HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°F. Melt first amount of margarine in a 9x9-inch pan. Arrange rings over melted butter. Insert cherries inside centre of rings. Sprinkle with brown sugar. Set aside. Cream second amounts of margarine and sugar together well in mixing bowl. Add eggs and beat. Mix in vanilla. Mix flour, baking powder and salt, together in small bowl. Add flour mix to margarine mixture in 3 parts alternately with milk in 2 parts, beginning and ending with flour. Stir after each addition until blended. Pour over the top of the pineapples. Bake in oven for 40-50 minutes. Loosen edges with knife. Invert onto plate and cool. Serve with whipped cream.
In a skillet, heat the olive oil over low heat. When the oil is warmed up, add the garlic cloves and lemon rinds. When the garlic cloves are sizzling in the oil, add the oregano (you can use 1 tbsp dried oregano if you don't have fresh oregano on hand). Dry the olives with a paper towel to remove excess moisture and add to the skillet. Season with black pepper and toss to combine. Serve warm or at room temperature with a side of sliced mini French bread and some cheese cubes for a perfect, simple appetizer.
Combine milk and water in a microwaveable jar and heat for 1 minute. Put yeast in a small bowl with the sugar and a little of the warm milk and water mix and allow to prove. It takes about 10 minutes. It should have doubled in volume be frothy. Put flour in a large mixing bowl add salt and pepper and stir to combine. Add butter and crisco to the flour and rub into the flour. When the yeast has proved make a well in the middle of the flour and add the yeast and some of the milk and water mixture, stir into the flour, adding a little of the milk and water a little at a time, till a soft dough is formed. It may take more or less of the milk mix depending on the moisture content of your flour. Put flour on your hands and turn dough out onto a floured surface and Knead for 10 minutes, add extra flour to dough and hands to prevent it from sticking. When dough is smooth, put into a large bowl that has been sprayed with Pam to prevent it sticking, and cover with Clingfilm and leave to rise, for about 1-1 1/2 hours or till it has doulbed in size. Its is best left in a warm area for this. After the dough has risen turn out onto a floured surface and knead for 5 minutes, (at this stage the dough can be put into ziplock bags and stored in the fridge for up to 3 days, it will continue to rise, so it needs to be a quart sized bag) then shape into desired loaf shape or put into pre greased loaf pan. Preheat oven to 400°F. Cover the dough and leave to rise again for about 15 minutes. When dough has risen brush with egg wash and sesame seeds and a little kosher salt. Bake at 400°F for about 30 minutes.
Cut any bits of fat or skin off chicken breasts. Lay breasts flat on cutting board and make a small pocket on the side. Stuff each breast with a quarter of the cheese. Coat each breast completely with 1 tablespoon mayonnaise. Place chopped pistachios on a plate and press each breast into the pistachios to coat completely. Lay the chicken on a baking sheet and bake at 350° for 30 minutes or until interior temperature reads 160°F Serve with white wine sauce. White Wine Sauce:. In a heavy saucepan, melt butter and saute onion until translucent. Add wine, and boil on medium heat until more than half of the wine has evaporated, stirring occasionally. Add chicken broth and boil again until half the stock has evaporated, stirring occasionally. Add heavy cream and boil until half the liquid has evaporated, stirring occasionally. Remove from heat. Add salt and pepper. Serve with chicken.
Combine peas, greens and scallions in a medium bowl. Using the same skillet you cooked the bacon in, add back the diced bacon plus the water, vinegar and lemon juice and cook 1 to 2 minutes more. Pour bacon dressing over salad, toss gently to coat. Season with black pepper and serve immediately. Yields 1 1/2 cups per serving.
Heat oven to 375°F. In large bowl, stir cookie mix, butter, egg, flour and 1 teaspoon almond extract until soft dough forms. Divide dough into 3 equal parts; place on ungreased cookie sheets. Press each into 12x3-inch rectangle. Brush each rectangle with 1 teaspoon milk; sprinkle with 1/3 cup almonds. Bake 10 to 12 minutes or until edges are light golden brown. Cool 1 minute; cut into 1-inch diagonal slices. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes. In small bowl, stir powdered sugar, 1/4 teaspoon almond extract and 5 to 6 teaspoons milk until desired consistency. Drizzle over cookies; sprinkle with 2 tablespoons almonds.
In a blender, combine all ingredients except salt. Blend on high until smooth and slushy. Serve in salt-rimmed glasses, if desired.
Combine all ingredients except oil. Turn onto a floured board and knead until smooth. Roll out like a large sausage. Cut into 10 slices. Heat oil and fry each slice until browned on both sides. Serve with butter for breakfast. tasty variations:. replace ham with:. 1 cup cooked and diced chicken. 4 slices bacon, diced and lightly cooked. 3 tbsp grated Cheddar cheese. replace mushrooms with:. 1 tomato, finely chopped. 1/2 green pepper, seeded and diced. 3 tbsp corn kernels, drained. replace onion with:. 2 green onions, thinly sliced. 1 tbsp chopped fresh chives or parsley.
Grease and flour springform pan or spray with Pam. Preheat oven to 325dg. Combine grahamcracker crumbs, melted butter and sugar. Press into bottom and up sides of springform pan. Bake for 5 minutes, then remove to cool. Blend together applesauce, condensed milk slightly beaten eggs and lemon juice. Pour mixture over prepared crust and bake at 325 for 30 minutes. refrigerate overnight before removingfrom pan and serving.
Preheat oven to 375. Place eggplant on a baking sheet and brush lightly with olive oil. Sprinkle with salt and pepper. Bake until soft and golden, about 30 minutes, turning once. Boil potatoes 5 minutes until crisp tender. Combine Alfredo sauce, ricotta, eggs, and nutmeg in a medium bowl and set aside. In a small bowl, combine bread crumbs and Parmesan cheese; set aside. Heat 2-3 T. olive oil in a large, nonstick skillet over medium-high heat. Saute onion until it begins to soften (about 3 minutes). Add mushrooms and saute until soft (about 7 minutes). Add tomatoes, tomato paste, oregano, and cayenne pepper. Simmer until thickened, about 15 minutes. Lightly butter a 13x9 baking dish. Sprinkle 1/3 of the bread crumb mixture on bottom; add the potatoes as the next layer. Cover with half the eggpalnt and half the mushroom/onion mixture. Repeat layers with 1/3 of the bread crumbs, remaining eggplant, and remaining mushroom mixture. Pour egg mixture over all and top with the remaining bread crumb mixture. Bake for 45 minutes (1 hour if made ahead) or until top is golden. Let stand for 10-15 minutes before serving.
Make a garlic butter by combining the minced garlic with parsley and melted butter. Lay out a flat layer of saltines on a lined baking tray and use a pastry brush to baste the saltines with garlic butter. Bake in the oven for about 5 to 7 minutes until golden. Serve with any dip you like! Yum!
Preheat oven to 400°. Roll the pastry into a 16-by-10 inch rectangle and place on a parchment-lined baking sheet. Lightly score the dough with a knife 1-inch from the edges to form a rectangular outer edge. With a fork, pierce the dough inside the edge at half-inch intervals. Bake until golden, about 15 minutes. Remove the pastry from the oven to scatter the cheese on top. Alternate the asparagus tip to end in a single layer on the cheese. Brush with oil and season to taste. Bake until asparagus is tender, which will take about 20 to 25 minutes.
Cut half of the pineapple into cubes. Prepare all remaining ingredients and have at hand. In a small saucepan, heat the coconut milk to a boil. Add the coriander root, white pepper, sugar and fish sauce. Reduce heat and simmer the sauce for 3-5 minutes, then strain. Preheat a wok over medium high heat and add the oil, to coat the sides of the wok. When the oil is hot, add the meat, pineapple, cashews and rice. Stir and toss to combine well. Slowly pur the seasoned coconut milk over the rice, 1/4 cup at a time until the rice is just moistened. You will have more than enough seasoned coconut milk, any leftovers can be frozen for future use. Continue stif frying until the rice is heated through. If desired, fill the empty pineapple half with the rice mixture. Garnish and serve.
Soak shiitake mushroom in warm water to softened. Wash cabbage leaves. Microwave wet cabbage leaves in microwave until wilted. Alternatively boil cabbage leaves until wilted. Remove veins of cabbage. If using soft, silken tofu, freeze for 72 hours or use firm tofu. Press the tofu between layers to drain excess water. Mash the tofu with a wooden spoon or mash in a food processor/blender. Add the egg, salt, soy sauce, and potato starch/cornstarch. Mix until well blended. Mince the mushroom and add to the tofu mixture. Mix until well blended. Place equal amount of filling in each cabbage leaf. Make more filling if needed, depending on size of your cabbage leaf. Roll tightly secure seams with toothpicks. Make sure to fold in the edges. Tie with kampyo if available. Mix together 1 tsp soy sauce, 4g potato starch, stock, and sake . Cook cabbage rolls in stock over low heat for about 20 minutes.
Chop your pumpkin into cubes, (any size up to 1", but they have to be even, or some won't cook!) Enough to cover the bottom of the frypan in a single layer. Melt about 100gr butter, add pumpkin, and coat in butter. Sprinkle with mixed herbs, (about a good teaspoon, or to taste) and a little salt and pepper. If the pumpkin isnt very sweet, you can sprinkle with the sugar. Shake the pan to stop the pumpkin from sticking, and when the cubes start to colour, add 1 cup chicken stock. Enough to come about half way up the pumpkin. Cover and turn heat right down. Shake the pan occasionally, and check every few minutes, add a little more stock or water if necessary. When the pumpkin is cooked, turn off heat. When you are ready to serve, put the pan over very high heat, take the lid off and let all the liquid evaporate, and the bottom of the pumpkin brown a little, (or burn if you like it that way!).
Combine first 4 ingredients and pepper to taste in a small bowl; stir well with a whisk and set aside. Heat a large oiled non-stick skillet over high heat. Add meat and saute 3 minutes or until browned. Remove from skillet and set aside. Add cauliflower and broth; cover, reduce heat and simmer 3 minutes. Return meat to skillet; stir in yogurt mixture. Add snow peas and bring to a boil; cook 2 minutes, stirring gently. Toss with pasta before serving. Garnish with toasted almonds, if desired. Good served cold as a luncheon salad.
Mix all ingredients except egg roll wrappers. Place wrappers in a wet paper towel. Keep them covered as you work with them. Spray a 15 x 10 jelly roll pan with cooking spray. Place a wrapper on work surface laying in a diamond shape. Place about 2 T of mixture in center of wrapper. Fold top point to middle, then fold side points in . Roll from top to bottom, place seam side down on prepared pan. Continue in this manner till you run out of filling or wrappers. Spray tops with cooking spray. Bake at 350 for 20 to 25 minutes or till golden brown.
Shell and devein shrimp (unless you were lucky enough to have bought them already shelled). Rinse scallops and shrimp well. Pat dry with paper towel. Slice mushrooms. Melt 2 Tbs of the butter in a large skillet. Add shrimp and scallops. Cook over medium heat about 5 minutes, until shrimp turn pink and scallops are tender. Remove with a slotted spoon to bowl. To the drippings in the skillet, add 1 more Tbs butter and melt. Add mushrooms and sherry. Cook at stir over medium heat until mushrooms are just tender. In a cup, stir flour, pepper, crushed bouillon cube and 1 Cup water until blended. Stir into mushrooms. Cook mushroom mixture until sauce boils and slightly thickens. Reduce heat to low and stir in sour cream until blended. Return shrimp and scallops to skillet and cook over low heat until hot (Do not boil) This is good over rice or noodles.
Combine in a small bowl Dijon mustard, honey, orange juice, zest, cinnamon and allspice. Set aside. Place the pork tenderloin on a rack in a shallow roasting pan. Roast in a preheated 325 F oven for 30-45 minutes, or until pork reaches an internal temperature of 160 F. During the last 10 minutes of cooking, brush the pork occasionally with the mustard mixture. Remove pork from oven. Let stand for 5 minutes before cutting crosswise into slices and serving.
Butter an 8x8 baking pan and set aside. In a saucepan, combine the sugars, butter, condensed milk, pumpkin, and spices. Heat until all the ingredients are combined and begin to boil. Stirring constantly, allow the mixture to boil for about 10 minutes or until is reaches 234 degrees on a candy thermometer. Remove from heat and quickly stir in the white chocolate chips, marshmallow creme, and vanilla until all ingredients are fully combined and the chips are melted. Immediately pour the fudge into your prepared baking dish and let sit on a wire rack for at least 2 hours to cool and store in your refrigerator. Cut the fudge into squares and enjoy the pieces as they melt in your mouth.
Wash the sausage casings thoroughly inside and out in running water, making sure they do not escape down the drain! Fill with tepid water, and leave to soak in the sink while preparing the sausage meat. Cut all the meat into 1" cubes, ready to mince using small holes. With the coarse blade in the mincer, pass all the fat through. Then change the blade to small and mince the lean meat. Grind the salt, pepper nutmeg sage and thyme in a spice mill until very fine. Mix all together thoroughly, taking care not to beat too vigorously, the meats should be completely homogenized. Take a small patty and cook it in a frying pan to check the seasoning. Re-season if needed. Slide the skins onto the filling tube and fit to the mincer. Fill the casings, taking care not to fill too tightly, or the sausages will burst when cooked. Twist into suitable sized links and hang up in a cool place to mature 24 hours before freezing or cooking.
Boil potatoes and yam, mash together with milk until creamy. Add salt to taste and set aside. Optional: Add applesauce. Cube chicken. Crush garlic and chop. Combine olive oil, garlic, ginger, onions and saute in large pan for 3 minutes. Add squash, diced carrots, water, and bouillon cube. Continue cooking until chicken and vegetables are tender and done. Approx 20 minutes. Peel, core and dice apple. Dilute cornstarch in apple juice and add to chicken mixture. Add diced apple to pan with chicken. Saute 5 minutes. Pour mixture into a medium baking dish. Cover with mashed potato mix and bake at 350°F for about 20 minutes. Brown top before removing and serve warm.
Lightly mash fresh blueberries with a fork before, then combine ingredients. You may add honey to taste, if desired. Makes 6 to 8 servings.
To make 12 dumplings. Pour the lukewarm water into a small bowl and sprinkle it with the yeast and sugar. Let it stand for 2 or 3 minutes, then stir to dissolve the yeast and sugar completely. Set in a warm, draft free place (such as a turned-off oven with pilot light on) for about 5 minutes, or until the mixture almost doubles in volume. In a large mixing bowl, beat the egg with a large spoon until it is smooth and well mixed. Beat in the 4 tablespoons of melted butter, and the warm milk, salt, nutmeg and yeast solution. Then add the flour, 1/2 cup at a time, beating well after each addition. Mix with the spoon or your hands until the dough is firm enough to be gathered into a compact ball. Place the dough on a lightly floured surface and knead it by pushing it down with the heels of your hands, pressing it forward and folding it back on itself. Repeat this procedure for about 10 minutes, lightly flouring the surface from time to time to prevent the dough from sticking. when the dough is smooth and elastic, place it in a bowl coated with 1 teaspoon of soft butter, drape it with a towel and let it rise in a warm draft-free place for about 1 hour, or until it doubles in bulk. Then punch the dough down with a sharp blow of your first and knead it again for 3 or 4 minutes. Flour your hands lightly, pinch off pieces of the dough and shape them into 12 balls about 1 1/2 inches in diameter. Lay the dumplings on a floured board and allow them to rise again until doubled. Spread a damp kitchen towel over a rack set in a large roasting pan and on it arrange the dumplings about 2 inches apart. Add enough water to the pan to come to within 1 inch of the rack. Bring to a boil over high heat, cover tightly, and reduce the heat to moderate. Steam the dumplings undisturbed for 20 minutes, or until they are firm to the touch. Serve as hot as possible on a large, heated platter. Traditionally the dumplings are served with meats, or stewed fruit compote. The Cooking of Germany Time Life. An alternate way to cook the dumplings is to bring a large covered kettle of water to boil. Reduce the heat to a simmer and drop in as many dumplings as will fit without crowding. When they rise to float on the top, cover and simmer gently for 10 minutes. Remove with a slotted spoon to a platter and serve. My German family eats them by tearing them open with two forks, then pouring in melted butter and sprinkling with coarse white sugar.
Put all ingredients in a blender and blend until emulsified. Stir and shake before each use.
Layer chicken thighs on top of onions in slow cooker. Melt butter and mix with remaining ingredients. Pour over chicken and onion and cook on high or low until it's done. It took about 5 hours on high for my slow cooker, which I think runs hot. Note: The original recipe calls for lemon juice and zest and you could totally cut down on the butter. Next time I make this I will probably use a 1/4 cup of butter and then add some chicken stock.
Toast the almonds in a 9"x 13" pan at 350 degrees for 5 to 10 minutes. Melt chocolate in a double boiler over hot, not boiling water stirring until smooth. Pour chocolate over almonds. Spread evenly and chill until hardened. Break into pieces and store in a cool place.
Cut the banana leaves into 8x8-inch squares wash, pat dry and reserve. If using pork or chicken: Place a small chicken (about a 2lbs) or pork loin in a crock pot and liberally sprinkle with adobo seasoning until covered. Set on low for 6-8 hours When done, allow it to cool and shred it with your fingers. Now you can use it for the pasteles. If using ground beef: In a bowl combine the meat with the onion powder, oregano, basil, 2 tbsp adobo seasoning. In a pan over medium heat, heat up oil and add garlic, onions and pepper. Saute until tender. Add 1/2 lb of meat. Cook until no longer pink and drain. Return to heat and 2 tbsp of water and tomato paste. Cook until all liquid has evaporated. Reserve. If using cooked pork or chicken: Heat up oil over medium heat and add garlic, onions and pepper until tender; add 1/2 lb meat. Season with oregano, bay, onion powder, black pepper and salt if needed. Stir until combined. Add 2 tbsp water and tomato paste, heat through, for about 2 minutes or until liquid has evaporated. Reserve. Peel the plantains, niame and malanga. Grate the raw niame, malanga and plantain and mix with 1 tsp of adobo seasoning and 1 tspn salt. Add the broth either store-bought kind or the broth made if you slow-cooked the chicken. It will look like a doughy mass. Don't make it too wet. For assembly: Put 2 tbsp of the plantain mixture on the center of a banana tree leaf, on top put 1 tspn of meat, and top that with 2 more tbsp of the plantain mixture. Wrap the leaf around it to form a rectangle; about 5-7" in length and 3-4" in width. Wrap another layer of parchment paper over each one. Tie string once around and once the other way to resemble a present, and tie a knot in the middle. At this point you can freeze them by wrapping a third layer of foil over each one and store for up to a month, just remove foil before cooking. When ready to make, put half a gallon of water in a very large pot and boil them for 20 minutes. Remove the banana leaf before eating. We usually eat them with Tabasco sauce and/or ketchup. Enjoy!
Preheat oven to 350°F Generously butter muffin cups. (You'll need a muffin pan with 1-cup capacity muffins.). Whisk together flours, baking soda, and salt in a large bowl, then stir in oats, cereals, and raisins. Whisk together butter, buttermilk, sugars, and eggs in another bowl, then add to cereal mixture and stir until just combined. (Batter will be very thick.). Spoon 1/3 cup batter into each muffin cup and bake in middle of oven until golden and a tester comes out clean, 17 to 20 minutes. Remove muffins from pan and cool on a rack.
For dressing: Mix together oil, vinegar, shallot, syrup,lemon juice, salt and pepper until emulsified. To Complete the Salad: Toss together lettuces, pears, pecans, cheese and dressing. Serve immediately. For the Candied Pecans: Stir together nuts, sugar, butter and salt in a heavy saucepan over medium heat, and cook, stirring constantly for 8 to 10 minutes or until sugar melts and turns golden brown. Spread mixture in a single layer on lightly greased waxed paper. Cool and break into pieces.
Combine coconut cream, white chocolate & citrus rinds in a microwave safe bowl. Microwave uncovered on medium heat for 1 minute, stir. Repeat process until chocolate has melted and mixture is smooth. Cover & refrigerate for 4 hours or overnight. Roll rounded teaspoons of mixture into balls, roll in coconut flakes & refrigerate until firm.
Mix all ingredients together and place in a clean jar with a tight lid. Use 2 T. per pound of meat.
Preheat oven to 350 degrees. Stir eggs, mashed bananas, oil, and milk until well blended. Add flour, sugar, baking powder, and salt. Stir in chocolate. Spray pam (or butter/oil) on 9x5 pan. Pour in 9x5 loaf pan. Bake 55 minutes.
For the dressing in a bowl combine all ingredients. Cover and chill until ready to use. In a large bowl combine tomatoes, cucumber, bell peppers, feta cheese, onion and black olives. At this point you may chill, before serving add in salad dressing, then season with black pepper and salt.
Toss everything together gently, chill for a couple of hours and serve with tortilla chips!
In a saucepan, saute the onions and ginger in peanut oil until aromatic (a few minutes). Add corn, stock, wine, soy sauce and pepper; simmer over low heat for about 10 minutes. Mix in chicken and sesame oil, and bring just to a simmer. Pour the egg slowly into the pan in a thin stream, stirring lightly with a fork to form strands. Garnish with onion tops and serve hot.
Beat egg. Add Splenda, dark brown sugar, baking powder and vanilla. Beat with a fork until free of lumps. Add both peanut butters to the egg/sugar mixture. Beat with a fork until well combined -- about 40 strokes. Refrigerate dough for 30 minutes. Preheat oven to 350 degrees F. Cover 11x17 baking sheet with parchment paper. Divide chilled dough into fourths. From each fourth, shape 4 balls of dough. Space balls of dough evenly on prepared baking sheet. Flatten dough slightly with tines of fork. Make a second set of tine marks at a 90-degree angle to the first set. Bake cookies for 9-10 minutes. Let cool for two minutes on baking sheet, then transfer cookies (with parchment paper) to wire rack to complete cooling. Enjoy!