HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 350 degrees. Sprinkle hazelnuts in bottoms of eight 6-oz. custard cups. Heat granulated sugar and the water in heavy medium saucepan over medium-high heat to boiling. (You may need to brush the side of the pan with cold water to keep the sugar from crystallizing.) Boil, without stirring but watching carefully, until amber in color. Immediately pour over the hazelnuts. Heat the milk in a small saucepan until scalded. Whisk remaining ingredients in mixing bowl until completely blended. Gradually whisk in milk and pour over caramel in cups. Place custard cups in a large baking pan and pour hot water into the pan until it comes halfway up the sides of the cups. Bake until the custards are set but centers are still slightly wobbly, about 35-40 minutes. Remove cups from water bath and let cool to room temperature. Refrigerate at least 6 hours overnight. To serve, invert each cup onto a dessert plate, then seve at once.
In a bowl, combine the mashed yolks, Miracle Whip, and mustard. Stir in the vinegar, brown sugar, garlic powder, and green onion. Season to taste with salt and pepper. Fill the whites evenly with yolk mixture; garnish each egg half with a sprinkle of chopped green onion.
In a square baking dish 6x6x3inches deep. add carrots. top with butter, honey, and brown sugar. cover tightly with foil. bake at 350 degrees in a preheated oven. for 1 to 1 1/2 hours.
Preheat oven to 425. Pour beans into casserole dish and place in oven until heated through. In a small, nonstick skillet, cook bacon over medium heat 2-3 minutes. Add onions and cook 3 minutes longer. Remove beans from oven and scatter onions and bacon around the beans. Sprinkle the brown sugar and black pepper over the onions. Bake beans with toppings 10 minutes longer. Garnish with parsley and serve.
Whisk together flour, sugar, and salt. Whisk together eggs, milk, and vanilla. Gradually pour milk mixture into flour mixture, and whisk until smooth. Whisk in butter; pour mixture through a sieve to remove lumps. Refrigerate at least 2 hours up to overnight, in an airtight container. Lightly butter a crepe pan or skillet and heat over medium until it just smokes. Remove from heat and add 2 tablespoons batter, swirl to cover bottom of pan. Reduce heat to medium low, return pan to heat and cook until edges are golden and center is dry, about 30 seconds per side. Slide crepe onto an overturned plate; repeat with remaining batter so that you wind up with about 15 crepes; let cool (crepes can be prepared 1 day before assembling cake). To assemble: place 1 crepe on the serving plate, spread with 1/4 cup of the Meyer lemon curd mousse; continue layering finishing with a crepe. Refrigerate about an hour. Top with whipped cream and garnish with 3 to 4 candied lemon slices, if desired.
Boil sweet potatoes in skins for 15 minutes, rinse with cool water and remove skins. Mix brown sugar and water in sauce pan, and boil together for 5-minutes, stirring frequently forming a syrup. Add butter and stir until dissolved. Add salt and remove from heat. Cut sweet potatoes in quarters lengthwise with cut side down in a. greased 9"x12" baking dish. Poor syrup mixture over the sweet potatoes, cover them and bake at a 350° F oven for 60-minutes. Baste sweet potatoes with syrup in the pan. Turn them over every 10-minutes. Remove from oven. Optional: serve with or without butter.
In a small saucepan, combine the sugar, vinegar, 1/2 cup water and pineapple juice. Bring to a boil and simmer, stirring, until sugar dissolves. Blend the cornstarch with the remaining 2 tablespoons of water. Bring the pineapple juice mixture to the boil again, and stir the cornstarch mixture into the sauce, stirring a few moments until thickened. Stir in the food coloring, remove from the heat, and serve as is as a dipping sauce (either warm or at room temperature) or use in a sweet and sour recipe for stir frying.
Combine broth, potatoes, and spices. Boil on medium heat until potatoes are tender. Smash a few of the potatoes to release their starch for thickening. Reduce to low heat. Add cream cheese. Heat, stirring frequently, until cheese melts.
Preheat oven to 450 degrees. Snap the ends off asparagus spears (they will break where tender) and divide into 4 equal portions. Spray the center of each foil sheet with non-stick cooking spray. Place one salmon fillet in the center of each sheet, top with a serving of the asparagus and drizzle with lemon juice. Sprinkle with fresh ground pepper and salt or seasoning blend as desired. Bring up the sides of foil and fold top over twice. Seal ends, leaving room for air to circulate inside the packet. Place packets on a cookie sheet and cook in oven for 15 to 18 minutes or until salmon is opaque. Serve with lemon wedges on the side. Please use caution when opening the foil packs, as the steam is very hot.
Preheat the oven to 350°F. Unfold the pie crust and place in a 9-inch pie plate or tart pan, pressing the crust firmly into the pan. Trim the edges and flute, if desired. In a large saucepan, combine the corn syrup, butter, brown sugar, flour, and salt over medium heat, stirring until the mixture comes to a rolling boil. Remove from the heat and let cool slightly. Add the eggs and vanilla; mix well. Stir in the macadamia nuts then pour into the pie crust. Bake for 35 to 40 minutes, or until firm. Serve warm, or allow to cool before slicing and serving.
Beat together sugar, oil, eggs, and vanilla. Sift together flour, salt, and baking soda. Add fruit cocktail, mix well. Pour in 9x13 inch pan. Sprinkle coconut over batter. Bake at 350 degrees for 45 minutes. Just before removing cake from oven, bring margarine, sugar, and milk to boil in small saucepan for one minute. Remove from heat. Add coconut, chopped nuts, and vanilla. Spread at once over hot cake.
Add little smokies to barbecue sauce and heat in microwave until hot (about 2-3 minutes) stir every minute. Heat cooked spaghetti up (about 2-3 minutes). Serve smokies in BBQ sauce over the spaghetti and top with cheese. Serve with leftover vegetables from the fridge.
Preheat deep fryer to 375 degrees F. Mix all the ingredients together into a large mixing bowl to form a thick batter. Dip 2 tablespoon spoons into water. Using the spoons scoop up some of the batter and drop into the hot oil. Work in batches. Fry for 3 to 4 minutes or until golden and brown. Remove and drain on a paper towel lined sheet tray.
Heat oil in deep pan (about 1-inch) to 360 degrees. Combine buttermilk, egg, and hot sauce in a medium bowl. Mix flour, cayenne,1 teaspoons salt and pepper in a bag. Peel the onions, after cutting off the top and bottom, halve the onion from top to bottom, placing cut side down, cut into 1/2 inch strips. Separate. Pat dry and dip in buttermilk mixture to coat. Transfer slices to bag and toss to coat. Deep-fry in batches until golden, about 2 minutes. Transfer to paper towel-lined plate to drain. Sprinkle with sea salt. Serve.
Shred cabbage in 1-inch long pieces. Mix with the chopped onion. Place 1/3 of the cabbage/onion mix in the bottom of a large bowl. Place 5 ice cubes on top. Continue layering, ending with ice cubes on top. Cover tightly & refrigerate for for 4 hours. Prepare the dressing by mixing ingredients in a container till well blended. (a shaker jar with a tight lid works great.). Before serving: drain cabbage well, removing any remaining ice cubes. Toss with dressing.
Preheat oven to 300°F; grease a 9x5-inch loaf pan. In a medium bowl, combine cornmeal mix, sugar, flour, and yeast. Stir in buttermilk, oil, and egg. Pour batter into pan, and bake for 1 hour. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Paula Deen's Hint: If you can't find self-rising cornmeal mix, combine 3 tablespoons of all-purpose flour, 1 tablespoon of baking powder, 1/2 teaspoon of salt, and enough cornmeal to fill one cup. This equals one cup of mix.
In a medium bowl toss together chicken with celery, onions and cranberries. In another bowl mix all dressing ingredients until well blended; add to the chicken mixture and toss to combine. Cover and chill for a minumum of 4-24 hours. Just before serving mix in grape halves then season with black pepper. POACHING CHICKEN-------. Place the chicken breasts in a saucepan. Cover with water and 1/2 teaspoon salt (and 1 bay leaf optional) bring to a simmer. Lightly simmer over low heat for about 15 minutes. Remove from heat and let sit in the water for about 10 minutes. Cool and chop.
Preheat oven to 350f. In a large bowl, mix flour and butter until combined. Mix in in vanilla, water, and eggs. Add peanut butter and salt and mix until thoroughly combined (The mixture will be"clumpy"). stir in chocolate chips. Mold into balls. Bake in oven for 12-15 minutes on a nongreased cookie sheet.
Mix flour, baking powder, baking soda and salt in bowl. Set aside. Beat egg and 2 egg whites with sugar and oil with an electric mixer until smooth. Add the yogurt and bananas and beat again. Stir in the flour mixture and chocolate chips by hand until just combined. Pour into a 9x5 loaf pan that's been sprayed with cooking spray. Bake for about 1 hour and 15-20 minutes at 350 degrees or until a toothpick inserted in the center of the loaf comes out clean. The crust may crack. Cool in the pan on a wire rack for 10 minutes. Remove from pan and cool completely. This can be frozen after it cools completely.
Preheat oven to 350 degrees F. In a large bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In a separate bowl, combine egg, buttermilk, butter, orange peel, peaches, and brown sugar. Add peach mixture to dry ingredients and stir just until moistened; stir in nuts. Spoon mixture into 2 (8x4) loaf pans that have been sprayed with nonstick cooking spray. Bake for 50-60 minutes.
Bring water to a rolling boil, then remove from heat. Stir together boiling water and powdered gelatin in a mixing bowl. Stir constantly until gelatin is completely dissolved. Stir in cold water and alcohol. Pour mixture into ,individual shot-size (1oz-2oz) plastic or paper cups. ****To make the Jello easier to consume, buy plastic cups that also have lids. Pour the mix into the cup, add the lid, then turn it upside down prior to refrigeration. Place shots on a tray in refrigerator (not the freezer). Chill until firm (approximately 2-4 hours). Refrigerate until served.
Saute chopped zucchini, bell pepper, and onion in 1 tbls. butter on medium low heat until very soft, about 10-15 minutes. Combine zucchini mixture with the parsley, cheese, cracker crumbs, walnuts, egg, pepper, salt if using, and garlic. Cool for 30 minutes in the refrigerator. Form into 4 patties, depending on what size you want them(at this point you may freeze in between sheets of wax paper or plastic wrap). In a saute pan, heat olive oil until hot, reduce heat to medium, then fry patties about 5-7 minutes each side, till nice and brown on each side. To make sauce, mix mayonnaise, mustard and honey together in a small bowl. Use 1 tbls. sauce for each burger. You can serve these in buns with sauce, or by themselves with sauce on top. Caramelized onions(just onions sauteed in small amount of oil till golden brown) are great to go on top of burger.
Place butter in large, oven-safe skillet and heat until melted. Add the chops and brown them quickly. Remove to a platter. Add the onion and green pepper to the skillet and saute until they start to brown. Blend together remaining ingredients in skillet with the drippings and veggies. Return the chops and any accumulated juices to the skillet, placing on top of the veggies mix. Bake covered at 350 degrees for 1 hour. Remove cover and bake 15 minutes longer.
Preheat Oven to 450°. Mix Yeast with warm water and sugar and stir. Set aside for 5 minutes. Add 1 cup of flour at a time to the yeast mixture and salt and oil. Mix together, when it starts to get stiff use your hands. Put on floured counter and knead until smooth. In the meantime, boil a large pot of water for 15 minutes. Once dough is well kneaded, cut into twelve even pieces. Roll pieces and form into bagel shapes. Rest for 15 minutes on greased baking sheet covered with a towel. Boil 4 at a time, 30 seconds per side. While wet, sprinkle with salt/sesame seeds etc. Put on a baking sheet and bake for about 10 minutes, or until the tops are golden brown.
Chop lettuce and toss in a large bowl with grated cabbage and carrots. Spread mixture into the bottom of a deep glass salad bowl. Peel and slice avocado and toss with lemon juice. This prevents avocado from turning brown. Evenly cover the lettuce with a layer of tomato, followed by a layer of avocado, a layer of green onion, a layer of beans and a layer of chips. Pour the dressing over all and sprinkle with the cheese. Cover and refrigerate for at least 45 minutes before serving. For a spicier dressing mix taco seasoning with Ranch dressing if desired.
Remove casing from sausage and cook in a pan over medium heat until browned. Use a wooden spoon and crumble the sausage as it cooks. Drain on a paper towel to remove any fat. In same pan, gently saute peppers and onions about 5 min until soft. Salt and pepper to taste. Remove from pan and set aside. Again using same pan, heat olive oil and cook potato slices about 10 min to soften. Preheat oven to 350. Lay pie crust into pie pan and lay potato slices to cover bottom. Next add crumbled sausage, peppers and onions. Whisk together egg and milk and pour over top of mixture. Top with cheese. Bake at 350 for about 40 minutes or until set and golden. Serve warm.
Juice the lemon, discard the skin. Juice the lime, discard the skin. Core and chop the apple. Cook the rice in boiling water until tender. (15 mins white rice 25 - 35 mins brown rice) Drain well and allow to cool. Put the rice in a mixing bowl and stir in the bananas, half of the lemon juice, the lime juice, the chopped apple, grapes, pineapple, walnuts and sultanas. Make the dressing as follows: Mix together the mayonaise, the remaining lemon juice, piri piri powder and mustard in a measuring jug or small bowl. Pour over the banana and rice mixture, and gently fold the mixture until everything is coated with the dressing. Put the lettuce leaves around a serving bowl and spoon in the salad mixture. Sprinkle on the coconut. To serve. Chill for 30 mins in the fridge and serve.
Add all the ingredients to the crock pot. Season with salt and pepper to taste. Cook on low for 4-6 hours.
Place oreos into food processor and pulse until ground. Melt butter and marshmallows in microwave until puffed; about 1 1/2 - 2 minutes. Remove and pour in ground oreos. Stir to combine and then press into foil lined 8x8 inch baking pan. Let set up for 10 minutes. Remove bars out of pan with edges of foil and cut into squares.
Mix all ingredients together and bottle. Refrigerate for as long as you can stand it. Drink.
Peel and chop all vegetables. Brown steak in a large stockpot. Add water to cover. Add all vegetables. Pour over gravy granules. Aimmer for 2 hours. Make dumplings by combining 2oz suet, 4oz plain flour and a little water. Separate into small balls and roll in flour. Add to top of stew half an hour before end of cooking. They are ready when well risen. This recipe freezes very well and is a weekly meal in our home.
In a large pan. Saute onions in lard or bacon drippings until clear. Add garlic and spices and cook another two minutes. Add meat, green chili, rinsed hominy and beans. The beans are not traditional but we like them. Cook another two minutes. Pour stock over all. Add salt to taste. Simmer, covered, about 1hour. Pass cilantro and lime wedges for those who like a pinch of cilantro and a squeeze of lime over their soup. I serve this with large corn chips and cold melon.
Boil chicken, celery, onion in 3 cups of water. Remove chicken when cooked through and dice into bite size pieces. Remove celery and onions from pot, but keep the stock in pot. Continue boiling stock from chicken, celery and onions until it reduces to 1 cup (if you reduce stock to less than 1 cup, not a problem, add milk to measuring cup with stock to equal 1 cup). Stir together in a bowl chicken, onion, celery, frozen peas, Miracle Whip, cream of chicken soup and 1 cup of reduced stock. Pour chicken mixture into greased 9x13-inch baking dish. Sprinkle with 2 cups shredded cheese (I've tried other cheeses, but cheddar seems to hit the spot for me). Top with tater tots. Bake at 350°F for 45 minutes. ENJOY!
Spear shrimp, bacon, and pineapple onto skewers alternating each. Combine remaining ingredients. Brush over kabobs (this can be done ahead of time). Grill over hot coals basting frequently until shrimp turns pink. Alternatively, can marinate shrimp overnight then thread when ready to grill (preferred method).
Mix together the powdered milk, milk and ghee. Put the mixture in the microwave for 30 seconds. Take it out and stir it. Let it cool down for another 30 seconds. Put the mixture back in the microwave for another 15 seconds. Take it out and stir. Let it cool for 30 seconds. Repeat 15 second intervals in the microwave, followed by stirring and 30 seconds of cool down for a total of eight cycles. Reduce the microwave time to 10 seconds, stir and let cool down for 30 seconds. Repeat until the mawa becomes dry and grainy. If the grains aren't powdery enough, when cool you can transfer to a food processor and grind to make smaller grains. Ready a fine mesh strainer by lining it with cheesecloth. Bring the milk to a boil (take care not to let it boil over) and add the lemon juice. You will almost instantly see curds begin to form. Pour the curds and whey (the liquid) into the strainer. When the curds have cooled enough to be handled, knead them with your hands for about two minutes, or until there isn't any more liquid coming out. Transfer to a large bowl and mix in the semolina flour and the other two types of flour, along with the sugar and the cardamom powder. Knead the mixture with your hands until it starts to feel a little greasy, then divide the dough into 20 equal parts and shape them into ovals. Note: I made a mistake converting liters to cups and I ended up with too little milk for this recipe, so my cham-cham were small and probably a little more doughy than they should have been. Dissolve the sugar in the water and bring to a boil. Gently drop the cham-cham into the syrup and continue to boil for an hour and 20 minutes. You will need to add about a half cup of water every 10 minutes or so to keep the syrup at the right consistency. At the end of the hour and 20 minutes, add the caramel syrup. Keep boiling for another 10 minutes, then turn off the heat. Add a cup of hot water and let the pot cool down. When the cham-cham are cool enough to handle, take them out and roll them in the mawa.
Put the salt in a wide, shallow non-reactive bowl with the garlic and mash them together until you have paste. Add yogurt, lemon and pepper. Skin the chicken breasts, remove all visible fat and separate the halves. Bend each backward to break the bones so the pieces win lie flat.Add to the yogurt and turn so all surfaces are well-coated. Cover the bowl tightly and refrigerate. Allow to marinate at least overnight up to a day and a half. Turn when you think of it. To cook, remove breasts from marinade and wipe off all but a thin film. Broil or grill about 6 inches from the heat for 6 to 8 minutes a side or until thoroughly cooked. Meat will brown somewhat but should not char. Serve at once.
Cut the woody stem ends from each spear and reserve. Cut the remaining tender stalks into 1/2-inch pieces. In a medium pot, bring the stock to a boil. Add the tough woody stems, lower the heat and simmer to infuse with asparagus flavor, 20 to 30 minutes. Remove with a slotted spoon and discard, reserving the stock. In a medium stockpot, melt the butter over medium-high heat. When foamy, add the shallots and onions and cook until tender, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the chopped asparagus, salt, and pepper, and cook, stirring, for 2 minutes. Add the reserved broth and simmer until the asparagus are very tender, about 20 minutes. Remove from the heat. With a hand-immersion blender or in batches in a food processor, puree the soup until smooth. Adjust the seasoning to taste. Return to medium heat and add the half-and-half. Cook, stirring, until the soup is warmed through, about 3 minutes.
Combine first 5 ingredients in a small bowl and whisk. together. Toast sesame seed on top of stove, be careful not to burn them. Add to dressing.
Cook the pasta with the onion in a large saucepan of lightly salted, boiling water according to the pack instructions, Drain and rinse in cold water. Set it aside. While the pasta is cooking, make the sauce. In a heatproof jug, mix 3 tablespoons of the milk with the cornflour to make a smooth paste. In a large saucepan, put the rest of the milk on to boil and when the liquid starts to creep up the sides of the pan,pour it over the cornflour paste, whisking as you do so. Return the milk mixture to the pan and cook, stirring, on a low heat until it thickens. Add the peas and tuna, and then simmer for 2 minutes. Remove the pan from the heat and cool slightly. Mix in all the cheddar cheese and half of the Parmesan cheese, stir the cooked pasta into the sauce. Check the seasoning. Reheat it all gently in the pan but do not allow it to boil. Preheat the grill. Transfer the pasta mixture to an ovenproof dish. Mix the remaining parmesan cheese with the breadcrumbs and scatter this over the top. Arrange the tomato halves, cut side up, over the breadcrumb topping. Place the dish under the grill and cook until the top is crisp and golden. Serve on four warmed plates.
Combine sage, garlic, rosemary, salt and pepper in a small bowl. Set aside. Preheat oven to 425°F. Cut a lengthwise slit down center of tenderloin to within 1/2 inch of bottom. Open tenderloin so lays flat, then on each half make another lengthwise slit down the center to within 1/2 inches of bottom. Cover with wax paper and flatten to 1/4 inch thickness. You can use a meat mallet, or do as I do and save an empty wine bottle with a long neck (usually white wine) so you have a place to hold onto while whacking. Spread the flattened tenderloin with the spice mixture from the first step, using your palm to cover the entire surface. Then top the seasoned tenderloin with ham slices, the spinach and spread 1/2 cup Parmigiano-Reggiano over the spinach, leaving a 1-inch border. Starting with a long side, roll up tenderloin so the stuffing is in a spiral pattern; then tie the roasts at 2-inch intervals with kitchen string. I personally think it's easier to use toothpicks rather than string. Lightly season outside with salt and pepper (don't overdo it because the ham and parm are salty). Bake uncovered, at 425°F for 25-30 minutes or until a meat thermometer reads 160°F Transfer to serving platter, and allow to stand for 10 minutes before removing strings (or toothpicks) and slicing into four equal servings.
Clean and sanitize all bottling equipment according to the information below. Mix contents of bottle with 5 pounds of sugar in a large container. (DO NOT USE ALUMINUM). Stir in 5 gallons lukewarm spring water (approximately 95*F). Dissolve yeast in 1 Celsius pre-boiled water cooled to 85-95*F. Allow to dissolve undisturbed 10-15 minutes. Add to sugar mixture and STIR WELL. Bottle immediately into plastic bottles, leaving 2-inch head space at top of bottle. Cap tightly. Store bottles on their side in a warm place (70-80*F) for 1-2 days, then store upright in the refrigerator 40-45*F for 3-4 days more. Keep chilled and consume within 7-8 days. CLEANING INFORMATION: Before using, sanitize bottles and equipment ina mild bleach solution, 2 oz. per 5 gallons cold water. Rinse several times with tap water inside and out.
Set oven to 375 degrees F. Prepare 12 muffin cups with paper liners. For the pecan mixture, mix all ingredients; set aside. For the muffin batter, sift the first 4 dry ingredients together. Stir in the egg, sour cream and 1/3 cup butter just until moistened. Divide and fill batter tins 1/2 full with the batter. Cover with 1/2 of the pecan/sugar mixture. Then fill with remaining batter. Top/sprinkle with remaining pecan/sugar mixture. Bake for 20-22 minutes.