HumbleIntelligence/food-ner-1-Million huggingface dataset:
For the cake: Preheat the oven to 325°F. In the bowl of an electric mixer, combine the egg yolks and 1 cup of the sugar. Start the mixer on low speed and gradually increase to high speed. Beat until the mixture is thick, moussy and pale yellow, about 8 minutes. Beat in the lemon zest, lemon juice and poppy seeds. Sift the matzah meal cake flour and potato starch over the yolk mixture, but don't mix. Place the egg whites in a clean mixing bowl. Beat on low speed until frothy, about 2 minutes. Add the cream of tartar and salt. Increase the speed to medium and beat for 2 more minutes. Increase the speed to high and add the remaining sugar gradually over 4 minutes. Whisk the egg yolk-matzah mixture just to mix. Gently fold the whites into the yolk mixture. Spoon the batter into an ungreased 10" tube pan. Bake 50 to 60 minutes, until the cakeis browned and springy to the touch. Immediately invert the pan on th eneck of a bottle until the cake is completely cool. Slide a knife around the pan and unmold the cake onto a round platter. For the glaze: Sift the confectioner's sugar into a mixing bowl. Add the lemon juice and zest and whisk to mix. The glaze should be thick but pourable. Adjust the consistancy by adding lemon juice if it is too thick and confectioner's suger if it is too thin. Spoon the glaze over the cake. When you are ready to serve, use a serrated knife to cut the cake.
Vigorously shake together all ingredients in an ice-filled cocktail shaker for at least 30 seconds. Strain into a martini glass. Bottoms up!
In a large bowl, combine salad ingredients. In a separate bowl mix dressing ingredients. Add to the dressing to the salad mixture and gently toss.
Mix all together and store in a container (an old spice container works well) in a cool, dry place.
Wash and scrape the skin off the ginger. Grate or blend the peeled ginger (grating brings out the flavor more, but to save time it can be blended). Put ginger, lime juice, cloves, cinnamon stick and 3/4 cup of the sugar into a wide mouthed gallon glass or ceramic jar. Add 10 cups boiling water to jar and stir until sugar dissolves. Set ginger mixture aside to steep and cool to room temperature. Cover jar tightly and refrigerate for 1 week. Line a large strainer with a double layer of cheesecloth. Strain ginger mixture through strainer into another wide mouthed gallon glass or ceramic jar, firmly pressing on solids with the back of a spoon to extract as much flavor as possible. Throw away the solids. Add the remaining sugar to ginger beer and stir until it dissolves. Serve in glasses over crushed ice, garnished with mint sprigs.
Put oatmeal into a bowl, and mix with water to create a thick paste. Let stand for 1/2 hour. In the next step, the aim is to save the liquid- not the oatmeal! Strain the liquid through a fine strainer or sieve into bowl. Press with back of spoon to extract all liquid, and then throw away the oatmeal. Mix the liquid with honey, and stir until well-blended. Pour into quart bottle, fill up with Scotch whisky, and cork the bottle tightly. Always shake before using.
Brown meat and onion; drain well. Add seasoned salt and cumin. Combine beans, taco seasoning mix and Monterey Jack cheese; mix well. Spread beans in a shallow baking dish (9x13); cover with meat mixture. Sprinkle chilies over meat; scatter with crushed tortilla chips; top with Cheddar cheese. Pour taco sauce (or salsa) over cheese. Bake, uncovered, in preheated 400 degree oven for 20 to 25 minutes, or until thoroughly heated. Garnish as desired.
Pour water, cream, syrups & protein powder into blender container, blend on low until well combined. Add the coffee ice cubes, one at a time until shake is thick & creamy.
Combine dry ingredients and mix until no lumps of sugar remain. Stir in chocolate chips. Combine beaten egg, milk, oil, and pumpkin; mix thoroughly. Add to dry ingredients and stir just until moistened. Spoon into greased muffin tins and bake at 375 for 25 minutes.
Chop and Saute all vegetables and ham in olive oil until tender. Spray Muffin tin with non stick spray. Evenly distribute vegetables in a muffin tin. Sprinkle shredded cheese over vegetables. Scramble eggs milk salt and pepper in a bowl. Evenly distribute egg mixture into muffin tin should be no more than 2/3 full. Bake 350 degrees for 15 to 20 minutes top should be golden brown.
Take the egg roll wrappers from the freezer a few hours before assembling the recipe. In a non-stick skillet, cook the beef or lamb in 1 tablespoon of oil until browned and crumbly. Lamb adds more flavour to the roll, but beef is a good substitute. In another pan, melt the butter on gentle heat and add the onion, carrot, cabbage, green onions and celery and cook until softened. Add salt and pepper to taste. Add the beef, couscous, brown sugar, curry powder and cornstarch and cook for another 3 minutes. Let the mixture cool. Lay out 1 wrapper. Cover extra wrappers with a damp cloth to stop them from drying out and cracking. Place about 4 tablespoons of mixture a quarter of the way into the wrapper forming a log shape. Tuck the left and right side over the mixture, brush with egg and roll up from bottom to top keeping it quite tight. Cover assembled rolls with a damp cloth. Heat the canola oil in a pot on the stove until the temperature is 300&deg;F Blanch the rolls in the oil for about 7 minutes. (At this point you don't want any colour on the rolls.) Remove the rolls from the oil and let rest for a few minutes while the oil reaches a temperature of 350&deg;F Place the rolls back in the hotter oil and cook until golden brown. Alternatively, reheat in an oven at 400F for about 12 minutes until brown. Serve fresh and hot with a healthy dose of smoky tomato ketchup and a glass of Mallee Rock Pinot Grigio.
In a stand mixer beat butter, sugar, salt, egg and milk. Slowly incorporate flour until dough ball forms. Split into two balls and chill until ready to use. Heat oven to 375 degrees fahrenheit and roll out dough onto a parchment lined baking sheet using powdered sugar to prevent sticking. Cut out shapes using stencils and save scraps for the next batch. Bake 9 to 11 minutes until edges just begin to brown. Remove from oven and smooth by placing parchment paper over the top of freshly baked cookies and press down flat with a slightly smaller baking sheet. Once cool place on paper towel to absorb any butter before assembling. ROYAL ICING: Once all your components are ready, assemble using royal icing as the 'glue'. This cookie is very delicate so be gentle. Once assembled and dried, you can paint however you like! I was inspired by early 20th century handcrafted German toys.
Make crust: Mix flour, sugar and butter; pat into 10" pie plate and set aside. Make rhubarb layer: Combine rhubarb, sugar and flour. Toss lightly and pour into crust. Bake at 375 degrees for 15 minutes. Meanwhile, prepare cream layer: Beat cream cheese and sugar until fluffy. Beat in eggs, one at a time, then pour over hot rhubarb layer. Bake at 350 degrees for about 30 minutes or until almost set. Combine topping ingredients and spread over hot layers. Chill.
Combine milk, broth, and salt in a small saucepan; bring to a boil. Gradually add polenta, stirring constantly with a whisk. Cook 1 minute or until thick over medium heat, stirring constantly. Remove from heat; stir in cheese. Drizzle with oil. Serve immediately.
Fire up the grill (adding a little hickory to the coals adds some extra flavor). Mix raw beef, chopped onion, barbeque sauce and salt/pepper until thoroughly blended. (*Option if you have kids who will not eat visible onion is to mince the onion in a food processor rather than chopping. They will never know!). Form 4 large, thick 1/3 lb burgers. Wrap each burger's circumference with a strip of uncooked bacon and secure with a couple of toothpicks. (*Option if you prefer crisp bacon is to precook the bacon to about half done, let it cool slightly and then wrap each burger. With this method, the bacon is somewhat shrunk so two slices may be needed to surround each burger. It's a little messier prep, but the bacon ends up nice and crisp by the time the burgers are fully cooked.). Once wrapped you can flatten them out a little bit with the palm of your hand. The bacon will 'stretch' to accomodate the sirloin mixture. Sprinkle each side with your favorite grilling spices. Grill 10 minutes or so on each side or just until center is perfectly pink. (*I also get great results broiling in an iron skillet. Just be sure to place your rack on the highest setting and preheat both the oven and the skillet at 500 degrees before switching over to 'broil' and adding the burgers to the hot skillet. This way, you should not even have to flip the burgers -- juicy and delicious!). Dress as you like and enjoy! (Don't forget to remove the toothpicks!).
Preheat oven to 425. Mix the eggs, flour and milk in a blender on medium speed until just blended. Melt 2 tablespoons of butter in a 12-inch cast-iron skillet. Pour the batter into the skillet over the melted butter. Place the skillet in the oven and bake until the top is puffy and golden brown, about 20-25 minutes. Melt the remaining 2 tablespoons of butter. When the dutch baby is done, spread the butter over it with a pastry brush. Then sprinkle with the cinnamon sugar. You can cut the dutch baby into equal servings, but in our family, we like to put the whole thing on a large plate and just tear pieces off (again like an elephant ear!) :-).
Mash together very thoroughly, the garlic and the anchovie fillets. Add lemon juice, Grey Poupon, and egg. Mix thoroughly. Add Worchestershire Sauce, vinegar and olive oil. Mix together. Just before eating the salad, add torn romaine, croutons and parmesan. Toss.
In a medium skillet, heat the olive oil over medium-high heat until hot but not smoking. Add the onion, bell pepper, olives and garlic and cook until the vegetables are tender, about 5 minutes. Crumble in the ground beef, using a wooden spoon to break up any large clumps. Increase the heat and cook until the liquid is reduced. Stir the tomato paste into the meat mixture and simmer over medium-low heat, stirring, for 2 minutes. Stir in 2 to 3 tablespoons water to loosen the sauce. Stir in the peas and carrots, cover and cook until just cooked through, 4 minutes. Stir in the cilantro; season with salt and pepper.
Season fowl inside and out with pepper. Pre-heat the oven to hot. Melt the butter in a frying pan until sizzling, and lightly brown the birds on all sides. Remove from the pan and set aside. Mash the Brie with a fork, and mix with the lemon juice and marjoram. Halve the mix and place each half in the cavity of a bird. Tuck the wings under the birds, but don't close the cavity. Put the birds in a roasting dish, pour the pan juices over and cover loosely with foil. Roast in the center of the oven for 35-40 minutes. Remove the dish from the oven and halve the birds, discarding the spinal bones. Keep the birds warm. Stir the port into the pan juices, on the top of the stove and simmer for 2 or 3 minutes. Add the cream and stirring constantly, reheat without boiling until the sauce is smoothe and well blended. Taste and add the salt if necessary. Spoon the sauce over the birds and serve at once.
For the lobster and basil oil:. Combine oil and basil in a blender and blend for 2 minutes. Use a fine mesh strainer to strain into a bowl and season the oil with salt and pepper. Discard the basil pulp. Heat the grill to high. Thread 2 skewers through the tails lengthwise so that the meat lies flat on the grill. Brush the flesh with basil oil and season with salt and pepper. Grill, flesh side down until slightly charred, about 2 to 3 minutes, flip over, brush top with more of the oil and continue grilling until just cooked through, about 2 minutes longer. Transfer to a serving platter and keep warm. For the grilled corn-coconut milk sauce:. Heat grill to high. Remove corn from water, place on the grill, close the cover and "steam" in the husk until tender, about 10 minutes. Remove from the grill, let cool slightly and remove the husks. Brush the corn with oil, season with salt and pepper and grill until the kernels are slightly charred. Transfer to a cutting board and let cool slightly. Remove the kernels using a chef's knife and add to a bowl. Heat about 1 tablespoon of oil in a medium saucepan over high heat. Add the onion and cook until soft. Add the garlic and cook 30 seconds. Add the corn and toss to coat in the mixture. Pour in the coconut milk, bring to a simmer and let cook for 5 minutes. Cool slightly; add to a food processor and puree. Stir in the basil and season with salt and pepper, to taste. Transfer to a serving bowl and serve with the lobster.
In a bowl whisk together the sour cream, mayonnaise and Worcestershire sauce. Add in mustard powder, garlic, hot sauce, seasoned salt and pepper; mix to combine. Add in the blue cheese; stir to combine. Cover and chill for 24 hours before serving. Delicious!
Preheat oven to 350°F. Grease and flour one glass 9 x 13 inch pan. In a mixing bowl, beat together the eggs, sugar, oil and pumpkin. Sift together the flour, baking powder, salt, baking soda, salt and cinnamon; add to wet ingredients and mix thoroughly. Spread into prepared pan. Bake at 350° for 25 to 30 minutes. Remove from oven and allow to cool. For the frosting: beat together the cream cheese, butter and confectioner's sugar. Evenly spread over bars after they have cooled.
1. Whisk water, yeast, and honey in bowl of stand mixer until well combined, making sure no honey sticks to bottom of bowl. Add flours and mix on low speed with dough hook until cohesive dough is formed, about 3 minutes. Cover bowl with plastic wrap and let sit at room temperature 30 minutes. 2. Remove plastic wrap and evenly sprinkle salt over dough. Knead on low speed (speed 2 on KitchenAid) 5 minutes. (If dough creeps up attachment, stop mixer and scrape down using well-floured hands or greased spatula.) Increase speed to medium and continue to knead until dough is smooth and slightly tacky, about 1 minute. If dough is very sticky, add 1 to 2 tablespoons flour and continue mixing 1 minute. Lightly spray 2-quart bowl with nonstick cooking spray; transfer dough to bowl and cover with plastic wrap. Let dough rise in warm, draft-free place until doubled in size, about 1 hour. 3. Fold dough over itself; rotate bowl quarter turn and fold again. Rotate bowl again and fold once more. Cover with plastic wrap and let rise 30 minutes. Repeat folding, replace plastic wrap, and let dough rise until doubled in volume, about 30 minutes. Spray two 9-inch round cake pans with nonstick cooking spray and set aside. 4. Transfer dough to floured work surface, sprinkle top with more flour. Using bench scraper, cut dough in half and gently stretch each half into 16-inch cylinders. Divide each cylinder into quarters, then each quarter into 2 pieces (you should have 16 pieces total), and dust top of each piece with more flour. With floured hands, gently pick up each piece and roll in palms to coat with flour, shaking off excess, and place in prepared cake pan. Arrange 8 dough pieces in each cake pan, placing one piece in middle and others around it, with long side of each piece running from center of pan to edge and making sure cut-side faces up. Loosely cover cake pans with plastic wrap and let rolls rise until doubled in size, about 30 minutes (dough is ready when it springs back slowly when pressed lightly with finger). Thirty minutes before baking, adjust rack to middle position and heat oven to 500 degrees. 5. Remove plastic wrap from cake pans, spray rolls lightly with water, and place in oven. Bake 10 minutes until tops of rolls are brown; remove from oven. Reduce oven temperature to 400 degrees; using kitchen towels or oven mitts, invert rolls from both cake pans onto rimmed baking sheet. When rolls are cool enough to handle, turn right-side up, pull apart, and space evenly on baking sheet. Continue to bake until rolls develop deep golden brown crust and sound hollow when tapped on bottom, 10 to 15 minutes; rotating baking sheet halfway through baking time. Transfer rolls to wire rack and cool to room temperature, about 1 hour.
Process feta until it is crumbly. Add garlic, dill, parsley, scallions, lemon juice and process until almost smooth. By hand, blend in the ricotta and butter. Mix well. Can be served at room temperature or chilled.
With a food processor shred the cabbage and celery. Mix the rest of the ingredients (to taste).
Brown ground beef with onion in large pot. Drain grease and return to pot. Add tomato sauce & tomato paste, plus one can of water of each. Add garlic powder, salt, pepper, basil and oregano. Cook 45 minutes or more. Just before you are ready to assemble the lasagna, bring a large pot of water to a boil. Add lasagna noodles, laying them flat. Do not break. Cook in boiling water for about 10-15 minutes, then drain. While noodles are cooking, mix eggs with cottage cheese in a medium bowl. Spray 9 x 13 glass baking dish with cooking spray. TO ASSEMBLE LASAGNA: Place layer of noodles on bottom of pan, cutting them to fit so they do not overlap. Spread 1/2 of the cottage cheese over the noodles. Place a layer of mozzarella cheese on the cottage cheese, cutting the cheese as needed to avoid overlapping. Spread 1/2 of the meat sauce on top of the cheese. Sprinkle with 2 oz Parmesan cheese. Repeat layers (noodles, cottage cheese, mozzarella cheese, meat sauce and then Parmesan cheese). Bake at 350 degrees for 45 minutes. NOTE: Lasagna can be assembled in advance and baked just before serving. Let sit for a few minutes before cutting.
Put the sugar into a pan with 4 cups of water and make it into simple syrup (simmer it). Turn off the heat and add teabags and cover. Juice the lemons into serving pitcher. Add ice to the lemon juice. Add 1/3 of the simple syrup tea. Taste it. Keep adding tea syrup to taste.
Place pork and mushrooms in a 3-qt. slow cooker. In a small bowl, combine soups; stir until smooth. Pour over pork and mushrooms. Cover and cook on low for 4-5 hours or until the meat is tender. Serve with mashed potatoes if desired.
Stir together flour and 1/2 teaspoons salt. Stir in 8 tablespoons water, vinegar and oil until mixture forms a ball. If necessary, add more water. Cover; let stand 20 minutes. Moisten bread in about 1 cup water; squeeze out moisture. Combine squeezed out bread with spinach, parsley, ground meats, sausage, CHOPPED onion, eggs, nutmeg, salt and pepper. Mix very well. Roll out 1/4 of the dough at a time until 1/8 inch thick. Cut into an even number of 3-inch squares. Place 1 1/2 tablespoons filling on centers of half the squares. Top with other squares. Crimp edges together with a fork. Bring stock or broth to a boil. Add pasties; simmer in uncovered pan about 10 minutes or until they rise to the top. Melt butter in a skillet. Saute SLICED onion in butter until golden. Serve pasties with sauteed onion rings. Garnish with breadcrumbs. Makes 6 servings. Best of International Cooking.
Preheat barbecue grill to high heat. Rub the chicken breast with some vegetable oil then grill it on the barbecue for 4 to 5 minutes per side or until done. Lightly salt and pepper each side of the chicken while it cooks. Set chicken aside until it cools down enough to handle. Preheat 1 tablespoon of vegetable oil in a medium-size skillet over medium-high heat. Add the red pepper and onion to the pan and saute for a couple minutes until tender. Dice the cooked chicken into small cubes and add it to the pan. Add the corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan. Cook for another 4 minutes. Stir well so that the spinach separates and is incorporated into the mixture. Remove the pan from the heat and add the cheese. Stir until the cheese is melted. Wrap the tortillas in a moist cloth and microwave on high temperature for 1 1/2 minutes or until hot. Spoon approximately one-fifth of the mixture into the center of a tortilla. Fold in the ends and then roll the tortilla over the mixture. Roll the tortilla very tight, then pierce with a toothpick to hold together. Repeat with the remaining ingredients until you have five eggrolls. Arrange the eggrolls on a plate, cover the plate with plastic wrap and freeze for at least 4 hours. Overnight is best. While the eggrolls freeze prepare the avocado-ranch dipping sauce by combining all of the ingredients in a small bowl. Preheat 4-6 cups of oil to 375 degrees. Deep fry the eggrolls in the hot oil for 12-15 minutes and remove to paper towels or a rack to drain for about 2 minutes. Slice each eggroll diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce. Garnish the dipping sauce with chopped tomato.
Crush garlic clove with the salt; set aside. Combine sugar, soy sauce, and broth; bring to a boil. Add corn starch to cold water; mix until smooth; stir until the mixture thickens slightly. Simmer, stirring for 1 minute. Stir in garlic and salt mixture. Serve warm or cold.
Heat oven to 375°F. Cook pasta according to package directions. Meanwhile, in medium saucepan, heat spaghetti sauce with chicken until warmed. In a 2-quart casserole dish, cover the bottom with a layer of sauce. Layer in 1/2 the pasta, 1 1/2 cups of the sauce, and 1 cup of the mozzarella. Repeat layers with remaining pasta , sauce, and mozzarella. Sprinkle the Parmesan on top. Bake uncovered for 20 minutes or until bubbly.
Preheat your broiler unit. Cut the baked potatoes length-wise into quarters (4 pcs.); scoop out 3/4 of the pulp and use the pulp for some other recipe. Place the quartered potatoes onto your broiler pan or onto a baking sheet (cookie sheet). Broil them 4 inches from the heat source for 8 minute until golden. Remove from the broiler and sprinkle the potatoes with the cheeses, cayenne (optional), paprika and bacon. Top with the green onions; return to the broiler for 3 min or until the cheese is bubbly. Serve with the sour cream on the side.
slice all of the veggies on a mandolin slicer. mix all veggies in a bowl with salt and oil. This can be made on the stove in a frying pan or on the grill in a perforated grilling bowl. I prefer the grilling method. I cook them until they are just barely soft so they aren't mushy. You can adjust amount of veggies and change which veggies you use.
In a large skillet, cook sausage on med-high heat until just done; breaking up into small bits. Drain off grease. To the skillet add the tomato sauce and seasonings; stir to combine. Reduce heat and simmer until thickened; about 5 minutes. Serve on toasted Italian buns or bread.
Get a pot of water boiling for the pasta, I eyeball it when filling it up. Once water is boiling, add pasta, let cook for about 12 minutes, depending on the brand of Farfalle you use. After the pasta is finished, drain it, and return it to the pot it was cooked it, make sure the heat is off underneath it. Add the pesto sauce into the pasta and stir until everything is pretty much covered. Add in everything else, and stir til its all combined. Top off with with the Cheese and enjoy! NOTE: I've tried using other brands of the Pesto sauce, and I don't like them as much, the basil in the Buitoni is a sweet basil I believe. I don't recommend using a pesto paste either, it tastes very bitter.
Flour 2 round cake pans - set aside ~ preheat oven to 375. 2 Cubes of butter, 4 Tbs Cocoa, 1 Cup of water: Bring to a boil. While cooling use another bowl mix together the following ingredients: 2 Cups Sugar, 1 tsp Soda, dash of salt, 2 Cups of flour, 1 tsp of cinnamin, add Dry ingredients to hot mixture above. Then add 1 tsp of vanilla, 1/2 Cup of sour milk (1/2 C mil, 1 Tbs vinegar), 2 eggs. Beat together until well mixed. Fill the cake pans equally with the batter and bake for 40 Minutes (test). Remove from oven and turn pans over on a cake rack. remove wax paper. When cooled frost cake with chocolate frosting recipe of your choice.