HumbleIntelligence/food-ner-1-Million huggingface dataset:
to make the filling -- combine fruits in saucepan and cook, covered, over medium heat for 5 minutes, stirring occasionally -- Add lemon juice, sugar and cornstarch. Cook, stirring, for 5 minutes or until thickened. cool. to prepare the cake:. combine flour, sugar, baking powder, and salt in large bowl.cut in butter until mixture is crumbly. Beat together buttermilk, eggs and vanilla; add to the flour mixture. spread one half of the batter in greased 13x9 pan -- spread fruit over batter. spoon remaining batter in small mounds on top of filling. mix topping ingredients until crumbly. sprinkle over all. bake at 375* for 45 minutes. serve slightly warm.
Place beef in baking dish, fill with enough water to cover meat. Bake at 425F for 60 minutes. Let beef cool. Using two forks, shred beef. Set aside. Place mixed veggies on a cookie sheet and broil for 5-7 minutes. Stirring halfway through to avoid burning the veggies. Meantime, in a saucepan over low to medium heat, pour in the gravy and add the beef and whipping cream. Allow beef to simmer in the gravy and absorb the flavor while veggies are cooking. Once veggies are done, add to the beef and gravy mixture over low heat. Roll dough out thin into 8 inch thin discs. Repeat 12 times. Place the dough discs into each section of two large coated 6 cupcake pans. The dough will overlap, you will need it. Fill each cup with the beef gravy mixture. Fold the flaps over the top of the beef mixture, brushing the egg wash onto the dough flaps to "glue" the pie closed. Repeat for all 12 pies. Lower oven to 350°F Bake for 10-12 minutes. Let sit for 10 minutes.
In a blender, combine strawberries and sugar. Blend until smooth. Strain and discard seeds. Return strawberry mixture to blender and add pudding mix. Blend. Transfer to a bowl and fold in whipped topping. Spoon into dessert dishes. Refrigerate until serving.
Preheat oven to 275°F In a blender, combine curry paste, ginger, scallions, garlic and water. Process until smooth and set aside. In a large Dutch oven, heat vegetable oil over high heat. Season short ribs well with salt and pepper. Whent the oil is smoking, add meat and sear until browned, about 4 minutes on each side. Pour off and discard oil. Add chicken stock, lemon grass and curry puree to the pot. Bring to a simmer, then cover and move to oven. Cook until short ribs can be easily pulled apart with a fork, 3-4 hours. Remove meat to a plate. Skim and discard fat from surface of liquid; removed and discard lemongrass. Shred meat with two forks into large (two bite) pieces and return to soup. Place over medium-low heat and add coconut milk, brown sugar, jalapeno, cilantro and lime juice (if you are planning to store any of the leftovers for more than a couple of hours, leave out the lime juice and pass lime wedges at the table). Recover and cook until hot but not boiling, about 5 minutes. Serve with white rice.
Place roast in crock pot with water to cover. Add bouillon, salt, and garlic powder. Place the bay leaves, peppercorns, oregano, and rosemary in a coffee filter and secure tightly with a rubber band or cooking twine. Add this to the pot. Cook on low for 8-9 hours. Remove coffee filter and discard. Remove meat and shred.
Peel and grate the carrots. Chop onion into small dice. Heat a saucepan over medium heat and toast cumin seeds for about a minute. Add honey, vinegar and turmeric and stir till combined. Add carrots and onions (and raisins if you like them) and cook over low heat till onions are soft and translucent. Store in refrigerator.
Preheat oven to 400. Stir together tomato sauce, BBQ sauce and sugar in a large bowl. Set 1/4 c of mixture aside. With hands, mix together the remaining ingredients and form into loaf. Place in greased loaf pan. Bake covered for 30 minutes. Uncover and drain fat. I slice the meatloaf now and drizzle the remaining sauce on top. Continue to bake uncovered for 30 more minutes.
Remove the stems from the spinach and wash, drain and pat dry thoroughly. Set aside. Place the eggs into an electric kettle and cover with cold water by at least 1-inch. Turn the kettle on. Once the water comes to a boil, the kettle will turn itself off. Leave the eggs in the water for 15 minutes. Remove and peel off the shell. Slice each egg into 8 pieces and set aside. While the eggs are cooking, place a metal rack in a shallow baking pan (I use cooling racks in a 9 x 12 jelly roll pan) and drape the bacon across the grid. Place in cold oven, turn oven to 400 degrees F, and bake for 15-20 minutes. When done, remove the bacon to a paper towel to drain, reserving 3 tablespoons of the rendered fat. Slice the bacon in 1/2" pieces and set aside. Transfer the fat to a large stainless steel bowl set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper. Turn off the heat, but keep the bowl on the burner. Add the spinach, mushrooms and sliced onion and toss (tongs work beautifully), as the residual heat from the dressing and sides of the bowl transfers to the salad. Divide the spinach between 4 plates or bowls and evenly divide the egg and bacon pieces among them. Season with pepper, as desired. Serve immediately.
Turn your crock pot on and get it warmed up. You can put it on High to start. Add the Meatballs and then add the Cream of Celery Soup, French Onion Soup and water. Stir everything together. After about 30-45 minutes turn it down to low and let simmer until you are ready to serve. *Variation - Cut up 4-5 large Yukon gold potatoes into large 2 inch pieces. Boil potatoes for about 8-10 minutes and add to the crock pot with the meatballs. Add a can of Cream of Mushroom soup for extra gravy.
In a large saute pan, heat an ample amount of vegetable oil over medium-high. Place the chicken medallions in the pan and saute on both sides until browned. Add the garlic, oregano and basil. When the garlic starts to brown, add the white wine and chicken stock. Let simmer for 2-3 minutes. Add the tomatoes, olive oil, lemon juice, salt and pepper, spinach and feta cheese. Toss well while simmering for about 1 minute more. Add to the hot, cooked pasta (reheat first if necessary; toss well and serve.
Poke several holes in the sweet potato with a fork or knife. Cook the potato in the microwave for 6 -7 minutes on high, until done. In a small skillet or saucepan coated with cooking spray, cook onions and ham with lid on for about 3 minutes, then remove lid and cook until onions are softened and slightly browned. Split open the sweet potato and top with onion, ham, salt, pepper and butter to taste. De-e-elish!
Puree the cream cheese, sour cream, lemon juice and tabasco in a food processor. Add the scallions, capers, salmon, chopped dill and pepper, and pulse to blend. Garnish with the dill and serve chilled or at room temperature with crackers.
Add vegetable stock,red lentils, salt, pepper, onions and garlic to a pot and bring to the boil. Once boiling, reduce to a simmer and cover. This is where I start to chop up vegetables and add as each vegetable is prepared. I usually add in this order carrot, green beans, leek, celery, capsicum, spinach, tomato then mushrooms. Add tomato paste. Keep pot covered and stir every 10- 20 minutes until lentils have broken down, usually 60 to 90 minutes. If the soup dries out add water. Add parsley, oregano and basil, and then simmer for another 10 minutes. I usually then turn off stove, leave it covered until cooled then refrigerate overnight. It is worth this process, however it can obviously be eaten straight away. Before serving, add shaved Parmesan as a garnish and enjoy with a crispy warm bread roll, butter and nice glass of red. Hope you enjoy this as much as we all do!
Mix together ham, mayonnaise, and mustard; spread on melba toast and top with sweet pickles. Heat on high for 1 minute.
1. wash lentils. 2. fill pot with lentils and water, pepper and salt, onion. 3. bring to a rapid boil. 4. cover, reduce heat to simmer. 5. cook 20-25 min until thick and yellow.
In a large heavy pot or Dutch Oven add the olive oil and butter. Heat to medium high. Add the onions and bacon. Cook until the onions are soft and browning lightly, about 8 minutes. Add the green beans and chicken stock. Bring to a boil, reduce heat to low and simmer, stirring a few times until green beans are soft, about 30 minutes. Your liquid should be cooked down, giving the green beans a "glazed" look, or coating if you will. Salt and pepper to taste.
Brown ground turkey and onion together. Drain any liquid. Add green chilies and about 1/2 cup of the enchilada sauce. Place a couple spoonfuls of meat mixture into each tortilla and roll. Place into a 9x13 baking dish. Cover rolled enchiladas with remaining enchilada sauce. Top with cheese. Bake at 350F for 10-15 minutes until heated through and cheese is melted and sauce is bubbly.
In a mixer bowl, sift flour, white sugar, powder, soda, salt and spices. I also sometimes add a grating of fresh nutmeg, and a pinch of ginger if desired. (never measured amounts). Add buttermilk, brown sugar, and shortening. Beat for two minutes. Add eggs, and beat another and final two minutes. Spread batter into two greased and floured 9 inch round cake pans. Bake 350 degrees for 30 minutes, until tester shows done. Cool and remove to wire rack for perfect cooling. Penuche Frosting: In saucepan melt the half cup butter and stir in the one cup brown sugar. Cook until dissolved and boil for two minutes. Remove from heat and add the quarter cup evaporated milk. Return to heat and return to boiling point stirring constantly. Remove from heat. Cool to lukewarm. Beat in 1 3/4 to 2 cups powdered icing sugar. If its too thick add in a few tablespoons more milk little at a time. If its too thin add in more icing powder a little at a time. When to your desired spreading consistency, fill and frost cake.
Place peas in a small pyrex casserole dish with a lid. Microwave for three minutes, stirring halfway through.
Peel the potatoes and slice thinly. Heat the oil and fry the potatoes, adding the onions and parsley. When tender, remove to serving platter. Cut into thin strips, fry the piquillo, and place them on top of the potatoes. Add more olive oil to the pan if necessary. When oil is hot but not smoking, crack the eggs singly into a dish and slide them into the pan. Splash oil over the egg as it cooks. Season with salt and pepper and remove it to drain. Repeat for each egg, and place the cooked eggs around the potatoes on the platter. Slice the chorizo in thin slices and fry very briefly. Add to the platter and serve immediately. This dish should serve several people, depending on their appetites. Even Spanish gourmets find that their families prefer this simple dish to their most delicate creations!
In a 3 1/2 or 4 quart slow cooker, combine beef chuck pieces, sliced carrots, sliced celery, cubed potatoes and chopped onion. Sprinkle with seasonings. Add bay leaf, tomatoes with their juices and broth and brown sugar. Stir until all ingredients are combined. Cover, cook on low heat for 8-10 hours or on high for 4-5 hours. About 1 hour before soup is done, stir in the peas and green beans. Remove and discard bay leaf. To serve, garnish with parsley if desired.
Hit the pork chop with a bat to make it thinner. Season it with salt and pepper. Pour over pork chop olive oil and add sliced garlic. Leave it in refrigerator at least 45 minutes. Heat the frying pan (preferably Teflon one) and then put pork chop inches Fry until one side is done, than turn to the other side. When done remove pork chop to a plate and add into pan garlic, some olive oil and flour. Fry for 30 seconds and add some water and parsley leaves. When you get creamy sauce it is done. Pour sauce over pork chops and serve. The sauce must not be too thick, so experience will tell you exactly the proper measures.
In large bown, beat butter with a mixer for 30 seconds. Add sugar, baking powde, salt. Beat until combined. Beat in egg and vanilla. Add flour. Divide dough in half. Stir orange zest/extract into one portion, melted chocolate into the other. Pinch off small, equal portions of each type of dough, rolling it into a ball between your fingers. (This dough is supposed to yield 60 cookies, so you can make more or less, just make 60 balls of each flavor.) Combine one chocolate ball with one orange ball, rolling them together between your palms. Flatten if needed. Place on ungreased cookie sheet and place in an oven preheated to 375 degrees for 7-9 minutes. Remove from oven and cool on cookie rack.
Toss all ingredients together. Top each serving with grilled chicken or a shrimp skewer, if desired. Serve!
In a large serving bowl, whisk together the yogurt, lime juice and honey. Add the cantaloupe, cucumbers, celery and mind to the dressing; toss to combine. Sprinkle with the almonds and serve!
In a large mixing bowl, whisk together honey, water, and yeast until smooth (1 minute); let stand in a warm spot until a thin layer of foam covers the surface (5-10 minutes). Add 1 cup of the bread flour and the cornmeal and salt; mix well. Cover bowl, and let dough rise for 1 1/2 hours. Stir in oil and 3 cups flour, scraping and folding until the dough comes away from sides of bowl and gathers into a single mass. Turn out onto a lightly floured surface and knead until smooth and elastic (10 minutes), adding flour as needed to keep dough from sticking. Lightly oil a large bowl, turning to coat all sides; transfer dough to bowl. Cover and let rise for 1 hour. Preheat the oven to 350°F. Punch dough down, cover, and let rise for 35 minutes. Lightly grease a baking sheet and dust with cornmeal if making rounds or grease 2 (9-inch) loaf pans if making loaves. Cut dough in half and shape each half into either a round or a loaf. Let dough rest, covered loosely with a towel, for 20 minutes. Beat eggs with milk to use as a glaze; brush dough with egg mixture. Bake until bread is browned and sounds hollow when tapped on the bottom (50 minutes). Remove from pan and cool on rack.
Prepare cornbread according to package directions (or use your own favorite corn bread recipe). Crumble cornbread into a large bowl; mix in the toasted bread pieces. In 3-quart pot, mix soups, water and broth together; heat to boiling. Pour hot soup/broth mixture over cornbread, stirring lightly and mixing well. Stir in shredded chicken and sliced eggs. Pour dressing into a 13x9x2 baking dish and bake at 325 degrees for about 45 minutes.
Heat oven to 425. In 9 inch glass pie pan, mix brown sugar, butter and corn syrup and spread evenly in bottom of pan. Arrange pecan halves on top. Make pie crusts as directed on box for two-crust pie, placing bottom crust over mixture in pie pan. In small bowl, mix sugar, flour and cinnamon. Arrange half of the apple slices in cust-lined pan and sprinkle with half of the sugar mixture. Repeat with remaining apple slices and sugar mixture. Top with second crust, seal edge and flute. Cut slits in several places on top of crust. Place pie on sheet of foil on middle rack in oven and bake 8 minutes. Reduce oven temperature to 350 and bake an additional 35-45 minutes or until apples are tender and crust is golden brown. After removing from oven, immediately run knife around edge of pie to loosen. Place serving plate upside down over pie, turn plate and pan over. Remove pan. Serve warm or cool with whipped cream.
Mix chocolate chips, butterscotch chips, butter and peanut butter in a large microwaveable bowl. Microwave on MEDIUM for 3 to 4 minutes or until completely melted and mixture is well blended, stirring after one minute. Add remaining ingredients, mix well. Drop tablespoonfuls of mixture in 1-inch mounds onto wax paper-covered baking sheets. Refrigerate 30 minutes or until firm. Store in airtight container in refrigerator.
Saute green pepper, celery and onion in veg oil until tender. Set aside. Combine in large saucepan: frozen okra, chopped tomatoes, tomato sauce, chili powder, worstishire sauce, salt, pepper, cornstarch and cooked veggies. Heat until lightly boiling. Simmer 5-10 minutes. Add shrimp 5 minutes before ready to serve. Cook until shrimp is pink and cooked through. Serve over hot white rice.
1. Crush 1 package of cookies and layer on the bottom of a pan 6 inches across and 4 inches high. 2. Layer 1/4 of the ice cream on top of the cookies. 3. Drain the cherries and layer on top of ice cream. 4. Repeat steps 1 - 3. 5. Put in the freezer to set for 3 hours. 6. Unmold and frost with chocolate frosting. 7. Eat.
Preheat oven to 375 degrees. Combine flour, baking powder, salt and sugar in a large bowl. Cut in butter until the mixture has the consistency of coarse meal. Set aside. In a separate bowl, whisk together 1 egg and the buttermilk and add to the flour and butter mixture. Working quickly, mix just until all the ingredients are moist and the dough comes together. Be careful not to overmix. Transfer the dough to a smooth, well-floured surface. Roll or pat the dough to a 3/4-inch thickness and cut with a 3-inch cookie or biscuit cutter. Place on baking sheet lined iwth parchment paper so the biscuits are touching eachother. Beat second egg and brush tops of biscuits to glaze. Bake for 2- minutes or until golden brown. Slide onto rack to cool slightly. Break apart and serve.
Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; saute 4 minutes. Add tomato, pepper, and celery; saute 6 minutes. Stir in water, rice, and salt, and bring to a boil. Cover, reduce heat, and simmer for 15 minutes. Add shrimp; cook 4 minutes or until shrimp are done.
For best results, use a frozen acai smoothie pack. Add the smoothie pack, frozen fruit, banana and water to the blender and blend until smooth. Pour into a bowl and top with granola, pomegranate seeds, sliced persimmon and sliced pear.
Firstly make up the veg stock and add the milk to the jug, leave it to stand and cool. Fry the chicken in the oil until sealed, add garlic and leek and gently fry until leek starts to soften. Place the milk/stock mix in a large pan, add the butter and flour and heat, stirring continuously, until boiling. Once boiling turn down the heat and simmer for 1 minute. Add chicken, leek and garlic to sauce, stir and add the mixed herbs. Now add the cheese (I use about 10 cubes but you can do it to taste). Then once the cheese is incorporated add the chili sauce (again to taste, cumin works really well but I wouldn't add more than about a teaspoon and a half). Lastly add black pepper. Simmer while you cook some rice to go with it. It should be ready when the rice is done, but check the chicken in case it needs a little longer :o).
Combine sugar, salt, shortening, and boiling water in a saucepan. Mix and bring to a rapid boil. Add flour all at once and mix and cook until thickened, stirring constantly. Remove from heat. Add eggs one at a time, beating thoroughly after each addition. Add vanilla. Force mixture through pastry tube onto greased paper, forming circles. Heat deep fat to 375 degrees F on frying thermometer. Carefully turn paper upside down so crullers will drop into fat. Fry and flip over until golden brown. Spread with thin Confectioners' Sugar frosting.
Preheat oven to 350. Heat oil in large skillet over medium high heat Place pounded chicken breasts on flat surface. Sprinkle one side of each with some of the seasoning. When oil is hot, place chicken, seasoned side down, in pan. Sprinkle some more seasoning on top of chicken. Brown lightly on both sides. Place on a baking sheet and place in oven. In same pan, saute peppers/mushrooms until softened. Sprinkle remaining seasoning on vegetables. Stir. Pour tomato sauce over and simmer until hot. Remove chicken from oven and divide vegetable mixture over meat. Serve hot.
Heat the oil in a wok over medium heat. Drop in the garlic, onion, lamb, and 1 teaspoon of the salt and stir-fry for about 8 minutes, or until the onion is translucent. Add the tomatoes and their juice, the peppers, green onions, and chili oil. Bring to a simmer and cook for 15 minutes, or until the peppers are tender. Meanwhile, bring a large pot of water to a boil, add the remaining 1/2 teaspoon salt. Add the udon noodles and cook for 8 to 10 minutes or until they are tender. Drain well and divide them among 4 serving plates. Top the noodles with the sauce, scatter with the cilantro leaves, and serve.
In a small saucepan over medium heat, combine 1 1/2 cups of the milk with the cinnamon, vanilla bean, cloves, peppercorns, ginger, cardamom pods and a hefty pinch of salt. Bring the mixture to a simmer, then turn off the heat and let it stand for 15 minutes. Strain the mixture through a sieve, discarding all of the solids except for the vanilla bean. Scrape the seeds from the vanilla bean into the milk; discard the vanilla pod. Wipe out the saucepan and return the milk to the pan over medium heat. Meanwhile, in a medium bowl beat the eggs with the sugar for two minutes, or until they are light and lemon colored. Add the heated milk in a stream, whisking gently. Return the egg-milk mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon, until it thickens and coats the back of the spoon, about four to six minutes. Do not let the mixture come to a simmer or the eggs will scramble. Quickly add the remaining 1/2 cup of milk to the pan to stop the cooking. Transfer the mixture to a pitcher and chill for at least two hours or until very cold. To serve, divide the eggnog among four chilled glasses, stir in a dash of brandy or rum, if desired, and top with a sprinkle of freshly grated nutmeg.
Position oven rack in the center of oven; preheat oven to 375°. Grease an 8-inch round springform pan and line the pan bottom with a parchment paper round; set aside. In the top of a double boiler over simmering water, melt the chocolate and butter, stirring until smooth. Remove from heat and set aside. In the bowl of an electric mixer, beat the eggs and salt for 6 minutes, or until the eggs triple in volume. Fold in the chocolate mixture, stirring by hand until they are completely blended; stir in the orange zest. Pour the batter into the prepared pan; bake for 20 minutes (the center will still be a little soft). Set the pan on a wire rack to cool for at least 30 minutes. Run a thin knife around the edge of the pan to loosen. Release and remove the pan sides, and refrigerate if no serving immediately (the cake can be refrigerated for up to 2 days). Return the cake to room temperature before serving. *Optional--dust with powdered sugar and serve with a dollop of whipped cream sprinkled with freshly grated orange zest; garnish with a chocolate curl.
Use a small, flat, round microwave safe bowl like a Grab-It. Combine all ingredients and mix well in the bowl. Smooth the batter out. If desired, sprinkle top of batter with sesame seeds. Cook in microwave on high for one minute, until set in center. Let sit in bowl for one minute, then turn out onto a rack. When cooled, slice in half using a bread knife. Use like a regular hamburger bun.
Tie rack between every second cutlet to help retain its shape. Roast mushrooms in butter or oil in hot oven until they are almost dry. Brush Cervena venison lightly with oil and sear quickly in pan or on grill to seal in natural juices. Dry off excess oil with a towel. When cooled, brush with mustard, which can be mixed with butter or oil for a smooth, even coating. Roll meat in herb and mushroom mixture, evenly coating all sides. Place in roasting pan. Cook in oven preheated to 400°F/200°C for approximately 12 minutes for rare meat or longer if desired. Remove, cover with foil and let stand 10-12 minutes to evenly disperse heat throughout the meat. If served rare, it should be a rose pink color when carved. Serve immediately. Note: I've never actually made this with the rack as called for but I thought I should leave it in the original version for posting. I have however made this with a venison roast and it come's out great. Roasts however, do take longer than the 12 minutes posted here.