HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sprinkle gelatin on cold water and let it stand for 5 minutes. Heat water until gelatin melts. Puree salmon with mayonnaise and yoghurt. Pour gelatin into salmon puree and add dill, onion, lemon juice, parsley and pepper. Combine thoroughly and refrigerate until mousse is partially set. (It should form a heap when dropped off a spoon.). Pour into two lightly oiled moulds and chill for at least 3 hours. Unmould by briefly holding in a bowl of warm water and inverting onto a serving plate.
heat oven to 350*F. butter a 1-quart baking dish. combine bread cubes and raisins in baking dish. combine milk, eggs, sugar, vanilla, salt, cinnamon, and nutmeg, and blend well. pour over bread and raisins. let stand 5 minutes. bake uncovered for 50 minutes or until knife inserted in center comes out clean. For The Sauce: in a saucepan combine all sauce ingredients. cook over low heat, stirring constantly until thickened (about 3 minutes). serve warm over warm or cool pudding.
Make a pocket in each tenderloin by cutting lengthwise from one side almost to, but no through, the other side; set aside. In a bowl, combine spinach, cheese, and black pepper. Spoon the mixture into the pockets and tie kitchen string around each tenderloin in 3 or 4 places. In a small bowl, combine oil, paprika, salt, and ground red pepper; brush evenly over tenderloins. Grill on lightly-greased rack of an uncovered grill directly over medium heat for 16-20 minutes or until turkey is no longer pink in the center, turning once. Remove strings and slice crosswise.
Boil potatoes til tender. Take skin off when cooled and able to handle. Put in a large bowl and whip them til fluffy adding all other ingredients. Pour into a buttered casserole and top with the crunch topping. Bake at 350 for 45 minutes.
Preheat oven to 350°F Butter and sugar 6 8-ounce ramekins, place on a baking sheet, and set aside. Combine cherries, lemon juice and almond extract in a blender and puree until very smooth and almost fluffy. Transfer to a medium bowl and set aside. In a large, clean, metal bowl, beat egg whites on medium speed until very soft peaks form. Continue to beat while slowly adding sugar in a steady stream. Beat until peaks are stiff but not dry. Use a rubber spatula to beat one-third of egg whites into cherry puree. Gently fold puree into remaining egg whites. Divide this mixture among ramekins and smooth the tops. Bake just until well-risen and beginning to brown, 12 to 14 minutes. To serve, immediately bring souffles to the table. Pass around warm chocolate sauce, so that each person may split his souffle in the middle and spoon in sauce if desired. For warm chocolate sauce: Heat 2 or 3 inches of water in a small saucepan to a low simmer. Combine chocolate with butter and heavy cream in a heatproof bowl that fits over saucepan - bowl should not touch water. Stir until chocolate melts. Remove from heat and stir well until smooth; serve immediately. (Sauce may be reheated by setting it over simmering water as in preparation.).
Brown the beef or boil it in the 7 cups of water. Be sure to break it up into fine pieces. Add everything else and let it simmer until it reaches your preferred consistency.
Blend cream cheese, butter and vanilla. Add sugar, one pound at a time. Mix with spoon until it's the consistency that you can roll into a ball. If still oily, you may want to add more sugar. Put balls on wax paper; spoon melted chocolate over it, or you can set the balls in small paper candy wrappers and spoon chocolate over them. Refrigerate. Balls can be rolled one day, refrigerated, and then spoon chocolate over them the next day.
Preheat oven to 375°F. Place small skillet over medium-low heat and fry bacon until crisp. Remove from pan with slotted spoon and drain on paper towels. Set aside. Add cabbage to bacon fat in pan; toss to coat. Slowly let cabbage wilt; add bacon back to pan. Season with salt and freshly ground black pepper. Remove from heat and add chives, reserving small portion for garnish. Generously butter bottom and sides of ovenproof casserole dish. In large bowl, combine potatoes, buttermilk, 1 cup of Parmesan and dressing mix. Season with salt and freshly ground black pepper. Using hands, place layer of potatoes in casserole dish. Sprinkle with Parmesan and repeat with two more layers. Spoon cabbage mixture on top and spread evenly over potatoes. Top with two more layers of potatoes and Parmesan. Sprinkle with remaining Parmesan. Cover dish with aluminum foil; bake for 1 hour. Remove foil and bake for additional 30 minutes, until golden brown. Rest for 10 minutes before serving. Garnish with fresh chives.
Preheat oven to 375 degrees F. Prepare three 8-inch layer pans by lining them with wax paper and greasing them. In a double boiler melt the chocolate with the water over simmering water. Let cool. In a large bowl using a mixer cream the butter (or use margarine or shortening) with the sugar until light and fluffy. Beat in egg yolks one at a time and then blend in the melted chocolate. In a measuring cup dissolve the baking soda in the buttermilk. In a bowl sift flour and salt together. Add dry ingredients alternately with the buttermilk mixture, mixing well after each addition. Add vanilla. Mix well. With a rubber scraper or whisk fold in beaten egg whites. Pour batter into prepared pans. Bake for 35-40 minutes or until cake center springs back when pressed with fingertip. Cool. Fill and frost with frosting (use your favorite or the following recipe). To make the frosting: in a saucepan combine butter, evaporated milk, cream, sugar, beaten egg yolks, and salt. Cook over low heat, stirring constantly until mixture is thickened. Remove from heat. Stir in vanilla, coconut and nuts. Beat until consistency for spreading.
Cream butter or margarine (and yes margarine does work beautifully! I can see some people raising their eyebrows!) with sugar. Add eggs and vanilla and mix. Add flour, baking powder and salt and mix well. At this point you can either roll out and cut with cookie cutters or roll dough into 1 inch balls and flatten on cookie sheet. Bake at 375F for 6 to 8 minutes until set, NOT brown. Mix icing ingredients together and ice cookies once cooled.
Put all the ingredients into a blender and blend for 2 minutes, then pour into glasses and serve.
Put the flour in the mixing bowl and add a couple shakes of salt. Cut in the egg. Cut in milk a tablespoon at a time until the mixture is crumbly. Use your hands to crumble little pieces of dough into your boiling stock. Should be pea-sized or slightly larger. Simmer for 10-15 minutes.
Pre heat oven to 200 degrees Celsius. Cut bread into 1.5 cm thick slices but do not cut all the way through. Place oil, lemon rind, garlic, herbs, salt and pepper into a bowl. Mix well, brush over both sides of each slice of bread. Wrap bread tightly in foil. Place on baking tray. Bake 20 - 25 minutes or till hot. Slice all the way through and serve.
Boil or steam potatoes until tender, remove skins, place in salad bowl-a large shallow one works best. Pour some dressing over and toss gently, then arrange the eggs gerkins and onions on the potatoes and drizzle the remaining dressing over. DRESSING: Puree salmon and tartare sauce in blender or processor, add mint, process until smooth.
Spray crock pot with non-stick cooking spray. Heat olive oil and saute onion and garlic in Dutch oven. Add ground beef and cook until lightly browned. Add salt and pepper and mix well. Remove meat from pan and set aside. Add tomato paste and cook approximately 5 minutes, until browned. Add crushed tomatoes, basil, wine, sugar and hot pepper. Stir in the browned ground beef and mix well. Cover and let simmer 30 minutes while you prepare the cheese mixture. Place ricotta cheese in large mixing bowl. Make a well in the center and add 1/2 cup Romano cheese, mozzarella cubes, salt, pepper, and parsley. In a small bowl, beat egg lightly. Pour into center well with cheeses. Mix until thoroughly combined. When tomato sauce has cooked for 30 minutes, spoon a layer of tomato sauce into a 6-qt. oval crock pot. Cover with a layer of lasagna noodles, overlapping and breaking pasta to fit all around the bottom, if necessary. Add half of the ricotta mixture and carefully spread over lasagna noodles with a frosting knife. Cover with a layer of sauce. Then add another layer of lasagna noodles, ricotta mixture, sauce. End with a final layer of lasagna noodles and the remaining sauce. Cover and cook on low for 4 hours. (I have to set mine on 8 hours and shut it off or switch it to keep warm after 4 hours since my slow cooker cooks anything under 8 on high.). In the last 60 minutes, sprinkle top with remaining Romano cheese and slices of mozzarella.
Peel and dice apples. Add apples to crockpot or sauce pan. Add water. Cook in the crockpot on low for approximately 6 hours. Stir occassionally to mush the apples. At the end of the cooking, they will all of a sudden be real mushy. You can make this on the stove too. You will have to cook on low and stir more frequently to avoid burning. The apples will probably cook faster on the stove. If you use granny smith apples, you may want to add sugar, but otherwise, most apples have enough sugar in them to make your applesauce plenty sweet.
In a small size skillet add 1/2 cup oil, heat to medium / high and fry all tortillas lightly, dab with paper towels to remove excess oil from tortillas, stack on top of each other to prevent them from drying out. Set aside. Dice 2 cups of turkey into small pieces. Set aside. In a medium size mixing bowl add cheese and chopped onions, blend well. Set aside. In another medium size mixing bowl add sour cream, green chilies and soup, using a whisk, mix well. Set aside. ASSEMBLING AND COOKING: Preheat oven to 350 degrees F. In a 9 x13 x 2 greased baking dish add 1/2 of soup mixture to bottom of baking dish. Fill each tortilla (one at a time) with about 2 tablespoons of turkey, top with 1 tablespoon cheese across the top and roll into a tight roll, place into pan on top of sauce. Repeat, making 2 rows of 6. Pour remaining soup mixture evenly over enchiladas. Top with remaining cheese. Bake uncovered for 35-40 minutes. Serve hot with rice and beans (optional). Cook's Notes: "Chicken can also be used in this recipe. Top with sliced olives, cilantro or green onions (optional)".
Cream butter and sugar until very light and creamy. Beat in eggs, one at a time, beating well after each. Gradually add cake flour, blending thoroughly. (Use a medium speed for this.). Add lemon rind and juice. Bake in 2 greased and parchment paper-lined or waxed paper-lined 9x5" pans at 350° for about 1 hour and 15 minutes. Frost or glaze, or leave plain. *If wanting to make a half a recipe, use 5 eggs.
Arrange tomatoes, onion, lettuce, and radishes on a serving platter, or toss them together in a salad bowl. Using a blender, mix together garlic, olive oil, vinegar, lime juice, salt and pepper to make a vinaigrette type dressing. Chill the salad and dressing until ready to serve.
Place all the ingredients for the meatballs into a large bowl. Very gently, combine the ingredients with a fork or your hands until barely blended (overworking the mixture may make the meatballs tough!). Gently form the mixture into approximately 14-16 meatballs and set aside. Heat equal amounts of vegetable and olive oil into a large skillet and place the meatballs in the skillet in small batches (do not crowd meatballs) to brown on all sides over medium-low heat. This will take about 10 minutes. When they are done, remove them to a paper towel covered plate to drain. When finished browning all the meatballs, pour off the oils, but do not clean the skillet. To make the sauce, add the 1 tablespoon of olive oil to the same skillet and saute the onion over medium heat until translucent. Add the garlic and cook about a minute longer, but be careful not to burn the garlic. Add the red wine and scrape up all the bits on the bottom of the pan. To complete the sauce, add the tomatoes, parsley, salt and pepper. Return the meatballs to the sauce, cover the pan, and simmer on low heat for 25 to 30 minutes. Serve with the cooked spaghetti and parmesan. Note: The sauce and meatballs freezes well for leftovers.
Blend flour, butter, oil and sale in Cuisinart until crumbly. Add water by dribbling and blend until ball forms. Is ok to not use it all.
Combine crumbs and 3 tablespoons of butter; press onto the bottom of an ungreased 9-in. springform pan. Bake at 350 degrees for 8 minutes; Cool. In a mixing bowl, beat the cream cheese and sugar until smooth. Beat in eggs, one at a time. Add vanilla. Divide into three portions, about 1 2/3 cups each. Melt 2 squares semisweet chocolate (I microwave them at 50% power for 1-2 minutes to get them melted); stir into one portion of the batter. Melt 2 squares of white chocolate; stir into second portion. Stir strawberries into the remaining batter. Spread semisweet mixture evenly over crust. Carefully spread white chocolate mixture onto chocolate mixture, then strawberry mixture. Bake at 425 degrees for 10 minutes; reduce heat to 300 degrees. Bake 50-55 minutes or until center is nearly set. Remove from oven; immediately run a knife around edge. Cool; remove from pan. Melt remaining semisweet chocolate, remaining butter and 1 teaspoon of shortening; cool for 2 minutes. Pour over cake. Melt remaining white chocolate and shortening then drizzle over glaze. Refrigerate until cold before serving.
Cook the broccoli according to your package's directions (I usually just microwave it in a bowl with a few tablespoons of water until it's done). Drain and transfer to a 9" x 13" baking dish and set aside. Heat oil and 2 tablespoons butter in a 10" skillet over medium-high heat. Add mushrooms, and cook, stirring, until browned, about 5 minutes; transfer to a bowl and set aside. Add 3 tablespoons butter to skillet and melt. Remove from heat add bread crumbs and sage; season with salt and pepper and set aside. Heat remaining butter in a 2-qt. saucepan over medium-high heat. Add garlic and onion, and cook until soft, about 4 minutes. Add flour, and cook, stirring, for 2 minutes. Add milk, mustard, and nutmeg, and bring to a boil. Reduce heat to medium and cook, stirring often, until sauce is slightly thickened, about 3 minutes. Remove from heat and stir in cream cheese, 1 cup cheddar, mayonnaise, and eggs until smooth; season with salt and pepper and set sauce aside. Heat broiler to high. Pour sauce evenly over the top of the broccoli; sprinkle with mushrooms, bread crumbs and remaining cheddar. Broil until cheese is melted and lightly browned, about 2 minutes.
Combine the yeast, milk, honey, salt, oil and 1 egg in a bowl with a mixer. Beat on low speed until combined, about one minute. Slowly add the barley and all-purpose flour and contunes to beat for another minute. Increase the speed to medium and mix until the dough forms a ball. Place the dough in a lightly oiled bowl and turn it once to coat all sides with oil. Cover with plastic wrap and allow to rise for about an hour. Pull off small pieces of the dough and knead to form balls that are about 1 1/2 inches in diameter; you should get about 13. Place the balls, just touching, in a well-greased 9-inch round baking pan. Pierce the top of each roll a few times with a sharp knife. Beat the remaining egg well and, using a pastry brush, coat the tops of the rolls. Loosely cover with plastic wrap. ALlow the pan of rolls to rise in a warm spot until doubled in size or about an hour. Preheat the over to 350 F. Remove the plastic wrap, place the pan in the oven, and bake for about 40 minutes or until golden. Serve warm.
Place all fruit in a bowl, pour wine/brandy over the top and toss ingredients together gently. Chill prior to serving.
Beat all the ingredients until stiff and use to frost or fill your dessert. Refrigerate .
Cook squash in a large pot of boiling salted water until almost tender; about 3 minutes. Drain well. Combine squash, apples and currants in a 13x9 inch casserole dish. Season with nutmeg, salt, and pepper. In a saucepan, combine maple syrup, butter, and lemon juice. Whisk over low heat until butter melts. Pour syrup over squash mixture and toss to coat. Bake at 350 degrees for about 1 hour or until squash and apples are very tender; stir occasionally. Cool 5 minutes and serve.
Heat oven to 350. Spray 13X9 inch (3 qt) baking dish. In lge bowl combine chicken, 1 cup of the cheese, cheese sauce and broccoli; mix well. Spoon generous 1/2 cup chicken mixture on each tortilla; roll up, enclosing filling. Place in coated baking dish; cover with foil. Bake for 30 minutes; remove foil, sprinkle with remaining cheese; bake an additional 3 minutes to melt cheese. Sprinkle with paprika.
In a large mixing bowl, combine the flour, sugar and salt. Cut in cream cheese and butter until mixture resembles coarse crumbs. Add sour cream, tossing with a fork until dough forms a ball. Cover and refrigerate for at least 1 hour. Meanwhile, in a large saucepan, combine the filling ingredients; bring to a boil. Reduce heat; cover and simmer 10 minutes. Uncover, simmer 7-9 minutes longer or until most of the liquid is absorbed, stirring occasionally. Cool. Divide dough in half. On a well-floured surface, roll out each portion into a 10-inch square; cut each into 2-inch squares. Place about 1/2 teaspoon of filling in the center of each square. Bring two opposite corners of square to the center; pinch firmly to seal. Place on greased baking sheets. Bake at 325 degrees for 16-19 minutes, or until edges are lightly browned. Remove to wire racks to cool. Combine the glaze ingredients. Place a piece of wax paper under the wire rack to catch the glaze drippings and make it easy to clean up. Drizzle the glaze over cooled cookies. NOTE: Passive work time includes placing the dough in the refrigerator for 1 hour.
Preheat oven to 350.Butter a 8x8 pan. In a medium bowl cream together butter and warm honey.Beat in eggs, one at a time. Gradually fold in farina,cinnamon, and almonds. Pour into prepared pan and bake for 30 minutes. Remove from oven and cool for 15 minutes. Simmer water and honey for 10 minutes and pour over halva. Cool and cut into squares or diamonds.
Cover rhubarb with boiling water and let stand for 30 seconds, then drain thoroughly. Combine sugar, cinnamon, nutmeg, walnuts, raisins and orange peel in a medium bowl. Add the rhubarb and stir just enough to mix all of the ingredients. Prepare 2 15" x 10" cookie sheets by brushing them liberally with melted, unsalted butter. Stack 10 of the phyllo sheets between 2 slightly damp tea towels. Remove 1 sheet, recovering the rest; place it on a prepared cookie sheet and brush with melted butter. Sprinkle 1 to 2 tablespoons of crushed gingersnaps evenly over the phyllo sheet. Top with a second phyllo sheet and repeat the process with the butter and gingersnaps. Repeat with 3 more sheets, brushing each with melted butter and sprinkling with crushed gingersnaps; 5 sheets make 1 strudel. Spread half of the rhubarb mixture in a 2" strip along the edge of one of the long sides of layered phyllo sheets. Roll up the pastry (all 5 layers) just enough to cover the rhubarb mixture. If the edge has dried out a bit, brush with a small amount of melted butter to make the pastry more flexible. To keep the filling in place, make a 1" fold along the top, bottom and remaining side of the pastry. Continue rolling up the strudel and arrange, seam side down, on a cookie sheet. Cover with a slightly damp cloth while making the second strudel. Repeat the entire process with the second strudel. Prick 4 holes along the top of each strudel. Bake the strudels in a preheated 375 degree F oven for 30 to 35 minutes or until crisp and evenly brown. Transfer to a wire rack and cool. While the strudel is warm, not hot, sprinkle with icing sugar, or once strudel has cooled, drizzle your favourite vanilla icing over each roll. Serve warm or cold with whipped cream.
For Brownies: Preheat oven to 350 degrees F (325 F for glass or dark pan). Liberally spray a 9-inch square pan with non-stick spray. In a large bowl, whisk mashed avocado and melted chocolate. Whisk in sugar until combined, then add eggs and vanilla extract, mixing well. Add in flour, cocoa, baking powder, and salt, mixing with a large spoon or rubber spatula until JUST combined - do not over mix. Stir in oil until its well distributed and batter is somewhat smooth. Fold in chopped chocolate, then spread batter in pan. Bake for 28-32 minutes (35-40 minutes if baking at the lower temperature) or until middle is set. Remove and let cool completely, then frost and top with grated chocolate if desired. For Frosting: Add avocado to the bowl of an electric stand mixer (or a hand held electric mixer) and beat until creamy. With the mixer on low speed, add in vanilla and then slowly add in powdered sugar and cocoa powder, scraping down the sides if needed, until a smooth frosting forms. Frost brownies once cooled.
Mix the mayonnaise and Miracle whip together. Fold in cheeses, onion, and seasonings. This will store for 1 to 1 1/2 weeks, covered (if it lasts that long). Good for sandwiches, crackers, celery, etc.
In a 4-5 quart pan over high heat, bring 2 qts of water to a boil. Add pasta & cook, stirring occasionally, until tender to bite, about 10 minutes. Drain and return to pan. Meanwhile, in a 10-12" frying pan over high heat, stir shallots in olive oil, until shallots are limp - about 3 minutes Then add garlic for another 2 minutes. Stir in tomatoes with juice, tomato paste, wine, oregano, basil & bay leaf. Bring to a boil, then reduce heat and simmer, about 5 minutes. Rinse & drain shrimp; add to sauce. Stir often just until opaque, 5-6 minutes. Discard bay leaf. Stir sauce into cooked pasta. Divide mixture equally among four bowls. Sprinkle with parsley; add salt & pepper and cheese to taste.
Seperate crescent rolls into 16 triangles. Cut each apple into eight wedges. Wrap a triangle around each apple wedge. Place in a greased 13-in. x 9-in. x 2-in. baking dish. In a bowl, combine sugar and butter and sprinkle over rolls. Slowly pour the soda around the rolls (do not stir). Sprinkle with cinnamon. Bake, uncovered, at 350° for 35-40 minutes or until golden brown. Serve warm with ice cream.
Cover potatoes with water in a 4-quart saucepot. Bring to a boil over medium-high heat. Add 1 tablespoon salt. Reduce heat to low and simmer 20-30 minutes or until potatoes are tender. Drain and cool slightly. Slice into 1/4-inch thick slices. Combine Vegenaise, vinegar, jalapeno peppers, 2 teaspoons salt, and black pepper in a large bowl. Stir in remaining ingredients and toss gently to coat. If desired, season with additional salt and pepper. Serve chilled or at room temperature.
Combine chicken, beans, sausage and tomatoes. Whisk the lemon juice, rind oil and seasonings together, then pour over the chicken mixture and toss gently. Sprinkle with the parsley and serve.
In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. In a soup kettle or Dutch oven, melt butter. Stir in flour until smooth. Gradually whisk in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Whisk in soup and wine or broth. Add rice and chicken; heat through.
In a 7-inch pie plate combine ham, green onion, butter or margarine and basil. Micro-cook, uncovered, on 100% of power for 1 to 1 1/2 minutes or till the mixture is heated through. Meanwhile, stir together beaten eggs and milk. Pour over ham mixture in pie plate. Micro-cook, uncovered, on 50% of power for 4 to 5 minutes or till eggs are nearly set, pushing cooked portions to center of dish several times during cooking. Sprinkle with cheese. Micro-cook, uncovered, on 100% power for 30 seconds to 1 minute more or till cheese is just melted.