HumbleIntelligence/food-ner-1-Million huggingface dataset:
Let gelatin stand in cold water until soft, then dissolve in boiling water. Add sugar and fruit juices and chill until mixture begins to set and beat until frothy. Whisk in the stiffly beaten egg whites and beat mixture until almost firm. Fold in the whipped cream. Pile in sherbet glasses. Garnish with additional whipped cream. Keep refrigerated until serving time.
Mix seasoning with the minced fish and the flour. Beat the mixture very well and integrate the butter. Add eggs one at a time. Gradually add the liquid. If the mixture curdles stand the bowl in hot water and whisk until it is smooth again. Check your seasoning. Shape the farce into round balls using 2 spoons dipped in hot water. Bring about 2 pints of salted water to a boil. Cook one ball to check the consistency. Add more egg if the ball is too soft, or cream if it is too stiff. If the ball is right cook all the balls, they only take a minute to cook and float when done. Serve as an appetizer, use in the Danish mock turtle soup or make it in a ring shaped mold and serve it with a sauce as your main course.
Mix boiling water and jell-o. Stir in tequila. Pour into individual "shot glasses" or condiment cups. Refrigerate till set.
Combine all ingredients into crock pot. You may use any heat selection on your crock pot and can simmer all day. Enjoy!
Pour the soups into the slow cooker and whisk together. Add the stew meat and stir well. Cook on high for 4 hours or low for 8 hours. Serve over cooked white rice. You'll get compliments about this one!
Preheat oven to 350 degrees. In a medium bowl, mix together the ground beef, bread crumbs, onion, salt and pepper, garlic powder and half of the mozzarella cheese. Form the mixture into a log, and place it into an 8x8 inch baking dish. Bake for 50 minutes or until the center is no longer pink. Let stand for 5 minutes, then slice into 1/2 inch slices. Place a few slices onto each hoagie roll, cover with marinara sauce, and sprinkle remaining mozzarella cheese over. Wrap each sandwich with aluminuim foil, and return to oven for 15 minutes, until bread is lightly toasted and cheese is melted. Let stand 15 minutes befor eating. Each sandwich serves 2.
In a large skillet pan, heat the oil and butter together until hot. Add the chicken. Salt and pepper chicken to taste. Cook for about 3-4 minutes and flip, adding salt and pepper to taste on other side. Continue to cook on other side for about 3-5 minutes. Remove the chicken from the pan onto a plate and reserve. Add another tbsp butter and add the chopped shallots and garlic. Cook for about 2 minutes and the shallots are soft and the aroma of the garlic is strong. Add the chicken broth and the hot water and stir well with the shallots and garlic. Add the rest of the ingredients, tasting after all are included to ensure own taste. You may need to adjust to your own preference. Add the chicken back into the pan, including any juices on the plate that may have been released, this gives great flavor! Put a lid on the pan and simmer for about 15-20 minutes and the sauce has soaked into the chicken. You may need to flip the chicken thighs a few times through out to help incorperate the sauce. Enjoy with Steamed Rice!
Preheat the oven to 350°F. Mix together cold peach nectar, arrowroot powder and vanilla. Use a vegetable peeler to peel the peaches. Cut like you would with an avocado, twist and remove the pit. Slice into thin strips. Toss the peaches, half the blueberries, arrowroot mixture and spices together in an 8X8 baking dish. Mix together the oats, flour, cinnamon and salt. Drizzle in the maple syrup and oil and rub together. Spread the oat mixture on top of the fruit. Place in the oven and bake for 45 minutes. Once it's done baking, set it aside and let it cool for at least an hour. The fruit will stay warm for quite a while. Serve with a scoop of vegan ice cream, garnish with the remaining blueberries, and enjoy!
To make sauce: melt butter over medium heat in small saucepan. Cook onion, stirring for about 5 minutes or until soft and starting to brown. Sprinkle with flour and cook, stirring for 1 minute. Whisk in stock, then mustard, syrup and soy sauce. Increase heat to medium high. Bring to boil. Boil gently, whisking, for about 5 minutes or until slightly thickened. Check seasoning. For pork: preheat oven to 375 degrees. Combine bread crumbs, ginger, salt and pepper in shallow dish. Separately, combine mustard and syrup and brush all over pork tenderloins. Tuck thin end of pork under to make even thickness and roll each tenderloin in crumb mixture, pressing to make crumbs stick. Space tenderloins apart on foil-lined baking sheet, placing tucked end underneath. Roast for 20-25 minutes or until internal temperature is 160 degrees. (Pork should still have a tinge of pink in the centre). Let pork sit for 5 minutes on cutting board. Slice diagonally into 1/2 inch thick slices. Place slices on serving dish and serve sauce on the side.
Bring beet and enough water to cover beet to a boil in a saucepan. Reduce heat and simmer for 45-50 minutes (I boiled mine for closer to 30 minutes). Drain and let cool and then slip skins off of beets and chop in big pieces -- remember to let the food processor do the work! Put beets with the remainder of the ingredients in a food processor and pulse until finely chopped. Cover and refrigerate for up to one week.
Preheat oven to 450 degrees F. Place all of the ingredients in a large bowl and toss to mix well. Coat an 11x13-inch roasting pan or the bottom of a broiler pan with nonstick cooking spray and spread vegetable mixture over the bottom of the pan. Bake for 15 minutes. Stir the vegetables and cook for another 5 to 10 minutes, until they are tender and nicely browned. Serve hot.
Rinse fillets under cold cold water. Lay on plate & pat dry with paper towels. Remove 3 shallow bowls from cupboard (here's where the messy bit starts). In one of the bowls, mix together flour, paprika and lemon pepper. Fluff together with fork. In another bowl stir together the 2 eggs until frothy. In the 3rd bowl mix the breadcrumbs, cornmeal, parmesan cheese, oregano, basil and pepper. Heat oil in pan. Dip each fillet first into the flour mixture. Coat evenly on both sides, then dip into the egg mixture, then the breadcrumb/cornmeal mixture. When oil is hot lay the filets gently in the pan. Do not crowd. Cook fillets until golden brown on both sides. I do mine in a Texas skillet. (large frypan), but if you have to do it in two batches, you can keep them warm for awhile in a 230°F oven on a plate lined with paper towel. Serve with a little tartar sauce, seafood sauce or brown butter. Enjoy!
Bring a large pot of water to a boil over moderately high heat. Place the quail eggs in a wire basket or strainer and lower them into the boiling water. Cook the eggs for 5 minutes, then cool them under running water. Pat the eggs dry. Serve them in the shell or peeled, with a bowl of celery salt alongside for dipping.
Finely chop the vegetables. Lightly mix with the remaining ingredients. Serve at room temperature.
Simmer broth & onions 20 minutes. Add potatoes, celery, and frozen veggies & cook 30 minutes. Add soups & cheese and cook until cheese melts. For a Vegetarian version use vegetable broth instead of chicken broth.
Dry the lemon peel by scraping it off the lemon with a vegetable peeler, spread on paper and dry in a warm place for about 2 weeks, until crisp. Mix all the ingredients together. Seal in a tin and put in a warm place for about 2-3 weeks, shaking occasionally. Use to scent a room, or for sachets. Add more essential oil as the smell fades.
Chorizo -- To a large sauce pan, add 1 teaspoon olive oil and bring to medium heat. Add the chorizo and saute until golden brown breaking up the chorizo as it cooks. Cook until golden brown and remove to a plate lined with a paper towel to drain. Eggs -- Now in the same pan, remove most of the drippings from the chorizo, but I do keep just a little - 1 teaspoon, just for a little flavor. Then I add in the butter, onions, garlic, red pepper, jalapeno and cook until tender and soft. No need to brown them, you just want them soft. Then add in the eggs, salt, pepper and cook until you get a soft scramble. Remember -- they are going to be baked so don't over cook them. Right at the end, toss in the scallions and mix to combine. Tortillas -- I wrap 5 at a time in a damp paper towel and microwave for just 30 seconds until lightly warm which makes them plyable. You can also wrap in foil and use the oven if you prefer. Filling -- Add the chorizo into the egg mixture and put a heaping spoon into each tortilla. Take 1 1/2 cups of the cheese and divide among the 10 tortillas. Fold over from one edge, tuck the sides in and finish rolling. Casserole -- In a 13x9" pan, spray with Pam or a non stick spray. Add 1 can or approximately 10 oz of the enchilada or chile sauce in the casserole dish and place the rolled enchiladas seam side down. Top with the remaining sauce and cheese. Bake -- In a 350 degree oven for 15-20 minutes covered with foil until the sauce is bubbly and the cheese is melted. Remember, everything is cooked. I bake mine on the middle shelf. Serve -- I love to squeeze fresh lime over the top and then serve family style and let everyone help themselves to the garnishes. Anything goes! This is just a wonderful brunch, lunch or dinner. Recipe #389419, are great with this dish for dinner, but so is rice, salad, or just about anything. Have fun and ENJOY!
Preheat oven to 375°; put broccoli in a steamer basket and steam over boiling water until tender, almost 4 minutes; remove the steamer basket from the saucepan; set aside. Combine the oil, garlic, and red pepper flakes in a big skillet; cook, stirring, over med-low heat until the garlic begins to sizzle. Add in the broccoli and cook for 1 minute more. Remove from heat; stir in the onion and sprinkle with the salt and a grinding of pepper. In a big bowl, whisk the eggs until light; stir in the half-and-half. Spoon the broccoli mixture evenly into the pie shell; sprinkle with the cheese and pour in the egg mixture. Bake the quiche until puffed and golden brown, about 35 minutes; (cover pie crust edges to prevent overbrowning). Serve warm or at room temperature, cut into wedges.
In a large mixing bowl combine the rolled oats, cornmeal, whole wheat flour, shortening, molasses and salt. pour in the boiling water, stirring constantly, till the mixture is smooth. Set aside to cool to 120-130 degrees. Sprinkle the yeast on the batter and blend. Stir in the white flour, 1/2 cup at a time, first with the spoon and then by hand, or with the flat beater of a mixer. The dough will be somewhat heavy and dense and will not have the elasticity of white dough. Nevertheless, the dough will form a shaggy mass that cleans the side of the bowl. Sprinkle on flour to control stickiness if necessary. Turn the dough onto a lightly floured work surface and knead with a rhytmic motion of push-turn-fold, or with a mixer dough hook, for 8 minutes. the dough will become smooth. Sprinkle on more flour if the dough sticks to the work surface or your fingers. place the dough in a bowl and pat with butter or greased fingers to keep the surface from crusting. cover the bowl tightly with plastic wrap and put aside for the dough to rise at room temp till twice its original size - about 1 hour (shorter if using rapid rise yeast). punch down the dough and knead for 30 seconds to press out bubbles. divide the dough into 2 or 3 pieces. shape into balls and let them rest on the work surface for 3-4 minutes. Form into loaves and place in 2 9-inch or 3 8-inch loaf pans. Cover with wax paper and leave till the center of the dough has risen to an inch above the edge of the pans, about 50 minutes. preheat oven to 350 20 minutes before baking. bake the loaves in the oven till they are nicely browned and test done, about 1 hour (I check at about 45 minutes). Turn one loaf out of its pan and tap the bottom crust with your finger - a hard, hollow sound means it is done. if the loaves brown too quickly, cover with brown sack paper or foil. midway through baking and again near the end, shift the pans so loaves are exposed equally exposed to the temperature variations in the oven. remove bread from oven and turn out of pans. place on metal rack to cool.
Toss the sweet potatoes in the oil. Spread the potatoes out in a single layer on a baking sheet. Roast the potatoes in a preheated 400F oven until the potatoes are nice and tender, about 30 minutes. Meanwhile cook the bacon, drain and set aside. Mix the gochujang and mayonnaise. Mix everything.
Remove the labels from the 2 cans of sweetened condensed milk and place them in a large pot and cover with hot water. Cover them with 2-3 inches of water and place a lid on the pot. Simmer the pot of water and cans for 4 hours, yes four hours. It is very important that the cans never become uncovered with water as they can overheat and may pop and this ruins the whole thing. Keep them covered with water and boil for 4 hours. When the time is up, pour out the hot water and cover the cans with cold water just until you can handle them. They still need to be very warm. Open each can and scoop out the caramel and spread it into the prepared crust and refrigerate until completely set. Cover with your favorite topping, I prefer whipped cream. You will Love this pie!
Into a microwave safe mug, pour the apple cider, orange juice and the rum. Stir in the sugar and add the cinnamon stick and clove. Heat in microwave on HIGH setting for 2 1/2* minutes (*please note: use caution here, as all microwaves are different- - your drink may be hot in only one minute!), until hot. Remove the spices and discard. Serve hot with a squeeze of fresh lemon juice, and an orange slice for garnish.
Heat olive oil in nonstick pan about medium high heat. Add potatoes and stir and cook until just starts to brown a little. Reduce heat to medium add mushrooms and onion. Stir until mushrooms begin to cook. Add steak and continue to cook until mushrooms are done. Add tomatoes and salt and pepper (to taste). Cook until all is heated through. Serve.
Soften yeast in cream. Soften butter; add egg yolks, then yeast mixture, salt and flour. Beat until dough leaves the bowl. Chill overnight. Roll out thinly on counter dredged with sugar and almonds. Roll up and cut into 1/2" slices. For the topping, melt butter in a loaf pan, cover with brown sugar and sprinkle pecans evenly. Brush rolls with butter; place close together cut side down on the pecans. Let rise until double and bake at 375F for about 30 minutes. Turn out of pan at once.
Stem the spinach and clean it thoroughly. Dry completely using a salad spiner and mince fine. Place the ricotta in a medium large bowl. Use a wire whisk or wooden spoon to beat until quite smooth (or use the kitchen aid mixer) Stir in the spinach and all other ingredients, except garnishes. Cover tightly and chill until very cold. Serve with chips, raw veggies, or good crackers.
Put the couscous in a bowl with 1 tsp olive oil and just cover with boiling chicken stock. Cover and leave to swell for 5 minutes. Heat 1 tbsp oil in a pan, add the onion and garlic and fry for 1-2 minutes or until just tender. Add the cumin and fry for a minute, add the tomatoes and harissa and bubble everything together until it thickens slightly. Season well. Stir in the prawns and cook for 3 minutes, then scatter the coriander over. Serve with the couscous.
Trim the pork of all fat; cut into match stick like pieces. Heat oil; saute pork for 5 minutes. Add carrots; add celery; add mushrooms; cook for 2 minutes. Stir in chicken stock and spinach. Bring to a boil; stir briskly; add beaten egg slowly. Mix cornstarch into water; add to soup; stir until thick.
In a large bowl combine the Triple Sec, brandy, Chambord and pineapple juice; chill for at least 5 hours or overnight. Transfer the mixture to a large punch bowl, and combine the Triple Sec mixture with the ginger ale and the champagne. Add in ice cubes.
Wash and quarter orange. Remove seeds if required. Chop entire orange, (including peel) in food processor. Add remaining wet ingredients and mix. Add premixed dry ingredients. Blend together until dry ingredients are just moistened. To bake, preheat oven to 375°F Grease bottoms only of medium size muffins cups, fill 2/3 full. Bake at once, until golden brown, 15-20 minutes.
Heat the oil in pan and add onion; fry for 5-10 minutes until translucent. Add garlic and fry for two minutes. Add celery; sweat for five minutes with lid on adding more oil or a little water. Add the carrots and do the same for five minutes, then the parsnips, then the peppers then the mushrooms and then courgettes. Basically hard veggies first, soft veggies after with 5 minutes in between them to let flavours develop. Add the tomatoes, tomato paste and chili (either dried or fresh) dried vegetable stock cubes and a little water (2 tablespoons). Also add kidney beans; season with salt and pepper and add the cocoa if using or chocolate. Simmer for 10 minutes on low with the lid off. Continue to simmer until reduced to desired consistency. Serve sprinkled with vegan cheese, vegan yogurt (alpro plain), guacamole and on nachos. Eat like a pig and declare that this is so good even my meat eating husband loves this.
Soften gelatin in 1/4 cup cold milk. Add 1/2 cup hot milk and stir until gelatin is dissolved. Beat egg yolk lightly with vinegar, salt, mustard, and hot pepper sauce. Stir into milk mixture. Chill until mixture begins to thicken, then whip with a rotary beater. Store in refrigerator.
Peel and slice potatoes Place carrots and potatoes into bottom of large crockpot. Heat pan over high heat with EVOO. Add roast and brown all sides. remove and place on top of veggies. add Onion soup mix and stir into browned bits from roast just untill starts to brown. add wine and loosen browned bits. stir in brown sugar, honey, and sesame seed oil. cook until all ingredients start to meld and wine begins to reduce. Add cold water to pan and pour over roast (adding more water to cover roast if needed). During last couple hours add BBQ sauce and rotate roast to coat. Allow to rest 10 minutes before pulling meat apart with 2 forks. Serve with your choice of buns or rolls and veggies on the side. (A "sweet gravy" can be made for the veggies by reserving some of the liquid as a stock and making as you would with any other regular gray.).
Combine all ingredients except chips in a slow cooker. Cover and cook on low setting for one to 2 hours, until heated through and cream cheese is melted. Serve with corn chips.
Preheat oven to 400 degrees. Line a 9 inch quiche dish with the pastry and flute the edges. Fill with dry beans and bake for 15 minutes or until light brown. Discard the beans and cool on a rack. Meanwhile, in a 6 inch nonstick skillet, melt the butter over moderately high heat. Add the onion and saute for 5 minutes or until soft and then transfer to a medium size bowl. Toss with the cheese, bacon and flour. Spread in the pie crust. In the same bowl, whisk the eggs with the milk, salt and nutmeg. Pour over the pie mixture and bake, uncovered for 35 minutes or until the center is set.
Preheat oven to 325-degrees F. Cut stems off figs and split lengthwise. Stuff each with 2 almonds and pinch closed. Arrange on cookie sheet. Bake for 10 minutes. Serve at room temperature with 1 Tablespoon cream cheese.
In a medium bowl, combine all of the above. Form into 18 2 tablespoons size balls. Place in a 9X13 pan. Cook 40 minutes at 350. Note: If you like smaller meatballs, just make them smaller and reduce cooking time to 20-25 minutes.
For the crust - In a food processor or blender pulse crackers until they resemble coarse crumbs. In a bowl, combine crackers and butter. Press into a 9 inch pie plate. Bake at 350 degrees for about 8 minutes. For the filling - Meanwhile, in a skillet, heat oil over medium heat. Add onion and cook until softened. Add garlic and cumin and cook for about 1 minute. Stir in beans, corn and salsa. Bring to a boil and add cream cheese and cook, stirring, until cheese is melted and the mixture holds together - about 2 minutes. Remove from heat. Spread evenly over cooked crust. Bake at 350 for about 10 minutes Remember oven do vary but needs to be heated thru completely.
Brown meat with onion; drain. Stir in remaining ingredients except rice and cheese. Bring to a boil. Stir in rice, reduce heat to low, cover, simmer for 5 to 7 minutes or until all the liquid is absorded, stirring occasionally. Remove from heat. Sprinkle with cheese. Cover and let stand 3 minutes or until cheese is melted.
Mix all the seasoning mix ingredients together and store in a jar until needed. Remove all the wrapping from the chicken and snip the elasticated string that ties the chicken together. Wipe the chicken all over with kitchen paper to dry the skin. Sprinkle a good amount of rock salt over, making sure that you cover all the chicken. Now chill overnight or for at least 8 hours so the salt can draw out any excess moisture. Preheat the oven to 190C, 375F or gas mark 5. Remove the chicken from the fridge 30 minutes before cooking, brush and shake off the excess rock salt. Place the chicken in the roasting tin and season inside the cavity. Push the lemon and onion inside with the herbs. These will produce steam and flavour, to keep the chicken moist. Brush the chicken all over with melted butter or olive oil, then season liberally with the rest of the seasoning mix. (The salt makes the skin crispy and the butter will keep the chicken moist.). Roast the chicken, breast side up, in the centre of the oven for 1 hour, then carefully remove the chicken, and with two roasting forks to aid you, turn the chicken over, so the breast is underneath now. Continue to cook for a further 30 minutes. Then take the chicken out and turn it over once more, with the breast side up now, and continue to roast for a further 15 minutes until crispy and golden brown. To check that it is cooked, pierce the fattest part of the thigh with a fine skewer. If the juices are pink or show traces of blood, cook the chicken a further 10-15 minutes, then check again. If the juices are pale golden, the chicken is cooked. Using two forks, lift the chicken from the roasting tin onto a large plate and reserve the cooking juices. Leave for 10 minutes before carving. This allows the juices, which have risen to the surface during cooking, to be reabsorbed into the meat to give a moist texture. Cook's tips. How to make Gravy. Drain all but 3 tbsp of the juices from the roasting tin. Set the roasting tin on a hob and reheat the juices. Sprinkle in 2 tsp of plain flour and stir well with a wooden spoon. Gradually stir in 300ml chicken stock. Bring to the boil, stirring until thickened and smooth. Season well. If the gravy is bland, add a little mustard and a splash of soy sauce. For a special gravy, some of the stock can be replaced with red or white wine. Carving the Chicken. Hold the chicken steady with a fork, then insert a large sharp knife between the body and leg. Cut off the leg. Divide the leg in half at the joint to give a drumstick and thigh portion. Cut away the wing on the same side. Carve down the breast in thick slices. Repeat on the other side of the chicken.
Reserve 1 teaspoon of orange zest for cake mix. Mix remaining zest and juice of oranges and lemon with confectioners sugar and set aside. Mix cake mix, eggs, vegetable oil, water and 1 teaspoon of orange zest Blend well. Grease or spray muffin tins well. Spoon cake mix into muffin tins until 80 per cent full. Bake for 15 minutes at 350 degrees. Dip tops while warm into juice and sugar mixture for glaze. Let cool. Enjoy!.
In a bowl, combine turkey, scallions, parsley, poultry seasoning, salt and pepper. Form into four patties, pressing your thumb in the middle of each to prevent it from bulging. In a large skillet, heat the olive oil over medium-high heat. Add the patties and cook for 6 minutes on each side for medium. Top each with 3 apple slices and 2 cheese slices, tent the pan with foil and cook until the cheese melts, 1 to 2 minutes. In a small bowl, mix together cranberry sauce and mustard, slather on muffin tops. Pile some lettuce on muffin bottoms, and set the burgers in the middle!