HumbleIntelligence/food-ner-1-Million huggingface dataset:
If using left-over chicken or turkey, chop it finely and set aside. Continue with the recipe from Step 3, using stock to make the sauce rather than water, and add the chicken or turkey to the sauce at Step 6. If using veal or beef, season with salt and pepper to taste. Place a large pan over medium-high heat and melt 2 tablespoons of butter. Add the veal or beef, wine, onion, clove, bay leaves, nutmeg or mace, parsley, thyme, lemon zest or juice and water. (Use chicken stock if you have chosen to use chicken or turkey.) Bring to a boil, then reduce heat and simmer for 45 minutes to an hour. By this time the meat should be tender (or if using poultry, the stock will be bursting with flavor). Strain the stock and reserve, along with the meat. Finely chop or cut the meat into into small pieces. Melt the remaining butter in the pan, stir in the flour and keep stirring for a few minutes on low heat. Don't let it brown. Slowly and gradually add the stock and cook over moderate heat, stirring until the sauce is smooth and thick. Add more flour, or corn starch to thicken the sauce if necessary. Cool slightly and add the 3 egg yolks and mix well (reserve the whites for later). Add the veal, beef, chicken or turkey, mix well and season to taste. The mixture should be thick and stiff by this time. Set the mixture aside to cool thoroughly. When ready, cut or separate the stiff, thick mixture into rolls about 1.5" thick and about 3" long. Spread the crumbs on a clean, dry chopping board. Slightly beat the eggwhites in a deep plate until just incorporated. Roll the croquettes through the breadcrumbs, then through the egg whites and again through the crumbs. (Make sure that the second coating of crumbs is even and thick and no meat mix sticks out, otherwise the croquettes may burst when being deep fried). Deep fry the croquettes in batches of four or five for about 4 minutes, or until they are golden brown. Drain on absorbent paper. Serve hot, with French fries or fresh chunks of bread. The best way to season is to slather with mustard, as the Dutch do!
place pastry on a flat surface. using a 7cm biscuit cutter, cut out rounds. place pastry rounds into patty tins. spoon about 1/2 tsp of jam on to the pastry rounds. cream butter, lemon rind and sugar until pale. beat eggs in one at a time, beating well after each addition. sift flour and baking powder into creamed mixture. stir to combine. add milk to give a soft dropping consistency. spoon batter evenly among the patty tins. bake at 190C degrees for about 20 minutes or until golden and cakes spring back when lightly touched. transfer to a cooling rack and allow to go cold. serve dusted with sifted icing sugar. if wished, before baking, place thin strips of left over pastry on top of batter.
Combine the low fat butter and biscuits in a bowl. Mix well with your fingers and then put these into the bottom of a 4 inch diameter loose bottomed cake tin. Refrigerate till this sets. Now, blend the cream cheese till it is lump free and smooth in a blender. You may add some warm milk or whey if need be. Combine with the remaining ingredients in a bowl and whisk till it has a smooth mixture. Combine the marmalade and 1 tablespoons water in a pan. Melt on low heat and allow to cool a little. Pour the cheesecake mixture over the set crust and refrigerate till the mixture sets. Pour the warm topping over and chill again for 10-15 minutes. Cut into wedges and serve cold. Enjoy!
Make the salad: Bring a large pot of water to a boil. Add the barley and cook for 15 minutes. Using a sieve, remove barley from the water and transfer to a bowl. Bring the water back to a boil and salt, to taste. Add the barley and rye and wheat berries and cook, stirring occasionally, until tender, about 30 to 40 minutes. Drain, transfer to a bowl, and cool. When cool, combine with the remaining ingredients. Meanwhile, make the Dressing: Whisk together the vinegar, dill, and garlic. While whisking, drizzle in the oil to make a smooth dressing. Season with salt and pepper, to taste. Toss the salad with the dressing and serve.
Blend all ingredients with crushed ice. Serve in a sour glass or fluted wine glass.
Preheat oven to 250°F Place chicken on a plate and press black pepper into them. In a heavy skillet, heat butter and olive oil. Cook chicen on medium heat until lightly browned. Remove chicken and place in an ovenproof dish, then place this in the oven. Leave the pepper and juices in the skillet. Add onion and garlic to the skillet and brown over medium high heat, adding more oil if needed. Try not to brown the garlic too much. Add the mushrooms and saute until most of the liquid has evaporated. Remove skillet from heat and add brandy. Ignite the brandy and saute for 1 minute. Add cream and stir. Add salt and pepper to taste. Take the chicken out of the oven, return it to the skillet, and heat for 2 minutes on medium-low heat, letting the chicken absorb some of the sauce. Serve with the sauce.
Preheat oven to 350F. Line 2 baking sheets with parchment paper. Cream butter and sugar in a medium bowl, using medium speed (electric mixer) until light and fluffy. Add egg and vanilla. Continue beating until well-combined. Combine flour, salt and baking soda. Add the flour mixture to the wet ingredients. Mix on low speed until just combined. Wrap dough tightly with cling wrap and chill for at least 30 minutes. Turn dough out on lightly floured surface. Roll to about 1/8" thickness. Using cookie cutters/inverted wine glass, cut out cookies and transfer to prepared baking sheets. Sprinkle the tops with sugar, if desired. Bake until cookies are set but not brown, 8-10 minutes. Transfer to cooling racks. You may roll the dough into a log shape and freeze until firm, then slice and bake. LEMON SUGAR COOKIES- Add 1 tablespoon finely chopped lemon zest and 1 tablespoon lemon juice to butter and sugar. RAISIN SUGAR COOKIES- Stir 3/4 cup raisins into dough after dry ingredients have been combined. NUT SUGAR COOKIES- Stir 3/4 cup finely chopped (toasted) walnuts/pecans/other nuts into dough after dry ingredients have been combined. SUGAR AND SPICE COOKIES- Add 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg and a pinch of ground cloves to the dough along with the flour. FROSTED SUGAR COOKIES- Omit the sprinkling of sugar on top of cookies. Beat 1 cup icing sugar, 1 tablespoon water/milk, 1/2 tsp vanilla extract and a few drops of food coloring (if desired) with electric mixer, on HIGH speed. Frost cookies after baking, while still slightly warm. CHOCOLATE COOKIES- Melt 2 oz. bittersweet chocolate (I use 72%) in the microwave, stir until smooth, let cool slightly and add to the dough after the addition of vanilla. MARBLED/TWO-TONED COOKIES- Melt 1 oz. bittersweet chocolate (I use 72%) in the microwave, stir until smooth, let cool slightly. After the dough has been formed, divide it into two. Add melted chocolate into one part of dough, knead it gently to incorporate chocolate uniformly. Combine 2 doughs and roll out as usual.
Remove leaves and core of cauliflower. Break florets into bite-size pieces, and cut stem into bite-size pieces as well, if desired. Total yield should be 4 cups of cauliflower pieces. Fill a medium saucepan 2/3 full of water and bring to a boil. Add cauliflower and cook 8-10 minutes until soft but not mushy. Drain cauliflower in a colander and rinse under cold water for 1-2 minutes to stop the cooking process. Drain well. Blot pieces with paper towel to remove excess moisture. In a large bowl, combine cauliflower, egg, red onion, and celery. In a small bowl, whisk together mayonnaise, pickle relish, mustard, celery seed, and black pepper. Pour mayonnaise mixture over vegetables and mix well. Cover and chill 2 hours prior to serving.
Pre-heat oven to 180 degrees Celsius. Open out lamb leg, I pounded with a meat mallet to even out thickness. (Read note above about cutting leg for stuffing.). Heat a little oil in a pan, add crushed garlic, and shallot and cook until shallot has softened. In a bowl combine stuffing mix, garlic/shallot mix, rosemary and tomatoes, spread stuffing evenly over lamb, carefully roll lamb up to form a log roll, secure with kitchen string. Slice slits into top of lamb at intervals, push sliced garlic into slits, sprinkle top with listed herbs. Place in an ovenproof dish and roast for about 1hr 30-45 Min's or until cooked as desired. Let meat stand before slicing.
1. Pre-heat oven to 350°. 2. Mix batter- if using butter, cut off about two tablespoons for the pan, melt the rest and mix it into the batter. If using oil, use 1 tablespoon in the skillet. 3. Put 1 or 2 tablespoons of oil in skillet and heat on low flame on stovetop burner. 4. When oil in skillet is begins to smoke a little, pour in batter. 5. Bake at 350° for 20 minutes. 6. Broil or toast for 1 or 2 minutes.
Preheat oven to 400. Spray 9x13" pan with cooking spray. (Can also make muffins if desired). Beat eggs until frothy. Add the milk. Mix in the cornbread mix until you have a smooth batter (but don't overbeat). Add onion, cheese, corn and jalapenos. Bake 30 minutes, or until golden brown on top. (Muffins may bake a little faster).
Combine the yeast, honey, milk, and butter, stir, and leave for 15 mintues to dissolve. In a large bowl, mix together the flour and salt. Make a well in the center and add the yeast mixture and egg. With a wooden spoon, stir from the center, incorporating flour with each turn, to obtain a rough dough. Transfer to a floured surface and knead until smooth and elastic. Place in a clean bowl, cover, and leave to rise in a warm place until doubled in volume, about 1 1/2 hours. Grease a baking sheet. Punch down the dough and divide into three equal pieces. Roll to shape each piece into a long thin strip. Begin braiding from the center strip, tucking in the ends. Cover loosely and leave to rise in a warm place for 30 minutes. Preheat the oven to 375*F. Place the bread in a cool place while oven heaats. Brush with the glaze and bake until golden, 40 to 45 minutes. Set on a rack to cool completely.
Prepare marinade in a small bowl by whisking together the mustard, vinegar, salt and pepper. Slowly drizzle in the olive oil, whisking constantly until slightly thickened. Stir in the lemon zest, garlic and rosemary. Store covered in the refrigerator for up to 2 days. Place lamb in a large bowl or shallow baking dish. Add the marinade and coat the meat well. Refrigerate overnight, covered, turning the lamb once or twice in the marinade. Remove meat from the marinade 30 minutes before grilling. Oil the grill and prepare the coals. Drain the marinade from the lamb and reserve. Grill the meat 4" above the coals, about 20 minutes per side for medium-rare meat, basting frequently with reserved marinade. (Check the lamb for doneness after 30 minutes of grilling). To serve, cut the lamb into thin slices and arrange on a decorative platter garnished with the lemon quarters and the sprigs of rosemary.
Cream butter, sugars and applesauce. Mix well. See recipe description for directions.
Measure and assemble all the ingredients and utensils. Grease the 8x8-inch square baking pan. Melt butter in a large saucepan over medium heat. Add marshmallows and stir until completely melted. Remove from heat and add peanut butter and stir well. Stir in the Rice Krispies until they are well coated. Press the mixture evenly into the prepared pan and cool on a cooling rack. Cut into squares.
Sift dry ingredients together. Dissolve yeast in water; Add buttermilk and add in sifted ingredients mixing well. Knead 20 times and roll out 1/4" thick. Cut with biscuit cutter or 1" drinking glass. Butter biscuits with brush and stack in twos, let rise for 2 hours. Bake at 425 degrees for 10 to 12 minutes, or until brown.
In a small bowl beat the egg, stir in the melted butter. Add all remaining ingredients and mix well. Shape into walnut size round balls. Allow to stand 40 minutes, to swell. Drop into simmering chicken soup broth. Cook covered at least ten minutes. Do not lift the lid. Serve, broth and three cracker balls in each bowl. Serve immediately.
Heat oil in a large saucepan on med-high heat. Saute onion until translucent. Add garlic, apple, parsnip, squash, carrot and sweet potato. Saute for approximately 5 minutes. Add vegetable stock and bring to a boil. Reduce heat and simmer for approx 30 minutes, (or until vegetables are tender) Stirring occasionally. Let cool slightly, puree and enjoy!
Preheat oven to 375 degrees F. In the veggie oil, over medium heat, saute the onions, thyme, basil, garlic& Broccoli for apprx 3-5 minutes Add Mushrooms and season with salt. Only saute until the mushrooms are tender, drain liquid. Add the cheeses to the beaten eggs, mix well. Put the broccoli mixture in the unbaked pie shell. Pour in the egg/cheese mixture. Bake 45 minutes or until it is a lovely gold color and all puffy. Let stand for 10 minutes, slice and serve.
Preheat oven 375°F. In a bowl, beat the cake mix, eggs, milk and oil together. Basically according to the box directions. Grease mini muffin tin and bake muffins for 5-7 minutes or until toothpick approved. Cool, poke holes and air dry for 30 minutes. Makes 48 mini muffins. In another bowl, with hand mixer, add whipping cream liquid, vanilla, 1 tsp of instant espresso powder and icing sugar. Whip until its light and fluffy, about 5 minutes. In a small bowl, whip up the mascarpone cheese light and fluffy like. Add a spoon full of cheese in the whipping cream. Whip together until light and fluffy. Then fold in the rest of the whipped cheese with a spatula in the whipping cream, blend. Add 4 tsp instant espresso or coffee in the warm water, mix. Honestly test the flavor of it and make sure you like it cause the muffins get dipped in it. Once espresso mixed, dip the top half of the muffin to absorb some of the espresso flavor. Top each muffin with tiramisu cream and sprinkle with coco or chocolate shavings. I grated 1/2 cup of chocolate chips and sprinkle some in espresso, little little bit. Tossed and topped the muffins.
Half and stone the avocados. Scoop out and finely dice the flesh. Finely chop the red onion. Slice the top off the pepper and pull out the central core. Shake out any remaining seeds. Cut the pepper into thin strips and then dice up the thin strips. Halve the chilies, remove their seeds and finelt chop them. Mix the chilies, coriander, oil, lemon and salt and pepper to taste. Place the avocado, red onion and pepper in a bowl. Pour in the chili and coriander dressing and toss the mixture well. Serve immediately.
Over medium-high heat, fry tortilla squares in olive oil until they begin to crisp and turn a golden yellow. Add garlic, onion and jalapeno; cook 1 to 2 minutes, until onion becomes translucent. transfer to an 8 quart pot. Add half the corn along with all other ingredients (except garnishes), reserving other half of corn to be added at the end. Bring the soup to a low, even boil. Boil for 5 minutes. Remove soup from heat. Use a hand-held propeller blade processor to process in batches to the consistency of a course puree. (You can also process in batches in a blender). Return the soup to the burner and add the reserved corn. Bring the soup to a boil once again being extremely careful to avoid scorching or burning the soup. Serve, garnished with blue corn tortilla chips, cilantro and sharp cheddar cheese.
Marinate chicken slices with 1-2 teaspoons soy sauce, while assembling sauce ingredients in blender or by hand. Heat oil in large frying pan or wok over high heat. Saute chicken about 2 minutes or until cooked. Add sauce and bring to boil. Stir until thickens (just a couple of minutes). Serve with Steamed white rice and garnish with chopped green onions.
Wash,boil and mash the potatoes. To the mashed potatoes add the bread slices which are dipped in water and then immediately squeezed ,red chilli powder,haldi,salt,coriander and mint chopped. Mix everything together. Make 10 balls from the mixture. Shape the balls into cutlets. Heat a non stick frying pan. Grease it with 2tbsp oil. Now place the prepared cutlets in the pan. and shallow fry till they are golden brown. on both sides. Serve the hot tikkis with ketchup.
Heat oil in heavy large saucepan or deep fryer to 250°F Working in batches, fry plantains until golden brown, turning often, about 4 minutes. Using slotted spoon, transfer fried plantains to paper towels to drain. So Delicious!
Saute raw, shelled, deveined shrimps in olive oil until the shrimps turn pink ~ just a minute or two! Don't overcook these. Remove shrimp. Warm wine over medium heat ~ but do not boil. Lower flame to low heat and add shrimp and cook for 1 minute. Add 1-1/2 cups butter and melt. Add 1/4 cup lemon juice. Add 1/4 cup heavy cream and cook until the sauce thickens ~ again, just a minute or 2. Sprinkle with 2 T chopped parsley and serve over rice or pasta or just by itself. Note: minced garlic TO TASTE can be added to this at any stage ~ from sauteing the raw shrimp through the last step of adding the heavy cream.
How to Make Moonshine at Home. Things Needed Water Cornmeal Sugar Yeast Pressure Cooker Copper Tube Vessel (to collect moonshine) Charcoal Instructions Go to the market and buy 25 pounds of cornmeal, 100 pounds of sugar, 100 gallons of water and 6 ounces of yeast. Next, you will be required to collect the necessary equipments, like a few large pots, a large pressure cooker and a coiled copper pipe. Put water in the pot and place it on stove. Keep on boiling it until it reaches a rolling boil. Add cornmeal to the water. The resultant mixture will be known as mash. Keep aside the mash and let it cool down, till it is warm to the touch. Now, add sugar and yeast to the warm mash. Again, keep it aside and let it ferment for 4 to 5 days. Keep on checking the mash and when it stops bubbling, it means that it is ready. At this stage, the mash is known as sour mash or beer. Put the sour mash into the pressure cooker and keep it on fire, till it goes up to 173 degrees Fahrenheit. At this temperature, the alcohol content of the mixture will start rising to the surface. With the help of a coiled copper pipe, passed through cold water, trap vaporized alcohol in a separate vessel. As the vapors from the cooker pass through the cold copper tubing, they will slowly condense into the liquid called moonshine. Finally, filter the moonshine through charcoal, making it absolutely fit for consumption.
cut broccoli into small florets, peel and slice stems. in large pot of boiling salted water, blanch until tender-crisp, about 4 minutes. remove with slotted spoon and chill under cold running water, drain and set aside. in same pot boil noodles until tender, about 5 minutes, drain and rinse with cold water. drain again and set aside. in wok or large skillet, heat 1 tablespoon oil over med-high heat. stir fry onion until golden, about 8 minutes. remove from pan with slotted spoon, set aside. add 2 teaspoons oil to pan, add curry paste, salt and black pepper, fry until fragrant. add steak and stir fry until rare, 1 to 2 minutes. add tomatoes with juices, onion and 1/4 cup water, boil for 1 minute. add noodles and broccoli, stir fry until heated through, about 3 minutes.
Preheat oven to 350°. Butter an 11 x 7-inch or a 9-inch baking pan baking dish (if doubling the recipe to make 12 breasts, use a 13 x 9-inch pan. In a bowl, combine the dry breadcrumbs, parmesan cheese, garlic powder, parsley, salt and pepper. In another bowl combine the melted butter/garlic mixture and lemon juice; whisk well to combine (if you run out of butter when dipping the breasts, which has happened to me many times, just melt about another 1/4 cup butter and add in about 1 tablespoon more of lemon juice in the microwave. Dip chicken in butter mixture, then roll in crumbs (patting down the crumbs into the chicken breasts). Roll-up chicken jelly-roll style; place seam side down in a greased baking dish drizzle with any remaining butter mixture; sprinkle with paprika if desired. Place a slice of cheese on top the last 10 minutes of baking if desired. Bake uncovered for 35-45 minutes or until the chicken is cooked though (baking time will vary depending on how thin you pounded the chicken).
Steam syrups and cold milk together. Top with whipped cream and dust with pumpkin pie spice or nutmeg.
Brown sausage in dutch oven,. While sausage is browning In a smaller pot cook cauliflower in chicken broth and butter until very tender, let cool then blend until smooth. After the sausage is browned add bell peppers and cook until tender, then add spinach and 3 cups of water and bring to boil. After mixture is boiling add the basil and oregano and let cook for 5 minutes. Now add the blended cauliflower to the mixture and salt to taste and bring to a boil once more. Serve with topping of Parmesan cheese.
Combine the flours, cinnnamon and sugar in a mixing bowl, make a well in the center, add the egg and half the pineapple juice. Gradually incorporate the flour to make a smooth batter, beat in the remaining juice and with the dried pineapple. In a preheated greased griddle, drop tablespoons of the batter and leave them until they bubble and the bubbles begin to burst. Turn the drop pancakes and cook until the underside is golden. Continue to cook in batches.
Core the tomatoes and apples, but do not peel. Put both through the food chopper and add remaining ingredients. Pour into a large kettle and mix thoroughly. Bring to a boil and keep boiling for 5 minutes. Immediately put into jars and seal. This is ready to use as pie filling.
Halve the cucumber, discard the seeds and chop finely. Mix with the remaining ingredients.
Poach the fish in water with the onion, salt and pepper for about 20 minutes. Peel the yams and chop roughly and cook 20 minutes in boiling water until tender. Drain yams and mash until smooth. Add milk to the mashed yams. Flake the fish and discard the skin. Add fish to the yams. Add beaten egg and parsley, mixing well. Divide mixture into 12 portions and form into fish cakes. Place flour in a shallow bowl and coat cakes in flour. Fry in hot oil, turning cakes to brown both sides. Cook until browned and crisp.
Chop lettuce in 1/2-inch squares. Mix lettuce with the carrot, cabbage, pecans and vinegar. Add the angel hair pasta, blue cheese and chives. Serve in a chilled bowl. Serving Suggestion: Top with sliced grilled chicken breast.
Slice chocolate roll/cake and arrange to cover 9" x 13" glass dish. Drain the peach slices and sprinkle about 2 to 3 tbs of its syrup on the cake. Custard; mix milk, sugar and custard and stir over slow heat until thicken. Mix vanilla and egg yolk, stir. Remove from heat, mix butter. Pour custard over the cake and spread out the custard all over the cake so that there is no gap. Arrange the peaches slice on custard. Make the jelly according to the packing instructions. Pour over the custard and peaches. Cool in the refrigerator.
1. Spray an 8"-x-8" pan with nonstick cooking spray and set aside or use Parchment Paper. 2. In a medium saucepan over low heat, combine chocolate and butter. 3. Cook, stirring often until melted and smooth. 4. Remove from heat and let cool slightly. 5. In a large bowl, combine granulated sugar, brown sugar, eggs, and vanilla. 6. Beat with a hand mixer until smooth. 7. Add the melted chocolate mixture and mix until well combined. 8. Add the cocoa powder, espresso powder and salt and stir until combined. 9. Pour batter into prepared pan and bake until the edges of the brownies are mostly set, about 20 minutes. 10. Remove brownies from oven and pour marshmallows on top. Return to oven and bake until the brownies are cooked through and the marshmallows are melty, about 10 minutes. 11. Let brownies cool to room temperature. 12. Meanwhile, make fudge topping: In a small saucepan over medium-low heat, combine chocolate chips, peanut butter, and butter. 13. Cook, stirring often, until the chocolate and butter have melted and the mixture is smooth. 14. Remove from heat and immediately stir in Cocoa Krispies. 15. Dollop fudge onto cooled brownies and spread to make an even, thick layer, then sprinkle with sea salt. 16. Let cool completely, then slice into squares. (For cleaner slices, refrigerate brownies until very cold before slicing.).