HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375 degrees F. Prick duckling portions all over with a sharp skewer or fork; place on a wire rack placed over a baking dish. Roast until skin is crisp and juices run clear when thickest part of the duck is pricked, yet again, with a skewer or fork, about 45 to 60 minutes (some things cannot be rushed). Meanwhile, squeeze the orange and lemon juices into a small saucepan, add the zests of the orange and lemon (which at some point you will have either shredded or cut into thin strips) and gently simmer for about 5 minutes. Add the red currant jelly and let it melt; mix the cornstarch and port together, then stir into the sauce and bring to a boil, stirring as it thickens. Once the duck is done, remove to a warmed serving dish and keep hot. Pour off the fat from the baking dish, leaving the juices in the pan; add brandy to pan and stir over low heat while scraping any browned bits on the bottom of the dish. Stir in the sauce and serve with the duck; garnish with watercress and orange slices.
Adjust the oven rack to the middle position and preheat the oven to 400°. In the bowl of a food processor fitted with the steel blade or in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, sugar, and baking powder, and pulse or mix on low to incorporate. (I used my$10 hand mixer, though, and it worked fine!) Add the lemon zest and butter, and pulse on and off, or mix on low, untl the mixture is pale yellow and the consistency of fine meal. Transfer the mixture to a large bowl and stir in the ginger. Make a well in the center and pour in the cream. Using one hand, draw in the dry ingredients, mixing until just combined. Wash and dry your hands and dust them with flour. Turn the dough out onto a lightly floured work surface and gently knead a few times to gather it into a ball. Roll or pat the dough into a circle about 3/4 inch thick. Cut out the circles, cutting as closely together as possible and keeping the trimmings intact. Gather the scraps, pat and press the pieces back together, and cut out the remaining dough. Place the scones 1 inch apart on a parchment-lined baking sheet. Brush the tops with the remaining cream. Bake for 12 to 16 minutes, until the surface cracks and they are slightly browned.
In a blender, puree the tomatoes with the rest of the ingredients. Cover and chill in the refrigerator until ready to serve. Technique Tip: For a chunkier salsa, leave one half of the canned tomatoes diced and add it with the onion - chopped rather than chunked - in at the end.
Mix cream cheese, pimento cheese spread and blue cheese togehter until they are combined well. Refrigerate for 2-3 hours or overnight. Form mixture into a ball and roll in the pecans. Serve with crackers.
Mix corn syrup and color in individual bowls. Draw your stained glass lines with royal icing, or just go free-hand without lines for a different look. Paint a thin coat of cornsyrup mixture on cooled cookies, let dry completely. Add a second coat that can be thick as you desire. Let dry overnight.
To make the casino butter, beat the butter, bacon, red pepper, parsley, lemon juice, Worcestershire, and black pepper together in a small bowl. The butter can be prepared up to three days in advance and refrigerated or frozen up to 1 month. Bring the butter to room temperature about 1 hour before smoking the clams. The butter should be very soft so it melts easily when spooned on the clams. Line the bottom of a 9 x 11-inch aluminum foil tray with an even 1/2-inch layer of rock salt. Nestle the clams on their half shells into the salt to keep them level during smoking. Set up the smoker using the wood chips and smoke the clams over medium heat until they are cooked through and tinged with brown, about 12 minutes, after closing the top. Remove the smoker lid and drop about 1/2 teaspoon of the butter onto each clam. Let them. sit a minute until the butter starts to melt, then transfer them carefully to serving plates or a warm platter. Serve immediately.
Preheat oven to 350 degrees F. Remove any excess skin or fat from thighs and place them in a glass baking dish. Cover thighs with foil and bake for 45 minutes or until chicken is no longer pink. Meanwhile, in a bowl, mix salsa verde with sour cream. After the 45 minutes, take the chicken out of the oven and pour the salsa mix over them. Put chicken back in the oven without the foil and bake for 20 more minutes. Remove from oven and sprinkle with cheese.
Rub butter into flour. Stir in baking powder. In a separate bowl, stir sugar into the chopped apples and raisins. Add egg and milk and mix gently to a firm sticky dough, add sugared apple pieces & raisins and mix again. Scrape into greased or buttered 8x8inch cake pan. Wet hands and press mixture into pan. Bake for 30minutes at 330F, 165°C.
Pound chicken breasts between pieces of plastic wrap until 1/4" thinck. In shallow dish, mix flour, Parmesan cheese, Italian seasoning and salt. Coat chicken with flour mixture; shake off excess flour. Heat oil in skillet over medium-high heat. Add chicken; cook about 8 minutes, turning once, until browned on outside and no longer pink in center. Top each chicken breast with 1 slice prosciutto and 1 slice mozzarella cheese. Cover skillet tightly; cook 1 to 2 minutes or until cheese is melted. Sprinkle sage over chicken. Remove chicken from skillet to serving platter; cover loosely with tent of foil, being careful not to let foil touch cheese. Increase heat to high. Add broth to skillet. Heat to boiling, scraping up any browned bits from bottom of skillet. Boil about 3 minutes or until broth is reduced to about 1/4 cup. Remomve from heat; beat in butter. Spoon over chicken.
DO NOT BROWN MEAT! Mix all ingredients in a covered roaster. Bake 5-6 hours at 250 degrees.
In a mixing bowl, toss the crawfish tails with salt and cayenne. In a 3-quart saucepan, over medium heat, add the olive oil. When the oil is hot, add the onions. Season the onions with salt and cayenne. Saute for 2 minutes, or until the onions are soft. Add the crawfish and garlic. Continue to cook for 2 minutes. Add the stock and half and half to the pan. Season with salt and cayenne. Bring the liquid to a boil. Reduce the heat to medium-low and simmer for 2 minutes. Add the grits and stir constantly until they are very tender, about 10 minutes. Add the cheese and stir to mix and melt it.
Place the hotdog in the bun and top with chili, then coleslaw and the onions.
Boil potatoes in 3 c water in medium pan until soft, nearly mushy. Drain in colander. Put potatoes and remaining ingredients in a large bowl. Using electric mixer, beat on high until fluffy and smooth. Beat longer about 3 minutes after you stop seeing lumps to make them light and fluffy. Add more salt to taste.
In large bowl, combine honey, molasses, peanut butter, cranberries and pumpkin seeds. Knead together, adding enough powdered milk to form a stiff but not crumbly dough. Shape into 24 balls. Roll in coconut if using and chill.
Heat oil in a large saute pan over medium-high heat. Add onions and saute for 5 minutes, stirring occasionally, until the onions are soft and translucent. Add garlic and saute for 1 minute, stirring frequently, until fragrant. Add in the tomatoes, tomato paste, basil, salt, pepper, and crushed red pepper flakes, then stir to combine. Continue cooking until the sauce reaches a simmer. Then reduce heat to medium-low and continue to let the sauce simmer for about 15 minutes, or until the oil on the surface is a deep orange and the sauce is reduced and thickened. Taste, and season the sauce with additional salt and pepper if needed. Add in the spiralized zucchini and toss until it is evenly coated with sauce. Continue to cook for 2-3 minutes until the noodles are slightly softened. Remove from the heat and serve immediately, garnished with Parmesan cheese.
Preheat oven to 375° degrees F. Lightly grease a 12 - 14 inch pizza pan. Combine flour, soda and salt; set aside. Combine butter and sugars, mix together. Beat in egg, vanilla and add the flour mix. Stir in one-half of the chocolate chip package; spread on the pan. Do not spread to the edges, leave a one inch space as the cookie will spread to the edge as it bakes. Bake 18 to 24 minutes or until lightly browned. Immediately add the rest of the chocolate chips from the package on top of the baked pizza. Drop spoonfuls of peanut butter on top; let it rest for 5 minutes or until shiny and soft; smooth out the melted chocolate and peanut butter and add the chopped candy pieces on top.
Preheat oven to 350°F. Mix cream cheese, black beans, corn, cilantro, Rotel, 1 1/2 cups of cheese, garlic powder, chili powder, cayenne, and cumin in a square 8x8 inches glass dish. Cook at 350°F for 10 minutes and then stir. Return to oven and cook for about 10-15 more minutes. Remove from oven, stir and put remaining cheese on top. Serve hot with tortilla or corn chips.
Seasoned flour: Sift together to blend evenly and store in tightly covered jar. Dredge 6 pork chops in 1/2 cup seasoned flour. Heat 2 tbsp. shortening in frying pan and brown chops on both sides. Arrange in shallow baking dish. Top each chop with 1 lemon slice. Combine 2/3 cup ketchup, 2/3 cup water and 3 tbsp. brown sugar and pour mixture around and under the chops. Cover and bake in 350° for 30 minutes. Uncover and bake a further 20 minutes. Add water if necessary.
In a bowl, mix flour, cornmeal, sugar, baking powder, and salt. In another bowl, beat eggs to blend with buttermilk and 1/4 cup butter. Pour liquids into flour mixture and stir just until evenly moistened. Scrape batter into a buttered 8-inch square pan and spread smooth. Bake in a 400-degree oven until bread springs back when lightly pressed in the center and begins to pull from pan sides, about 25 minutes (20 minutes in a convection oven). Cut bread into squares. Lift from pan with a slender spatula. Serve hot or cool. Variations: Vary-the-Corn Bread. Follow directions for Savory or Sweet Cornbread, but instead of yellow cornmeal, use 1 cup polenta, dehydrated masa flour (corn tortilla flour), or stone-ground cornmeal. Double Red Cornbread. Follow directions for Savory or Sweet Cornbread adding 1 tbs. hot or sweet Hungarian paprika or regular paprika to flour mixture. To egg mixture, add 3/4 cup chopped canned roasted red peppers. Increase baking time to 30 minutes (25 minutes in a convection oven). Basil-Parmesan Cornbread. Follow directions for Savory or Sweet Cornbread. To egg mixture, add 1 can (8 1/2 oz.) cream-style corn, 1/4 cup chopped fresh basil, and 1/2 cup grated parmesan cheese. Increase baking time to 30 minutes (25 minutes in a convection oven). Curry Cornbread. Follow directions for Savory or Sweet Cornbread adding 1 1/2 tbs. curry powder to flour mixture. Southwest Cornbread. Follow directions for Savory or Sweet Cornbread. To egg mixture, add 1 can (4 oz.) chopped green chilies and 3/4 cup (3 oz.) coarsely shredded jack cheese. Combine 1 tbs. each sugar and chili powder; sprinkle over batter in pan. Habanero Surprise Muffins. Follow directions for Savory or Sweet Cornbread, completing step 1. Spoon half the batter equally into 12 buttered 2 1/2-inch muffin cups. Top each portion with 2 teaspoons habanero or jalapeno jelly (1/2 cup total). Fill cups equally with remaining batter. Bake in a 400 degree oven until muffins spring back when lightly pressed in center and are lightly browned, 20 to 25 minutes. Makes 12.
Preheat oven to 350-degrees F. Spray individual casseroles with Pam and set aside (or use a larger baking pan large enough for all lasagna rolls to fit in one pan (13 x 9). In a bowl combine ricotta, mozzarella, 2 tablespoons Parmesan and spices. On a damp towel or plastic wrap place one lasagna noodle - spoon 1/8th of the cheese mixture lengthwise in center of noodle, and roll noodle starting with narrow end to enclose filling. Repeat with remaining noodles and cheese mixture. Place 2 rolls in each prepared baking dish (or in the larger pan) and spoon 2 tablespoons of tomato sauce over each roll; sprinkle with 3/4 teaspoon of Parmesan and bake for 30-45 minutes (if using the larger pan it will take longer to cook - 45-60 minutes). Garnish with parsley if desired.
Wash the spinach thoroughly, then trim off the thick stems. Heat the sesame oil in a heavy-bottomed pot. Brown the ground beef, separating while stir-frying. Add the green onion, garlic, soy sauce, salt and pepper and stir-fry for 30 seconds. Add the water, then the spinach. Bring the soup to a boil, then lower the flame. Place a tight-fitting lid on the pot and simmer for 10 minutes.
Peel and dice potatoes. Place in a medium saucepan, cover with water and add salt. Bring to a boiling and cook until crisp-tender, about 4 minutes; drain and cool. Melt 2 teaspoons of butter in a 10-inch heavy skillet; add potatoes and set aside. In a medium mixing bowl, mix dry ingredients and parsley, if desired. Cut in remaining butter with a pastry blender or fork until the mixture resembles crumbs. In a cup, whisk together the buttermilk and egg. Add buttermilk mixture to dry ingredients and stir well to combine. With floured hands, divide dough into thirds. Mix one third into potatoes, pressing into pan. On a lightly floured board, shape remaining dough into a patty to fit in skillet. Press dough patty onto potato mixture. Using a knife, mark top of dough into six wedges similar to pie slices, being careful not to cut all the way through the dough. Cover skillet tightly and cook over medium heat about 18 minutes or until dough is firm. In the meantime, preheat broiler. Remove skillet lid and brown bread, uncovered, under the broiler for 2-3 minutes until golden. Serve immediately.
Score meat and rub seasonings into breasts on both sides. Place in a glass dish or ziplock plastic bag and pour beer over. Marinade for about 1 hour in refrigerator. Grill on barbecue over medium/low to medium heat or broil in oven until just slightly pink inside. If meat starts to look a little dry, brush lightly with oil. Slice thinly against the grain before serving. Good with a potato and salad.
Quarter the chayote. Remove and discard the center seed of each. Cut into 1/4-inch slices. Bring a large pot of salted water to a boil, add the chayote, and boil for 5 minutes. Drain. Heat the olive oil in a large skillet over moderate heat. Cook the onions until translucent, about 5 minutes. Add the garlic and cook for 1-2 minutes longer. Add the chayote, tomatoes, and water. Bring to a simmer, cover, and cook over low heat for 10 minutes. Serve immediately. NOTE: If you can't locate chayotes (usually found in the tropical or exotic produce section), try using zucchini or cucumbers (yes, cucumbers can be cooked like zucchini). These are the closest matches to chayote, taste- and texture-wise.
Cook capellini as directed. While pasta is cooking, sautee mushrooms to al dente stage in olive oil. In a small saucepan, over medium heat, combine the garlic and broth. Bring to a boil and reduce by half. Whisk in the butter, 1 cube at a time, until all of the butter is incorporated and the sauce coats the back of a spoon. Add mushrooms and cook about 1 minute. Add the parsley and mix well. Mix ingredients, sprinkle fresh parmesan over top and serve immediately.
In a large pot, put the water, fish fillets, salt, and spices. Bring to a boil and let simmer for 30-45 minutes. In a frying pan, melt butter with oil and briefly saute onions, celery, garlic and green peppers. Then add tomatoes and consomme and simmer covered for 30 minutes. Transfer this mixture to the fish stock and add remaining ingredients. Simmer partially covered for 2 hours. Adjust seasoning. Serve soup piping hot and pass around the sherry peppers sauce and black rum to add accordingly.
Melt the chocolate and butter together over double boiler (I just use a metal bowl over a pot of water). Once melted, add both sugars and mix in until well blended. The sugars will not melt all the way, it will look gritty. Take off double boiler and let cool about 15 minutes or until room temperature (you will scramble the eggs if you don't let it cool). Using wire whisk, mix in eggs, one at a time, until well blended. Add the vanilla, salt, and flour, and whisk until completely free of lumps. With a rubber spatula, fold in chocolate chips and marshmallows, and pour into greased 9 x 13 pan. Bake at 350 F for 35 to 38 minutes. Do not test for doneness, as the marshmallows will be melted at the top. Dust with powdered sugar if desired.
Combine all ingredients in a bowl and mix well. Cover and refrigerate for at least two hours; overnight is even better.
Gravy. In 2 quart Saucepan melt butter and sautee shallot until transparent. Add mushrooms and stir occasionally until mushrooms are tender. While mushrooms are sauteeing, in a separate bowl combine stock (cold) and 1/4°C Flour. Gradually stir into pan. Bring to a bubble and stir continually until thickened. Stir in Seasoned salt and remove from heat and set aside. Cutlets. In 3 shallow dishes put 1/3 C flour, seasoned with salt & pepper in one, beaten eggs in another, and breadcrumbs in the last. Dip each pounded cutlet into the flour, then the eggs, then the breadcrumbs. Heat oil in a 12 inch skillet and cook the steaks 4 to 6 minutes turning once until browned. Remove to paper towels then put on serving platter. Sprinkle finished steaks with lemon juice and pour gravy over. Garnish with parsley and lemon wedges. Enjoy!
Mix sugar and syrup in saucepan and bring to a boil until it bubbles. Add peanut butter and stir. Stir in Cheerios. Drop by teaspoon onto cookie sheet. Do not bake.
First mix peanut butter with cottage cheese in a small bowl. Stir until completely blended. Top mixture off with dried fruit and nut mix. I usually use dried bananas, apricots and raisins with almonds but there are tons of combination. Be creative! Optional: 1/2 scoop whey protein powder for extra protein. I recommend Iso-Whey vanilla.
In a bowl, combine the flour and salt, add the butter, and blend the mixture with your fingertips or two knives until it resembles coarse meal. Add the shortening and blend the mixture until it resembles meal. Add the ice water, tossing the mixture with a fork, and adding more water if necessary to form a soft but not sticky dough. Shape the dough into a ball. The dough may be rolled out immediately or wrapped in waxed paper and chilled, for up to 2 days. The dough may be frozen, wrapped in plastic wrap and foil, for up to 1 month. Preheat the oven to 450 degrees F. In a bowl, combine sugar, cranberries, apples, walnuts, raisins, orange juice, the zest, and the flour and toss gently. Divide the filling among 8 individual pie tins or souffle cups. On a lightly floured board, roll out the dough in a rectangle 1/8- inches thick. Cut out 8 rounds 1/3 inches larger than pie tins or souffle cups and cut 1 slit in the middle. Put a pastry round on top of each cup and brush with milk and sprinkle with sugar. Pressing with the tines of a fork, seal the pastry to the rim of the cups. Place the cups on a baking sheet and bake the pies in the middle of the oven for 15 minutes. Reduce the temperature to 400 degrees F. and bake the piece for 10 minutes more, or until the crusts are golden.
To make the pie filling: Fry the onions and carrots if using, in the butter or beef dripping until they are soft. Add the minced/chopped beef and cook for about 10 to 20 minutes or until the onion and carrot have browned and the minced beef has taken on some colour and is firm. (It also depends if you are using cooked or raw minced beef.). Season well with salt and pepper, then add the mixed herbs. Stir in the flour, and mix well. Mix the tomato puree and Worcestershire sauce with the stock and add it to the meat mixture, bringing it all to simmering point. Simmer until the stock has reduced by aboout a third, add the peas if using and take off the heat. Set aside whilst you make the topping. To make the topping: Boil the potatoes in slightly salted water then mash them well, adding half of the butter and all of the milk gradually. Season to taste. If using fresh leeks, fry the leeks gently in the remaining butter, until soft and slightly coloured. Stir the cooked leeks into the mashed potato mixture and give it all a good mix. Assemble: Put the meat mixture into a large and deep well greased baking dish and spread the potato mixture on top; then sprinkle with the grated cheese. You can also use 4 - 6 smaller pie dishes if you wish. Put into a pre-heated oven, 200C/400F/Gas Mark 6 for about 25 to 30 minutes until the topping is crusty, golden and bubbling. Serve with an assortment of fresh seasonal vegetables and a jug of gravy.
Combine cornstarch and water in a small cup and stir well. Add milk to a soup pan or dutch oven pot. Stir in cornstarch mixture in milk before it gets warm. Add in vanilla and sugar. Must stir constantly until it comes to a boil. Let boil for 2 minutes, meanwhile still stirring. Serve in dessert bowls. Top with cinnamon and coconut or just chopped pistachios. It's traditionally eaten hot, but I like it cold too, once it cooled off and firmed up. Enjoy!
For the vinaigrette: Combine the vinegar, mustard and honey in a small mixing bowl; whisk to combine thoroughly. Add the oils in a slow, steady stream, whisking continuously, until the vinaigrette is creamy and emulsified. Add the parsley and season to taste with salt and pepper; set aside until needed. For the Chevre:. Preheat oven to 400 degrees Farenheit. Finely chop parsley, chives and walnuts. Season chevre lightly with salt and pepper. Spread parsley/chive/walnut mixture on a plate and roll chevre in it, pressing down lightly to coat it completely. Wrap in plastic wrap and refrigerate at least 10 minutes. Slice chevre into 6 evenly sliced rounds and place on a parchment-lined baking sheet and place in oven until cheese is heated through -- about 5 minutes. For the salad:. Combine the salad greens, onion, walnuts and berries and toss gently to mix. Add just enough dressing to lightly coat each leaf. Season to taste with salt and pepper. Mound salad on plates and place one or two rounds of warm chevre on top of each salad and serve immediately.
Preheat oven to 425. On baking sheet arrange chicken pieces skin side up. Stuff 1 slice of Prosciutto under the skin of each piece. sprinkle with fresh lemon juice cut butter pat into 4 pieces - place one piece on each chicken part. Season chicken with salt and pepper as desired. Roast until juices run clear about 35-40 minutes.
Cut cake horizontally into 3 layers. Place 1 cake layer on serving plate. Stir crushed strawberries and milk into 1 1/2 cups of the Cool Whip in a large bowl. Spread 1/2 of the strawberry mixture on cake layer. Arrange 1/2 of the sliced strawberries on top of the strawberry mixture. Repeat layers, ending with cake. Frost the top and sides of the cake with the remaining whipped topping. Refrigerate at least 1 hour or until ready to serve. Decorate top and sides of the cake with strawberry fans and mint leaves. Store leftover cake in the refrigerator.
Preheat oven to 350°F. Cream together butter, powdered sugar, vanilla and salt. Gradually add cornstarch and flour. Whip with an electric mixer until fluffy. Place dough into a cookie press and press cookies out onto a COOL baking sheet. Decorate with candies, or candied cherries if desired. Bake 12-15 minutes. Let cool for 2 minutes on baking sheet. Then remove to wire rack to cool completely. Store in an airtight container at room temperature.
Bring broth, beans, and tomatoes to boil in large saucepan. Meanwhile, heat oil in Dutch oven over medium-high heat until shimmering. Add onions and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in broth mixture and pasta and simmer until pasta is tender, about 10 minutes. Stir in vegetables and basil and cook until heated through, about 2 minutes. Season with salt and pepper. Serve with additional olive oil for drizzling.