HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a saucepan, combine sugar, cornstarch and pinch of salt. Stir in water, lemon juice, lemon rind and yellow food colouring (if using) bring to a boil over medium-high heat; cook, and stir for 2 minutes, or until smooth and thickened. Remove from heat; stir in butter; cool to room temperature for about 1 hour. Meanwhile, in a mixing bowl, beat the cream cheese and the powdered sugar until smooth. Fold in the whipped cream and the 1 Tbsp lemon juice. Remove 1/2 cup of the whipped cream/lemon mixture for the garnish. Spread the remaining cream cheese mixture into the baked pastry shell. Top with the cooled lemon filling. Chill in the fridge for a minimum of 8 hours or overnight. When ready to serve, scoop the reserved 1/2 cup cream cheese mixture into a pastry bag with a star tip. Pipe stars onto the pie, or garnish with the reserved cream cheese mixture or as desired. Refrigerate until ready to serve-- delicious!
Cream brown sugar and shortening. Add oats, flour, baking soda, salt and chopped nuts. Mix well. Press 2/3 of mixture into greased 9x13 pan. Save remaining 1/3 for the topping. In a medium saucepan, mix cornstarch and pineapple juice. Add rhubarb, crushed pineapple and sugar. Cook until thick, stirring frequently. Pour over crust. Top with remaining crumb topping. Bake at 350 for 30 minutes.
Place peaches in buttered 13 by 9 inch baking dish. In mixing bowl cream butter and sugar. Add flour and baking powder alternatively with the milk. Mixture will be a sticky dough. Spread it evenly over the peaches, wetting the fingers often to help spread the dough. In a separate bowl mix the topping ingredients. Pour this mixture evenly over the batter, then sprinkle 1/2 to 1 cup of hot water over the topping, just slighty wetting it. Bake at 375 for 1 hour, or until golden brown. Serve warm with vanilla ice cream.
Preheat oven to 350 degrees F. Line 3 9 inch square baking pans with parchment paper and spray with nonstick spray. Prepare boxed cakes according to package instructions, adding in 2 tablespoons of malt powder to each batter. Also add 1 teaspoon of strawberry extract to the strawberry batter. Pour batters into prepared cake pans and bake for about 35-40 minutes or until a toothpick inserted in the center of the cake comes out clean. Let cakes cool completely then trim tops to level. Chill cake layers while you make the buttercream and decorations. Beat butter alone in a stand mixer fitted with a paddle attachment until fluffy. Add malt powder, salt, and about 1/2 cup of sugar. Beat until combined. Gradually beat in remaining sugar. Add the milk, vanilla, and food coloring. Beat to combine. Transfer frosting to a piping bag. Pipe the outline of an arrow with red candy melts onto a parchment-lined baking sheet and let set. Fill the arrow with black candy melts and let set. Pipe a rectangle with white candy melts and let set. Flip white rectangle over and attach the arrow onto the smooth side of the rectangle with candy melts. Let set. Flip over and attach a skewer or lollipop stick to the back of the rectangle with candy melts. Let set. Pipe a large half-moon with yellow candy melts onto a parchment-lined baking sheet, about 7 x 5 inches . Lay 4 large wooden popsicle sticks on top. Pipe yellow candy melts over the popsicle sticks and spread to cover with a small offset. Let set. Flip over and pipe black candy melts on the flat side to resemble leaves. Let set. Pipe three rectangle outlines with red candy melts, about 3 x1 1/2 inches, onto a parchment-lined baking sheet. Fill the inside of the outlines with orange candy melts and immediately cover with orange sanding sugar. Pipe a black hood with black candy melts and let set. Attach to one of the rectangles with candy melts. Dust cornstarch over a work surface and roll out some red fondant. Use metal letter cutters to cut out 'D,' 'I,' and 'E.' Transfer to a parchment-lined baking sheet. Roll out some white fondant and cut out 'N' and 'R.' Set aside. Position the chocolate cake layer on a cake board and top with a layer of buttercream. Top with the strawberry cake layer, another layer of frosting, and then the vanilla cake layer on top. Frost a thin layer of buttercream all over and freeze for 15 minutes. Frost entire cake with buttercream. Position fondant 'DINER' letters on side of the cake in the center top area. Use a skewer to add indentations on the front and sides of a cake to resemble side paneling. Stick on windows and door onto front of cake underneath 'DINER.'. Pipe red drips on the sides of the cake with red candy melts. Cover top with red candy melts and spread with offset spatula. Immediately insert moon and arrow sign into top of cake.
Melt 1/2 c butter in 9 x 13" glass dish. Mix together 1 1/2 c sugar, flour& baking powder. Add milk& lightly whisk. Pour batter on top of melted butter in baking dish. On med. heat, cook the blackberries and 1 1/4 c sugar until mixture begins to boil. Add blackberries to top of batter and bake in 350 deg preheated oven until batter begins to brown (approx. 20 mins) Cover with as much brown sugar topping as desired. (This recipe may be enough topping for 2 cobblers, according to taste) Bake until topping begins to brown, approx. 10 mins. Cool and top with vanilla ice cream.
smear the olive oil around the outside of the mushrooms. Divide the cheese equally between each mushroom and place in the middle. Bake in a medium oven for approximately 20 minutes.
Place all ingredients in bread machine in order recommended by manufacturer. Select DOUGH cycle press Start. In separate bowl combine cinnamon and sugar. After dough has finished, turn it out onto lightly floured surface and roll into a 16x24 rectangle. Spread dough with butter and sprinkle evenly with cinnamon and sugar mixture. Roll up dough and cut into 12 rolls. Place rolls in lightly greased 9x13 pan. Cover and let rise until almost doubled (about 30 min). Preheat oven to 400 degrees F. Bake rolls for 14-16 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners sugar, vanilla extract and salt. Spread frosting on warm rolls.
In a saucepan, bring the water to a boil over high heat. Add the rice, chicken base or bouillon, 1 Tbsp orange peel and the 1/4 tsp salt. Return to boiling, cover, reduce heat to low, and cook for 15 minutes. Remove from heat and keep covered. Lightly sprinkle the chicken with salt and pepper. Melt the butter or margarine in a skllet over medium heat, then add the olive oil. Cook the chicken for 3-5 minutes on each side, remove from pan and keep warm. Add the green onions to the pan drippings and cook over low heat for 1 minute, stirring frequently. Add the remaining ingredients. Turn heat back up to medium high and add the chicken back to the pan. Cook for 5 more minutes, stirring frequently. Fluff the rice with a fork. Spoon rice on serving dishes, and top with chicken. Spoon sauce over chicken.
Preheat oven to 450F degrees. Sift flour, sugar, baking powder, and salt together in medium bowl. Cut in shortening using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs. Stir in milk until dough leaves side of bowl (dough will be soft and sticky). Place dough on lightly floured surface. Knead lightly 10 times. Roll or pat 3/4 inch thick. Cut with floured 2 1/2 -inch round cutter. Place on ungreased cooked sheet about 1 inch apart for crusty sides, touching for soft sides (I prefer crusty sides). After cutting as many biscuits as possible, lightly press-don't knead- the scraps of dough together to make 1 to 2 more biscuits. Bake 10 to 12 min or until golden brown. Serve warm. Note: This recipe doubles very well. Every time that I make these, I always double this recipe. To double, simply double all the ingredients. Also, the key to high-rise, flaky biscuits is having really fresh baking powder and not overworking the dough. Even if your baking powder is not expired, the biscuits will not rise if the baking powder has clumps inside the container. Also, I cannot emphasize enough to just lightly knead the dough 10 times; over-kneading will produce a tough biscuit. When you pat the dough to 3/4 inch thickness, the baking powder will already be activating the dough to rise. Do not re-pat the dough down again because the air bubbles forming will make the biscuits flaky. Betty Crocker's Tips for Biscuits: Tip One: One secret to making flaky biscuits is thoroughly blending or "cutting in" the shortening and dry ingredients. A pastry blender, which breaks the shortening into little lumps works great for cutting inches If you don't have one, you can crisscross two table knives through the flour and shortening or use a wire whisk. Tip Two: Use a biscuit cutter dipped in flour to cut the dough, pushing the cutter straight down through the dough. If you twist as you cut, the biscuits will be uneven. Cut the biscuits as close together as possible. If you don't have a biscuit cutter, use the end of an open 6-ounce juice can or other narrow can or glass, or use cookie cutters for fun shapes. Dip in flour before cutting.
Put all ingredients in a blender or food processor. Cover and blend until smooth. Line a 2-cup metal bowl or mold with plastic wrap and place tuna mixture in bowl. Cover and refrigerate 2 hours. Unmold onto serving plate, carefully removing plastic wrap.
Preheat oven to 325 degrees. In a large bowl, beat eggs until foamy, beat in flour, sugar, and brown sugar until well blended. Blend in melted butter. Stir in Nestle' Semi-Sweet Real Chocolate Morsels and walnuts. Pour into pie shell. Bake 1 hour. Serve warm with whipped cream or ice cream, if desired.
prepare the pasta as the package instructs for 4 servings. while the pasta cooks, combine the remaining ingredients and let stand at room temperature until the pasta is cooked. drain the pasta and immediately add the vinagrette. toss and sprinkle with parmesean cheese. you can also use fresh ground pepper to taste.
Combine undrained cherries, sugar and rind in small pot. Stir over medium heat till mixture boils. Blend cornflour with juice. Stir into cherry mixture. Stir over medium heat till sauce boils and thickens. Remove from heat, stir in vodka. Enjoy with ice cream.
Combine all ingredients in a large saucepan. Bring to a boil. Reduce to low heat and let simmer until well thickened. Let cool and refrigerate. I am guessing at yield and prep time.
In a bowl mix FIRST two ingredients. Put 1/2 of the mixture into the bottom of the Graham Cracker Crust. In another bowl mix all the rest of the ingredients till whipped. Spread into Graham Cracker Crust evenly. Sprinkle remaining mixture onto pie. Freeze for 1 hour then serve-- Keep refrigerated after serving. You can put resse's peanut butter cup pieces onto the pie also for a very rich flavor-- ENJOY.
Mix flour, baking soda, and cinnamon. Beat butter, brown sugar, white sugar, at medium speed until light and fluffy. Beat in egg and vanilla. At low speed, beat in flour mixture until blended. Fold in oats and chocolate chips. Cover with wrap or lid and chill for one hour. Preheat oven to 350°F. Roll into 1-inch balls and place on greased baking sheet 2-inches apart either way. Bake 10-12 minutes til brown around edges. Transfer to racks to cool.
Blend all together. Pour into graham cracker crust. Bake at 350 for 23-30 minutes. Cool in refrigerator. Frost with whipped cream just before serving.
Peel a strip of skin from around the middle of each potato. Place potatoes in a bowl of cold water. Set aside. Heat a large skillet over medium-high heat; add oil. Saute' onion and garlic for 5 minutes or until tender. Add chicken broth and 3/4 cup FRESH parsley; mix well. Bring to a boil Place potatoes in a single layer in skillet. Return to a boil; reduce heat. Simmer, covered, for 10 minutes or until potatoes are tender. Remove potatoes with a slotted spoon to a serving bowl. Add salt and pepper to skillet; stir. Pour sauce over potatoes. Sprinkle with remaining parsley. **Usea large skillet to ensure the potatoes remain in one even layer for the fastest cooking time.
Heat the tortillas in an unoiled nonstick skillet in a stack, moving the tortillas from the top to the bottom so that they warm evenly. Wrap in foil or a clean dish towel to keep warm. Place the chicken in a large bowl with the chili powder, half the chopped onion and cilantro, and salt to taste. Add enough sour cream to bind the mixture together. Arrange 2 corn tortillas on the counter so that they are overlapping, then spoon some of the filling down the center. Roll up very tightly and secure in place with a toothpick or two. Repeat with the remaining tortillas and filling. Heat enough oil for frying in a deep skillet until hot and fry the rolls until golden and crisp. Carefully remove the rolls from the oil and drain on paper towels. Serve with Guacamole, salsa, sour cream and remaining onion & cilantro.
Use pork shoulder that has been roasted in a covered casserole with some water and a little soy sauce or salt. You will need to cook about 1/2 to 2/3 cup of barley to get 2 cups cooked barley. Wash and trim the potatoes, and cut them into 1 cm (1/2") dice. Put them in a large heavy skillet with the water, and boil for about ten minutes, until the water is gone. Stir frequently, especially when the water is almost gone, to prevent sticking. Just as the water is gone, add the fat and stir it in well. Meanwhile, peel and dice the onion, and wash and dice the celery. Add them as soon as the fat is melted, and saute until they are soft and the potatoes are slightly browned. Add the barley, meat, broth and peas. Season the hash and continue to cook, stirring frequently, until well amalgamated, and hot through.
Make rice so that you have 2 cups cooked rice. Heat up corn, drain off the water, add the butter and the season salt to the hot corn. Mix the corn in the rice. Enjoy!
Preheat oven to 350*. Spray baking sheets with oil spray or grease by hand with shortening. Combine all ingredients. Mix well with wooden spoon. Drop by teaspoons for small cookies and by tablespoons for larger cookies onto greased cookie sheet. Top with 1/2 pecan if desired. Bake @ 350* for 15 - 18 minutes. Let sheet rest on cooling rack a few minutes, then remove cookies to rack to finish cooling. Very easy recipe if you are pressed for time. ENJOY!
Cook all vegetables together. When done, sieve until like a smooth paste. Add remaining ingredients and cook until thick. Seal in glass jars while hot. I would process in pressure cooker myself for about 90 minutes. I'm guessing this to be safe however, it may be less time.
Make the sugared nuts. In a skillet, cook and stir the pecans in the butter until toasted - about 5 minutes. Remove from the heat and stir in 1/4 cup of sugar. Set aside to cool. Prepare the dressing. Pour the red wine vinegar, vegetable oil, parsley, garlic powder, 1 T of sugar, oregano, salt and pepper into a blender. Blend well until the ingredients are combined and the parsely is well processed. Toss the greens, sugared nuts, cranberries, onions, and cheese with the dressing. The dressing is pretty powerful, so use sparingly and adjust to taste. I found the proportions as listed to be just about right for our taste, but you may prefer less dressing. Serve immediately.
To make Filling: After the dough comes together, on a well-floured surface, using a lightly floured rolling pin, roll out the dough to a 15 by 11-inch rectangle. In a mixing bowl add the pecans, brown sugar, and cinnamon. Spread the softened unsalted butter over the dough leaving a 1/2-inch border. Sprinkle the cinnamon sugar evenly over the dough. Starting with the long side, roll up the dough tightly ending with the seam-side down. Cut 10 slices each about 1/2-inch thick. Place in 2 (9 by 13-inch) greased baking dishes and cover with a kitchen towel. Allow the rolls to rise in a warm environment for an additional 15 to 20 minutes. Brush with melted butter before baking. Bake at 400 degrees F until the tops are golden brown, about 25 to 30 minutes. Remove from the oven and brush tops with melted butter and cool on cooling rack. Drizzle with prepared cream cheese glaze. To make Cream Cheese Glaze: In a mixing bowl, combine the powdered sugar, cream cheese, butter, milk, and vanilla. To make Rapid Rolls: Preheat the oven to 400 degrees F. In the bowl of a stand mixer, fitted with the paddle attachment, combine the instant yeast, and warm water. Let it activate for 5 minutes until bubbly. Stir in the honey. On low speed, add 1/2 cup melted butter, 2 teaspoons salt, and eggs. Slowly add the flour cup-by-cup until fully incorporated and the dough pulls away from the sides of the mixing bowl. Add more flour if it is too sticky. Portion the dough into 24 even servings. Form the rolls into desired shape and let rise approximately 20 minutes, or until doubled in size. Place the rolls in a cast iron skillet or on a baking sheet. Brush the rolls with melted butter. Bake for 25 minutes until the tops are golden brown. Remove from the oven and brush with more melted butter, and sprinkle with a little salt. Cook's Note: This recipe can be used as a traditional loaf bread, pizza dough, and for both savory and sweet rolls.
Prepare a 9-inch springform pan. Finely crush only HALF of the small cookies to make the crumbs. Place in a bowl with melted butter or margarine and 2 tablespoons sugar; mix to combine. Press into the bottom of the springform pan. Stand the remaining cookies around the edge of the pan. Spread 1 cup hot fudge sauce over the crust. Freeze for about 30-40 minutes. Spread 1-quart of the slightly softened ice cream over the chocolate sauce; freeze for about 20-30 minutes. Using an ice cream scooper scoop the remaining quart of ice cream into balls and arrange over the spreaded ice cream. Freeze for about 4 hours or until completely firm. To serve, garnish with remainder of fudge topping, whipped cream and cherries.
Stir together the sugar, flour, salt, and lemon zest. Mix in butter until well combined and finely textured. Stir in egg yolks. Stir in lemon juice. Stir in the milk. Beat egg whites until stiff and carefully fold into mixture. Pour into 8 (lightly greased with butter) custard cups. Put custard cups into a large baking dish and carefully pour in hot water to surround the cups and come no more that halfway up. Bake in a preheated 325F oven for 45 minutes. Serve warm.
Saute onion in olive oil for 2-3 minutes. Add sausage and saute for 2-3 minutes. Add yellow and red pepper, saute for 2-3 minutes. Add 30 oz of chicken broth and bring to boil. Add tomato, beans, and salsa. Reduce heat to low. Add more chicken broth if you like it less chunky. Simmer for 5-10 minutes or until veggies are soft. Top with cilantro and serve!
In a heavy saucepan, combine the 2 cups milk chocolate chips and 3/4 cup semi-sweet chocolate chips along with 1 can sweetened condensed milk, and 1 dash of salt. Heat on low, stirring occasionally to melt chocolate. Remove from heat and stir in vanilla. Line an 8 or 9 inch square pan with wax paper; leaving an overhang of paper for removing the fudge from the pan later. Pour fudge mixture into the wax paper lined pan. Refrigerate. In same saucepan combine 2 cups mint chocolate chips, 3/4 of the remaining can of sweetened condensed milk, and dash of salt. Heat on low, stirring occasionally to melt chocolate. Spread mint chocolate over refrigerated chocolate fudge layer and place back in refrigerator. Wash and dry saucepan then combine white chocolate chips, and remaining sweetened condensed milk. Heat on low, stirring until chocolate melts, being careful not to burn; mixture will be thicker. Spread white chocolate mixture over the mint layer. This should just be a thin covering. Refrigerate at least 2 hours or until well set. Carefully lift fudge out of pan using the wax paper. Cut into individual pieces. Refrigerate any leftover pieces in a covered container.
Blend all donut ingredients together in a food processor or blender. Transfer batter to donut pans sprayed with cooking spray. Bake at 350 Fahrenheit for about 10 minutes (until a toothpick comes out clean). While they bake, prepare your glaze by mixing ingredients together and adjusting consistency adding milk to thin out and powdered sugar to thicken. Immediately remove from the pan (when it's a safe temperature to touch) and dip into a bowl of the glaze. Transfer to a baking rack and allow the donut to cool and glaze to harden. Enjoy!
Blend all ingredients. Add up to 1 cup water to preferred constancy, if desired. Sieve and serve.
Place olive oil in large pot and heat over medium heat until shimmering. Start your dicing with the carrots and work your way down my list of ingredients and throwing each veg into the pot with a sprinkle of salt when finished. Sweat the veggies on medium to low heat until fork tender (about 10 minutes). Add the tomatoes and bring up to a low simmer, cover and simmer for around 40 minutes. Take the top off and let some of the liquid boil away, how far you let it reduce is up to you and how thin you want the sauce to be, I like it thick so that I can add some of the pasta cooking water later on. Take off the heat and let cool some before blending into liquid on high in your blender. This sauce freezes well. Depending on your or your child's taste you can add an onion and/or any dried or fresh herbs that hit your fancy. I freeze small containers and pull as I need. Placing it over whatever pasta I have on hand with some of the cooking water to reheat the sauce and my daughter loves it, although it doesn't taste EXACTLY like the canned "yuck" sauce.
Fill a glass jar with your choice of fresh herbs. To get the most nutrients from your herbs, chop them into small pieces first. It is crucial to completely fill your jar with herbs. I like to use single herbs at a time, leaves, roots & flowers. Some people like to combine several herbs. You can use fresh thyme, oregano, rosemary or dill to make a savory vinegar that's very tasty in salad dressings or marinades. -Or- fresh nettle, chicory, burdock, mustard greens, kale, lambs quarters etc. (or dandelion greens!) will be more nutritive and tonic. Experiment with single herbs at a time to find your favorite! Pour room-temperature apple cider vinegar over the herbs until it is full to the top. Cover your jar with a plastic screw-on lid. Don't use metal lids because they react to the vinegar in a nasty way! Alternatively, you can use several layers of plastic or wax paper held on with a rubber band, or even a cork if it fits tightly enough. If you use unpasteurized vinegar you may get a film that forms at the top of what is called, 'the mother'. Simply skim it off when you decant. Label your vinegar with the date and the type of herbs you used. Place jar in a dark place like a kitchen cupboard or pantry shelf for 6 - 8 weeks. Strain out the herbs and bottle your vinegar. (Again, avoid metal lids.). Some people like to eat the 'pickled' herbs rather than discard them. Decide for yourself. Using Herbal Vinegars: ~ Add a splash to cooked greens. ~ Use them in your salad dressing. ~ Add to cooked beans or stir fry. ~ Dilute in a small amount of water and drink them down. Herbal Remedies DANDELION: The leaves of the dandelion plant are a powerful diuretic. The roots are a blood purifier which helps remove toxins from the liver and kidneys. Because it is high in vitamins and iron, this herb is useful for treating anemia. It's diuretic properties make it a useful treatment for bladder infections. A bitter, appetite stimulant, this herb increases production of bile to help relieve constipation, gallstones, hemorrhoids and IBS. The root of this herb is often combined with milk thistle in a tincture form for stimulating and detoxifying the liver. The flowers contain a substance called helenin as well as vitamins A and B-2 (riboflavin), which may be helpful in treating night vision problems. In the spring dandelion leaves and roots produce mannitol, a substance used in the treatment of hypertension and a weak heart. herbalremedies.com.