HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all ingredients in heavy large saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Reduce heat and simmer until liquid is slightly syrupy, stirring occasionally, about 1 hour. Season chutney to taste with salt and pepper. Cool to room temperature. Can be prepared 1 week ahead. Cover and refrigerate. Bring to room temperature before serving.
Mix well and refrigerate, preferably for at least an hour and up to 24 hours.
Preheat oven to 425°F. Boil potato for 20 minutes until tender, drain and mash. Add butter, milk, yogurt, chives, salt pepper, cheese and crumbled bacon, set aside. Spray a baking pan with cooking spray. Add salmon skin side down. Add salt and pepper to taste. Cover with mashed potatoes and spread over to cover salmon. Sprinkle with parmesan cheese, and spray with a drop of cooking spray. Bake 17 minutes until top starts to brown. (may be placed under broiler for 1 more minute for further browning).
Place cream cheese, dressing mix, mayonnaise and sour cream in a bowl and mix together until well blended. Chill at least one hour for flavors to blend. Spread each bread slice with a tsp of the mixture. Top with a cucumber slice. Sprinkle with dill weed and arrange on platter.
Mix together four, sugar, salt, baking soda and cinnamon in a large bowl. In another bowl, combine eggs, oil and vanilla. Add egg and oil mixture to the dry ingredients and stir until moistened. Fold in apples and pecans. Fill greased & floured or paper lined muffin tins about 1/2 full. Bake for 30-35 minutes at 350°F or until wooden toothpick inserted in the middle comes out clean.
Mix 1-cup of honey to 1 gallon of warm water and soak for 10 to 15 minutes. Rinse your feet with tepid to cool water, dry and moisturize. Always be sure to dry your feet thoroughly (between toes) with a clean, cotton towel. Notes: Honey is one of Nature's antiseptics with a silky, soothing quality. This is a great use for the old, crusty honey that may be way in the back of the closet. Walk on, walk strong!
Cut cheese into 2-1/2 x 1/2-inch sticks. Dust with flour. Dip in beaten egg and then into breadcrumbs. Press crumbs around cheese; dip again in egg mixture and then crumbs once again to make a firm coating. Make sure all the cheese has a good coating of the bread crumbs. Refrigerate until time to serve. Heat deep fryer to 375 degrees. Fry 3 or 4 at a time, turning once if necessary, until desired browness is reached. Remove and drain on papertowels. Repeat until all are cooked. For dip, combine remaining ingredients and serve as a dip for cheese or dip in your favorite marinara sauce.
Put the beans in a pan with the water and bay leaf, bring to the boil. Boil rapidly for 10 minutes, then simmer for 1 1/2 hours or until the beans are tender. Then add the leeks, carrot, potato, Worcestershire and salt and pepper, simmer for another 30 minutes. Taste the soup or you want to add a stock cube. You can puree the soup at this point, but it is nicest when you just mash the beans and potatoes a bit so it thickens. Add the celery leaves 5 minutes before serving. Other additions/fillings for the soup: left-over cooked beef or pork, tiny meatballs, slices of smoked sausage, hot sauce, ketchup. Fried onions and bacon for serving.
Preheat oven to 400 degrees F Saute chopped garlic in olive oil ( do not brown) in a sauce pot Add tomato sauce , olives and oregano Simmer until thickened Set aside to cool Slice the Chavrie Fresh Goat Cheese Log lengthwise into 4 slices Place slices in a greased 9 inch casserole alternating sauce and cheese Season with cracked black peppercorns Top with bread crumbs Bake until bubbly and slightly brown about 20 minutes Serve with garlic bagel chips or garlic crostini.
Combine the buckwheat flour with the sea salt. Mix in the egg. Whisk in 1 1/2 cups water and continue mixing for a few minutes, until batter is "smooth and elastic" (stated in the original recipe). Cover your bowl with plastic wrap and let rest in the refrigerator overnight. When ready to make the crepes, mix the milk and the 2/3 cups water into the batter. Heat a 10 inch pan over medium heat. Spray the pan with nonstick cooking spray or brush with some melted butter. Pour in 1/4 cup of the batter and quickly swirl it around the pan till evenly coated. Cook for 2 minutes, or until the edges start to peel away from the side of the pan and the crepe starts to brown. Flip the crepe over and cook the other side for about one or two minutes. Repeat with the rest of the batter.
Take the first 3 ingredients only: 4 ounces butter, 1 cup flour, and 2 tablespoons water; rub the butter into the flour; add the water. You will have a soft and slightly sticky ball. Spread this mixture out onto an unbuttered baking tray (cookie sheet) to an approximate 5 to 7 mm thickness. This recipe makes one tray size pastry that you cut into slices afterwards, rather than individual pastries that I now understand Americans might be used to. Take the second quantity of butter and water: 4 ounces butter, 1 cup water; put into a saucepan and bring to a rolling boil. Take off the heat, mix in all the second quantity of flour (1 cup) all at once. Stir until you have a smooth ball. I use a whisk for this and the following step as it goes much faster than with a wooden spoon. Add the almond essence and all the eggs at once and stir until your mixture is a smooth glossy paste. Spread the second mixture evenly over the first mixture. Bake at 180 degrees Celsius (350 degrees Fahrenheit) for approximately 45 minutes or until light golden brown and topping is a little bit crisp. Cool. Glaze with icing. Spread icing over Danish and sprinkle with nuts or other decoration etc. as preferred.
Grind the whole beans and all spices in your coffee grinder, then add to a regular drip coffee maker and brew a full pot as usual. If you use a french press, stick with a coarse grind for the spices as well as the beans so you don't end up with too many bits of clove or cinnamon floating in your cup.
Cookie crust. combine all ingredients in a bowl and mix until thoroughly blended. Press firmly into the bottom and sides for a 9 inch pie pan, saving a handful for the top of pie. Filling. In a small bowl combine flour, spices, and brown sugar. Place apple slices in a large bowl. sprinkle flour mixture over the apples; toss until well mixed. Transfer filling to unbaked pie crust, sprinkle the reserved crust mix over the top and pat into place. Bake in center of oven tor about 50 minutess or until apples are soft and crust is golden.
In a large nonstick skillet, cook beef over medium heat until no longer pink; drain. Stir in the beans, corn, jalapeno, taco seasoning and 3/4 cup tomato sauce. Combine salsa and remaining tomato sauce. Spread 1/4 cup into 13x9 inch baking dish coated with nonstick cooking spray. Layer with four noodles, half of the meat sauce, 1 cup salsa mixture, 1/2 cup Mexican cheese blend and 1/2 cup cheddar cheese. Repeat layers. Top with the remaining noodles, salsa mixture and cheeses. Cover and bake at 350F for 45-50 minutes or until edges are bubbly and cheese is melted. Let stand 10 minutes before cutting. Serve with sour cream, avocado and onions.
Combine flour, salt, 1/4 teaspoon red pepper & 1/4 teaspoon black pepper; dredge pork chops in mixture. Heat 1 tablespoon oil in a large nonstick skillet; add pork chops and cook over medium heat until browned on both sides. Remove from skillet and set aside. Add remaining oil to skillet; add garlic and green onions. Cook, stirring constatnly, 3 minutes. Combine gravy mix and 1/2 cup milk; whisk until blended. Add tomatoes, remaining milk, water, remaining red pepper, remaining black pepper and thyme to skillet; bring to a boil. Add gravy mixture and stir until smooth, using a wire whisk. Arrange pork chops in skillet, turning to coat with sauce; cover, reduce heat and simmer 15 minutes. This recipe can be doubled if cooked in a duch-oven. It's okay if pork chops overlap one another.
Preheat the oven to 350F and grease an 8x5" loaf pan. In a food processor, puree the spinach, oil, banana, applesauce, sugar, tofu and vanilla until smooth. Add the salt, cinnamon, chili powder and cocoa and puree until smooth. Pulse in the flours, baking soda and baking powder until just combined, then pulse in the zucchini, chocolate chips and pumpkin seeds. Scrape into the loaf pan and smooth the top. Bake for 1 1/2 hours, or until it tests done. Cool in the pan for 30 minutes, then unmould onto a wire rack.
Place onion in crock pot. Place meat on top of onion. In a small bowl, stir water, au jus mix and seasoned pepper until blended. Pour over roast. Cover and cook on High for 5 to 6 hours; or on Low for 10 to 12 hours, or until tender. Remove meat from liquid. Let stand for five minutes before thinly slicing across grain. Strain liquid and make gravy.
Preheat the oven to 325 degrees. Make 10 slits throughout the roast. Stuff a clove of garlic in each slit. Rub the entire roast with the olive oil. Season with salt& pepper. Heat a large skillet over medium heat. When the pan is hot, sear the roast on all sides, about 3-4 minutes. Remove from the pan and place the roast in a dutch oven with a cover. Add the stock and cover. Place in the oven and cook for 4 hours. Place the vegetables around the roast and cover. Cook for an additional hour. Remove the roast from the oven and arrange on a serving platter, reserving the liquid. Whisk the flour and water together. Pour the reserved liquid and grime into a saucepan and bring to a simmer. Whisk the flour mixture into the reserved liquid. Bring the liquid back to a simmer and cook for 4-6 minutes. Season with salt and pepper.
Preheat oven to 375. Lightly spray six 8-ounce ramekins or a 1 1/2 quart baking dish with olive oil cooking spray or lightly coat with olive oil. In a large nonstick skillet over medium heat, heat 2 tablespoons olive oil. Add leeks, garlic, and pepper flakes; cook, stirring frequently, until shrimp just begin to turn pink, about 1 minute. Stir in flour and salt until combined. Stir in wine, if desired; cook 30 seconds. Add beans and broth; cook, stirring, until mixture just comes to a simmer. Transfer mixture into ramekins. In a small bowl, combine bread crumbs, remaining tablespoon olive oil and remaining tablespoon parsley. Layer bread crumb mixture over top of filled ramekins. Bake until shrimp mixture is hot and tops are lightly browned, 12 to 15 minutes. Serve immediately.
Put all the ingredients in a pan with a thick bottom for two hours and let it become broth. Cut the little pieces of chicken and/or lamb and put them in the soup. Cut the spinach or melokhia in little rips and put them also in the soup. Put a little sunflower or olive oil in the baking pan. Squeeze the strings garlic in the pan and bake them until they are gold-brown of color. Then put the harissa and coriander in it. Now put the spicy paste in the soup. Always keep mixing. Make sure the melokhia or spinach doesn't become overdone. Serve it with Turkish bread.
Prepare frosting: In large bowl, with mixer at medium speed, beat cream cheese and sugar until smooth. Add cream and vanilla; increase speed to high and beat until stiff peaks form. Refrigerate frosting while assembling cake. Assemble cake: Cut pound cake horizontally into 3 even slices. Place bottom slice on platter; spread with half of lemon curd. Reserve 1/2 cup raspberries for garnish. Arrange half of remaining raspberries over lemon curd. Spread 1 side of each remaining pound-cake slice with jam. Place 1 pound-cake slice, jam side down, over raspberry-topped cake. Repeat with remaining lemon curd, raspberries, and pound cake. Spread frosting over top and sides of cake. Cover cake loosely with plastic wrap. Refrigerate 2 hours or overnight. To serve, garnish cake with lemon peel and reserved raspberries. Use serrated knife to cut cake crosswise into slices. **Cook time is refrigerate time.**.
Pat the turkey dry inside and out. Run your hands under the skin separating it from the breast & thighs. Rub 3 tbsp of rosemary and 3 tablespoons of garlic under the skin over the breast & thighs. Arrange half of the prosciutto under the skin over the breast & thigh. Rub 1 tbsp rosemary & 1 tbsp garlic inside the cavity of the turkey. Place 3 oz of prosciutto inside the cavity. Cover the bird and refridgerate over night. Preheat oven to 450°F. Rub the outside of the bird with oil. Place remaining garlic inside the bird , tie the legs together. Roast turkey for 30 minutes, reduce temp to 325F continue roastiang until thermometer reads 180 inserted into the thickest part of the thigh Apprx 3hours). Baste throughout the roasting time with the chicken broth, pouring a bit over at a time. Remove bird to a platter & tent it with foil. Pour the pan juices into a measuring cup, skim off the fat reserving 3 tbsps. Set roasting pan over medium heat, add wine, bring to a boil scraping up the brown bits , pour wine into the measuring cup with the defatted pan juices. In a sauce pan add the flour to the 3 tbsp of heated fat, stir until it has browned about 2 minutes. Whisk in the pan juices, add 1/2 tsp rosemary. Cook until thickened apprx 5 minutes. Add the reserved 1 oz of Prosciutto. Garnish Turkey with rosemary sprigs.
Preheat oven to 300°F. Season chicken pieces with salt and pepper. Heat oil in a Dutch oven or ovenproof casserole over medium heat. Brown chicken pieces in batches, skin-side down first, about 3 minutes per side. Remove chicken from casserole and reserve. Drain off all but 2 tablespoons of the fat. Return casserole to heat. Add onion and carrot and saute for 1 minute. Add tarragon, grapes and balsamic vinegar, bring to a boil, then return chicken legs only to casserole, skin side up. Cover and bake for 10 minutees. Add breasts and contine to bake, basting occasionally for 35 minutes or until pieces run clear. Remove chicken to a serving plate and keep warm. Skim fat from casserole and scrape contents into a food processor. Process until smooth. Season with salt and pepper to taste. Serve chicken with sauce. Garnish with extra grapes and fresh tarragon.
Heat cheese and milk over low heat about 5 minutes, stirring constantly, until cheese is melted. Reserve 3-5 egg slices for garnish. Stir remaining eggs and all other ingredients into cheese sauce. Pour into a 11x7 baking dish. Bake uncovered 25-30 minutes at 350°F until hot and bubbly. Garnish with remaining egg slices.
Whisk flour, baking powder, baking soda and salt in a large bowl. Stir in walnuts and dried cranberries. Whisk 1 cup sugar, applesauce, oil, orange zest and juice in a medium bowl until smooth. Make a well in the dry ingredients and pour in the wet ingredients. Mix until well blended. Cover with plastic wrap and chill for 30 minutes. Preheat oven to 350°F Line a baking sheet with parchment paper or a nonstick baking mat. Put the remaining 3 tablespoons sugar into a small flat-bottomed dish or pan. Roll the dough with floured hands (it will be very moist) into 1 1/2-inch balls, then roll in sugar to coat. Place 2 inches apart on the prepared baking sheet. Bake the cookies until barely golden brown, 12 to 15 minutes. Cool on the pan for 1 minute; transfer to a wire rack to cool completely.
Preheat oven to 400 degrees. Spray medium casserole dish with Pam non stick cooking spray. Place de stemmed mushrooms top side down into the casserole dish. Please a meatball in center of each. Sprinkle the onion and peppers over all. Chop up the stems from the mushrooms and add around mushroom caps. Drain Artichokes and add them to casserole around the filled mushrooms.Sprinkle with Mrs. Dash salt substitute. Pour the tomato sauce over it all. Sprinkle with the mozzarella cheese. Sprinkle with the oregano. Cover and bake at 400 degrees for 25 to 30 minutes. If you want the top to brown a little remove the lid during the last 10 minutes of cooking. You can double or even triple this recipe to fit your needs.
Preheat both sides of the electric griddle to medium-high heat. In a small bowl mix the soft butter with garlic powder. Lightly butter all of the roll halves. Place on the grill buttered side down and toast until lightly browned; remove and place on a plate/s, then place 2 slices of cheese over 4 bread halves; set aside. On one half of the grill place the mushrooms, onion slices and bell pepper, then season lightly with seasoned salt and black pepper. On the other side of the grill place the roast beef then season the beef lightly with freshly ground black pepper if desired. Cook stirring each group separately as they cook. When the veggies are tender and the beef is hot divide the hot beef onto the cheese slices then top with the veggies. Top with the remaining bread halves.
Boil noodles, preheat oven to 350. In one bowl, mix together chicken and Franks, allowing chicken to shred a little. In a separate bowl, mix butter, cream cheese, sour cream and dry ranch dressing. Spray a large baking pan with cooking spray. Layer noodles, chicken, cream cheese mixture. Repeat until ingredients are gone. Top with shredded cheddar, cover with foil and bake on 350 for 30-40 minutes. Quicker option that tastes the same? Skip the lasagna noodles, use penne or rotini. Dump the cooked noodles in the sprayed pan, layer chicken on it, then the cream cheese mixture, the ingredients will get slightly blended in this step, which is perfect. Top with shredded cheese, cover with foil and bake. Tastes exactly like the lasagna and saves about 15 minutes of prep time.
Pour Amarula and Frangelico into coffee glass or clear mug. Fill glass or mug with hot coffee. Top with whipped cream and sprinkle with nuts if desired.
Measure the ice cream into blender and allow to thaw about 6-8 minutes. Add the other ingredients Mix on high speed until smooth. Pour into a 12 ounce cup. ENJOY!
First layer cucumbers and onions and sprinkle with salt, then pour on ice water. Let stand atleast 2 hours and drain well. Mix remaining ingredients and bring to a boil. Drop in cucumbers and onions, cook until almost transparent - about 5 minutes hard boiling. Place hot mixture into sterilized jars, place lids and allow to cool.
Preheat oven to 375. Mix dry ingredients and beer. Pour into a greased loaf pan. Pour melted butter over mixture. Bake 1 hour, remove from pan and cool at least 15 minutes before slicing.
To make the brioche: mix the salt, yeast, eggs, honey and melted butter with the water in a large bowl. Mix in the flour without kneading. The dough will be loose, but will firm up when chilled. Cover the dough with a towel (not to be covered air-tight at this point) and allow to rest a room temperature for 2 hours. Next, cover the dough bowl with plastic wrap and chill in the fridge before proceeding to work with it. To make the almond cream: cream together the butter, almond paste, flour, egg and almond extract in a food processor until smooth and set aside. Note: The creamy consistency requires a processor for a smooth blend. To assemble the brioche: Dust the brioche dough with flour and gather into a ball, stretching the dough around the bottom and sides of the ball. Roll dough out in an 10x14" rectangle, about a 1/4" thick. This may require quite a bit of flour on the counter to make sure the dough does not stick. Spread the almond cream on the dough, leaving an inch clear around the edges. Roll up dough, starting from a short end, jelly-roll style. Freeze log for about 15 minutes. Grease a 10" round springform pan with butter and dust with sugar. Cut chilled dough into eight pieces (dental floss works well for a clean cut) and arrange in pan swirl-side up. Allow dough to rest for one hour. Preheat oven to 350 degrees. Just before baking, mix together sugar, zest and almonds and sprinkle over brioche. Bake 50-65 minutes, until set in the middle. Remove from oven and allow to sit for 2-3 minutes. Then run a knife around the inside and slide the brioche onto a serving plate. Enjoy warm or room temperature.
Dough:. In a large bowl mix the dough ingredients together until it forms a ball. Roll in waxed paper and refrigerate overnight. Filling: Mix orange marmalade and apricot jam together. Topping:. In a separate bowl mix all toppings together. Preheat oven to 325 degrees. Grease and flour cookie sheet. Cut dough in four equal pieces. Take 1 section of dough and refrigerate the others. Roll out dough on floured waxed paper forming a rectangle. Spread 1/4 filling over rectangle. Sprinkle 1/4 topping mixture over rectangle. Roll up like a jelly roll about 1 inch across. Repeat for balance of ingredients. Bake for 1 hour. Cut into slices when cool.
Preheat oven to 375. Line baking sheet with foil, then spray with Pam. Make breading by placing the peeled garlic in food processor or blender, process til finely chopped. Add bread, cheese and salt and pepper, pulsing til bread is finely crumbed. Add sage and pulse to combine. Cut butter into small pieces and add pulsing until completely incorporated. Transfer to a plastic bag. Place milk in a shallow bowl. Dip the chicken pieces in tthe milk and then place them one at a time in the bag of breading. Shake until the chicken is well coated. Place on the foil lined sheet leaving spaces between pieces. Bake until the coating is crisp and juices run clear, when pierced, about 40-45 minutes.
Layer can of crushed pineapple into a greased 9x13 cake pan. Add a layer of cherry pie filling over the pineapple. Add layer of cae mix, using entire package. Sliver 1 cube butter over the cake mix. Cover with one cup of chopped walnuts. Bake at 350. 55 minutes. Serve with vanilla ice cream!
Line 12 muffin cups with paper liners and preheat oven to 350°. Whisk the flour, baking powder, baking soda, and salt in a medium bowl to blend. Using an electric mixer, beat together 1 cup sugar, butter, and lemon zest in a large bowl until light and fluffy. Beat in the ricotta, then the egg, lemon juice, and almond extract. Add the dry ingredients and stir just until blended (the batter will be thick and fluffy). Divide the batter among the prepared muffin cups. Sprinkle the almonds and then the remaining 1 teaspoon of sugar over the muffins. Bake until the muffins just become pale golden on top, about 20 minutes. Cool slightly and serve warm.
Cook the white rice according to package directions, but remove from heat about 15 minutes before it's done. Drain the excess liquid, and set aside. In a stock pot over high heat, combine the chicken and the fresh or canned chicken stock. Bring to a boil, and then reduce heat to low. Simmer for 40 minutes, or until chicken is cooked and tender. Remove chicken from the pot, and allow it to cool. Reserve liquid stock from pot for later. When chicken is cool, remove the meat from the bones, cut into bite size pieces, and reserve. Discard the fat and the bones. In the same stock pot over medium heat, saute the celery and onion in the a tablespoon of butter for 5 minutes. Add the ham, and cover. Cook for 5 to 10 minutes, stirring occasionally, until everything is tender. Return the liquid stock in the stock pot, and add the partially cooked white rice. Stir in the Tabasco, white pepper and any creole seasoned salt; simmer, uncovered, for 15 minutes. Meanwhile, melt the rest of the butter in a medium saucepan over medium heat. Stir in the flour until smooth. Whisk in the milk, and continue cooking until mixture is bubbly and thick. Add some of the stock mixture to the milk mixture, continuing to stir, then stir all of the milk mixture into the stock mixture. Mix in the reserved chicken meat and the white wine. Allow this to heat through for about 15 minutes.
Preheat oven to 350 with rack in middle position. Grease a pan with shortening. Wash, peel, and grate carrots, set aside. In a good-sized mixing bowl, beat together eggs, sugar, oil, shortening and vanilla till smooth. Put flour on top of egg mixture, with leavening, salt and spices. Beat with a whip to combine. Add grated carrots. Pour mixture into prepared pan. Bake 30 minutes. The center of the cake may still be a little soft, but it will test done. Cool on a rack and frost. For frosting: beat all ingredients till smooth.