HumbleIntelligence/food-ner-1-Million huggingface dataset:
Peel the red wax covering off the cheese. Cut an inch thick slice from the top and hollow it out slightly. Scoop out the cheese, leaving a shell 1/2 to 3/4 inch thick. Reserve the scooped out cheese for another use. Put the shell and lid in a large bowl of cold water to cover, and soak for 1 hour. Hard boil the eggs and drop them into cold water. When they are cool enough to handle, shell them. Carefully remove the whites, leaving the yolks whole. The best way to do this is with the fingers. Finely chop the whites and set both whites and yolks aside. Put the pork into a saucepan with enough water to cover and salt to taste. Cover and simmer until the meat is tender, about 30 minutes. Heat the lard or vegetable oil in a skillet and saute the onion, bell pepper, and garlic until the onion is soft. If using the pimientos, add with the tomatoes. Add the tomatoes and cook until the mixture is quite thick, about 5 minutes. Drain the pork and reserve the stock. Add the onion and tomato mixture to the pork with the oregano, cloves, salt and pepper to taste, the chopped egg whites, olives, raisins, capers, and sherry, mixing well. Remove the cheese shell and lid from the water, drain and pat dry. Divide the meat mixture into three parts. Put one-third of it into the cheese, patting it down firmly. Halve the egg yolks. Make a layer of 6 halved yolks on top of the meat. Spoon in another third of the meat mixture and pat down lightly. Make a layer of the remaining 6 halved egg yolks, and top with the rest of the meat mixture. Place the lid on the cheese and rub the cheese all over with lard or oil. Wrap it in a double layer of cheesecloth, then place on a rack in a steamer, and steam over boiling water for 40 minutes. Meanwhile prepare the sauce: Heat the butter in a saucepan. Add the flour and cook, stirring constantly with a wooden spoon, for a minute. Do not let the flour brown. Add the reserved pork stock, making up the quantity with water to 2 cups, if necessary. Add the saffron the bell pepper or pimientos, salt and pepper to taste, and the olives. Cook, stirring frequently, for 15 minutes. Pour over the cheese just before serving. Lift the cheese out of the steamer and remove the cheesecloth. Place the cheese on a warmed serving platter and pour the sauce over it. To serve, cut the cheese in wedges. Serves 6 to 8. The Book of Latin American Cooking E.L. Ortiz.
In measuring cup, pour boiling water over porcini mushrooms; let stand for 20 minutes. Strain, reserving liquid. I like to strain the liquid through a paper towel lined sieve, because of the sand in the liquid from the mushrooms. Set mushrooms and liquid aside. Cut ribs into 2 bone pieces. Broil, turning once, until browned, 5 minutes. Place in slow cooker. In skillet, heat oil over medium high heat; saute porcini and button mushrooms, onions, garlic, carrots, rosemary, salt and pepper until softened, 5 minutes. Scrape into slow cooker. Add tomatoes. Whisk together soaking liquid, wine and tomato paste; pour into slow cooker. Cover and cook on low for 7 to 8 hours or until meat is tender. Skim off fat. In small bowl, whisk together flour, vinegar and 1/3 cup water; whisk into slow cooker. Cover and cook on high for 15 minutes or until thickened. Stir in parsley. Makes 6 to 8 servings. VARIATION: Stove Top Short Ribs in Red Wine Sauce: Follow recipe as directed, using Dutch oven instead of slow cooker; cover and simmer over medium low heat until ribs are tender, about 2 hours. Skim of fat. Reduce flour to 2 tablespoons and water to 1/4 cup; whisk into pan and simmer until thickened, about 5 minutes. Stir in parsley. Canadian Living Make it Tonight.
Preheat oven to 350 degrees. Butter three 8-inch round cake pans. Line bottoms with parchment; butter parchment. Dust with cocoa powder; tap out excess. Set aside. Sift cocoa powder into a medium bowl; whisk in boiling water. Set aside to cool. Sift together flour, baking soda, and salt into a large bowl; set aside. Put butter into the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until creamy. Gradually mix in sugar until pale and fluffy, 3 to 4 minutes. Add eggs, a bit at a time, mixing well between each addition; mix until well blended. Mix in vanilla. Whisk milk into reserved cocoa mixture. With mixer on low speed, add flour mixture to butter mixture in 3 batches, alternating with the cocoa mixture. Divide batter evenly among prepared pans; smooth tops with an offset spatula. Bake, rotating pan halfway through, until a cake tester inserted into centers comes out clean, 35 to 45 minutes. Let cool in pans on wire racks 15 minutes. Turn out cakes onto racks; remove parchment and re-invert. Let cool completely. Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the first layer on the cake plate. Spread the top of the first layer with 1 1/2 cups of frosting. Place the second layer on top and repeat process with another 1 1/2 cups of frosting. Place the remaining layer on top of the second layer, bottom side up. Spread entire cake with remaining 3 cups frosting.
Finely dice one large onion. Using a large frying pan, add olive oil, margarine, and crushed garlic and let saute for a few minutes. Add diced onion to the pan and let it simmer until golden brown. Add your shredded cabbage to the frying pan and let it get golden brown. In the meantime, Boil water for the ramen noodles and follow the directions on the package. After cabbage and onion mixture is golden, add your ramen noodles to the pan and incorporate the onion and cabbage mixture. Mix milk and cream soup together and add to the pan. Let simmer for a few minutes and add the parmasan cheese. Using a small frying pan ,,warm and slightly brown the little smokies. Serve noodles and smokies together for a great meal.
Mix altogether, put in loaf pan. Bake at 350°F for 1 to 2 hours. Let sit 10 minutes.
Starter: Place the milk in a large mixing bowl and mix with the water, yeast, sugar and flour to make a sloppy batter. Cover and allow to stand for 20- 30 minutes. Dough: Stir the sponge and add it to the sugar, melted butter, vanilla, eggs, salt and enough flour to make a soft, kneadable dough. Knead for 5 to 8 minutes until smooth. Cover well with greased plastic wrap and let rise until doubled. At this stage, you can also refrigerate until the next day but allow dough to reach room temperature before proceeding. Divide the dough in half. Work, with one piece, leaving the rest of the dough covered with a tea towel. Roll the dough out to about 1/4 inch thick. Cut out 3 inch circles with a cookie cutter or glass. Brush the circles with egg wash. Put tablespoon of desired filling in each. Bring 3 edges together to form triangles. Brush the filled hamantaschen with additional egg eash and sprinkle lightly with sugar if desired. Repeat with remaining dough. 15 minutes before baking, preheat the oven to 350°F Line 1 or 2 baking trays with parchment paper. Place the hamantashcen on the trays. Cover lightly with a tea towel and let them rise 15 to 25 minute. Bake 18 to 20 minutes until medium golden. Cool on the baking sheets.
In a tall glass combine the Chambord, the wine, the lemon juice, and 4 ice cubes. Fill the glass with the seltzer and stir the drink. Garnish it with the lemon peel.
Combine first 4 ingredients in a food processor; add 3/4 cup cucumber. Pulse 5 times or until coarsely pureed. Combine the pureed tomato mixture, juice, and the next 6 ingredients (juice through black pepper); stir well. Cover and refrigerate 3 hours or until chilled. Sprinkle with 1/4 cup cucumber and parsley. Yield: 4 servings (serving size: about 1 cup). Note: Store soup in refrigerator up to 2 days. Stir and sprinkle with parsley before serving.
For Crust: combine graham cracker crumbs, sugar and butter. Press firmly into bottom of 13-by-9-inch pan. Chill 15 minutes. For Filling: Beat cream cheese, sugar and 2 tablespoons milk until smooth. Fold in 1 1/2 cups thawed whipped topping. Spread mixture over prepared crust. Prepare instant pudding and pie filling mixes as directed on package, using 3 1/2 cups milk. Pour over cream cheese layer. Chill several hours or overnight. Before serving, spread 1 1/2 cups thawed whipped topping over pudding. Note: A layer of chopped fruit that complements the pudding flavor can be placed on top of the crust before adding the cream cheese mixture.
Pierce washed potatoes, wrap in foil, place on baking tray in oven at 400 degrees for 1 hour or until very tender. When cooled just enough to handle, peel off the skin and cut into chunks that fit your food processor or extremely powerful blender. Melt the butter and the spices together in the microwave. Blend the potato with the melted spiced butter and the cream following the instructions of your processor or blender, serve when blended throughout. *I used an extremely high powered blender (a vita mix) and had to stop and stir while pureeing multiple times so as to not burn out the motor. If it is too thick, add some more cream or milk to get it to the consistency you want it. Feel free to add more smoked paprika if you enjoy the flavor as much as I do!
Preheat broiler and coat broiler pan with nonstick cooking spray or oil. Season salmon with fresh cracked black pepper to taste and place skin side up on oiled pan. Place under heating element about 6 inches from heat source for 3 minutes. Combine sugar, mustard, soy sauce, and ginger. When the 3 minutes is up turn salmon and brush with the glaze. Allow to cook vfor 2 minutes more or until sugar melts and fish flakes. Garnish with sesame seeds if desired,.
Mix sugar and cocoa, add milk, cook until soft ball stage. Remove from fire, add butter and vanilla. Let cool. Beat about 15 minutes or until creamy. Pour in to buttered pan, cut into squares.
Finely shred 1/4 tsp peel from the orange. Remove and discard the remaining peel. Section orange over a bowl, squeezing juice out. Halve sections and set aside. Add water to the sections to equal 3 tablespoons. In a small pan, cook green onion and celery in hot oil until tender but not brown. For stuffing, toss together peel, orange sections, onion mixture, stuffing mix and enough of the juice to moisten. In a large rectangular cake pan, spoon stuffing into 4 mounds. Rinse hens and pat dry with paper towels. Place hens, cavity side down over the stuffing mounds. Cover loosely with foil. Roast in a 375°F oven for 30 minutes. Uncover and roast another 20 minutes. Stir together honey and 1 tablespoon water. Brush over hens. Roast uncovered for another 15 minutes or until hens are tender. Use a wide spatula to transfer hens and stuffing to dinner plates.
Preheat oven to 350 degrees. Heat oil in skillet & saute onion and garlic until softened. Let cool. In a large bowl, combine eggs, thyme, salt, pepper, mustard, worcestershire sauce, tabasco sauce, and milk. Add the meat, bread crumbs, parsley, and cooked onion & garlic mixture. Mix with your hands until mixture is evenly blended & meat mixture no longer sticks to side of bowl. If mixture sticks, add 2 tablespoons of milk at a time until it no longer sticks. Do not overmix or meatloaf will be tough. Form mixture into loaf shape on a foil-lined shallow baking pan. Spread ketchup on top, if desired. Bake until meat reaches 160 degrees, about 1 hour. Cool for 20 minutes, slice & serve with mashed potatoes.
To make the salsa, combine the tomatoes, onion, avocado, 1 tablespoon of the lime juice, cilantro, and 1/4 teaspoon of the salt in a serving bowl. Set aside. Cut the beef tenderloin lengthwise (with the grain) into 4 thick slices. Place each slice between 2 sheets of plastic wrap and pound with a meat mallet to 1/4 inch thicknes. Rub the beef with the remaining lime juice and 1/2 teaspoon salt. Heat the oil in a large nonstick skillet set over medium-high heat. Add the beef and cook until browned and cooked to your liking, about 3-4 minutes on each side. Transfer the beef to a plate, cover with tin foil to keep warm. Add the pablano pepper, if using, to the skillet and cook, stirring occasionally, until softened, 2-3 minutes. Place each piece of beef on a plate and top with one-fourth of the poblano pepper. Serve topped with the salsa.
In a large skillet, cook the first 3 ingredients over med-high heat, stirring until beef crumbles and is no longer pink; drain. Transfer the beef mixture in a large bowl; stir in tortilla pieces and the next 4 ingredients and 1 cup cheese. Spoon mixture into a lightly greased 11x7 inch baking dish. Sprinkle evenly with remaining cheese. Bake in a 400° oven for 20-25 minutes or until bubbly. Serve with desired toppings.
Filling: Mix cornstarch, yolks, salt, butter, and brown sugar together in medium saucepan; whisk in milk. Cook and stir over medium heat until thick. Remove from heat and let cool for 15 minutes. Stir in vanilla and peanut butter. Pour into crust and cover with whipped cream or meringue. Store in refrigerator. Meringue: In mixer bowl beat egg whites and cream of tarter until foamy. Slowly add sugar and beat until stiff peaks form. Beat in vanilla. Spread over peanut butter filling. Bake in a 400°F oven for 10 minutes until meringue is evenly golden brown. Cool before serving.
Mix to-gether milk, wine, Worcestershire sauce, mustard, pepper,mayo and cheese in the top of a 2 quart double boiler over simmering water. Cook, stirring occasionally, about 20 minutes or until cheese is melted and mixture is hot. Pour into fondue pot or chafing dish. Place chunks of bread on fondue forks or wooden picks and dip in! Makes 2 cups.
Preheat oven to 350 degrees F. Line baking sheet with foil. Melt 2 Tablespoon butter in a mediun skillet over med-high heat. Add mushrooms and shake pan to evenly distribute the mushrooms, then cook without moving the mushrooms around. This should take about 5 minutes. Add remaining butter. Toss the mushrooms and continue to cook until nicely browned, 2-3 minutes. Season the mushrooms with chili powder and salt and cook for 1 more minute. Stir in the chopped cilantro and set aside. Toast the tortillas using any method you prefer, until slightly blistered. Place the tortillas on the prepared baking sheet. Spread the jack cheese on 1/2 of each tortilla and top with some of the mushrooms, then feta cheese. Fold the other half of the tortilla over the filling. Lay another sheet of foil over the quesadillas. Bake until the cheese melts, 12-15 minutes. Serve whole or slice into wedges. Serve garnishes on side.
Cook noodles according to package directions, omitting salt and fat. Drain and set aside. Heat canola oil in a large nonstick skillet over medium-high heat. Add onion, garlic and mushrooms to pan; saute 5 minutes or until tender. Add chicken, carrots, peas and beans; cook 3 minutes or until thoroughly heated. Stir in sesame seeds, soy sauce, sesame oil, pepper and noodles. Serve immediately.
Cream shortening, cream cheese, powdered sugar, vanilla. Add milk 1 tbsp at a time till you get the proper frosting consistency you like. Stir in crushed Oreos with a wooden spoon. Frost cooled cake -- enjoy!
Boil chicken in water with bay leaf, chili peppers, peppercorns and salt, until done. Remove chicken, separate meat from the bones, and add it back into the broth. Add remaining ingredients, and cook until the potatoes and onion are tender.
Preheat oven to 400 degrees F. Scrub and quarter potatoes. Melt butter in a 9- by 12-inch ovenproof baking dish in oven. Place potato quarters in dish and turn to coat with melted butter; arrange potatoes cut side down and sprinkle with salt and pepper. Bake until tender when pierced with a sharp knife (30 to 35 minutes).
In a saucepan, bring water, sugar, cinnamon sticks and cloves to boil. Reduce heat and simmer for 5 minutes. Discard cinnamon and cloves. Cool to room temperature and pour into a large pitcher. Add cranberry juice and pineapple juice, stirring well to combine. Chill in fridge until ready to serve. At serving time, add 1 bottle of chilled champagne. When you get ready to serve this punch, just pour a little Grand Marnier or any orange liqueur into a shallow dish. Pour some colored sugar (or nonpareils) into a bowl. Dip the rim of the champagne glass into the Grand Marnier, then into the bowl of colored sugar or nonpareils. Then pour the punch into the glass. Helpful Tip: You can serve the punch from a punch bowl and ladle it into the glass, but since the opening of a champagne glass is so small this can be pretty messy with the punch ending up running down the sides of the glass. I found it's much easier to just pour it from a pitcher. Or, if you have a beverage server with a spout, that will work well, too.
Drain the relish and squeeze all excess liquid out. Add equal amounts of chopped onions and mayonnaise (to taste).
Cook first 3 ingredients in a large Dutch oven over medium heat until meat is browned and starting to crumble. Drain meat. Add spaghetti sauce and next nine ingredients. Bring to a boil. Cover, reduce heat and simmer for 20 minutes, stirring occasionally. Add shredded carrot and macaroni. Simmer for 5 minutes. Serve with your favorite bread.
Cocktail. Fill a cocktail shaker with ice. Measure in the infused gin, cranberry and lemon juices, and simple syrup. Cap and shake vigorously. Strain into a martini glass and top with a splash of Champagne. Garnish with a fir sprig and float a cranberry in the drink. Douglas Fir Infused Gin:. 1 5- to 6-inch sprig fresh-picked Douglas fir branch, rinsed. 1 (750 ml) bottle gin. (Makes enough for about 16 drinks) Put the fir branch into the gin bottle, cap, and let sit 24 hours. (Do not let it infuse for more than 24 hours.) Remove the branch and discard. The infused gin can be stored at room temperature for up to one year.
Brown beef with onion, bell peppers and garlic. Drain. Add remaining ingredients (except spaghetti). Cover and simmer for 2 hours, stirring occasionally. Serve over cooked and drained spaghetti.
Pre heat oven to 350 degrees. Move rack to middle of oven. Place muffin liners directly on a pan that is covered with parchment (so bottoms don't get too brown) no need to use muffin pan. Combine cake flour, sugar, and baking powder in a large bowl with a whisk. Add 2 whole eggs, remaining 4 egg yolks, water, vanilla, oil and mix until blended well. In another bowl, whip 4 egg whites until frothy, add cream of tartar and whip until medium stiff peaks, want it stiff but not dry. Take a dollop (heaping dinner tablespoon) and fold into the flour mixture, until no streaks remain. Take the rest of the egg whites and fold into the batter until no streaks remain. Pour batter into cups 2/3 full (I use an ice cream scoop). Bake until tops are golden (if needed rotate pan halfway through cooking for even browning) 15-20 minute Or until cake springs back when touched. and toothpick comes out clean. *For mocha flavor dissolve 1 heaping tablespoon of instant coffee into water before adding to the dry ingredients. ENJOY!
Heat oven to 325 degrees. Combine flour, 3/4 cup sugar, butter, eggs, baking soda and vanilla in a small bowl. Beat at slow speed, for 2 to 3 minutes, scraping bowl often. Stir in cherries and figs. Spread into greased and floured 9" pan. Sprinkle remaining sugar over top. Bake at 325 for 22- 30 minutes. Cool completely, cut into bars.
Cream butter. Add remaining ingredients. Beat until frosting is smooth. Add food coloring in separate bowls or cups.
Pour everything in a spray bottle. Close the bottle tightly. Shake it well. Spray onto your pillow sheets. Crawl into bed. Breathe in the soothing scent of lavender. Feel your mind, body and soul relax as you fade into a dream sleep. Enjoy! Sweet dreams!
SOFT MOUSSE: Melt chocolate over simmering water of a water bath. Whip egg yolks with 1/3 cup powdered sugar until pale and airy, place whipped yolks in medium sized bowl. Add warm melted chocolate and fold until just mixed. Wash bowl and wipe thoroughly. Dissolve 1/3 cup granulated sugar and 1/4 cup water in small pot, bring to a boil, cook to 230 degrees on a candy thermometer. While sugar is boiling slowly whip whites to soft peak. When sugar is ready, slowly pour into whites while beating at a medium speed in a steady stream. Continue to whip until stiff peaks form. Spoon whites on top of yolks but do not fold. Whip cream and 1/3 cup powdered sugar until medium stiff peak, now fold in whites until just mixed. Add cream and fold until incorporated. Do not over fold. Store in refrigerator until ready to use (should be used as soon as possible). SOLID CHOCOLATE MOUSSE: Melt chocolate hot, over double broiler (do not burn chocolate), heat until it is warm to the touch. Whip cream until very soft peaks form (lines show in slightly whipped cream). Very, very quickly add chocolate to cream and fold in, mixture may look broken but keep folding until everything is smooth, but do not overmix. Place in bowl, cover and refrigerate until set. TO SERVE: Place the two mousses in composition to contrast each other. Garnish with chocolate cool whip.
Butter a 9 x 13 inch baking pan. Place in a large bowl the nuts, both chocolates, vanilla, and marshmallow creme. Place in a saucepot on medium heat the butter, sugar.evaporated milkand salt. Bring to a boil, when it is at a full rolling boil, boil for exactly 6 minutes from this point. Remove and pour over items in bowl, stir with a wooden spoon until all chocolate is melted and incorporated smoothly and evenly. Pour into prepared pan. Let set for three hours then cut into bite size pieces. Refrigerate.
Cook penne pasta following packed directions until tender. Drain. Heat olive oil in large, deep fry pan. Add chicken breast and fry until golden. Add mushrooms and Gourmet Garden Chilli to pan and cook until mushrooms are tender. Add penne pasta,baby spinach,asparagus and semi sun-dried tomatoes to pan and squeeze in Gourmet Garden Basil & Parsley. Toss to combine and serve with grated parmesan cheese if desired.
Cook up ground beef, drain grease, remove from heat. Dump into a large casserole pan, spread evenly. then pour in corn, spread evenly. Then potatoes, spread evenly. Spread about 2 cups of the cheese on top of this. Place in oven at 350°F for about 30 minutes or until cheese starts to barely get crispy. Remove from oven, sprinkle rest of cheese on top. Serve and enjoy, salt and pepper to taste.
Sprinkle turkey with lemon pepper. Place turkey breast halves, meaty sides down in a 5 quart crock pot. Cover and cook on high for 1 hour. Reduce heat to low and clook for 5 hours. Remove turkey to platter, reserving cooking liquid in cooker. Set turkey aside and keep warm. Combine flour and water in a saucepan , stirring with a whisk unti blended. Gradually add reserved cooking liquid, stirring constantly. Bring to a boil over medium high heat, stirring constantly. Reduce heat and simmer for 3-5 minutes or until thick, stirring ocassionaly. Serve turkey with gravy.
Preheat grill on high. Turn down to maintain (medium) 350 degrees. Place smoker box of wet mesquite chips on grill. Remove neck and giblets from cavity, rinse turkey, and pat dry. Mix spices in a small bowl, set aside 1 TBSP of mixture, and put some of the mixture in the cavity and some under the skin. Spray turkey with butter spray and pat reserved spice mixture on the skin of the turkey. Place turkey breast side down, turning back wing tips, on the grill over a dip pan. Cook turkey for 11 to 13 minutes per pound (internal temperature 180 degrees in thigh and 170 degrees in breast. Note: At halfway point, turn turkey if needed for even cooking. 10- 18 pound turkey takes 2 to 3 hours. We turned our turkey at 1 1/2 hours. To reach internal temperature of 170 in breast we cooked it for 1 1/2 more. Let stand 15 minutes before carving.
Add onion and carrots and olive oil in a medium saucepan and saute until soft, aproximately 10 - 15 minutes. Next, add the remaining ingredients, bring to a boil, and simmer for 30 - 40 minutes. Remove parsley and bay leaves. Use immersion blender and puree until smooth. (You can also use a blender if you don't have an immersion blender.). Additionally, you can run it thorough a strainer to make it more smooth.