HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut orange slices in half. Line bottom of a 6 1/2 cup ring mold with half of orange slices and cherries. (A Bundt pan works just fine for this although you may need more than 1 liter of ginger ale). Pour in a thin layer of ginger ale, and freeze until firm. Arrange remaining orange slices and cherries along side of ring mold, and pour in another thin layer of ginger ale. Freeze until firm. Pour in remainder of ginger ale and freeze until firm. Combine orange juice, pineapple juice, lime juice, and sugar, stirring until sugar dissolves. Chill mixture. (You can freeze here for use later). Just before serving, pour chilled juice mixture into punch bowl; add tonic water, champagne or additional ginger ale, and ice ring. If you freeze the base, let it thaw completely before making the punch.
Preheat oven to 375 degrees F. Place soy sauce and sugar in a medium pot and bring to a boil. Add the ginger, garlic and whiskey. Reduce heat low and simmer for 5 minutes. Put half this sauce in a container to drizzle over the fish after it is cooked. The sauce can be made in advance and reheated. Brush a broiling pan with olive oil. Season the fish with salt and pepper. Place the fillets on the prepared pan and sprinkle each with one tablespoons of pineapple over each fillet. Bake, uncovered, 20-25 minutes, until salmon is pink and slightly firm to the touch. *Note, if you like your salmon cooked rare, cook for only 15-20 minutes. Drizzle with reserved sauce before serving.
Saute sweet potatoes and onion in large skillet with 1 tablespoon oil just until tender. Add water or apple juice as needed to prevent sticking. Add black beans, spices and salt and cook until heated through. Divide bean mixture and cheese among tortillas and roll up. Place in 9 x 13 inch baking pan. Lightly spray with olive oil if desired. Cover pan with foil and bake at 350F for 20-25 minutes. Garnish with sour cream, salsa and fresh cilantro or wrap up for a to-go meal.
Mix everything together in a bowl until well blended. Form into 1 inch balls. Refrigerate and enjoy!
Preheat an oven to 350F. Line a baking tray with parchment paper. Lay the strips of bacon on the tray. Rub a tablespoon of brown sugar on the top of each strip. Sprinkle 2 tsp of peanuts on each strip. Sprinkle 2 tsp of cacao nibs on each strip. Cook for 20-25 minutes until the bacon is brown and the sugar has caramelized. Remove from the oven and allow to cool for 10-15 minutes. Serve while still warm.
Preheat oven to 350°F. ARTICHOKE STUFFING. USE scissors to snip off sharp points of each artichoke leaf. COMBINE lemon halves, chopped onion, water, wine, bay leaf and peppercorns in a stock pot. Bring to a boil; add artichokes. SIMMER until artichokes are tender, about 10-15 minutes. Remove pot from heat and allow artichokes to cool in stock. STUFFING: MELT butter in a medium saucepan. Add remaining onions and garlic. Saute for 5 minutes. Add remaining ingredients and let cool. CUT cooled artichokes in half, lengthwise, exposing inner leaves. SCOOP out center prickly leaves with a teaspoon, leaving the choke (heart) intact. Place stuffing in the hollowed-out artichoke. TOP with cheeses and bake at 350°F until center is hot (about 20 minutes).
Pour the Scotch and Drambuie into an old-fashioned glass almost filled with ice cubes. Stir well. Garnish with the lemon twist.
Rinse chicken and pat dry with paper towels. Cut chicken into 1/2-inch pieces. In large mixing bowl combine HALF of the green onions, the minced garlic, vinegar, soy sauce, 1 tablespoon of the oil, the red pepper flakes and the black pepper. Add the chicken pieces and stir to coat. Let stand in refrigerator for about 30 minutes. After it has had time to marinate, drain chicken reserving the liquid. In a large skillet, heat 1 tablespoon oil, add chicken and saute about 3 minutes or until chicken is no longer pink. Stir cornstarch into reserved liquid. Add to skillet. Cook and stir Place bread shell on a baking sheet and spoon chicken and sauce evenly over top. Sprinkle with cheeses. Bake, uncovered, in a 400°F oven for 12 minutes. Top with remaining 1/4 cup green onions and pine nuts. Return to oven for 2 minutes longer.
Portabello-Bacon Sauce: Place 8 cups of the broth in a saucepan over medium heat and reduce to about 2 cups. Reduce the red wine to about 1 cup in a separate saucepan. Heat 1/4 cup oil in a large pan, then add the bacon and cook until it's crisp, but not burned; remove and set aside. Add shallots to the pan, cook till translucent, and stir in the diced mushrooms. When mushrooms have released all their liquid, return the bacon to the pan, add the reduced wine, and bring to a simmer. Add the reduced beef broth and thyme and simmer for 30 minutes. Mix in the cornstarch or arrowroot with the remaining 1/4 cup beef broth and add to the sauce after the first 15 minutes of cooking. When ready to serve, whisk in the butter and season with salt and pepper. If the sauce become to thick thin it out with a little water. Chateaubriand: Preheat the over to 400 degrees. Season the meat generously with salt and pepper. Heat remaining oil in a large ovenproof saute pan, and when the oil begins to smoke, add the tenderloin and sear on all sides. Place the pan in the oven and roast for 20 to 30 minutes, to desired doneness (115-118 degrees for rare, 120 for medium rare). Remove from oven, cover loosely with foil, and allow to rest for 20 minutes. Cut into 2 inch thick slices and serve 2 per person with the portobello-bacon sauce. Hearts of celery, organic carrorts, leeks, and bintje potatoes- all braised- make a great side.
Preheat oven to 350°F Combine and mix all dry ingredients. Add softened butter and rub into dry ingredients until even (produces a slightly grainy texture). Add egg whites and mix well. Using a leveled tbsp, plop dough onto parchment paper. Press each cookie down with a fork. You can use your fingers to fix the shape. Bake 18-20 minutes depending on desired -- brown-ness I guess. I like mine darker, so 20 minutes is good and still gives you a soft middle. Remove to cool on a wire rack and munch away. Notes: I used natural almond flour, not blanched, so my cookies are dark to begin with. I think either would be fine for the recipe. I suggest melting some dark chocolate and dipping the cookies in half way for extra yumminess. Lindt 85%, 90% or even 99% would be good depending on your needs. Totals per cookie: 63 Calories, 5g Fat, 3g Protein, 2 Carbs, 1 Fiber, .73 Net Carbs. If you count Truvia, net carb is 2.33g per cookie.
Put the flour into a large bowl and make a well in the centre and add the egg one at a time, mixing with a wooden spoon between each egg. Add the lemon zest and a good pinch or two of sugar and salt and then add the millk little by little, whisking well between each addition to get a smooth mix. Set aside for 1 hour. When ready, melt butter in a crepe (or omelette) non-stick pan and then add the melted butter to the crepe mix and whisk well to combine. Using a small ladle, put some of the mix into the hot pan (over a medium heat) and then swirl to spread and cook until bubbles begin the appear and then flip and cook other side. Continue till all mix is used, you may have to use a little bit of extra butter to grease the pan depending on your pan. To serve fold the crepes up in triangles, pour a little lemon juice over the top and sprinle with a little sugar or fill with seasonal fruit and a little cream and roll and above all enjoy.
Brown meat in oil in 10-inch frying pan. Add onion, salt, pepper, thyme, garlic, parsley and clove. Combine tomato sauce and 1 cup water, add to meat mixture and stir well. Dilute peanut butter in remaining cup of water and add to mixture. Cook over medium heat for 1 hour, or until meat is tender. Serve hot over the cooked rice.
Melt butter and saute onions. Cook peeled potatoes until tender; mash and add sour cream and orange juice using mixer. Stir in onions and salt. Garnish with orange zest.
Coat the bottom of a big frying pan with oil. Fry the rice over medium-high heat stirring constantly until it turns golden brown. In a blender put the water, sazon, onion, garlic, tomato, and salt and blend until everything is mixed about 20 seconds. Pour into frying rice. It will sizzle and pop. Stir to mix cover with lid bring temperature to medium and let cook. It should only take about twenty minutes to cook. Do not stir frequently it messes up cooking time, but do watch so it doesn't burn on bottom. If rice is still hard it needs to cook longer.
The day before baking: Cook raisins, water, and sugar for 5 minutes. Remove from heat. Add whiskey and honey, stir to combine. Add butter and let it melt in the hot mixture. Cool to room temperature, overnight is best. Prepare pans: grease pans with shortening, line with parchment paper and leave a 2" collar extending above all the sides. Grease the inside of the parchment paper. Preheat oven to 275°F Adjust rack to center position. Reserve 1/2 dozen whole cherries and several whole nuts to use as decoration on top of cake. Adhere with a little batter or syrup. Measure fruit and nuts into a large bowl. Sift together the flour, spices, baking powder, soda and salt into another medium bowl. With your hands, blend the flour mixture into the combined fruit and nuts. Make sure the fruits are not stuck together, and are coated with flour. Set aside. In your largest mixing bowl, beat eggs well. Alternately add to the beaten eggs, the floured fruit and nuts, and the raisin mixture. Combine with large spatula or with bare hand. Divide batter evenly among pans. Bake for about 2 hours (time will vary with size of pan) until cake shrinks from sides of pan slightly. After 1 1/2 hours, decorate tops of cakes with reserved fruit and nuts, by adhering them to the top of cake with reserved batter. Return to oven to finish baking. Turn off oven, leave cake in oven 10 minutes with heat off. Remove pans from oven, allow to cool on racks 10-15 minutes. Peel paper off cakes carefully while still warm. Cool on rack completely. To store cakes, wrap in muslin moistened with sherry, and place in zip lock bag or tin. Check periodically and add sherry to keep moist. Slice about 1/2 inch thick to serve, with hot tea, coffee, or egg nog. Can be stored for a year or more if kept moist with sherry or whiskey.
Place sugar, lemon juice and plums in a deep 8 cup microwavable container (I use a pyrex measure). Microwave, uncovered on High for 2 1/2 minutes, stir. REPEAT twice more. Microwave, uncovered, on High 15 - 18 minutes, STIRRING every 4 minutes until it will form a gel. Ladle into hot sterilized jars. Wipe rims, remove any air bubbles, add hot lids and rings. Process 5 minutes in boiling water bath.
Place cornstarch in a large bowl. Add water gradually while whisking. Beat eggs into cornstarch mixture. Toss in beef and stir to coat. Pour 1 inch of oil into wok, heat until boiling hot, but not smoking. Add a quarter of the beef to the oil. Seperate with a fork and cook, stirring frequently, until crispy, Remove, drain on paper towel and set aside. Repeat until all the beef is cooked. Drain off all oil except for about 1 tablespoons and add carrots, onion, ginger, and garlic in that order. Stir fry briefly over high heat. Combine last 5 ingredients and add to vegetable mixture. Bring to a boil and then add beef. Heat thorough and serve immediately.
Leaving dough in tube form, cut into 8 rolls. Arrange rolls in large casserole dish. Mix milk, sugar, and butter; pour over rolls. Bake at 350 until rolls are golden brown. Serve warm!
Let beans soak for about 4 hours before starting to cook. Rinse beans thoroughly. Slice onion, green pepper, and potato to small chunks. Combine beans, water, ham hock, onion, green pepper, potato, oregano, salt and pepper. Bring water to boil. Turn heat down and simmer for 2 hours. Add tomato sauce and simmer for another hour. Bean should be tender if not simmer for another hour.
Combine first four ingredients in a saucepan over high heat. Bring to a boil and stir rice and butter. Cover pan and reduce heat to medium low. Cook 20 minutes. Remove from heat and let stand 5 minutes. Fluff rice with a fork. Gently toss in toasted almonds and serve.
-preheat oven to 360. two parts to this prep; the sausage mix prep and the egg mix prep. THE SAUSAGE MIX. -break sausage into small pieces and begin to brown in 1 tablespoon of the olive oil, never more than medium heat. -after about five minutes, push sausage to one side. -add chopped onion and crushed garlic to other side of pan; add basil leaves, torn into small, dime-size pieces; place this side of the pan directly over the heat to start the onions on their way. Keep it moving and keep heat low so the garlic doesn't burn. -add some fresh crushed black pepper and dashes of kosher salt. -once onions start to soften and brown a bit, mix in with sausage. -continue to mix and modulate heat from medium to low, careful not to burn the meat, until sausage is brown. Turn off heat. THE EGG MIX. -beat the five eggs. -add milk and half & half. -add lightly toasted and cubed Brownberry's Oatnut bread [if you don't have this, what you should know is it's full-bodied and has a slight sweetness, as well as the obvious texture from, well -- oats and nuts.this is a major flavor/texture secret in the final tasting]. -add 2/3 cup of shredded cheddar cheese. -add dried mustard and some more pepper. COMBINING. -2tsp of olive oil rubbed into bottom/sides of 2 inch deep/9 inch diameter ceramic baking dish. -sausage mixture into bottom of dish. -add egg mixture over the top. -spread remaining 1/3 cup cheddar cheese over the top. -more crushed black pepper and and couple dashes of paprika dusted over the top. ---***** I forgot to add a little baking powder to this to keep the egg fluffy. Will add a teaspoon next time******. BAKE. -45 minutes at 360 degrees, fork test in center comes out clean. -let set for 5 minutes and serve! You're welcome!
In a 12 to 14 inch saute pan, heat the olive oil and garlic until just sizzling. Add the broccoli and cook, tossing regularly for 8-10 minutes, until the stem is tender. Use the wine to slow the cooking down if the garlic begins to brown. When the broccoli is tender, add the chili flakes and zest. Place on platter and enjoy!
Put the ham bone in water to cover, bring to boiling, then reduce the heat to low and simmer 1 hour with, chopped onions, sliced carrots, and diced rutabaga. Add the tomatoes, barley, beans, and cabbage. Add the bouillon, pepper and sugar. Cook until the meat falls off the bone. Remove the ham bone cut the ham in little pieces and put back in the soup. Enjoy!
Preheat oven to 375°F. Into a medium bowl, place blueberries, pear chopped into 1/2-inch cubes, 2 tbs. sugar, vanilla, ginger and brown rice flour. Toss gently to coat thoroughly. Into a 9" x 9" baking pan or 9" pie plate, pour the blueberry-pear mixture. Into a medium bowl, combine oats, brown sugar, sugar, brown rice flour and ginger. With clean, bare hands or a pastry cutter, work butter into the mixture until it resembles a coarse and sandy texture. Top fruit with crumble mixture. Bake at 375 F for 30-35 minutes or until crumble is lightly browned. Cool atop a wire rack for up to one hour. Serve warm with a scoop of vanilla ice cream or whipped cream if desired.
Whisk together eggs, milk, and oil until completely blended. Stir in diced fruit. Combine remaining ingredients in separate bowl. Add dry to wet ingredients and stir just until blended. Let batter sit for 15-20 minutes: this is optional, but I think it makes the muffins rise higher. (You could also let the batter sit after you divide it into the muffin cups, instead of before.). Divide batter between 20 greased muffin cups and bake at 400 for 20-25 minutes, until golden brown on top. Serve warm with a drizzle of honey!
Whisk the eggs and sugar together in a metal bowl (I use my kitchen-aid bowl). And set it over a pan of simmering water. Whisk the mixture until it reaches a temperature of 160 degrees (use an instant read or candy thermometer), it should take approximately 5 minutes. Whisk the entire time, being careful not to have scrambled eggs. Remove bowl from the pan of simmering water and place on your mixer and beat with the whisk attachment at medium - high speed until it is cool to your touch(on the outside of the bowl) and very thick. This should take approximately 10 minutes. While beating the egg and sugar mixture, melt your chocolate and cool to lukewarm. In a separate bowl, combine the whipping cream and Baileys together and beat until stiff peaks form. Pour the melted chocolate over the egg and sugar mixture and fold in until blended. Then fold in the whipped cream mixture. I will add a small amount of the cream mixture and blend it in (this will lighten up the mixture a bit) and then fold in the remaining until only streaks of white remain. Place in a bowl, cover with saran wrap and chill till set, overnight. Once set, it can be spread over a cake layer to be used as filling. Make sure you pipe a dam of your buttercream around the outer edges of the layers to prevent the mousse from being pushed out. This is also excellent served as just a mousse dessert.
Add the ingredients to your bread machine in the order recommended by the manufacturer, which is usually in the order given, being careful that the yeast doesn't come in contact with the salt.
Heat milk in a large saucepan, don't boil. Beat eggs and salt in a large bowl; gradually add sugar, mixing well. Gradually stir about 1/4 of hot milk into egg mixture; add to remaining hot milk, stirring constantly. Cook over medium-low heat, stirring constantly, until misture thickens and reaches 160 degrees. Stir in 1/4 tsp nutmeg and vanilla. Set saucepan in larger pan of ice for 10 minutes to rapidly cool mixture. Cover and refrigerate up to 48 hours. When ready to serve, fold in whipping cream and sprinkle with nutmeg.
In a large bowl, mix the flour with 3/4 teaspoon of salt. Make a well in the center and add the water, 1/4 cup of the olive oil and the vinegar. Mix until the dough comes together; it will be sticky. Transfer the dough to a floured work surface and knead until smooth and no longer tacky, using a pastry scraper to free it from the work surface. Wrap the dough in plastic wrap; refrigerate for 1 hour. In a large skillet, heat the remaining 2 tablespoons of olive oil. Add the scallions and cook over moderate heat until softened, 3 minutes. Add the greens and cook over high heat, stirring, until wilted, 2 minutes. Stir in the dill, mint and oregano and cook until wilted, 1 minute. Transfer the contents of the skillet to a colander and let cool. When the greens are cool enough to handle, squeeze out any excess liquid. In a large bowl, combine the greens with the feta, Parmigiano-Reggiano cheese and the egg. Season the filling with 1/4 teaspoon each of salt and pepper. Lightly flour a large, rimmed baking sheet. Turn the dough out onto a lightly floured work surface; cut into 4 equal pieces. Roll each piece out to a 9-inch round 1/16 inch thick. Using an 8-inch plate as a template, cut an 8-inch disk from each round. Mound one-fourth of the filling on the lower half of each disk. Fold the dough over to make a half-moon; press the edge of the dough to seal. Using a lightly floured fork, crimp the edges. Transfer the hand pies to the prepared baking sheet. In a large skillet, heat 1/4 inch of the vegetable oil over moderately high heat until shimmering. Add 2 pies at a time and fry, turning once, until deep golden brown, about 6 minutes. Drain the pies on paper towels. Serve hot.
Place the butter in a mixing bowl with the caster sugar. Beat them together until they are light and creamy. While mixing slowly add the eggs one at a time until they are well combined. While mixing slowly add the flour and mix it until the batter is smooth and well combined. Stir in the sultanas until they are well combined. Preheat an oven to 180°C. Grease a loose bottomed 20cm cake tin. Spread half of the batter evenly over the base of the cake tin (the batter may seem quite thick). Place a layer of the apples over the cake mix and scatter over the almonds. Mix the remaining caster sugar and cinnamon together and sprinkle it over the apples and almonds. Spread the remaining batter over the apples evenly. Sprinkle over the coffee sugar or brown sugar over the cake mixture. Place the cake on the centre shelf of the preheated oven and leave it to cook for 45 minutes. The cake should be firm and light golden, a skewer when inserted into the centre of the cake should come out clear. Remove the cake from the oven and leave it to cool slightly then remove it carefully from the tin.
Note: for a differnt cake try this: Vanilla variation Omit the cocoa and increase plain flour to 2 1/2 cups. Coconut variation Omit the cocoa. Use 1 1/2 cups plain flour (instead of 21/4 cups) and add 1 cup desiccated coconut with the caster sugar. to start: Preheat oven to 180°C. Grease and line the base of 2 x 20cm round cake pans with non-stick baking paper. Sift together the flour, cocoa and baking powder into a large mixing bowl. add the caster sugar and stir to combine. Add the melted butter, milk, vanilla and vinegar and whisk until all ingredients are well combined and smooth. Divide the batter between the prepared tins and place in preheated oven for 30 minutes or until golden and a skewer inserted into the centre of the cake comes out clean. Set aside to cool for 10 minutes before turning out on a wire rack to cool completely. When ready to serve, spread the top of one cake with some of the frosting, place second cake on top and spread remaining frosting over top and sides. Cream cheese frosting: Place cream cheese, butter and vanilla into a large mixing bowl. Using electric hand beaters, beat until smooth. Gradually add icing sugar and beat until well combined.
Oil a jelly roll pan OR an 8 x 8 pan. Combine the sugar, cream and salt in a 3 quart heavy pot, stirring to blend well Place over medium heat and, stirring constantly, bring to a boil. Cover and let boil for 2 or 3 minutes. Uncover and wash down the sides of the pot with a pastry brush dipped in cold water Continue to boil over medium heat, WITHOUT STIRRING, until the syrup reaches the soft ball stage (234F) Remove the pot to a cooling rack and let cool to lukewarm (110F) WITHOUT STIRRING. Add the vanilla, whip until creamy, then spread in the oiled pan. To keep it creamy, cover the top of the candy with a damp cloth or paper towel for at least 30 minutes. Uncover, let set until firm and cut into squares. Store in airtight container.
Halve and pit the apricots, then place in a bowl of boiling water for about 30 seconds. Drain well, then slip off their skins. Place the superfine sugar, Marsala, orange rind, vanill pod and 1 cup water in a pan. heat gently until the sugar dissolves. Bring to a boil, without stirring then simmer for 2-3 minutes. Add the apricot halves to the pan and poach for 5-6 minutes or until just tender. Using a slotted spoon, transfer the apricots to a serving dish. Boil the syrup rapidly until reduced by half, then pour over the apricots and let cool. Cover and chill. Remove the orange rind and vanilla pod. Whip the cream with the confectioner's sugar and cinnamon until forms soft peaks. Fold in the yogurt. Serve in a bowl with the apricots.
Whisk the margarine and flour together over low heat in a small saucepan for a few minutes until the flour is cooked and golden. Add the water and bouillon or broth, tamari, thyme, and pepper. Bring to a boil while whisking often to keep it smooth. Lower heat and simmer a minute or so. Combine cornstarch and water and stir well to get rid of lumps. Whisking gravy briskly, pour into saucepan. Continue whisking until gravy returns to a boil and has thickened.