HumbleIntelligence/food-ner-1-Million huggingface dataset:
Line a 9x13 pan with whole graham crackers. In a saucepan over medium heat, melt butter. Add sugar, egg and milk and mix well. Bring to boil, stirring constantly. Stir in nuts, coconut and 1 cup crushed graham cracker crumbs. Spread evenly over crackers in pan. Top this with another layer of whole graham crackers. Top with Icing. Chill and cut into squares. Icing:. Mix all icing ingredients together until creamy. Spread evenly on top of crackers.
Set oven to broil. Brown beef (or sausage) in a large pan with the spices (if using sausage, don't add the spices). While beef is browning, prepare yellow rice as instructed on bag or box (or use your own recipe) in another large pan. While beef and rice are cooking: rinse, halve, and seed your bell peppers and place them hollowed-side up in a 13 x 7 inch baking dish. When beef is done browning, add the beef, diced tomatoes, and 1.5 cups of cheese in with the rice pan and stir till thoroughly mixed. Put a heaping spoonful of rice mixture into each bell pepper. They'll probably overflow -- Sprinkle remaining shredded cheese over the top of the stuffed peppers. Broil the stuffed peppers until cheese on top is just melted and bubbly (about 15 minutes). Enjoy!
Wash and remove seeds from peppers. Cut into strips. Cook 3 minutes in boiling water. Drain. Combine all ingredients and bring to a boil. Simmer 5 minutes. Pack peppers in prepared jars, cover with pickling mixture. Seal and process in boiling water bath for 10 minutes for pints, 15 minutes for quarts.
Set oven to 450 degrees F. Set oven rack to lowest position. Line 1 pastry into the bottom of a 9-inch deep-dish glass pie plate. In a small bowl combine the sugar with cinnamon, nutmeg and flour; sprinkle about 1/4 cup of the mixture over the pastry in the pie plate. Place the chopped rhubarb over the sugar mixture (heaping the mixture). Sprinkle the remaining sugar mixture over the rhubarb. Dot with the chopped cold butter pieces. Cover with remaining crust; seal and flute the edges. Using a small sharp knife slice two 1-inch slits in the top crust to allow steam to escape. Using a pastry brush, spread the cream over the top crust then sprinkle with 1 tablespoon sugar. Place the pie plate on a baking sheet (you might want to cover the edges with foil to prevent over browning for the first 15-20 minutes). Bake at 450 degrees F for 15 minutes. Reduce the oven temperature to 350 degrees F and continue to bake for another 40-45 minutes. Serve warm or cold with ice cream:).
Combine lentils, water, salt, and pepper. Cook over medium heat for 7 minutes or until lentils are half cooked. Add rice and cumin. Cook until water is absorbed and rice is tender. Quarter and slive peeled onions. Fry in oil until dark brown. Drain the onions and reserve. Pour the cooked oil over the mujadarah. Mix well. Garnish with the onions. Enjoy :).
Cut up potato in small pieces. Finely chop onion and add to potatoes. Combine all other ingredients and mix well. Chill.
Preheat oven ot 220°C; line a baking tray with a non-stick baking paper; cut the pastry sheet into four squares; cut a border about 1.5cm (see note below) around the edge of each square; transfer the pastry squares to the baking tray. Mix the honey and ricotta and spread over each pastry square, within the border. Arrange the grapes on the honey-ricotta base, sprinkle with sugar and (if using) the walnuts; and bake until golden. NOTE: 1.5cm = 0.590550005 inch, so make the border a generous 1/2 inch!
Boxty: Peel and grate potatoes into a bowl quickly. Add eggs, milk, oil, half the mashed potatoes and mix. In a separate bowl sift together flour, salt and baking soda. Mix the egg mixture and the flour mixture together until blended. Let stand for 2 hours before using. Filling: Add the corned beef to a saute pan with the oil and begin to brown. Add the cabbage and heat till it steams. Pour in the wine and reduce until it's almost gone. Add the cream, reduce a few minutes, then season with salt. Sauce: Melt butter over low heat and slowly stir in milk. Once milk has been well incorporated add Parmesan until melted. Stir in Stout and mustard and simmer to desired consistency. Preparation: Pour a small amount of the boxty mix into a non-stick fry pan over low heat. Swirl as you would an omelet and coat the pan with the batter. Saute until cooked through and remove from pan. Add Mashed potatoes and corned beef mix and wrap with boxty. Cover with sauce and serve.
Put the uncracked eggs in a large pot of cold water. Bring the water to a boil and cook the eggs for 10 minutes. While the eggs are boiling, prepare the celery, onion, dill and mix together in a large bowl. Add the mayonnaise, mustard, pepper, and salt. When the eggs are done, strain them and carefully peel each one. In a smaller bowl, mash them to the consistency of your choice. Stir them into the mayonnaise mixture. Chill for at least 2 hours and serve on your favorite bread.
Combine fruit & spoon into a casserole dish. Combine topping ingredients and sprinkle over fruit. Bake in a moderate oven (180.C) for 20-25 mins or until fruit is tender & topping is crisp.
I am using leftover Stove Top Pork flavored stuffing (cheating) for this meal. If you aren't using leftover stuffing, then you will first want to prepare the stuffing. For the Stuffing: Dice the Celery, Onion and Apple and toss into a skillet lightly coated with olive oil (or butter). Add the crushed Walnuts to the mixture and saute for about 5-7 minutes or until the celery and onion are soft. From here, follow the directions on the box (in the same skillet) to complete the stuffing. Allow to cool. Bring a large, wide saucepan of lightly salted water to a boil. Slice the bottom of cabbage core and gently separate the leaves. Use only the larger leaves, the smaller leaves are too difficult to roll. Rinse leaves then place in the boiling water. Cook for 2 to 4 minutes or until softened; drain. Allow to cool enough you can handle the leaves comfortably. Making a small cut at the base of a leaf (approx 2 inches) may help make rolling a little easier for you. Place an egg-sized dollop of the stuffing in the center of the leaf. (If you are doing this with leftover turkey dressing, consider adding a thin slice of cranberry.) Roll and secure with toothpick (if necessary). Place leaf-tip side down in a large skillet. You need to add 3/4 cup of liquid to the skillet, which will be brought to a boil, then heat reduced to allow the rolls to simmer for about 40 minutes or until cabbage is completely limp. Show some creativity with your choice of liquid. You can use water if you do not wish to introduce other flavors. But, if you would like to add a punch to the flavor, use beef or chicken broth -- maybe even a portion of a sausage gravy packet with the water to add a peppery-sausage flavor. Its up to you! Your choice should be based on the type of stuffing you have made as well as what type of meat you will be serving. For this meal, I will be serving the cabbage rolls on a bed of garlic mashed potatoes along side slices of ham, so I am using lightly salted water with a couple tablespoons of apricot jam and same amount of cream of mushroom soup. This flavor will pair quite nicely with the ham (for which I am also using apricot jam with the natural juices for basting) and produce that lovely savory/sweet combination I so love. You may consider serving these covered with gravy. For this meal, I poured off a little more than half of the remaining liquid and added more of the cream of mushroom soup for a smooth gravy that will pair well with both the cabbage rolls and the mashed potatoes.
Mix the first 8 ingredients well and put in a greased baking dish. Mix the last 3 ingredients and pour over batter. Bake 25-30 minutes at 350°F in a 2 1/2 quart casserole dish that has been sprayed with vegetable oil spray. Serve hot with ice cream.
Fry 4 patties until desired doneness. While patties are frying, cook rice according to box instructions. Heat gravy in a sauce pan. Lay cooked rice on plate. Then the patty. Smother with gravy.
If grilling the burgers, preheat grill to medium-high. (You can also pan-fry or barbeque these burgers.). Meanwhile, heat oil in a large frying pan/skillet over medium heat, or spray three or four sprays of low fat spray. Add the diced onion and cook, stirring, for about 5 minutes. Add the thyme, sage, salt and pepper; cook until fragrant, for about 30 seconds more. Transfer the mixture to a large mixing bowl and add the breadcrumbs and cranberries, stir to combine. Let the mixture cool for 5 minutes. Add the turkey mince and stir until combined; do not overmix. Form the mixture into 6 burgers/patties. To cook on the stovetop: Coat a large nonstick frying pan/skillet, preferably cast-iron, with cooking spray and set over medium-high heat for 2 minutes. Add the burgers/patties, reduce heat to medium, and cook for about 5 minutes. Turn and cook on the other side for about 2 minutes. Cover and continue to cook until lightly browned but still juicy (the juices should run clear, not pink), about 3 - 4 minutes more. To grill: Oil the grill rack and grill the burgers for 5 to 6 minutes per side, flipping gently to avoid breaking them. Serve the burgers immediately, inside a burger bun with the optionial extras and condiments as suggested. A mixed salad is also a great accompaniment. NB: If using the bacon or the cheese slices, grill or fry the bacon slices for about 2 to 3 minutes beforehand and then place the bacon or cheese slice on top of a cooked burger for the last 2 - 3 minutes of grilling or cooking time.
Preheat oven to 350. Use a very large mixing bowl and cream together shortening, butter and both sugars. Beat in eggs. Beat in peanut butter. Gradually add in flour and baking soda. You may only need the 4 3/4 cups of flour and not a full 5 cups. You may need to use hands as dough gets very stiff. Drop them by tbsp on to ungreased cookie sheets. Bake at 350 degrees for about 10-13 minutes or until lightly browned at edges. Makes about 100 cookies.
Process garlic in a food processor until chopped. Add garbanzo beans, lemon juice, salt, pepper and process until smooth. Add olive oil slowly to food processor while running. Add hot sauce to taste.
Wash and hull strawberries; drain. In a large bowl, marinate strawberries in Amaretto liqueur overnight. Serve over ice cream and sprinkle with slivered almonds.
Arrange potatoes (if possible in a single layer) in a wide and shallow soup pot. Add water--just half way up the potatoes (not covering them). Add the salt and lemon slices. Bring to a boil and cover with a damp towel. Reduce heat to medium, and cook until done, and water has evaporated considerably--the skins should begin to"wrinkle. "This should take about 20 minutes. Remove potatoes from water and serve with"Mojo Picon" recipe#31699.
Preheat oven to 350°F Grease two 9" round pans. In a large bowl, cream sugar with shortening. Add eggs and vanilla, beat well. Make a paste of the food colouring, coffee and cocoa, add to above mixture. Mix in half the flour and salt, then stir in buttermilk. Beat in the remaining flour. Mix vinegar and baking soda to combine well (it will foam, if it doesn't, you need new baking soda!). Add to the batter and blend well. Bake 30 minutes. Cool completely and refrigerate 2 hours before filling and frosting. Beat cream cheese, shortening, vanilla and salt together until well blended. Gradually sift and beat in the icing sugar until it's all incorporated. Place one cake round on a serving plate and cover with a thick layer of freshly made (so it's soft) frosting. Place the second cake round on top and coat with a thin layer of frosting (i.e. the "crumb coat"). Chill until firm. Finish frosting the cake and decorate as desired.
Set oven to 375 degrees. Butter (do not use cooking spray) a 13 x 9-inch baking dish. Rinse fish fillets with cold water and pat dry with a paper towel. Arrange fillets in a single layer in dish. Sprinkle with shredded mozza cheese. Top with tomato slices. Sprinkle seasonings over top. Bake for 15 minutes, or until fish is "flakey" and cooked (do not over bake fis). Serve immediately.
Place first 3 ingredients in a blender; process until smooth. Spoon pureed mixture into a small bowl; stir in cilantro. Cover and chill.
Preheat oven to 350°. In a bowl, stir together flour, brown sugar, cocoa, baking soda and salt. In a second bowl stir together remaining ingredients. Pour water mixture over flour mixture and,. Stir until batter is smooth. Pour into a nonstick 12 hole muffin tin coated with cooking spray. Filling until half full. Bake until toothpick inserted in center of cupcake comes out clean, 18 to 20 minutes. Remove from oven. Let stand 5 minutes then turn out onto rack to cool.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in yogurt and vanilla. Combine the flour, baking soda, baking powder, and salt. Add to the creamed mixture just until moistened. Fold in the chocolate chips. Fill paper-lined muffin cups 2/3 full. Combine the topping ingredients and sprinkle over the batter. Bake at 350 for 25 to 30 minutes or until the toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to wire rack. Serve warm.
You will want the apples to be uniform in size. And you don't want the pieces too big or they will take too long to cook. Roughly 1/2 inch pieces will do perfectly. In a medium pot, combine all the ingredients for the applesauce. Cover and cook over medium-low heat for 30 - 40 minutes or until apples are tender. Stirring occasionally. Preheat oven to 300°. While the apples are cooking, combine the breadcrumbs, oregano, sage and pepper in a shallow bowl. One at a time, coat both sides of the pork chops with the Dijon. Press each side into the crumb mixture. In a large, ovenproof skillet, cook the chops in the oil over medium-high heat for 4 - 5 minutes on each side. Then place the skillet into the oven. Bake in the oven for about 20 minutes. This will finish cooking the chops through the center. Your pork chops and your applesauce should be done right about the same time. Remove the apples from the heat and use a potato masher to mash the apples until the sauce gets to desired consistency. You may want/need to use a blender of some sort (immersion, hand etc.) depending on the apples you chose. Plate the pork chops with a dollop of applesauce on top. Serve with mashed potatoes and corn for a GREAT meal.
In a bowl, combine carrots and oil. Transfer to a baking sheet and roast at 425 for 45 minutes. Let cool. In a food processor, combine carrots and spices. Add yogurt and pulse until blended. Spoon into a bowl and garnish with parsley. Serve warm.
Preheat the oven to 350 degrees. In a large bowl, combine all the ingredients except the lemon slices and parsley sprigs and mix well. Turn the mixture into a lightly sprayed 9-by-5-inch loaf pan and gently pat down. Bake for 45 minutes. Arrange the lemon slices on top and bake until the loaf is firm and the lemon slices are warm and juicy, about 15 minutes longer. Let stand in the pan for 5 to 10 minutes before serving. Remove the loaf from the pan and slice to serve. Garnish the parsley sprigs.
Place berries in a large saucepan and add vinegar and spices; boil for 30 minutes. Add sugar and boil for an additional 30 minutes or until thickened sufficiently. Stir occasionally after adding sugar to prevent scorching. Pour into sterilized jars and seal.
Preheat oven to 190C/375F/Gas 5. In a small dish mix 1 tablespoon brown sugar with 1/4 teaspoon cinnamon. (This is to sprinkle over muffin tops prior to baking). Chop chocolate into small chunks and set aside. Bring milk, egg and sour cream to room temperature. Melt butter in a medium sized bowl (I give it a blast in the microwave) and set aside to cool a little. Into a large mixing bowl sift flour, baking powder, salt, cocoa powder and cinnamon. Whisk together, add sugars and whisk together again. Make a well in the centre and set aside. In a measuring jug combine milk and sour cream, mix in espresso powder then vanilla extract. Whisk in egg and finally melted butter. Pour into flour etc and mix with a gentle hand until batter is lumpy. Finally fold in chocolate chunks. Spoon into muffin cups and sprinkle with cinnamon sugar. Bake for 22 - 25 minutes or until toothpick comes out clean.
Puree 1 pkg partially thawed corn in food processor or blender; process until smooth. Melt butter in large skillet over medium heat. Stir in pureed corn, remaining 2 pkg corn, milk, salt, pepper, and sugar. Bring to boil, stirring constantly. Reduce heat and simmer, stirring often about 25-30 min or until desired consistency.
Put peaches into boiling water to loosen skin, then peel and cut into slices. Place into a baking dish big enough so that they only come up to about half the height of it. Beat the whipping cream until thick and then blend in vanilla. Cover peaches with whipped cream and place in the freezer for at least 2 hours. Take out of freezer and spread a layer of brown sugar over whipped cream. Place dish under broileron the highest rack and bake just until the cream appears through the layer of brown sugar. Enjoy!
Place first 3 ingredients in a small measuring cup. Allow yeast to become frothy, 10 minutes. Meanwhile, mix flours, salt, and Stevia in a mixer using the dough hook or stir by hand. Add all remaining wet ingredients to the dry ingredients. Pour in yeast mixture and kneed for 10 minutes. The dough will be very sticky. When smooth in texture, no lumps, turn off mixer and remove dough hook from bowl or place dough in lightly greased bowl. Cover and allow to rise for 1 hour. After 1 hour, dust top of dough with flour and punch dough to release air. turn dough out onto floured surface and cut into quarters. Roll 3 of the pieces of dough into ropes. Braid together and place on greased baking sheet. Cut remaining dough into 3rds and make 3 more ropes. Braid these together and place on top of larger braid. Allow loaf to rise for 45 minutes. 20 minutes before baking time (25 minutes into second rising), preheat oven to 325'F. 5 minutes before baking time, brush egg wash over loaf. (To make egg wash, combine equal parts egg yolk and water and mix together). Sprinkle loaf with sesame seeds and bake for 27-32 minutes . **Once cooled, store in zipped plastic bag. Because there is less oil, this bread drys quickly when left out. The bag keeps it perfectly moist.
Score the skin of the duck breasts and season. Place in a hot frying pan with no oil, skin-side down. Cook until golden brown, turn over, and place the pan in a 200C oven for 8-10 minutes, depending on how you like your meat cooked. Once cooked, remove from oven to rest. Heat the wine, conserve, and caster sugar in a saucepan and add stock. Bring to a simmer and simmer for 30-40 minutes to reduce and thicken. Carve and fan the duck onto the plates and dress the sauce. Serve with fresh vegetables of your choice, or as suggested above.
Add the kiwis and strawberries to a bowl along with 1/4 cup of the sugar. Toss until the sugar begins to dissolve. Let sit out at room temperature for 30 minutes while you prepare the custard. Shake the coconut milk can thoroughly. In a saucepan, over medium heat, combine the coconut milk, half-and-half, remaining sugar, and vanilla bean with pulp. Bring to a simmer. In a small mixing bowl, whisk the egg yolks until smooth. Add 1 cup of the hot liquid to the egg yolks in a slow stream, gradually whisking to combine, until smooth. Add the yolk mixture to the saucepan of liquid and whisk until incorporated. Bring the liquid back to simmer and continue to cook for about 5 minutes or until the mixture coats the back of a spoon. Pour the mixture into a bowl using a strainer to remove the vanilla bean pieces, and place a piece of plastic wrap directly on top of the mixture. This will prevent a skin from forming while cooling. Use food processor to pulse the strawberries to a rough chop, then stir in the strawberries. Cool the mixture completely. Process the mixture according the ice cream machines instructions.
When the turkey is done, transfer it to a serving platter to rest and set aside. Pour the pan drippings into a 1-quart glass measure, medium bowl, or gravy separator. Leave any browned bits in the bottom of the roasting pan. Let stand for 5 minutes. Using a large spoon, skim the clear yellow fat that rises to the surface and reserve (or pour fat out of separator into another bowl). If the drippings don't seem dark enough, pour half back into the roasting pan and set over two burners. Bring to a boil over high heat. As the drippings reduce they will darken. Pour in the remaining drippings until the liquid in the pan is as dark as you want. The amount of drippings will decrease, but the finished gravy will be darker and taste better without having to resort to something from a bottle. Remove browned drippings and Add enough stock to the drippings to measure 4 cups total cooking liquid. set aside Set the roasting pan on top of the stove over 2 burners on moderately low heat. Add 6 tablespoons of the reserved fat to the pan. Sprinkle the flour into the pan, whisking constantly. Let the mixture bubble, whisking constantly, until it browns, 1 to 2 minutes. It is important to let the mixture cook for a minute or two to allow the flour to lose its raw taste, but adjust the heat as needed to keep it from burning. Whisk in the cooking liquid, scraping up the browned bits on the bottom of the pan. Simmer for 2 to 3 minutes, whisking occasionally. If the gravy seems too thin, increase the heat to medium and boil until it is as thick as you wish. If desired, strain the gravy through a wire sieve to remove any extraneous bits of drippings.
Heat oil in a pot. Saute onions until tender and then add garlic. Drain a little liquid (not all) from the beans and add. Add vinegar and spices. Simmer.
In a 2 oz spray bottle, add the tea tree oil and glycerine. Add enough witch hazel to fill the bottle. Shake well. Note: If you have never used Tea Tree Oil, I strongly recommend doing a patch test to make sure that there is no reaction. I always date everything I make so I know 1) how fast I go through it and 2) because every product has some type of shelf life. I used this up within 3 months on a daily base.
24 hours in advance, you are going to need to make the yogurt into yocheese. Do this by placing a large strainer in a bowl. Line the strainer with a few layers of paper towels, and pour in the yogurt. Cover with plastic wrap and place in refrigerator. This will allow the whey to drain from the yogurt, making the consistency much more firm. After 24 hours has passed, you can begin by whipping the cream cheese in a large bowl. Stir in the sugar substitute. Add in the instant pudding, and mix well. Stir out the lumps either by hand or place in blender. It is important that all lump are out and batter is smooth. Pour in pie crust and refrigerate for an hour or until firm.