HumbleIntelligence/food-ner-1-Million huggingface dataset:
Firstly, this is not as difficult as it looks . I have included many directions, but don't let that put you off. They are to ensure that the recipe is clear & easy to follow. Raspberry jelly palette needs to be made a day in advance. Use 25cm (must be springform) tin. For the palette soak gelatine in cold water for about 5 minutes, then squeeze out excess water. In small saucepan, bring raspberry puree to simmer. Remove from heat, add gelatine & stir to dissolve. Cool to room temperature, pour into a plastic-wrap lined 25cm cake tin, refrigerate to set. Freeze set jelly palette until frozen. For sponge, using electric mixer, beat egg whites until soft peaks form, then gradually add 50 grms sugar & continue to beat until soft peaks form. Decrease speed to medium, add yolks & beat until just combined, then fold through flour. Spoon into greased & lined cake tin (as used for jelly palette). Smooth out top or it will be uneven. Bake for 20-25 min at 175°C Coolon wire rack. Make two of these. Make sugar syrup by combining 60 grms sugar & 100 mls of water. Stir over heat until sugar dissolves, then cool. Set aside. To make Italian meringue, place sugar & just enough water to cover it in small saucepan. Boil on medium heat to dissolve sugar then boil until sugar syrup registers soft ball stage, (121C) on candy thermometer. While sugar is cooking, using electric mixer beat egg whites until soft peaks form, then greadually add extra sugar. To this, in a very thin stream, add the hot syrup. Continue to beat until mixtue is thick & cool. To make raspberry mousse, soak gelatine leaves in cold water. Squeeze out excess water. Combine gelatine & a 1/4 of puree in small saucepan & dissolve gelatine. Then transfer to a large bowl, add the remaining puree. Fold in Italian meringue, then carefully fold in the whipped cream. Reline cake tin with parchment coming up well above the sides. Place one sponge on base, brush with half the syrup, then pour in half of the raspberry mousse. Place second sponge on top & brush with remaining syrup. Then pour a very thin layer of mousse over sponge. Remove plastic from jelly palette & place over mousse, press down slightly. Pour remaining mousse over top of jelly palette.Spread mousse evely over top. Some will pour down the side of cake which will help when you come to decorate the cake. Refrigerate 6 hrs or overnight. Thinly spread melted white chocolate over baking paper. Allow to set slightly. While chocolate is still a little soft, cut planks about 5cm wide & high enough to go over the top of cake. Allow chocolate to set. Make enough planks to go right aroung sides of cake & a few spare in case of an accident. Gently remove ring from cake & peel off paper. Place cake on serving plate. Press chocolate planks, slightly overlapping around sides of cake. Then fill cake with raspberries. Then watch everyones face when you bring it out. Cake can be made days ahead & keeps very well. If raspberries are not in season use frozen. To decorate top of cake a little more sweetened puree can be made & spread on top insted of the fresh raspberries.
Lightly grease 8'x11 1/2' casserole dish Spray a non stick skillet with vegetable oil and brown the chicken along with the garlic & onions. Remove from skillet. Add corn, red pepper, jalapenos and warm through. Add Tomato sauce, cumin, cilantro, hot sauce, all spice, salt & pepper, bring to a simmer. Add tomatoe & return the chicken to the skillet, stir, bring to a simmer. Line the greased pie plate with 3 tortillas. Pour in half the chicken mixture & top with half the cheese. Cover with 3 more tortillas. Pour in the remaining sauce, top with 3 more tortillas. Sprinkle the top with the remaining cheese. Bake in 350F oven for apprx 25 minutes or until the casserole is heated through the cheese has melted and is nicely browned. Let it rest 5 minutes, Slice & serve.
Combine stock and water into saucepan and heat till liquid is simmering. Add, galangal, chillies and lime juice to saucepan. Bruise lemon grass and coriander (to release flavour), and add to saucepan. Simmer liquid for 20 minutes. Strain liquid, and return to saucepan. Heat liquid with duck and shallots. Boil Ramen noodles in separate saucepan for 3-5 minutes or till tender. Drain noodles. Add noodles and bak choy (optional the bak choy) to soup stock and simmer for 5 minutes. Ladle soup to serving bowls, garnishing with bean sprouts, chilli strips and coriander. Add salt and pepper to taste (I don't think it's needed). Enjoy hot.
Brown the Lamb in a medium saucepan until it changes colour. Add the chopped and diced onion, celery and carrots and cook for a further few minutes. Add the stock cubes. and water - making sure that it only just covers the meat and vegetables, add the Worcestershire Sauce, Rosemary salt and pepper Simmer for 20 minutes until well cooked, thicken with cornflour. Place in a 12 inch square dish and leave to cool. Peel the potatoes and small dice the onion, boil until cooked. Mash and add the Dijon grained mustard, mix well and carefully cover the top of the meat. Cook in a hot oven 200c for about 35 minutes, until golden brown and serve with fresh vegetables. Freezes well.
Throw everything in a blender or food processor and blend until smooth and creamy. Add salt and pepper is desired (although I really don't think it's necessary). Using a tray for large ice cubes (usually 16), fill each individual hole with pesto. Cover and freeze. You should have some left over- keep that to eat fresh. Pop out a cube from the freezer when you're in the mood for pesto! 1 cube = 1 portions (approx.).
Cut chicken breast julienne style or cubed, add to sauce pan, saute in olive oil, white pepper and garlic cloves. Cook for only a couple of minutes until you see the chicken turn very light brown. Pour six cups of water into a medium pot, boil, add frozen spinach, 3 packs of Ramen Noodles, and Ramen Chicken spice, add 3 to 4 rotations of crushed black pepper, boil until noodles are soft (2 to 3 minutes max). Crack each egg and stir rapidly in the middle of the pasta mixture, one by one. Ladle into serving bowls and sprinkle generously with parmesan cheese. Enjoy with fork and spoon!
Mix all ingredients into small saucepan. Bring to boil & then reduce to a simmer. Cook until thickened approx 15-20 minutes. Use immediately or store in refrigerator tightly sealed after chilling.
Put all the ingredients in a blender and liquefy, puree, etc. until fully blended. Ready to serve or refridgerate!
Mix first three ingredients in a large bowl. Make sure the berries are covered with the dry goods. Pour berry mixture into first pie shell, then cover with other crust. Using a knife, cut a design into the top of the pie, leaving a small hole in the center. Brush with egg yolks, then sprinkle with sugar. Bake in 350* oven for 45 - 60 minutes. Yeay! Your pie is done- let it cool, then dig in!
Preheat the oven to 425°F Pour the water into a roasting pan, add the lime leaves and then the salmon. Cover the pan with foil, put in the oven and cook for about 15 minutes, by which time the salmon should be tender. Remove the pan from the oven and drain the liquid off into a pitcher. Keep the fish warm simply by replacing the foil on the pan. Melt the butter in a wide, heavy saucepan that has a tight-fitting lid, and add the oil to stop the butter burning. Soften the onion in the pan and add the spices, then keep cooking till the onion is slightly translucent and suffused with soft perfume of the spices. Add the rice and stir with a wooden spoon so that it's all well coated. There's not enough onion to give a heavy coating: just make sure the rice is fragrantly slicked. Pour in the reserved liquid from the pitcher, about 2 1/4 cups, and stir before covering with the lid and cooking gently for 15 minutes. At the end of the cooking time, when the rice is tender and has lost all chalkiness, turn off the heat, remove the lid, cover the pan with a dish towel and then replace the lid. This will help absorb any extra moisture from the rice. It is also the best way to let the rice stand without getting sticky or cold. Just before you want to eat, drain off any extra liquid that's collected in the dish with the salmon, then flake the fish with a fork. Add to it the rice, egg, cilantro, lime juice and a drop or 2 of fish sauce. Stir gently to mix (use a couple of wooden paddles or spatulas) and taste to see if you want any more lime juice or fish sauce. Sprinkle over the zest from the 2 juiced halves of the lime and serve. You can garnish with lime segments and a small handful of freshly chopped cilantro.
Mix together pudding and cold milk until creamy. Add whipped, whipping cream and peanut butter. Mix well. Pour into baked pie crust,. Top with Cool Whip whipped. Freeze for 1 hour until set. Top with chocolate shavings and nuts chill till ready to serve.
In a large mixing bowl, beat the cream cheese, butter, sugar and vanilla until smooth. Beat in melted chocolate. Fold in Cool Whip. Spoon into crust. Cover and chill until ready to serve. Serve with additional cool whip!
Build each cracker base first with an oyster then with a dab of any optional ingredients and top with cheese. I place a metal rack within a small broiler proof dish, keeps the crackers from getting soggy. Place cracker bites on rack. Broil till cheese starts to melt - anywhere from 30 seconds to a minute. Eat immediately, doesn't keep.
Preheat oven to 350. Mix butter, garlic powder, italian seasoning, and ground mustard in a bowl until blended. Place fish in foil lined shallow baking pan. Spread fish with herb butter mixture. Bale for 10 minutes or until fish flakes with a fork and tender.
Boil potatoes in chicken broth, adding water to cover potatoes, if necessary. Once cooked, reserve the liquid. Cream the cooked potatoes, roasted garlic and cream cheese. If necessary, use small portions at a time of the reserved liquid to obtain the desired creaminess for the potatoes. (I don't usually need to add much, if at all.). Add salt and pepper, to taste. Transfer to a greased, 9 x 13 baking dish. Cool and refrigerate over night. Let the potatoes come to room temperature for 30 minutes. Preheat oven to 350. Top with parmesan. Bake for 30 minutes at 350.
Toss the breadcrumbs into a small bowl and pour the milk over them. Stir to combine then set aside the mixture until the crumbs have absorbed all the milk. Place the ground beef into a large bowl and add the grated onion, minced garlic, and egg yolk. Add the Parmesan cheese. Add nutmeg and parsley to the breadcrumb mixture. Add breadcrumb mixture to the meat mixture. Season with salt and pepper and mix well. Form into 8 large meatballs. Preheat a large heavy skillet over medium-high heat. When it's hot add a splash of olive oil, enough to cover the bottom. Add the meatballs. Paitently sear them until they are well browned on all sides. Drain off any excess fat. Add the tomato sauce of your choice and simmer until meatballs have cooked through about 15-20 minutes. Cook the spaghetti in lots of boiling salted water, drain without rinsing and serve with meatballs.
PREHEAT oven to 375 F (oven rack should be in the center position); SPRAY a 3 quart casserole dish with cooking spray; SHRED or dice rotisserie chicken removed from from bones to make 4 cups; CHOP the veggies for CHEESY CHICKEN FILLING; BREAK enough reduced-sodium yellow corn tortilla chips into coarse pieces to make approximately 3 cups. WHISK together the first five CHEESY CHICKEN FILLING ingredients in a large bowl (1 (10 3/4 ounce) can condensed cream of chicken soup, 1 (8 ounce) container sour cream, 1 1/2 teaspoons ground cumin, 1 dash garlic powder, 1 dash oregano). POUR 1/2 cup of the ENCHILADA VERDE SAUCE into the greased 3 quart baking dish. ARRANGE 1/2 (1 1/2 cups) of the MOCK CORN TORTILLAS (reduced-sodium tortilla chips) evenly over ENCHILADA VERDE SAUCE in baking dish. POUR 1/3 cup ENCHILADA VERDE SAUCE evenly over the tortilla chips. SPREAD 1/2 (HALF) of the CHEESY CHICKEN FILLING mixture over the ENCHILADA VERDE SAUCE. POUR 1/3 cup ENCHILADA VERDE SAUCE evenly over the CHEESY CHICKEN FILLING. REPEAT the process, between steps 4-7 (ending with the remaining ENCHILADA VERDE SAUCE). SPRINKLE with 8 ounces of the remaining reserved shredded Mexican cheese TOPPING; GARNISH with reserved sliced green onions and sliced black olives. BAKE casserole, covered with tented foil or casserole lid, for 40-45 minutes at 375°F; REMOVE foil or cover carefully to allow casserole to cool and set for 7-10 minutes before cutting and serving. SERVE with Tabasco brand green pepper sauce if desired; SNAP your fingers and shout,"OLE"!
Mix first 8 ingredients together and toss in a large bowl. Combine last six ingredients for the dressing and pour over top salad before serving.
Combine dry ingredients together in bowl. Add egg, milk, and shortening. Stir lightly. Pour into well-greased 9" square pan. Bake @ 425°F for 20-25 minutes.
In dutch oven add oil, parsley flakes, garlic, and onion . Saute until tender. Add ground meat. When meat is browned all over add remaining ingredients. Cover and simmer over low heat for three hours. Variation: use 1 lb sweet Italian sausage and 1 lb ground beef instead of 2 lbs ground beef. Very yummy!
Chop, grate, cut all ingredients. Keep the water with the tuna. Mix all and enjoy!
In heavy saucepan, brown ground beef and garlic, stirring frequently. Stir in soup mix, oregano, tomato puree , water and tomato sauce and put in deeper pot. Simmer, stirring occasionally, about 30 minutes or until thickened.
Over high heat, preheat a saute pan large enough so veal medallions do not overlap. Dredge medallions in flour, shaking off excess. Add olive oil to pan. and sear medallions on both sides until lightly golden. Remove medallions and place on towel-lined plate. Drain excess oil from pan and add shallot. Saute until translucent, about 1 minute. Deglaze pan with white wine, reducing by half. Scrape bottom with wooden spoon to release bits of veal that are stuck. Add veal stock, salt and pepper, rosemary and tomato puree, stirring to incorporate. Bring to a boil and reduce heat to medium-high. Return veal to pan. Top each medallion with a slice of prosciutto and mozzarella cheese. Cover pan loosely and simmer for 2-3 minutes until cheese melts. Plate three medallions per serving and return sauce to heat. Add butter and whisk, mixing well. Simmer until melted and sauce has a creamy consistency. If it is too thick, add a little more stock. Spoon sauce over veal and serve hot. Suggested wines: 2002 Frescobaldi Nippozano Riserva Chianti. 2000 Franco Fiorina Barbaresco.
Whisk together the salt, cayenne, paprika, garlic powder, and onion powder. Sprinkle chicken cubes with 1/3 of the seasoning mix and toss to coat. In a separate bowl, do the same with the shrimp, using another 1/3 of the seasonings. Begin cooking the pasta. Place a large, heavy, deep skillet over medium-high heat. When hot, add 1 tablespoons of the olive oil and swirl to coat the pan. Quickly sear the chicken on two sides, about 3 minutes, and then add shrimp and brown each side for 30 seconds. Remove to a bowl. Add remaining 1 tablespoons olive oil to the pan and toss in the kielbasa sausage, tomatoes, bell pepper, and onion. Sprinkle with remaining 1/3 of the spice blend and cook over high heat until vegetables are browned and softened. Add half of the chicken stock and continue cooking over high heat until most of the stock has evaporated. Add garlic and wine, stirring for 2 minutes. Add remaining chicken stock, along with the reserved chicken and shrimp. Stir, scraping up browned bits from the bottom, and simmer another 3 minutes until slightly reduced. Serve over the cooked fettuccine.
Place the rice in a bowl, add cold water to cover and let stand for 30 minutes. At the same time, place the currants in a small bowl, add hot water to cover and let stand for 30 minutes until plumped. Drain the rice and currants and set aside. Meanwhile, if using the pine nuts, preheat an oven to 350 degrees F. Spread the nuts in a small pan and place in the oven until toasted and fragrant, 6-8 minutes. Set aside. In a large saute pan over medium heat, warm 1/2 cup of the olive oil. Add the yellow onion and the 1 teaspoon salt and saute until softened, about 5 minutes. Add the green onions and saute until softened, about 5 minutes longer. Add the allspice, cinnamon and drained rice and cook, stirring, until the rice is opaque, about 4 minutes. Add the chopped tomatoes (if using), parsley, mint or dill, currants and hot water and cook, uncovered, until the water is absorbed and the rice is about half cooked, about 10 minutes. Stir in the pine nuts, if using, and mix in ground beef thoroughly. Season to taste with salt and pepper. Let cool. Rinse the grape leaves in cool water and cut off the stems. Working in batches, lay them out on a table, shiny side down. Place a tablespoonful of the rice filling near the stem end of each leaf, fold the bottom end over the filling, then fold in the sides and roll up. Do not roll too tightly, as the rice will expand during cooking. Set aside, seam side down. When all of the filling has been used, select a baking pan or large, deep frying pan that will hold the stuffed grape leaves in a single layer and line with more grape leaves, if using. Arrange the stuffed grape leaves in the pan, seam sides down. Place a heavy plate on top to keep the leaves from unrolling while cooking, then pour the boiling water and the remaining 1/4 cup olive oil around the leaves. Cover and simmer gently over very low heat until the rice and leaves are tender, about 45 minutes. Remove from the heat and remove the plate. Sprinkle with a little lemon juice, let cool, then serve with lemon wedges. Or cover and refrigerate for up to 2 days; bring to room temperature before serving.
Lay out tortilla's on a flat service. Put a layer of 14 pepperoni slices on each tortilla. Sprinkle 1 pieice of crumbled bacon on each tortilla. Sprinkle 1 tablespoon of mozzarella over each tortilla. Sprinkle 1 tablespoon of sharp cheddar cheese over each tortilla. Wrap up and place seam side down in the air fryer basket. Spray with butter flavored cooking spray. Cook in air fryer at 400 degrees for 3-5 minutes or until cheese is melted and desired crispyness.
In a bowl place coffee and fruit and leavefor a couple of hours or overnight. Add SR flour and chocolate to fruit. Bake in two log tins for 1 hour on 180C/375 degrees F.
IMPORTANT: You will also need 1 Straw wreath, 10 inches in diameter Heat oven to 200°F Cut apples lengthwise from stem end through core into 1/4-inch slices. Dip apples into lemon juice to prevent browning; place on wire racks. Carefully place wire racks on oven rack. Bake 4 hours. Remove wire racks from oven and place on heatproof surface. Let apples stand about 2 hours or until completely dry. Place dried apples on waxed paper. Coat each side with 2 light coats of spray varnish, following manufacturer's directions. Tie 10-inch cinnamon sticks together. Attach to front of wreath with 6 inches of the ribbon. Glue dried apple slices and 3 1/2-inch cinnamon sticks to front and side of wreath, using glue gun. Attach leaves to ribbon on 10-inch cinnamon sticks. Make a bow with the remaining ribbon, and attach to wreath. Attach wire hanger if desired. Tips: - Make the dried apples ahead of time. When it's time to make the wreath it will all come together in a snap. - Pick up Rome apples for this project. With their pretty red skin and white flesh they are particularly nice in this wreath, though other types of apples are also attractive.
Put Celery in pot with some of the vegetable broth and cook until the celery is tender. Add garlic and pepper and soy or Braggs as well as the rest of the broth. Add the Carrots and fake Chicken. Bring to a boil. Add the dumplings a Tbsp at a time until the mixture is gone. Reduce heat and simmer, stir slowly often and let cook for 20 minutes. Note: you may need to add more or less of the soymilk. You want to make a soft dough for the dumplings.
Preheat oven to 350°F. In a large bowl cream shortening, sugar. Beat eggs, pumpkin and vanilla inches. Sift dry ingredients together into a bowl. Stir into creamed mixture. Add in raisins,chips,dates and nuts. Drop by teaspoons on greased sheet. Bake 10-12 minutes till golden brown.
Lightly grease large bowl and two loaf pans with olive oil. In small saucepan, heat juice, sauce and 2 tbs olive oil to 120 F degrees. Combine 3 cups flour with yeast and remaining ingredients. Pour in tomato mix and beat 3 minutes. Gradually add remaining flour until it holds together enough to turn out on floured surface. If the dough is too sticky, and you may need to add a little more flour, but not too much or you will have a dry bread. Knead about 5 minutes, until dough smooths out, place in lightly oiled bowl (olive is best here!), turning to coat dough with oil once, cover and let rise 1 hour. Punch dough down, let rest 15 minutes, then shape into 2 loaves, and place in pans. Cover pans and let rise 45 minutes. Preheat oven to 375 F degrees. Bake loaves 10 minutes, reduce heat to 350 F and bake 30-40 minutes more. Bread is done when loaf sounds hollow when thumped with knuckle. Tip loaves out immediately onto wire rack to cool. *Note-Insteadof individual spices, you can also use 1 3/4 tsp of Italian Seasoning.
Bring water to boil, add chicken, return to boil (covered). Add all vegetables except for parsley & dill and allow to cook on medium to low heat, uncovered, until reduced by about half (2-3 hours). You may skim during the cooking or refrigerate the finished soup and remove the solidified fat. Add parsley & dill and cook for 20 minutes, then remove the herbs and discard. Season soup with salt & pepper or boullion powder to taste. If soup is too strong, add water. If it is too weak let it boil out longer (uncovered). Remove from heat and allow to cool. Remove the chicken and separate out the meat into bite sized pieces (shreds). Return the chicken pieces to the pot. Serve immediately or freeze.
In a large pan on top of the stove, heat the oil over medium-high heat, and saute the onions and green pepper for 3 minutes. Add the garlic and cook for 2 minutes. Stir in the remaining ingredients except the shrimp, cover the pot, turn the heat to low, and cook for 20 minutes. Add the shrimp, cover, and cook over low heat for 6-8 minutes until shrimp are just cooked through. Turn off heat and set aside until ready to serve with hot rice (cook rice with a pinch of turmeric for yellow rice; add saffron for a more luxurious yellow rice).
Arrange apples in shallow greased pan. Sprinkle with cinnamon. Add water and lemon juice. Combine splenda, flour and salt; work in butter to form a crumble mixture. Stir in shredded cheese and sprinkle the mixture over the apples. Bake at 350F until apples are tender and crust is brown and crisp, 40 minutes.
Spread baguette slices on a baking sheet. In a skillet, melt the butter at medium heat. Brush the slices with about 1 tablespoon of melted butter. Cook under the preheated grill for about 4 minutes or until the slices are golden and crispy (flip at mid-cooking). Set aside. Meanwhile, in the skillet, add shallots and garlic. Cook, stirring, for 3 minutes or until softened. Add mushrooms, thyme, salt, pepper and cook while stirring for about 7 minutes or until mushrooms are golden and liquid has evaporated. Add parsley and stir. When ready to serve, spread about 1 tablespoon of the mushroom mixture on each crostini and sprinkle with oil. Serve hot.
Preheat oven 375. Beat butter and peanut butter in large mixing bowl until combined. Add sugar, brown sugar, baking powder and soda, beating until combined, scraping down sides of bowl occasionally. Beat in eggs and vanilla. Beat in flour. Stir in oats and chocolate with spoon. Drop from tablespoon 3 inches apart, onto an ungreased cookie sheet. Bake in preheated oven 8-10 minutes or until edges are lightly browned. Remove to rack to cool.