes, until browned. Garnish each eggplant half with a lemon wedge. Serve with Rice Pilav with Orzo or Bulhur Pilav.
Preheat oven to 200degC(400degF). Sift flour and salt together; rub butter in lightly with finger tips. Pour nearly all the milk in, saving a little for glazing and quickly mix to a soft dough. Turn onto a floured board and knead lightly and quickly. Roll out into a slab about 14" x 8" and less than 1/2" thick; spread thickly with butter then sprinkle with the sugar, again reasonably thick. Roll up into a long roll and cut into 1 1/2" or 2" slices; place close together on a baking paper lined tray; brush with milk and cook in a hot oven for about 10 minutes.
If you have or can get clementine juice, skip to step two. Otherwise -- put about 4 or 5 peeled and seeded clementines into a blender. Blend on low speed until juice is extracted. Place this into a saucepan. Place clementine juice, water, sugar and salt into a saucepan. Add cranberries, ginger, and apples and stir well. Turn heat on to MEDIUM. Add cinnamon stick and stir gently. Cover and simmer, stirring occasionally until fruit is soft and cranberries have exploded. (About 30 minutes) Note: If fruit is not cooked before your water evaporates, add more water and cook until soft. Uncover and simmer until thick, stirring occasionally (about 10-15 minutes), But please don't walk away at this point! It may burn -- Turn heat off and let cool, then carefully remove cinnamon stick. Serves well either warm or cold. It's ready to eat!
Preheat oven to 350°F. Cut tenderloin in 1" slices and wrap each piece with a strip of bacon; fasten with a toothpick. Place meat in a baking pan and season with salt and pepper. Mix soup and water; pour over meat. Bake uncovered for about an hour.
Heat the oil in a very large nonstick skillet or wok over a high heat. Add the scallions, ginger and shrimp and cook stirring frequently until the shrimp turn pink, about 1 1/2 minutes. Add the cabbage and continue cooking until it begins to soften, but is still somewhat crisp, about 2 minutes more. Transfer the shrimp-cabbage mixture to a bowl. Heat the sesame oil in the same skillet or wok over a medium-high heat. Add the rice and cook stirring frequently, until heated through, about 3 minutes. Add the shrimp-cabbage mixture back to the skillet, stir in the soy sauce and sesame seeds and serve.
Preheat oven to 375 degrees. Grease a large baking sheet. Mix first 6 ingredients in a large bowl. In a small bowl blend cream and eggs together, then pour over flour mixture, add strawberries, and stir just until mixed and dough clumps together. Scrape dough onto center of prepared baking sheet and pat into a 9-inch round (dough will be very sticky). Sprinkle dough with 2 tbs of sugar. Grease a long knife and cut round of dough into 8 wedges, but don't separate wedges. Bake 30-35 minutes until puffed and well browned and a wooden pick inserted in center comes out clean. Recut wedges.
Cream together sugar and the butter. Add the vanilla. Add the milk and beat on a medium speed until it is a spreading consistency. If needed add additional milk, 1 teaspoon at a time until desired consistency is reached. Tint with food coloring pastes-- be cautious, a little goes a long way.
Combine Souvlaki ingredients in large freezer bag or baking dish. Let marinate for at least 8 hours stirring up occasionally. Combine Tzatziki sauce ingredients in a bowl let stand in fridge 8 hrs stirring occasionally. At dinner time mix lemon butter sauce in small pot, heat just enough to melt butter and let stand. Skewer pork and BBQ until cooked to desired doneness. Serve souvlaki beside Tzatziki sauce with greek salad and plain rice. Pour reheated lemon butter sauce over souvlaki, rice, and salad. Enjoy.
In a large mixing bowl or crock, combine all the vegetables, including the garlic. Sprinkle them with the salt; stir and let the vegetables stand three hours. Drain well. Combine the sugar, vinegar, water and spices in a large preserving kettle and heat to boiling. Stir in the vegetables and heat again to boiling. Pack the vegetables into clean, hot pint jars to within 1/2-inch of each jar's top. Pour in the hot liquid to within 1/2-inch of each top. Wipe off the tops and threads of the jars with a damp cloth. Put on prepared lids and seal as the manufacturer directs. Process in a boiling water bath for 15 minutes.
With an electric mixer, blend together butter, sugar, brown sugar, vanilla and eggs. Add flour, baking soda, and pudding mix and mix well. Stir in chocolate chips. Pour into a lightly greased pizza pan. Bake at 350F for 20 minutes or until done. Remove from oven and cool completely. Once the cookie is cool, you may decorate the cookie using a piping bag or hand held decorator.
Cook pasta according to directions. Meanwhile, sprinkle chicken with lemon pepper. In a large non-stick skillet, stir fry chicken with garlic in oil until chicken juices run clear. Remove and keep warm. Add broth, peas, carrots, cream cheese and lemon juice to the skillet. Cook and stir until cheese melts. Drain pasta. Add pasta, chicken, salt to vegetable mixture. Heat through.
Peel potatoes, boil them partly in a cooking pot for 10-15 minutes, and cut in 1 to 2-inch pieces. Allow the coconut milk to separate and you will have about two cups of thick "cream" and one cup of thin "milk". In a small saucepan bring the milk to a simmer and add the chicken or pork. If you are using beef you will need another two cups of milk. Simmer the meat until it begins to become tender (beef takes longer, hence the additional milk). Put the coconut cream in a wok and bring to a boil, add the massaman paste and "stir fry" until the flavor is brought out and maximized. Add the remaining cream and curry paste to the meat. Add the peanuts. Taste and adjust the flavor until it is (just) sweet (by adding sugar), sour and salty (by adding tamarind juice, lime juice and fish sauce). Add the remaining ingredients and cook until cooked. Note : the potatoes used in Thailand for this dish are a yellow fleshed sweet potato of the type sometimes called a yam in the US. Western style potatoes can be used, but absorb less of the sauce and flavor. The potatoes act as a "moderator" to reduce the heat of the curry, and should not be left out. You can either serve it on a bed of Thai jasmine rice, or double the amount of potato and serve it alone.
Cover bottom of 9 x 13 pan with a layer of Fritoes; sprinkle with onion, then cheese. Pour heated chili on top of that. Repeat layers, ending with cheese on top of chili. (need at least 3 layers). Bake at 350 until cheese is melted. Omit cheese soup if a drier casserole is preferred. (can use a deep baking dish instead of pan for more layers).
Season chicken with salt, pepper and the cumin. Let stand for 10 minutes. Meanwhile, in a food processor, puree the cilantro, garlic, jalapenos, onion, bell peppers, and wine with 2 T of the olive oil. Transfer to slow cooker and stir in the stock. Add the chicken and potatoes. Cover and cook on high for 4 hours, shifting the potatoes and chicken and few times, or until potatoes are tender and chicken is cooked through. Season with salt and pepper. Serve with rice and lime wedges, drizzled with a bit of oil.
Slice the mozzarella cheese into 1/2 inch slices. In a small bowl beat eggs. Mix in salt and pepper to flour. Mix in garlic powder and parsley to bread crumbs. Coat each slice of cheese with the flour mixture. Dip into the beaten eggs. Coat with the bread crumbs. Heat olive oil in a large frying pan. Fry cheese around two minutes on each side. Drain on a paper towel.