HumbleIntelligence/food-ner-1-Million huggingface dataset:
For sauce: Whisk yolks and sugar in large bowl to blend; bring milk just to simmer in medium saucepan; gradually whisk hot milk into egg mixture; return mixture to same saucepan and stir over medium-low heat until sauce thickens and coats back of spoon, about 7 minutes (do not boil); pour into bowl; stir in vanilla; place plastic wrap directly onto surface of custard and cool; cover and refrigerate until cold. For Baked Alaskas: Preheat oven to 350°F; butter and flour 10 1/2 x 15 1/2 x 1-inch jelly roll pan; sift first 5 ingredients into large bowl; repeat sifting; combine water and espresso powder in large bowl and stir to dissolve; add buttermilk, oil and eggs and whisk to combine; add to dry ingredients and whisk until blended; pour batter into prepared pan; bake until tester inserted into middle of cake comes out clean, about 30 minutes; transfer to rack and cool completely (Sauce and cake can be prepared 1 day ahead; cover cake and refrigerate). Using 4-inch-diameter round as guide, cut out 1 cake round; slide metal spatual under cake round and transfer to baking sheet; repeat, forming 5 more cake rounds; reserve remaining cake for another use; place rounded scoop of ice cream on top of each cake round; freeze, uncovered, for up to 8 hours. Using electric mixer, beat egg whites in large bowl until soft peaks form; gradually add 1 1/2 cups sugar and beat mixture until stiff and glossy. Spoon meringue into pastry bag fitted with medium star tip; pipe meringue in star shapes on top of ice cream, covering ice cream completely, but leaving cake visible underneath (ice cream should be completely encased in meringue, with a seal where ice cream meets cake); freeze until ready to bake (Can be prepared 1 day ahead). Preheat oven to 500°F; bake desserts until meringue is light brown, about 2 minutes; using spatula, transfer each Baked Alaska to individual plates; spoon sauce onto plates and serve immediately.
Cook pasta in boiling salted water until al-dente; drain. Cut tomatoes in a thin slice (julienne) and place in a salad bowl, along with pasta, spinach leaves, pine nuts, and capers; mix well. Stir together olive oil, vinegar, sugar, mustard, salt and pepper and pour over salad, tossing to mix and coat evenly. Refrigerate at least 1 hour before serving to combine flavors, and chill.
Preheat the oven to 350 degrees. Mix together the cornbread, ground turkey or beef, 1/2 cup sauce, and salt and pepper to taste in a large bowl. Form the mixture into cocktail sized meatballs and place on a large jelly roll pan or baking pan. Bake for 20 minutes, or until browned and cooked through, shaking the pan a few times to allow the meatballs to brown evenly. While the meatballs are heating, heat the remaining sauce until piping hot. Place the meatballs in a chafing dish, crockpot, or saucepan over low heat. Add the sauce and toss to coat. Sprinkle the cheese on top and serve.
Cream the butter and margarine. Gradually add 1/4 cup plus 2 tbsp sugar, beating well at medium speed of an electric mixer. Add the water and vanilla, beating well. Gradually add the flour to the creamed mixture, beating well. Stir in ground pecans. Shape dough into 1-inch balls; place 2 inches apart on a greased cookie sheet. Flatten the balls to 1/4 inch thickness with the palm of your hand. Bake at 350 degrees for 10 to 12 minutes. Let cool slightly on the cookie sheet. Roll cookies in additional sugar to coat. Let cool completely on wire racks.
Cook carrots until crisp tender in salted water. Drain Well. Heat remaining ingredients, except onions and green pepper, until sugar has dissolved and mixture is well blended and hot. Pour over carrots. Add onion and green pepper. Combine well. Refrigerate at least 24 to 48 hours.
Melt the butter in a skillet. Add the onions and saute until tender, about 5 minutes. Add the green chilies, tomato, cilantro and House Seasoning and cook for 5 minutes longer. Add the beans and cheeses, and simmer until hot and bubbling. Serve hot with white-corn tortilla chips.
In a large bowl, dilute the yeast with the milk. In another bowl, mix the flour, salt and melted margarine. Now add this to the diluted yeast, slowly so as not to make any lumps. Knead all together. Continue kneading as you add the whole eggs, one by one. Allow the dough to leaven in a warm place for 2 hours. Divide the dough into three parts. Roll out each part and cover the bottom of a greased baking tin with one of the parts. Cover that with half of the meat. Add another piece of pastry and again cover with meat. Finish with the last piece of pastry. Put in the oven for a short while. The book says it should only go in the oven "to give it some consistence". Remove and brush the top with the egg-yolk. Place it again in a medium hot oven to bake.
Cut each slice of bread in half. Beat eggs with milk and pinch of salt. In separate bowl, mash cheese until smooth with cinnamon, sugar, and vanilla, adjusting to taste. Spread one-fourth of cheese filling evenly over four slices of bread. Top with unspread slices of bread to form half-sandwiches. Dip and soak each sandwich in egg-milk mixture, turning so both sides of each sandwich absorb liquid. Let excess drip off. Heat unsalted butter in 10 inch skillet, and when hot but not brown, add sandwiches. Reduce heat and fry slowly for 5 to 7 minutes, or until first side is golden. Turn and brown second side over low heat. If sandwiches fry too quickly, filling will not be warm. Serve immediately, allowing 2 halves to each portion. Sprinkle with cinnamon-sugar and top with sour cream and strawberries.
Heat oven to 350. Grease a loaf pan. Beat the eggs,gradually adding in the sugar. Add the melted shortening. Sift together the flour,salt,baking powder& soda. Add to the egg/sugar mixture,alternatly with milk. Add the chopped nuts,blending only enough to dampen the flour. Pour mixture into the loaf pan. Bake appox 45 minutes,or until bread slightly shrinks from the sides of pan.
In a heavy pot heat 2 tablespoons of the oil over medium high heat, add the meat in small batches and salt and pepper to taste,saute the meat until it is browned on all sides. Remove the meat to a plate. To the pot add the remaining oil and the onion and cook the onion, stirring occasionally, over medium heat for 5 minutes. Add the garlic, curry powder, coriander, cumin, ginger, and cayenne and cook the mixture over medium low heat, stirring, for 1 minute. Add the flour and cook the mixture, stirring, for 2 minutes. Return the chicken breast to the pot, add the tomatoes and their liquid, chicken broth, raisins, lemon juice and zest, and salt and pepper to taste, bring the liquid to a boil, stirring, and simmer the curry, covered, for 1 1/2 hours. Add the apple and simmer the curry, covered, for 30 minutes more, or until the meat is tender. Serve with rice. To Freeze: Let the curry cool to room temperature, transfer it to a freezer container with a tight-fitting lid or to a resealable freezer bag, and freeze it for up to 2 months. To reheat: Thaw the curry in the refrigerator. Transfer the curry to a pot and simmer it over medium heat, covered, stirring occasionally, for 15 minutes, or until it is heated through. Correct the seasoning, adding salt, pepper, and fresh lemon juice to taste. Serve with rice.
Combine ground round, onion, rice, pepper, salt, and egg white in a bowl; stir well. Divide mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add patties, and cook 5 minutes on each side or until browned. Remove patties from skillet; set aside, and keep warm. Recoat skillet with cooking spray. Add mushrooms; saute' over medium-high heat 3 minutes. Add consomme' and Worcestershire sauce; cook 10 minutes. Return patties to skillet. Cover; reduce heat; and simmer 15 minutes. Remove patties from skillet; set aside, and keep warm. Combine water and cornstarch; stir well. Stir cornstarch mixture into broth mixture in skillet; bring to a boil, and cook 1 minute or until thick, stirring constantly. Spoon gravy over patties.
Heat a large skillet over medium-high heat. Spray with nonstick spray and add sliced squash and zucchini, chopped pepper, roasted garlic, and thyme. Add a pinch of salt and pepper. Cook for 6 or 7 minutes or until vegetables are tender. Spoon into a bowl and allow to cool as you prepare the egg mixture. Preheat oven to 350. Spray a 9 inch square pie pan with nonstick spray and set aside. In a large bowl, whisk the eggs, egg whites, milk, salt, and pepper together until thoroughly combined. Arrange vegetables into the prepared pan. Top with shredded cheese and pour the egg mixture on top. Sprinkle with grated parmesan cheese. Bake for 45 minutes or until filling is set and no longer jiggles. Cool for 10 minutes on a wire rack before slicing and serving.
Cream the butter with powdered sugar in food processor until light and fluffy. Add strawberries and puree. Add almonds and salt and pulse to mix well. Serve with waffles, crepes, toast, cake, good on cookies too!
In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, Kahlua, cocoa powder, espresso powder, and vanilla. Mix on low speed to combine and then slowly raise the speed, until it forms firm peaks. To assemble the cake, arrange chocolate chip cookies flat in an 8-inch springform pan, covering the bottom as much as possible. (I break some cookies to fill in the spaces.) Spread a fifth of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream. Continue layering cookies and cream until there are 5 layers of each, ending with a layer of cream. Smooth the top, cover with plastic wrap, and refrigerate overnight. Run a small sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top with the chocolate, cut in wedges, and serve cold.
To make the sauce, in a large bowl whisk together the mayonnaise, honey, hot sauce, Cajun seasoning. If your Cajun seasoning has no salt, add salt to taste; set aside. In a large cast-iron skillet or other heavy skillet over medium, heat 3/4 inch of oil to 350 degrees. Meanwhile, in a shallow bowl, whisk the eggs. In a second shallow bowl, whisk together the flour, cornstarch, 2 teaspoons of salt and the black pepper. Working in batches, dip the shrimp first into the beaten eggs, then in the flour mixture to coat well. Fry the shrimp in the oil until golden, about 1 minute per side, adjusting the heat as necessary to maintain the oil temperature. Use a slotted spoon to transfer the fried shrimp to a plate lined with paper towels. Serve with the sauce for dipping.
Preheat oven to 400°. Place prime rib on rack in roasting pan fat side up. Do not cover. Sear for 20 minutes at 400°. Then lower the temperature to 325° for about 2 1/2 hours. Using a meat thermometer, check for doneness. It comes out so great. Remove from oven, cover loosely with foil and let rest at least 10 minutes (time to get last minute stuff done). Remove the rib bones, use for soup later. Slice into 1 to 1 1/2-inch slices. Serve with prepared horseradish. Let me know if you have any questions. Barbara.
Drain canned vegetables. Combine vegetables, peppers and red onion. Add sauce and marinate overnight for best taste. Stir often.
Pour cranberry sauce, port wine and honey into a 1-quart saucepan; place over medium heat. Stir frequently while mixture comes to a boil. Meanwhile, drain and finely chop the pears. Add to the pan. Add vinegar and apple pie spice. Stir gently to mix well. Stir in orange zest. Raise the heat to medium-high; cook at a rolling boil, stirring frequently, until the sauce thickens slightly, about 5 minutes. Pour into a serving bowl; let cool for 5 minutes. Cover the bowl with plastic wrap and refrigerate for about 15 minutes. The sauce will continue to thicken slightly as it cools. The sauce may be made 2 days ahead and refrigerated in a covered container. Serve the sauce chilled or slightly warm. (Rewarm the sauce, covered with a paper towel, in the microwave on high for 1 to 2 minutes.) Leftovers can be refrigerated in an airtight container for up to a week.
WAFER-BANANA-PINEAPPLE PREPARATION: Preheat oven to 350 degrees F. Open cans of pineapple. Drain the pineapple and reserve 3/4-cup of the juice. Slice the bananas crosswise into 1/4" thick round slices. In a large, oven safe bowl, or in an 8x8x2-inch pan or glass baking dish, line the bottom and sides with a layer of vanilla wafers. On top of the layer of wafers, place one layer of bananas. Add another layer of vanilla wafers, then a layer of pineapple. Repeat layering pattern to 1/4 to 1/2 inch below the dish's rim. If using an 8x8x2-inch baking dish, there may not be room for two layers of pineapple. If not, combine pineapple and banana on the last banana layer. THE FILLING: Separate the eggs, being careful not to nick the yolks. Reserve the egg whites and set aside. Combine evaporated milk and water. In a large sauce pan, mix flour, sugar, and egg yolks until well blended. Mix in milk slowly, stirring constantly. Stir in reserved pineapple juice. Place pan on the range eye and bring the mixture to a boil over medium-high heat, stirring constantly. As soon as mixture reaches boiling point, reduce heat to medium, stirring constantly until desired thickness is achieved. Filling should be thick but pourable. Thickening will happen quickly. NOTE: Due to the reaction caused by the pineapple juice, the filling may or may not thicken before it reaches the boiling point, so pay close attention as the filling begins to heat up and approaches boiling. Remove from heat as soon as desired thickness is achieved. Stir in vanilla extract. Immediately pour over wafer-banana-pineapple layers, jiggling the dish to ensure that filling covers all layers and there are no air pockets. THE MERINGUE: TIP - If you do not have cream of tartar, you can use 1/2 tsp of lemon juice as a satisfactory substitute. 1/4 tsp lemon juice = 1/8 tsp cream of tartar. TIP - Cold egg whites will not yield as much volume as room temperature egg whites and will take longer to peak. Beat room-temperature egg whites with vanilla and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff and glossy peaks form and all sugar is dissolved. Spoon meringue over banana pudding, smoothing the top and sealing it to the edge of the bowl or baking dish. Bake at 350 degrees for 12-15 minutes, or until meringue is golden. Cool to room temperature or chill in refrigerator for 2 to 3 hours before serving. Banana pudding's flavor is best the day after it is made. Makes 9 servings.
USE INDIRECT METHOD. Have Nevilles help choose a Rib roast to your liking. Loosen feather bones and tie securely. Rub the roast with salt and pepper. Place roast fat side up, in center of cooking grate directly over drip pan. An 8 pound roast requires approximately 15 minutes per pound to reach an internal temperature of 160 F (71 C) medium.
Brown together sausage, hamburger, and garlic clove. Add parsley, basil, oregano, diced tomatoes, and tomato sauce. Simmer for 30 minutes. In large bowl, combine sour cream, eggs, salt, parmesean cheese, 1 bag mozzerella, and pepper. Cut olives and add to mixture. Boil noodles according to package directions. In a large baking pan, begin with a thin layer of meat sauce and then begin to layer noodles, sauce, then cheese. Cover with other bags of mozzerella cheese. Bake at 375 F for 30 minute If cheese starts to brown cover with foil for the remainder of the bake time.
Place the beans in a large canning jar (mixed or layered in colours). Add 4 vegetable bouillon cubes and 1 bay leaf on top. Close and label the jar. Attach a card with the directions for use to the jar. Directions for use: Rince beans and discard any debris. In a large saucepot, cover beans with water. Bring to a boil for 2 minutes. Cover and let stand for 1 hour. Drain beans and add 6 cups fresh water. Add vegetable bouillon cubes, minced garlic, bay leaf, celery, carrots, onions and can of tomatoes. Flavour with thyme. Cover and cook for 3 to 4 hours until beans are tender. Remove bay leaf and season with salt and pepper to taste.
Brown beef, bacon and onions. Drain excess fat. Combine all ingredients except beans. Stir well. Add beans (including liquid) and combine throughly. Bake for 1 hour at 350 degrees F.
Cook beef and onion in skillet until browned, then pour off fat. Add soup, mustard and pepper. Heat through. Serve on rolls.
In a big bowl combine flour, soda, baking powder and cayenne pepper. Rub in the butter using your finger tips. Stir in the two cheeses. Add the yogurt and knead briefly until a soft (but not sticky) dough has formed. You might need a little more yogurt (or water) to reach the right consistency. Flatten dough and cut out scones of desired size. I use a 3 inch glass for cutting out the scones. Place on a paper-lined baking sheet and brush tops with some yogurt (if desired). Bake in the preheated oven at 200°C/400°F for 15-20 minutes or until a toothpick inserted in the centre comes out clean. Enjoy! :).
Heat oil in medium stock pot. Saute onion and garlic until tender. Add beef to pot, and saute until browned. Pour in water. Bring to a boil, reduce heat, and simmer 20 to 30 minutes. Remove scum from top of soup and discard. Place tomatoes, taro, jalapenos green beans, and radishes in pot, and continue to simmer for 10 minutes. Stir in bok choy, broccoli and tamarind soup mix. Simmer for an additional 10 minutes.
In a sieve set over a bowl, toss the diced cucumber and onions with 1 teaspoon salt. Let it drain at least 1 hour at room temperature, or cover and refrigerate up to 8 hours. With flat-side of chef's knife, mash garlic with 1/2 teaspoon salt and make a paste. Add garlic paste to the yogurt mixture with olive oil, lemon juice, dill, and chive. Season with salt and pepper. Pat the chopped cucumber dry with paper towels, and add to the yogurt mixture. Keep the mixture refrigerated until ready to use and serve it with fried skate chicken, burgers or as a dip for veggies. Cook's Note: You can make your own thick yogurt by letting it sit overnight in paper towel over a sieve.
cook lentils, quino and, bulgur. Saute or toast tofu. Mix the above ingredients with remaining ingredients Chill. Wrap filling in tortilla shells.
Cook spinach in microwave by following instructions on box. While spinach is cooking begin chopping artichoke hearts. Add cream cheese and artichoke hearts to medium saucepan over med-low heat. When spinach is finished cooking remove from microwave and blot with paper towels to absorb excess moisture. (I usually go through about 10-15 paper towels before all the water is out). Add the spinach to the saucepan and stir occasionally until cream cheese is melted and all ingredients are combined. Pour in 4 cheese alfredo sauce and heat throughly over LOW heat, stirring frequently. Add parmesan cheese and seasonings to taste, stirring well after each addition. This is the step that I start taste testing :). Let simmer for 15 minutes, stirring frequently. Serve warm in crockpot stirring once in a while.
Sieve the flour and salt into a basin, and make a well in the center. Beat the egg slightly and mix with the milk. Pour the egg-milk mixture into the flour gradually, and beat to make a smooth batter. Grease a 5-inch frying pan with a little butter. Heat the pan until the fat shows a faint blue haze. Pour in enough batter to cover the bottom of the pan. Allow the pancake to brown on the underside; turn over with a spatula and brown the second side slightly. Remove to greaseproof paper. Make the rest of the pancakes the same way. When the pancakes are cold you can spread all except one with strawberry jam and whipped cream. Keep enough whipped cream to decorate the top one. Pile the pancakes one on top of another to form a"layer cake" with the plain pancake on top. Sprinkle with grated chocolate and decorate with halved glace cherries and whipped cream.
Preheat oven to 350 degrees. Coat 12 standard size muffin cups with cooking spray; sprinkle evenly with breadcrumbs. Using blender, combine cheese, half-and-half, mayonnaise, eggs, flour, tarragon, salt, and pepper in blender jar. Process until well blended. Fill each cup with about a 1 1/2 tablespoons of meat choice, and 1 tablespoon each of mushrooms and 1 teaspoon each of onion. Pour equal amounts of egg mixture over each. Cups will be about half full. Bake 22 minutes, or until quiches are lightly golden and a knife inserted in the center comes out clean. Note: The quiches will be puffy when removed from oven, but deflate rapidly.
*groundflax seed (measure after grinding; coffee grinder is good for grinding flax seed) Preheat oven to 375. Lightly grease muffin tin. Combine all ingredients. Spoon batter into muffin tins about 3/4 full. Bake for 15-20 minutes. Makes 12-14 muffins depending on size.
In a small saucepan, bring the water, butter and sugar to a boil. Combine flour and pie spice; add to water mixture all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Drop 12 rounded tablespoonfuls 2 inches apart onto a greased baking sheet. Bake at 400° for 30-35 minutes or until golden brown. Remove to a wire rack. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside; cool puffs. For filling, in a small mixing bowl, beat the cream cheese, pumpkin, sugar and pie spice until smooth. Pipe into cream puffs. Top each with 1 tablespoon whipped topping; replace tops. For frosting, in a small bowl, combine the confectioners' sugar, butter, vanilla and enough milk to achieve desired consistency. Tint 1 tablespoon frosting green and 2 teaspoons orange; set aside. Stir cocoa into the remaining frosting. Pipe jack-o'-lantern faces with orange and chocolate frosting. Pipe stems with green frosting.
Preheat oven to 475. Make 12 slits in pork and stud pieces of garlic. Sprinkle with bay leaves. Put pork in roasting pan. Rub with salt, pepper and olive oil. Roast pork 15 minutes. Turn oven down to 350 and roast for 1 hour longer, turning once. Remove meat to carving board and over with foil to keep warm. Skim fat from pan juices. Set pan over low heat, add marsala and water, bring to a boil, scraping brown bits from the bottom of the pan. Boil until liquid is reduced to 3/4 cup, about 5 minutes. Slice pork and drizzle pan juices over meat.
Mix well the milk,catsup,mustard and egg. Add onion and bread and let stand 5 minutes. Add mushrooms and beef and mix well. Turn into loaf pan. Bake one hour at 350 and let stand 10 minutes before serving.
Preheat oven to 350 degrees. Heat shortening over low heat until melted; remove from heat. Mix in brown sugar, egg, and vanilla extract. Sift together flour, baking soda, and salt; mix into brown sugar mixture. Spread into greased square pan 8x8x2 inches.Bake 25 minutes. Cut into squares while still warm. Enjoy! Variation 1. Mix 1/2 cup of chopped nuts into the batter. Variation 2. Sprinkle the batter with 1/2 cup of chocolate or butterscotch chips (or both) before baking. Variation 3. Drizzle with your favorite chocolate sauce after baking.
Pre-heat oven to 375 degrees. Make a thick white sauce of butter, flour and milk and add the Italian seasoning packet. Dice or slice the potatoes into the cream sauce. Add in the parsley and mix to combine. Turn into large well-greased casserole dish. Sprinkle with grated cheese and French fried onions. Bake 30 minutes or until bubbling.
For crust: Grease 15x10-inch baking pan. Preheat oven to 350°F. In large bowl with mixer at medium speed, beat flour, 1/2 cup sugar, butter and salt until mixture resembles coarse crumbs. Press firmly and evenly into pan. Bake for 20 minutes. For filling: Stir corn syrup and chocolate in saucepan over low heat until chocolate melts. Remove from heat. Stir in sugar, eggs and vanilla until well-blended. Stir in pecans. Pour filling over hot crust; spread evenly. Bake for 30 minutes, or until filling is firm around edges and slightly soft in center. Cool in pan.