HumbleIntelligence/food-ner-1-Million huggingface dataset:
CRUST: In a bowl, combine cookie crumbs and butter until moistened. Pat evenly into bottom and up sides of 10-inch pie plate. Bake in 350F oven for about 10 minutes or until firm. Let cool. CHOCOLATE GANACHE LAYER: In a bowl, place chocolate and butter. In a small saucepan bring cream to a boil. Pour over chocolate and let stand for 1 minute. Slowly whisk chocolate until melted and smooth. Gently pour into cooled pie crust. PLace in refrigerator for about 1 hour or until set. PUMPKIN LAYER: Meanwhile, in large bowl, cream the cream cheese and sugar until fluffy. Beat in pumpkin puree, vanilla, cinnamon, ginger, and cloves until smooth. Whip 1 cup whipping cream. Fold half of the cream into pumpking mixture untl light. Fold in remaining whipped cream until well combined. Spread over top of chocolate layer and smooth top. Refrigerate for about 2 hours or until set and firm. MAKE AHEAD: Cover and refrigerate for up to 2 days. Garnish with cream and nutmeg before serving.
Brown ground beef in skillet adding chopped onion about half way through. Drain meat of all fat and place in 2 1/2-quart casserole. Mix in seasonings, tomatoes and corn. In a bowl combine stuffing mix, water and margarine. Spread stuffing over meat mixture. Bake at 350° for 30 to 40 minutes.
In a large saucepan, add oil and heat over medium-high heat. Add onions and garlic; saute onions for 10 minutes or until clear. Add next 6 ingredients. Cook until red bell pepper is just softened, stirring occasionally. Add 5 cans of broth, tomatoes, and tomato paste. Bring to a boil. Stir in barley and lentils. Lower heat and simmer about 1 1/2 hours or until barley and lentils are tender; stirring occasionally. Add more broth to reach desired consistency. Add salt and pepper to taste. Ladle into soup bowls and sprinkle with parsley.
Peel the cucumbers. Cut in half lengthwise and scoop out the seeds with a spoon. Cut into lengthwise strips about 3/8 inch wide. Cut strips into 2 inch pieces. Toss the cucumber in a bowl with the vinegar, salt and sugar. Let stand for 30 minutes to several hours. Drain and pat dry in a towel. Preheat oven to 375. Toss the cucumbers in a baking dish with the butter, herbs, scallions and pepper. Set uncovered in the middle level of the preheated oven for about an hour, tossing 2-3 times, until cucumbers are tender, but still have a suggestion of crispiness and texture. They will barely color during cooking. Variation One: Parslied Cucumbers. In a warm vegetable dish toss with 2 Tbsp minced parsley. Variation Two: Creamed Cucumbers. Boil 1 cup whipping cream until it has reduced by half. Season with salt and pepper, fold into the hot baked cucumbers, sprinkle with parsley and serve.
Preheat oven to 375°F Place beets in roasting pan. Add 4 rosemary sprigs and enough water to barely cover beets. Cover pan tightly with foil. Roast beets until tender, about 50 minutes. Transfer beets to work surface. Peel while still warm; place on rimmed baking sheet. (Can be made 1 day ahead. Cover; chill.). Preheat oven to 350°F Melt butter with oil in small saucepan. Pour over beets on sheet; toss to coat. Sprinkle with salt and pepper. Bake until heated through, stirring occasionally, about 20 minutes. Transfer to bowl. Garnish with additional rosemary sprigs and serve.
Preheat oven to 350°F For pudding, combine all ingredients in a medium bowl; pour into greased 8-inch square baking dish. For topping, combine sugar and cocoa in a small bowl; gradually stir in boiling water. Pour over pudding. DO NOT STIR. Bake 45 minutes. Topping will sink and the pudding will rise to the top. Allow to cool slightly before serving. Serve with ice cream or whipped cream.
Green Onion Dressing. Heat grill. Drizzle 1/2 teaspoon of olive oil over white bottoms of green onion. Grill white bottoms of green onions until slightly softened and charred. Place grilled whites of green onions, green onion tops, garlic, white wine vinegar, dijon mustard and remaining olive oil in a blender, puree until smooth. Transfer to a bowl, stir in sour cream and season with salt and pepper. Pasta Salad. Heat grill. Place cooked pasta in a large bowl, toss with 2 teaspoons of vegetable oil. Drizzle remaining 1 teaspoon of vegetable oil over red onion rings and season with salt. Grill red onions until softened, approximately 10 minutes, remove from grill. Roughly dice red onions. Add peppers, red onion, Green Onion Dressing, chopped parsley, salt and pepper to pasta, mix to incorporate all ingredients. Garnish with Toasted Coconut.
To powder splenda, put in blender for about a minute. (or use powdered sugar). Combine all ingredients, with an electric mixture in a large bowl. Mix until smooth and fluffy. Place in small serving dishes. Chill for several hours before serving.
In a large sauce pan or dutch oven, heat oil. Add onion and carrot, sautee until tender. Move to side of pan and add turkey, salt and oregano. Cook and crumble turkey until thoroughly done. Add tomatoes, green onions, Williams Chilli Seasoning,lime juice, and chicken stock. Bring to boil. Cover and simmer at least one hour, but more wont hurt. When ready to eat, add black beans and heat through. Serve with sour cream, cheese, tortilla chips if desired.
Mix all ingredients except the salt substitute. After you cook your ground beef add maybe a 1/4 cup of water and add mix. Right before you serve sprinkle salt substitute on beef. Tip: if you prefer to use salt in your cooking add it at the table. You taste it more and end up using less salt. Your heart will thank you.
Trim all fat off meat. Cut steak in to 4 inch strips. The steak should be about 1/2 inch thick. It's easier to cut meat partially frozen. Pound meat lightly, you don't want it too thin. Add all ingredients in a large bowl. Mix well. Cover and refrigerate overnight (8 hrs). Line cookie sheets with tin foil. Place steak strips on sheets, don't overlap meat. Set oven at lowest temperature. (150-175°F). Bake six hours, turning after three hours. Jerky is done when meat is dried out, depending on your oven. Worth the wait!
Char whole chile directly over gas flame or in broiler until blackened on all sides. Transfer to paper bag; seal. Let stand 15 minutes. Peel, seed, and coarsely chop chile. Transfer to processor; puree until smooth. Set aside. Heat oil in heavy large saucepan over medium-high heat. Add 1/4 cup chopped chile, bell pepper, onion and garlic. Saute until soft, about 4 minutes. Add corn; stir 1 minutes. Add cream and chile puree' bring to boil. Add cooked macaroni and grated cheese; stir until cheese melts and mixture is heated through. Season to taste with salt and pepper.
Rinse the capers under running water and drain well on paper towels. Chop 2 tblsps of the capers and place them in a clean, absolutely dry 2-cup bottle. Add the remaining capers and the chili peppers and fill the bottle with olive oil. Cover and keep in a cool, dark place for a week, shaking from time to time, before using. This oil will keep for 3-6 months in a cool, dark place.
In a small bowl, combine olive oil, mustard, cumin, paprika and a pinch of salt. Spread mixture on bread. On four slices, layer ingredients in this order: cheese, ham, turkey, then pickles. Top with remaining four slices of bread to form sandwiches, pressing down to compress filling. Heat a large skillet, panini press or sandwich maker to medium-high heat. Spread butter on bottom of each sandwich and place buttered side down on hot surface. Butter top side of sandwich while in pan and grill until browned. Flip sandwich and grill on other side. If using a panini or sandwich press, close press. Grill, pressing constantly, until sandwiches are browned and crisp on both sides and cheese is melted, about 10 -12 minutes.
Make the cake: Preheat the oven to 325 degrees. Butter and flour a 9-inch springform tube pan. In a medium bowl, whisk the flour with the salt and baking soda. In a large bowl, whisk the oil with the granulated sugar. Whisk in the eggs one at a time. Add the dry ingredients and stir until smooth. Fold in the diced apples with a rubber spatula. Scrape the batter into the prepared pan and bake in the lower third of the oven for about 1 hour and 15 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let cool slightly. Meanwhile, in a medium saucepan, combine the butter, cream and brown sugar and bring to a boil over moderate heat, stirring. Remove the toffee glaze from the heat and stir in the vanilla. Place the warm cake (still in its pan) on a rimmed baking sheet. Pour the hot glaze over the cake and let it seep into the cake, poking lightly with a toothpick. Let the cake cool completely, about 2 hours. Invert the cake onto a plate, and invert again onto another plate, right side up. Meanwhile, make the toffee sauce: (This is optional, in my opinion.) In a medium saucepan, combine the sugar and water and bring to a boil over high heat, stirring until the sugar dissolves. Using a moistened pastry brush, wash down any sugar crystals on the side of the pan. Cook without stirring until a medium-amber caramel forms, about 5 minutes. Remove from the heat and quickly but carefully stir in the cream and butter. Simmer the sauce over moderate heat for 2 minutes, then remove from the heat and stir in the brandy. Pour the toffee sauce into a pitcher. Make the caramelized apples: In a large skillet, melt the butter and the brown sugar. Add the apples and cinnamon and cook over moderately high heat, turning the apples once or twice, until they are tender and caramelized, about 10 minutes. Add the water to dissolve the caramel in the skillet, then transfer the caramelized apples to a plate. Slice the cake and serve with the caramelized apples, toffee sauce (opt.), and vanilla ice cream (opt.). Make ahead: The unmolded cake can be stored in an airtight container overnight at room temperature. The toffee sauce can be refrigerated for up to 1 week; reheat gently before serving. The apples can be made up to 2 hours ahead and kept at room temperature.
Grate the peel of 5 of the limes; set aside. Squeeze enough juice from 6 to 8 of the limes to measure 3/4 cup; pour juice into medium bowl. Add lime peel and water; mix well. Place three layers of damp cheesecloth over a medium bowl. Pour juice mixture into cheesecloth. Tie it closed and let drip into bowl until dripping stops, about 10-15 minutes. Press gently. Measure exactly 2-1/2 cups prepared juice into a 6-quart pan. Stir sugar into the juice in the pan. Add food coloring if desired. Bring mixture to full rolling boil on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 minute. Skim off any foam. Ladle into jars, seal and process 8 minutes. ========================.
Get butcher to pound the meat thin, or you can have the butcher slice it thin on an electric slicer. If you are getting your meat from a store that does not have a butcher to pound the meat slices thin, then place a slice between 2 pieces of waxed paper and pound it yourself with either a heavy skillet or a mallet. Combine filling ingredients (except mozzarella or fontina and bread) and the prosciutto di Parma and mix together very thoroughly with a spoon or your hands. After the ingredients are mixed together, add the pieces of bread and mix again, lightly. Cut each slice in half to make 4 pieces and top with 2 slices of mozzarella or fontina cheese and 2 slices of the prosciutto di Parma per braciole. Then spread ingredients on top. Fold in the sides and roll them up longways very tightly, as you would an egg roll, securing the rolls with string or wooden toothpicks. Each roll will be about 5 inches long and about 1 1/2 inches thick. Pour olive oil into a large and very hot skillet. Brown beef rolls on all sides in the hot olive oil. Transfer the rolls to a pot and cover with the marinara sauce and then cover with lid and simmer for 30 minutes. I suggest my marinara sauce, recipe #84217. To serve, slice the bracioles crosswise diagonally and also in slightly larger pieces crosswise. You can also serve the bracioles without slicing them. Serve 1 braciole per person.
Sauce Preparation: Place the olive oil, garlic and chili flakes in a cold pan. On medium heat, stir and cook the olive oil, garlic, chili flakes until garlic turns slight golden brown. To this mixture, add the white wine and chicken broth. Simmer about 10 minutes. Reduce the wine and broth by half, add the tomatoes and basil, and continue to simmer for 30 minutes. Puree the sauce in blender with the butter and Parmesan cheese. Season to taste with salt and pepper. Pasta Preparation: Prepare pasta when sauce is complete. Use a large pot to boil pasta. Cook the pasta in salted boiling water until they float (approximately 3 minutes or 160 degrees F internal temperature). Remove pasta from boiling water and lightly mix with sauce. Plating Suggestion: Place sauced pasta on serving plate, top with Parmesan and Basil.
Pre-heat the oven to 350 degrees. Spray a 9x13" pan with nonstick spray. Melt the butter in a large microwave safe bowl. Stir in sugar. Add the eggs and vanilla and mix well. In a separate bowl sift the flour and cocoa together three times. Then add the sifted flour and cocoa to the sugar mixture. Mix well. In a small bowl, toss the chocolate chips in a Tbsp of flour, until they are lightly coated. This helps the chocolate chips suspend evenly throughout the batter instead of sinking to the bottom of the brownies. Once coated, add the chocolate chips to the batter and mix until evenly distributed. Bake for 30-40 minutes or until toothpick inserted into the center of brownies comes out clean. Mix softened cream cheese and milk with fork until smooth. Add powdered sugar until smooth and glossy. Drizzle over cooled brownies.
For the cake : Mix the sugar, eggs, butter, salt and milk together. Sift the flour and gradually add to the wet ingredients. Pour batter into prepared square casserole dish and arrange the apples on top. Bake in preheated oven at 350F for 40-45 minutes or until browned and toothpick inserted in center comes out clean. Prepare the sauce while the cake is baking :. Combine all the ingredients for the sauce and bring to a boil, stirring continually until sugar is dissolved. Remove from heat and pour over hot cake as soon as it comes out of the oven. Allow time for the liquid to be absorbed. Serve with cream or ice cream.
Combine all ingredients in a blender or food processor and blend until smooth. Chill for at least 2 hours and serve with tostados or tortilla chips.
Slice pound cake into 1/8 to 1/4 inch slices. Place half of the slices on the bottom of a 9 inch springform pan; press down firmly. Set remaining slices aside. Bring cream just to a boil in a medium saucepan. Remove from heat. Add milk chocolate morsels; let stand 5 minutes. Whisk until well combined and smooth. Pour half of the chocolate mixture over pound cake in pan, spreading evenly to with 1/4 inch of edge of pan. Cover; freeze for 1 1/2 hours or until chocolate is set. Combine softened ice cream and whipped topping in large bowl. Fold in 1 3/4 cups crushed malted milk balls. Spread over chocolate layer in pan. Cover; freeze until ice cream is firm, about 2 hours. Top ice cream with remaining pound cake slices; press down firmly. Spread remaining chocolate mixture over pound cake. Cover; freeze at least 6 hours. To serve, remove sides of pan. Garnish with additional whipped topping and sprinkle with crushed malted milk balls if desired. To cut cake easily, run a knife under hot water and dry with a paper towel before slicing.
Preheat the oven to 400 F ro 200C and grease some tartlet tins. Roll out the pastry very thinly on a floured surface, and use an 8cm cutter to make rounds to line the tins. Spoon a little jam or jelly into the bottom of each pastry tin. Chill while you make the filling. Sieve the cottage cheese into a bowl and mix in the caster sugar, lemon rind and ground almonds. Beat in the eggs and brandy. Add this to the curd mixture and mix until thoroughly blended. Fill each pastry case two-thirds full with the mixture. Bake for 25 minutes until well risen and puffy. Cool slightly before serving and dust with icing sugar.
ADVANCE prep of the corn and peppers: Preheat grill or broiler to high heat. Spray corn with nonstick spray and season to taste with salt and pepper; grill corn (or broil 4" from heat), turning every 2-3 minutes, for 12 minutes or until all kernels are browned. Let corn cool and when cool enough to handle, cut off kernels (you will need about 1 1/2 cups). Roast the chiles either on the grill or in the broiler, turning every 3 minutes (12 minutes total) or until all the skin is charred. Immediately pop the peppers into a large, clean paper bag and roll top to seal. Let bag sit 15 minutes- when you open the bag, the skins should have loosened up. Let peppers cool down enough to handle and peel off charred skins (while wearing plastic gloves to protect your hands). (All of the steps up to this point can be done in advance if needed). Preheat oven to 400°F. Set aside 6 of the peppers whole, then cut up the remaining 2 peppers, seeding them and cutting them into 1/4" pieces. Mix the 2 chopped peppers with the roasted corn. Get your bowl or roasted corn kernels and chopped peppers and mix in cheese, scallions, garlic,cilantro,and currants. Taste the mixture and add more salt and pepper if needed-it should be highly seasoned. Get your reserved 6 whole roasted and skinned chilies and cut a 2" long slit lengthwise making a chilie pouch. Scoop out the core and seeds (try not to tear the skin of the pepper), leaving the stem intact. Stuff each pepper with the corn mixture. Set flour in a shallow bowl, egg in another, cornmeal in a third bowl. Dip each chilie into the flour, then the egg, then the cornmeal and set on a nonstick baking sheet (or a baking sheet lined with foil and sprayed lightly with nonstick spray). Spray the tops of the stuffed chilies well with nonstick spray. Bake for 20 minutes or until golden and the filling is hot. Suggested garnishes: Fresh cilantro leaves, guacamole, salsa, and sour cream if desired.
Preheat oven to 350°F Lightly grease a 5 by 3" loaf pan. Line the bottom of pan with a strip of tin foil to fit down the length & up the short sides with enough extra length to extend over the edges by 1 1/2". Lightly grease foil and set pan aside. Place butter and chocolate in a med. microwaveable bowl. Microwave on med. power until chocolate is soft and butter is melted, about 1 minute Stir until chocolate is smooth. Add sugar and whisk well. Then add egg white and vanilla. Whisk until blended. Add the flour and salt. Whisk well. Fold in pecans. Spread batter evenly into prepared pan. Bake until toothpick inserted in centre comes out with moist crumbs, 28-30 minutes; the top will be dry and starting to shrink from edges of pan. Do not overcook. Remove from oven and place on wire rack. Let brownie cool completely in the pan. Use edges of foil to lift the brownies out of the pan. Remove the foil and cut brownie into three servings.
1. Cut off larger green endings of leeks and dispose. Wash tender white part of leeks well and cut into small circles. 2. Cook leeks for 1 minute with 1 Tablespoon of salted butter. 3. Add 1 Tablespoon of water and cook for 5 minutes more on low heat. 4. Peel potatoes and also cut them into circles. 5. Add them to leeks with 6 cups of water, salt and pepper to taste. Let soup boil very slowly for 45 minutes. 6. Butter the toast (with salted butter!) and put one piece in the bottom of each soup bowl. 7. Pour the soup directly on top of the toast and serve immediately. Make sure you use French bread with plenty of salted butter as this is whats gives such a fantastic flavour. You can also add some bacon just before the leeks are added and you can also add some green salad if serving as a main meal.
Sprinkle meat with salt and pepper and then dry spaghetti seasoning mix. Place in crock-pot. Top with chopped tomatoes. Cover and cook on low for 7 to 9 hours or until meat is tender. Slice and serve on hot spaghetti; spoon sauce over the whole dish.
Crust: Heat oven to 350°F. Spray 8 inch springform pan with nonstick coating. Combing butter, oats, crumbs and Splenda in small bowl. Sprinkle/press into bottom of pan. Bake for 7 minutes (or until browned). Cool. Cheesecake: Beat cream cheeses until smooth in large bowl. Add Splenda, syrup and maple flavoring and beat well. Add oil and egg white and beat until smooth and creamy. Stir in butterscoth chips by hand. Pour mixture into prepared crust and place in oven. Reduce heat to 325°F. Bake for 60 minutes (or until middle is just set). Turn oven off and leave cheesecake inside for 1 - 2 hours. Remove from oven and let cool to room temperature. Refrigerate overnight, slice and enjoy!
Preheat oven to 450°. Melt 1/2 cup butter, put 1 tsp into each of 12 (2 1/2-inch) muffin pan cups; reserve remainder. Sift flour, baking powder and salt into mixing bowl. Add 1/2 cup soft butter; cut in with pastry blender until mixture resembles cornmeal. Stir in milk with fork. Fill each prepared muffin cup nearly to the top with dough. Bake 10 minutes. Spoon 1 teaspoon melted butter over each biscuit. Bake 10 minutes longer.
Heat oil in a large frying pan and fry potatoes and onion for 3-4 min, stirring often. Lower heat, cover and gently fry for a further 8-10 min until potatoes are almost tender. Add mushrooms and cook 2-3 min, stirring often until soft. Add peas and sweetcorn. Put eggs and milk in a bowl. Add seasoning and beat well. Level the top of the vegetables in the pan, and scatter parsley over. Pour egg mixture on and cook over low heat for 10-15 minute. Put pan under a hot grill to set the top. Serve hot/cold in wedges.
Places warm water and sugar in mixing bowl, mix to dissolve. Add yeast dissolve in sugar water, let stand 5-15 mins till bloomed. Add salt, oil, and half the flour and mix. Add remaining flour, use dough hook. Mix til dough pulls away from the sides of the bowl. Put on lightly floured surface and knead shortly. Place in greased bowl, flip to cover both sides. Cover with warm damp towel. Set in warm place, let rise till double in size. About an hour. Remover towel and punch down. Lay out on lightly floured surface, cut in half. Flatten out into rectangle and "jelly roll" into loaf and pinch ends. Repeat with second half. Cover and let rise 30-50 mins til doubled in size. Preheat over to 350 degrees. Bake 25-30 mins til brown. Pull out and brush with melted butter. Let rest 10 mins on cooling rack before removing.
Mix cornstarch in 1/2 cup water until smooth. Combine cornstarch mix, remaining water and concentrate in saucepan. Cook over medium heat, stirring constatnly, until syrup thickens. Season with spice to taste. Serve warm. Refrigerate leftovers-reheat before serving. Will keep up to 10 days.