HumbleIntelligence/food-ner-1-Million huggingface dataset:
On med-hi heat, bring sugar and water to a boil. Mix cornstarch, lemon juice and lemon extract. Stir into boiling mixture. Beat the egg yolks and stir about 1/4 cup of the hot mixture into them. Quickly stir this into the hot mix. Spoon into dessert cups. Chill. If you prefer you can put the mix into a baked pie shell, and cover with meringue.
Cut jalapenos in half lengthwise. Remove seeds and devein. Set aside. In a medium bowl, combine all ingredients except pecans, onions and ciloantro. Beat with an electric mixer until smooth. Stir in pecans and onions. Stuff jalapenos with cream cheese until slightly rounded. Cover and refrigerate at least 8 hours. Serve sprinkled with cilantro. NOTE: It's important to wear gloves when working with jalapeno peppers.
Cover peas with water, bring to a boil, cover and reduce heat; simmer until peas are tender, about 45 minutes, drain. Heat oil in a skillet, over medium heat, cook onions until softened, season with salt, then continue cooking until lightly browned, 8 minutes; transfer to a large bowl. Meanwhile, roast bell pepper, in the oven, until it begins to char; let cool, peel, seed, and cut into 1/4 inch dice. In a saucepan, boil salted water, blanch celery 30 seconds; drain and rinse with cold water. To the bowl with the onions, add mayonnaise, vinegar, fold in black eyed peas, bell pepper, celery, and green onions; season with salt, pepper, and Tabasco sauce to taste. Chill.
Beat first four ingredients with an electric mixer for 2 minutes. Stir in coconut and pecans. Pour into three greased and floured 9-inch round cake pans. Bake at 350 degrees F for 15 - 17 minutes or until a toothpick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove from pans and cool completely on wire rack. Sprinkle each layer with rum if desired, let stand 10 minutes. Ice using your favorite cream cheese frosting. Chill 2 hours before slicing.
Combine sugar, cocoa, and salt in small saucepan. Add enough water to make stirable consistency. Add butter to cocoa mixture. Bring to a boil over medium high heat, stirring constantly. Allow to boil for 1 minute, stirring. Remove from heat. Add vanilla. Serve warm over ice cream. Add sliced bananas and chopped walnuts if you really want a treat!
Core and very thinly slice the cabbage. Melt the butter in a large skillet (I use non-stick) over medium heat. When it is bubbling, add the cabbage. Salt and pepper the cabbage. Stir occasionally and cook until mostly wilted, about 10 minutes. Turn the heat down to medium-low and let cook, stirring frequently, until cabbage is starting to caramelize (brown), about 10 minutes. Do not let burn. Taste, adjust seasoning, and serve immediately.
Heat one tablespoon of oil in a pan, add the mushrooms and cook over a medium heat for 2-3 minutes, or until the mushrooms have softened; toss the mushrooms in a large bowl with the shredded chicken. Combine all the lime and soy dressing ingredients in a small jug or bowl, mix well and pour two-thirds of the dressing over the warm mushrooms. Arrange the salad leaves in a serving dish and toss through the remaining dressing; top with the chicken and mushrooms and serve warm.
In a mixing bowl combine crushed vanilla wafers, cinnamon, and melted butter or margarine. Press into a 9 inch pie plate to form a firm, even crust. Chill the crust for 1 hour. In the meantime, in a small saucepan soften gelatin in cold water, then cook and stir over medium heat until gelatin is dissolved. Cool completely. In a large bowl, beat together yogurt, sugar, and lemon juice; stir in the cooled gelatin mixture. Chill until partially set. Beat the first 1/2 cup of whipping cream until soft peaks forms and then fold it into the gelatin mixture. Chill till mixture mounds when spooned. Turn into chilled crust. Cover and chill several hours or till set. Just before serving, arrange kiwi around the edges of the pie. Beat the second 1/2 cup of whipping cream until soft peaks form and spoon into the center of the pie; garnish with remaining kiwi slices.
Bring cider to a boil in a 3 quart saucepan -- add remaining ingredients. Stir until jelly dissolves. Remove from heat. Pour into serving mugs. While still warm.garnish with lemon slices.
Squeeze plum pulp from skin and pit and puree. Stir plum puree with the remaining ingredients and chill.
Cut the bread into decorative shapes with a knife or cookie cutter. If the bread is very crumbly, heat the honey just slightly to make it easier to spread. Spread both the top and bottom slices with honey and fill with the bananas. Trim the crust and cut into fourths.
For each gallon of your pickle crock you need 5 pounds of cabbage and 3 1/2 tablespoons of pickle salt. (I use a 22 quart dough bucket available in a restaurant supply store and about 40 to 50 pounds of cabbage and get about 30 pints.). In your scrupulously clean crock layer 5 pounds of finely shredded cabbage (use your food processor) and 3 1/2 tablespoons of canning and pickling salt. Keep layering cabbage and salt until the kraut reaches within 5 inches of the top of the crock, pressing down firmly with your hands after each layer. The kraut will start to make it's own juice. Scald a clean tea towel or some cheesecloth and tuck it in all around your cabbage. Put a plate on top of the cloth, and weigh it down with a jar of water. Put the cover on loosely or cover with a clean tea towel. Every day remove the jar, plate and cloth and wash. Scald the cloth (30 seconds in the microwave) and skim any scum that comes off the top of the kraut. DON'T worry if no scum forms for a while. Sometimes it takes two or three weeks other times it takes a couple of days. Kraut is funny that way. Repeat this until no more bubbles rise to the top when you whack the side of your bucket. When the bubbles stop - the fermentation is completed. It is easy to see the bubbles rising when you use a plastic dough bucket. Refrigerate the kraut (who has room in their fridge for all that?) or process quarts and pints for 20 minutes starting the time from when boiling commences. After 20 minutes turn off the heat and remove the canner lid and let settle for 5 minutes. Remove jars carefully to a tray lined with an old bath towel. Check for seals after 24 hours. Raw kraut is awesome! I taste the kraut every day and just love it raw!
Combine oatmeal, brown sugar, flour, coconut, baking soda, and salt; add melted butter and stir until moist (the mixture will be crumbly). Reserve 1 1/2 cups and press remaining crumbs into a greased 13X9-inch baking pan (I line the pan with non-stick foil.). Bake 12 minutes at 375°F. Combine milk and peanut butter; carefully spread over baked crust. Sprinkle on M&M's and chocolate chips. Sprinkle reserved crumbs over chocolate pieces and lightly press crumbs down. Bake 20 minutes, or until golden brown. Cool completely before cutting.
Clean birds and pat dry. Pour 2 tablespoons oil into a 10- to 12- inch frying pan over medium high heat. Add birds, a few at a time (do not over-crowd), and brown all over, about 5 minutes per bird; add oil as needed. Arrange birds, breast up and slightly apart, on a rack in a 12 X 17" roasting pan. Roast birds at 375 F oven until breasts are moist in center but not wet-looking (cut into breast just above wing joint to test), 1 hours (internal temp should be 165 degrees). Remove birds to a platter; if needed, keep warm in a 150°F oven up to 30 minutes. Reserve roasting juices. Make sauce: Add to your frying pan sugar and 1 tablespoon vinegar. Cook over medium high heat until sugar liquefies and turns a golden caramel color, 3 to 5 minutes. While stirring, add remaining vinegar; simmer, stirring, until caramel dissolves, about 2 minutes. Add broth and quail hen roasting juices; boil, uncovered, until reduce by half, about 15 minutes. Mix cornstarch and water; stir into sauce. Stir until boiling. Add raspberries, brandy, lemon juice, and salt and pepper to taste. Pour sauce over the birds and serve.
Heat up a large skillet on high. Add oil to hot skillet. You want it really hot to brown or sear the beef quickly. (My coworker skipped this part and just put in crockpot). Take a paper towel and make sure you dry both sides of the pot roast. Season with a little bit of salt and pepper. Once the skillet is nice and hot, add the roast. Allow the roast to cook for about 2 to 3 minutes or until it is golden brown. Using tongs, flip the meat over and sear the other side of the roast for another 2 to 3 minutes. Transfer meat to slow cooker. Sprinkle packets of dry ranch dressing and onion soup mix over pot roast. Top with a stick of butter and place peppers on and around roast. Cover and cook on low for 8 hours. Take 2 forks and begin shredding the meat. (My coworker said the meat had already fallen off and didn't need any shredding). Serve with mashed potatoes.
With mortar and pestle, crush the cloves, cardamom pods and cinnamon. Place crushed spices in a small saucepan with the water, ginger and peppercorns and bring to a boil. Remove the pan from the heat, cover and let steep for 5 minutes. Add the milk and sugar to the pan and bring to a boil. Remove from the heat and add the tea. Let the tea steep, covered, for 3 minutes. To serve, strain chai into a warmed teapot or cups.
Prepare crust by rubbing inside of can with margarine and pressing crumbs on sides and bottom of can.CHILL while preparing batter. BATTER:. beat cream cheese till smooth and add sour cream and egg, mix well. Blend in melted white chocoalte and remaining ingredients.Batter might stiffen as it cools. Pour equal amounts into prepared cans. Bake at 325* for 25-30 minutes or tap the flat side of your finger on the side of can.center should still be jiggly and edges are semi-set.DO NOT OVERBAKE. Remove from oven and let cool 1 hour. run smooth knife around inside of can and invert onto saucer. Invert onto serving plate, crumb side down. Cover and refrigerate 1 hour. Top with sliced fruit and whipped topping.
for topping: combine sugar and flour in a bowl. add butter and rub with fingers until crumbly. for filling: preheat oven to 350. butter a 13x9 baking dish. in a large bowl add nectarines, blueberries. mix vanilla, arrowroot and 1/4 c port together in a small cup, set aside. in a saucepan add sugar and remaining port, bring to a boil, boil for 3 minutes, whisking. add cornstarch mixture, stir to thicken. pour into fruit. put fruit filling in the baking dish. sprinkle topping over. bake about 40 minutes until bubbly and topping is crisp. cool, serve warm.
Preheat oven to 450 degrees and cook spinach according to package. Place cooked spinach in a food processor cup and add the remaining ingredients. Blend well. Pour mixture into a nonstick pan. Bake for 50 minutes. Allow to cool, and serve.
Thinly slice cucumbers and optional onions. Combine remaining ingredients, Pour over cucumber slices and toss lightly. Refrigerate covered. Best after 24 hours.
Preheat oven to 350 degree F. Clean the asparagus and trim off the woody ends if necessary. Place asparagus in a steamer (or in a pan of lightly salted water) and steam/cook for 8 minutes. Be sure not to over cook and make asparagus limpy. Place asparagus in a buttered, oven tolerant dish or pan. Season with pinch of salt and black pepper. Drizzle extra virgin olive oil over the top and sprinkle with Parmigiano Reggiano. Bake in preheated oven for about 6-7 minutes until golden brown. Enjoy-- mmmmmmm.
Preheat oven to 425. Combine mayonnaise with cheese in medium bowl. Arrange chicken on baking sheet. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs. Bake 20 minutes or until chicken is thoroughly cooked. **if you have not flattened your chicken breast prior to this, you will need to cook it about 35-40 minutes total, thicker breasts take longer to cook**. **I will usually sprinkle a little bit of italian seasoned bread crumbs on top of the mayo, then sprinkle some panko on top of that, it really makes a nice crunch**.
Line upricked pastry shell with a double thickness of heavy duty foil. Bake at 450 degrees for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Meanwhile, in a heavy sausepan, combine the marshmallow creme, chocolate chips, butter, unsweetened chocolate and coffee; cook and stir over low heat until the chocolate is melted and the mixture is smooth. Cool. Fold in the whipped cream; pour into the crust. Let chill at least 3 hours before topping with whipped topping. For topping, in a large mixing bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Spread over chilled filling. Garnish with chocolate curls if desired.
In a large salad bowl, toss together all the ingredients except the lettuce leaves. Cover and refrigerate for 30 minutes. Check to see if the seasoning is to your taste. Adjust accordingly. Add a few drops of lemon juice or tamari or soy sauce. Line 4 serving bowls with lettuce leaves. Spoon salad into each and serve. Enjoy!
In a medium-sized pot, saute onion, celery and bell pepper, with butter. Once it becomes tender, add crawfish fat and cook for 10 minutes. Now, add crawfish tails, parsley, green onion, and seasoning. You could add cornstarch to get thick gravy. Cook until the gravy thickens to required consistency. Place half of the pie-crust dough onto a 9-inch pan and fill it with filling. Place the other crust on top, moisten and seal edges of the crusts. Make sure to cut slits on the top crust, to let out steam. Bake in the oven at 450 deg F for 10 minutes, then reduce to 375 deg F and cook for 35 minutes. Once the crust is golden-brown, the pie is ready.
Spread sour cream on the tortilla. Arrange the chicken in the center (I usually slice it thinly). Spread the salsa over the chicken. Then top off with cheese. Fold up all flaps so nothing falls out, and stick it in the toaster oven. Or you can put it on the George Foreman grill until the cheese melts and the tortilla is crispy. Let it cool off before you wrap it up, or it will get soggy by lunch time.
Drain and rinse the chickpeas (if using dried chickpeas soak overnight and then boil the next day in a pressure cooker for 10 mins or boil for 1 hour 10 mins in a pan). Prepare the tomato by blanching it and removing the skin and pips following this cut it into small cubes and place in a bowl. Add the red peppers to the bowl (if you can t find the spanish pimientos del piquillo you will need to roast the red peppers for about 20 mins and then remove the kin and cut into strips). Add the eggs, onions and garlic. Cut the cured ham into small squares and add to the bowl. Dress with extra virgin olive oil and white wine vinegar over and season with salt and pepper Add the chickpeas to the salad mixture Garnish with fresh parsley and serve.
Preheat oven to 400. Pour melted butter into a 2 quart casserole dish. Combine the bread crumbs, onion powder, garlic powder, paprika, parsley, minced garlic and Parmesan cheese. Top scallops with above mixture. Bake about 20 minutes.
best to use a kitchenaid mixer for this using the hook attachment. mix all the ingredients together until you get the right consistency. you can see if you got the right consistency if you turn the mixer on max and it whips the dough apart making 2 or more balls. add more flour or water until you get that consistency put some oil in a bowl and wipe it off with a paper towel. make the dough into a ball and put it in the bowl. cover for minimal 3 hours. freeze in a freezer bag or spread it out on a floured countertop.
Combine first 5 ingredients in a small bowl; stir with a wire whisk until well-blended. Set aside. Heat oil in a wok or large nonstick skillet over high heat. Add carrot, celery, and onion; stir-fry 2 minutes. Add snow peas, corn, and mushrooms; stir-fry 2 minutes. Add broth mixture; stir-fry 1 minute or until thick and bubbly.
Cook pasta according to directions. Meanwhile, combine chicken, dip, milk and salt. Drain pasta; add to chicken mixture and toss to coat. Top with tomato, onions and cheese.
Place onion rings in bottom of a 3 1/2 quart. crock pot, place ribs on top of onions. Make sure ribs are trimmed of all excess fat. In a small bowl, whisk together the remaining ingredients, reserve 1 cup for sauce, cover this reserved portion and refrigerate. Pour remaining tomato mixture over ribs, cover pot. Cook at high setting for 5 to 6 hours, drain ribs, discarding cooking liquid. In a small saucepan, simmer reserved sauce for 10 minutes, serve over cooked ribs on heated plates.
Put hot water, salt and sugar into bottom of bread machine pan. Sprinkle flour on top of water. Make a well in the flour and fill with the yeast. Start dough cycle on machine. When dough cycle is complete, turn dough out onto a floured surface and kneed lightly. Shape into a round loaf and place on a baking sheet lined with parchment paper or very lightly greased. (Do not use a dark non-stick pan- it will cause the bread to become too dark on the bottom). Mix together the cornstarch and water and brush onto the top of the bread. Using a shrap knife or razor slash an "X " onto the top of the loaf. You can sprinkle the top with sesame seeds if you like. On the LOWEST rack of the oven place an oven safe baking dish (such as a 9x13" pan) and fill 2/3 full with very hot water. Place baking sheet with bread on the MIDDLE rack. Turn the oven on to 400'. The bread will rise as the oven heats. Bake for 50 to 55 minutes or until bottom of loaf sounds hollow when tapped.
In medium bowl, whisk together all the dry ingredients. In a small bowl, toss walnuts with 1 tbs of the dry mixture. In a large bowl, beat eggs slightly. Add remaining ingredients mixing after each addition. Finally, add the dry ingredients into the wet ingredients and gently stir till moistened then gently fold in walnuts. DO NOT USE A BEATER: It will make the muffins dry and hard. All the mixing should be very gentle and just enough to incorporate everything together. Lightly spray with oil, a 12 cup muffin tin and divide batter into each one. They will be very full. Bake at 350°F for about 22 minutes or until done. Remove from oven and let cool 5 minutes. Remove from tin and eat now or later -- or both!
Chicken stock: Bring all the ingredients to the boil in a small saucepan, cook 15 minutes or so and put aside. Duck Braise: In a deep frying pan with a lid, add the coconut milk and the stock i(ncluding onions and ginger) and bring to the boil. Add the remaining ingredients and bring to the boil, then reduce to a simmer, cover with a lid and cook gently for 1 1/2 hours or until falling-off-the-bone tender. Remove the duck from the liquid and strain the liquid (discard all the veg etc). Allow the stock to settle and skim off as much fat as possible. Curry: Heat the vegetable oil in a heavy based pan and fry the curry paste and shredded kaffir leaves until fragrant. Add the palm sugar and fish sauce and stir until the sugar has disolved and caramelised a little, add two cups of the reserved braising liquid and the tamarind bring to the boil. Check the seasoning-it should be sweet, salty, sour and hot. Lower the heat and simmer for a few minutes. Cut the duck legs in half (drumstick from thigh) and add to the curry along with the chilli pieces and .halfed lime leaf. Simmer a further 10 minutes. Spoon into a serving dish and garnish with the julienned lime leaf. Serve with jasmine rice or do as we did and use the remaining braising stock to heat hokkien noodles inches.
Make sandwiches of bread, butter and ham. Cut sandwiches into triangles and cut off crusts. Arrange triangles in a oven-proof dish. Beat egg and milk together; season with salt and pepper. Pour over sandwiches and sprinkle with grated cheese. Bake in a moderate oven, 180 degrees c for 30 minutes.
Heat oven to 400 degrees. Spread bread cubes in single layer on a large baking sheet. Bake, stirring occasionally about 10 minutes or until golden brown. Transfer to a large bowl. In a large, heavy frying pan, melt the butter over medium high heat. When hot, add onions and cook, stirring occasionally until golden brown. About 20 minute. Reduce heat to medium and add the mushrooms and celery. Cook and stir until tender, about 8 minutes. Add this mixture to the bread cubes along with the parsley and tarragon. Add the stock to the pan you used to cook the onions, and bring to a boil scraping up any browned pieces. Add hot stock to the bread mixture and season to taste with salt and pepper. Mix in the eggs. Either stuff the turkey and bake as usual or butter a 13X9 pan and spoon stuffing into pan. Cover with foil and bake at 325 degrees for 30 minutes. Uncover and bake until top is golden brown, about 30 minutes longer. I think this is better baked in a pan by itself than stuffed into the turkey-- but to each his own!
Preheat the oven to 400 degrees F. Set the cauliflower pieces in a 13 by 9-inch baking dish. Make sure it is in one single layer, stems side down. Pour the wine over top of cauliflower. Drizzle top of cauliflower with 2 tablespoon of olive oil. Top with oregano and basil, garlic, salt and pepper. Cover the pan with aluminum foil. Bake for 30 minutes. Meanwhile, in a small bowl combine breadcrumbs, parsley, parmesan, pecorino and 2 tablespoons of olive oil. Mix well until mixture is mealy and well combined. After 30 minutes of baking, remove pan from oven. Sprinkle the bread crumb mixture over the cauliflower. Return to oven, uncovered, and bake another 15 minutes. Serve.
In a large soup pot, saute onion, celery and garlic in oil, over medium heat, stirring so as not to let the onions scorch. Add the carrots, ginger, red pepper flakes and vegetable broth, and simmer covered, for about 40 minutes. Add remaining ingredients and simmer for 3 minutes, stirring to mix well. Using an immersion blender, puree the soup until it is smooth and the cilantro leaves are in tiny little pieces. Do not let boil. Ladle into soup bowls and garnish with a dollop of sour cream, if desired.
Mix cake mix and can of drink together using mixer. Pour into a greased 9 x 13 baking pan. Bake according to package directions. While cake is baking, make pudding mixture using ff milk. When cake is cooled, top with pudding then cool whip. Note: It is usually better the longer it sits in the fridge because the cake gets very moist.
Preheat grill to high. If you have a high-output grill, heat just one side. If using charcoal, prepare a hot two-level fire. Pat chicken pieces dry with paper towels. Combine salt, pepper and cayenne. Sprinkle chicken with spice rub on all sides and rub in well. Dip a wad of paper towel in oil and rub it over the grill grate. Place chicken pieces on the grill (if using a two-level grill, place chicken on cooler side). Cook about 30 minutes until golden-brown. In a medium saucepan, bring sauce ingredients to a boil over medium-high heat, then reduce to a simmer and cook 20 minutes. Move chicken pieces over to the hotter part of the grill, turning the meatier side up, and placing thicker portions of the meat facing the heat source. Brush chicken with barbecue sauce. Cook 20 minutes, flipping and basting with sauce every 5 minutes. Place over low coals, or turn gas burner down to medium-low and cook 5 more minutes. Breast meat should be 165°F and thigh meat 175°F.
In a large glass bowl, combine chicken parts, orange juice, wine, zest, salt, paprika and pepper. Allow it to marinate in the fridge for 2 hours. Lift the chicken out of the marinade; pat it dry and reserve the chicken& marinade separately. In a deep heavy skillet or shallow pan, large enough to hold the chicken in one layer, heat oil over medium-high heat. Brown the chicken on all sides; transfer it to a plate. In the same pan, cook the onions over low heat until they start to change color. Pour in the marinade and simmer gently for 10 minutes, stirring occasionally. Return the chicken to the pan and simmer it, partially covered, basting the chicken with the pan juices and turning the pieces over very low heat for about 35 minutes or until chicken juices run clear when flesh is pierced with a sharp knife. Transfer the chicken to a warm serving platter and keep it warm. Skim off any excess fat. Add olives to pan and boil rapidly over high heat until glossy and starting to thicken. Pour them over the chicken and sprinkle with mint.