HumbleIntelligence/food-ner-1-Million huggingface dataset:
Set oven to 350 degrees F (middle rack). To make crust: mix together all ingredients. Press into bottom and up sides of a 9-inch pie plate (1-quart capacity). Bake for 12 minutes: cool completely. For filling: in a 3-quart heavy-bottomed saucepan (make certain to use a heavy saucepan for this as it will scorch on the bottom) stir together 2/3 cup plus 2 tablespoons sugar, cornstarch, salt and egg yolks. Whisk in half and half cream; bring to a boil slowly over medium heat, whisking constantly, then add in the finely chopped chocolate until smooth and melted; cook about 1-2 minutes, whisking constantly until thick (filling will be very thick). Remove from heat and add in butter and vanilla. Cover the top of the filling with plastic wrap (lay the plastic wrap directly on top of filling) and cool slightly (about 1-1/2 - 2 hours). Spoon the filling into the crust and cover lighty with plastic wrap. Refrigerate pie for a minimum of 6 hours (don't try to cut into the pie before the 6 hours it will not hold together!). Just before serving whip the cream and spoon on top of pie, the grate chocolate on top of the whipped cream if desired.
In a large nonreactive bowl or pot, stir together salt, sugar, pickling spices, cayenne, vinegar, garlic, celery, dill, and 8 cups water until salt and sugar dissolve. Submerge the watermelon wedges. Cover with plastic wrap and refrigerate for at least 1 week and up to 2 weeks before serving.
Preheat oven to 350 degrees. Spray 2 loaf pans with non-stick spray and set aside. Mix applesauce, egg whites, vanilla, brown sugar and mashed banana in a large bowl. Sift dry ingredients over the top and stir to combine. Add raisins and mix well. Add chopped apples and sliced bananas and mix well. Place in 2 loaf pans and bake at 350 degrees for 40-50 minutes.
Wash and dry the scallops and separate the coral from the white flesh. Peel and smash the garlic. Melt half the butter in a saucepan and cook the white flesh very gently for 10 minutes, until tender. Season to taste. Place on paper towel and keep hot between two plates over a pan of hot water. Pour out the butter from the pan, wipe it out with paper and add the remaining butter and the coral, cook for 1 minute only on each side. Add the white flesh and the herbs and garlic, leave over the heat just long enough to mix thoroughly and divide between the heated shells, (plates). Serve immediately with a dry rose wine.
Preheat oven to 400F and grease a baking sheet. Sift dry ingredients together; cut in butter. Add milk to egg and add to flour mixture gradually, adding more milk if necessary. Knead lightly on a floured board. Pat and roll to 1/2 inch thickness. Cut in wedges, place on prepared pan, brush with melted butter and dredge with sugar. Bake for 15 minutes.
In a small saucepan, heat oil, fennel leaves, lemon juice, crushed garlic and salt and sugar. Simmer over low heat for 5 minutes. Pour over a bowl of sweet red onion and thinly sliced cucumber.
Heat 2 teaspoons oil in a soup pot or Dutch oven over medium heat. Add onion and cook, stirring, until softened, 3 to 5 minutes. Add garlic and cumin; cook for 1 minute. Add broth, lentils, bulgur, tomato paste and bay leaf; bring to a simmer, stirring occasionally. Cover and cook over low heat until the lentils and bulgur are very tender, 25 to 30 minutes. Discard the bay leaf. Ladle about 4 cups of the soup into a food processor (or blender) and puree. Return the pureed soup to the soup pot and heat through. Stir in lemon juice and season with pepper. Just before serving, ladle the soup into bowls. Heat the remaining 4 teaspoons olive oil in a small skillet and stir in the paprika and cayenne. Drizzle about 1/2 teaspoon of the sizzling spice mixture over each bowlful and serve immediately. TIP - You can replace red lentils with brown lentils; add 1/2 cup water and simmer 40 to 45 minutes. MAKE AHEAD TIP - Prepare through Step 3. Cover and refrigerate for up to 2 days or freeze for up to 2 months.
Blend all flours together in a large mixing bowl or in a large sealable container. Use as required.
Stir fry the vegetables, garlic and salt in oil till crisp tender. Spread 3/4 cup spaghetti sauce in a greased 13"x9" baking dish. Arrange 7 noodles over sauce, overlapping as needed. Layer with half of veggies, spaghetti sauce and cheese. Repeat layers. Cover and bake at 350°F for 60-65 minutes or until bubbly. Let stand 15 minutes before cutting. Delicious!
Using a crinkle cutter, cut cucumbers into 1/4-1/2 slices. Cut carrots in same manner into 1-in chunks. Trim cauliflower and separate into flowerets. Set all aside. Quarter the onions if they are larger than 1-in. Cut green tomatoes into quarters. Drop carrots, cauliflower and onions into boiling water for 2 minute in several batches if necessary. Layer all vegetables in a gallon jar, placing the garlic cloves in the middle. Sprinkle dill weed, if used. Mix together vinegar, sugar, and salt until blended. Pour over vegetables. Cover and refrigerate 24 hours before serving.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Mix flour, baking soda, baking powder, salt and cinnamon; make a well in the center and add sugar, oil, eggs and vanilla. Mix with wooden spoon until smooth. Stir in carrots, coconut, walnuts and pineapple. Pour into 9x13 inch pan and bake for about 45 minutes. Don't panic, the centre will sink a little. Allow to cool; when cool, ice the cake. You can certainly use your favourite cream cheese frosting to ice this cake, but the one I've included is highly recommended (I usually leave the cake in the 13x9 pan and just ice the top). To make the frosting: Cream the butter and cream cheese until smooth; add the icing sugar and beat until creamy.
In skillet, heat oil over medium high heat. Sear beef, 2-3 minutes per side. Continue turning, about 5 minutes per side until caramelized all over. Transfer to a cutting board and let rest for 5 minutes. Cut into 20 thin slices and place on platter. Drizzle with soy sauce and garnish with green onions and ginger.
Pound all ingredients with a mortar an pestle until completely smooth, adding the peanuts last. (Or being a lazy cuss I use the blender). Although recipe makes enough for a curry dish with only 2 servings, you can make as much as you like and refrigerate or freeze in small portions. This is an adopted recipe.
Preheat oven 350 degrees. Place ingredients in blender and blend until they are mixed good. Pour into pie shell, not baked. Bake for 25 minutes then remove from oven and sprinkle with 1/4 cup coconut. Put back into oven and brown coconut.
Heat a dry skillet, over medium heat, and lightly toast pine nuts (gently toss and shake pan occasionally); then place in a food processor. To the food processor, add basil and garlic; pulse just to combine. With processor running, drizzle in olive oil, and process, scraping down sides once or twice with a rubber spatula, to desired consistency (I like it sort of chunky). Add in Parmesan cheese, red pepper flakes, lemon juice, and salt and pepper to taste; pulse to combine; set aside. Wipe the salmon dry with paper towels (to allow a nice sear), then season lightly with salt and pepper. Heat the skillet, over medium-high heat, then spray with cooking spray. Cook salmon about 4 minutes per side or to desired doneness (I like it a little pinkish in the center since it will continue cooking a little when removed from the pan). Serve salmon with pesto spooned over top. Can also be served at room temperature.
Mix all ingredients by hand until well mixed. Refrigerate overnight. Place in hog casings if desired. I freeze bulk sausage in 1/2 pound packages.
In a food processor, combine the vegetables, olives, pepperoni, tomato paste, and seasonings. Cover and pulse just until blended. Transfer to a large bowl, stir in bread crumbs. Crumble beef over mixture and mix well. Shape into 4 patties. Coat grill rack with cooking spray before starting the grill. Grill burgers, covered, over medium heat for 5-7 minutes over medium heat on each side, or until meat thermometer reads 160 degrees and juices run clear. Serve pm buns with the cheese and pizza sauce. Add extra toppings as desired.
Cream shortening, add sugar replacement and egg; beat well. In a separate bowl, combine dry ingredients, add the milk, vanilla, and water. Put in flour mixture and stir well. Chill dough 2 to 4 hours. Preheat oven to 325 degrees F (165 degrees C). Roll out 1/8 inch thick and cut the cookies. Bake for 8 to 10 minutes Cool. Keep in air tight container.
Put oven rack in middle position and preheat oven to 350 degrees; line a large baking sheet with parchment paper and lightly butter parchment. Stir together butter, sugar, corn syrup, spices, and salt in a 1 1/2- to 2-quart heavy saucepan and bring to a boil over high heat. Add the nuts and cook, stirring constantly, 3 minutes. Spread nuts in 1 layer on lined baking sheet, separating any clumps. Bake, stirring nuts once with a heatproof rubber(Silicone)Spatula halfway throufh baking (keep nuts in 1 layer), until golden and bubbling, 12 to 15 minutes. Cool on baking sheet on a wire rack 45 minutes, then break into small clusters with your hands.
Dip 6 strawberries in the white chocolate to use as garnish on top of pie. Smear melted white chocolate in the bottom and sides of the pie crust until an even coat is applied. Slice strawberries and put an even layer on the melted chocolate in the crust, on the bottom and the sides. Mix cream cheese and sweetened condensed milk until smooth. Add dry pudding mix and 1/2 cup water in the mixture, mixing until smooth. Pour on top of the strawberries. Refrigerate until set. Place the chocolate covered strawberries on top of the pie for garnish. Store in the refrigerator.
In a saucepan over medium-high heat, bring chicken broth to a boil. Add Simple Potatoes Diced Potatoes with Onion, and cook until potatoes are semi-soft. Remove from liquid, using a slotted ladle. Add brown rice and black beans (reserving half for later) to boiling broth. Stir in white part of green onion and taco seasoning. Cover with a lid; cook on low for about 20 minutes or until liquid is absorbed. Keep warm. In a blender, puree together sundried tomatoes, cilantro, lime juice and hot sauce, adding a few teaspoons of water if needed. Season with salt and pepper. Set salsa aside. (Can be made ahead and refridgerated.). Heat oil in a skillet over medium heat. Add cooked potatoes, onion and shrimp; cook for a minute a half, stirring a few times. Mix in garlic and spices. Cook for 30 seconds and season. Spread sour cream on each warm and pliable tortilla. Top with ingredients in the order listed. Roll up, and cut in half on the bias. Serve with rice and beans garnished with sliced green onions.
Preheat the broiler, setting the rack 6" below the heat. Line a baking sheet with foil; place both kinds of peppers and garlic on the foil. Roast, turning as needed until the peppers are evenly blistered and lightly charred on all sides, and the garlic is deep brown, 7-10 minutes. Set aside 10 minutes to cool. Wearing gloves, peel and seed the peppers over a bowl, saving the juices. Chop the peppers and place in a medium saucepan. Peel and smash the garlic; add to the peppers. Strain the pepper juices into the saucepan. Add the broth, green beans, tomato puree, rice, vinegar, brown sugar, paprika, cayenne, and saffron; bring to a boil. Reduce the heat and simmer, covered, until the rice and beans are tender, about 45 minutes. Serve, sprinkled with the parsley. 1 serving = 2 points.
Greace 10-cup (2.5 L) deocorative Bundt or tube pan. In bowl, beat butter with sugar until fluffy. Beat in eggs, 1 at a time; beat in lemond rind and juice. In separate bowl, whisk together flour, almonds, baking powder, baking soda and salt; stir half into butter mixture. Stir in sour cream, stir in remaining flour mixture. Fold in blueberries. Scrape into prepared pan. Bake in center of 325 degree oven until cake tester inserted into centre comes out clean, about 45 minutes. Let cool on rack for 10 minutes. Invert onto rack and let cool. Icing: In small bowl, combine icing sugar, milk and almond extract; drizzle over cake. Sprinkle with toasted almonds. Enjoy !
Combine all ingredients, except olive oil in bowl. Roll mixture into 1 1/2" balls. Pour olive oil on a 2" x 13" x 9" baking pan and place meatballs on top; swirl pan around to coat meatballs in oil. Bake meatballs in 400°F oven for 15-20 minutes, until golden brown, but not cooked completely through. Remove meatballs from oil, drain on paper towels, and stir into your favorite pasta sauce.
Combine water, yeast, and sugar. Add the egg and mix in well. Combine the flour, salt, and shortening. Add to the yeast mixture and beat well. place in lightly greased muffin tins and allow to rise at room temperature for approximately one hour. Bake in a preheated 450 F oven for about 10 minutes, or until brown.
Preheat oven to 325°F. Combine graham cracker crumbs, sugar and butter; press firmly on bottom of 8 or 9-inch square pan. In small bowl, beat egg yolks, sweetened condensed milk, lemon juice and food coloring (optional). Pour into prepared pan. Bake 30 minutes. Cool. Top with whipped cream. Freeze 4 hours or until firm. Let stand for 10 minutes before serving. Garnish as desired. Store leftovers covered in freezer. Note: May be refrigerated instead of frozen.
Combine first 7 ingredients to form meatballs. Mix well and form meatballs on parchment paper lined cookie sheets. Bake in oven about 30 minutes at 375°F. Turn half-way through. They are done when no longer pink. While meatballs are cooking, start sauce. Sautee mushrooms on medium heat in butter until dark brown and tender. Stir in oat flour and arrowroot powder. Stir in 3 cups of boiling water. Cook and stir until sauce is thick and bubbling. Remove from heat and stir in sour cream. Smother the cooked meatballs in sauce and serve over white or brown rice. For a potluck, place the meatballs and sauce in a crock pot on warm for up to 2 hours.
Wash potatoes, peel & cut into 1/2 inch slices. Cook in boiling water until tender, about 10 minutes. Drain well, place into a 2 quart casserole dish & mash. Add brown sugar, margarine & salt; continue mashing until no lumps remain. Mix in orange juice & pineapple & set aside. Place first 5 topping ingredients into a medium sized pot, over medium heat, stirring constantly, until the margarine is melted. Add the marshmallows & toss to coat. Top the sweet potatoes with the marshmallow mixture & sprinkle with the pecans. Bake, uncovered, in a preheated 350F oven until the potatoes are heated through & the marshmallows are melted, 30- 45 minutes. I sometimes leave it longer to make the topping almost become like candy!
Heat oil in a pan. Add cumin seeds. Wait until they crackle before adding the chili. Now add onion, a pinch of salt, and saute on a low flame till the onion turns translucent. Add the tomato and a bit of salt and let it fry on a low flame until the water starts separating from the tomato. Add the moong dal and mix it well into the onion-tomato paste, add salt, let it fry for a few minutes. Add enough water to just about submerge the moong, cover the pan with a lid and leave it to cook on a low flame. Stir the mixture occasionally to make sure that the water does not evaporate leaving the moong stuck to the bottom of the pan. When all the water has disappeared, check to see that the moong is soft enough to be eaten. The mix should be dry and not liquid like Indian dal normally is. Sprinkle the chopped corriander and serve hot with chappati or roti.
Cook rice noodles according to package directions, leaving out any fat or salt that may be called for. Combine broth, soy sauce, sugar and salt, and stir together till sugar dissolves. Heat large nonstick skillet over med-high heat; coat pan with cooking spray. Add 1 tsp oil. Add egg; stir-fry 30 seconds or until soft-scrambled, stirring constantly. Remove from pan, and set aside. Wipe down pan with cloth or paper towel. Heat remaining oil (about 2 tsp) in pan over med-high heat. Add bell pepper, ginger, red pepper, and garlic; stir-fry 15 seconds. Add snow peas, bean sprouts, curry, and shrimp; stir fry two or three minutes, until shrimp is nearly done. Stir in egg, noodles and broth mixture; cook 1 minute or until thoroughly heated. Sprinkle with green onions.
Marinate for at least 24 hours for fried chicken. I marinate wings for 2 to 3 hours.
Peel carrots and cut on the diagonal. in wok add 1 cup water add carrots Cook them until barely tender; add bell pepper that has been cut into 1 inch squares. Cook 3 minutes; drain wok . Set carrots and peppers aside. Drain pineapple, saving the juice. Add enough water to the juice to make 1/3 cup. Add salt, vinegar and soy sauce. put into wok Cook until bubbly; add carrots and bell peppers; serve hot.
Arrange lettuce at the bottom of the bowl (Preferably a deep dish). Sprinkle cooked bacon pieces. Cut and slice all of the vegetables except the carrots. It's best to grate them. Place all the vegetables on top of the bacon pieces. Sprinkle with cheese. Combine salad dressing and sugar in a separate bowl. Spread over the salad. Cover and refrigerate for an hour before serving. Before you serve toss the salad and add the croutons.
Preheat the oven to 400° (if using a gas oven), 450° if using an electric oven. Heat the vegetable broth, 1 cup water, the saffron, and a pinch of salt in a medium saucepan over medium heat, then keep hot over low heat. In a paella pan that measures 13 inches across the top, heat the oil over high heat. Add in the red peppers, zucchini, peas, beans, carrots, mushrooms, and scallions; stir/saute for 10 minutes until vegetables start to soften. Add in the garlic; saute for 2 minutes. Add in the tomatoes and paprika; cook for 1 minute. Stir in the rice; pour in the hot broth, then bring to a boil over high heat. Season generously with salt to taste; boil for 5 minutes stirring occasionally, until the rice is no longer soupy but sufficient liquid remains to continue cooking the rice. Transfer the pan to the oven; bake, uncovered, until the rice is almost al dente, 10-12 minutes in a gas oven, 15-20 minutes in an electric oven. Remove the pan from the oven, cover with foil, and let stand in a warm place for 5-10 minutes until the rice is cooked to taste. To make the socarrat, uncover the pan, place over burner, cook over med-high heat, without stirring for about 2 minutes until a crust of rice forms on the bottom of the pan (be careful not to let it burn); serve straight from the pan.
In a bowl stir together milk, whipping cream, sugar,salt,vanilla and peppermint extracts until sugar is dissolved. drop food coloring in a this time if desired. Pour mixture into ice cream maker and fellow manufactors directions. After 10 minutes into freezing add chocolate chips. After ice maker has finish its process, put ice cream in a container to fit and freeze in the freezer for 2 hours to harden more.
Pour milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 min or until well blended. Spoon half of the pudding evenly into 4 dessert glasses, and drop a few mandarin orange slices into the pudding. Let pudding set for 5-10 minutes. Cover with few mandarin slices, touching the edge of glass. Top orange slices with a spoonful of sheredded coconut, rest of pudding, then the rest of coconut. There is no set amount for each serving, just divide the layers evenly for four servings. You can also get creative with your ingredients -- like substituting bananas for the oranges. I think two average-sized bananas would work.
Heat grill. Lay zucchini on large baking sheet and brush both sides with 2 tablespoons of the oil. Sprinkle generously with salt and pepper. When grill is hot, use stiff wire brush to scrape surface clean. Grill zucchini until dark grill marks are visible on one side, 2-3 minutes. Turn and continue to grill until the other side is marked, about 2 minutes. Remove from grill and cool briefly. Whisk remaining 2 tablespoons oil with balsamic vinegar, 1/2 teaspoons salt, and 1/4 teaspoons pepper. Toss tomatoes and basil with dressing in large bowl. Cut grilled zucchini into 1-inch pieces. Toss with tomatoes and dressing. Adjust seasoning and serve. (Can be covered and set aside at room temperature for up to 3 hours at this point.).
Cook spaghetti according to package directions. While pasta is cooking, in a separate skillet heat up the olive oil over medium heat. Add the onion and bell pepper and saute for approximately 5-10 minutes. Add the garlic, mushrooms, tomatoes, beans, tuna, chicken broth, lemon juice, and spices and simmer over medium heat for about 10 minutes, stirring occasionally. When pasta is finished, drain and add to the vegetable mixture. Add Parmesan cheese, stir and serve.
In a large blender fill blender with cubed ice (about 3/4 full). Add one frozen can of lemonade and orange concentrate. Add the top shelf whiskey. Add 1/4 cup cherry juice. Add sugar. Blend, high speed. Taste if to strong for your taste add ice cold water. re-blend. Pour into chilled glasses. Fill each glass and garnish with a cherry and orange slice. Enjoy! (Drink Responsibly).
Butter 13 x 9 glass baking dish; mix 1 3/4 cups sour cream, chilies, green onions, 1/2 cup cilantro and cumin in large bowl; mix in chicken and 1 cup cheddar cheese; season filling to taste. Spoon generous 1/2 cup filling down center of each tortilla; top filling with cream cheese strip; roll up each tortilla, enclosing filling; arrange enchiladas seam side down in prepared dish. Preheat oven to 350F; pour picante sauce over enchiladas; cover and bake until sauce bubbles and enchiladas are heated through, about 45 minutes; uncover, sprinkle with remaining 1 1/2 cups cheddar cheese and bake until cheese melts, about 5 minutes; top with remaining sour cream.
Preheat oven to 400°F. Mix garlic and oil in large baking dish. Bake until garlic is tender, about 30 minutes. Cool. Press garlic between fingertips to release cloves. Puree garlic in processor. Cook potatoes in large pot of boiling salted water until just tender. Drain. Return potatoes to pot. Mash with potato masher. Add milk and butter and continue mashing until well blended. Mix in garlic puree and all remaining ingredients. Season to taste with salt and pepper. Transfer potatoes to 6-cup baking dish. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing). Bake potatoes until heated through, about 20 minutes. Spoon onto plates and serve.
Mix all ingredients together. Chill overnight to blend flavors. Serve with ripe tomato slices on the side.
Beat the butter until it resembles whipped cream. Gradually add the sugar and beat well between each addition. Mix the flour, macadamia nut meal and wattleseed together. Add to the butter mixture and mix well until you have a smooth dough. Divide mixture in two and knead for about 5-10minutes until the dough is very smooth. Roll out into a slab on a greased tray or on baking paper or alternately use a cookie cutter. Shortbread should be about 1 cm thick when rolled. Prick with a fork to allow the air to flow through and make the shortbread crisp. Dust with a little caster sugar. Bake in a slow oven 150C for about 40minutes.
For the cream cheese spread, stir together the cream cheese, lemon juice, mustard and garlic pepper. Split sourdough loaf or baguette horizontally and spread cut sides with the cream cheese spread. On bottom half of the loaf, layer turkey, Provolone or Swiss cheese, sweet peppers and spinach. Cover with top of loaf. Slice crosswise into 4 pieces. Wrap sandwiches in plastic wrap or waxed paper and chill until serving time, up to 6 hours.
Blend ingredients together in a blender with the cracked ice. Strain(or not) into chilled cocktail glasses. Garnish with a slice of mango and serve. Enjoy!