HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large bowl, cream the butter, add the sugar, vanilla, egg, lemon peel, sour cream and salt (if desired). Mix the flour and baking powder and add that into the mixture. Grease the base of a round baking pan and spread the dough over the pan. Liberally spread plums over the dough. To make the optional topping, cream the butter, add flour, sugar and cinnamon. Sprinkle over the plums and bake for 30-45 minutes in the middle rack at 375 F. Be careful not to let the bottom burn! Serve with lots of freshly-made whipped cream. If you like, you may also sprinkle rum or cinnamon over the fruit before baking.
Preheat oven to 400 degrees F. Mix the cheese, eggs and half the wine and spread the mixture over the bread. Melt the butter in a heavy skillet large enough to hold all four slices. Swirl in the remaining wine, then settle the bread into the pan. Add cayenne. Bake until the cheese melts, 12 to 13 minutes.
Place roast on rack in shallow roasting pan. In a small bowl stir together 1 1/2 teaspoons of thyme, 2 minced garlic cloves, salt and black pepper. Rub onto surface of meat. Roast, uncovered at 425 - 35-40 min medium rare (140 degrees ferenheit). Remove from oven, cover with foil, let stand 15 minutes. For chutney - cook onion, sweet pepper, remaining garlic in oil in saucepan until tender. Add apples and cherries - stir for 2 minutes. Add vinegar, brown sugar, and remaining thyme - boil gently uncovered for 10-12 minute Cover and let stand 30 min; serve with sliced tenderloin.
To the ziploc bag, add all ingredients to bag except fruit. Mix well, then add the fruit. Blend well by tossing, shaking, and gently kneading the bag until all the fruit is coated. Careful as not to bruise the fruit (especially berries). Place flat in the freezer. Repeat and stack in freezer till your bounty is used up. NOTE: If you have pie pans, you can place the bag into the pie pans to freeze (remove pie pan after the contents are fully frozen, and that way they are already shaped to a pie pan. When ready, just place into a pie crust, lay top crust over, and bake as a frozen pie. (similar to baking a Mrs. Smith frozen pie). TO BAKE: Take out a bag of fruit filling and thaw on counter. When thawed, Pour filling into pie crust. Top with additional crust if using (or crumble mix for cobbler). Preheat oven to 400°F Bake for about 40 minutes or until top crust is golden brown. Place on rack to cool.
Pre heat oven to 425 degrees. Place cast iron skillet or other ovenproof frying pan in the oven. Blend together the egg whites, eggs, flour, milk, sugar, vanilla, and salt until smooth. Add butter to the hot skillet, swirling to melt butter and coat both bottom and sides of pan. Pour the batter into the pan and bake 25 minutes or until until the Dutch baby is puffy and well-browned. While the cake is baking, mix the cinnamon and berries in a bowl. Spoon the berries onto the Dutch baby and sprinkle with powdered sugar. Serve hot.
Wash and cut pork belly into 3/4 inch (cubed)pieces. In a dry saucepan, melt sugar on high heat until it becomes golden brown but not candied. Immediately, add pork belly pieces, onions, pepper, and garlic. Stir to get a golden color on the meat. Add fish sauce and water, deglaze, and bring to a boil. Reduce to low heat, cover and simmer for 20-30 minutes (stirring occasionally) until sauce thickens a little. Add a little more fish sauce and black pepper to taste. Serve over white rice. Note: Some vietnamese add whole hard boiled eggs (better if you fry the hard boiled eggs in a little oil until golden brown skin) along with the liquids. Adding shrimp is also delicious.
Set aside half the chopped onion and two thirds to three quarters of the chopped bell peppers. Put remaining onion and pepper into your blender or food processor. Add all other ingredients and blend until smooth. Mix your reserved onion and pepper into the puree. Salsa!
Preheat oven to 350°F. In medium bowl, combine vegetables,chicken, soup, and seasoning. Fit one pie crust into 9-inch pie pan; pour vegetable mixture into pie crust. Top with remaining crust, crimp edges to seal and pick top with fork. Bake at 350F for 60 minutes or until crust is golden brown and filling is hot. Allow pie to cool slightly before cutting into wedges to serve. (As requested, I copied this recipe exactly as it appears on the Veg-All label I have saved and have been using since the early 90's!).
In a large saucepan combine potatoes with salted water to cover by 1 inch and simmer until just tender, about 20 minutes. While potatoes are cooking, in a large heavy skillet cook bacon over moderate heat, stirring, until browned and crisp and transfer with a slotted spoon to paper towels to drain. Drain potatoes and let stand until cool enough to handle; cut potatoes into eighths and in a bowl combine with bacon; keep mixture warm, covered. Pour off all but 3 tablespoons fat from skillet and saute onion over moderately high heat, stirring, until softened, about 3 minutes. Add sugar, 2 tablespoons vinegar, and broth and simmer 2 minutes. Add onion mixture to warm potatoes with parsley and remaining 1 tablespoon vinegar, tossing gently, and season with salt and pepper. Serve potato salad warm or at room temperature, garnished with parsley.
Mix filling ingredients together and set aside. Sift flour into a large bowl. Cut in butter as for pie dough. Cut in the cream cheese and work the mixture together with a fork until a round ball is formed. Cover and refrigerate overnight or at least 1 hour. Cut dough in 3 pieces. roll out on floured cloth or board slightly thicker than noodle dough (?). Cut into 3 x 3 inch pieces using a pastry cutter. Place teaspoonful of filling in center and overlap opposite corners. Bake in greased cookie pan at 350 degrees for 12 to 14 minutes. Remove and sprinkle with confectioners sugar.
Mix 1 tablespoon olive oil, Worcestershire sauce, garlic, chili powder, oregano, cumin, pepper, lime zest and lime juice in a medium mixing bowl. Add corn, kidney beans, mushrooms and green beans. Toss gently until all vegetables are coated. Set aside for 10 minutes. Heat the remaining one tablespoon oil in a large, well seasoned skillet over high heat until smoking. Add onion and bell pepper and saute until browned and tender, about 5 minutes. Add marinated corn-bean mixture with the marinade and tomatoes; cook until steaming hot, about 4 minutes, stirring often. Gently fold in asparagus and cilantro, if used, and heat through, about 1 minute. To assemble fajitas; spoon 3/4 cup vegetable filling into the center of each warm tortilla. Top with 2 tablespoons shredded cheese, fold in one side and roll up. Serve with sour cream and/or guacamole, if desired. Nutritional Information Per Serving: Calories 330; Total fat 12g; Saturated fat 4g; Cholesterol 15mg; Sodium 860mg; Carbohydrate 43g; Fiber 7g; Protein 12g; Vitamin A 25%DV*; Vitamin C 70%DV; Calcium 20%DV; Iron 20%DV. *Daily Value.
Preheat oven to 160°C. Make fresh tomato salsa. Cook chorizo on heated grill plate until well browned. Drain on absorbant paper; cover to keep warm. Whisk eggs and cream in medium bowl. Melt butter in medium frying an; cook egg mixture over low heat, stirring gently, until creamy. Meanwhile, place tortillas on oven tray, sprinkle with cheese; warm in oven until cheese melts. Divide tortillas among serving plates; top with egg, chorizo, and salsa. FRESH TOMATO SALSA:. Combine tomatoes, onion, vinegar, and oil in small bowl; cover, stand 15 minutes. Stir in coriander just before serving.
Mix peanut butter, butter and sugar in small bowl. Set aside. Toast bread. Spread toast with peanut butter mixture. Enjoy while warm.
Put oil in large stockpot. Add chopped onion and saute for 3-4 minutes. Add chopped cooked chicken. Add the next 7 ingredients and cook on medium for 20 minutes. Add chopped carrots and continue cooking for 15 minutes. Add rice and heat through. If you prefer a thicker type soup, combine the optional ingredients to form a paste and add to soup mixture. Bring back to a slow boil. Remove bay leaf.
In a large bowl, combine pears and water. Add brown sugar, flour, 1/2 tsp cinnamon and nutmeg. Stir until fruit is evenly coated. Pour into a greased 8-by-8-inch glass baking dish. In a medium bowl, combine graham cracker crumbs and 1/2 tsp cinnamon. Cut margarine into the graham cracker mixture until the pieces are the size of small peas. Sprinkle graham cracker mixture over pears. Bake in a preheated 350-degree oven for 30 minutes. Serve warm or chilled with whipped topping.
Place the cookies in a plastic bag and crush them with a rolling pin. Transfer them to a mixing bowl. Place the 2-3/4 oz. of chocolate and 1/2 cup of butter in a microwave bowl. Place in microwave and melt them in 15 second increments. Stirring a few times. Give the chocolate and butter a final stirring to mix well, then pour over the cookie crumbs and mix together. Put this mixture into a 9-inch springform pan and press down to form a base. Place in the refrigerator while preparing the filling. Place the chocolate in a large microwave safe mixing bowl and melt in 15 second increments. Beat in the mascarpone, egg yolks and brandy. Whip the cream until it just holds its shape and fold it into the chocolate mixture. Using a grease-free bowl and clean beaters, whip the egg whites to soft peaks. Add the sugar, a little at a time, and beat until the whites are thick and glossy. Fold the whites into the chocolate mixture in two batches, until just mixed. Spoon the mixture onto the chilled base and place in the refrigerator for 2 hours. To serve:. Carefully remove the cake from the pan and transfer to a serving plate. Pipe 12 rosettes of the whipped cream and top each with a chocolate coffee bean. Cut into 12 wedges and serve.
Preheat oven to 325. Prepare a 10 inch loaf pan with cooking spray. In electric mixer, whip eggs for 30 seconds with whip attachment. Add the sugar and continue to whip till foamy. Drizzle in olive oil. Using a spatula, gently fold in the rosemary leaves. In a separate bowl, whisk together the flour, baking powder, and salt. With mixer on low, add dry ingredients. Pour into prepared pan. Bake for 45-50 minutes, rotating the pan halfway. Cool in pan.
Perheat over to 350°F Remove edible rind from Brie cheese, if desired, using a vegtable peeler. Cube sheese, set aside. Split French bread in half horizontally. Hollow out one of the bread halves, leaving a 1/2 inch shell. Place hollowed bread half, cut side up, on a large baking sheet; set aside. (save remaining bread for another use). In a medium bowl combine tomatoes, ham, Brie, oil, garlic, and oregano. Toss to combine. Spoon into hollowed out bread half. Sprinkle with finely shredded cheese. Bake about 15 minutes or until heated through. Drizzle with vinegar. To serve cut crosswise.
Peel apples, core and cut into thin wedges. Put apple wedges and lemon juice in a bowl; toss to coat and set aside. In a big skillet, saute garlic and onion in hot oil; until tender; removed garlic-onion mixture to another dish using a slotted spoon. Add pork to the skillet; cook and stir to crumble for 4-5 minutes or until pork is no longer pink; drain and return to skillet. Add in peanut butter and the next 4 ingredients; stir to combine and until well heated. Drain apple mixture; add apples and garlic-onion mixture to the pork mixture; stir to combine. Serve over a bed of lettuce.
Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan. Whisk together flour, baking powder, baking soda, and salt and set aside. In a larger bowl, beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, then beat in vanilla & almond extract and the zest. Add egg and beat well. At low speed, mix in flour mixture in three batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined. Spoon batter into cake pan, smoothing top. Scatter raspberries evenly over top and sprinkle with remaining 1 1/2 tablespoons sugar and sliced almonds. Bake until cake is golden and a wooden pick inserted into center comes out clean, 20 to 25 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate. Or if your like me cool it just long enough to take your pictures and serve it straight from the pan.
Whisk everything but salt & pepper together. Add salt & pepper to taste. Drizzle on salad.
Place peppers, garlic, mustard, vinegar, basil and red pepper flakes in a blender. Pulse until smooth. Add salt and pepper to taste.
Warm taco shells if desired, according to package directions. Layer remaining ingredients on each shell according to taste.
Mix all ingredients. Bring to a boil. Simmer about 20 minutes. Mop Brisket every 15 minutes while cooking at 190 degrees -- about one hour per pound in smoker.
1. Prepare the dressing by combining the rice wine vinegar, sugar, soy sauce, and 1/4 cup sesame oil. 2. Cook the noodles for about 5 minutes. Dry really well and mix with the carrots, peanuts, green onion, & 1 tablespoon of sesame oil. 3. Mix the salad with the dressing and serve.
Preheat the oven to 450°. Heat the olive oil in a medium saucepan. Add the onion and saute over medium heat until tender, about 5 minutes. As the onion cooks, finely chop the parsley, then set it aside. Add the rice to the onion and stir until all the grains are coated evenly with the oil, about 1-2 minutes. Add the water, salt and black pepper. Stir to combine and bring to a boil. Reduce the heat to medium and simmer, covered, until the rice is tender, about 18-20 minutes. Stir in the parsley, cover and let the pilaf stand 5 minutes before serving. As the rice cooks, place the pecans in a food processor and pulse until finely ground but not sticky. Combine with the breadcrumbs. Place the trout opened, skin-side down, on a sheet pan lined with aluminum foil. Season the flesh with salt and pepper, sprinkle with the pecan mixture and the butter pieces, then place in the oven. Cook until the edges of the trout skin on the bottom are crisp and the thick part of the flesh is opaque, about 5-8 minutes. Increase the heat to broil and place the pan near the broiler element for a few minutes until the topping is golden brown. Remove from the oven, cut each trout into 2 filets and serve each person 1-2 fillets on a bed of pilaf with the lemon wedges.
Note: It should not be whipped cream it should be WHIPPING CREAM. The amount of the vanilla is 2 cupfuls. Use pasteurized eggs if you are unsure of your eggs. Cream butter and sugar together. Separate eggs putting whites aside. Add yolks to sugar mix, one at a time and fold into the mix. Beat whites until they are stiff and fold into mixture. Now add 1 cupful of the vanilla. Stir gently. Line bottom of deep cake pan with wax paper. The author suggests making sure there is enough that you can cover the cake with it because it makes it much easier to remove. NOTE USE ONLY HALF OF EVERYTHING for this: After lining the pan put in 4 of the shortcake cups (or half the lady fingers) aka layer one. Cover with the filling, aka layer two. Cover this with crushed pineapple, aka layer 3. Use whole cherries or slice whatever you like best, aka layer 4. Now I am being sadistic, but whip 1/2 pint of your cream until stiff and do NOT add sugar to it. Spread over cake. Welcome to layer 5. NOW REPEAT all five layers. Cover the cake making sure the wax paper is hanging over sides of pan. Chill overnight. Top with more whipped cream and cherries if you like.
Generously grease and sugar a 10-inch tube pan; set aside. Beat butter and cream cheese at medium speed for about 2 minutes or until creamy. Gradually add the sugar and beat for 5 to 7 minutes. Add the eggs one at a time and beat until the yellow just disappears. Stir in the brandy. Combine the flour, baking powder, and salt; add to the butter mixture beating at low speed just until blended. Gently fold in the peaches and the blueberries. Pour into pan bake for 325°F for 1 hour and 25 minutes. Cool in the pan for 15 minutes remove and cool completely on wire rack.
Preheat oven to 300 degrees F. Make stuffing mix on stove top according to package directions which are here: heat broth or water, with the butter or margarine, to a boil and remove from the heat. Add the stuffing mix and toss lightly with a fork until moist throughout. Add apples and raisins; mix thoroughly. Place in a casserole dish and bake for 45 minutes. *May be reheated and tastes even better the next day.
TO MAKE BATTER. Pour the beaten egg into a measuring jug and add enough icy cold water to make up to 300ml. Pour into a large mixing bowl. Add the flour and mix roughly & lighlty with a fork. Do not beat the mixture, it should remain lumpy looking. Add a few ice-cubes to keep the batter cool. TO USE BATTER. Have your selection to be battered prepared before you make the tempura batter. Ensure you oil is to temperature approx 175°C or 350°F degrees. A mixture of 3 parts vegetable or olive oil to 1 part sesame oil gives a great flavour. Lightly dip selection to be battered in a gluten-free flour to coat, then dip into the tempura batter mixture and straight into the hot oil. Slowly add the battered pieces into the oil. Fry very small batches at a time. Dip fry until the batter is crisp. Drain on a wire rack.
Prick the tomatoes all over with a toothpick. Soak the tomatoes in a mixture of the next seven ingredients. Chill until ready to eat. Serve to your guests on toothpicks and the celery salt for dipping.
Adjust oven rack to lower-middle position and heat oven to 300 degrees. Combine garlic powder, basil, oregano and pepper in small bowl; set aside. Pat roast dry with paper towels. Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. Brown roast all over, about 10 minutes, then transfer to V-rack (or roasting rack) set inside roasting pan. Add onion to fat in skillet and cook over medium heat until softened, about 5 minutes. Stir in garlic, flour and 1 teaspoon of the spice mixture until fragrant, about 1 minute. Stir in broths and water, using wooden spoon to scrape up browned bits. Bring to boil, then pour into roasting pan; set aside. Stir together the remaining oil, pepper flakes and salt into remaining spice mixture. Rub mixture all over meat and roast until meat registers 125 degrees (for medium-rare), 75 to 90 minutes. Transfer roast to cutting board, tent with foil, and let rest 20 minutes. Pour jus (pan gravy) through fine-mesh strainer and keep warm. Slice roast crosswise against grain into 1/4-inch-thick slices. Serve with jus. Additional note from me: If making sandwiches, assemble sliced beef on a roll and top with the roasting pan juice and Giardinera. See homemade: recipe #468165).
Heat oil in saucepan over medium heat. Add scallions, carrots and mushrooms. Cook 3 minutes, stirring occasionally. Stir in next 7 ingredients (through turmeric) and cook 2 minutes. Add broth. Bring to a boil. Stir in shrimp, spinach and cooked noodles. Cook 2 minutes or until shrimp turns opaque.
Cook chopped bacon in a small pan until browned, drain on absorbent paper. Heat butter in a pan (approx 20g-30g) add onion and garlic, cook until onion softens, add mushrooms cook again until mushrooms are soft. Add paste, bacon, cream pepper and parsley stir to combine and then remove from heat. Take fillets and slice from one side, almost all the way through to the other side, without going through, open up. Divide stuffing equally among fillets on one half fold other half over the top and wrap with a wide leek slice, secure with kitchen string. Heat a small amount of olive oil in a pan sear wrapped steaks a minute on each side. Remove place in baking dish. Cook in pre-heated oven 180c for 15-20 Min's for medium rare-medium or until desired doneness.(Cooking time will vary depending on the thickness of the steak.). Note: Ostrich meat is very lean while cooking time is similar to steak do not overcook as it will become tough. For the Sauce. Heat Madeira, water and stock in pan, mix a small amount of water to cornflour and add, Stir until mixture boils and thickens, add truffles and pepper to taste stir and serve immediately. To serve Place ostrich on plate pour truffle sauce over I served this with broccoli mash and vegetables.
Fill a large pot with cold water, add a pinch of salt and a tablespoon of olive oil; bring to a boil. Wash chicken and pat dry with paper towels; season with salt and pepper. Heat a medium-sized, heavy-bottomed skillet over medium heat; add 2 tablespoons of oil and saute chicken until no longer pink. Transfer to a plate lined with paper towels (keep warm). Saute pancetta in a small skillet on low heat until crispy; drain on a plate lined with paper towels (keep warm). To a large-sized, heavy bottomed skillet add 3 tablespoons of oil; heat through. Add the garlic and saute until slightly browned about 1 minute. Add the tomatoes, season with salt and black pepper. Sprinkle the basil and oregano over the tomatoes; saute for 3 minutes or until tomatoes are warmed through and skins slightly blistered. Cook pasta as directed, drain and add to the large skillet. Gently toss with the tomato mixture. Add the the cheese and parsley; give another toss. Top with the chicken and pancetta just before serving.
Combine first 4 ingredients, stirring well. Spread mustard mixture evenly over salmon pieces. Combine crushed chips, sesame seeds, and pepper. Dredge salmon in potato chip mixture, pressing mixture onto salmon. Place 12 dill sprigs on bottom of a shallow roasting pan; top with salmon. Bake at 350 degrees for 14 minutes or until golden brown. Garnish, if desired. Makes 12 appetizer servings.
Heat oven to 450°F. Prepare pastry with last 4 ingredients and roll out onto a pizza pan (12-14 inch) -- mix flour and salt, add the cold shortening, using pastry blender, work the dough till crumbly, add the ice water to form a dough ball, roll out onto the pizza pan (12-14 inch). Pare apples and cut into approximately 1/4-1/2 inch slices. It is optional to pare the apples, it is not necessary if that is your preference. At the edge of pan, begin layering the apple slices around the entire pan, overlapping and possibly topping layer on layer, if you want more apples than stated, some might like it that way. Mix together the cinnamon/nutmeg ingredients and sprinkle on top of apples. To make the crumble topping, make sure the butter is chilled or out of the freezer, combine using a pastry blender to make crumbly. Sprinkle evenly over the apple/cinnamon mixture. You can sprinkle with additional cinnamon if you like lots of spice. Bake 30-40 minutes or until edge is golden and the apples are tender. SERVE WITH YOUR FAVORITE ICE CREAM OR WHIPPED CREAM.
Set oven to 350°F. Grease a 9x9-inch square baking pan. Beat the eggs with the oil in a large bowl, then add in all remaining ingredients; mix well to combine with a wooden spoon. Transfer to a prepared baking dish. Bake for 35-40 minutes, or until lightly browned. OPTIONAL; sprinkle the grated cheese on top and return to oven for another 2-3 minutes. Cut into squares. Delicious!