HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring 2 inches water to a boil in the bottom of a double boilder over high heat. In the top of the double boiler, combine the cream, water, egg yolks, splenda, salt, and vanilla. Set over simmering water to cook, stirring constantly, until mixture thickens enough to coat the back of a wooden spoon, about 4 minute. Transfer to bowls; cover surface with plastic wrap and refrigerate until set, about 2 hours. VARIATIONS: For chocolate pudding, add 3 tbsp cocoa powder and reduce vanilla extract to 1 teaspoons Use only 7 egg yolks. For coffee pudding, sub 2 tsp instant coffee for the vanilla bean.
Place the sliced onions in the bottom of a roasting pan. Place the meat, fat side up on top of the onions in the pan. Mix the sauce in a bowl by combining the orange juice, tomato juice, red wine and sugar; pour over the meat. Add the salt, pepper and garlic to taste. Bake, covered, at 325 degrees F. for 2 1/2 hours. Meat can be turned once if you like. Raise heat to 350 degrees F. and uncover the meat. Continue baking for another hour or until thoroughly cooked and tender. Can be sliced and reheated.
Preheat oven to 400°. Coat a baking sheet with cooking spray. Arrange the polenta on the prepared baking sheet and bake until crispy on the bottom and heated through, about 20 minutes. Meanwhile, heat the oil in a large skillet over medium-high heat. Add onion and cook, stirring often, until lightly browned, 2 to 3 minutes. Stir in the mushrooms, salt and pepper and cook, stirring often, until the mushrooms are softened and most of the liquid has evaporated, 8 to 10 minutes. Pour in the wine; bring to a boil and scrape up any browned bits from the bottom of the pan. Reduce the liquid until the pan is almost dry, 2 to 3 minutes. Stir in the sour cream and bring to a simmer. Remove from the heat, stir in cheese and tarragon. Serve the sauce over the polenta.
Preheat oven to 350 degrees. Sift together salt, flour, and sugar. Add in melted butter and vanilla and mix. Process in food processor if possible. Mixture will be very dry and crumbly and look like ground almond. Line metal baking pans with aluminum foil. Grease heavily. Place a 2-inch round cookie cutter onto the sheet and press tightly to the pan. Scoop about 3 tablespoons of dough mixture into the center of the cookie cutter. Press very hard. Use the flat base of a glass to press if that's possible. Compress the mixture as much as possible, as if you're making a graham cracker crust for a tiny cheesecake. Once the pressing process is done, put your right hand on the cookie and secure it while having your left hand slowly twist the cookie cutter (right handed people may do it vice versa). Then gently remove it. If the cookie collapsed, its either you didn't press hard enough, or you didn't twist it well. Repeat these steps for each cookie. Once you're done, bake the cookies in preheated oven for 27-30 mins, or until the cookies are golden brown. They could have crack on them. While baking, make the chocolate icing if you choose to decorate your cookies. Mix sugar and cocoa together in a small bowl. (if you want colorful icing, replace the cocoa with more sugar and drip a few drops of food coloring). Now stir in the milk, one tablespoon at a time. Stir well after each addition. If all three tablespoons are added and the icing is still too thick for icing, add more milk (though I think 3 tbs is enough). Transfer to a piping bag and cut a very small hole at the tip. When cookies are ready, take them out of the oven and slightly cool them for 5 minutes Using a small knife or a rubber spatula, slowly lift the cookies from the very side. If you made it right, the cookies shouldn't crumble up OR stick to the foil. It should come off easily, and the cookies are very hard and solid. Ice the cookies right away to make drying the icing easier and faster. After the icing is dried, store cookies in an airtight container. The cookies are stackable. Yield is an estimate.
Preheat oven to 375 degrees F. Line a 13X9-inch metal baking pan with foil, leaving a 2-inch overhang at each end. Lightly butter foil. In a bowl, combine bran cereal, carrots, soy milk, pineapple, cranberries and sour cream; let stand 5 minutes. In a large bowl, combine flour, baking powder, cinnamon, baking soda and salt. Wisk egg and agave into soy milk mixture. Pour over dry ingredients and stir just until moistened. Spread into a prepared pan, smoothing top. Bake for about 25 minutes or until a tester inserted in center comes out clean. Let cool completely in pan on rack. Using foil overhang as handles, remove from pan and cut into bars.
Cook pasta according to directions. Add the broccoli when pasta almost done to partially cook it. Heat saucepan and melt butter. Lightly saute the garlic. Add the drained pasta and broccoli and saute for about 3-4 minutes, adding more butter if necessary. Add cracked black pepper. Transfer to serving bowl and mix in the crumbled blue cheese and grated parmesan cheese. Mix well and serve.
Cut the crusts from the bread. Spread butter of both sides and fry the toast in a skillet over medium heat (or better yet, over a backyard grill) until toasted, flipping once. Remove from the pan and cut each piece in half diagonally. Gently fold together the baby shrimp, mayonnaise, sour cream, and chopped dill; spoon the mixture on the toast points. Top each toast with a teaspoon of salmon roe. Garnish with lemon slices and additional dill and serve.
Heat oil in a large saucepan on high. Cook the chicken in batches until golden.Remove and set aside. Add carrots and leeks to same pan,reduce heat to medium and cook for 5 minutes. Stir in the seasoning and cumin. Return chicken to pan and add stock and tomatoes. Bring to boil then reduce heat. Stir in pumpkin and simmer for 5 minutes or until pumpkin is tender. Add zucchini and zest,season to taste and simmer further 5 minutes. Place the couscous in a bowl and add boiling water. Cover with plastic wrap and stand for 5 minutes,then fluff with a fork. Divide couscous between serving bowls and ladle in the soup. Serve topped with the chopped coriander and chilli slices. NOTE: Moroccan Seasoning recipe#141053 is a good substitute if commercial Moroccan Seasoning is unavailable.
Preheat oven to 400 degrees. Cut butter into flour, sugar, baking powder, and salt with a pastry blender until mixture resembles fine crumbs. Stir in one egg, almond extract, and half and half. (Can add more half and half if the dough isn't coming away from the bowl.) Add white chocolate chips and almonds. I find it easiest to mix the dough with my hands. Take the dough in your hands and form 8 large balls. Set the balls on an ungreased cookie sheet. They don't have to be smooth -- the dough will be sticky to work with. Brush scones with egg white. Bake for 10-12 minutes or until golden brown. Immediately remove from the cookie sheet and cool on a cooling rack.
Combine the chicken, grapes, celery, mayo, almonds and pepper together and mix well. Divide among 4 slices bread. Top each with lettuce and another slice of bread.
Drain the tofu and then wrap with paper towels to remove as much water as possible. Let the tofu stand between the paper towels. In saute pan, melt the butter, add the onion, green pepper, tomato and jalapeno. Saute until union is translucent about three minutes. Add the tofu and break it up into small bites. Add the turmeric until the tofu turns yellow, you might need more. Saute for a few minutes, getting as much liquid to reduce out. Add the basil and then salt and pepper. Continue to stir for a minute or two. Serve with beans and rice.
Preheat oven to 350. Grease 2 loaf pans. In a large bowl cream together butter, sugar, Splenda, vanilla, orange extract, and eggs. Put into your blender 2 peeled bananas and half the can of pears (not juice). Puree. Stop blender and add cinnamon and enough pears to equal 2 cups of puree total. Blend again until all is smooth. Add the flour, soda and salt to the bowl of creamed butter and sugar mixture. Now add the fruit puree and the sour cream to the mixture and mix well. Fold in chopped dates. Scoop half the batter into each loaf pan and bake for about 1 hour. After 1 hour test center of loaf with a toothpick, if it comes out clean your bread is done, if not bake another 10 minutes and try again. Cool for at least 30 minutes before serving.
Combine the peanut butter, 1 1/2 cups of the coconut milk, soy sauce, lemon juice, brown sugar, garlic, salt, and cayenne in a small saucepan over low heat. Stir constantly and cook until thickened. Blend or process to puree. Add broth and remainin 1/4 cup of coconut milk and blend until smooth. Cover and set aside (can be made ahead and refrigerated covered). Cook vermicelli, drain and rinse. Toss with peanut oil and cool to room temperature, stirring occasionally. Just before serving place pasta on individual plated. Spoon over the sauce and sprinkle with scallions. Slice chicken on the diagonal and re-assemble 1/2 breast on top of each serving. Surround with snow peas to resemble a nest. Sprinkle with garnishes.
Heat oven to 350 deg F/180 deg Celsius For convection/fan ovens the heat can be a little lower. Cream butter and sugar well. (Use castor sugar/superfine sugar to make it easier). Add the jam and lightly beaten egg to the creamed mixture. Mix the flour, ginger and salt together. Mix the baking soda/bicarbonate of soda* into the cup of milk in a roomy bowl. Whisk the creamed mixture alternately with the dry ingredients into the milk, to form a smooth batter. To make the syrup, boil the water (using your electric kettle is fastest, then measure into a small pot). Add the sugar, and stir until sugar melts. Add vanilla. Pour this syrup into an oven dish -- not shallow! Then pour the pudding batter into the boiling syrup. Bake pudding for about 30 - 45 mins until brown on top and baked through. (Sorry, aunt's recipe is a bit vague on this point). * Baking soda is better known as bicarbonate of soda in South Africa.
Preheat oven to 350 degrees F. Place the bread in a large bowl, cover with water and let soak until saturated, about 1 minute. Pour off the remaining water, wring out the bread, and tear it into tiny pieces (place back into bowl). To the bread, add all of the ingredients, except for the dried breadcrumbs (which you will add in last, using more or less as necessary). Using your hands, combine all the ingredients together. Form the mixture into golf ball size meatballs. Lay out your meatballs on 2 rimmed baking sheets and bake for 25 minutes in a 325F oven. At this point, you can cool the meatballs and hold them in the refrigerator for as long as a couple of days or freeze them for the future. Serve 3 meatballs per person with a healthy helping of your favorite red tomato sauce (homemade or store bought). Top each portion with a fluffy mountain of grated cheese. Buon appetito!
Pre-heat oven to 450 degrees. Whisk all ingredients together. Divide fat among muffin tins, if using. Heat muffin tins or pan (or wok) with fat. Pour (carefully!) the batter into the pan(s). Leave some room at the top, they will puff up. Bake for 15-20 minutes (it`s okay to peek past the 15 minute point), until puffy, crispy and brown. Serve immediately.
Prepare pudding according to package directions; set aside. In a small sauce-pan, sprinkle gelatin over orange juice; let stand for 1 minute. Cook and stir over low heat until gelatin is completely dissolved. Stir into pudding. Add orange peel. Transfer to a large bowl. Cover and refrigerate for 2 hours or until cooled. Cut one angel food cake in half width-wise. Save one half for another use. Cut remaining half into eight slices. Cut second loaf into 16 slices. Arrange half of the cake slices in an ungreased 13-in. x 9-in. x 2-in. dish. Fold whipped cream into pudding; spread half over the cake slices. Repeat layers. Cover and refrigerate overnight or until set.
In a small bowl stir together feta cheese, sour cream, parsley, dried tomatoes, garlic, and pepper. Cover and chill for 2 to 24 hours. (Cook time reflects refrigeration time). Using a sharp knife, trim the ends from cucumber; discard ends. Horizontally slice the cucumbers into slices. Spoon 1-1/2 teaspoons cheese mixture onto each cucumber slice. Arrange cucumber slices on a serving platter. In a small bowl combine basil and olives. Spoon some of the mixture onto each cucumber slice.
In the bowl of your heavy-duty mixer (like a Kenwood or KitchenAid), stir together the water, yeast and sugar; let sit until the mixture is foamy, which takes about 5 minutes. Add 1 1/2 cups of the flour, the oil and salt into the yeast mixture and, using the paddle attachment (also known as the K beater), combine until mixture is smooth. Switch to the dough hook. With the machine running at low, add remaining flour, 1/4 cup at a time; make sure each addition of flour is incorporated before adding the next. Once all the flour has been added, turn up the speed and let the machine knead the dough for about 3 minutes; it should be very smooth and perhaps a bit tacky. Feel free to add an extra minute or two of kneading if you wish; it won't hurt the dough at all. Rub the insides of a large mixing bowl with a little olive oil; remove dough from machine, form into a ball, and place into oiled bowl, turning dough over to make sure all sides are oiled. Cover bowl with plastic wrap and place in a warm, draft-free area to rise; the dough should nearly double in size, which will take about 60 to 90 minutes. An old habit of mine is to place a towel around the bowl, just to make sure no drafts get to the dough. When dough is ready, lightly punch it down and knead it a bit, still right in the bowl. Lightly flour your work surface and place dough ball on it; let it rest for 10 minutes. This makes one large pizza; if you prefer two smaller pizzas, cut dough in half, then form into two balls and let rest, as above. After dough has rested, form into a 16-inch round (or two 8-inch rounds) and you're ready to make pizza, using your favourite toppings. The biggest trick here, when stretching out the dough, is not to get frustrated; if you find you're stretching the pizza and it's resisting and is too elastic, bouncing right back from each stretch, just walk away for a few minutes; after you let the pizza rest again, you'll find the dough will let you stretch it out. You might even want to try flipping it into the air a bit! Warning: let it come down on your knuckles, not your fingertips, or you'll tear the dough! The best way to bake your prepared pizza is on a baking stone (or you can use a pizza pan, if you don't have a stone) on your lowest oven rack; Emeril suggests 8 to 10 minutes at 475F, but a little lower temperature for a little longer works just fine too.
Mix together all ingredients, let blend in fridge for a couple of hours. Serve in a wrap, fresh bread or bed of lettuce.
Drain pineapple chunks and mandarin oranges. Mix all ingredients together and chill.
Add two packages jello and 3 tablespoons sugar to 2 cups boiling water. Stir until dissolved, then cool to lukewarm. Add 1 pint orange sherbet and cool whip to jello mixture. Pour half of the orange mixture into a 9x13 greased pan. Break up half an angel food cake and put on top of orange mixture in pan. Pour rest of orange mixture over top. Refrigerate until set. You may put mandarin orange slices on top.
Preheat oven to 400 degrees F. Whisk the flour, baking powder, salt, and sugar together in a bowl. Using a fork, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Fold the chocolate chips into the batter. Make a well in the center and pour in the half-and-half. Fold everything together just to incorporate; do not overwork the dough. Turn the dough out on a lightly floured surface into a rectangle about 12 inches by 3 inches by 1 1/4 inches. Cut the rectangle in half length-wise, then cut in quarters length-wise, giving you 8 squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape. Place the scones on an ungreased cookie sheet and brush the tops with half-and-half. Bake for 15 to 20 minutes until beautiful and brown. Remove immediately from baking sheet and place on cooling racks. While the scones are baking, make the glaze by combining confectioner's sugar with a small amount of water. Let the scones cool a bit before applying the glaze. Whisk the glaze to smooth out any lumps, and brush onto the surface of the scones. Sprinkle with turbinado sugar.
Pre-heat Grill (Broiler). Finely dice the spring onions. Add them to a bowl with sausage meat, ground beef, pineapple, salt, thyme and sage, mixing well. Shape into patties approximately 6 cm in size (2.5 inch). Mix together the flour and finely chopped parsley on a plate and coat each patty. Grill for about 4 minutes until golden. Lower the heat and cook for a further 6-8 minutes.
Cut bread slices into 3/4-inch squares. Place in a single layer on a baking sheet. Bake at 350 degrees for 10 minutes or until lightly toasted. Set aside. Drain crabmeat, removing any bits of shell; set aside. Bring whipping cream and sherry to a boil; boil 5 minutes. Stir in Old Bay seasoning and next 5 ingredients. Gradually add cheese, stirring until blended. Set aside Saute celery, green bell pepper, and green onions in hot oil in a large skillet over medium-high heat 5 minutes or until crisp-tender Combine bread cubes, crabmeat, cheese mixture, vegetables, and mayonnaise, tossing gently Spoon into a 13*9-inch baking dish coated with cooking spray. Bake at 350 degrees for 40 minutes or until bubbly.
Blend Almond Breeze with rum, pina colada mix (do not defrost) and pineapple chunks until smooth. Add mango; blend until smooth. Garnish with additional pineapple, if desired.
Mix brown sugar, pepper, liquid smoke, garlic and salt; rub mixture into ribs. Cut ribs into 4 inch pieces. Layer ribs and onion in crock pot. Pour Cola over ribs. Pour any barbecue sauce over ribs. Cover and cook on low heat setting 4-6 hours.
In a big mixing bowl, add the chicken pieces, olive oil, zucchini, pepperoni, green pepper, onion,garlic, oregano, basil, and salt and pepper; toss to combine. Coat 4 (12-inch square) pieces of heavy duty aluminum foil with non-stick cooking spray. Place one-fourth of the chicken mixture onto the center of each piece of foil. Fold foil around chicken mixture and seal tightly. Grill, covered, over medium-hot coals for 15-20-25 minutes or until chicken juices run clear. Open each packet (carefully) and sprinkle with tomatoes and cheeses; seal loosely. Grill 2 minutes more or until cheese melts.
Boil potatoes and drain. Boil eggs and drain. Cool potatos down with cool water. Cool eggs, peel and dice. Cut pickles and place in a large bowl. Add, Eggs, Ranch Packet, Mayo, Miracle Whip, Ranch Dressing, Mustard, Dijon Mustard, Dill Weed, Salt, Pepper, Garlic Powder, Garlic, and Pickle Juice and Mix together. Add cooled potatoes. (Add a splash of milk if salad seems dry). Place in Fridge or Seve Immediately.
Trim both ends of each radish and cut them into quarters. (If you leave the radishes whole you won't be able to pack the radishes in tightly and there will be too much room for brine in the jar. The pickles would then be far too salty). Pack the radishes as tightly as you can into a jar, spacing the garlic cloves evenly around. I recommend using a small-mouth pint jar, but a bag of radishes is not made to fit exactly into a jar of a particular size, so use your judgement on how many bags of radishes and jars you want to use. Cover the radishes with brine and cap the jar. Turn it upside down and place it in the fridge for 3 weeks to pickle. You will notice that very quickly the vinegar starts to break down the red skin on the radishes, making the pickle juice and the radishes each uniformly pink. About that brine recipe. I make mine with a gallon of water, 1 cup salt and 1 cup vinegar as my Grandma taught me, but have cut the measurements down for folks who may not use so much. I keep this brine in a gallon jar and whenever I have something around that might be good to pickle (green tomatoes, string-beans, baby carrots, cauliflower ect.) I just grab a jar, pack it with veggies and seasoning (garlic, dill, curry, italian seasonings etc.) and pour on the brine. I always have some very good pickles in my fridge! Makes a good gift as well, if you seal them.
ONLY USE FOR BEST TASTE WILD CAUGHT SHRIMP NO FARM RAISED SHRIMP I don't care if you use cold, warm or hot water! Start cooking shrimp. The water may never come to a boil. But constantly stir srhrimp. Don't worry about the water boiling or time, it does not matter! When you see 1 or 2 shrimp float! drain immediately and have an ice bath waiting, to shock the shrimp and stop cooking process. Drain well and chill 1 hour before serving! If eating hot serve right after cooking. If you follow this method you will only serve the best. I have been following my recipe for over 20 years and it is fool proof. I have never seen anyone use this recipe, BUT LET ME SAY THAT IF YOU TRY THIS, YOU WILL NEVER COOK IT ANY OTHER WAY! TRUST ME!
Combine and heat both oils in a heavy large skillet over medium-high heat. Add peppers and saute until crisp-tender, about 5 minutes. Using a slotted spoon, transfer peppers to a bowl. Add sundried tomatoes, shrimp, scallops, 1/4 cup of basil, garlic and oregano to the same skillet and saute until the shrimp are just opaque in the centre, about 3 minutes. Transfer shrimp and scallop mixture to the bowl with peppers, cover and set aside. Add broth, wine and tomato paste to same skillet. Boil until sauce thickens slightly, stirring occasionally, about 6 minutes. During the last minute add cream if you are using it, and let cook an extra minute or two. Meanwhile cook pasta in a large pot of boiling salted, oiled water until tender, but still firm to bite. Drain; return pasta to same pot. Add contents of bowl, sauce, remaining 1/4 cup of basil and cheese to pasta. Toss over low heat until warmed through and sauce coats pasta. Season with salt and pepper to taste and enjoy. Note: If all peppers are not available any combination will do. Shrimps and Scallops can be replaced with chicken.
Preheat grill to a medium-high heat. Combine ground beef, onion, Tabasco, honey, garlic salt, red pepper and pepper in a bowl; mix well. Cut the blue cheese into 1oz squares. Divide meat into 6 portions and form patties around the pieces of blue cheese. Grill 8-10 minutes or until done. Toast your buns and grill the portabella mushrooms. Place patties on bun and top with roasted red peppers and portabellas. Enjoy.
Heat large pan over medium heat. Add oil and pork, cook 3 minutes each side. In a bowl combine sauce, honey, water and ginger. Pour over pork. Bring to the boil, add bok choy and green onions. Cover with a lid and reduce heat. Simmer 7 minutes till pork cooked through and bok choy is tender. Top with coriander to serve.
Peel and chop turnips into 1/2" dice, (uniform pieces cook more evenly). Place into steamer with at least 1" water underneath. Put lid on steamer and steam for 20 minutes (or more) once water comes to a boil. Turnips are done when they pierce easily with a knife. Drain water and remove steamer from pan, keeping turnips in hot pan. You may need to heat the pan to remove any residual water from turnips. Add butter and salt to taste and mash coarsely. The more butter, the better -- Serve hot.
Heat the oil in medium nonstick skillet. Add the tomatoes, onion, bell pepper, sage, garlic, salt and pepper; cook, stirring occasionally, until the sauce thickens, about 5 minutes. Take off the heat and stir in the beans.