HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375°F Combine the graham cracker crumbs with the butter and brown sugar in a bowl and stir well. Press into a 10-inch pie plate and pat evenly along bottom and sides. Bake the crust for 8-10 minutes. Let cool. Melt the chocolate and 2 T cream together (I use the microwave). Whisk together until smooth. Spoon onto the bottom of the crust and let cool at least 15 minutes. Meanwhile, make the filling: Heat the milk in a heavy-bottomed saucepan. When the milk is just about to boil, take it off the heat. In a med. bowl, whisk together the sugar, eggs and flour. Slowly add the hot milk to the bowl, whisking constantly. Then, transfer the mixture back to the saucepan and bring to a boil, whisking constantly. Continue whisking for 3 minutes or until thick. Take the pan off the heat and add a pinch of salt, vanilla and almond extract. Let cool for 20 minutes. Slice the bananas and toss with lemon juice. Lay half the banana slices on the chocolate-lined crust. Pour the filling over and top with the rest of the banana. Chill the pie for at least 2 hours. Serve topped with whipped cream (made by mixing the vanilla/whisky, sugar and cream till stiff peaks form).
1. Line slow cooker with a slow cooker liner. 2. Soak stuffing mix (seasoning and bread cubes) in 1 cup warm water in a large bowl approximately 5 minutes until stuffing is moist and fluffy. 3. With hands, mix ground beef well into stuffing. Be sure to thoroughly incorporate stuffing and ground beef. Shape half the beef into loaf shape, creating a well lengthwise to house potatoes. Spoon Simply Potatoes Mashed Potatoes into the well, packing firmly. Do not over fill. Cover the mashed potatoes with the remaining beef mixture, be sure to seal edges well. Place meatloaf into slow cooker. 4. Cook on low for 8 hours or high for 6 hours. 5. During last 45 minutes of cooking, top with beef and mushroom gravy. 6. Allow to stand 15 minutes before slicing.
In a mixing bowl, bedat eggs until frothy. Stir in oil, applesauce, sugar, strawberries, and banana. In a separate bowl, combine flour, oats, powder, soda, and salt; stir to distribute evenly. Stir two mixtures together JUST to moisten. Spoon into a greased 9"x5"3" loaf and bake in a preheated 350* oven for about 1 hour. Cool for 10 minutes then remove from pan to cool on wire rack. Best if served the day after baking. Enjoy!
In bowl, sprinkle sugar over water and add yeast. Let stand for 10 minutes or until frothy. Stir in olive oil, honey, cornmeal, salt and enogh flour to make a soft dough. Transfer dough to a lightly floured work surface. Sprinkling surface with extra flour as needed to prevent dough from sticking, knead for 10 minutes or until dough is soft and elastic. Place in lightly greased bowl. Cover bowl with plastic wrap and let rise in warm, draft-free place until doubles in size, about 45 minutes. Preheat oven to 375°F. Punch dough down, Knead in 3/4 cup sun dried tomatoes and basil. Let rest 5 minutes. Shape or roll into 15-inch rectangle. Transfer to ungreased baking sheet. Cover with plastic wrap and let rest for 15 minutes. Press into dough to create dimpled effect. Drizzle oil over top and sprinkle with coarse salt. Bake in center of preheated oven for 10 minutes. Remove from oven and sprinkle with 1/4 cup sundried tomatoes. Bake for an additional 10 minutes or until golden and hollow sounding when tapped on the bottom.
Heat the oil in a saucepan and saute the garlic until it is lightly browned. Add the salt, cinnamon, and tomato paste and cook for 2 minutes, stirring well. Add the liver and the water and continue to cook until the liver is cooked to taste. Serve hot with white rice.
NOTE: 2 tsp of dry active yeast can be substituted for the compressed yeast. sift dry yeast with flour and sugar, rub in butter, add combined lukewarm milk and water, then proceed as for recipe). cream yeast with 1 tsp of the sugar, add lukewarm milk, let stand 10 to 15 minutes until frothy. sift flour and remainging sugar into bowl, rub in butter until mixture resembles fine breadcrumbs. make well in centre of dry ingredients, add yeast mixture and lukewarm water, mix to a soft dough. turn out on to floured surface. knead 5 minutes. put dough into lightly oiled bowl. cover, stand in warm place 1 hour or until dough has doubled in bulk. punch dough down in bowl. turn out on to floured surface: knead 5 minutes. divide into twelve even portions. knead each portion of dough into a round. put rounds on well greased oven tray, allowing room for spreading. set in warm place 10 minutes or until half doubled in size. brush with combined beaten egg yolk and extra water. bake in hot oven 10 minutes,reduce heat to moderate, bake further 15 minutes or until golden brown. put buns on wire rack. when cold, slit open, fill with raspberry jam and mock cream, dust each bun with a litle sifted icing sugar. Mock Cream: combine water and sugar.sift over heat to dissolve sugar.bring to boil, remove from heat. when completely cold, beat butter and vanilla until white and fluffy, gradually pour in cold syrup, beating constantly.
Combine cream cheese, Eagle Brand milk, and lemon juice and beat until smooth. Stir in pineapple and pecans and fold in cool whip. Divide mixture evenly between both pie crusts. Chill in refrigerator for 4 hours before serving.
Calculate how many "shots" you are making, and reserve one prawn (preferably with tail on) for decoration. Mix the mayonnaise, ketchup, lemon juice and Tabasco in a bowl, season to taste and adjust seasoning if needed. Take your shot glasses, or small water glasses and line with some mixed salad leaves or lettuce. Place about 5 prawns on top of the leaves/lettuce. The amount of prawns depends on what size they are. Spoon over your seafood sauce and lightly mix through the prawns. Sprinkle with the crushed pink peppercorns and cayenne pepper, and garnish with a prawn over the edge of the glass. A lemon wedge can be added as well - but I find it is fiddly to deal with whilst slurping cocktails, and the sauce should be lemony enough!
For garlic toast, preheat broiler. Saute garlic in butter for 2-3 minutes. Dip one side of each slice of bread into garlic butter and place, butter side up, under broiler until toasted. Put each slice of bread onto a serving plate and set aside. In the meantime, put butter and olive oil together in a large saute pan and heat over medium heat until butter is foamy. Mix flour with garlic salt and pepper, and use to dredge shrimp, shaking off any excess flour. Place shrimp in a single layer in butter/olive oil mixture. Saute shrimp for 3 to 5 minutes per side, until shrimp is cooked. Remove shrimp from pan and pour out any excess butter. Return pan to heat and deglaze with white wine; reduce wine for 2 - 3 minutes then add lemon juice. Reduce liquid by half (approximately 3 minutes) then stir in 4 - 6 T cold butter, whisking well after each tablespoon, until the sauce becomes emulsified. The sauce should not be thick but should just coat the back of a spoon. Add basil and tomato to the pan and stir. Return shrimp to the pan and toss. Put shrimp on garlic toast and pour sauce over the shrimp.
Take pork and add to a ziplock bag pour in what ever amount of buttermilk you need in the ziplock bag. If you don't have buttermilk just do what I do 1-cup milk and one TBL of vinegar. Let this sit in the refrigerator for the night it will make the meat more tender the longer it sits. Take meat out of bag wash it under some water. Take meat add to crock pot then add the applesauce. Cook for about 8 hours or until its done the way you like. If you want add apple wedges to the crock pot about 4 hours in to the pork being cooked you will then have a very soft apple wedge to add to your plate.
Make the almond tart dough: In a small bowl, lightly whisk the egg and set it aside. Put the almonds and sugar in the bowl of a food processor, and pulse until the almonds are finely ground. Add flour and salt and pulse again just until mixed. Add the butter and pulse until sandy (about 6 to 10 quick pulses). Pour in the egg and pulse just until the dough begins to cohere into a ball. Form the dough into a disk, wrap it tightly in plastic wrap, and refrigerate it for at least 1 hour or overnight. Make the coconut cream filling: Place the white chocolate in a heatproof bowl. In a small saucepan set over medium heat, heat the cream just to boil. Pour it over the white chocolate and let stand for 30 seconds. Slowly, starting in the center of the bowl, whisk the cream and white chocolate until smooth. Cover and refrigerate this ganache for 4 hours or overnight before proceeding (the coconut and rum will be added later). Place the tart pans in the freezer for 30 minutes. Preheat the oven to 375 degrees F. Line the tart crusts with aluminum foil, and fill each one three-quarters full with pie weights or dried beans. Bake them for 15 minutes, then remove the foil and weights and bake for another 10 minutes or until lightly browned. Make the coconut cream filling: Meanwhile, in the bowl of a standing mixer fitted with the whisk attachment, beat the white chocolate ganache at medium speed until soft peaks form. Do not over whip. Gently fold in the coconut and the rum. Divide the filling evenly among the cooled tart shells and place in the refrigerator while you make the chocolate glaze. Make the chocolate glaze: Place the milk and dark chocolate in a medium heatproof bowl. In a saucepan, heat the heavy cream until it is just about to boil. Pour it over the chocolates and whisk to combine. Let the mixture set for about 10 minutes. Remove tarts from the refrigerator and spoon the glaze evenly over each one. Top tart with one almond and refrigerate again until glaze sets up, about 10 minutes.
Begin by laying crackers on a cookie sheet, face up. Now just spoon 1 teaspoon of cheese over each cracker. Repeat on each cracker until they're all covered. Now it's time to assemble! Wrap 1/2 piece of bacon around each cracker -- being careful to completely cover the cracker. You want it to fit snugly, but don't stretch it too tight as you wrap (try not to have exposed ends). Place the little delights on a baking sheet with a rack, and place the pan in a 250-degree oven for around 2 hours (yes, that's right! This is not a misprint! - anywhere from 1 1/2 hours to 2 hours is good - you want them to be quite 'dry'). Note: According to the Pioneer Woman - They're flavorful, crispy, and delicious. And the great thing about these is, you can make them way ahead of time, then store them in a large Ziploc in the freezer. Then, when you're ready to serve them, just thaw and warm in the oven for about 10 minutes. Now I admit, there's really nothing nutritionally redemptive about these appetizers. The bacon fat seeps into both the cheese and the cracker, and they're positively loaded with calories.
Prepare spinach and strawberries and return to refrigerator to chill. Make dressing and chill. Just prior to serving, toss the spinach and strawberries with enough dressing just to coat the spinach leaves. For Dressing: Combine all ingredients and stir or whisk until the sugar is dissolved.
sear beef in oil. cover with water add seasoning and molasses simmer 1 hour add potatoes carrot and onions cook 1/2 hour. add peas cook 10 minutes more.
Peel and devein the shrimp, reserving the shells for later use. Mix sherry, soy sauce, cornstarch, egg white (?) and 1/4 cup water. Marinate shrimp in above mixture for about 1/2 hour. Meahwhile, put shrimp shells in a small saucepan, add water to just cover, simmer uncovered for about 1/2 hour allowing the water to reduce. Heat 1 tsp of the peanut oil in a wok or large frying pan, stir-fry the vegetables until just crisp, and remove from pan. Add remaining peanut oil, garlic and ginger to pan and cook just until fragrant. Add shrimp mixture and stir-fry for a few seconds, then add white wine and shrimp shell broth and cook for a couple of minutes until liquid reduces. Return the vegetables to the pan. Thicken the sauce if necessary, using a mixture of another tsp of cornstarch and 2 Tbsp of water - you may not need to add all of this cornstarch/water mixture, add some, cook gently, and adjust according to taste. When sauce is glossy and of desired thickness, turn out onto a warm plate and garnish with scallions and sesame oil. Serve over rice.
For the meatballs, in a large bowl combine the lamb, breadcrumbs, egg, salt and garam masala and mix well-- use your hands, they work the best! Roll the mixture into 1" meatballs. You should gat about 16 or so. In a large skillet, over medium-high heat, heat olive oil. Add meatballs and fry until browned on all sides. While the meatballs are browning, place tomatoes in a food processor and puree until smooth. Remove meatballs from skillet, leaving drippings in the pan. Set aside. Reduce heat a little, and add the onion to the pan drippings and saute until softened. Add more oil if needed. Add the garlic and saute for 30 seconds. Add the pureed tomatoes, curry powder, cayenne pepper and sugar. Cook for 1 minute, stirring constantly to combine. Add 1 cup of the chicken broth to the skillet. Stir well and bring to a boil. Reduce heat and simmer for 5 minutes. Add half and half, and cook for 3 minutes, stirring well to blend. Mix remaining 1/4 cup chicken broth and flour in a small cup until smooth, and add to skillet. Bring to a boil, reduce heat, add meatballs, and simmer for 10 minutes. Serve over rice.
In a 5-quart stainless steel bowl, gently but thoroughly combine the ground beef with the Worcestershire sauce, thyme, cumin, and cayenne pepper. Gently form the ground beef mixture into eight 4-ounce, 3/4-inch-thick patties. Use a metal spoon to make a small indentation in the center of 4 of the beef patties. Combine the onions and cheddar. Divide this mixture into 4 equal portions and place a portion in each indentation. Top with another patty and gently form into a burger, making sure to seal all open edges. Season the burgers with salt and white pepper. Cover the burgers with plastic wrap and refrigerate until needed. Grill the burgers over a medium wood or charcoal fire. Cook to the desired doneness: about 5-6 minutes on each side for rare, 6-7 minutes on each side for medium, and 9-10 minutes on each side for well-done. (This burger may also be cooked on a well-seasoned flat griddle or in a large nonstick saute pan over medium-high heat. Cook for about the same amount of time as listed for grilling.) Remove the burgers from the grill. Toast the buns, cut side down, on the grill or griddle or in a nonstick saute pan until golden brown, about 1 minute. Spread 1/2 tablespoons. mayonnaise onto each burger bun half. Place 1 of the lettuce leaves on the bottom half of each bun, then top each with a burger, 2 of the tomato slices, 2 of the papaya slices, and the top half of the bun. Serve immediately accompanied by"Trini Tropical Fruit Salad".
Put olive oil and sausage in large pot and brown the meat. Add garlic, onion, dried seasonings, and mushrooms. Simmer until onions are softened, about 4 minutes. Add tomato paste, diced tomatoes, and parsley. Simmer, uncovered, for about 1 1/2 hours. While sauce is simmering, cook lasagna noodles according to package directions. Rinse with cold water. Preheat oven to 350°F. Spread thin layer of sauce on the bottom of a 13x9-inch non-stick baking dish. Lay 3 noodles evenly over the sauce. Spread about half of the cottage cheese onto the noodles. Sprinkle about 1/3 of the mozzarella and parmesan evenly into the pan. Spread another thin layer of sauce. Repeat steps 8-11. Lay 3 more noodles evenly over the sauce. Spread out the rest of the remaining sauce. Sprinkle the rest of the parmesan and mozzarella. Bake, covered with aluminum foil, for about 45 minutes. Uncover, and continue to bake for 15 more minutes. Allow to cool for 10 minutes before cutting into squares.
Preheat oven to 375 degrees. Combine all ingredients except 1/4 cup BBQ sauce. Shape into "loaf". Place in a baking dish. Spread remaining BBQ sauce over the top and sides of loaf, like a glaze. Bake at 375 degrees approximately 1 hour,until meat thermometer reads as 160 degrees. Let cool 10 minutes, then slice and serve.
Preheat oven to 325 degrees F. Put cream, milk, sugar, vanilla bean, chocolate and espresso powder in a saucepan. Scald milk mixture. In a stainless steel bowl stir the egg yolks. Continue to stir egg yolks as you slowly pour the hot cream mixture over the yolks. Strain custard into a heat proof container with a pouring spout. Place four 3/4-cup ramekins in a shallow baking pan. Evenly pour the custard into the ramekins. Place the pan in the oven then pour boiling water into the baking pan so the water comes halfway up the sides of the ramekins. Cook about 30 to 35 minutes until only the custard centres jiggle slightly when the pan is moved. Remove the pan from the oven. Remove the ramekins from the pan and cool on a wire rack. Once the custards reach room temperature chill them in the refrigerator for at least 3 hours or overnight. Sprinkle each custard top with a teaspoon of brown sugar. Caramelize the sugar with a creme brulee torch or under the broiler.
Place pumpkin, milk, peanut butter, chopped green onions, garlic, cilantro, lime juice, soy sauce, sugar, salt and cayenne pepper in blender or food processor; cover. Blend until smooth. Combine 1/2 cup pumpkin mixture and chicken in medium bowl; cover. Marinate in refrigerator, stirring occasionally, for 1 hour. Alternately thread chicken, bell peppers and green onion pieces onto skewers. Discard any remaining marinade. Grill or broil, turning once, for 10 minutes, or until chicken is no longer pink. Heat remaining pumpkin mixture; serve with satay.
Pack the pancetta with the brown sugar on both sides. In a non-stick skillet over high heat, cook the pancetta thoroughly until it starts to crisp. When ready, remove the pancetta from the pan to a plate lined with a paper towel to soak up excess oil. Remove most of the leftover pancetta oil from the skillet, and in the same pan add the halved figs (without stems) with the balsamic vinegar and the honey. The balsamic will quickly start to thicken. Stir constantly to prevent burning, and add salt and pepper to taste. Alternatively you can roast the figs in the oven (400F) with a bit of olive oil and brown sugar until they soften, and then combine with the balsamic reduction made on the stovetop. When the liquids reduce to about half, remove from heat. Each plate receives a piece of pancetta; top with the figs (4 per person) and the reduction. Add a dollop of mascarpone and enjoy!
1. Set a yogurt strainer, or regular strainer lined with a double layer of dampened cheesecloth, over a bowl. Add the yogurt to the strainer and let drain, in the refrigerator, for 4 to 6 hours. 2. Remove the drained yogurt from the refrigerator (it will be quite thick) and discard the liquid. Transfer the yogurt to a large nonreactive bowl. Add the garlic, ginger, onion, lemon juice, cayenne, salt, black pepper, and cumin seeds and whisk to blend. Set aside while you prepare the chicken. 3. Remove and discard the skin from the chicken pieces, then rinse the pieces under cold running water. Drain and blot dry with paper towels. Make 2 or 3 deep slashes, to the bone, in each piece. Add the chicken to the marinade in the bowl and turn the pieces to coat. Cover and let marinate, in the refrigerator, for 4 to 6 hours. 4. Preheat the grill to high. (Note: For best results, use charcoal.). 5. When ready to grill, oil the grill grate. Remove the chicken from the marinade and arrange on the hot grate. Grill, turning with tongs, until nicely browned on the outside and the juices run clear when the tip of a skewer or sharp knife is inserted in the thickest part of a drumstick or thigh, 8 to 10 minutes per side (16 to 20 minutes in all). 6. Transfer the chicken to serving plates or a platter and serve immediately, garnished with onion, tomato, cucumber, and radish slices and lemon wedges.
Roll out to 1/8 inch thick. Place on greased cookie sheet. Score into about 1 inch squares. Cut into 4 x 5 rectangles. Bake at 400 degrees about 15 minutes. In the first minutes of baking, prick bubbles that may form.
Bring a large pot of water to a boil and salt the water. Add pasta and cook for a minute or two less time than package directions say. The pasta will soak up more juice and keep on cooking after we drain it, so we need it to be a little undercooked. The shells with probably cook for 9 or 10 minutes. Preheat a big, deep skillet or a medium saucepan over medium heat. Place garlic on a cutting board and place the flat of your knife on top of each clove. Carefully give the garlic a whack with the palm of your hand to separate the cloves form the skins. Throw out the skins and chop up the garlic. Remember to keep your fingers curled under and the edge of your knife tilted slightly away from your body. Add evoo by pouring a slow stream of it twice around the pan. This will be about 2 tablespoons, just enough to coat the bottom of the pan. Do not let the oil pour out too fast; you want a slow, steady stream. Add the garlic to the oil. To chop the onion, cut the ends off and cut the whole onion down the center. Wrap half and save it for another use. Cut the other half into thin slices then turn the slices a quarter turn and chop them again. Hold the tip of the knife on the cutting board and lift the back of the knife up and down over the onion to make the pieces really small. Add the chopped-up onion to the garlic and oil. Cook, stirring a lot, until the onions are mushy and look cooked, about 5 minutes. Add the tomatoes to the onions and stir. When the tomatoes come to a bubble, reduce the heat under the sauce to low. Stir in basil pieces to wilt them. Season the sauce with salt and pepper. Preheat the broiler to high and place a rack in the center of the oven. Drain pasta shells. Add them to a casserole dish. Add pesto sauce, ricotta cheese, and a handful of grated parmesan. S. tir carefully and coat the hot pasta with the pesto and cheeses. Pour the hot tomato and basil sauce over the pasta, as much as you like. You can always serve a little extra at the table. Scatter the mozzarella cheese over the pasta. Add a final sprinkle of parmesan as well. Place the casserole under the broiler in the middle of oven, 10 to 12 inches from the heat. Let the cheese melt and bubble on top, 3 to 5 minutes.
In a large bowl, vigorously whisk the egg yolks, sugar and salt until light in color, and the sugar is almost dissolved. Carefully whisk in the milk. Set aside. In a small bowl, beat the egg whites and cream of tartar until stiff peaks form. Swiftly stir the egg whites and nutmeg into the milk mixture until just combined, popping as little bubbles as possible. Enjoy!
Heat a large skillet to medium low and add oil and onion. Sweat slowly for about 5 or 6 minutes and then add garlic, zucchini a good pinch of salt and some pepper. Give it a good stir and turn the heat up to medium. Stir regularly until zucchini starts to soften - about 5 more minutes. Add pumpkin and stock and combine to a thick sauce then stir in milk. Bring to a simmer and add walnuts and parsley reserving some for garnish. Simmer for five minutes then taste for seasoning you will probably need more salt then you think. Toss with pasta and serve with grated Parmesan, and remaining walnuts and parsley.