HumbleIntelligence/food-ner-1-Million huggingface dataset:
Make pie shell: Mix flour, sugar and salt in a food processor, by pulsing a few times. Scatter the frozen butter pieces over flour mixture. Pulse in 1-second pulses about 5 times to mix in butter. Add frozen shortening; pulsing in 1-second pulses until mixture resembles cornmeal with pieces about the size of peas. Slowly add ice water through the processor feed tube, with motor running, one tbsp at a time. When dough forms a ball, stop processing. It should take about 2 or 3 tbsp of ice water to reach this stage. Shape dough into a ball in your flour coated hands, and then flatten into a 4 inch wide disk. Flour disk and wrap in plastic. Refrigerate at least 30 minutes. Generously coat your work surface or pastry sheet with a little flour and about 1/4 cup graham cracker crumbs. Place dough on floured surface, coat with some flour and graham cracker crumbs, and roll into a 9-inch disk. Lift, coat surface with more graham and flour, turn dough, add more graham and flour on top, and roll out to a 13 inch disk. Place into a 9 inch pie pan, and finish edges. Refrigerate crust until firm, about 30 minutes. Prick dough with a fork to prevent bubbling up in the oven. While the oven is pre-heating to 375, put pie crust in freezer. Bake at 375 for 20- 25 minutes, checking occasionally to make sure it's browning evenly and not bubbling up. Lemon Filling: Whisk sugar, cornstarch, and salt together in a large, nonreactive saucepan. Add egg yolks, then immediately but gradually whisk in 1 1/2 cups water. Bring mixture to a simmer over medium heat, whisking regularly, 8- 10 minutes, until thickened. Remove from heat, whisk in zest, then juice, and finally butter. Keep warm until meringue is made. Meringue topping: Mix cornstarch and 1/3 cup water in a small saucepan. Bring to a simmer, whisking occasionally until thickened. Remove from heat when translucent and thickened. Preheat oven to 325. In a large mixing bowl, mix cream of tartar and sugar together. Beat egg whites with whip attachment of mixer until frothy. Add vanilla. Beat in sugar mixture, 1 tbsp at a time. Then drop in cornstarch mixture, 1 tbsp at a time until stiff peaks form. Pour warm lemon filling into pie crust. Distribute meringue evenly over the top, starting with the edges, and then the middle. Make sure it attaches to the crust. Lifting with the back of the spoon, create peaks in the meringue. Bake until golden brown, about 20 minutes. Cool completely before serving.
Poke holes in the crust with a fork and pre-bake 10 minutes. Fry the sausage with the onion and spices until the onion is tender. Layer meat, green chilies and cheese into crust. Mix eggs and milk/cream together in a bowl with a bit of salt. Pour over meat mixture in the crust. Bake at 350 degrees for about 45 minutes or until a knife in the middle comes out clean. (Cover the crust edges with foil if it is browning too dark). Cut into wedges and top with lettuce, sour cream and a tomato wedge. Serve with salsa if desired.
Combine all ingredients except lime, ice and cranberries. For each serving, add a few ice cubes to a champagne flute, squeeze and add a lime wedge. Fill glass with punch and garnish with a few cranberries.
Make brownies: Preheat oven to 350°F Spray 8x8-inch baking pan with baking spray; set aside. Place chocolate and margarine in medium microwave-safe bowl. Microwave on HIGH for about 1-1/2 minutes or until melted. Add chili powder, habanero powder, rind and concentrate. Blend well; set aside. Place sugar and eggs in large bowl. Beat with electric mixer on medium-high 1 minute or until light yellow color. Gradually add the flour while mixing on low until just incorporated. Add chocolate mixture; mix until well blended. Spread batter evenly into baking pan. Bake for 28 - 30 minutes or until a toothpick comes out clean when inserted in center. Cool on rack completely before frosting. Make frosting: Place cream cheese, Blue Bonnet and concentrate into large bowl. Beat with electric mixer on medium-high for 2 minutes or until creamy and smooth. Gradually add confectioners' sugar, beating until creamy and smooth. Frost cooled brownies. May garnish with additional grated orange rind, if desired.
Peel cucumber. (Nota Bene: For a visual effect, use different peeling techniques -- my favorite: use zester to peel the cucumber, cut at intervals around the cucumber, then slice. Save peelings to garnish the serving plate.). Slice to taste. (Nota Bene: Your choice of slicing will affect the flavor greatly, in my opinion, so cut different sizes and sample for yourself! If you use thicker slices, take a small spoon out of the top in order to give a nice place to secure topping.). Arrange cucumbers for service and salt/pepper lightly to taste. Blend or fold salmon and cream cheese. (Nota Bene: reserve some bits of salmon for garnish atop each.). Add chives, dill, salt and pepper to taste. (Nota Bene: For visual effect, I recommend blending salt only into mixture, adding pepper atop plain cucumber instead, then sprinkling dill and chives on top. Also try sprinkling dill, then adorning each with small torn pieces of smoked salmon and then adding chives atop.). Dollop desired amount atop each cucumber slice. (Nota Bene: use icing bags with decorative tips to create lovely dollops.). QUICK AND EASY: Peel and slice cucumber. Arrange cucumbers for service and salt/pepper lightly to taste. Blend or fold salmon and cream cheese. Add chives, dill, salt and pepper to taste. Dollop desired amount atop each cucumber slice. (. DINNER PARTY: Cut tips off of cucumber and zest cucumber at regular intervals. Save peelings to garnish the serving plate. Slice cucumbers just thick enough to allow you take a small spoon out of the top in order to give a nice place to secure topping. Arrange cucumbers for service and salt/pepper lightly to taste. Blend or fold salmon, cream cheese, and salt/white pepper to taste. (If you are not using additional salmon, reserve a small bit to use atop each.). Top each cucumber with a dollop of mixture using decorative icing tips. Sprinkle with dill to taste. Top with remaining or additional smoked salmon. (Try cutting very thin slices of salmon and rolling into florets and then standing them upward atop each.). Sprinkle with chives.
Combine all ingredients in a large mixing bowl. Chill for 30 minutes or until ready to serve. Serve with tortilla chips and additional lime wedges.
Drain pineapple, reserving 2 tablespoons syrup. Combine reserved syrup, softened cream cheese, and vanilla, mixing until well blended. Add 1/4 cup pineapple and 1/2 cup pie filling; mix lightly. Gradually add sugar to cream, beating until stiff peaks form. Fold into cream cheese mixture. Pour into crust; top with remaining pineapple and pie filling. Chill several hours or overnight.
Preheat the oven to 350°F. Combine raisins through lemon juice and rind. Roll out the pastry dough to about 1/8-inch thickness. Cut into 3-inch squares. Place a scant tablespoon of raisin mixture in the centre of each square. Fold the square in half, forming a triangle. Seal the edges by brushing wi th water. Cut a small X in the top with a sharp knife. Bake for 20 minutes or until browned. Notes: Puff pastry can be used instead of pie crust. If so bake at 400 F for 15 minutes.
Preheat oven to 400o F. Line bottom and sides of two pie plates (not deep dish) with puff pastry making raised edges. In a pot, bring milk to a slow boil and add butter, salt and cinnamon. Reduce to simmer. In a mixing bowl, combine custard powder, corn flour and cake flour. Stir in cold milk and mix to form a paste. Stir in a little of the hot milk mixture. Stir custard mixture into the pot of hot milk. Add 4 tbsp of the sugar and bring to a boil, stirring continuously. Remove from heat once the mixture has thickened. Discard cinnamon. Beat egg whites until stiff. Gradually beat in the remaining sugar. Set Aside. Beat egg yolks lightly and add a little of the custard mixture to the egg yolks. Then stir the yolk/custard mixture into the main custard mixture and add almond extract. Gently FOLD in the egg whites. Pour the mixture into the awaiting pie pans and bake for approximately 10 minutes. Lower the temperature to 350 F and bake for an additional 10 to 15 minutes or until the filling has set. Cool slightly and sprinkle the top of the custard pie with cinnamon and sugar. Serve cold.
Cut leeks crosswise into 1/2 inch slices. Slice the mushrooms thinly. In a large skillet, heat the olive oil and saute the leeks over high heat until lightly browned. Lower the heat, add mushrooms, and cook, stirring, until the mushrooms have given up their liquid and are limp. Season with salt and lots pf pepper. Raise the heat and add the wine a little at a time, letting most of it evaporate before adding more; stir well to get the brown bits off the skillet. Season with more salt and pepper if needed, and serve hot.
In a large bowl stir together; flour, sugar, baking powder and salt. With pastry blender cut butter in finely, stir in cheese. Beat egg well, stir in milk and vanilla. Add all at once to dry ingredients, stir just until moistened. Spread half batter into greased 8" (2L) square cake pan, top with half of streusal topping. Repeat layering. Bake at 375 degrees for 25 to 30 minutes.
Heat oven to 350°F. In medium saucepan, bring the water and 1 teaspoon salt to a boil. Add the cornmeal in a slow stream, whisking. Whisk in tablespoon of the butter 1/4 teaspoon of the sage. Reduce the heat and simmer, stirring frequently with a wooden spoon, until vey thick, about 20 minutes. Stir in 3 tablespoons of the Parmesan. Meanwhile, butter an 8"x12" baking dish. In a large frying pan, melt 1 tablespoon of the butter and 1 tablespoon of the oil over moderately high heat. Add half the mushrooms, 1/2 of garlic 1/4 tsp each of the salt and sage and 1/4 tsp of the pepper. Cook, stirring frequently until the mushrooms are golden, about 5 minutes. Remove. Repeat with remaining mushrooms, salt, garlic, salt, sage and pepper. Pour half the polenta into the baking dish and spread in an even layer. Top with half the mushrooms, followed by half of the Fontina and 2 tablespoons of the Parmesan. Repeat with remaining polenta, mushrooms, Fontina and Parmesan. Bake until cheese is bubbling, about 15 minutes. Sprinkle with fresh chopped parsley.
Grease two 8x4 inch pans or 6 mini loaf pans. Preheat oven to 325. Assemble your ingredients. Mix flour, salt, baking powder, soda, nutmeg, and cinnamon together in a bowl. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add dry ingredients to the creamed mixture and beat well. Grate zucchini. Stir into the mixture along with nuts until well combined. Pour batter into prepared pans. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Mini loaves take about 35 to 40 minutes and large loaves about 55 minutes. Cool in pan on rack for 20 minutes. Remove bread from pan and completely cool.
Preheat oven to 375°F Dice carrot and onion and steam in the microwave to cook. Cooking time depends on microwave size/power. Steam carrot and onion until tender. Drain. Tear bread slices and process in the food processor until it is crumbs. Add crumbs to a large mixing bowl. Add both meats, egg, carrot, onion, cooked spinach, salt, pepper, and curry powder. Mix using your hands. I like to use a cupcake pan. Spray each cupcake hole with cooking spray and distribute meat mixture in each hole (it will probably fill 5-6 mini meatloaf cupcakes. Mix the jelly and catsup and spread over the top of each cupcake. Bake until cooked through approximately 20 minutes.
Peel, devein, and butterfly shrimp, leaving tails intact. Sprinkle butterflied shrimp lightly with garlic powder. Cover and chill thoroughly. Process orange marmalade, lemon juice, orange juice, horseradish, and mustard in a blender or food processor until smooth, stopping to scrape down sides. Set sauce aside. Combine flour, baking powder, salt and paprika in a large bowl; stir well. Gradually add 1/2 cup oil, stirring until mixture leaves sides of bowl and forms a ball. Gradually add water, stirring until blended (batter will be very thick). Dip several shrimp into batter. Fry shrimp, a few at a time, in deep hot oil (360°) for 2 or 3 minutes or until golden. Remove shrimp with a slotted spoon and drain on paper towels. Place shrimp on a large baking sheet and keep warm in a 200° oven. Repeat procedure with remaining shrimp and batter. Serve shrimp with reserved sauce.
Preheat oven to 325F. Rub salt and pepper into beef roast. Massage mustard into beef roast. Set beef roast in desired roasting pan and cover with sliced onions. Add a small amount of water to the bottom of the pan if you wish. Cover with aluminum foil and roast about 1 hour. Uncover and roast for 30 minutes more. Cooking time will be less for medium/rare. Use a meat thermometer as your guide. Remove roast from oven and transfer roast and onions to serving dish. Cover with foil and LET REST FOR 20 MINUTES. Place roaster pan on burner (or transfer liquids to burner-safe pan) on medium heat and whisk in flour to create a gravy. Slice beef very thinly and serve with mashed potatoes, roasted veggies, and gravy.
Bring beef broth to a boil in a small saucepan over medium-high heat. Turn the heat off, and add the dried mushrooms. Set aside and allow mushrooms to absorb the moisture of the beef broth and the beef broth to absorb the flavor of the mushrooms, about 5 minutes. Heat a heavy bottom nonstick Dutch oven or stockpot with the canola oil over medium- high heat. Add the beef cubes, being careful not to overcrowd the pot. Sear the cubes on all sides until well browned. (Take your time on this step, because if you skimp or rush here, the stews flavor will suffer). Once browned, remove cubes and set aside. Drain any excess oil. Return the Dutch oven to medium-high heat and add the onions, carrot, parsnip, celery, garlic, and thyme. Saute until onions begin to caramelize. Once the onions have taken on a caramel color, add the tomato paste and mix well. Allow tomato paste to caramelize slightly, about 2 minutes or until it slightly darkens in color. Remove mushrooms from beef broth, allowing any accumulated sand to settle to the bottom of the saucepan. Chop mushrooms roughly and set aside. Pour beef broth through a coffee filter into a measuring cup. This will separate any accumulated sand from our flavorful broth. Set aside. Once the tomato paste has caramelized, sprinkle flour over the mixture and mix well, scraping the bottom. Stir for about 1 minute to cook out the flour flavor. Add the wine and scrape the bottom of the pot to loosen any vegetables that may have stuck. Pour in the beef broth and crushed tomatoes. Bring to a simmer for approximately 5 minutes or until stew thickens. Add the seared beef cubes and the mushrooms to the pot. Cover and simmer over medium-high heat until meat is tender, about 15 minutes. Stir in the red wine vinegar. Taste and adjust flavor with salt and pepper. Stir in parsley and remove from heat. Serve with Herbed Zucchini Noodles, instructions below. Carefully drag a vegetable peeler the length of the zucchini to create long strands. Discard centers with the seeds. Heat a large nonstick saute pan over medium heat with the butter. Add the zucchini and quickly toss to coat with the butter. Add parsley, thyme, oregano, and lemon pepper. Toss again and warm through, about 1 minute. Add the egg noodles. Toss once again until pasta is warmed through but zucchini remains crisp tender. Taste and adjust flavor with salt and pepper. Sprinkle with Parmesan. Toss again and serve warm.
Wash and dry spinach, if needed, and remove stems. Combine the spinach with the mushrooms, bacon, cheese and onion in a large salad bowl. Dissolve the sugar in the vinegar and combine with the chutney and its liquid; garlic and mustard. Do NOT put the dressing on until just before serving or you will have a soggy mess! Toss the dressing with the salad just befor serving.
HEAT oven to 350°F Spray baking sheets with no-stick cooking spray. COMBINE shortening, brown sugar, honey, egg and vanilla in bowl of electric mixer. Beat at low speed until blended. Increase speed to medium. Beat until light and creamy. COMBINE flour, cinnamon, baking soda and salt in medium bowl. Add gradually to shortening mixture at low speed. Increase speed to medium. Beat until well blended. Stir in oats, raisins and pecans. Drop by heaping tablespoonfuls onto prepared baking sheet. BAKE 10 to 13 minutes or until golden brown. Cool 2 minutes on baking sheets. Place on cooling racks to cool completely. TIP - For smaller cookies, drop dough by heaping teaspoonfuls. Bake 8 to 10 minutes. Makes 4 to 5 dozen cookies.
Cook pasta in a large pot of salted boiling water until al dente. Combine the seasoning mix, bell pepper, and water in a medium bowl; add chicken and toss to coat. Sear the chicken mixture in a large pan over high heat for 3 minutes; set aside. Combine mayonnaise and both dressings in a serving bowl large enough to hold the pasta. Drain the pasta, reserving 1/2 cup of the cooking water. Toss the pasta in the serving bowl with the dressing, seared chicken and reserved water. Serve immediately.
Fry bacon in a small skillet; drain and set aside. In same skillet, saute onions and green bell pepper unil wilted. In large bowl, combine ketchup, brown sugar, Worcestershire sauce, barbecue sauce, and ground mustard. Skim liquid from top of beans while still in can and remove fatty pieces of pork. Combine beans, bacon, onion and green bell pepper with other ingredients. Pour into a greased 2 quart casserole dish. Bake at 350 degrees for 30 to 45 minutes.
Drain peaches, reserving all liquid. Pour liquid in 10 inch skillet; bring to a boil. Continue to cook until liquid is reduced to 1/4 cup, about 5 minutes. Blend in brown sugar, butter and pumpkin pie spices. Simmer 5 minutes. Add peaches, pecan and peach schnapps. If desired, heat through. Serve warm over ice cream, pound cake, or both.
Fry the onions in oil until transparent. Add the tomatoes, garlic, bay leaf, salt, pepper, sugar and a little water. Simmer for 20 minutes. Clean the shrimp. Place the shrimp in a baking dish and cover with the onion mixture. Place the feta slices on top. Bake in a very hot oven for 6 to 8 minutes.
Place all ingredients in a small saucepan over low heat. Stir for 4 to 5 minutes or until everything is melted and smooth. If serving hot pour over ice cream or cake immediately.
Heat the broth and maintain at a simmer. In another saucepan, melt 2 tablespoons of the butter. Add the garlic and shallots and saute until limp, about 2 minutes. Add the rice and stir to coat with the butter. Add the wine and cook, stirring occasionally, until the wine is absorbed. Add 1/4 cup of the broth and cook over medium heat until the broth is absorbed. Continue to cook and add 1/4 cup of the broth at a time, stirring occasionally, until all the broth has been absorbed. When the broth is all absorbed, stir in the remaining 2 tablespoons butter. Then stir in the tomatoes, cheese, and parsley. Season with salt and pepper. Serve at once.
Preheat oven to 350 degrees. Grease 9X5X3" pan. Cream butter and sugar until light and fluffy. Add eggs one at a time and beat well after each addition. In a separate bowl, sift all purpose flour, baking soda, salt, whole wheat flour. Add to creamed mixture. Mix well. Fold in bananas, vanilla and 1/2 cup walnuts. Pour mixture into pan. Sprinkle 3 T. walnuts evenly on top of batter in pan. Bake 50-60 minutes or until toothpick comes out clean from center. Cool for 10 minutes in the pan. Remove to cool on a rack remaining time.
Boil sugar and water together in a 6 quart or larger pot for 5 minutes. Add cranberries. Boil, without stirring until skins burst. Ladle boiling hot mixture into clean, hot jars, leaving 1/2 inch head space. Seal. Process in a boiling water bath for 15 minutes at altitudes up to 1000 feet. Any higher and you must adjust processing times. This recipe makes ABOUT 6 pints.
Preheat oven as directed on package for pastry. Place pastry shells on a non-stick baking surface then place in oven. Bake pastries until golden. Remove from oven and let cool. In a large, deep skillet add approximately 2 tablespoons oil to medium high heat. Add celery, onions, carrots, bay leaf and a little salt and pepper to taste. Cook, until the veggies start to get tender, stirring frequently, about 5 minutes. Add the red bell pepper and cook for an another 2-3 minutes. Push the veggies to the edge and add the butter to the center of the pan. Once melted, add the flour and cook for about a minute. Whisk in white wine, chicken stock and cream. Bring to a simmer then add the chicken pieces. Once simmering again, add the asparagus. Continue to simmer until the chicken is cooked through and the asparagus is tender, about 10-12 minutes. Add peas and tarragon and stir to combine. Add salt and pepper to taste. Place 2 shells on each dinner plate and fill each shell with the chicken mixture. Place pastry lid on top and garnish with a sprig of tarragon. Enjoy ;)!
Preheat oven to 350; butter a 13x9 cake pan; set aside. In a small bowl, blend soup and milk; add seasonings; set aside. Peel the broccoli stems, cut into 3-4 inch spears; spread broccoli in prepared baking pan, stems and all. Cut crab pieces into bite-size chunks; spread HALF over the broccoli; sprinkle with HALF of the bread crumbs; pour HALF of the soup-milk over this; sprinkle HALF the cheese over the milk; repeat with remaining crab, crumbs, soup-milk and cheese. Bake for 45 minutes. SUBSTITUTE two or three 10 oz. pkgs of frozen (thawed) broccoli for the fresh. *** NOTE *** Cut 4-5 slices of bread into cubes, toast in the oven while it is preheating, coarsely crush them. VARIATION: Try SWISS or Monterey Jack cheese instead of Cheddar---yummy! OPTION #2: Substitute SHRIMP for the crab, to get a whole 'nother thing! Delish!
Puree peaches in a food processor or blender until smooth. In a large stainless steel or enamel saucepan combine peach puree and sugar. Bring to a hard boil, stirring constantly, reduce to a simmer, cover and simmer for 30 minutes, stirring often. Add Amaretto and simmer for at least 5 minutes and until the desired thickness is reached. This will not thicken up past where you take it to. Ladle into half pint jars leaving 1/4 inch head space. Process in a boiling water bath 10 minutes at altitudes up to 1000 feet.
Rinse fillets and pat dry. In small bowl combine flour, salt, pepper and thyme. Pour the dry mixture out onto a plate and dredge each fillet, lightly covering all surfaces; set aside. Cut stick butter into 1 oz. pats; set aside. Heat 1/3 of oil in large skillet over medium-high heat. Place 2 fillets (or more, just don't crowd skillet surface) in skillet and saute for several minutes on each side. Remove fillets from skillet, place on plate, and sprinkle with 1/3 parsley. Set in your oven as the remaining heat of fillet will crisp the fresh parsley. Repeat until all fillets are cooked. Pour off the oil and wipe skillet dry. Return skillet to heat and begin melting butter, 1 oz at a time until bubbling hot, but not brown. Quickly add the lemon juice and slices (capers if using); stir gently in the skillet until combined and warm. Pour over fillets and serve.
Cook quinoa per directions on package (I use 1 1/2 Celsius water), cook 10-ish minutes covered (on high, then simmer until liquid absorbs). For the vinaigrette - add to jar, cover and shake the following ingredients (or process in blender) - minced garlic, apple cider vinegar, grapeseed oil, lemon juice, dijon mustard, salt and pepper to taste, and maple syrup. Chop the carrot, zucchini and bell pepper, kale (or spinach). Add all chopped veggies to a bowl and add can of rinsed and drained beans and stir. Toast pepitas and pine nuts until lightly toasted on medium heat with grapeseed oil. Add seeds and nuts to chopped veggies. Add vinaigrette and quinoa and stir completely. Taste - and adjust seasonings as desired. (I like to add extra garlic powder in this step). Squeeze lemon juice over the salad and mix. Top with avocado (chopped or sliced), and garnish with parsley.