HumbleIntelligence/food-ner-1-Million huggingface dataset:
Set oven to Preheat at 325 degrees Fahrenheit. After warming 2 inches of water over medium in the bottom portion of a double boiler, put the 20 ounces of semisweet chocolate, 4 ounces of unsweetened chocolate, and 2 cups of heavy cream into the top portion. Cover with plastic wrap and let it warm for 8 minutes. Then, remove the boiler from the heat and mix until smooth. Put the coconut extract, eggs, and granulated sugar into a mixing bowl and stir (or electrically beat) with medium power for about four minutes. Then, add the ingredients from the boiler and stir for 20 more seconds at medium power as well. Next, put the baking soda, chocolate chips, and cake flour to the mixture and stir on lower power for 10 seconds. Slowly, stir to medium power for another 10 seconds. Afterwards, stir additionally to make sure all the ingredients seem thoroughly mixed. Pour the mixture into 36 cupcake baking cups. Allow some room beneath the rim for the cupcakes to rise. Place the cupcakes into the oven and bake for approximately 25 minutes (Test by placing a toothpick into the center of the cupcake; if it comes out clean, the cupcakes are done). Let the cupcakes cool before eating. And enjoy!
heat oil in saute pan, add asparagus, garlic, and spices, cook for 5 minutes add shrimp, cook until shrimp turns pink. stir in wine and lemon juice and bring to a boil, remove from heat and serve.
In a large bowl combine Grand Marnier, marmalade, apricots, orange zest and sectioned oranges and pinepapple. ***Can be made up to 1 day ahead and refrigerated.***. Wash berries, hull strawberies and half. Half anyother large berries otherwise leave whole. Toss berries with marinated fruit. ***Can be prepared up to 1 hour before serving and refrigerated.***.
NOTE: Make that: Equal parts orange juice and pineapple juice. shake to mix in an ice filled 12oz cup. Serve.
Combine ingredients in a jar with a tight filling lid. Shake well. Pour over greens and toss gently.
Mix ingredients #3 to #9 in a shallow bowl or dish. Coat (or brush) chicken breasts with the wet ingredient mixture on both sides. Roll coated chicken breasts generously in bread crumbs. Place each breast on a cookie sheet (sprayed with Pam). Broil again for 3-4 minutes. Then reduce heat in oven to 500 deg., move cookie sheet to bottom rack and roast for 10 more minutes. Watch when you broil, because all ovens are different -- don't overcook, but make sure the chicken is done and the juices run clear when tested with a knife!
Peel the wax from the cheeses and cut a 1-inch-thick slice off the top of each. With a spoon, scoop out the center of the cheese leaving a boat-like shell about 1/2 inch thick. Hollow the slice from the top in a similar manner to make a lid for the shell. Place the lid and shell in a large pan or bowl, pour in enough cold water to cover them by at least 1 inch, and let them soak for 1 hour. Grate enough of the scooped-out cheese to make 2 cups and set it aside. Brown the meat for a short time. Remove the cheese shells and lids from the water and invert them on paper towels to drain. Preheat oven to 350°F. With a pastry brush, spread the tablespoon of softened butter evenly over the bottom and sides of two round baking dishes at least 3 inches deep and just large enough to hold the cheese compactly. (If the dish is too large or shallow, the cheese will collapse and spread when it is baked.) In a heavy 10-inch skillet melt the remaining 2 tablespoons of butter in the vegetable oil over moderate heat. Drop in the onion and stirring frequently, cook for about 5 minutes, until the onions are soft and transparent but not brown. Watch carefully for any sign of burning and adjust heat accordingly. Add the tomato, pepper, salt, and a few grindings of black pepper, and still stirring, cook briskly until most of the liquid in the pan has evaporated and the mixture is thick enough to almost hold its shape in the spoon. With a rubber spatula, transfer the entire contents of the skillet to a deep bowl. Add the meat, grated cheese, bread crumbs, olives, gherkin, and raisins, and toss together gently but thoroughly. Taste for seasoning and adjust, then stir in the beaten egg. Spoon the meat mixture into each cheese shell, place the shells in the prepared dishes, and top them with the cheese lids. Bake uncovered on the middle shelf of the oven for about 20 minutes or until the top is bubbly and delicately browned, and the meat tender. Serve at once, directly from the baking dish.
Slice each tomatoe into about 4 thick slices. Arrange in single layer in shallow baking dish or microwave safe dish. Thinly slice goat cheese, arrange over tomatoes. Sprinkle with pepper to taste, then basil. Broil for 2 to 3 minutes or microwave on high 100% power for 2 minutes or until cheese melts.
Melt two tablespoons margarine in skillet and saute onion and celery. Stir in flour, sugar, salt, and pepper. Cook 1 minute on medium heat, stirring constantly. Reduce heat and slowly add cream and stir until smooth. Cook and stir over low heat for 2 minutes until mixture is thick. DO NOT BOIL. Fold in green beans, and spread into greased 9x13 inch baking dish. Melt remaining margarine and toss with cornflake crumbs, mix in cheese, and sprinkle over the top of casserole. Bake uncovered at 325 degrees for 25 minutes or until heated thoroughly.
How To Make Scottish Typsy Laird Sherry Trifle. Put the sponge into the bottom of a large glass bowl. Spread the raspberry jam over the sponges. Mix the sherry and the drambuie in a glass and then sprinkle the liquid over the sponge base. Once the liquid has soaked into the sponge then add a layer of raspberries and the bananas. (Bananas are an optional ingredient and may not appear in many traditional recipes for Typsy Laird.). How to make the Egg Custard. Make the custard by whisking the egg yolks, the sugar and the vanilla essence until it becomes pale and creamy. Add the cream and milk from the custard ingredients to a saucepan and heat the mixture until it reaches boiling point. Stir this into the custard mixture. Put this mixture into a new saucepan and stir continuously over a low heat. The mixture should now start to thicken. Once thick pour into a separate bowl and set aside to cool, sprinkle a little sugar over the top to avoid a "skin" forming. Once cooled, pour the egg custard over the layered fruit and alcohol soaked sponge. Spread out it out evenly - again, sprinkle with a little sugar to avoid a skin forming. Whip the double cream then add the sugar and spoon this mixture onto the custard. Decorate with the toasted almonds.
In a medium bowl combine turkey, onion, breadcrumbs, carrots, half the bbq sauce, worcestershire sauce, garlic, and pepper. In a 9 inch pie plate, sprayed with non-stick vegetable spray, shape meat mixture into a round loaf. Drizzle the top of the loaf with the remaining bbq sauce. Bake at 180Cfor 45 minutes.
Pour worcestershire sauce on ribs. Brown ribs on both sides under broiler. Combine above ingredients and pour over brown ribs in roast pan. Add sweet pickles. Simmer in a low oven for 2 hours.
Season chops on both sides with salt and pepper to taste. Fry in deep, hot skillet with oil til lightly browned on both sides. Remove to a platter. Wipe out excess oil and fat with a paper towel. Add rest of ingredients and stir to mix. Add chops and top each (covering completely)with most of the sauce, leaving some on the bottom underneath each chop. Place on tight-fitting lid, and bring to a simmer. Simmer for about 1 hour on LOW heat til very tender, stirring sauce ocaisionally so it doesn't burn or stick. (*I didn't need to turn these, but did always make sure they were totally covered with the sauce to keep them moist.). Serve over or with mashed potatoes, rice or noodles. Note: I made 3 pork chops, and there was plenty of gravy to go with our mashed potatoes. Served them also with green beans, bread and butter and a nice salad! :). *If making 4 chops, there might not be enough gravy to top mashed potatoes or noodles, etc., so plan ahead and either make more sauce or top what you are serving it with, with a little butter.
Marinate chicken in lemon juice 30 min, drain and season with salt. and pepper to taste Saute over medium heat until cooked on outside but slightly pink inside. Drain oil and place chicken in a container and set aside Saute onions, stirring constantly, until slightly browned. Add bell peppers and garlic and saute 3-4 min, stirring constantly. Reduce heat to simmer, add coconut milk, ginger, cayenne powder, and lemon rind. Add chicken back to stew. Cover and simmer 30 min or until in thick stew consistency. If mixture is too thin simmer with lid removed until desired consistency is reached. Serve over a bed of steamed white rice. NOTE: One pound shelled and deveined shrimp can be added to or substituted for the chicken.
Stir together soup mix, sour cream, and mayo until well blended. Stir in spinach, water chestnuts and green onions. Spread tortillas with dip, not quite to the edges. Roll up tightly. Slice into 1 inch pieces. Arrange on serving platter and refrigerate until ready to serve.
Mix all ingredients together. I add the spinach last because it gives the cream cheese longer to soften, making it easier to stir. Cover and chill in the refrigerator until ready to serve.
Steam the cauliflower and sweet potato in a steamer basket until soft, 7-10 minutes. If you don't have a steamer basket, you can cook them in a covered pot in about 1" of water and then drain. In a food processor fitted with a metal blade, place the steamed vegetables along with the milk, butter, salt and pepper. Whip and serve.
Preheat oven to 350 degrees. Prepare a high-sided lasagne pan with parchment paper, silicone mat, or oil. Mix first 7 ingredients (honey through salt) in a large measuring cup or bowl. (If you layer in a glass container it's kinda cool to see the strata that form. Or is it just me?). In a large bowl combine the oats and nuts and then add the liquids and mix until everything is well coated with the honey mixture. Spread evenly in the prepared pan. Bake for about 30 minutes, stirring every 10 minutes, until the granola is golden brown. After the 1st 10 minutes I add the coconut because I don't like my coconut really toasted. Baking time will vary depending on the depth of the granola in the pan. After the baking is complete add the dried fruit. Allow to cool completely, store in jars or other air tight containers.
Combine the blackberries, sugar and lemon juice in a nonreactive bowl. Let the berries macerate, covered, at room temperature until the juices have run, about 1 hour. Gently mash berries with a spoon. Place the softened ice cream in a large bowl and fold in the berry mixture. *If you prefer, you could just drizzle the sauce on top of individual servings of ice cream*.
Adjust oven racks to low and middle positions. Heat oven to 350°F (175 C). Beat butter until creamy. Add sugars and beat until fluffy, about 3 minutes. Beat in eggs one at a time. Mix flour, salt, baking powder, and nutmeg together. Stir flour mixture into butter-sugar mixture. Stir in oats and optional raisins. Form dough into 16 2-inch balls, placing each onto one of two parchment paper-covered, large cookie sheets. Bake until cookie edges turn golden brown, 22 to 25 minutes. Slide cookies on parchment onto cooling rack. Let cool at least 30 minutes before serving. Comments: Do not over bake. The edges should be brown but the rest of the cookie should still be very light in color. Parchment makes for easy cookie removal and cleanup, but it's not a necessity. If you don't use parchment, let the cookies cool directly on the baking sheet for two minutes before transferring them to a cooling rack.
To a large skillet, add the oils, chicken, and cook over medium-high heat until chicken is cooked through; stir intermittently to crumbly while cooking. Add the onion, hoisin sauce, soy sauce, rice wine vinegar, chili garlic sauce, stir to combine, and cook for about 5 minutes, or until onion is soft and translucent and most of the liquid has been absorbed; stir intermittently. Add the garlic, ginger, stir to combine, and cook for about 1 minute, or until fragrant. Add the water chestnuts, green onions, salt and pepper to taste, and cook for about 2 minutes, or until tender. Taste filling and make any necessary flavor adjustments, i.e. more soy sauce, hoisin, pepper, etc. Spoon about 1/4 cup of the mixture into the lettuce leaves to serve. Recipe is best warm and fresh but filling will keep airtight in the fridge for up to 5 days.
Bake pastry shells according to package directions. Cook bacon in skillet until browned. Remove & keep warm. Cook sauce according to package directions. Melt butter or margarine in skillet. Add eggs and cheese (softened in microwave) & cook until eggs are set but still moist, stirring often. Cut pastry shells crosswise into halves. Place bacon on pastry bottoms. Top pastry with egg mixture. Place top back over eggs. Pour Hollandaise sauce over the tops of each. Sprinkle with chives. Serve immediately.
Mix chips together in a microwavable safe bowl, melt. Mix in noodles and peanuts. Drop onto wax paper by the teaspoonful and cool. DO NOT FREEZE! I sometimes put in mini M&M's instead of the peanuts.
Melt butter in microwave oven. Stir in corn flour well. Add the milk and stir. Cook in the microwave for 4 to 6 minutes, taking out 1/2 way to give a good stir or whisk for 30 seconds. Put back in for remainder of cooking time. Ready when starting to bubble up the side of the container; it should be thick and creamy. (If too thick, stir in more milk a little at a time). When ready add salt and pepper to taste. You now have basic white sauce. For cheese sauce, stir in 4 ounces of grated cheese when the sauce comes out of the microwave. 1/2 teaspoon mustard added at this stage will enhance the flavour but is optional.
In a large bowl, combine chia seeds, flour, baking soda, salt. Set aside. In a mixing bowl, combine sweet potato puree, apple sauce, egg whites, agave, lemon juice, zest, and vanilla. Mix dry ingredients and the cranberries into the wet mixture, just until blended. Pour into greased muffin tins. Bake at 350 degrees F. for 15 to 20 minutes.
Line a 13 x 9 x 2-inch pan with aluminum foil and then spray with a no-stick cooking spray. Combine sugar, butter and milk in large saucepan, stirring constantly on medium heat, until mixture comes to a boil. Simmer 5 minutes, stirring constantly. Remove from heat. Add peanut butter. Stir until well blended. Add marshmallow creme and vanilla. Beat until well blended. Spread in prepared pan. Cool. (I cool mine in the fridge after inital cool down). Cut into candy-sized pieces using a pizza cutter (works GREAT!). Store in covered container.
Bring a pot of water to the boil, add the oranges, cover and simmer for one hour. Stain off the water. Cool the oranges. If you are in a hurry, I suggest you partly cool them -- (this will still work). While they are cooling, food process the sugar with the eggs until the sugar is dissolved and pour into a bowl. Cut the oranges in half and de-seed them and put the oranges (with peel and pith) into a food processor and pulp until reasonably smooth. Pour the pulp into the sugar/egg mix and add the almond meal. Gently mix together. Pour mix into baking paper lined 24 - 26cm springform tin and bake for 50 - 60 minutes at 185°C. Serve with creme fraiche, whipped cream, or vanilla ice-cream -- makes an awesome dessert. You could drizzle a little citrus liqueur around the plate. Added thoughts -- This cake DOES NOT need any syrup poured over it. NB.Simply double this recipe to get two large cakes. It is just as successful. Occasionally, I will add a slurp of Grand Marnier, Contreau, or Galliano; however, try it plain initially.
In a large bowl, combine the flours, 1/3 cup of the sugar, baking powder, and salt. Stir in the cranberries to lightly coat with the flour. Combine the orange peel, orange juice, oil, and egg. Add to flour mixture all at once. Stir quickly until flour mixture is just moistened but has a lumpy appearance. Spoon batter into 12 paper-lined 2-1/2 X 1-1/4-inch muffin cups, filling about three-quarters full. Sprinkle the tops with the remaining 1 tablespoon of sugar. Bake at 400 degrees for 25 to 30 minutes.
Mix all the ingredients. Season to taste. Refrigerate for up to 4 hours, covered.
Combine all but cherries. Once well mixed, fold in the chopped cherries and then chill covered for 3 hours.
Add olive oil to a small sauce pan over medium high heat. Add garlic and crushed red peppers and cook until slightly golden and fragrant. Add tomato paste and water. Simmer, uncovered, for 1/2 hour. Add more water, if necessary. Stir frequently to be sure it doesn't burn. Cook pasta according to directions, drain but RESERVE ONE CUP OF COOKED PASTA WATER). Add the sauce and drained chickpeas to the pasta and add the reserved cooking water slowly until you reach your desired consistency. Serve with fresh grated parmesan cheese.
Boil water in a large stock pot. Twist claws and tails off lobsters and reserve bodies. Add claws and tails to the boiling water. Simmer tails for 3 minutes, and claws until they turn bright red all over, about 8 minutes. Remove lobster pieces as they finish cooking and place in a large bowl. Reserve the cooking liquid. Let the lobster cool slightly. Crack claws and remove the meat from the tails and claws, cover and refrigerate. Twist legs off the lobster and cut the bodies into large pieces. Heat olive oil in a large enameled cast-iron casserole. Add fennel, celery, carrot, onion, leek and garlic and cook over moderately high heat, stirring frequently, until the vegetables are browned, about 8 minutes. Add legs and body pieces to the casserole and cook over high heat, stirring, until shells start to brown, about 8 minutes. Sprinkle flour evenly over the shells and stir well. Add tomato paste and cook, stirring, until it starts to brown, about 3 minutes. Stir in wine and Armagnac and simmer for 3 minutes. Stir in thyme, bay leaf, saffron and the reserved lobster cooking liquid until smooth. Simmer broth over low heat, skimming occasionally, for about 1 1/2 hours. Strain broth and press on the solids to extract as much liquid as you can. Return broth to the casserole. Add heavy cream to the casserole and simmer for 5 minutes. Season the bisque with salt and pepper. Cut reserved tail and claw meat into 1" pieces. Add the meat to the simmering bisque and cook until just heated through, about 1 minute. Add a splash of Armagnac to 8 soup plates. Ladle the lobster bisque into the soup plates, garnish with the parsley and serve.
Set 1 tablespoon of edamame aside for a garnish. Place the rest of the edamame, tofu, salt, garlic, oil, lemon juice, and 1 1/2 teaspoons cumin in the bowl of a food processor and process until very smooth, about 2 minutes. Season with additional salt and pepper, plus more lemon juice, if desired. Remove to a serving bowl and garnish with reserved edamame, and some cumin.
Bring water to a boil in a large stockpot, and add the garlic and the seasonings to the water. Add Kielbasa, potatoes, and carrots. Bring to a boil and boil uncovered until vegetables are almost tender, about 5 minutes. Add corn and onions and boil 5 minutes longer. Add shrimp and lemon slices, and simmer until shrimp are done, about 3 to 4 minutes. Remove lemon slices. Garnish with parsley, if desired.
In a small bowl mix together ingredients for crust. Pour into a 9 inch spring form pan and press down. I use the bottom of a measuring cup. Set aside. In a medium sauce pan and ingredients for apple filling. Mix and cook on low for 10 to 12 minutes stirring occasionally. While your apples are cooking cream together cream cheese and butter for at least five minutes until light and fluffy. Add sugar, eggs, vanilla and cornstarch mix completely. Add sour cream. Only mix until sour cream is combined. Do not over mix this will create air pockets in your cheesecake. Pour half of cheesecake mixture over the crust and layer with apples. Drizzle with a little caramel. Pour remaining batter over the top of the apples and sprinkle with brown sugar topping. Bake at 350 for 35 minutes. Turn off the oven and leave cheesecake in oven for an additional 15 minutes. Refrigerate for at least two hours. While cheesecake is chilling beat heavy whipping cream and 3 tablespoon granulated sugar and 1/2 teaspoon vanilla to stiff peaks. After cheesecake is set up remove from pan and drizzle with remaining caramel. Decorate with whipping cream and serve.
For the sweet potatoes: Boil the potatoes until tender in a large pan. Drain and dry them in warm oven briefly to remove all water; force through a ricer or whirl in food processor. Add butter and seasonings; keep warm. For the oysters: heat olive oil in skillet; cook shallots and garlic until translucent. Add oysters and wine; cook until liquid is reduced by half. Remove oysters and add herbs to sauce; cook for about five minutes. Remove from heat; whisk in butter and seasonings. Return oysters to pan to keep warm until ready to serve. To serve: Place potatoes into a piping bag fitted with star tip; pipe a decorative border on each serving plate. Place 4 oysters in the center and garnish with green onions.
Combine all ingredients EXCEPT water and mix well. Then add the water, mix well and simmer for 2 minutes. Remove from heat and allow to cool to room temperature. Transfer to an air-tight jar and store sealed, in the refrigerator.
Preheat oven to 350 degrees F. Grease a bundt or tube cake pan. Mix the above ingredients with a mixer on low until moistened. Scrape down the sides. Mix on medium speed for 2 minutes. Pour batter into prepared pan. Bake 50-60 minutes until done. Let stand 10-15 minutes in pan before removing.
Heat the oil in a large, heavy-based saucepan. Saute the garlic and leeks for 4-5 minutes until starting to soften but not colour. Add the potato and vegetable stock, stir and bring to the boil. Reduce the heat, cover and simmer for 15-20 minutes until the vegetables are tender. Puree to a smooth consistency using an electric hand blender or food processor. Stir in the beans and half of the parsley and allow to heat through. Serve the soup in deep bowls with a pinch of parsley on top.
Soften the cream cheese for several hours. Melt the butter in a saucepan over medium heat and add the pecans. Toast lightly for about 5-7 minutes, stirring to keep from scorching. Remove from heat. Let cool for a few minutes then stir in 1/4 cup spenda to coat. Set aside. Cream 1/4 cup of splenda with the cream cheese in a large mixing bowl until well mixed. Boil the water and in a separate bowl combine with the jello and mix well, for about 2-3 minutes until well dissolved. Add the jello to cream cheese and mix well. I usually start with a spoon, progress to a whisk and end up with a stick blender. Mold in a glass pie plate, and spread evenly with the toasted/sweetened nuts. Chill for at least three hours, the longer the better.
In a large (gallon sized) Ziploc bag, combine the cole slaw, onions, almonds, nuts and broken up ramen noodles. Close bag and toss well. In a covered jar combine the oil, vinegar, sugar and chicken bullion. Shake to emulsify. Pour over the cole slaw mix close and toss well. Let chill at least 2 hours better over night.
Heat oil in a pan and add zucchini tossing to coat. Add vinegar, mix well cover and cook for five minutes until the courgettes are tender crisp. Remove lid and cook for another 2 - 3 minutes until liquid has evaporated Remove from heat and capers, parsley and lemon juice. Toss to coat and season if desired, serve warm.
Preheat oven to 400 degrees F. Grease 8' square pan. Stir together dry ingredients. Mix liquid ingredients together. Make a well in the dry ingredients, then add liquid all at once. Mix thoroughly. Pour into pan and bake for 25-30 minutes. Serve warm. Note: I recommend using buttermilk, I have found the flavour and texture to be better than when using milk.