HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat egg yolks in the top of a double boiler. Blend sugar, peel and corn starch; add to egg yolks. Stir in orange juice. Cook over boiling water, stirring constantly, until thick. Allow mixture to cool. Beat egg whites and cream TOGETHER until soft peaks form. Fold into cooled orange mixture Slice cake into two layers. Place bottom layer on large serving plate. Spread 1/2 of the custard onto the bottom layer. Place the other layer on top of the custard and top with remaining custard. Refrigerate overnight. While cake is chilling, some custard may"escape" from the middle- just spoon in back on the top.
Fries: Heat oil in a fryer to 325 degrees F. Skin potatoes, and cut into uniform sized matchsticks. Place the cut potatoes in a bowl of ice water to release some of the starch and to keep them from browning. Dry the potatoes strips thoroughly to keep them from splattering. Fry the potatoes for 3 minutes until soft but not golden brown, do not over-crowd them. Remove and place on paper towel. Turn heat up to 350, and place back in fryer for 4 minutes, or until golden brown. Let drain on paper towels. Carne Asada: Mix tequila, juices, garlic, onion, Tabasco, and pepper in a medium bowl. Add steaks to marinade, ensuring they are completely covered. Place in refrigerator 4-6 hours, turning occasionally to ensure they stay submerged in marinade. Remove steaks, and grill about 7 minutes on each side. Cut into 1"x1/2" strips, set aside. Guacamole: Place all ingredients in a bowl and blend with hand blender until smooth, or mash with a fork. Put a handful of fries in a bowl and top with 1/2 cup cheese, 1/2 cup carne asada strips, 1/4 cup guacmole, and 1/4 cup sour cream. Enjoy! (:
Bake pastry according to package directions & keep warm. Heat 2 tablespoons butter in saucepan over medium heat. Add flour and stir until smooth, about 1 minute. Stir in 1-1/4 cups milk and salt. Cook and stir until mixture bubbles and thickens, about 2 minutes. Gradually stir Swiss & Parmesan cheese; cook & stir until smooth and sauce begins to bubble, about 5 minutes. Set Mornay sauce aside and keep warm. Beat eggs and remaining milk in bowl. Heat oil and remaining butter in skillet. Add eggs and stir lightly, until eggs are light and fluffy, about 2 minutes. Season to taste with salt and freshly ground coarse black pepper. Spoon eggs into pastry shells. Top each with 3 tablespoons of Mornay sauce. Sprinkle with chives or scallions. If desired, top with caviar.
In a mixing bowl add buttermilk, mayonnaise and sour cream. Mix with a wire whisk. Once completely blended, add the remaining ingredients and mix well. Refrigerate immediately. Dressing should keep for 3 to 4 days,.
Soak the bengalgram in water for 1 hour. Drain the water and grind to a coarse paste. Mix in salt and the2tbsp chopped onions. Make small dumplings of this mixture and deep fry in hot oil till golden brown. Remove and keep aside to drain. To prepare the gravy - Make a smooth paste by grinding by grinding all the ingredients from aniseed till coconut by using very little water. Heat oil in a pan, add the cloves, cinnamon, bay leaf and aniseed. Fry till a nice aroma comes and then mix in the chopped onions and keep sauteing till it turns brown. Now add the chopped tomatoes. Keep stirring and once the tomatoes have become mushy and the oil floats on top, mix in red chili powder, turmeric and garam masala. Fry for a minute then add the paste fry little oil floats on top--it takes 4-5 minutes of frying. Now add 3 cups of water,keep on stove till the gravy starts to come to a boil. Now add the deep fried dumplings and the salt. Let it cook for some time till the dumplings soak up some of the gravy. Now is the time to adjust the salt and the consistency of the gravy. Serve this hot vadai curry garnished with chopped coriander and golden fried cashews with steaming hot idlis.
Preheat oven to 400°F Line a muffin tin with paper cases. Puree sweetcorn in a blender. Put the flour, chili and ground coriander in a bowl and make a well in the centre of the mixture. Beat the eggs in a jug with the milk. Pour into the well with the melted butter and corn puree and stir together. Spoon the mixture into the muffin cases and bake for 20 to 25 minutes, until golden brown. Serve warm.
Beat egg yellow until light. Add a small amount of melted butter and quickly stir to temper the yolks. Add the remaining melted butter, vanilla and lemon juice; mix well. Combine flour, salt, sugar and cinnamon together in separate bowl. Add warmed milk to flour mixture. Add egg yolk mixture to flour mixture and beat well. Beat egg white until stiff. Gently fold into batter. Pour batter onto heated waffle iron and cook until lightly crisp and golden. Serve with hot syrup, fresh berries, whipped cream, or bananas and chocolate chips.
Pour curacao over ice in a highball glass, then fill the rest of the way up with ginger ale.
In a bowl sift together the flour, salt and baking powder. Rub in the margarine ith the butter, then stir in the sugar and grated coconut. Add water, and mix into a firm dough. Next turn the dough out on to a floured board, knead lightly, shape into a ball and leave covered for 15 to 20 minutes. Press in the center and using a rolling pin, roll into a circular shape about -3/4&#8243; thick. Preheat the oven to 350°F Use a fork or knife marks to decorate the dough. Put on a flat, greased baking sheet and bake for 20 to 30 minutes until brown. Remove from the oven and cut into desired shape 2 to 3 inches wide. Serve hot, then arranged on a flat dish.
Mix all ingredients together, being careful not to crush or smash the cereal. Store in a large ziplock bag, or an airtight container.
Preheat oven 180°C fan forced. Cook pasta as instructed on packet, leave to one side. Thoroughly drain tuna, roughly break up and leave to one side. Coat a large non-stick pan with cooking spray, saute garlic and mushrooms for 2 minutes. Add tuna, shallots or onion, corn kernels, cream corn and stock powder and combine. In a small bowl combine 4 cheese sauce with boiling water until blended. Fold cheese sauce into the mixture in the pan, taking care that the cheese sauce and the other ingredients are well-combined. Add pasta and stir well. Transfer the tuna pasta mixture to a lightly greased casserole dish. Sprinkle cheese over top and bake for 30 minutes or until cheese has melted and browned on top.
heat oil in small saute pan. salt and flour chicken and pat off excess flour. add chicken to pan and brown both sides. remove chicken and pour out excess oil. add lemon juice, I use the lemon juice that comes with the squeeze tops, so its about 1 and a half swirls around the pan, start at the handle, If I had to guess I'd say 2-3 seconds and maybe 1/4-1/3 a cup. the lemon juice should simmer a bit, but don't worry, now add the cream and if sauce is too lemony in the end add a little extra, capers, artichokes, butter, and a nice pinch of salt and pepper. let the sauce reduce until 3/4 done, when the bubbles begin to get bigger, then turn off the heat. add the chicken breast to the pan and let sit for one minute and flip to coat the other side. the chicken should be thoroughly cooked and juicy. pour sauce over chicken on plate.
mix salsa, orange juice, oil, sugar, soy, mustard and ginger in shallow nonmetallic dish, or plastic bag. Add steak and turn to coat. Cover and refrigerate for at least 1 hours or up to 24 hours grill or broil steak until desired doneness, turning and brushing often with salsa mixture. heat remaining salsa mixture in saucepan to a boil. Cook over low heat 10 minute slice steak into thin diagonal slices. Serve with rice and salsa mixture. Top with parsley.
Make the quinoa according the directions on package. Typically 2 parts liquid, 1 part quinoa, cooked for 10-15 minutes until liquid is absorbed. While the quinoa is cooking, heat the garlic in the olive oil for 2 minutes. Add the zucchini and cook until tender. When the quinoa and zucchini are done, add all other ingredients and allow to reheat over medium low heat. Serve hot.
In a large pot cook the potatoes with skin on in boiling water until just fork-tender (about 12-15 minutes). Cut into cubes. In a large bowl combine all remaining ingredients until well blended; add in the cooked cubed potatoes and mix gently. Serve at room temperature.
Melt butter and saute onion until golden brown. Blend in curry and flour then add the broth slowly. Bring to boil then reduce heat. Beat egg yolks cream and 1 tbs soup together. When soup is no longer boiling slowly stir in yolk mixture. Do NOT allow soup to boil again. Add pineapple and cognac to taste. Serve immediately.
Place cauliflower in crock pot and season with salt and pepper. Pour soup on top and sprinkle with bacon. Cook on high for an hour and a half. If cauliflower is frozen cook for two hours on high.
Mix flour with salt, pepper and paprika. Coat chicken with seasoned flour. Melt butter with oil in a large pan. Add diced onion. Brown chicken in butter and oil on medium heat. About 4-5 minutes on each side. Lower heat a little. Add mushrooms. Cook with chicken for about 3 minutes. Pout in one cup chicken broth. Add one teaspoon dried thyme. Add salt and pepper to taste. Reduce heat to simmer. Stir occasionally. Add Wondra flour.Stir. Add grapes. Cook until chicken is done and sauce thickens a bit. Enjoy. NOTE: Can add 1 chopped garlic clove if desired.
Put the meatballs and vegetables into the crock pot. In a small bowl, combine the Alfredo sauce, water, lemon zest and pepper. Pour over the contents of crock pot and gently mix a time or two to coat the contents a little with the sauce. Cook on LO for 5 to 7 hours.
Place carambola slices in glass jar or bowl. Make a syrup of sugar, vinegar, and spices. Bring to a boil and pour over carambola slices. Let stand overnight in the refrigerator. Next day, drain off syrup and bring to a boil. Place carambola slices in hot, sterilized jars and pour boiling syrup over, leaving 1/2 inch headspace. Wipe jar mouths and adjust lids. Process in boiling water-bath canner 10 minutes.
Preheat oven to 375 degrees. Combine softened butter, sugar, molasses and egg; beat well. Mix dry ingredients and ginger; add to batter; mix well. Chill batter for 1 hour. Form into 1" balls; roll in sugar and place on greased cookie sheet 2" apart. Bake for 8-10 minutes. Makes 36 cookies.
Bring the water to the boil, then add the figs and dates. Add in the bicarb and stir well to combine. Remove from heat and cool at least 2 hours to reach room temperature. Preheat oven to 160°C. Sift the flour, salt and cocoa and set aside. Cream the butter, then add the sugar, vanilla and egss and beat until light and fluffy. Line a 33cm x 23cm cake pan with baking paper. Add half the fig and date mixtrue to the butter mix and mix on a low speed until combined. Melt the chocolate by finely chopping and setting over a pan of barely simmering water. Add the melted chocolate to the pudding mixture along with the flour/cocoa and mix to well combined. Pour into prepared cake pan and smooth top. Bake for 45 mins to 1 hour. Test with skewer for doness. Serve warm with sauce. Sauce. Boil the milk and cream together. Take off heat and add the chopped chocolate, sugar and butter. Stir until smooth.
Marinate the chicken in the italian salad dressing for at least 4 hours. Grill or broil the chicken until done. Cut up into bite size pieces. Cook the spaghetti squash in either the microwave or a pot of boiling water. Scrape out the spaghetti into a large bowl. Microwave the broccoli, cauliflower and carrot mix until crisp tender, you don't want to lose ll your nutrition! When everything is cooked put it in the bowl with the squash and toss it with the peppercorn ranch dressing. Don't be skimpy with the dressing, mix it all together and enjoy! Be happy with yourself this is a great nutritious meal!
Melt the butter in a large sauce pan and gradually add the flour. Stir well on low heat. Gradually add the milk and blend well. Cook and stir until it simmers and thickens. Add the Velveeta cheese. Stir till melted. Add the cooked pasta and mix. Pour into casserole and bake at 350 till golden.
Blend together the cream cheese and goat cheese. Mix in the herbs, garlic, and shallots. Salt to taste. Serve with fresh crusty bread.
Set out 10 small custard cups, and a roasting pan large enough to hold the cups in a water bath. To make the caramel, mix the sugar and water in a small saucepan, and bring the mixture to a boil over medium heat. Continue to cook, without stirring, until the syrup turns a deep amber color, about 8 minutes. Divide the caramel among the custard cups, and tilt the cups to coat the bottom and sides. Set the custard cups in the roasting pan. To make the custard, pour the half-and-half (or milk and cream mixture) and the milk into a large saucepan. Add the chocolate, cinnamon stick and sugar. Bring to a low simmer over medium heat, cover and set aside to steep for 20 minutes. Preheat the oven to 350 degrees farenheit. In a large bowl, beat together the eggs, Kahlua, vanilla and almond extracts. Slowly beat the hot milk mixture into this. Strain all the custard through a fine-mesh sieve and throw out the cinnamon stick. Pour the mixture into the caramelized custard cups. Place the roasting pan with the custard cups onto the center rack of the oven. Pour in enough hot tap water to reach halfway up the sides of the cups, and loosely cover the pan with foil. Bake just until the custards are set but still slightly wobbly in the center, usually 20 to 25 minutes. They will firm more when chilled, so do not overbake. Take the custards out of the water bath, cover them with plastic wrap, and refrigerate at least 2 hours. To unmold the flans, run the tip of a knife gently around the edge of each custard cup, then put a plate over the mold and flip over. Serve immediately. Note: If you can get it, Bayless recommends Mexican Ibarra chocolate.
Mix together well in punch bowl or pitcher. Add 5 cups crushed ice. Add pineapple sherbet, if desired.
Mix ingredients together in a 9-inch pie plate until evenly combined. Press evenly onto the bottom and up the sides of the pie plate. Refrigerate for 30 minutes before filling. Melt together cream and chocolate chips in a small saucepan set over low heat. Remove from heat, stir in sour cream, lime zest and juice. Pour into prepared pie crust. Cover with plastic wrap and refrigerate for 8 hours, or overnight.
Peel eggplant, and cut into 3/4 inch cubes; sprinkle evenly with salt. Place in a large shallow pan. Cover and bake at 400 degrees for 20-25 minutes or until tender. Uncover and set aside. Saute onion and next 4 ingredients in 2 tablespoons olive oil in a large Dutch oven until vegetables are crisp-tender. Add eggplant, pasta, remaining olive oil, and next 4 ingredients, tossing gently. Cover and chill at least 1 hour.
Preheat oven to 350 Degrees. Put Oil and Flour in a small saucepan. Heat through. Add Milk. Turn heat up to med-high and bring to boil, stirring constantly. Take off heat when at desired consistency. Add Parmesan. Stir. In a large bowl, add Potatoes, Onion, Garlic, Tomatoes, Artichokes, Oregano, Lemon Pepper, Salt and Sauce. Stir thoroughly. In a lightly oiled, shallow baking dish, add Potato mixture. Smooth evenly in dish. Bake 60-75 minutes. Enjoy!
Place fish in a shallow dish. In a small mixing bowl, combine the rest of the ingredients and mix well. Pour the mixture over the fish and marinate about 30 minutes at room temperature, or refrigerate, covered, 1-2 hours. Remove fish from the marinade, reserving marinade. Put marinade in a saucepan and heat to boiling. Reduce heat and let simmer until needed. Place fish on a gas grill over medium heat or on charcoal grill for 4-6 inches from medium coals. Cook, turning once and basting with heated marinade, 8-12 minutes or until fish flakes easily when tested with a fork. Serve immediately and discard remaining marinade.
Mix cream cheese, peanut butter, and powdered sugar together. Add Cool Whip and blend well. Fold in chocolate chips. Pour into pie shell. Mound high in the center. Refrigerate until ready to serve. Serve with additional whip cream.
Blanch the spinach in boiling Water for a minute,then drain. Place spinach in a liquidiser with all the other ingredients and whizz together until smooth. Chill til needed To serve pour into bowls and top with a dollop of yogurt and sprinkle with parsley. A sprinkle of cayenne pepper also looks pretty! It serves 4 but I often double it.
Cook pasta al dente. Drain and rinse; set aside. In a large bowl, combine cottage cheese, sour cream, parmesan, 1 egg, 1 cup cheddar cheese, prepared mustard, milk, butter, and salt and pepper. Stir in cooked pasta. Spread into a 9 inch square baking dish, top with remaining shredded cheese. Bake at 300 degrees F for about one hour, or until set.
Sprinkle steaks with salt and pepper; set aside. Remove and discard roots, tough outer leaves, and tops from leeks, leaving 2 inches of dark leaves. Set aside. Combine peach jelly and next four ingredients in a glass measure. Microwave on High for 1 minute; set aside half of mixture. Coat grill rack with cooking spray; place on grill over medium coals (300 degree to 350 degree). Place steaks and leeks on rack; grill, covered 5 minutes on each side or until steaks are desired degree of doneness, basting both often with half of peach mixture. Serve with reserved peach mixture. If desired, garnish with cilantro and lime and peach slices.
Preheat oven to 350°F. Cream cooked potatoes, cream cheese sour cream and butter. Add onions, salt and pepper. Put in 13x9 inch baking dish which has been oiled. Top with parmesan cheese. Bake for 30 minutes.
Trim fat from roasts and cut down to fit into your crockpot. If necessary, remove the bone. Rub the Five Spice Powder all over pork roast. Brown roast on all sides in oil. Place browned roasted into crockpot. Mix together apple juice, wine and soy sauce and pour mixture over roast. Cook on low for 10 hours or high for 4 1/2 to 5 hours. Preheat oven to 200 degrees. Cut up roast and place roast in oven to keep warm while preparing sauce. Strain liquid into a large measuring cup. Skim off fat. If there isn't 2 cups of liquid, add water to make up the difference. Next, heat liquid in a small saucepan. Mix together water and cornstarch; add to saucepan. Cook until liquid it becomes thick. Serve gravy over roast and rice.
In a medium saucepan, heat water and agave, stirring until agave is dissolved. Remove from heat, mix in chocolate chips, stir until chocolate chips are completely melted. Blend mixture in a Vita-Mix (or other high speed blender). Cool mixture in freezer for 1 hour. Add to your ice cream maker, following directions per your machine. Serve.
Cut the ham in chunks, removing any rind or fat. Put into the food processor, and pulse until it's the texture of hamburger. Stir in everything else, and if possible, chill for at least a couple of hours before serving. Bring back to room temperature again before serving so that the butter isn't hardened.
Break pretzels into bite size pieces & spread evenly on a cookie sheet. Mix all of the other ingredients together & pour over pretzels. Bake at 350 degrees for 10 minutes. Remove from oven & stir well to make sure the pretzels are evenly coated. Bake for an additional 10 minutes (check sooner if oven runs hot). Remove & serve.
Preheat oven to 450. Unfold both pie crusts. Cut each crust in half. Place crust halves on ungreased cookie sheets. Prick several times with fork. Bake for 6 to 8 minutes or until light golden brown. Cool while preparing filling. In large microwave-safe bowl, combine apples sugar, flour, cinnamon, butter and vanilla Mix well. Cover and microwave on high for 3 minutes. Stir. Microwave an additional 3 to 6 minutes, or until apples are tender (stirring once halfway through cooking) Place 1/2 cup of frosting in a small microwave safe bowl; set aside. Add remaining frosting to apple mixture; stir until apples are coated. Place one crust half in center of ungreased cookie sheet. Spread with 1/3 of apple mixture (about 1 cup); sprinkle with 1/4 cup of pecans Top with second crust half, pressing lightly. Repeat layers ending with fourth crust half. Cover loosely with foil. Bake at 450 for 8 minutes. Remove foil and bake an additional 1 or 2 minutes or until golden brown. Microwave reserved frosting on high for 20 to 30 seconds, or until melted. Pour over top of torte and spread to edges. Sprinkle with remaining 1/4 cup pecans. Cool 15 minutes. To serve, cut into wedges. If desired, serve with ice cream or whipped topping.
In small mixing bowl, combine egg, flour, salt, pepper, 1/2 cup milk. Using hand rotary beater, beat until smooth. Add remaining 1/2 cup milk. Beat until well blended. Stir in 1/2 cup shredded cheese. Pour into well-greased 8" pie pan. Bake at 425 degrees Fahrenheit for 30 minutes. Sprinkle with 1/2 cup shredded cheese and bake about 2 minutes more. Cut into 4 (or more) slices. Variations: Grilled Pizza Sandwich: Stir 1/2 cup finely chopped pepperoni or salami and 1/2 teaspoon Italian seasoning into batter. Grilled Mexican Sandwich Pie: Taco seasoning, Mexican blend cheese and some chopped black olives, a few leftover black beans?. Crumbled cooked bacon?. I'm sure you'll have some other ideas.
Prepare pasta according to package directions. Cook firm, not soft. Drain and set aside. Meanwhile, heat olive oil in saucepan over medium heat. Add onions and celery and saute until translucent, about 8 minutes. Sprinkle flour over sauteed vegetables. Stir well, Cook, stirring frequently, over medium-low heat for two minutes, until flour looses "powdery" taste. Do not brown. Slowly, a 1/4 cup or so at a time, add milk, stirring well after each addition. Add cumin, celery seed, mustard, salt and pepper (there--you've made cream of onion/celery soup). Add peas. Cook until peas and soup are heated through. Remove from heat, add tuna and 1 cup of the cheese. If your pot is big enough, add the noodles. Otherwise, transfer soup and noodles to a large bowl and mix well. Transfer all to greased 10 x 14" casserole dish. Cover with foil and bake at 325 for 20 minutes. Meanwhile, in a small bowl, combine bread crumbs with remaining 1/2 cup cheddar cheese. Romove casserole from oven. Uncover and top casserole with bread crumb/cheese mixture. Return to oven and bake uncovered for 5 to 10 minutes more.
Measure ingredients into baking pan in the order recommended by the manufacturer. Insert pan into the oven chamber. Select Whole Wheat Cycle, press start. When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.
Preheat oven to 350°F Spread the chopped nuts in a single layer in a pan and toast them in the oven for 8 to 10 minutes, turning them about with a spoon from time to time. Watch carefully for any sign of burning. In a heavy 2-quart pan, combine the honey and sugar and, stirring constantly, bring to a boil. When the syrup reaches 220°F on a thermometer, lower the heat and stir in the nuts. Stirring often, cook for 15 minutes. Brush the inside of an 8- to 9-inch round pie tin or pan with cold water and pour in the nut mixture. Smooth the top and set aside, uncovered, to cool. When firm, dip the pan into hot water and invert a flat plate on top. Grasping the two firmly together, turn over; the candy should slide out in one piece. With a sharp knife dipped in hot water, cut into diamond shapes. The candy will keep at room temperature for about one week.