HumbleIntelligence/food-ner-1-Million huggingface dataset:
To prepare dish for a sweet souffle always rub the inside of dish generously with butter, then sprinkle with sugar, tapping out the excess. If any souffle is been baked in the oven as this one -- put a double collar around the outside of the dish about two inches higher than top, and secure on the outside with a string. Preheat oven to 425 degrees. F. Scald one cup of the milk, if using a vanilla bean put it into the milk cover and leave to infuse 15 minutes. Reheat the milk to a boil, remove the bean and add the sugar. If using extract then just add extract to scalded milk. Blend the remaining cold milk with the flour and arrowroot to make a smooth paste. Stir into the hot milk and bring to a boil and stir constantly. Boil for 2 or 3 seconds, and then remove from heat, dot with the butter, cover and let stand for 6 minutes to slightly meld and cool. Now stir to mix in the butter and add more vanilla if desired to taste. Beat in the egg yolks one at a time. Beat the egg whites until they hold a stiff peaks, using a metal spoon fold in some of the whites about one quarter into the yolk custard mixture to lighten the weight of the custard. Then now add remaining whites mixture and fold together as lighlty as possible. Transfer the mixture to the prepared souffle dish and bake at once in the preheated oven for 18 to 20 minutes -- until its puffed and golden brown. Remove the paper collar, sprinkle with powdered sugar, and serve at once.
Put Chicken in a shallow baking dish coated with nonstick cooking spray. In a small bown, combine the pineapple, sherry or broth, mustard, honey and butter mix together. spoon over chicken. sprinkle paprika. bake uncovered at 400 degrees for 35-45 minutes.
Preheat Barbeque. Trim any excess fat from the chicken, but leave the skin in place. Slash the thickest parts with a knife, to allow the flavors to penetrate the meat as much as possible. Pull husks and silks off the corn cobs, then rinse under cold running water and pat them dry with paper towel. Cut cobs into thick slices. Mix together all the spices. Brush the chicken and corn with the melted butter and sprinkle the spices over them. Toss well to coat evenly. Cook the chicken piece on a medium-hot barbeque for about 25 minutes, turning occasionally. Add the corn after 15 minutes, and grill, turning often, until golden brown. Serve garnished with fresh chopped parsley.
Combine all ingredients in a bowl and cover and chill for at least 1 hour before serving.
Beef should be "course chili grind" or sliced into 1/4-inch or less strips about 1-inch long. Anaheim chiles are frequently called green chiles in the market. Remove the seeds and stem from the Ancho chiles. Put the chiles into a small saucepan and cover with water. Bring to a boil, reduce heat and simmer for 15 minutes. When done remove from heat, cover and set aside. While the chiles are simmering brown the ground pork, drain and set aside. Heat the olive oil over medium-high heat. Add the beef round and ground black pepper to taste, to the pot. Break up any lumps and cook, stirring occasionally until the meat is evenly browned. Stir in the ground chili powder, salt, cumin, garlic, bay leaf and onions. Add beef broth to barely cover. Bring to a boil, then lower the heat and simmer, uncovered, for 30 minutes (adding more broth if necessary). While the beef and onions are simmering place the Ancho chiles in a blender with about 1/4 cup of the water from the saucepan and whir until pureed. Stir the pureed Anchos and all remaining ingredients into the meat mixture and simmer for a 1/2 hour. For best results allow chili to cool completely and then reheat.
In a large pot, bring the water to a boil. Add the potatoes and boil uncovered for 10-12 minutes. Mix butter and flour in a medium sized bowl until well blended. Add the flour mixture to the potatoes and mix until blended. Add the milk and stir until smooth. Bring to a low boil. Reduce heat and simmer for 10 minutes or until the potatoes are soft and sauce is thickened.
In a large salad bowl blend together chicken, celery, onions, salt, lemon juice, and grapes. Refrigerate 4 hours or overnight. Just prior to serving add mayonnaise, oranges, and almonds, tossing gently to avoid breaking the oranges. Serve on leaves of Romaine or Boston lettuce or scoop generously into a avocado half. Serves 4 large portions or 8 smaller ones.
Pre-heat the oven to 160°C. Put the chicken pieces into a roasting tin and add garlic cloves, lemon chunks and the thyme; just roughly pull the leaves off the stalks, leaving some intact for strewing over later. Add the oil and using your hands mix everything together, then spread the mixture out, making sure all the chicken pieces are skin side up. Sprinkle over the white wine and grind on some pepper, then cover tightly with foil and put in the oven to cook, at flavour-intensifying low heat, for 2 hours. Remove the foil from the roasting tin, and turn up the oven to 200°C and cook the uncovered chicken for another 30-45 minutes, by which time the skin on the meat will have turned golden brown and the lemons will have begun to scorch and caramelise at the edges. Serve straight from the roasting tin to plate.
Melt the shortening in a loaf pan. In a seperate bowl, combine the cornmeal, flour, and sugar. Sift together and add the yeast. Add the buttermilk and mix well. Add the melted shortening to the batter and stir to combine. Pour the mixture into the loaf pan. Bake at 365 for 45 minutes.
Using a serrated cake or bread knife, carefully cut the top 1-inch from the cake. Carefully remove and set aside. Using the tip of the knife, cut into the cake along the inner and outer edges, leaving a 1-inch border of cake intact. Using your fingers, carefully hollow out the cake between the two cuts, leaving an empty "tunnel". Tear the removed cake into bite-size pieces and set aside. In a large mixing bowl using an electric mixer, beat the cream cheese until light and fluffy. Add the condensed milk and beat until thoroughly combined. Stir in lemon juice and 2 teaspoons of the liqueur. Gently fold in the cake pieces and strawberries. Spoon the mixture into the tunnel in the center of the hollowed out cake, and cover with the reserved cake top. Cover cake with plastic wrap and refrigerate at least 8 hours or overnight. When ready to serve the cake, whip the cream until it begins to form peaks Add the confectioners' sugar and remaining 2 teaspoons of liqueur. Whip until the cream forms stiff peaks but is not dry. Frost the cake with the whipped cream and decorate with reserved whole strawberries. Refrigerate for up to 1 hour, or serve immediately.
Heat condensed milk in the top of a double boiler. Heat until very warm, but not boiling. Add chocolate chips and stir until melted. Add remaining ingredients and stir until thoroughly mixed and smooth. Turn out into a 9 inch x 9 inch square pan. Cool in the refrigerator until hardened (~1 hour). Using a sharp narrow knife, cut into 1x1 inch squares. Store in an airtight container in one layer.
First heat oven to 375°F Unroll the dough and divide it into 2 rectangles (most store-bought doughs are perforated down the middle). Press together any other perforations to seal them. Using a butter knife, spread the cream cheese evenly over the 2 rectangles, leaving a 1/4- to 1/2-inch border on all sides, then spread the cranberry sauce over the cream cheese. Start at the short side, roll each piece of doug into a log, then cut each log into six 1-inch-wide slices. Place the slices on a ungreased cookie sheet and bake for 12 to 15 minutes or until golden brown. Let the pinwheels sit for 5 minutes (to allow the filling to set) before removing them to wire racks. Serve warm.
Combine all ingredients in a cocktail shaker and shake vigorously. Pour into serving glass.
Grease and flour a 12 x 17 or 12 x 15-inch pan. Mix cake according to directions and bake for 20 minutes or until done; let cool completely. Cook pudding with 1 cup milk, let cool. Mix pudding, cream cheese and frozen topping with mixer; spread over cool cake. Top with crushed pineapple. Sprinkle with coconut and nuts. Be sure to refrigerate leftovers.
Wash & pat dry the fillets and lay them in a flat dish,that can be used in the microwave, to accomodate the fillets without crowding the fillets. Add all the ingredients to the fillets and spread it all over the fillets, see that you get some under the fillets as well.Cover the dish & cook for 7 to 8 minutes on high in the microwave.Remove and let cool. If the dish you have used is safe to be pout under the oven grill use the same dish or transfer the fillets to a dish that can go under the grill. Spray the fillets with Pam spray or with the melted butter and grill till the fillets start to brown. Remove from grill. To make the sauce take a ripe mango and add the juice of lemon / lime, a pinch of salt for taste, Use a hand held blender and turn into a thick paste. test for taste, it should be slightly sour and sweet . Serving suggestion Pour the sauce over the fillet individually or as a main dish. Sauted mushrooms, creamed spinach go well , if you like you can serve this with brown rice or crusty bread rolls.
Combine sweet potatoes, sugar, salt, vanilla, eggs, margarine and milk in a large mixing bowl. Blend well. Pour into a vegetable oil-sprayed 9"x13" pan. Combine all topping ingredients in a medium bowl. Stir well with wooden spoon or spatula until all ingredients are well incorporated. Sprinkle over top of sweet potato mixture. Bake in preheated 350 degree oven for 30-35 minutes, or until top is golden brown.
Preheat oven to 375°F. Mix streusel ingredients in a small bowl until crumbly. Set aside (if your kitchen is hot, set it in the fridge). Mix cake ingredients. Pour batter into 9" greased cake pan. Sprinkle streusel crumbs over the top of the cake. Bake for 20-25 minutes.
Preheat oven to 190 degrees Celsius/375 degrees Farenheit (not fan assisted). Whisk together flour, salt, baking powder, baking soda and cocoa until well blended. Add rolled oats and coconut and stir. In a separate bowl, beat oil, sugar and eggs together and add vanilla essence. Stir. Add dry ingredients gradually to wet, stirring well, then add choc chips . Mix until all ingredients are incorporated. Put heaped tablespoons of mix on baking sheets lined with parchment. The mix is a bit crumbly to work, but not to worry. Just squish a bit with your fingers if you need to! Put in oven and bake for 7-12 minutes. They are cooked when slightly cracked on top and a bit more golden in colour. Remove from oven and allow to cool for a minute or two before transferring to a cooling rack. Wonderful warm from the oven, but just as good packed in lunchboxes or as a gift for that new neighbour!
In a flat glass or china dish or a mixing bowl, combine fruit spread, soy sauce, lemon juice, onion, parsley, and oregano; set aside 1/4 cup of mixture for basting sauce. Add chicken pieces to remaining mixture and turn several times, coating. pieces well. Refrigerate at least 5 hours or overnight; turn pieces several times during refrigeration. Remove from marinade and place in a single layer in a baking pan. Discard remaining. marinade. Bake, uncovered, in a 375°F oven 45 to 50 minutes, or until chicken is tender, lightly browned and no longer. pink in the center. Brush with reserved sauce several times during cooking. Brush. remaining reserved sauce on chicken just before serving.
butter 9 x 13 casserole dish. layer 1/2 potatoes. layer on all of the onions. put on half the cheddar cheese. put on the remaining potatoes. melt butter over medium heat. add flour and cook 1 minute. add milk and cook until sauce is thick and smooth. remove from heat. add garlic, salt, pepper and mustard, stir until smooth. pour on top of potatoes. sprinkle with remaining cheese. bake 375 degrees for 1 hour. CRUMB TOPPING. mix together all the ingrediants. put on once the potatoes are cooked. broil for 3 minutes.
Cover apples with salt water to prevent discoloration. Melt 2 tbsp butter in a 6-8 inch baking dish. Add brown sugar, stir until dissolved. Remove apples from water. Arrange in baking dish. Sprinkle with walnuts and cherries. Sift flour, baking powder, and salt together. Combine with remaining butter, eggs, sugar and milk, stirring well. Pour batter over apples. Sprinkle 1 tbsp sugar on top of batter. Bake at 350*-375* for 35 minute. Loosen cake from sides of pan with spatula. Invert onto platter. May be served with whipped cream or ice cream.
Cut tomatoes in half, squeeze out seeds and juice. Chop into small dice and place in bowl. Add onion, garlic, basil, vinegar, half the olive oil, salt and pepper to your taste. Let stand at room temperature for about 1 hour,drain liquid. On broil, toast bread on both sides until golden. Quickly brush one side of each slice with remaining olive oil. Spoon tomato mixture on top& serve. Note: My husband usually makes this and i believe he uses the drained liquid to brush the bread rather than the olive oil. Also we have made this using dried basil instead of fresh (1 tablespoons fresh= 1 teaspoons dried) and although it does not call for it in the recipe we also use some fresh parsley.
Heat work with both oil. Stir fry ginger until fragrant. Add prawns and fry for 1 minute. Add rice wine and bring to boil. Blend in salt and sugar. Dish out when prawns are cooked and serve immediately with garnish.
In a large bowl, mix together cranberry sauce, molasses, pumpkin, oil and eggs. In a second bowl, stir together the remaining ingredients. Add cranberry mixture to flour mixture and stir until all ingredients are well moistened. Divide batter between two 9 x 5-inch greased loaf pans. Bake at 350 degrees for 65 minutes or until bread tests done with wooden pick.
Put all ingredients in a blender and blend on crush ice until ice has crushed. Then set on cream until smooth. Enjoy with a spoon or straw, etcetera.
Preheat oven to 375. Layer baking dish with your favorite frozen taquitos (beef or chicken). In a large mixing bowl, combine soups, sour cream and Rotel (tomatoes and green chilis). Pour over taquitos. Top with shredded cheese. Bake for 35 minutes or until heated through. Enjoy!
Add the butterscotch schnapps to a a chilled shot glass and layer the Irish Cream on top by pouring it over the back of a spoon.
Set the oven at the right temp from directions on pizza box. Sprinkle part of olive oil over pizza top. Slice tomato and spread on top of pizza. Use the riccota in chunks and spread over pizza. Spread chunks of sausage over top of pizza. Sprinkle rest of olive oil over all. Top with as much mozzorella as you wish. Put into oven for as long as required by pizza directions on box. However, 5 minutes before the minimum time has elapsed, check to see if pizza is ready.
Sprinkle powdered milk over egg whites, then beat them with fork until smooth. Add food color, and beat until blended. This makes 1/4 cup, which is equal to 1 large egg. If you use this homemade substitute for scrambled eggs, cook it in vegetable oil or margarine so the eggs won't be too dry.
COMBINE COFFEE, CLOVES, CINNAMON AND WATER IN SAUCEPAN; BRING TO A BOIL. REMOVE FROM HEAT; LET STAND FOR 5 MINUTES. STRAIN AND COOL. FILL GLASSES 1/4 FULL WITH CRUSHED ICE; ADD 1 SCOOP ICE CREAM. ADD COFFEE; STIR. TOP WITH WHIPPED CREAM; SPRINKLE WITH GROUND CINNAMON. SERVE WITH LONG SPOON AND STRAW. YIELD: 4-6. Wold's Best Recipes.
For Scones: Preheat oven to 400 F and cover a cookie sheet with parchment. Zest the two lemons and set aside, then juice both lemons and place in a separate bowl. You'll be using the juice in both the scones and the drizzle. Cut up butter into small pieces, and place in freezer while completing the rest of the steps. Put both flours, sugar, baking powder, salt, and lemon zest in the bowl of a food processor, and process until mixed. In a small bowl, beat egg, vanilla, and buttermilk together. Set aside. Add cream cheese and butter to the dry ingredients in the food processor. Pulse until the mixture forms large crumbs. Add one tablespoon of reserved lemon juice (save the remaining juice for the drizzle) to the mixture in the food processor and pulse a few times. While pulsing the processor, add the egg, vanilla and buttermilk mixture to the rest of the mix in a slow steady stream. Continue to mix until it all holds together. The dough is a bit softer than some scone recipes. It may stick a bit, but don't be alarmed. Flour your counter top liberally, and dump dough out. Gently toss the dough in the flour to make it easier to work with. Gently knead in the blueberries (I use frozen and keep them frozen right up until this step), being careful not to overwork the dough. Half the dough, and press each into a small circle. Then cut each circle into eight wedges. Place the wedges on the cookie sheet. If you wish (and I do) sprinkle each scone with a bit of sugar. Bake for 15 minutes or until lightly golden. For Lemon Drizzle: Place powdered sugar and salt into a small bowl and mix well. Add the remaining lemon juice from the scone recipe one tablespoon at a time, and mix well until a loose glaze forms. To serve, pour drizzle over each scone and enjoy!
Whisk together eggs, milk, juice, vanilla, cognac, sugar, zest, cinnamon, nutmeg, and salt in a bowl; set aside. Place bread in a shallow baking dish large enough to hold bread slices in a single layer. Pour egg mixture over bread; soak 10 minutes. Turn slices over; soak 10 minutes more or until soaked through. Preheat oven to 200°. Place a wire rack on a baking sheet, and set aside. Heat 2 tablespoons butter and 2 tablespoons vegetable oil in a skillet over medium heat. Fry half the bread slices until golden brown, 2 to 3 minutes per side. Transfer to wire rack; place in oven while cooking remaining bread. Wipe skillet, and repeat with remaining butter, oil, and bread. Keep in oven until ready to serve. Serve warm with maple syrup, if desired.
Empty cake mix into a large bowl. Mix in water, oil and eggs. Bake according to package directions. You will have leftover cake -- I usually make mine into muffins and freeze what I dont use. Empty pudding mix into another bowl. Add milk and beat, according to package directions. Let thicken in fridge. Grind cookies in blender or food processor until you have very fine crumbs that resemble dirt. In a bowl, beat cream cheese and maragrine together. Add powdered sugar and beat until smooth and creamy. Fold cream cheese micture into thickened pudding. Get your flower pot (mine is about 9" tall) and line the bottom with small square of aluminum foil if the pot has drainage holes. Layer ingredients into the flower pot in the following order-. Cookie crumbs first. Top with crumbled (or small cubes) chocolate cake. Then pudding mixture. Lastly, Cool Whip. Repeat layering 3 to 4 times. Top off entire pot with 1" of cookie crumbs. Chill until set. Garnish with flowers. Add gummy worms if you wish. Serve with spade.
Salmon -- First thing is to remove the salmon from the refrigerator so it can come to room temperature, or take the chill off. I leave the skin on mine, or you or your seafood counter guy (fish monger) can remove the skin if you want. I place a piece of foil on a baking sheet and spray with a non stick spray or you can spray with olive oil too. Place the fish on the foil and season well with salt and pepper. Sauce -- As the salmon is coming to room temp, start the sauce. In a small sauce pan on medium high heat, add the cream, honey, and mustard and whisk well to combine everything. Bring it to a light boil and then reduce to medium low and simmer for approximately 7-10 minutes. Make sure to stir the sauce as it comes to a light boil and once the heat is turned down, stir a couple more times. The cream will naturally reduce and thicken. Salmon -- As I mentioned, I like to broil this, but you can also bake the salmon or grill it. Use what method you feel most comfortable with. I use the second shelf for broiling; and the salmon will take anywhere from 8-15 minutes, depending on the thickness of the salmon. Serve -- Add the fresh dill to the mustard sauce right before serving and drizzle over the salmon. ENJOY!
Combine first 3 ingredients; press into a 13-x 9-inch pan. Bake at 375 degrees for 15 minutes; cool. Combine cream cheese, 1 1/2 cups whipped topping, sugar, and peanut butter, stirring until blended. Spread over prepared crust, and chill. Beat pudding mixes and milk at medium speed with an electric mixer for 2 minutes. Spread over cream cheese layer. Spread remaining whipped topping over pudding layer, and chill. For Chocolate Delight, omit peanut butter, and substitute chopped pecans for peanuts.
Wash the potatoes carefully and pierce each side with a fork to release steam while cooking. Bake for approximately 1 hour at 350 degrees or microwave approximately 13 minutes on high until they are soft on all sides. Once removed from the oven or microwave, allow them to rest for 5-10 minutes until you can easily handle them. Once they can be handled easily, slice off the flat side neatly and remove the potato carefully with a soupspoon, being careful not to rip the skin. Place the hot potato into a mixing bowl. Mash the potato with a hand masher, mixer or potato ricer and add the Boursin cheese and butter. Mix well. Add the milk slowly while mashing until the consistency is that of mashed potatoes. Season with salt and pepper to taste. Once the potato mix is perfect, stuff it back into the potato skins, making sure that the potato mix sits high above the skin. Sprinkle with paprika and cracked green peppercorns for flavor and color. Before serving, reheat in the oven or microwave.
fincely dice the onion, carrot, celery, and garlic cloves. I actually put all of these veggies minus the celery in my Vitamix on the #4 variable setting (check the manual for further instructions) and it makes quick work of them. I cut the celery by hand though. Meanwhile, heat the oil in a soup pot over medium high heat. Add the veggies to the oil and stir. Cook until veggies are softened. Add herbs de provence, stir. Turn the heat down if necessary to prevent the veggies from over cooking. Dice the sausage. I use precooked sausage. If yours is raw, you will need to cook it first (I think.I haven't made it with raw sausage). I cut the sausage lengthwise into 8 strips and then cut across to make a small dice. Add to the veggies and cook for a few minutes -- allowing the juices in the sausage to come out and permeate the mix. Add 4-5 cups of chicken broth. I added a whole container of the boxed broth. Bring to a boil. While waiting for the soup to boil, take the stalk out of the kale leaves and chop the leaves into small bits. Add to the boiling soup. Add the rice. Cover and simmer for another 15-20 minutes. Add salt and pepper to taste.
Cut ribs into sections of about 3 ribs each. Place in 3 quart casserole or small roaster. Stir next 6 ingredients in medium bowl. Add next 4 ingredients. Mix. Pour over ribs. Cover. Bake in 325°F oven for 1 hour. Scatter onion and green pepper over top. Cover. Cook in 300°F oven for 1 1/2 hours. Serves 4-6. Company's Coming for Christmas.
Preheat oven to 375°F (gas mark 5), and grease and line two 8" cake pans. Sift flour and salt into a mixing bowl. Melt chocolate in a bowl placed over a saucepan of hot water. In a separate bowl, cream butter and sugar together until fluffy, then beat in the chocolate and mashed potato. Gradually beat in the eggs, adding a little flour with each addition. Fold in the rest of the flour and stir in the milk. Divide mixture evenly between the cake pans and bake for 25-30 minutes or until top is firm but springy to the touch. Remove from oven and after a few minutes, turn out on a cooling rack. While the cake is cooling, melt the chocolate for the filling as before. Stir in the other ingredients and mix well. Use the filling to sandwich the sponge layers together and coat the top and sides of the cake.