HumbleIntelligence/food-ner-1-Million huggingface dataset:
Quarter and core apples, but do not peel. Grind in old-fashioned meat grinder (food processor makes them too fine), using medium-coarse blade. Remove seeds from lemon and orange, grind and add to apples. Grind 1 cup raisins. Mix all ingredients except rum flavoring in large bowl, stirring in spices and flour, then date sugar if desired. Add flavoring and mix again. Place in covered bowl or other container with tight lid; refrigerate at least one week before using or canning. CANNING: 1/2 inch head space, boiling water bath 20 min for pints after water returns to boil, longer for altitudes over 1000 ft. If any jars fail to seal, freeze for later use. To freeze after refrigerating for the recommended week, place in clean freezer containers or jars, leaving 1/2 inch at top. Cover with clean lids and place in sharp-freeze section of freezer until frozen. Thaw overnight in the refrigerator before using. Makes 1 quart, enough for 2 8-inch pies. 1/4 cup 116 calories, 2 diabetic fruit exchanges Protein 1, fat 0, carbohydrate 28 grams, 0 cholesterol If salt omitted, 1/4 cup contains 7 mg sodium. Source: Canning and Preserving without Sugar by Norma M. MacRae, R.D. Third Edition 1993.
Combine flour and butter in mixer, mix for few seconds. Add sugar and salt and bring it to breadcrumb stage. Add the egg and cold water if needed. Take care not to overwet. Mix until it forms into a ball. Allow to rest in a cool place before using. Fill with whatever pie ingredients you're using. Bake in a 350° oven for 20 to 30 minutes.
Put frozen dough in refrigerator overnight. Let stand at room temperature until pliable. Cut into nine slices. Divide meat into nine pieces and roll each into sausage shapes. Butter hands and stretch dough. Wrap dough around the meat. Place in greased pan about and inch apart. Cover and let rise until not quite doubled in size. Bake at 350F for 30 minutes. Butter the tops while still hot. Makes nine servings.
Remove odd pots and pans from oven. Preheat oven to 350° / 180°. Cream together butter and sugar. Add eggs and crushed bananas. Combine well. Sift together flour, soda and salt. Add to creamed mixture. Add vanilla. Mix just until combined. Do not overmix. Pour into greased and floured loaf pan. Bake at 350° / 180° for 55 minutes. Keeps well, refrigerated.
Cook the rice in boiling salted water for 12-15 minutes, until tender. Drain, rinse, and drain again. Stir in the tamarind paste and set aside. Heat 1 tbls. of the oil in a large skillet or wok, add the shallots, and cook for 3-5 minutes, until softened. Add the garlic, ginger, curry powder, pepper flakes, and turmeric and cook gently, stirring, for 1 minute. Add the cabbage and cook for 3-5 minutes. Add the tomatoes and cook for 2-3 minutes. Remove from pan. Heat the remaining oil in the pan, add the rice, and cook gently until lightly browned. Return the vegetables to the pan. Add the soy sauce and sugar and heat gently to warm through. Serve hot, garnished with tomatoes, red pepper, cucumber, celery, and omelet strips. Note: To make omelet strips: Whisk 2 eggs with plenty of salt and pepper. Melt 2 tbls butter in an omelet pan or small skillet. Add the eggs to the pan and cook until set. Leave to cool. Roll up the omelet and slice across into fine strips.
Preheat oven to 325°F with rack on the lower-middle level. Spray 8-inch square baking pan with non-stick spray. Cut a 16-x-8-inch sheet of foil into the pan and up and over two sides and roll up overhanging sides (you will use this as a handle to remove brownies after they are cooked). Spray the foil with non-stick spray as well. In small bowl, stir together the flour, salt and baking powder. In a medium-sized bowl, melt the chocolate and butter together (you can do this in microwave, or over a pan of simmering water). After the chocolate is melted, remove from the heat and whisk in the sugar and vanilla. Whisk in the eggs one at a time. Continue to stir until the mixture is completely smooth and glossy. Add the dry ingredients and stir until just incorporated. Stir in the nuts if you are using them. Pour the batter into the prepared pan and smooth the top. Bake until toothpick inserted into the center comes out with wet crums, 35 to 45 minutes (If the toothpick comes out clean, the brownies are overcooked). Cool the brownies in the pan on a wire rack fo 5 minutes. Using the foil handles, pull the cooked brownie from the pan and turn it out on the rack upside down, to cool completely, this will take nearly an hour. Cut the brownies into 16 squares. (Note: If you are not going to serve immediately, wrap the whole brownie in plastic wrap, then foil and refrigerae for up to 5 days or freeze).
Place all ingredients in a bowl. Mix well with a hand mixer. It will be somewhat like whipped cream. Package into containers.
In a medium, non-reactive bowl, combine the olive oil, lemon juice, parsley, garlic, black pepper and crushed red pepper. Set aside. Thread thawed shrimp onto skewers and cover with marinade for 30 minutes. Preheat grill for high heat. Grill, brushing occasionally with extra marinade, for about 2 to 3 minutes on each side, or until done.
combine all sauce ingredients in small bowl. Roast chicken at 450 degrees for 30 minutes, breast side up. Turn chicken to breast side down. Pour sauce over chicken and roast for additional 60 minutes at 350 degrees. Baste every 15 minutes or so.
Pour all ingredients into a tall glass filled 3/4 of the way with ice. Stir.
In a slow cooker, layer potatoes, onions and ham. In a saucepan, melt butter. Stir in flour, mustard, salt and pepper until smooth. Combine soup and water; gradually stir into flour mixture. Bring to a boil, cook and stir for 2 minutes or until thickened and bubbly. Pour over ham. Cover and cook on low for 8-9 hours or until potatoes are tender. If desired, sprinkle with cheese before serving.
Peel and de-vein the shrimp, reserving the shells, and coarsely chop the shrimp meat into 1/2-inch sized pieces; then set the meat aside. Place the reserved shrimp shells only (not the uncooked shrimp meat) in a stockpot together with the water; turn temperature to high and bring to a boil, then reduce to low, cover, and let simmer for 20 minutes. While stock is simmering, break the cauliflower into small florets and steam until tender, about 15 minutes. Strain shells from the stock and reserve the liquid. Add flour to butter in a saucepan over medium heat and cook until golden. Gradually stir in the shrimp stock and half and half and whisk together until thick. Add salt and white pepper and stir well, then add the uncooked chopped shrimp and cook for about 5 minutes or until shrimp turns pink, careful not to overcook or the shrimp will toughen. Remove from heat and pour the sauce over the steamed cauliflower in a large serving dish; serve with bread and a green salad. Note: if you put the completed dish into a crockpot or other thermal container, it can also travel well to potlucks.
Pre-heat oven to 200C/400F/Gas Mark 6. Wash the potatoes and then dry them, before pricking them all over with a fork and baking them in the pre-heated oven for 1 to 1 1/2 hours. Meanwhile, mix all of the grated and mashed cheeses together; add the chopped spring onions, mustard powder and a little salt and lots of freshly ground black pepper. Set to one side. When the potatoes are cooked, take them out of the oven and allow them to cool, before cutting them in half and scooping out all of the cooked potato flesh inside - leaving and empty skin. Mix the warm potato flesh with cheese and add the butter whilst they are still warm, so it melts. Mix well. Pile the cheesy potato filling into the potato skins, place them on a greased baking sheet and bake for a further 15 to 20 minutes, or until they are hot all the way through and the top is golden brown and bubbling. Serve immediately with chopped chives and assorted salad leaves or seasonal vegetables.
Preheat oven to 350 degrees. Coat a spring-form pan or pie pan with cooking spray. In a medium bowl add graham cracker crumbs and melted butter. Mix together until the crumbs are coated. Set aside 2 tablespoons for the topping. Spread the remaining coated crumbs evenly in the prepared pan. Pat the crumbs down. Bake for 10 minutes. Remove from oven and place in refrigerator to quickly cool. In the meantime, in a large bowl, add milk, dry pudding mix, and almond extract. Beat with a wire whisk for about 2 minutes until thickened. Using a rubber spatula, gently fold in 11/2 cups Cool Whip. Spoon into cooled pan. Spread evenly. To the pudding bowl add the remaining Cool Whip. Add one drop of each red and blue food coloring and gentle mix with a rubber spatula. This should create a light lavender colored batter. Spread this lavender batter evenly on top of the pistachio pudding batter. Sprinkle the top evenly with the remaining 2 tablespoons of crumbs and sliced almonds. Refrigerate for at least 3 hours to set. Easter Pistachio Almond Pudding Pie can be made several days in advance. Store in refrigerator. It also freezes great.
Beat the egg well with the milk. Add dry ingredients until a batter is formed and smooth. Heat the oil to 360 degrees. Dip in the rosette iron to heat. Dip into the batter 3/4 ways up. Fry until golden. Push off with a fork. When cool dust with confectioners powdered icing sugar. This recipe stays nice and crisp because of the cornstarch. I have been using this one since 1978, and proved out to be the best for us due to the crispness. Store in a large tin container. I always double this amount when making.
In a medium bowl combine the flour, baking soda, lemon zest, coriander and poppy seeds. Mix well with a wire whisk and set aside. In a large bowl cream together the butter and sugar with an electric mixer at medium speed until the mixture forms a grainy paste. Scrape down the sides of the bowl (this ensures that the butter and sugar are thoroughly blended to provide a consistent base for the remaining ingredients). Then add the egg yolks, egg, and lemon extract. Beat at medium speed until light and fluffy. Drop by rounded teaspoonfuls onto an ungreased cookie sheets, 2 inches apart. Bake at 300° for 23-25 minutes or until cookies are slightly brown along the edges. Immediately transfer the cookies with a spatula to a cool surface.
Place chicken in a large saucepan with enough water to cover. Bring to a boil. Turn heat to low, cover pan, and simmer for 30 minutes. Remove chicken to a plate to cool. While chicken is simmering, cook noodles in 6 cups boiling water until the soften, about 3 minutes. Drain and rinse with cold water. Divide noodles among four bowls. When chicken is cool enough to handle, use your fingers and shred into thin strips. Divide a among the bowls, on top of the noodles. In a saucepan, combine chicken broth, ginger root and bring to a simmer. Simmer for 10 minutes. Use a slotted spoon to remove ginger. In a small bowl combine miso and a small amount of the broth. Mix well then add to the saucepan. Add soy sauce, salt and pepper to taste. Pour hot broth into bowls. Garnish with scallions and serve.
Mix together first 6 ingredients. In a separate small prep bowl, mix apricot preserves, lime juice and cumin. Add to salsa mixture. Salt to taste. Enjoy!
AS SOON AS THE GOOSE IS DRAWN, REMOVE ALL THE FAT FROM THE INSIDE AND AROUND THE GIBLETS AND PUT INTO COLD WATER WITH A LITTLE SALT. WHEN THE GOOSE IS HALF ROASTED, LADLE ALMOST ALL THE DRIPPING OFF BEFORE IT BEGINS TO BROWN, AND CONTINUE TO DO SO, ONLY LEAVING ENOUGH IN THE PAN TO BASTE THE BIRD. PUT THE FRESH FAT AND THE GOOSE DRIPPING INTO A SAUCEPAN WITH A FEW SLICES OF APPLE AND A PINCH OF SALT. SIMMER UNTIL CLEAR, THEN STRAIN THROUGH A FINE SIEVE AND POT INTO SMALL JARS. COVER WITH GREASE-PROOF PAPER, THEN WITH COVERS OF STOUT BROWN PAPER AND STORE IN A COOL PLACE. Encyclopedia of European Cooking.
Position the rack in the lower third of the oven. Preheat oven to 350°F. Butter and flour 9x13 inch pan (I like to use cocoa when baking anything chocolate, that way you don't have any white flour on it). Place brownie mix, beaten eggs, melted butter,and milk in a large bowl. Stir with a wooden spoon until smooth. Pour into prepared pan. Bake for 25 minutes or until toothpick comes out with a few moist crumbs attached. Place pan on a wire rack. Maintain oven temperature. The moment the pan is out of the oven sprinkle the mini-marshmallows over the top. Then cover with graham crackers, breaking some as necessary to cover the entire pan. Place pan back in oven and bake for 2 minutes, to melt the marshmallows. Remove pan from oven and gently press the graham crackers down into the melted topping-be careful; it's very HOT. Cool the pan completely on a wire rack. Then turn it over to unmold the brownies onto a cutting board. Place a wire rack on the top and invert once again (so that the graham crackers are back on top). Cut into 24 pieces.
Combine Neufchatel cheese and yogurt, stirring until smooth. Add Cheddar cheese and next 5 ingredients; stir well. Cover and chill at least 2 hours. Shape cheese mixture into a ball. Wrap cheese ball in wax paper and chill. Combine cereal nuggets and parsley. Roll cheese ball in cereal mixture just before serving. Serve with fat-free crackers.
Preheat oven to 375°F. Oil a baking pan. Season fish with salt and pepper and arrange in baking pan. Combine tomato sauce, wine and oregano and pour over fish. Cover with foil and bake 10-15 or until fillet centers turn opaque. Squeeze 1/2 lemon over the fish. Slice the other half into 4 wedges and serve with the fillets.
Boil the eggs for 5 minutes. Plunge into cold water and peel at once. At the same time, boil potatoes for 20 minutes. Drain and allow to cool. Also cook french beans in boiling water until tender, but with some bite. (Or use the microwave oven.). Halve the olives, slice the onion and drain the tuna chunks. Mix together the dressing ingredients and coat the potatoes and beans with the mixture. Arrange the tomatoes, olives, onion, tuna basil leaves and lastly arrange the quartered eggs.
In a large bowl or plastic bag combine flour, curry powder, cumin, and salt. Add chicken cubes in three parts and shake to coat. Combine potatoes, carrots, apple, onion, garlic, jalapeno peppers, ginger, and chicken bouillon. Top with chicken. Pour water over chicken mixture. Cover slow cooker and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. To make faux coconut milk combine cornstarch and 3 tablespoon of evaporated milk in a small sauce pan over medium heat. Whisk to mix, removing all lumps. Add remaining milk and cook just until milk thickens slightly. Remove from heat and add extract. About 15 minutes before serving, turn slow-cooker to high setting if not already there. Stir faux coconut milk into chicken mixture. Recover cook for 15 minutes more. Serve over hot cooked rice. Sprinkle with nuts and raisins if desired.
Preheat oven to 160C (320F). Grease or line loaf tin with parchment paper. In a medium sized bowl, beat the egg. Add agave, buttermilk, vanilla extract and canola oil and mix well. Stir in mashed bananas. In a big bowl, combine flour, baking powder, baking soda and salt. Mix well. Combine wet ingredients and dry ingredients and stir until just combined. Stir in walnuts. Pour batter into prepared loaf tin. Bake for about 60 minutes, until cake tester comes out clean. Take out of the tin and let cool completely.
Several hours before you finish this cake, prepare Chocolate Sponge Cake, German-Style (can be found at http://www.recipezaar.com/rz.242152). Cake made in a springform pan should be cut in half (you can use string for this) and filled. Split cake in 2 pieces as follows: Carefully cut around the circumference of the cake with a sharp knife, about 1/2 inch deep. Take a long piece of thread, line it up with the cut and pull it through the cake, dividing it in half horizontally. Place top half on a piece of waxed paper. Place the bottom half on a cake plate with 4-5 short pieces of waxed paper under it and sticking out. These are to be pulled out before serving so you have a clean cake plate. Place 1/4 cup sugar in a pan with drained juice from the cherries plus water to equal 1 cup liquid. Bring to a boil. Mix 1/4 cup cornstarch with 4 tablespoons of the juice and pour into the hot liquid, stirring constantly. Bring to a boil for a few seconds, until sauce has thickened and is clear. Remove from heat, stir in cherries and schnapps and cool. Boil the other 1/4 cup sugar with 1/3 cup water for several minutes. Remove from heat, stir in remaining schnapps and use this mixture to brush over base of cake until absorbed. Whip whipping cream until stiff, adding powdered sugar and vanilla sugar about halfway through, to taste. You may add Whip It cream stiffener or gelatin to help it stay set, if you are not serving the cake right away. Place the cooled cherries in the middle of the bottom cake layer, leaving about an inch of space on the edge. Spoon the whipped cream around the edge and over the cherries, slightly. Place the top cake layer on the cake. Using a spatula, cover the edges of the cake with a thin layer of whipped cream and smooth. Cover the top in the same way. Using a pastry bag and tip, use the rest of the whipped cream to form 12 puffs around the edges and place a maraschino cherry on top of each puff. Make a circle of whipped cream in the middle and sprinkle chocolate curls inside to finish. Refrigerate until serving. Remove wax paper carefully, using a spatula to repair any holes. Wipe off knife between cuts.
Stick cloves into pork, sprinkle with pepper. In a large skillet, heat half the oil on medium -high and brown pork on all sides (10 mins). Move pork to the crock-pot. Pour off fat in pan. ONION GRAVY; heat the rest of the oil in the skillet, saute onions and cumin seeds until golden. Add stock, (wine), tomato paste, vinegar, garlic, bay leaves and salt. Mix thoroughly, and bring to a boil. Scrape into crock pot. Cook on low until pork is tender - about 6 hours. Transfer pork to a plate, tent with foil. Skim off any fat from the gravy. Whisk cornstarch with water and stir into gravy. Increase heat to high and cook, covered until thickened, about 15 minutes. Discard bay leaves. If you would like a smoother gravy, use a stick mixer and give the gravy a wiz! Stir in the parsley (optional). Serve pork with gravy. Goes great with mashed potatoes!
Mix marinade in a 9 X 13 baking dish. Add meat into marinade, cover and refrigerate for 4 hours. Turn meat over several times in the marinade. Remove from marinade. Grill over indirect medium heat. Cook for 30 minutes or until desired doneness.
Preheat oven to 350°. Sprinkle salt and pepper in cavity of chicken. Combine garlic, onion and celery and stuff into the cavity. Combine lemon juice and zest with the olive oil and brush over the skin of the chicken. Season generously with salt and pepper. Place chicken in roasting pan and roast for 1 hour and 15 minutes or until done. Remove from roasting pan and let rest for 15 minutes before serving.
Melt lard in a pot and add flour. Fry until become brownish and add paprika. Pour cold water and make it creamy. Make soup removing eventual small flour clods. Cut potato into small cubes and add into soup. Chop mushrooms into leaves and add into soup. Cut dried smoked pork ribs into small pieces and add into soup. You can also use smoked bacon if you do not have pork ribs. Add bay leaf and season the soup. Cook for 1,5 to 2 hours. When potato become soft just squash it a bit to make it more creamy. At the end, before serving, add sour cream and dill.
Combine flour, baking soda, salt, sugar, and spices in a bowl. Add soymilk to flour mixture and mix just until well combined, make sure there aren't any really big clumps, small ones are fine. Using a skillet sprayed with cooking spray, and heated over low heat, pour about 1/4 cup mixture of batter, less for smaller pancakes, more for larger. If using fruit, gently press it inches Cook until bubbles appear and pop on surface and undersides are golden brown, about 3-4 minutes. Flip the pancake, and turn heat off if using fruit, and let pancakes continue to cook until undersides are firm and light golden brown, about 3 minutes. Transfer to a plate lined with paper towels, fruit side up, and place in your oven or microwave to keep warm. Respray pan and repeat to cook remaining, remember to always respray between each batch or pancakes will stick.
Sift together flour, salt and baking powder. Beat Crisco, vanilla, milk, sugar and egg yolks. Add dry ingredients mix until smooth. Add nuts and cherries. Pour into a greased loaf pan, bake at 350 for 1 hour.
Mix Butternut, Brown sugar, Evaporated milk, Eggs, Cinnamon, Nutmeg, Dried Ginger,& Salt. Pour into a Pyrex Pan (8x8x2) inches that was sprayed with cooking spray (Pam). Bake at 325 degrees for 60 minutes. Meanwhile whip cream till it starts to thicken then add sugar till firm, fold in Crystallized ginger. Scoop warm or chilled pudding top with whipped cream and toasted pine nuts.
For Bolognese Sauce: In large pot heat butter over medium-high heat. Add bacon and ham and saute until carmelized and light brown, about 10 minutes. Add ground meats and cook over high heat until well browned and stirring constantly, about 20 minutes. Add the onions, carrots, celery and mushrooms and cook until soft, about 5 minutes. Add garlic, cloves and nutmeg to the pan and cook for 2 minutes. Add wine and cook till almost evaporated. Add stock, simmer over medium-high heat about 45 minutes or until sauce is thickened and flavorful. Season to taste with salt and pepper. Stir in the creamand parsley and adjust seasoning if necessary. Set aside until ready to assemble. Bechamel Sauce:In saucepan, melt butter over low heat and stir in flour, stirring constantly until smooth, about 2 minutes. Slowly whisk in milk to blend together. Set over high heat and quickly bring to a boil for 1 minute, stirring constantly. Allow to cook for 5 minutes or so until floury taste is gone. Remove from heat and add salt and nutmeg to taste. To assemble:Preheat oven to 350. Butter a large rectangular baking dish. Spoon 1/2 cup of meat sauce onto the bottom of the dish. Cover with 1 layer of cooked lasagna noodles. Top with 1 layer of meat sauce, completely covering noodles, then add a light dusting of cheese. Repeat layering in orders given until all have been used, ending with a topping of bechamel sauce and cheese. Bake covered for 45 minutes with aluminum foil; then uncover and bake for 15 minutes until cheese on top is lightly golden brown. Let rest for 10 minutes before serving.
Saute onions and celery in butter. Mix together the broth and soups. Heat and pour over cornbread. Add onions and celery and mix well. Season with salt and pepper to taste. Pour 1/2 dressing mixture in 3-quart casserole dish. Top with chopped chicken. Pour on rest of dressing. Bake at 350 degrees for 50-60 minutes.
Heat oven to 400 degrees. Grease bottoms only of 12 muffin cups. Beat egg, stir in buttermilk, brown sugar and oil. Stir in granola, flour, baking powder, salt and baking soda just until all dry particles are moistened. Fold in blueberries. Fill muffin cups about 3/4 full. Bake until golden brown about 20-25 minutes. Cool one minute in pan, then remove and cool on wire racks.
In a large bowl add the fennel, lettuce, tarragon and scallion. Set aside. Add lemon juice, mustard, salt, and pepper to a small bowl and whisk together. While whisking constantly, slowly add the oil. When well combined pour the vinaigrette over the salad and toss to coat. Top with the Pecorino if desired and serve immediately.