HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°F Place sugar and water in 9-inch round cake pan. Stir until sugar is slightly dissolved. Place pan on stove on medium heat. Cook sugar about 10 minutes, without stirring, until sugar turns a golden to golden brown color. Use oven mitts to swirl pan, coating bottom and sides with caramel. Place pan on wire rack to cool and harden caramel slightly. Meanwhile, place remaining ingredients in blender container; cover. Blend until smooth. Pour mixture over cooled and hardened caramel in pan. Cover with foil. Place a large shallow baking pan in oven. Place cake pan in baking pan. Carefully pour hot water into baking pan so it comes halfway up side of cake pan. Bake 1 hour or until knife inserted in center comes out clean. Remove cake pan from water bath. Cool on wire rack. Carefully loosen sides of custard from pan with a knife. Cover and refrigerate 3 hours or until chilled. May be chilled overnight. To unmold, invert pan onto a large shallow plate or pie dish. Garnish with mango and kiwi slices, if desired. *Guava paste is available in the international aisle of grocery store, it is sold in bars.
Preheat oil in a deep pan or fryer to 375 degrees. Combine the flour, cornmeal, sugar, salt, and baking soda in a large bowl. Add the milk and egg yolks to the dry ingredients and mix with an electric mixer on high speed until batter is smooth. Dry off the hot dogs with a paper towel. Jab the thin end of a single chopstick about halfway into the end of each hot dog. When the oil is hot, tip the bowl of batter so that you can completely coat each hot dog. Roll the hot dog in the batter until it is entirely covered. Hold the hot dog up by the stick and let some of the batter drip off. Quickly submerge the hot dog in the oil and spin it slowly so that the coating cooks evenly. After about 20 seconds you can use a lid to the deep fryer or pan to put weight on the stick, keeping the hot dog fully immersed in the oil. You can cook a couple dogs at a time this way. Cook for 5 to 6 minutes or until coating is dark brown. Turn them once or twice as they cook. Drain on paper towels while cooling, and repeat with remaining hot dogs.
Pre-heat oven to 180*C/350*F. Put the flour, yeast, sugar and salt into a large mixing bowl. Make a well in the middle and pour in the oil and water. Use a spoon to begin with, stir the liquid around and as the flour slowly collapses into the liquid, mix into the bowl. Bring the dough onto a floured surface and begin to knead with your hands. Knead for five minutes and then place into a clean mixing bowl. Cover and leave to rise in a warm place for about 40 minutes. Once doubled in size remove from the bowl, punch down and then pull the dough into a rectangular shape. Spoon the passata onto the dough, spreading evenly. Sprinkle with the oregano, mozzarella, seasoning and ham. Turn so that the longest side of the rectangle is in front of you and then very carefully roll up like a swiss roll. Cut into 12 pieces, approximately 1 cm. thick and place on a parchment lined baking sheet, cut side up. Bake for 25 minutes. These would be really good with a tomato dipping sauce on the side, like they have at Pizza hut. Otherwise they'd be great in the school lunch box!
Hard boil 8 eggs. The best method I've found is to place them in a pan of cool water and then place them on the stove. Turn the stove on high. Add a few pinches of salt to the water. When the water reaches a boil, cover the pan, and remove from the heat for 15 minutes. After 15 minutes pour out the hot water and replace with very cold water and some ice cubes. Carefully crack and peel the eggs and set them aside for now. Combine remaining ingredients in a saucepan and bring to a simmer for 15 minutes. Remove broth from heat and scoop some of the peppers/onions into a Quart sized Mason Jar. Add 3 eggs. Continue to add the peppers/onions/spices and eggs. Pour the remaining broth into the Mason Jar to within a quarter inch of the top. If you are short on broth, just top off with white vinegar. Hand tighten a lid and ring on the Mason Jar, let it cool, then place it in the refrigerator for 2-3 weeks.
Preheat oven to 350. Butter a 1 1/2 quart souffle or round baking dish and place in the oven (If doubling the recipe, use a 2 1/2 quart dish). Meanwhile, in a large bowl, with an electric mixer on high, beat the eggs, flour, sugar, and pepper until smooth. Stir in the milk, creamed corn, and corn kernels and pour into the hot dish. Dot with the butter and sprinkle with the paprika. Bake, uncovered, for 40 minutes or until set. Let stand for 10 minutes, then sprinkle with the chopped parsley.
In a small pitcher, stir together the ginger ale, cranberry juice, and pineapple juice. Keep cold. In a chilled punch bowl, scoop the rainbow sherbet out in balls in separate colors. Just before serving, pour the chilled punch carefully over the balls of sherbet.
Make the pesto: in a food processor or blender add all the pesto ingredients except the oil; process until minced. With the motor running, slowly pour oil through the tube and blend. Scrape down sides of bowl with spatula; transfer pesto to a bowl, cover, and refrigerate until ready to use; bring to room temperature before mixing with pasta. Make the pasta: in a skillet over medium heat, warm 2 tablespoons oil; add in mushrooms and red pepper; stir/saute until soft, about 5 minutes. Remove to a plate and set aside. Add remaining oil to skillet; stir/saute scallops for 2 minutes; add in shrimp; stir/saute until scallops are opaque and shrimp are pink, about 2 minutes. Meanwhile, in a large pot of boiling water, cook pasta until al dente; drain and return to pan. Add mushrooms, red peppers, seafood, salt, pepper, and basil pesto; toss gently. Serve immediately on warm plates.
Heat 2 tbsps. of oil in a saucepan. Fry onions in it until light golden in colour. Add chicken and fry until the juices are sealed and the chicken changes colour. Add hot water, salt and pepper. Cook on medium flame for 15-20 minutes until almost cooked. Heat 1 tbsp. of oil on medium flame in another pan. Fry mushrooms in it for 7 minutes. Sprinkle the wheat flour over the mushrooms and mix well. Fry for a few minutes and then add it to the chicken. Add the lime powder and the saffron. Cook for another 10 minutes. Serve hot with saffron rice.
Note: you can use sugar in place of honey. The beer can be flat or fresh. Combine the beer, onion, pepper, soy sauce, honey, garlic and red pepper in a dish. Place the steak in and turn to marinate. Cover and marinate overnight or six hours at least. Drain and save the marinade. Boil the marinade for 2 to 3 minutes before spooning over the meat after grilling. DO NOT USE unless you boil it. Grill the meat for about 12 mins over charcoal or until done to your taste. Let stand for 10 minutes before cutting.
Snap off or trim ends from asparagus. Steam in a large pot of water or asparagus steamer for 3 to 5 minutes, or until crisp-tender. Drain and transfer to a medium bowl and keep warm. Melt butter in a medium skillet. cook over medium-high heat until butter just begins to brown and foam, being careful not to burn. Remove from heat and stir in garlic. Swirl pan several times, then stir in lemon juice and vinegar. Pour over hot asparagus and season with salt and pepper. Toss gently to mix. Transfer to a platter and sprinkle with thyme and lemon zest, optional.
In a large heavy pot over medium heat, saute the onion and garlic in oil until soft, about 5 to 7 minutes. Add the broth and bring to a boil. Add the potatoes, celery, and celery seed, cover, and simmer for 10 to 15 minutes until the potatoes are completely softened. If using cabbage, add it now and cook for 5 additional minutes. Transfer half of the soup mixture to a blender or food processor, and whir until pureed. Pour puree back into the pot and add the salt, pepper, parsley or celery leaves, paprika, and milk and simmer for 5 minutes. Note: also good with a couple of tablespoons chopped basil added, and with Parmesan shavings as garnish.
Stick the cloves into the onion. Combine the onion, broth, juice, sugar, sauces and baking soda in a saucepan. Simmer over moderate heat for 5 minutes. Discard the onion. Top each serving with an orange slice.
Melt butter in heavy skillet over medium heat. Add the onions and garlic; saute 5 minutes. Stir in the mushrooms and saute until they start to give off their liquid, about 5 minutes. Remove mushrooms and keep warm. Stir flour, paprika, thyme, marjoram, salt and pepper into butter; cook 1 minute. Stir in the sherry and cook 1 minute. Stir in the stock and return mushrooms to pan; simmer 5 minutes. If thinner sauce desired, add small amounts of sherry until desired consistency.
Combine potatoes, corned beef, egg, and seasoning. Mix well. Form into croquettes. Dip into egg and milk mixture. Roll in bread crumbs. Fry in oil heated to about 375 degrees. Enjoy.
Preheat the oven to 400 degrees F. Trim the lamb of excess fat. Open it out flat and season the inside with salt and pepper. Heat oil in a pan, and cook the onion until soft. Toast the walnuts in a dry pan until just turning brown. Break the goat's cheese into little nuggets. Gently mix all the stuffing ingredients together, bind with the egg and season with salt and pepper. Spread the stuffing on the opened piece of lamb. Roll it up and tie at intervals with string. Season the outside of the lamb with salt and pepper and roast in the oven for 15 minutes. Turn the heat down to 375 degrees F, and cook for another hour, then serve- the lamb will be pink.
Put oven rack in middle position and preheat oven to 400°F. Cut roasted peppers into 1-inch pieces. Toss together all ingredients in a large roasting pan, then spread evenly. Roast, stirring occasionally, until vegetables are very tender, about 1 hour. Cool before serving. Cooks' note:. Confit can be made 1 week ahead and chilled, covered. Bring to room temperature and stir before serving. **Cook time does not include letting the roasted peppers steam for 15 minutes, after broiling or allowing the confit to cool before serving.
Prepare the polenta by boiling the water with the salt and butter or olive oil then adding the polenta in a steady stream while stirring constantly to avoid lumps. Continue cooking and stirring for about 5 minutes (longer if you don't have the quick-cooking variety). Spoon into shallow bowls and crumble feta cheese over the top and sprinkle with pepper. Bring the spinach to the table in a separate bowl. Take as much spinach as you want/as will fit on top of your polenta and EAT getting a little polenta, cheese and spinach in each bite. You can substitute chicken stock or vegetable stock for the water for more flavor but scale back the salt if you do. You can also add onion powder to the polenta or chopped green onion to the spinach. It is pretty versatile.
Fry sausage until brown and drain off grease. Saute mushrooms, celery and onions in butter until tender. Add flour and stir until smooth. Gradually add milk, stirring constantly and keep stirring until sauce is thick and smooth. Add Worcestershire sauce, rice and sausage to mushroom sauce and place mixture in a greased casserole dish. Top with buttered bread crumbs and bake at 375°F for 30 minutes.
Mix all ingredients in a bowl using a fork. Be sure you know how hot your particular brand of wasabi is, so you put enough! Serve open faced on toast, or better yet, a toasted everything bagel. This would also be good with canned turkey or tuna. I recommend the low sodium soy because the canned chicken is already very salty.
In an 8 quart soup pot, combine all ingredients except the noodles and corn. Bring to a boil over high heat, then reduce to low heat; cover and simmer for about an hour or until turkey is cooked through and fork tender. Carefully remove turkey from pot; remove and discard the bones and skin, then cut the meat into chunks. Increase the heat under soup to high and bring to a boil; add noodles and cook for 5 minutes. Return turkey to the pot and add corn. Cook for 5 minutes or until noodles are tender and corn is heated thoroughly. Serve immediately.
Open beer and let stand while dicing vegetables. Saute bacon until crisp. Drain and crumble. In large soup kettle, saute vegetables in two tablespoon of bacon grease until soft. Add chicken broth. Fill chicken can with beer and add to mixture. Bring to a boil, then reduce heat to low. Pour remaining beer into a small mixing bowl and whisk in flour. Gradually add to broth, stirring constantly, till thick. Add half and half, bacon and cheese. Heat until cheese melts. Stir in sugar. Add salt and pepper to taste.
In a medium bowl, toss the shredded carrots with the garlic, vingear, 1/2 cup of the cilantro and 1/4 cup of the grapeseed or olive oil. Season the carrots with salt and pepper. Let the carrots stand for 15 minutes; drain. Meanwhile, in a small saucepan, boil the carrot juice over moderate heat until it is reduced by half, about 5 minutes. Let the reduced carrot juice cool slightly, then transfer to a bowl. Whisk in the mayonnaise, sesame oil, ginger juice and the remaining 1/4 cup of oil. Season the carrot dressing generously with salt and pepper. Add the carrot dressing and the remaining 1/2 cup of cilantro to the carrots and toss the salad well. Transfer to a shallow bowl and serve immediately. Enjoy!
Cook 12 oz. package of egg noodles and set aside. Saute' onion and celery in butter until tender. Add half & half/milk, chicken broth, cream cheese and velveeta cheese. Cook over medium heat, stirring occasionally, until the cheeses have melted. Add parmesan cheese and 1 envelope of Lipton vegetable soup mix. Stir and cook over medium heat about 2 to 3 minutes or until slightly thickened. The sauce will thicken as it cools. Add noodles and salt & pepper. Stir until well blended. Gently stir in Tuna or immitation crab chunks. Let set, covered, for a few minutes and serve. Serve with hushpuppies/homemade bread and your favorite vegetable or sides.
Preheat oven to 350°F. Sprinkle the raspberries with 1 tsp sugar. Rinse the duck well, inside and out. Pat dry with paper towels. Tie legs together with kitchen string. Season the duckling with desired amount of salt and pepper. Place the duck, breast side up, with the wing tips under the back, on the rack of a shallow roasting pan. Prick the skin all over, generously, with a fork. Roast the duck for 1&1/2 to 2 hours, until the legs move easily in their sockets (180°F internally). Cover, and let stand for 15 minutes before carving. Meanwhile, for the sauce, combine orange juice, broth, and brandy in a saucepan. Bring to a boil. Cook uncovered over med-high heat for 8-9 minutes. Stir in 1/4 cup of the fresh raspberries, the raspberry preserves, ginger,allspice, and a dash of salt. Simmer for 5 minutes, stirring occasionally. Remove the saucepan from the heat, and stir in the butter, until it is melted. Stir in the remaining raspberries, the walnuts, and the sage. Heat for 2 minutes. Carve the duckling, and serve with the raspberry sauce.
Combine the chopped vegetables with a small amount of salt in the food processor. The juices of the vegetables come out more easily while the salt absorbs some of the liquid, leaving you with a more evenly distributed vegetable flavor. Add pepper to the vegetable mixture, combine with the cream cheese and stir. Add more salt and pepper to taste if need be.
Slice the washed pickles into about 1/4 to 1/3-inch slices, then place in a medium bowl. Pour 2 cups sugar over the slices and toss/stir to coat with the pickle slices. Allow to sit out at room temperature for 24 hours tossing several times with a spoon during the 24 hours (I just leave a spoon in the bowl, juice will gather in the bowl, do not drain!). After the 24 hours (do not drain the juice in the bowl) in a medium saucepan combine 2 cups sugar, vinegar, water, pickling spice; bring to a boil over medium heat stirring until the sugar is dissolved (about 2 minutes). Make certain that the bowl is Pyrex or heat-proof or it might crack when you pour the boiling water into it -- pour the water mixture over the sugared pickles and the sugar juice that has gathered in the bowl; mix very well with a spoon. Allow the mixture to stand at room temperature for about 8 hours or overnight. Drain pickles (you don't have to completely drain). Transfer pickles to clean glass jars and store covered or uncovered in refrigerator. Serve cold.
Scald cream. Beat cream together with butter and set aside. Caramelize sugar and add cream mixture stir until lumps are dissolved. Gradually stir in confectioner's sugar. Beat until creamy. Ice cake.
Preheat oven to 425 degrees. Saute onion in butter until transparent. Cover the bottom of the pie crust with the cream cheese, cut into small pieces. Add the meat and onion and top with the grated Swiss cheese. Mix together the milk and eggs and nutmeg if using and pour over the top. Bake for 15 minutes, reduce the temperature to 350 degrees, and bake for another 30 minutes.
Preheat oven to 450°F with racks in upper and lower thirds. Wearing protective gloves, halve chayotes lengthwise and discard seeds. Peel, then cut lengthwise into 1-inch wedges. Toss with oil and 1 to 1 1/2 teaspoons salt. Divide between 2 large 4-sided sheet pans. Roast 45 minutes. Divide garlic between pans, then continue to roast, turning occasionally, until chayotes are golden brown on edges, about 10 - 15 minutes more. Season with salt. Cooks' note: Chayotes can be roasted 5 hours ahead and kept, loosely covered with foil, at room temperature. Reheat in a preheated 350°F oven (about 15 minutes).
Fill bowl with ice water and soak the cabbage for 30 minutes (to ensure a crisp slaw). Be sure to drain well. In large bowl, combine cabbage, peppers and carrots. Make dressing in separate bowl by whisking together sugar, vinegar, oil and pepper. Pour dressing over vegetable mixture and toss well. Refrigerate for at least 2 hours before serving.
Preheat oven to 400°F. In a medium non-stick skillet, over medium heat, add the first 4 ingredients and cook until meat is no longer pink and onion is tender. Drain if needed. While meat mixture is browning, boil water. In a large bowl add rest of ingredients except shredded cheese. Mix well. Pour into a greased or sprayed 2-quart baking dish. Cover with lid or foil and bake for 30 minutes. Sprinkle with cheese and bake until cheese is melted and lightly browned.
Grate peel from one of the oranges. Squeeze juice from both oranges into a bowl, add grated peel, sherry, soy sauce, and ginger. Slice meat 1/8th inch thick across the grain, place in marinade. Let meat marinate at least 5 minutes or cover and chill for 24 hours. Remove beef from marinade before cooking and set aside. Mix marinade with corn starch. Heat wok or heavy frying pat to high heat, add 2 tsp. oil. Stir fry meat quickly, in several small batches, until lightly browned. Add more oil as needed. Stir fry celery, sprouts and snow peas until peas are bright green, about 1 minute. Add marinade, stir until boiling, mix in meat and remove from heat and serve.
Preheat the oven to gas mark 4/350°F/180°C. You will need a 10 cm / 4 inch star-shaped biscuit cutter. Prepare a baking tray lined with parchment paper. Sift the flour alongwith the sugar in a bowl and add in the butter and work with your fingertips until the mixture is crumbly. Add the beaten egg and a teaspoon of cold water and mix again until the mixture forms a ball leaving the sides of the bowl clean. On a lightly floured surface, roll out the dough to about 1/3 cm thickness. Cut out the biscuits using a 10 cm star-shaped cutter. If you would like to use it as a decoration, using a skewer, make a hole in each one to thread a wire after baking. Transfer the biscuits onto the baking tray and bake them in the middle shelf for 15-20 minutes. Remove them from the oven and cool them on the tray for 5 minutes before transferring onto a wire rack to let it cool. Meanwhile, make the icing sugar glaze by mixing the icing sugar with the cream till smooth. When the biscuits are cold enough to handle, brush the top of the biscuits with the glaze to give it a thin coat and leave it on the rack to dry completely. If using as a decoration, once completely cool and dried, thread a thin wire through the holes and hang them on the tree. If not, then store in an airtight container.
Preheat oven to 375. In 8x12" baking dish, combine hot bouillon, uncookedd rice and seasonings. Bake, covered, at 375 for 10 minutes. Top with broccoli, 1/2 can french fried onions and Parmesan cheese. Place fish fillets diagonally down the center of the dish; sprinkle fish lightly with paprika. Bake, covered, at 375 for 20-25 minutes or until fish flakes easily with fork. Stir rice. Top fish with Cheddar cheese and remaining onions; bake, uncovered, 3 minutes or until onions are golden brown. Microwave Directions: In 8x12" microwave-safe dish, prepare rice mixture as above, except reduce bouillon to 1 1/4 cups. Cook, covered, on HIGH 5 minutes, stirring halfway through cooking time. Stir in broccoli, 1/2 can onions and the Parmesan cheese. Arrange fish fillets in single layer on top of rice mixture; sprinkle fish lightly with paprika. Cook, covered, on MEDIUM for 18-20 minutes or until fish flakes easily with fork and rice is done. Rotate dish halfway through cooking. Top fish with Cheddar cheese and remaining onions; cook, uncovered, on HIGH for 1 minute or until cheese melts. Let stand 5 minutes.
FOR CRUST; Blend flour and sugar, cut in butter into small pieces and work into flour mixture by hand or fork, (DON'T Over Mix); then add egg yolk, stir gently until well incorporated into the flour-butter mixture. Gently form two balls of dough; ONE LARGER, for the bottom crust; the other ball is for the top; WRAP dough in wax paper and set in refrigerator for 1 hour. Line pizza pan with parchment paper; crumble large ball of dough on to the parchment paper and press to fit lined pan. Then roll small dough ball in between waxed paper, press or roll dough to 1/8 inch thick, cut into strips to layer over apple filling (cut any sze it doesn't matter, have fun); NOTE use kitcken knife to lift strips onto the apple filling in a crisscross pattern, (if strips break, DO NOT WORRY, arrange into pattern of squares). FOR FILLING: place apples in medium saucepan with water (or cider), and slowly warm slowly, then add flour, sugar, cinnamon, nutmeg and butter to apple mixture; cook over medium-high heat,stirring often until thick; set aside and cool. Pour filling over bottom crust, spread evenly, then layer top with strips of dough; Bake at 375 degrees for 35-40 minutes, until browned.
Sift the flour and salt together into a large bowl. With 2 knives cut in the butter until the mixture is like coarse meal. In a separate bowl mix the egg and sour cream. Add this to the flour mixture until the dough forms a soft, pliable ball. Wrap the dough in wax paper and refrigerate for 1 hour. After chilling, divide the dough in half and roll out each half to a rectangle 6"x14". Save any scraps of dough. Butter the bottom of a flat cookie sheet or jelly-roll pan. Put one sheet of the pastry onto the pan. Melt butter in a 12" skillet. Add the mushrooms and cook them for 6 - 8 minutes, until lightly colored. Add the meat and continue to cook until the meat loses all trace of pink color. Combine the mushrooms, cooked meat, onion, parsley, cheese, and milk in a large mixing bowl. Form the meat mixture into a ball and put it in the center of the dough. With your hands, very gently pat the meat into a loaf shape. Cover this with the second piece of pastry dough and seal the edges with a fork. Moisten the dough with a pastry brush dipped in the egg and 2 Tbl milk which has been beaten together. Prick holes in the top of the loaf to allow steam to escape. Roll out the scraps of dough and cut them into strips. Crisscross these over the top of the loaf to form a design. Again brush it with the egg/milk mixture. Bake the loaf at 375°F for 45 minutes, when the pastry will be golden brown.