HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F, then grease & flour a 13"x9" baking dish. In a medium bowl, combine margarine, cake mix & coconut until crumbly. Cover the bottom of prepared baking dish with this mixture, spreading evenly & patting down, building up edges to form a crust. Place apple wedges on top, arranging them evenly. Combine cinnamon & sugar, & sprinkle this mixture over apples. In a small bowl, combine sour cream & egg, then drizzle this mixture on top of cinnamon/sugar mixture. Bake for 35 minutes or until apples are tender & edges are golden. Remove from oven, cool slightly & enjoy!.
Place ricotta in a bowl andusing a fork mash until almost smooth and then add mozzarella and parmesan and season with salt and pepper, stir to combine and then add half the egg and stir again to combine. Preheat oven to 22oC (200C fan forced). Line 2 baking trays with baking paper. Using a 10cm round cutter, cut 5 rounds from each pastry sheet and brush edge of round with egg. Spoon 1 level tablespoon of mixture onto centre of each round and spread to a 5cm log and then fold up 2 sides of pastry to enclose the log and pinch to seal and twist end to form points. Place of prepared trays and brush with remaining egg. Bake for 20 to 25 minutes or until golden and puffed. Stand for 4 minutes before serving. TO FREEZE - place uncooked pastizzi on a baking tray lined with baking paper and freeze for 2 to 3 hours or until firm and then transfer to a large snaplock bag, expel air from bag and freeze for up to 1 month. TO REHEAT - preheat oven to 220C (200C fan forced). Line 2 baking trays with baking paper and place frozen pastizzi on prepared trays and bake for 25 minutes or until golden and heated through.
Preheat oven to 250 degrees F. In a large bowl, combine the oats, nuts, coconut, and brown sugar. In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures and pour onto 2 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color. Remove from oven and transfer into a large bowl. Add raisins and mix until evenly distributed.
Place first 4 ingredients in mixing bowl and beat for 3 minutes on high. Combine dry ingredients and add alternately with water to creamed mixture. Pour into 2 greased and cocoa powdered 9-inch round baking pans. Bake for 30- 35 minutes at 350°F. Let cakes cool for 10 minutes, invert onto wire racks to cool completely. Frost, glaze or dust with confectioners' sugar.
boil chicken and spices in water until cooked. when cool, chop chicken and mix with sour cream and half the cheddar-jack mix (shredded cheese). put the chicken broth in a smaller ramekin (I used a 7" x 3"). place a tortilla on the bottom, you can slice it to fit better. add chicken mixture. add another tortilla on top. top with remaining cheese. cook at 350, covered if you prefer, for 20-30 minutes until interior is 160f. let cool and serve.
Whisk together the vinegar, olive oil, mustard, honey and onion powder in a large bowl. Add the peas, fennel and tarragon to the bowl. Toss to coat. Season to taste with salt and pepper. Above steps can be done in advance. Top with nuts immediately before serving to maintain crispiness.
Combine all, store in airtight containers. Add 3 Tablespoons to 6 ozs. hot water, stir well.
Cook pasta according to directions. Heat oil in a large skillet or wok on medium high heat. Add garlic; stir fry 30 seconds or until fragrant. Add onion and sugar; stir fry 2 minutes or until onion softens. Add cabbage, carrot, chili sauce and soy sauce; stir fry 5 minutes or until cabbage is tender crisp. Add noodles, stir fry 3 to 4 minutes.
Combine all the ingredients in a bowl and mix well. Refrigerate in a covered container for up to 3 days. Serve with crostini.
Beat well the eggs with the sugar. Add the oil, mix well. Add the baking powder, Mix again. Add the raising, incorporate well in the eggs. Add the flour one cup at a time, the first two cups will mix well. The third cup, you can use your hands to mix it better because it will be difficult to mix with a fork, or any utensil you usually use. Put in a 9 by 13 rectangular pan, (you can lightly grease it with oil). Put the mixture with a spoon and spread it in the pan and even the top with a spoon. Put in the over for 40-45 minutes, might even take 50. It has to be light brown on top. At 375°F. IMPORTANT: After its ready, cut up into desired pieces immediately, or no longer then 10 minutes after its baked. If you cut it after its cooled, it will brake and will not give defined shape pieces. RECOMMEND to cut into smaller pieces (this will make less then 20 servings) because the biscuits are sandy, therefore easier eat when smaller). In any case, just keep in mind they are sandy and preferred to be smaller ;).
Heat oven to 400 degrees. Mix sugar, shortening, butter, egg and extract in large bowl. Stir in remaining ingredients. Shape dough by rounded teaspoonfuls into balls. Place 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped in flour (or use the potato masher!). Bake 8 to 10 minutes or until light brown. Remove from cookie sheet. Cool on wire rack.
1) For the oatmeal cookies, preheat oven to 350°F. Using an electric mixer, cream together butter, brown sugar and sugar on medium speed, until light and fluffy. Beat in egg and vanilla extract until well combined. On low speed, add oats, flour, baking soda, cinnamon, salt and raisins, mixing just until flour disappears. Place small spoonfuls of dough on a parchment-lined baking sheet. Bake for 6-8 minutes, until the edges are just golden. Remove from oven and let cool until ready to assemble. 2) For the oatmeal cookie crust, preheat oven to 350°F. Line muffin tins with 21 cupcake liners and lightly coat with non-stick cooking spray. In a small bowl, combine oats, flour, butter, brown sugar, salt and cinnamon, mixing until well combined. Press a heaping tablespoon in the bottoms of each cupcake liner and bake in preheated oven for 8 minutes. Remove from oven and let cool. 3) For the cheesecake filling, lower oven temperature to 325°F. Using an electric mixer, combine cream cheese and sugar. Beat at medium speed until well combined. Add eggs on low speed, one at a time, beating well after each addition. Add cream, flour, lemon juice and vanilla mixing until smooth and creamy. Fill each cup with the cheesecake mixture. Bake in preheated oven for 10 minutes, reduce heat to 275°F and continue to bake 15 minutes more. Remove from the oven and allow cupcakes to cool completely. Refrigerate for at least an hour before serving. To garnish, place a mini oatmeal cookie on top and drizzle caramel sauce over top of both.
Mix all ingredients until sugar is dissolved. Pour into 1-quart ice-cream freezer. Freeze according to manufacturer's directions.
Melt butter substitute or margarine in a medium skillet over high heat. Add minced garlic. When garlic sizzles, add brussels sprouts. Add salt and pepper. Saute over high heat, stirring frequently. Sprouts will brown, but allow them to blacken. Serve hot and enjoy the flavor.
Bring 1/2 teaspoons kosher salt and 1 quart water to a boil in a 3-qt. saucepan over high heat. Stir in rice, and return to a boil. Reduce heat to medium; cover and cook 30 minutes. Meanwhile, melt butter in a heavy saucepan over low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk and next 2 ingredients. Increase heat to medium, and cook, whisking constantly, 3 to 4 minutes or until mixture is thickened and bubbly. Stir in 1/4 teaspoons each kosher salt and black pepper. Cook ham in 1 tablespoons hot oil in a 12-inch cast-iron skillet over medium-high heat, stirring occasionally, 6 minutes or until beginning to brown. Stir in onion and next 2 ingredients. Cook, stirring occasionally, about 6 minutes or until onions are tender. Stir in garlic, and cook 1 minute. Add sherry, and cook, stirring constantly, 1 minute or until sherry is evaporated. Remove mixture from skillet. Preheat oven to 375°. Sprinkle chicken with remaining 1/2 teaspoons each salt and pepper. Add remaining 1 tablespoons oil to skillet. Cook chicken in hot oil over medium-high heat 4 minutes on each side or until brown. Remove skillet from heat; transfer chicken to a plate. Drain rice. Stir together rice, ham mixture, and sauce in skillet. Place chicken on top of rice mixture. Bake at 375° for 30 minutes or until mixture is bubbly and chicken is done. Let stand 10 minutes before serving.
Preheat oven to 180 degrees Celcius. Blend together the pureed prunes and half the caster sugar- blend for about a minute on medium speed. Beat together the egg whites, lemon juice and remainder of caster sugar until fluffy and stiff- not quite"peaking". Very carefully, fold the beaten egg into the prune puree. Bake for about 20- 25 minutes, or until the top is brown and starting to crack. Enjoy piping hot with some whipped double cream.
Using the grating disc in food processor, grate one onion and set aside. Using chopping blade in food processor, mince the garlic and set aside. Mince jalapeno, then chop the two remaining onions and set aside. (Do not combine with the minced garlic or grated onion, since ingredients are added to the simmering tajine at different times.) Chop cilantro and parsley, then set aside. Heat olive oil in bottom of tagine or dutch oven with a tightly fitting lid. Brown lamb, adding salt and pepper to taste. Add grated onion, saffron, ginger, paprika, cilantro, parsley and garlic and stir with the browned lamb. Add the can of tomatoes and bring to boil. Reduce heat and simmer for 45 minutes stirring occasionally. Meanwhile toast cumin seed in a small skillet until fragrant, just a few minutes. Allow to cool, then grind in spice grinder. The Saveur recipe calls for 1/2 teaspoon of ground cumin, but you might want to use all that you ground. Or save the rest for another use. After lamb has been simmering for 45 minutes, add chopped onions, jalapeno, and 1/2 teaspoon (or more if you want) of toasted ground cumin, then simmer 45 minutes more. Meanwhile poach the quince. Cut each quince into 6 slices, leaving skin on and removing core and seeds. Using a large skillet, poach the quince in simmering salted water until tender, about 10 minutes. Drain off almost all of the poaching water, reserving about 2--3 tablespoons in the skillet. Add 2 tablespoons of butter, 2 tablespoons of sugar, and the cinnamon, making a syrup. Cook fleshy side down until glazed, about 20 minutes. Turn over and brown the skin side. Keep warm to serve with the lamb. Simmer okra in a small amount of water until tender, about 5 minutes. Drain and add to tajine. (The Saveur recipe just adds the okra to the tajine after it has simmered for the 90 minutes. But when I did this before, I simply could not get my okra tender within a few minutes. Once the okra had finally cooked sufficiently, it seemed that some of the other ingredients, like the garlic and cumin, had overcooked, resulting in a bitter flavor. So to get the flavor right, I cook the okra separately). To prepare couscous, add 1 cup of boiling water to 1 cup of couscous. Cover and let stand for 10 minutes. Then fluff with a fork. To plate, serve tajine over the couscous and garnish with the quince. If you have any preserved lemon, add a little to the plate with a few sprigs of cilantro.
Set a metal bowl over a pot of simmering water. Melt the chocolate with the cream in the bowl, stirring constantly until smooth.(Don't let the mixture boil!).
Double Boiler Method: Melt chocolate in a pan set over hot (not boiling) water. Stir until smooth. Microwave Method: Melt chocolate in a microwave-safe bowl. Microwave at LOW or MED for 30 sec. Remove and stir. If not completely melted, continue microwaving. Stir until smooth. Once chocolate is completely melted and smooth, whisk in the hot water all at once (not slowly or the chocolate may seize) until the mixture is satiny smooth. It will have consistency of softly whipped cream. If you wish the glaze to be thinner, whisk in another TB (or more) of hot water. Glaze the cake- tilt it to help glaze flow and/or use a spatula to spread. Let the glaze set. If the weather is too warm, refrigerate the cake to let glaze set. The gloss disappears in hot weather but returns at room temperature. Beware of fingerprints on the glaze; they show.
Preheat oven to 350F degrees. Butter 9-inch casserole dish. In medium saucepan, melt butter. Whisk in flour. Cook 2 or 3 minutes at medium heat without browning, stirring constantly. Gradually whisk in milk. Bring to a boil. Reduce heat. Simmer gently 5 minutes. Add cream cheese, swiss cheese, salt, pepper and nutmeg. Stir until cheese melts. Layer potatoes and butter sauce alternately in buttered dish, ending with sauce. Sprinkle with Parmesan. Bake 1 hour and 20 minutes or until potatoes are tender. Let stand 5 to 10 minutes before serving.
Bring all ingredients to boil in large saucepan, stirring frequently. Reduce heat and boil gently until thick,stirring occasionally, 30 to 35 minutes. Cool completely, then cover and refrigerate until ready to serve. (Chutney can be prepared 5 days ahead.).
In a large skillet, brown the beef with the onion. Drain excess fat. Put the ground beef and onions in a 3 1/2 quart crock pot and add the remaining ingredients. Mix well. Cover and cook on low 4 hours.
Grind walnuts very fine. Set aside. Cream butter and sugar until light and fluffy. Add vanilla. Add flour and nuts alternately. You may have to mix by using your hands to really get it all mixed together well. Roll into small balls, approximately 1-inch. Place on cookie sheet, ungreased. You can usually fit a lot of cookies on the cookie sheet because they do not spread that much. Bake at 250 degrees for 45 minutes. Meanwhile, have a bowl of powdered sugar ready for when the cookies come out of the oven. When cookies are brought out of the oven, allow to cool for maybe a minute until you can pick them up without breaking them. Roll in powdered sugar and place them on wax paper. Cool. I also like to roll them in powdered sugar a second time when they are completely cool.
Preheat oven to 400 degrees F; line 2 baking sheets with aluminum foil and cut off an additional 4 squares of foil to make fish packets. Melt butter in olive oil over low heat; brush foil squares with just a small amount of this mixture (the remainder will be used for the sauce) - alternatively, you can spray the foil with cooking spray. Season both sides of the fish with salt and pepper; lay one fillet on each foil square and grate the lemon zest over each. Close up packets and arrange on a prepared baking sheet; bake until fish flakes easily with a fork, 20 to 25 minutes. Meanwhile, place cauliflower florets, onion, and tomatoes in a bowl and drizzle with olive oil; arrange, in a single layer, on the other prepared baking sheet. Season vegetables with salt and pepper and roast until cauliflower just begins to brown on the edges and tomatoes soften and collapse, about 15 minutes. Once fish and vegetables are done, place almonds in remaining olive oil/butter mixture and heat just until almonds are golden, only about 1 minute - be careful, they burn easily (even if they do brown, they are still good). Open packets and plate fish with cauliflower mix along side; top with sauce and garnish with fresh parsley.
saute peppers onions and mushrooms. once vegetables get sauce add red wine and let simmer a few minutes. brown meat in frying pan, breaking it up into small pieces. add meat to vegetables. add diced tomatos and tomato paste. add to pot the corn, carrots, beans and beans. season to taste. let simmer on medium low for 20+ minutes, stirring occasionally.
Preheat the oven to 350°F Butter a 10 inch deep-dish pie dish and set aside. For the dough sift together flour, baking powder, sugar and salt into a large bowl. Work in butter using your finger tips until dough resembles coarse cornmeal. Gradually add buttermilk folding the wet and dry ingredients together until a soft dough forms (you may have to add a little water). Turn out onto a floured surface and knead lightly just until the dough comes together (do not overwork it or it will be tough). Divide dough into two equal portions. Roll out half of the dough into a 12 inch round and place in pie dish. For the filling combine rhubarb and sugar in a bowl and stir to mix well. Pour filling into the pie dish. Roll out the remaining dough into another 12 inch round to from a pastry lid. Brush the rim of the bottom crust with water and put on the lid. Press together to seal. Brush the glaze evenly over the top crust and then sprinkle lightly and evenly with sugar (I used cinnamon sugar and thought it was great!). Cut 3-4 steam slits into the top of the pie. Bake until the crust is golden brown and the fruit tender for about 50 minutes.
Season the lamb well. Heat the oil in a frying pan and fry 4 fillets over high heat for 5 minutes until seared on the outside. Remove from the pan and set aside until completely cold. Unravel the pack of pastry on floured surface and cut into 4 rectangles, and roll them out slightly. Brush with egg yolk and sprinkle with sage. Put a lamb fillet on the pastry and fold (like a present). Brush with more egg yolk. Place the parcels, seem side down, on a lightly oiled cookie sheet. Prick the top of each to allow steam to escape. Bake in a preheated 375F oven for 25 minutes or until golden brown. To make sauce, melt the jelly in a pan over gentle heat, add the port and rosemary and boil uncovered for 10-12 minutes until syrupy. Cool for 5 minutes to serve.
Place all ingredients in a large bowl. Beat for 3 minutes (strawberries may be added last 1/2 minute). Place batter in a 9X13 pan and bake at 350 for 30 minutes or until knife inserted in cake comes out clean. Mix the icing ingredients and beat well. Spread on cake.
Combine flour and powdered sugar; add butter, mixing well. Pat dough out in a 14 inch pizza pan; bake at 350F for 10 minutes or until lightly browned. Combine cream cheese, condensed milk, lemon juice and vanilla; mix well and spread on cooled crust. Chill. Combine sugar and cornstarch in a large saucepan; add water, mixing until smooth. Cook over medium heat until thickened (about 5 minutes) stirring constantly. Add blueberries. Cool completely. Spread blueberry mixture over cream cheese layer; chill, cut into wedges to serve.
In a large pot combine peaches, plums, lemon juice and sugar. Cook, stiring, over med-high heat until sugar is melted. Bring to a rolling boil. Boil, stirring constantly, for 1 minute. Add 2 pouches of Certo, stirring constantly. Return to a rolling boil. Boil, stirring constantly for 1 minute. Remove from heat. Skim off any foam with a metal spoon. Fill Hot sterile jars leaving 1/4 inch headspace. Wipe off jar rims with damp cloth. Top with 2 piece seal and ring. Hot water bath jars for 10 minutes.
Mix all dry ingredients with margarine. Take 1 cup of mixture and reserve for topping and set aside. Dissolve baking soda in hot water. Add molasses, water and dissolved baking soda. Mix well. Pour into a greased 9x13 pan. Sprinkle with reserved topping mixture. Bake at 350 degrees for 45 minutes or until knife inserted comes out clean.
Melt butter in a large heavy based saucepan over a medium heat. Add the shallots to the butter and cook them, stirring until slightly softened. Add the leeks to the shallots, cook for another 5 minutes, stirring. Add the chicken and slightly cook them and then add the stock, herbs and season with salt and pepper. Bring to a boil so that the chicken is cooked through. Then reduce the heat and simmer the soup for another 25 minutes. Remove from the cooker and let it cool for 10 minutes. Transfer the soup to a food processor and blend until smooth. (you may need to do this in batches). then return the soup to the saucepan and and warm it up over a low heat for 5 minutes. Pour the cream into the soup and cook for another 2 minutes, stirring it. Ladle into bowls and serve warm. Enjoy.
After you cook the lasagna noodles you should drain them and refill the pot with cold water and leave them in the water until you are ready to use them. Combine cottage cheese, cream cheese, Parmesan and 1/2 cup of the mozzarella (this is easier if cream cheese is room temperature first). Beat in the eggs, salt, and pepper. Lift noodles one at a time from water and drain and pat dry with paper towel. Spread with about 1/4 cup of the cheese filling down the entire length of the noodle. Then starting at one end, roll the noodle up jelly-roll style. Place seam-side down in a large casserole dish (I use like a 9 x 13). Do each noodle this way until you have used up all the noodles. They can touch in the casserole if you are running out of room. Pour spaghetti sauce over each roll. Then I usually take a butter knife and slide it between each one and wiggle it around a little to make sure sauce gets between each one. Cover with foil. Bake in a 350 degree oven for 40 minutes. Uncover. Sprinkle the top of each roll with some of the mozzarella and some of the cheddar, a little bit on each roll until you have used all the cheese. You can add more or less cheese depending on your preference. Bake an additional 5 to 10 minutes or until cheese melts.
In a large bowl pour in all of the Turkey Broth/Stock (Could also be Chicken Stock) and marinate the uncooked Turkey Legs overnight, or at least 3 hours, in the refrigerator. After 3-8 hours in the refrigerator, take a large roasting pan with a wire rack, remove the refrigerated legs from the bowl of broth---use tongs and place directly on the roasting rack/pan. Sprinkle generous amount of salt, black pepper, and onion powder on each leg. Spread foil across the top of the roasting pan to keep the legs covered while roasting in a pre-heated 350F oven. Meanwhile, melt a stick of butter in a saucepan---until it's liquified. 8 legs usually take about 1hour and 45 minutes to fully cook. The legs need to be turned/flipped with tongs, basted (brushed with the melted butter) and then re-seasoned with just the onion powder and black pepper--- every 20 minutes during roasting. Turkey legs are usually done after insterting a meat thermometer that registers 175F in the thickest part of the leg, however, they do keep cooking even after they're removed from the oven. The cooked turkey pan juices and drippings are usually used to flavor gravy and stuffing.
Mash avocado in a small bowl. Stir in lemon juice and remaining ingredients. Cover and chill to let the flavors blend. Enjoy.
Preheat oven to 200.C. Place all ingredients into a baking dish and bake for 15-20 mins or until mushrooms are tender & juicy.
Heat oven to 350. Grease a 10" tube pan, 12" bundt pan or 2 9x5x3" loaf pans (or spray well with non-stick spray). In a large bowl, combine butter, sugar, eggs& vanilla. Beat on medium speed for 2 minutes. In another bowl, mix together the flour, baking powder, soda& salt, then mix into the butter and sugar mixture alternately with the sour cream. For tube or bundt pan: spread 1/3 of batter (about 2 cups) in pan and sprinkle with 1/3 of filling (about 6 tablespoons); repeat twice. For loaf pans: spread 1/4 of batter (about 1 1/2 cups) in each pan and sprinkle each with 1/4 filling (about 5 tablespoons); repeat. Bake about 60 minutes or until wooden pick inserted in center comes out clean. Cool slightly in pan (s) before removing. To prepare filling: Mix brown sugar, nuts& cinnamon. *Note:If using self-rising flour, omit baking powder, baking soda& salt.
Preheat the oven 350 F and lightly oil an 8 inch square cake pan. Beat the coconut cream and sugar together. Add the mashed bananas and mix thoroughly. Add the grated cassava and mix thoroughly. Pour into cake pan and bake for about 45 minutes until the top is a golden colour.