HumbleIntelligence/food-ner-1-Million huggingface dataset:
For the Pudding: Melt chocolate and butter in bowl over simmering water. In medium bowl, whisk cornstarch, cocoa, and 1/4 cup of the sugar into 1/2 cup of the milk. Then whisk in eggs and yolks. In saucepan bring 2 cups of milk and 1/4 cup of sugar just to a simmer. Temper with egg mixture, return all to pan and whisk constantly until bubbles boil up for 3 seconds. Remove from heat and strain. Thoroughly mix in melted chocolate. Cover surface with plastic. Cool for 1 hour then refrigerate. For the Cake: Preheat oven to 350. Spray and line with parchment 1 8-inch cake pan. Tripple sift together: flour, cocoa, baking soda, baking powder and salt. Cream butter and sugar. Add eggs one at a time until incorporated. Beat until light and fluffy- 6 minutes Mix liquid ingredients together. Alternately beat in wet and dry ingredients. Pour into cake pan. Bake until tests done. About 30-40 minutes. Cool. Make ganache. Let sit until spreadable. Turn cake out of pan. Trim top to flatten (save scraps) and slice into 3 layers. Toast scraps on sheetpan for 5 minutes, cool and process coarsley in food processor. Spread pudding between layers, frost with ganache and coat sides with crumbs.
Parboiled the fingerling potatoes with skin in salted water. Once the potatoes is 80% cook cut in half put some olive oil n galic shallots thyme n toasted cumin seeds n fresh basil. Take some gorgonzola cheese put some cream n blend n mixer till smooth n creamy texture. Take some toasted fennel seeds n fresh rosemarry seasoned with kosher salt n wrapped the steak with this spice mix. Grill the the steak in your desired doneness. Served with blanched asaparagus.
Preheat oven 375 degrees. Heat oil in large skilled med. low, cook onion and garlic about 10 min, till tender. Turn heat up to med. high, brown beef, add beef stock, basil and tomatoes breaking up with potato masher or wooden spoon. Season with salt and pepper. Bring to bubble, reduce heat and simmer 5 minute. Make a white or beshemel sauce in a saucepan: melt butter, stir in flour, whisk in milk. Cook over med. high till thick, stirring. Season with salt, pepper and nutmeg. Layer Lasagna in loaf pans for the mile high effect. Meat sauce, Lasagna, white sauce and a handful of cheese, repeat till its a mile high! Cover with aluminum foil, place pans on baking sheet, Bake 30 minutes Uncover Bake15 more minutes. Notes: Sometimes I half this for my small family and only make 1 loaf pan. I have used dry seasoning, but I'm sure fresh are better. I also just use ground beef and my own canned tomatoes. Sometimes I add cottage cheese just sprinkled on. I really think the white sauce makes it good though!
butter a frying pan, place filets in frying pan and season with salt and pepper. add wine, lime juice and peppers. cover with sheet of waxed paper, bring to boil over med heat. as soon as liquid starts to boil, remove pan from heat, and let stand 2 minutes. remove fish and vegetables from pan and keep hot. return pan to stove over high heat, incorporate curry powder into liquid and cook 3 minutes. stir in heavy cream and contnue cooking 3 minutes over high heat. pour sauce over filets and serve.
Spread 4 slices of bread with even amounts of peanut butter. Then spread the 4 remaining slices with fluff. Place bread slices together to make a peanut butter and fluff sandwich. Set aside. Mix together in a bowl the eggs and milk. Dip the sandwiches in the egg/milk mixture. Spray a skillet with Pam cooking spray. Over medium heat heat the pan and add the sandwiches. Brown on each side. Remove from skillet and dust with powdered sugar.
Sautee onions until soft Add in groundbeef and brown. add salt and pepper to taste. unroll phyllo dough and place half in the bottom of sheet. place beef mixture in the middle and place the remaining phyllo on top. cut into 24 squares. melt butter and brush the top of the dough. make an egg mixture with 1 egg and a spalsh of milk and pour over the butter. Place in the oven at 375 for 25 to 30 mins or until browned.
Preheat oven to 350°F And butter and flour a 9-inch square baking pan, knocking out excess flour. Melt butter and chocolate over low heat, stirring, until smooth. Cool chocolate mixture to lukewarm. Beat together eggs, sugar, vanilla, espresso powder, and KAHLUA until mixture is thickened and pale. Beat in chocolate mixture. Sift together flour, baking powder, and salt and beat into batter just until blended well. Spread batter evenly in pan bake brownies in middle of oven 30 to 35 minutes, or until a tester comes out with crumbs adhering to it. Cool completely.
Boil macaroni noodles until tender; drain and set aside. Preheat oven to 350. In a medium sauce pan, melt butter on medium heat. Add flour one tablespoon at a time, and whisking between each addition. Whisk in seasonings, and cook for a couple of minutes, whisking constantly, so as not to burn. Add milk, half a cup at a time, whisking together between each addition. Allow to thicken (and keep on slowly whisking). Add all but a handful of cheese (for topping) and stir until completely incorporated. Add cheese sauce to macaroni noodles, then put everything into a baking dish. Sprinkle the remaining cheese on top. Bake for 25 minutes, then broil for an additional couple of minutes to crisp up the top (watch it so the top doesn't burn).
Cake Directions:. Cream butter and oil. Add sugar, beat until mixture is smooth. Add egg yolks and beat. Combine flour, cocoa, baking powder and baking soda: add to creamed mixture, alternately with buttermilk. Stir in vanilla, coconut, and walnuts. Add 1 cup boiling water ( stir). Then Stiffly beat egg whites in separate bowl and immediately fold into cake batter. Pour batter into four(4) well-greased 9 inch round baking pans and pat chunky mixture to where it is thicker toward the edges of the pans. Bake at 300°F (149°C) until toothpick comes out clean (for around 50-55 minutes). Cream Cheese Icing Directions:. Beat cream cheese until smooth. In separate bowl, combine sugar, very soft butter and vanilla,cocoa, whole milk ; mix well. Add whipping topping mix well. Add to cream cheese and beat until smooth. ( If icing is too soft, add a bit more cocoa and sugar powder. If icing is too hard, add more whipped topping. Be careful when adding whipped topping. ). Cool each layer on cake racks. Put a dollop of icing on a large (12") plate before the first layer. Top each layer first with an ample amount of icing and then sprinkle 1/2 cup chopped walnuts. Frost sides with ample icing and then make a 1 inch icing skirt with remainder. (If icing is too thin to stay on the sided of the layers, cool both cake and icing in the refrigerator for about 30 minutes and try again.) Pat small amounts of the coconut into the sides and a little will naturally fall onto the skirt. Sprinkle the skirt with 1/4 cup chopped walnuts. Store in refrigerator. With all the walnuts, it cuts easiest with a bread knife. Enjoy.
Stir together the dry ingredients then stir in cheese. Combine the soup mix and milk. Let stand 5 minutes. Beat egg, milk mixture and oil and add to the dry ingredients mixing lightly just to combine. Spoon into well greased muffin trays and bake at 375F degrees for 15-20 minutes. Serve Hot.
Preheat oven to 450°F. Place clay pot or covered roasting pan into oven to preheat. Place 3 ounces fish sauce and 1/2 cup sugar in a small saucepan, and use whisk to blend until sugar dissolves. Heat over medium-low heat, whisking until mixture comes to a boil, then stop stirring, and swirl mixture in pan for 12 minutes or so, until it becomes golden, foamy, and slightly thick. Remove from heat, and when mixture has cooled and foam settled somewhat, stir in lime juice until sauce is blended. In the bottom of the clay pot or roaster, place oil, shallots, garlic, and chopped lemongrass. Cover clay pot or roaster and cook at 450°F for 10 minutes. Remove pot from oven and add catfish fillets in a single layer. Cover pot and cook at 450°F for 5 minutes. Remove pot from oven and add mushrooms and caramel sauce. Cover pot and cook at 450°F for 5 minutes. Mix together remaining fish sauce, broth, water, and sugar until blended. Remove pot from oven and add broth mixture and season to taste with freshly ground black pepper. Return pot to oven and cook, UNCOVERED, for 10 minutes at 450°F. Remove pot from oven and cover fish and mushrooms with spinach, basil, and chopped scallion. Cover pot and cook at 450°F for 5 minutes. Remove from oven and serve fish and vegetables with hot steamed jasmine rice.
Combine the meat, soups, onion, worcestershire sauce, garlic, water, bouillon, and pepper together in a crock pot. Cook on low for 8 hours. Just before serving, stir in the mushrooms, cream cheese, and sour cream. Serve over cooked, whole wheat egg noodles.
Heat oven to 350 degrees. Beat cream cheese, sugar, egg and vanilla until smooth. Mix together cookie dough ingredience until well blended. Press half of the cookie dough into an ungreased 9" x 13" baking pan. Spread cream cheese mixture over the dough. Crumble and sprinkle the remaining dough over cream cheese mixture. Bake 35 to 40 minutes or until firm to the touch. Refrigerate 2 hours before cutting.
Brown ground beef with the chopped yellow onion (not red). Add in only 1 package taco mix (and water according to the package direction); set aside to cool completely. In a large bowl, mix together chopped lettuce, tomatoes, cheddar cheese (can use more than 2 cups if desired, and the cheese may be cubed small instead of shredded) avocados, red onion, olives, and the second package of taco seasoning mix. Add to cooled beef mixture; toss to combine. Just before serving toss with the salad dressing. The last step (JUST BEFORE SERVING) is to mix in about three-quarters of the package of crushed Doritos, leaving the rest on the side for your guests who want extra (they will get soggy if you mix them in too early!).
In a small bowl, combine red wine, red wine vinegar, brown sugar, ginger, cinnimon and (if desired) cayenne pepperin. Set aside. Sautee lamb in butter until browned. Add onion and sautee 5 more minutes. Add the red wine mixture and green onions. Reduce heat, and let simmer for 15 minutes. Remove from heat and serve.
Add ingredients in order given (this is for my machine, your's maybe different). Select dough cycle. When done, take out dough and on a floured surface, shape into loaf and place in loaf pan. (I try to work it as little as possible). Let rise in a warm place for approximately 40 minutes until doubled in size. Bake on centre rack of preheated 350 degree oven for 25-30 minutes. Cool on wire rack before slicing.
Place the cucumber slices into a glass bowl, sprinkle with vinegar and kosher salt; toss using hands. Allow to sit for about 45 minutes. Pour out any liquid from the bowl and drain in a colander; allow to sit for another 30 minutes to allow any excess drainage. In a bowl mix together the mayonnaise with sour cream, sugar, fresh dill and black pepper. Place the cucumbers in a bowl; pour the dressing over and toss to coat. Mix in red onion slices (if using). Cover and refrigerate until serving.
To make the cake: Preheat oven to 350 degrees. Sift dry ingredients. In a large bowl, cream butter & sugars; add eggs one at a time; then vanilla, mixing until light and fluffy (about 5 minutes). Beat in dry ingredients alternating with buttermilk, beginning and ending with flour mixture. Beat until just smooth, about a minute. Pour into two 8-inch (or a 13x9) greased and floured pans. Bake for about 30-35 minutes for layers, 35-40 minutes for 13X9 cake, or until cake tester is removed clean. Remove from oven and cool on racks about 10 minutes. Remove from pans and finish cooling on racks. To make the icing: Heat milk and dissolve espresso powder in it, then allow it to cool. Beat together remaining ingredients, add coffee mixture and continue beating until fluffy. Ice cake when cool.
-----Preparationof custard-----------. Firstly, you have to prepare the custard. For this, take 2 tbsp of milk in a bowl and add the custard powder to it. Mix very nicely till all the powder has dissolved in the milk. Now boil the remaining milk on low flame, making sure that you stir occasionally. Once the milk has boiled, pour it into the custard that you have prepared. Stir really well and do not let lumps form. ------Formationof layers-------------. Now comes the interesting part. Take a transparent bowl and on the bottom, put one layer of Monaco biscuits. Spread it out evenly. Then, put a layer of Glucose biscuits. Then, put a layer of the various dryfruits i. e. ,cashewnuts, raisins and almonds. After this, put small pieces of pineapple slices and pat them with some of the syrup from the tin. Now, put some red glaze cherries on top of the pineapple pieces. If you wish, you can cut them in various shapes and then put them. After this, pour some of the custard all around the topmost layer so that it'll sink to the last layer as well. Then, repeat the same steps of creating the different layers. Garnish on top with green and red glaze cherries, alternately. Keep aside for 20 minutes and then refrigerate. Serve chilled.
Season the pork cubes with the salt, and pepper. Combine the coriander seeds with the wine in a large dish, add pork, and cover. Refrigerate for 2-4 hours, stirring once or twice. Heat oil in a large enough pot. Using a slotted spoon, remove pork from the wine marinade, and reserve the marinade. Brown pork, turning frequently,until well browned on all sides, about 10 minutes. Add reserved marinade back into pot. Add enough water to just cover the meat. Bring to a boil. Reduce heat, cover pot, and simmer 30-45 minutes, until meat is fork tender and most of the liquid has evaporated. Taste, and re season with more salt and pepper, if desired.
In top of a double boiler combine sugar, water, egg whites, corn syrup, and salt. Beat on low speed with electric mixer for 30 seconds to blend. Place over boiling water, beating constantly on high speed of mixer. Cook for about 7 minute or until frosting forms stiff peaks. Remove from heat and add vanilla. Beat 2 to 3 minutes longer or until of spreading consistency. Frosts tops and sides of 2 8 or 9-in. layers or one 10-in. tube cake.
With chef's knife, mash garlic and salt into a paste. Transfer to a mixing bowl and add vinegar and sugar, stirring to dissolve. Add carrots, onions and chilies. Toss to coat, set aside. Slice baguette into 4 equal lengths. Split each piece horizontally. Spread cut sides with mayonnaise. Arrange the meat on the 4 bottom halves. Sprinkle with lime juice and 5-spice powder. Top with the carrot salad and a shower of cilantro leaves. Cover with bread tops.
Heat oil in skillet and brown chicken over medium heat. While chicken is browning, make the sauce by combining onion, garlic, chicken broth, sherry, Tabasco, bay leaf, and thyme in a mixing bowl. Remove browned chicken from skillet and season to taste with salt and pepper. Add chicken to crock pot and cover with sauce. Cover and cook on low for about 8 hours. Remove chicken and turn crock pot to High. Thoroughly mix corn starch and water, then add to crock pot liquid. Place cover over the crock pot so that lid is slightly ajar and cook until sauce thickens, about 20-30 minutes. Add olives to thickened sauce. Place chicken on a bed of rice and cover with sauce.
Pour oil in a plastic Ziploc baggie, along with whatever seasoning or spice preferred. Put potato slices in bag. Blow up the bag and quickly seal it shut. Shake vigorously until all the slices are coated. Arrange slices in a circle on a microwave-proof plate. Microwave on high for 4 minutes. Turn chips over and re-arrange them so they cook evenly. Microwave again for 2 minutes. Turn. Watch them carefully and microwave again for about 2 minutes or until they start to brown. They must brown a little in places or they will not crisp up. Remove and let cool. The chips crisp when cooling.
LIne bottom and sides of 8-inch springform pan with ladyfingers, rounded side facing out. Beat cream cheese on lowest speed until smooth. Blend in sugar and chocolate; mix well. Sprinkle gelatin on top of lime juice in saucepan. Let stand 5 minutes to soften. Stir mixture over low heat until gelatin is dissolved. Blend warm gelatin and lime peel into cheese mixtue then into whipped cream. Pour into pan. Chill at least 3 hours. Garnish with strawberries and lime slices.
Combine Hot Sauce and Tabasco. Melt Butter over low heat. Marinate over nite this is the key to having a good saturation of the legs. Heat grill to a medium heat. remove legs from marinate and place on grill turning often to prevent burning. In the last hr of cooking brush with remaining sauce. Enjoy with a ice cold beer and some Nascar or your favorite NFL team.
Place the first 5 ingredients in a frying pan and toast them until the sesame seeds and coconut flakes turn light brown, stirring constantly. In a small saucepan, place nut/seed butter and liquid sweetener on medium heat until it can be easily poured. Pour over the nut/seed mixture. Add the last 3 ingredients and mix well. Press the mixture into an 8 x 8 square pan and cool at room temperature. Infuse love and cut into the size you prefer. Store in a sealed container.
Cut one onion in half, and stick 2 cloves in each half. Into a pan put the milk, the halved onions, and the bayleaves and thyme. Boil the milk then simmer for 5 minutes, to impart the flavour of the herbs and onion into the milk. Add the fish and poach for 5 minutes. Remove the fish, flake it and ensure there are no bones in it and set aside. Strain the milk, keeping it to use as the basis for the soup. Fry the chopped onion and potato in a knob of butter until the onion is transparent, but not brown. Add the milk and simmer until the potatoes are cooked. Add the salt and pepper to taste. Spoon the soup into a blender or use a stick blender, but only give it a light whizz, as you need to keep some of the texture of the potatoes in the soup. Add the fish, and the chopped fresh parsley and simmer for a further 2 or 3 minutes. Before serving, add the fresh double cream taking care not to boil the soup once this has been added. Serve with warm crusty bread and stand back and wait for the applause!
In a large skillet, cook the sausage, mushrooms and onion over medium heat until meat is no longer pink; drain. In a large bowl, whisk the eggs, milk, mustard, salt and pepper. In a greased 13x9x2 inch baking dish, layer half of the bread cubes, tomatoes, cheeses, and sausage mixture. Repeat layers. Pour egg mixture over the top. Bake, uncovered, at 325* for 50-55 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.
Place chicken breasts in a large ziploc bag. Mix first five ingredients together and pour over chicken. Marinate at least one hour, longer if possible. Cook chicken as desired. I prefer to grill mine. This is wonderful served on a caesar salad.
Cook chicken breasts. Cool and dice into 1/2 inch pieces. Combine chicken, taco seasoning, and cheese in a bowl and mix. Microwave 2 min., until cheese melts. Add salsa (1/2 of the sour cream may be added at this time) and mix well. To assemble ring: Unroll the crescent rolls and separate into 16 triangles. Arrange triangles in a circle on a cookie sheet or pizza pan (I lightly spray with Pam) with the wide ends of triangles overlapping towards center of pan and points hanging over edge of pan. (There should be about a 7 - 10 inch opening in center of pan). Scoop the meat mixture evenly onto the widest end of the triangles. Bring points up over the filling and tuck under wide ends of dough at center of ring. (Filling will not be completely covered) Bake 20-25 minute @ 375 or until golden brown. Serve with sour cream and/or salsa.
Season steaks with salt and pepper. Heat oil in a large skillet over high heat until the oil is very hot but not smoking. Add in the steaks; cook until the undersides are well browned, about 3 minutes. Decrease heat to medium; turn and cook until the other sides are browned and the steaks feel somewhat soft when pressed in the center, about 4 minutes more for medium-rare (do not cook skirt steak more than medium-rare, or it will toughen). Transfer the steaks to 4 dinner plates. Drain the fat from the skillet; add in the red wine, shallots, and garlic; bring to a boil over high heat. Boil until the wine has reduced by half, about 3 minutes. Decrease heat to very low; whisk in the butter, 1 tablespoon at a time, to slightly thicken the sauce. Season with salt and pepper. Pour some of the sauce over the steaks and sprinkle with parsley; serve immediately.
Prepare tortellini according to package directions. Process olive oil and next 4 ingredients in a blender until smooth. Toss olive oil mixture with tortellini, chicken, and next 3 ingredients. Add salt and pepper to taste.
Cook and season chicken with salt and pepper. Boil, bake, steam, or fry. I prefer baking but because of time I often fry with a little olive oil. Chop and set aside. Cook broccoli. Steam or boil - no need to season. Leave in spears or large florets. Saute onion and garlic just until slightly soft. 3-5 minutes. Mix can of cream of chicken soup with water. Layer in 13X9 pan. Chopped chicken on the bottom, followed by broccoli, onion/garlic, mushrooms, soup mixture, salt and pepper, and cheddar cheese on top. Additionally you can add toasted breadcrumbs on top of the cheese if you wish. Bake at 350 degrees for 30 minutes.
In a bowl, combine all the ingredients in a mixing bowl, and mix by hand. Spread in a greased 9x13 inch baking pan. Bake at 350 degrees for 30 minutes or until lightly brown. Cut in rectangles, about 2 inches by 1 inch. Serve hot or at room temperature.
Place potatoes and leeks in slow cooker. Sprinkle flour over and toss until well-coated. Add the chicken stock and stir, then add the dill and the chopped bacon. Mix well. Cover and cook on low for 7 to 8 hours or until the potatoes are tender. In a blender or food processor, puree the soup until creamy (you can puree the whole pot or just some of it if you prefer a chunkier soup). Add salt and pepper to taste (I find a teaspoon or two of salt really helps boost the flavor). Stir in half and half and cheese (if using), then cover and heat an additional 15 minutes.
Mix the potatoes, eggs, onion, clery and pickles in a large bowl. In a separate bowl, whisk together the remaining ingredients. Add the dressing mixture in small amounts to the potato mixture and stir gently. Keep adding dressing mixture in small amounts to taste - you may not use the entire batch. Leftovers make great deviled eggs! This is best when prepared the day before and allowed to refrigerate overnight.
Disolve yeast in small bowl with warm water ( about 110ish or if the water feels neutral on your hand) let stand about 5 min or until frothy. Meanwhile, mix milks, sugar, salt, and butter together, then add yeast mixture to it. Add flour to wet mixture 1 cup at a time mixing it in completely each time until dough forms a ball. (It took about 5 1/2 cups for me.). Knead dough on floured surface for 6-8 minutes or until smooth and elastic. Coat with oil in bowl and cover dough to rise about 45 minutes or until double in size. Punch down dough. Roll out dough on floured surface until its about 1/2" thick and about 10"x12". Mix 1/2 of the butter with enough brown sugar to make a thick paste, and add nuts, zests, and pumpkin pie spice to that. Spread butter mixture on dough. Spread remaining butter on dough evenly, (in pieces), sprinkle more brown sugar and pumpkin pie spice over dough to coat. Roll dough tightly by the narrow end and pinch to seal. Spray 9"x13" pan with butter cooking spray and evenly coat bottom with oatmeal. Cut dough into even slices using a piece of cotton string and put into prepared pan. Cover and let rise again until double in size- about 45 minutes. Heat oven to 350 and bake rolls about 22-28 minutes until golden. For the glaze, mix powdered sugar with orange juice until smooth and kinda thick. Spread glaze on rolls while still warm. Enjoy!