HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 425°F. Prick potatoes and bake about an hour or until tender. Let cool until they can be handled. Cut 1/3 off the top of the potato, horizontally. Scoop put cooked potato leaving 1/4 inch thick shell. Mash scooped potatoes with milk, butter, salt and pepper. Stir in garlic and herb cheese. Spoon mashed potatoes back into the shells. Sprinkle with paprika. Place on an ungreased cookie sheet. Bake at 375°F for about 30 minutes or until hot and lightly browned.
Spread out the chocolate in a heavy-bottomed 2-quart saucepan and melt over very low heat, stirring occasionally. Mix the starch and 1/4 cup milk in a cup or small bowl, making sure the starch is well dispersed. When the chocolate is melted, stir in the rest of the milk, the cream, and the sugar; raise heat to high-medium and cook, stirring repeatedly with a rubber spatula, until steam is starting to rise (it will not yet be at a simmer, and will not have a skin on top). Remove from heat. Give the starch a stir to re-disperse it, then pour it in, stirring constantly. Lower the heat and cook, stirring constantly across the bottom and around the sides of the pan, until the pudding thickens and the first bubble or two appears -- there should be no raw starch taste any more. Without cooling or stirring further, immediately pour the pudding into 3 1-cup custard cups. Set them on a rack to cool, then cover each one with plastic wrap and refrigerate until cold and firm.
CHOOSE A STAINLESS STEEL BOWL that fits inside a large saucepan without touching the bottom of the pan. Add water to the pan and place the bowl in the pan so that the bowl touches the surface of the water but still sits firmly on the rim of the pan. Remove the bowl. place the pan on medium heat, and bring the water to a boil. Place the cream in the bowl and place over the boiling water; Adjust the heat under the pan to medium and heat the cream, checking the temperature often with an instant-read thermometer, to 190F; stir occasionally. Stir in the vinegar, continuing to stir gently until the cream begins to curdle. Remove the pan from the heat, cover, and allow the curds to firm up for 10 minutes. Line a strainer or colander with dampened cheesecloth, napkin, or coffee filters. Set the strainer or colander over a bowl and carefully spoon the curds into the strainer. Allow the mascarpone to cool to room temperature. cover the strainer tightly with plastic wrap, and refrigerate for 24 hours to allow the cheese to finish draining and become firm. Store in the refrigerator in a tightly covered container. Use the mascarpone within 3-or-4 days.
Place berries, cream of coconut, rum, and lime juice in a blender or food processor, and blend well. Chill for at least 1 hour. Divide mixture among 6 tulip glasses. Fill glasses with sparkling wine. Do not drive or operate heavy machinery--this is a strong drink!
Preheat oven to 325. In a large shallow bowl, combine flour, salt, pepper, and mustard powder. Dredge round steak in this mixture. Heat oil in large skillet over medium-high heat. Brown steak on both sides. Remove and place in a shallow baking dish. Add remaining ingredients to skillet, stirring well to pick up the bits on the bottom of the pan. Pour over the steak. Cover with tin foil and bake for 2 hours.
Soften yeast in warm water. In large mixing bowl combine sugar, butter, salt and milk. Cool to luke warm. Stir in eggs and yeast. Gradually add flour to form a stiff dough, beating well after each addition. Knead methold: Knead on floured surface until smooth and satiny (about 5 minutes). Cover; let rise in warm place until doubled, about 1 hour. Work done, cover, let rise again until about double, put into rolls and let rise again for another hour. Bake for 12 to 15 minutes at 350 degrees.
mix all but kraft singles and tater tots in a casserole dish, top with cheese slices and tater tots. bake at 375 for 30 min, then turn heat up to 425 for 10 min. let cool 10 min before serving with salad.
Mix salt, pepper, onion powder and garlic powder together and sprinkle over stew meat. Stir to coat. Heat oil in bottom of pressure cooker until barely smoking. Add meat and sear quickly, keeping heat up enough to form a nice crust on all sides of the meat. Add sliced mushrooms about halfway through, stirring frequently to prevent sticking. When meat is nicely browned, mix mushroom soup, water and soup mix and pour over meat. Stir to combine. Cover pressure cooker and slowly bring to pressure to avoid scorching the gravy. Cook for 20 minutes. Use quick release method to depressurize cooker. Serve over hot rice.
Mix all ingredients well. Let sit at room temp 1 hour for flavors to meld. Serve with any meat dish, or as a beautiful side dish.
Cook the chicken and potatoes. Saute onion and mushrooms in margarine. Stir in peas, chicken, and potato. Heat the water and dissolve bouillon cubes. Add flour mixture and chicken mixture. Pour into a pan and bake (baking time will depend on how hot your ingredients are when you put them in. Remember, everything is already cooked, so don't overcook it!) While it is baking, prepare the noodles. Serve chicken over the noodles.
Fry bacon in a large heavy skillet over medium heat until crisp and golden brown, about 15 minutes. Drain on paper towels and set aside, reserving bacon fat in pan. Rinse fish, then dredge in cornmeal and season both sides to taste with salt and pepper. Add vegetable oil to the bacon fat, then heat pan over medium high heat until oil is hot. Working in batches if necessary, fry fish in combined fat and oil on one side until skin is golden and crisp, about 5 minutes. Carefully turn fish over and cook other side for 5 minutes more. Serve garnished with bacon.
Drain your tuna well and mix all of the tuna salad ingredients together. Everyone's different in how spicy they like their food, so you may want to taste it and add a little more spice to make it to your liking. Refrigerate until ready to use. Serve with crackers for a delicious appetizer or on a tuna salad; you may even want to try it as a twist on the regular tuna salad sandwich. Enjoy!
Mix all but the ham. Lay out one ham slice. Spread with enough of the mixture to cover the ham. Lay the next slice of ham on top and spread the mix again to cover the next layer. Keep doing this until out of mix but end with a layer of ham on top. Wrap in plastic wrap and refrigerate overnight. When ready to serve, remove the wrap, slice into small squares. Serve with toothpicks.
Mix together all ingredients in a 1-quart saucepan. Cook over medium heat, stirring frequently, until blended and heated thoroughly. Serve dip hot with chips.
Fry anchovies till crisp; set aside. Grind prawn paste with shallots,dried chillies. Slice Bombay onion into rings. Heat oil and fry the ground ingredients. Add in Bombay onion rings. Add remaining ingredients. Cook and stir occasionally till gravy thickens. Mix with anchovies and serve with steaming NASI LEMAK.
In a small skillet coated with cooking spray, saute mushrooms and onion for 3 minutes. Add garlic and oregano; saute 1-2 minutes longer or until onion is tender. Stir in tomatoes. Cook, uncovered, over medium-low heat for 5 minutes, stirring occasionally. Set aside and keep warm. In a large bowl, combine mushrooms, basil, egg white, parmesan, breadcrumbs, salt and pepper. Crumble beef over mixture; mix well. Shape into 6 patties. Coat grill rack with cooking spray before starting the grill. Grill patties, covered, over medium-hot heat for 4-5 minutes on each side or until meat juices run clear. Top patties with cheese and the tomato sauce. Serve over buns.
Preheat the oven to 400 degrees. In a glass mixing bowl beat the eggs, blending in the sugar, syrup, butter, vanilla, salt, Armagnac and pecans. Pour the mixture into the pie shell and bake 10 minutes. Lower the oven to 350 degrees and bake 30 minutes or until a wooden skewer or knife inserted into the pie comes out clean. Cool on a wire rack. Serves 6-8. (Many thanks to Christopher Hebert for providing the recipe.).
Preheat oven to 200°C. Cut bread into thin slices. Brush slices lightly on each side with oil. Place in a single layer on an oven tray. Bake for 10 minutes or until lightly brown, turning once. Remove stalks from spinach leaves, place leaves into bowl and cover with boiling water. Stand for about 3 minutes or until leaves have softened. Drain and cool. Squeeze out excess liquid; drain on sheets of paper towel. Lay spinach leaves flat, overlapping each other on a piece of plastic wrap, to form a 25 x 20cm rectangle. Beat cheeses together until smooth. Spread cheese mixture evenly over the spinach. Top cheese evenly with pimiento/red pepper. Using the plastic wrap as a guide, carefully roll up spinach to enclose the cheese. Remove plastic wrap and cut log into thin slices (about 1.5cm). Serve on the slices of baked bread. Note: The cheese/spinach can be made ahead and kept wrapped in the plastic wrap in the fridge, cooking the bread slices and slicing the roll just before serving. Refrigerating also makes cutting the cheese easier. Herbs could be added to or sprinkled over the cheese mix to taste, or substitute caviar or shredded smoked salmon for the pimiento (yummm).
In a small bowl or 2 cup measuring cup combine the warm water, sugar and yeast. Allow to stand for a few minutes to get bubbly. Measure the flour blend, buckwheat flour, milk powder, salt and xanthan gum into the bowl of a food processor. Pulse several times to combine. Add the shortening and pulse several times until the shortening is evenly distributed. Add in honey and beaten egg. Slowly add in water until mixture is wet. It should be the consistency of a thick muffin batter. Preheat oven to 350 degrees. Spray English muffin rings with a non-stick cooking spray, pour a small amount of additional flour blend in to a bowl and dip the prepared muffin rings in to flour lightly. Place the prepared rings on a cookie sheet that has been lined with parchment paper or baking mat. Scoop dough mixture into rings. With with the back of a spoon, lightly smooth the tops of the dough. Allow to rest in a warm place for 15 minutes. Put cookie sheet into oven and bake 10 minutes. With a spatula, gently flip rings and continue to cook for an additional 10 to 15 minutes. Turning them will prevent them from rising above the rings and produce better formed and more evenly cooked muffins. Split with fork and serve warm or wrap individually, bag and place in freezer. Defrost and toast to desired crispness.
Cook the the pasta noodles, drain and set in the fridge to chill. Don't worry about them sticking together they'll separate once you start mixing (spread them out on a cook sheet for less sticking and for a quick chill put them in the freezer for about 10 minutes). Cut up the cheese into bite size pieces and set a side. Drain the tuna and set aside. In a large (about 4-qt) bowl divide the pasta in half and mix in 1/2 the tuna, cheese, mayo and pickle relish. After it's well mixed add the rest of the ingredients leaving out the paprika. Once everything is mixed well add the paprika (it's just for color). Depending on your taste you might want to add more mayo, paprika, or pickle relish. I usually add more mayo the next day. Chill for 10-20 minutes in the fridge and serve.
Step 1: Crock Pot Pork Stock. Wash the meat. Place in Crock Pot. Cut the onion in quarters and add to the pot. Add the bay leaf and water. Cover with a lid and cook on high for 5 hours, or low for 8-10 hours. Remove the meat, onion, and bay leaf. Remove any excess fat from the meat. Save the meat for another meal. Skin any fat from the top of the broth and discard. For the clearest broth, drain through cheesecloth. Let cool. Makes about 5 1/4 cups. SIDE NOTE - This recipe can also be used to make chicken or beef stock. To make chicken stock use 1 small frying chicken (1 1/2 to 1 3/4 pounds). To make beef stock use 1 beef sirloin roast (about 2 pounds). Step 2: Asian Meatballs. In a medium-sized bowl, combine all the ingredients. Shape into meatballs, using approximately 1 rounded teaspoon per meatball. To eat these on their own place in a lightly greased pan over medium heat. Cook until no pink remains, 3-5 minutes. For the wonton soup, leave them uncooked. Makes 20-25 meatballs. Step 3: Wonton Soup. Heat the broth and salt to a boil in the saucepan. Add the noodles and meatballs. Cook until the noodles are tender and the meatballs are cooked through, between 3 and 5 minutes. Garnish with green onion. Serve Hot. A NOTE FROM MY KITCHEN - I added the meatballs before the noodles cause I didn't trust the 3-5 minute cooking time. Mine took closer to 10...maybe cause they were a bit bigger than directed. So, about halfway through I added the noodles. End result was perfect.
Bring cream to a bare simmer with the zest of one lemon. Turn the heat off and allow to cool slightly. Strain before using for the rest of the recipe. Combine the cream, chocolate, and Limoncello together until well blended. Chill until firm enough to scoop. Roll in grated white chocolate or coconut and shape with a fork. Keep refrigerated.
Preheat oven to 350 degrees. Cook noodles according to the package directions. Drain, rinse under cold water and drain again. Set aside. Squeeze out as much moisture from the spinach as possible. Stir together spinach, 3/4 cup of the parmesan cheese, ricotta cheese, nutmeg, salt and pepper. Spread about 1/4 cup of the spinach mixture along entire length of each noodle; roll up noodles. Stand rolled noodles on end and slightly apart in a greased 9 x 13 baking dish. Pour spaghetti sauce over noodles. Bake, covered at 350 degrees for 30-45 minutes. Sprinkle with remaining 1/4 cup parmesan cheese and mozzarella cheese. Serve as is, or put in oven until cheese melts. Enjoy!
Preheat oven to 375 degrees F. Bring a large pot of water to a boil. Season the water with salt. Spray the baking dish with vegetable oil spray. Cook the cauliflower in the boiling water until crisp-tender, about 5 minutes. Drain well and pat between several layers of paper towels to dry. Transfer the cauliflower to the baking dish and set aside. Bring the cream to a simmer in a small saucepan, and whisk in the cream cheese and mustard until smooth. Stir in 1 cup of the cheese, salt, pepper and garlic and whisk just until the cheese melts, about 1 to 2 minutes. Remove from heat, pour over the cauliflower, and stir to combine. Top with the remaining 1/2 cup cheese and bake until browned and bubbly hot, about 15 minutes. Serve.
Bake in greased roaster pan at 325* for one hour stirring every 10 minutes. Let cool & put in canister.
*Note: I used small spring beets which means they were not peeled. I also did not cut the beets into chunks but in half due to their size. Preheat the oven to 375 degrees. Line a roasting pan with parchment paper. Combine the beets, oil, salt, anise seeds, cinnamon stick pieces, orange juice and pomegranate molasses in the pan, tossing to coat the beets evenly. Spread the beets in a single layer and roast for about 45 minutes, shaking the pan a few times to roast the beets evenly and roasting the beets until they are fork-tender. Discard the cinnamon stick pieces. Transfer to a serving platter and garnish with orange zest (and minced fresh herb of choice if using). Serve warm.
Coat each steak with corn flour mixed with Vegeta Natur. Brown the meat in 1 tablespoon of olive oil in a large frying pan. Transfer the meat to an ovenproof casserole dish with a well fitting lid. Sprinkle the thyme over the meat and add the bay leaf. Heat the remaining oil in the frying pan and fry the onions and the garlic until they turn a rich brown. Stir in the flour and slowly add the stock, constantly stirring to make a smooth sauce. Pour this over the meat and cover. Cook in the oven 160 C for about 2 hours. Do not remove the lid before the cooking time is over. Serve with mashed potatoes and green vegetables of your choice.
Rinse chicken and pat dry with paper towels. Place in crock pot. In a saucepan combine remaining ingredients and mix until smooth and hot. Pour over chicken breasts. Cover and cook on low 8-10 hours.
Bake refrigerated piecrusts in 425° oven for 5- 8 minutes or until light golden brown. Cool crusts completely on wire racks. Beat cream cheese, sugar and egg at low speed with an electric mixer until smooth. Spread cream cheese mixture evenly over both cooled crusts. Whisk together the ingredients for the lemon chess pie filling. Pour immediately over the cream cheese mixture in crusts. Bake at 350° for 35 minutes or until set. If needed, shield crust edges with foil to prevent excess browning. Cool completely on wire racks. Garnish with whipped cream, if desired.
Mix all ingredinets except chocolate chips, chill and roll into balls. Let stand 1 hour in refrigerator -- after rolling into balls. Dip each candy into melted chocolate chips.
Lightly coat a 10-inch nonstick, ovenproof skillet with cooking spray over medium heat. (Please note, using a smaller or larger skillet changes both the cooking time and results.). Add onion and saute for a minute. Add garlic, cooked potatoes, artichokes and peppers. Saute an additional two minutes, stirring occasionally. In a medium bowl, beat together red pepper flakes, oregano, salt, pepper, egg whites and eggs. Pour over vegetable mixture. After a minute, gently lift egg mixture to let uncooked egg portion run to bottom of skillet. Cook frittata over medium heat until eggs begin to set, about 5 minutes. When almost set, sprinkle with cheese. Place skillet under broiler 3 to 4 inches from heat until cheese melts, about one minute. Cut into 4 wedges and serve hot. (I actually like cold frittatas as well, a la the Spanish tortilla.).
Slice french bread on the diagonal, 3/4 of the way through the bread. Make sure that you do not cut all the way through the bottom of the bread. Place one slice of cheese in each slice of bread. Mix remaining ingredients together and spread evenly over top of bread. Wrap loaf in foil and bake at 325 for 25 to 30 minutes. Serve and Enjoy!
PREPARATION:. Soak bread in milk then drain it well. Soak the raisins in warm water for a half hour to revive them. Grind the meat and combine it with the bread, eggs, cheese, and parsley, seasoning to taste with salt. Make your meatballs, including a couple of raisins in the heart of each one. Saute the meatballs in the olive oil, turning them so they brown on all sides, and when they're done stir in a cup or so of tomato sauce and heat through. Serve accompanied by broccoli rabe, and a moderately tannic red wine.
Mix flour and pepper in shallow dish. Add chicken; toss lightly to evenly coat both sides with flour mixture, Shake off excess flour mixture. Heat dressing in a large nonstick skillet on medium heat. Add chicken, meatside down; cook 5-6 minutes or until golden brown. Turn chicken over; add carrots, onions and 1 cup of the broth. Cover. Reduce heat to medium-low; simmer 20 minutes or until carrots are tender and chicken is cooked through. Meanwhile, prepare rice as directed on package. Spoon onto serving platter. Use slotted spoon to remove chicken and vegetables from stew; place over rice; cover to keep warm. Add cream cheese spread and remaining broth to skillet; increase to high. Cook until cream cheese spread is melted and sauce is well blended, stirring occasionally. Reduce heat to medium-low; simmer 3-5 minutes or until sauce is slightly thickened, stirring occasionally, Spoon over chicken and vegetables; sprinkle with parsley.
Mix the first three ingredients together till smooth, then fold in the cool whip. Once the cool whip is completely folded into the mix pour into the pie shell and allow to chill no less than 2 hours.
Preheat oven to 350 degrees. Grease a 9x5 inch loaf pan. Combine the sugar and oil in a large bowl and beat well with an electric mixer for best results. Add eggs and beat well. Beat in sour cream and vanilla. Sift together the flour, soda, salt, cinnamon and nutmeg. Beat into the sour cream mixture in 2 lots. Stir in pears, pecans and lemon peel. Scrape into loaf pan and level off the top. Bake for 1 hour and test with a toothpick in the center. If done, remove and let cool on a rack for 20 minutes. Turn out onto rack and cool completly.
Preheat oven to 240°C Line an oven tray with baking paper. Cook sweet potato in boiling water for 10 minutes or until tender. Drain well. Transfer to a heatproof bowl. Use a fork to mash until smooth. Set aside to cool in bowl. Cook carrot and potato in a pot of boiling water for 5 minutes or until tender. Drain well. Set aside for 5 minutes to cool slightly. Add carrot mixture, peas, corn, cheese and 1 egg to sweet potato. Stir to combine. Season with salt and pepper. Use a 12cm-diameter pastry cutter to cut 12 discs from pastry sheets. Spoon vegetable mixture evenly among pastry discs. Brush edges of pastry lightly with remaining egg. Fold pastries in half to enclose filling. Use fingertips to gently press together to seal. Place on the lined tray and lightly brush with remaining egg. Sprinkle with sesame seeds. [You can freeze these pasties at this point. Place in an airtight container in the freezer. To defrost, place individual pasties in the fridge for 4 hours.]. Bake in oven for 15 minutes or until golden brown and cooked through. Remove from oven and set aside to cool. Once completely cooled, wrap in foil and place in lunch box.
Zabaglione Cream: In the top part of a double boiler, beat eggs and sugar together until the mixture is pale yellow in color. In the bottom part of the double boiler, bring water to a boil then reduce heat to simmer. Place egg yolk mixture over water and gradually add Marsala, beating continously. Scrape bottom and sides of pan occasionally and cook 6 to 10 minutes or until soft mounds can be formed. Transfer to bowl, cover and refrigerate 30 minutes. Whip cream with 2 Tbsp. sugar until soft peaks form. Fold in Mascarpone and Zabaglione and mix until well blended. Cover and refrigerate 1 hour. In a separate bowl, mix espresso, 2 Tbsp. sugar, Brandy and vanilla. Arrange cookies on the bottom of a 9" by 13" pan. Carefully spoon about 1 Tbsp. of the coffee mixture over each cookie so they are well saturated but not falling apart. Spoon 1/2 cheese mixture over cookies and sprinkle with 1 Tbsp. cocoa. Repeat one more time ending with cocoa. Cover and refrigerate at least 5 hours or overnight so that cookies can soften as they absorb moisture. Garnish and serve.
Preheat oven to 350 degrees. Cook sausage, celery, onion and mushrooms in a large skillet until meat is browned, drain. Combine with remaining ingredients and place in a greased 3 quart casserole dish. Cover and bake for 45 minutes.
preheat oven to 160 Celsius. in a small bowl, sift together 3/4 cup sugar and the cake flour. Set aside. beat egg whites until just frothy, then add cream of tartar and salt. beat until till just combined then add the remaining 3/4 cup of sugar in 4 additions. once all the sugar has been added, beat egg whites to soft peaks. once you have soft peaks, add the vanilla and beat for a few seconds. fold in the flour/sugar mix in 6 additions, sifting it over the egg mix each addition. spoon batter into an UNGREASED 9 inch tube tin with a removeable bottom. level the top with a spatula and tap the pan on a bench once or twice to remove air bubbles. cook for 40 - 50 minutes, until the top springs back when lightly pressed. remove from oven and turn tin upside down on a wire rack. leave UPSIDE DOWN to cool completely. to remove cake, gently run a thin knife around the sides and centre of tin. push the bottom up to remove cake. place upside down on a plate and use the knife to remove rest of tin. decorate as desired. I used whipped cream, sliced banana and fresh passionfruit.
For the base:. Combine crushed biscuits and add the butter. Stir. Press mixture into 10 mousse molds set on a tray covered with plastic wrap. For the cheesecake:. Gently mix mascarpone & sugar. Fold in whipped cream. Quickly fold in the melted chocolate. Divide between the 10 mousse molds. Chill in fridge for 2 hours.