HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 275 degrees. Mix 1 cup of sugar with the cream of tarter. Beat egg white, adding sugar slowly until thick. Butter a 10" pie plate. Cover completely with meringue mixture. Bake 1 hour, let cool in oven for 1 hour. Beat egg yolks; add 1/2 cup sugar, lemon juice and rind. Cook for 10 minutes in double broiler, until mixture thickens. Remove from heat and cool completely. Whip the cream and fold half gently into cooled lemon mixture. Gently add raspberries. Trying not to break the berries pour the lemon cream mixture into the meringue shell and cover with the remaining cream. Cover and refrigerate for 24 hours.
Combine all ingredients. Roll mixture out to 1/4 inch thick; cut out treats with the cutter of your choice. Bake treats at 250 degrees F for 15 minutes, then increase the temperature to 325 degrees F and bake 30 minutes more.
Simmer swedes in lightly salted water (in covered pan) for about 20 minutes or until tender. Drain and mash or press through a sieve with a wooden spoon. Add the flour and half the butter, stirring all the time, then slowly beat in the cream until the mixture is light and fluffy. Season to taste with salt,pepper,nutmeg and sugar. Add the egg and pour the mixture into a well buttered oven proof dish. Sprinkle the breadcrumbs on to, dot with reamaining butter and bake in oven at 180c for about an hour, until the top is lightly browned.
Chop the tomato into small cubes,. Beat the eggs, season with pepper and salt. In a large pan, melt the butter. Add the Potato and Shrimp and cook for 2 minutes. Add eggs and let cook for a few minutes. Add tomato and grated cheese. Finish under the grill or cover pan for a minute or two, until cheese melts and eggs are cooked to your liking. Garnish with chives. Serve with homemade brown bread and butter. Finish breakfast with more brown bread, butter and Irish Marmalade!
Drain peaches, reserving 2/3 C syrup. Chop peaches into small pieces and set aside. In a pot on the stove, dissolve gelatin and sugar in boiling water. Stir in reserved syrup. Chill until slightly thickened. Stir extract into cool whip and gently fold into gelatin mixture. Fold in peaches. Pour into a 6 C mold coated with pam (I use mayo to coat my dish) Chill until set. Unmold and garnish with additional peaches if desired. I make this in a pretty glass bowl and that works also.
Cut pockets into chicken breasts. Season pockets with salt, pepper and thyme. Stuff each breast with a slice of prosciutto and a piece of Fontina. Dip chicken breasts in flour. Heat skillet. Add oil to skillet and saute chicken breasts until brown on both sides. Remove browned chicken from skillet. Add more oil if necessary. Add mushrooms to skillet and saute on high heat until browned. Mushroom liquid will start to deglaze the pan. Add marsala to skillet and reduce by half, about 5-minutes. Add chicken stock to skillet and put chicken back into the pan. Simmer until chicken is cooked through, about 5-10 minutes. Transfer chicken to platter. Thicken sauce by making a buerre manie with butter and flour, and whisking it until sauce thickens.
Trim the husk and as much silk as you can from the ears. Season the corn by rubbing the ears lightly with olive oil; other seasonings will not penetrate the corn kernels while they're still on the cob. Put wood chips of choice in smoker, cover with smoker tray and smoker rack, place corn on the rack. Smoke the corn on medium heat until the kernels are tender and browed, about 20 minutes. Check the corn for doneness after about 15 minutes.
Add all the vegetable ingredients together in a large bowl. Sprinkle the salt and black pepper atop. Add the red wine vinegar and olive oil. Mix about so that all the liquids on the bottom get to the top. Chill in fridge for 15 to 30 minutes.
Get a large stock pot,fill half way with water.Turn heat to medium. Add your vegetables.Do not thaw your frozen vegetables before adding to water.Season,stir,and cover.Cook about 2-3 hours stirring every 45 minutes or so,adjust heat as needed.Add cooked pastas,or rice if you'd like.You can also freeze this for up to 3 months.
Put the yeast, water, and milk in the bowl of a stand mixer and, using a wooden spoon, stir until the yeast is dissolved. Add the flour and salt, and fit the mixer with the dough hook, if you have one. Toss a kitchen towel over the mixer, covering the bowl as completely as you can to keep you from being covered in flour! Turn the mixer on and off in a few short pulses, just to dampen the flour (you can peek), then remove the towel, increase mixer speed to medium-low and mix for a minute or two. At this point you will have a dry, shaggy mess. Scrape the sides and bottom of the bowl with a rubber spatula, set the mixer to low and add the eggs, followed by the sugar. Increase the mixer speed to medium and beat for about 3 minutes, until the dough forms a ball. Reduce speed to low and add the butter in 2 Tablespoon size chunks, beating until each piece is almost incorporated before adding the next. You'll have a dough that is very soft, almost like a batter. Increase the speed to medium-high and continue to beat until the dough pulls away from the sides of the bowl, about 10 minutes. Transfer the dough to a clean bowl, cover with plastic wrap and leave at room temperature until nearly doubled in size, 40-60 minutes. Deflate the dough by lifting it up around the edges and letting it fall with a slap into the bowl. Cover the bowl with plastic wrap and put it in the refrigerator. Slap the dough down in the bowl every 30 minutes until it stops rising, about 2 hours, then leave the covered dough in the refrigerator overnight. If making Brioche loaves: Butter and flour 2 8.5 X 4.5 inch loaf pans. Pull dough from the fridge and divide into two equal pieces. Cut each piece of dough into 4 equal pieces and roll each piece into a log about 3.5 inches long. Arrange 4 logs crosswise in the bottom of each pan. Put the pans on a baking sheet lined with parchment or silicone mat, cover the pans lightly with wax paper and leave the loaves at room temperature until dough fills pans. Preheat oven to 400 degrees F. Bake until loaves are well risen and deeply golden, about 30-35 minutes. Cool for 15 minutes, then run a knife around the sides of the pans and turn the loaves out onto cooling racks. Cool at least one hour.
Turn your oven on 390°F (200°C). Mix: flour, germ, bran, b.soda, salt and cinnamon in a bowl. Put all the sugar along with the butter and the oil in another bowl and stir (machine) them together until light and firm. Then add one egg at a time and keep "stirring" until you cannot feel the sugar in the mix. Mix 1 and 2 together in the larger bowl. Mix in the oats and granola. Make small balls from the dough way smaller then golf balls, imagine two teaspoon (regulation) put together, that is about the size I make. Bake at 390°F (200°C) for 3-5 minutes ( if bigger than mine please bake longer or until they are a little bit soft on touching and not to light in color.
Melt the butter in a large saucepan or Dutch oven and saute the onion until clear and tender. Blend in the flour, then the corn kernels. Cook the mixture for 5 minutes, stirring frequently. Pour in the cream and season with salt and pepper to taste. Cook over medium heat until the corn is tender, about 20 minutes, stirring occasionally. Add the crab and parsley, cook an additional 5 minutes, then serve.
Mix everything together except nuts and roll into a ball. Roll cheese ball into chopped nuts (about 1 cup)of your choice, walnuts or pecans. Chill until ready to use. Jean said the recipe called for 1- 8 ounce pack of cream cheese but she likes to use 2.
Flatten the lemon grass stalk with a rolling pin or meat mallet and place in the pan with the stock, chicken, curry paste and shallot; bring to the boil. Add the mushrooms to the pan and simmer gently for 8-10 minutes. Stir the sugar and the fish sauce into the soup and simmer for 3 minutes until the chicken is cooked. Squeeze in lemon juice and season to taste. Ladle the soup into warmed serving bowls and scatter over the salad onions, chilli and corriander. Serve with an extra wedge of lemon.
Dissolve the yeast in the 1/8 c warm water (use a large bowl). Stir in the 1 1/3 c warm water and brown sugar. Slowly mix in the flour. Knead dough (using extra flour for the board and your hands) until it is stretchy and smooth (not sticky). Grease two large cookie sheets. Preheat oven to 475 degrees F. Fill a 2-3 quart saucepan half full of water. Add 1 tablespoon of baking soda for every cup of water. Bring to a boil. Talk a golf-ball size piece of dough and roll into a rope as thich as your thumb. Bend into a U-shape, cross ends, twist crossed ends making a full turn, then fold the ends back toward the middle of the U. Press ends into dough firmly. Should be the familiar pretzel shape. Other shapes (including candy cane shapes for Christmas) also work. Lower pretzel in boiling water for 30 seconds, remove from water (getting rid of any excess water) and place on greased cookie sheet. Sprinkle with coarse or kosher salt. Repeat until all the dough has been used. Bake for 8 minutes or until golden.
Halve eggs and separate whites from yolks. Finely chop the egg whites and set aside. In a medium bowl, mash egg yolks with a fork. Add in sugar, lemon juice, mustard, sour cream, and mayonnaise. Stir in horseradish and egg whites. Store in the refrigerator in an airtight container up to 4 days. Use for sandwiches, salads, potatoes, etc.
In a large skillet, brown the ground beef in the cooking oil, adding the minced garlic after the meat is mostly browned. Drain excess fat. Add the soup mix, frozen veg, 1 1/4 cups milk, oregano, salt & pepper. Bring it all to a boil, then lower heat & simmer for 5 minutes. Turn the meat mixture into a 9x13 baking pan which has been lightly greased or sprayed with Pam. Meanwhile, peel & boil the potatoes til soft, then drain. Mash the potatoes, add the 1/4 cup warmed milk and 1 Tblsp. butter. Spread the potatoes over the meat filling to cover completely. Sprinkle with the grated cheddar. Bake at 350 degrees F for 30 minutes.
In a medium saucepan, cook sugars, evaporated milk, syrup, and salt to the soft-ball stage (240 degrees on a candy thermometer). Just before removing from heat, add marshmallows, peanut butter, and butter; stirring until well blended. Remove from heat and add vanilla, and beat until glossy. Then pour into a buttered 8 x 8-inch pan. Cool completely before cutting. Store pieces in an airtight container. Note: The pieces are also good dipped in melted dipping chocolate and sprinkled with finely ground nuts.
1. Heat olive oil in a large skillet. 2. Saute leeks and fennel for 6-8 minutes until soft. 3. Stir in thyme and spinach and cover skillet for 2-3 minutes until spinach is thoroughly wilted. 4. Stir coconut milk into mixture. 5. Transfer mixture to a vita-mix and puree on highest speed until smooth. 6. Blend in lemon juice and salt. 7. While vita-mix is running on medium speed, slowly drizzle in olive oil. 8. Serve over salmon or veggies.
Preheat oven to 375*F. Spray a round glass casserole dish with pam. Combine all ingredients except for 1/4c cheddar cheese and a handful of the mushrooms. Smooth out the top and lay the mushrooms in a layer on the surface. Cover with foil, stick with a fork to vent the foil, and place in the oven for 35 minutes. Take out, remove foil, and spread the remaining cheese on top of the mushrooms. Place in oven for 20-30 more minutes or until cheese melts and knife comes out clean.
Preheat oven to 400°. In medium bowl, mix the soup mix, mayonnaise and cheese; set aside. Arrange chicken on baking sheet. Evenly top with soup mixture. Sprinkle with bread crumbs. Bake for 20 minutes, until chicken is no longer pink.
For the stuffing: Cook salt pork until crisp. Remove from pan and cook celery and onion in fat until vegetables are tender. Add apples and sugar; cover pan and cook until apples are tender. Combine bread crumbs, parsley, seasonings and salt pork; mix well. Add cooked apple mixture and mix thoroughly. Fill cavity in pork roast with apple stuffing; fasten opening with poultry pins or skewers. Place in a roasting pan, season with salt and pepper and roast at 350F until an internal temperature reaches 185F on a thermometer (allow 30 to 35 minutes per pound, adding weight of dressing to calculations). When roast is half done, spread with mustard and finish roasting.
Place all of the ingredients (except for the white chocolate) in a large bowl and mix together. Melt the white chocolate in a microwave, watching carefully that it doesn't burn (or if you prefer, you can use a double boiler). Add the melted chocolate to the dry ingredients and mix together well. Drop by spoonfuls onto wax paper lined cookie sheets and place in the refrigerator to set.
Heat oil in a large skillet and saute onions and garlic until softened, but not browned, 1 or 2 minutes; add pork slices and stir-fry until browned, 2 to 3 minutes. Add bell pepper, mushrooms (or zucchini), and curry paste; add coconut cream, bouillon powder, and soy sauce; bring to a boil, reduce heat, and let simmer until some of the sauce reduces and thickens, 4 to 5 minutes. Add tomatoes and cilantro, stir to combine; serve.
Soften the noodles briefly in warm water. When they are soft, mostly clear and pliable, drain and cut both ends to shorten them to manageable lengths.Be careful not to over soak. Set aside. To prepare the red peppers: Top and seed the red peppers and chop finely. If using dried red peppers, soak in warm water until softened, then seed and chop. Set aside. To prepare the green pepper: Top, seed and cut into shreds. Fry shortly in 1 Tbsp cooking oil on high heat with a pinch of salt. Set aside. To prepare mushrooms: Soak dried mushrooms in warm water until softened. Cut away the tough stems and cut the mushrooms into 1/2 inch pieces. Set aside. Chop the ginger and green onions. Put them both on a small plate with the hot bean sauce and red peppers. Set aside. In a bowl, mix the rice wine, soy sauce, salt, mushrooms and chicken stock. Set aside. Heat the oil in a wok or large pan until hot. Add the pork and toss until grey, breaking up the pork into very tiny bits as you do. Add the ginger, onions, peppers and bean sauce and stir it well. When the pork and ginger have absorbed the red color from the bean sauce and become strongly aromatic, add the bowl containing the wine, soy sauce, salt and stock. Reduce heat and stir once. Add noodles. Simmer, stirring occasionally until the liquid is absorbed. Stir in green peppers with sesame oil. Serve immediately and enjoy!
Peel potatoes, wash, cut into cubes and fry in butter until light golden. Slice onion, carrot, and roots, fry in butter until golden. Cube beef and fry in butter until light brown. In a ceramic pot, put beef, potatoes, onion, carrot, roots, garlic, season with salt and pepper and pour in the broth. Cook in the oven for 30 minutes at 350, or crockpot for 4 hours on low. 10 minutes before done, add sour cream and sprinkle with green. Serve Zharkoye with salad from fresh vegetables, pickles, sauerkraut and greens.
Melt butter and saute onion until transparent. Add rice and stir constantly until it turns a caramel color. Add chicken broth, then parsley, basil and salt. Bring to a boil and lower flame. Cover and steam rice for 18 minutes. Fluff with a large 2 prong fork.
Put all ingredients in a bowl and whisk together just until all ingredients are combined. Frost cake!
Boil pasta in salted water for 1 minute less than the package states. Meanwhile, heat 1 tablespoon oil and the butter in a large frying pan over medium heat. Add garlic and breadcrumbs and stir occasionally until everything smells delicious, about 5 minutes. Remove breadcrumb mixture from the pan and set aside. In a bowl, stir together eggs,milk and Parmesan cheese. Pour 1 tablespoon olive oil in pan over medium heat. When pasta is done, strain (do NOT rinse) and add to frying pan. Stir to coat with oil and then add egg mixture. Stir to coat pasta and then stir every minute or so for about 4 minutes, until eggs are mostly cooked. Stir in breadcrumbs. Salt and pepper to taste. Pour into serving dish and top with optional garnish.
Preheat the oven to 375°F Coat a 13" x 9" baking pan with cooking spray. In a shallow bowl, combine the bread crumbs, tomatoes, and pepper. Spread the pesto on the top side of the chicken breasts, then dip in the bread-crumb mixture, pressing to coat evenly. Arrange the chicken, breast side up, in the prepared pan. Drizzle with the reserved tomato oil. Bake for 40 minutes, or until a thermometer inserted in the thickest portion registers 170°F and the juices run clear.
Cook shrimp: In a medium saucepan, bring 1 cup water to boil. Add unpeeled shrimp. Cover. Cook about 5 minutes or until shrimp are pink. Drain. Cool shrimp. Remove shells and devein. In a large bowl, mix first 4 ingredients. Add shrimp. Toss to coat, then cover. Refrigerate 30 minutes or until ready to serve. Stir before serving on a bed of lettuce or in a croissant/sandwich roll.
Season chicken with salt and pepper and let sit a few minutes Heat butter and olive oil in a large frying pan on med/low heat. Add garlic and saute just until garlic softens, do not brown. Add chicken and saute until lightly browned. Add mushrooms and saute about 3 minutes Add all other ingredients except wine and saute about 3 or 4 minutes. Add wine and simmer for about 5 minutes or until chicken is cooked through and sauce thickens slightly
Tenderize meat by beating with a mallet. Dip slices of conch in eggs and cracker crumbs. Fry in oli until lightly browned.
Put all ingredients except "So Soya" ground beef in a large pot and simmer, covered, on low for 4 hours, stirring frequently. Take cover off, add "So Soya" ground beef and let simmer until the desired consistency is reached, approximately 1 hour, stirring frequently.
Mix brine ingredients into water and stir until salt is completely dissolved. Place rinsed turkey into brine mixture in a food-safe container (roasting bags are good) with enough brine mixture to cover completely when bag is cinched. Refrigerate bird in brine mixture for about 12 hours. Drain bird and pat dry. Meanwhile, soak mesquite chips in enough water to cover for approximately 30 minutes. Drain chips and place in small handfuls onto foil and make pouches with little holes pricked in the foil with a fork. Prepare grill for indirect heat using a drip pan. Place liquid of your choice into drip pan (water or low carb beer is good). Rub turkey breast with softened butter on the outside and season with salt and pepper (add garlic if you like). Oil grill screen and put a pouch of mesquite chips directly on the coals. Place turkey over the drip pan and cover grill. Grill for several hours, turning turkey as needed, and adding a pouch of chips and a few new coals about every 30-45 minutes to maintain a steady heat. Cook until meat in the deepest part of the breast reads 170°F (you will need an instant read thermometer for this). Allow bird to sit for 15-30 minutes, undisturbed, before carving to maintain juiciness.
First, fill a glass with ice water and place close to stove. Combine syrup, brown sugar, water, butter and Kahlua in a medium sauce pan and bring to a boil over medium high heat, stirring occasionally. Turn down heat to medium and stir constantly for 6-7 minutes while mixture boils and until it begins to get thick. Place a drop or two of the mixture into the cup of ice water and then pick it up with your fingers. It should be able to be shaped into a soft ball. Remove from heat. Cool slightly, about 5 minutes, and then whisk in the whip cream, vanilla, and pecans until they are well blended. For a thicker sauce use slightly less whipping cream. Pour into a container, a glass jar is best, and refrigerate until serving, preferably overnight. For a more boozy version, add Kahlua with the whip cream, vanilla, and pecans.
Make the raspberry jello according to pkg instructions and pour into the bottom of an 8" souffle dish, allow to set. Arrange the split ladyfingers around the souffle dish in an upright position, cutting them to size if they are slightly taller than the dish(this takes time, but they do remain in place if you take care). In a small saucepan, warm the milk and sprinkle the unflavored gelatin over the milk and stir well until gelatin has dissolved, allow to cool. Whip the cream and egg white separately, then fold beaten egg white into whipped cream. Gently stir in the sugar and the Chambord. Add gelatin/milk mixture to the whipped cream mixture, stir well and gently spoon into the ladyfinger lined dish. Cover with a plate and allow to cool until set. To Remove Charlotte from Souffle Dish: Immerse the dish in hot water for a moment to loosen the jello, place a plate over the dish and turn it over, giving the bottom a gentle bang to release the charlotte from the dish. Before serving, decorate top of charlotte with frozen raspberries. Serve immediately and enjoy!
Chill a cocktail glass. Moisten the rim with a piece of lime, then sugar the rim. Add your cocktail ingredients to a shaker, add ice and shake vigorously for 15 seconds. Strain into cocktail glass and garnish with lime wheel.
Barbecue the ham, and then toss the lettuce, croutons, parmesan and parsley in the mayonnaise and dress with eggs, anchovies and ham.
Mix all ingredients in medium bowl until well blended. Cover. Refrigerate until ready to serve. Serve with shrimp cocktail or fried shrimp.
Combine cream cheese, melted chocolate and sugar in a small bowl and chill for 1 hour or until firm. Form into 2 balls and coat in hazelnuts and chill until firm. Place onto 2 serving plates and serve with ginger bishcuits and chocolate chip bread.
Cook rice according to the packet directions and keep warm. Heat 1 tablespoon of the oil in a wok or a large saute pan over a medium-high heat. Add the eggs and stir-fry for 3 minutes, or until the eggs have set. Transfer to a small dish and keep warm. Add the remaining 1 tablespoon of oil to the wok or saute pan, and add the chicken, mandarin segments, green onions, macadamia nuts, soy sauce and rice. Stir-fry for 4 minutes, stirring, or until mixed well and heated through. Add the eggs to the wok or saute pan. Season to taste with freshly ground black pepper. Stir fry for 1 further minute. Serve over cooked basmati rice with your favourite salad.
Put oat groats in food processor and grind until fine. Transfer to a mixing bowl. Put almonds in food processor and pulse a few times to chop them until just coarsely chopped. Transfer to bowl with the oats. Add raisins and agave nectar to bowl and mix everything well. Grind cashews in coffee grinder, and use this to coat your palms as you handle the cookie batter. Take small chunks of dough and flatten into rounds on the mesh sheet of a dehydrator tray. Dehydrate for about 12 hours on 110 degrees. Dehydrating time needed will vary according to how thick you've made the cookies, and the desired chewy/crunchy-ness. :).
You will also need: cupcake papers. Using a mixer cream together in a bowl the butter, sugar, and vanilla. Add the 2 eggs and mix well. Combine the flour, salt, and baking powder and add to the above mixture alternately with the milk. Add 1/2 cup blueberries gently by hand. Then add the other 2 cups of blueberries gently by hand. Line a 12 cupcake tin with cupcake papers. Pile the batter right to the top of the papers using all of the batter on these 12 muffins. Sprinkle with granulated sugar. Bake at 375 degrees for 25-35 minute.
Sprinkle fish with salt and pepper. Melt 1 tablespoons of the butter in a skillet and add the onion and garlic. Place fish on top and arrange tomatoes over the fish, sprinkle with parsley and pour wine or water around fish. Use a vented lid or use waxed paper with a small hole cut in center over the skillet and bring to a boil. Cook 5-10 minutes or until fish flakes easily with a fork. Remove lid or waxed paper and garlic. Remove fish to a warm platter so it won't over cook and become dry). Pour cream or milk into skillet. Melt the other 1 tablespoon butter and add the lemon juice and the flour. Add this to the skillet sauce and blend; it should thicken. Serve fish with the sauce over it.