HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine sugar, flour, cinnamon, nutmeg, and salt; mix with sliced apples. Line 9 inch pie plate with pastry. Fill with apple mixture. Cut up butter and dot the pie with the butter. NOTE: If your apples are not tart enough, sprinkle them with 1 tablespoon lemon juice. To make basket lattice top, cut 18 strips 3/4 inch wide with pastry wheel. Weave lattice on baking sheet generously sprinkled with sugar. Tilt baking sheet over far edge of filled pie and slide lattice onto filling. Trim and seal edges.(I flute mine). Sprinkle top with sugar. Fold strip of foil around the rim of crust, covering fluted edge. Or if you prefer, just top with another pastry, and cut holes to allow the steam to escape. Bake in hot oven 4oo degrees 55 to 60 minutes or until apples are done. Serve pie slightly warm.
Preheat oven to 350F. Mix cake flour and sugar together; add egg yolks, water, lemon juice and vanilla and beat until smooth. In a large bowl beat egg whites, cream of tartar and salt until a fine foam forms through. Gradually add sugar and continue beating until meringue is firm and stands in peaks. Fold batter gently into meringue until just blended; do not stir. Gently spoon batter into ungreased tube pan. Cut through batter with a knife to break up bubbles and level mixture. Bake in preheated oven for 50-55 minutes or until top springs back when touched. Remove from oven; immediately turn over and place tube over neck of funnel or bottle to cool. Let stand until cool, then loosen with spatula and place on plate. Split cake into four layers. While cake is baking, combine sugar, coffee and syrup in a deep saucepan; stir and bring to a boil and cook until hard crack stage or 310 degrees on a candy thermometer. Remove from heat and immediately add soda and stir vigorously just until topping thickens and pulls away from sides of pan. Immediately pour into ungreased shallow metal pan. Do not stir or spread; let cool without moving. Knock out of pan and crush into coarse crumbs between sheets of waxed paper with rolling pin. Whip cream, sugar and vanilla until stiff. Spread half of cream between layers and remainder on top and sides. Refrigerate until ready to serve. Just before serving, cover cake with crushed caramel candy.
If you are using fresh lemon grass, discard the outer leaves and upper half of the stalk. Slice paper-thin; chop very fine. If you are using dried lemon grass, soak in warm water for 1 hour. Drain and finely chop. In a bowl, combine the beef with the lemon grass, chiles, sugar, ginger, cinnamon, curry powder, fish sauce and black pepper to taste. Sprinkle in 1 teaspoon of the salt; mix well. Let stand for 30 minutes. Heat 2 tablespoons of the oil in a large, heavy saucepan or pot over high heat. Add the beef and marinade and stir quickly to sear, about 2 minutes. Remove the meat to a bowl. Add the remaining 1 tablespoon oil to the saucepan. When the oil is hot, add the onion and garlic and stir-fry until fragrant, about 1 minute. Add the tomato paste and stir for 2 minutes. Add the beef, star anise, the remaining 1 teaspoon salt and 4 cups of water. Bring the mixture to a boil. Reduce the heat to low, cover the pan and simmer until the beef is tender, about 1 1/2 hours. Add the carrots and simmer for 10 minutes. Add the potatoes and continue simmering for 10 minutes longer. Add the daikon and cook for another 10 minutes. Serve hot with French bread.
Combine all sauce ingredients, except pepper, in a small saucepan; bring to a boil. Reduce heat and simmer, uncovered 12-15 minutes or until sauce is thickened and reduced by about half, stirring occasionally. Stir in pepper. Keep warm. Prepare mashed potatoes by boiling potatoes in water with 1 teaspoons salt. Cover with water; bring to a boil. Cook 4-5 minutes or until potatoes are tender. Drain. Combine potatoes, 2 tablespoons butter, salt and pepper. Beat until mashed and smooth. Meanwhile, press coarsely cracked pepper on both sides of steaks. Place steaks on grill over medium coals. Grill, uncovered, 13-15 minutes for medium rare doneness, turning once. Evenly divide sauce onto 4 plates. Place steak on top of sauce. Serve with Mashed Sweet Potatoes and green beans (if desired).
Place all of the ingredients in a 1-qt casserole dish and mix very well. Bake in a 350°F oven for 20-25 minutes. Serve with tortilla chips but I much prefer a simple cracker or thinly sliced and toasted french bread.
Heat halve the oil in a large frying pan. Fry the garlic and mushrooms over a high heat until just browned adding more oil if necessary. remove the pan from the heat and stir in the spinach. Meanwhile cook the pasta in a large pan of lightly salted water according to the packet instructions until just tender. Drain well and rinse under cold water. Preheat the oven to 190°C, 375°F, gas 5. Heat the butter in a pan, then stir in the flour and cook for 1 minute Gradually add the milk, whisking all the time. simmer for 2-3 minutes until thickened. Stir in the cheese and season with salt and freshly ground black pepper. Stir the pasta into the cheese sauce and add the mushroom and spinach mixture. Spoon into a large ovenproof dish and top with tomatoes. Bake for 20-25 minutes until golden and bubbling.
Heat the oil in a big soup pot; add in onion; saute over medium heat until translucent. Add in celery and bell pepper; saute another 5 minutes. Slowly sprinkle in the flour and stir until well integrated with the vegetables, then stir in the water. Add in the next 8 ingredients (lima beans through red pepper flakes); bring to a rapid simmer, then decrease heat; cover and simmer gently for 30-35 minutes. Season with salt and pepper, then stir in the parsley. Add a small amount of water if needed, but let the stew remain thick. Adjust the other seasonings if needed; discard bay leaves. Serve in bowls over hot cooked rice.
Sift flours together, and store in an airtight container in the refrigerator. Use to replace gluten-containing flours in most recipes. If you're using it to make cakes, add 1 teaspoons xanthan or guar gum per cup of flour mix. For breads or pizza, add 2 teaspoons xanthan or guar gum per cup of flour. For cookies, latkes and other recipes, use no xanthan or guar gum or just add 1 teaspoons per cup of flour mix.
The day before serving, combine blue cheese, cream cheese and butter. Mix until well blended. Add Worcestershire sauce. Mix well. Cover and refrigerate. On serving day: slice cucumbers 1/4 inch thick, making about 100 rounds. Pat cucumber rounds dry with a paper towel. Spread about 1 teaspoon cheese mixture on each round. Sprinkle peanuts on top.
Prepare and back cake according to package directions using a 9x13 inch greased baking pan. Cool on a wire rack. Using the handle of a wooden spoon, poke holes in the cake. Pour 3/4 cup caramel topping into the holes. Spoon remaining topping over the cake. Top with whipped topping. Sprinkle with chopped candy. Refrigerate for at least 2 hours before serving.
Cook ground beef in stockpot or Dutch oven, using medium-high heat for 9 to 10 minutes, breaking into small chunks with back of spoon until browned and completely cooked. Drain in colander. Return to pot and add onion and garlic; simmer uncovered for 12 to 15 minutes until vegetables are soft. Spread mixture out in a single layer onto several foil-lined baking trays; cover loosely with plastic wrap and freeze just until meat is firm (about 1 hour). Loosen frozen beef into chunks and scoop into freezer bags or containers. Freeze for up to 3 months. Add frozen beef to recipes calling for browned ground beef, you may need to increase the recipe's cooking time slightly.
Preheat oven to 450 degrees F. Mix together flour, 2 Tablespoons sugar, milk, salt and oil. Press mixture into a 9-inch pie plate. Bake for 10 minutes. Set crust aside to cool. In a sauce pan, heat 1 cup sugar, corn syrup, cornstarch and water until clear and thickened. Stir in strawberry gelatin, cool. Fold strawberries into the cooled gelatin mixture. Pour into crust and chill for at least 2 hours. Cut into wedges and serve. Great with whipped cream. Refridgerate leftovers (if there any).
Sift flour, baking powder and salt. Cream shortening and sugars. Beat in eggs, add vanilla and beat until fluffy. Add milk and dry ingredients alternately. Stir in cherries and chocolate chips. Pour into greased jelly roll pan. Bake at 325°F for 24-30 minutes. Frost with chocolate icing while warm.
Heat a small non-stick skillet over medium-high. Add the tortilla to pan and cook until brown, flipping once, about 2 minutes per side. Set tortilla on a plate and add cheese. Adjust heat to medium. In a small bowl whisk egg and water until well combined. Season with salt and pepper. Spray the pan with nonstick cooking spray and add egg mixture, swirling to evenly coat pan. Cook for about 2 to 3 minutes until egg is cooked through. Transfer egg to tortilla. Add spinach and roll tortilla, starting by folding in the sides and then rolling up from the bottom.
Rub the chops with seasoning and set aside. Beat eggs with sour cream. Dip the chops in eggwash. Coat with flour mixture, let"rest" on wire rack 5 to 6 minutes. Heat oil in heavy skillet. Fry chops 4 to 5 minutes each side. Plate up and serve with a dollop of very hot black bean/salsa topping.
Heat butter in large fry pan over medium high heat. Brown chicken pieces on all sides and remove from pan and keep warm. Add onion and garlic to pan and cook until tender. Stir in tomato paste and flour. Slowly add chicken stock and stir. Bring to a boil while stirring until mixture thickens. Return chicken to pan. Add salt, pepper and tarragon. Cover and simmer gently 45 minutes. Remove chicken to warm platter. Gradually add sour cream to sauce and heat gently. Pour sauce over chicken and sprinkle with Parmesan. Serve with rice.
In large pot, saute onion in butter until tender. Add all other ingredients. Cover and simmer for 25 minutes.
Mix soup, salsa, water, corn and rice in 2-quart shallow baking dish. Top with chicken and sprinkle with paprika. Cover. Bake at 375 degrees F for 45 minutes or until done. Sprinkle with cheese.
Rinse and drain the strawberries quickly. Hull and measure. Squeeze the lemon juice and measure. You will probably need about 16 lemons, or 24 limes, but buy a few extra as they can vary quite a bit in juiciness. Put the jars on to boil in a large kettle, with the water coming up at least an inch over the tops of them. Let boil 10 minutes before removing to be filled. Meanwhile, puree the strawberries. Heat them with the lemon or lime juice and sugar until the sugar is completely dissolved, but do not boil. Pour into hot sterilized jars to within 1 cm (1/2") of the tops. Seal with lids sterlized according to the manufacturers directions. (Generally, boil for 5 minutes.) Process in a boiling water bath for 15 minutes. To serve, mix with cold water to taste, about one part syrup to two parts water. Serve over ice.
Preheat oven to 400°. Combine 1/4 cup granulated sugar and cornstarch, stirring well with a whisk. Add mango, juice, and 2 teaspoons melted butter, and toss gently to combine. Place mango mixture in an 8-inch square baking dish coated with cooking spray. To prepare topping, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 3 tablespoons of granulated sugar, brown sugar, and ginger, stirring well. Cut in 3 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in nuts. Sprinkle flour mixture evenly over mango mixture. Bake at 400° for 40 minutes or until browned.
Add all ingredients, except the mayonnaise, to the container of a blender. Blend on low speed, stirring occasionally with a wooden spoon until blended. Add mayonnaise. Blend on low speed stirring occasionally until mixture is smooth and creamy, about 3 minutes. Serve immediately or refrigerate until served.
Combine sweetened condensed milk, whipped cream, creme de cacao and brandy. Pour into prepared crust. Freeze 4 to 6 hours until firm. This is attractive served with whipped cream and grated chocolate or chocolate curls. Time includes freeze time.
Drizzle caramel against the side of the inside of a clear glass. Blend together all ingredients. Pour into clear glass and serve.
Toss together onion, vinegar, oregano, crushed red pepper flakes or hot sauce, 1 teaspoon salt in a shallow glass or ceramic dish. Simmer oil, bay leaves, garlic, and peppercorns in a small saucepan 10 minutes, then let stand until ready to use. Add shrimp to a medium pot of boiling salted water (2 tablespoons salt for 4 quarts water), then remove from heat and let stand, uncovered, until just cooked through, about 5 minutes. Drain well, then stir into onion mixture along with oil mixture. Chill shrimp in escabeche, covered when cool, stirring occasionally, at least 12 hours. Discard bay leaves and serve shrimp cold or at room temperature.
Cook the spaghetti following pack instructions. Put the rest of the ingredients in a large bowl with 1 tbsp olive oil, season really well and mix. Drain the pasta, keep 2 tbsp of the cooking water, then toss everything together.
Saute green onion in 2 tablespoons olive oil, on medium heat 5 minutes. Add beef and sausage, brown over medium-hi heat. While almost brown, add garlic, pepper flakes, oregano, and parsley. Once browned, stir in crushed tomatoes, water and salt. Add broken spaghetti. Push spaghetti into liquid, and cover for 8 minutes. After 8 minutes, stir pasta so the noodles won't stick together. Reduce heat to medium low simmer for 6 more minutes until pasta is al dente (almost cooked but still a little firm). Add basil, Parmesan cheese and cream, stir well. Sprinkle top with mozzarella cheese, put in oven to broil until spotty brown. Watch carefully not to burn.
Chicken: Over medium heat add flour to melted shortening. Stir constantly while adding all other ingredients except chicken. Add chicken, pour into a 3-quart casserole dish. Dumplings: In large mixing bowl thoroughly stir together flour, salt, baking soda and baking powder. Combine milk, egg, sourdough starter, and oil. Add to dry ingredients all at once, stirring just till moistened. Drop dough from tbsp into boiling water (dip spoon in hot liquid before dropping dumpling each time to help batter slide right off). Cover and simmer for 15 minutes. Remove with slotted spoon, drain and place on top of cooked chicken. Cook, uncovered in over, at 350° for 10 minutes. Serve hot.
Skin, core, and cut the kidney into half-inch slices. Season the flour with the salt and a generous pinch of pepper in a plastic bag and toss the kidney in it until well coated. Skin and chop the onion. Heat the dripping in a saute pan and fry the kidney quickly on both sides. Add the onion, reduce the heat, cover, and saute gently for 20 minutes. Meanwhile, melt the butter or margarine in another saucepan. Stir in the remaining flour and cook until golden brown color. Gradually add the stock and stir until boiling. Reduce the heat and simmer for 5 minutes. Drain the kidney and onion from the fat, add them to the sauce, half cover the pan and simmer for about 45 minutes. Clean and slice the mushrooms and add them to the pan with the optional sherry. Simmer for a further 15 minutes. Serve hot, garnished with green peas.
Preheat oven to 450°F and place a backing pan on rack in lower third. Toss together all ingredients in a bowl; season with salt and pepper. Carefully transfer potatoes to hot pan, shaking pan to spread potatoes into a single layer. Roast potatoes, stirring occasionally, until tender and crispy (about 35 minutes).
Boil bok choy for 5 minutes. Drain well. Preheat broiler. Place bok choy in ungreased square oven dish. In 1 quart saucepan, melt 1 Tbsp butter over low heat. Stir in flour, salt, and nutmeg. Cook, stirring, until smooth. Quickly add cream and cheese,heat to boiling, stirring. Boil and stir 1 minutes. Pour over bok choy. Mix breadcrumbs and 1 T melted butter. Sprinkle over bok choy and broil 6 inches from heat for about 5 minutes.
Dissolve the 2 packs of lime jello in the boiled water. Once the jello crystals have disolved, add the rest of the ingredients and stir until combined. Refrigerate until firm.
Put both cans of salmon with the juice in a large bowl.Break the salmon up gently with a fork and remove all bones. Add peppers, onions, spices, and herbs and mix well. Gently mix in the eggs. Mix with your hands, add cornmeal and flour until the mixture holds together. Form the salmon mixture into patties and lightly sprinkle with cornmeal Coat the patties with the bread crumbs. Heat a large skillet over medium heat and add the canola oil. When the oil is hot but not smoking, fry the croquettes until browned and heated through, turning once. Remove the croquettes from the pan and drain on paper towels. *Old Bay seasoning is a commercial mixture of cayenne, garlic,paprika, and sea salt. You can make your own by just mixing equal amounts of the ingredients. Keep tightly sealed.
Combine blueberries, milk and Slim-Fast in a blender (works great in Magic Bullet or Ninja blenders). Blend until relatively stiff. Store in freezer or serve immediately.
In a large bowl, mix the first 5 ingredients together. Form into 4 patties. spread additional bread crumbs on burgers if they are sticky. Grill until juices run clear. Serve on hamburger buns with your favorite burger toppings.
Preheat oven to 350°F Line two 9inch cake pans with waxed paper and grease. In a bowl, mix the cocoa and 3/4 cup boiling water until smooth. Set aside. With an electric mixer, cream the butter and sugar until ight and fluffy. Add the eggs, one at a time, beating well. When the cocoa mixture is lukewarm, stir into the butter mixture. Sift together the flour, baking saoda and baking powder twice. Fold into the cocoa mixture in three batches, alternating with the sour cream. Pour into the pans. Bake until the cakes pull away from the pan 30-35 minutes. Let stand for 15 minutes in pans, then remove from pans, cool on wire rack. Thinly slice the orange rind strips. Blanch in boiling water, 1 minute. For the frosting: Place all ingredients in top of a double boiler or bowl set hot water. With electric mixer, beat until mixture holds soft peaks. Remove from heat and beat until thick enough to spread. Sandwich the cake with frosting, then spread over the top and sides. Arrange rind on top.
Topping: In a 9 1/2 or 10 inch nonstick oven-proof skillet, mix sugar and 3 tsp water. Boil, swirling pan, about 5 minutes until sugar starts to caramelize and tuns a light honey color. Remove from heat; stir in butter, lemon juice and scnapps until blended. Cool slightly, then arrange peach slices in caramel, overlapping to fit. Heat oven to 350°F Cake: Whisk flour, baking powder, baking soda and spices in small bowl to blend. In medium bowl, with a handheld mixer on medium speed, beat sugar, butter, egg and extracts 3 minutes, or until pale and smooth. On low speed, alternately beat in flour mixture and buttermilk until just blended. Spoon over peaches; spread evenly to edges. Bake 35-40 minutes until a wooden pick inserted in center of cake comes out clean. Cool in skillet on a wire rack 5 minutes. Run a thin knife around edges of cake to loosen; invert onto serving plate (if any peach slices stick to skillet, replace on top of cake). Serve cake warm or at room temperature.
Cream sugar and butter together. In separate bowl mix flour and salt together. Combine the evaporated mix, oil, and vanilla butter and nut flavoring. Stir well. Add this mixture to the creamed sugar and butter. Mixing thoroughly. Slowly pour the mixture into the dry ingredients. Mixing well. Pour into a lightly greased (spray non-stick) tube pan. Place in COLD oven, Bake at 325 degree for 1 3/4 hours. Do not open door. Cool 25 minutes. Remove from tube pan.
1 Mix milk with vinegar, leave it for 5 minutes. 2 Add egg, olive oil, and vanilla extract to milk mixture. 3 Add flour mix, sugar, baking powder, baking soda, salt. Mix together. 4 Cook in the skillet till golden brown on both sides. 5 Note: I use Bette Hagman's original gluten-free flour mix. 2 parts white rice flour, 2/3 part potato flour, and 1/3 part tapioca flour.
Combine salad ingredients in a large bowl and toss. Combine vinaigrette ingredients in a cruet and shake well. Just before serving, pour vinaigrette over salad, toss and serve.
Heat oven to 350°F Melt 6 tablespoons butter in a large saucepot over medium heat. Add flour and cook, stirring, for 1 minute. Whisk in the warmed milk and bring to a boil, continue to whisk constantly. The mixture will thicken as the heat increases. Continue to stir while adding the dry mustard, nutmeg, cayenne, salt, pepper, hot sauce and Worcestershire. Stir in the 3 cups of Cheddar until it melts. Pour the cheese sauce over the noodles and add to a 3 quart casserole dish. Sprinkle the chips, bacon and Parmesan on top and bake for 35 minutes.
NOTE: if using frozen peas, thaw first. In a heavy soup pot, melt the butter but do not burn. Add the shallots and cook for about 2-3 minutes, stirring occasionally. Add 2 cups stock or water and the green peas, season with salt and pepper. Cover and simmer the soup for approximately 12-15 minutes, stirring occasionally. When the peas are tender, transfer the soup to a large bowl and using a hand held immersion blender process the soup until very smooth. Strain the soup back into the soup pot, stir in the heavy cream (if using), and heat through WITHOUT boiling. Season with salt and pepper and serve hot with homemade croutons and fresh chervil garnished on top.
Mix cream butter and corn syrup together in a saucepan. Place over medium heat and bring to a full boil; turn off heat. Add in 9 ounces of chopped chocolate and gently swirl the pan (do not stir). Allow to rest for 5 minutes. After 5 minutes add in Nutella and whisk slowly to combine. Transfer the mixture to a bowl. Refrigerate for 45 minutes, stirring every 15 minutes. Meanwhile line baking sheets with parchment paper. After 45 minutes the mixture will start to thicken quickly, keep refrigerated another 11-15 minutes, stirring every 5 minutes. Using a mini ice cream scoop or 2 spoons, form the mixture into 1-inch balls, and place onto prepared sheets; chill until firm (about 10-15 minutes). While the balls are chilling, melt remaining 6 ounces of chocolate; cool the chocolate slightly before continuing. Place chopped hazelnuts in a small bowl. Remove the balls from the refrigerator. Using one hand, dip the balls into the melted chocolate. Roll it around in your hand (allowing the excess to drip back into the bowl). Place the truffle into the chopped hazelnuts. Using your clean hand cover the truffle with nuts. Lift it out and place back on the sheets. Repeat with remaining truffles. Place back into the refrigerator to set for about 5-8 minutes.
In a 5-6 quart slow cooker, combine the crushed tomatoes, shallots, peppers, oil, vinegar, Italian seasoning and black pepper. Cover, and cook on LOW for 5-9 hours, OR on HIGH for 4-5 hours. Add in the pierogies; cover, and cook for 1 hour.
Mix pretzel crumbs, butter and sugar in medium bowl. Press into pan. Cook 10 minutes at 350°F. Blend together Cool Whip, cream cheese and sugar, and spread over cooled crust. Dissolve one large package of strawberry Jell-O in 2 cups hot water. Add pineapple and strawberries; Pour into the mold. Chill until firmly set; about 4 hours.
When working with the rocotos, use gloves and be careful not to wipe your eyes or face. They are very hot! Soak the rocotos in boiling water with lemon juice for half hour. Drain and discard water. Cover bottom of a medium size pan with chicken pieces seasoned with salt and pepper. Layers the rest of ingredients: onions, cassava, rocotos, potatoes, cabbage, red pepper and oregano leaves. Repeat layers in the same order. Season each layer with salt and pepper. Pour beer to cover and cook, covered for 40 minutes. Serve with parsley sauce and huancaina sauce.
In a 2-cup glass measuring cup, microwave the half-and-half on HIGH for 1-2 minutes or until steamy. Pour over chocolate; let stand 1 minute, and whisk until smooth. Stir in coffee and next 4 ingredients (stir until sugar is dissolved; may need to heat on stove over low heat to maintain desired drinking temperature). Serve immediately with whipped cream on top.