HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a saucepan, sprinkle unflavored gelatin over the cranberry juice; let stand for 2 minutes to soften. Add cranberry sauce and 1 cup of sugar; cook over low heat until sauce is melted and sugar is dissolved; about 10 minutes. Whisk until smooth. Remove from heat and add cranberry gelatin (raspberry gelatin if you can't find the cranberry gelatin); stir until completely dissolved, about 3 minutes. Pour into 8 inch square dish that has been lightly coated with cooking spray. Cover and let stand at room temperature for 12 hours or overnight (do not refrigerate). Cut into one inch squares; roll in remaining sugar. Place on baking sheets; let stand at room temperature for at least 3 hours. I let mine stand overnight to keep the gumdrops from weeping. Turn pieces over and let stand for an additional 3 - 6 hours. Roll in additional sugar if desired. Store in airtight container at room temperature. Yield: about 5 dozen.
Add the pasta to a large pot of rapidly boiling water and cook until al dente. Drain and return to the pot. To make the sauce:. Heat the butter in a heavy-based frying pan over medium heat until foaming. Add the walnuts and pine nuts and stir for 5 minutes, or until golden brown. Add the herbs and season. Remove from heat. Beat the ricotta with the cream. Stir in the nuts and herb mixture. Add the sauce to the pasta and toss to combine. Serve immediately.
Preheat oven to BROIL. Spread each slice of toasted bread on one side with the hot pepper jelly. Divide and place the cheese, a bell pepper slice and the bacon on each slice of bread and broil just until the cheese starts to melt. Cut slices in half, garnish with cilantro and serve hot.
Cube cabbage into roughly 1.5" squares for even cooking. Put in large stock pot and cover with water. Bring to a boil, then reduce to simmer for 15-20 minutes. You want the cabbage to be just fork tender. Drain in colander while preparing cheese cause. To prepare the bechamel sauce;. In the 2 cups of milk, whisk in well the 1/3 cup of flour. Melt the stick of butter, with salt, pepper, and garlic added, in a sauce pan on medium heat. Once the butter is melted, slowly whisk in the milk/flour mix. Continue to slowly whisk until sauce starts to thicken. You may need to turn heat up just a bit to get a gentle boil, then reduce back down to simmer. Once you think the sauce is thick enough, add 2 cups of shredded cheddar cheese and blend until melted. Turn off heat. Put drained cabbage in a 9"x11" baking dish (or large Corning French White style casserole dish.) No need to spray or coat pan, unless you use metal. Pour the bechamel sauce over cabbage, and gentle turn cabbage to coat. Sprinkle the last cup of cheddar cheese on the top. Bake for 30 minutes on 350. Let rest for 10 minutes, then serve.
Using a food processor or a box grater, grate the potato and onion on the large hole into a bowl. Using your hands, squeeze out the excess liquid and place the dry potato onion mixture in a bowl. Add the egg, parsley, flour, breadcrumbs, thyme, lemon juice and seasonings. Mix well. Heat 1/2 cup of oil in a heavy skillet. Add 1/2 cup mounds of potato mixture to the hot oil, and flatten down to a 3/4-inch thick pancake. Turn heat to medium. Cook for 5 minutes on each side, or until crispy and golden. Serve with the applesauce.
in a large stockpot, combine all of the ingredients except the glaze and cover with warm water. Bring to a boil and simmer, covered, over medium-low heat for 40 minutes per pound, approximately 2 1/2 hours. the meat should be tender, but not falling apart. remove the beef from the broth, cover and cool, then refrigerate overnight. when the meat is cold, slice it very thinly and place in a 9x13" serving dish. cover and refrigerate. to serve, preheat the oven to 350*. make the glaze by combining the chili sauce and water. pour just enough glaze over beef to moisten it well.it should not cover the meat entirely. sprinkle the brown sugar over the top and bake the beef, uncovered for 30 minutes -- or untl the meat is heated through and the sugar is a bit crackly.you may want to turn up the heat to broil for a minute or two to achieve this effect.
Cover beans with water and soak overnight. Rinse beans then bring to a boil in approximately 1 quart of water, bay leaf and garlic - simmer for 30 minutes. Turn off heat and let beans stand for approximately 1 1/2 hours until soft. Drain and reserve the bean liquid. Discard bay leaf and garlic. Mix together remaining ingredients (excluding beans and bacon). Add beans to bean pot (or any covered dish). Stir in molasses mixture to beans. Top off with some of the reserved bean liquid. Arrange bacon on top. Cover and bake at 300 degrees for 7 hours. For the final hour of cooking, remove cover to let bean brown up nicely. Note: check occasionally and keep beans covered with reserved bean liquid during cooking.
Crush strawberries; drain and reserve juice. Set berries aside. Add enough water to reserved juice to measure 3/4 cup; pour into a saucepan. Bring to a boil. In a small bowl, combine gelatin and sugar; add boiling juice mixture and stir until gelatin is dissolved. Cool completely. Stir in crushed strawberries. In a small bowl, beat cream until soft peaks form; fold into berry mixture. Return all to the mixing bowl. Cover and refrigerate for several hours or overnight. Before serving, beat until fluffy.
Using a stand mixer fitted with the paddle attachment, mix together the flour, sugar, and salt for 10 to 15 seconds, or until combined. Scatter the butter over the top. Mix on low speed for 1 to 1 1/2 minutes, or just until the flour is no longer bright white and holds together when you clump it and lumps of butter the size of pecans are visible throughout. In a small bowl, whisk together the egg yolks and milk until blended. Add to the flour mixture all at once; mix on low speed for about 30 seconds, until the dough just barely comes together. It will look really shaggy and more like a mess than a dough. Dump the dough out onto an unfloured work surface; then gather it together into a tight mound. Using your palm and starting on one side of the mound, smear the dough bit by bit, down the side and along the work surface (at Flour, it is called "going down the mountain"), until most of the butter chunks are smeared into the dough and the dough comes together. Do this once or twice on each part of the dough, moving through the mound until the whole mess has been smeared into a cohesive dough with streaks of butter. Gather up the dough, wrap tightly in plastic wrap, and press down to flatten into a disk about 1 inch thick. Refrigerate for at least 4 hours before using. The dough will keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.
Place carrots, onions, garlic, onion soup mix, spices and beef stock in a large soup pot; simmer until vegetables are done. Add the pasta, tomatoes, garbanzo beans and wine; simmer until pasta is done. Add smoked sausage and spinach; bring to boil, stirring occasionally until spinach is wilted and soup is hot. Salt and pepper to taste.
Saute onions, celery and red bell pepper in the butter in a Dutch oven for about 15 minutes or until tender (do not brown). Add in vinegar and remaining ingredients to the mixture; bring to a boil, reduce heat and simmer uncovered for about 20 minutes. Store in refrigerator for 1 day before using. Serve chilled or at room temperature.
Preheat oven to 400 degrees. In a large heavy suacepan, heat butter and water to boiling over medium-high heat. Add flour and reduce heat to low. Cook and stir until it forms a ball and pulls away from the sides of the pan. Remove from heat and transfer to a large bowl. Beat in eggs, one at a time, beating well after each egg. Spread in bottom and up the sides of an ungreased 9x13 inch pan. Bake at 400 degrees for 35 minutes. Cool completely. To make the filling: In a large bowl, combine cream cheese and milk and beat until smooth. Add pudding mix and beat until thickened. Spread over cooled shell. Top with whipped topping, and drizzle chocolate syrup over the top.
Zest orange with a microplane, add to heavy cream and place it into the sauce pan. Heat the cream in a sauce pan over medium heat stirring constantly untill it comes to a boil. take off heat. add hot cream to chocolate in a medium bowl, stirring untill all chocolate has melted, add butter at once, and stir untill melted. chill untill thickened to spread on cakes, brownies, or cupcakes. pour over cakes or dip cupcakes while still liquid. chill untill firm.
In a bowl mix together the cream cheese with mozzarella cheese until well blended. Add in the crumbled bacon, green onion and pinch Italian seasoning; mix to combine. Add in hot sauce to taste (if using). Shape the mixture into 40-50 balls (using about 2-3 teaspoons filling). Roll into the ground walnuts. Place on a plate/s. Cover tightly with plastic wrap and chill for 24 hours or freeze up to 2 weeks (defrost overnight in refrigerator before serving). Serve on a platter with a long coloured toothpick in the center of each ball.
Mix all ingredients and enjoy. Note as usual with dips this is better made ahead so the flavors can marry.
Combine all ingredients in Food processor and mix thoroughly. Rub the chicken with oil then sprinkle with salt & pepper. Next, generously coat chicken with Jerk Spice and grill until done (approx. 45 minutes to an hour). Serve over Cayman Style Chow-Chow.
To partly bake the pastry shell: Bake in middle of oven at 400 degrees F. for 8-9 minutes. Preheat oven to 375 degrees F. Place oven rack in upper third of oven. Saute onions briefly in butter; set aside. Beat together salt, eggs, nutmeg and pepper. Gradually stir in spinach mixture. Check seasoning. Pour into pastry shell. Sprinkle cheese on top. Place on baking sheet. Bake 25-30 minutes or until puffed and browned.
Place beef, tomatoes, sauce, paste, seasoning and mushrooms in the crock pot; stir to combine. Cook on HIGH for 4 to 6 hours or on LOW for 8 to 10 hours. Add cooked egg noodles to crock pot for the last 20 minutes of cooking; stir in sour cream. Or, stir in sour cream and serve over the cooked egg noodles.
Preheat oven to 350. Lightly mist a 12 cup Bundt pan with vegetable oil spray, then dust with flour. Shake out excess flour. Place cake mix, sour cream, oil, sugar, almond extrat, salt, and eggs in a mixing bowl. Blend with mixer on low speed for 1 minute. Stop machine and scrape down sides of bowl. Increase mixer speed to medium, beat 2 minutes more, scraping down sides again if needed. Batter should look well blended. Pour half of batter into prepared pan, smoothing it out with rubber spatula. Add cocoa powder to remaining batter and blend with mixer on low speed 1 minute. Pour this evenly over the batter already in the pan. Run a dinner knife through the batter to swirl them together for a marbelized look. Place pan in oven. Bake cake until light brown and springs back when lightly pressed with your finger, 60-65 minutes. Remove pan from oven and place on wire rack to cool for 20 minutes. Meanwhile, prepare Chocolate Marshmallow Frosting: Sift the sugar and cocoa powder together in large mixing bowl. Place marshmallows, butter, and milk in saucepan over low heat. Stir until marshmallows are melted, 3-4 minutes. Remove pan from heat. Pour confectioners' sugar and cocoa mixture over marshmallow mixture. Add vanilla and stir until frosting is smooth and satiny. Run a long, sharp knife around the edge of the cake and invert it onto a platter to frost and serve warm. Or invert it onto a rack to cool completely, 30 minutes more. Regardless of whether you want a warm or cooled cake, frost it while the frosting is still warm, spreading the frosting over the top and partially down the sides of the cake with the rubber spatula.
Preheat the oven to 350 degrees. With your hands mix together the beef, onion, cracker crumbs, salt, pepper and 1/4 can of cream of mushroom soup, in a medium mixing bowl. With an ice-cream scoop put an even amount of the meat mixture into 6 greased muffin tins, fill the tins nearly to the top. Place in the oven until the meat is done all the way through approximately 30 minute, cut one in half to test. Let cool on a cooling rack. Meanwhile combine the remaining soup, water and Worcestershire sauce in a sauce pan. Spoon this sauce on top.
If you're lazy like I am and you use canned beans, just rinse them and set them aside to drain. In a separate pan, bring the chicken stock to just barely simmering. Add the saffron and keep it heated (or use a microwave for about 6 minutes on high before you have to add it, below) Using 1/4 cup olive oil, cook the chicken over medium heat until browned on all sides. (Use a large shallow pan. I use a 13" diameter cast iron skillet) Remove the chicken to a bowl full of paper towels to drain and drain the oil in the pan (if you want, reserve 1 Tbsp from that instead of using the additional Tbsp, I haven't noticed a real difference). In 1 Tbsp oil, cook the onions, garlic, and tomato over the lowest heat possible for about 30 minutes, stirring almost constantly (do not let any of these brown). Return the chicken to the pan and stir until well mixed. Add about 4 cups chicken stock and 1/2 cup of the wine. Simmer for about 5 minutes. Add everything but the rice. Stir to blend and try to keep the clams on the bottom. NOW add all the rice and stir to distribute it evenly, still trying to keep the clams all the way submerged. Cook over high-ish heat (enough for a vigorous simmer but not exactly a boil) for about 1/2 hr, or until the rice is done. If the rice isn't done and all the liquid is absorbed, add 1/2 cup stock with a splash of wine at a time but don't turn it into a soup. There is a temptation to dig a spoon under the dish and check the rice. Don't do it. Resist it, have a beer instead. Just make sure there's a little liquid left when the rice is done (you can do that by tilting the pan), and you should end up with a golden brown crust on the bottom which is actually what you SHOULD have (if you don't, don't worry I won't tell). Let the pan sit for about 10-15 minutes to finish absorbing the liquid and getting all the cooking out of its system. Throw away any clams that didn't open, arrange the rest on top. Smile, you've just made paella!
Melt white chocolate chips in a double boiler or use a microwave. (Microwaves vary, approximately one minute for microwave). Add cranberries, walnuts and pretzel pieces. Drop by teaspoons onto wax paper. Store in a covered air tight container once hardened.
Preheat oven to 325 degrees. Make criss-cross pattern in ham by cutting diagonal marks. Place on a baking sheet and bake uncovered for about 2 hours. Combine cola and worcestershire sauce in medium sauce pan; bring to a boil. Reduce heat to low and simmer for 1 hour. Add sugar and mustard and stir until it dissolves. During last hour of baking, brush mixture over ham every 15 minutes. Serve wam with remaining sauce.
Season beef slices with salt and pepper. Thinly spread mustard on one side of the steaks. Sprinkle 2/3 of the onions on the beef steaks. Sprinkle on bacon and pickles. Roll the beef up and secure with toothpicks. Add beef rolls to a coated medium skillet. Saute until well browned, turning as needed . Add the remaining onion and saute until light golden brown. Add the tomato paste and beef stock. Season to taste with salt and pepper. Cover and simmer for about 1 hour. If the sauce needs thickened, combine flour and a small amount of wine. Stir into meat broth. Cook and stir until thickened. Plate and remove toothpicks and enjoy.
Preheat oven to 450 degrees. * Note this is an optional way of making the eggs even more light and fluffy. If this step is not taken, they will still be the best eggs you have ever eaten. Soften the cream cheese so it will blend easily into the egg mixture. Break the three eggs into a bowl, now add the mayo, heavy whipping cream, and cream cheese. Put the butter into a hot skillet and let it melt down. Blend with a high speed blender or electric whip. * You want the eggs to be whipped at a high speed to infuse air into the egg mixture. Add egg mixture to hot skillet and saute until they are starting to set. Stirring all the time. Option: You can continue to saute the eggs until they are ready to serve according to how you want their texture -- (wet or dry) or you can place the eggs into the oven as they start to set and allow the 450 degree heat to finish the job of causing the eggs to rise and become even more fluffy. If put in the oven, and allowed to finish cooking they will be as light as feathers. Either way they are going to be delicious. After cooked to a golden hue, place onto a plate and sprinkle with seasalt and coarse black pepper. Option: You can add your favorite cheese about 2 minutes before taking them from the oven, and allow the cheese to melt over the eggs.
Melt butter in a heavy stock pot, add flour - whisking rapidly. Add milk slowly whisking all the time. Whisk in water. Keep warm. In another smaller pot, saute onions and carrots in butter over medium heat, stirring frequently. When they are almost done add all the other vegetables and garlic, stir gently. When the vegetables are almost cooked, add them to the creamed mixture. Add the remaining ingredients and simmer for 10 min, scraping the bottom of the pot often so that the soup will not burn. Remove the bay leaf. (Do not cook too long or the vegetables will disintegrate and the texture will change) Set aside for 2 hours to let the flavors blend. Then refrigerate. Its even tastier the second day.
This pie does not have a lining of pastry only a lid on the top. Skin the Chicken and take out any bone - this should leave you with at least 500 grams of meat. cut into chunks. Dice the Carrots, celery and Onions. Crush garlic into the onion. Flour the diced chicken and seal half in a skillet with a small amount of oil pan until it changes color, repeat until all the chicken has been done. place in a bowl. Add some oil into your skillet or non stick frying pan, and slowly saute the onions, garlic, carrot and the celery for at least 5 minutes. Add the Stock Cubes, seasoning and hot water, bring to the boil, and simmer for 10 minutes. Add the chicken to the vegetables and simmer for a further 15 minutes. a few shakes of Cayenne pepper does bring the flavor out - use sparingly. Add The frozen peas and parsley, and stir. the filling should not need thickening. Place in a pie dish and roll out the pastry and place on top. Cook in a Hot oven for approx 30 minutes. You can make a smaller pie and freeze the other half of the filling. Serve with Garlic mashed potatoes and a vegetable of your choice.
In a large saucepan, saute the mushrooms, onion and garlic in oil until tender; remove with a slotted spoon an set aside. In the same pan, combine flour and broth until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return mushroom mixture to saucepan. Add the tomatoes, basil, sugar, salt and pepper. Cook over medium heat for 5 minutes or until heated through.
In a large saucepan, bring the broth to a boil. Add the edamame and cook as long as specified on the package, usually 5 minutes. Remove the beans and spread them out on a large plate. Reserved the broth. As soon as the beans are cooled, pinch pods to remove the beans. Discard the pods. In a small skillet over medium high heat, warm the oil and 1 Tablespoon of the butter; add the onion and cook, stirring until softened, 3 to 4 minutes. Then add the rice, stirring until it turns from translucent to opaque (do not brown), about 2 minutes. Scrape the rice into the slow cooker. Add the warm broth. Cover and cook on HIGH for 1 3/4 to 2 1/4 hours. The risotto should be only a bit liquid and the rice should be al dente. Stir in the edamame and the remaining 1 Tablespoon of butter. Cover and wait about 5 minutes for the edamame to warm up and the butter to soften. Stir in the cheese and season with salt and pepper. Serve immediately.
Line an 8-inch square pan with aluminum foil. Set aside. In a medium-size, microwave-safe bowl, combine the dark chocolate layer ingredients. Microwave the mixture on high at 30-second intervals until the chocolate is melted (about a minute), stirring at each interval. When the mixture's smooth, use a spatula to spread it evenly into the prepared pan. In another medium-size microwave-safe bowl, combine the white chocolate layer ingredients. Repeat the melting process as described in step 2, but stir at 20-second intervals, as white chocolate tends to scorch easily. Spread the white chocolate evenly over the dark chocolate layer. While the fudge is still warm, use a knife to gently score it into 1-inch squares, then put a candy heart on top of each square. Chill the fudge uncovered in the refrigerator for at least 2 hours or until firm. Lift the foil to remove the fudge from the pan and place the whole hunk of fudge on a cutting board. Use a large knife (a parent's job) to cut apart the squares, then peel off the foil from the bottom. Place each fudge square into a foil bonbon cup or mini muffin cup. Center the cup on a cellophane square and wrap it using 1-inch pieces of pipe cleaner to secure the ends. Makes 64 bite-size pieces. Store at room temperature or in the refrigerator for added firmness.
Soak lid and body of cooker in water for 10-15 minutes. Remove skin from chicken pieces if using. Place all ingredients, except water and cornstarch, in the clay cooker and place in the oven.(Very important the oven must be cold). Turn oven on to 480F (250C) and bake for 60 minutes. Remove lid from clay cooker. Using a turkey baster, remove liquid from the cooker into a saucepan and set on medium heat on the stove top. Continue cooking chicken and veggies, uncovered, for 15 minutes. Make the gravy by combining cold water and cornstarch (cornflour), add slowly to saucepan chicken stock bringing the liquid to a simmer, stirring occasionally until gravy thickens.
Mix together ingredients until smooth. Chill until needed or roll in waxed paper into logs and chill or freeze until needed. Use on breads, steaks, chicken, chops, hot vegetables, etc.
For Cake: Combine oil and sugar in a large mixing bowl; beat until smooth. Add egg yolks; beat well. Stir in hot water. Combine dry ingredients; blend into sugar mixture. Stir in sweet potatoes and vanilla, blending thoroughly. Beat egg whites until stiff; fold into batter. Spoon mixture into 13x9 baking dish. Bake at 350 degrees for approximately 30 to 40 minutes or until cake test done. Remove from dish; cool on wire rack. For Frosting: Combine milk, sugar, egg yolks, butter and vanilla in a saucepan. Cook over medium heat, stirring constantly until mixture thickens, about 12 minutes. Remove from heat. Add coconut and pecans. Cool until of spreading consistency, beating occasionally. Makes 2 1/2 cups.
Prepare grill to medium-high heat. Combine the first four ingredients (olive oil, cumin, pepper, garlic) in a large zip-top plastic bag. Add chicken to the bag; seal and let stand for 15 minutes. Discard husks and stems from the tomatillos. Combine tomatillos and broth in a small saucepan over medium-high heat' cover and cook 8 minutes. Drain and cool slightly. Combine tomatillos, cilantro, green onions, lime juice, sugar, salt, garlic clove and jalapeno pepper in a food processor; process until smooth. Remove chicken from the bag; discard marinade. Sprinkle chicken evenly with 1/4 teaspoon of salt. Place on a grill rack coated with cooking spray; grill 6 minutes on each side or until chicken is done. Serve with tomatillo sauce.
In a large bowl combine sliced cucumber + 2 tablespoons of salt and set aside. Slice onion and bell pepper and place in a separate bowl. To this bowl add the ingredients for the dressing and stir to combine. Rinse the cucumber under cold water and drain. Combine cucumbers, onion, pepper and dressing and stir to coat veggies then store in an air-tight container in the refrigerator for up to 2 weeks.