HumbleIntelligence/food-ner-1-Million huggingface dataset:
---To Make The Filling---. Place the meat into a pan, stir over low heat until it is well browned; drain off any surplus fat. Add crumbled stock cubes, 12 fluid ounces water, salt, pepper and nutmeg, stir until boiling, reduce heat, cover, and simmer gently for 20 minutes, and then remove from the heat. Combine extra 2 fluid ounces water and flour, stir or whisk until the flour mixture is smooth. Add the flour mixture to the meat, stir until combined. Return to the heat, stir until the meat boils and thickens. Add soy sauce (to give brown colour), stir until combined. Simmer, uncovered, 5 to 10 minutes, and then remove from the heat and allow to become cold. ---To Make The Pie Bases---. Sift the flour and salt into a bowl. Place the water and drippings into a saucepan, stir until the drippings melt; remove from heat. Make a well in the centre of the dry ingredients, add the liquid, stir until combined. Turn out onto a lightly floured surface, knead lightly. Roll out the pastry to line eight greased single-serving pie tins. Cut the excess pastry around the sides using a sharp knife. Fill the centres with the cold meat filing. ---To Make The Pie Crusts---. Roll out the puff pastry on a lightly floured surface, cut out rounds for the tops of pies, using a saucer as a guide. Wet the edges of the base pastry, and then gently press the tops into place; trim around the edges with a sharp knife. Brush the tops with combined egg-yolk and water. ---Down To The Wire---. Bake the pies at 425°F for 5 minutes or until golden brown, and thenreduce the heat to 350°F and cook for a further 10 minutes. ---The Extra Pies---. Freeze unbaked pies individually. To cook, allow to thaw completely and bake as above.
Add tomatoes (break these up after putting in the pot. I find it easy to use a potatoe masher or a "wand"), tomato paste, minced onion and garlic and bring to a boil. Once boiling, lower to a simmer and add the sugar, basil, oregano, and parsley (all to suit you taste). It is best to add these ingredients one at a time starting with the sugar and stirring well after each addition. Cover and simmer about 5-10 minutes and taste. Add more of the sugar, basil, oregano, or parsley as needed. Serve over angel hair or your favorite pasta and enjoy!
Cook Spaghetti to al Dente Stage in liberally salted water. Brown pancette in olive oil in skillet. add garlic for 1-2 minutes, add wine and scrape up all the brown bits (deglaze). In separate bowl beat eggs & add ladle of Pasta water to temper. Drain Pasta. Add to skillet with oil & pancetta. Pour egg mixture over pasta. Toss rapidly to coat without cooking eggs. Remove pan from heat add a big handful of cheese lots of Pepper and salt to taste. Continue to toss and turn pasta until it absorbs egg mixture and thickens (1 - 2 Min). Garnish with Romano and Parsley.
Brown ground beef in oil. Add in broth, bouillon, tomato sauce, onion, 1 teaspoon garlic powder, 2 Tablespoons chili powder, and tabasco. Bring to boil, reduce heat and simmer 1 hour. Add salt and pepper, onion powder, 1teaspoon Garlic powder, chili powder, 1 tablespoon cumin, paprika, and 1 teaspoon red pepper flakes. Stir and simmer another hour. Add remaining cumin and red pepper flakes, stir, and cook 30 more minutes. Best if prepared the day before and reheated the next day.
In a bowl, stir together mayo, relish and mustard. Add tuna, cheese, celery and onions, stir until well combined. Spread tuna mixture evenly over bottom halves of rolls and top with remaining roll halves. Wrap each sandwich in foil. Place on a baking sheet into a pre-heated 350° oven for 15-20 minutes or until cheese is melted. Unwrap and serve immediately.
Preheat the oven to 350 degrees. Melt the chocolate and butter together on stovetop or in microwave. Add the splenda, eggs, egg yolks, vanilla and cocoa, stirring until well blended. Pour into a 9 X 13 inch pan (spray with vegetable spray and dust with cocoa). Bake at 350 degrees for 50 minutes.
Place water and seasonings in a bowl. Add pork and mix well. Shape into 8 patties. In skillet on med heat cook 6 minutes per side, or until done.
Combine chicken broth, hoisin sauce, sherry, and cornstarch in a small bowl; stir well, and set aside. Coat a large nonstick skillet with cooking spray; add peanut oil, and place over medium-high heat until hot. Add snow peas and bell pepper strips; saute' 3 minutes or until vegetables are crisp-tender. Add broth mixture, and cook 2 minutes or until mixture is thick, stirring constantly. Sprinkle with peanuts.
Preheat oven to 350 degrees F. Mix together the tofu and oats and let sit for about 20 to 30 minutes for the oats to soften. In a second bowl combine banana, apple, melted spread, honey, eggs, In a third bowl combine the bread flour, whole wheat flour, baking powder, baking soda, salt. Add liquid ingredients to the tofu and oats and stir together, then pour onto the dry ingredients and stir just until moistened. oil muffin pans with cooking spray. I used silicone muffin pans sprayed with olive oil. Fill muffin sections with 1/4 to 2/3 cup batter. Bake at 350 degrees F. for approx 30 minute Or until toothpick inserted in center of muffins comes out clean!
Mix the nut filling ingredients together and add cardamom to taste. Unroll the filo pastry and cut into pieces about 15cm by 20cm. Cover with a damp cloth. Take a strip of pastry with the narrow side nearest to you. Spread 2 tsp of the nut mixture over the pastry keeping about 1 cm each side clear to prevent them from bursting out. Moisten the sides of the strip with water and roll up firmly brushing the underneath piece at the end with water to seal it. Repeat using all the ingredients. Heat the oil to about 190 C and deep fry the pastries for about 2-3 minutes. When golden brown remove from heat and drain on paper towels. Store in a sealed container and serve when desired.
Cook chorizo, red bell pepper and onion in a large skillet over medium-high heat for 4 to 5 minutes, till sausage is browned. Add next 5 ingredients; bring to boil. Reduce heat; cook and simmer for 10 minutes. Remove bay leaf. To serve, spoon bean mixture over rice in serving bowls, then top with fresh mango. If desired, garnish with fresh oregano. *If chorizo is unavailable, use any other spicy sausage.
Remove stem from portabella mushroom. Discard or reserve for later use. On a preheated barbecue, place portabella mushroom gill side down. Slather top of mushroom with 1/2 tbsp of barbecue sauce. Grill for 5 minutes. Turn portabella mushroom over, and slather with remaining 1/2 tbsp of barbecue sauce. Grill another 3 minutes. Place cheese on top of mushroom, and grill another 1-2 minutes or just until the cheese is melted. If you like your hamburger bun toasted, you may wish to place it on the grill at this time. Remove mushroom (and bun) from the grill. Place mushroom on bun, top with tomato and spinach. If using, spread mayo on top half of bun. Serve hot with fries, or other grilled veggies.
Mix the wine, O.J. and ginger ale. Slice orange and throw inches. Serve on ice, garnish with sliced fruit. Note: I keep frozen berries (raspberries and strawberries) in the freezer, and often throw some of those in too! Enjoy!
Preheat oven to 350*. Cut squash in half, scoop out seeds. Lay on cookie sheet or roasting pan. Mix 1 cup brown sugar with half stick (1/4 cup) melted butter and sprinkle inside each squash half. Lay bacon strips across each half. Bake in oven 45-50 minutes until squash is tender.
Set the grill to medium high heat (or use a ribbed grill pan on the stovetop). Spray with cooking spray. Season the chicken with the salt and pepper. Place on the grill and cook for approximately 10 minutes - until the juices run clear. Remove from grill and let stand for five minutes. Cut chicken into bite-sized pieces; keep warm. Cook pasta according to package directions. Drain in a colander placed over a bowl. Save 1/2 cup of the cooking liquid. Place the drained pasta into a large serving bowl. Heat butter in a medium saucepan over medium heat. Add the garlic and cook one minute, stirring occasionally. Combine the 1/2 cup milk and flour in a small bowl. Whisk until smooth. Add this mixture to the garlic and butter whisking constantly. Stir in the pesto. Slowly add the remaining milk - whisking constantly. Cook, stirring frequently, for 8 minutes or until the sauce thickens. Add the reserved cooking liquid and one cup of the shredded cheese, stir until the cheese melts. Add salt and pepper if desired. Add the chicken and the sauce to the bowl of pasta, tossing well to coat. Add the tomatoes and basil and gently toss again. Sprinkle with the remaining cheese and serve immediately.
Heat the oven to 200°C Line a baking tray with baking paper. In a bowl double sift the flours, cream of tartar, baking soda. Set aside. Divide the sugar into 4 parts. Separate the eggs and place the whites in a large bowl and beat to soft peaks. With beaters rotating add a 1/4 of the sugar add beat until glossy. Repeat with remaining sugar. Whisk in the egg yolks one at a time. Sift the dry ingredients one last time over the egg mix. Fold in gently until just incorporated. Drop heaped teaspoonful onto the baking sheets, leaving room between so they can spread. Bake until lightly golden, 5 to 7 minutes. Remove to a rack to cool. Whip cream with sugar then add vanilla. Spread half the cakes with jam and cream then top with a cake. Set aside for 2 hours. When ready to serve sprinkle with icing sugar.
1. Prick the lemons all over with a skewer. Cut the butter into fine dice and chill. 2. Combine the flour and suet (or grated butter) in a bowl and add the milk. Knead to form a dough. Divide it into 2 rough balls, comprising of a third and two-thirds of the mix respectively. Flour a worktop and roll out the larger ball. Use it to line the base and sides of a buttered, 1.5-litre pudding basin. 3. Fill the pudding with half the cold butter cubes and half the sugar. Pop the whole lemons on top, then top with the rest of the sugar and butter. Roll out the smaller ball of dough to make a lid for the pudding (this will become the base so make it nice and thick). Brush the edges of the lid with water, put on top of the pudding and press to seal. 4. Cover with a circle of baking paper and tie under the rim of the basin with kitchen string to secure. Before cutting the string, take it up over the top to create a loose handle, then tie securely. Trim off any excess baking paper. Place the basin in a large pan and pour hot water into the pan until it reaches two-thirds of the way up its sides of the basin. Cover and simmer for 3 to 31/2 hours. Keep an eye on the water level, and top up as necessary. Allow the pudding to rest for 10 minutes before carefully turning out onto a serving dish. When serving, ensure everyone gets a little of the lemon. Serve with cream or ice cream.
Preheat oven to 375 dgrees. In a small bowl, combine the flour, baking soda, and salt. Whip the ground flax seeds and water until thick and creamy. In a large bowl, combine the brown sugar, peanut butter, butter, milk and vanilla. Beat at medium speed with a hand dmixer until well blended. Add flax seed mixture and beat until just combined. Add flour mixture (and ground peanuts or chocolate chips if using) and mix until just blended. Drop 1 tbsp of the batter onto cookie sheets about 2 inches apart. Flatten slightly in a criss-cross pattern with the tines of a fork (I use a pasty cutter, and roll it across the cookies). Bake cookies for 10-12 minutes or until set and just beginning to brown. Do not overbake. Remove from oven and let cool on the sheet for 3-5 mintues before tranferring to a wire rack to finish cooling.
Spray a large saucepan with nonstick cooking spray, heat. Saute' the carrot, onion, garlic over low heat until softened, about 5 minutes. Add broth, beans, tomato paste, basil, oregano, and salt; bring to a boil. Reduce heat, simmer, covered, about 15 minutes or until beans are tender. Stir in the zucchini and heat for 3-4 minutes. Serve hot. You can add in 1 1/2 cups diced green cabbage also, I personally do not like cabbage to I omit that ingredient.
Melt the butter with the 1 tbls. olive oil in a large skillet over medium high heat. Add the thawed onions and sugar; saute 5 to 7 minutes or until onions are caramel colored. Add the 2 packages of thawed peas and lemon juice; cook, stirring constantly, 2 to 3 minutes or until thoroughly heated. Remove from heat. Stir in parsley, 2 tbls. butter, and dill. Add salt and pepper to taste. Enjoy!
Mix all ingredients well except almonds. Form into ball and roll into almonds. Makes 1 large or 2 small cheese balls.
Preheat oven to 375°F. Heat butter in large pan. When hot, add chicken and sprinkle with lemon juice. Cover and cook 2 minutes each side over medium-low heat. Season well. Add mushrooms and herbs; cook, covered 3 to 4 minutes. Mix in cheese sauce and transfer to ovenproof dish. Sprinkle top with cheese and bake 6 to 7 minutes in oven.
envelope onion soup mix. mix meat and seasomings and patty into burgers, grill until desired doneness. Take onion bun and smear with butter, lay on grill for about 1 minute. Put burger on bun. Ginger's favorite toppings. Pepperjack cheese. alfalfa sprouts. Ketchup. Yellow mustard. steak sauce,. caramilized onions (saute sliced onions with a little brown sugar and cider vinegar). Shredded lettuce. pickle. fresh tomato slices (yellow if you can find them).
Preheat oven to 375 degrees. Combine the paprika, chili powder, ancho, cumin, garlic powder, and brown sugar. Place salmon on lightly sprayed baking dish or tray. Sprinkle the fillets with the salt, then rub with the spice mixture. Combine melted butter and maple syrup, then drizzle each fillet with a bit of the mixture; sprinkle each with a bit of green onion. Bake for 10 to 12 minutes, or until it flakes with a fork. Serve with rice or orzo pasta and steamed green vegetables like broccoli, gai lan (Chinese broccoli), bok choy, or green beans, drizzled with bottled fish or oyster sauce. Note: ancho chile powder is available through many Latin markets or at Penzey's online. See http://www.penzeys.com/cgi-bin/penzeys/p-penzeysancho.html If you don't have ancho, but do have smoked Spanish paprika, try adding a bit of that! :).
Heat olive oil in large skillet or pot over medium high heat. Add broccoli and saute until it begins to turn bright green, keeping it moving in the pan so it doesn't burn. NOTE: if you like broccoli more"done", cook a bit longer; this recipe will yield a fairly crisp, crunchy broccoli. When broccoli is done*close* to your preference, add butter or a bit of extra oil to the pan, and add onion and thyme. Saute for a minute or two; add mushrooms and saute until mushrooms are tender and hot. Garnish with parmesan and more pepper. Serve at once.
In a pitcher, combine cranberry and orange juices. Just before serving, stir in ginger ale and serve over ice. If desired, serve with orange slices.
Combine the above ingredients the night before baking. Store in refrigerator overnight. The next day, place mixture in a 9X13 baking dish, and bake at 350 degrees for 40 minutes covered. Remove cover for the last 5 minutes of baking to evaporate excess liquid. Can be eaten immediately or stored in fridge for one week. I cut the pan into 12 equal squares, eating 2 squares for breakfast each day. Pair with an apple and the three block carb requirement is fulfilled.
Preheat oven to 400°F Spread chips on an oven proof plate, top with sausage and cheese. Bake until cheese melts, about 10 minutes. Top with remaining ingredients.
Mix together dressing mix, lemon juice, 2 tablespoons of the oil, parsley and black pepper. Heat remaining 2 tablespoons of oil over medium heat in large skillet. Add shrimp and cook for about 1 minute, then add minced garlic, stirring often. Cook for about 2 more minutes; do not overcook shrimp. Stir in dressing mixture and boil on medium heat for 1 minute.
Cream butter in a large mixing bowl; add sugar, beating until light and fluffy. Add egg, vanilla and cinnamon extract, mixing well. Combine flour, soda, salt, ground cinnamon and ground pepper, mix well and add to creamed mixture, blending well. (Dough will be very stiff). Divide dough into thirds; roll each portion to 1/8 inch thickness on lightly floured waxed paper. Cut with desired cutters, and place 2 inches apart on lightly greased cookie sheets. Bake at 375°F for 8-10 minutes or until lightly browned. I found 6 minutes to work best in my oven. Remove to wire rack to cool.
In a medium sized saucepan melt 2 Tablespoons margarine,then add onion and cook until soft. Add chicken broth, and bring to a boil. Then add the lima beans,let broth return to a boil. Reduce heat and cover beans, let simmer for 25 to 30 minutes, stirring occasionally. After the beans are done DO NOT drain, add remaining margarine,salt, and pepper to taste. Then serve.
Boil potatoes until soft. ;peel and put in mixing bowl. Beat with electric mixer. Add eggs, cream, and spices and sugar to taste. Beat until light (should be the consistency of thick batter). Stir in liquor. Taste, and add more liquor if desired. Pour into casserole dish. Melt butter for topping and combine all topping ingredients; spread evenly over the top of casserole. Bake in moderate oven (350°F) 25-30 minutes, or until warmed through and topping is browned.
FOR SOUP: Combine oil and garlic in medium saucepan. Cook over medium heat for 1-2 minutes, until garlic begins to turn golden. Add tomatoes, chicken broth, and basil. Bring to a boil. Reduce heat and simmer 5-7 minutes. FOR DUMPLINGS: Meanwhile, combine ricotta, parmesan, egg white, salt & black pepper. Mix well. Add flour and mix until just combined. Scoop dumpling mixture directly into simmering soup. Cook until the dumplings float to the surface (about 2 minutes). Remove from heat. Be careful not to boil the soup, or the dumplings will break apart.
Place chocolate bar, marshmallows, and milk in medium sauce pan. Cook over low heat, stirring constantly, until chocolate and marshmallows are melted. Cool. Fold 1 and 1/2 cups whipped topping into chocolate mixture. Spread thin layer of warm hot fudge over bottom of pie crust. Gently spoon marshmallow mixture into crust. Top with remaining whipped topping and garnish with chocolate syrup. Refrigerate 3 hours or until set. Refrigerate leftovers.
Preheat oven to 350 degrees. In a large bowl mix cake mix, butter and 1 egg at medium speed until mixture is crumbly. Press evenly in 13 x 9 pan. Bake for 15 minutes. Remove from oven. Sprinkle with pecan and chips. In a bowl mix condensed milk, 2 eggs and vanilla extract. Pour evenly over chip/nut layer. Bake 25-30 minutes or until center is set. Cool thoroughly. Cut into bars. Store covered at room temperature.
Preheat oven to 350 degrees. Line a cookie sheet with aluminum foil (for easy clean up). Place a baking rack on the cooking sheet. In a small bowl, combine the maple syrup, ginger, and Sriracha and mix well. Coat each bacon slice with the maple mixture by dipping each slice into the bowl. Remove and place on baking rack in a single layer. Bake for 30 minutes or until brown and crispy.
In a large skillet, heat the oil over medium-high heat. add the chicken and cook until browned. Remove the chicken; set aside. Reduce the heat to medium. In the same skillet, cook the sausage, green pepper, and garlic, stirring, until the sausage is browned and the pepper is tender. Spoon off the fat. Stir in the soup, water, tomato sauce, and Italian seasoning. Heat to boliling and return the chicken to the skillet. Reduce the heat to low. Cover; cook for 6-7 minutes more, or until the chicken is no longer pink, stirring occasionally. Mix the 1 tablespoon cornstarch with the 2 tablespoons of water. Stir into the sauce and bring to a boil. Reduce heat and continue cooking, stirring occcasionally, until the sauce thickens. Serve over hot cooked noodles or rice. Note: Sauce freezes well.
Preheat the oven to 325 f. In a small saucepan, combine the half-and-half, vanilla bean, and vanilla extract. Heat over medium heat just until scalded; do not allow the mixture to boil. Fill a large bowl with water and add ice. In a medium mixing bowl, combine the egg, egg yolks, and granulated sugar and mix. Gradually stir in the scalded half-and-half mixture and place the smaller bowl in the bowl of ice water to cool completely. Stir in the heavy cream and divide among eight 4-ounce ramekins. Place in a baking dish just large enough to hold them and add enough hot water to the pan to come halfway up the sides of the ramekins. Cover the baking dish tightly with foil and bake until the custard is set but still quivers in the center, about 35 minutes. Remove the ramekins from the water and refrigerate to cool completely. Preheat the broiler, if using. Sprinkle 1 tablespoon of the sugar on top of each custard, spread over the surface, and tap out any excess. Place the ramekins on a broiling tray and broil until the top is melted and caramelized, about 30 seconds. Watch carefully; the sugar can burn easily. If using a torch pass the flame about 2 inches over the surface of the custards until the sugar is completely caramelized. Serve while still warm. Ming's Tip: To caramelize the sugar coating, use either a broiler or propane torch. Working with the latter may seem scary, but torches are easily handled and are beautifully efficient. Look for a small version, often called a kitchen torch. If using a torch, replace the superfine sugar. Raw sugar caramelizes more successfully under a torch flame.
Combine the chicken broth, soy sauce, peanut butter and garlic in a small saucepan; bring to a boil. Reduce heat and simmer 15 minutes. Remove the sauce from the heat and stir in the scallion, lemon juice and sesame oil. Meanwhile, cook the spaghetti according to package directions. Drain; rinse under warm running water and drain again. Combine the spaghetti, the sauce, carrot and sesame seeds in a large bowl. Toss gently to mix. Serve warm or cover and refrigerate for up to 2 days. Bring to room temperature 30 minutes before serving. 3 Points for 2/3 cup. Sesame Seeds: To toast sesame seeds, place them in a small dry skillet over medium-low heat. Cook, stirring constantly, until lightly browned and fragrant, 2-3 minutes. Watch them carefully when toasting; seeds can burn quickly.
Saute onion in oil until it's tender. Add tomato paste, tomato sauce, water, oregano, basil, salt and pepper. Simmer, covered, for 10 minutes. Preheat oven to 375°F. Coat casserole dish with cooking spray. Combine ricotta and 1/2 of the mozzarella in a large bowl. Add cooked ziti and half of the sauce. Stir. Turn into prepared casserole dish and pour on the remaining sauce. Sprinkle with the remaining cheese. Bake for 25 to 30 minutes.
Preheat oven to 350°. Mix 1st layer ingredients and pour into a greased or sprayed 9x13 cake pan and set aside. Next, mix 2nd layer ingredients and spoon gently over the 1st layer until its covered (this layer can be piped on using a icing bag, I find its easier than spreading). Last, using a butter knife, cut into the layers as if you were swirling it to mix it, so that some of the 2nd layer goes close to the bottom of the pan. (I make several "S" shaped strokes). Bake Brownies for 35 minutes and turn off the oven, but leave Brownies in the oven for 10 minutes more. Remove from the oven and let Brownies cool completely! Slice and enjoy. These Brownies can be refrigerated for up to a week. They are delicious cold and taste like Lemon Cheesecake!
Combine all the ingredients in a large pot, with the exception of the orange slices, they are to be used for garnishing. Slowly bring to a boil and boil for 5 minutes, reduce heat and simmer for 15 minutes. Remove pot from oven and discard spices. Pour cider into mug and float an orange slice in the center of mug. This cider is best when served hot.