HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut bread in half lengthwise. Spread bottom half with lemon curd. Replace top and cut down center from end to end, then crosswise into 3/4" slices. Arrange bread in small (2 1/2-cup) shallow baking dishes or a 13" x 9" baking dish. Place small baking dishes on 2 jelly roll pans. Lightly beat eggs. Add milk, half-and-half, sugar, vanilla, and salt, beating until blended. Pour 2/3 cup custard into each small casserole. Refrigerate at least 2 hours or overnight. Heat oven to 325 degrees F. Bake small casseroles 50 to 55 minutes (large casserole 1 to 1 1/4 hours), until cooked through. blueberry sauce:. combine sugar and cornstarch in small saucepan. Stir in water until smooth. Add blueberries. Cook, gently stirring over low heat, just until boiling, about 5 minutes. Boil 30 seconds and remove from heat. Serve with bread pudding.
Mix sugar, cornstarch, jello, and water in glass bowl. Microwave until it thickens and gets clear. Mix in peaches and pour into baked pie crust. Chill and serve.
Mix sugar, shortening, and salt (use cake beater attachment). Add one egg at a time, beat thoroughly until a smooth consistency. Separately mix 2 cups warm water and yeast, once dissolved in water add to above ingredients. Add 3 cups of flour. Switch to dough hook attachment add 4th cup of flour, should be sticky consistency. Add 5th cup of flour. Between the 6th and 7th cup of flour, stop adding flour when the dough comes cleanly away from walls of the bowl. Remove dough from bowl and form it into a ball - should be "smooth as a babies behind". Place in buttered bowl and cover with plastic wrap or wax paper and place in refrigerator until double in bulk, which takes 1 1/2 to 2 hours minimum. Soften salted butter (start with half a stick). Roll out dough to about 1/2 inch height. On floured surface, use 2 1/2 inch biscuit cutter or small glass and dip the cut out dough in butter, smooth out dough, fold in half and pinch the ends closed. Preheat oven to 400 degrees. Place in pan 1/2 inch apart. Leave in warm room and bake after rolls double in bulk. Bake for 10 - 12 minutes or until brown on top and slightly brown on bottom. Butter tops of rolls as soon as you remove from oven. Yields approximately 40 rolls.
Rinse the cavity well with water and dry; set meat to the side. Mix together and cook the liquid ingredients for 5 minutes. Mix the bread cubes, celery and seasonings together. Stuff the abdominal cavity firmly with the stuffing and sew up the opening or use skewers to seal. Fit aluminum foil caps over the ears and tail to avoid burning. These caps should be removed about l/2 hour before the barbecue is completed to obtain a uniform baking color. Leave a wooden block in the pig's mauth, so that a red apple can be inserted when the barbecue is completed. Briquettes are placed only on the sides of the charcoal grill and are separated from the suckling pig by the walls of a foil drip pan. (To make this drip pan, use 3 sheets of heavy aluminum foil molded slightly larger than the pig to collect the rich drippings.). Place the cooking grill over the foil drip pan. (This will allow you to add more briquettes as needed, and to collect the basting fluids.). Liberal usage of marinade on partially cooked suckling pig enhances the finished entree.
In a small heavy saucepan dissolve the sugar in 2 1/2 cups water, without stirring, over medium heat. When the sugar is dissolved, boil for 5-6 minutes. remove from the heat and let cool. Combine the cooled sugar syrup and lime rind and juice in a measuring cup or bowl. Stir well. Taste and adjust the flavor by adding lemon juice (for tartness) or confectioners sugar ( for sweetness). Do not over sweeten. Freeze the mixture in a n ice cream maker, following maufaturer's instructions. If you do not have an ince cream maker, pour the mixture into a metal or plastic freezer container and freeze until softly set, about 3 hours. Remove from the container and chop coarsely into 3 inch pieces. Place in a food processor and process until smooth. Return to the freezer conatiner and freeze again until ser. repeat this freezing and chopping process 2 or 3 times, until a smooth consistency is obtained,. Serve in scoops.
Cook pasta as directed on package; drain. Add remaining ingredients; mix lightly. Cover. Refrigerate at least 1 hour before serving.
Cook the sprouts in boiling water for about 8 mins, they should be tender. Remove but reserve the water. Cool under running water and shred. Place the potatoes (both types) in the sprout water and cook for 8 mins until tender. Heat the butter in a pan and gently fry the onion and garlic for 5 minutes Sprinkle over the coriander and and cook for a further minute. Drain and mash the potatoes. Place the potatoes, sprouts, onion mix and coriander leaf in a bowl and mix well with hands. Flour your hands and form the mix into 8 cakes. Heat the oil in a pan and fry the cakes for 4 mins each side until golden and crispy.
Break vermicelli into 2 inch pieces;cook as directed on package. Rinse under running cold water;drain. Mix mayonnaise and next 5 ingredients in a large bowl. Stir in vermicelli, bean sprouts, celery, mushrooms, green pepper, onion and peas. Refrigerate at least 3 hours. Stir in cashews when ready to serve. Garnish with radishes.
Combine the first 7 ingredients. In a separate bowl, mix remaining ingredients. Add both together, stirring out any clumps. Bake at 350 for about 20 minutes.
Stir-fry prawns, carrots, celery, green onions and garlic in oil in large skillet over medium-high heat about 3 minutes or until prawns start to turn pink. Combine remaining ingredients except pasta in small bowl; mix well. Add to prawn mixture; stir-fry about 1 minute or until sauce thickens. Serve over pasta.
Put cornstarch into a cup and slowly add 1/4 cup of the vegetable stock (make sure it is room temperature or cooler) and mix well. Add wine, soy sauce and sesame oil. Mix well. Cut scallion into 1 1/2-inch lengths. Heat vegetable oil in a wok over medium heat. When hot, put in ginger and garlic. Stir fry for 10 seconds. Put in scallion and broccoli. Fry for 1 minute. Add 1/2 cup vegetable stock and the salt. Bring to a simmer. Cover and cook over a medium heat for a minute, until broccoli is tender-crisp. Remove broccoli with a slotted spoon. Turn heat to low and add tofu. Let it heat through. Add cornstarch mixture.Stir very gently. Put broccoli back in wok. Serve as soon as the sauce is thick and everything is heated through.
Heat marinara sauce in microwave until warmed, or heat in sauce pot until warmed. Drain sauce, in paper toweled colander to get extra juice out of sauce. Set aside. In a heavy small skillet over medium heat, warm olive oil. Gently crack each egg into warmed skillet. Add dash of salt and pepper. Cover skillet and cook until the whites are cooked. Toast muffins and while still warm, rub the garlic on muffin and add Parmesan cheese. Add 1 to 2 tablespoons of sauce as desired. Place cooked egg carefully atop the sauce covered toasted English Muffin. Serve immediately.
Tofu: Heat a cast iron or heavy bottomed nonstick skillet over medium heat. Spray with a little non stick cooking spray and add the tofu. "Dry fry" for about 10 minutes carefully flipping about halfway through. Add the soy sauce and toss to coat. Sauce: Heat another pan over medium heat. Add the sesame oil and saute the red bell pepper, onion, garlic, ginger, and red pepper flakes for about 10 minutes. Once the veggies are soft and browned add the mirin and let cook for 3 minutes. Add the hoison & mustard and cook for another minute. Assemble: Add the tofu to the sauce and toss to coat. Spoon mixture into lettuce leaves and serve immediately. Enjoy!
Dissolve yeast, honey and buttermilk by stirring together. Stir in melted butter. Mix in 2 cups flour, baking soda and salt. Beat well, cover. (Hint- put saran wrap directly over dough and then cover with towel.) Place near warm area such as heated oven and let rise 2 inches up the bowl. (Approximately 25 minutes.). Stir down, then add enough flour to make soft dough, attempting to get in the remaining 3 cups. Start by stirring the flour in, then try kneading as much of the remaining flour in as possible. Lightly oil a clean bowl and place dough into it. Cover, place in warm place and let rise until doubled. (Approximately 30 minutes.). Punch down. Divide into 24 pieces. Form into well-rounded smooth balls. Place 1 inch apart in oiled pan. Cover, place in warm place and let rise until doubled. (Approximately 30 minutes.). Bake for 20 minutes in pre-heated 400 degree oven. For softer, even better rolls, butter top of rolls after removing from oven.
Preheat oven to 350°. Line a 13x9 inch pan with foil and spray with Pam. In a large bowl, stir together oats, flour, brown sugar, raisins,wheat germ, salt, cinnamon, and walnuts. In a smaller bowl, thoroughly blend oil, honey, egg, and vanilla; pour into flour mixture, and mix by hand until the liquid is evenly distributed. I use rubber gloves for this. Press evenly into the prepared baking pan. Bake 25-30 minutes in the oven or until the edges are golden. Cool completely in pan before turning out onto a cutting board and cutting into bars.
Heat vegetable oil in large skillet and use to brown sausage pieces; drain and reserve sausage. Blend first 11 ingredients in skillet. Add sausage to mixture and cook over medium heat for 30 minutes, stirring occasionally. Boil rice for 12 minutes; drain, and blend into skillet mixture. Simmer for 10 minutes. Serve with toasted garlic bread and ENJOY.
Heat oil in large, non-stick skillet. Add onion and saute over medium heat for 3 minutes. Add chopped tomatoes, bring to a boil and reduce heat. Cover and simmer to 20 minutes. Add sliced olives, chopped spinach and parsley. Cook an additional 5 minutes. Meanwhile, cook pasta according to package directions. Drain and transfer to a serving bowl. Add spinach mixture and toss gently. Add salt and pepper, to taste. Serve immediately with parmesan on the side. For Vegan do not use the parmesan cheese.
Preheat the oven to 350 F degrees. Line baking sheet with a Silpat baking mat or parchment paper, and set aside (it's even better if you have two sets of baking sheets and Silpats). In the bowl of an electric mixer fitted with the paddle attachment, combine butter and sugars and beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of the bowl and add eggs and vanilla extract, and beat to combine. In a medium bowl, whisk flours, baking soda, and salt until combined. Add dry mixture to the wet mixture in electric mixer bowl, then add in the toffee chips and macadamia nuts. Scoop dough out onto prepared baking sheets using a 1/2-ounce ice-cream scoop, placing them about 2 inches apart. Flatten cookies slightly with the palm of your hand. Bake at 350 degrees F until golden and just set, about 15 minutes. If you have two sets of baking sheets and Silpats, as recommended, rotate the sheets between the oven racks halfway through to ensure even browning. Transfer the sheets to a wire rack to cool, about 5 minutes. Transfer cookies from sheet to rack to cool completely. Store in an airtight container for up to 1 week. Note: this is an adopted recipe, and I have not had the chance to make them, yet.
In the bottom of a tall (yet thin) measuring cup or jug crack the whole egg, add the garlic and salt. Pour in olive oil to make up one cup (a little more if you want a little thinner Aioli - the actual amount of olive oil required will depend on the size of egg. Push the handheld blender to the bottom of the jug and turn on the blender. Slowly lift the blender to the top of the oil. Repeat two or three times, or until smooth. Remove blender, shaking off excess. Add lemon juice and stir in using a spoon. Taste and add more lemon juice and salt as required.
Set oven to 350 degrees F. Line a baking sheet with parchment paper or lightly grease. In a small bowl blend the sour cream with the egg, vanilla and baking soda; set aside while making the rest of the recipe. In a large bowl mix together the flour with sugar, baking powder, cream of tartar, salt and cinnamon (if using). Using a pastry blender cut in cold butter cubes. Add in the sour cream mixture; mix JUST until moistened. Gently mix in the fresh blueberries. Roll or pat the dough into about a 1 to 1-1/2-inch thick round. Cut dough into 12 even wedges. Place the wedges onto the prepeared baking sheet about 2-inches apart. Bake for about 12-15 minutes or until the the bottoms are browned. Drizzle the top of each warm scone with glaze if desired or when the scones are cooled dust lightly with confectioners sugar.
In a large bowl, combine yogurt, mustard, curry powder, cumin, and cayenne pepper. Add the cubed chicken and raisins. Season with salt, pepper and more cayenne, if desired. Refrigerate 30 minutes to allow flavors to blend. Mix in the cashews right before serving so they stay crunchy. Serve as a sandwich on bread or on a bed of lettuce as a salad.
Heat oven to 400°F Heat 1 tablespoon of the oil in medium skillet over medium heat until hot. Add tomatoes, garlic and green chiles; cook 1 to 2 minutes or until thoroughly heated, stirring occasionally. Spread in bottom of ungreased 9 or 10-inch quiche dish or glass pie pan. Top with cauliflower in cheese sauce. In small bowl, combine bread crumbs, Parmesan cheese and remaining 2 tablespoons oil; mix well. Sprinkle over cauliflower mixture. Bake at 400°F for 20 to 22 minutes or until edges are bubbly and bread crumbs are golden brown.
In large bowl, combine flour, brown sugar, sugar, baking powder, baking soda and salt; blend well. Add buttermilk, oil vanilla and eggs; stir just until dry ingredients are moistened. Batter can be baked immediately or stored in a tightly covered container in refrigerator for up to 5 days. When ready to bake, heat oven to 375&deg;F Grease bottoms only of desired number of muffin cups or line with paper baking cups. Stir batter, fill greased muffin cups 2/3 full. Bake at 375F for 20-25 min or until toothpick inserted in center comes out clean. Immediately remove from pan. Serve warm. Variations: Sub 1T lemon extract for vanilla and add 2T poppy seeds. Coconut oil can be used with excellent results. Can sub soured RAW milk (NOT putrid pasteurized milk) for buttermilk. If you live on a farm, you'll understand what I'm saying.
Mix all the ingredients and marinate the rump roast in them overnight. Bake in marinade at 225 for 4 hours.
Adjust rack to middle position and preheat oven to 350. Process rotel and onion in processor or blender until pureed and thoroughly smooth. Transfer mixture to measuring cup and reserve exactly 2 cups. Discard excess. Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1 1/2 minutes. Shake rice vigorously to remove excess water.This step removes the starch from the rice so it will not stick. IF YOU OMIT THIS STEP YOUR RICE WILL NOT BE DRY AND FLUFFY. Heat oil in heavy bottomed oven-safe straight sided 12" saute pan or Dutch oven with tight fitting lid over low-medium heat about 2 minutes. Drop a few rice grains in and if they sizzle then it is ready. Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes. Be careful that the oil doesn't get too hot too fast or the oil will splatter. Reduce heat to medium, add garlic, stirring constantly until fragrant, about 1 1/2 minutes. Stir in broth, pureed mixture, corn and salt. Increase heat to medium high, and bring to a boil. Cover pan and transfer pan to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes. Stir well after 15 minutes. Stir in cilantro, minced jalapeno to taste, and pass lime wedges separately. For Freezing Ahead: Cool, portion and freeze in a ziploc bag. To reheat from frozen: Place in a covered pyrex dish and warm in the microwave, stirring every 2-3 minutes until heated through.
Mix all ingredients in a glass baking dish. Preheat oven at 375, and then turn down to 350 when you put the casserole dish in the oven. Cook 25-35 minutes or until top is golden brown. Serve hot or cold with whipped cream.
Beat egg whites to foam. Add salt and cream of tartar. Beat to stiff peaks. Add vanilla extract and both sugars. Beat until consistency of 7 minute frosting. Fold in crackers and nuts. Grease bottom and sides of pyrex dish and add mixture to dish. Bake at 350 degrees for 15-20 minutes. Top with Cool Whip or whipped cream when pie is completely cool, or slice and add topping on individual slices when serving.
Preheat oven to 375. To prepare filling: Combine 1st 8 ingreds in large bowl; stir with a whisk. Crust: Roll dough to an 11 inch circle. Fit into a 9" pie plate coated with spray. Fold edges under and flute. Streusal: Lightly spoon flour into a dry measure;level with knife. Combine flour and next 5 ingreds in a bowl. Cut in butter with a fork or fingertips til crumbly. Sprinkle with water, tossing with a fork just til lightly moistened. Pour pumpkin mixture into crust; sprinkle with steusal. Place pie on baking sheet. Bake at 375 for 50 min or tl knife inserted in center comes out clean. Cool on wire rack.
Directions. Heat 3 tablespoons olive oil in a large saute pan. Add the bread cubes and sprinkle with salt; cook over low to medium heat, tossing frequently, for 5 to 10 minutes, until nicely browned. Add more olive oil as needed. Place the cucumber, red pepper, yellow pepper, tomatoes and red onion in a large bowl. For the vinaigrette: Whisk together the garlic, oregano, mustard, vinegar, 1 teaspoon salt and the pepper in a small bowl. While still whisking, add the olive oil and make an emulsion. Pour the vinaigrette over the vegetables. Add the feta, olives and bread cubes and mix together lightly. Set aside for 30 minutes for the flavors to blend. Serve at room temperature.
Place Brats, Butter & sliced onion in a decent size kettle. Pour in the Beer & the Water. (You can use only Beer -- just be sure the Brats are covered, completely). Bring to a boil. Reduce heat & cover. Simmer for 30 minutes. Remove from heat, but DO NOT remove cover until ready to grill! Get your grill ready & when it is ready, drain the Brats (reserving liquid) & put on the grill & cook until golden brown. (Place them back into the warm Beer & cover to keep them warm, if needed). Serve with or w/o a bun, with Kraut, chopped Onion &/or some Silver Springs Horseradish-style Brat mustard (NOT that bright yellow Stuff -- YUK) Be sure to have some extra ice cold brewski's to enjoy the Brats! This recipe can be adjusted either way, to fit your needs! You can also broil these if the weather won't permit grilling. These go VERY good with Recipe #305705 .
Combine all ingredients until well mixed. Add salt and pepper to taste. Divide into 4 patties. Spray a frying pan with cooking spray and cook over medium heat until cooked thoroughly (about 10 minutes), flipping once about half-way through.
Place beef in a large Dutch oven. Add black peppercorns, mustard seeds, cloves, allspice, and bay leaves. Cover with water to 2 inches above beef; bring to a boil. Reduce heat; partially cover, and simmer 2 hours or until beef is tender. Remove beef from pan. Strain cooking liquid through a sieve over a large bowl, reserving cooking liquid; discard solids. Place 1 larve heavy-duty zip-top plastic bag inside each of 2 bowls. Pour reserved cooking liquid into bags; stand 10 minutes (fat will rise to the top). Seal bags; carefully snip off 1 bottom corner of 1 bag. Drain liquid into pan, stopping before fat layer reahces the opening; discard fat. Repeat procedure with remaining bag. Add beef, carrot, rutabaga, parsnips, onions and potatoes to pan; bring to a boil over high heat. Reduce heat, and simmer 5 minutes. Arrange cabbage on top; cover, reduce heat, and simmer 15 minutes or until cabbage is tender. Remove beef from pan, and cut across grain into 16 slices. Strain vegetable mixture through a sieve over a large bowl, reserving vegetable mixture and cooking liquid. Place 1 cabbage wedge, 1 1/2 cup vegetable mixture and 2 beef slices into each of 8 large soup bowls. Pour 1/2 cup reserved cooking liquid over each serving; reserve remaining cooking liquid for another use.
Blend the four, sugar, margarine, oil and salt in a bowl with your fingers until you get something that looks like fine breadcumbs. Add the water a little at a time until a crumbly dough starts to form. Roll the into a ball and dust it with a little flour. Wrap it in wax paper and chill for one hour. Mix the currants with a little bit of sugar and water and cook over high heat until they form a thick sauce. Split the vanilla bean in half and add it to the milk. Heat the milk and vanilla until it just starts to boil (take care, milk is easy to scald). Remove the bean and stir in the semolina. After the mixture has cooled for a few minutes, add the egg yolks. Beat the egg whites until you get stiff peaks, then add the sugar. Fold the egg white mixture into the semolina. Preheat your oven to 350 degrees. Butter a tart pan and roll out the dough on a lightly floured surface. Line the pan with the dough and prick all over with a fork. Return to the fridge for 10 minutes or so. Spread the currant mixture over the pastry dough, then spred the semolina topping over that. Smooth with a spatula and bake for 40 minutes or until golden.
Start your potatoes in a pot of cold, salted water. Bring to a boil, then simmer till cooked through. Meanwhile:. Soft-boil your eggs. Start the eggs in a pot with cold water, a splash of vinegar, and salt. Bring to a boil, then low simmer for four to five minutes. Immediately drain and rinse with cold water. Peel. Dice the eggs. Eat one of your delicious soft-boiled eggs with a little salt and pepper. Cut your bacon into lardons. Cook on medium heat until nice and crispy. Drain out the fat. Combine everything in a big bowl. Season.
If you have a food processor set your slicing blade to 1/4" this seemed to be the best slice size, or of course you could use the mandolin, slice your potatoes skins on (well scrubbed of course). Immediately submerge in a large bowl of water that contains 4 cups of ice and 2 cups of cold water. Allow the potatoes to rest in the cold water for 20 minutes. On a large towel place each potato slice on the towel and blot dry. Heat your oil to fry temp just over 320°F and under 370°F gives the best results. Being careful not to over crowd the pot place 6-8 potatoes into the oil and cook to golden brown flipping as you go. With a slotted spoon or a spider remove your chips from the oil and place on paper towels to drain any excess oils. Sprinkle with salt - or be adventurous and add anything you think you might like as a flavor.
Preheat a non-stick skillet (I use Wearever - The pan cannot be worn down or it will stick) over medium-low heat for 3-5 minutes (preheating on medium-low is important - the pan can't be too hot or too cold - I have a gas stove which heats quickly, so you may need to adjust to a longer preheat time for your burner). Add raw egg to pan and cook for 3 minutes. (NOTE: Right when the egg hits the pan, the egg white portion of the egg should immediately start to turn white - if it doesn't, the pan is not hot enough). The edges of the egg should look dry and lift easily with a spatula. Using a spatula large enough to scoop underneath the entire egg, carefully flip the egg and cook for 1 more minute. (NOTE: The bottom of the egg should have a very thin layer of nicely cooked skin that is easy to get underneath with the spatula - if the skin is thicker and darker than a very light cream color then the pan was too hot). Using the spatula, carefully remove the egg from the pan and enjoy over a nice piece of your favorite healthy toast (or for the Celiac's out there, a 1/4 cup cooked rice works well too!). When you poke your fork into the yolk, it will run out and soak into your bread.