HumbleIntelligence/food-ner-1-Million huggingface dataset:
Position oven rack 1/3 up from the bottom of the oven; preheat to 450°. Have the crust in the freezer for at least 20-30 minutes before baking (or longer). Add cream to a small saucepan, uncovered, over medium heat; let stand until a slightly wrinkled skin forms on top or tiny bubbles appear around the edges. Meanwhile, in a bowl of an electric mixer, beat the eggs lightly just to mix; beat in the vanilla, sugar, and salt. Through a fine strainer, add the spices; then add the pumpkin and mix well. Gradually stir in the hot cream. Do not remove the pie crust from the freezer until you are ready to bake it. Pour the pumpkin mixture into the frozen crust. Bake for 10 minutes at 450°, then decrease oven temperature to 350° and bake 30-40 minutes longer until a small sharp knife gently inserted into the middle of the pie comes out clean (every time you test the pie with a knife it will leave a scar that will increase in size as the pie cools; do not cut more than necessary). Place the baked pie on a rack; serve while still barely warm or at room temperature. In a chilled bowl with chilled beaters, whip together the cream, sugar, and vanilla. If the pie is still slightly warm when you serve it, it is best to serve the whipped cream separately (the heat of the pie would melt the cream). Whip the cream until it is no too stiff, it should barely hold a shape and should be more like a thick sauce. But if the pie has cooled to room temperature, the cream can be whipped until it holds a definite shape and can be spread over the top of the pie. Either way, the cream can be whipped a few hours ahead, refrigerated, and then whisked a bit with a small wire whisk just before serving.
Preheat broiler. Mix mayonnaise, Parmesan, garlic and herbs in bowl to blend. Arrange bread, cut side up, on baking sheet. Butter generously. Broil until crisp and golden-brown. Spread Parmesan mixture over bread. Broil until puffed and golden-brown. Cut into wedges and serve.
Layer carrots and onion in casserole dish in alternating layers. Mix together rest of ingredients for 3 minute. Pour over veggies and chill overnight.
Preheat oven to 350°. Grease 18 muffin cups or coat with cooking spray. In a small bowl, stir together flour, soda and salt. In a medium bowl, beat butter and sugar together until fluffy. Add eggs, mashed banana and vanilla. Beat 2 minutes, until well blended. Add flour mixture alternately with the buttermilk, stirring after each addition. Fold in 1/2 cup sliced almonds. Spoon batter into prepared muffin cups, filling about three-fourths full. If desired, sprinkle tops with a few sliced almonds and raw sugar. Bake 20 minutes or until tops are slightly browned and a wooden pick inserted in the center of a muffin comes out clean.
Over medium-high heat, melt 1 tablespoon butter and olive oil in skillet;  Add trout, flesh side down and cook until golden, about 2 minutes.  Gently turn with spatula and cook about 2 minutes longer.  Return trout to serving platter;  Cover and keep warm.  Add remaining 1 tablespoon butter to pan.  Melt over low heat.  Add lemon juice and next 4 ingredients, stirring well to deglaze pan.  Pour over hot, cooked trout.  Serve immediately.
(ad ingredients: bread = bread crumbs. in Austria you get it at supermarkets. "Semmelbroesel". if you can t find them -- crush dry white bread (eg a sandwich) in a plastic bag. for example with a pan.). (ad ingredients: 0,26 gallons of veil schnitzel (already 1cm (0,4 inch) "thick" sliced) (=800g). Do tenderise meat by hammering on it with a pan. (in Austrian we have special "Schnitzelklopfer" or "Plattiereisen" to do so) In the end it shall be about half a centimeter (so 0,2 inches). - caution! it gets loud! ;). Then salt and pepper each Schnitzel. Heat the oil (or the Schmalz) in a pan. Then turn the meat in the farina, draw it through the slightly mixed eggs and finally put it onto the bread crumbs. Press the bread crumbs onto each side of the Schnitzel so it s all covered with our "coat". Put a tiny amount of bread crumbs into the oil. when they swim on the surface of the oil: the oil is ready. if they soak the oil up and "fall to the ground of the pan" - > oil not hot enough. so when the oil is really hot (bread crumbs get golden-brown immediately) put as many Schnitzel into you pan, as can be without touching each other. They shall swim in the oil. Often turn them around. We have such a high temperature (and the meat is thin enough), that they are ready to serve as soon, as they are golden-brown. Which can be after a minute or maybe (if you don t want to go to such high temperatures) 4 minutes. Hope i helped a little and you enjoy the original recipe of a (Wiener) Schnitzel. :). Julia.
In a bowl, mix together the goat cheese with the cream. Season with salt and pepper. Add in the chives. Keep aside. Preheat the oven to 350 degrees F. Slice the potatoes into 1/8-inch thick slices by using a mandoline or a very sharp knife. Rinse and keep in cold water. In a large skillet, saute the onions with garlic for about 10 minutes in olive oil. Season with salt and pepper. Drain and pat dry the potatoes. In an ovenproof dish, nicely layer the potato slices. Cover with some caramelized onions, and 1/4 of the goat cheese mixture. Repeat the layers and finish with the goat cheese mixture. Season each layer with salt and pepper. Pour the rest of the cream mixture over the potatoes and the butter. Cook in the oven for 1 hour until golden brown.
Preheat oven to 375°. In medium bowl, combine cheese and pepperoni; set aside. Using a rolling pin, flatten each biscuit into a 4 inch round. Place a tablespoon of filling on bottom of 1/2 of each round. Fold over and seal edges with fork. Pierce top of each calzone 3 times. Bake calzones 10-12 minutes, until golden. Dip in warmed sauce.
Cook the pasta, drain and rinse well with cold water. Sprinkle the cubed chicken with the taco seasoning. Cook the cubed chicken in the oil, over medium heat until cooked through. In a large bowl, add the cooked chicken, cooled pasta, mexicorn, black beans, green chilies and cheese. In a separate bowl, mix the orange juice, oil, sour cream, lime juice, sugar, cumin, salt, pepper and tequila. Mix well and pour over pasta mixture. Chill until ready to serve.
In a cocktail shaker filled with ice, combine the tequila with the grapefruit juice, lime juice, St. Germain and simple syrup. Shake well and strain into two ice-filled glasses. Serve immediately, garnished with a lime slice.
Cook rice according to package directions, omitting salt and fat. Combine chicken and next 3 ingredients in a bowl; toss to coat. Heat a large skillet over medium-high heat. Add canola oil and sesame oil. Add chicken mixture and saute for 4 minutes or until lightly browned. Increase heat to high, and add broccoli and the next 4 ingredients (through red bell pepper). Cook 5 minutes or until vegetables are crisp-tender and chicken is done, stirring frequently. Stir in cashews. Combine vinegar and remaining ingredients in a small bowl; stir with a whisk. Add vinegar mixture to chicken mixture; toss to coat. Serve with rice.
Combine the stock,lemon juice, lemon zest& ginger in a saucepan. Bring to a boil and continue boiling until reduced to apprx 1/3 cup (apprx 10 minutes). Stir in the pepper corns, cardamom& salt, set aside. Meanwhile steam the beans until tender crisp apprx 7 minutes or you may place them in boiling water for apprs 5 minutes- Do not over cook they should still be crisp and bright green. Chop the 1/2 lemon quite fine (you have already removed it from the rind and the pith). Heat the glaze (chicken stock et al) so it is piping hot just as the beans are finished cooking. Drain the beans, place on heated serving platter. Pour glaze over the beans& scatter the chopped lemon on top.
Cut meat into 1/4" strips, then make the marinade with the next 7 ingredients, stir combine meat marinade for 1 hour at room temperature. Heat the second amount of oil in wok until hot, stir fry carrot, celery& green onion till slightly tender, add the beef with the marinade, stir fry till meat is no longer pink. Mix the cornstarch with water, then stir into the wok with the veggies& beef.
Halve the peppers lengthwise and remove the seeds and ribs. Blend the filling ingredients with a fork and season highly to taste (use more Worcestershire sauce or hot pepper sauce to your taste). Divide the filling among the peppers and lay them in an oiled pan. Bake in the upper third level of the preheated oven set at 450 F for about 15 minutes or until slightly puffed and lightly browned. They may be kept warm for 15 to 20 minutes after baking but the puff will deflate.
Saute olive oil, peppers and herbs on medium heat for 4 minutes. Add noodles and sauce, stir. Continue to cook until just heated; strive for al dente (slightly firm) noodles. Serve. Buon appetito!
Preheat oven to 180°C Grease and line a 26x16cm slice pan with baking paper, extending it on long sides for handles. Squeeze out excess liquid from spinach. Scatter spinach, capsicum, ricotta, onion and parsley in prepared dish. Whish eggs with cream, parmesan and garlic; season with salt. pour egg mixture over ricotta mixture, using a fork to distribute evenly. Bake for 35-40 minutes or until set and golden. Cool completely in dish. Cover; chill until needed. Cut into squares to serve.
Pre-heat oven to 210°C. Line tart pan or pie pan with pastry or shell. Prick the bottom with a fork several times. Whisk the eggs in a large bowl. Add the sour cream, and pepper and combine well. Crumble in the roquefort and continue to whisk until the cheese has broken up. You will, however, still have some distinct lumps of it. Place the spinach in the bottom of the tart pan. Sprinkle the walnuts evenly over the spinach. Pour the egg and cheese mixture over the top, making sure to spread the remaining lumps of roquefort as evenly as possible. Bake 25-30 minutes, or until quiche has set and top is nicely browned.
Cut the tofu into 1/2 inch cubes. Preheat the broiler. To make the spice mixture, put all the ingredients into a bowl and mix together. Toss the cubes of tofu in the spice mixture and stir so that they all get coated. If you have time, you could leave the tofu to marinate in the spice mixture for a few hours but this is not essential. Spread the cubes of tofu out on a grill pan or on a baking sheet and broil 10-15 minutes, until sizzling and crisp, turning that a couple of times. Serve hot and sizzling from the broiler, sprinkled with the fresh coriander.
Cut the cabbage in half, remove the thick white core section from the centre of each half. To do this, lay cabbage flat side down on the board and cut a "v" in the centre. Turn it over and ease the core out. Using a large, sharp knife, cut the cabbage into very fine shreds, working from one end. Regular cabbage tends to have tighter leaves so its best to shred it into once piece. Hold the cabbage firmly with one hand and shave down one side. Combine the sliced cabbage, chopped green onions and almonds in a salad bowl. Add dressing to taste, and mix well. Add Original Fried Noodles to the salad just before serving.
Combine lentils, water and bay leaf in saucepan. Bring to a boil and cook, uncovered for 15 minutes (or until lentils are tender but crunchy). Drain thoroughly. Mix lentils with minced celery, carrot, onion and parsley. NOTE: This salad is much better if you make sure all vegetables are finely diced; the flavors blend much better than if you've used a regular-to-large dice. Mix the dressing: Mix olive oil, lemon juice, garlic, thyme, cumin, salt and pepper. Pour over lentils and toss. You can serve this right away, but the flavors blend beautifully if you refrigerate for a day or two. Serve at room temperature.
Combine first 7 ingredients; chill. Shape mixture into 6 patties. Dip each patty into lightly beaten egg then lightly coat with breadcrumbs. Heat vegetable oil and fry over medium heat until lightly browned, turning once. Tip: If you feel your potatoes are too watery, lightly dust with flour prior to dipping into the egg wash.
For base: Combine flour & sugar. Cut in butter until it resembles crumbs. Press mixture into a 9 x 13 inch pan. Bake at 325 f for 15 mintues. For filling: Cream butter and brown sugar until light and fluffy. Add eggs one at a time, mixing each one in well. Add vanilla, baking powder and flour. Sprinkle raisins over cooled base. Spread filling over top and bake at 325 f for 25 - 30 minutes. Cool until set. Can be put into the fridge an hour before cutting into squares for easier slicing. 1 1/4 hours time allocated for this recipe includes prep time.
Preheat oven to 450°. Line a roasting pan with aluminum foil or parchment paper. In a small bowl, stir together maple syrup, hoisin sauce and sesame oil. Set aside. Rub each pork tenderloin with cut side of garlic slice. Spread onion slices and garlic in center of roasting pan. Place tenderloins, side by side but not touching, on onion mixture. Sprinkle pork lightly with salt and black pepper. Bake 10 minutes. Reduce oven temperature to 375°. Spoon maple syrup mixture over pork, covering it evenly. Bake 20 to 25 minutes longer, basting once. Outside of meat should be well-browned. Let pork rest 10 minutes. Slice and serve with the onion mixture.
Combine all ingredients in a bowl and mix until smooth. You can store dish in a covered dish for 5 to 7 days in a fridge. Serve as a dip for crisp veggies, as a cocktail sauce for shellfish or sauce for grilled and fried chicken or fish.
Thoroughly mix all ingredients. Chill for at least 30 minutes. Pack handfuls of the meat mixture onto skewers to form cylinders about 1" thick. Grill uncovered over high heat, turning the skewers as the meat browns, until the kebabs are brown on all sides and the meat is cooked through, around 10-12 minutes. Serve with rice pilaf and salad.
Dissolve yeast in water, set aside. Mix dry ingredients in order given, then cut in shortening until it's the size of small beans. Stir in the buttermilk and yeast mixture. Dough will be very sticky. Cover bowl with towel and let sit until ready to use. (At least 1 hour, but it is fine if it sits for a couple hours.) Scrape out onto well floured board. Flip the dough over and knead or fold lightly (4-6 times). Roll out about 1/2" thickness and cut with sharp biscuit cutter. (Cutting with a dull cutter or water glass "seals" the dough and won't let the biscuit rise as they should.) Place on lightly greased baking sheet and let raise slightly (10-30 minutes). Bake at 400° F until light brown, 10-12 minutes.
Heat canola oil. Saute garlic, onion and ginger. (Be careful not to burn 'em, or you will have a burnt flavour soup). Toss in all the chicken pieces then pour a tablespoon of fish sauce. Saute until the chicken meat releases its own juice without adding water. stir often. Chop open the top shell of the three young coconut and pour all the fresh coconut juice into the chicken pot. Let boil for 5 minutes over medium heat. Scrape the young coconut meat and mix it with the chicken. Drop about 7 pieces of peppercorns. Simmer for another 10 minutes. Put the sliced fresh oyster mushrooms into the simmering soup. Let boil for another 3 minutes. Add in the spinach leaves, and continue to simmer for another minute. Season with salt to taste. NOTES : Do not add water into the soup. Use only fresh young coconut juice as soup. Chicken binakol MUST be served warm! Fancy using the coconut shells as Chicken Binakol's serving bowls. Garnish with parsley or top the soup with chopped fresh red chilies if you prefer the soup with a bit of spicy bite. Slurp it good!
In a food processor, pulse together the flour, tea, and salt, until the tea is just spotted throughout the flour. Add the confectioners' sugar, vanilla, and butter. Pulse together just until a dough is formed. Place dough on a sheet of plastic wrap, and roll into a log, about 2 1/2-inches in diameter. Tightly twist each end of wrap, and chill in refrigerator for 30 minutes. Preheat oven to 375°F. Slice the log into 1/3-inch thick disks. Place on parchment or silpat lined baking sheets, 2 inches apart (2 probably needed depending on size of sheets). Bake until the edges are just brown, about 12 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks and cool to room temperature.
Heat the oil in a wok or large skillet over medium-high heat. Add frozen vegetables; stir-fry until heated through, about 2 minutes. Push to edge of wok. Add tofu; cook, pressing to break up into pieces, until heated through and lightly browned, about 4 minutes. Push to edge of wok. Add eggs, stirring to scramble as they cook and separating the curds, about 3 minutes; push to edge of wok. Add rice; stiry fry until heated through, about 2 minutes. Stir together all ingredients; toss with soy sauce and oyster sauce. For egg drop soup, heat chicken broth to a boil in a small saucepan. Drizzle in beaten eggs while stirring broth to create egg noodles; season with pepper to taste. Serve in small bowls alongside fried rice.
Cut each squash in half; discard seeds. Place cut side down in a 3 quart rectangular baking pan. Bake in preheated 350 F oven 50-55 minutes or until tender. Saute beef, onion and celery in a large frypan until meat is browned; drain off any fat. Blend in flour, salt and sage. Stir in milk. Cook over medium heat, stirring constantly, until mixture just comes to a boil and thickens. Stir in cooked rice. Turn squash cut side up in pan; fill squash cavities with equal amounts of meat mixture. Return to oven and bake an additional 30 minutes. Top with cheese; bake 3 minutes longer.
Preheat over to 375. Skin potatoes. Cut into large thin oval slices. Place potatoes on microwave safe plate and cook until tender i just used The potato setting a couple of times. In a small sauce pan over low heat slowly heat all remaining ingrediants until cheese is melted. Combine cheese mix and potatoes into a lightly oiled pan. I used a large pyrex with lid. Mix until potatoes are well coated. Bake with lid on for 20 minute. Remove lid and place the dish on an upper rack closer to the top of the oven for another 5 minutes. Variations: if my kids liked onions i would have used diced onions and for those who want to splurge a little you can always add more white american cheese or sprinkle some on top before placing it in the oven.
Preheat oven to 325F. Grease a 9x13-inch baking dish. Sprinkle rice over bottom of dish, spreading evenly. Pour soups and milk into a saucepan, and heat over medium heat until heated through (do not boil), stirring occasionally. Pour soup mixture over rice, and stir until rice is completely coated. Lay pieces of chicken over rice, skin sides up. Sprinkle dry soup mix over chicken pieces, cover tightly with aluminum foil, and bake for 2 hours and 15 minutes, or until juices run clear from chicken when pierced with a fork.
Set oven to 350 degrees. Butter 4 individual 1-cup shallow baking dishes or one medium-size baking dish. Cook bacon in a large frypan, until crisp; drain. Reserve about 3-4 tablespoons bacon drippings. Fry hash brown potatoes in the bacon drippings until browned, about 10 minutes. Divide potatoes evenly in the bottom of the prepared baking dishes or dish. Sprinkle with cheese, then with bacon. In a bowl, beat together eggs, baking powder, milk and green onions; pour evenly into dishes. Bake uncovered for about 20-25 minutes, or until set. Delicious!
Preheat oven to 425. Place pie shell in pie dish and put to the side. Place tofu into a food processor and blend until smooth. Should look like the texture of cream cheese. Once tofu is smooth, add in pumpkin and sugar and mix well. Then add in salt, spices and ginger. Place mixture into your pie crust and put into the oven. Bake at 425 for 20 minutes. Then turn oven to 350 and bake for another 30 to 40 minutes. Chill and Serve.
Preheat oven to 350 degrees. Spray a 1 quart casserole dish with cooking spray. Cook noodles according to package directions, then drain. While noodles are cooking, combine a small amount of milk with the flour. Whisk until the flour is absorbed. Add the milk flour mixture, the remaining milk, and salt & pepper to a pot. Stirring constantly, heat until the sauce thickens and comes to a boil. Add cheddar cheese in batches, stirring until the cheese is melted before adding more. Add macaroni and transfer to casserole dish. Sprinkle with Parmesan cheese. Bake for 20 minutes or until golden brown.
Process lemon grass, garlic and chili sauce until it turns into a fine paste. Combine paste and all other ingredients and mix well. Marinade is ready to use after sitting for about 1 minutes. Recipe yields enough marinade for 1-2 pounds of meat. You can save the tops of the lemon grass to season soups and stocks or you can steep it with your tea to make lemon tea. Simply put in zip-lock bag and freeze until needed.
In a large deep skillet frie the bacon and onions with the butter and garlic. Add the cabbage, and continue to saute covered until the cabbage is cooked through. You may need to add some water to the skillet to help the cabbage cook through without browning too much. Add the cooked bow tie pasta and season with salt and pepper. Continue to cook until warmed through.
In a small bowl, cream shortening and sugar untill fluffy. Add egg yolk; beat well. Stir in vanilla. Combine the flour, cocoa, salt, baking powder, baking soda, cinnamon, and nutmeg in a separate bowl and in another bowl combine milk and vinegar. Alternately add flour mixture and milk mixture to butter mixture until well combined. Fold in walnuts. In a small bowl beat egg whites to form soft peaks and gradually fold egg whites into batter. Transfer to 2 greased 6-inch backing pans. Bake at 350 F for 15-20 minutes Cool for 10 minutes before removing from pans. For frosting, in a small saucepan, combine flour and milk until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Cover; cool to room temperature In another small bowl, cream buter and shortening. Gradually beat in sugar. Gradually add cooled milk mixture and beat 4 minutes or until fluffy. Add vanill and salt, beat well. Spead between layers and evenly on top.
Using a large, heavy sauce pot bring water to a rolling boil. Add salt and rice. Cover, reduce heat, and cook rice until done, approximately 15 to 20 minutes. Stir in milk and sugar. Cover and cook over very low heat for approximately 1 hour. The mixture should look like thin oatmeal. Whip eggs to a froth. Add vanilla and half of the cinnamon. Slowly add about 6 ounces of hot mixture to beaten egg mixture to temper the egg. Blend until smooth with an immersion / stick blender or in the liquidizer. Now return to the pan & cook on a medium heat (not too high) until the mixture thickens, about 2 minutes. Add goji berries and raisins. Mix until even. Remove from heat immediately. Portion into six heat resistant glass or ceramic dessert dishes / glasses. I like to make a flower design with the goji berries & raisins, both get lovely after a couple of hours. Chill in refrigerator at least two hours or overnight. Serve garnished with fresh mint leaves and powdered cinnamon.
In a large saucepan combine the cranberries,the sugar, the Port, the zest and the orange juice. Simmer the mixture, stirring occasionally, for 15 or 20 minutes or until the berries burst and the mixture has thickened. Chill. For a chunkier variation, stir in 1 cup orange segments (well-drained) and 1/2 cup chopped walnuts before serving.
Melt butter in a large skillet over medium-high heat until it sizzles. Reduce heat to medium and arrange pork slices in skillet. Cook 5 minutes; turn slices. Spoon apples over pork. Sprinkle with brown sugar and pecans. Cover and cook for 4-6 minutes until pork is done.
In a large bowl, beat the cream cheese, peanut butter, and confectioners' sugar until smooth. Fold in whipped topping. Spread into crust. Sprinkle with chocolate chips. Refrigerate for at least 2 hours before serving. To make a homemade chocolate crumb crust: Combine chocolate wafers, sugar, and melted butter and blend well. Press onto the bottom and up the sides of an ungreased 9 inch pie plate. Chill 30 minutes before filling.