HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large bowl, combine sugar, cornstarch, cinnamon and nutmeg; beat in sour cream and egg. Gently fold in rhubarb. Pour into pastry shell. For the topping, combine oats, brown sugar, margarine, and flour; cut in the margarine until mixture is crumbly. Sprinkle the topping over the filling. Bake at 400F for 15 minutes. Reduce heat to 350F and bake for 35-40 minutes or until topping is golden brown. Cool pie on a rack, serve warm** or cool. **NOTE slicing this pie fresh out of the oven while still warm will be a little more difficult as the sour cream is still soft; if you want a nice slice that holds together, refrigerate the pie till cool then slice and heat a bit in the microwave if you would like it served warm. Refrigerate leftovers.
Brown pork chops. Place in a baking pan. Mix remaining ingredients and pour over chops. Top with onion slice. Bake for 1 hour at 350°F. Enjoy!
Oven to 400°F. Prepare a sheet pan lined with parchment. Roll out the galette dough to a 15 inch round. Fold in half, then in half again, transfer to the parchment, unfold, refrigerate. Trim the rhubarb. If the stems are more than 1 inch thick, slice them in half lengthwise. Cut the stalks into 1-inch pieces. In a large bowl, toss the rhubarb with the raspberries, sugar, flour, and salt. Let stand 10 minutes. Spread the filling over the center of the dough, leaving 2" rim all the way around. Fold the margin over the fruit, pleating as you go or just folding it in neatly- it should look rustic. Brush the edge with melted butter, then sprinkle the entire galette with sugar. Bake until the pastry is golden brown and the fruit is bubbling, about 45-55 minutes. Let cool 10 minutes, then transfer to a rack to finish cooling. Serve with unsweetened whipped cream or vanilla ice cream.
Toss together rice, curry and parsley. Drizzle with french dressing and toss well. Fold in olives, crab and mayonnaise. REFRIGERATE. Cut pineapple in half (leaving greenery attached) and hollow, leaving 1/2 inch shell. Cut up 1 cup pineapple chunks and mix into salad. Mound in pineapple shells.
preheat oven to 375. mix thoroughly: meat, eggs, bread crumbs, salt (to taste), and onion. Form into 1 to 2 inch balls. Brown in a frying pan with olive oil. place in baking dish or crockpot. mix soup, water, and parsley. Pour over meatballs. bake until cooked thoroughly (about 15 min in oven). serve over rice or egg noodles.
Combine peaches, onion, peppers, honey, salt, line rind and juice in a medium saucepan. Bring to a boil over high heat, reduce heat and boil gently, uncovered for 5 minutes, stirring occasionally. Stir in mint and cook for 1 minute. Ladle salsa into jars. Process 10 minutes for pint jars in boil water bath.
Make the vinaigrette: In a bowl, combine the vinegar, lemon juice, shallots, lemon zest and rosemary. Whisk in the olive oil and season with salt and pepper. Make the salmon salad: Roast the bell peppers directly over a gas flame or under the broiler as close to the heat as possible until charred all over. Transfer to a paper bag and let steam for 15 minutes. Scrape off the blackened skins and discard the stems, ribs and seeds. Cut the peppers into 1/3-inch-thick strips. Put the sliced potatoes in a medium saucepan of salted water and bring to a boil. Remove from the heat and let sit in the water until tender, about 18 minutes. Drain and transfer to a plate. Heat the olive oil in a medium skillet. Add the mushrooms and cook over high heat, stirring occasionally, until softened, about 4 minutes. Season with salt and pepper and transfer to a bowl. Preheat the oven to 500°F Lay the salmon fillet, skinned side down, on a lightly-oiled baking sheet and remove any stray bones with tweezers. Sprinkle the salmon with the thyme, fennel seeds and celery seeds; season with salt and black pepper. Roast for about 10 minutes, until the salmon is opaque but still slightly rare in the centre. Remove the salmon from the oven and preheat the broiler. Broil for about 1 minute, or until the top is browned. Break the salmon into large chunks. In a large bowl, combine the arugula with the fennel, mushrooms, roasted red peppers, potatoes and cilantro. Add 3/4s of the vinaigrette and toss. Arrange the salad on large plates or shallow bowls and top with chunks of the salmon. Drizzle the fish with the remaining vinaigrette and serve.
Preheat the oven to 350 degrees F. Combine the water, sugar, apples, raisins, butter, cinnamon, nutmeg, and cloves in a saucepan; bring to a boil. Remove the pan from the heat and cool completely. In a large bowl, stir the nuts and baking soda into the flour. Add the cooled mixture to the bowl, and stir until blended. Fill greased miniature muffin tins with batter to the top. Bake for 15 minutes.
Shuck the corn, slice off the kernels, and set aside. Reverse your knife and scrape the cobs to get the milk. Bring the stock or water to a boil; add the quinoa, corn scrapings and 1/2 teaspoon salt. Lower the heat, cover, and simmer for 15 minutes. Remove from heat and let stand for 5 minutes. Melt the butter in a small skillet, add the scallions and corn kernels and cook over medium high heat until the scallions are bright green, about 3 minutes. Toss them with the quinoa. Season with salt and pepper. Garnish with the crumbled cheese.
Add the beans to a pot with enough cold water to cover well. Bring to a boil, reduce heat and cook at a slow boil for 1 hour. Drain and set aside. Preheat the oven to 325F (160C). Using a wooden spoon, saute the onion and garlic in the olive oil until soft. Add tomatoes (if using canned, add all liquid as well), bouillon cubes, salt, pepper, parsley, and water, and allow to boil gently for 10-30 minutes, until it begins to thicken. Place the beans in an oven-proof pan, add tomato mixture, stir and spread mixture out evenly. Bake 1 1/2 to 2 hours, or until beans are soft. (Check the dish during cooking and if needed, add a small amount of boiling water.) The dish will look crispy on top. Remove from the oven, cover, and allow to cool. Serve warm or at room temperature. When using after refrigerating, allow it to come to room temperature, or heat briefly in the microwave. This dish is not served hot.
Place trimmed head of cauliflower in microwave dish with 1 tbsp water. Cover and Microwave on high approximately 10-12 minutes or until tender. Drain. Meanwhile, mix mayo and mustards in separate bowl until it suits your taste. When cauliflower is done, spread mayo/mustard mixture all over the top so it covers most of the cauliflower. Sprinkle with cheddar cheese and microwave approximately 1 minute more, or until cheese melts. ENJOY! This also works well with a bag of frozen cauliflower -- Just mix the mayo/mustard with the COOKED/DRAINED cauliflower, sprinkle with cheese and microwave 1 minute more.
Place meatballs in a 4-quart slow cooker. Mix remaining ingredients together in a small bowl. Pour over the meatballs and stir gently. Cover and cook on LO heat for 3-1/2 to 4-1/2 hours.
Cut rib rack crosswise in half, place both halves in a large reseable plastic bag. Add dressing and lemon juice. Seal bag. Shake bag several times to evenly coat ribs with dressing mixture. Refrigerate overnight to marinate. Grill ribs 30 min or until cooked through, turning and brushing occasionally with the bbq sauce.
In a medium size bowl combine oats, chia, and orange juice. Set aside for 30 minutes. In a large bowl, combine flour, arrowroot powder, baking powder, baking soda, salt, currants and pistachios. Preheat oven to 375 F and line a 12-cup muffin tin with paper liners. (My preference is parchment paper liners). Add agave and vanilla to soaked oats and stir. Add wet ingredients to dry and mix until just combined. Distribute the batter evenly among the 12 muffins cups. Bake for 25 - 30 minutes or until a toothpick inserted in the middle comes out clean.
spread softened cream cheese in bottom of crock pot. in separate bowl, mix pizza sauce and pepperoni.(you could leave the pepperoni whole or chop it up. you could also add any other pizza toppings you like. i.e. onions, olives, peppers, etc.). spread sauce mixture over cream cheese. top with shredded mozzarella cheese and, if you'd like, any other pizza toppings. cook on low until cheese on top melts. serve with tortilla chips. enjoy!
Preheat oven to 450 degrees. Scrub potatoes, but don't peel. Cut in wedges or strips. Place potato slices in a plastic bag with the oil and shake well to coat potatoes evenly. In another plastic bag, mix seasonings. Add potatoes and shake to coat. Arrange potatoes, in a single layer, on a baking sheet that has been sprayed with non-stick cooking spray. Bake for 30-25 minutes or until golden brown.
Butter -- Mix the thyme with the butter and maple syrup, salt and pepper and set to the side. Orange and Onions -- Just set those on the bottom on a small roasting pan. I actually just used my 9x9 square baking pan, but a small roasting pan would or even your 13x9 will work. Depends on the size of your turkey. Smaller the better for me. Turkey -- Make sure to let your turkey set out 30 minutes to take the chill off while you heat up the oven to 400. Then rub the turkey well with you butter, maple, thyme, salt and pepper mix all over. Now just set your turkey on the orange and onions. They make a great natural rack for the turkey and will flavor the gravy. Bacon -- Just drape the bacon slices over the turkey, trying to cover as much as you can. a couple slices I cut in half to make sure everything was covered. Gravy -- Just add the chicken broth, or stock whatever you have, apple cider and orange juice to the bottom of the pan. Throw in the rosemary sprigs and bay leaf. Bake -- Just pop it in the oven and bake according to directions. Mine took about 2 hours. I baked mine 15 minutes at 400 and then reduced the temperature to 350 and cooked until the internal temp reached 160, removed and covered. By the time I served it was 165 and juicy. Gravy -- Transfer your baking dish to the stove on medium heat. Remove the onions and oranges and then add the white wine and cook just a minute. I make a slurry which is just corn starch and a little water and slowly add a little at a time to the warm gravy. Make sure the heat it on medium and only add a little and wait until the gravy thickens. Keep adding a little at a time until it gets to the thickness you like. Now I take a couple of the orange slizes, since they have cooled a bit and squeeze some of the juice in the gravy. This gives great flavor. Strain the gravy and serve. It is wonderful. Serve -- I remove the bacon and slice. I remove the bacon but keep a couple onion and orange slices from the gravy and of course add some fresh rosemary to let them know what the sauce was inches Well you know the rest. Stuffing, spuds, vegetables, cranberry. Anything you want. This is just a great moist turkey with a little flavor twist and it can be made for a nice weekend dinner. Mine served 4 people. Dessert - I caramelized some pears and apples in brown sugar, rum and pumpkin spice and then just serve over vanilla ice cream. . It will immediate thicken. Add on the st. Mixed the turkey with the butter maple syrup, salt and pepper and rubbed all over the breast. Sliced the orange and onion and put on a small 9x9 pan and set the breast on top of that. Add the broth, cider, orange juice and rosemary and then draped the bacon over the breast. Baked 425 for 15, then down to 350 until 155 or 160 removed and covered with foil. Gravy, I removed the orange and onion and just added 1/4 cup white wine and thickened with corn starch.
Preheat the oven to 375 degrees F. Spray a 7 x 11" baking dish with non stick spray. Heat 1 tsp of the oil in a large non stick fry pan, then add the turkey, half of the onion, half of the garlic and 1/4 tsp of the salt. Cook, breaking up the turkey with a wooden spoon until browned. In a non stick saucepan heat the remaining teaspoon of oil, then add the remaining onion, garlic, salt, oregano and cumin.Cook until well softened stirring occasionally, Add the enchilada sauce, chillies and vinegar and bring to the boil. Reduce the heat and simmer, covered for about 10 minutes. Remove from the heat and stir in the coriander. Arrange 1/3 of the tortilla halves in an overlapping layer on the bottom of the dish. Spoon 1/3 of the turkey mixture over the top then 1/3 of the sauce then top with 1/3 of the cheese. Repeat the layering twice, then cover loosely with foil and bake for 20 minutes,then remove foil and bake a further 5 minutes until cheese is bubbling. Allow to stand for 10 minutes before serving.
Toss colesalw blend with bacon in large bowl. Add dressing; mix lightly.
Preheat the oven to 350°. Lightly butter a 2 1/2 quart baking dish. Bring a large pot three-fourths full of salted water to a boil. Add the macaroni, stir well, and cook for about 6 minutes. The macaroni will still be quite al dente; it will cook further in the oven. Do not overcook; drain thoroughly. While the pasta is draining, return the pot to the stove, add 4 tablespoons of the butter, and melt over medium heat. Whisk in the flour and reduce the heat to low. Let the flour mixture bubble, whisking occasionally, without browning, for 2 minutes. Gradually whisk in the hot milk, raise the heat to medium, and bring to a boil. Remove from the heat, add the cheeses, and stir until the cheeses are melted. Return the macaroni to the pot and stir well. Season to taste with salt and hot pepper sauce. In a small saucepan, melt the remaining 2 tablespoons butter over medium heat. Spread the macaroni evenly in the prepared baking dish. Sprinkle the top with the bread crumbs. Drizzle the melted butter evenly over the crumbs. Bake until the sauce is bubbling and the top is browned, about 40 minutes. Serve hot, directly from the baking dish.
Add all ingredients to a food processor. Process until mixture starts to form a ball. You should knead the dough for at about ten minutes until it bouncers back when pressed down with your finger. You may want to start with a little less water depending on the size of your eggs and moistness of your flour. Wrap ball in plastic wrap and let rest for about an hour. Then make your pasta using your pasta machine or rolling out. Enjoy -- .
In top of double boiler, combine the cocoa, sugar and water; mixing until you have a smooth paste. Place over low heat and bring to a boil, stirring constantly. Put top of double boiler over boiling water and continue to cook, boiling for 3 or 4 minutes. Remove from heat and cool. In a heavy saucepan, heat the milk to scalding. Do not boil. Sowly pour the chocolate mixture into the scalding milk, whisking until it is smooth and heated through. Whisk in the cinnamon. Pour into heated mugs and add a cinnamon stick if desired. Serves 8.
Place meat in large saucepan. Add water, peppercorns, 1/4 onion and salt to taste. Bring to a boil, reduce heat. Cover and simmer until meat is very tender, about 1 1/2 hours. Cool meat in broth. Drain, reserving 1/3 cup broth. Mash garlic with 1/4 teaspoon salt to make a paste. Heat oil in a large skillet. Add chopped onion and garlic paste. Cook until onion is tender. Cut chili into short strips. Add chili strips and tomatoes to cooked onion. Cook 3 to 4 minutes. Add meat, cumin and freshly ground pepper to taste. Cook until meat is heated through. Stir in reserved broth. Taste and add salt if needed. Keep warm. NOTE: Can be served as a main dish or in tacos or other tortilla dishes.
In a heavy skillet or dutch oven-type pot, layer the sliced potatoes and sprinkle with 1 T paprika and oil. Place sliced peppers on top, then slices of fish. Sprinkle salt on next, then 1 tsp paprika. Spread coriander over everything. Add water up to middle of fish layers and boil on medium heat until water is reduced to just under fish layer, shaking pan occasionally.
Preheat oven to 350° F. Line 10 muffin cups with paper liners. Sift together flour, baking powder, salt, set aside. Beat together margarine, Splenda, and honey with an electric mixer until light and fluffy. Add eggs one at a time beating well after each addition. Stir in vanilla. Alternately stir in flour mixture and milk, beginning and ending with flour mixture. Fold in berries. Spoon batter into paper lined muffin cups, and bake until golden brown and a toothpick inserted comes out clean, about 25-30 minutes. Cool in pan 10 minutes on a wire rack. Remove from pan. Cool completely on wire rack.
combine all ingredients. place in six muffin tins. bake for 25 minutes at 350 degrees. allow to cool before removing from pan.
Put butter into a cold pan and then top with sliced mushrooms and pepper (I used a pepper mill and just ground away so amount of pepper is estimated but we like a lot). Put pan on a medium heat and stir to coat the mushrooms with the melting butter, once coated turn heat the heat down a little and stir occasionally till the mushrooms take on a bit of colour - about 12 to 15 minutes and then add the sour cream and the cream stirring into the mushrooms and heat through. Serve immediately.
Brown pork with ginger and garlic in pan; drain any grease. Mix salt, sugar, soy sauce and sesame oil. Add to pork and mix well. In large bowl combine cabbage mix and green onions. Pour hot meat over vegetables and stir well. Let cool slightly. Lay wrap in front of you so that it looks like a diamond. Place 3 tablespoons pork filling in center of egg roll wrapper. Fold bottom point up over filling and roll once. Fold in right and left points. Brush beaten egg on top point. Finish rolling. Set aside and repeat with remaining filling. Heat 2-3 inches oil in large frying pan to very hot (350°F). Fry a few egg rolls in pan at a time, 2-3 minutes per side. Drain on paper towels. Serve with sweet and sour sauce, plum sauce, hoisin sauce or jalapeno pepper jelly.
Note: Cook the rice first, so that it has time to cool down before you fry it. Cook the chicken and veggies at the same time in two separate skillets or woks. Make sure to keep the chicken and veggies warm while you cook the fried rice and bean sprouts. Hibachi Chicken. Cut the chicken breast up into bit sized pieces. Heat the vegetable oil and sesame oil in a large skillet or wok on medium high heat. Add the chicken, soy sauce, butter, lemon juice, salt, and pepper to the skillet. Saute the chicken for 6-8 minutes or until no longer pink. Note: Do not clean skillet. You will reuse this skillet for the fried rice. Hibachi Veggies. Cut the white onion into slivers. Quarter the zucchini. Heat the vegetable oil and sesame oil in a large skillet or wok on medium high heat. Add the white onion, zucchini, butter, soy sauce, salt, and pepper. Saute veggies for 6-8 minutes or until veggies are tender. Note: Do not clean skillet, you will use the same skillet for the bean sprouts. The oil that is left over will be used for the bean sprouts. Hibachi Fried Rice. Chop the onion. Heat vegetable oil on medium high in large skillet or wok (use the skillet or wok you cooked the chicken in earlier). Add the onion and saute. Saute onion for 3-4 minutes or until almost tender enough to eat. Add the bean sprouts. Saute for 1-2 minutes. Move the vegetables to the side of the pan. Add the eggs, lightly scramble as you add them to the skillet. Once scrambled add the rice and butter. Cook for 5 minutes, stirring frequently. Add the soy sauce and cook an additional minute. Hibachi Bean Sprouts. Melt the butter in a large skillet or wok (use the skillet or wok that you cooked the veggies in earlier). Add the soy sauce and bean sprouts. Saute for 1-2 minutes.
Whisk together lemon juice and olive oil - salt & pepper to taste - but make sure the salt fully dissolves before you add more. Toss together the radishes, celery and lightly packed parsley in a large bowl. If making ahead of time - wait to drizzle the dressing until right before you serve it and cover with a damp paper towel. If serving right away, drizzle dressing and enjoy! Spoon salads in porcelain sppons - like the ones from Pier 1 or Crate & Barrel and serve them up to your guests!
Preheat your oven to 425 degrees. Place the quinoa and water into a small saucepan, adding a dash of salt and bring to a boil. Once boiling, reduce heat to a simmer. Cover, and simmer approximately 15 minutes or until the quinoa is soft and fluffy. **IMPORTANT:** You should not let the quinoa absorb ALL of the water, there should be a couple teaspoons left, although the quinoa will be cooked. In a small mixing bowl, combine the warm cooked quinoa, its liquid (should not be more than a tablespoon), the oil, and the flour. Mush it all together with your hands until a dough like texture is achieved. (At this point, you can add any seasonings to the dough you would like. I used cheese, garlic powder, onion powder, basil, oregano, dill, and a bit of sriacha. You may omit this step but your crust won't have as much flavor!). Line a baking sheet with parchment paper and shape the dough on it into a circle. The crust should be 1 cm thick and yield one pizza about 6 inches in diameter. Bake ten minutes, flip, and bake ten more minutes. You want to keep flipping the pizza so both sides are evenly crisped, however long that takes. If you don't do this correctly, the pizza will be "wet". Do not add your toppings until the crust is crisped on both sides! Remove from the oven and remove the parchment from the pan. Now you can add your toppings to your pizza. Return it to the pan (no parchment), and bake it for about 10 more minutes, or until everything looks crisp and melted. Remove from the oven again, cut into pieces, and enjoy!
Place mango on a baking sheet; freeze until firm. Process mango and remaining ingredients in a blender until smooth. Serve immediately.
Preheat oven to 325°. Prepare an ungreased 10-inch tube pan. In a large bowl blend together the flour with sugar, baking powder and salt. Add in oil egg yolks, orange juice, water, orange zest and vanilla; beat using an electric mixer until smooth and no sugar granules remain (about 5 minutes). In a large bowl beat room temperature egg whites until frothy then add in cream of tartar, continue beating until very stiff. Using a spatula gently fold in the egg whites into the flour/sugar mixture. Pour the batter into tube pan. Bake for about 50-60 minutes or until cake tests done. Invert the pan and allow cake to cool completely (I use a en empty beer bottle for this). Run a knife around the inside of the pan to release the cake and invert onto a serving plate. To make the glaze; in a bowl whisk together all ingredients until smooth. Drizzle over the cooled cake.
Combine oil,lemon juice,vinegar and pepper in small bowl and whisk thoroughly; set vinaigrette aside. Arrange outer leaves of lettuce around edge of serving platter; tear remaining lettuce into small pieces and transfer to small bowl. Add half of viniagrette and toss lightly. Mound in center of platter. Arrange onion slices around and over lettuce. Arrange cucumber slices inside ring of onions. Repeat, making progressivly smaller rings with tomato slices, feta cheese cubes and green pepper strips. Place some Marinated Artichokes and Mushrooms over lettuce in center;arrange remaining artichokes and mushrooms around platter. Top center with Kalamata olives; arrange green olives around rim. Drizzle salad with remaining vinaigrette and sprinkle lightly with oregano. Serve immediately.
Cut roast in half. Transfer to a 5-qt. slow cooker. Combine the syrup, lemon juice, mustard and garlic; pour over pork. Cover and cook on low for 5-6 hours or until a meat thermometer reads 160° and meat is tender. Remove meat to a serving platter; keep warm. Strain cooking juices; transfer 1 cup to a small saucepan. Combine cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy.