HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pre-heat the oven to 325 degrees. Place ginger and the lemongrass into a medium saucepan. Add the heavy cream and simmer gently for 25 minutes to infuse the flavours. Remove the infusion from the stove and strain through a fine sieve. In a mixing bowl whisk together the yolks, the sugar the lemon extract and the bitters. Slowly mix in the heavy cream infusion. Pour into ramekins or an oven casserole dish. Remove any foam from the top of mixture with a teaspoon. Place ramekins into a large casserole dish and pour hot water until the level is halfway up the sides of the ramekin dish. Put into oven and bake until the custard is firm (the center should jiggle just a little when you shake it) approximately 40 -50 minutes. Remove the ramekins from the water bath and completely cool before you cover with plastic wrap and refrigerate. To serve. Sprinkle the top with granulated sugar and using a blow torch caramelize the sugar. The oven broiler can be used in place of the torch. Place the ramekins in a tray of cold water and ice and leave in the broiler for 3-5 minutes--just enough to caramelize the sugar. Variations: 1/4 teaspoon grated lime peel can be substituted for the lemon grass.
Bring about 2 cm of lightly salted water to the boil in a medium-size saucepan. Add the trimmed beans and cook, covered, for 8 minutes or until crisp-tender. Drain in a colander. In the same saucepan, melt the butter and cook the onion over low heat for one minute. Return the beans to the saucepan, add the sour cream and paprika, and stir together. Heat the mixture gently. but do not let it boil or the sauce will curdle. Serve!
Mix spices and reserve. Heat nuts in a dry skillet and cook, stirring frequently, until begin to toast, about 4 minutes. Transfer to a small bowl and set aside. Add the butter, sugar, water and spices to the hot skillet and cook, stirring, until a glaze forms, about 1 minute. Return the nuts to the skillet and toss to combine with the glaze. Cook for about 1 to 2 minutes, or until the nuts are glazed and golden brown. Remove from the heat and transfer to a baking sheet lined with aluminum foil, separating with a fork. Let rest until cooled and the sugar has hardened, about 10 minutes. Store in an airtight container.
Cut stalk end of Anaheim peppers and remove seeds. Split small chili peppers, remove seeds and chop them finely. Put cream cheese and feta cheese in bowl an combine well (or use food processor). Season with pepper. Add chopped chili peppers and herbs and mix well. Stuff the peppers with the cheese mixture and chill for a few hours. When ready to serve, cut peppers into thin slices with a sharp knife and serve on a cracker as finger food.
Put the water to boil, then put the rosemary. Let it simmering (low fire) for about 10 minute. Turn off the heat and leave it to cool off with the lid on. Sieve it. After washing the hair, spill it slowly on your head, being careful so it reaches all points of scalp. Don't rinse off.
Heat oven to 350 degrees. Line standard-sized muffin pan with baking-cup liners. Combine butter, chocolate, and cocoa in medium heatproof bowl. Set bowl over saucepan containing barely simmering water; heat mixture until butter and chocolate are melted and whisk until smooth and combined. Set aside to cool until just warm to the touch. Whisk flour, baking soda, cinnamon, and baking powder in small bowl to combine. Whisk eggs in second medium bowl to combine; add sugar, vanilla, and salt and whisk until fully incorporated. Add cooled chocolate mixture and whisk until combined. Sift about one-third of flour mixture over chocolate mixture and whisk until combined; whisk in sour cream until combined, then sift remaining flour mixture over and whisk until batter is thick. Divide batter evenly among muffin pan cups. Bake until skewer inserted into center of cupcakes comes out clean, 18 to 20 minutes. When the cupcakes have cooled, mix together a half teaspoon of cinnamon with 3 tablespoons powdered sugar. Sift a light coating of the mixture on top of the cupcakes. No frosting necessary.
Preheat oven to 400 degrees. Melt over hot (not boiling) water (or in microwave) chocolate chips; remove from heat. Set aside. In a bowl, combine butter, sugar and vanilla; beat until creamy. Add eggs; beat well. Stir in melted chocolate. Gradually add flour. Chill 30-45 minutes. Place dough in cookie press. Use star tip to shape cookies into 2 inch circles. Place cinnamon candies on each cookie. Bake for 5 minutes.
Let egg whites stand at room temperature for 30 minutes. In a large bowl, beat the egg yolks, sugar, applesauce and oil until well blended; beat in milk and extract. Combine the flours, coconut, baking powder and salt; gradually beat into egg yolk mixture until blended. In another bowl, beat egg whites and cream of tartar until stiff peaks form; fold into batter. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 325° for 65-75 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour. Run a knife around side and center tube of pan. Remove cake to a serving plate. Sprinkle with confectioners' sugar.
In small bowl, mix together raisins, rum, sugar and 4 tablespoons of the coffee. Stir well and leave to sit for 1 hour. Lightly beat ricotta to soften. Gradually beat in raisin mixture. Whip the cream into soft peaks and fold into the ricotta with half of the chocolate. Spoon into four glasses or serving dishes, drizzle over the remaining coffee and sprinkle with remaining chocolate. Chill at least one hour and up to 4 hours. Dust lightly with icing sugar before serving.
Cover the bottom of a large pan with good olive oil and turn heat under it to medium. When the oil becomes fragrant, it is warm enough to add the garlic. Add garlic, onion, basil, parsley, oregano, salt and pepper and saute until onion is golden. Add meat and cook until brown, breaking it apart with a wooden spoon. Add the tomatoes, crushing them by hand. Add puree. Cover and lower heat, stirring occasionally for 15 minutes. Uncover and continue cooking another 15 minutes. Serve over your favorite pasta or use in lasagna.
In a small saucepan over low heat, combine the milk and molasses. Heat to 105 degrees Fahrenheit. Remove from heat and sprinkle yeast on top; allow to stand until foamy, about 10 minutes. Fit the mixer with the paddle and stir together the 2 cups all-purpose flour, whole-wheat flour, 1/2 cup rolled oats and 1 1/2 teaspoons salt. Whisk the egg yolk into the yeast mixture and add to the bowl. Beat on medium speed until a sticky dough forms. Continue to beat, adding small amount of all-purpose flour until the dough comes together into a smooth ball. Fit the mixer with the dough hook and knead on medium speed until smooth and elastic, 6 to 8 minutes; add additional all-purpose flour as needed to reduce stickiness. Form the dough into a ball and place in a lightly oiled bowl turning to coat with oil. Cover the bowl with towel and allow to rise in a warm place until doubled, about 1 hour. Lightly oil a 9 x 5 inch loaf pan. Punch the dough down and let rest for 10 minutes. Turn dough onto a lightly floured work area and sprinkle with 1/3 cup sunflower seeds. Knead the dough until the seeds are evenly distributed. Roll the dough into a 12 by 7 inch rectangle and beginning on the short side, roll up loosely and pinch the seam to seal. Place seam side down in prepared pan, cover and allow to rise until doubled, aproximately 30 minutes. While the dough is rising, preheat oven to 350 degrees Fahrenheit. In a small bowl, lightly beat the egg white with 2 tablespoons of water. Brush the top of the loaf with egg mixture and sprinkle with remaining tablespoon of rolled oats and sunflower seeds. Bake until the top is golden and hollow sounding when tapped, about 40 to 45 minutes. Cool in pan for 5 minutes then turn out onto a wire cooling rack and cool completely before slicing.
In a small bowl, melt the 1/3 cup butter or margarine in a microwave for approximately 30 seconds. Add almonds and heat, uncovered, in the microwave for 3 minutes or until lightly browned; stir occasionally. Set almonds aside. Arrange fish in a shallow, 10-inch, heat resistant, baking dish. Place 1 tablespoon of butter on each fish and sprinkle with lemon juice, salt, and pepper, to taste. Cover with wax paper and heat for 7 minutes or until the fish flakes easily with a fork. Spoon browned almonds over fish and heat, uncovered, in the microwave for 2 minutes or until heated throughly.
Bring a saucepan of water to a boil, and blanch the tomatoes in it for 30 seconds. Next, plunge them into cold water to stop the cooking. Peel, halve, and seed the tomatoes, and cut each half in half. Set aside. Melt the butter in a medium saucepan, and add the celery, onion, and garlic. Cover, and cook over low heat for about 5 minutes. Stir in the tomatoes, sugar, and lemon zest. Recover the pan and cook, stirring occasionally, until the tomatoes are soft and mixture is thick, about 30 minutes. Stir in the dill, salt, and pepper, and serve. Enjoy!
After you have made this once, you can play with the ingredients- I like TONS of broccoli and just a little Spam and Cheese. Preheat oven to 375°. Cut broccoli into bite size pieces. Place in large microwaveable bowl. Add 2 Tablespoons water and the chopped onion. Microwave approx 1 1/2 minutes (Just to"tenderize" the broccoli). Cut Spam into tiny cubes and saute in small frying pan just to brown the meat. Remove Broccoli from microwave, drain the water off and add the mustard, spam& cheese. Cover a cookie sheet pan with foil. Unroll the crescent rolls and place in a circle on the sheet pan. The wide ends of the rolls should be overlapping in the middle with the pointed ends hanging off the side of the pan (See Photos). Place the Spam mixture in a circle around the wide ends on the cookie sheet. Fold the pointed ends over the mixture and tuck underneath. Bake for 25 minutes or until the crescent rolls are golden brown. (Lift one of the rolls and look underneath to be sure it has browned and is not mushy or raw dough).
Put 1 ounce of the rum in a shot glass. Dip one side of the lime in brown sugar. Dip the other side in ground coffee. Bite the lime, then sipe Especial rum neat.
Cut the avocados in half, then remove the pits, reserving 1 to a medium bowl. Scoop avocado meat into bowl with pit. Gently mash avocados with a spoon. Add lemon juice, salt, chili and cumin. Stir lightly to combine. Serve with carrot and celery sticks.
Cook the 2 cups lima beans in simmering water for 20 minutes or until tender. Rinse with cold water, and drain. Combine the olive oil, red wine vinegar, and salt. Add beans, grape tomatoes, olives, and chopped parsley, and toss well.
In a saucepan melt the butter. Stir in brown sugar, cocoa, egg, graham cracker crumbs, coconut and nuts. Press into bottom of a 9x9 pan. Combine condensed milk and lemon juice. Mix together until well blended. Spread onto cookie base evenly. Drizzle with melted semi sweet morsels. Refrigerate until firm, about 2 hours.
In the bowl of a stand mixer fitted with the whisk attachment, on medium high speed, whip the heavy cream and powdered sugar just until stiff peaks form. Scrape the whipped ream into a clean bowl and refrigerate until step 3. Using the same stand mixer bowl (you don't need to wash it), fitted with the paddle attachment, beat the cream cheese until smooth, about 2 minutes on high speed. With the mixer on low, gradually add the sugar and then mix on medium-high speed until smooth. Scrape down the sides and bottom of the bowl and then add sour cream and vanilla and mix until combined. Remove the bowl from the mixer and take the whipped cream out of the refrigerator. Gently fold the whipped cream into the cream cheese mixture until fully incorporated or homogenous. Spoon the filling into the prepared graham cracker crust and refrigerate for 4 hours or until set.
Preheat oven to 350. bake potatoes until tender, peel and mash, stir in brown sugar, orange juice,nutmeg & zest. Toss coconut, sugar, cinnamon and cornflakes in a separate bowl. Form a 3-4"ball of potato mixture , roll in coconut/cornflake mix and press marshmallow on top. Bake for 15-20 minutes.
-Combine all ingredients, except ice cubes, in blender. -Blend 1-2 minutes , adding ice cubes one at a time, until smooth.
Flake the salmon into a medium bowl. Add cream cheese, 1/8 - 1/4 t liquid smoke, 1 or 2 T horseradish and 1 T lemon juice. Mix well. Cover w/plasice wrap, refrigerate overnight. Serve with crackers.
Heat oven to 3503F. Grease bottom and sides of square pan, 8x8x2 inches, with shortening. Melt butter in 1 1/2 quart saucepan over low heat; remove from heat. Stir in brown sugar, vanilla, milk and egg. Stir in remaining ingredients. Spread in pan. Bake about 25 minutes or until golden brown. Cool 5 minutes in pan on wire rack. For brownies, cut into 4 rows by 4 rows while warm.
Heat oil in a large saute pan or wok. Add the chicken or beef and cook until brown on the outside. Remove from heat and place on paper towel. Open can of coconut milk without shaking it. Put curry paste, onion, and chilies if using in the wok on medium heat, and add the thick cream from the top 1/3 of the coconut can. Let milk, onion, chilies and paste simmer until the paste releases its oil and the oil appears on top of the coconut milk. Add meat and bring to a boil adding the remaining coconut milk. Then lower heat, add cinnamon sticks, cover, and let simmer until the meat is tender. Add fish sauce, sugar, onions, potatoes, peanut butter, and limejuice. Cover and cook on low heat for 15 to 20 minutes. Add peanuts. Taste/add additional, fish sauce, sugar, or limejuice as needed. Remove from heat and sprinkle with fried sliced shallots. Serve with or over Jasmine Rice.
Preheat oven to 400°F Place tomatoes, garlic, salt, lemon rind, and brown sugar in a small pan. Cover and cook gently for 5 minutes until the tomatoes have released their juices. Split the loaf in half horizontally, then cut each half width ways into 2-3 pieces, so that you have 4-6 flat pieces. Bake on a baking sheet for 5-8 minutes until hot, crisp, and golden brown. While the bread is baking, stir the lemon juice and olive oil into the tomato mixture. Cook 8 minutes more, until the mixture is thick and pulpy. Spread the tomato mixture onto the hot bread, sprinkle with fresh ground pepper, and serve at once in a basket or on a platter.
Heat the oil in a wide shallow pan, then add the onions, sugar and salt and pepper: cook very gently for 30 minutes, stirring occasionally until most of the liquid has evaporated. Add the sherry vinegar, grenadine and red wine: continue to cook, uncovered, at a gentle simmer for a further 30 minutes, stirring regularly until it reaches the consistency of jam. Allow to cool before decanting and sealing in sterilised jars.
Preheat oven to 325 degrees F. Lightly grease a cookie sheet. Cook spinach according to package directions and drain well, squeezing to remove excess moisture. Combine with stuffing mix, chopped onion, eggs, margarine, cheese, Cayenne and garlic salt. Mix well. Shape into 3/4-inch balls and place on cookie sheet. Bake 15-20 minutes. (These are successfully frozen by placing on a pan in freezer until hard, then storing in airtight bags. To serve, thaw slightly and bake 20-25 minutes.).
Place sliced beef and marinade ingredients (PART E except corn oil) into a bowl and stir for about 2 minutes until combined. Marinate for 2 hours. Combine seasoning ingredients (PART B) in a bowl and set aside. When beef marinating is complete, add the corn oil and stir through. Bring 1 litre of water to the boil and add the beef. Stir for 30 seconds then remove from heat and strain immediately. Set aside until required. Heat the wok. Add 2 of the tablespoons of corn oil, then add the minced garlic and cook until lightly browned. Add the leek and onion. Add the rice wine by pouring it around the wall of the wok. Add the prepared seasoning and the chili oil, stir and bring to the boil. Add the beef and chopped shallots and bring back to the boil. Add the reserved potato starch mixed with a little water, add this a little at a time then add the last tablespoon of corn oil. Stir through and serve.
Mix all ingredients together in either a blender or food processor. This make one quart of dressing. I prefer to use fresh basil and oregano, *remember it is necessary to double the amount when using fresh herbs. The number of servings is merely an estimate, it depends on how much dressing you like on your salad.
Melt 2 tablespoons butter in a skillet and add garlic and onions. Reserve a couple of tablespoons of the green part of the onion for garnish. Saute until nearly done. Drain Clams well into a measuring cup. You should get 1/4 to 1/2 cup of juice. Add clam juice, chicken broth and wine to the skillet. Add italian seasonings and bring to a rolling boil. Boil until sauce has reduced somewhat approximately 5 minutes, reduce heat to simmer. Continue to cook while pasta is cooking. If sauce is not to desired thickness you can add some parmesan cheese to help thicken the sauce or a little cornstarch mixture. I like to add about1/4 cup parmesan to the sauce. Sauce should be somewhat thin. When pasta has approximately 4 minutes until it is completely finished, add in the clams and the shrimp. Cook only until shrimp turns pink. Cover and set aside. PASTA: Prepare pasta according to directions. When finished rinsed lightly. You will want the pasta to retain some heat. Add 2 tablespoons butter which has been broken into smaller pieces, 2 tablespoons Italian seasonings and 1 cup of parmesan cheese. Blend well and cover. SERVE:. Divide pasta onto 4 dinner plates and top with sauce mixture, topping with parmesan cheese and a bit of reserved green onions. NOTES: If you like a lot of sauce with your pasta you can increase the sauce mixture to desired amount.
Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper. On a lightly floured surface, roll the crust into a 13-inch round. Transfer to the prepared baking sheet. Whisk together 1/3 cup of sugar, the cornstarch, and lemon zest in a large bowl. Add the peaches and toss to mix well. Gently stir n the raspberries. Spoon the filing over the crust, leaving a two inch border. fold the edge of the dough over the filling, pleating it as you go around. Lightly brush the edge of the dough with water; sprinkle the edge and the fruit with the remaining 2 tablespoons sugar. Bake until the filling is bubbling in the center and the crust is browned, about 35 minutes. Let cool 10 minutes. Slide the galette with the parchment paper onto a wire rack. With a spatula, separate the galette from the parchment; slip out the parchment and discard. Let the galette cool completely. Cut into 10 wedges.
Begin by choosing a cake pan recommended on the cake mix box. Preheat oven to 350°. Generously spray the cake pan with cooking spray and sprinkle with flour. Using an electric mixer on low to medium speed, mix the cake mix, coconut milk, 2 eggs, and shredded coconut. Mix until moistened, but don't over mix. Pour into greased cake pan of your choice. Bake at 350° following the time frame given on the cake mix box. Time is based on the type of cake pan used. If you prefer to leave out the shredded coconut, reduce the coconut milk by about 2 ounces (more or less).
Grate cauliflower in food processor. Steam approximately 15 minutes. Transfer to bowl to cool & squeeze out all excess water using towels. Preheat oven to 450. Add remaining ingredients & mix well. Pour mixture onto parchment lined baking sheet or oiled pizza stone. Shape crust & bake approximately 15 minutes until lightly browned. Add sauce toppings etc bake additional 10 minutes or until toppings are heated.
Preheat oven to 400°F. Thaw 1 sheet of puff pastry, about 30-40 minutes. Once thawed, unfold. If it cracks, press the seams together with wet fingers. Place on a baking sheet lined with parchment paper. *a four sided baking sheet works best in case of drips. Halve apples, core>with melon-baller, peel apples. Slice into thin half moons. Place into a bowl. NOTE: *It is important to slice them thin or the pastry sheet will be done before the apple bake tender. Combine sugar and spices. Pour over the apples and toss to coat. You will make 3 rows of apples, leaving almost an inch of pastry exposed, all the way around. Overlap the apple slices one on top the other covering the apple by 2/3 because the apples will shrink while baking. Dot apple slices with butter. Make egg wash (mix egg and water together) and brush over the exposed pastry crust. Bake for about 15 minutes. Rotate once during baking. If the crust is puffed up and golden brown and apples tender, it's done. Meanwhile -- In a glass bowl add the calvados to the apricot preserve. Warm in the microwave for 20-30 seconds and stir. Warm a bit longer if necessary to thin. While the galette still hot, brush with apricot & calvados mixture. Serve warm with a small scoop of vanilla ice cream.
Wash and dry a large apple - any variety. Cut in half. Remove core and stalk section from each half. Place in a microwaveable bowl. Sprinkle apples liberally with cinnamon. Sprinkle apples with ground cloves - cloves are very strong-flavoured so be careful not to go too heavy! Spoon half a teaspoon or so of nonfat natural (plain) yogurt onto each half, mixing it across the surface of each half so the top area is well covered in the spicy yoghurt. Cook in microwave on full power until apple is nicely soft for about 2 minutes (microwaves vary - maybe more or less depending on your machine). Sprinkle half a large half-teaspoon of granulated sweetener over the baked apples. Place a generous teaspoonful of nonfat Greek-Style (strained & stirred) natural (plain) yogurt onto each half. Sprinkle a generous half teaspoonful of granulated sweetener directly onto each blob of Greek-style yogurt and mix it into it a bit with the back of the spoon. SERVE. NOTES: I make my own batches of natural non-fat yoghurt (here in the UK, natural yoghurt = USA plain yogurt). Sometimes I strain and stir part of a batch so I have a choice between normal thickness yoghurt and what we in the UK call "Greek-style" which is strained and stirred extra-thick, for different uses. I suggest two types here because the runnier sort smoothes over things more easily when appropriate. If you only keep one type then use whatever you have - it will be just fine :). Here's a handy tip for fresh ground clove -- I keep two sets of grinders/mills in use. In one mill I grind my peppercorns, another one I use for Fenugreek (mehti), in another I grind all-spice and lastly I grind whole cloves in the remaining one. I'm sure there are other spices that would work just as well in spare/extra mills but that does me for now! (I don't use salt, ever. I slum it and use Lo-Salt in small quantities if I absolutely must!).
In a bowl, combine cream cheese and ranch dressing mix. Stir in cheese, green onions and then beer until desired consistency. Cover bowl and refrigerate overnight.
Cut the ends off of each okra pod; set aside. Combine olive oil, Old Bay and hot sauce; toss with okra. Place okra on hot grill; grill for 3-4 minutes, turning frequently, until they get a nice char on them. Transfer okra from grill to plate; serve and enjoy.
Melt butter in pan. Add tomato sauce and English mustard and green peppercorns. Fry for 3 minutes, till bubbling. Add brandy, flambe till alcohol burnt out. Add cream and simmer on low heat until desired thickness is reached.
Cook chicken in nonstick skillet on medium-high heat 4 minute on each side or until browned on both sides. Add salsa and beans. Bring to boil; cover. Simmer on medium-low heat 5 minute or until chicken is done. Top with cheese. Remove from heat. Let stand, covered, 5 minute or until cheese is melted.