HumbleIntelligence/food-ner-1-Million huggingface dataset:
Peel the avocado and kiwifruit. Dice the flesh of both before tipping into a mixing bowl. Stir in the chopped green onion, chervil, chilli sauce, lemon juice and avocado oil. Season to taste and serve.
Preheat oven to 325F degrees; butter and flour an 8-inch square baking pan. Melt the chocolate with the butter in a saucepan over low heat. Remove from heat and stir in sugar. Next, stir in the eggs and vanilla and mix until smooth. Add the flour, salt and nuts and stir until smooth. Pour into prepared pan and bake until a toothpick inserted in centre comes out clean, about 40 minutes.
Start the grill. Assemble kebabs on the skewers and lay them in a baking dish or platter, then drizzle with italian dressing. Grill for 8 min, turning once, or until pork is fully cooked.
Heat oven to 450 degrees F. Bring water to a boil in a medium-large sauce pan. Stir in pasta and a few pinches of salt. Melt 2 Tablespoons of butter in a small dish. Add Ritz crackers, stir and set aside. Mix Sour cream, cayenne, paprika, and garlic. Set aside. *This can be done to taste. Less cayenne = less kick* Strain pasta. While straining, melt 2 tablespoons of butter in the same saucepan the pasta was just inches. On low-medium heat, stir in flour. Add about half a cup of milk, stir with one hand, slow pour with the other. We are making a roux. Once the milk is in , it will be a bit runny, but keep slowly stirring on low-medium heat until it starts to bubble and thicken. Add a handfull or two of your shredded cheese blend *HIGHLY recommend Tillamook you can pick this up at Costco* This cheese MAKES the recipe, so do not skimp out! Once you have your cheese sauce ready to go, pour the strained noodles back into the same saucepan and stir in the sauce you just poured them over. Add two packets of Kraft Mac & Cheese powder (You will need to by boxed mac & cheese and steal the powder packets!). Add a couple of splashes of milk to help you stir in the powder. Add a handfull of your extra sharp cheddar cheese blend, and the sour cream mixture we made earlier. Stir until melted. Taste a noodle, at this point there should be plenty of the extra sharp white cheddar taste, if not, add a bit more! If you pass the taste test, go ahead and pour your mac & cheese into large, short walled baking dish. You guessed it, more cheese. Sprinkle cheese blend over the top. Just enough to barely cover the noodles. Sprinkle Ritz/Melted butter mixture over the top, give it a shake and a pat down. Pop it in the oven for 10 minutes or until Ritz crumbs are golden brown. Enjoy!
Heat the oil in a saucepan add the onion, celery and pepper. Cook over a gentle heat until soft. Add the rice, chicken stock, tomato puree and Tabasco sauce. Simmer uncovered about 10 minutes. Stir in the cold meat, sausage and peas and simmer for 5 minutes. Switch off the heat, cover and leave to stand for 5 minutes before serving.
For pecan syrup: Combine the maple syrup and pecans in a small microwave safe bowl. Heat in microwave until hot, about 25 seconds. Set the pecan syrup aside and keep warm. For pancakes: Whisk pancake mix, water, pumpkin, cinnamon and ginger in a medium bowl until just blended (do not overmix, the mixture should be lumpy). Spray a heavy griddle with nonstick spray and heat over medium heat. Spoon 2 Tbsp of batter onto griddle to form each pancake. Cook for 2 minutes or until bubbles appear, then turn pancakes over and cook 2 minutes longer. Transfer pancakes to plate. Top with butter and serve with warm pecan syrup.
Grease and flour 3 (9 inch) cake pans. Sift flour, sugar, baking powder and salt. Add shortening, milk, eggs and vanilla. Beat at low speed 1 minute. Beat 3 minutes more on high speed (scrape side of bowl several times). Divide batter into 3 bowls; add lemon rind and yellow food color to 1 bowl; add orange rind and yellow and red food color to 1 bowl; and add lime rind and green food color to the last bowl. Stir each just to blend. Bake at 350 degrees for 30 minutes. Put layers together with lemon filling; frost top and sides with orange cream frosting. Garnish by placing the walnut halves evenly around the edge of the cake. LEMON FILLING: Combine 1/2 cup sugar, 1/4 cup cornstarch, and 1/4 teaspoon salt in large saucepan. Beat 2 egg yolks and 3/4 cup water with a wire whip until smooth. Cook, stirring constantly with a wooden spoon. Cook until mix thickens and bubbles 1 minute. Remove from heat, stir in 1/3 cup lemon juice and 2 tablespoons butter. Pour into glass bowl; cover with plastic wrap; cool completely. Spread between layers. If there's a store-bought lemon curd that you like, skip this step, and spread the lemon curd between the layers. ORANGE CREAM FROSTING: Beat 1/2 cup butter until soft. Beat in 1 package 10x sugar (sifted) and a dash of salt until all sugar is added. Beat in 2 tablespoon orange juice, 2 tablespoon corn syrup and 2 tablespoon vanilla until spreadable. Tint orange with red and yellow food color. Frost top and sides of cake.
In a medium bowl, combine cream cheese and yogurt. Beat with an electric mixer on medium speed until smooth. Fold in the whipped topping, peaches, and the 1 cup berries. Pour into a 2-quart square baking dish. Cover and freeze about 8 hours or until firm. To serve, let stand at room temperature about 45 minutes to thaw slightly. Cut into squares. If desired, garnish with mint leaves and additional berries. Makes 9 servings. Make-Ahead Directions: Prepare dessert as directed through Step 2. cover and freeze for up to 1 week.
Preheat oven to 375°F. Mix pawpaw pulp with coconut. Layer on bottom of buttered ovenproof casserole dish. Heat half and half mixed with the vanilla until bubbles form. Beat eggs with salt and sugar and while still beating, pour on the half and half very slowly so as not to curdle the eggs. Add the orange rind if using. Pour over fruit and place in a pan of hot water. Bake in oven for 30 minutes or until custard is set. Turn out onto a plate when cool to show off the fruit layer.
Preheat oven to 350 degrees. Combine Maine wild blueberries, 3/4 cup white sugar, water, and lemon rind in a baking dish. Bring to boil and simmer for 2 minutes. Meanwhile, combine reserved 1/4 cup white sugar with brown sugar, flour baking powder, and cinnamon. Cut in butter until mixture is crumbly. Sprinkle crumbs over blueberry mixture. Bake approximately 25 minutes or until top is brown. Serve warm with heavy cream or vanilla ice cream.
Bring rice and 10 cups (2.5 L) water to a boil in large saucepan over medium-high heat, stirring occasionally. Stir in ginger and salt. Reduce heat to low, partially cover and simmer for 45 minutes to 1 hour or until rice has broken apart and is the consistency of thin porridge. Cut fish into 1/2-inch (1 cm) cubes. Remove ginger from rice mixture; discard. Stir fish and beans into rice; cover and cook for 5 minutes, stirring once or twice, or until fish is cooked through. Ladle into 8 soup bowls. Drizzle with soy sauce and sesame oil. Top with green onions, peanuts and cilantro. Chef Tom's Tip: For a heartier dish, replace 4 cups (1 L) of the water with one 900 mL carton of chicken broth.
To a large stockpot with a steamer insert, add beer, lemons and garlic and bring to a boil. Add crab legs and cover. Steam for 5 minutes or until crab is cooked through.
For the Bread Pudding:. Butter a 9 by 13 inch baking pan. Set oven rack in lower third of oven and preheat oven to 350 degrees. Combine all ingredients. Mixture should be very moist but not soupy. Pour into the buttered dish and bake 1 hour and 15 minutes until top is golden brown. Serve warm with Joe's Whiskey Sauce. For Whiskey Sauce:. Using a hand held mixer, cream butter and sugar in a saucepan over medium heat, beating until all butter is absorbed. Remove from heat and blend in yolks. Pour in bourbon gradually, stirring constantly. Sauce will thicken as it cools. Serve warm on warm bread pudding.
Preheat oven to 350°. In a large bowl, whisk together flour, 3/4 cup sugar, baking powder, lemon zest, salt, almonds and ginger. In a small bowl, whisk together eggs and vanilla; stir into flour mixture. (Dough will be very dry.). Transfer dough to a lightly floured work surface; knead until smooth. Divide dough in half; shape into two logs, each about 1 inch high and 3 inches wide. Place on a parchment lined baking sheet; sprinkle with remaining sugar. Bake until logs are puffed and outside is firm (the tops may crack), about 30 minutes. Transfer to a wire rack to cool completely, about 2 hours. Using a serrated knife, thinly slice the logs 1/4 inch thick. Lay slices on two parchment-lined baking sheets. Bake until crisp and lightly golden, turning biscotti over halfway through, 20 minutes total. Cool completely before serving or storing.
Wash the spinach and place in a blender or food processor. Add the egg, butter, flour and milk, and blend well for 1 minute. Pour into a bowl and allow to sit for 30 minutes. Wash the mushrooms and put in blender or food processor along with the ham, sour cream and paprika. Puree and set aside. Heat a crepe pan, or small non-stick skillet over medium heat until a drop of water jumps in the pan. Put 1 tablespoon of crepe batter into the pan and tilt the pan to spread the batter evenly. Turn down the heat. Crepe should be very thin so it will cook in less than a minute. The crepes do not need to be turned. Remove the crepe and continue with the rest of the batter, one at a time. You should thin the batter with 1-2 tablespoons of water as you make the crepes, because the batter will thicken as it sits. You want to keep the crepes very thin! Place each crepe in an oven dish as you make them. Spread each crepe with the ham and mushroom filling, and fold. Sprinkle the grated cheese over the top, and heat in pre-heated 375F oven for 2-5 minutes.
In a large bowl, beat the butter with an electric mixer, or (stand mixer)for 30 seconds. Add the granulated sugar, brown sugar, baking soda, and salt. Beat the mixture til creamy. Beat in the eggs and vanilla until well combined. Add the all-purpose flour and beat until the mixture is conbined. Stir in the rolled oats, milk chocolate pieces , butterscotch pieces, the chopped walnuts, and the coconut. Drop the cookie dough by rounded teaspoons 2 inches apart on ungreased cookie sheets. Bake in a 375°F oven for 8 to 10 minutes or until cookies are lightly browned. Remove baked cookies from the cookie sheets and cool on wire racks.
Set oven to 350 (second-lowest rack). Butter an 8 x 8-inch glass baking dish. To make the crust: combine flour, sugar and salt in a small processor; blend for about 5 seconds. Add in flaked coconut and cold butter; process until mixture resembles fine meal and clumps together. Press the dough over the bottom of prepared pan (do not pack to tightly). Bake for about 20 minutes or until crust is golden around the edges. In a medium bowl whisk together all the filling ingredients (except the powdered sugar) until smooth. Remove the crust from the oven and pour the filling over the hot crust. Return to the oven and bake until the filling begins to brown around the edges, and is JUST set and springy to the touch (around 25-30 minutes). Cool the lemon bars completely before slicing. Sift with powdered sugar. **NOTE** if you want to remove the bars from the baking dish before slicing them, place a piece of buttered foil on the bottom of the dish (leaving an overhang of foil) before patting in the crust mixture. When the bars are COMPLETELY cool, remove them with the foil overhang, my advise would be to place the bars in the fridge before removing them with the foil to avoid breakage of the crust.
Rise and pick through lentils thoroughly and set aside. Heat oil in a saucepan over medium heat and add onion, garlic, chili, and bell pepper. Cook until the onion is clear and slightly brown. Add lentils and cook for a minute until slightly brown, being careful not to burn. Add tomato, cumin, coriander, turmeric, salt, and black pepper. Quickly add water and maintain medium heat. Cover saucepan and let boil. Lentils should absorb water and become soft in about 1 hour. Add more water if needed. Lentils are cooked through when they are completely soft. Garnish with fresh cilantro and serve with bread or a dollop of unsweetened yogurt.
In skillet, brown steak in oil on high heat. Add all other ingredients and simmer covered for 30 minutes. Add a little beef broth if needed. Serve over cooked rice.
Preheat the oven to 350 degrees. In a bowl, stir together the crumbs, butter, and 3 Tbsp sugar until the crumbs are evenly moistened. Pat the crumb mixture firmly and evenly into the bottoms and all the way up the sides of a 9-inch pie pan or dish. Bake until the crust is firm, 5-7 minutes. Pour 1/4 cup cold water into a saucepan and sprinkle with the gelatin. Let stand until the gelatin softens and swells, 5-10 minutes. Stir in the 3/4 cup sugar, salt, lemon juice, orange zest, and egg yolks; the mixture will be lumpy. Cook over medium heat, stirring continuously, until the gelatin melts and the mixture thickens, 6-8 minutes. Do not allow the mixture to boil. Set the saucepan in an ice bath until the mixture is cool to the touch. In a large bowl, using an electric mixer, whip the cream and powdered sugar on med-high speed until thick, soft peaks form. Spoon the whipped cream into the gelatin mixture and fold together with a rubber spatula until smooth. Pour into the prepared crust, smoothing the top. Refrigerate the pie until chilled and firm, 3-4 hours. Let stand at room temperature for 20 minutes before serving.
Combine everything BUT the oil in a small bowl. Gradually whisk in the oil until the mixture thickens. It will keep in a covered jar in the fridge for up to ten days.
DIRECTIONS: Preheat oven to 375 degrees. In a large bowl add the cornflake crumbs, potato flakes, salt, pepper, cayenne pepper, allspice and soup mix and blend well. Wash the chicken breasts and lightly shake off the excess water. Dip the damp chicken in the cornflake mixture. Place on a baking sheet and drizzle the melted butter overtop of the chicken breasts. Bake in a preheated 375 degree oven for 45 - 60 minutes. Make sure chicken is cooked before removing from oven, times may vary due to individual stoves and the size of the chicken breasts.
In a medium saucepan, combine the orange juice and zest, lemon juice and rind, brown sugar and cinnamon stick. Bring to a boil. Reduce the heat and simmer, uncovered, for about 5 minutes. Remove from the heat and let cool completely. Layer the fruit in a glass serving bowl. Remove the cinnamon stick from the sauce; pour the sauce over the fruit. Cover and chill for several hours before serving.
Preheat oven to 350 degrees F (oven rack set to lowest bottom position). Grease an 8 x 8-inch square baking dish. In the baking dish melt the butter inside the oven. Remove from oven; sprinkle the cracker crumbs in the melted butter, stir well; press on the bottom of the baking dish to form a crust. Bake the graham crust in a 350 degree oven for 7 minutes; remove and set aside. In a medium bowl, mix together the sweetened condensed milk, sour cream and lemon juice. Spread evenly over the crumb/crust. Spoon the pie filling evenly over the cream layer (don't worry if it sinks a bit, it will all bake together). Bake on lowest oven rack for 25-30 minutes, or until set (don't over bake). Serve warm or chill overnight (this will firm up and develop in flavor if left in the refrigerator overnight). ** This dessert is very good so you might want to consider doubling it -- this can be easily doubled and baked in a 13 x 9-inch baking pan, double the canned pie filling too and bake it for just a couple minutes longer.
Adjust oven rack to middle position and heat oven to 350 degrees. Line 13 by 9-inch baking pan with foil, allowing excess to overhang pan edges. Generously coat foil with cooking spray. Process toffee bits in food processor to fine powder. Add graham crackers and process to fine crumbs. Transfer mixture to bowl and stir in butter. Press mixture firmly into prepared baking pan. Bake until beginning to brown, about 10 minutes. Remove pan from oven, sprinkle crust with milk chocolate, and allow chocolate to soften, about 2 minutes. Using spatula, smooth chocolate into even layer. Scatter Rice Krispies over chocolate, pressing to adhere. Add layers of pecans, chocolate chips, and coconut, in that order, pressing each layer to adhere. Combine condensed milk and vanilla in small bowl and pour over coconut. Bake until golden brown, 25 to 30 minutes. Cool on wire rack, about 2 hours. Using foil overhang, lift from pan and cut into 24 squares. (The bars can be stored in airtight container for up to 3 days.).
Combine flour, baking powder, oil, jello, pudding mix, egg yolks, milk and almond extract. Blend well. Stir in nuts and 2/3 cup coconut. Shape into balls, using a rounded teaspoons for each. Slightly beat egg whites with water. Roll balls in egg whites, then in remaining coconut. Place on ungreased cookie sheets, pressing down to flatten. Bake at 350 for 15 to 18 minutes or until delicately browned.
Combine oats and buttermilk in a bowl. Cover and refrigerate overnight. Add the oil, eggs and apple to the oat mixture and mix until combined. Combine the flour, baking soda, baking powder and salt in another bowl, and then mix into oat mixture until just combined. Heat a non-stick pan, lightly sprayed with vegetable oil, to medium high heat. Pour on 4 inch round pools of batter. Cook pancakes 2-3 minutes each side. Keep pancakes warm in a 200 degree F oven until all are cooked. Serve with butter and applesauce or maple syrup.
(I often add about 1 tsp of crumbled, dried rosemary to the potatoes and 1/2 a teaspoon to the chicken- this is fantastic and it then becomes oregano-rosemary-lemon-garlic chicken). Wash the chicken well and pat dry. Combine all the remaining ingredients and massage the chicken, inside and out, with this mixture. Put the chicken in a big bowl and put in the fridge while you prepare the potatoes. Put the potatoes and all remaining ingredients into a large baking pan. Wash your hands and put them in the pan and toss the potatoes around to coat with other ingredients. Put in the oven and crank up the heat to 250°C (480F). Start roasting the potatoes and when they're golden-brown, stir them to bring the white sides up and push to the side of the pan to make room in the middle for the chicken. If all the water has evaporated, and potatoes have started to stick to pan, add 1/2 cup more. Add the chicken, breast-side down, and pour any juices that have accumulated in bowl over. Return to very hot oven and roast until chicken is golden-brown. Turn over, breast-side up and continue roasting until chicken is nearly as golden-brown on other side. At this point, I turn the oven off- don't open it- and leave the chicken in for another 1/2 an hour. I like to think I'm saving energy this way, but it also cooks the chicken beautifully. In all, I'd say from when you put the potatoes into the cold oven to when you remove the chicken to carve after sitting in off oven for 1/2 an hour, we're talking 2 hours. Serve with pan juices.
Heat oil in large skillet (or small dutch oven); brown ground turkey, onion, and garlic until turkey crumbly and no longer pink. Stir in next 9 ingredients; reduce heat to low and cook, stirring often, for 5 minutes or until thoroughly heated (season sauce to taste here). Spoon 1/3 of sauce mixture in bottom of lightly greased 13 x 9 inch baking dish. Layer with 1/3 tortillas, then 1/3 sauce and turkey mixture, and then 1/3 cheese; repeat layers to the top of the casserole dish. Bake at 350 degrees for 15 to 20 minutes, or until golden and bubbly. Top with fresh cilantro and green onions.
Cover cookie sheets with foil or parchment paper. In a bowl, whisk together the flour and salt. Cut in the cold butter. Dissolve the yeast in the 1/4 cup warm water. Add the eggs, sour cream and flavoring. Cover and chill for 2 hours, but it can sit longer if necessary. The dough does not need to rise. Make colored sugar by mixing sugar with food coloring. Preheat the oven to 350. Sprinkle some of the colored sugar in whatever color you desire onto wax paper. Divide dough into thirds, and return the remainder to the refrigerator. Roll the dough out to a 10" x 8" rectangle, then fold the ends in to the center. Resugar the surface and roll out again to an 10x8 inch rectangle. Repeat the rolling and folding process 2 more times (a total of 3). Cut rolled out dough into 4" by 1/2" strips, then twist and shape as desired -- candy canes, rosettes, pretzels, rope twists, etc. Place the cookies on the prepared cookie sheets Bake immediately, 10 to 12 minutes. Watch carefully as the sugar has a tendency to burn the cookies. When done, remove from the sheets at once.
Place the sugar, lemon halves and water into a saucepan and heat until the sugar has completely dissolved. Add the lemon verbena and lemon balm leaves and boil for 2 minutes; leave to cool. Add the citric or tartaric acid if using at this stage. Allow to cool and then cover and allow to infuse for 24 to 48 hours, depending on what strength you require. (I have left this for 3 days sometimes too, for a real lemon zing.). Sieve through a fine mesh or colander, discarding the lemon halves and the herb leaves - then pour into clean and sterile bottle/s; seal tightly and store in a cool dark place for several months or in the fridge for several weeks. To use: 1 part syrup to 4 parts water or sparkling water, to taste - add more for a stronger lemon flavour or less for a more delicate flavour. Add ice, a slice of lemon and some lemon balm or lemon verbena leaves as a garnish.
In a medium bowl, combine pork, sage, brown sugar, ground fennel, 1 teaspoon salt, and 1 teaspoon black pepper. Gently mix until all ingredients are incorporated. Form 4 patties, about 3 ounces each and 1/2-inches thick. Preheat a cast iron skillet over medium-high heat. Add 1 tablespoon olive oil and swirl to coat. Add patties, in batches if necessary, so as not to overcrowd the pan. Cook until golden on the edges and cooked through, about 3 minutes per side. Repeat with remaining patties, adding additional olive oil if necessary between batches. Place slice of cheese on top of each patty during last minute of cooking. Remove to a plate and serve on Portuguese muffins, with avocado, a fried egg, hot sauce, and a smear of your favorite condiment.
***Mini Pie Crust Instructions***. Using a whisk combine the GF flour, Xanthan Gum& 2 tbl spoon sugar in a in a bowl, Mix and set aside. Using a mixer combine the cream cheese, butter and sugar until it is creamy. Then slowly ad the GF flour mix you had set aside to the cream cheese mixture, continue to mix until well blended. Cover and refrigerate for atleast 30 minute. ***Pecan Filling Instructions***. Using a mixer combine the pecans, brown sugar, vanilla, butter and egg until well blended. Set aside. ***Pie Assembly***. Preheat oven to 325 degrees. Seperate the refrigerated pie crust into 24 equal amounts (spoon or roll into balls). Press the seperated batter into a mini muffin pan, making sure that you press it all the way up the sides. Fill each crust with a heaping mound of the filling. Bake for approximately 30 min or until the crust is lightly browned. Let cool and remove your mini pies from the pan (I found a butter knife helpful to remove without damaging the Tassies).
Creamy Mash. Peel and slice potatoes and boil until tender. Drain. In a large bowl, add potatoes, butter, cream, salt and pepper and mash until potatoes are creamy. Lamb Shanks. Heat oil in a frypan, add diced onion ,crushed garlic and fry gently for about 3 minutes. Remove from pan. Add shanks and fry until browned, about 10 minutes. Add tomato puree, stock, onion, garlic and wine to cover lamb shanks. Bring to boil slowly, simmer for 40 minutes with lid on. Stir through chopped parsley. Serve on a bed of creamy mashed potato.