HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oil in pan, add onion and garlic stirring until soft. Add meat and cook until browned. Add stock, sauces and puree. Bring to boil and simmer for 20 minutes. Stir through peas and conflour blended with water, bring to the boil and boil for 2 minutes until thickened. Cut 8 12cm circles from shortcrust pastry. Line 8 greased pie tins with pastry, lightly prick with a fork. Cover with non-stick baking paper and fill with rice to blind bake in 200°C oven for 8 minutes. (Place pie tins on baking sheets). Remove paper and rice and bake a further 6 minutes. Cool. Divide filling mixture amongst shells and then cut out 8 10cm rounds from the puff pastry. Brush edges of pies with egg and press pastry lids on top. Cut two slits on top to allow steam to escape. Brush tops with egg. Cook in 190°F oven for a further 20 minutes.
Cook and dice potatoes (I cook in boiling water, then peel and dice) Mix all ingredients together. Start with 3 or 4 peppers and just 1-2 tsp of juice. Then add more to taste. But let sit at least 20-30 minutes so you can tell how hot it is!
Heat canola oil in a large nonstick skillet over medium-high heat. Add ginger, lemongrass, and garlic; saute 1 minute or just until mixture begins to brown. Add chicken; saute 2 minutes. Add edamame and stir-fry mix; saute 3 minutes. Combine soy sauce, mirin, sesame oil, and cornstarch, stirring with a whisk. Add to pan; cook 1 minute. Remove from heat. Stir in onions, sesame seeds, and salt. Serve over rice.
Cut potatoes (do not peel) in 1/4 and simmer in water in large pot till tender, then drain and set aside. In the same pot, melt 1 Tbl. butter, add onions and saute' till soft. Mash flour with the rest of the butter, then add to pot, mix in the broth, stirring till it thickens (add about 1-2 more Tbls. of the flour if desired) mixture will not be very thick. Mashed the potatoes until smooth, leaving some chunks. Add to broth with chopped chicken. Stir till well mixed and simmer 20 minutes. Add sour cream, 1/2 & 1/2 and seasonings. Simmer till heated. Before serving stir in grated cheese.
Preheat oven (175°C). In a bowl,mix together the apples,raisins,sugar and cinnamon, set aside. And in the other bowl,make the apple tart mix,egg and butter into a dough.then build a bottom and walls by a dough in a springform,make sure that there is enough dough left to build a window on the top of the tart. Pour the fillings (apples,raisins,sugar and cinnamon) into the springform. Build a window (remaining dough) on the top of the tart. Cook in the oven for 60-65 minutes.
Spread walnuts on parchment paper on cookie sheet. Bake at about 250 degrees for about 20 minutes. Set out to cool. Use mixer to cream butter and sugars. Add pumpkin, vanilla, and egg and mix just until incorporated. (You're done with the mixer.). By hand, stir in oats, cranberries, and flax seed just until blended. In a separate bowl, measure flours, baking powder, baking soda, salt, and spices. Sift dry ingredients into pumpkin/oat mixture. Add walnuts. Stir by hand ONLY until all dry ingredients are incorporated and dough is uniform. Drop by tablespoons onto cookie sheet lined with parchment paper. Bake at 350 degrees for 12-15 minutes.
Adjust an oven rack to the middle position and preheat the oven to 450°F Lightly grease a rimmed baking sheet with nonstick cooking spray; set aside. In a medium bowl, combine the cracker crumbs and 1 tablespoon of the parsley, dill or basil; Set aside. In a separate small bowl, combine the remaining 1 tablespoon parsley, dill or basil with the mayonnaise, garlic, and lemon zest and juice; Set aside. Season the fish fillets with salt and pepper to taste. Place on the baking sheet, spacing the pieces about 1/2 inch apart. Brush the tops and sides of the fish with the mayonnaise mixture, then press the cracker crumbs into the mayonnaise. Bake for 8 to 15 minutes, or until the crumbs are golden brown and the fish flakes apart when gently prodded with a paring knife. If the cracker crumbs brown before the fish is cooked, cover the fish with aluminum foil. Serve hot with the lemon wedges.
In a large bowl, mix the flour, butter, egg yolk, sugar, salt, and water together. Knead until very smooth, about 10 minutes. Set aside to rest for 30 minutes. On a lightly floured work surface, roll out the dough until it is very thin. Cut into strips 6 inches long and 2 inches wide. Cut cheese into 2-x-1/2 inch sticks. Take one stick of cheese, wrap it diagonally(like a spiral), overlapping the dough, and pinch together the ends. Repeat with the remaining dough and cheese. In an electric skillet, heat 1 inch of oil to 350°F. Drop in a few tequenos at a time and fry until golden, brown on both sides, 1 to 2 minutes. Remove using a slotted spoon, drain on paper towels, and let stand for 5 minutes before serving. Uncooked tequenos may be frozen for up to 6 months.
In a small saucepan, briefly heat together the pumpkin, brown sugar and spices until sugar is dissolved; set aside to cool. Combine pumpkin mixture thoroughly with softened vanilla ice cream; spoon into a small loaf pan, cover and freeze until solid.
Preheat oven to 325 degrees. Beat together brown sugar with wet ingredients in one bowl using an electric hand mixer. Mixture won't cream together, but mix as thoroughly as you can. In another bowl combine your dry ingredients and mix well. Fold wet ingredients into your dry ingredients until well combined and moistened. I use a spatula since mixture gets very sticky. Chill dough for 20 minutes before spooning onto a cookie sheet. Cookies do not spread while cooking, so you'll want to flatten them with a fork. Bake cookies for about 10-15 minutes depending on size. They should be done when they are light brown around the edges. Be careful not to overbake.
Preheat oven to 350. In a bowl, mix yellow cake mix with egg whites, pineapple and applesauce. Spray a 9x13 cake pan with non-stick cooking spray. Pour mix into pan and bake for approx 35 minutes or until toothpick comes out clean when inserted. After cake is cool, spread cool whip over and serve.
Preheat the oven to 425° and position a rack in lower third of the oven. In a small bowl, mix the butter with the minced garlic, minced herbs, lemon zest and season with salt and pepper. Rinse chicken and pat dry with paper towels. Rub half of the herb butter under the skin and the rest over the chicken; season with salt and pepper. Set the chicken breast-side-up on a rack in a roasting pan. Scatter the onion, lemon, garlic cloves and herb sprigs and add 1/2 cup of water to the pan. Roast for 30 minutes, until the breast is firm and just beginning to brown in spots. Using tongs, turn the chicken breast-down and roast for 20 minutes longer, until the skin is lightly browned. Using tongs, turn the chicken breast-side-up. Add another 1/2 cup of water. Roast for about 20 minutes longer, or until an instant-read thermometer inserted in the inner thigh registers 175° to 180°. Tilt the chicken to drain the cavity juices into the pan; transfer the bird to a cutting board. Remove the rack from the pan and spoon off the fat. Set the pan over high heat. Add the stock and cook, scraping up any browned bits. Press the lemon to release the juices. Carve chicken and serve with pan juices.
In a medium bowl whisk together the milk, eggs, sugar substitute, espresso powder or coffee, and vanilla extract until well blended. Pour into four 6-ounce custard cups or ramekins and place in a 10" large, flat bottom pan. Fill the pan with water to 1/2" from the top of the custard cups. Bring the water to a boil over high heat. Reduce the heat to low, cover, and simmer for 10 minutes. Remove the cups from the skillet, cover with plastic wrap touching the surface of the custard, and refrigerate for 3 hours, or until chilled. Garnish with the cinnamon and lemon twists. A teaspoon of sugar free raspberry or blackberry jam is also delightful!
Light a grill or preheat a grill pan. In a small bowl, combine the butter, garlic, lime zest, lime juice and a pinch of salt. In another bowl, combine the paprika, cumin and chipotle powder with 1 1/2 teaspoons of kosher salt. Rub the mixture all over the steaks. Oil the grate and grill the steaks over moderately high heat, turning once, until slightly charred and medium-rare, about 12 minutes. Transfer the steaks to plates and top with the lime butter. Let the steaks stand for 3 to 4 minutes before serving.
cream butter, and shortening for 5 minute. beat in sugar. Add milk and vanilla (or almond). Add the evaporated milk until fluffy about 5 minutes. At first it looks messy when you are combining the milks to the butter/shortening/sugar mixture but don't stop, it will get fluffy when all the liquids are incorporated to the mixture.
In a medium bowl, combine flour and salt. Using a wooden spoon, slowly stir in water, until dough forms. Lightly flour a clean board and knead dough until smooth, about 10 minutes. Rest dough in bowl, covered with damp towel for 20 minutes. Preheat a griddle over medium heat. Divide dough into 8 equal balls. Using a floured rolling pin, roll balls out on floured board to 7 inches in diameter, about 1/4-inch thick. Place the rolled out dough onto griddle. Flip when raised bumps appear on the surface of the dough, about 1 to 2 minutes. Cook second side until it turns golden. Do not cook too long or flatbread will become brittle. Cover flatbread with a towel up to 20 minutes before serving.
Brine the turkey overnight if you wish. Brush the butter or oil over the breast. Cover all sides with spice and sliced onion. Wrap in foil or plastic wrap and refrigerate 24 hours. Uncover, discard onions. Bake, uncovered at 350°F until internal temp reaches 160°F.
Preheat the oven to 400° and butter a shallow 9-by-13-inch baking dish. In a medium saucepan, bring the heavy cream and milk to a simmer. Whisk in the garlic, chipotles and adobo sauce and season with salt and pepper. Keep warm. Using a mandoline, slice the potatoes crosswise 1/8 inch thick. Arrange one-fourth of the potato slices in the prepared baking dish, overlapping them slightly. Sprinkle 1/4 cup of the cheese and 1 tablespoon of the chives over the potato slices. Repeat the layering two more times. Top with a final layer of potatoes and the remaining 1/4 cup of cheese. Pour the cream mixture over and around the potatoes. Bake for about 25 minutes, until the potatoes are tender and bubbling and the top is golden brown. Let stand for 15 minutes. Sprinkle with the remaining 1 tablespoon of chives and serve. Make Ahead The unbaked gratin can be refrigerated overnight. Return to room temperature before baking.
Heat oven to 350 degrees. Coat a 10 inch springform pan with cooking spray (I am allergic to soy so I use an olive oil pump). Wrap the outside of the springform pan with aluminum foil so there will be no water seepage into the cake. In a large bowl, beat the softened cream cheese until smooth. Add sugar, then cornstarch, butter, cream and eggs, beating well after each addition. Pour into prepared pan and place pan filled with 1" of water. Bake at 350 degrees for 1 hour or until golden brown. When done place on a wire rack to cool. Once it has cooled (this is about 3 hours) remove the side of the springform pan, cover and put in refridgerator. Whatever you do don't be tempted to cut it until it is completely cooled or it will collapse and run. Be patient it is worth the wait. This can be made up to 4 days ahead of time if need be and it is supposed to freeze well but we didn't have any morsels left to freeze.
Cook noodles according to package directions. In large bowl combine soup, milk, mayonnaise, celery, onion and salt; mix well. Stir in cheese, shrimp and drained noodles. Place in lightly greased 1-1/2 quart casserole dish. Bake uncovered 350° for 30-35 minutes. Top with chow mein noodles; bake additional 10 minutes.
Tools: 10oz measured bar glass (if you don't have one already, BUY ONE. They're great for many uses in the kitchen!). You'll also need a bar muddler (or a wooden spoon handle). Measure 2oz of rum into the bar measure, toss in the mint leaves, and press the leaves with the muddler for at least 30 seconds. The point is to get as much flavor out of the leaves as you can without tearing them to bits. Measure in your simple syrup. I like about 1.5oz of syrup in my mojitos, but you'll find what level of sweetness you like. The syrup is heavy and will sink immediately to the bottom of the mix. Add in about 4oz of sparkling lime water and stir- gently- to loosen the syrup at the bottom of the glass. Pour- leaves and all- into a tall glass that's already filled with ice. Top off with sparkling lime water, stir gently, and serve. Simple syrup: Boil 2 parts sugar and 1 part water together until sugar is well-dissolved. Let cool and pour into a sealable container. Keeps well in the fridge for months. Tip: Use turbinado (raw) sugar to make your bar syrup; it's much closer to the cane syrup that's used traditionally in Cuba to make Mojitos. This is what makes this recipe shine above Mojito recipes made with syrup made with white sugar. Turbinado syrup gives a much richer flavor to drinks, and a beautiful golden color too. I know some people will disapprove of my using sparkling lime water instead of the traditional sparkling water and fresh-squeezed lime juice. If you buy a sparkling water that has no artificial ingredients (just water and lime) it tastes just as good and it makes it so much faster and easier to prepare this drink. Don't knock it 'till you try it!
Cut mushroom into chunks and fry until tender. Alternately use canned mushrooms. Rinse microwave safe bowl with cold water. Combine egg, milk, chili powder, salt, and pepper. Beat with fork until frothy. Sprinkle with mushrooms. Cover with microwave safe plate or plastic wrap. Cook 30-60 seconds on High in microwave until omelet starts to rise and look fluffy. Put some tomato puree or your favorite pasta sauce on top and sprinkle with fresh parsley to serve.
Heat oven to 425 degrees. Prepare pastry. In a large mixing bowl, add the blackberries and sugar & cinnamon; toss to coat. Next add the cornstarch & lightly mix. Place filling into pastry lined pie pan. Sprinkle lemon juice over filling & dot with butter. Cover the filling with the top pie crust. Trim the excess crust off around the pie and seal. Cut slits in top of pie crust. Bake 50-60 minutes or until crust is golden brown & juice begins to bubble through the slits in crust. Cool completely before slicing.
Preheat the oven to 350EsF. In a large bowl, mix the sorghum flour, brown rice flour, white rice flour, tapioca flour, xanthan gum, baking soda, salt, and cream of tartar with a whisk. Cream the butter and sugar in a mixer or with a hand mixer until light and fluffy. Add the eggs one at a time and mix until they're fully incorporated. Slowly add the flour mixture until complete incorporated. Mix until dough comes together slightly. Using a cookie scoop or tablespoon, form ball about 1-1 1/2 inches in diameter. In a wide bowl, mix together the sugar and the cinnamon. Roll the dough so it's completely coated in cinnamon and sugar. I do this process for the entire batch of dough before I start baking. It gets the messy part of the Snickerdoodles out of the way so you don't need to be constantly washing your hands from the dough. Also, I keep the plate of all the dough in the fridge while I bake up the other batches just to make sure it doesn't get too warm from the heat of the oven in the kitchen. Bake for 11 minutes, turning half way, or until the edges are slightly golden browned. Allow to cool for a minute on the tray and transfer to a rack to complete cooling. Snickerdoodles, like most sugar cookies, taste good when they're fresh out of the oven, but even better once they've cooled off. They stay well great. If possible, I actually think they taste the best the second or third day. They were all devoured after only 3 days in my house, but kept in an airtight container they stayed great. I'd say they had at least another 2-3 days in them if not more. If you don't want the whole recipe at once, with these I'd bake them all up then freeze them right after they cool and they should stay fresh a few months.
add chuck roast, stewed tomatoes, onion, and boullion to crockpot. cook on low 8 hours add green pepper 1-2 hours before finished cooking. serve over rice or buttered noodles. yummy with warm bread and a glass of red wine.
Heat the butter in a heavy-based saucepan. Stir in the flour and cook gently, stirring, for 1-2 minutes. Gradually add in the warmed milk, stirring well as you do so. Cook, stirring, until the mixture has thickened into a white sauce. Add the nutmeg and Cheddar cheese, stirring well. Cook gently until the cheese has melted. Preheat the broiler. Broil the ham steaks until cooked on one side. Turn over the steaks. Top the uncooked side of the ham steaks with the hard-boiled egg quarters. Spoon over the cheese sauce, sprinkle with the cayenne and Parmesan and cook briefly under the broiler until glazed. Serve at once. Excess sauce can be stored away in a air-tight container for up to two days.
Heat oil in a pan. Saute Onion, Garlic and Ginger. Add Pumpkin, sweet potato and stock and bring to boil. When the veggies are tender, add all items to a blender and blend until smooth. Stir through the basil, nutmeg, cream, salt and pepper and then serve on your pasta.
Heat oven to 350°F. Spray 13x9-inch baking dish with non-stick cooking spray. In a large bowl, mash beans slightly. Stir in tomatoes, onions, bell pepper, salsa, chili powder and cumin. Mix well. In a small bowl, combine ricotta cheese, garlic powder and egg; blend well. Spread 1 cup of tomato mixture over bottom of spray-coated baking dish. Top with half of noodles, overlapping slightly. Top with half of remaining tomato mixture. Spoon ricotta mixture over top, spread carefully. Top with half of cheese, then with remaining noodles, tomato mixture and cheese. Cover tightly with spray coated foil. Bake at 350°F for 40 to 45 minutes or until noodles are tender. Uncover, let stand 15 minutes before serving.
Put a nice dollop of olive oil in a pan and fry leek and mushrooms until the leek is caramelised. Add stock, Guinness, tomato paste, tarragon and corn flour to the pan and stir to combine all of the ingredients. Ensure that the corn flour is added while the sauce is still relatively cool. Otherwise you'll get a lumpy sauce. Bring to a heat where the sauce is simmering. Reduce sauce until you have the consistency of a gravy. Stir regularly. Takes around 30 minutes. Around 15 minutes into reducing your sauce, depending on how you like you steaks, put the steaks into a pan and cook to your liking. I usually put olive oil in a pan and bring to a high heat, lightly salt the steak and then add to the pan to get a nice sear on it then immediately reduce the heat. Then Cook on the one side without turning until juices rise on top then turn up the heat and flip the steak to give a nice sear on the other side for around 20 - 30 seconds. I then put the steaks aside to rest. once sauce has a nice consistency of gravy I put the steak on the plate and put the mushroom sauce over the top. Enjoy.
Pour all the ingredients on ice in a highball glass. Squeeze lime above the glass, then put them in the drink. Serve with long straws.
Combine all ingredients in pressure cooker. Close cover securely. Bring up to pressure and cook for 3 minutes. Turn off heat, and cool. Take off some of the liquid, mix with cornflour to thicken if desired.
Preheat oven to 350 degrees F. In a mixing bowl, combine butter, sugars, peanut butter and vanilla. Cream until blended. Add one egg at a time, beating until blended. Sift flour, baking powder and salt together. Add rolled oats (or coconut) and mix. Add dry ingredients to creamed sugar butter mixture until blended. Spread batter into a greased 12 x 18 sheet pan (Also called a half sheet or 2/3 sheet pan available from restaurant supply houses.). Bake for 20 - 25 minutes. Do not overbake. Cookies should have a chewy consistency. Remove and cool for 15-20 minutes while you make icing. Prepare icing: Combine powdered sugar and peanut butter. Add very hot water and beat well until smooth consistency. Spread on cookies while still warm. Let them cool another 15-20 minutes before cutting. After cutting, remove from pan to finish cooling. Can be cut into 2 inch to 3 inch squares. Can make three dozen depending on size of bars.
In mixing bowl, use beaters to cream butter, add cottage cheese and beat with mixer, using spoon gradually stir in flour. Form into disk, cover with plastic wrap, and chill for at least 1 hour or up to two days. I cut plastic wrap big enough so that I can later roll pastry out on it so clean up is easy. Roll out pastry to fit a 9 inch pie plate. Transfer pastry to greased pie pan. Trim pastry to 1/2 inch beyond edge of plate; flute edges. In skillet, saute onions in remaining butter (1 1/2 t.) until golden brown. It is important to get the onions done to your preference because the baking steps do not cook it much more than this step does. Remove skillet from heat. Stir in garlic and set aside. Put cheese at bottom of pastry, top with Canadian bacon. in large bowl, add egg and peppers, lightly beat, stir in onion mixture from skillet. Pour into pastry shell. At this point, either wrap well and freeze or bake at 350 degrees for 40 to 45 minutes or until a knife inserted near the center comes out clean. (After 25 minutes, I peek to see if crust is browned enough and cover just the crust with foil so it is browned just enough. I hate real dark crust. It is not easy to do but worth it IMO.) Let sit for 10 minutes before cutting. TO USE FROZEN QUICHE: Remove frozen quiche from freezer 30 minutes before baking. Put rack in middle. Preheat oven to 350 degrees. Place pie on a baking sheet. Bake at 350 degrees for 40 minutes, then cover with foil and move to lowest shelf and bake another 25 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.
Preheat oven to 325 degrees F. Spray two donut pans with nonstick cooking spray; set aside. Prepare cake batter according to package directions. Spoon batter into prepared pans, filling only about 1/2 way up the sides the wells. Use an offset spatula or spoon to spread evenly, then bake for 12 minutes until donut cakes are set. Let cool 5 minutes on a wire rack, then invert cakes on rack to cool completely. Repeat process with remaining batter. Melt the white and black candy melts according to instructions. Dip each donut into the melted white chocolate, dipping them deep enough to just fill the center. Remove and place on a wire rack set over a baking sheet. Sprinkle the bottom 3rd of the donut with confetti sprinkles. Let set completely. Transfer melted black candy melts to a small squeeze bottle or pastry bag fitted with a small tip. Pipe chocolate onto each cookie half, place on rack and chocolate let set. Pipe the eyes and mouth of the panda onto the donut. Use a sharp pairing knife and make 2 cuts along the sides for the ears, then insert the chocolate covered Oreos into the cuts.
Cut tips off asparagus and set aside. Preheat oven to 500°F. Arrange asparagus stalks on two baking sheets. Coat well with oil and sprinkle with minced garlic and salt. Roll around until coated with seasoning. Bake at 500°F 5-10 minutes or until tender crisp. Cut roasted asparagus into 1-inch pieces and set aside. Reduce oven to 400°F. Melt butter in saucepan, whisk in flour and cook over medium heat 3 minutes. Gradually add chicken stock and Water whisking continually for 5 minutes. Remove saucepan from heat add goat cheese, lemon zest, 1/4 tsp salt and white pepper. Whisk until smooth. In 9 x 13 pan (treated with cooking spray) arrange noodles, breaking to fit. Spread noodles with cheese sauce. Top with half the roasted asparagus. Sprinkle with 1/2 cup of parmesan cheese. Continue to layer pasta, sauce, asparagus and parmesan, ending with noodles. In a bowl beat whipping cream with a pinch of salt and nutmeg until it holds soft peaks. Arrange asparagus tips on pasta, spoon on cream, spreading evenly over top. Sprinkle with remaining 1/4 cup of parmesan. Bake at 400° 25 - 30 minutes or until golden. Let stand 10 minutes before serving.