HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 300°F Draw two 7-inch circles on a sheet of parchment paper. Place the egg whites in a spotlessly clean and dry bowl. Add the 3/4 cup confectioners sugar and whisk until the mixture stands in medium peaks. Sift the coffee powder with the remaining confectioners' sugar and carefully fold into the egg whites. Carefully spread the meringue with a palette knife onto the circles on the parchment paper. Bake for 20-30 minutes or until crisp. The disks should peel easily from the paper. Allow to cool completely. Add the whiskey to the whipped cream. Place into a pastry bag. Sandwich the meringue disks together with 2/3 of the flavored cream. Pipe 5 rosettes on the top with the remaining whipped cream. Decorate with chocolate-coated coffee beans. TO SLICE: Use a sharp thin knife that has been heated by sitting in very hot water.
To make the apple juice ice cubes, pour the apple juice into two ice trays and freeze until the sangria is ready to serve. Combine the water, mint leaves, sugar, and cinnamon in a small saucepan, and bring to a boil over medium heat. Reduce the heat and simmer for several minutes. Remove from the heat and allow to cool. Once the mixture has cooled to room temperature, remove and discard the mint and cinnamon sticks. Transfer the remaining mixture to a large serving bowl. Add the grape juice, peaches, pears, and the orange and lemon slices to the serving bowl. Mix well, and refrigerate overnight. Immediately before serving, mix in the sparkling apple cider and the apple juice ice cubes. Garnish with fresh mint leaves, if desired.
Brush chicken and onion with 1/2 cup of the salad dressing and set aside. Combine 1/4 cup of the salad dressing with the cabbage, mix well and set aside. Grill the chicken 5 to 7 minutes per side or until no pink in the center. Top each chicken breast with a slice of Swiss cheese during the last minute of grilling. Grill onion slices 4 to 5 minutes on each side or until browned and tender. Grill rolls until toasted. Spread toasted sides with remaining salad dressing. Place chicken on roll bottoms. Top with onion, cabbage mixture and roll tops. Garnish each, if desired, with a dill pickle spear and a toothpick. Serve immediately.
Preheat oven to 375 degrees F. Line baking pan with foil. Melt butter over low heat and add garlic; saute 1 minute. Remove from heat and stir in mustard. Mix breadcrumbs, lemon peel, basil (or oregano), salt and pepper on a plate. Turn chicken in butter mixture to coat, then turn in crumbs, coating completely. Arrange skin side up in prepared pan. Bake until chicken is cooked through, basting occasionally with leftover butter mixture, about 45 minutes.
Beat together egg and milk; stir in cheese, oats, onion and salt. Add hamburger and mix well. Shape into 8 loaves and place in a greased 13x9 pan. Combine ketchup, brown sugar and mustard; spoon over loaves. Bake uncovered at 350°F for 45 minutes or until meat is no longer pink.
Preheat oven to 325 degrees. Saute onion and garlic in olive oil in a frying pan until nicely browned. Remove. In 13 x 9-inch baking or roasting pan, add onion and garlic mixture, Lipton Onion Mushroom Soup Mix blended with beer, ketchup, liquid smoke, Worcestershire, sugar and pepper. Add brisket; turn to coat. Loosely cover with aluminum foil and bake 3 hours or until brisket is tender.
Put a medium pot over med-high heat, add a drizzle of olive oil and cook the bacon until it is crisp. Remove and drain on paper towels. Pour off a little of the bacon fat. Add the potatoes, onion, celery bell pepper and bay leaf, season with salt and pepper and cook until the vegetables are softened. Stir in flour and cook for 2 minutes. Add the chicken broth and stir with a wooden spoon, scraping up all the brown bits at the bottom of the pan. Add the milk and bring to a simmer. Break up the crab meat with your fingers, removing any shell bits. Combine with the thyme and Old Bay. Stir the crab meat into the pot and simmer 6-7 minutes, until the potatoes are fork-tender and the soup has thickened. Finish the chowder with the sherry and serve with the bacon, chives and oyster crackers.
In a large heavy pot, heat olive oil to medium-high, and cook onion, celery, red bell pepper and garlic until the vegetables are tender, about 5-7 minutes. Whisk in the flour and gradually add the broth, whisking until soup is blended. Add the yams and bring to a boil, cover and reduce the heat to low, or a slow simmer. Cook approximately 20 minutes or until the potatoes are very tender. Add the spinach, milk, green onions, salt and pepper (I didn't measure, but guesstimate that I used between 1/2 and 3/4 teaspoons salt). Turn the heat back up to medium. Cook until spinach is wilted and soup well heated and thickened, about 5 minutes. Hope you enjoy!
Beat butter for a few minutes with a mixer with the paddle attachment on medium speed. Add 3 cups of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn't blow everywhere) until the sugar has been incorporated with the butter. Increase mixer speed to medium and add vanilla extract, salt, and 2 tablespoons of milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time.
Pour vodka into a tall glass. Obviously one shot is the minimum ;). Wait a second, then pour the milk on top. Mix in honey.
Dried Chili Salsa is Recipe #408273. In a dutch oven over medium high heat melt bacon fat. Brown beef with black pepper. We like to chop the beef so it is a fine mince, not chunky-that part is up to you. Drain off most of the fat, leaving about 1/4 cup. Add chicken broth. Bring to a boil. Reduce heat to medium low and cook until liquid has reduced to 1 inch. Add beef broth, salsa and remaining spices. Cook to desired thickness. Serve with warm corn tortillas and shredded sharp cheddar cheese.
Cook bacon til crispy, remove from pan and put on papertowel. Save 2 T.bacon grease. Slice squash into 1/2" slices, then in quarters (pie pieces). Slice onions, chop garlic, slice mushrooms. Heat bacon grease and add above listed veggies. (Not the tomato) Cover with lid, and cook on medium low heat until squash is tender and onions and garlic begin to develop carmel color. Remove veggies from heat, and drain off fat. In medium bowl, scramble 4 eggs, add salt and pepper. Spray omelet pan with Pam, heat pan over medium low heat, evenly pour in 1/2 of egg mixture, coating the entire bottom of pan then cover pan with lid. When the top of omlette is no longer runny or wet looking, add 1/2 of the cheese, 1/2 of the veggie mixture and 2 slices of bacon. Quickly fold over omelet and cover another minute just long enough for cheese to melt. Place omlette on plate. Top with fresh slices of tomato. Repeat these directions to make the second one. (Note: The best omelet are neither undercooked or over cooked. The outside of the omelet should be tender, but not brown).
Cook the meatballs. In microwave or on stove top cook the peppers until just tender. Place pepper, meatball and then pineapple on a toothpick. Mix brown sugar and vinegar until thoroughly mixes. Arrange on platter or on small tasting plates. Drizzle a little sauce over the top of each.
Lightly beat egg with a fork, then add a heaping tablespoon of the soup and mix lightly. Mix in rice, onion, salt, pepper and garlic powder. Stir in the ground beef and mix well with hands. Form mixture into 1 1/2 inch round meatballs. Coat a large skillet over medium heat with oil. Cook meatballs and brown on all sides. Combine remaining soup with Worcestershire (you can increase or decrease Worcestershire to your liking) Stir until smooth, then spoon over meatballs. Cover with lid and simmer for 20-30 minutes , stirring every few minutes.
Chop boiled eggs and crab sticks. Add corn and salt. Stir mayonnaise into the salad. Mix the salad and refrigerate for 30 minutes.
Mix first three ingredients together in shallow bowl and let them sit for around 15 minutes. Making sure the grill is nice and hot, dip the zucchini slices into the marinade and place them directly on the grill. Use tongs for the best results. Remember to flip them once you feel that one side is nicely browned. Cook until desired amount of tenderness is reached, or until both sides have grill marks and can be stabbed easily with a fork. Note: If using a smaller zucchini cut into a shape that works for your grill, you wouldn't want the slices to fall between the bars. I usually end up using ridiculously large zucchinis (diameter around 3 inches or larger).
Preheat oven to 400 degrees. Melt 2 tablespoons of the butter. Place potatoes in a 13-by-9-inch baking dish. Stir in butter, being sure to coat the potatoes well to prevent discoloration. Bake potatoes for 20 minutes, or until fork tender. In a heavy skillet over medium-low heat, melt remaining butter. Add sage. Pour butter mixture and 1 cup Parmesan cheese over potatoes. Stir well. Add salt and pepper to taste. Cover dish with aluminum foil. Bake for another 20 minutes. Sprinkle with remaining 1/2 cup Parmesan before serving.
Saute the scallions in the olive oil for 3 minutes. Add the carrots and continue to cook until vegetables begin to soften and turn golden. Add butter, soy sauce and sugar and cook 30 seconds more.
Pour all the ingredients into a cocktail shaker with ice. Shake vigorously for 10 seconds and strain into a chilled martini glass.
Melt butter, brown sugar, and corn syrup in deep dish baker. Sprinkle chopped apples in pan. Coat biscuits in cinnamon/sugar. Place biscuits on top of apples. Bake at 375 for 18 - 20 minutes.
Cream sugar, shortening and eggs together. Then combine the dry ingredients including the coffee. Add raisins, nuts and apples; blend well. Pour into a greased 9x13x2-inch pan. Bake for 40-50 minutes at 350°. Now for the Hot Sauce: Cook the sugars, water and cornstarch together until dissolved and slightly thickened. Add vanilla, butter& salt and blend until butter is melted. Serve over apple cake.
Boil Lasagna Noodles as described on package. Brown Ground Beef and drain. Pour Spaghetti Sauce in pan with ground beef and mix. Lay 3 Lasagna Noodles side by side in a 13x9 glass baking dish. Pour 1/2 Meat mixture over noodles. Lay slices of the Mozzarella on top of the meat mixture. Spread about 3/4 of the Cottage cheese over the Mozzarella cheese. Lay the remaining 3 Lasagna Noodles side by side on top of the Cottage Cheese. Spread remaining Meat Mixture over noodles. Sprinkle with Parmesean cheese. Bake at 350 degrees for 35-40 minutes. Let Lasagna"set" for about 15 minutes before serving, this is a great dish reheated, you can also prepare this the night before and refrigerate for the next day. Enjoy!
A1 Bacon Meatballs: Cook and chop all bacon (Save grease). Mix 8 tbsp A1, ground turkey and 1/2 of the chopped bacon in a bowl. Roll into 16 even balls. Preheat oven to 350. Fry meatballs in bacon grease at medium high until all sides are browned. Set meatballs evenly distributed upon baking sheet. Bake for 25 minutes. A1 Bacon Relish: Dice tomato and avocado. Add tomatoes and avocado to remaining chopped bacon and 3 tbsp of A1, then mix in bowl. A1 Spinach Salad: Chop cherries and walnuts Mix cherries and walnuts with spinach in salad bowl. A1 Vinaigrette: Blend 1.5 tbsp olive oil, 2 tbsp A1 and 2 tbsp red wine vinegar. A1 Aioli: Whisk 1 tbsp olive oil, 4 tbsp A1 and mayonnaise till completely blended. Hamburger bun chips: Toast hamburger buns, Flatten and cut into quarters. Plating: Dish relish and salad on opposite sides of plate. Place meatballs on top of relish. Drizzle aioli over meatballs. Dress salad with Vinaigrette. Plate chips on side. ENJOY.
In a large pot, cook linguine according to package directions and drain. Put linguine in a large bowl and toss with 2 tablespoons olive oil; set aside. In the same pot, heat the remaining olive oil over medium-high heat. Saute the eggplant for 10 to 12 minutes, until lightly browned. Add garlic powder, oregano, salt, and pepper. Saute for about 5 more minutes. Add tomatoes, parsley, and linguine and toss gently until heated through. Serve immediately.
Saute carrot,celery,leek in a nonstick pan using 1 tbsp olive oil, until tender. Puree vegetables with 1/2 cup of fish stock until a thick paste in texture, (will have fine chunks)set aside. Use other tbsp of olive oil to saute lobster tails in shells over medium heat until almost done, season with salt and pepper. Add minced garlic to pan with tails and remove from heat. Deglaze pan with 1/2 cup of fish stock and allow to cool. I use the pan that I sauteed the vegetables in to build my bisque. Add remaining 3 cups of fish stock to pan, heat on medium heat until bubbling. Add puree and tomato paste and whisk. Remove lobster meat from tails and cut into large pieces. Pour fish stock from lobster pan back into bisque and add lobster meat. Reduce heat to low, add milk and sour cream and whisk to combine. Remove from heat, garnish with parsley and serve immediately.
To Prepare the Crust: Process Oreo cookies in a food processor until they turned into fine crumbs. Add butter and pulse a few times. Press mixture evenly onto the bottom of a 9-inch spring-form pan. Chill the crust in refrigerator while preparing filling. To Prepare the Filling: In small saucepan, add milk and sprinkle powdered gelatin evenly over surface. Let stand for 5 minutes. Place saucepan over low heat and cook while stirring until gelatin is dissolved. Remove from heat and let cool slightly. In the bowl of the stand mixer fitted with whisk attachment, beat cream cheese and sugar over medium speed until smooth. Add in sour cream, Nutella, and vanilla until well combined. Scrape the sides of the bowl when necessary. Turn mixer to low and gradually pour in gelatin mixture. Pour batter into the pan over the crust and spread evenly. Cover and chill until set, about 4 hours. To Prepare the Ganache: In a small bowl, stir the Nutella and hot milk together until well incorporated and cooled down. Pour on top of the cheesecake and spread into an even layer. Return to refrigerator to chill for another 2 hours. To assemble, remove cheesecake from the pan. Pipe whipped cream over the top of the cheesecake (I used a large round tip) and sprinkle with cocoa powder. Store cheesecake in the refrigerator until ready to serve.
Preheat Oven to 350 and grease a 9 inch round cake pan. Cream Butter and Sugar together Add eggs and beat well until smooth and creamy Add milk. Add dry ingrendiants, including raisins and caraway seeds, a cup at a time until the well combined (it will found into a dough) Place Dough in pan and lightly push the dough to fill the pan. Cut an "X" on the top and sprinkle sugar evenly on top. Bake for 1 hour or until brown on edges and a knife comes out clean. Serve warm with butter.
Heat oven to 300°F Season the beef with the salt and pepper. Heat the oil in a Dutch oven or ovenproof pot over medium-high heat. Add some of the beef to the pot and brown on all sides. Transfer to a plate. Repeat with the remaining beef. Spoon off and discard all but 1 tablespoon of the drippings. Add the wine and cook, stirring and scraping the bottom, for 3 minutes. Return the beef to the pot along with the shallots and broth. Bring to a boil. Skim any foam. Add the thyme. Cover and transfer to oven until the beef is tender, about 2 hours. Spoon into individual bowls.
Sieve flour with salt,soda bi-carb,baking powder in a bowl. break egg in a bowl add sugar & milk and whisk add water. Make a bay in the sieved flour; add egg mixture and mix. When fully mixed, knead to a soft dough; leave for 10 minutes. Then add oil and knead thoroughly. Leave covered for at least 2 hours. Divide dough into 8 portions making balls. Place on dusted tray and leave for 30 minutes. Flatten each with rolling pin into a round disc 8-inches in diameter. Apply butter over surface and dust with flour. Hold from ends and gather to make many folds and roll like pinwheel. Keep aside for 10 minutes. Roll each pinwheel with rolling pin to 8 inch disc. Place pratha in preheated oven on a tray and bake for 10 minutes at 250 centigrade or in tandoor till caramelised. Remove serve hot. Enjoy.
Place beef strips in marinade of your choice and marinate overnight. Remove beef strips from marinade, reserve marinade. Slice/chop all veggies and place in a large bowl, mix thoroughly, add salt and pepper to taste. Heat olive oil over high heat, quick brown beef strips, about 3 minutes; reduce heat to medium; add all of the bowl of veggies; stir fry to tender crisp, about 5 minutes, depending on how crisp you like your veggies. Make a slurry of 1/4 cup of reserved marinade and cornstarch; add to veggies and beef; stir fry until thickened and heated through, about 5 minutes. The remaining marinade may be used to thin the sauce if required. Serve over hot brown rice or noodles.
Melt butter in medium-size saucepan; add carrots, lager, and parsley flakes. Bring to a soft boil; reduce heat and cook until fork-tender, stirring frequently. Stir in salt, pepper, and sugar. Heat through and serve hot.
Preheat oven to 350 degrees F. Whisk together flour & 1/4 cup powdered sugar. Cut butter into flour mixture until mixture looks like cornmeal. Pat into 9" square pan & bake for 15 minutes. Combine granulated sugar, kiwifruit, eggs, lime juice, lime zest & baking powder. Pout over baked crust, & return to oven. Bake an additional 25 minutes. Cool & sprinkle with remaining powdered sugar. Cut into 16 squares & serve.
Combine all ingredients in a large glass bowl and mix. Add the meat of your choice (1 lb boneless or 2 lb bone-in) and mix. Cover and refrigerate for 4 hours ( only 30 minutes if you choose to use any type of seafood!).
In a medium saucepan combine milk, water and soup mix. Stirring constantly bring to a boil over medium-high heat, boil 1 minute. Remove from heat. Stir in cheese and mustard until smooth. Add macaroni. Turn into a greased 2-quart casserole. Sprinkle with bread crumbs. Bake at 375F for 25 minutes or until lightly browned.
Cook butter and sugar in a skillet over medium heat until sugar has completely melted, about 2 or 3 minutes, stirring constantly. Add almonds and continue cooking and stirring for another 2 or 3 minutes, just until the almonds begin to brown around the edges. Pour mixture into a well greased (butter) 13x9 pan. Sprinkle the chocolate chips evenly over hot mixture. Wait a minute or two until they are soft and melting and spread them evenly over the top. Chill until firm, break into pieces and hide it from everyone so you can have it all for you! NOTE: This stuff is really good broken up as a topping for homemade vanilla ice cream and on top of cakes or in the filling between layers.
Preheat oven to 375°F Grease or line 20cm round pan. Mix all ingredients. Do not overmix. Batter will be thick. Spread batter into greased/lined pan. Bake for 25 minutes. Do not overbake or the top will be too chewy.
Slice the baguette into 24 slices. Brush olive oil on both sides of each slice. Toast bread 3 inches from broiler for 1 minute per side. Rub one side of each piece of bread with peeled garlic clove. Top each slice of bread with 2 slices of tomato, 1 fresh basil leave, 2 slices of pepperoni, 1 slice of mozzarella, and 1/2 tsp grated Parmesan. Bake at 400 degrees for one minute, until cheese melts.
Cook bacon till crisp set aside. cook pasta till slightly under done set aside. Reserve 1/4 cup of cooking liquid. in the olive oil saute mushrooms till golden, halfway before they are done add onions, then garlic for last minute. while the mushrooms, garlic, onion mix is still hot, add baby spinach, and stir till wilted. Remove from pan. add butter to pan and stir in flour and paprika, cook till flour loses its rawness. add chicken stock and cook and stir till thick. add cream and cook for about 10 min or until reduced by about half. now season with pepper. add cheeses, sundried tomatoes, , cook and stir till smooth. now add mushroom mixture. next add shredded chicken, and bacon crumbled. lastly the pasta, if too thick thin with a bit of reserved pasta cooking water. serve with extra parmesan cheese.
Put the mango nectar in a large pan and add the amount of habanero sauce you want. mix it up. should be a nice bright orange. put it on medium heat and let it simmer, stir intermittently and reduce to about 1/4 cup volume. Add corn syrup, cayenne sauce and melted butter. Mix. Cook the chicken however you want. Toss the wings/chicken in your sauce.
In a 3-1/2- or 4-quart slow cooker place meatballs and mixed vegetables. In a bowl stir together undrained tomatoes, gravy, water, and basil; pour over meatballs and vegetables in cooker. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
Chop vegetables (lemongrass, red onion, red chilli, lime, green beans, green tomatoes, cucumbers). Cut beef into very thin slices. Add lime to beef. Add salt, sugar, stock & fish sauce. Mix, add to pan & cook for a minute. Pour the beef over cut vegetables & stir well.
Combine all ingredients together and mix well. Cover and refrigerate overnight. Great as a salad dressing or dip for vegetable crudites or chips.
To roast the garlic, remove papery outer sking from the head and cut about 1/2 inch off the top to expose the cloves. Drizzle with olive oil and grill or bake at 350 until the cloves are soft (30-40 minutes). To make the paste, squeeze the roasted garlic from the individual cloves into a small bowl. Add the lemon zest, 1 tablespoons of the lemon juice, rosemary, salt and pepper. Mix well. Remove and discuard the neck and giblets. Rinse the chicken inside and out under cold water and pat dry with paper towels. Loosen the chicken skin gently with your fingers and spread half of the roasted garlic paste under the skin on the breast. Season the inside of the chicken cavity with salt and pepper and add the rosemary sprigs. Truss the chicken with cotton string. Pour the remaining 1 tablespoons of lemon juice and the wine (carefully) into the cavity. Coat the outside surface of the chicken with the other half of the paste, pressing it into the skin. Grill the chicken, breast side up, over Indirect Medium heat until the juices run clear and the internal temperature reaches 170 degrees in the breast, about 1 1/4 - 1 1/2 hours. Halfway through grilling, slide three lemon slices under the string on top of the breasts (optional). Transfer the chicken to a platter, cover loosely with foil and allow to rest for 10 minutes before removing the string and carving. Serve warm.
Puree raspberries and syrup with lemon juice in a food processor; then force through a sieve into a bowl, pressing hard on and then discarding the solids. Whisk together sugar and cornstarch in a bowl. Then whisk in milk, yolks, and a pinch of salt. Cook custard mix in a 2 1/2-3 quart heavy saucepan over moderate heat, whisking until it just reaches a boil. Reduce heat and simmer for 1 minute, whisking continuously (custard will look curdled). Pour custard through fine sieve into a bowl. Stir in vanilla and cool, stirring occasionally. Stir berry puree and cream into custard and chill, covered, until cold (at least 2 hours). Freeze in ice cream maker, following manufacturers instructions. Transfer to an air tight container and put in freezer to harden. Note: Ice cream keeps about 1 week.
Place a large pot of water over high heat to boil the gnocchi. Once the water is boiling, drop the gnocchi into the pot and cook them for 3 minutes, or until they float. While the gnocchi are cooking, grab a large mixing bowl and whisk together the Dijon mustard and white wine vinegar. Stream the olive oil into the bowl while whisking, then season the dressing with salt and freshly ground black pepper. Add your veggies and parsley to the mixing bowl. Drain the gnocchi and toss them, still hot, into the mixing bowl. You can serve the salad now or let it chill in the refrigerator for a couple of hours to develop more of the flavors. Freshen it up with an extra drizzle of olive oil when you are ready to serve. Enjoy!