HumbleIntelligence/food-ner-1-Million huggingface dataset:
Whisk the egg yolk by hand for 15 seconds. Combine vinegar, water, salt, sugar, and lemon juice in a small bowl or glass measuring cup. Stir until salt and sugar are dissolved. Add half of this solution to the egg yolk and whisk for another 15 seconds. Pour 1 cup of canola oil (or soybean oil) into a plastic squirt bottle. This bottle will allow you to dribble the oil into the egg yolk with one hand while whisking with the other. Squirt a few drops of oil into the yolk and whisk, and continue to add oil a little bit at a time while whisking non-stop. When you have used about half of the oil, your mayonnaise should be very thick. Add the remaining vinegar solution. Whisk. Now you can add the remaining oil in a steady stream while whisking until all of the oil has been added. Your mayonnaise should be thick and off-white in color. Put the mayonnaise into an old mayonnaise jar and seal it with a lid. Leave this out on your kitchen counter for 8 to 10 hours so that the vinegar and lemon juice can kill any potential bacteria in the egg yolk. Keep up to 2 weeks in your refrigerator.
Cream butter and then add vanilla and optional salt. (To cut the sweetness I usually sprinkle some salt in the vanilla, so it will dissolve.). Add sugar a cup at a time beating on medium speed. Add milk 1 Tbls. at a time and beat on high until completely blended and desired consistency.
*Forancho puree: Ancho chiles are dried poblanos, dark brown peppers found in the produce section of the supermarket. Remove the seeds and stem from one ancho chile pepper, place in a small saucepan with water to cover. Bring to a boil and simmer until ancho is tender. Puree in a food processor. Preheat oven to 325°F. Melt the butter and let cool to warm. Toast the chopped nuts until lightly brown. Beat eggs well and then add sugars and flour. Beat until smooth. Add warm butter to the batter and mix well (it is important for butter to be warm so chocolate chips will melt some). Add chile puree. Stir in nuts and chocolate chips. Pour filling into pastry shell and bake for 45 to 60 minutes until done.
Melt butter & chocolate over low heat in a heavy saucepan. Stir in sugar & evaporated milk. Cook over medium heat for 8 minutes until thickened, then add vanilla. If you're a chocoholic, you MUST give this away or have a trusted family member hide it on you.
Combine wafer crumbs and melted butter; press into an 8" square pan. In small bowl, combine marshmallow creme and liquers; beat 1 minute at high speed. Fold in whipped cream. Pile into crumb crust; cover, and freeze for about 5 hours or overnight.
Grate your veggies, and saute over med-high heat until transluscent. Add in the rest of the ingredients up to the fish. Bring to a boil, then stir and reduce over medium heat until desired consistency/flavor. Add in fish in the order laid out, with the scallops going in the very last- these should cook for only a few minutes (only just cooked through), as any longer will give you rubbery white pellets. Season to taste.
Mix all dry ingredients and make a well in the center. Combine oil, egg and milk. Mix before adding to dry ingredients. Mix well and then fill muffin cups, regular size, 3/4 full. Bake 20-25 minutes. For glaze: Combine all ingredients in medium bowl. When muffins are finished baking, let cool slightly and then dip in glaze and cool completely.
Place ingredients except for the melted butter in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press start. When dough cycle has finished, turn dough out onto a lightly floured surface and shape into rolls by pinching and pulling the dough into balls, with smooth side facing up. Place on lightly greased cookie sheets; cover and let rise until doubled, about 1 hour. Meanwhile, preheat oven to 350 degrees F (175 degrees C). Brush rolls with melted butter. Bake in preheated oven for 10 to 15 minutes. Alternative: These can be stored after shaping in the refrigerator until ready for rise. Simply remove from fridge and allow to come to room temperature, which is usually all the additional rising time they need. They should be approximately double the size after shaping. Bake as usual.
Using a microplane grater or the smallest holes on a box grater, zest one entire orange onto a plate or into a bowl; set aside, and refrigerate zested orange for a later use. In a large mixing bowl, beat cream cheese until smooth, making sure there are no lumps; add sugar and mix well. Add eggs and egg yolk; then add orange juice concentrate, orange zest, flour, vanilla extract& orange extract and mix until thoroughly combined, scraping down sides& bottom of bowl frequently to make sure all of the cream cheese is incorporated. Preheat oven to 350°F. Place prepared pie crust in center of a cookie sheet (preferably without sides). Brush crust with some of the orange juice concentrate. Pour cream cheese mixture into prepared crust and bake 45-50 minutes or until center is almost set but still wiggles slightly when shaken gently (cheesecake will continue to cook after removing from oven). Remove cheesecake from oven, and let cool thoroughly on a wire rack (without the cookie sheet). When cooled to room temperature, refrigerate cheesecake for several hours. While cheesecake is chilling, remove some of the rind from the second orange with a vegetable peeler or citrus zester, being careful to only remove the orange part (the white pith is bitter). If using a vegetable peeler, cut the pieces of rind into very thin julienne strips; set aside. Make chocolate curls by scraping a large chocolate bar with a heavy knife, holding knife at a 90-degree angle to bar. When ready to serve, place a mound of the chocolate curls in center of cheesecake; sprinkle with julienned strips of orange. Refrigerate any leftovers.
Start cooking the rice: Add rice and water to a pot (or rice cooker). In a separate pot: Add shrimp leeks and butter, stir at high heat for 3 minutes. Turn stove to low heat. Add curry powder, coriander and garlic salt; stir well. Allow to simmer COVERED for 5 minute. Add mayo; stir well. The mixture should be a pale yellow color. At this point the rice should be about half done and there should be a fair amount of water in the pot. Add rice and it's water to the shrimp mixture; stir well. Cover and allow the rice to cook for a further 6 minutes or until the water has been absorbed but before the rice burns at the base of the pan.
Preheat oven to 350F and spray a 9-10" springform pan with cooking spray. Place 1/2 cup cornmeal, flour, baking soda, baking powder and 2/3 cup brown sugar in a food processor and pulse for a few seconds until well combined. Add the lemon zest and butter and pulse until mixture looks like breadcrumbs. Add the egg and lemon juice and mix just until combined. Put 2/3 of the mixture in the pan and press lightly to even it in the pan. Sprinkle with 2 teaspoons cornmeal, the blueberries and the 2 tablespoons brown sugar (in that order). Crumble the remaining cake mixture evenly over the top and press down lightly. Bake for 35 minutes or until golden brown and a toothpick comes out clean. Cool for at least 20 minutes before removing the sides of the cake pan. Serve warm with whipped cream or ice-cream, best served within 2-3 hours of baking.
If you are grilling, prepare the grill. In a food processor, puree the glaze ingredients. Thin the resulting paste with water as needed to get the consistency of thick masple syrup. Set the glaze aside. Grill the chops over a medium fire until nicely browned, or film a large saute pan with olive oil and sear the chops over medium-high heat for 3 to 5 minutes. In the last few minutes of cooking, baste the chops with the glaze, turning them once to coat both sides. You want it to bubble and caramelize. Serve the chops with the extra glaze alongside.
1. Preheat oven to 350 degrees farenheit; mist a 9 by 13 inch baking dish with cooking spray. Bring pot of salted water to a boil. Cook pasta until al dente about 10 minute or as package directs. Drain. 2. Melt butter in a Dutch oven over medium heat. Add bell pepper,onion, garlic, cumin, chili powder and 2 tsp., salt; saute until onion is tender, 6- to 8 minute Add tomato paste and cook stirring constantly, 2 minute longer. 3. Whisk in flour until smooth. Cook, whisking constantly, for 1 minute Gradually whisk in milk. Cook, whisking until thickened about 5min. Add diced tomatoes and 1 cup cheese. Cook, whisking for 1 minute or until cheese melts. 4. Remove from heat. Stir in chiken and paste.Scrape into baking dish; sprinkle with remaining cheese. Bake until bubbly; 20-25 minute (preheat broiler to high and broil casserole for a minute to brown, if desired )Let stand for 10-15min. Sprinkle with cilantro, if desired, serve.
Heat sesame oil in nonstick skillet or wok. Add garlic and ginger, and stir for about 30 seconds. Add chicken and cook in hot oil 4 to 5 minutes, or until chicken is no longer pink. Remove chicken from skillet. Add pea pods, red pepper, and mushrooms, and cook, stirring, until tender-crisp, about 3 minutes. Sprinkle with pepper. Combine applesauce, vinegar, soy sauce, cornstarch, and chicken broth. Add chicken to vegetables, add sauce mixture and sliced apples, and cook until sauce is thickened and clear, about 4 minutes. Serve over steamed rice.
Cream the room temperature but not too soft butter and margarine together with the sugar using a wooden spoon. Add the vanilla and unbeaten egg white only. Add the flour until a stiff dough forms, and can be handled. With floured hands pat into an 10 x 16 baking pan about 3/4 of an inch thick. Beat the egg yolk with the milk until combined well making an egg wash and brush over the patted out dough. Bake in an 300 degree, preheated oven for about 25 minutes or until slightly golden in colour. When still slightly warm, then score into squares or triangles. Cool thoroughly before storing into cookie tins.
Combine Coconut Milk, milk, sugar, flaked coconut, tapioca and egg in a heavy bottomed saucepan. Beat well and let sit for 5 minutes. Cook the tapioca over medium heat bringing to a full boil while stirring constantly. Remove from heat. Stir in vanilla and coconut extracts. Cover and cool for 20 minutes. Serve warm or cold with fruit of choice - strawberries & mango are nice, as are pineapple & banana.
Bring broth to a boil, stir in rice, cover, reduce heat to low and cook 20 minutes. Remove pan from heat, add butter, lemon, salt and pepper and fluff with a fork to combine. Add parsley, toss gently to combine and serve.
Preheat oven to 400. Place tomatoes in a roasting pan. Dirzzle with 1 T olive oil, sprinkle with salt and pepper chopped garlic. Bake at 400 for 20 minutes -- mixing once in between. At this point the tomatoes have collapsed but there is alot of liquid. Raise the heat to broil and continue cooking for 5 - 8 minutes or until tomatoes are slightly charred and the liquid has evaporated, somewhat. Don't dry out the tomato mixture. Cook pasta according to package directions. Drain in a colander reserving about 1/3 cup cooking liquid. Return pasta to pan; stir in tomatoes, salt, basil, pepper and cheese. Toss well. Add reserved liquid if pasta dish is dry. Sprinkle with parmesan cheese. Serve.
Preheat oven to 375 degrees. Line with cupcake papers for easy removal. Measure all 7 dry ingredients and sift into a bowl. Beat egg until frothy. Mix in oil, mincemeat and milk (or juice). Add to dry mixture. Stir to moisten. Batter will be lumpy. Bake approximately 20 minutes.
Place the potatoes, water, and butter into a slow cooker. Season with salt, garlic powder, and pepper. Cover, and cook High for 4 hours. Do not remove the excess water from slow cooker. This adds to the creamy texture. Mash potatoes with a masher or electric beater, adding the desired amount of warm milk to achieve a creamy consistency. Keep warm on low until serving. My slow cooker has a warm setting which it automatically goes to once cooking time has been reached. Potatoes keep consistency for a couple of hours after mashing. Just keep the lid on the slow cooker and serve directly from there.
Combine the marinade ingredients and add the pork. Allow the flavours to penetrate for at least 20 minutes (although it doesn't really matter if it can't be marinated for that long). Combine the cornflour with a little of the extra water to form a smooth paste/liquid, then set aside. Combine the remaining sweet and sour sauce ingredients in a small saucepan and place over a high heat. When hot, whisk in the cornflour mixture. Continue to whisk over a high heat until the sauce until it has thickened to your liking. Set aside. Place the pork and the marinade into a hot frypan (or wok)and fry until it's almost completely cooked. Remove pork from the pan and set aside. Heat the garlic in the pan. Add the onion and stir fry for about 30 seconds before throwing in the baby corn. Cook for another 2-3 minutes. Add the capsicum, stir frying for another minute or so, then add the zucchini. After stir frying for another 2-4 minutes add the sweet and sour sauce you prepared earlier. Return the pork to the pan and season with pepper and dried coriander (if using). If you feel you need more liquid you can probably add a little bit of chicken or vegetable stock. If the vegetables aren't quite cooked to your liking allow them to simmer in the sauce for however long they need to suit your taste buds (on the contrary you can reduce the stir frying time if you prefer crisper veggies). Add the pineapple (if using fresh coriander, add it in here)and allow it to heat slightly before taking the pan off the heat. Serve on steamed rice (I prefer basmati rice, but any long grain rice will suffice).
Preheat oven to 200°C Sprinkle lemon juice over fish and leave for 5-10 minutes. Heat oil in a large pan. Cook fish in pan for 2mins on each side. Oil an ovenproof dish. Remove fish from pan and place into the oven dish. Sprinkle shallots, camembert cheese and parmesan cheese evenly over the fillets and place in the oven for 15mins or until cooked. Serve with salad for a lunch or on a bed of mashed potato with steamed vegetables for an evening meal. ENJOY!
To make the marinade, place all the marinade ingredients in a large bowl and set aside. Place the remaining ingredients in a large saucepan and bring to the boil. Reduce and simmer for 15 minutes. Once simmered, remove the chicken breasts, the lemon zest, the sultanas and the pine kernels and while still hot, add them to the marinade. Leave in a fridge to marinate for 12 hours, then remove the chicken breasts, lemon, sultanas and pine kernels. Slice the chicken and serve with a tossed green salad which has been garnished with the lemon, sultanas and pine kernels.
For the Avocado Sauce, combine the avocado, sour cream, cilantro, lemon juice, sugar, salt and pepper in a food processor. Process until smooth. Chill, covered, until serving time. For the crab cakes, reserve half the bell peppers and half the scallions for the garnish. Combine the remaining bell peppers, remaining scallions, cilantro, crab meat, salt, pepper, thyme and Tabasco sauce in a bowl and mix gently. Stir in the mayonnaise. Add the bread crumbs and toss lightly. Shape the mixture into 3 inch patties. Handle the mixture gently, as it should barely adhere. Saute the crab cakes in a nonstick skillet over medium heat for 3 to 5 minutes or until golden brown on both sides. Puddle some of the Avocado Sauce in the center of each serving plate. Arrange 1 crab cake on each plate. Sprinkle with the reserved bell peppers and reserved scallions. Serve immediately.
Rinse tenderloins, and pat dry. Combine soy sauce and next 9 ingredients in a large zip-top plastic freezer bag or shallow dish; seal or cover, and chill at least 12 hours. Remove pork from marinade, discarding marinade. Sprinkle evenly with salt. Grill, covered with grill lid, over high heat (400° to 500°) 30 minutes or until a meat thermometer inserted into thickest portion registers 155°, turning occasionally. Remove from heat; cover with aluminum foil, and let stand 10 minutes or until thermometer registers 160°. Garnish with fresh parsley sprigs, if desired.
Heat oven to 350 degrees. Grease and flour 12-cup (standard size) bundt pan. Sprinkle nuts over the bottom of the pan. Mix all cake ingredients in mixing bowl. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving dish. For the glaze: melt butter in saucepan. Stir in water and sugar; boil for 5 minutes, stirring constantly. Remove from heat and stir in rum. Spoon and brush glaze evenly over top and sides of cake. Allow cake to absorb glaze. Repeat until glaze is used up. Optional frosting: Mix powdered sugar with water (consistency is up to cook); then garnish cherries. Or just sprinkle with powdered sugar and then garnish with cherries.
Preheat oven to 350. Lightly grease a square pan. (8x8 or 9x9). Mix all ingredients until moistened. Pour into prepared pan. Bake in preheated oven 30-35 min or til knife comes out clean.
Put the already boiled & grated potatoes in a big bowl. Add all ingredients except eggs & mix well. Take a small amount of this mixture in the hand and flatten to a disc shape. Dip in beaten eggs & then fry in a pan on medium high heat till they turn golden brown. Serve with ketchup, chutney, raita or as a side dish with anything.
For this recipe you need 1.5 kg cleaned and hulled strawberries. Cut the strawberries into pieces and put into a suited pot. Add sugar and lime juice. Mix and let stand for 2 hours. Bind the lavender sprigs with the inflorescences together. Add to the strawberries. Bring to a boil over medium high heat stirring all the time. Let cook for 4 minutes, stirring constantly. Then remove from heat and remove the lavender. Add 4 tablespoons of orange juice. If you like you can mash now the strawberries as you would like them in your jam. Fill into twist off preserving jars and close jars. Let stand for 1 minute and then turn up side down. Let stand for 10 minutes and turn over again. Let cool completely. NOTE on lavender: I use lavender inflorescences while flowering. I cut the leaving about 15cm of the sprig at the inflorescence. If you can't get fresh lavender you can sub it by about 8 teaspoons of dried lavender flowers (but that is a guess). NOTE on "Dr. Oetker's Super Gelling Sugar 3:1". Dr. Oetker is a well known brand in Germany. There are several gelling sugars available. The "3:1" super gelling sugar already contains pectin and you only need 1/3 of sugar. If you can't get it, you could also use Dr. Oetker's 2:1 super gelling sugar.
If you cannot find the waffle cookies already pre-dipped in chocolate, then melt 2 squares of semi-sweet or bittersweet chocolate with 2 T of butter. Pour the chocolate mixture into a tall thin glass and dip the rolled waffle cookies in the chocolate. Place on a waxed paper-lined pan. Chill until set. Beat the cream cheese and brown sugar together until smooth. Sprinkle the gelatin over the Amaretto, in a small saucepan, and let stand for 5 minutes. Stir over low heat until the gelatine dissolves. Blend the warm gelatin into the cheese mixture. Beat the whipping cream until soft peaks form. Fold into the gelatin and cheese mixture. Reserve 1 cup of this mixture. Melt the 6 squares of chocolate and let cool. Fold the chocolate into the remaining cheese mixture. Reserve 1/2 cup of this mixture. Use small dabs of the chocolate cheese mixture to aid in standing the prepared waffle cookies, dipped ends up, in a ring around the rim of a 8 1/2 inch springform pan. Spread the remaining chocolate cheese mixture into the prepared pan. Spread reserved plain cheese mixture evenly on top. Top with dabs of the reserved 1/2 cup of the chocolate cheese mixture. Swirl with a knife to create marbled effect. Chill for at least 4 hours. Garnish, if desired, with chocolate curls or whole blanched almonds. Let your imagination take you away!
Prepare brownie mix as directed on package. Stir in orange extract and chocolate chips. Spread in greased 13x9-inch baking pan. Bake and cool as directed on package. Orange-Kissed Frosting: Stir 1 teaspoon McCormick(R) Pure Orange Extract into 1 container (16 ounces) chocolate frosting until well blended. Spread with Orange-Kissed Chocolate Frosting, if desired. Cut into squares. Variations: For Raspberry Brownies: Use 4 teaspoons McCormick(R) Raspberry Extract in place of the orange extract in the brownie and 2 teaspoons in the frosting. For Almond Brownies: Use 1/2 teaspoon McCormick(R) Pure Almond Extract in place of the orange extract in the brownie and 1/4 teaspoon in the frosting. For Peppermint Brownies: Use 1/2 teaspoon McCormick(R) Pure Peppermint Extract in place of the orange extract in the brownie and 1/4 teaspoon in the frosting. For Mexican Chocolate Brownies: Use 1 tablespoon McCormick(R) Pure Vanilla Extract and 1 teaspoon McCormick(R) Ground Cinnamon in place of the orange extract in the brownie and 1/4 teaspoon Ground Cinnamon in the frosting.
Sprinkle chicken with salt and pepper. Coat a skillet with cooking spray. heat over med-high heat. Add chicken and cook until browned. Add 1 tablespoon dressing, and carrots. cook and stir for 2-3 minutes. Stir in red pepper. Serve on top of stacked lettuce leaves. Sprinkle chopped nuts. serve with remaining dressing and lime wedges.
brown meat, onions and garlic in oil in an iron skillet. put into crock pot with all ingredients, except beans. cook on low for 8 to 10 hours, adding beans the last hour. serve hot and top with shredded cheese.
Combine corn syrup, water, salt and sugar. Cook to 234°F. Beat egg whites until stiff and pour 1/2 the syrup into them slowly, beating as you pour. Cook the remaining syrup to 280°F then add it to the white mixture the same way as before. Add vanilla and nuts. Continue beating until mixture is thick enough to hold its shape when dropped by a spoon. Pour into a buttered 9x9-inch pan. Cool and cut into squares.
Combine buttermilk and oats, cover and refrigerate overnight or at least 6 hours. Crack egg into a bowl and beat lightly with a fork. Add buttermilk/oat mixture, brown sugar, oil, cinnamon, vanilla, salt and raisins. Stir well to combine. Add flour, baking powder and baking soda and stir to create a lumpy dough. Preheat oven to 375. Line muffin cups with paper liners and lightly coat the papers and top of pan with cooking spray. Drop dough into cups, filling to the top. Bake 15 to 20 minutes, until top of muffin is firm to the touch and a toothpick comes out clean. Remove from pan and cool on a rack.
Boil the water and sugar for about 10 minutes. Meanwhile, puree the peeled kiwifruits and lemon juice. Add to the syrup with the lemon zest and mix well. Freeze until slushy. Turn the mixture into a bowl and add the scooped out flesh of the passionfruit. Whisk till smooth and freeze again till firm- allow to soften in the fridge a little before serving.
In 3-quart slow cooker, combine the first 12 ingredients. Cover and cook on low for 7-8 hours or until meat is tender. Discard bay leaves. In small bowl, combine the cornstarch and water until smooth; stir into stew. Add corn and peas. Cover and cook on high for 30 minutes or until thickened.