HumbleIntelligence/food-ner-1-Million huggingface dataset:
Stick cloves into onion halves and place in a saucepan with milk, bay leaf and fish. Bring to the boil, then reduce heat to low and simmer for about 8 minutes. Remove fish with fish slice and cool slightly. Strain cooking liquid into a jug, discard solids. Flake fish into large chunks, discarding any bones, then season. Melt butter in a saucepan over low heat. Add flour and cook, stirring for 1-2 minutes. Add reserved liquid and cook, stirring until mixture starts to thicken. Add cream and simmer for 5 minutes. Add nutmeg and herbs, then season. Pour over fish, then cool. Preheat oven to 180oC. Pour mixture in four 500ml pie dishes. Cut 1cm-wide strips from the edge of pastry sheets. Press around rims of dishes and brush with a little water. Cut off any excess pastry. Cut 2 small slashes in tops for steam. Brush pastry with egg and bake for 25 mintues or until pastry is risen and golden.
This make two generous salads. Divide the spinach among two salad plates and top with sliced berries, banana, walnuts and crumbled cheese. Top with your favorite raspberry vinaigrette and enjoy!
Saute the onion in the lard until lightly browned in an ovenproof pot. The original recipe contains neither tomatoes nor garlic, but they've crept in over the years. Therefore add them, together with the tripe, a few drops of oil, salt, pepper, parsley, and the spices (cloves to taste). Stir well to combine and remove from the fire when all is heated through. Pour the contents of the pot into a bowl. Don't wash the pot, but rather refill it, layering it with the eggplant, the tripe, and then the ground meat; dust the meat with some grated caciocavallo (don't put all of it into the filling, however), then repeat with more layers until all is used up. Sprinkle the oil over the top and spread the hard boiled eggs over it too. Lightly beat the fresh egg and mix the remaining caciocavallo into it, together with salt, pepper, and a little more parsley. Spread this mixture over the top and bake in the oven (400 F, 200 C) until it is nicely browned.
Cake. Preheat oven to 350*. Grease and flour 9"x13" inch pan. In large bowl beat eggs, oil, granulated sugar and vanilla. In medium bowl, stir flour baking soda, baking powder, salt and cinnamon. Incorporate dry ingredients to creamy mixture. Add carrots, mix and fold in pecans. Pour batter in prepared pan. Bake 45 minutes until tester inserted in centre of cake comes out clean. Let cool. Frost with cream cheese frosting. Frosting. In medium size bowl, mix butter and cream cheese till smooth. Add almond extract. Gradually add icing sugar and beat till mixture is homogeneous. Spread over cooled cake; decorate with pecan halves. Tip; Use your food processor to grate the carrots.
Cut bicuits in fourths. Mix white sugar and 1/4 tsp cinnamon together in a small bowl and rolls biscuits in it. Place in a greased loaf pan. Melt butter and add brown sugar and remaining cinnamon. Pour over biscuits and bake at 350 for 35 to 40 minutes. Serve warm. Yum!
Slice strawberries into small pieces; toss in a bowl with sugar and vodka, stirring until the sugar begins to dissolve. Cover and let stand at room temperature for 1 hour, stirring every so often. Puree the strawberries and their liquid with the yogurt and lemon juice in a blender or food processor until smooth. You may press the mixture through a mesh strainer to remove any seeds; this is optional. Refrigerate mixture for 1 hour, then freeze in an ice cream maker according to manufacturer's directions. May eat right away or transfer to freezer container and freeze several hours for firmer texture.
Preheat oven to 375°F Heat oil in large skillet. Saute onion for 2 minutes, then add turkey and cook an additional 5 to 7 minutes. Add tomato sauce, all seasonings, garlic, and mushrooms and simmer 2 minutes. Remove pan from heat. In a bowl, combine spinach, ricotta, and nutmeg. Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. Drain and rinse with cool water. Coat a 9" x 13" baking pan with cooking spray. Arrange 1/3 lasagna noodles (3 noodles) on the bottom of the pan. Spread a layer of ricotta mixture, then turkey mixture, then 1/3 mozzarella. Repeat layers, ending with mozzarella. Bake 20 to 25 minutes or until cheese bubbles. Cool at least 5 minutes before cutting.
Traditionally old silver English pennies or silver charms wrapped in grease-proof paper were placed in the batter and cooked into the pudding. PLUM PUDDING:Mix ingredients in order given. Spray inside of mould with lots of Pam thoroughly, or grease it well. Makes 3 cups of batter. Fill plum pudding mold 3/4 full because it will rise and push the cover open if you do not leave any space for rising batter. Cover mould with cover. Steam for 2 hours in large pot placing mold on a stand making sure it does not sit directly on the bottom of the pot. I make a ring out of tinfoil to sit the mold on. Fill pot with water covering 3 inches from bottom of mold. Cover pot and place weight on lid. I use a rock to weigh cover down. Check water level after one hour. Add more water if the level is getting too low. Turn over on a plate. Can be frozen for later use. Serve hot. If cold heat in microwave. Must be eaten hot. SAUCE: Boil Sauce ingredients except butter till thick. When thick add chunk of butter. SERVE: Slice heated Plum Pudding. On each slice pour some sauce and drizzle cream over it. Serve.
Heat butter in saucepan. When hot, add onion, cover and cook 4 minutes over medium heat. Add mushrooms, spices and lemon juice: mix well. Cover and cook 4 minutes over medium-high heat. Mix in flour and cook 1 minute, uncovered, over low heat. Pour in chicken stock and season. Bring to boil. Cook soup, uncovered for 12 minutes over medium heat. Puree soup with cream in food processor. Sprinkle with paprika and serve with croutons.
Put the blue cheese into a bowl and lightly crush or mash it. Add the whisked egg whites and the creme fraiche. Add salt and black pepper to taste and mix it to a coarse paste. Set aside and then chill it. Roll out the pre-prepared shortcrust or puff pastry. Using a plain or fluted 5" cutter, cut out four circles. Put them on a lightly greased baking sheet and prick them all over with a fork. Carefully spread the chilled blue cheese mixture all over them, leaving a border of about 1/2" to 3/4".Then sprinkle them with the finely chopped fresh rosemary leaves & store in the fridge. Pre-heat the oven to 220C/400F/Gas 6. Melt the butter in a shallow large pan & then add the pear slices, and about 3-4 tablespoons of water. Cook gently for about 6-8 minutes until the pears are tender but still holding their shape. Allow to cool. Arrange the pears over the chilled galettes in neatly overlapping circles and brush with a little melted butter. Sprinkle over the cumin seeds and a few extra rosemary leaves, season with salt and pepper and bring the edges of the pastry up and over the edge of the pears, to form a loose crust. Brush the tops of the galettes & the pastry with the beaten egg yolks & milk mixture. Bake for 15-20 minutes until golden brown. Cool the galettes slightly before serving with salads, pickles or chutney.
Blend mayonnaise and sour cream together in a medium sized bowl. Mix in remaining ingredients till well incorporated. Cover and chill 6 hours before serving. Serve atop any green salad. A fantastic serving suggestion is topping off your salad with baby cooked & chilled shrimp. Your family will greatly be impressed.
In a Dutch oven heat oil and butter over medium heat. Season the pork with salt and pepper then add to oil and brown on all sides; transfer to a bowl (since there is quite a lot of pork you will have to do this in 2-3 batches). Add in frozen pearl onions (or onion slices if using) garlic, carrots, celery, bay leaf, cloves, cinnamon stick and dried red pepper flakes or cayenne (if using) saute for about 5-6 minutes. Stir in broth or water, vinegar and soy sauce; bring to a boil and stir with a wooden spoon to scrape up any browned bits in the bottom of the pan. Return the browned pork to the pot along with any juices from the bowl; mix to combine and season with salt and black pepper. Set oven to 325 degrees. Cover the pot and bake for about 2 hours. Check after 1 hour of cooking time and add in more broth or water if needed and discard the cinnamon stick, season with more salt and pepper if desired. The last 15 minutes of cooking time mix cornstarch with water until smooth add into the simmering stew and cook until thickened (the stew will not be very thick).
1. Place a medium saucepan of water on the stove to boil. Add 2 Tbsp. olive oil to the water (this will help prevent the noodles from sticking to each other while cooking). 2. Blend the dry ingredients in a food processor for about 20 seconds. Place the dry ingredients in a large mixing bowl and make a well in the center. 3. Add the eggs and egg yolks to the well and begin whisking the eggs with a fork. Start pulling the dry mixture in with the fork and combining with the egg until it is partially combined (you will combine it fully when you knead the dough). 4. Turn the dough onto a flat working surface lightly dusted with arrowroot flour. Knead the dough for about 5. minutes until it is smooth (it will be sticky at first). Depending on how hot your kitchen is your dough may need to be adjusted slightly: If the dough is too dry you can add a teaspoons of olive oil or water to the mixture. If it is too wet add 1 Tbsp. of almond flour at a time until the desired consistency is reached. 5. Divide the dough into 4 balls and use one at a time to roll with a rolling pin or run through a pasta machine. Make sure to keep the dough wrapped in plastic wrap or covered with a dishcloth until you are ready to use it or it will begin to dry out. 6. To roll the dough hand, sprinkle the work-space with some arrowroot flour and gently roll out the dough with a rolling pin until the dough has reached your desired shape and thickness If using a pasta machine, run the dough through once on setting 0 or 1. 7. To cut the pasta by hand, use a sharp knife to cut the pasta to the desired shape. If using a pasta machine, run the pasta through the cutter (I recommend a fettuccine or "thicker" pasta for this recipe). Repeat the rolling and cutting process with the remainder of the dough. 8. To cook the pasta, place the noodles in the boiling water (you will need to do this in batches to prevent the noodles. from sticking to each other). Cook for about 2-3 minutes and drain. Serve with your favorite sauce or eat it plain!
Mix all ingredients until smooth and well blended. Store in refrigerator. Will keep up to 2 weeks.
In a 12-inch skillet, heat oil over medium-high heat. cook chicken and onion in oil 6 to 8 minutes, stirring freqently until browned and onion is just tender. stir in remaining ingredients(except parsely). Heat to boiling. reduce heat. cover and simmer 10 minutes. uncover and simmer 5 to 8 minutes longer, stirring occasionally, until chicken is no longer pink in center and noodles are tender. sprinlkle with parsely.
In a deep saucepan, bring wine, saffron, shallots, and parsley to a boil. Add the mussels, cover and simmer for 10-12 minutes or until shells have opened (mussels will be firm but tender). Serve the mussels with their broth and lemon halves.
Spray Pam in a 9 x 11 baking dish. Mix all ingredients well. Bake 25-30 minutes in a 400 degree oven. It will be golden brown on top. Insert knife to test doneness -- may need to leave in a little longer.
Preheat oven to 150°C/300oF/Mark2. Line oven trays with baking parchment and put the tray in the oven. In a large bowl sifted flour, cinnamon and almond meal. Mix well. Set aside. In another bowl beat butter, caster sugar and vanilla essence until light and creamy. Combine flour mixture and butter mixture, (may need to use hands) to form a dough. Roll the mixture into a large plum size or walnut sized balls and then shape each ball into a pear. (The more smaller you make them the more cloves you would need). Place the base of the clove (star shape end) on the top of the pear to the form the core. Place the pears on hot tray and bake in the oven for 12 minutes or until pale golden. (Please note if you are making them plum size baked them for 12 minutes or until pale golden, but if you are making walnut size it would be quicker). Remove tray and allow pears to stand on trays for 10 minutes before transferring to wire rack to cool. Dust lightly with icing sugar. Store. Note: Please let everyone who is eating the shortbread pear knows it's a real clove on the top because they may want to remove it before eating.
Butter a 23cm cake tin, then line with buttered non stick baking paper. Dust with flour and then bang the tin over the sink to remove any excess flour. Put the chocolate in a small bowl and melt over a saucepan of simmering water. Whisk the cream for a few seconds, until it forms peaks. If using an electric beater, take care as the cream can go very quickly to butter. Add the Kirsch, Grand Marnier and cinnamon to the cream and stir through. Heat a large basin, by filling with hot water for a few minutes, drain and dry well. Add the eggs and sugar and beat well until light and fluffy. Stir in the melted chocolate a little at a time. Stir the mixture until tepid and then mix in the cream and liqueur. Pour into the prepared tin, which in turn is placed in a baking dish 1/2 filled with boiling water. Cook in a moderate oven (180C--- 360F) for approximately one hour or until set on the sides. The cake will be slightly soft in the centre, but this firms up when cooled. Turn out by running a knife around the edge, and allow to finishing cooling on a cake rack. When cold, cover lightly with plastic wrap and refrigerate. Remove 1 hour before serving and decorate, or shake icing sugar over the top. Cut with a knife dipped in hot water. Enjoy- it really is wonderful.
Soak raisins in bourbon overnight. Soak bread in milk for 1/2hr. While soaking the bread preheat oven to 350 degrees. Put the butter in a 9x9 pan and put in the oven to melt. Remove when butter is melted and bubbly. While the butter is melting, mix all other ingredients and add to bread. Gently pour the mixture in pan over the butter and bake for 35mins. For whiskey sauce: In double boiler, vigorously whisk egg and sugar until blended and warm to the touch and fluffy. Add melted butter in steady stream while continuing to whisk. Add bourbon 1Tbs at a time and taste. I usually use 1 1/2-2Tbs.
Mix all the ingredients together and rub the roast all over with tips of finger. You can let this sit for a couple of hours or cook right away. You may want to baste as it is cooking. Bake roast at 300 degrees till it suits your taste.
In a skillet, brown one onion in 2 tbs butter, add drained sauerkraut, shredded cabbage, salt and pepper. Cook for 5 minutes. Set aside. In a separate skillet, cook bacon and onions to desired"doneness" (I prefer well-done). Preheat oven to 350 degrees Spread 1/3 of the mashed potatoes in 9x13 baking dish. Top with 1/3 of the cheese followed by a layer of egg roll wrappers cut to fit. Top with bacon mixture, 1/3 of the potatoes, and 1/2 of the cheese, and more egg roll wrappers. Spread cabbage-sauerkraut mixture over the this and top with egg roll wrappers. Spread remaining potates, top with egg roll wrappers, and sprinkle with remaining cheese. Bake at 350 for 30-40 minutes or until the cheese is melted and bubbly. Serve with Sour cream.
In a large saucepan, cook the onions in olive oil until translucent but not browned, about 5 minutes. Add the garlic, and stir until fragrant, 1 minute or less. Add the carrots, squash, gingerrot and chicken broth. Bring to a boil, then lower heat and simmer until vegetables are very tender. Remove soup from heat and allow to cool to just warm. Puree the soup in a food processor or blender. Pour soup back into pan. Add the half and half and stir until hot but not boiling. Adjust consistency with a little broth if necessary. Season with salt, pepper, and nutmeg. Serve hot.
Boil the shelled chestnuts until tender. This should take around 7 to 10 minutes. Remove the skins. If they haven't already fallen apart break the chestnuts into chunky bits. While the chestnuts are boiling, heat a pan to med to high heat. Add some olive oil and fry the green onions. Add the spinach and cook down. Meanwhile in a separate pan crispy fry the slices of duck breast (or bacon). Add the vache qui rit and the chestnuts to the spinach and stir to combine. Season with nutmeg, salt, and pepper. Arrange the crispy duck on top and serve.
Preheat oven to 400°F. Spread butter over bottom and sides of an unheated 10" skillet. Sift flour and salt together. Beat eggs thoroughly; add flour alternatively with milk a little at a time. Beat until smooth and pour batter into prepared frying pan. Bake for 10 minutes; reduce heat to 350F and bake for 10 to 15 minutes more. The pancake should puff up at the sides and be crisp and golden. Sprinkle with powdered sugar and lemon juice; roll up like an omelet. Serve on a hot platter.
Preheat oven to 350°F. Spray baking dish with cooking spray. Add chicken pieces and season with garlic powder and onion powder. Cover with foil and bake for 45 minutes. In a bowl, mix barbecue sauce, honey, ginger, and Worcestershire sauce. Pour evenly over chicken and bake uncovered for 20-25 additional minutes or until sauce thickens and internal temperature is 180°F.
Combine yoghurt, 1 tablespoon mint and salt and pepper in a small bowl. Cover and refrigerate until ready to serve. Place lentils in a bowl and cover with cold water. Allow to stand for 30 minutes. Drain, rinse and drain well again. Transfer to a large bowl. Add mince, onion and remaining mint. Season with salt and pepper. Mix well. Roll tablespoonfuls of mixture into balls. Place on a plate. Heat a large, non-stick frying pan over medium-high heat. Add curry paste and cook for 1 minute. Add tomato, stock and 1/4 cup water. Bring to the boil. Add meatballs. Reduce heat to medium-low. Simmer, uncovered, for 35 to 40 minutes or until meatballs are cooked through and sauce thickens. Spoon steamed rice into bowls. Spoon over meatballs and sauce. Serve with minted yoghurt.
In large bowl combine mayonnaise, soy sauce, sugar, vinegar, and ginger. Stir in remaining ingredients. Chill, until serving.
In a medium sized bowl, mix together the sugar and molasses. It's that easy. There's a part in this process where the molasses is super gunky and clumpy. You'll think to yourself: Joy, you were wrong... this is coming out all wrong. Don't worry. keep mixing it all together. It will even itself out. Work it until completely incorporated and no big molasses globs remain. For dark brown sugar, add another tablespoon of molasses. Use as you would in your favorite cake and cookie recipes. Store in an airtight container or in a ziplock bag with the air pressed out. Dang that's easy!
Quarter apples (don't peel or core). Place in large kettle, add lavender. Bring to a boil and then simmer until apples are tender. Pour into 3 thicknesses of cheesecloth over colander in bowl and allow the juice to drip overnight. Pour 3 cups of juice into large kettle, add sugar. Bring to a rapid boil until a drop on a cold spoon forms a hard film. Pour into sterilized jars and seal. Continue process until all juice is used.
Fill tart shells with a slice of brie. Top with diced pears. Drizzle with honey, if desired. Place on greased baking sheet and bake at 375 for 7-8 minutes, till cheese is bubbling. Serve immediately.
Preheat oven to 400* F. Prepare muffin tins with cooking spray or liners. In a small bowl, mix together flour, oat bran, Stevia, baking powder, and salt. In a large bowl, combine cereal and milk. Let stand for 5 minutes, until cereal softens a bit. Add egg whites and banana puree and mix well. Slowly stir flour mixture into the cereal mixture. Mix only until just combined. Portion batter evenly into muffin tins. Bake 15-20 minutes, until toothpick comes out clean!
Place all the ingredients in a blender and puree on high until smooth and well blended. Serve in tall glasses topped with whipped cream and a maraschino cherry. Garnish with a fresh sprig of mint, if you wish.
Scrub mussels with a brush, remove beards ( just grab an end and pull). DIscard cracked or heavy mussels ( they have sand in them), or open mussels that won't close when tapped ( they are dead, and no good to eat). Saute garlic in butter and oil in a Dutch oven over medium heat 1 to 2 minutes or until golden. Stir in wine and 1/4 teaspoon pepper. Add mussels. Cover and cook 6-7 minutes or until mussels open, shaking pan several times. PLace linguine on a warm platter. Transfer mussels to platter with a slotted spoon, discarding any unopened mussels. Pour butter mixture ovr mussels; sprinkle with remaining pepper an chopped cilantro.
Crumble beef into skillet. Add salt, herbs, seeds and cayenne pepper. Stir and cook until meat loses pinkness. Meanwhile, dissolve yeast in water. Add sugar and let stand 2 minutes until bubbly. Stir in oil, salt, and 2 cups of flour. Beat well. Add enough additional flour to make dough easy to handle. Press into well-greased 14" round pizza pan or 15x10" jelly roll pan, building up edges to hold in filling. Top with warm ground beef mixture. Spread with tomato sauce. Add onion and green pepper. Sprinkle with the cheeses. Bake at 400 F for 30 to 35 minutes until filling is bubbly and crust is browned. Cut into wedges and squares. Serve immediately.
Combine all ingredients in a blender. Serve in a tall glass garnished with an orange slice.
Heat oven to 400°. Mix thoroughly butter, confectioners' sugar and vanilla. Work in flour, salt and nuts until dough holds together. Cut each vanilla caramel into 4 small pieces. Divide dough in 36 portions and mold each around a small piece of caramel. Bake 10-12 minutes until set but not brown. While warm, roll in confectioner's sugar or sugar crystals and cool. Makes 36 cookies.
Cook onion in olive oil until translucent. Add rice and stir to coat with oil. Cook rice in oil for 2 minutes. Meanwhile, heat water and add saffron. Add water to rice along with the tomato puree and chickpeas. Season to taste. Cook, at a slow simmer, for 20-25 minutes, until the rice is cooked. Remove from heat and gently stir in lemon juice.
Preheat oven to 375°F Melt 1/4 cup butter in a microwave-safe bowl. Heat in 30-second intervals until melted. Add cocoa powder and tangerine oil; mix until smooth and cool. Cream together remaining 1 cup butter and sugar with an electric mixer until light and fluffy. Add cocoa mixture; mix well. Add egg yolks, vanilla and zest until combined. Gradually add flour, scraping down sides of bowl, as necessary, until combined. Divide dough in two and place each piece on large sheet of plastic wrap. Flatten into 1/2-inch thick discs, wrap and refrigerate until firm enough to roll out, about 30 to 45 minutes. On a lightly floured surface, roll dough to 1/4-inch thickness and cut into desired shapes. Place shapes on parchment-lined baking sheets; bake 10 to 12 minutes until firm and edges are beginning to brown. Remove to a cooling rack; cool completely. Meanwhile, in bowl of electric mixer, on low speed beat together powdered sugar, egg white powder, juices, zest and tangerine oil until moistened. Beat 2 to 3 minutes more on high speed. Adjust with more juice or powdered sugar to desired consistency; add food coloring, if desired. Frost cookies and decorate with sugars, as desired. When frosting is set, store cookies at room temperature in an airtight container, separating layers with wax paper for up to 1 week.