HumbleIntelligence/food-ner-1-Million huggingface dataset:
PREPARING THE PIE FILLING: Heat a large non-stick pan; add the onion, garlic, leek, mushrooms and minced lamb/ground lamb and cook until the lamb is browned; drain any excess juices from the pan; stir in the tomato paste (or dried Australian Bush Tomatoes) diced tomatoes lemon juice and pine nuts, if using; season with pepper and salt; bring to the boil; boil, uncovered, for 5 minutes, or until the sauce has thickened; transfer to a large bowl; cover and refrigerate until cold. PREPARING AND FILLING THE PASTRY CASES: Using an 8cm-wide/3 inch cutter cut out 9 rounds from each pastry sheet - 45 rounds in all; place the rounds on a flat surface and flatten slightten slighten slighly with a rolling pin; place the rounds about 3cm /11/4 inches apart, on oven trays lined with baking paper; spoon 1 tablespoon of the lamb mixture in the centre of each round, leaving a 1cm/1/2 inch pastry edge; fold up the edges of the pastry, overlapping the folds tightly to secure the filling. PREHEAT THE OVEN to 200°C/400°F/6 gas mark. MAKING AND ADDING THE POTATO TOPPING: Combine all the ingredients in a large bowl; spoon the potato topping into a large piping bag fitted with a 1 cm/1/2 inch fluted nozzle; pipe small rosettes on top of each pastry round to partially cover the mince filling; drizzle the potato and pastry with the melted butter. COOKING THE MINI SHEPHERD PIES: Cook the Mini Shepherd Pies in a hot oven (200°C/400°F/6 gas mark) for about 20 minutes, or until the pastry is golden brown. SERVING THE MINI SHEPHERD PIES: Garnish the pies with fresh chives and serve hot. NOTES: If you have any filling left over, save it for making a toasted sandwich. If you have made these Shepherd's Pies ahead, reheat them in a hot oven for 15 minutes before serving them. The dicarded coarse leaves from the leek and any excess tomato juice can be saved for making Recipe #135453.
Reserve enough rosemary to measure 1/2 teaspoons Chop and set aside. Place chicken and remaining rosemary springs in a medium skillet. Add enough water to almost cover the chicken. Bring to a boil over medium high heat then cover, reduce heat to med low and simmer 10-15 minutes, turning once, until chicken is no longer pink in the center. Place chicken and rosemary on a plate. Shred the chicken, remove the bones, the rosemary stems and finely chop the chicken and rosemary together and place in a medium bowl. Heat oil in a large skillet over medium high heat until hot. Add onion and cook until tender. Add mushrooms, bell pepper and wine. Cook 3-4 minutes or until reduced and vegies are tender. Stir in pine nuts and then remove from heat. In a small bowl mix together all cheese filling ingredients. To make a sauce, in a saucepan on medium heat, melt butter then add garlic. Whisk in flour and cook 2 minutes stirring constantly. Slowly whisk in milk until well blended and smooth. Then whisk in salt and pepper and cook until thickened.2-4 minutes. Heat oven to 400 degrees. Spray a 13x9 pan with non stick spray. Spread 1 cup of sauce in the bottom of the pan and then layer as follows: 3 noodles, half of cheese filling, half of vegetables, 3 noodles, 1 cup of sauce, chicken filling, 3 noodles, remaining cheese filling, remaining vegetables, 3 noodles, remaining sauce. Sprinkle with mozzarella and Gruyere and reserved rosemary form the beginning of the recipe. Bake 20 minutes or until cheese begins to brown and the lasagna is heated through. Let stand 10 minutes before serving.
Start your noodle water boiling and add 2 pinches of Kosher Salt. When the water starts to boil, add the noodles and cook according to the manufacturer's direction. Brown the Turkey, White Onion, a pinch of Kosher Salt, Sliced Mushrooms, 1 teaspoon Dried Basil, and 1 teaspoon Dried Parsley on a medium heat. Drain any grease that may have cooked out. Add the Spaghetti Sauce and turn to the heat to the lowest setting. Stir occasional while the noodle are cooking. When the noodles are done, drain them and toss with Olive Oil and remaining Dried Parsley. Dish out the cooked noodle and place the sauce on top. Optional - Top sauce with a sprinkle of Parmesan Cheese or 1 1/2 tablespoons of Low Fat Small Curb Cottage Cheese.
In a large container or bowl, muddle mint with sugar until the mint is coarsely chopped and the sugar has turned a shade of green. Add lime juice, rum and bitters and stir until sugar dissolves. Strain into a small pitcher. Pour into iced tea or mojito glasses that are filled about 1/3 with crushed ice and top each drink with 1/2 cup of the club soda. Garnish with mint sprigs and serve.
beat butter on low speed till creamy. add cocoa and powder sugar just beat on low speed till no lumps. gradually add coffee beat on high speed.
Pour milk into blender container. Add pudding mix and frozen yogurt. Cover and blend on high speed 15 seconds or until smooth. Serve at once or refrigerate and stir before serving.
Preheat oven to 400 degrees F. Grease 12 cup muffin pan. In a large bowl, whisk together flour, baking powder, dill, and salt. In a medium bowl, whisk together eggs, milk, oil, and pesto until well blended. Stir in spinach until blended. Add the egg mixture to the flour mixture and stir until just blended. Gently fold in cheese. Divide batter equally among prepared muffin cups. Bake in preheated oven for 21 to 25 minutes or until tops are golden. Let cool in pan for 5 minutes, then transfer to wire rack to cool.
Melt butter, blend in garlic, salt, chili powder, pepper and mustard. Add lemon juice and Worcestershire sauce. Place chicken in shallow baking dish. Pour butter mixture over chicken. Cover, bake 30 minutes in 350 degree oven. Uncover; bake at 325 degrees, basting frequently, for 35-45 minutes or until tender and done.
Preheat oven to 190 degrees Celsius. In a medium bowl, cream together the butter and sugar. Stir in the egg and vanilla. Combine the flour, baking soda and salt, stir into the creamed mixture. Finally, stir in the white chocolate and nuts. Drop cookies by heaping teaspoonfuls onto an ungreased baking tray, about 5 cm apart. Bake for 8 minutes in the preheated oven, until lightly browned. Cool on wire racks. When cool, store in an airtight container.
Place the diced lamb in a bowl; add all the dried spices and white vinegar and toss through. In a large saucepan, heat the oil and fry the onion, fresh ginger, fresh chilli and crushed garlic. When lightly browned, add the marinated lamb and stir well until lamb has begun to fry. Add the tomato paste, stock, diced tomatoes and the juice of 1/2 the lemon, season well with salt and pepper. Bring to the boil, stirring occasionally, and then reduce to a gentle simmer. Chop the coriander stems and add to the curry. Simmer for approximately 1 hour, taking care to stir every 10 minutes or so to prevent sticking. When all the liquid has almost evaporated and the curry has thickened, add the spinach and natural yoghurt and stir through. Sprinkle over chopped coriander leaves and mint and serve with Basmati rice.
Thaw the sheet of puff pastry in the refrigerator overnight. Preheat oven to 425 degrees, F. Poach salmon in the wine and let cool. Melt butter in a skillet over medium heat and saute mushrooms in butter and pepper until tender. Let cool. Roll out pastry sheet and cut into 4 (8 inch) squares. Place 4 oz. of salmon in the center of each. Top with mushrooms and brie. Brush the outer edges of the pastry with egg white; gather and twist to seal. Brush the outside of the pastry jacket with egg white. Bake for 20 minutes, or until golden brown. To serve, place on a serving dish and garnish with a sprig of parsley.
FRESH SPINACH. Wash& dry spinach, remove white stalks. Cook Spinach with very little water, boiling in a saucepan with a tightly fitting lid for about 5 minutes Drain well- squeeze all liquid out. FROZEN SPINACH. Defrost, squeeze all the liquid out. Combine the spinach with ricotta cheese, half the grated parmesan cheese, egg, salt, pepper, and nutmeg in a bowl- mix well. Form mixture into balls or egg shape using a tablespoon and the palm of your hand to mould them. Roll gnocchi lightly in flour. Bring a large pan of salted water to the boil- lower the temperature to a gently rolling boil. Drop in gnocchi 3 or 4 at a time. Simmer gently until gnocchi rise to the surface, about 1 to 2 minutes. Remove from pan with slotted spoon. Arrange in well greased oven proof dish. Continue with the rest of the gnocchi 3 or 4 at a time, until there all done and in the oven proof dish. Melt butter and pour over gnocchi, sprinkle with remaining parmesan cheese. Place under moderately hot grill for a few minutes, until cheese turns golden brown.
Preheat oven to 350. In a shallow bowl, blend together bread crumbs, Parmesan cheese, parsley, salt, and pepper. In a small saucepan, heat butter and garlic over very low heat until butter melts. Remove from heat. Brush chicken pieces with garlic butter, then roll in bread crumb mixture to coat. Place chicken skin side up on a large foil-lined baking sheet. Mix together any remaining crumb mixture and butter and sprinkle over chicken. Place in oven and bake 1 hour.
Heat the heavy cream until just simmering. Pour over the chocolate and wait 1 minute before whisking until smooth. Add the vanilla and then pour into the pie crust. Place in fridge and chill for 3 to 4 hours, until set. To make the meringue, beat the egg whites at medium speed for 1 minute, until foamy, and then add the sugar. Continue to beat to a stiff peak. Fold in the marshmallow cream and fold together to combine. Spread the meringue over the pie. To serve, brulee the meringue with a kitchen torch. Cut into slices and serve.
Place first 8 ingredients in a medium sauce pan. Cut 1 thick slice of Lemon and 1 thick slice of Onion and add to the pan. Simmer first 10 ingredients uncovered for 20 minutes. Add last 3 ingredients. Bring to a boil. Cool. Store in refrigerator.
Microwave sweet potato or bake until soft (usually 6 minutes in the microwave). Cut the potato in half, scoop out the meat, and place in bowl. Be sure to save the skins. Add Greek yogurt, green onions, the cheese of choice, and salt to taste. Mix well. Scoop this mixture back into the skins of the sweet potato. Bake at 400 degrees for 10-15 minutes. Garnish with green onion, cheese, or some black pepper. Enjoy!
Grease and flour a 10-cup-capacity Bundt pan (or two 8- or 9-inch loaf pans). Preheat oven to 325 degrees. In microwave oven or double boiler over simmering water, melt chocolate. Let cool. Put espresso and cocoa powders in a 2-cup (or larger) glass measuring cup. Add enough boiling water to come up to the 1 cup measuring line. Mix until powders dissolve. Add whiskey and salt; let cool. Using an electric mixer, beat 1 cup butter until fluffy. Add sugar and beat until well combined. Beat in the eggs, one at a time, beating well between each addition. Beat in the vanilla extract, baking soda and melted chocolate, scraping down sides of bowl with a rubber spatula. On low speed, beat in a third of the whiskey mixture. When liquid is absorbed, beat in 1 cup flour. Repeat additions, ending with whiskey mixture. Scrape batter into prepared pan and smooth top. Bake until a cake tester inserted into center of cake comes out clean, about 1 hour 10 minutes for Bundt pan (loaf pans will take less time, start checking them after 55 minutes). Transfer cake to a rack. Unmold after 15 minutes and sprinkle warm cake with more whiskey. Let cool before serving, garnished with confectioners' sugar if you like.
Crust - crush grahm crackers and add 1/4 cup sugar and 1/3 cup melted butter. Mix and form crust in bottom of a spring form pan. Filling - Using a mixer, soften cream cheese in large bowl. Add eggs one at a time. Add 1 cup sugar, vanilla, whipping cream and flour. mix until smooth. Pour over crust into spring form pan. Bake 300 degrees for 1 hour. Knife test and adjust cooking time. For creamier crack free cake, wrap springform pan in foil so water can not get in and place in a larger baking pan. Surround with boiling water. Your cooking time will be longer. Topping - mix sour cream, sugar and vanilla until smooth. Cool cake for 15 minutes then spread on topping. Return to oven for 5 minutes. Let cool then refridgerate. Best when served at room tempature. Can top with fruit or just eat it as is.
Place sliced zucchini in bottom of 9" x 13" pyrex baking dish. Brown ground beef, garlic and onion in skillet. Add cream of mushroom soup and oregano. Mix well. Pour this mixture over zucchini; sprinkle with rice; layer with cottage cheese then cheddar cheese. Bake, loosely covered, at 350 degrees F for 45 minutes. Place slices of tomato and Parmesan cheese; bake an additional 15 minutes, uncovered. Just serve with a fresh green salad and garlic bread. You'll be a winner!
In a blender, combine the skim milk, pudding mix, banana, and ice cubes; cover and process until blended. Pour into chilled glasses; serve immediately.
** Recipe for approx 21 oz. glass. Mound glass with ice. Add vodka, triple sec, Midori, and peach Schnapps. Add OJ. Add cranberry juice. "Float" 1/2 oz. Chambord on top.
Beat the eggs, milk and sugar together in a large bowl. Sift the flour, baking powder and salt into another bowl. Mix the flour into the egg mixture just enough to moisten all the ingredients and bring the batter together. Do not overmix. Fold in the cheese. Heat oil for deep frying to 350-365°. Drop spoonfuls of the batter into the hot oil and fry until golden brown. Remove to a plate lined with paper towels and repeat with the rest of the batter.
Steam asparagus for 3-4 minutes until barely crisp-tender. Place chicken breasts between plastic wrap, and gently pound to 1/4 inch thickness (I have the butcher do this part for me to save time). Place 4 or 5 asparagus spears horizontally across each piece of chicken; roll up to enclose asparagus and secure with red pepper ring. Place chicken, seam-side down, in 9 x 13 baking dish. Brush chicken lightly with olive oil and sprinkle with italian seasoning, salt, and pepper. Bake in 375F oven for 25-30 minutes or until chicken is cooked through.
Topping: Combine flour& sugar in a bowl; using a pastry blender or 2 knives, cut in butter until mixture is in fine crumbs. Set aside. PIE: Combine sugar, flour& salt in a bowl; whisk in egg until smooth. Add rhubarb& toss to coat. Scrape into pie shell& dot with butter. Sprinkle topping evenly over filling. Bake in the bottom third of a preheated 425F oven for 10 minutes. Reduce heat to 350F& continue baking until topping is golden& filling is bubbly, about 40 minutes. Remove from oven& cool on a rack.
Cook turkey bacon in frying pan until crisped, remove from pan to drain on paper towels. Crumble and set aside. Add ground beef to pan and brown in turkey bacon drippings until almost cooked through. Add diced onion and cook 4-5 minutes until onions are transparent. Add garlic and cook an additional 1-2 minutes. Drain meat mixture on paper towel lined plate. Place all ingredients, including meat mixture and turkey bacon, in a large pot and cook over medium heat until it boils. Turn heat down and cook for at least one hour, stirring occasionally. Add a little water if it gets too thick for your liking. I cook mine 2-3 hours.
In a bowl, mix finely sliced cucumber, onion and all the Sesame dressing ingredients. Cover and leave in the fridge - you can prepare this up to the night before. Shred cabbage into a large bowl, and mix through capsicum, parsley and coriander leaves. If this is dry, it will keep loosely wrapped in the fridge for up to 48 hours. Just before serving pour marinated cucumber mixture over the top. Add the noodles and mix well. Sprinkle with toasted sesame seeds.
blend first 6 ingredients in blender-put into bowl-add salt & pepper to taste. Slice tomatoes and peppers into rounds(the pepper rounds shouild be bigger than the tomatoes. Place peppers around outside of flat plate and tomato rounds inside peppers. Cut olives in half and put one half in centre of tomatoes. Put Humous mixture in middle of plate-drizzle with olive oil and sprinkle with paprika& parsley. Serve with toasted pita cut into quarters.
If making POTATO ROLLS: Preheat oven to 350°F. In a large mixing bowl, dissolve yeast in 1 cup warm water. Allow the yeast to activate and then mix in sugar or honey. Add mashed potatoes, vegetable oil, eggs and salt. Use mixer or bread hooks. Add flour one cup at a time stopping at 5 1/2 cups. Slowly add remaining flour until the dough is only slightly sticky to the touch. The dough should be workable but not dry. Place in a greased bowl and cover with a towel. Allow to rise in a warm place until doubled in size, or it can sit overnight at room temperature. Punch down and then roll dough out on floured surface to 1/2" thickness. Use a canning jar ring to cut rolls - should make 30-36 rolls. Place on a greased pan and allow to rise till almost doubled. Bake in a preheated 350°F oven 12-15 minutes or until lightly browned. If desired, slather outside tops with butter while still warm. Enjoy! NOTE: Prep time does not include rise times as they will vary. If making POTATO BREAD: Place into bread pan in order as listed above OR as per manufacturer's guidelines. Set for 1 1/2 lb. bread loaf and start bread machine. Walk away until you hear the "ding" of the bread machine - approximately 3 hours later. Remove from pan and slather outside of the loaf with butter while still warm from machine. Enjoy!
Combine coconut cream and sugar in a saucepan and boil until sugar is dissolved. Allow to cool. Blend pineapple with the water in a blender. Add pineapple mixture to the coconut cream mixture. Mix well. Serve well chilled with ice cubes.
Cheese Filling. Mix all together and chill. Dough. Mix all the dough ingredients together. knead into a pliable dough let the dough rest for about 10 minutes. cover with a WARM bowl then divide the dough into half place 1 half back under the warm bowl with the other roll out on a floured surface roll it thin use a circle cutter. place a spoonful of the cheese mixture to one side of dough moisten edges of circle with water before pressing firmly then drop them into boiling water for about 5 fives or until they float to top.Take out of water you can eat them like that or pan fry in butter but they taste the best fried with a side of sour cream or applesauce -- ENJOY and they freeze well too.
Mix all ingredients together reserving some oreo crumbs for topping. freeze and top with reserved oreo crumbs upon serving.
In a large pitcher, stir together the apricot nectar, orange juice, grapefruit juice, and lemon juice. Slowly stir in the mineral water. Serve juice mixture over ice. If desired, garnish with blood orange slices.
Bake wings@ 350 degrees for 1/2 hour. Drain grease. Pour mixture listed over wings and bake@ 350 and turn every 15 minutes until wings are sticky.
Boil chicken, add bouillon cubes- reserve broth - keep broth hot. Remove chicken from bone in bite size pieces. In large pan saute peppers and onion in hot oil until tender. Add rice (uncooked). Stir constantly for about 7 minutes. Add hot broth. Must be enough to cover rice to about 2" above rice. Mix thoroughly. Add chicken, mix thoroughly. Simmer until dry about 30 minutes uncovered. Cover and let sit about 10 minutes. Optional: May add one can English peas (drained) when adding chicken.
Pre heat griddle on medium heat. Mix dry ingredients, in a separate bowl mix wet ingredients. Mix all ingredients together, drop by 1/4 cup full on grill, and flip when bubbles start to appear, cook to light golden brown. note: if overcooked wheat flour will turn bitter. Top with fresh fruit and a dob of whipped cream.
in a large saucepan combine everything but yogurt. bring to a boil and then reduce heat and simmer 25 minutes. Spoon into bowls and then add dollop of yogurt to the top.
Combine oatmeal and buttermilk and let stand for 2 minutes. Beat in oil, eggs and vanilla. Combine dry ingredients. Add dry to wet, stirring only until combined. Cook in a large skillet or electric skillet (mine was heated to between 350 and 400) coated with non-stick spray. Spoon 1/4 cup of batter onto skillet and cook for 2-3 minutes per side (bubbles will NOT form like regular pancakes). These can be refrigerated or frozen for later enjoyment!
Preheat oven to 350 degrees. In a large bowl of an electric mixer, beat together butter and sugar on high speed until smooth, about 4 minutes. Add egg and extracts; mix well. In another bowl, combine flour and pudding and add to the butter mixture. Stir in chocolate chips. Shape into 1-inch balls; roll in nuts. Place 2 inches apart on greased baking sheets. Make a thumbprint in center of each cookie and bake for 12 minutes or until golden brown on the bottom. Position a wire rack inside a large baking pan or over sheets of wax paper. Remove cookies from oven, place on wire rack to cool. To prepare filling, in a large bowl of an electric mixer, beat together butter and confectioners' sugar on high speed until smooth, about 2 minutes. Stir in vanilla and milk; mix until combined and smooth. Spoon into center of cooled cookies. Leave cookies on rack to glaze. To prepare glaze, in microwave oven or over very low heat, melt chocolate and shortening. Stir until smooth, taking care not to scorch the chocolate. Bunch cooled cookies together on cooling rack and drizzle chocolate over them in a very thin stream, crossing back and forth over cookies to form chocolate lace. For simple drizzling, hold a small spoonful of chocolate about 6 inches above the rack; release a thin stream of chocolate as you move the spoon back and forth quickly over the cookies.
In a large bowl whisk together the balsamic vinegar, garlic, chili flakes and canola oil-add pork chunks, toss well, and if you have a freezer bag pour into that-remove as much of the air as you like and place in the fridge overnight-turnning a few times. At this point you can also freeze for later use. If using wooden skewers pre-soak 1 hour before using, and you will need 14. In a large bowl whisk together the ketchup, vinegar, brown sugar, soy, ginger, salt and sesame oil. Preheat your grill to medium high. Skewer the pork, pineapple, tomatoes and peppers, repeat until all skewers are done. brush skewers with the ketchup/soy sauce and place kebabs on grill, basting often and turning twice. Test one for pork doneness.
Preheat your oven to 325. Combine all of the cake ingredients in a large bowl and beat at a medium speed for 2 minutes. Pour into a greased and floured 10" tube or 12" bundt pan. Bake at 325 for one hour; cool on rack. Invert on a serving plate. To make the glaze, melt butter in a saucepan; stir in water and sugar and boil for 3 minutes stirring constantly. Remove from heat and stir in the Southern Comfort. Prink the top of the cake and drizzle half of the glaze evenly over the top and sides. After the cake has completely cooled, reheat the remainder of the glaze and brush evenly over the entire cake. Sift 1 teaspoon of powdered sugar over the cake just before surving.
Cut the apricots in two and take out the seeds. Wash and dry the rosemary, and pull off the rosemary needles. Melt the butter in a pan, put the apricot halves in, and cook at a high heat about 1 minute on each side. Lower the heat, add the honey and the rosemary needles, cover and let cook over low heat for 10 minutes. Stir with a wooden spoon to avoid any scorching. Share out the cooked apricots in 6 small dishes, and drizzle the warm honey-rosemary sauce over each one. Serve warm.
Saute onions in butter. Add cornmeal and fry for a little longer. Combine milk, cream, sugar, salt, and pepper. Heat until warm, add to cornmeal, mixing constantly. Let cook till thickened (if lumpy beat with egg beater). Remove from heat and add well-beaten eggs and baking powder. Fold in gently. Pour into large greased roasting pan. Bake uncovered at 350°F for 1 to 1 1/2 hours, or until golden brown.