HumbleIntelligence/food-ner-1-Million huggingface dataset:
To prepare the custard: Combine the milk and cornstarch in a bowl; blend until smooth. Whisk in the whole egg and yolks, beating until smooth. Combine the cream, vanilla bean and sugar in a saucepan and carefully bring to a boil. When the mixture just boils, whisk a ladleful into the egg mixture to temper it, then whisk this back into the cream mixture. Cook, stirring constantly, until the mixture is thick enough to coat the back of a spoon. Strain the custard and pour into 8 large custard cups. Refrigerate to chill. To prepare the chiffons: Preheat the oven to 325°. Spray 8 molds with nonstick cooking spray. You may use 7-ounce custard cups, ovenproof wide mugs or even large foil cups. Whatever you use should be the same size as the custard cups. Sift the cake flour, sugar, baking powder and salt into a large bowl. Add the oil, egg yolks, orange juice, zest and vanilla. Stir until smooth, but do not overbeat. Beat the egg whites until frothy. Add the cream of tartar and beat until soft peaks form. Gently fold the beaten whites into the orange batter. Fill the sprayed molds nearly to the top with the batter. Bake approximately 25 minutes, until the cakes bounce back when lightly pressed with your fingertip. Do not overbake. Remove from the oven and let cool on a wire rack. When completely cool, remove the cakes from the molds. Cover the cakes to keep them moist. To prepare the glaze: Chop the chocolate into small pieces. Place the butter in a saucepan and heat until it is just about to bubble. Remove from the heat; add the chocolate and stir to melt. Pour through a strainer and keep warm. To assemble: Cut a thin slice from the top of each cake to create a flat surface. Place a cake flat-side down on top of each custard. Cover the tops with warm chocolate glaze. Serve immediately.
In a small saucepan, melt butter over medium low heat. Stir in flour a little at a time until smooth and then remove pan from heat. Stir in salt and pepper. Using a whisk, add broth, milk, a little at a time, stirring to keep mixture smooth then return to heat and bring sauce to a gentle boil; stir constantly until sauce thickens. In a large skillet, cook the beef, onion and celery over medium heat until meat is no longer pink; drain and return to skillet. Add the roux mixture you made in the small saucepan to the beef mixture along with the bean sprouts and soy sauce; bring to a boil. Pour into a greased 3 quart baking dish and then stir in rice and water chestnuts. Cover baking dish and bake at 350F for 30 minutes. Uncover, stir in peas and sprinkle with chow mein noodles. Bake another 15-20 minutes or until heated through.
In slow cooker, place carrots, celery, green pepper and onion. Top with chicken breasts. Sprinkle with salt. Pour sweet-sour sauce and pineapple chunks over all. Cover. Cook on low 7 to 8 hours or high 3 1/2 to 4 hours. Remove chicken, keeping it warm. Blend cornstarch and water, stir into juices in slow cooker/Crock Pot. Cover; cook on high 10 to 15 minutes or until thickened. Season to taste and serve over rice.
Combine water, sugar and gelatine in a heatproof jug and microwave on high for 30 seconds. Allow to cool for 5 mins then whisk together with the vanilla, coconut cream & yoghurt until smoooth. Pour into 1/2 cup moulds & refrigerate until set. Serve with fresh strawberries.
Remove the label from the sweetened condensed milk and submerge, unopened, in a pot of water. Cover and boil for 2.5 hours. Be sure to keep the can covered with water the entire time. Cut up the banana and lay in the crust. Open can of condensed milk and gently stir contents with a knife until smooth. Pour over bananas. Whip cold whipping cream with vanilla with an electric mixer on high until whipped. Spread the whip cream over toffee. Shave chocolate over pie. Place in the freezer for 1 hour before serving.
Preheat oven to 425°. Spray a cookie sheet with non-stick spray and then lay the wrappers on the sheet. Cut square wrappers into triangles and round wrappers into pie shaped wedges. Spray the wrappers with a coating of non-stick spray. Put the sheet in the oven and bake for about 5-10 minutes. Watch VERY carefully as oven times may vary, when the wrappers are lightly browned and crisp remove from the oven. Lightly salt or season the "chips" and serve with salsa. Very good!
Preheat oven to 425 °F. Line large baking sheet with aluminum foil. In large bowl, combine all ingredients, except salt. Toss until well coated. Place on baking sheet in single layer and bake 30-35 minutes, stirring and turning every 10 minutes or until richly browned. Remove from oven and sprinkle with salt.
Heat the butter in a large pan and cook the onion, garlic and potatoes for 5 minutes until lightly golden. Add the leek and cayenne and cook for a further 1 minute. Add the stock, bring to the boil and simmer for 20 minutes until the potatoes are very soft and beginning to break up into the soup. Using a potato masher, roughly mash the potatoes into the soup. Stir in the chorizo and simmer gently for 5 minutes until the orange coloured oil from the chorizo rises to the surface of the soup. Check the seasoning, ladle into bowls and garnish with a sprig of flat leaf parsley. Serve with lots of crusty bread for mopping up.
Heat oven to 375 degrees. In a large bowl, combine cake mix, oil and eggs. Stir well with a spoon or spatula. Shape dough into individual balls. Place onto baking sheet and flatten them out with the bottom of a flour dipped glass. Bake for 6-8 minutes or until edges are golden. Completely cool the cookies before frosting them. Decorate with frosting and mini m&m's or mini Chocolate Chips.
Hull and peel the coconut, reserving and straining the liquid. Grate the meat (it should be medium-fine). Measure the coconut liquid and add enough tap water to bring the total quantity to 1 cup. Place the grated coconut in a medium-size, heavy saucepan, stir in the liquid and sugar and set over medium heat. Cook, stirring frequently, until the coconut becomes transparent (it will look almost candied) and the liquid has reduced to a glaze, 20 to 30 minutes longer, to evaporate its liquid, then remove from the fire. Beat the yolks with the milk or cream, stir in several tablespoons of the hot coconut, then carefully stir the warm yolk mixture into the coconut remaining in the pan. Return to medium-low heat and stir constantly until lightly thickened, about 5 minutes. Scrape the cocada into an ovenproof serving dish. Spread the almonds onto baking sheet and toast in a 325 oven until lightly browned, about 10 minutes. Shortly before serving, heat the broiler. Dot the cocada with butter, run under the heat and let brown for a minute or so. Watch carefully: The sugar in the cocada will caramelized very quickly. Strew with the toasted almond slices and the dessert is ready to serve. Rick's Notes: After the egg-yolk mixture goes into the hot coconut, make sure the heat under your pan isn't too high, or the yolks can curdle. In no case should the coconut mixture come near a boil.
Top crackers with cheese and apples. Sprinkle with cinnamon. (can be microwaved and served hot as well by microwaving on a microwave safe plate for 20 sec or until cheese is melted.).
In a mug stir together the first 4 ingredients. Float the cream over the coffee by pouring it over the back of a spoon, top with whipped cream.
In a large saucepan, heat 2 teaspoons olive oil over medium-high heat. Add 1 package (10 ounces) frozen corn kernels, thawed. Cook until warmed through, 1 to 2 minutes. Add 4 cups baby spinach (about 5 ounces), finely sliced. Cook until wilted, 1 to 2 minutes. Stir in 1 cup grape tomatoes, halved; cook until softened, 1 to 2 minutes.
Combine wine, vinegar and herbs in large saucepan. Bring to a boil; remove from heat. Cover and allow to steep for 30 minutes to extract flavors. Strain mixture through a lined sieve; discard leaves. Return liquid to saucepan and stir in sugar. Bring to a boil over high heat and boil rapidly for 1 minute, stirring constantly. Remove from heat and stir in pectin. Ladle into hot jars and process for 10 minutes in water bath.
Place half of the onions in a slow cooker; top with roast. Top roast with remaining onions, broth, garlic, bay leaves, coffee, soy sauce, oregano and pepper to taste. Cover; cook on low until beef is tender, 6-8 hours, turning roast once or twice. Slice beef; serve with broth and onions.
In a large saucepan, bring water to a boil. Add cauliflower and broccoli; return to a boil. Cover and cook for 3 minutes. Drain and pat dry. In another large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the cheese, jam, curry, salt and pepper. Cook and stir over low heat until cheese is melted. Remove from the heat. Place the cauliflower and broccoli in a greased 1-1/2-qt. baking dish. Top with cheese sauce. Combine topping ingredients; sprinkle over sauce. Bake, uncovered, at 350° for 20-25 minutes or until vegetables are tender. -6.
Carefully measure all the ingredients into bread machine pan in the order that I've listed them inches. Select the'dough' cycle. When the cycle is complete, remove from bread machine pan. (tip out onto floured surface). Roll or pat the dough into a square- a little longer than the bread pan, and then roll it into a cylinder shape. Place in lightly greased loaf tin. Gently press the dough into the corners and level the top. Leave to rise in a warm, draught-free place for about 1 hour- or until the dough looks like it has approximately doubled in size. If desired, dampen the top with a little milk or water and sprinkle with the extra coarse cornmeal. Bake at 200'C for 20-30 minutes, until the crust is a nice golden colour. VARIATION: Shape the dough to form 2 long'sausages', and twist together.
Lightly grease a medium baking sheet. In a large bowl, mix ground beef, Tabasco sauce, Cajun seasoning, worcestershire sauce, onion, bread crumbs, milk, and eggs. Form mixture into 1/2 in size meatballs and place on greased baking sheet. Bake in preheated 350 oven for 45 minutes or until meatballs are fully cooked. Remove meatballs from oven and transfer to paper towels to dran fat. In a small bowl, prepare sauce by whisking together barbecue sauce and peach preserves until well blended. Place warm meatballs in a serving dish and cover with sauce. Toss meatballs thoroughly to coat with sauce. Serve warm.
Coat a medium saucepan with cooking spray; place over medium heat until hot. Add onion, and saute 3 minutes or until tender. Add flour, mustard, and salt; stir well, and cook an additional minute. Remove form heat; gradually add milk and broth, stir in with a wire whisk until blended. Cook over medium heat 5 minutes or until thickened, stirring constantly. Remove from heat; add cheeses an pepper, stirring until cheeses melt. Stir in sour cream. Combine cheese mixture and potatoes; stir well. Spoon into a 13 x 9 x 2" baking dish coated with cooking spray. Sprinkle with paprika. Cover and bake at 350: for 35 minutes. Uncover and bake an additional 35 minutes.
Sprinkle pork chops evenly with salt and seasoned pepper; dredge in flour. Cook pork in hot oil in a large skillet over medium high heat 3-4 minutes on each side or until lightly browned. Remove from skillet; keep warm. Add apples to skillet, and saute for minutes; add vinegar and broth, and cook, stirring often, 5-7 minutes, or until slightly thickened. Spoon over pork, and serve.
Mix peaches with 1 cup sugar. Put butter in a deep square cake pan and set in the preheating oven (350F). Stir up batter of the remaining sugar, flour, baking powder, salt and milk. Pour the batter over the melted butter, do NOT stir. Put the peaches on top and bake for an hour until golden brown.
Preheat oven to 300°F. Rinse and drain the shrimp and grapes. In a bowl, combine mayonnaise and juice of 2 lemons. Add shrimp, grapes, chives. Combine and let flavors combine while you prepare the rolls. Open all the rolls and drizzle inside olive oil and remaining lemon. Put rolls in oven to toast (inside surface facing down). When rolls are golden, remove from oven. Place bottom of rolls on plates, top generously with shrimp mixture. Place top of rolls off center so shrimp salad is visible. Garnish with some chives and a lemon slice if desired.
Preheat oven to 350 degrees. Grease cookie sheets. In a large bowl, combine sugar and butter. Beat until light and fluffy. Add egg and blend well. Gradually stir in flour and 1 teaspoon of the cinnamon. Mix until blended. Cover with plastic wrap and refrigerate 1 hour for easier handling. In a small bowl, combine 2 Tablespoons of sugar and remaining 2 teaspoons of cinnamon. Mix well. Shape dough into 1 1/2-inch balls. Roll the balls in the cinnamon-sugar mixture. Place two inches apart on greased cookie sheets. With the bottom of a glass, flatten to 1/4-inch thickness. Bake at 350 degrees for 11-15 minutes or until firm to the touch. Immediately remove from cookie sheets and place on wire rack to cool.
Blend the peanut butter with the butter, sugar, and vanilla in a medium bowl. It may be easiest to use your hands (kids love doing this). Line a rimmed baking sheet with wax paper. Roll the peanut butter mixture by teaspoons into small balls and place on the baking sheet. Refrigerate for at least 1 hour to firm up the eyeballs. Put the chocolate chips and shortening in a microwave-safe bowl and melt the chocolate in the microwave: Heat on high for 60 seconds, and then stir well. If it's not quite smooth, heat in two or three 10-second bursts, stirring well after each burst. (Alternatively, you can melt the chocolate, stirring frequently, in a double boiler, over just-simmering water. Avoid overheating, which can cause chocolate to seize up into a stiff mass.). Take the sheet of balls from the refrigerator; use a fork or a toothpick to dip each one most of the way into the chocolate, leaving a round or oval opening of undipped peanut butter on top. (This opening in the chocolate will be the cornea.) Hold each ball over the chocolate to catch the drips, and then return to the wax paper, cornea side up. Place an M&M in the center of the peanut butter cornea to make an iris. Refrigerate for at least 1 hour before serving. Store the eyeballs in the refrigerator or freezer and serve chilled.
Toss coleslaw, grapes and oranges in a large bowl. Set aside. To make dressing: Whisk sugar and remaining ingredients together until sugar is dissolved. Pour over slaw and toss well to coat. Refrigerate for at least 30 minutes before serving.
Add everything to the Crock Pot (no need to thaw the chicken) and stir until well-blended. Cook on low for 4-5 hours, stirring occasionally. After about 4 hours, I usually fish the chicken out and shred it with a fork because it's easier to eat over pasta that way, and then I let it cook another hour or so. Serve over pasta or rice for a tasty, simple meal.
Add ingredients to bread pan in order suggested by the manufacturer (mine is liquids first). Select most appropriate cycle on your ABM. I have an "herbed bread" cycle on mine but a basic or white bread cycle should work just fine!
On a medium-size cookie sheet, place 1/2 bag of marshmallows in a row. Place under your broiler in the oven for 2 to 3 minutes, until charred. Take out of oven and let cool. (The charred marshmallows will be blended into the milkshakes.). Repeat this step but only let the marshmallows toast. Take out of oven and let cool. (Reserve the toasted marshmallows to top the milkshakes.) In a blender, pour milk, sour cream, ice cream and charred marshmallows. Mix for 5 minutes. Pour in a large glass and top with 2 to 3 toasted marshmallows.
Evenly shape the tenderloin by tucking the small ends underneath. Tie with kitchen twine. Rub meat with mustard. Combine the crushed peppercorns and press evenly on the surface of meat. Place on rack in shallow pan and bake uncovered at 425°F until the meat thermometer inserted in thickest part reads 145°F for medium rare or 160F for medium. Let stand 10 minutes before serving.
For the Shrimp: Combine the lime juice, garlic, oregano, and cumin in a bowl; mix well. Add the shrimp and toss to coat. Sprinkle with salt and pepper. Marinate, covered, in the refrigerator for at least 30 minutes, or for up to four hours, stirring occasionally. For the Stew: Heat the olive oil in a large, heavy saucepan over medium high heat. Saute the onions,bell peppers,celery, 2 T parsley, garlic, cayenne pepper, oregano, cumin, and bay leaf in the hot oil for 5 minutes or just until the onions begin to brown. Stir in the tomato paste and saute for 1 minute longer. Add the wine and the water to the vegetable mixture and mix well. Simmer for 5 minutes or until slightly thickened, stirring frequently. Stir in the undrained shrimp. Simmer for 6 minutes or until the shrimp turn pink, stirring occasionally. Discard the bay leaf. Stir in the Worcestershire sauce and season with salt and pepper. Serve over hot cooked rice and sprinkle with the remaining parsley.
Heat oil and butter in a large Dutch oven or pot that will fit the pork loin over medium heat; add the pork, onions, and garlic and brown meat well on all sides for about 15 minutes. Add milk, juniper berries, and sage; increase heat and bring to a boil. Reduce heat to low, cover and simmer until pork is tender 1 to 1 1/2 hours, turning several times to self-baste. Transfer pork to a serving dish and keep warm. Increase heat, if desired and cook liquid until it is a light brownish color (it will look curdled at this point). To serve, slice pork in thick slices and season with salt and pepper, strain liquid then season with a little salt and pepper; drizzle a little of the strained sauce over pork, garnish with fresh sage leaves and serve additional sauce on the side.
Sweat garlic and onion in the olive oil for about 4 minutes. Add red pepper flakes. Add broccoli and cook for about 5 minutes. Add wine and veggie broth and allow to simmer for 10 minutes. Add tomatoes, season with salt and pepper and continue cooking for 5 minutes. Toss with pasta and cheese.
Brown onions in oil. Add peppers and cook until soft. Add everything but the tuna and heat until boiling. Add tuna; cook for 5 minutes. Cool and pour into containers. Keeps well. Can be frozen. Serve with crackers.
Combine low-fat milk and lemon juice in a small bowl and set aside. While milk is souring, combine dry ingredients thoroughly in a large bowl. Add eggs and melted butter to sour/butter milk mixture and whisk together until blended. Add milk mixture to dry ingredients along with carrots, apple, and walnuts. Stir until just blended. If mixture is too thick, add a bit more milk. Pour 1/2 cup of batter onto hot, oiled skillet or griddle and cook until edges are set. Flip once and cook until done.
Wash chicken and pat dry. In small bowl, cmbine the flour, oregano, garlic, paprika, salt and pepper. Dust chicken with all the mixture (this will help thicken sauce). In large skillet heat the oil and brown the chicken. Arrange chicken in 9 x 13 baking dish. Sprinkle with the onions and mushrooms. In separate bowl mix together the wine, sour cream, tomato paste, and salt and pepper to taste. Pour over the chicken. Bake, covered, at 350 degrees for 30 to 35 minutes or until chicken is done. Remove cover last 5 minutes of cooking time. Tips: If desired, the top of casserole can be sprinkled with 1/2 cup grated Gruyere cheese 10 minutes before end of cooking time.
Chop the garlic and rosemary together (you can use dried if you must) and stir together with some salt (I use coarse salt for this step)and the 1 Tbsp olive oil. Rub the mixture over the ribs. Grill over medium-hot coals for 8-10 minutes per side, or until fully cooked (they will get nice and crisp). Meanwhile dissolve 1/2 tsp of salt (use fine ground for this) in the vinegar in a large salad bowl. Drizzle in the olive oil while whisking. Add the greens, cucumber and tomatoes. Toss well. Place the salad on a serving plate and arrange the ribs on top. The salad should wilt gently. Serve at once.
Boil the cauliflower in salted water until it is cooked but still crisp. This should take about 7-8 minutes. Meanwhile, cook the garlic in oil in a separate pan for a minute or so until it starts to turn golden. Add the tomatoes, salt, pepper, paprika and harissa and mix together. Turn the heat down and simmer the sauce for 10 minutes. Drain the cauliflower and add it to the sauce (reserving some of the water just in case it is needed to thin the sauce), turning it over and allowing it to heat through for 5 minutes or so. If the sauce becomes too thick, add a little of the water in which the cauliflower was cooked. Serve with boiled rice, sprinkled with a little parsley.
Melt 1-cup butter in 12" Dutch oven and let cool. Place fruit in a bowl and pour sugar over them& mix. Set a side and let stand. In a bowl mix flour mixture together. Pour Bater evenly over melted butter in Dutch oven. Pour peach mixture evenly over the bater in Dutch oven. Cook time: 45-60 minutes@ 350 degrees or until batter comes to top and is golden brown. Note: If using canned fruit pour all of the juice off, can be used instead of milk. You can use any kind of fruit with this recipe.
Combine the rice and the zest in a 3-quart saucepan and cook rice according to package directions. Combine cranberries and orange juice in a small saucepan. Bring to a simmer over medium heat. Simmer 7 minutes or until juice is absorbed. Set aside. Add the milk, evaporated milk, sugar and salt to the rice Cover and stir over medium-low heat about 40 minutes until slightly thickened. Stir reserved cranberries into rice mixture. Cool to room temperature. Refrigerate until serving time. NOTE: You can also use the rice from Chinese take-out in this recipe!
Preheat oven to 350 degree. Wash and dry pears. Roll out pie dough and cut dough into one inch strips. Wrap pears with a 1/4 inch overlap starting from bottom. Mix egg yolk and water and brush on wrapped pears. Place on cook sheet and cook for one hour at 350 degree. Carmel Sauce. In a double boiler on low heat combine carmel, condensed milk, lemon juice, and liquor until smooth. Best if the pears are fresh out of the oven. Add warm carmel sauce and enjoy with a little vanilla ice cream.
Combine all. All but bacon. slightly pre brown bacon then put on beans. put in Bean Pot at 250 * for 3 hours or. shallow pat at 250* for 1 1/2 hours or. shallow pan at 350* for 45 minutes or.
Cook lasagna noodles until not quite al dente, drain. Arrange 4 of the noodles to cover bottom of greased 13x9 inch baking dish. Cook onion in butter til tender but not brown, blend in cream cheese. Stir in cottage cheese, egg, basil, salt and pepper, spread 1/3 atop noodles. Combine soup, milk and wine. Stirr in shrimp and crab; spread 1/3 over cottage cheese layer. Repeat layers of noodles, cheese mixture, and seafood mixture. Sprinkle with parmesan cheese. Bake, uncovered at 350 for 35 minutes. Top with shredded american cheese. Bake just until cheese melts, 2-3 minutes or so. Let stand 15 minutes before serving.