HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 425 degrees. Quarter 6 pears. In a large skillet over medium-high heat, bring 3 tablespoons molasses to a boil. Let simmer about 2 minutes, until molasses thickens. Arrange half the quartered pears in a single layer in skillet. Sprinkle 11/2 tablespoons butter over pears. Cook, turning occasionally, until pears are well caramelized on all sides (but not cooked through), about 5 minutes. Scrape pears and molasses into a bowl. Add tapioca and toss to combine. Repeat cooking process with remaining molasses, butter and quartered pears. Add second batch of pears to bowl; combine. Thinly slice remaining pears and add to bowl. Stir in sugar, ginger and salt. On a lightly floured surface, roll out both crusts to 12-inch circles. Place one crust in 9-inch pie plate. Scrape pear filling into crust. Cut remaining dough into strips about 1 inch thick. Top pie with strips, weaving them into a lattice. Crimp edges to seal. Place pie on a foil-lined, rimmed baking sheet. Bake for 15 minutes; reduce heat to 350 degrees and continue baking until crust is dark golden and pears are tender when pricked with a fork, about 45 minutes more. Let cool for 30 minutes before slicing. Yield: One 9-inch pie, 8 servings.
Mix flour and salt. Cut in shortening until mixture is crumbly. Add enough water to make dough. Divide dough into 6 equal parts. Keep covered while making filling. Peel and slice apples. Sprinkle with cinnamon and sugar. Set aside. Put syrup ingredients in medium saucepan. Boil for 3 minutes. Roll each pastry piece into a circle. Place apples in center of each circle. Wet edges of pastry and bring up edges around the apples. Pinch to seal. Place dumplings in a 9x12 baking dish. Pour syrup over the top of dumplings. Bake at 425° about 5 minutes or until crust just starts to brown. Reduce temperature to 350° and bake 30 minutes or until crust is golden brown.
Flatten biscuits with hand. Wrap each biscuit around an apple half; place seam side down into a greased 13x9x2-inch baking dish. Combine sugar, water, butter, and vanilla; pour into pan. Sprinkle cinnamon over dumplings. Bake uncovered at 350 degrees for 30-40 minutes or until golden brown and apples are tender.
While heating Bacon to desired crispness, warm the tortilla and spread thin layer of Ranch Dressing on top. Arrange the chopped lettuce and halved grape tomatoes in center of tortilla being careful not to overstuff. When Bacon reaches it's desired crispness, chop into bitesize pieces and layer over the lettuce and tomatoes. Sprinkle with cheese. Fold over the tortilla and enjoy!
Heat oven to 190°C, 370°F, Gas Mark 5. Line a 20 cm (8 inch) ovenproof plate or foil baking dish. Mix flour and salt in basin, rub in fat. Using a knife to cut and stir, mix with cold water to form a stiff dough. Turn dough on to a floured surface and knead lightly. Roll out and use as required below. Divide the pastry into 2, roll out and line the plate. Grill or fry bacon until crisp - drain off the fat. Add bacon to the beaten eggs along with the seasoning and herbs if used. Pour mixture onto pastry, dampen edges and cover with the second round of pastry. Seal edges and decorate with pastry leaves. Make a hole in the centre and brush with beaten egg or milk. Bake for about 35-40 minutes until golden brown. Serve warm or cold. Can be frozen for up to 1 month - defrost overnight on a cooling tray or rack. Can be re-heated in a slow oven if required.
Mix sugar and cocoa in a microwave safe 2 quart dish or measuring cup. Add the evaporated milk and butter. Microwave on high for 10 minutes, stirring every 2 to 3 minutes. Remove from microwave and add mini marshmallows, vanilla extract, and peanut butter. Stir briskly until well blended. Pour into an 8x8 pan or a 10x6 pan that has been buttered. Let the fudge cool and cut into squares.
Mix sugar and cinnamon. Add apple and raisins. Cover and microwave on high 1 minute. Stir. Cover and microwave for 1 1/2 mins til apple is tender. Trim crusts from bread. Please 1 tablespoon of apple mix on each slice. Form into a turnover, and seal edges with fork. Toast lightly in toaster oven.
Make sure your ice cream maker's freezer bowl is frozen solid (you don't want to hear even the slightest sloshing noise when shaken). Keep in the freezer until absolutely ready to pour mixture into the machine. Into a 5-quart capacity food processor, using the chopping blade (or blender), place all ingredients. Puree until smooth. Place mixture into the freezer tub of your ice cream maker and follow the manufacturer's instructions for freezing. It took only 15 minutes for my machine to churn and freeze. With a spatula, turn sorbet into a freezer container. Freeze for 2-4 hours or until desired texture.
Heat the oven to 400°F. Using a very sharp knife, a mandoline, or th slicing blade on a food processor, cut the potatoes into uniform 1/8-inch slices (no thicker). Put the potatoes in a large heavy-based saucepan and add the cream, salt, pepper, nutmeg, and garlic. Cook the mixture over medium-high heat until the cream boils, stirring occasionally (very gently with a rubber spatula so you don't break up the slices). When the cream boils, pour the mixture into a 2 1/2- or 3-qt. baking dish. If you don't want a tender but garlicky surprise mouthful, remove and discard the garlic cloves (I leave them in, they're delicious!). Shake the dish to let the slices settle and then sprinkle the cheese on top. Bake until the top is deep golden brown, the cream has thickened and bubbled, and the potatoes are extremely tender when pierced with a knife, about 40 min. Don't worry if the dish looks too liquidy at this point; it will set up as it cools a bit. Before serving, let the potatoes cool until they're very warm but not hot (at least 15 min.) or serve them at room temperature. Note: This is also great for breakfast, barely re-warmed in the microwave.
Preheat oven to 375. In a large piece of non stick foil place the beets. Drizzle with olive oil sprinkle with salt, pepper and herbs I prefer rosemary. Wrap foil enclosing beets. Place in oven. Check small fresh beets after 25 minutes large older ones may take up to one hour. I enjoyed with the skins but they are easily removed after roasting. If you did use organic and fresh it`s quite tasty.
For Crust:. Preheat oven to 350°F. Mix together all crust ingredients in the food processor or with mixer, until thoroughly mixed. Press into bottom of a 13 x 9 x 2-inch baking dish. Bake for 15 minutes in the preheated oven. Cool. For Filling:. In food processor or with mixer, beat the cream cheese with the sugar until smooth. Beat in the eggs until mixture is fluffy. Dissolve the coffee in the vanilla and beat into the cheese mixture until well blended. Pour into the crust and return to the preheated oven for 20 minutes or until set. Remove and spread on the topping. For Topping:. Stir together all ingredients gently with a fork until blended. Spread onto the hot cake and return to the oven. Bake for 5 minutes. Cool and chill. Top each square with a pecan half. (Makes 30 squares.).
Add the first 5 ingredients to the container of a blender. Fill blender with ice to 5-cup level, and process until smooth. Serve immediately.
Pour vinaigrette into large, shallow nonmetallic dish. Add peppers, olives, cheese, mushrooms, tomatoes, and pepperoni. Toss to coat. Cover and refrigerate at least 30 minutes. Serve on lettuce.
Using a zester, vegetable peeler or fork, score the length of each cucumber to create a striped effect. Remove the ends and cut each cucumber into 3/4 inch rounds. Using a melon baller, scoop out the seeds from the center of each round to form a cup. Reserve 1 tbsp of the walnuts as a garnish. Combine remaining ingredients and stir until well blended. Spoon the mixture into the cucumber cups, garnish with the remaining nuts and chill until serving time.
Blend the sugar and cinnamon. Preheat oven to 350 degrees. Grease a 10 inch tube pan and dust it with 1 T of the cinnamon sugar mixture. Save remainder for cake. Blend cake mix, applesauce and eggs until moistened. Then beat as directed on cake mix package. Reserve 1 1/2 cup batter. Pour remaining batter into prepared tube pan. Sprinkle batter in pan with remaining cinnamon sugar mixture. Top with reserved batter. Bake for 35-45 minutes or until cake tests done. Cool cake in pan top side up for 15 minutes. Invert on serving plate and serve.
In a saucepan, combine the soaked chana dal, 1 tablespoon ginger garlic paste, turmeric powder and red chili powder. Add water; the water should cover the lentils entirely. Bring to a boil then lower to a gentle simmer for about 35-40 minutes. Add salt half-way through the cooking process (it will bring out the natural flavor of the lentils and the lentils will be more tender) and keep stirring every now and then so the lentils don't stick to the bottom of the pot. The liquid should have evaporated. Remove any liquid (if any). Take the bitter gourds and peel off the skin. Cut each bitter gourd longways and de-seed them. Sprinkle salt all over the bitter gourds to cover them well with salt. Set aside for at least 3 hours. now wash bitter gourd. heat the oil and fry bittergourds in oil on medium heat until they turn golden.Now add sliced onions,fry bitter gourd with oil,tomatoes and green chillies in dal. and simmer for another five minutes on low heat. serve with roties.
For the dressing:. Whisk all ingredients in small bowl to blend. Season dressing to taste with salt and pepper. For the pears and salad:. Preheat oven to 200°C/400°F Scatter thyme sprigs on a baking sheet. Place pear halves, cut side down, on work surface. Starting 1/2 inch from stem and leaving pear half intact, cut each lengthwise into scant 1/3- to 1/2-inch-wide slices. Press pear gently to fan slices; place on top of the thyme sprigs. Drizzle pears with honey; sprinkle with salt and pepper. Bake until pears are tender, about 15 minutes. Let stand on baking sheet at least 30 minutes and up to 3 hours. To serve. Combine lettuce and rocket/arugula in large bowl. Add dressing and toss to coat. Divide salad among plates. Place pear alongside greens. Garnish salads with cheese; sprinkle with the hazelnuts and fresh thyme.
Make rice: In medium pot (about 2 to 3 quarts) combine water, rice, salt, and bay leaf. Boil, uncovered until steam holes appear in rice, and grains on surface appear dry, about 8 minutes. Cover pot and cook rice over lowest heat 15 minutes more, until moisture is mostly absorbed. Remove pot from heat and cover. Let rice stand for 5 minutes undisturbed Transfer rice to a medium bowl fluff with a fork, stir in lime juice and cilantro. While rice cooks make Chorizo: In a large bowl stir together the Chorizo Seasoning ingredients. Thoroughly mix the seasoning mix with the ground pork until well combined (do not overmix). Heat a large skillet over medium-high heat. Add the pork mixture to the pan. Use a wooden spoon to occasionally break the meat up as it browns. Cook until meat has browned all over, and is fully cooked, 12 to 15 minutes. Remove from heat and stir in vinegar. Serve chorizo over cilantro- lime rice.
Mix flour, sugar, eggs, canola oil, milk, mashed strawberries, and dry strawberry Jell-O. Pour into a greased 9x13 pan. Bake at 350 degrees Fahrenheit for 25 to 30 minutes or until toothpick comes out clean. While the cake is baking, make the icing. Mix together all icing ingredients until smooth. You may need to add more powdered sugar or mashed strawberries for spreading consistency. Mix well first before you add extra sugar or strawberries. Once the cake is cool, spread the icing on the cake. Store the cake in refrigerator. It is best when chilled for at least 2 hours.
Steam the potatoes for 15 minutes or until tender. Place in the fridge to cool completely. Mix together the mayo, vinegar, and sugar. Add the coleslaw mix and combine well. Add pepper and cumin seeds and mix. Making sure the potatoes are cold, add them to the coleslaw and do a taste test for salt. Garnish with chopped mint if desired.
Mix spinach, eggs, bacon and croutons together. For dressing, mix onion, sugar, salt, pepper, celery seed, vinegar and oil.(I mix up the dressing and let it sit for an hour or two, in the refrigerator, to let the flavors meld before serving). Drizzle all with dressing to taste. This dressing keeps indefinitely in refrigerator.
Mix oats, milk, almonds, ginger, honey, and flaxseed in a microwavable bowl. Microwave for 2 minute. Top with yogurt.
Preheat oven to 400 F. Season the cavity of the chicken with salt and pepper. Rub the chicken skin with the butter. Sprinkle the tarragon inside and outside the chicken. Place chicken in a roasting pan and pour over half the chicken broth. Cover and roast for about 75 minutes, basting every 20 minutes. Let chicken rest for 10-5 minutes. Deglaze the roasting pan with the remaining chicken broth. Make a slurry by mixing the cornstarch with a bit of water. Stir into the broth and cook and stir until thickened. Heat the olive oil in a skillet. Add the onions and saute for about 5 minutes. Add the red and green peppers and the ham and saute for another 4 minutes. To serve, carve the chicken and place on a platter. Arrange the ham and pepper mixture around the chicken and pour a bit of the gravy over all. Serve with the remaining gravy on the side.
Place the wood chips in water to soak for an hour. If using a gas grill, soak 2/3 (4 cups) of the chips, otherwise soak all of them for use on a charcoal grill. Remove the membrane from the back of the ribs. This is easy to do by using a paper towel to get a good grip on the membrane at one end of rack with your fingers, and then simply peel it off. You may need to use a knife to get it started. Combine and mix mustard paint ingredients in a small bowl and slather it completely over both sides of the ribs. Mix the dry rub ingredients well with your fingers in a small bowl, then sprinkle onto both sides of the ribs. Prepare the grill for indirect cooking - for a gas grill only turn on the burner on one side turned and the grate above it removed. Preheat to 225-250°F. For a gas grill you will make two smoke pouches. Divide the soaked wood chips onto two seperate sheets of aluminum foil at one end of each one after squeezing out the excess water from the chips. Divide the dry chips and add them to each pile. Mix the dry and wet chips up a bit and fold over the other end of the foil to meet the end the chips are near, crimp along the edges to seal all around and poke holes into both sides with a fork. Repeat to create the other pouch. Place one of the smoke pouches directly over the hot burner. Close the lid and wait for smoke to start. For a charcoal gill, simply squeeze out the excess water and add half of them directly onto the coals after they have turned ash white. Place the ribs on the "cool" side of the grill and then close the lid. Cook for 3 hours. Replace the smoke pouch (or add the rest of the wood chips onto the fire bed for a charcoal grill) after it stops smoking, about an hour. After they've cooked for 3 hours, completely wrap up the ribs tightly in foil wrap and return them to the grill and close the lid to continue cooking this way for 2 hours. You may add some more dry rub at this point to intensify the flavor more. In the meantime, add sauce ingredients in a small saucepan and whisk. Bring to a boil, then reduce to a simmer and continue to simmer for 30 minutes. Allow to cool to room temperature. After the ribs have cooked for 2 hours wrapped in foil, remove them from the foil and return them to the grill. Be careful moving them because at this point the ribs are quite tender and can break. Continue to cook for 1 hour, hence the term '3-2-1' (hours for each step of cooking). Baste with the cola sauce during the last 20 minutes. Remove the ribs from the grill (they will have firmed up after this last hour of cooking in the open again and will be much easier to handle). Let them rest for 10 minutes before cutting up into individual ribs.
Heat oil in heavy large skillet over high heat. Add onion and saute 4 minutes. Add veal and cayenne pepper. Season with salt. Saute until veal and onion are brown, about 10 minutes. Reduce heat. Add red bell peppers. Cover and cook until veal is tender, stirring occasionally and adding broth or stock as needed to prevent sticking, about 20 minutes.
Preheat the oven to 425°F Remove the lumps of fat from the inside cavity and prick the goose all over with a fork. Rub salt thoroughly on the inside and outside of the goose, and wrap aluminum foil around the legs. Place in a roasting pan upside down and place pan in oven to roast for twenty five minutes. Turn the oven temperature down to 350°F Roast 1 hour, then remove the bird to pour out the fat that has accumulated in the pan and take the foil off the legs. Be very careful, because the fat is dangerously hot. He also suggests adding parboiled potatoes to the pan now. Turn the bird right side up and put it back in the oven for another 30 minutes to an hour. While the goose is in the oven, prepare the juniper sauce by cooking the onion in the olive oil on low heat about 30 minutes, stirring occasionally. Stir in the flour and cook a few more minutes. Now stir in the marsala, stock, and juniper berries. Season with salt, pepper, and mustard powder, and simmer gently 20 minutes. Then stir in the grain mustard and simmer 5 more minutes. When the thigh meat on the goose is pierced and the juices run clear, the bird is done. Let the meat rest about 10 minutes, then carve. Just before serving, stir redcurrant jam into sauce.
Sift flour, baking soda, salt, sugar, and spices into a large bowl. Add shortening and applesauce. Mix to dampen flour, then beat for 2 minutes. Add remaining ingredients and beat for one minute with electric mixer. Pour into a greased 8-inch square pan lined with wax paper. Bake for 30-35 minutes, testing at 30 minutes. Let stand about 10 minutes. When done, then remove from pan and cool.
Cook celery and onion in butter till tender but not brown. Blend in flour. Add remaining ingredients, except bacon; cook and stir until slightly thick. Reduce heat; cook slowly 15 minutes, stirring occasionally. Garnish with bacon.
heat oil add mustard seeds and onions fry until seeds pop add garlic and spices and ginger. mash the potatoes into oil and spices may need to add water to keep from sticking lastly add lemon juice.
Mix together flour, olive oil, egg, salt, and 3/4 cup cold water in a large bowl until dough just holds together (it should be fairly dry). Divide dough into 2 balls, using two-thirds of dough for bottom crusts and one-third for top crusts. Roll out dough for bottom crusts on a floured surface until very thin and almost transparent. Cut out eight 6 and 1/2-inch circles. Wrap bottom crusts in plastic and set aside. Roll out dough for top crusts on floured surface and cut out eight 5-inch circles. Wrap top crusts in plastic and set aside. Prepare the Filling: Heat 2 tbsp olive oil in a pan over medium heat. Add onions and cook until slightly golden, about 6?8 minutes. Remove from heat and allow to cool. Mix together ricotta cheese, parsley, Parmigiano-Reggiano cheese, and sauteed onions in a large bowl. Season to taste with salt and pepper. Preheat oven to 375?F. Assemble pies: Place bottom crusts on a lightly oiled and floured baking sheet. Spoon 1 and 1/2 tbsp filling on each bottom crust and spread evenly, leaving 1 and 1/2-inch of crust exposed around edge. Divide artichokes between pies, arranging on top of filling, then spoon another 1 and 1/2 tbsp filling on top of each and add top crusts. To form pies, fold edges of bottom crusts over edges of top crusts. Pinch to seal, and then fold over again to create a slightly thicker edge. Brush tops with a little olive oil. Slit top of each pie 4 times in a crisscross pattern to allow steam to vent during baking. Bake until slightly golden, about 25-30 minutes. Serves 8. That's it!
Mix 2 1/2 cups water and salt in small pan. Mix remaining corn meal and water Stirring boiling salted water constantly, pour corn meal mixture into the water. Reduce heat and cook five minutes or until mixture is thickened. Spray 9x5-inch loaf pan with cooking spray and then pour thickened mush into the pan. Place in refrigerator to set firm. When set remove from loaf pan and slice into 1/2 inch slices. Spray skillet with cooking spray and fry mush until lightly browned on each side.
In a large pan, stir berries often over medium heat until they get juicy and begin to fall apart (10 minutes). Using a fine strainer, rub berries and juice into a bowl (discard seeds). Put berries back into original pan and stir in all other ingredients. Bring to a boil over high heat and simmer gently, uncovered and stirring often, until reduced to 2 1/2 cups (about 1 hour). Cool ketchup (catsup) and serve, or chill air-tight for up to 2-weeks (freeze to store longer). Makes 2 1/2 cups.
Put all ingredients in the blender and go to town. This will keep for up to a week in the refrigerator.
Combine all the ingredients in a medium saucepan and bring to a boil over medium heat. Reduce the heat and simmer for 20 minutes, stirring frequently. Remove from heat and cool slightly before using.
Sprinkle steaks generously with salt and pepper. Coat the bottom of a large, heavy frying pan with olive oil and heat over medium-high heat. Add the steaks and cook to the desired doneness, 3-5 minutes on each side. Transfer to a platter and let rest, tented loosely with aluminum foil, while you make the sauce. In the same pan over medium-high heat, add the vinegar and deglaze by scraping up any browned bits from the bottom. Cook until slightly reduced and thickened, about 3 minutes. Remove from the heat. Whisk in the butter to form a smooth sauce. To serve, transfer the steaks to individual plates, top with the sauce, and drizzle with a small amount of truffle oil.
Heat oven to 375 degrees. Spray 2 rectangular pans, with cooking spray. Beat milk and eggs in large bowl with whisk. Stir in bread crumbs, onion, mustard, celery salt, nutmeg, salt, and pepper. Mix in beef until well combined. Shape into approximately 60 balls. Place in pans. Bake uncovered about 30 minutes. Spray 5 to 6 quart crock pot with cooking spray. Place meatballs into the crock pot. Mix soup, water, and dill weed in large bowl; pour over meatballs. Stir to coat meatballs with the sauce. Cover. Cook on low 3 to 4 hours.
Strain into a chilled cocktail glass with sugared rim. Garnish with lime. Enjoy!
Carefully rinse the tofu, then cover with cold water in a medium saucepan. Bring to a simmer over medium-high heat, then keep warm, covered, over very low heat. Meanwhile, mince and mash garlic to a paste with a pinch of salt. Stir together with remaining ingredients (except tofu). Just before serving, carefully lift tofu from saucepan with a large spatula and drain on paper towels. Gently pat dry, then move to a small plate. Spoon some sauce over tofu and serve warm. Serve remaining sauce on the side. Note: Sauce can be made 1 day ahead and chilled. Bring to room temperature before using. Tofu can be kept warm up to 4 hours.
Toss fruit together adding banana last to keep from mashing it. Sprinkle brown sugar over fruit and toss gently. Sprinkle orange liquor over fruit and toss again gently. Chill and serve. Sprinkle coconut over top if you like.
Pat meat dry with paper towels. Sprinkle it with salt and pepper to taste. In a large, heavy skillet over medium-high heat, melt the butter with the oil. Brown the meat on one side. Turn it over and scatter the vegetables around the meat. Cook until the vegetables are golden. Transfer the meat to the slow cooker. Add the milk to the skillet with the vegetables and bring it to a simmer. Pour the contents of the skillet over the meat. Cover and cook on low for 3 to 4 hours, or until an instant-read thermometer inserted in the center of the meat measures 160 degrees. If the sauce is too thin pour it into a saucepan and reduce it over medium heat. Remove the twine. Slice the meat and arrange the slices, overlapping, slightly, on a platter. Spoon the sauce down the center and serve hot.