HumbleIntelligence/food-ner-1-Million huggingface dataset:
To make the pastry, first of all sift the flour with the pinch of salt into a large bowl, holding the sieve up high to give it a good airing. Then add the lard and butter and, using only your fingertips, lightly and gently rub the fat into the flour, again lifting the mixture up high all the time to give it a good airing. When everything is crumbly, sprinkle in about 1 tablespoon of cold water. Start to mix the pastry with a knife and then finish off with your hands, adding a few more drops of water, till you have a smooth dough that leaves the bowl clean. Then pop the pastry into a polythene bag and let it rest in the refrigerator for 30 minutes. Meanwhile, pre-heat the oven to gas mark 5, 375°F (190°C) and pop the baking sheet in to pre-heat on the centre shelf. After that, roll the pastry out into a circle on a surface lightly dusted with flour, giving it quarter turns to keep its round shape; it's a good idea at this stage to put the tin lightly on top of the pastry - the size needs to be 1 inch (2.5 cm) bigger all round. Now transfer it, rolling it over the pin, to the tin, and press it lightly and firmly around the base, sides and rim. Now take a sharp knife and trim the overlapping pastry. Then press the rim of the pastry so that about 1/4 inch (5 mm) overlaps the edge. Next, roll the trimmings and cut out about 24 leaves, making veins in them with the blunt side of the knife. Now brush the whole surface of the pastry case with some of the beaten eggs, arranging the leaves all around the rim, overlapping them. Brush these, too, with beaten egg. Now prick the base of the tart with a fork, then place it on the baking sheet and bake on the centre shelf for 20 minutes, until the pastry is crisp and golden. Check after 4 minutes to make sure that the pastry isn't rising up in the centre. If it is, prick it again a couple of times, pressing it back down with your hands. After 20 minutes, remove it from the oven, leaving the baking sheet there, and reduce the temperature to gas mark 3, 325°F(170°C). Now place the cream in a saucepan and bring it up to a gentle simmer, then whisk the beaten eggs and sugar together in a large heatproof jug using a balloon whisk - but not too vigorously because you don't want to make bubbles. Then pour the hot liquid over the beaten eggs, add the vanilla extract and half the nutmeg and whisk briefly again. Now place the pie tin back on the baking tray with the oven shelf half out and have ready the rest of the grated nutmeg on a piece of foil. Carefully pour the filling into the pastry case (it will be very full) and scatter the rest of the nutmeg all over, then dot with the softened butter and bake in the oven for 30-40 minutes, until the filling is golden brown, firm in the centre and slightly puffed up. Serve it warm or slightly cooled at room temperature.
Place meat in a shallow dish and season with soy and Worcestershire sauce. Sprinkle soup mix over the meat. Add caraway seeds, celery seeds and rosemary to taste and cover tightly with plastic wrap and marinate in refrigerator for 2 days, turning meat occasionally. Preheat oven to 325°F Wrap the brisket in 2 layers of aluminum foil and place it in a pan and bake for 4 hours. Let cool before unwrapping. Place the juices in one container and the meat in another and refrigerate both. Preheat oven to 350°F Meanwhile scrape the seasoning off the meat and remove any fat. Slice the meat against the grain. Put the gravy juices in the bottom of a roasting pan and put the sliced meat on top of the gravy. Pour the cherry pie filling on top of the meat and bake for 30-45 minutes.
Combine egg whites, cream of tartar, and salt with 1/2 teaspoon of the vanilla in a large bowl. Beat with an electric mixer until partially stiff. Add sugar gradually, beating until stiff. Spread meringue about 1 inch thick over a buttered 9 inch pie plate, building up a high fluffy border. Bake in a preheated 275 degree oven for 1 hour or until it feels dry and firm. Meringue shell will crack while it's baking. Let cool in plate. Cream 2 cups powdered sugar,butter, and egg yolks until light and fluffy, then beat in lemon juice and peel. Spread over meringue shell. Wash, drain, and hull strawberries,reserving a few for garnish. Arrange berries over over creamy layer,pressing down lightly. Whip cream,remaining powdered sugar,unflavored gelatin, and remaining vanilla until stiff; spread over berries. Chill in refrigerator for several hours or overnight. Garnish with reserved berries and serve.
Melt butter over medium heat in large saucepan or Dutch oven. Add onion and celery; cook 5-6 minutes until vegetables are softened. Add flour and stir over medium-high heat, making a roux, 3-4 minutes. Add chicken broth and boullion; bring to boil and let thicken, then reduce heat. Add tarragon, thyme and pepper; let simmer 10-15 minutes. If mixture looks too thin, sprinkle a little flour into it; stir well until flour is incorporated. Add chicken breast, mushrooms and almonds; bring to boil over medium-high heat; reduce heat and let simmer 5-10 minutes. Before serving, add evaporated milk and let heat through. Season with additional salt and pepper and serve with almonds sprinkled on top, if desired.
Cook pasta according to package directions. In a small bowl combine cornstarch and 1/4 cup broth until smooth, and set aside. In a large nonstick skillet, or wok stir fry beef in oil for 1 minute or until meat is no longer pink. Add asparagus, onions, and garlic stir fry for 2 minutes. Add mushrooms, tomato, basil, and oregano, stir fry 2 minutes longer or until the vegetables are crisp and tender. Add the wine, olives, salt, pepper, and remaining broth. Stir in cornstarch mixture, and gradually stir into skillet. Bring to a boil, cook and stir for 2 minutes or until thickened. Drain pasta, and serve with beef mixture.
Prepare the cod. Soak the fish in water for at least 24 and preferably 48 hours, changing the water three to four times each day. Drain fish, rinse well. Steam potatoes until done, 20 to 25 minutes. Pour wine and three cups of water into a nonreactive skillet with sides at least four inches high. Add bay leaves, thyme, peppercorns and the cod (broken into several pieces. Bring to a boil over medium-high heat. Reduce heat to medium and allow to simmer until fish flakes easily if lifted with a flat-ended spatula (about 20 minutes). Drain the potatoes and mash with the butter until smooth, seasoning with sea salt to taste and plenty of fresh ground pepper. Place potatoes in a wide, shallow serving platter and keep hot. Remove fish from broth and flake over the top of the potatoes. Mince the parsley and garlic together. Sprinkle the potato/fish with the garlic and parsley mixture. Heat olive oil in a small saute pan over medium heat until oil is very hot and pour hot oil over the parsley and garlic which will sizzle and steam. Serve immediately.
Peal the apples and remove the core. Cut each apple into rings, each about 1/2-inch (1 cm) thick; set aside. Add 3 tablespoons of sugar to the lemon juice, brush the lemon/sugar mixture over the apples and set them aside for about 30 minutes. In a bowl, mix together flour, hazelnuts, salt, one tablespoon of sugar and the vanilla sugar. Add apple cider and stir well. Add both egg yolks and one teaspoon oil, and mix well. Leave the dough alone for about 30 minutes. Add a pinch of salt to the egg whites and beat until stiff. Carefully mix it with the dough. Heat the dry-frying oil in a frying pan to 375°F (190°C). Dip one coated ring of apple at a time into the dough and fry it immediately in the oil on both sides until lightly browned. Drain off excess oil. Dust cookies with confectioner's or cinnamon sugar while still warm, and serve them immediately. But they also taste good cold, especially if served with warm vanilla sauce.
In medium size bowl place sugar, oil and wine; mix together till completely combined. Stir 2 cups flour and baking powder together; add to wet mixture and blend well. Add 3-4 cups more flour, slowly mixing as you go until mixture pulls away from bowl and holds its shape. Pinch off small pieces and roll into logs as thick as your finger and 3-4 inches long. Shape into rings and place on cookie sheet. When sheet is full, brush tops with beaten egg mixture and bake at 350° for 20 minutes. Cool on wire rack. Don't be alarmed at the color of the dough-it's kinda grey with a pink blush.
Mix everything except Ritz bitz. Pour dressing over the ritz bitz. mix well. Mix a few times while letting it sit overnight.
First make the meringues. Preheat the oven to 140C/120C FAN OVEN/GAS 1/284&deg;F. In a clean bowl or mixer whisk the egg whites until they reach firm peaks. Gradually mix in the sugar and salt and whisk well until the mixture is thick white and glossy. This should take about 7-8 minutes. Line a large baking tray with non stick baking parchment - use a little dab of the meringue mixture to stick it down. Spoon the mixture into blobs on your baking tray leaving a generous gap between them. Bake for 1 hour. Whilst the meringues are baking, make the rhubarb compote. In a pan, boil the water with the sugar and add the rhubarb when it starts bubbling. Stir and let it cook for about 5 minutes on a medium heat. When the rhubarb is tender, remove from the heat. Add the rose water and leave to the side. Whip the cream until it forms soft peaks. Split the vanilla pod down the middle and scrape out the seeds. Stir them into the whipped cream. Place the cooled meringues on the serving plate, breaking a few of them up and leaving a few whole. Spoon the cream over the top, then drizzle the compote on top of the cream. Lightly toast some almond slivers in a frying pan (nothing added) and sprinkle them over the top, delicately decorate with a few crystallised rose petals before sharing with your beloved.
Heat the oil in a large saucepan; add the garlic and saute until fragarant, 30 seconds. Add pork and sage, continue cooking 2 minutes, stirring frequently. Add coleslaw, and cook until cabbage is softened, about 2 minutes. Add vegetables and broth. Bring to a boil. Reduce hat to medium and simmer, covered, until vegetables are cooked through, about 10 minutes.
Toss pork in juice and soy sauce, then in cornstarch. Stir fry ginger and garlic in oil. Add pork and cook until almost cooked through. Add pineapple, green onions, red pepper, sesame oil, and black pepper and cook until vegetables are tender. Serve over steamed rice.
Mix all ingredients. Grease 9x13-inch pan and pour in batter. Dot with butter; bake at 350F for 45 minutes to 1 hour. Cut in squares and serve.
Preheat the oven to 500°. In a saucepan, combine the soy sauce, mirin, sake, vinegar, brown sugar and ginger. Add the cornstarch mixture and bring to a boil over high heat. Cook, stirring, until glossy and slightly thickened (about 3 minutes). Put sauce to a bowl. Set the turkey in a large roasting pan and scatter the onions around it. Season the turkey inside and out with salt and white pepper. In a small bowl, blend 4 tablespoons of the butter with the olive oil and brush some over the turkey. Roast the turkey for 30 minutes, or until golden in color. Baste with the butter mixture and add the cup of water to the roasting pan. Reduce the oven temperature to 325° and roast the turkey for 1 hour, basting twice with the remaining butter mixture; loosely cover the bird with foil if the breast browns too quickly. Pour half of the teriyaki sauce into a bowl; baste the turkey with it. Roast the turkey for 1 1/2 hours longer, basting with the sauce from the bowl every 30 minutes; the turkey is done when the skin is completely lacquered and a thermometer inserted in an inner thigh reads 170°. Transfer to a carving board; let rest for 45 minutes. Meanwhile, strain the pan juices into a bowl; skim off the fat and save the onions. Set the pan over 1 burner. Add the onions to the pan and cook over high heat, stirring, until browned, about 3 minutes. Add the pan juices, chicken stock and the left over teriyaki sauce. Bring to a boil, scraping up any browned bits from the bottom of the pan.
In a big mixing bowl, sift the cornmeal, flour, sugar, baking soda, and salt. Add in the corn kernels; toss to coat. In a smaller bowl, add the buttermilk, eggs, and butter; whisk until blended. Add the buttermilk mixture to the dry ingredients; stir until just blended (don't overmix). Heat a large nonstick skillet or griddle over medium heat. Brush a thin film of vegetable oil or spray with cooking spray. Pour 1/4 cup batter (for each pancake) onto heated skillet; lower heat to medium-low. Cook until the tops of cakes are covered with small bubbles and the bottoms are lightly browned; flip pancake and cook until other side is lightly browned. Serve warm with maple syrup or powdered sugar and berries.
Using a muddler or handle of a wooden spoon, mash sage leaf, 1/2 lime, and honey simple syrup in a 16 oz mixing glass or cocktail shaker 5-6 times to release juices and oils (don't mash to bits). Stir in liqueur and gin. Transfer to an Old Fashioned glass. Fill halfway with crushed ice, stir, then mound more crushed ice on top.
In a punch bowl combine orange juice and lemonade concentrates. Add wine and water; stir to combine. Add champagne, but do not stir. If desired, float ice ring and fruit slices on top. Serve immediately. Makes 10 (6-ounce) servings. To Make Ahead: Chill the wine and champagne up to 24 hours ahead. If desired, prepare the ice ring up to 3 days ahead.
Melt butter in a saucepan over high heat. Add garlic and onion. Cook, stirring, for 5 minutes or until onion has softened. Add stock. Bring to the boil. Reduce heat to medium. Add peas. Cook for 4 to 5 minutes or until heated through. Stir in lettuce. Serve. Variation: Add 1 tablespoon shredded fresh mint leaves with lettuce.
.Boil the potatoes, but not too much, and cut 4 slices from the middle part. The ends should be passed through a sieve to decorate the dish. Fry the slices in oil, and then place on a dish with 1 poached egg on top of each slice. Make a sauce with the cornflour and milk (boiling), adding salt and pepper. when sauce is cooked remove from heat and add the egg yolk. Cover the eggs completely with the sauce. The potatoes that you sieved, add 1 tbls milk and the butter, heat and place in a piping bag. decorate the edge of the dish with it.
Fry 1 lb. bacon until crispy. Remove from pan and place on paper towel to absorb grease. Do not discard grease in pan but remove from heat. While bacon is frying, mix together flour, egg, and milk (add more flour or milk until batter is the consistency of syrup}. Melt butter in second frying pan over medium heat. Pour thin layer of batter until bottom of pan is covered. Once top of crepe is set, flip to other side. Cook crepe until light brown. Next add sour cream to pan with warm bacon grease. Spread bacon mixture over finished crepe. Roll crepe and serve immediately.
In small bowl, combine orange juice and cranberries. Set aside. Prepare rice mixes according to package directions. While rice is cooking, in large saucepan, crumble and cook sausage, onions and celery over medium heat until sausage is browned. Stir in cooked rice, orange juice and cranberries and bread crumbs. Spoon into a greased 9 inch x 13 inch baking pan. Cover and bake at 400 degrees F for 20 minutes.
In a large bowl, combine the cake mix and eggs, adding eggs 1 at a time and beating at low speed after each. Pour oil in slowly, beating. Stir in lemon extract, gelatin mix and water, beating until well blended. Pour into 2 greased 9-by-5 inch loaf pans. Bake in a 325 degree oven 45 minutes or until a toothpick comes out clean.
Use a wire wisk to mix all the ingredients together and add the water slowly for a smoother sauce. for a thiner sauce use more water.
CAKE: Move oven rack to center of oven. Preheat to 350 degrees. Grease two 9-inch round cake pans with shortening, then sprinkle with flour. Remove excess flour. Set pans aside. Place cake mix, sour cream, water, oil, food coloring, eggs, and vanilla in a large bowl. Mix with electric mixer on low for 1-2 minutes. Stop. Scrape sides of bowl. Mix on medium speed for 2-3 additional minutes. Divide batter among the prepared cake pans. Place pans in oven. Bake cakes about 25-30 minutes. Remove from oven and let cool on a wire rack for 10-15 minutes. Run a dinner knife around the edge of each layer and turn each layer upside down onto a wire rack, then turn the cakes right side up on another rack. Cool completely, 30-45 minutes. FROSTING: Place cream cheese and butter in a large bowl. Mix with an electric mixer on low, about 30-45 seconds. Stop mixer. Add confectioner's sugar a little bit at a time, mixing on low speed until the sugar is well mixed, 1-2 minutes. Add the vanilla. Mix on medium speed until fluffy, about 1-2 more minutes. Place one cake layer, right side up, on a serving platter or cake plate. Spread top with the frosting. Put second layer, on top of first layer and frost the top and sides.
Mash ice cream and sherbet together in punch bowl. Add pineapple juice and soda. The color of the punch can be changed by using various colors of sherbet.
Preheat oven to 350 degrees. Mash the sweet potatoes. Mix the sugar, melted butter, eggs, milk, vanilla and cinnamon into the sweet potatoes. Spray a baking dish with non-stick cooking spray and pour potato mixture into it. Mix the topping ingredients together in a small bowl. Sprinkle topping over the sweet potato mixture. Bake for approximately 35 minutes, or until the casserole gets brown and bubbly.
Place potatoes on a baking sheet; spray lightly with cooking spray and sprinkle with rosemary, garlic powder and pepper. Bake potatoes at 400* until fork tender, about 45 minutes. About 15 minutes before the potatoes are done, spray large skillet with cooking spray; heat over medium until hot. Saute shallots, onions, and garlic until tender, about 5 minutes. Fold each sole fillet in half and add to skillet. Cook fish over medium heat until fish is tender and flakes with a fork, about 6 minutes, turning once. Place fish on a serving platter; spoon shallot mixture over fish. Surround with hot rosemary potatoes.
Preheat oven to 375 degrees F. Prepare muffin tins by lining with paper of greasing muffin cups. Place vanilla bean pieces and sugar in a food processor or blender and process until vanila beans is ground into tiny brown flecks. In a large mixing bowl cream vanilla sugar and butter until smooth. Add eggs, one at a time, beating well after each addition. In seperate bowl combine dry ingredients. Add dry ingredients to batter alternately with milk, mixing well. Fold in cranberries. Spoon batter into muffin cups. Mix sugar and nutmeg together in small cup and sprinkle over muffins. Bake for 25-35 minutes or until lightly brown.
Cut the steaks, including the fat, into 1/2-inch cubes and place them in a ziplock bag. Stir together the brown sugar, coriander, turmeric, cumin, pepper, fish sauce and oil. Pour over the beef cubes the marinade mixture and massage contents to coat evenly. Refrigerator for at least 2 hours; the longer it marinates, the richer the flavor will be. Drain the cubes of beef, discarding the marinade. Season with salt. Thread the beef onto bamboo skewers, leaving the bottom half of each skewer bare for a handle and 1/4 inch exposed at the pointed end. Set up the grill for direct grilling and preheat to high. When ready to cook, brush and oil the grill grate. Arrange the sates on the hot grate. Grill the sates until cooked to taste, 1 to 2 minutes per side for medium-rare, a little longer for medium. To Make Singapore Cucumber Relish: Cut the cucumber into 1/4-inch dice. Place the cucumber, shallot, chile, rice vinegar and sugar in a mixing bowl and toss gently to mix. Season with salt and pepper to taste. The relish can be made up to 2 hours ahead.
In a large bowl, combine rhubarb and 1 1/2 c sugar. Transfer to a greased 11x7 dish. Sprinkle with marshmallows. In a small mixing bowl, cream butter, vanilla and remaining sugar. Combine flour, baking powder and salt then add alternately with milk to the creamed mixture. Beat just until moistened. Spoon over rhubarb/marshmallows. Bake 350 degrees for 50-55 minutes or until topping is golden brown. Serve warm.
In a small bowl, combine mustard, oil, honey, sage, pepper and salt. Slice onions crosswise into 1/2 inch thick slices. Place in single layer in greased 13x9 inch baking dish. Brush generously with mustard mixture. Cover with foil, bake 425F (220C) oven for 15 minutes. Remove foil and bake 10-15 minutes longer or until tender.
In a saucepan, bring the 1 cup water to a boil. Blend the remaining ingredients, except sausage or griller crumbles until creamy, adding the flour at the end of blending(add flour slowly, whisking continually, so as not to get lumps. Add the blended mixture to the boiling water, stirring with a whisk until the mixture comes back to a boil. Stir in crumbles and heat another minute to warm. Serve piping hot over biscuits or toast.
Place all the ingredients in food processor and process until pureed. Toss with you favorite pasta choice (we chose ravioli) about 30-60 seconds or until heated through.
In a bowl, combine the mashed sweet potatoes with the egg yolks (if using) salt and melted butter; mix thoroughly. Divide into 12 portions (each portion will be about 1/3 cup). Mold each portion into a circle, and flatten Place 1 marshmallow in the center of each portion. Mold the potato batter around the marshmallow, leaving a small opening on top of the ball (to allow the steam from the marshmallow to escape when baking). In a bowl, combine the cereal flakes and the melted Crisco shortening. Roll the potato balls in the cereal flakes. Place the coated sweet potato balls on a cookie sheet and freeze. When ready to bake, remove the balls from the freezer. Place in a shallow greased baking dish. Bake in a 350 degree oven, for about 20 minutes. Do not defrost the puffs before baking. Note* the puffs must be frozen before baing.
In a small bowl, mash the salt and thyme into the pureed garlic with the flat side of a large kitchen knife. Beat the oil and pepper into the garlic mixture and spread this mixture over both sides of the brisket. Toss the vegetables in a large bowl with a little salt and thyme. Spread half of the vegetable mixture in the bottom of a roasting pan. Place beef, fat side up, on top of the vegetables. Cover with the remaining vegetables. Cover the pan tightly with foil. (This dish may be prepared to this point in advance and refrigerated.). When ready to cook, cook--basting with pan juices every 1/2 hour--in a 300° oven 3-4 hours until a fork goes into the meat easily; by the end of cooking, the meat will have shrunk. **** If you are not serving the meat until the next day, transfer the meat with its vegetables to a smaller pot; degrease the juices and pour them over the brisket and chill, uncovered, until cooled; then cover and keep in the refrigerator up to 2 days. To reheat, put this dish in a 350° oven for 20 minutes, basting 2-3 times with its juices. ****. Remove the beef with its vegetable topping to a cutting board. Pour the juices into a saucepan, degrease, and rapidly boil down almost to a syrup. If you wish, you can thicken the juice into a sauce with 1-1/2 Tbs cornstarch blended with 2 Tbs of either wine or stock. Carve the meat across the grain into thin slanting slices. Accompany each serving of meat with 1-2 spoonfuls sauce and vegetables.
Boil chicken, separate chicken and let cool. Chop up chicken into bite size cubes. Add broth to remaining water and bring to a boil. Layer tortillas with flour, alternating and cut into squares. Slowly drop squares into boiling broth and stir slowly. Add extra flour to thicken broth to liking. Add chicken back to mixture.
cook pasta al dente. thaw frozen shrimp under cold running water. in a large pan melt butter over med-high heat then add celery, carrots and onions. cook veggies for 3-5 min then add shrimp, water and pepper flakes. drain pasta and toss to shrimp mixture and sprinkle paprika. serve while hot and offer chow mein noodles.