HumbleIntelligence/food-ner-1-Million huggingface dataset:
Crust: Mix flour and lemon together to combine. Cut butter into mixture to make a coarse meal then add the water. Mix until the mixture forms a ball if more water is needed, add by 2 tbsp increments. Wrap in plastic wrap and put in the fridge for 45 minute. Filling: Combine apples,sugar,cinnamon,cornstarch,and melted butter until it fully coats the apples. Preheat the oven to 400°F. Take dough out of fridge and roll it out into the shape of a rectangle and carefully place on a lightly greased cookie sheet. Pour filling on top of the dough but leave room around the edges so you can fold them over later. Topping: Mix honey, cinnamon, sugar, and water then drizzle over the apples. Fold edges of crust over the filling so it looks like a picture frame then brush melted butter over crust. Put into a 400°F oven for 45 minutes. Serve with whipped cream and enjoy!
In small saucepan on medium high heat, make a simple syrup by combining sugar and water and heating until the sugar has completely dissolved, stirring constantly. Bring to a boil, boil one minute without stirring, and remove from heat. Allow to cool. Mix in the lemon juice and lemon zest. Chill in the refrigerator overnight. Pour into your ice cream maker and freeze according to the manufacturer's directions.
Set oven to 325 degrees F. Grease a 13 x 9-inch baking pan. In a heavy saucepan, bring butter, sugar and water to a boil, stirring constantly until the butter is melted and sugar is dissolved (about 3 minutes). Remove from the heat, with a wooden spoon, stir in 2 cups chocolate chips until melted; cool slightly, beat in vanilla. In a mixing bowl,whisk eggs, gradually add in the chocolate mixture, beating with a wooden spoon until completely mixed. Mix together flour, baking soda and salt; add to the egg/chocolate mixture; mix well to combine. Stir in the remaining chocolate chips. Spread into prepared baking pan. Bake for 35-40 minutes (don't over bake). Cut into squares. Note: If desired, chopped walnuts may be added.
Cook the chicken breasts or the chicken in the chicken stock, until tender (breasts should take about 30 minutes, a whole chicken 45 minutes or more). Drain, but keep the stock. Let the chicken cool down a bit. In the meanwhile, make tiny meatballs (max. 1 cm across) from the minced meat. Cook the meatballs in chicken stock or water until they are done -- this usually takes just a few minutes, the meatballs will drift to the top when ready. Drain them as well. Make a "blonde" sauce: melt most of the butter in a medium-sized pot (don't let it become brown), add flour and mix well. Keep the pot on medium heat. Then, very gradually, add splashes (think 2-3 tablespoons) of chicken stock to this mixture. Each time you added some stock, stir very well so that the mixture doesn't become lumpy. You can start adding increasing amounts of stock when your sauce becomes liquidish. Make a sauce that is somewhat thicker than cream; you will probably use most of your chicken stock in this process. This is fine. Quickly add the raw egg yolk, the lemon juice and the grated cheese to your sauce. In a large pot, melt the remaining lump of butter and add the mushrooms. Stir-fry the mushrooms on medium heat until they start to "sweat" (release their juices). Season with salt and pepper. Add the sauce and the ham dices to the mushrooms. Add the meatballs as well. Put on low heat. With your hands or a knife, pull apart the chicken and make bite-sized pieces (about 1 inch long, 1/2 inch across, or smaller). Add the chicken pieces to your mixture as well. Ready! Do check if the dish needs a bit more salt or pepper. You can eat the Vol-Au-Vent as it is, with potatoes or rices; you can also pour it in Vol-Au-Vent shells (puff pastry) or even make a chicken fricassee pie (in a puff pastry pie shell).
In a small bowl, combine the cracker crumbs, oats and brown sugar; stir in butter. Press onto the bottom of a 6-in. springform pan coated with cooking spray; set aside. For filling, in a small bowl, beat cream cheese and brown sugar until smooth. Add egg; beat on low speed just until combined. Stir in the sour cream, cinnamon and ginger. Pour over crust. Arrange apple slices over filling. For topping, combine the flour, oats, brown sugar and cinnamon in a bowl. Cut in butter until crumbly. Sprinkle over apple. Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Just before serving, remove sides of pan. Refrigerate leftovers.
Mix first four ingredients, adding water gradually until it's the right consistency (not runny). Get a handful of dough and shape into a ball. Press into uncooked tortilla with a mechanical tortilla press, using two slightly moistened plastic tortilla-size circles on inner top and bottom of tortilla press. Re-moisten as necessary, just so masa doesn't stick. Seal edges. Stuff with cooked filling (not runny-may be leftovers) of your choice. Fry in very hot cooking oil until golden on both sides. Place over absorbent paper towels to rid of excess fat. Garnish with lettuce, salsa, sour cream, and crumbled cheese.
NOTE: Removing hot baked custard from a hot water bath is hard! Make it easy on yourself by using a canning jar lifter with rubber grips! They are easy to find in thrift stores, at your grandmothers, or at Target for less than $7.00. If you bake a lot of custard or can, this tool is indespensible! Preheat oven to 325 degrees. Fill tea kettle with enough water to fill a 9" x 13" pan, half way up with boiling water. Bring water to boil, then turn down heat. Butter the custard cups; mine hold 5 ounces of custard or between 1/2 cup to 2/3 cup custard and yields five custard cups. Place buttered custard cups into the 9" x 13" empty pan, set aside. Place the 2.5 cups of milk in a large saucepan, uncovered, over medium heat. Let the milk stand in the pan, without stirring, until a skin forms on top and it is scalded. Or, if this makes you uneasy, stir the milk and continue heating until small bubbles form along the edges of the pan. Remove from heat. Meanwhile, place the eggs and yolks in a large mixing container with a pouring spout. Beat or whisk briefly, only to mix, not until they are foamy or light. (This beats too much air into the custard) Gradually add the sugar, vanilla and almond extracts and salt, beating only until well mixed. Using a 1/4 cup measuring cup, slowly add 1/4 cup amounts of the hot milk to the egg mixture, stirring gently. When 1 cup of warm milk has been added into the egg mixture, add the remaining milk and stir gently. This process is called "tempering", making sure that your eggs don't "scramble" in the pan from the heat of the milk! Strain the mixture into a measuring cup large enough to hold 4 cups of liquid. Straining removes any lumpy egg whites and bubbles from beating. Pour 1/2 cup to 2/3 cup custard mixture into the custard cups set into the pan. Shake the smallest amount of nutmeg over each top, only to decorate and provide a hint of nutmeg. Make sure that the tea kettle's water is HOT! Place pan with custard cups into the oven and carefully pour the hot boiling water into the pan, going up to 1/2 of the height of the custard cups. Bake for 50 to 60 minutes until a sharp knife inserted 1 inch into the middle of the custard comes out clean. Carefully remove the pan and place on a heat-proof surface. Using a jar lifter, lift each cup of custard out of the hot water and place on a wire rack to cool. Allow water in pan to cool, dump out. Serve warm, cool, cold. Plain or with topping of choice. Just enjoy it, however you please!
In a large mixing bowl, beat eggs until thick. Add 1 3/4 cups sugar gradually. Mix in whipping cream, milk, vanilla and salt. Store in refrigerator while making peaches. Puree peaches to equal 4 cups leaving some chunks Mix in 1/2 cup sugar. Stir into egg mixture. Pour into a 1 gallon ice cream maker. Make ice cream as per manufacturer directions.
In a cold non-reactive bowl, whip the cream to soft peaks. Set aside. Fill a saucepan about a third of the way with water, then bring to a simmer. Chop the chocolate with a cook's knife. Put the chocolate in a medium-large heatproof bowl, and place over the water. Stir the chocolate occasionally until melted and smooth. Set the chocolate aside. Keep the pot of water hot, but not boiling. In a small bowl, stir the espresso powder into the rum or water, to dissolve. Put the egg, yolks, and pinch of salt in heatproof bowl. With a hand-held electric mixer whip the eggs until light, about 1 minute. Slowly add the sugar to the eggs, while continuing to beat. Add the rum mixture. Set the bowl of eggs over the simmering water, increase the heat to bring the water to a rapid simmer. Whisk the egg mixture constantly over the heat, until pale yellow, very fluffy, and hot to the touch, 3 to 5 minutes. Remove from the heat and whip until cool and thick, and the mixture folds over on itself or "holds a ribbon". Whisk about a quarter of the egg foam into the chocolate to lighten. With the whisk, briskly fold in the remaining foam, (the mixture may get very thick). Whisk in the whipped cream, taking care to keep the mixture light. Pour the chocolate mixture into 4 serving dishes and refrigerate for at least 2 hours.
For the quail, whisk the peanut oil, Beaujolais, jelly, soy sauce, shallots, tarragon, salt and pepper in a stainless steel saucepan. Heat just until warm. Pour over the quail in a shallow dish, turning to coat. Marinate at room temperature for 30 minutes or in the refrigerator for up to 10 hours, turning occasionally; drain. Saute the quail breast side down in a mixture of the butter and peanut oil in skillet; turn. Cook for 6 minutes longer or until cooked through. Remove the heated plate. Cover to keep warm. Discard pan drippings from the skillet and reserve the skillet to use in the preparation of the sauce. For the sauce, pour 1/2 cup of the Beaujolais into a microwave-safe bowl. Microwave just until warm. Stir in the cherries. Let stand until plump. Deglaze the reserved skillet with the remaining 1 cup beaujolais. Stir in the shallots. Cook until reduced by half, stirring constantly. Stir in the cherries, stock, jelly and tarragon. Cook until reduced by half, stirring constantly. Whisk in the butter. cook until slightly thickened, stirring constantly. Season with salt and pepper. For the spinach, saute the spinach in the butter in a skillet until wilted. Season with salt and pepper. To assemble, divide the spinach evenly among 4 serving plates. Top each serving with 2 quail. Drizzle with the sauce.
Whisk the eggs, orange juice and oil together in a large bowl. Add the orange zest and sugar and whisk until frothy. Stir in the flour and baking powder and mix with a WOODEN SPOON until smooth, but still a bit sticky. Cover and set aside for 1 hour. For the syrup, in a saucepan, heat water with lemon juice and sugar, stirring until the sugar dissolves. Bring to a boil, reduce the heat and simmer for 5 minutes. Add the honey and orange zest and simmer for another 5 minutes. Keep warm. Sprinkle some flour onto the dough and transfer it to a lightly floured surface. Work in just enough extra flour to make a dough that doesn't stick to your hands. Roll it out to a 1/4 inch thickness. It will be very elastic, so just keep rolling and resting until it stops shrinking back. Using a 2 inch cookie cutter, cut out round shapes. Heat the oil in a large deep-sided frying pan to 325F or until a cube of bread dropped into the oil browns in 20 seconds. Fry the cakes 3 or 4 at a time until puffed and golden, about 1 minute on each side. Remove and drain on paper towels. Using tongs, dip each cake into the warm syrup long enough for it to soak inches Transfer to a serving platter. Serve warm or cold.
Preheat oven to 400*. In medium skillet, brown Ground Turkey. Season with Salt & Pepper. Set aside. In large skillet, Add Olive Oil. Saute Onion, Bell Peppers, & Mushrooms. Add in Black Beans. Season with Salt, Pepper, & Garlic Powder. Add Turkey, mixing all the ingredients well. Turn to med-low heat. In a bowl, combine eggs & half n half, beating well. Add in Cheese and stir. Pour egg mixture over meat mixture and stir lightly to combine all the ingredients really well. Place large skillet of the entire mixture into the oven for 20 minutes until Frittata has set and golden brown. Add a sprinkling of cheese last few minutes. Serve. *Feel free to use more/less veggies.*.
Put the ketchup and ginger ale into a large soup pot and bring to the boil. Add the cabbage. Mix the rest of the ingredients. Wet hands and form large balls, place gently into the boiling cabbage in the pot. Bring to the boil, turn heat down, cover and let simmer for 1 1/2 hours. Serve with something to mop up the juices.
1. Crack eggs in a bowl, add the milk, and whisk until yolks break. 2. Add milk, peppers, and onions and whisk again. 3. Put bowl in microwave and cook for 1 minute, checking occasionally. 4. Take out bowl, put omelet on a plate, sprinkle cheese and cook for 30 seconds to melt cheese. 5. Take out and enjoy!
Slice 12 ounces pork tenderloin into 12 rounds. Place rounds between two sheets of plastic wrap; with a meat mallet or small heavy skillet, pound to 1/8 inch thick. In shallow bowl, beat 2 large egg whites with 1 tablespoon water. In another bowl, combine 1/4 cup each plain dried breadcrumbs and grated parmesan. Place 3 tablespoons all-purpose flour in a third bowl. Season pork with coarse salt. Dip pork in flour, then in egg mixture. Dredge in breadcrumb mixture; pat it inches In large nonstick skillet, heat 1 tablespoon olive oil medium-high heat. Saute half the cutlets until golden brown and cooked through, about 1 minute per side. Repeat with another tablespoon oil and remaining pork. Serve with lemon wedges and parsley sprigs.
Drain the pears. Put the pear juice in a measuring cup and add enough water to make 2 cups of liquid. Make the Jello using the 2 cups of the liquid. When the Jello is dissolved, place in the refrigerator until almost set. Mash the pears. Mash the softened cream cheese adding the milk as you mash and blend this mixture until smooth. Add the pears to the cream cheese mixture. Put the cream cheese mixture and the Jello in the mixing bowl and blend together. Fold in the Cool Whip and mix all together well. Pour your Seafoam Salad into a pretty glass bowl. Put the halved cherries on the top for decoration. Chill well and serve.
In a saucepan, melt butter over low heat. Add brown sugar and stir until sugar melts. Remove from heat and whisk in vanilla. Let cool. In a separate bowl, beat cream cheese and confectioner's sugar for 1 minute. Slowly beat in cooled butter mixture and beat again for 1 minute. Stir in chocolate chips. Scoop into serving bowl and refrigerate for 1 hour; or place the mixture onto a piece of plastic wrap and form into a ball. Refrigerate for 1 hour and then roll ball in pecans and serve.
Cream shortening and sugar. Add molasses and egg. Stir in sifted, flour, salt and baking soda. Then cinnamon, cloves, and ginger. Dough will be soft and sticky. Roll, into walnut-sized balls and roll in granulated sugar. Place on greased cookie sheet and bake at 350°F for 7 to 8 minutes. Cookie will flatten out while baking.
Sterilize 8 large mouth quart jars and lids. Prepare vegetables and divide among eight quart jars .I use raw vegetables because I like the crunch. Stuff jars tightly with vegetables, adding carrots and green beans into the corners, pushing down with a wooden spoon. Put two sprigs of dill and two cloves of garlic in each jar with one or more teaspoons of pickling spice, to taste.( I use about 1-1/2 tsps.) Add one or more hot peppers to each jar if you like spicy pickles. Boil water, vinegar, salt and turmeric. Pour into each jar to fill and seal. Store in a cool dry place for four to six weeks.
Pound the chicken breast until it is flat- about 1/4" thick- don't be afraid to make it too thin. The point is that you want cook the chicken quickly before it drys out. On a plate mix some flour- maybe about 1/4 cup or so- enough to coat the chicken. Salt and pepper the flour. Coat the chicken with the flour mixture. Use a skillet big enough for all the chicken to lay flat. Heat the skillet to med-high and lightly coat the bottom of the pan with olive oil. Cook the chicken for about 2 minutes a side(use your judgement here!) You will know when it is done- it is white, slightly golden- do not overcook or it will be dry. Since it is thin it should be fairly easy to tell if it is still pink. Take the chicken out of the pan and put on a plate- cover with foil. Pour enough white wine (I like a nice dry Sauvignon Blanc or Chardonnay, or Pinot Grigio) so there is about 1/4" or more of liquid in the bottom of the pan. The goal here is to make enough sauce to generously to pour over each piece of chicken and you have to start with enough because you want to reduce it to burn off the alcohol. Make sure the pan is hot enough so that the liquid boils. This will only take a minute or so, keep and eye on it- you don't want to evaporate all of your liquid. Taste it- when it tastes good- the harsh alcohol has burned off, reduce heat to low, add the juice of one whole large juicy lemon that you have already squeezed. Add about 2 tablespoons of capers. Put the chicken back in pan to coat in sauce and to reheat. Serve immediately. Put a piece of chicken on each plate and pour lots of sauce on each piece. Yummy.
FOR THE ROLLS: In a small bowl, dissolve the yeast in warm milk with 1 tsp of sugar. Allow to proof (sit) for 10 minutes until it becomes foamy. In a large mixing bowl, beat the margarine, sugar, salt and eggs until combined. Add 2 cups of flour and the yeast. Continue mixing and adding flour until you have use 4 cups total of flour. Roll out onto a floured surface and knead for about 5-10 minutes until smooth and no longer sticky. (You may need to add more flour). Put into a lightly greased bowl turning once to coat the dough. Cover with a clean towel and place into a warm draft free place and allow to rise for an hour. Punch dough down and roll out on a lightly floured surface into a large rectangle 21 x 16 inches. FILLING: Spread the softened margarine over the surface of the dough leaving a 1/2-inch border around the edges. Blend brown sugar, cinnamon and nutmeg in a small bowl. Sprinkle evenly over the margarine. Roll the dough jellyroll style starting at the 21-inch edge. Pinch the ends together. Grease a 15 x 10-inch pan lightly. Slice the dough into 1 1/2-inch pieces and place cut side up in the pan. Cover with a clean towel and put in warm draft free spot for 45 minutes. Preheat oven to 400°F. Bake rolls for 10-15 minutes until golden brown. FROSTING: Mix all frosting ingredients until light and fluffy and spread over warm rolls.
Sprinkle gelatin over 1/2 cup cold water in small saucepan; let stand one minute. Cook gelatin mixture over low heat for 2 minutes, stirring until gelatin dissolves. Stir in sugar, 1 1/2 cups water and coffee granules until dissolved. Pour into 1 quart bowl; chill 4 hours until firm. Once coffee mixture is set, beat whipping cream at medium speed with electric mixer until foamy. Gradually add 2 tablespoons sugar and coffee liqueur, beating until soft peaks form. Pull fork through set gelatin mixture, breaking into small pieces. Spoon 1/2 cup gelatin each into 4 parfait glasses. Top evenly with half of whipped cream mixture, repeating with second layer. Garnish with grated chocolate.
Prepare the pasta according to package directions, adding the pea pods during last 2 minutes of cooking. Drain and cool pasta and pea pods. In a large bowl combine the pasta and pea pods with chicken, water chestnuts, bell pepper, red onion and carrots in a large bowl. Combine the mayonnaise, brown sugar, vinegar and salt, and toss with the salad. Refrigerate for several hours to overnight. Just before serving fold in the cashews.
Place chicken pieces in crock pot, top with sauce and sprinkle with cheese. Cover and cook on high 4-6 hours or on low 8-10 hours. Remove chicken to a serving dish, for a thicker sauce stir in tomato paste and spoon over pasta.
Cook rice according to package directions. Cool slightly. In large bowl, combine the oil, vinegar, mustard, Tabasco, and garlic. Add the rice, chicken, carrot, raisins, and green onions. Mix well. Cover; refrigerate 2 to 4 hours to blend flavors. Just before serving, mix in the pecans.
To prepare dressing: Pour 1/4 cup liquid from giardiniera into container of blender; reserve vegetables. To blender add oil, sugar, dill and onion powder. Peel cucumber cucumbers, cut in halves lengthwise; scoop out seeds with a teaspoon. Slice into 1/2" pieces. Add 1 cup cucumbers to blender; cover and refrigerate remaining cucumbers. Whirl cucumber mixture until smooth, stopping blender if needed to scrape down sides of container. Pour dressing into medium bowl. Rinse and drain reserved giardiniera vegetables. Add to dressing along with beans; toss gently. Cover and refrigerate for 2 hours. Just before serving add refrigerated cucumbers and tomatoes; toss gently.
Freeze the coconut water in ice cube trays until frozen solid. Place 400g of the coconut water ice cubes into the Thermomix mixing bowl, and blend. 5 sec/speed 9, or until it becomes 'snow'. Add remaining 400g frozen coconut water and blend 10 sec/speed 9, until 'snow'. Add coconut cream (the thickest part from top of tin), maple syrup and vanilla, and blend 1 min/speed 9, using the spatula to help it along. Remove lid and scrape down sides, reblending until sorbet is smooth and creamy, approximately 30 sec/speed 9. Serve immediately, sprinkled with a little dessicated coconut.
Spread tomato ketchup on the khubz with the help of a knife or spoon. Put some cheese with it. Put the slices of chicken franks, capsicum, white onion and black olives (you may add vegetables also if you want). Add olive oil, salt, black pepper and oregano. At the top, add mozzarella cheese again. Bake for 5-8 minutes in oven at 170 or 180 degree -- or take out when cheese is melted properly and you are sure that every ingredient has become hot. Quick pizza with middle-eastern khubz is ready to serve -- ENJOY -- eat it when it is hot -- because pizza is tasty when it's a bit hot.
In one bowl cream together cream cheese, sugar and vanilla. Fold in 1 1/2 cups whipped topping and set aside. In another bowl beat whipping cream and instant pudding until stiff peaks form. Place cream cheese mixture in the bottom of the pie crust. Place sliced strawberries on top of the cream cheese layer followed by the vanilla mousse. Top with the remaining 1 1/2 cups whipped topping. Let chill for 1 hour.
In small bowl mix flour, baking powder, and salt. Set aside. In medium bowl mix butter, sugar, eggs and vanilla extract. Use mixer or blend together until smooth with a wire whisk. Add flour mixture and mix until slightly thick. Slowly add milk until mixture is creamy and smooth. Heat oven to 350 degrees. Lightly grease a 8x10 or 8x8 glass baking dish. Pour mixture in glass dish and bake for 35 minutes or until a fork comes out clean. Let cool for 15 minutes. After cake has cooled a little, melt butter in a medium sauce pan on a low heat. Add brown sugar, milk, and whipping to the pan and bring to a boil while stirring constantly. Boil about 1-2 minutes. Remove from heat and add 2cups of powder sugar. Whisk until smooth. Pour over cake while still warm. Let cool. Then serve.
Combine celery and carrot in food processor, and pulse until finely chopped. Combine celery mixture and cabbage in a medium bowl. Cover with plastic wrap; vent. Microwave at high 5 minutes; drain. Cut Chef-Man Shwarma to small peices. Heat vegetable oil in a large nonstick skillet over medium-high heat. Add onion, 1/2 teaspoon ginger, and garlic; saute 2 minutes. Add Chef-Man Shwarma; cook 2 minutes. Remove from heat; stir in cabbage mixture, 1 1/2 tablespoons soy sauce, and pepper. Cover and chill 15 minutes. Place 1 egg roll wrapper at a time onto work surface spoon 3 tablespoons filling into center of wrapper moisten edge of wrapper with warm water; roll up jelly-roll fashion. Fry until brown on both sides and serve.