HumbleIntelligence/food-ner-1-Million huggingface dataset:
Filling:. Peel your pawpaw and remove the seeds. Cut up into chunks roughly 1 square inch. Place papaya in a pot. Cover with water, add salt, cover the pot, and boil until soft. When done, drain off the water and cool. Use a cook spoon to mash and force the papaya through a strainer. Squeeze the limes and add the juice. Be careful to not add any seeds. Stir in margarine, vanilla, and cinnamon(or nutmeg). Add 1 1/2 cup of sugar, stir, and taste. Slowly add remaining sugar to your taste. I use the entire 2 cups because I like it very sweet. You may not. Mix well and set aside. Preheat your oven to 350 degrees. Pie Crust:. Measure out and combine flour, salt, and baking powder in a mixing bowl. Use a fork to cut the butter into the flour. To cut, you simply mash the margarine into small pieces while mixing in the flour. Cut and mix until the small pieces of butter are more or less spread out in the flour. Stir sugar in the milk. Pour sweetened milk into flour mixture. Fold milk into flour evenly. Use your hands to gather dough into a ball. Place on lightly floured surface. Divide the dough into four pieces. Use a rolling pin to flatten each piece of dough. Divide it into two sections for easy handling. Roll the dough out flat on a lightly floured surface as shown in the photo. Use a large round cookie cutter to cut the dough into circles. Spoon the filling in to the center of the dough and fold over. Seal the edges with a fork. Grease and flour a cookie sheet. Place the tarts on the cookie sheet. Bake at 350 degrees until golden brown (about 20-25 minutes.). Use a spatula to remove from the cookie sheet. Enjoy!
In a small bowl whisk together all dressing ingredients until well blended. Divide the red lettuce between 4-6 plates or bowls. Divide the strawberry slices over lettuce then garnish with onion slices. Pour the dressing over salads just before serving.
Combine vinegar, mustard, shallot, garlic and salt in a small mixing bowl. Whisk in the oil. If you have time, let flavors mingle for 30 minutes. In a large bowl, toss greens with the vinaigrette. Serve dressed greens in individual bowls or plates. Top with walnuts, figs, cheese and fresh ground pepper.
Preheat oven to 350 degrees F. Grease 3 baking sheets. Combine flour, baking powder and salt in a medium bowl. Place the brown sugar and butter in a large bowl. Beat with an electric mixer set on high speed until light and fluffy. Beat in the eggs and vanilla until smooth. Gradually stir in the flour mixture with a wooden spoon until thoroughly combined. Stir in the oats and raisins until blended. Drop the dough by rounded spoonfuls 1 1/2 inches apart on the prepared baking sheets. Flatten the dough slightly with a fork. Bake until golden brown, about 12 minutes. Cool on the baking sheets for 2 minutes, then transfer to wire racks. Serve warm or at room temperature. Once baked, cookies will keep for 4-5 days in an airtight container.
Combine cake mix, pudding mix, oil, sugar, water, vanilla and eggs, and beat well for 2 minutes. Take out 1 cup batter and mix with Hershey syrup. Grease and flour bundt pan. Sprinkle nuts and chocolate chips on bottom of pan. Pour batter on top of nuts and chips. Swirl batter with syrup on top. Bake 1 hour at 350 degrees. Cool 10 minutes, then remove from pan.
Saute onion in butter until soft and translucent. Add okra and cook until tender. Add next for ingredients and crab meat; cook for 30 minutes, stirring occasionally. Serve with rice.
Heat oven to 325°F Butter a 13-by-9-inch glass baking dish. Separate eggs, and place yolks in a large mixing bowl. Reserve whites in a separate mixing bowl. Add sugar to yolks, and beat on high speed with an electric mixer until pale yellow and fluffy, about 5 minutes. Clean beaters, and whip egg whites to medium peaks, about 1 1/2 minutes. Using a rubber spatula, stir about 1/3 of the egg whites into the yolk mixture to lighten it. Then gently fold in remaining whites. Whisk flour with a dry whisk to aerate and break up any lumps, then sprinkle it over egg mixture. Use a rubber spatula to gently fold flour into egg mixture, just until there are no more white flour streaks. Don't overmix. Pour batter into the buttered baking dish, and bake until cake is puffed and golden and the edges pull away from the sides of the pan, about 20 to 25 minutes. Remove cake from the oven and place on a wire cooling rack. With a toothpick, poke holes all over the cake. Allow to cool for 15 minutes. In a medium bowl, whisk together three milks and rum, and pour mixture evenly over cake. Continue cooling cake, about 45 minutes more, then cover tightly with plastic wrap and refrigerate at least 4 hours or overnight. For toasted coconut, heat a large frying pan over medium heat. Add coconut and spread it in an even layer. Cook, stirring often, until coconut is lightly toasted and browned. If coconut begins to burn, reduce heat. Remove from the pan immediately. To serve the cake, whip heavy cream and powdered sugar to medium peaks (If you like, flavor it with a teaspoon of dark rum.) Top each cake slice with a mound of whipped cream, and garnish with toasted coconut.
Make the dressing by blending all the ingredients together in a blender. The longer this can sit and chill the better the flavor will enhance. Chicken: Put in crock pot for 4 hours then shred and replace for 1 hour to soak up the juice. Rice: Blend in the blender the following: bouillon, garlic, cilantro, green chilies, salt, butter and onion. Let water come to a boil; add rice and blended ingredients. Let rest until rice is done. What we did was put a tortilla in a frying pan and added cheese on it until it became slightly crisp then layered chicken, rice, romaine lettuce, fresh lime and the dressing. This was a easy and very good recipe and the leftovers were great!
In a 10" skillet, cook beef, onion and garlic over medium-high heat stirring often, until beef is browned (about 5 minutes). Drain off excess fat. Stir in tomatoes, spinach, dill weed, garlic salt and pepper. Heat to boiling. Add rice and turn heat to low and cover. Simmer, covered 25 minutes or until rice is done. Top with shredded cheese then re-cover, remove from heat. Let sit (off heat and covered) for 10 minutes until cheese has melted.
Process beans until smooth and spread on warmed tortillas (I warm in microwave 25 seconds for easy rolling). Place all else in processor until smooth and spread over beans. Roll up tightly. Refrigerate and when ready, serve with salsa, cutting spirals into 1/2 inch pieces. Note: cook time is refrigeration time.
Place the miso paste and warm water in a small bowl and stir to combine. Place the water, chilli, ginger and green onions in a large saucepan over high heat and bring to the boil. Add the chicken, snow peas and noodles and cook for 3-4 minutes until the chicken and noodles are cooked through. Stir the miso mixture into the noodle mixture. To serve, spoon into bowls and top with extra green onions.
Brown beef in skillet, drain fat. Add in soup, salsa, water, tortillas, and half of cheese. Heat to a boil. Cover and let cook for 5 minutes or until hot. Add remaining cheese before serving!
Melt cheese in medium saucepan over low heat, stirring occasionally. Remove from heat, stir in beans and salsa. Carefully cut center out of bread, leaving 1-1/2-inch shell. Cut bread center into pieces for dipping. Reserve 1 pretzel rod, arrange remaining pretzel rods on serving plate to resemble campfire logs. Place bread cauldron on pretzels, fill with cheese dip, allowing some to spill over top of bread cauldron. Arrange bread pieces and cocktail bread around cauldron. Place reserved pretzel rod in cheese dip and serve immediately.
In a shaker half-filled with ice cubes, combine the vodka, bouillon, salt, pepper, Worcestershire, and Tabasco. Shake well. Strain into a highball glass almost filled with ice cubes. Garnish with the lemon wedge.
Combine rhubarb, sugar, cornstarch and zest in a saucepan. Cook over medium heat, stirring constantly, for 5 minutes or until mixture has thickened. Serve hot or cold. If using fresh rhubarb: Add 1/8 cup water to rhubarb in saucepan, cover with lid and cook. When it has cooked down, mix cornstarch with 2 T of water and whisk into rhubarb. Add sugar and zest. Cook over medium heat, stirring constantly, for 5 minutes or until mixture has thickened.
Melt butter in a large fry pan and add the onions and mushrooms, Saute until soft. Add Mozzarella, parmesan, parsley, egg,salt& pepper, cook for 1 minute and remove from heat. Roll each crustless slice of bread to flatten it, butter each piece and cut each slice into 4 square pieces. Press bread pieces, the buttered side down, into a tiny muffin tins. Fill with mushroom mixture (about 1 1/2 tsp to each tartlet). Cut the 3 cheese slices into 16 pieces so you will have 48 pieces and put a piece on top of each tartlet. Bake in 350f oven for 20 to 25 minutes.
Wash cherry peppers and place whole, stems intact, in jar. Fill jar with white vinegar. Let stand for one week. You may need to add more vinegar to keep the jar full as the peppers soak it in. After one week, pour out vinegar and rinse peppers in cool water. Remove stems and seeds. Cut provolone to the appropriate size to fill the peppers. Wrap provolone with a piece of proscuitto and stuff into pepper. You may want to wear gloves during the stuffing process. The peppers can burn your fingers. Place stuffed peppers into jar and fill jar with 50% olive oil and 50% canola oil. Refrigerate for one week, will keep for one month in the refrigerator. Be sure you have a cold beverage on hand to cool the fire and enjoy!
Place peaches and jalapenos in a food processor and pulse until finely chopped. Pour this mixture into a Dutch oven or large saucepan. Add sugar and allspice and combine well. Stirring constantly, bring to a boil over medium-high heat, then lower the heat to medium-low. Cook 20 minutes over medium-low, stirring often, or until thickened. It will be like a thick sauce. Ladle into clean,sterilized,heat-resistent jars. Cover with clean, sterilized lids and let cool to room temperature. Place in refrigerator and keep chilled. This is not shelf stable jam (it must be refrigerated even when sealed) as it has not been heat canned. Use up the spread within one month or two weeks after opening. Serve with cream cheese on crackers.
Place tomatoes in boiling water for about 2 minutes. Remove tomatoes and in a food processor, blend them with the onion and garlic. Heat 2 tablespoons of the vegetable oil in a 2 Litre sauce pan. Add the blended tomato mixture. Cook until it changes colour and has a pleasant cooked taste. Add the broth and heat until it just starts to boil. Simmer and add the Epazote leaves, salt and pepper. In a separate pan or griddle roast the dried pasilla chilies in the remaining vegetable oil until they change colour but do not blacken. If burnt, the chillies will taste bitter and unpleasant. To serve, use deep bowls. Pour or ladle in the very hot broth mixture. Place a handful of chips in the soup and garnish with grated cheese, avocado, and sour cream. Serve immediately so the chips do not get soggy. Serve the grilled chillies on the side for individuals to use to their taste.
Preheat oven to 170°F and place tortilla wraps in oven to warm while preparing remaining ingredients. In a small bowl whisk egg whites, cottage cheese, salt and pepper. In a medium skillet coated with cooking spray, saute vegetables and beans until soft. Pour the egg/cottage cheese mixture over vegetables and cook until mixture sets. Once firm, divide egg mixture among the warmed tortillas. Roll each into a burrito. Garnish with low-fat, low sodium salsa.
Preheat oven to 425 degrees. Place hash browns into lightly sprayed 9"x11" pan and press down evenly to form a crust. Drizzle with butter and bake for 25 minutes. Place cheeses, sausage, and bacon over the crust. If desired, cover at this point and refrigerate until the next day. Beat milk and eggs together. Pour over cheese and meat. Cook in a 350 degree oven for 30 minutes.
Combine peaches, sugar, lemon juice, and salt; stir well. Fold in Cool Whip. Chill at least 3 hours. Serve with thin butter wafers or butter cookies.
Preheat the oven to 350 degrees. Saute vegetables and ham in a small pan with the butter. Grease an 8x8 pan or a 9 inch pie pan. Layer the ingredients in the pan, placing the vegetables and meat mixture first. Mix the flour with the cheese, and layer it on top of the vegetables. Beat the eggs and milk together, adding salt and pepper to suit. Mix in your choice of herbs. Pour egg mixture over the vegetables and cheese. Bake for approximately 45 minutes, checking at a half an hour for doneness. Let rest for at least 15-20 minutes before slicing, letting it firm up.
Put everything except the red pepper dice into a blender container and puree until smooth. Chill at least one hour. Serve topped with red pepper dice. Variation: Use about 1/4 cup packed fresh cilantro leaves instead of the green onion. Makes 2 generous or 4 small servings.
Preheat oven to 325. Combine chocolate chips and sugar in a double boiler until chocolate is smooth. In a small bowl combine crust. Pour into pans and press up 1 1/2" on the sides. In large bowl, beat cream cheese until light and creamy. Gradually beat in sugar. Mix in sour cream and vanilla. Add eggs, one at ta time, beating well after each addition. Divide batter in half. Stir melted chocolate in first half and pour into crumb lined pan. Cover with plain filling. Swirl with knife to marble. Bake at 325 50 minutes or until only 2-3" of center will jiggle when shaken. Cool to room temperature and then refrigerate until serving.
In a serving bowl, combine the carrots, raisins, nuts and mayonnaise. Refrigerate leftovers.
Place unseasoned meat on a large sheet of thick aluminium foil. (double if necessary). Spread entire surface of meat with tomato paste, and then sprinkle over the soup mix. Wrap it up securely in the foil so no juices can escape during the cooking time. Place in uncovered roasting dish in a preheated 180 degrees celcius oven. Cook for 3 hours and do not touch the entire time!. When ready you can strain the gravy and pass it along separately.
Melt the butter in a saucepan. Add the bananas to the hot butter. Let cook for about 2 minutes. Add the sugar, cinnamon, and nutmeg. Cook over medium heat until the sugar begins to caramelize, about 2 to 3 minutes. Add the vanilla. Add pecans just before serving. Serve warm or at room temperature. Makes about 1 1/2 cups.
In a medium skillet, melt the butter and saute the mushrooms for about 3 minutes, then stir in flour, combining well. In another skillet, combine the wine, shallots and vinegar, boiling until thickk, about 3 minutes. Reduce heat to medium. Add broth, Worcestershire, tomato paste and rosemary, cooking for 1 minute. Add mushroom mixture and cook 3 minutes, stirring constantly, then add mustard to sauce. Serve warm.
Preheat oven to 425°F. Butter large rimmed nonstick baking sheet or just use silpat. Place onion in large bowl. Separately, toss potatoes with 1/2 teaspoon salt in medium bowl. Let stand 5 minutes. Using hands, squeeze out excess liquid from potatoes. Add potatoes, 1/2 teaspoon salt, and melted butter to onion. Toss to coat. Divide mixture into 4 mounds on prepared baking sheet, spacing apart. Roast 15 minutes, then turn mounds over with spatula, pressing down to flatten to 4-inch-diameter rounds (cakes will still be soft). Reduce oven temperature to 350°F; bake until cakes are golden and crisp around edges, about 30-45 minutes longer. If you scale the recipe, scale the time.
Combine the vegetables and kiwi fruit into a large bowl. Pour the dressing over the salad and stir. Cover and chill for at least 3 to 4 hours before serving. Just before serving toss the peanuts into the salad, season with some black pepper and garnish if you wish with some fresh parsley.
Divide butter among four 13 x 9 inch baking dishes. Combine eggs and salt; mix well. Gradually stir in milk. Pour evenly into baking dishes. Bake, uncovered at 350°F for 10 minutes; stir. Bake 10-15 minutes more or until eggs are set. Serve immediately.
Mix all ingredients except sesame seeds in large bowl. Let stand 10 minutes for flavors to blend. Divide fruit mixture among wine glasses and sprinkle with sesame seeds.
Saute meat, onions, and garlic in a hot skillet about 5 minutes, until meat is browned. If using raw mushrooms, add them now, and cook until they are soft. Stir in flour and seasonings. Cook a minute or two so the flour won't taste raw. Gradually stir in the milk. Add the soup and, if you are using canned mushrooms, add them now, too. Heat through. Stir in sour cream and heat but do not boil. Add a little more milk to adjust consistency, if desired. Taste and adjust seasoning. Serve on hot rice or noodles.
Preheat your oven to 200°C/400°F/Gas 6. Rinse your chicken well, inside and out and dry thoroughly with a paper towel. Stuff the cavity with the quartered lime, onion and the garlic. Rub the olive oil all over the chicken and season with salt and pepper. Place the chicken in a roasting tin and place in the middle of your preheated oven. Roasting time depends on size of chicken. Roast for 20 mins per lb plus an extra 20 minutes for the whole chicken (example: 4 lb chicken: 4x20+20=1hr40mins). Using the juices from the roasting tin, baste the chicken every 30 mins to stop it from drying out. While the chicken is roasting mix the lime juice, honey and parika in a small bowl. 30 mins before your chicken will be done take it out of the oven and brush with the lime& honey glaze. Return to the oven to finish roasting, at the end of the roasting time make sure all juices run clear by inserting a skewer into the thickest part of the thigh.
Line roasting pan with aluminum foil and coat with cooking spray. Place beef in pan. Mix all ingredients together and pour over beef. Cover with aluminum foil and bake for 2 1/2 to 3 hours at 350 degrees.
Oil or butter a deep 9- or 10-inch baking dish. Slice the bread about 1/2-inch thick; arrange 3 equal alternating layers of the bread, turkey, bacon, tomato, and cheese in the baking dish. Cut or tear the bread slices if needed to make snug layers. In a bowl, whisk the eggs with the milk, sage, salt, and cayenne. Pour the liquid mixture over the bread mixture. Cover and refrigerate at least 2 hours to overnight. Remove the strata from the refrigerator 20-30 minutes before you plan to bake it. Preheat oven to 350°; bake the strata for 50-55 minutes until puffed, golden brown, and lightly set in the center; serve hot.
Dice the onion and press the garlic clove then sweat these in the olive oil until the onion begins to soften. (Note: In her recipes, BC sweats vegetables by cooking in the oil over low heat for about 20 minutes to soften the vegetables and bring out the flavour.). Peel and grate the parnips, carrots and giner and add them to the pan. Continue to sweat the vegetables until the parsnips and carrots begin to soften. Add the orange rind and juice and the stock. Bring to the boil and simmer for another 10 minutes or until all the ingredients are cooked. Process the soup. (Note: I use a hand blender right in the pot, but a food processor or blender would do as well.). Season to taste with salt and pepper, heat through and serve garnished with parsley.
Oven: 350 deg F. Grease 2 flat, large cookie tins. Use the coarse side of a grater, and in a large bowl grate the butter into the flour. Then use your hands to rub it in until mixture resembles breadcrumbs. Add the salt and sugar. Add the vanilla to the beaten eggs, and stir into the flour mixture (just roughly). Add enough buttermilk to mix to the consistency of scone dough, i.e. soft and somewhat sticky, but not wet. You should need about 6 cups, but it could be more or less. Have a bowl of quite warm water ready, and dip your hands into it. Now form large balls of dough, but do so lightly. The balls should be about 1/3 smaller than tennis balls (sorry, hard if you can't demonstrate!) Pack these, touching one another, on the greased tins. Do not pack close to the edges of the tins, as the dough will rise considerably. Baking time depends on a few variables such as the size of the balls -- generally about 45 mins - 60 minutes The rusks should be well-risen and golden-brown on top. Do peek, and don't let it burn. Test with a skewer. Cool in tins, but they don't have to be cold to proceed: Use a serrated knife (some people simply break up the soft rusks) and cut into shapes convenient for handling -- about 3 inches in length and 1 1/2 inches in width. But you will never be able to cut these rusks neatly! They crumble a lot -- don't worry, it can't be helped. Put out the crumbs for the birds. Using the same tins, stack them very loosely and at an angle, one row supporting the next. Dry overnight in a cool oven of about 170 deg F, with the oven door wedged open a crack. They must dry out completely. Next day make sure rusks are dry, cool well, and keep in airtight tins.
In a large, non-stick skillet, melt butter; saute mushrooms, onion and garlic over medium heat until golden. Stir in flour and cook for 1 minute. Gradually stir in milk and cook until mixture comes to a boil and thickens, stirring constantly. Stir in mustard and season with salt and pepper. Add spinach. With back of a spoon, make 8 indentations in spinach mixture. Break one egg into each well. Cover and cook on medium-low for 6 to 8 minutes or until egg whites are set. Sprinkle with Parmesan cheese while hot, then serve.
Mix together in saucepan above ingredients until thick. Cook First until thick, let cool while making dough. Mix all ingredients together into a dough. Roll out dough very thin onto a floured surface. Cut out circles with a cookie cutter. Place one teaspoon of filling onto cut out cookie, place another cookie on top of filling and press ends together gently. Bake in preheated 375°F oven 12-15 minutes or until lightly brown around the edges. Depending on the size of the cookie cutter, this can make approximately 125 cookies. They can be refrigerated and are good cold as well as room temperature.
In a large bowl, combine almond flour, salt and baking soda. In a smaller bowl, combine agave, eggs and vanilla. Stir wet ingredients into dry. Gently mix in cherries and apricots. Pour batter into an 8 by 8 baking dish. Bake at 325° for 30-40 minutes, until golden brown and a toothpick inserted into the center of the cake comes out clean. Cool and serve.
For the cream cheese filling: Using a stand or hand mixer, or a whisk, blend all ingredients until smooth. Place the filling in a piping bag or scrape it into a small bowl. Set the filling aside. For the batter: Whisk together the flour, baking soda and salt and set aside. In a large bowl, whisk together the brown sugar and egg yolks. Add the buttermilk, melted butter and vanilla and set aside. In the bowl of an electric mixer fitted with the whisk attachment, whisk the egg whites until medium-stiff peaks form. You can also do this by hand. Whisk the dry ingredients into the wet until smooth, then fold in the egg whites. To make the waffles: Preheat a waffle iron to the medium heat setting. Generously spray both sides of the iron with non-stick spray. Sprinkle 3 to 4 tablespoons of raw sugar onto the bottom of the iron, then spoon a scant cup of batter evenly on top of the sugar. If using a piping bag, pipe a swirl of the cream cheese filling on top of the batter. If not using a piping bag, drop 4 generous tablespoons of filling randomly over the batter. Sprinkle a tablespoon of raw sugar on top of the waffle and close the iron. Cook for 2 to 3 minutes until the top is golden brown and releases from the iron when opened. Spray the top of the iron with non-stick spray and sprinkle the top of the waffle with another generous tablespoon of raw sugar. Close the lid and cook for 1 minute more or until the sugar has melted and formed a crust. Remove the waffle from the iron and place on a cooling rack. Wipe down the iron and repeat with the remaining batter. Serve with lightly sweetened whipped cream.