HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a medium mixing bowl, whisk the yolks with the vanilla extract. Whisk in half the sugar and continue to beat until very light and frothy, about 5 minutes. Combine the flour and cornstarch and sift once to aerate. In a clean, dry bowl, beat the egg whites with the salt until they hold a very soft peak. Beating faster, add the remaining sugar in a very slow stream, beating until the egg whites hold a firm peak. Fold the yolks into the whites. Sift the flour and cornstarch over the eggs in 3 additions, folding them in gradually. Do not over-mix the batter. Pour the batter into a buttered and paper-lined 9- or 10-inch round pan, 2-inches deep and smooth the top. Bake the Pan di Spagna at 350 degrees, 30 to 40 minutes, until it is well risen and feels firm when pressed gently with the palm of the hand. Immediately loosen the layer from the side of the pan with a small knife or spatula. Invert the layer and leave the paper stuck to it. Turn the layer right side up and cool it on a rack. Double-wrap the layer in plastic and keep it in the refrigerator up to 5 days or freeze it. Variations: Flavor the batter with a grated orange or lemon zest or a tablespoon of Anisette. For the chocolate filling, bring the cream to a boil and remove the heat. Add finely cut chocolate, stir once and let stand for 3 minutes. Whisk smooth, pour into a bowl and cool until set, several hours at a cool room temperature. Set aside. For the syrup, bring sugar and water to a boil in a small pan. Cool and stir in Maraschino. For the pistachios, place in a pan and cover with water. Bring to a boil, drain and rub in a towel to loosen skins. Go over pistachios to separate from skins. Place pistachios on a jelly roll pan and dry out at 325 degrees about 5 minutes. Cool and chop coarsely. To prepare the layers, cut the Pan di Spagna into 5 thin horizontal slices. Reserve 2 of the slices, then cut the other slices into smaller disks, each 1-inch smaller in diameter then the reserved 2, to make a 9, 8-, and 7-inch disk. Reserve scraps. To finish the filling, beat the butter by machine until soft and light, then beat in the cooled chocolate mixture all at once. Beat again until light, then beat in the Maraschino. Stir in half of the chopped pistachios. To assemble, place one of the 10-inch layers on a platter or cardboard and moisten with the syrup. Spread the filling. Continue with the remaining layers. After spreading the 7-inch layer with the filling, form a 6-inch layer with the scraps on top of it. Moisten the 6-inch layer and spread the entire outside of the cake with the filling. Cut a slash from the center to the edge of the reserved 10-inch layer and cover the entire outside of the cake with it. Moisten with the remaining syrup and spread with the remaining filling. Press the reserved pistachios all over the outside of the cake. Dust lightly with the confectioners' sugar.
Cream butter and sugars in stand mixer till well blended and fluffy. Stir in vanilla extract and eggs. Sift together flours, soda, and salt. Slowly add dry mixture to creamed mixture, stirring well between each addition. When all dry ingredients have been incorporated, gently fold in nuts and chocolate chips. Cover tightly with plastic wrap and refrigerate overnight (will actually keep about a week in the fridge if you need it to). To bake, preheat oven to 350°F. Drop cookies by tablespoonfuls onto parchment lined cookie sheets. Bake for 7-8 minutes, till the cookies are *just* starting to brown at the edges. They will look a tad under-baked, but that's what makes them so soft! Cool slightly before removing to wire racks.
Mix sugar, water, and cocoa in a small saucepan. Bring to a boil over medium heat, stirring occasionally. Reduce heat to low and simmer, stirring occasionally, just until sugar and cocoa are completely dissolved. Remove from heat and cool to room temperature. Pour into a clean 2-quart glass container. Stir in vodka and vanilla bean. Cover tightly; keep in a cool, dark place for 14 days, shaking container thoroughly every 2 days. Strain liqueur through a moist paper coffee filter into a clean glass container. Straining will take a couple of hours as residue is very thick. Change filter halfway through. If residue remains, strain again immediately. Cover tightly; let liqueur age in cool, dark place at least 1 month.
First make the ice cream. Scald milk over low heat, but do not boil. Stir in sugar and salt until dissolved. Beat the egg yolks in the top part of a double boiler, but do not put over the bottom section, and the hot water, yet. Slowly add the milk, a little at a time, to the beaten egg yolks, beingcareful not to heat the eggs too quickly, and continuing to beat mixture. Place double boiler together, and cook over hot water, until mixture is thick and smooth. Chill. Add vanilla extract, whipping cream, and half and half. Fold this mixture into the custard. Churn freeze. Pack in tub and place in freezer. Then make the Sandwich. In the top of a large double boiler, combine butter and chocolate. (Have heat on barely simmer.). Heat about 4 minutes, stirring often, until melted. During these 4 minutes, do the next 2 steps. Line an 11"x17" cookie sheet/pan (one with sides) with parchment paper. Put flour and cocoa powder in sifter on a piece of wax paper. Remove butter/chocolate mixture from heat and stir in sugar and salt. Add eggs and vanilla and blend well. Sift in flour/cocoa mixture and stir until just blended. pour batter onto parchment lined pan and spread to even thickness. Bake at 375 degrees F (190 C) 8-10 minutes, or until testing with toothpick comes out clean. Cool on rack for at least an hour. Finally build the Ice Cream Sandwich. Cut the Sandwich Brownie into 5ths lengthwise, and 8ths crosswise. (making 40 blocks). Take ice cream out of freezer and allow to soften slightly, just enough to scoop, but firm enough not to melt while you are working. If the ice cream gets too soft, put it back in the freezer and be patient. Continue when ice cream is hard again. Spread ice cream on first cut out shape about 1" thick or less, following shape of the cut out. Place second cut out on top of ice cream, press down slightly. Place on wax paper lined tray and put into your freezer. This is the hardest part, getting them into the freezer without too much melt down. If the sides are sloppy, you can trim them with a sharp knife, after you finish the last one. Freeze for 2-3 hours before serving. If freezing for longer, wrap individually in plastic wrap as soon as they get hard. Will keep for up to a week, though best used within 3 days. Alternative cutting. Using cookie cutter, cut out an even number of shapes from cooled brownie. (don't worry if there is an odd number, you can eat that one when no one is looking). Follow rest of above assembly instructions. This will make less sandwiches, as there is a lot of waste in the cutting. These scraps can be reserved to serve with bowls of ice cream. Elise gave me Ice Cream Sandwich Molds. This is fairly easy, once you get the hang of it. The scraps can be mushed into the mold to work like the cut outs.
Marinate the cottage cheese squares in salt, lemon juice, coarsely crushed pepper and curry powder for 10 minutes. Skewer the cottage cheese cubes and vegetables and grill. When almost done, baste the cottage cheese cubes with the oil-spice mixture. Serve hot!
Combine all the ingredients except the tomatoes. Cut a thin slice off the top of each tomato. With a small spoon, hollow out the tomatoes and fill each tomato with bacon filling.
Place potatoes and garlic in a large pot and cover with water. Bring to a boil then cover and reduce heat. Simmer for 20-25 minutes or until the potatoes are tender. Drain well, then return potatoes to the pot. Add the butter, milk and salt and mash well. Stir in Parmesan cheese.
In a heavy saucepan over low heat, slowly bring cream, milk, sugar and ginger to a boil, stirring occasionally. Immediately remove from heat. Let ingredients steep together for 30 minutes. In a small bowl, beat egg yolks with melted white chocolate. Whisk into cream mixture. Strain custard through a fine-mesh sieve or cheesecloth into a large bowl. Pour custard into an ice-cream maker and freeze according to manufacturer's directions. Transfer ice cream to a container, cover and freeze. Scoop ice cream into dessert bowls. Sprinkle with crystallized ginger and white chocolate shavings, if desired. YIELD 1 quart.
If the tofu seems a bit watery, squeeze it lightly in a non-terry cloth towel or several layers of paper towel. Place the tofu, sweetener and flavoring in a blender and blend until totally smooth. If you don't have a blender, push it through a fine meshed sieve or mash it up as fine as possible with a fork. Serve cooled with optional extra syrup, honey etc. on top if you so desire.
Preheat oven to 350 degrees; Spray 9x13 baking pan with non-stick baking spray and set aside. In a large bowl, whisk together sugar, butter and half and half. Add eggs and vanilla to sugar mixture and whisk throughly. In a medium bowl, combine flour, strawberry powder, baking powder and salt throughly; Stir into sugar mixture throughly. Fold in white chocolate chips into batter. Spread into prepared pan. Bake for 20-25 minutes or until tester comes out slightly sticky. Cool in pan; Cut into bars and enjoy! Footnotes. Pan size can be down-sized for more fuller brownie.
In a big bowl, lightly whisk the flour, baking powder, baking soda, salt, pumpkin pie spice, and nutmeg together. In another bowl, whisk the eggs and brown sugar together until any lumps are dissolved and well blended. Add in pumpkin puree, butter, buttermilk, and vanilla; whisk until smooth; add to the flour mixture and blend until smooth. Preheat oven to 200°; heat a waffle iron according to manufacturer's directions; lightly grease it with a pastry brush dipped in a little oil. Pour in enough batter just to fill the iron and spread it evenly, then close the waffle iron. Cook until the waffle iron opens easily and the waffles are golden brown on the outside and cooked through inside. Remove to a platter and keep warm in the oven while you cook the remaining waffles. Serve waffles sprinkled with powdered sugar and drizzled with maple syrup. *OAMC-waffles can be frozen for 1 month; reheat in a 350° oven until warmed through, about 15 minutes.
Satay Sauce: Pour peanut oil into a cooking pot and heat the oil. Add the onions and stir over the fire for about 10 minutes. Then add the chillies and stir over the fire for about 3 minutes. Now add the ground nuts and stir over the fire for 5 minutes. Mix the tamarind with the two and half pints of water, stir well and then pour it into the cooking pot through a strainer. Boil for 15 minutes stirring all the time, until the peanut oil rises to the surface. Add salt, pepper and the sugar and simmer for a further 10 minutes, your satay sauce is now ready. Chicken Satay Skewers: Cut chicken into 1/2" cubes. Mix the lemon grass together with the ground coriander. Then add the saffron powder/threads, peanut oil, salt and sugar. Mix thoroughly and add the cubed chicken to this mixture and allow to marinate for about 1-2 hours. Thread 5-6 pieces of chicken on to each skewer and cook over a charcoal barbeque or a grill - turning all the time - until the chicken is cooked but not too dry. Dip the satay skewers into the satay sauce whilst they are still hot. Serve with diced cucumber and toasted flat breads.
Put the steak, cumin seeds, cinnamon stick, and bullion in a saucepan and cover with water. Bring to a boil and allow to simmer until the meat shreds easily with a fork. (this takes longer with tough cuts of meat) Remove meat from liquid, shred and put aside. Strain liquid and set aside. Spray a large skillet with non-stick spray and add onions and garlic. Cook until the onions are translucent. Add chili powder, cumin, cinnamon, and cayenne and mix in well. Add salsa, chilies, and shredded meat and combine. Measure 1/2 cup of the meat cooking liquid and add to the mixture-- allow to simmer until the liquid is almost all absorbed. Spray a 13x9-inch glass baking dish with non-stick spray--give it a fairly heavy coating of spray. Preheat oven to 450°F. Warm your tortillas. Lay out one tortilla put 1/6 of the mixture in the center and fold up the bottom end. Top with 1/6 of the shredded cheese. Fold the right side and then the left and roll up the chimichanga. Put seam side down in the glass dish-- fold remaining 5 chimichangas. Coat all the chimichangas with a very liberal coating of spray, and put dish into oven. Bake for 10 minutes and then carefully turn the chimichangas, spray again, and return the dish to the oven. After 5 more minutes turn the chimichangas once more, give them a good spray and return to the oven for 5 more minutes. When the chimichangas are crisp and golden brown they are ready for eating. Put them on plates and top with lettuce, tomato, beans, sour cream, guacamole, or salsa.
Whisk milk and cornstarch in a small saucepan and heat gently until steaming. Add butter sprinkles, bring to a boil, stirring constantly, and cook for a few minutes. Add salt to taste.
Mix prepared macaroni and cheese with eggs and put into a greased 9-inch x 13-inch pan. Bake for 10 minutes at 375 degrees. Top with the tomato sauce, basil and oregano. Then add the rest of the ingredients. Bake for 10 minutes more.
Place all ingredients in a blender and blend until thoroughly combined. Chill about an hour. Serve.
Add coconut Milk, raspberries, sugar and lime juice to blender. Blend until smooth. NOTE: If you do not want the seeds, strain mixture through a fine mesh sieve. Pour mixture into freezer pop holders and insert sticks. Freeze 5 hours or overnight.
Preheat oven to 350 degrees F. Mix all ingredients, and spoon into a 2-quart casserole dish. Bake until bubbly, about 30 minutes.
Tunisian Pesto: Combine the cilantro, parsley, almonds and garlic in a food processor and pulse until coarsely chopped. Add about 1/3 cup of the oil and process until completely mixed in and smooth. Add the salt and a pinch of cayenne pepper (if using). *If using immediately, add the remaining oil and pulse until smooth. If freezing, transfer the pesto to an airtight container and pour the remaining oil on top. You can freeze this for 3 months. Stew: Bring the 1 1/2 cups of chicken broth to boil in a saucepan over high heat. Stir in the couscous, 1 t. of the salt, and pepper to taste. Cover, take off the heat and set aside while you make the stew. Heat the oil and butter in a large dutch oven (or big soup pot) over medium-high heat. Season the chicken with the remaining salt, cumin, paprika and pepper to taste. Add the chicken to the pot. Cook, stirring occasionally, until browned all over - about 5 minutes. Add the carrots, onion, the 1 2/3 Cups chicken broth, vinegar and lemon zest and bring to a boil. Adjust the heat to maintain a brisk simmer, cover and cook just until the chicken is firm to the touch and the carrots are tender - about 8 minutes or so. Stir the pesto into the stew. Fluff the couscous with a fork and mound it in 4 soup bowls. Spoon some chicken stew over each portion and serve!
Stir together the water and honey in a quart size pot. Bring to a boil and add the walnuts. Boil for 2 minutes, then drain and place walnuts on a cookie sheet to dry overnight. Heat oil in a wok and deep fry the walnuts and remove and drain into a baking pan line with paper towel and a wire rack. Pour the oil into a can and cool and place into the garbage can. Place the cornstarch and salt into a bowl and add some of the shrimps and coat the shrimp and remove extras cornstarch and deep fry in oil for a minute or two and drain on a rack. Repeat is step until done. Cool the oil and pour into a glass jar for use favor oil for stir fry. Assemble sauce by whisking together ingredients until smooth. Make 4 cups of sauce. Place the extra sauce onto a plastic container and cover and into refrigerator. In a mixing bowl, combine hot cooked shrimp and one cup of the walnut shrimp's sauce until thoroughly coated. To garnish, top with honey walnuts sprinkle with toasted sesame seeds.
Preheat the oven to 350 degrees. You will need one buttered, nine-inch deep-dish pie pan either a light-colored or glass pan. Place the flour, sugar, cinnamon, and salt in a small bowl and stir to combine. Place the nuts in a food processor or blender and pulse just long enough to chop the nuts finely, not into a paste. Scrape the nuts into the flour mixture and stir to combine. Add the melted butter and combine well. Press the mixture into the buttered pie pan making certain that the crust is of even thickness. Bake for 15 to 18 minutes or until it just starts to brown on the edges. Do not over bake. A light-colored or glass pan will absorb less heat than a dark one and help ensure against over baking.
Dissolve 1 pkg (85g) Jell-O Jelly Powder in 1 cup of boiling water; cool to room temperature. Stir in 2 cups of vanilla ice cream. Pour into individual dessert dishes, chill until set.
Soak oats in 3/4 cup buttermilk 10 minutes. Meanwhile, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl. Stir egg, butter, brown sugar, remaining 3/4 cup plus 2 tablespoons buttermilk, and oat mixture into dry ingredients until just combined. Heat a griddle over medium heat until hot and lightly brush with oil. Working in batches, pour 1/4 cup batter per pancake onto griddle and cook until bubbles appear on surface and undersides are golden-brown, about 1 minute. Flip with a spatula and cook other side, about 1 minute more. (Lightly oil griddle between batches.).
Brownies:. Heat oven to 350 degrees. Grease 13x9 inch baking pan. Melt butter in microwave. Stir in sugar and vanilla. Beat in eggs, one at a time. Add cocoa, flour, baking powder and salt; beat until well blended. Stir in nuts and 1 cup peanut butter chips. Pour batter into pan. Melt peanut butter in microwave, approximately 20 seconds, until soft. Drop by spoonfuls or pour over surface of brownie batter. Run a knife through the peanut butter/brownie batter, to swirl peanut butter through brownie batter. Ensure you pull the knife Bake 30-35 minutes or until brownies begin to pull away from sides.Cool completely. Frosting:. Melt butter; stir in cocoa. Add powdered sugar and milk, beating on medium speed to spreading consistency. Add more milk, if needed. Spread on cooled brownies, sprinkle with 1/2 cup peanut butter chips.
Shell the peas. One quart of peas in the pod should yield about two cups of peas. Cook the pasta in plenty of boiling water until it is al dente. Steam or boil the peas until tender. When each of these is done, plunge them into cold water to stop them cooking and to cool them. Meanwhile, chop the bacon into 1" pieces and fry it until crispy. Drain it well and allow it to cool. Wash and chop the celery finely. Add the bacon and celery to the cold drained pasta and peas. Mix the celery seed, pepper, cumin and mint into the mayonnaise and stir it into the salad. Refrigerate the salad for 20 minutes to an hour to allow the flavours to blend before serving. Serve garnished with a wedge of lemon, to be squeezed over if you like your salad a little tarter.
Fill a blender with chipped ice. Add one third of the grapefruit juice, lime juice, tequila, Grand Marnier, and sugar. Blend at top speed until frothy. Pour into 3 or 4 chilled or salt rimmed glasses and garnish with a lime slice and sprig of mint. Repeat twice with the remaining ingredients.
Preheat oven to 425 degrees F. Combine cornmeal, flour, salt, baking powder, peppers and paprika in a large bowl. In a measuring cup combine buttermilk, egg and mollases. Add liquid ingredients to dry ingredients, stir well to combine. Add sage, onions, cheese and corn to mixture. Heat corn oil in a cast iron skillet (9- 10 inches) over medium heat until hot (when sprinkled with drops of water the oil will sizzle). Pour in batter. Remove from heat. Place pan in hot oven and bake for 20-25 minutes or until golden brown.
In a small saucepan, heat olive oil over medium heat. Add the shallot and garlic; saute, stirring frequently, for 1 minute. Pour in cream and reduce by half, about 10 minutes or so, stirring very frequently. Take saucepan off of burner; add in cream cheese and stir until cheese is blended. In a small bowl, combine butter and garlic salt; stir until blended. Spread garlic butter on baguette slices and top with 1 tablespoon of cooled cream cheese mixture. Top each baguette slice with 2 tablespoons of crabmeat and sprinkle with tomato and parsley. Add a shake or two of salt and pepper to taste, if desired. Place baguettes on a baking sheet and bake 7-10 minutes at 400 degrees, or until cream cheese is bubbly and bread is crispy. Watch the bottom of the bread carefully so it doesn't burn. Serve hot.
For Meat loaf: Mix all ingredients. Spread in an ungreased loaf pan. Bake uncovered at 350 deg. about 1-1/2 hours. Serve with. mushroom gravy. For Mushroom gravy: Cook mushrooms and flour in oil over low heat Stir constantly until bubbly. Remove from heat Add enough water to reserve liquid to make 1 cup Stir into mixture Add bouillon cube. Heat to boiling and stir 1 min Stir in bouquet sauce.
Partially peel the potatoes and then cut in half. Boil potatoes in slightly salted water until cooked. Drain potatoes and blend to desired consistency with a mixer or potato masher. Return to a burner on low and add red pepper, garlic, milk, butter and garlic salt. mix well. Add more milk if necessary.
Boil the water and add in the sugar and 1 1/2 cup of salt, stirring the mixture until it has dissolved to create a brine. Remove from the heat and combine the brine with some ice in a large, food-safe container. Place the chicken in the brine, cover, and refrigerate for at least 10 hours and for no longer than 12 hours. When ready to cook, fill a large skillet half-way with canola oil and heat to 325 degrees F. Fill a brown paper bag with the flour and the 1 teaspoon of salt, fold the top closed and shake the bag to combine the ingredients. Fill a large bowl with the buttermilk. Remove the chicken from the brine and pat the pieces dry. One by one, dip the chicken pieces into the buttermilk, lift them to drain the excess, then place them in the grocery bag with the flour mixture. Fold the bag closed and then shake it to thoroughly coat the chicken with the flour mixture (about 30 seconds). Shake the excess flour from the chicken pieces and fry them in the skillet, adjusting the heat of the oil as necessary to maintain it at 325 degrees, turning each over once, until they are done. Done should be 155 degrees on the interior for white meat and 165 degrees on the interior for dark meat.
For Fritter Batter: Sift 1 cup plain flour and a pinch of salt into a bowl. Add 1 egg yolk, 1 tablespoon oil and 3/4 cup lukewarm water. Beat until smooth. Let stand for 10 minutes then fold in stiffly beaten egg white. Use immediately. Wash and dry eggplant. I place paper towels over and under the eggplant to soak up all the liquid. Just keep changing them for a while until they quit getting really wet. Cut into 1/4 inch slices and spread out on trays. Sprinkle with salt and leave for 1 hour. Pat dry with paper towels and coat with flour or fritter batter. I like the fritter batter. Shallow fry in hot oil until golden brown and crisp on each side - 10 minutes in all. Drain on paper towel and serve hot with Garlic Sauce (optional).
Preheat oven to 350. Cook ziti according to package. Drain. Cook italian sausage along with garlic and onion until browned. Drain. Return sausage mixture to pan. Add in spaghetti sauce, sugar, and spices. Stir. Combine sour cream and cottage cheese. Grease 13x9 with cooking spray. Layer in the pan 1/2 of noodles, 1/2 of sauce, all of the provolone, all of the sour cream/cottage cheese mixture, 2nd 1/2 of noodles, 2nd half of sauce, mozzarella, and parmesan. Bake in oven for 20-30 minutes or until heated through and cheeses are melted.