HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400 degrees F Measure your flour and put into a large bowl. Add the oil to the flour, and rub the flour and oil together with your hands until nice and crumbly throughout. Stir in the salt, baking soda, and cream of tartar. Add the water and work through until you have formed a soft dough. Immediately divide dough into two equal parts, and put into two loaf pans. Bake for 30 minutes in your preheated oven.
Shake all the ingredients together in a cocktail shaker with ice. Strain into a martini glass garnished with chocolate powder around the rim. Garnish with maltesers and orange zest if desired.
Pour you milk into a saucepan and leave to bubble- NOT BOIL. Add your haddock, onion and pepper. Leave to cook for 15-20 minutes, stirring and blowing milk when over bubbling. Serve with boiled or mashed potato.
For the Tartelette: Make the sugar dough a day before. Beat the butter, the 3.5 oz of sugar and 1/2 tsp of vanilla. Add one egg and 7 oz of flour. Do not over mix the dough. Rest in refrigerator for at least one hour. Roll the dough, cut and form the tartelette. Bake at 330 degrees until light golden color. Bring to a boil the 3 oz of butter, 4 oz of sugar and passion fruit (lilikoi) puree. In bain marie (hot water bath or double boiler), add the 2 eggs and stir until the mixture boils again. Pour the hot filling into the tartelette and set aside to cool. The meringue: Combine the 2 tablespoons of water and 5 oz of sugar into a pan and bring to a boil. Whisk the egg white firm and pour over the hot syrup. Let it rest for a few minutes to cool. Pipe the meringue all over the tarte and touch lightly. Decorate with berries and mango sauce.
Cover serving tray in wax paper and place in freezer at least 30 minutes before preparation. Pour sugar free chocolate syrup into shallow bowl. Dip trimmed, washed, and frozen strawberries into sugar free chocolate syrup and place on chilled serving tray, spacing about 1/2 inch apart. Allow to chocolate to harden [about 30 minutes] and serve immediately. NOTE: This looks really pretty if you take some of the [washed] green strawberry leaves as garnish. Just lay them on the [already frozen] tray, and position a [chocolate-dipped] strawberry atop the leaf.
Heat oven to 375°F Spray cookie sheet with nonstick cooking spray. Remove dough from can; do not unroll. Cut rolled dough into 12 (1/2-inch) slices. Place on sprayed cookie sheet. Brush top of each slice with butter. Sprinkle each with 1 teaspoon blue cheese and 1 teaspoon pecans. Bake at 375°F for 12 to 15 minutes or until golden brown. Meanwhile, in small bowl, combine sauce ingredients; mix well. Arrange spirals on serving platter. Top each with about 1 teaspoon sauce. Garnish with blue cheese.
Bring two quarts of water, with the cardamom pods, to boil in a pot. Remove from heat and add the tea bags. Cover and let steep five minutes. Remove the tea bags and the cardamom. Put the Splenda or sugar in a gallon pitcher and add the tea. Fill the pitcher the rest of the way with cold water, chill, and enjoy.
Lightly grease or spray nonstick muffin pans with nonstick cooking spray. In large bowl, stir together flour, sugar, baking powder, baking soda and salt. In separate bowl, lightly beat egg; stir in bananas, pineapple, oil, milk and lemon rind. Pour over flour mixture and stir just enough to moisten, being careful not to overmix. Spoon into prepared pans. Top each with dollop of jam. Bake in 350F oven for 20 to 25 minutes or until tops are firm to the touch.
Heat oven to 350 degrees. Grease 2 regular size bread pans. Thoroughly combine the flour, whole wheat pastry flour, wheat bran, baking powder, baking soda, salt & sugar in a medium bowl. In a large bowl, thoroughly combine the egg, milk, sour cream, oil, cranberry sauce, orange peel & orange extract. Add the dry ingredients to the liquid ingredients; mixing until just moistened; do not over mix. Pour into bread pans. Bake for 20 to 30 minutes or until toothpick inserted in the center comes out clean.
Heat oil in medium saucepan over medium heat. Cook shallots until soft but not browned, about 4 minutes. Add sweet potato, sumac and couscous; cook, stirring, until couscous starts to toast, about 2 minutes. Add stock, salt and pepper. Bring to boil. Cover and reduce heat to low. Cook the couscous for 10 - 12 minutes, or until all the liquid is absorbed and the couscous is al dente. Remove from heat. Let stand, covered, for 5 minutes. Fluff with a fork before servings.
Preheat oven to 375, spray 9x11 pan with cooking spray. Saute Olive Oil, Onion, Carrots, Celery, Garlic, till softened (desired texture). Remove from pan. Make a roux, melt butter on medium high heat. Whisk in flour till mixture browns lightly, about 1 minute. Whisk in chicken stock and Franks Buffalo Sauce to the butter/flour mixture, till it boils, then take it to simmer till gravy thickens, about 2-3 minutes, whisking the entire time. Add chicken and vegetables to the sauce. Take cooked macaroni add to 9x11 pan, spread evenly. Toss in cheese, stir in evenly. Top with chicken mixture. Cook in oven for about 20 minutes, let set for 10 minutes -- and serve.
Cream together the sugars, butter and eggs. Add the remaining ingredients and stir. Pour into a lightly greased 13 X 9" baking pan. Mix topping ingredients and sprinkle on top. Bake at 350°F for 45 minutes. Serve warm or cooled with whipped cream!
Lightly salt and pepper the oxtails. Over medium heat, brown oxtails on all sides in vegetable oil in large pot. Once browned, cover oxtails with water until submerged, but use at least 8 cups. Add tomatoes, bursting (crushing) them by hand over the pot. If using fresh vegetables, add them now. If using canned vegetables, wait. Allow to simmer for 20 minutes, or until vegetables are cooked. If using canned vegetables, add them now. Bring soup to a boil. Add noodles and cook for 4 minutes or until noodles are cooked. Serve with warm buttered biscuits and enjoy!
Preheat oven to 300°F. In top of double boiler over hot water, heat cream, vanilla bean and sugar to almost boiling. Lower heat and simmer for 1 minute. Remove from heat. Beat eggs and egg yolks. Pour cream mixture in a thin stream into eggs, stirring constantly. Return to double boiler. Cook over medium heat, stirring with a wooden spoon, for 3 to 4 minutes or until custard coats back of spoon. Remove vanilla bean. Pour into 6 custard dishes or 4 to 5 cup flame proof serving dish. Set dishes in a large pan of hot water on middle rack of oven. (Hot water should be level with custard.) Bake for 35 to 45 minutes, or until center of custard is set. Remove custard from water and cool. Cover and chill. To serve, sift brown sugar on top of creme. Place dish into bowl of crushed ice. Leaving door open, place under broiler at least 6" from flame until hard crust of caramelized sugar is formed. Serve immediately or chill until serving time. Pass bowl of fresh raspberries along with creme for the perfect topping. Add a spoonful of whipped creme to the custard, if desired. VARIATIONS, FLAVORED CREME BRULEE: Vanilla Bean: Add 1 pod for 3 cups of cream. Break it open lengthwise or simply pierce it, and put it into liquid before it boils. Chocolate: Add 4 1/2 oz cooking chocolate for each 3 cups of cream, melted in warm liquid. Praline: Add 4 1/2oz pralines to each 3 cups of cream after it is cooked. Nuts: Add 1 cup finely chopped pecans or brazil nuts for 3 cups cream after it is cooled. Coffee: Use 3 oz coffee beans (Espresso, French Roast, etc -- ) finely ground, then grilled in a pan of 3 cups cream. Add to boiling liquid; infuse for 15 minutes, then strain. Bananas: Mash 2 soft bananas; saute in 1 tbsp butter. Add 2 tbsp brandy and 2 tsp brown sugar. Cook for 5 minutes. Pat down on bottom of creme brulee pan before adding liquid. NOTES : Use a double boiler to scald the cream unless you have a heavy saucepan. Use very low heat. Milk scorches easily and, when scorched, should be thrown out. Beat eggs or egg yolks with a wire whisk or beater. Add sugar gradually and continue whipping until it is thoroughly mixed inches. NEVER add eggs directly to a hot mixture. (unless you like scrambled eggs in cream.) Pour some of the hot liquid into the eggs while stirring briskly, then return the warmed combination to the remaining hot liquid in the pan. Stir the custard constantly over low heat until it acquires body. Test it by letting it run off the back of a spoon; if a light coating clings to the spoon, the custard is finished. Stir the custard occasionally as it cools to prevent a surface skin from forming. When it is cool, chill it, covered lightly with a clean dish towel, in the refrigerator.
Bring a pot of water to a boil. Salt liberally, add the pasta, and cook al dente. While the pasta works, heat a nonstick skillet with the EVOO over medium-high heat. Add the beef and cook until brown, breaking it up with a wooden spoon into bite-size pieces. Add the grated onion and juice, Worcestershire, and salt and pepper to the skillet and combine. While the meat browns, heat a saucepot over medium to medium-high heat. Add the butter and, when it melts, whisk in the flour. Cook it for a minute, then whisk in the stock and milk and season with salt and pepper. Bring the sauce to a bubble, then cook for a few minutes to thicken it up. Stir in the mustard, then add the cheese a few handfuls at a time, stirring in a figure-eight motion as it melts into the sauce. Adjust the salt and pepper. Drain the pasta, then return it to the hot pasta pot along with the beef and cheese sauce. Stir to combine the mac 'n' cheese 'n' burger, adjust the seasoning, and serve in shallow bowls garnished with chopped pickles and tomatoes, if you like.
In a large bowl mix all ingredients, add the flour last because, sometimes you need to adjust the consistency. Mold the dough-like mix into patties. In a skillet heat oil over medium high head . Fry until golden brown, about 2 minutes on each side.
Preheat oven to 350 degrees. Spray a 9 inch pie-pan with non-stick cooking spray. Blend all the above ingredients in a bowl. Pour into greased pie pan and spread out evenly. Bake for 1 hour. One-quarter of a pie counts as 3 points; one-eighth of a pie counts as 1.5 points. NOTE: Instead of 2 cups of unsweetened applesauce, you can use a 20 oz. can of crushed pineapple in its own juice.
Preheat oven to 350 degrees F. Spray a cookie sheet with nonstick cooking spray (just for convenience :]). Using a mixer with the paddle attachment, mix together the butter, brown sugar, honey, egg and water thoroughly. Sift together the dry ingredients then stir in the oats. Add the dry ingredients to the wet and mix. Add any additional ingredients you've chosen. Drop by heaping teaspoonfuls onto the cookie sheet. Bake 12 to 15 minutes. Cool on a wire rack.
Preheat the oven to 350 degrees. In an oven-safe casserole, place the potatoes in and dot with the cubes of butter. Microwave the frosting for approximately 30-45 seconds on med. power until easily stirred and is "goopy". Drizzle over potatoes and cover with foil. Bake 30-45 minutes or until the potatoes are thoroughly heated. These will be VERY hot; let cool until just warm.
Melt butter in saucepan and make tomato gravy with the flour and tomato juice. Add crumbled bouillon cubes, onions, garlic, cloves and meat. If the contents seem dry, you may add a bit more tomato juice. Cook everything slowly until the onions are translucent and before the tomato gravy gets too browned. Add water, soy sauce, Worcestershire sauce and bay leaf. Stir and cook over a low flame until all flavors are mixed. Add enough cooked, white rice to this mixture to make a thick, not too runny casserole. Reheat and serve in a colorful dish. (Cooking time is included in preparation time).
Preheat oven to 325 degrees. Whisk together wet ingredients. Whisk together dry ingredients. Combine both bowls and mix with hands ( mix will be thick). Make into patties ( cookie size). Cook for 15 minutes.
Boil rice until tender. Scrub mussels and remove beards, fill a large saucepan with water, enough to cover mussels, bring to the boil and add mussels reduce heat. Simmer covered until mussels open, drain and discard any that have not opened. In another large saucepan add a small amount of peanut oil and paste and cook until fragrant. Add water, both stocks, sauce and sugar, bring to a boil. Add coconut milk and coconut cream, reduce heat to a simmer, Add cooked mussels to broth and cook until heated through. Add coriander, onions and lime juice stir, serve immediately. To serve divide jasmine rice among 4 serving bowls and top with mussels, spoon broth over, garnish with coriander leaves.
Preheat oven to 350. Thoroughly mix sugar and cornstarch in the bottom of a large pot. Add rhubarb, blueberries, apple juice, lemon juice and butter to pot. Stir to combine with sugar and cornstarch. Continue to stir and cook over medium heat until thick and glossy. Transfer to pie pan. Top with crumble. Bake for 30 - 35 minutes. Enjoy with vanilla ice cream -- yummy!
Bring a large pot of water to a boil. Heat olive oil in a large skillet over medium heat. Add garlic, onion and crushed red pepper flakes; saute 5 minutes, stirring occasionally. Add lobster meat to skillet and continue cooking 8 to 10 minutes or until cooked through, turning occasionally. Add salt and freshly ground black pepper to taste. Add wine and tomatoes; continue cooking for 2 minutes. Stir in basil or Italian seasoning. Cook pasta for 1 minute less than package directions. Drain, reserving 1/3 cup of pasta cooking water. Add hot pasta and reserved cooking water to sauce mixture and mix well. Transfer to a serving platter or bowl and serve. Drizzle with additional olive oil if desired.
Heat olive oil and then add garlic and onion and cook until soft. Add chicken broth and then whisk in cornstarch. Cook until it comes to a boil. Remove from heat and add to crock pot. Also add milk, broccoli, and nutmeg. Cook on LOW for 4-6 hours. Stir in shredded cheese slowly and allow to cook and fully melt for about 20-30 minutes. Serve.
Preheat the oven to 180C/350F/gas 4. Grease a 20cm/8in square baking tin with butter, then line with baking paper with the paper overlapping the sides a little. Melt the butter in a pan. When it has melted, remove from heat and add chocolate. Leave to melt, then stir together. Whisk the eggs, egg yolks and vanilla together in a large bowl until the eggs begin to get light and fluffy. Add the sugar in 2 additions, whisking between each. Pour it around the side of the egg mix so as not to knock out the air that has been whisked inches Keep whisking until the mixture becomes stiffer. Once the egg mixture is ready, pour the chocolate into it - again around the sides so as not to knock the air out. Add the flour, cocoa and pinch of salt and a third of the biscuits until fully combined, then pour the mixture into the prepared tin. Scatter the remaining biscuits over the top, pressing them in slightly. Bake on the middle shelf of the oven for 25-30 minutes. The middle should be very so slightly gooey. Leave the brownies to cool in the tin - the top will sink and crack a little. Pull the brownies out using the overlapping paper and cut into squares. Dust with icing sugar.
Blend mayo with cream cheese. (Lowfat products can be used with no effect on taste.) Mix in worcestershire sauce, garlic and onion salt. Spread on oiled waxed paper in a rectangular shape, 1/2-inch thick. Refrigerate for 2 hours. Mash drained oysters with a fork in a small bowl, then spread over the chilled cheese mixture, keeping 1/4 inch away from the edges. Roll as a jelly roll and chill for at least six hours until ready to serve. Coat outside of roll with parsley and nuts. Serve with crackers.
Heat oven to 350°F Spray bottom of 13x9-inch pan with cooking spray. In large bowl, stir all Crust ingredients until soft dough forms. Press dough in bottom of pan using floured fingers. Bake 20 minutes. Meanwhile, in medium bowl, stir all Pecan Filling ingredients until well blended. Pour over hot crust. Bake 15 minutes or until center is set. Cool completely, about 2 hours. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator. High Altitude (3500-6500 ft): In step 4, bake 20 minutes.
Season the chicken with the adobo. Refrigerate for 30 minutes. Heat the oil in a skillet and saute the recaito and ham over medium heat for 5 minutes. Add the tomato sauce, tomatoes, and water and bring to a boil. Add the chicken, cinnamon, salt, and pepper, and bring to a boil again. Reduce the heat to low and simmer for 30 minutes.
Preheat oven to 350 degrees. Cook macaroni, drain. Do NOT rinse pasta! Immediately add egg to hot pasta and stir. Add butter, cheese, and S&P to taste. Stir. Put mixture in casserole dish, top with additional cheese if you would like. Bake for 30 minutes in 350 degree oven.
Put mayonnaise in a mixing bowl. Gradually whisk buttermilk into mayonnaise and whisk until smooth. When mixture is creamy add rest of ingredients and mix until well blended; chill.
Combine dry ingredients and poppy seeds in large bowl, blending well. Mix oil, milk, vanilla and eggs in separate bowl. Add dry ingredients to liquid ingredients. Mix at medium speed until smooth, about 4 minutes, scraping the bowl often. Pour into 2 8x4 inch greased pans, or a 9x11 inch cake pan. Bake at 325 degrees for 1 hour 25 minutes, or until test done with a toothpick and is golden. (I usually bake them for closer to an hour, so keep an eye on them.).
In a large pot melt butter over medium heat; add in onions, garlic, celery, jalapeno, chili flakes and thyme; saute for about 4 minutes. Add in all remaining ingredients including the cooked turkey cubes (except whipping cream) simmer until the potatoes are fork tender (about 25-30 minutes, cooking time will depend on the size of you potatoes). Season with salt and pepper, then add in the whipping cream; bring to a simmer then remove from heat. Ladle into bowls and top/sprinkle with more Parmesan cheese then croutons if desired.
Measure flour and baking powder into sifter and place on wax paper. Beat eggs and sugar on medium speed until thick, about 1 minute. Reduce speed and slowly add butter and vanilla, continue beating until combined. Sift in flour mixture, (including flour on wax paper) and combine by hand, mixing only to combine, do not over mix. At this point, batter may be chilled overnight. Prepare Pizzelle grids with oil or cooking spray. Place 1 1/2 - 2 teaspoons on grid(s) and bake.
Heat oven to 325*F. Wrap tortillas in foil and heat in oven for 5 to 10 minutes. In a medium nonstick skillet, heat oil over medium-high heat. Add green onions, chiles, tomato, salt and pepper; saute 4 minutes. Push mixture to side of pan. Sprinkle cheese over top of vegetable mixture. Add eggs and cayenne to skillet. Cook 1 to 2 minutes, stirring occasionally with spatula, until soft, creamy curds form. Stir vegetable mixture into eggs. Divide mixture among warm tortillas. Sprinkle with cilantro(or parsley),a tablespoon of salsa, and 2 tbls. cheese. Roll up tortillas. Enjoy!
Stir together and keep refrigerated To make a glass of good cherry coke, add 2 to 3 tablespoons to one glass of Coke.
Blend light rum, blue curacao, pineapple juice, and cream of coconut with one cup ice in an electric blender at high speed. Pour contents into a highball glass. Decorate with the slice of pineapple and a cherry.
Grease 23 cms square slab pan. Cover base and sides with baking paper. Combine Mars bars, butter & peanut butter in pan. Stir over low heat till melted and well combined. Transfer mixture to large bowl, stir in sifted icing sugar. Add lightly crushed Cornflakes, mix well. Pres mixture firmly over base of pan. Combine chocolate and extra butter in pan over pot of simmering water. When choc is melted, mix well and spread over slice. Place in fridge for several hours. Remove from pan and cut into rectangles.
Preheat oven to 375°F Spray large baking dish with nonstick spray. Start large pot of water to boil for elbow macaroni. Cook according to package directions. Drain and pour into baking dish. Steam broccoli and cauliflower for 8 minutes. Drain and add to baking dish. Saute onions and mushrooms in olive oil until tender, about 15 minutes. Drain and add to baking dish. Add shrimp to sauce pan and saute until just cooked through, about 5 minutes. Add garlic at the very end for most robust flavor. Add to baking dish. For cheese sauce, melt butter in medium saucepan over medium heat. Add flour. Cook flour until just browned. Do not overcook. Add water and stir with a whisk. Add bouillon mix. Add cream cheese and cheddar cheese in small amounts, stirring frequently. Do not allow to boil. Pour cheese sauce over ingredients in baking dish. Stir until everything is well-coated. Sprinkle top with bread crumbs. Cover with foil and bake at 375 F for 25 minutes or until bubbly.
Saute the onions, red pepper and garlic in the butter for about 5 minutes. Add the uncooked rice and toast for about 2-3 minutes. Add the rest of the ingredients, stir and simmer over low heat for 20 30 minutes until most of the liquid is absorbed. It should be moist but not runny.
Preheat the oven to 350°F. Place the pita on a small baking dish. Spread the sauce evenly over the pita. Layer the pepperoni then vegetables over the sauce. Top with cheese then place in the oven. Bake for 8 minutes or until cheese is melted.
Peel the large red tomato and puree it in a blender until smooth. Drizzle in 2 ounces of olive oil and the balsamic vinegar. Season with salt and pepper to taste and pour into a bowl. Add the fresh tarragon and set aside. In a small bowl, whisk the remaining olive oil with the truffle oil and lemon juice. Season to taste (I'm assuming, again with the salt and pepper) and toss with the shaved fennel to coat it evenly, reserving enough of the oil to dress the arugula. Place the tarragon-tomato dressing in a saucepan over low heat until just warm. Peel, dice, and drain the red and yellow tomatoes, then place them in a large bowl with the lobster. Toss with the warm tarragon dressing and season to taste. Dress the arugula with the remaining truffle oil dressing and arrange the fennel and arugula on individual plates. Top with the lobster-tomato salad and serve immediately. Do not make the dish ahead of time.
1. FOR THE CRUST: Pulse flour, sugar, and salt in food processor until combined. Add shortening and process until mixture has texture of coarse sand, about ten 1-second pulses. Scatter butter pieces over flour mixture and process until mixture is pale yellow and resembles coarse crumbs, with butter bits no larger than small peas, about ten 1-second pulses. Transfer mixture to medium bowl. 2. Sprinkle 3 tablespoons ice water over mixture. With blade of rubber spatula, use folding motion to mix. Press down on dough with broad side of spatula until dough sticks together, adding up to 1 tablespoon more ice water if dough does not come together. Turn dough out onto sheet of plastic wrap and flatten into 4-inch disk. Wrap dough and refrigerate 30 minutes, or up to 2 days, before rolling out. (If dough is refrigerated longer than 1 hour, let stand at room temperature until malleable.). 3. FOR THE FILLING: Adjust oven rack to upper-middle position (between 7 and 9 inches from heating element) and heat oven to 500 degrees. Whisk cider, syrup, lemon juice, cornstarch, and cinnamon (if using) together in medium bowl until smooth. Heat butter in 12-inch heatproof skillet over medium-high heat. When foaming subsides, add apples and cook, stirring 2 or 3 times until apples begin to caramelize, about 5 minutes. (Do not fully cook apples.) Remove pan from heat, add cider mixture, and gently stir until apples are well coated. Set aside to cool slightly. 4. TO ASSEMBLE AND BAKE: Roll out dough on lightly floured work surface, or between 2 large sheets of plastic wrap, to 11-inch circle. Roll dough loosely around rolling pin and unroll over apple filling. Brush dough with egg white and sprinkle with sugar. With sharp knife, gently cut dough into 6 pieces by making 1 vertical cut followed by 2 evenly spaced horizontal cuts (perpendicular to first cut). Bake until apples are tender and crust is a deep golden brown, about 20 minutes. Let cool 15 minutes; serve.