HumbleIntelligence/food-ner-1-Million huggingface dataset:
First get the oven on at 350°. Decide what flan/tart dish you want to use and roll out your pastry accordingly, cover the dish and work into the corners cut off the excess and blind bake for about 12-15 minutes - just until the pastry is no longer raw. In the meantime flash fry the liver after you've cut the liver into small pieces (I also like to soak the liver in some milk before and then drain and sift in some flour seasoned with some fresh black pepper and salt) - the liver should be just lightly seared. Once the liver has been seared set aside and cover - by the way I like to use half butter and half olive oil but the oil is whatever you prefer to use. Toss the onion in a bowl with a little oil and salt and pepper to break up the onion and coat it - this makes the onion frying process quicker. Fry the onion until just brown - not burnt - then set aside on some kitchen paper. In a bowl whisk the eggs and add the milk enough to make a quiche/custard mixture season with salt and pepper. Pastry should be done - take it out of the oven and turn the oven up to 375°. Some like to let the pastry cool but I find it makes little difference. Add the liver to evenly distribute around the flan. Do the same with the onion. Add the egg and milk mixture but don't overfill. Bake in the oven for 25 - 35 minutes depending on your oven - the mixture should not move when you jiggle the flan. When done - take out and either serve straight away or cool and serve cold - I enjoy both. If you need to serve it with a sauce or something I think a Cumberland sauce would work well. Goes well with some nice red wine.
Mix the sweet potatoes, apples, currants and pecans in a large bowl. Combine the juices, vinegar, mustard, garlic, salt and pepper in a small bowl. Whisk together, then add the oil in a thin stream, whisking constantly. Pour over the salad, toss well to combine well, then refrigerate overnight before serving.
Combine all the ingredients in a blender until creamy and smooth. Pour into a bowl, cover and store in the refrigerator. Makes about 2 cups.
Prepare meat and vegetables. In a 4 quart slow cooker, combine all ingredients including spices. Cook on Low for 9 to 10 hours. If you don't have alphabet macaroni use broken pieces of spagetti.
Mix dry in a bowl with blackberries, careful not to break fruit. Mix wet in another bowl. Add wet into dry by folding in gently to not disturb blackberries. Pour into individual small cups (ramekins) about half full. Microwave on top of inverted plate, 4 at a time for approximately 3 1/2 minutes Let set for 5 minutes or so. Invert muffins back into ramekins and microwave on high for 1 minute to finish off the bottoms.
Cook pasta according to package directions. Drain tomatoes, reserve some of the oil. Cut tomatoes into strips. Cook bacon in a skillet over medium high heat until crisp. Drain and crumble. Drain pasta and place in a large bowl. Add tomatoes and pesto. Toss. Add bacon and cheese. Toss. If necessary add the reserved oil. Season with pepper.
Whip together butter and powdered sugar. Moisten diced white bread with milk. Add diced bread and chocolate heated gently until liquid to butter mix. Whip egg whites and granulated sugar to an oily consistency, carefully fold the whisked egg whites into the mixture. Stir in flour, bread crumbs and grated hazelnuts. Prepare 6 small pudding molds by buttering the insides and dusting them with bread crumbs. Pour mixture into the molds, place molds in water in a double boiler and finish puddings in a pre-heated 350 degree F oven for about 45 minutes. Unmold puddings onto dessert plates, serve with chocolate sauce and very lightly-sweetened whipped cream.
Place all dry syrup ingredients in a saucepan and wisk to incorporate. Add the water, rum and lemon juice and wisk again. Heat till thickened while whisking and remove from heat shortly after it begins to bubble. When syrup is made add 1 oz (or to taste) to your cup. Add coffee and mix. Add milk to taste and stir or froth milk for top. Enjoy.
Pour Alfredo sauce into large sauce pan and add frozen broccoli and cauliflower; do not thaw vegetables prior. Simmer and sir frequently for about 20 minutes or more being careful not to overcook vegetables.Optional:Add garlic powder to taste. Follow box directions for spinach nests. Spoon sauce with vegetables onto plated spinach nests.
Peel and seed cucumbers and cut on the diagonal into thin slices. Toss the cucumber pieces with kosher salt, transfer to a colander, and let drain for 1 hour. Toast white sesame seeds in a dry skillet until they're golden brown. Whisk together rice wine vinegar, toasted sesame oil, sugar, and crushed red pepper flakes. Rinse the cucumber slices thoroughly under cold running water and pat dry with paper towels. Toss the cucumbers with the dressing and toasted sesame seeds and serve.
Sauce -- In a small saucepan on medium low heat, add the cream, cheese, garlic and shallot, and let simmer for about 7-10 minutes until it slightly reduces. Finishing -- Once it has reduced slightly and the sauce thickens on it's own, add a pinch of hot sauce (optional), pepper, and the parsley. I don't add any salt as the cheese is salty enough. Stir well to combine. Serve -- Done! I love to drizzle over steak, roasts, pork chops and tenderloins, veggies, anything you want. Just ENJOY!
Put all ingredients except butter in a cooking pot and simmer for 3 to 4 hours until very tender. Stir and shred beef. (The original recipe now calls for stirring in 1 stick of butter which makes this very rich and delicious but also high in fat content! I leave it out and stir in 1/2 to 1 bottle of our favorite barbeque sauce sometimes) Serve on buns.
Brown beef in frying pan;add onion and garlic and cook until onion is tender. Drain, add salt and set aside to cool. Mix together parsley, basil, ricotta and parmesan. Mix well. Add beef and eggs; mix well. Cook pasta shells according to package directions. Rinse under cold water and drain. Stuff shells with beef mixture and place in a baking dish. Pour sauce evenly over shells and sprinkle with mozzarella cheese. Bake, covered, at 350 for 50 to 60 minutes.
Heat olive oil in a large fry pan. Add vegetables/ garlic and fry until tender. Add molasses, Worcestershire sauce, salt, basil, chilies and chili powder. Add tomatoes and simmer until heated through. Add shrimp and simmer 10 more minutes. Taste and make adjustments to your own taste. Serve on a bed of rice w/ Louisiana hot sauce on the side.
season ducks with salt and pepperinside and out. leave peel on apples but quarter them and place some apples and raisins in each duck. put the rest around them. sprinkle on cloves. place 4 bacon strips on each duck. pour about 1 1/2 cups water in each pan. bake at 350 degrees about 6 hours.
Spray a crock pot with cooking spray or line with a crock pot liner for easy clean up. Place prepared apples and parsnips in the bottom of the crock pot and top with onion quarters. You can use your fingers to separate the onion quarters into smaller pieces if you like. Combine the brown sugar, ground ginger, garlic powder and salt and pepper in a small bowl until thoroughly mixed. Rub mixture into the roast making sure to get the mixture on all sides. Place roast in crock pot on top of the onion layer. Pour apple cider over the roast and sprinkle the crumbled cooked bacon on top. Turn crock pot to low and cook for 10 to 12 hours. To serve, remove roast and allow to rest for a few minutes. Slice into serving sized pieces and place on a platter. Place apples, onions and parsnips around the roast. Strain the juices remaining in the crock pot into a medium sauce pan and place pan over medium heat. Add cornstarch to a bowl or small container with a tight lid and add 1/4 cup cold water. Stir or shake well until no clumps remain. Pour mixture into saucepan containing hot juices and whisk over medium heat until desired consistency is reached. Pour thickened juices into a gravy boat or other serving container and serve alongside platter of roast.
Mix ingredients for make pink layer over low heat and refrigerate for one hour in bar pan lined with baking paper. Repeat for white layer, then refrigerate for another three hours. When set cut into small pieces.
Adjust oven rack to midddle position; heat oven to 375. Spread rice in an 8-inch square glass baking dish. Bring water and oil to a boil, covered, in a medium sauce pan over high heat; once boiling, immediately stir in salt and pour the water over the rice. Cover baking dish tightly with a double layer of foil. Bake rice until tender, about 1 hour. Remove baking dish from the oven and uncover. Fluff rice with a dinner fork, then cover the dish with a clean kitchen towel; let rice stand 5 minutes. Uncover rice and let stand 5 minutes longer.
Cook pot roast in 375 degree Fahrenheit oven in a covered baking pan with Worcestershire, onion soup mix and onion with enough water to cover for 3 hours. Add cut up carrots and potatoes (peeled and cut in thirds top to bottom) so you have points sticking up in pan. Cover and cook 1/2 hour. Take out and shake soy sauce over potatoes. Dust lightly with paprika. Bake uncovered for 10 minutes until potatoes are tender but browned. Sprinkle with parsley.
Preheat oven to 400 degrees. Pour oil into baking dish, coat the bottom of the pan; arrange the cod fillets in the dish, pat dry with paper towel. Spread fillets with Alouette cheese spread; 1 tablespoon on each fillet, top with drained tomatoes, parsley, parmesan cheese, Italian seasoning then spray with butter flavored spray. Bake uncovered in preheated oven for 25 minutes.
Boil potatoes and garlic together until tender. Drain potatoes and garlic. In a mixing bowl, blend the potatoes, garlic, and sour cream until smooth. Sprinkle with parsely.
Place peppercorns and coriander seeds in a food processor and process until broken apart but with some texture. Add butter and combine. Place butter on sheet of plastic wrap and roll into a log. Refrigerate for up to a week and then freeze, if not used.
Mix together. To use, place in a paper bag and add up to 3 pounds chicken. Shake. Bake in greased pan at 350 till done. For variety, add 1 tablespoon chili powder to mix.
Melt the butter in a heavy saucepan. add the onions and the garlic and gently cook until transparent. add the potato and fry for 5 minutes longer. add the spinach and the vegetable stock and simmer until the potatoes are cooked (approximately 10 minutes). put into the blender and blend thoroughly. return to the saucepan and a low heat. add the creamed coconut and stir until melted. add the single cream. add plenty of freshly ground black pepper. serve.
In a large mixing bowl, mix vanilla pudding and 1 2/3 cup of milk together until well blended, let stand until firm. Fold in whipped topping. In a large glass bowl or trifle bowl, layer vanilla wafers to cover bottom, cover with pudding mixture, banana slices to cover pudding then cover banans with crushed pineapple. Continue layering, ending with pudding on top. Crush remaining vanilla wafers and cover pudding with crumbs. Chill for at least 2 hours before serving. Serve cold. **Please note, I don't recommend using Fat Free Whipped Topping as it doesn't have enough body to hold the fruit and tends to be runny**.
Thaw potatoes slightly. In lg. bowl mix together all ingredients(except for the parmesan.) Spread into a 9x13 and sprinkle with desired amount of parm (and yes, I use the stuff in the green can!) Bake at 350 for 1 hour. *can halve recipe for a 9x9 pan.
Preheat the oven to 200 degrees Celcius. Mix ketchup, butter and/or coconut oil, eggs and water in a large bowl using a blender or a whisk. Add sugar slowly, then do the same with flour. Add spices, salt and baking powder. Mix well - the batter should have a consistency of Greek yoghurt. Grease a pie pan with butter or coconut oil, fill with the batter and bake for about 45 minutes or until the middle part of the cake is dry when poked with a toothpick. The cake should be rather moist.
Hard boil the eggs for 10 minutes. Peel and slice the onion and fry gently in the knob of butter in a small saucepan over a moderate heat, for 4-5 minutes, until soft and cooked. Grate the cheese. For the cheese sauce: either mix the flour or cornflour into a smooth paste with a little of the milk in a small basin. Boil the rest of the milk and pour onto the flour mixture, stirring all the time. Then pour the whole mixture back into the saucepan and stir over the hat until the mixture thickens. Stir in the butter and beat well. Add the 1oz (25g) grated cheese, salt, pepper, and mustard, or make up the packet sauce mix. Put the onion into a greased ovenproof dish. Slice the cold, peeled hard-boiled eggs, and arrange on top of the onion. Cover with the cheese sauce and sprinkle with the rest of the grated cheese. Brown under a hot grill for a few minutes, until the cheese is melted, crisp, and bubbly.
In a large bucket mix the baking powder & very hot water. In a seperate glass, mix alcohol & Xanthan gum to make a slurry. While stirring the bucket of hot water mixture, slowly pour in the alcohol slurry. Add Dawn & stir once more. Have fun! p.s. Xanthan gum can be found in Publix (where the Uncle Bob's products are or in the organic foods section), Whole Foods & other crunchy organic type groceries. :) You can also substitute guar gum at the same measurements.
The seasoning amounts are approximate -- Rinse tri tip and pat dry with paper towels. It's easiest to season the meat in a casserole pan or cookie sheet (to avoid mess). Sprinkle Montreal steak seasoning, heavy, over all sides of meat and rub it inches Next, sprinkle lemon pepper over all sides of meat and rub inches Do not go heavy on the lemon pepper - stick to the tablespoon. Now coat in parmesan cheese. Press it into the meat so it's literally totally white. Let stand about an hour to bring meat to room temperature and get the grill ready. Sear the roast and do not move for about 5-7 minutes. This is important to do on all sides -- If you move it, the seasonings will fall off and you want to achieve a crispy crust on the meat. Grill to desired doneness. It's best medium! let rest covered with foil for 10-15 minutes. Slice across the grain. Enjoy!
Rinse barley and put into a deep saucepan with 1 cup water. Scald and drain. Add white stock to the barley, cover, and simmer over low heat for 1 hour. Remove 1/3 of the soup to another saucepan. Rub remainder through a fine sieve or put into a blender. Pour into the unsieved soup. Add 1 cup heavy cream gradually, stirring constantly. Salt to taste. Makes 6 servings. FOR THE STOCK: Parboil bones just long enough for scum to rise to the top. Skim thoroughly and drain. Cover the bones again with 4 1/2 quarts cold water, and remaining ingredients. Bring to boil and cook slowly for 2 hours. Strain and cool. Remove any fat that has risen to the top and refrigerate. Makes about 1 1/2 quarts. BOUQUET GARNI: A collection of herbs (traditionally fresh parsley, fresh/dried thyme and bay leaf) that are bundled together or placed in a cheesecloth bag and added to the pot to flavor a soup, stew, or broth. They are tied/bagged together so they can be removed easily at the end of the cooking. Royal Cookbook Favorite Court Recipes from The World's Royal Families.
Heat oil in a nonstick skillet, simmer ingredients until tender. Place on boboli shell and top with cheese. Bake at directions on Boboli package.
Line a rimmed 9x12" baking sheet (which is at least 1/4" deep) with parchment paper. Puree strawberries in blender until smooth. Transfer to a medium saucepan and bring to a boil over medium-high heat. Meanwhile, stir together pectin powder and 3 tbsp sugar. When puree boils, sprinkle powder over puree and stir until it dissolves; boil 2 minutes. Add 1 3/4 c sugar in 3 increments, stirring until it dissolves, then another 15 seconds after each addition. Add corn syrup, stir well, then cook 3 minutes or until slightly thickened. Off heat, add lemon juice and stir well. Pour into lined baking sheet and spread evenly. Allow to cool 2 hours, until set. With a sharp knife, cut into 1" squares. Taking a few pieces at a time, toss in remaining 3 tbsp sugar to coat. Keeps at room temperature in an airtight container up to 1 month.
Cut beef into thin strips (it's easier if meat is partially frozen), sprinkle freely with salt and pepper, and let stand, covered, for 2 hours in a cool place. Make a roux by blending flour with 3 T melted butter until mixture bubbles and is smooth. Using a whisk, gradually blend in beef stock and cook until mixture begins to thicken. Cook for 5 minutes, then add sour cream alternately with tomato juice or paste, stirring constantly. Simmer very gently, without boiling, for 1 minute. Brown beef in remaining 3 T butter with grated onion. When the meat is browned, pour the meat, onion, and butter into the sauce. Taste for seasoning and simmer very gently or cook in a double boiler over hot water for 20 minutes. This is very good served over buttered noodles.
Mix all dry ingredients in a microwave safe mug with a fork, add all wet ingredients and mix thoroughly until its a smooth and running liquid. place mug in microwave and set on full power for 2 minutes after the timer has gone off, let cake sit in microwave for 30 seconds. serve plain, dusted with sugar,with vanilla ice cream or whipped cream -- whatever catches your fancy. HAPPY MICROWAVING!
Melt butter in pan and add chopped onions. Saute until soft. Add sliced mushrooms and cook until soft. Drain any liquid from pan. Add container of French Onion Dip. Serve warm over perogies.
In large bowl, whisk together brown, white and sweet rice flours, tapioca starch, granulated sugar, xanthan gum and salt. Using pastry blender or 2 knives, cut in butter until in coarse crumbs with a few larger pieces. Stir ice water, beaten egg yolk and vinegar together in a small bowl; drizzle over flour mixture, tossing with fork until ragged dough forms and adding up to 2 tbsp more ice water if necessary. Divide in half; shape into discs. Wrap each and refrigerate until chilled, about 30 minutes. (Make- ahead: Refrigerate for up to 24 hours.). Between 2 pieces of parchment paper, roll out 1 disc, pressing edges together if cracks form, into 12-inch (30 cm) circle. Peel off top paper; replace over pastry. Gently turn over; peel off top paper. Transfer, pastry side down, to 9-inch (23 cm) pie plate; peel off paper. Fit pastry into pie plate. * For single crust pie, turn edge under and flute. Prick bottom and sides with fork. Bake 10-15 minutes (I used Pyrex-glass pie plate) at 400°F or until crust is golden. * For double crust pie, add filling of choice. Roll out top crust. Moisten bottom crust with water, and add Place pastry circle over filling; peel off paper. Trim, if necessary, to leave 3/4-inch (2 cm) overhang. Fold overhang under bottom rim; crimp with fork. Bake on bottom rack in 425F (220C) oven for 10 minutes. Reduce heat to 350F (180C); bake until bubbly and bottom is golden, about 1 hour. Let cool in pan on rack.
Combine all ingredients in slow cooker, and stir well. Cover and cook on low for 5-6 hours, or on high for 2 1/2-3 hours.
Combine fruit and sugar in large pot. Stir over low heat till sugar dissolves, about 10 minutes. Simmer without stirring for 25 - 35 minutes or until mixture reaches setting point - which is when a small amount on a saucer is cooled and then gels and wrinkles when moved. Ladle into warm, sterilized jars. When cool, seal and label.
Preheat the oven to 425 degrees F=220 degrees celsius. Drain the lentils and put into a pot and cover with water. Bring to a boil on med-high and then turn heat down and simmer until tender (This only takes about 5-10 minutes). Season the salmon fillets with a little pepper before wrapping them in the prosciutto slices. You can either wrap them whole or, wrap in the middle of the fillets, leaving some of the flesh exposed. Drizzle with olive oil and roast in the oven for around 10 minutes until the prosciutto is golden. While the salmon is in the oven and the lentils are simmering, season the plain yogurt with salt and pepper to your liking. Also go ahead and chop up all your herbs. Drain away the water from the lentils and season carefully with salt, pepper, the lemon juice and olive oil. Just before serving, stir the herbs and spinach into the lentils on a high heat, until wilted. Divide the lentils among 4 plates. Place a salmon fillet on top of your pile of lentils, and finish with a drizzle of lightly seasoned yogurt.
Preheat oven to 400 degrees. Cut vegetables and place in a 13 x 9 inch baking dish that has been sprayed with non-stick cooking spray. Toss in the garlic and sausages. In a small dish combine the oil, mustard and honey. Pour over vegetables and toss to thoroughly coat. Sprinkle with salt and fresh ground pepper. Place in the preheated oven and cook for 30 to 40 minutes or until vegetables stick fork tender. Stir at 15 minutes and then again at 30. Serve with corn muffins or cornbread for a delicious meal.
Add ingredients to a mixing bowl in the same order as listed. Mix with a wooden spoon for 1-2 minutes. Pour into a non stick round or loaf tin that has been greased. Bake at 350 degrees F for 40 minutes until a skewer comes out clean.
If cooking immediately, pre-heat oven to 180C (160C for a fan-assisted oven). Melt the chocolate and butter together in a bowl over a pan of gently simmering water. Meanwhile, whisk together the eggs and sugar in another bowl until light and fluffy. Sift in the flour and fold gently to incorporate. Fold in the chocolate mixture. Pour into buttered ramekins. At this stage, you can cover and store in the fridge for cooking at a later time, otherwise pop into the oven for 8-12 minutes. Keep an eye on the souffles for the last few minutes. When the tops start to crack, give it another minute and they should be done. They should be really gooey in the centre but cakey on top and round the edges. Serve immediately with a scoop of ice cream.
Cut each tomato in half and cover the base of a shallow cooking dish. Sprinkle over with 1 tbsp olive oil. Cut an onion up and mix in with the tomatoes. Sprinkle with garlic and salt and pepper. Add the parma ham, cut into strips and toss the tomato mixture with your hands. Cook in a medium oven (180 degrees) for 1 hours. Cook pasta according to packet instructions-fresh spaghetti works very well. Add the sauce to the pasta and mix through. Serve topped with parmamsan and fresh basil.
Rinse beans and place in a large pot. Cover beans with 5 cups cold water. Bring water to a boil; reduce heat. Simmer for 2 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse the beans. Alternatively, soak the beans overnight in cold water in a covered pan, then drain and rinse. In a 4 quart crock pot combine beans, 4 cups fresh water, tomatoes with juices, onion, bouillon, garlic, Italian seasoning and pepper. Cook on low-heat setting for 11 to 13 hours or on high heat setting for 5 1/2 to 6 1/2. Thirty minutes before serving, thaw green beans and stir into soup. Cook soup for 30 minutes more on high-heat until frozen beans are cooked and tender. Serve with garlic bread and a salad for a complete meal.
Mix ALL ingredients, except tortillas, together to make filling. OR USE YOUR FAVORITE Pinwheel filling recipe. Spread desired amount of filling onto each tortilla, just as if you were making pinwheels. Roll Up just as if you were making a pinwheel ~ DO NOT CUT. Tie a 6-8 inch length of colored ribbon ( that matches your graduates color scheme ) around the middle of the rolled up tortilla to look like a diploma ! This is SO easy and EVERYONE will love them! Had one guest tell me she was totally stealing the idea when her daughter graduates! Time Stated is Approximate ~ Depends on How many you make and how fast you can roll and tie!