HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine the pumpkin, corn syrup, spices, and nuts in a large bowl. Fold in the whipped topping. Spoon mixture into crust. Freeze until firm,about 4 hours. Let stand at room temperature for 15 minutes before serving. Top with extra whipped topping before serving!
Thaw the raspberries sufficiently to separate easily. Combine in a medium bowl with the blueberries. In another bowl, stir together the sugar and cornstarch. Toss gently into the berries. Set aside. On a floured surface, roll out just over half of the pastry and fit into an 8" pie plate. Spoon in the fruit mixture. Roll out the remaining pastry. Moisten the rim of the bottom crust with cold water. Top with the remaining pastry. Seal, trim and flute the edges. Cut a steam vent in the centre. Bake in a preheated 450 degree F oven for 12 to 15 minutes or until the rim is lightly golden. Reduce the temperature to 375 degrees F and bake 30 to 35 minutes longer, or until golden brown and filling is bubbly. Serve warm or at room temperature.
Preheat oven to 350 degrees. Line a shallow baking pan with aluminum foil and lightly mist with olive oil. Rinse fish and pat dry with paper towels. Place the fish on baking sheet; mix spices together in a small bowl and sprinkle over fish rubbing in lightly. Mist lightly with olive oil and place in preheated oven. Bake for 10 to 12 minutes or until fish flakes easily when tested with a fork. Serve with lemon quarters to squeeze over the fish.
Line bottom of oblong slow cooker with slices of dried beef; overlap some. Roll each chicken breast with a slice of bacon and secure with a toothpick. Place in slow cooker, overlapping as little as possible. Combine mushroom soup, lemon juice, and 1/2 cup of water or milk. Spoon over chicken breasts. Cover and cook on low for 6 to 8 hours.
Boil the potatoes with the skin in salted water. When they are cooked, let them cool, then peel them and smash them. Mix the smashed potatoes with the flour and the salt and continue to work the dough with hands. Spread some gf flour on a surface; take a piece of dough and make a ball out of it. Then give it the shape of a snake by rolling it on the surface. When the"snake" is ready (about 1 centimeter in diameter), cut it into many pieces about 3 centimeters long each. Do the same with the rest of the dough. The gnocchi cook very fast; 1 or 2 minutes in boiling salted water. They are ready when they float on the surface of the water. Take them out immediately and serve them with tomato sauce and parmesan. Note: You can make a lot of gnocchi and freeze them. You can also cook them in water while they are frozen, just remember to separate them from each other before you throw them into the water.
Preheat oven to 375°F. Drain peaches, reserve juice. Put peaches in 8 x 8 (square) baking pan, sprinkle with 1 tsp sugar. In a bowl, combine flour, oats, 1 tbsp sugar and cinnamon. Cut in butter, top peaches with crumble, sprinkle with 1 tsp sugar. For a softer, sweeter crumble, drizzle over some of reserved peach juice before baking. Bake 30-40 minutes, or to desired crispness, serve warm.
Place a tea bag in cocktail shaker, pour bourbon whiskey and stir it for 20 seconds and then remove tea bag. Add peach bitters, peach syrup, sweet vermouth and few cubes of ice and stir well. Strain the cocktail into a glass filled with ice and garnish it with lemon peel. Tips: For best result get tea from http://www.teaforte.com.au.
Beat cheese, butter and vanilla until fluffy. Gradually add sugars and beat until combined. Stir in chocolate chips. Cover and refrigerate for at least 2 hours. Serve with Graham cracker sticks!
In a food processor put the green chili and the garlic clove and mince. Roughly chop two of the tomatoes and add to the food processor along with the cilantro. Pulse 7-8 times. I next usually remove the top of the food processor and use a spoon to push down any of the ingredients that have gone up the side of the food processor. Put the top back on and pulse a few more times or until you have the desired consistancy. Pour the ingredients into a serving bowl. Finely chop the remaining two tomatoes and add the tomatoes and green onions to the serving bowl. Add 1-3 teaspoons lime juice or vinegar and a generous amount of salt. Stir until everything is well blended. Let the salsa marry in the fridge for about an hour if desired, before serving. The cooking time is the chilling time in the fridge.
Heat the oven to 375°F. Combine the cream, milk, garlic, herbs, 1 teaspoons of salt and 1/4 teaspoons pepper in a medium saucepan. Bring to a low simmer and cook for 30 minutes. Strain, discarding the garlic and herbs and reserve the flavoured cream. While the cream is cooking, peel the potatoes and cut into thin slices using a mandolin or a sharp knife. Rinse in a bowl of cold water and pat dry with paper towels. Butter a 10x14 gratin dish with 1 tablespoon of the butter. Arrange one layer of potatoes in the bottom, overlapping by almost half. Sprinkle with a little salt and pepper and pour 1/2 cup of cream over top. Repeat with remaining potatoes and cream, about 4-5 more layers. Dot the top with the remaining butter and cover with foil. Bake for 45 minutes. Remove the foil and bake for another 15 minutes, until the top is golden brown. Cool for 5 minutes before serving.
Preheat the oven to 180°C (350°F). Using your fingertips, rub the butter into the flour till well blended. Add the remaining ingredients, except the guavas. Press half the mixture into a greased pie dish or small (about 10 cm in diameter) loose-bottomed quiche tins. Place guava halves cut side down in the dish or tins. Crumble the remaining flour mixture on top and bake for 20-25 minutes or till the crust is golden brown. Serve with cream or custard.
Salt and pepper pork. Heat oil and butter in skillet. Dredge chops in flour. Fry on med-hi until browned on both sides. Reduce heat to low, cover and simmer for 10 minutes. Remove chops and keep warm. To skillet add garlic. Cook 1 minute until garlic is soft. Add cream, cook for 1 minute. Add 1 t butter, stir to mix well. Serve chops with sauce on top.
Dissolve yeast in warm water and let stand 10 minutes. Mix the flour, salt, 3 Tablespoons sugar and butter as for pie crust. Add to the dry ingredients and milk and eggs, and the yeast mixture. Mix well and knead dough until soft. Put in a bowl, cover and store in the refrigerator overnight. This dough is very soft and must be chilled before use. Divide dough into 6 parts, keeping one part out and putting the rest back in the fridge until ready for it. Roll dough out on a mixture of the 1 cup sugar and cinnamon. Try to keep the shape of the rolled dough as round as possible. Cut into wedges, 12 per round if the thickness is 1/8 inch. Roll from wide end to narrow end. Place on a lightly greased baking sheet about 1 inch apart and bake for 15 to 20 minutes at 350°F Remove from baking sheet immediately and cool well. These freeze very well. If you wish to prepare a few pans before baking keep them in the fridge until ready for baking, otherwise they will start to rise. Wheatland Bounty.
In a large fry pan over medium heat, warm 2tbsp. of the olive oil and melt the butter. Add the cauliflower florets; sprinkle with a generous pinch of salt and toss gently to coat the florets. Spread the florets into 1 layer and cook, without stirring, until the undersides are lightly browned, 3 to 4 minutes. Flip each piece over and continue cooking, undisturbed, until evenly browned, 3-4 minutes. Repeat until all sides are evenly browned, 3-5 minutes more. Add the remaining 1 tablespoons olive oil, the shallot, red pepper flakes and paprika to the pan. Cook, stirring occasionally, until the shallot is softened, 2 -3 minutes. Add the honey and water and saute until the liquid reduces to a glaze, 2 -3 minutes. Squeeze the juice from the lemon half over the cauliflower, stir to combine and cook for 30 seconds. Remove from the heat. Taste and adjust the seasonings with salt and black pepper. Transfer the cauliflower to a warmed bowl and serve immediately.
Place all ingredients in a blender and blend until smooth. If you want you can freeze the yoghurt before using. Serve immidiately.
Peel and core apples. Cut the apples into pieces and place them in a pot. Add water and sugar and add the optional ingredients if you choose to do so. Bring to a boil and cook, stirring until the apples are soft. Let cool to room temperature. (If you are in a pinch for time you can substitute with store bought applesauce. In a pan, add breadcrumbs, sugar, cinnamon and butter. Stir constantly over medium heat until breadcrumbs are uniformly toasted and golden. Remove from heat and let cold. In a large bowl, whip cream until stiff. Layer applesauce, bread crumbs and cream in one glass bowl or individual bowls. It's best to have at least two layers. You can easily make your own nontraditional variations by altering the applesauce by adding raisins or cranberries. One can substitute pears for apples if preferred.
In a large skillet, melt butter over medium heat and add the minced garlic. Stir frequently for at least 3 minutes but don't burn the garlic. Stir in the whipping cream and simmer for 8-10 minutes or until thickened. Add parmesan cheese, stirring until melted. Stir in salt and black pepper and add your favorite cooked pasta. Toss gently and serve immdiately. NOTE: you can add in chicken or shrimp when adding in your pasta.
Arrange 4 ice cream sandwiches long sides touching on a serving plate. Squirt an even layer of whipped cream over top. Scatter with 1/3 cup chopped Oreos or Malted Milk Balls. Repeat layers 2 times, garnishing top with a few larger chunks of Oreos or Malted Milk Balls. Freeze 6 hours or until firm. Slice to serve. May be frozen for up to a week.
In a large skillet, over medium-high heat, quickly brown the steak strips in oil along with the onion slivers (There should still be some pink remaining on the meat at this point). Sprinkle with thyme, then add wine or beef broth and allow the liquid to reduce until is has evaporated- this takes around 10 minutes. Do not be tempted to raise the heat too high- too high a temp will produce overcooked meat. Pour in the tomatoes along with their liquid, cover the pan, and let simmer 15 minutes more over low heat. Add the corn and heat just enough to warm the corn through. Serve ladled over cooked white rice. Note: Mexicorn is canned sweet corn kernals with little bits of mild chilies& sweet red peppers. If unavailable, use regular corn.
pour half of the liquyid from the jar of borscht into a blender with 1/2 of the sour cream,blend on low speed for 10 seconds. add the cucumber pieces and sliced onion. pulse 2 times,then blend on high speed for 5 seconds. empty into a large glass container or pitcher. pour the remaining liquid from the jar and the beets into the blender with the remaining 1/2 cup sour cream. blend on low speed for 10 seconds then on high speed for 5 seconds. empty into the large container. serve with a healthy dollop of sour cream for garnish.
Heat the oven to 450°. Unroll or unfold a piecrust on work surface. Using the upside-down potpie tin as a guide, cut a circle of dough about 1/2 inch larger than the tin. If you're making more than one potpie, simply cut another circle from the dough. Reroll the scraps to cut out a third and repeat witht the other crust. Crumple a piece of aluminum foil into a 1 1/2-inch ball and set it in a potpie tin. Cover it with a layer of foil to create a smooth mound, then lay a circle of dough on top. Press the tines of a fork around the edge of the dough to crimp it, then use the fork to gently poke a few holes in the crust. Beat the egg with the water, then brush the mixture over the dough. Set the pie tin on a baking sheet a nd repeat for the other crusts. Bake the crusts for about 10 minutes. Let cool completely. Prepare the pudding and milk according to the package directions. Refrigerate until serving time. Place the Starburst or Tootsie Roll candies unwrapped on a paper plate and warm them in the microwave just until they're slightly softened, about 12 to 15 seconds, (the Jolly Rancher candies will soften from the warmth of your hands.) Once you've shaped them, lay the candies on waxed paper or a paper plate, set apart from each other so they won't stick together. Corn kernels: Roll the yellow candy between your hands or on a clean work surface to create a 4-inch-long rope, then use kitchen shears or a sharp knife to cut the rope into 1/4-inch pieces. With your fingers, form each piece into a kernel by flattening one end and pinching the other. Chicken: Use kitchen shears or a knife to cut the apple rings into 1/2-inch-wide pieces. Peas: Roll the green candy into a 5-inch-long rope. Cut the rope into 1/4-inch pieces, then roll each piece into a ball. Potatoes: Peel the banana, slice off three 1/4-inch-thick pieces, then cut each piece into small cubes. Cubed carrots: Cut each orange candy into 4 squares. To assemble the pie just before serving time, spoon about 2/3 cup of the pudding into the each pie tin. Add the candies and the fruit to the pudding, then set the piecrust on top.
Preheat oven to 375° F. Spray baking dish with olive oil nonstick baking spray. Place chicken into baking dish. Salt and pepper chicken and then bake 15 minutes. Meanwhile, in a medium bowl, combine remaining ingredients and then pour on top of chicken. Bake 20-25 minutes. Let stand about 5 minutes before serving.
Cut and peel butternut squash into 1 inch cubes then cook in a steamer basket in a medium size saucepan until tender. Set aside to cool. Puree steamed squash in a blender or food processor until smooth and free of lumps. Pour the puree into a larger saucepan and add the 2 Cups of chicken broth and stir until creamy and smooth. Add the minced ginger and maple syrup and bring to a boil for 3 minutes and then simmer until flavors have blended together. Pour into serving bowls and have with your favorite snack crackers or a sandwich.
Preheat oven to 180C (350F). Place the paprika, salt and oil in a bowl and mix to combine. Rub the lamb shanks with the paprika mixture. Cut 4 x 30cm (12in) squares of non-stick baking paper and layer 2 sheets to make 2 squares. (We had to cut an extra larger piece to enclose the shank). Divide the onion, tomato, chilli, garlic, bay leaves and thyme between the paper and place in the centre. Top each square with a shank. Place the wine and brown sugar in a bowl and mix to combine. Divide between the squares. Bring the ends of the paper together and secure with kitchen string to enclose. Place the parcels on a large baking tray and roast for 2 hours or until tender. Place the parcels in bowls and open carefully, allowing the steam to escape. Top with basil leaves and sprinkle with lemon rind to serve.
Pour water into a 3 quart bowl, or large lidded plastic food container. Using a wooden spoon, mix in the oil, salt, yeast, and sugar. Don't worry about dissolving all of the ingredients; just stir well to combine. Don't bother proofing the yeast either-it shouldn't fail if used before it's expiration date. Add the flour and mix until uniformly moist. The dough will be quite wet. No kneading is necessary. Cove the bowl with plastic wrap, or partially cover. Leave the lid open a bit to let gases escape. Let the dough rise for two hours at room temperature. The dough will fully expand and may even begin to collapse by this time. Do not punch down the dough. It will collapse on its own and later shrink while it chills in the refrigerator. It will never regain it's height, and that's OK. Chill for at least 3 hours before using. After 2 days, tightly cover the bowl to keep the surface of the dough from drying out. It will keep in the refrigerator for up to 2 weeks. After that, tightly wrap into 1/2 pound balls and freeze for up to 3 weeks. On a floured board, roll, and use your fingers to stretch the dough to your liking. If the dough continues to contract, let it rest for 10 to 15 minutes, covered, then stretch some more. Add your favorite pizza toppings. Bake in the bottom third of the oven using a pizza stone or baking sheet. I use parchment paper so the dough does not stick. Turn the pizza half way through baking. Depending on how thick or thin you like your pizza crusts, the amount varies. I make two large pizzas with very thin crusts, about 12X18". Prep times are approximate. For thin crusts (1/16th of an inch thick), bake at 550 for 10 to 15 minutes. For regular style crust (1/8 inch thick) bake at 550 for 8 to 10 minutes. For a thick crust (1/2" thick) bake at 500 for 20 to 25 minutes. Let pizza sit for a minute or two before cutting. Variations: Whole wheat dough: subsitute one cup of whole wheat flour for the same amount of all purpose flour, and add 2 tablespoons of extra water. Cornmeal dough: substitute 1 cup of stone ground yellow cornmeal for the same amount of all purpose flour and add 1 tablespoon of extra water.
Preheat oven to 350. Line a baking sheet with a silicon liner or whatever you like to use. Rinse and pat dry breasts. Layout breast, 1 slice of cheese, 1 slice of ham, then roll from larger end towards pointy end and close with one toothpick. Set aside until all chicken is done up to this point. In a small dish or bowl, slightly beat an egg and set aside. In another small dish or bowl, mix together breadcrumbs, seasoned salt and butter. Dip rolled up chicken in egg, then breadcrumb mixture and place on baking sheet - repeat with rest of chicken. Lay one slice of cheese over each coated chicken breast. Bake approx 20 min, use a thermometer to measure internal temp to be safe.
To cook the chicken: Place the chicken, carrot, celery, onion, bay leaf, peppercorns and salt in a large pot. Add cold water until chicken is just covered and bring to a boil over high heat. Reduce the heat to a bare simmer and cook for 45 minutes. Remove the chicken from the pot and let cool for 15 minutes. While the chicken is cooling, continue to boil the remaining water and vegetables in the pot. When the chicken has cooled enough to touch, strip away as much of the meat as you can. Return the chicken bones to the stockpot and continue to boil, on high heat, until the stock has reduced to approximately 3 cups. While the stock is reducing, cut up the chicken meat into pieces you'd like to see on the end of your fork. Strain stock through a sieve or colander. Press down on solids slightly to extract more stock. Discard solids (chicken bones and veggies). (the chicken and stock can be cooked up to a day ahead and kept refrigerated). Remove the layer of fat that forms on top of the stock after it has been refrigerated, and discard. Prepare the filling: In a large saucepan, melt butter on medium heat. Add the onions, fennel, carrots, celery, mushrooms and garlic, and cook until the onions are translucent, about 10 minutes. Add the flour and cook, stirring, one minute more. Add potatoes, peas, stock, coconut milk, oregano, thyme (or fines herbes) and nutmeg. Season to taste. Decrease the heat to low and simmer for 8 minutes, stirring often (you can make dumplings at this point). Stir in the chicken and 2 tblpss parsley. Prepare the dumplings: Mix flour, baking powder, salt, oregano and parsley in a medium bowl. Combine egg and milk and stir into dry ingredients. Mix gently with a fork until a soft dough is formed. Drop rounded teaspoonfuls of dumpling dough on the surface of the chicken stew (you should get about 15 dumplings); cover and simmer until dumplings are cooked through, about 15 minutes. Do not peek - the steam is what cooks your dumplings through. Spoon portions of chicken, sauce, vegetables, and dumplings into soup plates and serve immediately.
Melt butter and chocolate in top of double boiler over simmering water. Cool to room temperature. In large mixing bowl, cream butter, sugar, eggs, and vanilla; blend in chocolate mixture. Add flour and salt; mix well. Stir in chocolate chips and nuts. Spread batter into greased and floured 9x13-inch pan. Bake at 350 degrees for 25- 30 minutes.
Preheat an electric panini maker according to the manufacturer's instructions. Brush one side of each bread slice with olive oil. Lay the slices, oiled side down, on a clean work surface. Spread the top of each slice with 1 Tbs mayonnaise. Place the cheese on one slice and top with the tomato slices. Drizzle with the vinegar and season with salt and pepper. Top with the basil, then with the other bread slice, oiled side up. Place the sandwich on the preheated panini maker and cook according to the manufacturer's instructions until the bread is golden and the cheese is melted, 3 to 5 minutes. Transfer the sandwich to a cutting board and cut in half. Serve immediately. Serves 1.
Put honey and ketchup in a bowl, and mix well. Add other ingredients in the bowl, and stir well.
Whiskegg yolks, egg and sugar together in a bowl. Put the milk and cream in a saucepan and bring to the boil. Whisk the milk into the whisked eggs, add the spices. grease 4 150ml/ 1/4 pint moulds and dust with flour. Heat oven to its lowest setting. place the moulds into a deep baking dish and surround with hot water, enough to go half the way up the moulds. This is called bain marie. Cook until the inside temperature reaches 90C.This will take about an hour. Use a thermometer. the puddings are ready when they have a slight wobble in the centre -- they will firm up as they stand. allow to cool for 10 minutes then serve.
Heat a nonstick pan at medium-low for about 30 seconds. Add sesame seeds and toast, shaking or stirring pan occasionally, until seeds are a nice golden brown, 2 to 3 minutes. Set aside. Combine soy sauce, sugar, garlic, green onions, ginger, sesame oil, and toasted sesame seeds. Stir until the sugar has more or less dissolved. Add meat, tossing to coat. Marinate 30 minutes or up to overnight. Grill meat on a rack over hot coals (or in a high broiler) until beef firms up and slightly charred. You want that nice glossy brown look, not the sweaty grayish look. Serve with lettuce leaves and Asian pear slices, allowing guests to roll wraps themselves. To assemble, layer a lettuce leaf with a slice or two of grilled beef and a few thin Asian pear slices, then roll up and enjoy!
Wash potatoes, peel, and quarter. To cook heat 1 inch of salted water to boiling, and add potatoes. Cover and reduce heat to medium and cook potatoes until tender, 20 to 25 minutes. In small saucepan, heat the rest of the ingredients to boiling and keep warmed on low heat to wait for potatoes to cook. Drain potatoes in colander and put into a serving dish. Stir in lemon butter and mix throughly with potatoes.
Mix the P. A. N., salt, and water. Form into a circular patty shape. Dry fry it. Cut it like a pita. Put in your cheese or other things.
Add chilies in a large bowl and cover with boiling water; let stand 30 minutes, until soft; stem and seed chilies. In a food processor or blender, puree the chilies with the coffee and chicken broth until smooth; set aside. In a large pot, saute the onion and garlic in the oil until soft; add in the chicken and stir/cook until browned. Add in the chile puree; stir in the chili powder, sugar, and salt; bring to a boil, decrease heat, and simmer, partially covered for 1 hour. Remove from heat and stir in the masa harina mixture; return to heat and cook for 7 more minutes.
Preheat oven to 350°. Grease and flour a 13 x 9 inch pan. Spread coconut evenly on bottom of pan. Sprinkle with pecans. Prepare cake mix according to directions on box. Pour over coconut and pecans. Combine cream cheese and melted butter in a medium mixing bowl. Beat at low speed with electric mixer until creamy. Add sugar; beat until blended and smooth. Drop by spoonfuls evenly over cake batter. Bake 45 to 50 minutes or until a toothpick inserted halfway to bottom of cake comes out clean. Cool completely in pan. To serve, cut into individual pieces; turn upside down onto plate.
Mix sugars, butter and oil well. Add egg, orange rind and vanilla. Mix well. Add flour, soda, cream of tartar and salt. Add craisins. Drop on cookie sheet and bake at 350e for 10-15 minutes. Watch so they don't get dark.