HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 425°F Take out pie crust if frozen. Then in a medium sized bowl, whisk together the milk, cottage cheese, eggs, egg whites, parmesan, salt and pepper. Put the pie pan on a jelly roll pan or baking sheet. Spread the ham around the pie crust and then pour the egg mixture inches Bake for 15 minutes. Reduce heat to 350 and bake for 20 more minutes to set the filling. Let stand for at least 10 minutes prior to serving. Enjoy a great meal!
Dice potatoes and boil until fork-tender; strain. Combine Boiled Potatoes and remaining ingredients. Mash by hand or with electric mixer for a lighter texture. Note: Depending on your taste, you can increase or decrease the amount of sour cream and milk.
Press some of the toasted almonds in bottom of the pie crust. Bake in a 350 degree Fahrenheit oven until lightly browned, about 10 15 minutes. Meanwhile in double boiler heat 1/2 and 1/2 cream to 110 degrees Fahrenheit. In another bowl mix egg yolks, almond paste, vanilla extract, almond extract, and Amaretto together. Temper cream into egg yolk mixture. Mix until smooth. Pour into pie crust. Cook in ban marie water bath under pie pan so it doesn't get wet. Bake at 350 degrees Fahrenheit for 45 minutes until set. Beat egg whites with 1/4 cup sugar until stiff. Put on top of custard. In a broad band around perimeter of pie, spread the toasted almond flakes. Bake until merigue browns.
Heat oil in a large pot. Add sausage and cook 3 - 4 minutes. Add onion, green pepper and garlic. Cook 5 more minutes. Stir in beans, cumin, and peppers. Add water just to cover. Bring to a boil, reduce heat to medium low, cover and simmer for at least 2 to 3 hours, until beans are tender and creamy. Just before serving, stir in green onions and salt.
Put 1/2 cup beans in a small bowl and mash with a fork. Add the remaining beans and set aside. Toss breadcrumbs with 1 tablespoon oil in a small bowl. Heat a large skillet over medium-high heat. Add the breadcrumbs and cook, stirring often, until golden and crisp, 2 to 3 minutes. Transfer to a plate and set aside. Heat the remaining 1 tablespoon oil in the skillet over medium heat. Add chicken in a single layer and cook until browned, turning once, 2 to 3 minutes per side. Transfer to a plate. Add onion and garlic to the skillet and cook, stirring occasionally, until the onion is softened, about 5 minutes. Add rosemary, thyme and pepper and cook, stirring, until fragrant, about 30 seconds. Add wine, increase heat to high and cook, stirring with a wooden spoon to scrape up any browned bits, until the wine has reduced by about half, 1 to 2 minutes. Add broth, water, kielbasa, the reserved beans and chicken; bring to a boil. Reduce heat, cover and simmer until the chicken is cooked through, 3 to 5 minutes. Top with the toasted breadcrumbs and parsley. Tip: To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear bread into pieces and process in a food processor into coarse crumbs. One slice of bread makes about 1/3 cup crumbs.
Bake sweet potatoes in a 400 degree oven until they can be pierced with a fork. Cool, peel, and cut into 1-inch pieces. Place cooked potatoes in a 2-qt covered baking dish. Combine orange juice concentr ate, butter, brown sugar, and spices in a small saucepan. Cook over medium-low heat until sugar and butter are melted; pour over potatoes. Bake covered at 350 F for about 30 minutes. Remove cover and bake another 10 minutes.
Cover mushrooms with boiling hot water in a small bowl and let stand 30 minutes, then squeeze excess water from mushrooms and reserve 1 cup mushroom-soaking liquid. Discard mushroom stems and cut caps into very thin slices. Meanwhile, mix together pork,scallions,water chestnuts,rice wine,sesame oil, sugar, 1 tablespoon ginger,1 tablespoon soy sauce, and 1/2 teaspoon salt in a large bowl with your hands. Gather together pork mixture and throw against bottom or side of bowl 5 or 6 times to firm texture, then chill, covered, until ready to use. Remove and reserve 4 large cabbage leaves. Halve cabbage head lengthwise, then cut out and discard core. Cut cabbage leaves crosswise into 2 inch pieces. Heat wok over high heat until a drop of water evaporates instantly; swirl 2 tablespoons oil to coat bottom and sides of wok, then stir-fry mushrooms, half of cabbage, and remaining tablespoon of ginger until cabbage begins to wilt,about 1 to 2 minutes. Add remaining cabbage and 3/4 teaspoon salt and stir-fry until all of cabbage has begun to wilt, about 3 minutes. Add reserved soaking liquid (1 cup) and continue stir-frying until cabbage is wilted, about 3 minutes. Transfer mixture to a 4 to 5 quart heavy pot, arranging evenly on bottom; wipe wok clean with paper towels. Stir together cornstarch, pepper, and remaining soy sauce in a small bowl until smooth. Divide pork mixture into quarters, then coat your hands with some of cornstarch/soy sauce mixture. Form 4 large meatballs, transfering each as formed to a large plate and then recoating your hands. Heat wok over high heat until a drop of water evaporates instantly, then pour in remaining oil, enough to measure a scant 1/4 inch in wok. Reduce heat to moderately high and gently arrange meatballs in wok. Fry meatballs, turning gently until deep golden on all sides, about 5 minutes total; if meatballs stick, add a little more oil. Transfer with a slotted spoon to paper towels to drain, then arrange on top of cabbage in pot. Add broth, then cover meatballs completely with reserved 4 cabbage leaves. Bring liquid just to boil, then reduce heat and gently simmer, covered, 1 hour; check frequently to make sure liquid is not boiling vigorously. Season broth with salt, then move large cabbage leaves around the edge of pot to resemble a lion's mane. Serve in individual shallow bowls over rice, if desired.
Beat yolks& sugar with an electric mixer until thick& lemon coloured. Add mascarpone& beat until thick& smooth. In a separate bowl, beat whites until soft peaks form. Fold into mascarpone mixture. Combine coffee& liqueur. VERY QUICKLY, dip half of the ladyfingers into this mixture, then arrange in a single layer in a glass serving bowl. Cover with half of the mascarpone mixture. Repeat with the remaining ladyfingers& mascarpone mixture. Dust with cocoa powder. Cover with plastic wrap& refrigerate for at least 6- 8 hours& preferably overnight.
in a bowl combine Pudding and cake mix, milk, egg, and oil beat on medium for 2 minutes. Flour nuts and fold into batter. Bake in a round tube cake pan for 1 hour at 350 degrees. While cake is baking you can make the galze; combine white sugar, butter and whiskey (cook until sugar is melted). When cake is cooled DO NOT REMOVE FROM PAN; pour glaze over it and leave in pan overnight. BE SURE TO TURN CAKE OVER EVERY DAY TO KEEP IT MOIST.
Cook wheat in water for 1 1/2 hours or until tender. You may need to add more water during cooking time. Drain. Brown ground beef with onions and peppers. Add to the wheat along with all the spices. Add tomatoes, sauce, and olives. Simmer for 30 minutes. Place in a 9x13 casserole dish and top with cheese. Bake at 350 degrees for 25 minutes.
Roast the whole chiles in a dry skillet until lightly charred all over, then cool, peel, stem & seed. In a food processor combine the chile with the red pepper flakes & 2 cups of the corn, processing for a minute or until quite smooth, stopping the machine to scrape down the sides if necessary. Combine this puree with the whole corn kernels, egg, flour, spices, cilantro & season with salt & pepper. The mixture should hold together when you clump it, but if it doesn't add a little more flour. Put at least 2 inches of oil in a deep saucepan or skillet & heat over medium-high heat to 350 degrees F or until a pinch of flour dropped into it sizzles. Use a spoon or your hands to form the batter into golf-ball-size (or smaller) fritters, & gently slide them into the oil. Fry about 4 minutes or until golden brown, turning once. Serve & ENJOY!
Cook potatoes and garlic in lightly salted water until tender, about 20 to 25 minutes; drain, but reserve a cup of the cooking liquid. Mash potatoes to desired consistency, add 2 tablespoons olive oil, butter, salt, pepper, and enough of the reserved liquid to reach the desired consistency. Transfer mash to a serving bowl, top with capers, parsley, and lemon peel; drizzle with remaining olive oil and squeeze the lemon juice over top and serve.
Preheat oven to 300°F. Combine cheeses, eggs,and season to taste with about 1 tsp of pepper, mixing well to combine. Lightly butter a large jelly roll pan or rectangular pan with low sides (about 11" x 14") and place a sheet or two of phyllo pastry to cover the pan. Brush lightly again with butter, then repeat until you have 10 layers (go easy on the butter). Spread filling evenly in pan. Top with another 10 layers of phyllo, tucking in and folding the corners, buttering each layer as before. Using a clean spray bottle filled with some cold water, gently mist the entire surface (this will produce a crispy top layer). Cut into 24 squares, then pop into the preheated oven and bake about 1 hour.
Preheat oven to 400°F, grease muffin cups. Peel, core apple and grate. Make spiced sugar by stirring cinnamon and nutmeg into 1 tbs sugar, reserve. Sift flour, remaining 1/4 cup sugar, baking powder and salt together into mixing bowl. Mix egg, oil, water and grated apple together. Stir them all together into dry ingredients, until flour is moistened. Stir in raisins (if used). Spoon into muffin cups, and sprinkle top with spiced sugar. Bake for 15 minutes.
Place pork in large zip lock bag. In medium bowl, stir together beer, corn syrup, onion, jalapeno, mustard, oil, chili powder, honey, garlic and rosemary; pour over pork, seal bag and toss gently to coat pork. Refrigerate 6-24 hours. Heat grill to medium high. Remove pork from marinade, reserving marinade for basting liquid. Grill pork over indirect heat, away from fire, basting every 10 minutes with reserved marinade, until internal temperature reads 150-155 degrees F., about 45- minutes to 1 hour. Discard any remaining marinade; remove pork from grill and let rest 10 minutes before slicing to serve.
In a bowl combine flour, sugar, baking powder, baking soda and 1/8 tsp salt. Add buttermilk, shortening, and vanilla. Beat with an electric mixer on low speed for 30 seconds, scraping bowl occasionally. Add egg whites and beat for 2 minutes more, scraping bowl. Pour in 10oz bag Reese's chips - stir with spoon. Pour into 2 greased and floured 9x 1 1/2 inch round baking pans. Bake at 350F for 30-35 minutes or until a toothpick comes out clean. Cool on wire racks for 10 minutes. Loosen sides and remove from pans. Cool thoroughly on wire racks.
Preheat oven to 425°. Line a baking sheet with parchment paper and set aside. In a large skillet over medium-low heat cook bacon until it's crisp. Remove the bacon from the pan and set aside. In the same skillet, with the bacon grease increase heat to medium high. Add the onions and ground beef into the skillet and cook until the the onions are soft and the meat is cooked through. Drain the excess liquid/grease from the pan. Place the skillet back on the heat and turn the heat to low. Add bacon back into the pan and season with the steak seasoning. Add in the Velveeta and stirring continuously cook until the cheese is melted. Remove the pan from the heat. Roll the pizza dough out onto the prepared baking sheet. The dough should be approximately a 15x10 rectangle. Spread the meat mixture evenly on top, leaving an inch at the edges to allow for spreading. Sprinkle the grated cheese on top of the meat. Roll up the pizza dough, starting with the long sides and pinch the crust together to seal. Bake seam side down for 15-20 minutes, or until golden brown. Allow the bread to cool for 5-10 minutes before slicing. In a small bowl whisk together the mayonnaise, ketchup, salt, and pepper. Dip the sliced bread into the sauce, if desired.
Rinse the beans in cold water until the water runs clear and free of bubbles. Using a small saucepan, heat the oil over a medium heat until it begins to ripple. Add the onion, carrot, chili and beans to the pan and fry gently until the onion is clear, then grate the garlic into the mixture. Cook for ten seconds then stir in the tomato sauce and simmer while preparing the cheese sauce. Whisk the cheese with the milk, salt and chopped herbs. Mash the tomato based sauce to break up the beans spread a layer of the sauce over the base of a heat-proof and microwave safe dish. Place a wonton wrapper over the sauce and spread a layer of cheese sauce over the wonton wrapper. Continue layering the sauces and wrappers, finishing with the cheese sauce. Microwave the lasagne on high for two minutes then place it under a hot griller (broiler) to brown the top. Eat it!
Place shortening in a pot and melt over medium high heat. Brown venison and beef together with the onion and garlic in the shortening. Add water, tomato sauce and spices and stir to combine. Bring mixture to a boil then reduce the heat and cover. Simmer until the mixture begins to thicken or about 45 minutes. Add "first addition" spices and 2 cups water to the mixture and stir to combine. Cover and simmer until the mixture begins to thicken or about 45 minutes. Add "second addition" spices and 2 cups water to the mixture and stir to combine. Cover and simmer until the mixture begins to thicken or about 30 minutes. We serve our chili with shredded cheese, diced onions, sour cream and sliced avocados but you can add whatever you like!
For sauce, combine in a bowl yogurt, mayonnaise, mustard, lemon juice and salt. Whisk until smooth and set aside. Bring water to a boil in a 12-inch skillet over high heat. Add asparagus, return to a boil, reduce heat, cover tightly and simmer 3 minutes or until just tender crisp. Remove from water and drain on paper towels. Place asparagus on serving platter and spoon sauce over all. Sprinkle with black pepper.
Heat oven to 350°F Stir together crumbs, sugar, cocoa and instant espresso in medium bowl. Add butter; stir until well blended. Press mixture firmly onto bottom and 1-inch up side of 9-inch springform pan. Bake 8 minutes; cool slightly.
Brown ground beef. Add onions to ground beef and cook until the onions are transparent. Add chili powder and sugar to the ground beef/onion mixture. Spread the refried beans on a microwave-safe serving platter. Cover with waxed paper and microwave until hot. Remove waxed paper and spread meat mixture over beans. Top with the green chilies, salsa, and olives. Microwave until hot. Top with sour cream and guacomole. Serve with warm tortilla chips.
Put ingredients in breadmaker in order recommended by manufacturer. Set on medium crust setting, or white bread setting. When done, remove from pan and cool on wire rack 30 minutes. Slice and serve with butter and jam.
Wash toor daal in 4 changes of water, then set to cook. put enough water in the toor daal to be about 1 1/2 inches above the daal. If you don't have a pressure cooker, it should take somewhere around 45 minutes for the daal to become soft. Set the rice to cook at the same time. The rice will cook a little faster and it will be perfect timing for you to add the spices to the rice and have it all prepared as the daal is becoming ready to have the spices added to it. The ratio of water to rice is two to one. add the salt to the water before cooking as it will be difficult to mix in later. the water should taste nice and salty. When the rice is almost done, take half of the ghee or butter in a large saute pan. Add the cumin seeds, cilantro leaves and chopped green chillies. Saute for about 3 minutes on med heat, then add the cooked rice and mix. Add the rest of the ghee or butter to the rice and mix until consistent. Set aside and cover to keep warm. Wash out the saute pan and begin the spices for the daal by adding the oil, cumin, finely chopped onion and green chillies. Saute until the onions are transparent. Add diced tomatoes and saute for 2 more minutes. Check the daal to make sure it is soft, then mash with a potato masher until you have a porridge-like consistency. If you need to retrieve water from the pan, then do it beforehand. Just remember, you can always put the water back in if there isn't enough, but you can't take it out once the lentils are mashed. After the daal is mashed add the saute mixture. Add red chili powder for more heat if necessary. Add garam masala, salt and sugar. stir over heat for 2 minute and it is ready. Serve over jeera rice with papad and mango pickle.
Cut the goat into cubes. Peel skin off potatoes and cut into cubes. Wash the meat with the vinegar and hot water for 30 minutes, then rinse. Season meat with 2 tblspn curry powder, diced onions, salt and pepper and refrigerate for an hour or more. In a pot, add the oil and the 2 tblspn of curry powder. When powder changes color add meat and fry for 2 minutes, add 2 cups of water immediately, and add potatoes,turn heat down to medium. Boil for 15 minutes, then taste the stew, add any extra salt if necessary. Boil for an extra 45 minutes, adding water when needed. Too make the stew thicker add the breadcrumbs.
Preheat oven to 350 degrees Break up almond paste into pebble-like pieces Combine almond paste, sugar, confectioner's sugar and egg whites in electric mixer on low speed until blended. Increase speed to medium and continue mixing for 2 minutes. The dough should be sticky now. Keep a bowl of water near by to dip your fingers in before rolling each cookie. This will keep the dough from sticking to your fingers. Roll dough into one inch balls Roll balls around in Pine Nuts Place 2 inches apart on cookie sheet lined with parchment or Silpat Lightly flatten each cookie Bake for 15-20 minutes Allow to cool completely before removing from parchment with a metal spatula.
Add cauliflower to a large pot, add enough water to cover, and set over high heat and bring to a boil. Cook until cauliflower is fork tender, roughly 12 minutes. Drain thoroughly. Return cauliflower to pot, add butter and let it melt and blend. Add half the milk and blend. Pour roughly blended pot mixture into a blender and puree. Add more milk, blending constantly, until desired texture is reached. Season with salt and pepper or creole seasoning.
Preheat oven to broil. Steam or cook carrots in boiling salt water until tender. About 20 minutes to get carrots tender. Mash with fork or using a food processor, coarsely puree. Stir in ground caraway seeds, harissa, garlic, add salt and pepper to taste. Mix well. In a medium bowl beat fresh eggs with a 1/2 teaspoon salt. Stir in carrot mixture, hard cooked eggs and parsley. Over medium heat, heat olive oil in a 10 inch oven proof non-stick skillet. Drop a bit of egg mixture in to skillet, if it sizzles, pan is hot enough to add egg mixture. Let cook 4 to 5 minutes, until it has set on the bottom and starts setting on top of the egg mixture. Put in broil and broil for 3 to 4 minutes. It should be lightly brown and fluffy. May slide onto platter and serve or serve from skillet.
Steam the nettle in a large pot for about 4-5 minutes. Save the liquid for soup or stews, or drink it, it's very nutritious. Heat the coconut oil in a non-stick fry pan and saute the onion and garlic on medium low. Don't scorch the garlic, that will alter the flavour. When the onion is transparent add the lime juice and stir, turn down low. Add the steamed nettle and grate the nutmeg over top. Add the salt and pepper and taste your dish. Adjust seasonings if necessary. Remove from fry pan onto a nice serving dish and sprinkle with the grated cheese. I served mine with the garlic toast. Bon Appetit!
Place all the case ingredients into a food processor and pulse until combined. If the mixture is too sticky, add more ground almonds. Grease your cake tins and place a tablespoon of the mixture into each tin. Push it along the sides and the base until all of the tin is covered. Repeat with all 12 tins. Preheat the oven to 170C/340&deg;F. Bake in the oven for 15 minutes. Meanwhile start making the filling. Gently fry the onion and kale until softened. Whisk together the eggs, egg whites, milk, nutmeg and black pepper until combined, then add in the nutritional yeast, onion, kale and sundried tomatoes. When the bases are ready remove for the oven and fill each of them with the filling mixture. Place back into the oven and bake for a further 10-15 minutes.Top with fresh dill to garnish.
Preheat the oven to 400 degrees F. Toss the potato, yam, bell pepper, carrots and 2 tablespoons of olive oil in a 13x9 baking dish to coat. Sprinkle with salt and pepper to taste and toss until coated. Spread vegetables evenly over the bottom of the pan. Arrange the onion slices evenly over the vegetables. Arrange the zucchini over the onions. Drizzle with 2 tablespoons of olive oil. Sprinkle with salt and pepper. Arrange the tomato slices over the zucchini. Stir the Parmesan and bread crumbs in a small bowl to blend. Sprinkle the mixture over the vegetables in the baking dish. Drizzle with 1 tablespoon of olive oil. Bake uncovered until the vegetables are tender and the topping is golden brown, about 40 minutes. Garnish with fresh basil if desired.
Combine the first five ingredients in a medium bowl; stir well. In a separate bowl, combine milk, butter and eggs. Stir well. Add to dry ingredients, stirring until blended. Stir in cheese, apple, and pecans. Pour into a greased and floured 9x5x3 inch breadpan. Bake at 350 degrees for 1 hour, or until a wooden pick inserted in the center comes out clean. Let cook in pan for 5 minutes. Remove from pan and let cool completely on a wire rack.
Juice the lemon. Mix the flour, salt and pepper on a plate. Cut the chicken into long strips. Thoroughly coat the chicken in the flour mixture. Melt half of the butter in a frying pan (that has a lid for later). On a very high heat add the chicken to the butter and quickly brown on both sides. Reduce the heat, add the rest of the butter and let it melt. Add the lemon juice and cover the pan. NB If you want to add mushrooms or other veggies now is a good time. The chicken will be ready in approximately 10 minutes - I stir it occasionally but that isn't necessary. Serve the chicken with the lemon butter mixture as the sauce.
Place the barley in a pan, cover with cold water, and bring to a boil. Cook for 25-30 minutes until tender; then drain. In a large pot, combine all vegetables with the stock and bring to a boil, then lower the heat and simmer for 15 minutes until the vegetables are just tender. To make pesto, place the basil and garlic in a blender; add 1/2 cup of the vegetable cooking liquid and blitz to a smooth puree. Add the puree to the soup, stir until combined, then add the cooked barley. Season with black pepper and serve.
In a glass or stainless steel bowl, combine juice, wine, sugar, water, cinnamon, cardamom and cloves (at this point, you can cover and refrigerate it until you need it). Warm glogg in a pan over medium heat just until heated through- don't boil or the alcohol will boil off and then it's no fun. Float orange slice on top. To serve, keep warm over a candle or on an electric warming tray. Ladle into cups, adding raisins and almonds to individual servings. To make non-alcoholic, omit sugar and water and use 2 cups more cranberry-apple juice.
Roll out the ready made sweet pastry and cut out 6 circles to place into a greased mini tart tin. Mix together the frangipan by mixing the almonds, sugar, butter and egg together. Add the vanilla and orange zest and mis together thoroughly. Spoon the mixture into the pastry cases a teaspoon at a time, alternate this with a teaspoon of your favourite jam, for example 1 spoon mixture, 1 spoon jam, 1 spoon mixture, 1 spoon jam and so on until the cases are all full. Pop into a preheated over at 180/350 degrees for 15-18 minutes. Enjoy while warm!
preheat the oven to 200c. chop the peppers in half and remove the seeds and membrane,then place in a pan of boiling water and simmer for around 10min till they have softened.whilst they boil, in a boil mix together wostersauce and chopped onions. place the halved peppers on a baking tray and spoon the bean mixture into the peppers and crumble bread crumbs on top. finally season with salt and pepper and place in the oven for 10-20min.