HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown meat over med-high heat with onion until thoroughly cooked, stirring frequently. Season with a little salt and pepper. Drain well. Spray 4-5 quart crockpot with non-stick cooking spray. Spread 3/4 Cup of spaghetti sauce in bottom of crockpot with diced tomato. Stir remaining spaghetti sauce, mushrooms, add no-salt tomato sauce into ground beef. Lay out one layer of lasagna noodles evenly over sauce in crockpot, breaking noodles as necessary. Top with 1/3 of the alfredo sauce, spreading evenly. Sprinkle with 1 c of mozzarella cheese. Top with 1/3 of the meat mixture, spreading evenly. Repeat, layering twice; three full layers total. Sprinkle parmesan cheese over top. Cover; cook on low for 4 hours, or on high for 2 hours.
Mix dry ingredients. Cut in 4 tbs of the butter. If a more moist dough is desired add up to 2 tbs more. Add rice or soy milk and mix. For a traditional biscuit add 1/2 cup of milk. For a drop biscuit add up to 3/4 cup of milk. The rice flour will soak up a lot of moisture, so more milk may be needed to maintain the consistency. For traditional biscuits roll to 3/4 inches thick and cut. For drop biscuits drop 1 tbs of batter onto cookie sheet. Bake 10-12 minutes at 400°F. Note: Baking with these substitutions will differ greatly from traditional recipes, especially in concern to higher moisture content needed to deliver a moist biscuit after baking and consistency due to the moisture content when handling.
Sarsa (salsa): Mix ingredients, and set aside, The longer it sits, the more the lime juice infuses everything with flavor. To cook the lentils: Put in a saucepan, cover with water. Add salt, 1/2 garlic clove and oil. Bring to a boil, then reduce heat to medium and cook for 20 minutes or until the lentils are tender. Drain and remove the garlic. Set aside. While the lentils are cooking, heat the olive oil in a large saucepan. Fry the garlic and the parsley on medium heat until the garlic is golden. Add the chopped onion until the onions become shiny (this means they're cooked but not yet golden). Add the ground hot pepper and a splash of water. Let it cook for 1 minute. Keep stirring. Add the chopped tomatoes, 1/4 cup of water, salt and pepper. Cover and cook for 25 minutes at low-medium heat. Add lentils and mix with sauce. Simmer for 5-10 minutes. Serve with white or brown rice and top with 1-2 spoons of sarsa(salsa).
In a food processor, combine crumbs (either graham cracker or vanilla wafer), sugar and butter. Pulse until blended. Add egg white and pulse until evenly moistened. Press into a 9" pie plate. Bake at 375 degrees for 8-10 minutes. Cool completely before using.
Begin thawing your puff pastry for around 20 minutes. Chop your potato, carrots and mushrooms so that they're ready to use. Season the tenderloins with salt and pepper to taste and then brown them in a non-stick skillet on medium-high heat utilizing your tablespoon of butter, letting them cook for about 2-3 minutes per side, set them aside. Preheat your oven to 375. Put a few cups of water into a pot and boil your carrots and potatoes for around 10 minutes. Drain. In the same skillet you used to make the chicken, dump in your mushrooms, some rosemary and the garlic, stir until you are satisfied, then transfer your potatoes, carrots and the cheese into the skillet, stir, cover and remove from heat. Lightly flour enough surface area in your kitchen to unfold the puff pastry and do so, use water to dampen the edges of it. Coat the chicken tenderloins with the spicy mustard, then set 2 each end to end lengthwise onto the pastry, then spoon your cheesy potato mushroom garlic mixture onto the top of the chicken, fold one edge over the mixture, then the other. Crimp the edges and transfer to a baking sheet, apply your eggwash and then make a few slits into the upper layer of pastry. Put into the oven and time for around 20-30 minutes, depending on how massive it ended up, take out when golden brown and delicious. Let sit for 10 minutes and then enjoy!
Rub the top of a microwavable mixing bowl with (extra) butter. Place butter into bowl. Pour sugar directly on butter. Add salt and water. Cook approximately 7-8 minutes (sometimes I have seen some microwaves take up to 12 minutes). Start watching at this point so as not to overcook. Candy is done when it's the color of a Heath bar or brown sugar. Pour mixture over sliced almonds on a buttered cookie sheet. Don't scrape the bowl! Cool! Top with melted chocolate (and more almonds if you wish) and let cool some more. Break into pieces and serve. (I use a regular table knife -- just be sure not to cut into your cookie sheet!) Enjoy!
Sprinkle tomato halves with salt and pepper. Sprinkle each half with 1/8 teaspoon basil, spread with 1 teaspoon mayonnaise, and sprinkle with 2 teaspoons cheese. Broil 7 to 8 minutes about 10 inches from the broiler.
Brown turkey and onion in a skillet. Place all ingredients in a crockpot. Heat on high 3 hours.
Remove the meat from the roast duck and shred into thin pieces. Combine the dressing ingredients in a small bowl and stir until the sugar is dissolved. Toss salad ingredients with the dressing until well blended. Serve immediately.
In a saucepan, heat the olive oil, then add the onion, garlic and chanterelles. Cook until the onions are transparent. Dust with the flour. Add the white wine and chicken stock. Stir to combine. Simmer for 30 minutes. Add the heavy cream and simmer for another 5 minutes. Add salt and pepper to taste. Serve in prewarmed bowls, and garnish with chives or parsley.
Cake base. Preheat oven to 300 F Whip egg whites using a mixer until they are firm. Add sugar slowly. When egg whites and sugar are well blended add lemon juice. Transfer the mixture onto parchment paper placed inside a baking pan. Let the cake bake at 250 F for 1hour. After its done let it cool for 15-20 minutes. Custard. Place one large pot filled with water half way on the stove to boil. Place jars of nutella into hot water so it softens while you prepare the custard While you wait for the water to boil mix the egg yolks, eggs, flour, sugar, and 2 tablespoons of milk. Mix it in a pot that can fit inside the larger pot with boiling water. If you have a double boiler that's perfect! When the water starts boiling reduce it to a simmer and place the pot with the mixed ingredients on top of the pot with boiling water. Slowly add the rest of the milk. Cook until the mixture thickens. Stir continuously to avoid burning and/or scrambled eggs! Remove from heat and let cool. When the custard is luke warm add previously whipped butter. Add 3 vanilla sugars into 1/3 of the custard (white custard). Add softened nutella into the remaining 2/3 of the custard (chocolate custard). Whip the whipping cream. Layer the cake. Cake base. White custard mixture. Graham crackers briefly dipped into milk. Chocolate custard mixture. Whipped cream. Optional: crush some of the graham crackers and spread the crumbs on top of the whipped topping.
In a large saucepan, brown turkey. Add the next 10 ingredients and bring to a boil. Reduce heat, cover and simmer for 15 minutes or until cauliflower and carrots are tender. Add green beans. Cover and simmer 15 minutes longer or until the beans are tender.
Brush a small baking sheet with vegetable oil and set aside. In a medium-size, heavy saucepan, cook the sugar over high heat until it turns a caramel color. Stir in the almonds and cook for 1 to 2 minutes longer. Pour out onto the prepared pan in a very thin layer and let harden; Cool. When completely set, scrape the nougatine onto a chopping board with a heavy spatula. Cut or chop into small bits. Store in an airtight container until ready to use.
Preheat oven to 350 degrees. Spray an 11-inch spring-form pan with cooking spray and set aside. Place all berries, cream cheese, and 1 tablespoon of sugar into the bowl of a food processor and process until smooth (about 1 - 2minutes). Lightly flour a surface, and roll out both pieces of Pillsbury Thin Crust Pizza Dough, side by side. Spread both dough pieces evenly with the cream cheese mixture, leaving a 2-inch border of dough around the cream cheese. Roll up both dough sections into a log -- jelly-roll style. Trim off the ends of each roll to make them neat, and then, Cut each roll into 15 1-inch pieces.8. Place each piece of dough into prepared round or bundt pan, placing them side-by-side in concentric circles until entire pan is filled. Sprinkle dough with remaining 2 tablespoons of sugar and bake for 35 minutes or until bread is lightly golden. Serve immediately.
thaw duck overnight in refrigerator. remove giblets and trim excess fat from tail area or anywhere hanging. pierce chopstick or skewer under wing and bring through to other side to pierce through under the other wing on the other side in order to give you a way to dunk and hang duck. wings may be removed if desired. in large wok or pot bring water to a boil. add in ginger, vinegar, soy sauce, xiao xing, and honey and stir to dissolve honey completely. make a slurry with cornstarch (mix with water) then add to boiling mixture. dunk duck into boiling mixture and spoon liquid over duck for a couple of minutes making sure you completely moisten duck and render some fat. repeat process for another couple of minutes. immediately hang duck in cool room with a fan on high pointed directly on duck. make sure you put a pot or similar under duck to catch drippings. rotate duck to ensure even drying. should take about 5 hours. skin will become taunt and tight. after 4-6 hours, rub duck with 5-spice powder to taste. heat oven to 375 degrees. place duck onto roasting or cooling rack on middle or top rack of oven with a large pan filled with about 2 inches of water on bottom rack of a 375 degree oven. this will catch any drippings, keep your oven clean, and keep duck moist. roast uncovered for about 1-1 1/2 hours rotating it 2-3 times. check internal temperature for doneness. mine was perfect at 175 degrees in the breast. note that convection ovens will cook duck quite fast. remove duck and rest 10 minutes before serving whole or chopping Chinese style on the bone.
Break the noodles into about 6 pieces into a bowl, sprinkle with the contents of the seasoning packet and pour boiling water over to cover. Stir a bit and let soak while you prepare the rest of the recipe. Rinse peas with hot water in a colander to defrost. Mix together the eggs, sesame oil, and pepper and set aside. Heat a wok or large skillet and add the oil. Add the garlic and green onions and stir-fry for 30 seconds. Add optional meat and peas and stir fry until hot, about 1 minutes. Drain the noodles well, add to the skillet and stir fry for another 2 minutes, stirring constantly. Stir in the soy sauce until well distributed. Pour the eggs into the skillet and continue to cook and stir, until the bits of egg are cooked. Serve at once.
In a medium bowl, mix the cumin, coriander, oregano, salt and pepper. In another medium bowl, toss the beef cubes with 1 tbsp oil. Place the beef in the spices and toss to coat. Thread the beef cubes onto skewers with the mushrooms and onion wedges. In a small bowl, mix the remaining 2 tablespoons oil with the lemon juice and soy sauce. Preheat a gas grill on high (or build a charcole fire and let burn until covered with white ash.). Lightly oil the grill grate. Grill the kebabs, cover, turning and basting occasionally with the lemon-soy mixture, until the beef is medium-rare, about 8 minutes. Serve hot.
Beat egg white until stiff. Add milk, salt, and melted butter to egg yolk and beat together. Add flour and stir. Fold into stiffly beaten egg white. Drain clams and dip each into batter and fry in deep fat at 375F until golden. Drain on paper towels.
Melt the butter in the fondue pot and add the onion. Saute gently until soft. Stir in flour and cook for 2-3 minutes. Remove from heat, add milk, cream, salt, pepper, lemon juice and avocado, do not allow to boil. Add cheese, stir until melted. Blend in brandy. Use peeled shrimps for dipping. Serve brown bread and butter separately.
Brown sausage and put in crock pot. Saute green pepper, onion, and garlic in sausage drippings and place in crock pot. Add the rest of the ingredients except the parmesan cheese. Stir and cook on low 7-9 hours. Sprinkle with parmesan cheese before serving.
Put the sliced onions, vinegar, sugar, mustard and celery seeds, and salt in a large metallic pot. Cook at medium-high for 15 minutes. Remove from heat, and add the remaining ingredients. Bring to a boil. Gently put the onions in the sterilised jars, and add marinade to cover. Seal immediately.
Preheat oven to moderately slow, 160°C, and lightly grease a 23cm springform flan pan. Place flour, butter, nuts and icing sugar in a food processor and process until well-combined, add egg yolks and water and process until the ingredients just come together. Turn onto a lightly floured surface, knead gently, wrap in plastic wrap and chill for 30 minutes. Roll out the pastry between 2 sheets of baking paper, ease into prepared pan, trim the edges and chill for 10 minutes. Bake blind (see Note below) for 15 minutes, remove paper and filling, and bake for another 10 minutes. FILLING: Melt 250g chocolate in a small saucepan over a low heat; in a small bowl, using an electric beater, beat the egg yolks, eggs and caster sugar until the mixture is thick and creamy; stir in the cream, vanilla extract and melted chocolate. Sprinkle the pastry base with macadamia nuts, pour the chocolate mixture into the pastry case; bake for 35-40 minutes or until the filling is set. Cool to room temperature. Serve the tart, drizzled with the remaining melted white chocolate. NOTE: To blind bake, put rice, dried beans or pastry weights in the pastry shell, then bake as directed.
Preheat the oven to 350°F Line 12 muffin cups with cupcake liners. Put the flour, baking powder, salt, and sugar in a large bowl and whisk lightly to aerate and combine. Mix the egg, yogurt, milk, and melted butter together in a pitcher. Pour them into the dry ingredients and mix lightly, stopping as soon as everything is combined - it's essential not to overmix or you'll get dense, cakey muffins. Add 2/3 of the lemon curd in 6 or 7 dollops and quickly "marble" it lightly through the mixture (a couple of light stirs is really add that's needed). If your lemon curd is a bit stiff, just add it in little blobs. Spoon the mixture into the muffin cups, to three-quarters fill them. Bake for about 30 minutes, until golden brown. Transfer to a wire rack to cool. Eat on the day you bake them, ideally while still slightly warm, topped with another dollop of lemon curd.
Ingredient Note:For this recipe, be sure to use Neufchatel-type cream cheese that has 1/3 less fat than regular, not "light" cream cheese, which has less fat. Preheat oven to 325°F Coat a 12-cup Bundt pan with cooking spray and dust with flour. Whisk all-purpose flour, whole-wheat flour, baking powder and salt in a medium bowl. Whisk whole eggs, buttermilk, oil, corn syrup and vanilla in another medium bowl until well blended. Beat egg whites in a large clean bowl with an electric mixer on high speed until light and foamy. Gradually beat in 1/2 cup sugar until stiff glossy peaks form. Beat butter and Neufchatel in a large bowl until creamy. Add the remaining 1 1/2 cups sugar and beat, scraping down the sides of the bowl as needed, until pale and fluffy, about 4 minutes. Alternately add the flour and buttermilk mixtures, beating until just smooth. Fold in about one-third of the egg whites with a rubber spatula until just smooth and no white streaks remain. Fold in the remaining egg whites. Scrape the batter into the prepared pan, spreading evenly. Bake the cake until a wooden skewer inserted into it comes out clean and the top springs back when touched, 1 hour to 1 hour 10 minutes. Cool in the pan on a wire rack for 10 minutes. Loosen the edges with a knife and turn out onto the rack; let cool for at least 1 hour more before slicing.
Melt butter on low heat, add the sugar, syrup, soy sauce, and sesame seeds and then bring to a boil and let boil for no more than 3 minutes; remove from the heat. Place half of the Tostitos in large bowl, add half of the syrup mixture and slowly mix thoroughly, taking care not to break chips. Spread the chips out evenly in an aluminum roasting pan lined with aluminum foil sprayed with nonstick spray. Repeat with the rest of chips and syrup and use a second roasting pan lined with aluminum and sprayed with nonstick spray. Bake at 250°F for 45 minutes on the first and third racks of the oven; stirring the chips every 15 minutes and rotating the pans between the first and third racks after each stir. Put the chips back into the bowl and stir frequently until cool, about 45 minutes or more. Store in an airtight container.
In large stockpot add all of the ingredients. Add cardamom 1/2 tsp at a time. Whisk rapidly, until blended, then taste. Cardamom is a strong spice and if you like the taste after 1/2 tsp, stop, the same with 1 tsp cardamom. Our personal taste is as stated in recipe. The taste intensifies as the sauce gets hot. Heat clean sterilized jars in hot water in the oven at 200°. Heat the seals in hot water. Cook the sauce for 10 minutes until hot. Stir. Do not burn. Pour into jars. Wipe the rim with a hot clean cloth. Seal and band. Place in a hot water bath in the canner. Process in hot water bath for 15 minutes. Lift out and place on a toweled counter. Keep away from all drafts.
Microwave first 3 ingredients in a 1-quart glass bowl at HIGH 2 minutes or until melted, stirring once. Cool and set aside. Beat cream cheese and 1/4 cup butter at medium speed with an electric mixer until creamy; gradually add 1/2 cup sugar, beating well. Add 2 eggs, 1 at a time, beating until blended. Stir in 1 teaspoon vanilla. Fold in 2 tablespoons flour and 1/2 cup chocolate morsels; set aside. Beat remaining 4 eggs in a large bowl at medium speed with an electric mixer. Gradually add remaining 1 1/2 cups sugar, beating well. Add melted chocolate mixture and 2 teaspoons vanilla extract; beat mixture until well blended. Combine 1 cup flour, baking powder, and salt; fold into chocolate batter until blended, and stir in remaining 1 cup chocolate morsels. Reserve 3 cups chocolate batter; spread remaining batter evenly in a greased 13- x 9-inch pan. Pour cream cheese mixture over batter. Top with reserved 3 cups batter, and swirl mixture with a knife. Bake at 325° for 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool and cut brownies into squares. Caramel Sauce:. Melt butter in a heavy saucepan over medium heat; add sugar, and cook, stirring constantly, until mixture boils. Gradually add cream, vanilla, and salt, stirring constantly, until mixture boils. Remove from heat. Yields 1 1/2 cups. Chocolate Sauce:. Bring cream to a boil in a heavy saucepan; remove from heat. Add chocolate, stirring until melts. Yields 1 3/4 cups. **Cook time is just for the brownies and does not include making either of the sauces.
Preheat oven to 350°F (180°C). Spread brioche in single layer on parchment paper-lined large baking sheet. Bake, stirring once, until golden; about 10 minutes. Meanwhile, whisk together eggs, milk, cream, granulated sugar, brown sugar, orange zest, orange juice, liqueur, vanilla, cinnamon and salt in large bowl until well combined. Spread a third of the brioche in bottom of a 9-cup (2.25 litre) casserole dish and sprinkle with a third of the chocolate. Repeat layers twice with remaining brioche and chocolate. Pour egg mixture over top, gently pressing down on brioche mixture to moisten. Cover with foil; bake 35 minutes. Uncover, bake until puffed, golden brown and set in centre, about 30 to 35 minutes, covering with foil if top begins to overbrown. Stir together marmalade and water in small bowl; brush on bread pudding. Let cool 20 minutes.
Place the first 16 ingredients in a food processor; process until smooth. Place the butterflied pork and the marinade into a large resealable plastic bag; seal bag and turn to coat. Refrigerate for 8-24 hours (24 hours is better, turning bag occasionally to coat). Grill the butterflied marinated pork for about 8-9 minutes per side (it is important not to overcook the pork or it will be dry!).
Mix all ingredients together in a glass dish or plastic bag. Close tight and refrigerate, turning occasionally, 4 hours or overnight. Place chicken, skin side up 5-7 inches from medium hot coals. Grill 50-60 minutes or until done. Turn every 10-15 minutes. Or cook at 350 for 45- 60 minutes.
Bring the cream cheese and butter to room temperature and cut into small chunks. Beat the fish, cream cheese and butter in a mixing bowl with a hand mixer just until combined. Add the onion, dill, capers, lemon juice and Cognac; beat just until blended. Do not over-beat, the pate should have some texture. Season to taste with pepper. Line a 1-quart crock or mold with plastic wrap and pack the pate into it. Cover and refrigerate for a few hours to mellow the flavors. When ready to serve, un-mold onto a serving platter and peel off the plastic wrap. Garnish with capers and lemon wedges and serve at room temperature with crostini. For Crostini: Pre-heat oven to 350F. Slice baugettes into 1/4 inch thick slices. Arrange the bread slices in a single layer on baking sheets. Lightly brush one side of each slice all over with olive oil, then sprinkle lightly with the herbs. Bake just until crisp and light golden brown, about 12 to 15 minutes. Let cool to room temperature, then store in an airtight container or ziplock bags. This will make 5 or 6 dozen slices, depending on the size of the baugettes and the thickness of the slices.
For cake: Preheat oven to 350*. Grease and flour two 9-inch layer pans. Combine sour cream and milk in small bowl; set aside. Beat butter until creamy; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Sift flour, baking powder, and salt; add to butter mixture alternating with sour cream mixture, beginning and ending with flour mixture. Stir in vanilla (and rum extract). Pour batter into prepared pans. Bake in heated oven for 30-35 minutes, or until toothpick comes out clean. Let cool in pans 10 minutes; remove from pans, and cool completely on wire wracks. For frosting: Combine 2 1/2 cups sugar, milk, beaten egg, and salt in a bowl, stirring well; stir in butter. Set aside. Sprinkle remaining 1/2 cup sugar in saucepan; cook over medium heat, stirring constantly, until sugar melts and syrup is a light golden brown. Remove from heat. Stir butter mixture into hot caramelized sugar. (The sugar mixture will tend to clump, but will become smooth after further cooking.) Cook entire mixture over medium heat, stirring constantly, until candy thermometer registers 235* (about 15-20 minutes). Cool mixture for 5 minutes. Beat frosting with a wooden spoon to almost spreading consistency (about 5 minutes). Immediately spread between layers and on top and sides of cake.
In a large bowl, combine the potatoes, contents of sauce mix, boiling water, peas and carrots, ham, soup, mushrooms, milk, sour cream and pimientos. Pour into an ungreased 2-qt. round baking dish. Roll out pastry to fit top of dish; place over potato mixture. Flute edges; cut slits in pastry. Bake at 400° for 40-45 minutes or until golden brown. Let stand for 5 minutes before serving.
Put the chocolate in a heatproof bowl, place over a pan of simmering water and stir frequently until the chocolate has melted. Fold in the rice bubbles, coconut and fried fruit and mix well. Tip onto a tray covered with a sheet of non stick baking paper and spread with a knife or spatula to a thin even layer. Neaten edges then refrigerate till set. Cut into squares.