HumbleIntelligence/food-ner-1-Million huggingface dataset:
For the date filling: Combine the dates, water, sugar, cornstarch and lemon juice in a medium saucepan, stirring often, until thick and smooth, about ten minutes. Preheat the oven to 350°F. In a mixing bowl cream butter, then cream in sugar. In another bowl, sift together the flour, baking soda and salt. Blend flour mixture into the butter mixture, then blend in the rolled outs. Grease a square Pyrex baking dish 8x8 inches/2L (I use a square baking pan of the same size). Put half the rolled oats mixture evenly over the bottom. Spread the cooled dates over the base. Then add the remaining rolled oats mixture over the dates. Bake in the oven for 30 minutes or until nice and brown. Cool in pan. Cut into squares or bars. It can be frozen, but in my house it's usually gone within the next few days.
For Tomato sauce: Heat oil and saute onion and garlic until soft. Add remaining ingredients, stir and bring to a boil. Simmer about 30 minutes. For Cream sauce: Mix all ingredients in saucepan. Bring to a slow simmer once cheese is melted. Mix well. Add to tomato sauce and stir into cooked tortellini.
Mix first 6 ingredients in a large bowl. Whisk remaining ingredients in a small bowl. Combine dressing with salad, and stir again before serving. Best served at room temperature.
Frost the rim of a chilled martini glass by moistening with the lime juice, then dip the rim into the sugar. Shake vodka, orange juice, cranberry juice with ice in a cocktail shaker until well chilled. Strain into the prepared martini glass. Garnish with an orange slice. Serve immediately.
Cut beef into 1 1/2 in cubes. Dice the bacon and put into a heavy Dutch oven. Saute over medium to high heat until fat is rendered out. Add beef cubes. Brown slowly until all cubes are nicely browned. Add the onions. Cook 2 to 3 minutes or until onions are softened. Add the red wine or broth, paprika, salt and green pepper. Blend well. Cook slowly, covered, without allowing to boil, about 2 hours, until meat is tender but not falling apart. Add more liquid if needed but don't let it go soupy. Add salt to taste. Serve over hot buttered noodles and top with sour cream. Add a crusty French bread for some good eating!
In a mixing bowl, combine first six ingredients and blend for 2 minutes on low speed. Add the mayonnaise and blend for 30 seconds at low speed, then for 2 minutes at medium speed. Slowly add half the blue cheese and blend at low speed for no more than four minutes. Stir in remaining bleu cheese. Cover and refrigerate 24 hours.
Peel and seed avocados. Cut avocados into small pieces to fit in the blender or food processor. Place ice cream, extract and avocados in blender and puree until well-blended. Stir in pistachio. Pour into container and place back into freezer overnight. Scoop, sit back and enjoy!
Place the beans in a large saucepan and cover with cold water. Bring to a boil over medium-high heat. Remove from the heat and set aside 1 hour. Meanwhile, coat a non-stick Dutch oven with cooking spray. Warm over medium high heat. Add the onions, carrots, green peppers, sweet red peppers, oregano, cumin and garlic. Reduce the heat to medium and cook, stirring, 4 to 6 minutes, or until the onions start to soften. Remove the vegetables and set aside. Drain and rinse the beans. Add the beans to the Dutch oven. Add the chicken or turkey stock. Bring to a boil over medium-high heat. Reduce the heat to medium-low. Partially cover and simmer, stirring occasionally, for 1 1/2 hours, or until the beans are nearly tender. Add the reserved vegetables and simmer for 30 minutes, or until the beans are tender. Add the diced turkey, tomatoes, jalapeno peppers, vinegar, salt and freshly ground black pepper. Simmer for 5 minutes, or until or until the turkey is cooked. Remove from the heat and stir in the basil. Let stand 5 minutes to allow the flavors to blend. Enjoy!
In skillet, combine spinach and soup mix. Cook until onions are tender, then drain. In a bowl, combine all ingredients. (It's easiest to use your hands.) Form four to eight patties, and cook 5 minutes on each side.
Filling: Combine cream cheese, sugar, egg, salt, orange peel and food color in a small mixer bowl, beat until smooth. Add chocolate chips, set aside Cupcakes: make as directed on package. Fill 24 paper muffin cups 2/3 full with batter. Spoon about 1 tablespoon cheese filling onto each cupcake. Bake at 350 degrees F. for about 20 minutes or until toothpick inserted in cake portion, comes out clean.
In a saucepan, bring honey and lemon peel to a boil. Add sesame seeds stirring continuously and continue to cook while stirring to mix completely and thoroughly. When the seeds are fully mixed in and the mixture has boiled again, remove from heat. Remove and discard lemon peel. Place a large sheet of parchment on a flat work surface. Carefully pour the honey mixture onto the paper to form a square or rectangle about 1/2" thick. Lightly sprinkle the paper with rose water & cover with half of the sesame seeds. Dip a spatula into rose water or oil and press down the pasteli then. Cover the surface with the remaining sesame seeds and press them into the pasteli with the spatula. (Instead of pouring straight onto the paper you can use a lightly oiled jelly / jam roll tin, then follow the rest of the instructions.). Allow to cool slightly - do not leave too long or it will become impossible to cut!. Once firm, cut into squares or diamonds and allow to cool properly. Wrap each piece individually in small pieces of waxed paper and store in an airtight container.
Slice tomatoes into julienne strips. Combine with remaining ingredients in a 3-4 quart crock pot. Cook on LOW for 8-9 hours or until chicken is thoroughly cooked and no longer pink in center. Serve with hot cooked polenta or rice.
Preheat oven to 350°. Line 9-inch square pan with enough aluminum foil to over hang all sides by 2-inches. Spray with cooking spray. At low speed beat poundcake mix, eggs, milk, sour cream and cinnamon until blended. Increase speed to medium; beat until batter is light and fluffy about 3 minutes. Fold in berries, ginger and orange zest. Spread batter in pan. Bake for 20 minutes. TOPPING: Combine flour, brown sugar and cinnamon. Stir in butter. Squeeze mixture together to form crumbs. Sprinkle evenly onto hotcake. Return cake to oven for 30 minutes or until toothpick inserted into center comes out clean and cake is golden brown. Cool in pan on wire rack for 10 minutes. Using foil to lift cake from pan. Cool completely. Sprinkle with confectioners sugar.
Put all ingredients in bread machine in order as listed. Program on "dough cycle" mine is for 2h20min. Turn it on let it do the work. When cycle is done remove dough on floured surface, punch dough few times and shape into a loaf. Transfer to lightly sprayed tray. Cover with kitchen cloth and let it rest for 25-30 minute Meanwhile preheat the oven to 180°C. When proofed, cut few marks with sharp knife across the top of the bread carefully not to distract the dough. Bake 180 C for 30 -35 minute until golden brown. Let it cool on wire rack. Don't cut the bread until is completely cooled.
Toast cloves and mustard seeds in a skillet over medium low heat 3-5 minutes, or until fragrant. Cool, then grind to powder in a coffee grinder. Transfer spice powder to a small jar with lid. Add almond oil, ginger, and sandalwood oiil. Close, shake well to combine.
In a large bowl mix the warm milk, sugar, salt, butter, egg yolk and 200 g flour. Mix with the hook for 1 minute. Add the yeast and mix for 2 minutes again. Add the remaining 300 g flour and work with the hook. When the dough has pulled together and becomes smooth and elastic (after about 5 minutes) you can form the braid. Divide the dough into 2 equal pieces and roll each piece into a 60 cm long cylinder (or 3 pieces of 30 cm). Braid the pieces together and place on a lightly greased baking sheet. This is the method that I use: http://www.youtube.com/watch?v=lcPnB0Sgc-Q. In a small bowl, mix egg white and water and brush the bread with this mixture. Let the dough rest after forming for 90 minutes until it doubles in size. Bake in the preheated oven at 180°C for 20 to 25 minutes (heat and timing are basing it on convection oven), until golden.
Method. Heat oven to 130°C (120°C fanbake), with rack just below the middle. Completely line a 20 or 30cm ring pan, or two medium-sized loaf pans with baking paper or liners. Measure out the nuts, cherries and crystallised and dried fruits into a large container, putting some aside for decorating the top. Cut up large pieces of fruit, but leave some long thin pieces if desired, especially if using melon strips (which give a wonderful colour). In a large bowl mix eggs, sugar and vanilla. Mix in the sifted flour, baking powder and salt until smooth. Add nuts and fruit and mix thoroughly by hand. Press evenly into the prepared cake pan/s (if pan is lined with baking paper coat evenly with non-stick spray just before use). Press reserved cherries, fruit and nuts into the top for decoration (if adding strips of crystallised fruit, put them in place after adding part of the cake mixture, then cover with remaining mixture). Bake for two to three hours until cake feels firm when pressed in the middle. Cool, remove from pan and peel away liner/s. Brush all over with rum, brandy or whisky. Brush the top with a light coating of oil for a shine. Store at room temperature in greaseproof paper, or refrigerate in a plastic bag. This cake will keep well for several months (after long storage, brush again with spirits and leave 24 hours or longer before eating). Cut in thin slices with a sharp serrated knife.
Chop mushroom stems and peelings. Simmer with sherry until reduced by one-half. Stir in brown sauce and glace de viande. Bring to a boil. Reduce heat to a simmer and cook 10-15 minutes. Strain. Makes 1-1/2 cups. To make brown sauce/sauce espagnole:. Melt the fat in a heavy saucepan and cook the carrot and onions until lightly browned. Stir in the flour and continue cooking until the flour is browned, stirring continuously. Add 3 cups boiling stock [can substitute Better Than Bouillon beef base], the garlic and the garlic, celery, parsley and bay leaf tied in a bundle. Cook and stir over medium heat until the mixture thickens. Add 3 more cups of hot beef stock. Cook over low heat, stirring occasionally, for 1 hour. Skim off the fat as it floats to the surface. Stir in the tomato puree and cook 10 minutes. Strain through a fine sieve. Add the remaining 2 cups of hot stock and cook slowly over low heat for 1 hour. Skim as needed. At this point, the sauce should be reduced to about 4 cups. Strain and cool again. Store, covered in the refrigerator. Use within 8-9 days Can substitute pork fat for beef fat. For glace de viande: bring 4 quarts veal broth [can substitute chicken broth] into a heavy pot or Dutch oven and bring to boil over a low heat and then simmer for 2 hours until only about 1 quart of broth remains. Strain broth into a small saucepan and continue to simmer over low heat until the liquid remaining in the saucepan is brown in color and of a syrupy consistency. Strain into a bowl or jar and refrigerate to use as needed.
In a small bowl, mix the cocoa and confectioners' sugar. In a chilled bowl, combine the cream and vanilla and whip until soft peaks form. With the mixer running or while whisking by hand, gradually pour in the cocoa mixture; whip until well blended.
Bake the eggplant: Pierce 2 or 3 places with a sharp knife on one side and then the other. Place in an oiled baking dish in the middle of a 425F oven for 25- 30 minutes until thoroughly soft to the touch. --or-- Steam the eggplant: Place eggplant in a vegetable rack or sieve and set in a pan of boiling water, not letting the water tough the eggplant; cover tightly and steam 15 to 20 minutes or longer, depending on the size. Be careful not to overcook. When the eggplant is soft all over, cut in half lengthwise and scrape the flesh from the skin. Heat the olive oil in a frying pan, add the garlic and cook slowly a minute; then add the eggplant. Beat and stir with a wooden spoon for several minutes to break the eggplant meat into a puree. Beat in salt and pepper to taste, then add drops of lemon juice, to taste. May be cooked in advance: Just before serving, reheat and fold in the parsley, and turn into a hot vegetable dish. Enjoy!
Preheat the oven to 425°. Sift flour, baking powder, salt and baking soda into a large bowl. Cut the butter into the dry ingredients until the mixture resembles coarse meal. In a small bowl, rub 1 tablespoon of the sugar with the grapefruit zest until the sugar is deep pink color. Add the grapefruit juice to the sugar and stir until sugar dissolves. Pour the grapefruit juice into the large bowl with the flour/butter mixture and stir just until the biscuit dough comes together. Scrape biscuit dough out onto a floured surface and knead 2 or 3 times. Roll out dough to a 1/2" thick square. Cut the dough into 2" squares and transfer to a baking sheet. Lightly brush tops of biscuits with milk and sprinkle with sugar. Bake for 15 minutes, or until they have risen and are browned on the bottom. Cool slightly before serving.
Heat oven to 350°F. Stir the cream cheese in a 9 inches deep dish pie plate with a fork or wish until smooth. Stir in dressing, wing sauce and blue cheese. Stir in chicken. Bake for 20 minutes or until the chicken mixture is hot and bubbly. Stir before serving. Serve with vegetables and crackers for dipping.
If using small melons, slice off the top of each as a lid, if using large melons, cut them into half. Cut the edges into zigzag pattern. Cut a thin slice off the bottom so that the melon stands upright without tipping (take care not to cut through the shell). Scoop out the seeds and discard. Scoop out the flesh and process in a blender, along with the remaining ingredients, until smooth. Chill well and serve in the shells, if desired, with reversed lids and a straw.
Place quartered potatoes in a large zip lock bag. Add onions, peppers, garlic and herbs. Pour in oil, butter and vinegar. Season with the salt, black pepper and Creole seasoning. Seal the bag and shake vigorously to coat the potatoes. Place the contents of the bag onto a large pan, preferably cast iron. Roast in a 400 degree oven approximately 45 minutes to 1 hour, until potatoes are tender and golden brown. Stir occasionally during the cooking process.
In the bottom of a greased 3 quart rectangular baking dish, arrange muffin halves in the bottom. Overlap muffins as neccesary to make them fit well; set aside. Using a large skillet, cook sausage until brown, drain. In a large bowl whisk the eggs. Add sausage, sour cream, and chilies and mix until well combined. Pour egg mixture over the muffins and press lightly to thoroughly moisten the muffins. Sprinkle with cheese, cover with plastic wrap, and refrigerate overnight. Bake in a 375 degree oven uncovered for 35 to 40 minutes or until set. Let stand for 10 minutes before serving. Prep and cook time does not include chilling time.
Note about lemon rind: use only the yellow part of the rind. The white part can be bitter. Place all ingredients in large microwave safe bowl and mix lightly. You may want to cover lightly with a lid. Cook on high for 4 minutes. Stir and cook on high for a further 4 minutes. Stir again and let cool for a while. Put in small jars and place in the refrigerator. OR -- give one to a friend. (-:. This is a truly SUPERB spread! Thanks Nana. (-:
Preheat oven to 350. Line 28 cupcake cups with paper liners. Prepare the filling: Place cream cheese in small mixing bowl and blend with an electric mixer. Add the sugar, egg and vanilla and continue to beat for 1 minute. Prepare the cupcake batter: Place the cake mix, pudding mix, milk, oil, eggs and almond extract in a large mixing bowl. Blend with an electric mix on low for 30 seconds. Scrape down sides, increase speed to medium and beat for 2 more minutes. Place one vanilla wafer in the bottom of each cupcake liner. Spoon 1/4 cup batter on top of each wafer. Gently dollop 1 heaping tablespoon of filling on top of each cupcake. The cup will be nearly full. Do not shake the pans. Bake until the cupcakes are golden and spring back when touched, about 18 to 20 minutes. Cool in pans for 5 minutes. Remove from pans and cool on wire rack for 15 minutes before topping. Mist a teaspoon with vegetable oil spray and use this to press down on the cupcake to create an indentation. Place a heaping teaspoon of cherry pie filling in the well of each cupcake. Dust with powdered sugar. Store in the refrigerator.
Using a wooden spoon as a cradle, place each potato in the spoon and make several parallel slits into each potato top making sure not to slice completely through. Place 3 garlic slices between slits at the crown of each potato. Toss in a medium bowl with butter and olive oil. Place on a baking sheet and sprinkle generously with salt and pepper. Bake at 400 degrees until tops are crispy and potatoes are cooked through, about 1 hour. Transfer to a platter and top with Herbed Sour Cream. Herbed Sour Cream. Combine 1/2 cup sour cream, 1/2 teaspoon garlic powder, 1 tablespoon finely chopped parsley leaves, salt and freshly ground black pepper in a small bowl. Refrigerate until use.
Heat ingredients over low heat, stirring constantly until the cheese is melted. Serve warm. *Asadero cheese is a white mexican cheese and is made by Cacique.
In a bowl grate zucchini/courgette and carrot. Cut the apple into small chunks. Preheat the oven to 170°C/340°F. In another bowl cream the egg and molasses with a pinch of salt. Add the grated veggies, oats and grated hazelnuts. Mix baking powder and flours and add to the egg mixture. Stirr until just combined. Now fold in the apples and pour batter into prepared muffin pan. Bake for about 30 minutes.
Cream together shortening, sugar, and vanilla. Add 2 eggs and beat. Add dry ingredients alternately with milk. Add melted chocolate. Stir in walnuts. Chill 2 or 3 hours. Form 1 inch balls. Roll in Confectioners sugar. Place on greased baking sheet. Bake about 15 minutes(do not overbake). @ 350 ° F.
Add the quinoa in a fine-mesh strainer and rinse under the tap; put the rinsed quinoa in a saucepan with the water. Bring to a boil, then decrease heat to a simmer; cover and cook for 5 minutes. Add the apple chunks and cranberries and continue to cook, covered over low heat, until the water is absorbed, about 10 minutes. In the meantime, toast the pecans in a dry skillet over med-high heat, stirring often, until fragrant, about 2 minutes. Let cool, then coarsely chop. When the quinoa is cooked, stir in 1/2 cup of milk, 2 tablespoons honey, and the cinnamon; cook until the milk is heated through, about 1 more minute. Spoon the cereal into serving bowls and top with the toasted pecans and butter, if using. Serve with additional honey and milk to taste.
In a large bowl mix together the oats, oat bran, bran, sunflower kernals, flour, apricots, and sultanas. Melt the butter, honey and brown sugar in the microwave for 1 minute and add to the dry ingredients. Stir in the egg and milk until well combined. Press into a greased and lined lamington tin and bake for 15-20 minutes in a moderate oven. Cut into slices when cooled.
Chop apple and celery into bite size pieces. Put celery and apple in a plastic bag or bowl and mix with remaining ingredients. Chill for 1 hour and serve.
Put cooked rice, sugar, and milk in a saucepan. Add extracts, cardamom, and flax. Heat to just before boiling, or to an early boiling point, stirring constantly. Remove from heat, cool, and serve. Store remaining quantities in the refrigerator.
Mix together salad ingredients. I don't usually measure, I just keep add as much as I want of each ingredient until it looks like the picture. Put dressing ingredients in a jar. Shake well and pour over salad. You can also add jalapenos to the dressing if you like it spicy. Mix with tongs or hands and serve in a large pasta bowl. I always use my hands to mix this. It's so much easier. As a side salad it probably serves more like 8 - 10. But if this is all you're eating then it will serve 4 - 6.
Preheat the oven to 400°F Remove the small fillet from the underside of each chicken breast and set to one side. Using a sharp knife make a vertical cut down the length of each chicken breast, but not all the way through to form a pocket. In a small bowl, mix together the Edam, tomatoes, thyme and season well. Spoon the Edam mixture into each chicken breast pocket. Fold over the flaps of the pocket and cover with the reserved chicken fillets to enclose the filling. Wrap 1 1/2 slices of prosciutto around each breast. Heat a non-stick frying pan or griddle pan, lay in the chicken and sear for 2 minutes each side until golden. Transfer to the oven and cook for 12-15 minutes or until the chicken is cooked through. Slice each chicken breast in half on the diagonal and serve straight away with your choice of accompaniment(s).
In medium saucepan stir pudding mix and milk. Add margarine and bring just to boil over low heat stirring constantly. Remove from heat: quickly stir in sugar blending well. Add nuts and pour into greased 9 x 5-inch loaf pan. Chill 30 minutes then cut into pieces.
Stack the following layers in small loaf pans: Layer one: Finely grate one 7 oz. pkg. smoked gouda cheese. Divide between the three loaf pans, or spread evenly into one 9X9 or round pan. Layer two: Stir together one 8 oz. pkg. softened cream cheese and a small amount of milk until lumps disappear. Spread over the cheese (a bit challenging). Layer three: Combine 1 pint cooked salmon, green onions, lemon juice, garlic salt, mayonnaise, Tabasco, Liquid Smoke. Spread over cream cheese mixture. Chill. Then invert to serve with crackers.
Cook and drain pasta according to package and set aside. Combine soy sauce, vinegar, sesame oil, and 1 clove minced garlic. Sprinkle both sides of chicken with salt and pepper. In dry skillet, over medium heat, cook sesame seeds until golden, about 2 minutes. Remove from heat and set aside. In same skillet, heat peanut oil over medium heat. Add remaining garlic, cook, stirring, until golden, about 1 minutes (May have to add a bit of water to prevent burning). Add chicken, cook, stirring, until no longer pink, about 6 minutes. In large bowl, combine corn, veggies, and pasta with chicken and soy mixture. Toss well. Sprinkle with reserved sesame seeds.
Pour orange juice in a saute pan and bring to a boil; and reduce liquid by one half. Remove and cool. Combine orange juice, honey, oil and salt for dressing. Combine salad ingredients, toss with dressing and serve.
Saute sausage; drain. Beat together eggs, milk, salt, and mustard. In a 9 X 13 baking dish, layer bread cubes, sausage, and cheese. Pour egg mixture on top. Refrigerate overnight, or at least 8 hours. Bake at 350 degrees for 45 minutes, or until center is set.
Heat oil in large skillet over medium high heat, add onion and garlic and saute 30-60 seconds. Add tomatoes, parsley, oregano and lemon juice. Cook 2-3 minutes. Add chicken, spinach and wine, cook 3-5 minutes more till heated through. Pour sauce over cooked pasta, top each serving with crumbled feta. I would have topped with some kalamata olives - but I didn't have any - next time!
Mix all ingredients together, adjusting for your taste preferences. Store in an air tight container. May also be pulverized in a spice grinder for a finer texture.
Spray a saute pan with Olive Oil Spray and add the 2 teaspoons of Olive Oil. Heat pan, add baby spinach and saute for about 5 - 10 minutes. Add garlic and continue to saute. Strain spinach and garlic when done. Set aside to cool. Grate the mozzarella cheese. Prepare a 9" pie plate by spraying with Olive Oil. Preheat Oven to 350 degrees. Beat the 4 eggs in a large bowl, then mix in the remaining ingredients. Pour into prepared pie plate. Bake for 40 minutes or until center is set. Garnish with Fresh Basil. 21 DAY FIX BREAK DOWN: 1 GREEN, 1 RED AND 1 BLUE.