HumbleIntelligence/food-ner-1-Million huggingface dataset:
line 9 inch pie plate with 1st crust. set other crust to side. mix remaining ingredients in large bowl. pour into pie plate. top with remaining crust. put small slits in top crust. bake for about 1 hour in 350 degree oven. when done let set for about 10 minutes.
Preheat oven to 375 degrees. In a 9x13" or larger casserole dish stir together rice, soup, water, 2 tablespoons of dill weed, 1 teaspoon of paprika, salt and pepper to taste, celery, onion, and carrots. make sure rice is covered by liquid. Skin chicken pieces and place meat side up on top of rice and vegetable mixture, leaving about 1" between pieces. Cover casserole dish tightly with aluminum foil and bake for 1 hour. After 1 hour, remove casserole from oven and check chicken for doneness by piercing thickest pieces and looking for clear juices. If juices are pink or unclear put casserole back in oven and bake until juices run clear. Meanwhile in a medium saucepan melt butter or margarine over low heat. Remove pan from heat and add in the crushed crackers, remaining 2 tablespoons of dill, and remaining 2 teaspoons of paprika. Stir well until butter is absorbed and mixture is moist. Remove casserole from oven and discard aluminum foil. Spoon cracker mixture over chicken pieces only and spread. Place casserole back in oven and bake 10-15 minutes more or until cracker mixture is firm but not dry. Remove casserole from oven and let stand 10 minutes or until liquid is absorbed into the rice.
Beat egg whites until very stiff. Gradually add sugar and beat until of meringue consistency. Fold in flour and whole almonds. Put in lightly greased, lined loaf tin. Bake in a 325 degrees oven for 40 to 50 minutes. Leave in tin until completely cold. Take out of tin and wrap in foil and store in refrigerator for one or two days. With a very sharp knife cut loaf into wafer thin slices. Place on cookie sheets and put in slow oven (250 degrees) for about 45 minutes, until dried out. Cool and store in airtight container. Will keep for 3 or 4 months.
Mix together ingredients for the nuoc cham sauce in a small bowl and set aside. Mix together all ingredients for Hoisin dipping sauce EXCEPT chopped peanuts in a small saucepan. Bring mixture to a boil; then reduce heat and simmer for five minutes. Cool Hoisin dipping sauce to room temperature, garnish with chopped peanuts, and set aside. Het oil in a large skillet, add asparagus and cook for one minute. Add water and cook, covered, for three minutes more; remove from heat. Note: crab is meant to be chilled and asparagus is meant to be cooled down to room temperature when building rolls. Fill a large bowl with warm water (deep enough to submerge a rice paper). Dip one rice paper at a time while building soft rolls, just till it becomes pliable; remove from water and blot on paper toweling. To build roll, on softened rice paper, place a lettuce leaf with margins on all sides (except top is ok). Top lettuce with one ounce of crab, one piece of asparagus, a couple of pinches of alfalfa sprouts and shredded carrots, a fresh basil leaf, and a couple of cilantro sprigs. Fold bottom edge of rice paper up over filling, then wrap right side over filling and roll up tightly into a bundle. Place on serving platter covered with a damp paper towel while preparing remaining rolls. Serve at once with dipping sauces and hot chile paste (sambal oelek), if desired.
Whisk together the olive oil, red wine vinegar, balsamic vinegar, garlic and mayonnaise. Season with salt and pepper to taste. In a salad bowl, combine the lettuce and sesame seeds. Toss with enough dressing to coat. Top with sliced avocado and serve on chilled plates.
Preheat oven to 350°F Lightly grease a 2 quart casserole dish. Spread 1 cup crushed potato chips (or crackers) evenly on bottom of casserole dish. Next, layer 1 can of tuna, 1/2 of peas, 1/2 of onions, red pimientos and 1/2 of soup. Sprinkle cheddad cheese on top of this. Repeat layering with tuna, peas, onion, pimientos and soup. Finish with a layer of chips, and top shredded cheese. Bake in preheated oven for 20 to 25 min, or until bubbly and golden brown.
Bring 2 1/2 cups water to a rolling boil. Once boiling, add the 2 Cups rice and remove form heat, cover and simmer for 20 minutes. Then remove cover and let stand 5 minutes for rice to absorb remaining water. While waiting for the water to boil and rice to simmer, add all the ingredients for the white sauce in a medium bowl, whisk together and chill covered until ready to serve. Hibachi Chicken or Steak: Slice the meat and vegetables into bite size pieces. Spread 1 Tb vegetable oil in 2 separate large skillets over medium high heat. Now in one large skillet, melt 1 TB butter and then add 1 TB soy sauce and the chicken or steak and saute over medium/high heat and add a dash of salt and pepper. Stir often. In the other large skillet, add portions of the bite sized vegetables (onion and zucchini, not mushrooms) with 1 TB butter, 2 TB soy sauce, dash salt and pepper. (1 TB butter, 2 TB soy sauce, dash salt and pepper for each 1 to 2 cup portion, or unless the portions are small use like 1/2 the ingredients). Cook each portion for about 7 to 8 minutes or until desired tenderness. Cook in portions unless you have a hibachi grill or large enough skillet to cook all the vegetables at once. Stir occasionally. I'm usually cooking for 6 so I have to cook portions separately or else half the vegetables will end up being over cooked while the other half is not cooked at all. Once you've made this recipe more than once you will be able to cook more at a time, just don't overwhelm yourself. When the chicken (add a little lemon juice at the end) or steak is done, add mushrooms and 1 TB butter, 1 TB soy sauce or more if you have decided to cook a lot of mushrooms. Continue to stir both pans. Spoon the vegetables into even portions onto everyone's plates, and the meat into even portions then use one of the meat or vegetable's now empty skillet for the rice. Toss the scrambled eggs, grated carrots, peas, diced onion with the cooked rice and melt about 1 1/2 or 2 TB butter in the skillet and spoon (slotted spoon) the rice mixture over into the skillet with melted butter, frying it over medium high heat. Add soy sauce and salt and pepper. Cook for about 8 or so minutes stirring as often as you can to keep rice from burning. Serve in even portions to everyone's plates. Serve white/orange dipping sauce as you'd like. In my family we use generous amounts over the entire plate.
Heat oven to 300 degrees F. In a shallow baking dish combine flour, seafood seasoning, salt and pepper. Add the tilapia and lightly coat each side. Heat oil in a large skillet over medium-high heat. Shake off any excess seasoned flour and place in the skillet. Brown on both sides, about 2 to 3 minutes per side. Place tilapia on a baking sheet that is lined with a paper grocery bag or paper towels and keep warm in the oven while you prepare the sauce. Turn down the heat to the pan the tilapia was cooked to low and add the butter. Once the butter is melted, add the garlic, lemon juice and parsley and saute for 2 minutes. Place the fillets on serving plates or a platter, top with the sauce and serve.
For the syrup: put all the ingredients together except for the rose water in a pot and bring to a boil.when it starts to boil, put in the rose water and let boil.it should look like syrup but should not be thick.don't let it reduce too much.let it sit while the cake is baking. for the cake: while the syrup is put to boil, start the mixture of the cake.mix butter and sugar together(before doing this, make ure butter is very soft.cutting it up in small cubes always help).do not use a hand mixer or a cake mixer (this causes it to be too airy and we don't want this) but, use a fork or a potato masher.the butter and sugar does not need to be melted into each other. now add the eggs and the dried ingredients to this.lastly, add in the soured milk.mix into the mixture and pour into a buttered dish.it should only be poured 1 inch in height. put into oven at 325 degrees for 20 mins, then take out and cut into squares depending on the sizes you want and place back into oven for 5 - 10 mins.take out and pour sugar syrup all over the cake,making sure that the whole cake gets enough syrup.let cool and eat. the pistachios can be crushed and sprinkled over entire cake and an almond goes on each square. nb:it tastes alot better the next day so this can be made a day ahead.
Steam the wild rice or boil it covered by 2 inches of water; it is ready when tender but pleasantly chewy, with many burst kernels, after about 45 minutes; drain rice. Combine the oats with the dried cherries, salt, and 3 cups water in a saucepan; cook over medium heat for about 5 minutes, until soft and thick. Stir in the wild rice and milk. Serve steaming hot in large bowls, topped lightly with sugar or syrup.
In a small bowl, mash the eggs with the butter. Stir in the remaining ingredients and mix well.
Mix oil, water, lemon juice, tomato puree, garlic, salt and spices. Pour into a wide shallow pan and simmer for 10 minutes. Add the fish and turn it over on both sides so it absorbs the sauce. Cover and cook on a low heat for 15 minutes. Sprinkle with parsley or coriander and serve.
Bring the kidney beans to a boil in a large pot with plenty of salted water. Remove from the heat, cover and set aside for 1 hour. In a large casserole or Dutch oven, heat the olive oil over high heat. Season the pork well with salt and pepper and sear on all sides, working in batches if necessary, and remove the meat when it is browned. Add the speck, sage, parsley, and garlic and saute for 5 minutes before returning it to the casserole. Drain the beans and add them to the casserole with the stock and the sauerkraut and bring to a simmer. Cook the mixture slowly for 45 minutes, or until the pork is very tender and the beans are cooked through. Slowly sprinkle the polenta over the stew and stir constantly for 10 minutes, or until the polenta has expanded. Season with salt and pepper, to taste, and serve.
Preheat oven to 425 degrees F. Line 2 baking sheets with parchment paper and set aside. In a medium saucepan bring the water, butter, salt, sugar and pumpkin pie spice to a rapid simmer. Remove from heat and immediately stir in the flour with a wooden spoon. Keep stirring rapidly until the mixture comes together for about 30 to 60 seconds. Return to the heat and cook, constantly stirring rapidly, for about 30 seconds. Transfer the mixture to a stand mixer, fitted with the paddle attachment, and stir on medium. Slowly add the eggs, one at a time, mixing well after each addition. Scrape down the sides and bottom of the bowl and mix once more. The batter should be thick, but fall slowly away from the paddle. Transfer to a large pastry bag fitted with a plain circle tip. Pipe out the eclairs onto the prepared baking pans, to about 2-inch thick logs. Make sure to leave about 2 inches of space apart. Brush the surface of each eclair with the egg wash and bake for 15 minutes. Reduce the heat to 375 degrees F and continue to bake until puffed and golden brown, about 25 minutes more. Let the eclairs cool completely on the baking sheets before filling. To make the filling, beat together the cream cheese, pumpkin puree, sugar, vanilla, and pumpkin pie spice until smooth and well blended. Gently fold in the whipped cream. Cut each cooled eclair in half, lengthwise, and fill with the pumpkin mixture; placing about 2 tablespoons of filling into each. Sandwich together and place on a baking sheet. In a medium bowl, whisk together the powdered sugar, butter, vanilla, salt and enough milk as needed to create a smooth glaze. Tint the glaze any color you'd like with a few drops of food coloring, if desired. Carefully dip the top of each eclair into the glaze, return to the baking sheet, and top with the crushed up pie crust pieces. Allow the glaze to set before serving.
Combine flour, cocoa, splenda, and salt. Stir in applesauce, vanilla, and egg whites. Spray an 8 x 8 pan with cooking spray, spread the batter evenly in the pan, and bake in a preheated 325 oven for about 20 minutes, or until the edges are firm and the center almost set. Cool to room temp, cut into squares and eat.
Preheat the oven to 500 degrees. Put the pepper on a flat plate. Place a large skillet, preferably non-stick, over medium-high heat; add the olive oil. Dredge both sides of each piece of tuna lightly in the pepper; it will adhere nicely, forming a thin coat. (Use a bit more pepper if necessary.). As they're dredged, add the steaks to the pan. Turn the heat to high. Cook about 2 minutes, then turn. Add salt and cook 1 more minute. Turn heat to low and remove tuna to an ovenproof plate. Place in oven. Add half the butter to the pan, followed by the shallots. Lower the heat to medium and cook, stirring, until the shallots soften, about 2 minutes. Raise the heat to medium-high and add the wine; let it bubble away for a minute or so and add the remaining butter. Cook, stirring occasionally, until the butter melts and the sauce is thickened. By this time the tuna will be medium-rare (cut into one to make certain). Cut the steaks in half, put each serving on a plate, and spoon a little sauce over it.
Combine flour, onion powder, salt and pepper in a large plastic bag. Shake to mix. Add beef to bag and shake to coat. Heat olive oil in a skillet and add beef to brown on all sides. Place beef in a slow cooker. Add tomato juice just until beeef is covered. Add onions, celery and bay leaf. Cook beef on low until tender, about 4-6 hours. Add carrots, potatoes, green beans, bouillon and water. Cook 1-2 hours until vegetables are soft.
Heat the oil in a pan and fry the onion till golden. Add all of the ingredients EXCEPT THE PRAWNS, simmer and cook till reduced by 1/3rd. Add the prwns and cook gently till they are cooked.
Combine garam masala, Ground coriander, chili powder, ground turmeric, ground cumin, and salt together in a small bowl. Set aside. Cut cauliflower and potato into medium sized cubes and thoroughly wash it. Put in bowl. Set aside. Heat oil in a frying pan / kadai. Add green chilli, ginger garlic and stir for few seconds. Add chopped onions and fry over medium heat until light golden brown. Add coconut milk, spice mixture, and the cauliflower and potato. Stir well. Cook uncovered for five minutes Cover the pan / kadhai and cook over medium heat until tender. Occasionally stir it to prevent sticking to the bottom. ENjoY.
In skillet mix together sugar, orange juice, lemon juice and cinnamon. Stir over low heat until sugar dissolves. Bring to a boil; simmer 5 minutes. Add apples and simmer, covered, 15 minutes longer. Serve over scoops of ice cream.
Fill pint glass with ice. Add the vodka and Kahlua. Fill 2 to 3 inches from top with cream and top off with Coke. Transfer between two glass for foamy effect or use a shaker.
Preheat oven to 220°C (425°F). Put the flour, sugar, and salt in a food processor; pulse briefly to combine. Add the butter and shortening; pulse just until coarse crumbs form, about 30 seconds. Add the lemon juice and water. Pulse just until moist crumbs form. Turn the dough onto a work surface and gently shape it into two equal disks about 4 or 5 inches (10-12 cm) in diameter. Wrap in plastic and refrigerate at least 1 hour or up to 1 day (can freeze). Elaborating on the original recipe I adopted -- Take one of the two disks and roll it out. Place into a lightly greased (I use cooking spray) pie dish, I also carefully roll the pastry around the rolling pin and then "unroll" it into the dish, it's less likely to break this way. I take an egg and separate the yolk from the white -- and using a pastry brush, I "paint"the pastry base with some of the egg yolk. Don't use it all because you will need some of it to paint the lid of the pie too. This will make a seal and help prevent the bottom of the pie from becoming soggy when the wet filling is added. (Please note: in the photo series one of the small dishes contains the egg white -- it's not used in this recipe as we only need the yoke) Then add your pie filling -- mine in the photo demo is meat, yours could be vegetable or fruit etc --. Now roll out your second disk of dough and carefully place this on top of your pie.(I dampen the top edge of the base with a very small amount of water to help join the two layers before laying on my pastry "lid") and then I use a fork to push the edges together. After trimming the excess pastry from around the edges, I gather up the pastry scraps and roll them out -- cutting some "leaves" to decorate the top.I wet the bottom of these decorations with a tiny amount of water and then place them on top of the pie. Then I add a tablespoon of water to the last of the egg yolk and gently "paint" the whole top of the pie. Lastly, use the fork to poke some holes around the pastry to let the steam out. Put into the oven and bake according to the instructions for the recipe you are making. In the demonstration photo series I made Australian Meat Pie(recipe #21726) and there is a precooked filling, so *that* recipe called for the first 15 minutes on 220°C (425°F) and then 180°C (350°F) for 25 minutes or until golden brown -- DO be aware that different fillings require different cooking times and temperatures and adjust accordingly. Et Voila ! and so EASY !
Cook green beans until tender and immediately cool in cold water to stop cooking. Melt butter in pan. When it is lightly browned, add garam masala and salt. Add grean beans and toss to coat. Serve with chopped tomato sprinkled over the top.
Rub each side of the steaks with 1/2 tsp cornstarch. Heat butter and garlic in wide, heavy pan. Cook for 1 minute. Saute steaks in pan until done to your liking. Remove to heated pan or plate. Add onion to pan, saute for 1 to 2 minutes. Add vinegar and broth, bring to a boil. Add butter, piece by piece, until sauce is smooth and well blended. Pour sauce over steaks, or serve on side.
Wash the currants and put them in a sauce pan with the water. Cover the pot and bring to a boil, stirring gently, until the currants are all popped. Press them through a sieve, and reserve the puree. Discard the skins, stems and seeds. Gently rinse the raspberries and drain them well. Mix the currant puree, raspberries and sugar in a large pot. Bring to a boil, stirring constantly, until the sugar dissolves. Boil hard until the mixture almost reaches the gell stage, about 20 minutes. Stir occasionally to prevent sticking. Remove from the heat and skim. Seal in sterilized jars. Put in a boiling water bath for 5 minutes.
Cut onion, peppers, and celery into small pieces. Mash and dice garlic. Saute in oil until tender. Add flour and bay leaf. Stir over low heat for about 2 minutes. Add diced tomatoes(with liquid), sugar, salt, and sherry, and stir until smooth. Keep heat low. Add shrimp when rest of meal is ready. Cook until shrimp just begins to curl. Serve.
Combine all the ingredients in a small bowl. Mix all the ingredient well. Garnish with green onions.
Preheat oven to 375°F. Bring the water to a boil, add the butter/margarine, stir to melt, stir in couscous, mix, cover and set aside for 5 minutes. After 5 minutes remove lid, stir to loosen the granules and allow it to cool before mixing it with the other ingredients. In a bowl combine all the ingredients except peppers and Parmesan cheese. Place the cut, cleaned peppers in a baking dish and fill the cavities with the stuffing. Cover with foil or a lid and place in preheated oven for 30 minutes, remove foil/lid, sprinkle with parmesan cheese. Return to oven for an additional 15 minutes. If not golden on top place under broiler for a minute or two but be careful that they don't burn.
Preheat oven to 425 F and lightly spray mini muffin tins with non-stick cooking spray. Whisk flours, baking powder, 1 1/2 tsp cinnamon, and salt in a large mixer bowl until combined. Whisk eggs, oil, brown sugar, and pumpkin in medium mixing bowl until well combined. Pour pumpkin mixture into flour mixture and stir until just combined. Fill each mini muffin cup with about 1 rounded tbsp or until about half full. Bake for 9-10 minutes until toothpick inserted in middle comes out clean, then cool on wire rack until cool enough to handle. Combine sugar and second amount of cinnamon in a shallow bowl. Brush or dip the holes in melted butter to lightly coat and then roll in cinnamon sugar mixture (for less fat, skip the butter and just roll in cinnamon sugar). Eat warm or at room temperature!
Soak beans together over night. Chop first onion, cube pork, chop garlic, and chop cilantro. Toss in bowl with salt and spices and put in slow cooker on low over night or on high all day. Fill to the top of pork with pineapple juice. Dice mangos, onions, peppers, and habanero. Heat large skillet on medium heat and slowly render bacon until bacon starts to turn brown. Add onions to the bacon fat and sweat on medium heat. Add diced peppers, habaneros, and ginger and cook until soft. Take off heat and set to side. Take the same pan and heat mangos and cilantro, add spices, salt and pepper, and deglaze with cider vinegar. Set aside with onions and peppers. When the pork is cooked enough to fall apart on its own, take out most of the pineapple juice and add the vegetable and mango mixture. Add just enough mango nectar to make mixture moist enough to be chili. Drain, rinse and add beans and cook for an hour in the slow cooker.
Mince mushrooms and shallots. Saute in 2 tablespoons butter. Allow liquid from mushrooms to cook down. Melt remaining 2 tablespoons butter in separate pan; stir in flour to make roux (paste). Add chicken stock, cream, cayenne, nutmeg, salt and white pepper. Cook until mixture becomes quite thick. (Don't let heat get too high.)When mixture is thick add mushroom mixture. Trim crusts from bread. Spread some mushroom mixture on one slice of bread, add second slice, more mushroom mixture, then add third and final slice of bread. Don't spread mushroom mixture to edges, or it will ooze out. There should be enough mushroom mixture to make 7 triple-decker sandwiches.). Preheat oven or toaster-oven to 400°F Toast sandwiches 10 to 12 minutes, or until they are slightly golden in color. Cut each sandwich into three fingers and serve warm.
Heat a medium stock pot over medium-high heat. Add the olive oil to lightly coat the bottom of the pan. Add the onion, celery, and asparagus. Cook until the asparagus is bright green, about 2 minutes. Add the garlic and cook 1 minute. Stir in the bay leaf, thyme and potatoes. Add enough of the stock to cover the vegetables. Bring to a boil. Reduce the heat and simmer until the potatoes are soft, 20 to 25 minutes. Add the nutmeg, salt and pepper. Remove the bay leaf. Carefully ladle the soup into a blender and process until pureed and smooth. Strain through a fine mesh strainer or colander lined with cheese cloth to remove any asparagus strings. Return the strained soup to a pan over low heat. Taste and adjust the seasoning with additional salt, pepper, and nutmeg, if desired. (Add a little more stock or water to give the soup a more creamy consistency if it seems too thick.).
In a 12-inch skillet, blend onion soup mix, oil, water, lime juice and garlic powder; let stand 5 minutes. Bring to a boil over high heat; stir in chicken and vegetables. Cook uncovered, stirring frequently, 5 minutes or until chicken is done. Serve over hot rice. Garnish, if desired, with lime slices and or fresh parsley.