HumbleIntelligence/food-ner-1-Million huggingface dataset:
For Wellingtons: Pat filets mignons dry and season with salt and pepper. In a shallow roasting pan roast filets in middle of oven 12 minutes, or until a meat thermometer registers 110°F for rare, and cool (filets will be baked again after being wrapped in pastry). Chill filets, covered, until cold, about 1 hour. Thinly slice mushrooms and in a heavy skillet cook in butter with shallot, garlic, and salt and pepper to taste over moderate heat, stirring, until mushrooms are lightly browned. Transfer mushroom mixture to a bowl to cool completely. In a small bowl lightly beat egg to make an egg wash. On a lightly floured surface roll out puff pastry sheet into a 14-inch square. Trim edges to form a 13-inch square and cut square into four 61/2-inch squares. Put 1 tablespoon Gorgonzola in center of 1 square and top with one fourth mushroom mixture. Top mushroom mixture with a filet mignon, pressing it down gently, and wrap 2 opposite corners of puff pastry over filet, overlapping them. Seal seam with egg wash. Wrap remaining 2 corners of pastry over filet and seal in same manner. Seal any gaps with egg wash and press pastry around filet to enclose completely. Arrange beef Wellington, seam side down, in a non-stick baking pan. Make 3 more beef Wellingtons in same manner. Chill remaining egg wash for brushing on pastry just before baking. Chill beef Wellingtons, loosely covered, at least 1 hour and up to 1 day. Preheat oven to 425°F. Brush top and sides of each beef Wellington with some remaining egg wash and bake 20 minutes, or until pastry is golden. For Sauce: Melt 1-1/2 teaspoons butter in a nonstick skillet over medium heat. Add. shallots and mushrooms; saute for 4 minutes. Add 1 cup wine and 3/4 cup. consomme; cook for 5 minutes, stirring frequently. Remove the mushrooms. with a slotted spoon; place in a bowl. Increase heat to high; cook wine. mixture until reduced to 1/2 cup (about 5 minutes). Add to mushrooms in. bowl; set aside. Wipe pan with a paper towel. Combine soy sauce and cornstarch. Add 1/2 cup wine and remaining. consomme to skillet; scrape skillet to loosen browned bits. Bring to a. boil; cook 1 minute. Add mushroom mixture, cornstarch mixture, and dried. thyme; bring to a boil, and cook 1 minute, stirring constantly. Serve. sauce with steaks. Garnish with thyme sprigs, if desired.
Set oven to 350 degrees. Butter a 3-qt casserole dish. In a large saucepan, bring water and 1 tbsp (or less) bouillon granules to a boil, stirring to dissolve. Add the next eight ingredients; bring to boil. Reduce heat; cover, and simmer for 5 minutes, or until veggies are tender. Combine the cornstarch and cream until smooth; add to veggie mixture, stirring constantly. Bring to a light boil; boil for 2 minutes, or until thickened. Remove from heat, stir in cheeses and mayo, until the cheese is melted. Fold in the cooked noodled and tuna. Transfer to a prepared baking dish. Mix the breadcrumbs with melted butter; sprinkle over casserole. Bake, uncovered for 25-30 minutes.
In a medium-size bowl, combine beans, hominy, tomatoes, pepper, onion, cilantro and jalapeno. In a small bowl, whisk together lime juice, honey, oil, cumin and salt; pour over bean mixture and toss well to combine. 3 points per 3/4 cup serving.
In a bowl sift soy flour, cocoa powder, salt, and baking soda. Add egg, splenda, oil, and vanilla. Mix until combined. Line a small microwave safe bowl with a cup shaped(not cone) coffee filter. Pour batter into bowl and microwave on high for aprox. 1 minute or until there are no wet spots. Take cake out of coffee filter and set on paper towl to cool. Combine frosting ingredients in a small bowl. Cut cooled cake across creating two layers. Frost bottom layer and replace top layer. Frost top of cake and sides and decorate with strawberry slices.
Start this icing before you bake your cake. By the time the cake is done and cooled, the cooked portion of this recipe is cooled enough to do the last steps. Put flour in a small, heavy saucepan. Whisk the milk into the flour slowly so you have no lumps. Add salt and vanilla. Over a low heat, cook the mixture, stirring constantly so you don't scorch it, until it is thick and pasty (will form into a sort of soft ball). Once it gets to this stage, take it off the heat and set the pan, uncovered, into the refrigerator. When flour goop is completely cooled (cold), combine it in a large mixing bowl with the sugar, shortening and butter. Whip with electric mixer -- whip whip whip -- and keep whipping until on a taste test it's smooth and the sugar is not "grainy". The whipping process can (and does) take several minutes. Yields enough icing to ice one COMPLETELY COOLED 2-layer cake (lay it on thick!). Store frosted cake in the refrigerator. Note: DO NOT soften or melt the butter in the microwave. Just set it out in the morning or the night before you plan on making it.
Preheat oven to 325°. Cut 18" length foil and fold lenghtwise to 8" width. Fit foil into 13x9" baking dish. Make sure it is in the corners and sides of the baking dish. Make sure that the foil hangs over the side. Cut a 14 inch length foil, and fit into width of pan, perpendicular to first sheet. Make sure the foil hangs over the side. Spray foil with cooking spray. In a medium bowl, combine flour, salt, and baking powder; set aside. Melt chocolate and butter in double broiler, stirring until smooth. When chocolate is smooth, remove from heat and gradually whisk in sugar. Add eggs one at a time, whisking after each egg. Add in vanilla. Add 1/3 flour mixture, fold in with rubber spatula. Repeat until all flour is used and mix is smooth. Pour batter into prepared pan- make sure to spread brownie mix into corners of pan. Smooth the surface for even baking. If using nuts, sprinkle them on top. Cook brownies for 30 to 35 minutes, or until a toothpick inserted into the brownies comes out clean. Cool in pan on wire rack for 2 hours. Remove brownies from pan by lifting foil over-hang. Cut brownies into 2" squares. Brownies can can be stored in an airtight container up to 3 days.
Grease and lightly flour a 9x13-inch pan. Beat together margarine, brown sugar and eggs. Sift dry ingredients together and then combine with egg mixture. Stir in pumpkin, nuts and vanilla. Bake at 350°F for 20 to 25 minutes. Cool before frosting. For frosting: Mix together thoroughly cream cheese, butter, powdered sugar and vanilla.
Heat a large wok or skillet over high heat. Add oil and when hot add chicken and stir-fry until brown on all sides, about 6 minutes. Remove chicken and set aside. Add pineapple and molasses to wok and stir-fry until pineapple is brown and tender. Stir in the lime juice, red pepper flakes, green onions and chicken. Saute until scallions are bright green and the chicken is fully cooked, about 15 minutes. Toss in ginger and serve over rice.
Coat slow cooker bowl with nonstick cooking spray. Place 1 long sheet of nonstick foil in bottom of slow cooker bowl, with ends hanging over handles. Whisk together flour, pumpkin pie spice, baking soda, baking powder and salt; set aside. Beat together butter and brown sugar on high speed for 1 minute. Beat in egg. Scrape down sides of bowl and, on low speed, beat in buttermilk (mixture will look curdled). Beat in applesauce. Add flour mixture to bowl and beat on low speed until combined. Spread batter into slow cooker. Place a clean dish towel over slow cooker then put cover on top. Cook on HIGH for 2-1/4 to 2-1/2 hours or until toothpick inserted in center comes out clean. Use foil handles to lift cake out of slow cooker. Cut into slices. Garnish with caramel sauce, whipped topping and pecans, if desired.
Preheat oven to 180 degree C (350 degree F). Season chicken breasts on both sides with pepper. Heat oil over medium high heat in an ovenproof pan. Sear chicken breasts for about 1 minute on each side, or until they are golden. Remove from pan and reserve. Add onion to the pan and saute, stirring frequently, for 3 minutes or until lightly golden. Add 2 tablespoons of water, scraping brown bits from the bottom of the pan. Place chicken breasts on the bed of onions and cover; cook in the oven for about 20 minutes, or until meat is no longer pink inside and internal temperature reaches 82 C (180 F). Season with salt to taste. In the meantime, bring cherry juice to boil in a small saucepan. Add chocolate; reduce heat to low and stir until chocolate is melted. Add cherries and vanilla and allow to simmer for 5 minutes. Stir in cream and allow to simmer for about 2 minutes, or until sauce thickens. Keep warm. Serve chicken breasts on onions with the Black Forest sauce.
Bread Dough: Proof yeast in milk with a pinch of sugar for 5-10 minutes until foamy; whisk sugar, eggs and egg yolks together; add to yeast and whisk. Combine flour and salt and stir in egg mixture, mixing thoroughly; cut butter into 1" pieces and beat into flour mixture until dough is smooth and sticky and butter is completely incorporated. Scrape dough onto floured work surface and knead until smooth and elastic, about 10 minutes; place in buttered bowl, cover with plastic wrap and allow to double, about 1 hour. Filling: Stir chocolate, sugar and cinnamon together; cut butter in; set aside. Egg Wash: Whisk egg and cream together and set aside. Streusel Topping: Stir sugar and flour together; cut butter in until clumps range in size from crumbs to 1"; set aside. Butter three 9"x5"x2 3/4" loaf pans and line with parchment paper; punch dough down and let rest 5 minutes; cut into 3 equal pieces; keep 2 pieces covered with plastic wrap while working on the third. On a floured surface, roll the dough out 16" square by 1/8" thick; brush edges with egg wash; crumble 1/3 of the Filling (reserving 2 T) evenly over the dough, leaving a 1/4" border. Refresh egg wash if needed; roll dough up tightly, jelly roll fashion; pinch ends together to seal; twist dough evenly throughout the length of the roll a full five or 6 turns; brush top of roll with egg wash. Sprinkle the reserved 2 T Filling over the egg-washed top and press in gently so that it doesn't slide off; fold right half of the roll over onto the coated left half; fold ends under and pinch to seal; twist roll two turns and fit into prepared pan; (Loaves may be frozen at this point for up to a month). Repeat with the remaining dough and filling; preheat oven to 350°; brush the top of each loaf with egg wash and crumble 1/3 of the Streusel Topping over each; loosely cover with plastc wrap and rest loaves 30 minutes. Bake loaves 30 minutes; rotate and bake another 25 minutes until golden; lower heat to 325° and bake another 15-20 minutes or until deep golden; cool in pans on wire rack; remove from pans and serve. Baked loaves may be frozen up to one month; if frozen unbaked, let stand at room temperature 5 hours and bake.
Preheat grill. Stir together mustard, orange juice and scallions in a shallow dish. Add salmon, turn to coat both sides. Cover with plastic wrap and marinate in refrigerator for 15 minutes. Oil the grill rack, cook salmon just until it is opaque in the center (about 5 minutes per side). Season with salt and pepper.
Put the mushrooms in your slow cooker and place the beef on top. Spread the Hoisin Sauce over the beef, scatter the garlic and salt over it, and pour in the broth around it. Cover the slow cooker, and cook on low for 6-8 hours (depending on how hot your crockpot gets). Remove the beef from the slow cooker and put it on a platter. Turn cooker to high. Mix the cornstarch with water and add to the sauce. When sauce is thickened a bit, pour the sauce into a sauce boat. Slice the beef and serve it with the sauce, topped with the scallions.
Cook peas as directed on bag; drain. In large non-stick skillet, cook bacon over medium-high heat 4 to 5 minutes, stirring occasionally, until crisp. Remove bacon; drain on paper towels. Cook onion and almonds in bacon drippings over medium-high heat 3 to 4 minutes, stirring frequently, until onion is tender and almonds are lightly browned. Remove from skillet. In same skillet, melt butter over medium-high heat. Add peas, bacon, onion, almonds, salt and pepper; toss.
Chop and boil the potatoes until tender. Drain. Mash the potato until smooth. Melt the butter in a frying pan. Add the garlic and baby spinach leaves and stir until the spinach has wilted. Use a gentle heat. Blend or process the spinach mix with half of the cream. Use a stick blender or food processor. Blend until pureed. Mix the mashed potato, spinach mix and the remaining cream.
Make the cavatelli: Put the ricotta, spinach, egg yolk and olive oil in a food processor and process to a paste. Add the flour, semolina, salt and white pepper and process until the mixture comes together to form a ball. Scrape the dough out onto a lightly floured work surface and knead briefly. Wrap the dough in plastic and let stand at room temperature for 30 minutes. Make the sauce: Cover the sun-dried tomatoes with hot water and let soak until plumped, about 25 minutes. Drain well and coarsely chop, then transfer to a mini-processor and puree. Heat the oil in a saucepan. Add the fresh tomatoes and garlic and cook over moderate heat, stirring, until the tomatoes release their juices, about 3 minutes. Add the basil and Chicken Stock, cover and simmer over low heat until the tomatoes are very soft, about 5 minutes. Strain the sauce, pressing on the tomatoes to extract as much sauce as possible. Stir in the sun-dried tomatoes and season with salt and black pepper. Cut the cavatelli dough into 10 equal pieces. On a lightly floured work surface, using both hands, roll out each piece of dough into a 1/2 -inch-thick rope. With a fork, cut the rope into 1/2 -inch pieces. Press the side of the fork lengthwise into the center of each piece. Set the cavatelli on a lightly floured baking sheet. In a large pot of boiling salted water, cook the cavatelli in batches, stirring, until they rise to the surface, about 4 minutes. Drain the cavatelli and divide them among 8 shallow bowls. Pour 1/2 cup of the hot tomato sauce over each portion and sprinkle each with 1 teaspoon of the Parmesan cheese.
To make the curing mix: place the salt, sugar and white pepper into a medium sized bowl, add the dill and stir to combine. Line a large, shallow, rectangular dish, to fit the salmon, with clingfilm. Sprinkle over a quarter of the curing mixture, spread over the base and top with one of the salmon fillets, skin-side down. Sprinkle over half of the curing mix and top with the other half of the salmon skin-side up, sprinkle over the remaining curing mixture on top of the fillet and wrap loosely in the cling film. Weigh the fish down with some cans or weights on top to remove any excess liquid or moisture. Place in fridge, turning the salmon over twice a day, for 3-4 days, if possible. Do not pour off the curing liquid if it leaks through the cling film, unless there is a change of over-flowing. Before serving the gravad lax scrape the curing mix off the fish to remove the salt and pat dry with kitchen paper (you can rinse it off if you want). To make the sauce: In a bowl whisk the mustard and sugar together with the egg yolk, gradually whisk in a steady trickle of oil, making sure the oil is well emulsified. Start to add the oil at a constant pace, when used up whisk in the vinegar. Taste the sauce and adjust seasoning if needed, add the dill and mix well. To serve, cut the gravad lax at an angle in slices (gravad lax is traditionally served slightly thicker than smoked salmon). Place 3-4 good slices on a plate along with a spoonful of the sauce. Garnish with the dill.
Season the steaks and cook until almost to your liking but not quite there. While the steaks are cooking, in a medium fry pan combine and heat the madeira and the pate until smooth and warm. When the steaks are cooked to your liking, place them in the same frying pan and turn them to coat. Continue to heat for a minute and remove from heat. Slightly warm the cognac and add to the pan. Carefully flame the cognac, stir into the madeira mixture and spoon the mixture over the steaks. After the flames have been extinguished, plate the steaks and spoon the sauce over them. Serve.
Mix up the dressing first and set aside for flavours to marry. Combine the salad ingredients in a large bowl. Add the dressing and toss.
For Pastry: Sift together the flour and salt. Using a pastry blender, cut the shortening in until mixture resembles cornmeal. Slowly sprinkle ice water over the top, while tossing the mixture up from the bottom of the bowl with a fork. Gather the dough into a ball, using only enough water to hold the ball together. Wrap ball in waxed paper and refrigerate for 20 minutes. Remove from fridge and roll out into a circle which is 2 inches larger than the diameter of the pie pan being used. Put dough into pan. Place a piece of aluminum foil on the bottom and up the sides of the pie pan. Fill with dry beans (this will stop the pastry from puffing up during baking). Bake in preheated 450F degree oven, on lowest rack, for 12 minutes. Take from oven and remove beans and foil (be careful, they will be hot). Meanwhile, prepare filling: Melt butter, add onions and cook for 1 minute. Stir in mushrooms, 1 tsp salt and lemon juice. Cook, stirring occasionally, until mushrooms are done and all the liquid has evaporated. Continue frying the mushrooms in the butter for about 1 minute. In a large bowl, beat the eggs and cream together. Add the remaining salt, pepper and nutmeg. Stir in the mushrooms. Pour into prepared pastry shell, sprinkle with swiss cheese and dot with softened butter. Bake in preheated 350F degree oven for 35 minutes or until quiche is puffy and browned, and a knife inserted into center comes out clean. Let sit for 10 minutes before serving.
Preheat oven to 180C or 350F degrees. Place the feta on a 30cm piece of foil or 12inches square. Mix together the freshly chopped herbs and press on to the sides of the feta. Drizzle with the oil and season to taste with cracked black pepper. Gently fold the sides and ends of the foil over to make a parcel. Place on a baking tray and bake for 10-15 minutes until the feta is soft. Drain any excess liquid before serving and serve either hot or cold chopped in salads, with bread or as part of a cheese platter.
Mix together the mayo, lemon juice, dill pickles (NOT sweet pickles), onion flakes, and chives (if using). Stir well. Stir in 3-4 drops of balsamic vinegar, taste, and add more if you like. Serve with any kind of fish. Refrigerate any leftovers in tightly covered container. Note: although Mom doesn't add the balsamic, herself, I love it and add it regularly. Just don't tell her. ;).
In a small bowl,combine soy sauce,sherry,cornstarch, sugar and salt; stir well and set aside. In a medium bowl, use a spoon to break up the ground beef; gently mix in soy-sauce mixture. Set aside 10 to 15 minutes. Heat wok or large, deep skillet over medium-high heat until very hot. Add oil and swirl to coat pan; add ginger and garlic. Cook for about 1 minute, stirring, until fragrant but not browned. Crumble in beef, and use spatula or large slotted spoon to break it up and spread meat over pan to help it cook evenly. Cook until it changes color on one side, 1 to 2 minutes. Turn meat and cook another minute undisturbed. Toss well, using a spatula to break up any large chunks. When meat is cooked, add pepper flakes and scallions, then toss well. Add sesame oil and remove from heat, tossing until sesame oil is well blended. Transfer meat to serving plate; serve hot,warm or at room temperature. Arrange lettuce cups on serving platter; fill each with a spoonful of beef or provide lettuce cups and plate of beef and let guests assemble lettuce packets themselves.
in a large saucepan, add the whole can of tomatoes. add two cups of water and bring to a boil. add remaining ingredients and simmer, uncovered, for 15 minutes, or until macaroni is tender. stir constantly and add more water as needed.
Place cream cheese, dill, garlic powder and chili powder in a bowl and stir to blend. Tear off 2 pieces of aluminum foil about 16 inches squared. Cut 2 6 X 12 inch pieces of smoked salmon and place one on each sheet of foil. Spread the cream cheese mixture on the salmon and carefully roll up the salmon (long wise so that you have 2 six inch long rolls) and then wrap in the foil. Place in the freezer for at least 2 hours. Remove the salmon rolls from the freezer at least 1 hour before cutting. Cut the salmon rolls into 1 inch thick slices. Roll the slices through the cracked black pepper, you'll have 12 rolls.
1. Throw avocado, cucumber, onion, oil, lemon juice, vinegar and water in vita-mix. 2. Puree on high speed until smooth. 3. Blend in salt and chili powder. 4. Serve, garnishing with extra cucumber cubes and smoked paprika if desired.
Mix Marinade Mix, oil, water and lime juice in small bowl. Place pork chops in large resealable plastic bag or glass dish. Add marinade; turn to coat well. Refrigerate 15 minutes or longer for extra flavor. Remove pork chops from marinade. Discard any remaining marinade. Grill over medium-high heat 5 to 7 minutes per side or until desired doneness.
In a small saucepan, cook the fruit and sugar over medium low heat for 20 minutes. Serve warm or cold.
Dissolve yeast in warm water. Add all other ingredients and knead. You may need to add a little more flour. Place in a greased bowl, turning once to bring greased side up. Cover with a cloth and let rise 1 1/2 to 2 hours. Punch dough down. Let rise until double. Form dough into rolls and place on greased baking sheet, cover and let rise about 50-60 minutes. Bake at 350°F for 13-15 minutes.
Melt butter in soup pot over medium heat. When the butter melts, add the onion, garlic and red pepper flakes, salt, pepper and cumin. Cook 3 minutes. Add the flour and cook 1 minute more. Whisk in the chicken stock and heavy cream, bring up to a simmer and cook for 10 minutes. Turn off heat. While whisking add the grated cheese in 3 additions. Serve soup immediately.
Preheat oven to 350°F. In a large bowl, mix together first seven ingredients (artichoke hearts- red pepper flakes) and then divide mixture among four ramekins. Bake for 20-30 minutes or until golden brown. Preheat broiler. Spread baguette slices with garlic butter and arrange on broiler pan and broil until golden brown. Remove and sprinkle with chili powder. Garnish ramekins with artichoke hearts, red bell pepper julienne and chives. Serve immediately with the toasted baguette slices.
To make the crepes: Combine the flour, salt, eggs, butter and milk in a processor and blend until smooth. Stand for 1 hour. Brush a crepe pan with a little of the extra melted butter and heat over a moderate heat. Add about 1/4 cup of the batter, rotate the pan to distribute evenly and cook for about 30-40 seconds, or until the bottom is set and golden. Flip the crepe over to cook on the other side for about 20 seconds. Slide onto a heatproof plate and plate and keep warm in a low oven until all the crepes have been cooked. To make the apple filling: Peel, core and thinly slice the apples. Melt the butter in a (preferably non-stick) pan, add the apple, sugar and spices and cook over a moderate heat, stirring frequently until the apple is soft, about 10 minutes. Stir in the pistachios and set aside. To cook: Preheat the oven to 200°C Place a crepe on a flat surface, and place about 2 tablespoons of the filling onto a quarter of the crepe. Fold in half and then into quarters. Repeat with the remaining crepes. Arrange in a lightly buttered ovenproof dish, slightly overlapping. Bake until heated through, about 5-10 minutes. To serve: Lightly dust the crepes with icing sugar and serve with cream or ice cream.