HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Line an 8 or 9-inch square pan with parchment, letting two opposite ends hang slightly over sides of pan. For crust, in a large bowl, combine brown sugar, flour, butter and pecans, mix well. Pat into bottom of prepared pan. For filling, in sauce pan, melt chocolate, shortening and butter. Remove from heat and stir until smooth and slightly cooled. Beat in sugars and vanilla. Beat in eggs, one at a time. Stir in Kahlua, flour and salt. Add pecans. Pour over crust. Bake for 25 minutes or till fudgy--Do not overbake. Cool. For frosting, beat together butter, Kahlua, confectioners sugar and milk. Add more Kahlua if necessary to achieve spreading consistency. Frost cooled cake, either in the pan or lifted out by the parchment paper handles. Let frosting set. Slice into bars. Refrigerate.
FOR THE CAKE: Pour boiling water over seeds, let stand for 5 minutes, pour off water and repeat. Drain well. Grind with steel blade in processor until seeds release milk and turn white. Butter a 9 inch springform pan and dust it with ground almonds. (This may be done in advance.) Best to butter parchment paper to cover bottom of pan and sprinkle with ground almonds. Place poppy seeds and honey in a large bowl. Separate eggs. Add room-temperature yolks, one by one, to the mix, beating until thick. Stir in grated almonds and lemon zest. Beat egg whites until satiny but no dry. Fold a little into the mixture, then fold in the rest, until no white shows. Pour mixture into pan, rapping it gently to release air pockets, and smooth the top with a spatula. Bake on the middle rack of a preheated 350°F oven for 50 to 60 minutes, or until a toothpick comes out clean from the center. Do not open oven door or disturb the cake while baking. Cool slowly, not in a draft. Run a sharp knife around the sides, then slowly release the spring. Run a knife under the bottom and cool on rack. TO FILL CAKE: Cover work surface with double sheets of wax paper. With a sharp knife, make a small incision around the torte to mark where it should be cut in half. Make horizontal cuts at four equidistant points, then gently pull a long thread through the cake to cut it into two layers. Sprinkle bottom layer with 2 or 3 tablespoons of rum, and evenly spread rum butter filling about 3/4 inch thick. Cover with top layer and press gently. Cover the sides with the rest of the filling. Refrigerate overnight wrapped in foil. TO ICE CAKE, cover work surface or a lazy susan with wide double-strength foil. Apply a third of the icing to sides with a spatula, pulling from the bottom up. Wipe spatula occasionally to avoid pulling crumbs, and dip in hot water to smooth out ridges. With the rest of the icing, smoothly cover the top. Refrigerate for at least 2 days. Run a sharp knife around bottom to release icing from paper. Slide the torte onto one hand, pull off the remaining paper and gently place torte on serving platter, taking care not to crack the icing. Yields about 20 slices. Keeps well in refrigerator. Serve at room temperature. RUM BUTTER FILLING: (Rumova masa) This is an excellent cream, the base of which may be used with different flavors. Here, rum is used. It is used as a filling for the poppy seed torte. This filling can also be used as icing. Cream butter until light, add sugar a little at a time, rum, and cream. Beat until very fluffy. WHITE ICING: Bila Shklytsia. This hard icing dries quickly and forms a lovely cover for a torte. It cures hard, not fluffy. Place 2 cups sugar in a bowl and add cream and vanilla. Mix well, gradually adding the rest of the sugar. Add a little more cream if too stiff.
Date Filling: Mix 3 cups chopped dates (1 lb.) with 1/4 cup sugar and 1 1/2 cups water in saucepan. Cook over low heat, stirring constantly, about 10 minutes or until thickened; Cool. Grease 13x9 baking pan. Crust Mixture: Cream butter, shortening, and brown sugar. Mix in remaining ingredients. Press half the mixture in bottom of pan. Spread with filling. Top with remaining crumble mixture, pressing lightly. Bake at 400°F 25 to 30 minutes or until light brown. While warm, cut into bars about 2 inches X 1 1/2 inches. VARIATION: You can omit date filling and substitute 1 cup of your favorite jam.
In the bowl of a stand mixer with the paddle attachment, or in a large bowl using a hand mixer, cream the butter with the sea salt, powdered sugar and lavender until light and fluffy. Add the egg yolks, one at a time, beating well after each addition. Add the vanilla and beat until combined, about 10 seconds. Fold in the flour by hand, mixing lightly just until incorporated and being careful not to over-mix. Remove the dough from the bowl and form it into a log 9 inches long and 2 inches thick. Wrap tightly in plastic wrap, and refrigerate for 2 hours, or until firm enough to slice. Heat the oven to 350 degrees. Unwrap the log, and cut into one-fourth-inch slices. Place them on parchment-lined baking sheets, and bake for 8 to 10 minutes, until set (the cookies should not color). Cool the cookies (still on the pans) on a rack. Then dust lightly with powdered sugar. They will keep for a few days in a container.
Preheat broiler to 400°. Place Triscuit crackers on a baking sheet. Whisk olive oil and garlic powder together*; brush onto each Triscuit. Top each with a slice of parmesan. Broil for 5 minutes, until cheese bubbles. *I have an olive oil mister, so I sometimes quickly spray the Triscuits with olive oil and then sprinkle with garlic. Other spices would be great too :).
In a mixing bowl (or your food processor), whisk together the vinegar and mustard. You can adjust the vinegar as desired -- ie, if you prefer less tart dressing, slightly reduce the amount of vinegar and increase the mustard. If you're using creamed honey, you'll have to warm it up to liquify it -- then allow it to cool a bit. In a slow drizzle, whisk in the honey to the vinegar/mustard mixture. Whisk in the oil, also in a slow drizzle. You can adjust the oil at this point as well, adding about 3 1/2 cups then tasting and adjusting to your preference. Add salt to taste and freshly ground pepper.
In 10-inch skillet, cook turkey over medium heat, stirring occasionally, until no longer pink; drain. In ungreased 13x9-inch (3-quart) glass baking dish, spread 1/2 cup of the pasta sauce. Arrange single layer of frozen ravioli over sauce; evenly pour 1 cup pasta sauce over ravioli. Sprinkle evenly with 1 1/2 cups turkey and 1 cup of the mozzarella cheese. Repeat layers with remaining ravioli, pasta sauce and turkey. Cover tightly with foil; refrigerate at least 8 hours but no longer than 24 hours. Heat oven to 350°F Bake covered 45 minutes. Remove foil; sprinkle with remaining 1 1/2 cups mozzarella and the Parmesan cheese. Bake about 15 minutes longer or until cheese is melted and lasagna is hot in center. Let stand 10 minutes before cutting.
Melt butter. Add flour until you have a paste. Add water and cook until thickened. Add egg yolks and dry ingredients and beat thoroughly. Add lemon juice, vinegar, and oil, gradually, mixing as you go. Whip cream and fold inches.
Brown ground beef with onions and drain. Add green beans and soup. You may need to add a little milk if too thick. Pour into a greased 9-inch square casserole dish. Sprinkle with cheese. Spread potatoes on top. Bake at 350 for 20 minutes.
Mix together the vegetables, onion, oatmeal, vinegar, ground beef, soup, salt and pepper. Put in a casserole. Bake 30 minutes at 325 degrees.
Fill pot with water. Add soy sauce, ginger, garlic and spice powder. Boil briskly for 2 minute. Add duck and boil briskly for another 2 minutes. Allow duck to cool in pot till warm. Remove duck and drain well. Cut duck into half through centre of breast bone. Drain off any excess liquid. Place duck in tray. Mix marinade in bowl. Rub all the marinade well into the skin of duck. Marinade for 2 hours, then bake in oven at 300 Farenheit for 30 minute. Slice duck when cool with very sharp knife. Fold crepe diagonally, place duck meat into centre of crepe. Fold right side of crepe to left and vice versa. Decorate with garnish.
For the Brownie Batter: Gently melt butter and chocolate together in a glass bowl in the microwave or over a pot of simmering water. In a separate bowl whisk together eggs, salt, sugars and vanilla. Stir egg mixture into chocolate mixture, and then add flour. Stir just until combined. For the Chocolate Pudding: Combine 3/4 cup granulated sugar, salt, cocoa powder and flour in a medium bowl. Slowly stir milk into dry mixture. Put mixture in medium sauce pot and cook until mixture begins to thicken. Beat egg yolks in a small bowl, then briskly stir a small amount of the hot mixture (about 1/2 cup) into this mixture. Add egg yolk mixture back into the hot mixture in top of double boiler and stir in butter and vanilla. Cook until mixture thickens again. Set aside. To Build Pie: Preheat oven to 350°. In a small bowl, combine the crushed chocolate sandwich cookies with the butter until thoroughly mixed. Press into a lightly greased springform pan. Bake for 15 minutes to set the crust. Scrape brownie batter into the chocolate crust, forming an even layer. Bake for 20 minutes or until a toothpick comes out somewhat clean. Allow to cool slightly, and then pour pudding over the brownie layer, spreading into an even layer. Combine the heavy cream and vanilla and whip until peaks form, and use to top the chocolate pudding layer. Garnish with more crushed chocolate sandwich cookies.
Preheat the oven to 220 degrees C, 425 degrees F Place the oil in an 20cm x 20cm ovenproof dish and heat until very hot. Sift the flour into a bowl and make a hole in the centre. Add the eggs and milk. Beat together to form a thick creamy batter, then fold in the chicken pieces, grated carrot, broccoli, onion and salt. Spoon into the hot dish and bake for 30-35 minutes, or until golden brown and risen. Mix the apple sauce, mustard and yogurt together in a small pan, then heat through gently. Serve the sauce with the toad.
preheat oven to 375°F Put yogurt in a fine sieve or a coffee filter set in a larger strainer over a small bowl, and allow the liquid to drain away for at least 5 minutes while you prepare the other ingredients. Sift together flour, cocoa, baking soda and salt. In a large bowl cream butter and sugar, then blend in drained yogurt and vanilla and beat until light and fluffy. Beat in flour mixture. At this stage the batter should seem almost too thick, but persist and do not add more liquid. The dough should be soft but not stick to your fingers very much. If it is too moist the cookies will flatten. If possible, chill dough for 30 minutes. Take a generous teaspoonful and quickly mould it into a ball with the palms of your hand, like making a meatball or rice ball, then place on baking sheet. They should not spread much so can be placed close together. Bake for 6-9 minutes, or until outside is just set and cracks slightly. Do not over-bake--they are chocolate so you cannot judge by brownness, and they are best if slightly undercooked. Remove from oven and allow to sit for a few minutes before removing from baking sheets. Options: roll unbaked cookies in crushed nuts or finely shredded coconut, patting into surface; press down with thumb and fill hollow with jam, a chocolate chip or a generous piece of nut; mix chopped nuts and/or chocolate chips into the batter before rolling into balls; or omit cocoa and add coconut, a cup or more of rolled oats and 1 cup of raisins or chocolate chips, as in the original recipe.
Melt butter and cook minced onion in it. Add rice; brown lightly. Combine other ingredients with rice mixture and bring to boil. Cover; reduce heat and steam until liquid is absorbed. If rice is not done, add more water sparingly.
In saucepan, heat oil; saute garlic and onion until softened, approximately 5 minutes. add stock, sweet potatoes, pumpkin, curry powder, coriander, honey and ginger. reduce heat, cover and simmer until potatoes are tender, approximately 20-30 min (depends are how small you cut your pototoes. Puree in food processor or with immersion blender until smooth. return to saucepan, if using food processor; stir in milk until blended.
Combine all ingredients in large saucepan. Bring to a boil on medium high, stirring often. Simmer, uncovered, for 1 1/2 to 2 hours, stirring occasionally, until thickened to desired sauce consistency. Add more salt if needed. Pour into hot sterilized pint jars to within 1/2 inch from top. Place sterilized metal lids on jars and screw metal bands on securely. For added assurance against spoilage, you may choose to process in a boiling water bath for 35 minutes. If you would rather, this may be cooled, poured into containers leaving 1 inch head space and frozen. Makes 3 1/2 pints. MEATY SPAGHETTI SAUCE: Brown 2 1/4 pounds lean ground beef. Add to Tomato Sauce. Stir. Freeze in 2 cups containers.
Puree the fruit in the water (if necessary) in a blender. Cook over medium heat until the mix thickens up. Serve warm or cold. Store in refrigerator- will keep for several weeks if it lasts that long! *Try using berries, cherries, pineapple, mango, papaya, bananas etc.
Heat oil in a medium saucepan over medium heat. Add shiitakes, carrots and shallots; cook, stirring frequently, 8 to 10 minutes, or until mushrooms have released their juices. Add sake and soy sauce. Increase heat and simmer rapidly, about 3 minutes, or until liquid is syrupy. Stir in 2 1/2 cups water, and bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes, or until liquid thickens. Add asparagus, simmer 3 to 5 minutes, or until tender. Stir in snow peas and arrowroot and cook, stirring constantly, 1 to 2 minutes, or until sauce has returned to a simmer and thickened. Remove pan from heat and stir in vinegar. Ladle into shallow bowls with rice.
Cut off the bony tip of the wings and cut the remaining wing into 2 pieces at the joints. Combine all the marinade ingredients in a non-metallic container and toss in the wings. Marinade for 2-4 hours. Preheat the oven to 200oC. Please wings in two separate baking dishes and cook for 30-40 minutes or until cooked through. Serve hot.
Make lemon sauce ahead of time: Dissolve arrowroot in a little milk; place in a saucepan with rest of milk and cinnamon stick. Stir and cook over low heat, stirring, until slightly thickened. Stir in lemon peel, lemon juice and 1/4 cup of the honey. Remove from heat, remove and discard cinnamon stick, cover and place in refrigerator to chill. Preheat oven to 350°F. Halve and core pears; place in a glass baking dish. In a small saucepan, bring 1/4 cup honey, water and cloves just to boiling point, but do not boil; pour over pears. Bake until pears are fork-tender (time for this varies considerably depending on firmness of pears--really hard ones can take as much as an hour). Remove and discard whole cloves. Serve warm with chilled lemon sauce.
In a large bowl, stir together the soup, mayonnaise, and lemon juice until well mixed. Add the remaining ingredients except for the crumbs, and GENTLY stir until combined. Pour into a lightly greased casserole dish, then top with potato chips or buttered crumbs. Bake at 350 degrees Fahrenheit, about 30 minutes or until hot throughout, and golden brown on top. If you like, you can make it in your microwave oven, rather than bake it in the oven. Here are the changes: Since I'm not going to be baking it, which would soften the veggies a bit, I microwave the onion and peppers in a glass measuring cup for just a couple minutes to make sure they're going to be tender enough in this dish. (Alternately, you could saute them on top of the stove) Then I combine as above, and put it in a microwaveable dish with a cover. I heat it on 70% for about 10 minutes, to get it hot and bubbly. Of course, this may take longer or shorter in your microwave, depending on starting temperature of ingredients, and the wattage of your oven. The last time I made this was for a church potluck dinner. I doubled it. The only thing large enough to hold it was my 5 quart crockpot, so I took out the removeable stoneware crock, greased it& filled it up. Mine has a glass lid, so I covered it with that and stuck the crock in the microwave oven. (Micro-cooking in a slow-cooker crock, stand back so you don't get sucked into the time warp!) If yours has a plastic lid, I take no responsibility if you melt it in the microwave. After it was good and hot, I plopped it into the electric jacket-thingy part of the crockpot cooker. I'm sure there's a technical name for it, but I don't know it. I had plugged it in and set it on low, so it was nice and warm already. I use a couple heavy rubber bands stretched across the handles to secure the lid. This whole thing I slid into a box I keep on hand for just this purpose, and cover with a towel, tucked around it. The crockpot fits snugly and no worries about it tipping over in the car. A friend once spilled an entire crockpot of french onion soup all over the floor of her minivan. I try to learn from OTHER people's mistakes!
I use a petal-shaped tin with a loose bottom for this cake, but it will work equally well in a round 24cm springform or a round tin with a loose bottom. Line the base of your tin and grease the frame. Preheat oven 180°C / 355°F. Peel the rhubarbs, halve the sticks if thick and cube. Mix margarine, eggs, salt, vanilla sugar or vanilla essence until very creamy. In a separate bowl mix the flour and baking powder. Add flour mixture to the creamy one until just combined. Don't use a machine for this. Add rhubarb. Put dough into prepared tin and bake on the lowest shelf for 60 minutes or until done. Let cool in the tin. When cool turn cake out. Glaze: Melt chocolate and cream on low heat. Pour glaze over cake and move the cake, so that the glaze covers the whole cake. You may want to decorate the cake with edible silver pearls.
Mix all the ingredients, except the meat, together. Cover the meat with this. Put in a plastic bag, close tightly and put in the fridge. Marinate for a minimum of 4 hours or, (preferred) leave overnight. Remove from the fridge half an hour before cooking. Preheat oven to 350°F. Put the chops on a rack, there will be marinade in the bag, if you want you can use that for basting, put that over a baking tray which has some water in it or is lined with foil. Depending on the thickness of the chops roast them 25/30 on each side turning them over once. When they get too dark cover with aluminium foil. Serve the chops cut up in large pieces.
Position rack in bottom third of oven and preheat to 350°F. Rinse goose inside and out; pat dry with paper towels. Sprinkle inside and out with salt and pepper. Using knife, cut small slits all over goose; place garlic slices into slits. Place goose on rack, breast side down, in large roasting pan. Roast goose 2 hours 45 minutes, basting occasionally with drippings and removing excess fat; reserve 6 tablespoons fat. Turn goose over. Roast until brown and thermometer inserted into thickest part of thigh registers 175°F, basting occasionally with drippings, about 45 minutes longer. Meanwhile, toss apples and lemon juice in large bowl. Pour 6 tablespoons goose fat into 15 x 10 x 2-inch glass baking dish. Using slotted spoon, transfer apples to baking dish; toss apples in goose fat. Add sugar, Calvados and cinnamon to apples; toss. Bake apples alongside goose until very tender and golden, about 1 hour. Serve goose with caramelized apples.
Grease two 9 inch round cake pans. Line with waxed paper, extending up sides & grease the wax paper. Prepare brownie mix according to package directions and pour into pans. bake in a preheated 350 degree oven for 20 minutes. Cool. Mix Eagle Brand milk and 1/2 cup cold water in a large bowl and beat in the dry pudding mix. Chill about 15 minutes. Then fold in the Cool Whip. Take one cake layer, put a layer of the pudding mixture and a layer of strawberries on top, then repeat with the top layer. Serve.
Cook ground beef in large skillet over medium heat 7-9 minutes or until beef is no longer pink; drain. Remove pan from heat. Stir in taco seasoning mix, cheese and water. Preheat oven to 375°F. Unroll crescent dough; separate into triangles. Arrange triangles in a circle on Classic Round Pizza Stone with wide ends overlapping in center and points toward outside. (There should be a 5 inch diameter opening in center.) I use my Pampered Chef pizza stone, but any flat round pan should work--perhaps even a pizza sheet, but I'd spray it with Pam before adding the crescent rolls. Scoop meat mixture evenly onto widest end of each triangles up over filling and tuck under wide ends of dough at center of ring. (Filling will not be completely covered). Bake at 20-25 minutes or until golden brown. Shred lettuce and chop tomato, onion, olives, and bell pepper (if desired). If you want to do something fancy, scoop out a bell pepper and fill with salsa and put into center of ring. Add your toppings to top of ring and finish with more shredded cheese and sour cream. This is great with a salad.
Process raspberries in a blender or food processor until smooth, stopping to scrape down sides. Pour puree through a fine wire-mesh strainer into a large container, discarding raspberry seeds. Set puree aside. Bring 3 cups water and sugar to a boil in a saucepan, stirring often. Remove from heat; add tea bag. Cover and steep 5 minutes. Remove tea bag with a slotted spoon, squeezing gently; cool tea mixture. Stir together tea mixture, raspberry puree, grape juice, and lemon and lime slices. Chill. Stir in orange soft drink, and serve immediately over ice.
Set oven to 350 degrees. Butter a 2-qt baking dish. Trim the crust off of bread, and cut into 1-inch cubes. Scatter bread crumbs into baking dish. Sprinkle the raisins over bread cubes. In a large bowl, whisk together the eggs, sugar, vanilla and milk. Pour the mixture over the bread cubes. Pressing the bread down with a spatula to help absorb the liquid. Let sit for 30 minutes. Place the baking dish with the pudding mix, into a larger pan. Pour water 2/3 of the way up the outside dish to make a water bath. Bake for 1-1/4 hours, until puffed and firm. FOR CARAMEL SAUCE: Melt butter in a small saucepan. Then whisk in the 1/2 cup brown sugar, then stir for 3-5 minutes. Add in the heavy cream, and continue to stir for 2 mins more. Top sauce onto bread pudding.
Mash bananas (overripe make the best bread). Add oil, vanilla and sugar; mix well. Sift flour, salt and soda together and add to banana mixture with walnuts if using. Mix until flour is blended in but do not over mix. Put into loaf pan and bake at 350 degrees F. for 60 minutes or until toothpick comes out clean. Cool 10 minutes in pan, then remove to rack to cool completely before cutting.
Melt butter in a lrg saucepan. Add onion & saute gently over low-heat till softened & translucent, but not carmelized. Soak the raisins in a sml amt of hot water for 2-3 min to plump them. Drain & add to the onion mixture w/the apple & salt. Stir in the flour + curry powder & cook for 3-4 min, stirring. Remove the saucepan from the heat & gradually stir in the coconut milk & water a little at a time. Return to the heat & cook gently, stirring till thickened. Add bananas & continue cooking gently over low heat for about 6-7 minutes. Add the eggs to the curry, just to heat through. Serve immediately w/boiled rice & a sml dish of mango chutney. *Note Re Servings* ~ I entered this recipe as a 6 serving side-dish per its intent, but it seems likely 4 servings would be more realistic if served as a main-course.