HumbleIntelligence/food-ner-1-Million huggingface dataset:
Filling: Pare, cook and mash potatoes, or run the potatoes through a ricer to make certain you have no lumps. Add salt. melt the margarine in a microwave. Add potatoes, conf sugar, vanilla and coconut. It will create a very thick mixture. Mix well and then turn onto a pan lined with well buttered waxed paper. Spread evenly. Place another piece of buttered waxed paper on the top to keep the filling moist. Place in cool place and let harden. The trick to this is to allow the filling to harden 2 or 3 days if possible. If they start to get mushy when you attempt to dip them, try putting them into the freezer for about 30 minutes Cut into squares and dip. Chocolate dip: Using a double boiler put parafin in the top over boiling water and melt. Add both chocolates and melt. Stir well to mix ingrediants. Using a meat fork or a wooden kabob stick, dip the filling into the chocolate. Drain each square well before placing onto taxed paper. Let harden. Should yield 66 good sized squares.
Combine mirin, soy sauce and cornstarch in a small bowl. Heat oil in a large nonstick skillet over medium-high heat. Spread steak out in the pan and cook until seared on one side, about 1 minute. Add garlic, jalapeno and ginger and cook, stirring, until fragrant, about 30 seconds. Add bean sprouts and spinach (the pan will be very full). Pour the mirin mixture into the pan and stir gently until the sauce thickens and the spinach is wilted, about 3 minutes. Stir in cilantro and sesame oil. Serve topped with sesame seeds (if using).
In a large, heavy saucepan with fitted lid, melt the ghee on medium to high heat. Add the cooking oil and the cumin seeds. Let the seeds sizzle for 30 seconds. Smell the cinnamon bark before adding to the pot. If it's very strong, break the bark in 1/2 and only use half. If it's not strong enough, add 1/2 bark. Add the onions& saute until the onions are medium brown in colour. Smell for the cinnamon throughout the cooking process. You should smell a mild cinnamon flavour instead of a strong one. If cinnamon is the only spice you smell, take out the bark and continue cooking the curry. Add the garlic and continue to saute until garlic is golden brown and onions are a darker brown. The darker you saute the onions without letting them burn, the richer the onion flavour will be in this dish. Temporarily lower the heat and add the tomatoes and all of the remaining spices. Once you stir the powdered spices in the tomatoes, increase the heat back to medium. Stir regularly and continue cooking the spices until the oil/ghee separates from the tomatoes. This will take about 10 to 15 minutes. If at any time the onions or tomato spice mixture begins to stick to the bottom of the pan or looks like it's about to burn, either lower the heat or add 1 tablespoon of oil or ghee. Do not add water. This is meant to be a rich curry. Stir in the stock and red wine and bring to a boil. Reduce heat to low. Cover and simmer for 15 minutes or until the oil/ghee separates from the stock and rises to the top, stirring occasionally. Add the short ribs and stir well. Bring back to a boil. Reduce heat to low. Cover and simmer the short ribs until the meat completely separates from the bone. This will take approximately 4 hours and you will need to stir occasionally.
Preheat oven to 350°F Lightly grease 13 x 9 inch baking pan. In saucepan, melt chocolate chips and butter over medium heat, stirring constantly. Set aside to cool. While mixture cools, make topping: Cream butter and cream cheese together then add sugar, eggs, and flour. Beat until fluffy and set aside. When chocolate mixture has cooled to the touch, wait about 10-15 minutes, then finish brownie base. Beat eggs, add sugar and mix. Then, mix in flour, baking powder and vanilla. Add chocolate mixture and stir, but do not overheat. Pour batter into prepared pan. Pour cream cheese mixture over batter. Swirl with knife edge to make marbled effect. Sprinkle pecans over top. Bake 45 to 50 minutes. When cool, cut into squares and serve.
Cream butter, add sugar and flax seed. Beat in eggs, one at a time. Sift dry ingredients together, add alternately with buttermilk. Add vanilla and bananas and blend. Mix in blueberries and chocolate chips. Bake in two loaf pans at 350° for 1 hour to 1 hour and 20 minutes or until done. When done, bread will turn loose from sides of pan and knife inserted in middle will be clean.
Combine the water, butter, salt, and 1/4 teaspoon of the sugar in a deep, heavy saucepan. Bring the mixture to a boil over medium heat, stirring to dissolve the butter, then remove from heat. Immediately add the flour all at once and stir vigorously to blend. Return the mixture to medium heat and cook, stirring constantly, until the mixture pulls away from the side of the pan, forms a ball, and leaves a film on the bottom of the pan. Should take about 3 minutes. Remove from heat and beat in 1 egg at a time with a wooden spoon. The finished paste should be very smooth. Cover and set aside. Mix the remaining sugar with the cinnamon and place it in a deep plate or shallow soup bowl. In a deep, heavy pot or deep-fryer, heat the oil over medium-high heat to 375 degrees Fahrenheit, or almost smoking. When the oil is hot, scoop up 1 heaping teaspoonful of the dough, push it off the spoon into a rounded lump with your thumb, and drop into the oil. Increasing the heat slightly, fry 10 - 12 beignets at a time, moving them around in the oil so they brown equally on all sides. Remove cooked beignets with a slotted spoon to paper towels to drain briefly, then keep them warm in an oven on very low heat. Repeat with remaining dough. Roll the warm beignets in the cinnamon sugar and serve at once with the warm creme anglaise on the side. NOTE: Cream puff dough can be made up to 6 hours in advance and kept at room temperature; the puffs should be fried just prior to serving. CREME ANGLAISE: Place the egg yolks in a medium, heavy saucepan and whisk them over low heat until they are pale in color. Add the sugar 1 tablespoon at a time, beating well between each addition. Beat until the mixture reaches the consistency of cake batter. Whisk in the milk, then stir continuously with a wooden spoon until the custard coats the spoon and a line drawn down the back of the spoon remains visible. Remove from heat and stir in the vanilla. If the custard is to be chilled, press a sheet of plastic wrap directly onto the suface to prevent a skin from forming, or dot the top with bits of the optional butter. Chill custard for up to 2 days. NOTE: If the custard begins to overheat and the egg yolks are forming lumps, remove it immediately from the heat and whisk briskly to cool the mixture. Push the custard through a fine-meshed sieve with the back of a spoon to remove the lumps. If it has not sufficiently thickened, return it to heat to complete cooking.
To make Cake: Preheat oven to 350°F Sift together flour, baking powder and baking soda in bowl. Spray 12-cup Bundt pan with cooking spray, and set aside. Combine sugar, raisins, cinnamon, nutmeg, cloves, 1/2 teaspoons salt and 1 1/2 cups water in large saucepan. Bring to boil, and cook 5 minutes, or until raisins plump up. Remove from heat, and stir in margarine. When margarine has melted, add flour mixture and pecans to saucepan. Blend well, and pour into pan. Bake 35 to 45 minutes, or until toothpick inserted in cake comes out clean. Cool 10 minutes in pan, then invert onto wire rack and cool completely. To make Glaze: Whisk lemon juice into confectioners' sugar. Pour over cooled cake. Decorate with whole pecans, if desired.
Mix dry ingredients. Mix mayonnaise, sour cream, and lemon juice. Combine all ingredients, mixing well. Add desired amount to green salad, (great on green salads with fruit added), or serve as dip for a veggie tray! Store in an airtight container in the refrigerator -- if there are leftovers ;).
Mix all ingredients together in a medium bowl. Stir, cover, chill overnight and serve.
Brown hamburger; drain fat. Add grated luncheon meat; saute 1-2 minutes. Stir in rest of ingredients till combined and the cheese has completely melted. Place all hamburger bun halves onto cookie sheets. Add desired amount of sauce onto each bun and sprinkle with the grated American and mozzarella cheeses. Bake in a 425 degree oven for 10 minutes, or till heated through and cheese is melted and bubbly. Serve immediately.
Cook lasagna noodles in boiling water until tender. Drain and set aside. Combine tomato sauce and chopped onions, peppers and mushrooms. Mix in separate bowl cottage cheese, eggs and parmesan cheese. Preheat oven to 350 degrees. In a 8" x 8" casserole layer half the noodles, the cottage cheese mixture and grated mozzarella cheese. Top with tomato sauce mix and the rest of the noodles. Sprinkle with parmesan cheese. Bake for 25 minutes.
In a pot, bring the coconut milk, ginger, and horseradish to a boil and reduce by a quarter. Strain and set aside to cool. In a mixing bowl, combine the tuna, tomato,jalapeno,cilantro,lime juice and coconut sauce. Add salt and pepper, to taste. Place in a serving bowl and garnish with the red onion and scallion. Hint: I like to make this one day before and let the flavors blend in the refrigerator over night.
Preheat oven to 450 degrees. Shape and stretch dough into a 12" circle. Sprinkle the counter with cornmeal. Place circle of dough on top of cornmeal; press down lightly; transfer to pizza pan. Spread bruschetta evenly over top. Sprinkle with basil and oregano. Evenly scatter spinach, artichoke hearts, sun-dried tomatoes, eggplant and both cheeses over top. Bake for 12 - 15 minutes.
Place 1 cup of bleach in detergent dispenser. Place 1 cup of Sunlight granular dishwasher detergent in washing machine tub. Set wash cycle on HOT and start.
Cut all the above vegetables into bite size pieces. Put all the ingredients into the crock pot except the milk and chives. Cover and cook on high for 3-4 hours. You could also cook this for 10-12 hours on low if you prefer. Stir in the milk during the last hour of cooking. Serve with chopped chives as a garnish. Bon Appetit.
Mix first three ingredients together until smooth. Spread into a flat cookie sheet. Top with lettuce, black olives, tomato, and lettuce evenly. Cover and refrigerate until ready to use. Drizzle with taco sauce just before serving. Serve with Cooler Ranch Dorito's or regular tortilla chips.
In a skillet over medium heat, cook beef, celery and onion until meat is no longer pink and celery is tender; drain. Stir in flour, salt, oregano and pepper until blended. Add tomato sauce and peas, simmer for 5 minutes. Transfer to a greased 13x9x2-inch baking dish. Separate biscuits, arrange over beef mixture. Sprinkle with cheese. Bake uncovered at 350 degrees for 20 minutes for until biscuits are golden and cheese is melted.
Wash the mushroom caps and cut off and chop the stem (set aside for use in the stuffing). Brush mushrooms with olive oil and arrange on baking sheet. Bake at 350 degrees for 10 minutes; set aside to cool slightly. Mix together remaining ingredients. Stuff mushroom caps with filling. Place one slice of tomato on each cap. Bake at 350 degrees for 10 minutes. Eat warm.
Remove the seeds and coarsely mash the Papayas. Now add the lime juice, zest, cinnamon and the orange extract. Fold in the sugar and flour. Now beat the egg whites together until they are stiff then fold into mixture. Finally, bake for at least twenty five minutes until the top is brown. Serve. warm or cold.
Prepare Spanish rice mix per the package instructions omitting the tomatoes. While rice cooks, saute onions and bell peppers in a small amount of olive oil until soft and lightly caramelized. Add imitation crab, shrimp, and salad shrimp. Cook just until raw shrimp becomes opaque. Sprinkle mixture with half a teaspoon or so of Old Bay Seasoning. Combine cooked rice and seafood mixture. Add more Old Bay Seasoning, salt and pepper to taste. Enjoy!
Combine broth, potatoes, and spices. Boil on medium heat until potatoes are tender. Smash a few potatoes to release the starch for thickening. If you like it chunky just smash a small amount of potato, but if you want it smooth smash more potatoes. Reduce to low heat and add cream cheese. Heat, stirring frequently, until cheese melts. Ladle into bowls. Sprinkle a little bacon over each bowl of soup.
This recipe calls for poached chicken breasts, but I like to put 3 cups of water on the stove to simmer, and add my chicken to cook while I mix and chop everything else. Add salt, pepper, and anything else you like if you would like to use this simmering liquid as your chicken stock later. Otherwise, quickly poach the chicken and use the canned stock. While the chicken is cooking (and don't overdo it -- it's better to leave it slightly undercooked rather than overcooked at this stage). Prepare all of your veggies.chopping, quartering, etc. By the time the chopping is done, the chicken should be ready to come out of the pot (15 minutes or so -- I am a slow chopper though). Take it out and let it cool while proceed to the next step. Mix 1/4 cup flour with 1/2 cup chicken stock. Add the liquid slowly to avoid lumps. Heat 2-1/2 cups chicken stock, if it isn't hot already. Add all your chopped veggies and cover. Keep on medium heat. While the veggies are cooking a bit, start pulling your chicken breasts (or thighs) apart. It should be in chunky shreds when you are done with it. Discard any bones. Stir in the flour/stock mixture to the pot of broth and veggies. It will start to thicken. In a medium bowl, combine 1 cup flour with baking powder, parsley, poultry seasoning, and milk. Stir just enough to moisten.(Keep in mind, you can do this step at any point in the recipe. I do what ever it takes to save time). Add the chicken shreds to the stock. Use a wet teaspoon and scoop up little bits of the dough you made in step 9. Drop them gently into the simmering broth. Reduce heat, cover tightly, and let simmer for an additional 15 minutes. The little dough balls will puff up significantly during cooking. **Right before I serve this, I like to sprinkle generously with black pepper, but the original recipe doesn't call for this.
Preheat oven to 325°. Wash ducking and dry thoroughly inside and out with paper towels. Remove excess fat from body cavity. Rub duck with sliced ginger and place slices of ginger in cavities, then rub with 4 tsp soy sauce and place on a rack in a shallow roasting pan. Let stand for 30 minutes. Place duck in oven and begin to bake, uncovered. Meanwhile, combine the remaining soy sauce, honey, sherry, garlic, and red pepper flakes in a saucepan. Bring to a boil, reduce heat, and simmer for 8 minutes, stirring occasionally. After the duck has roasted for 1 1/2 hours, baste with soy sauce mixture. Baste again after another half hour, and continue roasting for 1/2 hour. Duck will roast for a total of 2 1/2 hours.
Preheat oven to 350°F Grease a 9x9-inch square baking pan . Melt butter and 8oz of chocolate in a double-boiler and stir in olive oil gently until smooth and shiny. Remove from the heat and cool slightly. Sift flour, cocoa and salt into a mixing bowl and set aside. Whisk together eggs, sugar and vanilla in a mixing bowl until combined. Slowly add chocolate mixture to eggs a little at a time so you don't cook the eggs and continue to whisk until combined. Gradually add flour and mix to combine. Add remaining 4oz of chocolate chips and combine. Transfer batter to baking pan and bake for 40 minutes. When done, let cool for 20 minutes, remove from pan and cut into squares. Best when cool but if you can't wait, add a scoop of vanilla ice cream on top.
Combine in the top of a double boiler set directly on medium heat the butter and onion or leek or garlic or celery. Cook, stirring, until the butter is melted and the onion is tender but not browned, about 5 minutes. Remove from the heat and stir in oysters, milk, cream, salt, and white pepper or paprika. Place the top of the double boiler over, not in, boiling water. When the milk is hot, and the oysters float, add parsley.
Cook with lid off. Pour water into pan and add butter. Heat on high until water comes to a boil. Then, add rice, assorted pepper, and cook on low heat until rice softens. Add tuna after rice softens and most water is absorbed. Keep an eye on the rice to tell when it is done Cool and serve. Great left over lunch.
Preheat oven to 350* F. To make the sauce, heat oil in a medium saucepan over medium heat. Add shallots and garlic and saute 2 minutes. Add tomatoes, oregano and black pepper and bring mixture to a boil. Reduce heat, partially cover and simmer 10 minutes. Remove from heat and stir in basil. Meanwhile, arrange bread slices on a baking sheet. Bake 10 minutes, until golden brown. Cook pasta according to package directions. Drain and set aside. To make the tapenade, in a food processor, combine olives, capers and garlic. Process until almost smooth. Transfer spaghetti to individual bowls and spoon tomato sauce over top. Top toasted bread with tapenade and serve on the side.
Peel, quarter, and soak the potatoes in cold water. Meanwhile, heat the oil in a medium frying pan and saute the onions until soft. Add the garlic and stir in the drained potatoes, stirring over medium heat for a minute. Pour in the tomatoes and enough water to almost cover the potatoes, if necessary. Sprinkle in the parsley and season with salt and pepper. Cover and simmer over low heat for 30 minutes, then uncover and continue cooking over low heat until the potatoes are tender and the sauce is thick, turning the potatoes occasionally. Transfer to a warm bowl and serve warm.
To make the cookies, in an electric stand mixer fitted with the paddle attachment, add the butter and brown sugar and mix on medium for about 4 minutes, or until well blended. With the mixer on low, add in the egg yolk, vanilla and peppermint extract and run for 2 minutes more or until completely blended. Scrape down the sides and bottom of the bowl to make sure everything is well incorporated. In a medium bowl, whisk together the flour, cocoa powder, salt and baking powder. Add this to the butter mixture and run on low for 2 minutes, or until everything is combined and the dough has come together. Separate the dough into two hunks and shape each into a log with about a 2-inch (5-cm) circumference. It's a little messy, but you can do it. Grab two pieces of plastic wrap, place a dough log on each,. wrap tightly and roll the logs on the counter to round them out a bit. Place in the freezer for 1 hour or until firm. Preheat the oven to 350 degrees F (177 degrees C) and cover several baking sheets with parchment paper. Place the sparkling sugar in a pie plate or casserole dish. Set aside. Once the logs are firm and chilled, roll them in the sparkling sugar to coat and then cut 1/2-inch (1.3-cm) thick slices using a sharp knife. Place them on the baking sheets, leaving 2 inches (5 cm) between cookies. Place the cookies in the freezer for 10 minutes or the fridge for 20 minutes. Bake one sheet at a time in center of the oven for 14 minutes. Let them cool on the baking sheet for 10 minutes and then transfer to a rack to finish cooling. To make the cookie coating, in a medium, heat-safe bowl add the dark chocolate and set over a medium saucepan of simmering water. Do not let the bowl touch the water. Stir frequently until melted and smooth and then turn off the heat. In another. Buy the book! https://www.amazon.com/Cookie-Book-Decadent-Bites-Occasion/dp/1624146376/.
grind raisins in food processor. heat butter and sugar until melted. add 2 cups milkand scald over boiling water (im guessing double boiler herez). combine cornstarch and remaining milkraisins salt and egg yolks add to milk mixture and stir constantly until thick. add vanilla pour into pie shell top with meringue whip egg whites until frothy add sugar gradually add vanilla beat until stiff top pie bake in 350 degree oven 10 minutes or until browned.
In a medium saucepan, combine milk, cream, buttermilk and sugar. Heat on low until sides of pan are slightly bubbly and warm, but not boiling. Add 1/4 cup of the milk mixture to the egg yolks and stir quickly, keep adding small amounts of liquid to the eggs until it it the same temperature as what is in the saucepan. Add egg yolk mixture to the saucepan and continue to heat until you can coat the back of a spoon. Do not boil. Chill milk mixture and jarred lemon curd overnight. Add custard to the ice cream maker and begin churning. Add cold lemon curd. Add poppy seed, a little at a time when ice cream is almost done churning.
In a very large skillet, heat the oil. Season the meat with salt and pepper and sear the pieces over moderately high heat until richly browned all over. Transfer the meat to a large slow cooker, turn it to high and cover. Wipe out the skillet and return it to the burner. Add the soy sauce, sugar, wine and stock and bring to a boil. Pour the mixture into the slow cooker. Add the onions, cover and cook for 2 hours. Add the garlic and jalapenos to the stew, cover and cook for 1 hour longer, until the meat is very tender. Meanwhile, bring a medium saucepan of water to a boil. Add the bean sprouts and blanch for 30 seconds; drain. Put the cornstarch in a bowl and whisk in 1/2 cup of the liquid from the cooker. With a slotted spoon, pick out and discard the onions. Transfer the meat to a large bowl. Whisk the cornstarch mixture, then whisk it into the stew, cover and let simmer for 2 minutes. With 2 forks, very coarsely shred the meat. Return the meat to the cooker. Add the Napa cabbage and pickles to the cooker, cover and cook until the cabbage is just wilted, about 5 minutes. Turn the cooker off. Spoon steamed rice into bowls. Ladle the stew over and around the rice. Top with the beans sprouts, a drizzle of sesame oil and the sliced scallions and serve. MAKE AHEAD The recipe can be prepared through Step 1 and refrigerated overnight. Bring to room temperature and reheat gently.
Squeeze lemon over mushrooms in large bowl. Whisk mustard and yolk in another bowl; blend in water and vinegar. Whisk in oil in thin stream; season to taste with salt and pepper. Stir in cheese,chives and pimiento. Pour over mushrooms and toss well.
Prep spinach, bacon, avocado, and tomato/pine nuts/egg, if using. Place in a bowl, tossing together with two large spoons. Set aside. Add remaining ingredients to a small bowl and beat together with a fork until thoroughly blended. Alternatively, place ingredients in capped jar and shake vigorously until well-blended. Pour dressing over salad and toss well to combine. Serve immediately after taking some for yourself, because this will go quick!
Add the ingredients into the bread machine in the order given. Set for 2 pound loaf; wholewheat bread and a light crust. Remember to add your seeds and herbs after the machine beeps 3 times. This is the proper time to make additions. When the bread is finished, put on your oven mitts and remove it from the machine. Gently shake the bread out onto a wire rack and cool before slicing. Bon Appetit!
Preheat oven to 350°F. Pour 1/4 to 2/3 cup of cake batter into each safety cone and place in muffin tin. Bake for 20 minutes. Cool. Frost and decorate as desired. Yield depends on how much batter is in each cone. If you want ice cream on top, you don't want the cake to bake up above the top edge. If you are frosting them and want the cake up over the top edge you will have fewer.
Combine brown sugar, butter and cinnamon; spread evenly in a greasted 15 x 10 x 1 inch baking pan; set aside. Combine eggs and milk in a shallow dish; place bread in dish and soak for 5 minutes, turning once. Place bread over sugar miture. Bake, uncovered at 350 degrees for 20- 25 minutes or until golden brown. You can serve it with maple syrup but it is really good without.
Preheat oven to 350 degrees. Beat first 6 ingredients on medium speed until blended. Add milk, flour, oats, baking powder, baking soda and cinnamon, mix well with mixer. Pour into 2 prepared loaf pans. Bake 1 at 350 degrees, or until toothpick comes out clean.