HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a mixing bowl put the flour, and gradually stir in the water, mixing to make a thin batter. When cool enough to handle, work the dough on a lightly floured surface until smooth. Place the dough in a bowl, cover with a dish towel and let rest for 30 minutes. Place the sesame oil in a small bowl. Place the dough on a lightly floured surface and roll out to 1/4-inch thickness. Cut into rounds with a 3-inch cutter. With your fingers, daub a small amount of oil on top of 1 round. Place another round on top and press together. Roll the 2 rounds together to form a circle about 6 or 7-inches in diameter. Cover with a damp kitchen cloth until ready to cook, and repeat with the remaining dough. Heat a large non-stick skillet over medium heat. Cook 1 pancake at a time until barely golden and dry on both sides, turning once, about 1 minute. Remove from the pan, and when cool enough to handle, carefully separate the 2 pancakes. Wrap in foil until ready to use, or refrigerate. (To reheat, place in a steamer insert and steam, covered, for 5 minutes.).
Sift together flour and salt. Cut in Crisco and butter until a sandy texture is reached. Make a hollow in the middle and add water. Mix to make pastry, handling as little and lightly as possible. Wrap in greeseproof paper and refrigerate for 24 hours. Roll out pastry to approx 1/8" thick, and cut into 5" rounds. Moisten the filling with a little water and place a generous spoonful in the middle of each round, making sure it's in a pile and not flattened out. moisten edges with beaten egg, fold in half and flute the edges to seal. Brush pasties with beaten egg and bake 275F for 45 minutes to 1 hour until nicely browned.
Combine all ingredients until well blended. Form into patties. Grill or cook until juices no longer pink inside. When I have these on a bun, I use pasta or pizza sauce as a condiment instead of the usual burger toppings.
Cook shallots and onions on full power 1 minute in 4 ltr dish; add oil, rice, garlic and cook covered on full power for another minute. Add 2 cups stock, cook full power 15 mins, stir twice until liquid absorbed. Add the remainder of stock and cook on full power 5 minutes. Add chicken, baby spinach, peas, evap skim milk, pepper and parmesan and cook covered full power 5 mins or until all stock absorbed. Serve with extra parmesan.
Heat the oils in a large saucepan or wok until very hot, add the ginger, garlic and shallots and stir fry 2 minutes. Add the stock, sauces and sugar, stir well, cover and cook over medium heat 5 minutes. Add cornflour mixture, stirring constantly and cook for 1-2 minutes, until sauce thickens. Add the Yabbies, stir well and cook for 2-3 minutes or until heated through. Serve immediately garnished with the thinly sliced chilli.
Toss berries in a little flour (2 Tbsp). Sift flour, measuring 2 cups. Resift flour with baking powder, baking soda, cinnamon, cloves, allspice and salt. Cream butter and white sugar. Beat egg and add to batter. Gradually beat in molasses. Add this mixture alternately with milk to dry ingredients. Fold in blueberries. Spread batter into greased and floured 9" x 13" pan. Bake at 375 degrees F for 30 minutes. Cool on rack. Immediately before serving, dust with powdered sugar.
Melt 1 tablespoon butter in a large non stick saucepan over medium high heat. Add mushrooms and onion; cook and stir until tender. Add shrimp, scallops, wine and thyme to the pan. Bring to boil, reduce heat and simmer 2 minutes or unti seafood is cooked. Drain, reserving 1 cup broth. Set seafood mixture aside. Melt 2 tablespoon more butter in the same pan. Remove from heat and blend in flour; gradually stir in reserved broth and milk. Cook and stir over medium high heat until mixture boils and thickens. Remove from heat, add 1 cup of Canadian old cheddar and stir until melted. Fold in cooked seafood mixture. Add salt and pepper to taste. Pour into oven proof casserole, sprinkle sourdough over top and sprinkle with remaining Canadian old cheddar. Set under broiler in oven about 6 inches from heat, broil until sourdough is browned and cheese is melted, about 10 minutes.
sift flour, sugar, baking powder, soda salt. add shortening mix. then add eggs,bananas, vanilla and blend well. drop on ungreased cookie sheet. sprinkle with sugar and cinnamon mixture. bake at 400F degrees for 12 minutes.
PUDDING: -Place heavy cream in sauce pan and scald (bubbles around the edge) DO NOT BOIL -Mix eggs and sugar in separate bowl and beat well -Spray Pam in a 9 x 13 pan -Tear rolls or croissants and place in 9 x 13 pan -SLOWLY add the scalded cream into the egg mixture and quickly whisk (if you add to fast it will scramble the eggs) -Add vanilla -Pour over the bread in the pan and let it soak up till all is absorbed. You may have to push the bread down into the cream mixture. -Cover and Bake for 1 hour on 350, then uncover and brown for approx 5 minutes. SAUCE: -Mix eggs with 1/2 of the 1/2 cup of sugar in a bowl -Mix other 1/2 of sugar and cream in a sauce pan and bring to boil, immediately turning off heat -Slowly add the cream to the eggs and whisk over a double boiler until thick -Then over an ice bath and whisk till cool.
Whisk soup and tomato paste together in slow cooker; stir in mushrooms. Season meat with salt and pepper and nestle into slow cooker. Cover and cook until beef is tender and registers 120 to 125 degrees (for med-rare), 2-3 hours on LOW. Transfer roast to carving board, tent with foil, and let rest for 15 minutes. Using large spoon, skim excess fat from surface of gravy. Whisk in parsley and butter and season with salt and pepper to taste. Slice meat thin against grain; serve with gravy.
Combine all ingredients in a bowl. Transfer to bread machine pan. Makes a 2 pound loaf. Medium crust. When finished, remove from pan and let set for 30 minutes. Store in air tight container.
Heat oil in a large skillet over medium high heat, add spaghetti squash. Using a couple of forks to lift, mix in pesto. Cook just long enough to heat through, mix in cheeses, heat until everything is well mixed and cheese is beginning to melt. Serve immediately.
Preheat oven to 350°F. Grease generously a 9 inch springform pan or tart pan with a removable base. Crust: Combine sugar, flour and salt in a medium sized bowl. Make a well in the centre and stir in the egg yolk, lemon juice and butter. Mix with your fingertips until the dough is blended then pat into a flattened disc. Wrap the disc in plastic and chill for 10 minutes. Roll out half the dough to cover the pan base, patching any areas that tear. Prick the dough with a fork in several places and bake for 15 to 20 minutes until the crust is golden brown. Remove from the oven and allow to cool. Filling: Cream cottage cheese with the salt and sugar in a medium mixing bowl. Fold in the flour and cornstarch and blend well. Stir in the sour cream, vanilla, eggs and yolk. Fold in the raisins and pineapple. Spread the filling over the cooled crust. Roll the remaining dough into 12 pencil thin strips. Arrange the strips in a lattice pattern on top of the cake. Bake for 8 to 10 minutes until top is a light golden brown. Chill at least for several hours or overnight. Dust with confectioners sugar before serving.
First of all make the crumble by combining all the ingredients together in a bow and using your hands to rub the butter into the flour s that the mixture comes together to form small, pea-sized balls of dough. Sprinkle this evenly into an 11 X 7 inch baking tin and set aside. Cut the rhubarb into 1/2 inch lengths and place them in a large shallow baking dish along with the sugar and lemon juice. Place the dish on a lower shelf in an oven, preheated to 375*F, Place the tin containing the crumble mixture on the shelf above it. The crumble needs to be baked for 10 minutes, then remove it from the oven and cool. The rhubarb may need a further 15 to 20 minutes cooking before it is completely tender: when it is cooked, take it outand puree it in a food processor or blender til smooth. Transfer to the fridge and chill. Before making the ice cream, use your hands to break up the cooled crumble and restore it to small peas sized pieces. (If they are too big the pieces are too unwieldy to eat, if too small,they tend to disappear.) Next, stir the cream into the rhubatb puree, pour it into an ice-cream maker and churn until the mixture has the consistency of softly whipped cream. Quickly spoon into a plastic freezer box and stir in the crumble pieces. Put on the lid, and then freeze for a minimum of 2 hours, or until the ice cream is firm enough to serve. To make without an ice-creammaker, freeze the mixture, without the crumble, in the box for 3 to 4 hours,then whisk and return to the freezer. Refreeze for a further 2 hours, then whisk again, and stir in the crumble before the final freezing.
Get one of them un mixin bowls out and mix everything really good except the pie crusts. Thaw Pie crust at least 10 minutes. Divide mixture between each of the 2 deep dish good pie crust. Top with cheap brand and pinch shut. Cut slits to vent. (3). Freeze one. Unless you have a great big ol' family. Place in oven preheated to 375 F for about 40 minutes. ON BOTTOM RACK unless you like the doughy crust on bottom). Take out and let sit 15 minutes then dig in!
Beat the peanut butter and egg together until smooth. Add enough vegetable broth to make a creamy batter. Add the spelt gradually to make a stiff dough, fold in the oats. Roll the dough in to 1/2 inch balls and place on cookie sheet. Flatten with your fingers or the bottom of a cup if you want them to be crispier. I baked them at 350 for 10 minutes on one side, then flipped them over and baked an additional 7 minutes or so. They kind of sizzle in the oven, but did turn out decently crunchy. Not that the dogs mind one way or the other.
Preheat oven to 350 degrees F. Cook orzo according to directions and drain. Put into a baking dish 8 X 12. Season it with a bit of the salt and pepper, sprinkle it with the parmesean cheese and 2 t. of the butter. In a non stick frying pan with 1 T. butter sautee the spinach until nicely wilted. Season with a bit of the salt and pepper. Layer this on top of the orzo. Lightly sautee in 2 t. of olive oil the flounder fillets (they don't have to be completely cooked at this point). Place them on top of the orzo/spinach. Top fillets with the drained crab meat. Sautee the crushed crackers in 1 T. butter for a moment, then top the crab meat with the crumb mixture and top with parsley. Bake at 350 degrees F for 15 minute.
Preheat the oven to 425°. In a medium bowl, toss the cauliflower and onion with 2 tablespoons of the olive oil and season with salt and pepper; spread the cauliflower/ onion mixture onto large (foil lined) baking sheet. Put in oven for 16 minutes or until crisp tender, and stir at least twice. In the same (now empty) bowl, toss the beans with the remaining tablespoon of olive oil and season with salt and pepper. Spread the beans onto small (foil lined) baking sheet and roast for 14 minutes or until crisp tender, and stir at least twice. Return all of the vegetables to the bowl and let cool. Meanwhile, in a medium skillet, heat the vegetable oil. Add the bread and cook over moderate heat, stirring, until golden and crisp, about 5 minutes. Transfer to a plate to cool and season with salt. In the same skillet, toast the curry powder over moderate heat, stirring constantly, until fragrant, about 2 minutes. Scrape the curry over the vegetables, season with salt and pepper and toss to coat. Drizzle with dressing that has lemon in it.
Preheat the oven to 425 degrees F. Char the peppers, both the green and the hot ones till the skin is black, about 25 minutes. You may use the grill for this if you don't want to heat up the house. Remove the stems and seeds and skins from the peppers and quarter them. Do not rinse them. Place the peppers, tomatoes, olive oil, bay leaves, salt and pepper in and skillets or casserole that can be used on the stove. Turn heat to medium and cover. Trun off the heat after 30 minutes. There will be quite a bit of liquid in the pan. Mix in the cumin and leave everything in the pan, covered for another 30 minutes. Serve and enjoy.
In a saucepan with vegetable oil add chopped onion and start to caramelize onion (wait for it to brown); then add ground beef. In the sauce pan add garlic powder, paprika, salt and pepper, chili powder, tomato sauce (The ingredients list said nothing about tomato sauce and I couldn't remember the HH my mother made tasting at all like tomato sauce so I left it out) and water. Add uncooked noodles and cover, stirring occasionally. Cook for about 20 minutes.
Heat oven to 350'F. Lightly spray an 8x8 inch baking pan with cooking spray. I use grape seed oil. Using an electric mixer, in a large bowl beat the egg whites at high speed, with the cream of tartar and salt until stiff peaks form. About 5 minutes. Add 1/2 teaspoons of the vanilla extract and beat to combine. Add 1/3 cup sugar substitute and beat the mixture to form stiff peaks. Sift 2 tablespoons of the flour over the beaten egg whites and fold gently to incorporate. Repeat twice with remaining flour until all the flour is folded into the egg whites. Pour the batter into your prepared pan and gently smooth the top. Bake turning once half way through the cooking time until the cake is golden and the tester comes out clean. About 20 minutes. Cool completely. In a small bowl combine the ricotta, whipped topping, remaining 2 teaspoons sugar substitute, and remaining 1/4 teaspoon vanilla. Cut the cake in half vertically down the middle to make two 4 by 8 inch pieces. Place the halves on a flat work surface. Drizzle 2 tablespoons espresso onto each half. Spread half of the ricotta mixture onto one of the halves and dust with half of the cocoa powder. Top with the remaining cake half; spread the top with the remaining ricotta mixture and dust with remaining cocoa powder. Using a serrated knife, gently cut cake crosswise into 4 slices and serve with mint leaves for garnish if using. Bon Appetit!
Prepare cake mix according to the package directions, substituting coffee for the water called for on the box, if desired. A slightly richer chocolate flavor will result, but no detectable coffee flavor. Beat with mixer on low until all flour is moistened, then beat for 2 minute on medium speed, as directed on the box. Really, any kind of cake mix you desire can be used, just follow the box's directions. Divide into 24 paper muffin liners that have been sprayed with non-stick spray for easy removal from cakes. Bake at 325 degrees (25 less than the box calls for) for 18 to 22 minutes, or until toothpick comes out clean. The lower temperature helps the cakes to remain moist and even topped--a trick I learned from my Wilton class instructor! Remove cakes to a rack to cool. In a small saucepan, whisk flour into milk until there are no lumps. Heat milk and flour on Medium Low heat, stirring constantly until mixture thickens to a gravy consistency. Remove from hot pan into a cool bowl and cover with saran. Allow to cool to room temperature. A cool water bath or refrigeration will speed up this process. In a mixing bowl, cream shortening and granulated sugar about 5 minutes. Add cooled milk-flour gravy and beat until fluffy and granulated sugar is dissolved completely, about another 5 minutes. Be sure to scrape your bowl and beater so that the grains of sugar at the top will be beaten in and dissolved. If in doubt, whip more. Now add vanilla and powdered sugar and whip well. Once cakes are fully cooled, place filling in a frosting bag with a star tip (I use size 18 or so) and press the tip down into the middle of each cake, about 3/4 of an inch deep. Give a good squeeze to the bag, enough to cause the top of the cupcake to rise, but not enough to cause it to crack. If it does crack, don't worry. The buttercream will cover it! Lift out the tip and repeat with each cake. Freshly baked and cooled cupcakes, or cupcakes stored in an airtight container until you are ready to frost them, are less likely to crack. Make the buttercream frosting for the cupcake tops by creaming margarine, shortening, flavorings and water until fluffy. Add powdered sugar and meringue powder and beat until combined. Avoid over-beating to retain a smoother frosting. Frost tops of cupcakes with buttercream and enjoy! Store them in a sealed container in the refrigerator or freezer if you plan on keeping them around for a while. Store any leftover frosting and filling in airtight containers in the refrigerator or freezer as well. Both will keep great for months in the freezer, if they can last that long! Blessings!
Combine the first 4 ingredients. Marinate the goose for 2 to 3 hours (at a minimum) in this mixture. Preheat oven to 325 degrees. Quarter the onion and cut celery stalk into 3 pieces. Place into cavity of goose. Sprinkle goose with salt and place into roasting pan, breast side down. Pour marinade over goose. Cover and bake for 2 to 2-1/2 hours or until tender. Baste several times with marinade. Turn and roast, breast side up, for the last 15 minutes.
In a small saucepan, heat the margarine until hot. Sprinkle with flour, and combine. Cook over low heat, stirring constantly, for 1 minute. Remove from heat; stir in water, wine, and mustard. Return to heat, and bring mixture to a boil; reduce heat and let simmer, stirring constantly, until sauce is thickened. Stir in 1 T lemon juice. Remove from heat and keep warm. Sprinkle Tilapia fillets with remaining lemon juice. Spray broiling pan rack with cooking spray. Transfer fish to rack and broil until the fish flakes easily; approximately 5 minutes. Sprinkle fillets with salt, than spoon sauce over fish. 4 WW Points per serving.
Heat Oven to 350 degrees. Prepare Shells according to package directions. Rinse under cold water and drain. Cover& set aside. In a medium bowl, Mix ricotta cheese, mozzarella cheese, Parmesan cheese, asparagus, ham, salt, garlic powder& peper. Mix well. Pour 1 cup Italian cheese Sauce into a 9 x 13-inch glass baking dish. Stuff each shell with 1 heaping tablespoon of filling and place in baking dish. Pour remaining sauce over shells. Cover tightly with aluminum foil. Bake on middle rack for 45 minutes or until bubbly. Remove from oven and let sit 5 minutes before serving. *TIP: If asparagus is fresh, use approximately 1 1/2 cups chopped.
Grease individual casseroles or a nine-inch deep pie plate. preheat the oven to 400°F. Drain, flake and crush bones from can of salmon. Bones are loaded with calcium and should never be discarded. Combine potatoes and all other ingredients except salmon. Place half the potato mixture in bottom of prepared casseroles or pie plate. Cover with salmon. Top with remaining potato mixture. Prepare sufficient pastry, roll out and cover casserole or pie plate. Cut vents for steam to escape. Bake in 400 F oven for 25 to 30 minutes or until bubbly hot and crust is golden brown. Hint: Serve with chili sauce or chutney.
Preheat oven to 350 degrees. Saute the onions and carrots in butter for 2 minutes. Add the garlic and curry powder and cook for 5 minutes more. Add the soy sauce, honey, orange juice, water, chili and optional raisins and simmer 10 minutes. Remove from heat and stir the yogurt into the sauce. Place the chicken thighs in an ungreased 2 1/2 - 3 quart casserole dish. Pour the sauce over the chicken, cover and bake for 45 minutes. Remove the cover and bake for 15 minutes more or until tender. Serve over rice.
In a deep frying pan, heat the oil. Shred the corn beef into the skillet. Add the beans and half of the water from the beans. Add the spices and cook on medium heat until hot. If too dry, add more of the bean water. Adjust the seasoning if required. Serve with crusty bread.
Put the flour in a shallow bowl. Add 3 tablespoons of the cilantro, 1 teaspoon salt, and 1 teaspoon pepper and toss to combine. Add the shrimp and toss to coat. Melt the butter in a large heavy saute pan over medium-high heat. Add the shrimp and saute for 5 minutes, or until golden brown and just cooked through (mine took less time). Transfer the shrimp to a plate. Add the wine to the same pan and boil for 2 minutes, or until slightly reduced. Return the shrimp to the pan and toss to coat them with the chipotle sauce. Season to taste with salt and pepper. Sprinkle with the remaining 1 tablespoon cilantro, and serve.
PREHEAT oven to 350* F. Grease 13 x 9-inch baking pan. BEAT butter in large mixer bowl until creamy. Beat in flour, sugar and salt until crumbly. With floured fingers, press 2 cups crumb mixture onto bottom of prepared baking pan; reserve remaining mixture. BAKE for 10 to 12 minutes or until edges are golden brown. COMBINE 1 cup morsels and sweetened condensed milk in small, heavy-duty saucepan. Warm over low heat, stirring until smooth. Stir in vanilla extract. Spread over hot crust. STIR nuts and remaining 2/3 cup morsels into reserved crumb mixture; sprinkle over chocolate filling. Bake for 25 to 30 minutes or until center is set. Cool in pan on wire rack. Cut into bars.
Heat the oil in a large skillet or wok until very hot. Add the scallions, celery, mushrooms and cabbage and stir-fry until cabbage is tender, about 3-4 minutes. Add the bean sprouts, turkey, soy sauce, and dry sherry and stir-fry until heated through, about 1-2 minutes. Combine the broth and cornstrch to make a smooth paste. Add to pan and stir-fry for 1-2 minutes, or until the sauce has thickened. Seerve with white rice.
In a medium bowl, combine coconut flour, cocoa powder, salt and baking soda. In a large bowl, blend together eggs, oil and agave. Blend dry ingredients into wet thoroughly. Line a cupcake tin with paper liners and scoop a scant 1/4 cup into each. Bake at 375° for 20-22 minutes. Cool and cover with vegan "buttercream" chocolate frosting (http://www.elanaspantry.com/vegan-chocolate-frosting/). Serve.
Soak the gelatine in cold water until soft, about 2 minutes. Heat half the lemonade until nearly boiling and remove from the heat. Lift the gelatine out of the water and stir into the lemonade until dissolved. Add the Pimm's, lemon and lime juice and remaining lemonade. Pour through a sieve into a bowl and refrigerate until set. Lightly whip the cream and stir in the sugar. Zest one of the oranges and add the zest to the cream. Slice the strawberries and stir half of them through the set jelly. To serve, dollop some jelly in a glass and add more strawberries and some orange segmets. Finish with a spoonful of orange cream, a bit or mint and a strip of zest.
Preheat oven to 300 degrees. In 2 quart saucepan, heat cream, sugar and milk over medium heat until sugar dissolves, stirring occasionally. Remove from heat. Add chopped chocolate, stirring with wire whisk until mixture is smooth and chocolate melts completely. Gradually whisk in eggs and vanilla until well combined. Place bread in shallow 1-1/2 quart or 8" by 8" glass or ceramic baking dish. Pour chocolate mixture over bread. Cover and refrigerate 30 minutes, sitrring ocasionally. Sprinkle chocolate chips on top of bread mixture. Bake, uncovered, 40 to 45 minutes or until set. Cool 10 minutes to serve warm, or cover and refrigerate to serve cold later. Serve with whipped cream if you like.
Combine sugar, syrup and water. Bring to a boil and boil till it reaches 310°. Add oil and food color. Spread in a lightly buttered cookie sheet. Cool and break. Shake in a bag with powdered sugar.
Unroll the 8 crescent rolls. Place a TBS of Cheese Whiz lengthwise down the center of each roll. Sprinkle potato chips along center of crescent roll lengthwise. Add 1 piece of hot dog and 1 strip of pickle to the top of each piece of pastry and roll, like you would a regular crescent roll. Sprinkle the top of each roll with Garlic Salt. Bake according to crescent roll package instructions. Serve with chili of choice at a tailgate party or any other occasion of choice.