HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper; set aside. In a large bowl, combine sugar, cornstarch, salt, ginger, cinnamon, cloves, pumpkin puree and 3 eggs. Beat well. Add evaporated milk and combine. Set aside. Between two pieces of plastic wrap, roll pate brisee into a 12-inch circle. Fit pastry into a 9-inch glass pie plate; trim dough evenly along edge, leaving about a 1/2-inch overhang. Pinch to form a decorative edge. If the dough begins to soften, chill for 15 minutes. Make the glaze: Beat the remaining egg, and combine with heavy cream. Brush glaze very lightly on edges of pie shell. Fill pie shell with pumpkin mixture. Transfer to prepared baking sheet. Bake for 10 minutes. Reduce heat to 350 degrees F, and continue baking for 30 minutes more. Cool on a wire rack.
Cream butter and sugar. Add egg and beat well. Combine buttermilk and soda. Combine flour and spices. Add alternately with buttermilk, beginning and ending with flour. Stir in apple butter and pecans. Pour into greased and floured 9 x 5 x 3-inch loaf pan. Bake at 350*F for 1 hour or until wooden pick inserted comes out clean. Cool in pan for 5 minutes; remove to wire rack and cool completely.
Preheat oven to 250 degrees. Place the popped corn and nuts in a large roasting pan and mix together. In a medium saucepan over medium heat, combine the sugar, corn syrup, salt, and butter. Bring to a boil, stirring constantly. Stir in the chocolate. Continue to cook, stirring constantly, until the chocolate is completely melted and the mixture becomes very thick. Remove from the heat and stir in the vanilla. Pour the chocolate syrup over the popcorn and nuts in the roasting pan and stir to coat evenly. Bake for 1 hour, stirring occasionally. Place the hot poppycock on a large cookie sheet, lined with foil and lightly coated with a nonstick cooking spray, to cool. Store poppycock in a plastic ziploc bag.
Saute the beef and onions in the bacon drippings. Add tomatoes, sliced green chilies, stocks and seasonings. Cook over low heat until meat is tender (about two hours). Add cubed potatoes and carrots during last 30 minutes.
Pour chilled cranberry juice into a pretty punch bowl. Add scoopfuls of the raspberry sherbet onto the juice. Pour chilled lemon-lime soda over both to make punch a bit frothy on top.
Grease bottoms of 3 8-inch round cake pans; line with wax paper. Grease and flour wax paper and sides of pans; set aside. Cook first 3 ingredients in a saucepan over low heat, stirring constantly, 3 to 5 minutes or until butter melts and mixture is smooth; remove from heat, and let cool. Beat buttermilk and next 3 ingredients at medium speed with an electric mixer until smooth. Add butter mixture to buttermilk mixture, beating until blended. Combine sugar, flour, and salt; gradually add to buttermilk mixture, beating until blended. (Batter will be thin). Pour batter evenly into prepared pans. Bake at 350°F for 25 to 28 minutes or until a wooden toothpick inserted into centers comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks. (Cakes will appear thin). Spread about 1/2 cup Chocolate Ganache between each cake layer; spread remaining Chocolate Ganache on sides of cake. (Do not frost top of cake). Chill cake 30 minutes. Pour warm Praline Frosting slowly over top of cake, spreading to edges. (Cover and let stand up to 24 hours, if desired). Pierce about 25 holes in top of cake using a wooden or metal skewer. Pour warm Bourbon Glaze over cake.
Preheat the grill to 375°F. Place the salmon in a mixing bowl with the vanilla bean and olive oil. Marinate for 1 hour under refrigeration. Season with salt and pepper. When ready, grill the salmon for 4 minutes on each side. In a large skillet, melt the butter over medium heat. For the mushroom fricassee: Add the sliced mushrooms and asparagus, and saute until asparagus is just beginning to brown. Season with salt and pepper. For the red wine reduction: Pour the red wine into a medium sauce pot and reduce by half. Add the port and reduce by half again. Slowly whisk in butter. Season with salt and pepper.
Preheat oven to 325. Grease a large cookie sheet. Whisk egg whites in bowl until frothy, then stir in almond extract. Mix together coconut, sugar, flour and salt. Gently stir egg mixture into coconut mixture to form a batter. Drop tablespoons of dough 1 1/2 inches apart onto prepared cookie sheet. Bake until edges start to brown, 18 to 20 minutes. Transfer to wire rack to cool, about 15 minutes.
Grate the lemons and then squeeze them to extract the juice. Mix the lemon rind, juice, mustard, crushed garlic, salt, pepper & smoke paprika together until well blended. Coat the chicken breasts with the sauce - or even better, place ALL the ingredients including the chicken into a Zip Lock bag. Can be put in the fridge for up to 24 hours until needed OR can be frozen at this stage. If pan frying - heat the olive oil gently and add the chicken breasts. Cook on a high heat until they are browned and sealed - then cook gently for up to 20 minutes until juices run clear when pierced. At this stage you can add the optional creme fraiche or sour cream for a creamier sauce. The oven roasted cherry tomatoes can also be added to the pan to reheat them slightly. Sprinkle with some more smoked paprika before serving & fresh parsley. Garnish with a lemon wedge if required. Serve with fresh seasonal vegetables, steamed potatoes or rice & pasta. OVEN BAKED VERSION: Preheat oven to 200 C or 400 F; coat the oven proof pan with the olive oil and heat it up slightly beforehand. Place chicken breasts with all the sauce into the pan. Turn over once during cooking which should take 30 to 45 minutes. Add creme fraiche at this stage if using and scrape all the sauce from around the edges into the creamy sauce. Cook for a further 2-5 minutes. Serve as for pan-fried version.
Place chicken in a shallow baking dish. Arrange potatoes and garlic around chicken. Mix together lemon juice and olive oil, salt and pepper, and pour evenly over chicken and potatoes. Add just enough water until potatoes are almost about covered. Cover chicken and pototoes with 2 Tbsps. of oregano. Cover with foil and bake at 350°F. for 20 minutes. Uncover,
 turn chicken; stir potatoes; and sprinkle on remaining oregano. If potatoes aren't at least half-covered with liquid, add more water. Return to oven for about 25-30 minutes. Chicken is done when both sides are lightly browned and potatoes are soft. Good served with crisp bread or pita.
Beat butter at high speed and sugar gradually, creaming until light and fluffy. Beat in egg yolk and vanilla extract. Beat in almonds, then flour. With hands, shape 1-inch pieces of dough into crescents. Place on ungreased baking sheets, about 1 inch apart. Bake at 350 degrees F. for about 20 minutes, or until just golden on edges. While warm, coat crescents with confectioners' sugar.
Combine gin and contreau in a small glass with ice. Stir and let the drink chill. Strain into another glass and serve.
Heat the berries over a low fire until the juice starts to flow and then simmer the fruit for 15 minutes. Strain the liquid through a double layer of cheesecloth (easier if you cook the fruit in the evening and let it drain overnight). Mix the elderberry and lemon juices along with just enough water to make three cups of fluid. Add the pectin, bring the mixture to a boil and stir in the sugar. Bring the jelly to a full boil again for one minute, pour it into sterilized glasses and cover the jars with paraffin.
Preheat the oven to 375°F Grease two 8-inch round cake pans. Line the bottoms with parchment or wax paper; grease the paper. Dredge the pans with flour and shake out the excess. Cream the margarine with all but 2 Tablespoons of the sugar in a large bowl until the mixture is very pale and fluffy. Sift the flour and baking powder together into another bowl. Using a wooden spoon, beat one egg at a time into the sugar mixture, following each with 1 Tablespoon of the flour. Mix in the remaining flour and the lemon juice, Divide the mixture between the two prepared pans and level the surfaces. Bake the sponge cakes for 20 to 25 minutes, until well risen, golden brown, and just firm to the touch. Turn them out onto a wire rack, and leave the paper attached until they have cooled completely. Strip off the paper. Place one sponge layer on a plate, and spread it with jam. Set the second layer on top of the first and then sift the remaining sugar evenly over the top of the cake. Serves 12. VARIATIONS: For a richer flavor and a moister texture, make the sponge cake with light brown sugar instead of granulated sugar. For a whole wheat sponge cake, replace HALF the white flour with whole wheat flour and INCREASE the baking powder by 1/4 teaspoon. For a Chocolate sponge cake, REPLACE 2 Tablespoons of the flour with sifted cocoa powder and use water in place of the lemon juice. For a richer filling, beat 2 Tablespoons of low fat ricotta cheese into the jam. Replace the jam filling with a thickened fruit puree; lemon curd; flavored pastry cream; or 4 Tablespoons of yogurt cheese, sweetened with 1 Tablespoons of confectioners' sugar. Sift 2 Tablespoons of confectioners' sugar over the cake in place of the granulated sugar. Alternatively, lay a doily on the sponge cake, and sift 1/4 cup of confectioners' sugar over it. Carefully remove the doily to reveal a pattern on the cake. Fresh Ways with Cakes.
Combine all ingredients in blender and process until smooth and creamy. This makes a great breakfast.
Whisk together first three ingredients. Transfer 1 tablespoon glaze to small bowl; mix in rice vinegar and set aside. Brush 1 side of salmon steaks generously with half of glaze in medium bowl and place salmon steaks, glazed side down, onto barbecue. Grill until glaze is slightly charred, about 4 minutes. Brush top side of salmon steaks with remaining glaze in medium bowl. Turn salmon over and grill until second side is slightly charred and salmon is just opaque in center, about 5 minutes longer. Transfer salmon to plates and drizzle reserved glaze in small bowl over salmon and serve.
Preheat oven to 350°. Roast the Garlic: Peel 10 cloves of garlic and cut into almond-sized pieces if the cloves are large. Put a generous tablespoon of oil onto the center of an 8-inch sheet of foil, plonk the garlic on top and fold to make a sealed pouch. Bake for 12 minutes, and set aside. Do not open foil pouch for at least 5 minutes after removing from the oven. Cook the pasta: Bring water to boil in a large pot. Add the pasta and time for 1 minute less than the cooking instructions. Cook the prosciutto: Heat the rest of the oil in a 12-inch skillet over medium-low heat. When there is 5 minutes left on the pasta, add the prosciutto. When there is 2 minutes left on the pasta, add the garlic. Lower the heat if necessary. You want these ingredients hot but not sizzling. Heat the bowls: Put 4 pasta bowls or wide soup bowls into the oven to heat for 2 or 3 minutes. Final cooking and plating: Remove pasta when slightly undercooked, and drain in a colander. Whisk the two eggs vigorously and set aside. Bring the prosciutto and garlic back up to medium heat and toss in the pasta, primping it as you would a stir-fry. Cook for a minute or two. Remove the bowls from the oven and set to one side. Add the noodles, dividing them and the toppings into four portions, and put some of the egg directly over each portion, stirring slightly. When the egg has set (30 seconds or less), top generously with pecorino romano cheese. Toss lightly. Serve immediately with thick slices of foamy ciabatta bread (or Lago di Como bread) and slathers of fresh butter.
Prepare all of your ingredients before starting this dish. Once started, it goes fast, and you won't have time to chop the veggies or find the oyster sauce in the back of the fridge! Start rice cooking, if necessary. Using a wok, heat oil on a medium high heat. Being careful not to burn the garlic or chili peppers, add combined with the chicken. Stir-fry for two minutes, constantly stirring and flipping. Add onion, stir-fry for another minute or two. Turn heat down to medium. Add sugar, fish sauce, and oyster sauce. After another minute, add veggies and stock/water. Stir-fry until chicken is cooked. Add cashews, stir-fry for one more minute. Done! As is the rice. Serve on a bed of rice.
Use a heavy skillet to toast the buckwheat groats, over medium heat, until they are lightly toasted (stir occasionally), about 12 minutes; remove from heat and set aside so they cool. Once they are completely cooled, grind them, using a coarse setting, for form grits (they'll have the consistency of corn meal). Simmer the potato in water until fork tender, about 25 minutes; remove the potato, but keep the water simmering in the pot. Peel and mash the potato with a fork, then return to the pot of simmering water. Add the ground buckwheat grits to the pot along with 1/2 teaspoon salt; bring to a boil, stirring constantly, then reduce heat to low and cook, stirring frequently, until mixture becomes very thick, about 15 minutes (if it gets too thick, add a little water; also if it gets done before the sauce, remove from heat and cover). Meanwhile, saute the leeks, in the butter, in a large skillet, until softened; reduce heat and add a pinch of salt, then cover and cook until very tender, 6 to 8 minutes. Stir in the cream, sage, and a few grinds of pepper; gently simmer until the cream reduces and thickens to a sauce-like consistency, about 10 minutes. Stir the grated cheese into the polenta. Serve the polenta in a shallow bowl, spoon the sauce on top, and garnish with more grated cheese.
Preheat oven to 425°F. Cook sausage in nonstick saucepan until browned, stirring with spoon to break up meat. Drain off fat. Stir in pizza sauce. Cook until hot. Spray baking sheet with Pam. Unroll pizza dough onto baking sheet. Pat into 12x8" rectangle. Cut into six (4x4") squares. Divide sausage mixture evenly among squares. Sprinkle with cheese. Lift one corner of each square and fold dough over filling to opposite corner, making a triangle. Press edges with tines of fork to seal. Bake 11-13 minutes or until golden brown. Serve immediately or follow directions for freezing and reheating. Note: To freeze turnovers, remove to wire rack to cool for 30 minutes. Individually wrap in plastic wrap, place in freezer container or plastic freezer bag and freeze. To reheat turnovers, preheat oven to 400. Unwrap turnovers. Place on ungreased baking pan. Cover loosely with foil. Bake for 18 to 22 minutes or until hot. Or, place one turnover on a paper-towel-lined microwavable plate. Heat on DEFROST (30% power) 3 to 3-1/2 minutes or until hot, turning once.
Break up the trifle sponges and place in a large glass serving bowl. Sprinkle the crumbled macaroons on top, then sprinkle the sherry. Squeeze the juice from two mandarins and sprinkle it over the macaroons. Peel and segment 6 mandarins and arrange them in the dish. In a large bowl, combine egg yolks, sugar, and cornstarch to make a paste. Bring the milk to just below boiling in a small pan. Remove and pour it into the egg yolk mixture. Return the custard to a clean pan and cook over low heat, stirring constantly to avoid curdling. When custard is thick, return it to the bowl, then stir in the mascarpone and melted chocolate until thoroughly combined. Spread the custard evenly over the trifle and chill for 1 hour. Whip the cream until thick, then spread over the top of the trifle. Decorate with marbled chocolate shapes and remaining mandarin orange segments.
Take first two cups of bran and mix with the boiling water, allow to sit. In a separate bowl combine buttermilk, oil, eggs. Wisk until blended. Add in remaining ingredients to wet mix, stir to mix. Stir in the soaked bran from step 1. Cover and allow to chill in the fridge for 12 hours. Pour into lined muffin tin, Bake at 375 for 20 minutes. Keep remaining batter covered in fridge for use following same bake times for all batches.
Spring roll:. Heat oil in a fry pan or wok. Add next four ingredients until the meat is browned. Add soy sauce and the remaining ingredients. Let cool before wrapping in egg roll wrap. Read the back of the egg roll wrap package to learn how to properly roll them. Deep fry in 1 cup cooking oil until light brown. Drain on a paper towel to get rid of excess oil. Sauce:. Combine all ingredients in a sauce pan and bring to a boil. turn to low and let cook for 5 minutes.
Preheat oven to 400 degrees F. Grease 24 (1/2 cup) mini bundt pans (2 pans of 12 mini bundt tins). In an electric mixer, fitted with paddle attachment, combine the butter and sugar. Beat until smooth. Add the eggs and yolks, 1 at a time, and continue to beat until incorporated. Add the orange zest and vanilla. Add the flour and salt, 1/2 cup at a time until the batter is smooth. Spoon 1/3 cup of the batter into the prepared pans. Bake for 15 to 20 minutes or until the top of the cake domes are slightly golden. Remove from the oven and cool slightly. Unmold the cakes onto wire racks. In a small mixing bowl, combine the confectioner's sugar and orange juice together. Whisk until smooth. Place the wire racks over a baking sheet, lined with parchment paper. Drizzle the glaze over each cake. Sprinkle the top of each cake with the almonds. Cool the cakes at room temperature. Place the cakes on a serving platter and serve.
Fill a shaker halfway with ice. Add in vodka, Midori, and orange juice. Shake mixture vigorously for 5-10 seconds. Strain mixture into a chilled cocktail glass; garnish half an orange slice.
Combine all ingredients EXCEPT half of the coconut. Mix thoroughly. Shape into one inch balls. Roll balls in remaining coconut. Store on waxed paper lined cookie sheet in refrigerator. Chill several hours or overnight.
Fill a martini shaker halfway with ice (preferably crushed). Combine cocoa with 2 oz. hot water, and mix well. Then add 2 oz. cold water, and pour the mixture into the martini shaker. Add the vodka, syrup and Reddi-Wip, and cover the top of the shaker. Shake for about a minute, or until trhe liquid is cold. Then strain into 2 martini glasses. Enjoy!
Gently fry the bacon until near crisp. Add onion to the bacon grease and saute until tender. Add the refried beans and water. Stir and simmer until creamy and heated through. Place in a serving bowl and top with shredded cheese. The heat of the beans will melt the cheese. Serve with hot tortillas and/or tostada chips.
Heat oil in a nonstick skillet over medium high heat and add eggplant and cook until almost soft. Bake spaghetti squash at 450°F for 1-2 hours until firm to the touch, let cool and then scoop out pulp. Add peppers, onions and oregano to eggplant and saute until tender. Stir in shrimp; cover and steam, stirring every so often (keep an EYE ON IT!). Add in spaghetti squash and cook for less than a minute (just enough to mix it in). Add olives and parsley: toss again & SERVE!
Pour wine into saucepan; squeeze lemon into wine and reduce by half. Slice and wash mushrooms, place in pot with wine. When mushrooms are cooked (NOT OVERCOOKED) add chicken base to taste. Melt butter, stir into flour until smooth, add just enough to mushrooms to make thin sauce. (It should be mostly mushrooms.) Place breasts, one at a time, on firm surface. Cover with foil and pound flat. Sprinkle lightly with garlic powder, oregano and salt. Dust dry with flour. Beat eggs in bowl, batter chicken with eggs, and saute in skillet until golden brown. Place chicken in roasting pan. Heap individually with mushrooms and cheese and place in very hot oven or under broiler until cheese melts and browns. Serves 4.
In a hot wok add 3 tbs. of olive oil, add chilly past then saute onion until translucent, then set aside. Add the rest of the olive to the pan then add Bagoong, sugar and half of the pork rinds coarsely crushed stir fry for about 3 minutes then re add onion mix onion/chilly mix stir fry for a few minutes, add rice, mix well finly cruish the rest of pork rinds and top, serve.
Combine all crepe ingredients. Beat together until fluffy. Pour 1/3 cup at a time on low heat griddle (about 250°F). Spread out into 5-inch circle approximately with spatula. Watch closely. Do not brown. When edges appear to be dry, flip over for a few seconds. Place on towel or waxed paper until all crepes are done. Combine all filling ingredients; beat well. Fill crepes peanut butter style and roll up. Place seam side down in 9x13 baking pan. Pour 1 (28 oz) jar spaghetti over crepes. Sprinkle generously with Parmesan cheese. Bake at 350°F for 30 minutes, uncovered.
Preheat oven to 325°F. In a large bowl soak sauerkraut in cold water to cover 20 minutes, changing water once halfway through soaking. While sauerkraut is soaking, in a large heavy skillet cook bacon pieces over moderate heat, stirring, until golden. Pour off all but about 2 tablespoons drippings and add onions to bacon. Cook mixture, stirring, until onions are softened. Drain sauerkraut well in a colander, pressing out excess liquid, and in a large flameproof roasting pan combine with bacon mixture, carrots, beer, broth, bay leaves, salt, and peppercorns. Bring sauerkraut mixture to a boil on top of stove and boil 1 minute. Cover pan tightly with foil and braise in middle of oven 4 hours. Sauerkraut may be prepared up to this point 1 day ahead, cooled, uncovered, and chilled, covered with plastic wrap. Reheat sauerkraut before proceeding. If desired, in a heavy skillet heat oil over moderate heat until hot but not smoking and in batches brown sausages. Add sausages and pork loin to sauerkraut, partially submerging them. Braise sausages and sauerkraut, covered tightly with foil, in middle of oven 30 minutes and transfer with a slotted spoon to a heated platter, discarding bay leaves if desired. (Do not eat bay leaves if leaving as garnish.).
Bring broth and one cup water to a boil in a large saucepan. Add pasta and meatballs. Return to a boil; cook 7 to 9 minutes or until pasta is done. Do Not Drain. Reduce heat; stir in spinach and pizza sauce. Cook one to two minutes or until thoroughly heated. I like to top mine with a little bit of shredded Mozzarella.
All measurements are approximates. Mix the ground meat with the ingredients listed, with the exception of the ketchup. Place in a lightly sprayed loaf pan (sprayed with Pam), top with ketchup (my boys like a thick layer of it on top). Bake in a 350 degree oven until thoroughly cooked (45 minutes or more). *For the dried bread crumbs, I use 2 to 3 slices of lightly toasted bread that has been chopped up in a food processor.
In a medium saucepan, crumble piecrust mix into boiling water; cook and stir vigorously till pastry forms a ball and leaves the side of the pan. Remove from heat; cool for 10 min.; add eggs, one at a time, beating with a wooden spoon after each addition till smooth. For each cream puff, spoon about 1/4 cup of mixture onto a greased baking sheet. Bake in a 400F oven for 30 to 35 min, or until puffs are dry and golden brown. Remove from baking sheet; cool on wire racks. Cut off tops. In a small saucepan, heat fudge sauce over low heat, stirring frequently. To serve, spoon pie filling into each cream puff; top with whipped topping. Cover with tops of cream puffs, drizzle fudge over each cream puff and sprinkle with pecans. The bad news if interested:. (441 cal.,22 g.fat, 71 mg.cholesterol, 5 g.protein, 57g. carbs, 2 g. dietary fiber, 269 mg.sodium).
Saute onion and garlic in butter until onion is tender. Stir in black-eyed peas, chicken bouillon, rice, salt, and 1/2 teaspoon crushed red pepper. Bring mixture to a boil; cover and simmer 20 minutes or until liquid is absorbed and rice is tender. Serve with additional crushed red pepper.
Muddle sugar & mint in a cocktail shaker. Add lime juice, cranraspberry juice, syrup & ice. Shake well. Pour into tall glasses, top with soda & stir. Garnish with mint.
In a medium bowl, combine the cranberry sauce, salad dressing and onion. Place meat in crock pot and cover with sauce mix. Cook on high for 4 hours or low for 8 hours.