HumbleIntelligence/food-ner-1-Million huggingface dataset:
Center a rack in the oven and preheat the oven to 350°F Put a 8x2 inch round cake pan on a baking sheet. Whisk together the flour, baking powder, salt and cinnamon. Melt 6 tablespoons butter in a small saucepan. Sprinkle in 6 tablespoons sugar and cook, stirring, until the mixture comes to a boil. Pour this evenly over the bottom of the cake pan, then scatter over the nuts and top with the cranberries, smoothing the layer and pressing it down gently with your fingertips. Set aside. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the remaining stick of butter on medium speed until smooth. Add the remaining 1/2 cup of sugar and continue to beat until pale and creamy, about 3 minutes. Add the eggs one at a time, beating for 1 minute after each addition and scraping down the bowl as needed. Pour in the vanilla. Reduce the mixer speed to low and add half of the dry ingredients, mixing only until they disappear into the batter. Mix in the milk, then the rest of the dry ingredients. Spoon the batter over the cranberries and smooth the top with a rubber spatula. Bake for 40-45 minutes, or until the cake is golden and a thin knife inserted into the center of the cake comes out clean. Remove it from the oven and run a blunt knife between the sides of the pan and the cake. Carefully turn the cake out onto a serving platter. If any of the berries stick to the pan-as they might-just scrape them off with a table knife and return them to the cake. If you want the glaze, warm the jelly in a small saucepan over low heat, or in a microwave. Gently brush the glaze over the hot cake. Let the cake cool at least 20 minutes before serving.
Preheat oven to 350. In a non stick, oven going frying pan, over medium high heat. saute the mushrooms in the oil and butter until slightly browned. Add seasonings to taste. Meanwhile, in a small mixing bowl, beat the eggs and half/half until combined. again add seasoning to taste. When mushrooms are well sauteed, add the egg mixture. Place the sliced tomatoes around on top of the egg mixture. Evenly distribute the basil on the tomatoes. Place in the oven and bake 15-20 minutes. Remove and sprinkle the cheese on top. Return to oven and bake until melted. About 3-5 minutes. Cut into 4 slices and serve hot along with some baked potato wedges.
In a medium size bowl add garlic chili pepper sauce, garlic, sugar, lime juice and 2 teaspoons of the fish sauce; mix well. Add shrimp and mix until covered with sauce; set aside to season. Diagonally trim asparagus into one inch pieces. *If thicker asparagus is used, boil in salted water 2-3 minutes. Drain, and immediately cool down in ice water; drain well. Heat oil in a large skillet over a high heat. Add asparagus, remaining teaspoon of fish sauce, and fresh cracked pepper. Stir-fry 3-5 minutes, or until asparagus is tender-crisp. Add shrimp mixture to skillet. Stir-fry until shrimp turns opaque (pink) and sauce is well mixed with ingredients. Serve immediately with hot Jasmine rice & chopped cilantro(if desired).
Preheat oven to 350. Lightly oil two 9" round pans and line with parchment paper. Spray paper with a little additional oil. Whisk together flour, baking powder and salt. Combine coconut milk and cream in a separate bowl. Cream the butter in a 3rd bowl (I know, I know) til fluffy (1 min.) and then gradually add sugar at a low speed. After sugar is incorporated, increase the speed to medium and cream about 2-3 minutes until it's lighter in color and texture. Turn speed back to low and add flour mixture and milk mixture alternately in 3 additions. Do not over mix! In another bowl beat egg whites until stiff and then slowly fold into the batter. You'll want to add a bit of the batter to the egg whites and then switch to adding the egg whites into the batter bowl. Divide batter evenly between two bowls and bang on the counter to remove air bubbles. Place on center rack and bake about 40 minutes or until light golden brown. Cool in pans for ten minutes and then cool completely on a wire rack. Once cakes have cooled, slice horizontally in half to form 4 layers. Then brush or spray them with the coconut juice. Frosting: Bring 1 quart water to a boil in a saucepan and decrease to maintain a simmer. Meanwhile, place egg whites, coconut water, sugar, salt and cream of tarter in a medium-sized bowl. Place bowl over the simmering water and immediately begin beating with hand mixer at slow speed for 1 minute, then high speed for another 5 minutes. Remove from heat and beat in coconut and vanilla extracts, beating for an additional minute. Allow frosting to sit for 5 minutes before using. Allow about 3/4 cup frosting per layer, sprinkling about 1/2 cup coconut on top of each frosted layer. Repeat until the final layer and frost top and sides with last of the frosting and coconut.
Pastry:. In a large bowl mix together flour, butter, shortening and salt until mixture resembles coarse meal. Pour lemon juice and 10 tablespoons ice water over mixture and toss lightly. Gather into a ball;if any crumbs remain add a little more water to form mass and add to ball. Wrap and refrigerate until ready to use. Beef:. Preheat oven to 450 degrees. Trim filet well (or have butcher do it). Rub meat with butter and pepper. Turn ends under if necessary to retain uniform thickness in filet and tie with butcher's twine. Place meat thermometer in filet. Roast on rack until temperature reads 120 degrees, about 20 minutes. Remove from oven; flame with cognac. Reserve pan and drippings to make sauce. Cool meat on rack,remove string(if used) and then refrigerate. While meat is cooling, prepare the duxelles mixture. Duxelles:. Melt butter in a large skillet. Saute shallots until translucent. Add mushrooms; cook slowly over low heat until mushrooms loose moisture, turn dark, and develope a dry look. Add salt to taste; chill. Assembling:. Roll pastry out 1/4 inch thick to envelope meat completely,allowing an overlap at bottom and ends. There may be excess of pastry depending on size of meat. Spread pastry with chilled duxelles. Place filet in center; sprinkle with salt. Bring edges of pastry together,paint with egg white and secure. Place seam side down on a baking sheet. Cut small leaves from pastry scraps and fasten to roll with egg white. Mix yolk and cream and brush roll completely. Let dry 3 or 4 minutes. Refrigerate until ready to complete baking. Preheat oven to 425 degrees. Place filet on a cookie sheet and bake 10 minutes. Reduce heat to 375 degrees and continue baking 20 to 23 minutes longer.(At 20 minutes the meat will be quite rare.). Remove from oven and let stand 10 minutes befoer carving. Garnish with watercress or parsley. Serve with Sauce Espagnole. Sauce Espagnole:. Melt butter in a 1 1/2 quart saucepan. Add next 5 ingredients and cook over low heat, stirring constantly, about 12 minutes, or until vegetables are soft and beginning to brown. Remove from heat and blend in flour. Increase heat to medium and continue cooking, stirring constantly, until roux turns hazelnut brown. (This seems to take a long time, but you must be patient. Once it begins to brown it darkens rapidly so be careful that it does not burn.). Stir in broth and wine. Bring to boiling point and simmer 30 to 40 minutes. Add tomato paste and pepper. Taste and add salt,if needed. Saute mushrooms briefly in a little butter and add to sauce just before serving.
DOUGH Cut butter into salt and flour. Stir in rest of the ingredients and knead to combine or just process everything until it forms a ball. Let rest covered 1 hour Make balls the size of a walnut, from 2/3 of the dough and line small muffin tins with the dough. Place 2 tsp. of the cold filling into the lined tins. Make small balls with the rest of the dough. Flatten them to make lids for the mini pies. Brush tops with egg yolk Bake in preheated 350 F oven for 30 to 35 minutes or until golden brown. SHRIMP FILLING Clean and devein shrimp, saving heads and shells. Make a broth with the shells and heads and 2 cups water. Cook 1 hour, uncovered over low heat. Strain broth and cook it down to 1/2 cup. Cook onions and garlic in olive oil until they start changing color. Add bell pepper and cook 2 minutes, Add tomatoes, broth and seasonings and simmer almost to a paste. Add shrimp and cook just until they become opaque. Stir in cornstarch diluted in 2 Tbsp water. Stir until thick. Add parsley. Let cool before using NOTES : May use other fillings such as chicken, hearts of palms, cheese Miriam Podcameni Posvolsky Rio de Janeiro
Bring all ingredients except dumplings and coriander to the boil and simmer for 10 minutes. Strain the soup and keep hot. Boil dumplings in water until they float to the top and are cooked through, about five minutes. Place dumplings in the bottom of bowls and pour over strained soup. Garnish with coriander leaves.
Carefully seperate egg whites from yolks - ANY yolk left in the egg whites and you will not be able to make the meringue! In a clean dry bowl whip egg whites, white vinegar and salt until stiff (but not dry!). Add in sugar and jello powder (Traditionally we use Red Jello - such as raspberry or Cherry -- ). Fold in chocolate chips On buttered cookie sheet, drop spoonfuls of meringue - I do smaller, bite sized cookies. Bake on a buttered cookie sheet for 30 minutes at 250* then turn off the oven and let them sit there over night. Do not peek or open the oven! They will turn out soft and chewy! Preparation time is to make the meringue - Cooking time is total time to make!
Brown the chicken, breaking up larger pieces. Add chopped turkey bacon, garlic, onion, carrots, tomato sauce, broth, and seasoning, Bring to boil, cover and simmer for 1 hour or until carrots are tender. Preheat oven to 350. Cook the pasta according to package instructions until al dente. Drain thoroughly and mix with the chicken sauce. Transfer to a shallow ovenproof dish and sprinkle with cheese. Bake for 20-30 minutes until lightly browned on top.
In a large bowl combine, lettuce,coleslaw mix (discard the salad packet) snap peas,carrots and red onion. In a small bowl combine, mayonnaise, salad dressing and honey. Whisk all together until smooth. Add dressing to the salad mixture and sprinkle with almonds. NOTE: For best results pour dressing over salad, (tossing lightly) right before you serve.
Mix all ingredients together. Form into small balls, roll in extra powdered sugar. Place in metal container lined with wax paper to 'season' (ferment) for several days. Serve during holiday season!
In a large soup pot or saucepan, saute the onion in oil over medium high heat for 10-15 minutes or until onion is golden. Stir in curry powder and cayenne. Add the broth and chard and increase heat to high and bring to a boil. Reduce heat to medium and stir in lentils and garbanzos. Cover pan and simmer for 10 minutes or until lentils are tender (if you use brown lentils it will take longer for lentils to be tender), stirring occasionally. Divide soup into bowls and top with sour cream or yogurt, if desired.
Mix together the curry paste, tomato paste, yogurt and mayonnaise. Add the diced chicken and sultanas. Chill overnight. Serve on a bed of mixed salad greens topped with the toasted almond flakes. This also makes great Chicken Salad Sandwiches.
Heat oven to 350°F Grease 15-1/2x10-1/2x1-inch jelly-roll pan. Stir together brown sugar, butter and granulated sugar in large bowl; beat in eggs and vanilla. Add flour and salt, beating just until blended. Stir in 1-1/2 cups chips; spread batter in prepared pan. Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean and surface is lightly browned. Cool completely; cut into bars. Place remaining 1/4 cup chips and shortening in small microwave-safe bowl. Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Drizzle over bars. About 6 dozen bars.
Broil the meat till very rare, but cooked through. Cut it into small cubes. Mix with all other ingredients except the pie shell. For the broth, just add enough to make the mixture a little wetter. Put the mixture into the pie shell. Be sure the shell lid is sealed, and punch some holes in the top with a knife. Bake at 350 F for 45 minutes to an hour, till the shell is golden brown. Makes 6-8 slices, and can be served any temperature. It's easiest to cut when cold.
Combine vinegar and sugar in a small nonreactive saucepan. Bring to a boil, stirring to dissolve sugar. Reduce heat and simmer, uncovered, until mixture is syrupy and reduced to about 1/2 cup. Remove from heat and stir in vanilla. Cool completely. Serve drizzled over strawberries or melon. Cooking time does not include chilling time.
In a crock pot, combine the lentils, ham, carrots, celery, onion, garlic, bell pepper, Italian seasoning and bay leaf. Add in the bouillon cubes and water, cover and cook on low for 6 hours. Season with salt and pepper if needed. Remove the bay leaf; ladle the soup into bowls and serve.
Heat the oven to broil. In a medium saucepan, heat 1 tablespoon of the oil over medium heat. Add onion, garlic, salt, basil, and pepper. Reduce heat to medium low, and cook, stirring occasionally, 4 minutes. Stir in tomatoes and peas; cover and cook 4 minutes longer. Stir in beans, cover and cook 2 minutes longer. Remove pan from heat and leave covered to keep warm. While ragout is cooking, place halibut fillets on a broiler pan, season with salt and pepper and brush with remaining 1 t oil. Broil until opaque and cooked through, 6 to 8 minutes. Divide ragout evenly over 4 plates and serve fillets on top of ragout.
Dissolve the yeast in 1 cup warm water in a large bowl, and let stand for 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 2 3/4 cups flour and salt to yeast mixture; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Gently press 2 fingers into dough. If indentation remains, dough has risen enough.). Punch dough down. Cover and let rest 5 minutes. Shape dough into a 6-inch round; place on a baking sheet sprinkled with cornmeal. Lightly coat surface of dough with cooking spray. Cover and let rise 45 minutes or until doubled in size. Preheat oven to 450°. Uncover dough. Combine 1 teaspoon water and egg white, stirring with a whisk; brush over dough. Make 3 (4-inch) cuts 1/4 inch deep across top of dough using a sharp knife. Bake at 450° for 20 minutes or until bread is browned on bottom and sounds hollow when tapped. Remove from pan; cool on a wire rack.
Mix all ingredients together with whisk until smooth. Dip your favorite food for frying, remove and fry the food in hot grease.
Saute onion in olive oil and set aside. Boil broccoli florets in water for 3 minutes. Drain and chop into pieces. Mix broccoli with cream of chicken soup, prepared instant rice, onions and cheddar cheese. Pour into a one quart size baking dish. Mix crackers crumbs with butter and sprinkle on top. Bake in a 350 degree oven for 30 minutes or until bubbly around edges.
Blueberry Topping;. Combine the blueberries, water, cornstarch, lemon juice and sugar in a saucepan. Cook over low heat for 5 minutes stirring constantly. Remove from heat and let stand to thicken. Set aside. Cheesecake;. In a bowl beat the cream cheese, sugar, and sour cream until blended. In a separate bowl whip the cream and vanilla extract until the cream just starts to thicken. Add the cream cheese mixture and beat for 30 seconds Fold in the blueberries and set aside. Crust;. Grind the graham crackers into crumbs in a food processor or blender. Add the sugar and process until combined. Pour into a bowl and add the butter and water, stirring until sticky. Refrigerate until needed. Assembly;. Pour the topping into each mould until it is 1/4 full. Freeze for 2 hours. Pour the cheesecake mixture into each mould leaving 1/2 inch at the top of each mold for the crust,. Insert a stick into each mould. Freeze for 3 hours. Press the crust into the pop mould (if the crust is not sticking add more water). Freeze for at least 4 hours. Remove from the freezer and let stand for 5 minutes before removing the pops from the moulds. For Strawberry Cheese Pops;. Replace the blueberries with sliced strawberries. For Chocolate Cheesecake Pops;,. Repalce the graham crackers with chocolate cookies and shaved chocolate. Repalce the blueberries with chocolate chips and chocolate fudge sauce.
Put the milk into a large mixing bowl, add the sugar and yeast and whisk to dissolve. Let the yeast mixture sit for a few minutes until foamy. Mix together the flour, whole wheat flour, and salt. Add the flour mixture to the yeast mixture and stir until a sticky dough forms. Turn the dough out onto a liberally floured surface and knead for a few strokes, just long enough to form a smooth dough. Add flour as needed. Roll the dough out with a floured rolling pin into a rectangle, about 9 x 14 inches. Put the margarine between two sheets of wax paper and roll out into a 6 x 8 rectangle. Peel off the wax paper and place the margarine on the bottom half of the dough. Fold the bottom, sides, and top half over the margarine, encasing it completely. Sprinkle the dough with flour, cover with plastic or place in a plastic bag, and refrigerate for 45 minutes. First turn: place the dough on a liberally floured work surface and roll out with a floured rolling pin using firm, smooth strokes. Roll out to 9 x 14, then fold the bottom and top halves in towards the center (like folding up a letter). Sprinkle with flour, cover with plastic again, and refrigerate for 45 minutes. Second turn: repeat as above, refrigerating for 45 minutes. Third turn: repeat as above, refrigerating for 45 minutes. Shape the croissants: Line a baking sheet with parchment and spray with nonstick spray and set aside. Roll the dough out on a well-floured surface to about 10 x 20. Cut the rectangle in half lengthwise, then cut into eight squares. Cut each square in half diagonally to form 16 triangles. Pull the top triangle point out a little to lengthen, then start at the bottom of the triangle and roll it up tightly. Tuck the tip under and curve the edges in a bit to form a croissant shape (I give each one a little squish at the end to help hold the shape). Repeat with the remaining croissants, placing them on the baking sheet about 2 inches apart. Spray the croissants with nonstick spray, cover lightly with plastic wrap, and let rise in a warm place for about 1 1/2 hours, until light and puffy. Meanwhile, preheat the oven to 425°. Bake the croissants for 10 minutes, then reduce the heat to 375° and bake for an additional 10 minutes, until golden brown. Cool on a wire rack.
PREPARATION. Bring adequate (two cups?) amount of salted water to rolling boil, add rice, turmeric & raisins. Stir so that turmeric mixes into rice and can be absorbed, bring rice back to boil, then turn right down to simmer covered for rest of cooking time (10 - 12 minutes?). Once rice is cooked, rinse/drain; set aside to cool. Finely chop both green pepper & white onion. Chunky chop (not fine) half of the peaches from the can. Add pepper, onion, peaches, cayenne pepper/peri peri, chutney, mayonnaise, salt & pepper to rice turning ingredients into rice gently so as not to mash rice. Garnish with parsley. VARIATIONS. Try adding 1/4 cup brown rice which would need cooking separately as it takes longer to cook. just stir into plain rice before adding other ingredients. Using a tablespoon of either lemon or lime juice gives this dish a nice twist, or even try using lemon or lime rind for an extra zing.
Cooking Instructions: Cut meat in 4 serving pieces, sprinkle each piece with salt and pepper, and bake in a moderately-heated oven with half the butter, sprinkling the meat with its gravy now and then. When meat is half-baked, add rice; remove the baking pan from the oven and leave it aside while you prepare the yogurt sauce: Saute flour in butter until mixed thoroughly. Mix yogurt with salt, pepper and eggs until a uniform mixture is obtained, and finally stir in the flour. Put the sauce mixture in the baking pan; saute it with the meat pieces and bake at 375 degrees F for about 45 minutes. Serve hot.
Preheat waffle iron. Separate egg whites. Beat egg whites. Combine all dry ingredients. Add yolks, oil, and milk to dry ingredients and beat. Add whites and beat until smooth. Pour batter into iron.
Boil pasta as instructed on package. Mix half-and-half with butter and flour over medium heat. Add cheese, stir until melted, stir frequently. Add cooked, seasoned chicken and pasta. Bake in oven for 20-25 minutes. Chicken is seasoned to meet your taste.
Mix coffee and syrups together in a mug. Fill with steamed milk. Add a bit of foamed milk on top.
Lay salmon filet on large piece of tin foil (shiny side of foil facing up). Sprinkle salmon with lemon juice. Spread enough mayo over salmon to cover the filet. Season with salt and pepper. Season with enough dill to cover the filet. Make a "tent" around the salmon with the foil. BBQ on medium heat until salmon is cooked to your liking.
Combine pineapple, apricots and sugar in saucepan. Cook untl thickened, stirring frequently. Cool. Cut shortening and butter into flour and salt in bowl. Combine yeast with sour cream and egg yolks in a bowl., mix well. Add to crumb mixture and mix well. Chill for 3 hours or overnight. Roll on sugared surface and cut into 3" squares. Spoon fruit filling into centers of squares, bring up edges to enclose filling and seal. Place on cookie sheet. Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks and cool completely.
Whisk together the first 4 ingredients in a large heavy saucepan. Gradually whisk in milk and whipping cream. Cook over medium heat, stirring constantly, 10-12 minutes or until mixture thickens slightly; remove from heat. Whisk egg yolk until slightly thickened. Gradually whisk about 1 cup hot cream mixture into yolk. Add yolk mixture to remaining cream mixture, whisking constantly. Whisk in vanilla bean paste. Cool 1 hour, stirring occasionally. Place plastic wrap directly on cream mixture, and chill 8-24 hours. Meanwhile, preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 minutes or until toasted and fragrant, stirring once halfway through. Cool completely (about 30 minutes). Pour chilled cream mixture into freezer container of a 1 1/2 quart electric ice cream maker, and freeze according to manufacturer's instructions. Before transferring ice cream to an airtight container for further freezing, stir in pecans and chocolate.
Cook penne until done; rinse and drain. Meanwhile, brown ground beef in large skillet; remove from pan and drain. In same skillet, saute garlic (and mush rooms) in olive oil. Return meat to skillet with mush rooms over low heat; add tomato sauce, pepper, and basil. Dissolve cornstarch in 3 tablespoons milk; mix in remaining milk. Add to meat and stir over low heat until slightly thickened. Add processed cheese slices and stir until melted. Toss with hot pasta. Sprinkle generously with parmesan. You can replace the penne with fusilli or elbow macaroni. Use just about any kind of cheese you want. Tex mex worked very well.
Melt the butter in a large pot over medium heat. Add the tomatoes, garlic and ginger, sauteeing until garlic is tender, about 2 minutes. Pour in the coconut milk, then the curry paste, 4T chopped cilantro and the salt. Simmer for just 4 minutes to blend the flavors. Add mussels. Cover and cook about 5 minutes until the mussels are opened. Remember to discard any mussels that are not opened! Place broth and mussels in soup bowls-- 6 first course or 4 main course. Serve with crusty bread to dunk in the delicious broth.