HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 425 degrees. In a saucepan, combine the cornstarch, sugar, cinnamon and salt. Add water and stir until well combined. Add the rhubarb, and over medium-high heat let simmer, stirring often, until it thickens. (If using frozen rhubarb, let it thaw before using in recipe.) Pour into pie shell. Bake at 425 degrees for 10 minutes. While the bottom half is baking, make the top: beat together the cream cheese, eggs, sugar, and vanilla until smooth. When bottom half of pie has finished baking, remove it from the oven and pour the cream cheese mixture on top. Reduce the heat of the oven to 325 degrees and return the pie to the oven. Bake for 35 minutes or until set. Let cool and chill for several hours or overnight. Before serving, garnish with whipped cream.
Brown and drain the ground beef, add all ingredients and stir well. Bring to a light boil then simmer covered for at least 30 min. May need to add a little water if it gets too thick. The longer it simmers the more flavorful it will get.
Preheat over to 400 degrees. Cream together shortening, eggs, cocoa, 1 1/2 tsp vanilla and sugar. Sift together flour, baking powder and 3/4 tsp salt. Add 1 1/2 cups milk to cocoa mixture alternating with dry ingredients. Mix well after each addition until batter is smooth. Drop by tablespoonfuls onto ungreased baking sheets. Bake at 400 degrees for 7-8 minutes; cool. Blend together filling ingredients; spread on the bottom of a cookie and top with another. Store in an air-tight container.
Cook cheese-filled tortellini according to package directions, omitting salt. Drain and cool. Thread tortellini and next 4 ingredients onto 25 wooden skewers. Place in a 13x9 inch dish and drizzle with salad dressing, turning to coat. Cover and chill at least 4 hours. Drain before serving.
In a large bowl, cream the butter. Add dry ingredients. Whip for 10-12 minutes; batter will be shiny, and form peaks. Fold in chopped glace cherries. Or garnish with a topping of your choice. Optional- Chill dough overnight(you can keep for a few days in the fridge) before baking take out and leave at room temperature for 1 hour, whip it up again in the mixer for about 5 minutes. This option allows you to roll and shape the cookies. Still melt in your mouth! Drop from a 1 tsp measure OR roll dough on to a cookie sheet based on the the option you chose. (I level the tsp to make uniform, tiny cookies. A very small cookie scoop or tiny melon scoop is handy for uniform cookies. Due to how soft and delicate this cookie is making it bigger is not recommended). Bake at 325 degrees for 8-10 minutes, OR until bottom edges begin to brown. If they are smaller then watch the first batch to monitor the time required per batch. Watch them carefully they can burn quickly. When removed from the oven allow them to cool for about two minutes on the cookie sheet, carefully move them onto a cooling rack with a spatula. Allow them to cool on the rack for 15 minutes or more. If they are NOT cool they will crumble more easily and won't set properly. My taste tester's at home tell me they taste better when they are cool. If you are taking to a cookie exchange baking them one day before it allows the texture and taste to be perfect. ***Avoid letting them cool longer than necessary on the cookie sheet or they might stick and break apart when you try to move them.
Mix flours, gelatin, baking soda, xantham gum, salt in small mixing bowl. In medium mixing bowl beat sugar and vanilla into butter until well mixed and a bit fluffy. Add eggs one at a time to butter mixture. Gradually add and beat in flour mixture. Stir in chocolate chips and nuts. Make small balls from resulting dough and set on greased cookie sheet. Place in freezer for 20 minutes (this is optional but helps to keep the cookies from flattening). Preheat oven to 375. Place loaded cookie sheets in preheated oven and bake for 8-12 minutes. Cool for at least 2 minutes before removing from tray to avoid breaking them! Serve and enjoy!
Preheat oven to 400°F. Peel and slice apples into quarter-inch slices. Toss apples with raisins, and place in pie shell. Mix together 1/2 c sugar and cinnamon, and sprinkle evenly over apple mixture. Prepare crumble topping: mix remaining 1/3 c sugar with flour. Cut in margarine with pastry blender. Mix in pecans. Sprinkle crumble mixture on top of pie. Bake 35-40 minutes until crumble top is golden brown.
Puree raspberries in a blender or food processor, then pass the puree through a sieve to remove the seeds. In a non-reactive bowl, combine raspberry puree with sparkling water & sugar, then add lemon juice, papaya, mango, kiwi & pineapple. Refrigerate 1 hour before serving, garnished with the ginger.
Heat oven to 375. Combine GF flour, baking powder, baking soda, salt, flaxseed and xanthan gum in a bowl. Set aside. Combine butter, brown sugar and sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and vanilla. Continue beating, scraping bowl often, until well mixed. Gradually add flour mixture, beating at low speed until well mixed. Stir in chocolate chips. Chill the dough for 15-30 minutes in the refrigerator. This helps the gluten-free dough stay puffy and not get flattened out. Drop dough by rounded tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake 9-12 minutes or until light golden brown. (Do not overbake.) Let stand 1-2 minutes on cookie sheets; remove to cooling rack. This dough works great from frozen. You just have to freeze it pre-scooped in layers separated by parchment paper. For baking from frozen, set the oven to 400°F and bake for 11-12 minutes.
Pat chicken dry and place between 2 sheets of plastic wrap. With a meat pounder, flatten chicken lightly to about 1/2 in thickness and season with salt and pepper. In large non-stick skillet heat oil over moderate heat and cook chicken until lightly browned, approximately 6 minutes on each side. Add remaining ingredients except lemon juice, and simmer until chicken is cooked through,about 4 minutes. Transfer chicken with tongs to a platter. Simmer sauce until reduced to about 1/4 cup. Add lemon juice and salt and pepper to taste. Pour sauce over chicken.
Combine everything together. Line a small square or rectangular butter dish with clingfilm. Spoon the butter onto it. Freeze. When the butter has frozen into shape, remove it from the dish alongwith the clingfilm. Stire refrigerated for upto 1 week and frozen for upto 2 months.
Pre-heat oven to 300 degrees.While oven is heating, wash turkey in cold water, removing giblets, neck, tail and any pinfeathers. Rub oil over all sides of turkey.and place turkey in uncovered roasting pan in oven. Bake for 1 hours at 300 degrees to kill bacteria. Then lower oven heat to 180 degrees (desired internal temperature). Bake for remaining 20 hours. If wings or thighs begin to brown too fast, wrap them with foil. About 2 hours before time to serve the turkey, check for doneness. If necessary, raise the oven heat to 350 degrees to finish cooking or browning.
Take your tofu and cut it into 1/2-inch thick slabs across the short side of the tofu block and set them aside. In a shallow, non-reactive bowl, combine your buttermilk and herbs and add the tofu to that bowl and turn it to coat well. Let stand 20 minutes in this mixture. Meanwhile, mix the cornflakes with the salt and cayenne and place it in a flat, wide dish. Heat your olive oil in a large nonstick skillet over medium heat, and coat your tofu slabs in the cornflake mixture, making sure to press the cornflakes gently into the tofu to cover. Place the coated tofu slabs in the heated pan and allow them to cook for 4 minutes until golden brown. Turn the tofu and cook on the other side 3 minutes, or until golden brown. Serve immediately or place on a baking pan in a 200-degree oven to keep warm until ready to serve.
Combine all ingredients in a bowl. Chill thoroughly, at least 90 minutes. Serve on salad greens.
Mix dry ingredients. Add beer all at once (it foams a lot). Stir until just mixed. Put in a greased loaf pan. (Optional: Sprinkle bottom of pan with seeds of choice after greasing; then place dough in pan and sprinkle once again). Bake at 190oC (375oF) for 35-40 minutes.
Combine onions, celery, basil, bay leaf and tomatoes in a stock pot. Simmer until vegetables are tender, about 45-60 minutes. Remove bay leaf. Puree tomato mixture in a blender and then strain through a fine sieve or colander. Return tomato mixture to stockpot. In a small mixing bowl, blend flour and melted butter into a smooth paste, then add a small amount of the tomato mixture. Stir until smooth. Gradually add the flour mixture to the stockpot, stirring continuously to avoid scorching and lumps. Add sugar, salt, and pepper. If freezing ahead: Cool completely. Freeze in a gallon size freezer bag. Serving day: Thaw completely. Reheat soup in stockpot, adding milk and baking soda. Heat through but do not boil. If serving immediately: add 2 cups nonfat milk and 1 t baking soda. Stir until well mixed then serve.
Mix together flour, sugar, salt and baking powder. Pour in milk and beat well. Melt margarine in pan you will use to cook the pancakes. Pour margarine into above mixture and egg egg yolks. Whip the egg whites until peaks form and fold into batter. Fry these in the pan you used to melt the margarine and you won't need to use any extra grease to fry the pancakes. We like to sprinkle of fresh fruit after we put pancake batter on griddle and before flipping.
Soak plank in a tub of cold water for at least 1 hour and up to 12 hours. Score top side of salmon in about 2"/5cm diagonal strips but do not cut through the skin. Rub olive oil into salmon. In a small bowl combine sugar, paprika, salt, black pepper and cumin. Rub into slits. Allow salmon to marinate 10 to 20 minutes. Place salmon on soaked plank. Place the whole thing, plank and salmon, on the rack of a barbecue. Close the lid or cover fish with an inverted metal baking dish and barbecue 20 to 25 minutes or until salmon is cooked through. Remove cover for the last 5 minutes of cooking. Do not turn fish during cooking. This can be brought to the table on the plank decorated with fresh herbs or the salmon can be transferred with a wide lifter to a serving platter or a clean plank. Bonnie Stern.
Preheat grill to high. Mash butter in a small bowl with the back of a spoon until it's soft and creamy. Stir in 2 teaspoons oil until combined. Add chives (or shallot), capers, 1 teaspoon marjoram (or oregano), 1/2 teaspoon lemon zest, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover and place in the freezer to chill. Combine the remaining 1 teaspoon oil, remaining 2 teaspoons marjoram (or oregano), remaining 1/2 teaspoon lemon zest, remaining 1/4 teaspoon salt and pepper, rosemary and minced garlic in a small bowl. Rub on both sides of steak. Rub both sides of bread with the halved garlic clove; discard the garlic. Grill the steak 3 to 5 minutes per side for medium-rare. Grill the bread until toasted, 30 seconds to 1 minute per side. Transfer the toasts to a large plate, place the steaks on top of the toasts and spread the herb butter on top of the steaks; let rest for 5 minutes. Divide watercress among 4 plates and top with the steak-topped toasts.
Place chicken in a single lay in in a 13" x 9" x 2" baking pan. Sprinkle with black pepper. Combine soup, soup mix, sour cream, lemon juice, dill and mushrooms; pour over chicken. Sprinkle paprika over chicken. Top with sliced onions. Cook pasta according to pkg directions. Bake uncovered at 350 degrees for 1 hour or until chicken is tender.
Combine peach puree, sugar and lemon juice in kettle. Bring to a boil. Simmer 5 minutes. Add vanilla. Pour into hot jars and seal. Process in boiling water bath for 20 minutes.
Trim fat from chops. Coat 12-inch skillet with cooking spray; heat over medium-high heat. Brown chops on both sides in hot skillet. Set aside. In a 3-1/2- or 4-quart slow cooker, combine onion, tapioca, garlic, Italian seasoning, black pepper, Worcestershire sauce, salt and crushed red pepper. Add chops. Pour tomatoes over chops. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours. To serve, transfer chops to serving platter. Spoon tomatoes atop chops using a slotted spoon. If desired, pour some of the cooking liquid atop chops and tomatoes. TIP: Crush tapioca with a mortar and pestle or in a spice grinder.
Mix all ingredients (except meat) to a small bowl and stir. Transfer all ingredients (including meat) to large plastic bag. Seal bag, making sure to get most of the air out. Massage marinade into meat through the bag. Let marinate in the refrigerator for 4 - 8 hours, don't marinate overnight as it makes the meat too salty. Grill tri tip for about 15 - 20 minutes on each side or until desired doneness.
While the coffee is still hot, pour it into your measuring cup and add the caramel sauce (Hint, you needn't actually measure the sauce in a separate cup if you're using a 2-cup measure for the coffee. Just pour in the sauce until the coffee rises to the 1 3/4 cup mark0. Add the sugar, too, then stir until both the sugar and caramel sauce have dissolved. Transfer to the refrigerator and chill until cold (You can hasten the process by using the freezer, but don't let it freeze.). When you're ready to serve, divide the coffee between 2 tall chilled glasses filled with coffee ice cubes. Add milk or half-and-half to each glass, to taste. Top with whipped cream, if desired, then garnish with cinnamon if you're using it. Finally, drizzle a little additional caramel sauce over the top as well. Serve.
Thinly slice the red pears. Unwrap both the cheeses. Place the pears in the center of your cheese board, bookend with both types of cheese. Serve with Champagne when the cheese is room temp for maximum flavor.
Trim fat off pork and cut meat into pieces about the size of pork chops, 3/4 inch thick. (If using pork tenderloin, cut in half lengthwise). Combine the marinade ingredients in a large mixing bowl and mix thoroughly. Dip each piece of pork into the marinade to coat well. Cover and refrigerate for 4 hours or overnight. Place pork pieces on a barbecue grill over medium heat and barbecue for about 30 minutes or until fully cooked, turning once or twice while cooking. During the last 10 minutes, baste with the marinade. Tip: Barbecued pork has the best flavor when cooked over charcoal, but it can also be cooked in the oven. Line a roasting pan with foil and add some water to prevent smoking. Put the pan on the lower rack. Place the pork on the upper rack, 3 inches from the heat source. Broil pork pieces 2 minutes on each side. Brush with marinade; reduce heat to 350°F and roast for 30 minutes. Divide leftover pork into 4-ounce packages and freeze.
Cut roots into manageable pieces. Scrape the outside of the horseradish roots until clean. Drop into cold water after scaping to prevent discoloration. Drain and grind up fine with a handgrinder, food processor or in a blender with a little vinegar. Spoon into clean jars, filling to about 2/3 full. Add 1 tsp of salt to each jar, then fill with white vinegar. Cover and refrigerate for a few days before using.
Preheat the oven to 175C/350&deg;F. Place the chickpea flour, chives, pepper and baking powder into a large mixing bowl and mix well. Add the coconut oil to the bowl and mix until the you've reached a crumbly dough. Add the warm water and stir until the dough comes together. If you need to add more water to ensure the dough comes together add it a tablespoon at a time. Roll the dough into a ball and place on top of a large sheet of parchment paper, then flatten with your hands. Place another sheet of parchment paper on top of the flattened dough and roll using a rolling pin until the dough is really thin. Once the dough is rolled out very thinly - slice it into small triangles, then place them in the oven for 10-15 minutes.
Heat oil in a pan. Add garlic, cook one minute. Add undrained chopped tomatoes, sauce, cream, brandy and parsley. Simmer for 8 minutes until sauce is thickened. Add beef base and simmer another 10 minutes. Serve. Goes well with pasta or mashed potaotoes or vegetables.
Combine first 6 ingredients; add 1 teaspoon rind, stirring well. Divide mixture into 8 equal portions, shaping each into 1/4-inch-thick oval patties. Heat oil in a large nonstick skillet over medium-high heat. Add patties; cook 2 minutes on each side or until browned. Cover, reduce heat to medium, and cook 4 minutes. Combine remaining 1 teaspoon rind, yogurt, and oregano, stirring well. Fill each pita half with 1 patty, 1 tablespoon yogurt mixture, 1/4 cup lettuce, and 1 tablespoon tomato.
In a large bowl, combine the first eight ingredients. In a small bowl, whisk together dressing ingredients. Pour dressing over salad and serve immediately.
Cut the beef into thin slices. Mix together the garlic, lemon rind, ginger, coriander, turmeric, sugar and 2 tablespoons of the oil, add the beef and toss well to coat. Cover and chill for 1 hour. Heat the remaining oil in a wok or frypan; add the beef and stir fry in batches until well browned. Add the coconut and spring onion and fry for 1 minute; return all the meat and juices to the pan. Add the coconut milk and stir until heated; serve over rice.
In a saucepan, combine brown sugar, corn syrup and salt. Bring to a boil. Cook for one minute and stir in milk powder.
Heat oil in a 4 qt dutch oven over medium high heat. Add pork, cook until browned. Add onion, and garlic; cook until translucent. Add remaining ingredients, bring to a boil. Reduce heat; simmer covered 30 minutes. Remove cover and simmer an additional 30 minutes. Prepare garnish during the last 30 minutes and serve.
Combine all ingredients, mixing well. Serve chilled. Goes well with spicy curries.
Preheat large saute pan on medium-high for 2-3 minutes. Place oil in pan, then add sausage; brown 5-6 minutes,stirring to crumble sausage, or until no pink remains. Cook and drain pasta following package instructions. Stir into sausage: garlic, peppers, tomatoes, artichokes, and pesto; cook 3-4 minutes or until heated. Reduce heat to medium-low. Stir in cream and olives; cook 2-3 minutes or until sauce reduces and thickens slightly. Stir parsley and pepper in sausage mixture. Top pasta with sauce and sprinkle with cheese; serve.
Preheat oven to 350 degrees. Place the ham in a broiling pan and cut shallow gashes in a criss-cross pattern across the top half. Combine the brown sugar and the dry mustard and pat it all over the ham. Put the ham in the oven. Combine all the other ingredients in a saucepan. Bring the mixture to a boil, then lower to a simmer, and cook until the liquid volumne is reduced to about one cup. Strain. Spoon some of the glaze over the top of the ham. Spoon more glaze, at 15-minute intervals, until it is all gone. Continue baking until the ham reaches an internal temperature of 160-degrees on a meat thermometer. Remove from oven and allow to rest for about one hour before carving.
Stir together salsa, beans, and 3 tablespoons cilantro in medium bowl. Season salsa mixture with salt. Set aside. Melt butter in heavy medium skillet over medium-low heat. Whisk eggs, remaining 2 tablespoons cilantro, and 1 tablespoon water in large bowl. Season with salt and pepper. Pour egg mixture into skillet. Add cream cheese pieces. Cook until eggs are creamy and softly set, stirring constantly, about 5 minutes. Spoon eggs into warmed taco shells. Top with salsa mixture and serve. Makes 2 servings; can be doubled.
1. Combine the lime juice, vinegar, and sugar in a medium saucepan (not aluminum or cast-iron) and bring it to a boil. Boil until reduced to one cup. Let cool slightly, transfer to a blender, add cilantro, and blend until smooth. Season to taste with salt and pepper. ( The Glaze can be made a few days in advance, covered, and kept in the refrigerated. Bring to room temperature before serving.). 2. Heat the grill to high. Set aside a few teaspoons of the glaze to use after cooking. 3. Spear one shrimp onto each skewer, pushing the skewer through booth ends of the shrimp to help it lie flat on the grill. Brush the shrimp with oil and season with salt and pepper. 4. Grill the shrimp, brushing often with the glaze, until pink, opaque, and just cooked through, 1 1/2 to 2 minutes on each side. Remove the shrimp to a platter and brush with the reserved glaze. Sprinkle with cilantro and serve immediately.
In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in salsa, tomato sauce and water. Heat to boiling. Stir in macaroni and corn. Reduce heat; cover and simmer 12 to 15 minutes, stirring occasionally, until macaroni is tender. Sprinkle with cheese. Cover; let stand 1 to 2 minutes or until cheese is melted.
Put popped popcorn in large brown paper bag. Mix together butter, sugar and white syrup in microwave safe bowl. Microwave on high for 2 - 4 minutes, uncovered. Microwaves can vary so please watch closely. Remove and stir. Microwave on high 2 minutes longer. Remove and stir in baking soda. Pour over popcorn, stirringwith a wooden spoon. Fold bag and place in microwave for 1 1/2 minutes on high. Remove and shake well. Return to microwave for 1/2 minute on high. Shake and remove.
Slice potatoes very thin and place in salted water. Boil until tender and drain. While potatoes are boiling, brown sausage and drain. Layer in a baking dish, one-half of potatoes, one-half of sausage, one-half cheese and one-half of french fried onions. Repeat a layer with other one-half of potatoes, sausage and cheese. (hold onions until next step is done). In a small bowl mix cream of chicken soup and milk. Pour over layers in baking dish. Top with remaining one-half of french fried onions. Bake in a 325 degree oven for 30 minutes, watching carefully not to burn onions on top. Remove from oven and serve. Enjoy!
Rinse the soaked chick peas and cover with water. Add chopped potato and cook until veggies are tender. Clean, wash, and mince the leeks. Heat a large soup pan, spray with Pam. Add the leeks and garlic, cook slowly with a good pinch of salt. Add the chickpeas and potato and cook for a minute. Add 2/3 of the bouillon and cook for 15 minutes. Decide if you want to puree the soup, puree part, or not puree at all. I like the puree part of the soup option and add back to the pot, so half is pureed and half chunky. The easiest way it to use an immersion mixer, and blend until you have the consistency you want. Add however much of the left over 1/3 bouillon to get the texture you want, salt and pepper to taste, add 1T of grated Parmesan and mix Sprinkle the rest of the Parmesan over the top to serve.
Add the oil to a saucepan and let get heated over medium heat. Add in onion; increase heat to high and stir/saute onion for 3 minutes or until tender. Add in the wine, garlic, and oregano; stir and cook for 1 minute. Drain one can of beans and add to saucepan; add in the other can of beans undrained; stir to combine. Cover pan and lower heat to medium; let cook while you are making the polenta; uncover and stir occasionally and season to taste with salt/pepper if needed. Add the vegetable broth and rosemary to a soup pot; cover and bring to a boil over high heat. Uncover and lower heat to medium. While whisking constantly, slowly and gradually add the cornmeal to the boiling broth. Continue whisking for 2-3 minuutes or until the mixture is a porridgelike consistency. Take polenta off burner and add in the cheese and margarine; stir to combine; season with salt and pepper if needed. Spoon polenta into individiual serving bowls; top with beans. Serve warm.
Preheat oven to 180degC (355F). Place the pork, ginger, garlic, chilli and star anise in a deep, heavy based pan with a lid. Place the sugar, Shaoxing, oyster sauce and five spice in a bowl and stir until the sugar has dissolved. Pour over the pork and cover with a tight fitting lid. Cook for two hours, turning halfway through. Increase the heat to 200degC (390F) and cook for a further 30 minutes or until the pork is sticky and tender.