HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat the cream in a saucepan with the ginger. Bring it just below boiling. Don't let it boil. Stir it occasionally to prevent a skin from forming. Simmer for 10 minutes. Meanwhile cream together the egg yolks and 5 tbsp sugar in a mixing bowl. Remove saucepan from heat and add lemon. Strain into a bowl. SLOWLY pour the cream into the egg, whisking gently with a fork to mix evenly. Be careful not to incorporate any air into the mixture or you'll have bubbles in your custard. And be careful not to pour too quickly or you'll cook the egg. Divide the mixture evenly between 4 ramekins and place in a lasagna pan (something with high sides). Pour water into the pan (but don't get any into your ramekins) until it comes about halfway up your ramekins. Bake at 350 for about 30 minutes (more or less depending on the shape of your ramekins - short wide ones cook faster than taller narrower ones). They're done cooking when they are set, but the center is jiggly. Remove from the water bath and cool, uncovered, on the counter until they reach room temperature. Then cover with plastic wrap and store in the fridge for up to 2 days (they need to chill for at least 4 hours). When ready to eat, remove from the fridge, take off the plastic wrap, and top with a thin layer of white and brown sugar. Use a torch to caramelize the sugar, or you can place them under the broiler (but you have to watch them constantly to make sure they don't burn).
Cut top off from the garlic bulb to expose the several garlic cloves inside. Drizzle with EVOO and sprinkle with salt and pepper. Wrap bulb in foil. Place in 425 degree oven for 30 minutes. Bring water to a boil. Cut red potatoes in 1/2 and put in boiling water. Salt the water and cover the pot. Cook until tender. The potatoes should be ready in approximately 20 minutes. Drain potatoes. Pour cream and 1 tablespoons butter in hot pot and warm on the stove while potatoes drain. Squeeze garlic from the bulb into the pot. Salt and pepper to taste. Add potatoes to pot and smash. Stir and enjoy.
Assemble meat grinder and prepare the casings: Choose long pieces of the casings so that you have more control over the size of the links that you wish to make. Soak the casings in cool water about 5 minutes (more soaking will make the casings very tender and prone to bursting) about an hour in advance of stuffing to remove the salt on the outer surface. Rinse under cool running water. To remove excess salt from the inside, hold one end of a casing in place on a faucet nozzle and turn on cold tap water to fill the casing with liquid. If you spot any holes in the casing at this time, discard or cut the damaged bit off. Remove from faucet and squeeze out water; cover the rinsed and drained casings and refrigerate until ready to use. Mix ground beef well with all the other ingredients except the sausage casing. Fill the sausage casings firmly, using the meat grinder with a stuffing horn attachment, but not too tightly with the meat mixture. Refrigerate for 24 hours before using. Boerewors can be kept for a week or for 3 months if frozen.
Melt butter or margarine until just melted them remove from heat. add chili powder oregano garlic powder coriander salt pepper cumin into melted butter and stir till well mixed together. return to heat and stir. once hot add flour to the butter mixture and mix until flour is mixed with the butter. You should not see any white from the flour. Add the chicken bouillon cubs just before adding the water. Add the water a cup at a time and whisk until smooth. repeat this step until all the water is used and the sauce is smooth. for a thicker sauce use less water or a thinner sauce use more water. once smooth add the can of tomato sauce and whisk again till well blended. Add six tablespoons Ketchup and stir. simmer on low heat until until ready to use.
Preheat oven to 375 degrees. Carefully scrub the beets clean trimming off the leaves and the long root tip. Tightly wrap beets in aluminnum foil and place in oven for 40-50 minutes or until the beets are tender and the skin is loose. Remove from oven and cut a slit in the foil to allow the steam to escape. Allow the beets to cool enough so that you can handle them. Trim the ends and peel the skin. The skin should slip of quite easily. If not then perhaps the beets need a bit more cooking. Cut the peeled beets into sixths or eighths - depending on the size of your beets. Heat oil under medium low heat. Add ginger and cook one or two minutes. Keep the heat low as you are looking to release the flavor. If your ginger sizzles or browns, then your heat is too high. Add the beets and cook two or three minutes. Add balsamic vinegar and cook another minute or so. The oil, vinegar and ginger should create nice glaze covering the beets. Serve and enjoy.
Marinate tenderloins in Recipe #70178 as directed or sprinkle tenderloins lightly with seasoned pepper. Wrap tenderloins with bacon slices, securing with toothpicks. Preheat right-side burners set to medium or use regular grill with coals set to one side. With drip-pan (we use throw-away small aluminum pan) place pork loins over indirect heat. OR, place on broiling pan and broil in oven. Grill covered, turning every so often until bacon is brown and cooked on all sides. When bacon is cooked and brown pork tenderloins should be done -- usually in 20 to 30 minutes. Recommended internal temperature is 155 dg., but we've never bought one! After meat is done, remove and let rest for 5 minutes. Remove toothpicks and cut in 1" to 1 1/2" slices and serve, still wrapped in bacon.
Get a large pan of salted water on to boil. Melt the butter in a large ovenproof saucepan over a low heat, then add the flour and turn the heat up to medium, stirring all the time, until you get a paste - this is your roux. Add all the sliced garlic - don't worry about the amount, because each slice will caramelize like toffee in the roux. Keep cooking and stirring until golden and the garlic is nice and sticky. Add the bay leaves and slowly whisk in the milk a little at a time to ensure you get a nice smooth sauce. Bring the mixture to the boil, then leave it on a low heat to simmer and tick away, stirring occasionally. Preheat your oven to 220°C/425°F/gas 7. Add the pasta to the pan of boiling salted water and cook according to the packet instructions. Meanwhile, roughly chop the tomatoes on a board and season them well with salt and pepper. Drain the pasta and add it immediately to the sauce. Give it a good stir and take the pan off the heat. Stir in your grated cheeses, chopped tomatoes and thyme leaves. A little Worcestershire sauce added now is nice, and so is a little grating or two of nutmeg. Now work on the flavour - taste it and season it until it's hitting the right spot. You want it to be slightly too wet because it will thicken up again in the oven, so add a splash of water if needed. If you've made your sauce in an ovenproof casserole-type pan, leave everything in there; if not, transfer it to a deep earthenware dish. Bake it for 30 minutes in the oven, until golden, bubbling, crispy and delicious. While it's cooking, put your breadcrumbs and thyme into a pan with a few drizzles of olive oil over a medium heat. Stir and toss the crumbs around until crunchy and golden all over. Remove from the heat and tip into a nice bowl. Serve your macaroni cheese in the centre of the table, with your bowl of crispy breadcrumbs for sprinkling over, and a lovely green salad.
In large pan, brown steak in oil. Add onions and cook 3 minutes. Add tomato sauce, water, tomatoes and spices. Bring to boil, then Simmer 30 minutes or more. Add green peppers. Cook 15 minutes. (I don't like them too mushy). Serve over rice.
In 12 inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. In 6 quart slow cooker, sprayed with cooking spray, mix beef, onion and remaining ingredients. Cover and cook on Low heat setting 6 to 8 hours.
Preheat oven to 350. Slice spaghetti squash in half lengthwise. Scoop out seeds. Place on a cookie sheet, cut side up. Drizzle with olive oil. Sprinkle with salt and pepper. Bake 45 minutes. Larger squashes might need 60 minutes. Allow squash to cool enough to handle. With a fork, scrape all the squash strands into a 7 x 11 baking dish. In a food processor, pulse together the basil, tomatoes, and spinach until it is the consistency of a chunky salsa. Don't over-process. Combine tomato mixture into the squash. Crumble the goat cheese over the squash mixture and lightly toss to distribute. Slice the mozzarella and place slices over the top of the squash. Bake 30 minutes, uncovered.
Stir the water and 3/4 cup of sugar in a medium saucepan over high heat just until the sugar dissolves. Whisk in the lemon juice. Pour the lemon mixture into an 8-inch square glass dish. Cover and freeze, stirring occasionally, until the liquid just becomes slushy, about 2 hours. Using a fork, scrape the granita every 30 minutes until it is completely made up of ice crystals. (The granita can be prepared up to 2 days ahead. Cover and keep frozen, and scrape every so often so that the crystals stay loose.). Whisk the ricotta, remaining sugar, and pinch of salt in a medium bowl to blend. Spoon the granita into dessert bowls. Top with a dollop of the ricotta. Zest the lemon peel over the desserts and serve.
-------Crust-------. Mix crust ingredients with a fork or pastry blender. Press into bottom of 9x13" pan. Bake at 350 degrees for 15 minutes. Cool completely. -------Filling-------. Soften cream cheese. Mix in sugar until smooth. Crush one cup of the berries and add to cream cheese, along with the Cool Whip (I use an electric mixer). Coarsely chop the remaining cup of berries and fold into mixture. Spread filling evenly over cooled crust. Cover and refrigerate until served.
Put the mint in a small bowl and add the cilantro, garlic, lemon zest and salt to taste. Add pepper to taste and toss with your fingertips, ensuring that the lemon zest and garlic are evenly dispersed. Set aside. Put the zucchini, cut side up, on a plate and sprinkle with 1/4 teaspoon salt. Set aside for 15 to 20 minutes. PAN METHOD: Pour olive oil into a saute pan large enough to hold the zucchini in a single layer. (Or cook zucchini in two batches.) Pat zucchini dry with paper towels and season lightly with pepper. Heat oil over medium-low heat. Add zucchini to the pan, cut side down, and cook until they are slightly soft but still holding their shape, as little as 5 minutes, adjusting heat if necessary to maintain a light golden color. GRILL METHOD: With your hands, coat the zucchini thoroughly on all sides with olive oil. Grill over medium-high heat for about 5-6 minutes total, flipping midway, until slightly soft and light golden in color. Arrange the zucchini on a serving plate, cut side up. Serve while still warm or let cool to room temperature. Just before serving, toss the bread crumbs with the cilantro mint gremolata and scatter it over the zucchini.
In a large nonstick skillet coated with cooking spray, saute rice until lightly browned. Add the broth, rosemary and garlic; bring to a boil. Reduce heat; cover and simmer for 40 minutes or until rice is almost tender. Stir in the broccoli, almonds, sunflower kernels, salt and pepper. Cover and cook 3-5 minutes longer or until rice is tender and broccoli is crisp-tender. Fluff with a fork.
1. Lay out the flour, eggs, and bread crumb cheese mixture in three separate bowls. Season each with salt and pepper. 2. Dredge the veal (1/8" thick) in flour, shake off excess. Then Eggs (beaten). Then cheese / bread crumb mixture. 3. Place on a plate, cover, and refrigerate for 10-15 minutes. 4. Mix wine & chicken broth in a pan and reduce by half (10-15 mins). 5. Heat Olive oil over med high heat. 6. When hot, saute the veal cutlets for 2 mins per side. Maybe even 1 min per side if they are super thin. 7. Remove veal from pan. Deglaze with reduced chicken broth/wine mixture. 8. After 2 mins add butter. When melted turn off heat and return veal to pan. Serve immediately. If using chicken instead of veal I would add 1/4 cup of capers and a 1/4 cup of parsly here. And serve immediately.
Preheat oven to 400 degrees F. Mix stuffing mix, hot water, and cheese just until stuffing mix is moistened. Place chicken in a 13" x 9" baking dish. Mix soup and spinach; spoon over chicken. Top with stuffing mixture. Bake 30 minutes or until chicken is done.
Place the sugar in a frying pan and heat until it starts melting, stir in the margarine. When golden, remove from heat, add potatoes, rolling them carefully around so they are completely covered with caramel.
Heat the oven to 400 degrees. In a large bowl, mix the hash brown potatoes, 1/4 cup vegetable oil,the beaten egg, salt and pepper and mix well. Spray the muffin tins with cookng spray oil. Using a large 6 serving muffin tin, spoon about 1/2 cup into the bottom and pressing up the sides of each. Be sure the surface of each tin is covered well. Bake for approximately 35 minutes or until golden brown. Remove from oven and add a little shredded cheddar cheese to the bottom of each tin. While the baskets are cooking, melt 1 tbls. of butter in a non-stick skillet over medium high heat. Whisk together the eggs, half & half and salt and pepper to taste. Add the drained Rotel and crumbled bacon. Cook the eggs in the melted butter until set. Spoon cooked egg mixture evenly into each tin. Top with more shredded cheddar cheese. Return to the oven just until the cheese is melted, about 3-5 minutes. Serve warm topped with chopped green onion if using. Enjoy.
Put cottage cheese in a bowl with 1 tablespoon milk. Mix well until it doesn't look like cottage cheese. Reserve remaining milk Add all other ingredinets. Mix at high speed until sour cream rises. Add remaining milk as needed while mixing. - "From Soup to Nuts, Recipes You'll Always Remember From Places You'll Never Forget".
Beat together eggs, salt and cornflour. Mix in the beef until well coated. Heat oil to 180C and deep-fry the beef strips, adding them individually. Leave them ten seconds before stirring, to prevent them sticking together. Cook for 6-7 minutes until brown and crispy. Don't overload the pan or they will end up soggy. As the beef cooks, remove it and drain on kitchen paper. Using a little of the frying oil, stir fry the carrot, onion, garlic and chilli. Add the sugar, vinegar, chilli sauce and soy sauce and mix. Add the beef and toss together.
Brown chicken breasts in olive oil in casserole dish. In a separate bowl, combine other ingredients and pour over chicken. Cover the casserole dish at bake at 350 F for 60-90 minutes, or until it is tender.
Whisk cream cheese frosting into milk and set aside. Place thawed frozens strawberries into food processor along with splenda and process until smooth. Crush ice in blender until partially crushed. Add liquids and blend on highest setting until all ice cubes are crushed. Place tapioca into a tall glass and pour blended mixture over pearls. Serve with bubble tea straw and enjoy!
Heat butter in a large skillet over medium heat; add in the mushroom slices, onions and bell peppers; saute until onions are transparent. In a bowl whisk together eggs with baking powder, whipping cream; add to the veggie mixture. Add/stir in chopped tomatoes, season with salt and pepper; then cook until the eggs are almost set. Mix in the shredded cheese and cook until melted (don't overcook the eggs). Serve immediately.
Dissolve the yeast in 1/4 cup of water taken from recipe. Mix flour with salt in a large bowl. make a well and add remaining cup of warm water, yeast, eggs and oil. Mix well. Let rise in a warm place until doubled in bulk. Heat the oil in a deep fryer. With a greased tablespoon, dip out a rounded tablespoon of dough and flatten on the palm of your hand. Place fish along the center, fold shut, twist and fry until brown. Drain on paper towels.
BRINING=put all ingredients into a glass jar, dissolve salt thoroughly. Add pork & place jar in refrigerator for soak 4 hours. Remove pork and rinse thoroughly ( 5+ times). Preheat smoker to 220F, place full water pan and pre-soaked chips into smoker. Smoke 2 1/2 hours until internal temperature of 165°F. Remove and let rest 10 minutes.
Combine flour, cocoa, and salt in a medium bowl; set aside. Beat butter in a large bowl with an electric mixer on medium to high speed for 30 seconds. Add sugar and beat about 2 minutes or until fluffy, scraping side of bowl occasionally. Beat in egg and espresso powder. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture (dough will be crumbly). Use your hands to form the dough into a ball. Divide dough in half. Preheat oven to 350°F Roll each half of the dough to 1/4-inch thickness on a lightly floured surface. Cut out shapes using a 2-1/2-inch star-shape cookie cutter. Place 1 inch apart on ungreased cookie sheets. Bake for 10 to 12 minutes or until edges are firm. Transfer to wire racks and let cool. Microwave chopped chocolate and shortening in a small microwave-safe bowl on 50 percent power about 2 minutes or until melted and smooth, stirring three times. Dip one-third of each cookie into melted chocolate mixture; let excess drip back into bowl. Place cookies on waxed paper; let stand about 1 hour or until set. If desired, brush luster dust on chocolate. Makes 48 cookies. TO STORE:. Place cookies in layers separated by pieces of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies, if frozen, before serving.
Prepare the French fries and rice and keep hot. Cut the tofu into strips about 2 inches long and 1/4 inch thick. Cut the mushrooms into biggish pieces. Saute in hot oil the tofu & the mushrooms together for about 3 minutes. Set aside. Add more oil to the pot or wok if needed and return it to high heat. Add the onion, peppers and garlic and stir fry until the onion is cooked through, but still a little crunchy, 2 to 3 minutes. Add the tomatoes, soy sauce, vinegar, oregano, cumin, salt and pepper and stir fry for about 1 minute more. Return the tofu/mushrooms to the pot or wok, along with the French fries and toss everything together to heat through and mingle the flavors. Adjust seasoning with salt and pepper. Place a big scoop of rice on each diner's plate and serve the lomo saltado over the rice.
Preheat oven to 350. Grease a 13 x 9 x 2 baking pan. Melt margarine and mix with applesauce. beat applesauce mix with the sugar. Add egg whites and vanilla, beat well. Sift together flour, Splenda, baking soda, baking powder, and salt. Add dry ingredients to the first mixture alternately with 1 cup sour cream. Stir in chopped apples. Spread evenly in greased pan. Mix together ingredients for topping. Sprinkle over batter. Bake for 35-40 minutes.
Heat the oil in a medium saucepan over medium heat. Add onion and cook, stirring, until soft (about 5 minutes). Add garlic, tomato paste, and cook, stirring, for about 30 seconds. Add the stock/liquid and and lentils to the pan. Bring to the boil. Reduce heat. Add broccoli, cauliflower, tofu, and spices. Stir. Let cook for 15 minutes. Add spinach. Cook until spinach wilts.
Place vegetables and broth in a pot and cover. Bring to a boil. Reduce heat & simmer 10 minutes or until vegetables are tender. While everything is still in the pot, use a fork or potato masher to slightly mash the vegetables to desired consistency. Cut the Velveeta into cubes. Stir into the pot. Cook 5 minutes or until Velveeta is melted and soup is heated through, stirring frequently.
Preheat oven to 350 degrees. Combine the first seven ingredients, and form into meatballs. Place meatballs on a roasting pan, and bake in oven for about 20-25 mins (depending on the size of the meatballs). Turn the oven to broil, and let the meatballs broil for about 5 minutes, or until a nice crust has formed. Remove from oven. Meanwhile, combine the remaining ingredients in a large soup pot, stirring to mix and to help dissolve the tomato paste. Cover pot and heat over low-medium heat until stew begins to bubble (about 20-30 minutes), and reduce heat. Add meatballs, and continue cooking for at least another 40 minutes. (You are certainly welcome to let it cook longer).
Place olive oil, garlic, and water in a skillet on medium high heat. Once skillet is hot, add spinach. Sprinkle with salt and black pepper. Stir and cook until spinach is wilted. Adjust heat to low or simmer. Add pine nuts. Cook covered for 1 minute. Add red pepper flakes, if desired. Cook one minute more. Enjoy!
Cook berries in water for about 8-10 minutes until they are soft. Put the hot juice and berries through the sieve to press out of skins all the juice. Remove skins. Bring together juice, sugar and spice in saucepan to boiling. Add semolina grain pouring in thin stream, stirring constantly and cooking for about 5 minutes, until thickened. Let saucepan with the hot mousse cool in sink of cold water. When it is moderately warm, check the thickness. If it seems too liquid, stir in a pinch more semolina. If it seems too thick, pour in a bit of water. Then whip it with mixer until it becomes creamy and dark purple. Serve it with milk immediately when it is still airy and creamy. Or allow the mousse chill in refrigerator for 3-4 hours until it becomes more thicken.
Drain pineapple, reserving juice from pineapple. In a medium saucepan, combine sugar, can of tomatoes, onion, soy sauce, ginger and pineapple; simmer for 20 minutes. In a small bowl, combine cornstarch and reserved pineapple juice; stir till smooth. Add to the cooked pineapple mixture when mixture is done cooking. Bring to a boil and cook for about 2 minutes or till slightly thickened,Remove from heat and cool. Refrigerate till cold.
Place the rice stick noodles in a bowl and cover with boiling water. Allow to soak till soft. Drain and rinse with cold water. Heat 1 tablepsoon of the oil in a wok over high heat. Add the eggs, swirl, stir gently and cook until just set. Remove from the wok and set aside. Add the remaining oil, ginger and chilli to the wok and cook for 1 minute. Add the prawns and cook for 3 minutes or till they start to turn pinkish. Add the noodles, lemon juice, fish sauce and sugar and cook for another 3 minutes. Toss through the cooked egg, beansprouts and green onions/scallions. Serve IMMEDIATELY, sprinkled with the peanuts. You can add more peanuts if you like it crunchier.
Cook or steam broccoli until tender-crisp, 2 to 3 minutes. Drain and plunge into cold water then drain well and place in bowl. Combine potatoes with broccoli. In a small bowl, whisk together oil, vinegar, mustard, basil, salt and pepper until well combined. Drizzle about 1/3 of the dressing over broccoli and potato mixture and gently toss to coat. To serve, arrange lettuce leaves on individual plates and top with broccoli mixture, tomatoes, eggs, bacon and olive on lettuce and drizzle with remaining dressing.
In a large heavy saucepan, brown and crumblepork. Stir in onion and garlic, cook and stir until onion is soft, about 3 minutes. Stir in all remaining ingredients and bring to a boil, lower heat and simmer about 10 minutes. Serve it with love. Enjoy.
Prepare a sauce bechamel:. Melt 2 tablespoons of butter in a small sauce pan over medium heat. Stir in the flour and cook for a couple of minutes. Do not allow the flour to brown. Gradually mix in the milk and bring to a low boil. When the sauce is thick and smooth, stir in the nutmeg and pepper. Taste for salt. Keep the sauce at a low simmer until needed. Prepare the mushrooms:. Heat 2 tablespoons of butter in a fry pan over medium heat. Add the sliced mushrooms, sprinkle lightly with salt and cook. Stir often to prevent burning. When the mushrooms start to release water, add the lemon juice and increase the heat to high. When all the liquid has evaporated, add the mushrooms to the sauce. Just before serving, off the heat, stir in the last 1 tablespoon of butter.
Cook bacon until crisp. Transfer bacon on to paper towel to absorb grease. Discard drippings. Add cream in skillet, simmer until thickened. Add peas and scallions. Cover and cook until heated through. Take off of heat and stir in cheese until smooth. Season to taste and add bacon.