HumbleIntelligence/food-ner-1-Million huggingface dataset:
MIX 1/2 cup of the sugar, flour and salt in top of double boiler. Blend in 3 egg yolks and milk. Cook, uncovered, over boiling water 10 to 12 minutes or until thickened, stirring constantly. Remove from heat; stir in vanilla. RESERVE 10 of the wafers for garnish. Spread small amount of custard on bottom of 1-1/2-quart baking dish; cover with layers of 1/3 each of the remaining wafers and sliced bananas. Pour about 1/3 of the remaining custard over bananas. Continue to layer wafers, bananas and custard to make a total of 3 layers of each, ending with custard. BEAT egg whites on high speed of electric mixer until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff but not dry. Spoon over custard; spread evenly to cover entire surface of custard and sealing well to edge. BAKE at 350°F for 15 to 20 minutes or until lightly browned. Cool slightly or refrigerate several hours until chilled. Top with reserved wafers just before serving. Garnish with additional banana slices, if desired.
Prepare the pie crust in advance, hopefully overnight. I chilled the dough for 4 hours and it wasn't ready, so I made the dish the following evening. The dough cooperated much better the second night. In a large bowl, combine the flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water slowly until mixture forms a ball. Only use as much as you need. Wrap in plastic, and refrigerate overnight, or at least 4-5 hours. Roll out one of the balls of dough on counter. Set in 9" pie pan and refrigerate until needed. Saute onions in butter, salt and pepper until tender, not brown. Spread over bottom layer pastry. Sprinkle with cheese. Blend all remaining ingredients together. Pour over onions and cheese. Take out the second ball of dough and roll it out for top crust. Be sure to cut slits for venting and secure the top to the bottom by pinching the edges, or use the tongs of a fork to press the top and bottom together. Bake at 350 degrees for 45-60 minutes. Cool 20 minutes and serve.
Brown ground beef in a large pan. Add salsa and refried beans mix well. Simmer on low heat. In a small pan heat oil (just enough to fill the bottom of the pan). Fry tortillas until crispy and drain on paper towels. Serve with your favorite toppings My hubby and I like sharp cheddar and sour cream.
Preheat oven to 350 degrees. Grease large cookie sheet. In large bowl, stir together flour, coconut and salt. Add condensed milk and vanilla; stir until well combined. Drop batter by Tablespoon / scoop (original recipe called for 1/4cupfuls), 1 inch apart, onto prepared cookie sheet. Bake 15 to 17 minutes or until just golden on bottoms. Transfer to wire racks to cool completely. When cookies are cool, dip top halves into melted chocolate of your choice; let stand until set.
slice ends from cucumbers and cut into spears. Cover cucumbers with boiling water; let stand 2 hours. Drain and pack into hot jars, leaving 1/4 inch head space. Bring remaining ingredients to a boil. Pour hot liquid over cucumbers, leaving 1/4 inch head space. Remove air bubbles. Adjust caps. Process l0 minutes in boiling water bath.
Heat oven to 375 degrees. Season chicken with salt and pepper. Spread 1/4 cup pesto in a 9x13 baking dish. Lay chicken breasts over pesto and spread with remaining pesto. Cover baking dish with foil and bake chicken till cooked through, 20 to 25 minutes. Uncover and top with cheese. Bake till cheese is melted.
Apple Cider-Soy Butter Vinaigrette: Mix the vinegar and cider in a sauce pan over medium heat. Reduce to 1/2 cup. Just before serving, add cold butter and margarine in small quantities while mixing over medium heat. Place in a blender and pulse for just a second or two. Caramelized Onion: Over medium high heat cook onion with 2 tablespoons olive oil in a heavy bottom braiser or sauce pan, constantly stirring until onions caramelize, then set aside. Vanilla Bean Rice: Saute rice over medium heat with vanilla bean, shallots, butter, white wine (if using). Add clam broth. Bring to a boil, reduce heat. Cover and simmer until all liquid is absorbed, approximately 20 minutes. Remove from heat and fluff. Seared Ahi: Heat 1 tablespoon olive oil in a large skillet. Roll ahi filet in dehydrated crushed onion. Sear on all sides until browned. Slice against grain of fish for serving. Plating: Serve on a large plate with rice in the center, top with fish and a tablespoon of caramelized onion. Drizzle sauce over and around fish and garnish with chopped chives and sesame seeds.
Brown chicken, set aside. Saute onions in butter until transparent. Mix soup, milk and spices. Starting with flour tortillas, layer ingredients (tortillas, soup mixture, chicken, onions, chilies, then cheese. Repeat layers, ending with cheese) in a round 2 qt size casserole dish -- I have tried it in a square pan and it does not come out as well. Bake at 350 oven for 45 minutes. Serve with salsa and sour cream.
Into a medium mixing bowl, whisk together Greek strawberry yogurt and chocolate syrup. Then stir in chopped strawberries. Carefully spoon mixture into popsicle mold. To prevent air pockets, slide a butter knife slowly in and out of each mold compartment. Freeze for 3-5 hours or until frozen solid. To release popsicles, carefully run warm water only over the bottom of the mold. Gently twist and pull the popsicles out of the mold. Enjoy!
Combine butter, eggs, sugar, baking soda, vanilla, cinnamon, and flour in a large bowl. Beat until well mixed. Add apple and stir to mix. Scrape into a greased 9"x9" pan and bake in a preheated 350* oven for 40 to 50 minutes. Cool for 15 minutes before sifting icing sugar overtop (or ice with caramel icing). Enjoy!
Using a sharp paring knife, slice off the hard, central vein of each kale leaf. Stacking 3 to 4 leaves at a time, cut them crosswise into half-inch strips. Rinse in a colander or sieve and shake well, leaving some moisture clinging to leaves. In a large Dutch oven or heavy pot, heat oil over medium-high heat. Saute onion until translucent, about 4 minutes. Add kale and mix until wilted, about 3 minutes. Add tomatoes and garlic. Cook, stirring, until tomatoes soften slightly, about 3 minutes. Add beans and broth. Bring to a boil, reduce heat and simmer until kale is tender, about 30 minutes. Season to taste with salt and pepper. Serve as a side dish or over brown rice for a main course.
Mix all ingredients at medium speed for two minutes. Pour into pan sprayed with non-stick spray. Bake as directed for pan size, reducing baking time by 10 minutes to start with, and check with toothpick (without oil the cake can dry out more quickly if you're not careful). If desired, frost with a reduced-calorie frosting (Is there such a thing? I just made a butter-cream with Smart Balance and spread it thin), or top with berries and Fat Free Cool Whip.
Trim fat from meat. If necessary, cut meat to fit into a 3-1/2- or 4-quart slow cooker. Place meat in slow cooker & top with onions. In a small bowl, combine tomato sauce, the 1/4 cup water, mustard, horseradish, salt and pepper; pour over meat and onions. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Transfer meat and onions to a serving platter. For sauce, transfer juices from cooker to a small saucepan. Skim off fat. In a small bowl, stir together flour and the 2 tablespoons cold water. Stir into the mixture in saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Serve with meat and onions.
In a large pot, cook pasta covered in boiling water, for 8 minutes or until limp. Set noodles aside in a colander to allow water to drain. Lightly steam all of the vegetables just until they are starting to become tender. Remove them from the heat and let them cool a bit. Place all vegetables in a medium bowl and toss lightly. In a separate small bowl, add the oil, cheese, garlic, basil, salt and pepper. Mix well. Add the oil mixture to the vegetables and toss gently until vegetables are well coated with the oil mixture. To serve, place pasta on each individual plate, and top with the vegetables. Sprinkle the top with shredded mozzarella. Serve either slightly warm, or if you prefer a refreshing cool meal then let the vegetables and pasta cool completely.
Brown brisket in a frying pan on both sides. Place in a deep pot. Add sauce, water, onions, carrots, and seasoning. Add sliced mushrooms. Brisket should be covered by the sauce. Bring to a boil. Then let simmer for 2-1/2 hours. Simmer until fork tender. Let pot cool and place in the frig over night. When cold. Skim fat from top of sauce in pot. Remove brisket. Remove fat from surface of brisket. Carve ~1/4 slices across grain. In a foil pan, cover base with some vegetable and sauce. Layer the brisket on the sauce and vegetables, and then cover the brisket with more sauce and vegetables. Repeat as necessary. Cover the pan with heavy aluminum foil. Brisket can be stored in frig or frozen until needed. When preparing for eating. Let brisket thaw over night (if frozen in frig) Take thawed, cooked brisket and place in oven at 300 for one hour, and serve.
Combine all the ingredients except the cream in a pot and bring to a boil over high heat. Skim off and discard any foam that appears on the surface. Reduce the heat and simmer covered until the barley is tender, 1 to 1 1/2 hours. Discard the chicken carcass or ham bone if used. Puree the soup in an electric blender or food processor and return to the pot. Add the cream and heat.
Combine all ingredients together and form into a loaf shape. Lightly grease a meatloaf pan or tin and spoon the mixture into the tin, making sure to press down well. Cover and bake at 180°C for 1 to 1 1/2 hours. Drain off any excess fat from loaf. Let loaf sit and cool and refrigerate. Serve cold and slice thinly to serve.
Cook onions in butter until soft and golden. Add everything else. Bring mixture to a boil then reduce heat and simmer for 20 minutes or until thick, stirring frequently. Puree in blender or food processor when cool. Serve warmed up.
Preheat oven to 350°F Using mixer, beat together butter and sugar at medium speed. Add flour and mix well. Add chopped pecans, almond extract, and salt, stirring until the flour mixture resembles coarse crumbs. Reserve 1 cup of the flour mixture and press the remainder into the bottom of an ungreased 9x13-inch baking dish. Spread raspberry preserves evenly over the crust. Sprinkle the reserved flour mixture over the preserves. Sprinkle the coconut on top. Bake until the crust and topping are golden, 25 to 30 minutes. Let cool and cut into squares.
1. Adjust oven rack to middle position; heat oven to 375 degrees. Spread oats evenly on baking sheet and toast in oven until fragrant and lightly browned, 7 to 9 minutes; cool on wire rack. Increase oven temperature to 450 degrees. Line second baking sheet with parchment paper. When oats are cooled, measure out 2 tablespoons and set aside. 2. Whisk milk, cream, and egg in large measuring cup until incorporated; remove 1 tablespoon to small bowl and reserve for glazing. 3. Pulse flour, 1/3 cup sugar, baking powder, and salt in food processor until combined, about four 1-second pulses. Scatter cold butter evenly over dry ingredients and pulse until mixture resembles coarse cornmeal, twelve to fourteen 1-second pulses. Transfer mixture to medium bowl; stir in cooled oats. Using rubber spatula, fold in liquid ingredients until large clumps form. Mix dough by hand in bowl until dough forms cohesive mass. 4. Dust work surface with half of reserved oats, turn dough out onto work surface, and dust top with remaining oats. Gently pat into 7-inch circle about 1 inch thick. Using bench scraper or chef's knife, cut dough into 8 wedges and set on parchment-lined baking sheet, spacing them about 2 inches apart. Brush surfaces with reserved egg mixture and sprinkle with 1 tablespoon sugar. Bake until golden brown, 12 to 14 minutes; cool scones on baking sheet on wire rack 5 minutes, then remove scones to cooling rack and cool to room temperature, about 30 minutes. Serve.
Mix flour with favorite spices such as garlic powder, red or black ground pepper. Stir the flour mixture into the beer and mix until well blended. Wash fish by dipping in cold, lightly salted water or water with a little bit of lemon juice added. Be sure fish is completely dry before dipping into batter. Prepare salsa; reserve. Put the vegetable oil into a deep skillet and bring to 375°F Place fish in a single layer--do not let pieces touch each other. Cook fish until batter is crispy and golden brown. Heat corn tortillas lightly in a skillet or Mexican comal until they are soft and hot. To assemble, on each tortilla layer the fish fillet, white sauce, salsa and cabbage. Top it off with a squeeze of lime. Fold tortilla over to serve.
Place the lettuce on two plates. Arrange the remaining ingredients in strips or small mounds on the lettuce. Serve with your favorite vinaigrette.
Combine refried beans and taco seasoning mix; spoon mixture into 12 X 8 X 2" baking dish. (13 X 9" works well.) Spread sour cream over bean mixture. Top with cheese. Bake at 350 degrees for 30 minutes. Serve hot with corn chips or tortilla chips. Enjoy!
Cut string beans (1 inch). Pound garlic and chilies with mortar and pestle. heat oil in wok until hot, add garlic and chilies and stir fried for a few min until golden brown. add ground pork or chicken and stir for 5 minute. add string beans, fish sauce, sugar and oyster sauce and stir for 3 to 4 minute. add basil leaves and stir for 1 min and serves with steam rice.
Put cake mix in large bowl. Add oil, water, eggs, sour cream and vanilla. Beat until well-blended. Fold in chocolate chips. Spray large bundt pan with nonstick cooking spray. Pour batter into pan. Bake at 350 degrees for 50 minutes. Let cool in pan at least 1 hour. Invert pan onto serving platter to release cake. Ice if desired with following icing: 3 Tablespoons melted butter mixed with 1/2 teaspoon vanilla, 2-1/2 cups powdered sugar and around 2 tablespoons whipping cream.
Bring water to boil in large saucepan. Add rice and barley and return to a boil. Reduce heat to low and simmer uncovered, stirring occasionally (about 45 minutes). Heat olive oil in a large fry pan on medium heat. Add mushrooms and saute until almost tender, 8-10 minutes. Add the barley rice mixture to the mushrooms and stir. Add in broth, cheese and pepper. Stir until cheese melts and the mixture is creamy.
Add ingredients into your bread machine pan in the order listed by your manufacturer. I add them in the order listed above. Use your "basic bake" and "light" crust setting. Note: the dough may be a bit wet. The whole grains absorb some of the moisture during the kneading and rising (namely the oats). Adding additional flour will yield a denser bread. Remove bread from pan promptly after baking and cool on a wire rack. Slice and enjoy!
Remember you need to refrigerate for at least 2 hours or overnight. Place half the bread cubes in a greased 9x13-inch pan. Layer cream cheese cubes evenly over bread. Sprinkle blueberries over top. Cover with the remaining bread cubes. In a bowl, whisk eggs, milk, vanilla and syrup. Drizzle mixture evenly over bread. Cover and refrigerate 2 hours or overnight. Preheat oven to 350 degrees. Cover and bake 30 minutes. Uncover and bake 25-30 minutes more, or until center is firm and top is golden brown. Lightly dust casserole with powered sugar.
Preheat oven to 400°. Grease or spray muffin tins. Combine the dry ingredients in a large bowl. Melt butter. Add the milk, then beat in the egg and vanilla. Stir in the yogurt. Add this mixture to the flour mixture until moistened. Fill the muffin cups halfway. Put 1 teaspoon of preserves in the center of each muffin cup. Fill the cups with the remaining batter. Bake at 400° for 15 minutes.
Cut potatoes into bite size pieces and boil until cooked through. Finely chop your pickle, celery, red onion and bell pepper, then set aside. In a bowl big enough to fit your potatoes and chopped veggies mix the oil, vinegar, spices, mustard and hot sauce (I recommend adding more spice and mustard depending on your taste, I just pour spice in and I don't really measure). When potatoes are finished, drain the water in a colander and pour the cooked potatoes into the bowl with the oil and vinegar dressing you just prepared. Now add your chopped veggies in the potato bowl and mix everything together with a spoon carefully so as not to mash up the potatoes (or you can toss it with your hands). Add salt and pepper to taste. Refrigerate for a few hours until chilled or overnight. Serve chilled.
Preheat oven to 160 degrees Celsius. Sift first three ingredients together. Whisk pureed bananas, milk and butter together. (It is important that the pureed bananas are smooth and there are no lumps). Add dry ingredients gradually into wet ingredients, mixing well. Pour into well buttered rectangular pyrex or oven roasting pan and bake for 20 to 30 minutes or till lightly browned on top and skewer comes out clean. Cooks Note: After reading a review from someone, I think perhaps they went for a high cake. Aim for a flatter rather than high cake. So your pyrex or roasting pan should be flatter rather than deeper or higher. Eggless cakes fare poorly when you try to bake them in deep/high dishes instead of flat, as they dont have eggs to help them rise. This could lead to rawness in the centre, whereas a flatter cake would cook evenly.
Prepare noodles according to package directions; 5 minutes before noodles are done, add the edamame and carrots; finish cooking the noodles. Drain, but reserve a 1/2 cup of cooking water; mix the water back in with the noodles and vegetables and also mix in the garlic, ginger and hot sauce. In a Wok or large skillet, heat oil on medium-high heat; cook shrimp until they turn pink, about 2-3 minutes. Add the noodle/vegetable mixture plus the soy sauce and sesame oil. Mix thoroughly and cook an additional 2 minutes before serving. Note: additional hot sauce can be added if desired.
Place sweet potatoes in crock pot. Add water chestnuts, raisins and pineapple tidbits; mix well. Sprinkle chicken with jerk seasoning. Place chicken over potato mixture in crock pot. Combine reserved pineapple juice, onion flakes, ginger, Worcestershire sauce, lime peel and cumin seeds in small bowl. Pour mixture over chicken. Cover and cook on LOW 7 to 9 hours or on HIGH 3 to 4 hours, or until chicken and potatoes are fork-tender. Serve with rice if desired.
In a medium bowl, dissolve the yeast in the water with a pinch of sugar. Stir briefly, then let stand for 10 minutes until foamy. Gradually stir the flour and salt. The dough should be soft, but not too sticky. Lightly dust your countertop with flour and transfer the dough onto it. Knead the dough with your hands until the dough is smooth and elastic, about 3 minutes. If the dough is very sticky, knead in just enough flour, one tablespoon at a time, until the dough doesn't stick to your hands. Brush a medium bowl with melted butter, put the dough ball into the bowl. Cover, and let rest in a warm place for 1 hour. Meanwhile, line a dinner plate with plastic wrap and set aside. On a lightly floured countertop, roll the dough into a rectangle about 12" x 18" with the shorter sides to your left and right. The dough may be sticky and difficult to handle. Use a metal pastry scraper to coax the dough into shape, and a minimal sprinkling of flour, as necessary. Distribute the butter in the center of the dough and sprinkle with 1/4 cup (50 gr) of sugar. Grab the left side of the dough, lift and fold it over the center, than do the same with the right side (like a letter). You should have what resembles a 3-level pastry. Sprinkle the entire length of the dough with 1/4 cup (50 gr) of sugar and (without rolling) fold again into thirds, as before. Place on the plastic wrap-covered dinner plate and chill for 1 hour. (At this point, wipe excess flour from the countertop and dust the countertop with a rather liberal handful of sugar for rolling out the pastry again.). Once chilled, remove dough from refrigerator. Ease it away from the plastic onto the sugar-covered countertop. Top the dough with 1/4 cup (50 gr) of sugar, press it in a bit with your hands, and roll into a rectangle for the last time. Again, fold into thirds and let rest in the refrigerator for 30-60 minutes. Preheat oven to 425° F (220° C) and brush a 9-inch (23cm) pie plate, preferably non-stick, with melted butter. Remove dough from refrigerator. Roll dough into a circle about the size of the baking pan. It will be sticky; dusting the top with a sprinkle of sugar will help. Once rolled, lift the dough and coax it into the pan. (It will want to break. If so, fold it in half and quickly slide something flat under it, like the metal bench scrape AND a metal spatula and quickly slip it into the pan. If it does break, just piece it back together in the pan.) Sprinkle with the remaining 1/4 cup (50 gr) of sugar and drizzle with 1 tablespoon melted butter. Bake for 40-45 minutes, until the top is deeply caramelized. Let stand a few minutes, then run a spatula around the edges to release the Kouign Amann and slide the cake from the pan onto a cooling rack.
Pour the milk into a saucepan. Carefully slice the chillies in half lengthways and deseed, leaving the stalks attached in order to remove them from the milk easily. Add to the milk. Slowly bring to a shivering simmer. Remove from the heat and infuse for 10 minutes, so that the milk takes on the chilli flavour. Reheat the milk, add the broken chocolate and cream and stir on a low heat until the chocolate is dissolved. Remove and discard the chillies. Serve garnished with a slice of fresh chilli.
*To roast sesame seeds. Put in a pan on medium heat and brown lightly, stirring constantly. In a small bowl, mix all sauce ingredients until well combined. Cut chicken in 1/2 inch strips. Place in a bowl with water and salt and let soak for about 15 minutes. Do not drain. Add cornstarch and mix well, coating chicken. Add 1 tbsp. vegetable oil to chicken and mix until smooth. Separate chicken pieces. Heat oil in wok on medium heat. Fry chicken until crisp and cooked. Remove from wok and drain oil. Heat wok up again with 1 teaspoon of oil. Add ginger, garlic, and chili oil, stir fry until fragrant. Add sauce mix, stir until thickened. Add chicken and mix well. Sprinkle on sesame seeds, before serving. Serve on a bed of lettuce or rice.
In skillet on medium heat, melt butter. Mince and add 2-onions, brown lightly. Add chopped celery, poultry seasoning, salt & pepper. Pour mixture over bread cubes and mix well. Sufficent for one 10-lb. turkey.
Grease a 9 x 9-inch square pan. Preheat oven to 375°. Put currants into a small bowl, add orange juice, let sit until currants are plump and juicy; set aside. Drain off any excess liquid before adding to custard mixture. In a bowl, mix flour, cornmeal, 2 tablespoons of sugar, baking powder and salt until blended. Combine milk and melted butter and add to dry ingredients, stir to form a thick batter. Spread batter in prepared pan, set aside. In a bowl, mix sour cream, lemon juice, 1/4 cup white sugar, egg until well blended. Add coconut, drained currants, ginger and orange zest, mix well. Pour custard mixture over prepared batter in baking pan. Bake 25 to 30 minutes until edges begin to pull away from sides of the pan and centre of custard is set. Can be served warm or at room temperature. Enjoy! Any remaining coffee cake should be covered and refrigerated.