HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grease an 8-inch round cake pan. Topping: In a small bowl rub cold butter into flour and stir in sugar. Sprinkle on water and mix until the mixture is lumpy. Set aside. Base: In another small bowl, cream butter and sugar until light and fluffy. Beat in egg and then stir in flour. Spread on the bottom of the prepared pan. Arrange apple slices on top of the base and then sprinkle crumble topping over the apple to cover completely. Cook at 350 F for about 45 minutes. Allow to cool slightly, then turn out onto serving dish. Decorate with the red apple slices, and serve with whipped cream.
Pre-heat an oven to 425°F. In a large mixing bowl, combine the biscuit mix, sugar, lemon zest and rosemary. Create a well in the center of the mixture and add 1 egg and milk. Using a wooden spoon, stir the wet ingredients into the dry by knocking down the sides of the well and start incorporating them together. You are done mixing the minute the dough just barely holds together. Scatter a small handful of the biscuit mix on your work surface. Transfer the dough to the dusted work surface and give it a quick knead (about 10 turns should do the trick). With your hands, shape it into about an 8" diameter disk. Use a cookie cutter or an empty, clean 15-ounce can to cut out 4 biscuits. Arrange them on a baking sheet and transfer to the oven. Bake until golden brown and cooked through, about 15 minutes. For the eggs, prepare a nonstick muffin tin by spraying it with a little cooking spray or brushing thoroughly with a little vegetable oil. Gently crack each of the 4 remaining eggs in to each muffin cup, trying not to break the yolks. Season the top with a little salt and pepper and transfer the muffin tin to the oven. Bake for 10 minutes for slightly runny, or let it go 5 minutes more for a firm yolk. While the biscuits and eggs are baking, start the topping: Place a medium-size skillet over high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Once hot, add the grape tomatoes and cook, shaking the pan every now and then until the tomatoes start to sear and burst, about 3-4 minutes. Turn the heat down to medium and add the onion, garlic some salt and pepper, and continue to cook another 3-4 minutes, until the onions start to get tender. Add the chicken stock, sherry vinegar and sugar, and simmer for about 4-5 minutes. Remove pan from heat and add in the basil and parsley, stir to combine. To serve, slice the biscuits in half across the diameter. Place the arugula in a bowl and drizzle with a little bit of olive oil, season with some salt and pepper and squeeze the juice of quarter of a lemon over it. Toss to coat. Distribute the greens among the bottom halves of the biscuits. Top that with two slices of rosemary ham. Work a butter knife around the edge of the muffin tin to loosen the cooked eggs, the top the ham with an egg. Spoon some tomato mixture on top and replace the top of the biscuits on an angle so they don't cover the eggs completely.
Open clams, remove and wash meat. Chop meat on cutting board. Pour bacon drippings into a large, dutch oven pot. Add pepper, onion, and celery. Saute at medium temperaturrre for 5 minutes. Mix flour in one cup of warm water. Stir until mixture is smooth and free of any lumps. Pour slowly into pot, stirring constantly. Keep stireeing mixture until it blends smoothly. Add remaining water. Cook and stir until desired thickness is reached. Add all seasoning. Cover and bring to a boi. Add clams and cook for 5-10 minutes. Keep stirring to prevent sticking or burning. Ad Kitchen Bouquet to obtain browning coloring. Taste. You may have to add more water and additional seasoning as desired. Serv over grits or rice (and definitely with biscuits!).
Melt butter in heavy pot over medium heat. Add next 5 ingredients and saute until vegetables are tender, about 5 minutes. Stir in broth and parsnips; bring to boil. Reduce heat to medium low and simmer until parsnips are tender, about 20 minutes. Cool slightly. Working in batches, puree soup in blender until smooth. Strain into another large pot; discard solids in stainer. Whisk in half and half. Simmer soup over medium heat until heated through, about 10 minutes. Season soup with salt and pepper to taste.
Preheat grill. Cut tenderloin into about six pieces. Reduce heat and place tenderloin pieces on the grill. As the meat started to cook dissolve the salt in the water and add the garlic. When the meat is browned on the outside baste. Keep basting throughout until the meat is done.
Preheat oven to 350. Grease a 9 x 13 inch pan. Preheat EVOO in a skillet over medium heat. Add onions and season with salt and pepper. Saute until tender then add 1 Tb sugar and a little crushed red pepper (make sure not to add to much). Continue cooking until carmelized (about 10 minutes). Add garlic and cook about 1 minute. Remove from heat and let cool. Meanwhile combine goat and ricotta cheeses. Season with salt and pepper to taste. Layer potato slices across one row of the pan. Layer next row with zucchini and continue alternating until you fill the bottom of the pan. (You may want to season the veggies before starting the cheese layer). Dollop 1/3 of goat cheese mixture on top of potatoes and zucchini. Spread half of the onions on top of the cheese. Repeat 3 layers then top with remaining goat cheese. Pour milk over casserole then top with breadcrumbs and butter cubes. Bake for about 25-30 minutes, covered with foil. Remove foil and bake about 15 minutes until top is browned. (I increased the heat to 400 for the last few minutes to get a crisper top).
Preheat oven to 350*.Line 12 muffin tins with paper liners. In small bowl, whisk flour, baking powder, baking soda and cinnamon, nutmeg and salt. Set aside. In a medium bowl, beat butter till light and fluffy. With mixer on high, gradually beat in sugar, till light and fluffy -- Lower mixer speed to medium -- beat in egg, and the vanilla, lower the mixer spped to low.beat in flour mixture alternately with buttermilk, just till blended. Blend in jam until almost but not quite blended. Spoon into prepared muffin tins. Bake until tips of cakes are spingy.about 20 minutes. cool in tins on wire rack.
Melt the butter in a heavy-based frying pan and fry the almonds until golden brown. Stir in the sugar and cook for 1 minute, stirring continuously, until the sugar dissolves and the almonds are well coated. Tip on to a greased baking sheet and leave to cool. About 30 minutes before ready to serve, cover the bottom of a serving bowl with broken sponge fingers or sponge cake. Pour the sherry, brandy and orange zest and juice over the sponge and leave to soak for 30 minutes. Whip the cream until it just holds its shape, and then gently fold in the yogurt. Spoon the mixture on top of the sponge. Roughly chop the almonds, sprinkle on top and serve immediately.
In a small bowl add bulgar wheat and let soak in approximately 1/2 to 1 cup of very hot water for about 10-15 minutes or until water is soaked up and bulgar and puffed up. If after bulgar has puffed up and soften there is still water left, just discard water and squeeze bulgar to get rid of any excess water. This step is very important!First three ingredients must be minced very finely. In a medium bowl, add all ingredients together and stir well. If the salad seems dry even though flavorful, either add a bit more lemon juice if in need or a few tbsp of water, then adjust salt e.t.c per taste. Let sit in the fridge for about 1 hour for the flavors to meld. Enjoy!
Cream butter and sugar until fluffy. Add eggs one at a time, beating well. Add sifted dry ingredients alternately with the sour cream, mixing well after each addition until smooth. Blend in vanilla. Wrap in waxed paper and chill overnight or until firm to roll. Roll on floured board to about 1/4-inch thickness. Cut with cookie cutters; place on an ungreased cookie sheet. Sprinkle with sugar if desired. Bake at 375°F for 12 minutes or until lightly browned.
Add the first 6 ingredients to a large bowl and refrigerate until ready to use. Add remaining ingredients in a small glass jar with a lid. Shake really well. Taste and adjust seasoning and ratios of oil and vinegar as you desire. When ready to serve salad, add the dressing and gently toss.
Season chops with salt and pepper and brush with Kitchen Bouquet. Set aside. Place cabbage, apples and onion in Crock Pot. Add remaining ingredients except pork chops. Toss together well to evenly distribue spices. Arrange chops on top of cabbage mixture, stacking to fit. Cover and cook on low for 8-10 hours.
Preheat the oven to 375 degrees F. In a skillet over medium heat, cook the bacon until just crispy. Drain on paper towel lined plate and set aside. Crumble the bacon when cool to the touch. Meanwhile, in a small saucepan, heat the thyme and cream over low heat to a bare simmer. Turn off the heat and let steep for about 5 minutes. Remove the thyme sprigs. Remove the pie pan from the refrigerator. Slice the potatoes in half lengthwise and then finely slice the potatoes. Working in circles, arrange the potato slices in the pie crust, stopping to season each layer with salt, pepper, and about 1/4 of the crumbled bacon. Continue layering until the pie pan is nearly full. Top with an even layer of the cheese and gently pour cream around and over the entire pie, allowing it to seep down between the potato slices. (You may not use all the cream.) Roll out the remaining disk of refrigerated dough. Cover the pie with the dough and crimp the edges closed. Brush the top and edges of the crust with egg wash. Make a few slits in the center of the top crust, for the steam to escape, and put the pie pan on a baking sheet. Bake the torte until the crust is browned and crispy and the potatoes are cooked through, about 50 to 60 minutes. If the crust edges get too brown, cover them with some strips of aluminum foil. Remove the pie from the oven and let rest at least 15 minutes before cutting into wedges and serving. For the Pie Crusts:. Put the butter, flour, and salt in the food processor, and pulse lightly just until the mixture resembles wet sand. Add the water, 1 tablespoon at a time, pulsing briefly after each spoonful of water. Keep adding water until the dough just begins to gather into larger clumps. Transfer equal amounts of the dough into 2 resealable plastic bags and pat each into a disk. Let rest in the refrigerator for at least 30 minutes. Remove 1 of the disks from the bag to a flour coated surface. Using a rolling pin, roll the dough out to a 10-inch round. Gently fit the rolled dough into a 9-inch pie pan, and refrigerate while you prepare the torte ingredients. Yield: 2 (9-inch) pie crusts.
Mix the stock with the water and bring to boil. When nearly boiled add the minced garlic and frozen spinich so that it can defrost (add later if fresh). When boiled add the quinoa and turn heat to low, simmer until all liquid is absorbed. Prepare the veggies, if using frozen veggies, when liquid is nearly absorbed, heat up the veggies as per packet directions. When all liquid is absorbed, add the tuna and the veggies, stir through and then serve. Enjoy.
In 2-quart saucepan, combine sugars, pineapple, condensed milk, corn syrup, salt and butter. Cook to 238 degrees on a candy thermometer, stirring occasionally. Remove from heat. Add marshmallows and vanilla. Stir together to melt marshmallows. Beat until mixture is heavy and creamy. Add pecans. Spread in buttered 8 x 8 x 2-inch pan. Cool until firm. Cut into squares.
Preheat the oven to 175°F and line two rimmed baking sheets with Silpats or parchment paper. Puree the mango in a food processor or blender until smooth. Divide the puree evenly between the two prepared pans, and using an off-set spatula, spread the puree as flat and as evenly as possible until it's about 1/8-inch thick. Bake the puree for 3 to 4 hours. (See Note) The fruit roll-ups are done when the puree is dry to the touch and pliable. If the bottom side of the roll-ups is still wet after some time, flip the roll-ups over and continue baking them until they are fully dried. Remove the roll-ups from the oven. Place a piece of wax paper on top of the roll-ups and then peel off the wax paper and the roll-ups together. Cut the sheet into long strips and then roll up the strips. Note: The total baking time will vary depending on the exact thickness of your fruit roll-ups and the differing temperatures of ovens. The fruit roll-ups will last for up to 1 week when stored in an air-tight container.
In a medium saucepan combine water, lemon juice and sugar and simmer over low heat, stirring frequently, until sugar dissolves. Stir in the rum. Pour into warm mugs, garnish with lemon slices & candy swizzle sticks.
To make the dough, sift the flour, sugar, yeast and salt in a large bowl. Make a well in the centre and add in the water and knead till the dough has come together leaving the sides of the bowl clean. Transfer onto a clean work surface and knead for about 10 minutes till the dough is smooth and elastic. Lightly grease the bowl and transfer the dough into the bowl and cover with cling film and leave it in a warm place till it has doubled in bulk, for about 1 1/2 hours. Meanwhile, pre-heat the oven to gas mark 7/425F/220°C. Put 2 large oiled baking sheets in the oven to heat. Knock the air out of the dough and knead again for about 2 minutes. Divide into 8 portions and roll each ball between your palms until smooth and round. Flour the work surface and flatten each round with a rolling pin until it is circular, even, and about 1/4 inch thick. Cover and leave in a warm place to rise for 20 more minutes. Brush the tops of the discs with a little olive oil. In a small bowl, mix all the ingredients for the zaatar spice mix and add in the remaining oil and give it a good mix. Spread the oil-zaatar mixture over the surface of each bread. Slide the bread onto the hot baking sheets and bake for 10 minutes or until the bread is golden brown. Remove from the oven and serve hot.
.Grease a 23cm (9in) square cake tin and line with baking paper. Sift the flour with the baking powder and cocoa into a bowl. Put the chocolate into a heatproof bowl over a saucepan of hot water and leave until melted (alternatively microwave on medium pwer, stirring occasionally, until the chocolate is just melted). In a large bowl, whisk the eggs with the sugar and vanilla until slightly thickened. Whisk in the chocolate mixture. Fold in the flour mixture, mayonnaise, and walnuts. Pour into the prepared tin and bake in a preheated oven at gas 4, 180C, fan 160C for 30-35 minutes or until a skewer inserted into the centre comes out clean. Leave to cool in the tin before cutting into squares. Serve with ice cream.
Mix all ingredients in a bowl or ziplock bag. Add chicken or turkey. Marinate over night. Remove from fridge 30 minutes before cooking. I usually cut the chicken or turkey into 1 1/2 - 2 inch cubes before marinating.
Heat a full cup of water in the microwave until boiling hot. I use a large measuring cup. Submerge tea bags in water and let steep 3 minutes or until water gets dark. Pour dark water into pitcher. Refill cup with hot water from the faucet and let steep for 2 minutes. Add sugar to pitcher. Stir until dissolved. Add hot water from cup and than fill the rest of the pitcher with hot water from the sink. Stir and Refrigirate. Enjoy! I refill my cup and let steep 4 times, but it depends on how dark you like your tea. If you are in a rush, 1 steep will do.
In a small nonstick skillet or omelet pan, heat butter until sizzling over moderately low heat. Meanwhile slit the pepper lengthwise and lay flat, remove seeds if less heat is desired; lay pepper on top of cheese slice; whisk water, eggs and dry seasonings together. Add egg mixture to the sizzling butter and turn heat up to medium-high; stir the eggs with a fork for 15 seconds. As the eggs begin to set, smooth them with the fork while shaking the pan over the heat; place the cheese slice and pepper across the omlette, perpendicular to the pan handle and off-center (closer to the handle). Grab the pan handle from underneath, hold the serving plate next to the front of the pan (opposite the handle) and slide the first half of the omelet onto the plate, folding the second half over it by tilting the omelet pan up and over.
Add above ingredients in to a blender. Blend till all are combined and the shake is nice and smooth. Enjoy!
Fill pint glass with ice. Add all vodkas, schnapps and mixes. Squeeze lemon and lime into drink. Mix in shaker or with a stir spoon. Add more ice to fill entire glass. Garnish with a cherry and serve.
Melt butter in skillet. Add tuna with any juices. Stir in flour. Remove from heat and gradually add milk, a little at a time, mixing till smooth. Return to heat and stir till it is bubbly and thickens, adding more milk as needed. Serve over crisp toast or biscuits.
In mixing bowl combine milk, granola, sugar, butter, molasses, egg and apple blend well. In large bowl combine remaining ingredients. Add milk mixture and stir just until dry ingredients are moistened. Spoon into 18 lined or greased muffin cups. Bake at 400 for 20 minutes.
In a nonstick 12" skillet, warm oil over med heat until hot. Add chicken and sprinkle with black pepper and 1/4 t salt. Add onion and green pepper to skillet. Saute, turning chicken once and stirring vegetable mixture occasionally, until chicken is browned and vegetables are tender, about 10 minute. Meanwhile use a vegetable peeler to remove a 3" strip of peel from the lemon. Cut lemon into wedges for garnish. Stir lemon peel, rice, garlic, cayenne, broth, water and remaining 1/2 t salt into mixture in skillet and bring to a boil over high heat. Reduce heat to low; cover and simmer 20 minute. Stir in frozen peas; cover and cook 5 minute Remove skillet from heat and stir in olives. Spoon into a serving dish and garnish with lemon wedges.
Preheat oven to 350 F. Mix all the ingredients together. Pour into 9 inch non-stick pan (or into premade crust if desired). Bake until set, about 60 minutes (check with fork at 45 minutes -- ).
Peel, halve, and cube butternut squash. Saute with margarine, sage, salt and pepper until just soft. Add water as needed to prevent schorching. Meanwhile, cook sausage until done. Drain. Add cream, parmesan and wheat germ to sausage. Spoon sausage into 2 quart casserole dish. Top with squash. Bake at 350 degrees for 20-25 minutes. Top with additional parmesan before serving if desired.
Combine all ingredients except the meat in a saucepan. Cook on medium-high, stirring frequently, until it just starts to boil. Taste and adjust spices if needed. Put roast in center of crockpot. Pour hot sauce over roast. Cook on low 8 hours. Using 2 forks, shred meat and mix with sauce. Let sit for at least 30 minutes. Serve on buns or baked potatoes.
Combine the basil, pine nuts, olive oil and garlic in a food processor until finely chopped. Transfer to a bowl and mix in the cheeses and black pepper. (This sauce does not call for salt because of the saltiness of the cheeses used.). In a large pot, bring 5 quarts of water to a boil. Add about 1 tablespoon of salt. Add the pasta and stir frequently until al dente (about one or two minutes less than the cooking time recommended on the package). Drain the pasta, reserving 3 ounces of the cooking water. Place the pasta, pesto sauce, water, and butter in a large bowl and toss until all ingredients are well mixed. Serve immediately.
Fill a tall glass halfway with ice. Fill to 2/3 with club soda. Pour in both syrups. Float the coffee cream on top, or spray on a dollop of pressurized Reddi-Whip. Stir when ready to drink.
Preheat oven to 425 degrees. In a large bowl, combine all ingredients. Spread mixture evenly into a shallow baking dish coated with cooking spray. Bake 20 minutes or until mixture starts to bubble. Let stand for 5 to 10 minutes before serving.
Trim any excess fat from the lamb shanks. Place into a large saucepan or boiler. Along with the water/stock and salt. Bring slowly to the boil and simmer gentley for 1 1/2 hours. Skim/remove any excess fat from the top of the stock with a spoon and/pr paper towel. Return the stock to the stove and add all remaining ingredients. Simmer for another 1 1/2 hours. Remove the meat from the bones and chop into chunky pieces. Return meat to the stock and discard the bones. Reheat to serve. Serve sprinkled with chopped parsley or a sprig of parsley as garnish. This can be finely processed for babies and frozen in serving sizes.
Pour milk into the blender. Add banana, sugar/honey/other, and then whatever frozen veggies AND a fruit to the blender. ***The key is you want to not go higher than halfway up a 5 cup blender or it gets too thick. Add milk or OJ if it gets too thick. Put blender on a high setting and let it go at it for a good minute or two. Pulse a few times to make sure it's at the "right" consistency (too your liking). Serve in a toddler friendly container--preferably something with a STRAW as they a) like straws and b) it helps with the intake of the smoothie. Do NOT put it in a sippy cup. Last warning -- my son had fresh kale in the first 3-4 of these I made and had some wicked black poo for days. Lets just say that was the end of the kale episode. ;).
Wash blooms in cold water (gently rinse) to remove little critters. Put all ingredients except water in pan, then pour boiling water on. Let sit for 10 minutes. Bring to boil and boil for 10 minutes. Strain through cheesecloth. Put in canning jars and water bath process for 10 minute before sealing lids.
In a large bowl, mix together the first five ingredients, plus the wheat germ if desired, and set aside. In a medium microwaveable bowl, combine the peanut butter, brown sugar and corn syrup; microwave on high for two minutes. Add vanilla and stir until blended. Pour the peanut butter mixture over the dry ingredients and stir until coated. For squares, pour the mixture into an 8 x 8-inch pan coated with cooking spray; for bars, spoon it into a 9 x 13-inch oblong pan. Press down firmly. (It helps to coat your fingers with margarine, oil or cooking spray.). Let stand for about an hour to harden, then cut into squares or bars.
Prepare stuffing mix per package instructions, substituting 2 tablespoons olive oil and 1 rounded teaspoon garlic powder for the margarine specified on the stuffing package. Melt 3 to 4 tablespoons margarine in a skillet. Dust chicken with pepper and garlic salt. Brown chicken in margarine. Spread the prepared stuffing in a large (9" x 13") glass baking dish. Arrange chicken on stuffing, pressing chicken pieces slightly into the stuffing. Use the pot in which you prepared the stuffing to mix the sauce. Don't worry if there are slight bits of stuffing or herbs left in the pot. Scrape any remaining margarine and chicken bits from the skillet into the pot. Add the soup, mayonnaise, evaporated milk, water and garlic salt. Whisk together. Heat on medium, stirring frequently. When hot, add peppers, pimientos and Velveeta. Continue to stir until cheese melts and sauce is thoroughly mixed. Pour sauce over chicken and stuffing. Bake uncovered at 350°F for 1 hour.
Heat oven to 350°F; line 12-inch pizza pan with foil; grease foil with shortening. Break cookie dough into 2-inch pieces, arrange evenly in pan. With floured fingers, press to form crust. Bake 16 to 18 minutes or until a deep golden brown. Cool 30 minutes. Use foil to lift crust from pan. Carefully remove the foil from crust; place crust on serving platter or tray. Spread peanut butter over crust. Sprinkle with candy and nuts. In a small microwavable bowl, microwave frosting uncovered on high for 10-15 seconds or until frosting is thin enough to drizzle. Transfer to a small resealable food storage bag. Cut a small hole in the corner of bag; drizzle over cooked pizza. Cut into wedges or squares and enjoy!