HumbleIntelligence/food-ner-1-Million huggingface dataset:
preheat oven to 375 degrees farenheit. make the blueberry filling. combine berries, 1/2 cup of sugar and 2 tablespoons of lemon juice in a saucepan. heat until sugar is dissolved and mixture has reached boiling point. remove from heat. make the topping. mix 1/2 cup sugar, 1 cup flour and 1/4 teaspoon of salt. cut in butter (or shortening) until crumbly (if you've got one, a food processor works well. a few pulses should suffice). separate out 1/2 cup of this mixture. add nutmeg and cinnamon (if using) to the 1/2 cup portion. make the other filling. add 1 1/2 teaspoons of baking powder to the remaining flour/sugar mixture. combine 1/2 cup milk, egg, and vanilla. add to dry ingredients and combine until moist. pour into pie shell. spoon in blueberry mixture and cut through to marble (use a spoon so you don't accidentally cut through your crust like i did the firt time i made this). sprinkle reserved 1/2 cup of sugar/flour mixture on top. dot with butter and garnish with dashes of cinnamon sugar (if desired). bake 40-45 minutes.
Line an 8-inch square baking pan with a piece of aluminum foil large enough to overhang the sides by about 2 inches. Set aside. Bring sugar, corn syrup and 3/4 cup water to a boil in a medium saucepan over medium-high heat. Stir to dissolve sugar, and wash down sides of pan with a pastry brush dipping inwater to prevent crystals from forming. Once mixture comes to a boil and all the sugar has dissolved, clip a candy thermometer to pan, and raise heat to high. Continue cooking without stirring until mixture registers 300 Fahrenheit (hard crack stage). Remove from heat. Carefully add food coloring, extract and baking soda; stir slowly with a clean wooden spoon until thoroughly combined and mixture no longer bubbles, about 2 minutes. Pour into prepared pan, and let cool completely. Lift foil to remove candy from pan, and transfer candy to a large plastic bag. use a kitchen mallet or hammer break candy into pieces.
Beat the butter, granulated sugar, vanilla extract and egg in a large bowl on medium speed until combined. Stir in the flour and salt, then cover and refrigerate until firm, about 1 hour. Prepare the lemon filling by beating all of the ingredients together until will mixed. Cover and refrigerate. Preheat the oven to 350F Spray 48 miniature muffin cups 1 3/4 x 1 inch, with cooking spray. Shape the dough into 48 one-inch balls then place in the muffin cup. Press dough into the bottom and up the sides of the cups. Spoon slightly less than 1 tablespoon of the lemon filling into each cup. Bake 18 to 20 minutes or until centers are puffed and the edges are light brown. Cool in the pan for 5 minutes. With the tip of a knife, lift the tarts from the muffin tins to a cooling rack. Cool completely, then dust with the icing sugar just before serving.
Put butter in a heavy frying pan or a shallow casserole. Place in an oven set at 475*. Meanwhile, mix milk, flour and eggs lightly to make a batter. When the butter has melted, add batter to the pan and bake for 12 minutes. Remove from oven and place bismarck on a plate. Pour a little of the melted butter on the pancake, and squeeze on a little lemon juice to taste. Roll it up like a loose jelly roll and sprinkle with confectioners' sugar. Variations: Sprinkle with brown sugar. Forget the sugar and use a fruit or maple flavored syrup. Spread with a favorite fruit preserve or fresh berries. Lightly sprinkle with Grand Marnier. Fill with chestnut cream.
Heat 1 T. oil in large Dutch oven over low heat. Add meat and halved onion and brown on all sides, about 10 minutes. Pour in the water. Simmer, partially covered, about 2 hours; skim surface as needed. Remove meat to plate. Strain stock through sieve lined with dampened paper towel. (Soup can be prepared up this point 1 day in advance.) Remove bone and gristle from meat; shred meat and add to strained stock. Heat remaining 1 T. oil in Dutch oven over low heat. Add chopped onions, carrots, and celery and stir to coat with oil. Cook covered, stirring occasionally, until tender, about 15 minutes; do not allow to brown. Stir in garlic, increase heat to medium, and cook 1 minute. Stir in mushrooms and cook 5 minutes longer. Add stock with beef, tomatoes, parsley, salt, pepper, allspice and bay leaf. Heat to boiling and stir in barley. Reduce heat and simmer, partially covered, until barley is tender, about 45 minutes. Stir spinach into soup for last 5 minutes of cooking. Taste and adjust seasonings. Serve hot.
In a large bowl sprinkle the strawberries with the sugar and leave for a few hours. Add half a bottle of the red wine and let the mixture stand. Just before serving add the remaining half bottle of red wine and the well chilled white wine. Sprinkle with a little lemon juice and then lightly mix in the sparkling wine or champagne. ENJOY!
Slice mangos open and scoop out all of the fruit from the skins. Don't forget the fruit around the stone! Place fruit in a food processor or blender. Add sugar and pulse for 1 minute, or until all the sugar has dissolved and you are left with a delicious mango puree. Add coconut milk and lemon juice. Pulse briefly to combine. *At this point you can perform an option step as listed below. Pour the mano puree into a bowl or container while you continue to use your processor/blender. Pour the whipping cream into the processor and blitz until the cream forms stiff peaks. Add the mango puree to the whipped cream and blitz 5-10 seconds, or until you get a good mango-ceram consistency. Pour into a large yogurt container or similar size tup and place in the freezer. Allow to freeze at least 6 hours - preferably 8. Serve the mango sorbet in bowls, or scoop into ice-cream cones for the kids. (To make scooping easier, take the sorbet out of the freezer 10-15 min ahead of serving.) For an adult treat, try drizzling a little coconut liquer over sorbet. Optional Step. Some people don't want bits of mango fibre in their sorbet. I actually like it, as I find it enhances the taste of the sorbet - plus it's healthy! But if you'd rather strain it out, here's how. Between steps 3 and 4, pour the mango puree through a strainer placed over a bowl. Use a spatual or wooden spoon to press the pulp against the bottom of the strainer in order to "wring out" every ounce of mango juice. Continue on with steps 4/5.
In a large saucepan cook the sausage over medium heat until browned; drain fat but leave a small amount in the saucepan. Crumble the cooked sausage into pieces; set aside. Add in the onion, garlic and jalapenos; saute for about 4-5 minutes or until tender. Add in ketchup with all remaining ingredients (except the black beans, salt and pepper) bring to a boil, reduce heat and simmer for 10 minutes stirring occasionally. Add in the cooked sausage and the drained black beans; stir to combine, then simmer over low heat for about 1 hour or a little more. Season with salt and pepper to taste.
Heat oven to 350°F and arrange rack in middle. Butter and flour a 12-well muffin pan; set aside. Toss zucchini and salt together in a small bowl. Place zucchini in a sieve, weight it down with a small bowl, and set it over a small mixing bowl to drain. Heat a medium frying pan over medium heat, add pine nuts, and toast until golden brown all over, about 5 minutes. Remove to a small bowl and reserve. Sift flour, baking powder, and ginger in a medium bowl to aerate and remove any lumps; set aside. In a separate bowl, whisk together sugar, yogurt, oil, eggs, and vanilla extract. Add dry ingredients and stir briefly until just combined. Squeeze zucchini mixture by the handful to release excess water, then add to the batter, add pine nuts and stir until just combined (be sure not to overmix). Fill each well of the muffin pan halfway with batter and bake until a toothpick inserted in a muffin comes out clean, about 20 minutes. Set the pan on a wire rack and let muffins cool in the pan for 5 minutes. Remove muffins from the pan and serve plain or dressed while warm with with cream cheese frosting. For the Frosting:. Combine all ingredients and beat at low speed until sugar is incorporated. Increase speed to medium high and beat until frosting is light and whipped, about 3 to 4 minutes.
Mix first three ingredients together. Pat into a large oblong Pyrex to make the crust. Bake at 350F for 15-20 minutes being careful not to let get to brown. Cool completely. Mix cup of cool whip, confectioners sugar and cream cheese together. Then spread over the cooled crust. Mix chocolate and vanilla pudding mixes with milk until thickened and spread over cream cheese layer. Spread the rest of cool whip on top of pudding mixture. With potato peeler curl plain Hershey bar over top for garnish. If don't want Hershey bar use chocolate sprinkles. Keep in refrigerator.
Heat the oil in a 12-inch nonstick skillet over medium-high heat, add the pork chops and sprinkle both sides with the rosemary (or oregano) and salt, cook the chops, turning occasionally, until well browned on both sides, about 6-7 minutes. Add the onion, garlic, and zucchini slices, and continue cooking until the onions are soft about 5-6 minutes longer. Add the pasta sauce, stirring until it is well combined with the chops and vegetables, adjust the heat so that the sauce simmers gently and cook 6-8 minutes longer, or until the zucchini slices are crisp tender and the chops are just cooked through, tested in the thickest part with the point of a paring knife. Serve the chops and zucchini sauce mixture over the pasta.
Brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into small crumbles. Pour off drippings. Drain and reserve 1 tablespoon of the tomatoes. Add remaining tomatoes, 1-1/2 teaspoons garlic and 1 teaspoon jerk seasoning to beef; bring to a boil. Reduce heat; cover and simmer 8 minutes, stirring occasionally. Uncover skillet; continue simmering 7 minutes, stirring occasionally. Season with salt and pepper. Meanwhile cut potatoes lengthwise into 1/4-inch thick slices; pierce in several places with a fork. Dip in cold water; sprinkle lightly with salt, pepper and jerk seasoning. Place in single layer on nonstick baking pan. Broil 3 to 6 inches from heat 10 to 12 minutes or until tender and lightly browned, turning once. Combine topping ingredients and reserved 1 tablespoon tomatoes in small bowl; season with salt and pepper. Spoon beef mixture over potatoes. Serve with topping.
Combine all ingredients in a stand mixer bowl and knead for 4 minutes. Shape for use as buns or loaf. Paint with oil or milk (if you can be bothered). Bake at 400 degrees (10-15 minutes for buns, 30-40 minutes for loaf).
Preheat oven to 325°F Spray cookie sheet with non-stick cooking spray. Cream together sugar, powdered sugar, shortening, egg whites, vanilla, lemon juice (optional) & salt. Add flour & baking powder. Add 1 T water. Mix until dough forms a large ball. Roll dough into 1/2-3/4" balls & press onto cookie sheet. Bake 15-18 minutes or until cookies are golden.
Preheat oven to 325°. Mix all dry ingredients. Cut in butter until crumbly. Place half of crumb mixture in a 13x9 pan. Bake 10 minutes, let cool. Return oven to 325°. Mix jam and lemon juice well. Spread carefully over cooled crumbs. Sprinkle jam with remaining crumb mixture. Gently push crumbs into jam. Bake 15-20 minutes or until light golden brown.
Set oven to 350°F. Melt butter. Add sugar and coconut and mix well. Set aside. Slice bread into about 1/4 to 1/2 an inch and spread pieces on a non-stick pan. Spead about 1/2 to 1 TBSP of coconut mixture on each piece of bread. This doesn't need to be an exact measurement. You can put as much on as you like, but the more you put on the longer it takes for the bread and the mixture to brown. If you put on too much though, the bread will burn and the coconut mixture will not brown. Bake in oven for about 10-15 minutes or until the mixture has a nice toasted golden color. *If your coconut is not browning, broil, but it won't take long-- no more than a minute. Watch closely! It doesn't take long for these to burn. And burned coconut does not taste good!
Butter an 11 x 7-inch baking dish. For the topping: mix together flour, cinnamon, oats, brown sugar, cinnamon and salt in a medium bowl. Add in cold butter and rub in with fingertips until moist clumps form; refrigerate while making the filling. To make filling: Set oven to 375 degrees. Mix together the sliced apples, cranberries, maple syrup, brown sugar and flour; transfer to prepared baking dish. Bake the apple mixture for 20 minutes; remove from oven and sprinkle the topping over the hot apple mixture. Return to oven and bake for about 35-40 minutes more, until the juices are bubbly and the topping is golden brown. Let stand 15 minutes before serving. Serve with ice cream or whipped cream.
Preheat oven to 350°F. Mix together graham wafer crumbs and melted butter until well blended. Remove 1/2 cup for the topping. Pack remaining crumbs in 8-inch square baking pan. Bake in oven for 10 minutes, remove pan and allow base to cool completely. Prepare Dream Whip as directed on package. Set aside. In separate bowl, beat cream cheese until light and fluffy. Fold in Dream Whip, crushed pineapple, and vanilla. Pour over cooled base. Sprinkle with remaining crumbs. Refrigerate for 3 hours before serving.
Place all ingredients in cup and whisk together with fork or combine with spoon. Taste with fingertip and adjust herbs and salt and pepper to your preffered taste. Pour into ziploc with 3-4 boneless-skinless chicken breasts and shake to coat chicken well. Let sit in fridge before cooking for a minimum of 3 hours. Enjoy! (If you find red wine vinegar to acidic, add a tablespoon or two of olive oil!).
Cream together sugars, eggs, peanut butter, vanilla and butter until smooth. Combine oatmeal, flour and baking soda. Add to butter mixture. Mix well. Mix in remaining ingrediants. Roll into balls, place on greased cookie sheets and flatten with a fork. Bake at 350 Degrees farenheit.
Making the cabbage - Shred cabbage into a large mixing bowl and add 2 tablespoons limejuice, toss and let sit. Making Shells - Using a Panini press, skillet or grill set on high heat, press and heat tortillas (two at a time or whatever will fit without overlapping) until tortillas are crisp yet still malleable. Remove from heat form into taco shell then set aside. Shells should be a balance of crispy and soft. Making the Sauce - In a small mixing bowl combine mayonnaise, 2 tablespoons lime juice, cilantro and finely diced red onion. Mix until well-combined, let sit. Making the Fish - Lightly coat fish in olive oil and season with sea salt and fresh cracked pepper. In the same device used to heat the tortillas, set to high heat and cook fish for 4-5min flipping after 3min. remove from heat, shred and place in serving dish. Assembling your best Fish Taco - Recipe works best as a communal dining experience! Place all of the taco separates in the dinning area and allow each person to build their own taco. The foundation - Take a taco shell a place a generous portion of shredded cabbage in the shell filling it 3/4 of the way full. Putting the fish in "Fish Taco" - Place a medium size portion of the shredded mahi mahi on top of the cabbage filling the remain free space in the shell. The Top - Finally coat the top of the taco with the sauce... and Enjoy!
Cook 1 package Garlic Mashed Potatoes according to package instruction. In 2 quart sauce pan melt butter and add cooked Garlic Mashed Potatoes mix well, add hard boiled eggs and mash slightly into potatoes. Stir in mayonnaise and salt to taste, mix well and serve.
In 12x8x2" baking dish, mix potatoes, sauce mix, boiling water, butter and milk. Stir in onion. Place sausage on top. Bake in preheated 400 degree oven 30 to 35 minutes until potatoes are fork tender. Let stand 2 to 3 minutes.
With a mixer blend the cream cheese and butter together until light and fluffy. Add the powdered sugar and brown sugar and blend well. Add the pumpkin puree and pumpkin pie spice until combined. Spoon mixture onto plastic wrap in a ball shape. The mixture is wet so it won't quite be a ball but do your best to make a ball or pumpkin shape. Wrap mixture tightly with plastic wrap and place in the freezer for 4 hours or until firm. Once ball is frozen remove from the freezer. Place gingersnap crumbs on a large plate or platter. Unwrap the ball. It may look scary but will look fine once the crumbs are on it. Roll the ball in the crumbs, pressing the crumbs into the ball. I noticed that if I let the ball sit for a minute before rolling it had enough moisture to make the crumbs stick. Wrap ball in clean piece of plastic wrap and store in the freezer until serving. To serve: Remove from the freezer about a half hour before serving. The ball can also be stored in the refrigerator for a day or two and will be in a softer state. Any longer than that, it should be stored in the freezer. Cut into wedges and serve with graham crackers, apple slices, or gingersnaps. Graham crackers are our favorite because it really tastes like pumpkin pie.
Preheat oven to 325*F. Toast the sunflower seeds on a baking sheet with sides for 10 minutes in the preheated oven. Cool to room temperature. In a sifter combine the flour, baking soda, and salt. Sift onto a large piece of wax paper and set aside until needed. Heat 1 inch of water in the bottom half of a double boiler over medium heat. with the heat on, place the white chocolate in the top half of the double boiler. Use a rubber spatula to stir the chocolate until completely smooth and melted, about 3 to 4 minutes. Set aside until needed. Beat together the butter, sugar and honey with an electric mixer for 4 minutes. Use a rubber spatula to scrape down the sides of the bowl and continue to beat for 4 more minutes. Add the eggs, one at a time, beating well after each addition. Add vanilla and beat for another minute. Add the melted chocolate and beat for another minute. Gradually beat in the flour mixture, followed by the sunflower seeds. Mix thoroughly. Using a heaping tablespoon of dough for each cookie, portion 9 cookies, evenly spaced , onto each of 4 nonstick baking sheets. Place the baking sheets on the top and center racks of the preheated oven and bake for 10 minutes, rotating the sheets from top to center about halfway through the baking time. Remove the cookies from the oven and cool to room temperature on the baking sheets, about 30 minutes. Store the cooled cookies in a tightly sealed plastic container until ready to serve.
Cook rice and celery together in water until done (about 20 min.); drain. Dice bacon and fry. Remove bacon from pan. Fry onion and hamburg in bacon grease until done; drain. Combine all ingredients and simmer until hot (about 15 min.). Add soy sauce and pepper to taste.
Preheat toaster oven to 350. Put fiber one in a sealed plastic bag and crush till it is fine. Add flour, and brown sugar to the bag and mix. Add peanut butter and honey to the dry mixture in bag. Mix ingredients till it is well incorporated. It will be a crumbly mixture but should be able to hold it's form. If necessary, you can add some water to the mix. Press half of the mixture into the bottom of a ramekin and bake for about 10 minutes. Remove the ramekin from the over, add fruit then top with the remaining mixture. Bake for an additional 5 to 10 minutes. Watch to make sure the topping does not burn.
Mix sour cream, cream cheese, and jalapenos together in 9x13-inch baking dish. Add hashbrowns and mix. Bake at 350 for 50-60 minutes.
In one bowl, combine eggs, milk and seasonings. In a separate bowl, combine bread and moon pies. Pour liquid ingredients over bread and gently fold to combine. Butter baking dishes and divide mixture evenly between the two. Refridgerate for an hour and a half. Cube butter and distribute evenly over top of each dish. Bake in a water bath at 350 degrees uncovered for 45 minutes, or until toothpick stuck in the center comes out clean. Serve with a traditional bread pudding sauce (use your leftover Mardi Gras whiskey!).
If using beans, top, tail and cut diagonally into even lengths. Snap the tough ends off the asparagus and discard. Cut into long diagonal slices. Blanch asparagus/beans in boiling water for 1 to 2 minutes until tender but still crisp. Drain, place in a bowl and cover immediately with stock. Leave to cool in the stock. Toast sesame seeds in a dry pan over a moderate heat, stirring until all are evenly golden brown. Cool on a plate then crush in a blender or mortar and pestle. Mix in remaining ingredients. Drain vegetables well and, just before serving, pour over dressing.
Preheat oven to 350 degrees. Grease and flour a 9x9 inch pan. Dissolve baking soda in the sour cream. In a large bowl, cream butter and sugar until light. Add eggs and beat well. Add sour cream/baking soda mixture, mashed bananas and vanilla stir to combine. Add cake flour and mix well. Pour batter into a 9x9 inch pan and bake at 350 degrees for 45 minutes or until done.
In small bowl, combine the crabmeat, onions, celery, garlic powder, pepper, cottage cheese, yogurt and mustard. Mix well. Place washed and drained lettuce leaves on 2 chilled salad plates. Spoon crab mixture onto lettuce and garnish with tomato wedges.
Wash potatoes. Do not remove skins. Cut each potato in half and put in large pot. Fill pot with water and bring to boil over medium heat. Boil potatoes until tender. Drain water and put potatoes in bowl. Mix in olive oil, Italian seasoning and minced garlic. Serve hot.
In a medium saucepan, heat the oil on medium. Stir in the onion and pepper, add the garlic. Cook until tender or about 8-10 minutes. Stir in the remaining ingredients. Bring to a boil. Reduce the heat and simmer for 10 minutes. Serve over the white rice.
Heat olive oil over medium heat and add diced onion sauteing till pale give or take about 3 minutes. Add garlic and diced tomatoes and heat for about 2 minutes. Season to taste with salt and pepper. Break eggs into skillet and cook for 2 minutes. Top each egg with slice of provolone. Cover skillet and reduce heat to low. Simmer 3 to 5 minutes or untill eggs are firm with soft centers and cheese has melted. Carefully spoon tomatoes and egg into two flat soup bowls and place two slices of grilled polenta into each of the two bowls on outer edge.
in a large soup pot, heat oil over med heat. add onions, celery and carrots; cook and stir til onions are tender. stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes. stir in lentils, add water and tomatoes. bring to a boil. reduce heat, simmer for at least 1 hour. when ready to serve stir in spinach, and cook til it wilts. stir in vinegar, and season to taste with salt and pepper and more vinegar if desired. * you can yop it off with a dollop of low-fat cheese or sour cream just before serving.
Bring water, pinch of salt and 1 tsp olive oil to a boil in a medium pot. Add Bulgur wheat and stir, then quickly remove from heat and cover. Let stand for 30 minutes. When 15 minutes of time remaining for the Bulgur, prepare other ingredients (except for dressing) and toss in a large bowl. When Bulgur wheat has cooked, add to other ingredients and mix well (it's OK if the Bulgur wheat is still warm). Combine olive oil, turmeric and salt and pepper in a small bowl. Pour over salad and stir to coat. Serve and enjoy! Note: sometimes a bit of diced nectarine makes a nice addition.