HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut two apples into 1cm dice and one into thin slices to decorate the cake. Sift the flour, baking powder and cinnamon into a large bowl or into the bowl of an electric mixer, then add the sugar and mix together. Add the two diced apples, then the melted butter and the eggs. Mix all the ingredients together until combined. Tip the batter into the 25cm cake tin with the base lined with a disc of baking parchment, then lay the apple slices on top so that they fan out around the edge of the cake. Bake in the oven at 180°C for about 50 minutes, or until golden brown and a skewer inserted into the centre of the cake comes out clean. Remove from the oven and allow to cool for 10 minutes. Loosen around the edges using a small, sharp knife and carefully remove the cake from the tin before transferring to a serving plate. Meanwhile, prepare the glaze: melt the butter in a pan over a medium heat, add the sugar, stirring until it dissolves. Stir in the cinnamon. Pour over the cake and allow to cool completely while soaking up the spicy syrup.
Prepare the cucumbers: peel, removed ends, core, and cut into rings or sticks. Combine water and lime. Soak prepared cucumbers in lime-water for 24 hours. Drain and wash 3 times in cold water. Cover with cold water and let sit for 3 hours. Combine alum, vinegar, 2 cups water, food coloring, sugar, cinnamon and red hots to make a syrup. Add drained cucumbers and simmer, covered, for 2 hours. Let stand overnight. Drain off syrup, reheat and pour over pickles daily for 3 days. Pack in hot jars and seal.
Heat oil in Dutch oven over medium heat until hot. Add pancetta; cook 5 minutes or until lightly browned. Add onion, carrots and celery; cook 8 minutes or until onion begins to brown. Add garlic, bay leaves and saffron; cook 30 seconds. Add chicken and broth; increase heat to medium-high. Bring almost to a boil; reduce heat to medium-low. Partially cover and cook 12 to 15 minutes or until chicken is no longer pink in center and juices run clear. Remove chicken; cool slightly. Shred chicken meat. Meanwhile, add rice and pepper to Dutch oven. Partially cover and cook 20 minutes or until rice is tender, stirring occasionally. Return chicken to pot; cook 5 minutes or until chicken is heated through. Remove and discard bay leaves. 4. In small bowl, stir together parsley and lemon peel. Ladle soup into bowls; sprinkle with parsley. mixture.
Chop up eggs and olives. Mix with all other ingredients except mayonnaise. Fold in Mayonnaise gently. Keeps in refrigerator for 2-3 weeks.
Line 12 muffin cups with paper liners or grease tins well. Preheat oven to 400 degrees F. Mix together flour, poppy seeds, salt, baking soda. In another bowl, using a mixer, cream together sugar and butter. Beat in eggs to the butter mixture one at a time,then beat in yogurt and vanilla. Hand stir together the dry mixture and the butter mixture just enough to moisten ingredients- there should still be some lumps (press out any big lumps with your spoon). Spoon into prepared muffin tins and bake 15-20 miutes or until a toothpick comes out clean. Let cool on wire racks.
Line a pan with ice cream sandwiches. Spread cool whip over the ice cream sandwiches. Pour chololate syrup over that to your taste, all depends on how much chololate. Crush up a butterfinger and sprinkle over the top of the cake.
Combine all of the ingredients and let it sit overnite. Makes a large batch. Enjoy!
In a food processor, combine the avocado and peas and process until smooth. Add the broth, scallions, lemon juice, sour cream and 3 tablespoons of the salsa. Process until combined. Season to taste with salt and pepper. Transfer to a bowl, cover, and refrigerate for at least 2 hours. Ladle into small cups, garnish with a spoonful of the remaining salsa, and serve at once.
Combine the first 7 ingredients and make sure all chops are evenly coated. Refrigerate for 2-6 hours. Preheat oil until Hot. (Oil should sizzle when sprinkled with a bit of flour when ready). Dredge pork chops in flour until completely coated. Cooking one chop at a time, drop into the hot oil until cooked through. ( about 4-5 minutes).
Mix the laverbread and oatmeal together and form the mixture into small round, flatish cakes, about the size of a flatten meatball. Fry the bacon in a pan and keep warm. Fry the laverbread in the bacon fat until crisp and well browned on both sides, about 15-20 minutes in total. Serve with toast and egg or cockles for a traditional Welsh breakfast.
Heat oil over medium-high flame in large pot. When the oil is heated, add onions and saute until translucent. Add garlic and rosemary, and cook until they fragrance the oil (1-2 minutes). Add remaining ingredients, except for spinach. Bring to a boil, then cover and reduce heat to low. Simmer for 45 minutes, stirring occasionally. Add spinach and cook for 5 more minutes. Adjust salt to taste. Allow to sit for 15 minutes before serving.
Brush 4 tortillas with sesame oil then some of egg. Sprinkle about 2 tablespoons green onions over each tortilla. Top each with remaining tortillas. Press firmly around edges and cover with plastic wrap or cover with wax paper. Place a plate on top of the cakes for 15 minutes to help seal the edges. Let stand until ready to deep fry. Heat oil for deep-frying in wok or deep pan to 400°F. Using tongs, slip tortilla cakes, one at a time, into hot oil. Cook, turning with tongs, to puffy and golden brown on both sides. Drain each cake, holding it vertically over pan. Drain again on paper towels. While hot, cut each cake into 4 to 8 wedges. Sprinkle lightly with salt if desired. Serve hot.
Stir together pudding mix and 2 cups of water. Microwave on high 7 minutes, stirring halfway through. Stir in Jell-O, pineapple, and undrained oranges. Refrigerate until almost set, fold in cool whip and chill until ready to serve.
CREPES. Combine flour and salt in a medium sized blow. Beat eggs until blended in a small bowl; stir in milk; beat into flour mixture until smooth. Melt butter and stir into batter. Cover and chill two hours. Heat a 7-inch frying pan; test temperature by sprinkling a few drops of water- when drops bounce about, the temperature is right. Measure batter, 2 tbsp at a time into pan, tilting pan to cover bottom. Bake crepe 1 to 2 minutes or until bottoms browns; turn; bake 1 minute longer. As crepes are baked, stack on a plate with paper towels between; keep warm. Repeat with remaining batter, buttering pan before each baking, to make about 24 crepes. FILLING. Melt 3 tbsp butter in a medium-sized saucepan; blend in the 3 tbsp four. Cook, stirring constantly until bubbly. Stir in salt, pepper, tarragon and cream. Continue cooking and stirring until sauce thickens and boils for 1 minute. Beat egg yolks slightly in a small bowl; stir in about half of the sauce (while it is still hot), then stir back into remaining sauce in pan. Cook 1 minute longer, remove from heat. Blend 3/4 cup of the sauce with the salmon and chives in a medium-sized bowl; stir lemon juice into remaining sauce. Place heaping tbsp of the salmon mixture on each crepe; roll up, jelly roll fashion and place in a single layer in a buttered broilerproof dish, 13X9X2. Pour remaining sauce over crepes; sprinkle Parmesan cheese over all. Bake in a 400 oven for 10 minutes or until bubbly (if you prefer top slightly brown, place in broiler for 2 to 3 minutes). Serve hot.
Combine all ingredients in a bowl and set aside until ready to serve. If preparing several hours ahead, don't add pineapple until the last minute (enzymes will soften the other fruit).
Combine all the ingredients in a bowl, add pork fillet and marinade several hours or over night in the fridge. Pre-Heat oven to 180 degrees Celsius, remove pork from marinade, reserving marinade, place pork in an oven proof dish, roast for 35-40 Min's or until cooked as desired, basting occasionally with marinade whilst cooking. Remove pork and cover to keep warm. In a sauce pan pour remaining marinade along with pork juices and bring to the boil, Simmer a few minutes. Serve pork sliced over rice with sauce.
In a small bowl, combine mayo, and ranch dressing. Stir in the beef and cheese. Spread about 1/3 cup on six slices of bread; top with lettuce and remaning bread.
Heat the oil in a hot wok set over a high heat. Fry the beans for 1- 2 minutes, until just tender and slightly wilted. Remove from the oil, drain on kitchen paper and set aside. Cut the chilies in half lengthways and scrape out the seeds. Carefully empty the hot oil from the wok and wipe it clean with kitchen paper. In the clean wok, combine the hoisin sauce, garlic, salt and oil. Stir in the chilies. Toss the cooked beans into the sauce and stir-fry for 2-3 minutes, coating them in the sauce. Serve at once.
Peel and grate yams, squeeze out any excess water; add egg, flour, onion and cilantro; season with salt and pepper. Heat about 1 " of oil in skillet; Drop yam mixture by large spoonfuls into hot oil; cook 3-4 minute on each side or until golden brown.
Reheat your cooked, leftover rice. Meanwhile, heat the oil or bacon grease in a nonstick skillet over medium heat. Grate the cheddar so it will be ready when your eggs are. Fry the egg to the your preferred level of doneness. I really like it with the yolk still runny, so when you cut into the egg on your plate, the yolk mixes with the rice and salsa. This takes about 2 minutes cooking on the first side, then I flip it over and cook for about 20-30 seconds on the other side. Spoon the rice onto a plate. Top with the fried eggs. Immediately sprinkle the grated cheddar on top, then spoon on the salsa. If you are making more than one serving, you won't need to add the whole amount of oil to the skillet for the next servings, as some of the oil will still be in the pan. This is an easy weekday breakfast. On weekends when we want a bigger breakfast, we'll also warm up some canned black beans, and tortillas to serve on the side.
Cook the pasta according to package directions and drain. Rinse under cold water and drain again. In a large bowl, stir together the pasta turkey, celery, grapes and onions. In a small bowl, stir together the other ingredients. Toss the pasta with the dressing. Add salt and pepper, if desired. Serve chilled.
In a large bowl beat the butter, sugar and cocoa until combined, not creamed. Add the eggs one at a time, beating to just combine after each addition. Add the flour, vanilla and half the choc chips and stir until just combined. Don't over mix or the brownies will be tough. Pour the mixture into a greased 9x13 inch pan. Pour the remaining choc chips over the top, getting a little everywhere. Use your hand to gently press the choc chips into the batter so they don't burn. Bake at 350oF (160oC) for 32 minutes. Cool for one hour, then place in the fridge until chilled. Do not slice or eat until the next day - this is VERY important.
Preheat the oven to 375F degrees with a rack in the middle. Rub the orange flesh of the squash with the butter/oil. Place cut side up on a baking sheet. You will want it to sit flat (and not tip), if you are having trouble just level out the bottom using a knife. If the squash is tilting on the pan, the filling will run out - bad news. Cover the squash with foil and bake for 40 minutes or until the squash starts to get tender. In a bowl combine the milk, eggs, corn, anise seed, half of the scallions, nutmeg, and salt. Fill each of the squash bowls 3/4 full (see head notes about using leftovers). Carefully transfer the squash back to the oven without spilling (tricky!). Continue baking uncovered for another 30 - 50 minutes, or until the squash is fully cooked through, and the pudding has set. The amount of time it takes can vary wildly depending on the squash and oven. At the last minute sprinkle with cheese and finish with a flash under the broiler to brown the cheese. Keep and eye on things, you can go from melted cheese to burnt and inedible in a flash. Serve hot sprinkled with the remaining scallions.
Make the aioli: in a food processor-combine mayo, garlic, peppers, paprika, and salt; process until smooth. Cover and chill in refrigerator for at least 30 minutes before serving (can be prepared 1 day in advance, tightly covered, and refrigerated). Make the burgers: divide the meat into 4 equal portions (~6 oz each); form each portion loosely into a 3/4 inch thick patty and make a deep depression in the center with your thumb. Season both sides of each patty with salt and pepper; using 1 1/2 tablespoons oil, brush the patties with the oil. Heat a grill pan over high heat on top of stove; cook the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef, 5 minutes for turkey. Flip burgers over; cook beef burgers until golden brown and slightly charred on second side, 4 minutes for medium rare or until cooked to desired doneness (cook turkey burgers until cooked throughout, about 5 minutes on second side). Place the bun bottoms on a flat surface and spread half of the aioli over them. Top each one with a slice of cheese, then a slice of ham, then a burger, another slice of ham, and finally another slice of cheese, in that order. Spread the rest of the aioli on the top buns and cover each burger with a top. Brush the tops of the buns with the remaining 1 1/2 tablespoons oil and place on the grill pan, top side down. Using a heavy-duty metal spatula, press down on the bottom of the buns and grill until the tops are light golden brown, 1-2 minutes. Turn the burgers over and continue cooking, pressing down on the tops, until the bottoms are light golden brown and the cheese has melted, about 1 minute. Serve immediately.
Set up your barbeque for the lonely island technique (no coals in middle of grill for indirect heat). Place a drip tray inside the barbeque on the indirect side. Cover with the lid, adjust the vents for a nice low heat and allow to heat up like an outdoor oven - you want a temperature of around 200c/450f. Place 8 slices of bacon side-by-side on a piece of greaseproof paper, then layer over, fold and cross weave more rashers to create a lattice making sure there are no gaps, then sprinkle over the mix of Rad. Spread the pork meat into a rectangular shape over the bacon weave, roughly 1 inch thick then spread with BBQ sauce. Roughly chop the onion, pepper and mushrooms and finely slice the garlic and chilies (keep the seeds in if you like the heat), then spread evenly over the pork, leaving a 3/4 inch gap around the edge. Starting with one of the shortest sides, and using the paper to help you, slowly roll it up. Place over indirect heat on the barbeque, cover with the lid and cook for 1-2 hours, or until cooked through and gnarly, remembering to replenish with hot coals every 45 minutes or so. Add fruitwoods to coals for an extra layer of flavor. Cook for about an hour then brush over another good drizzle of BBQ sauce. Once done, remove to a board to rest for 10 minutes, then carve into slices (roughly 1 inch thick) and serve this beautiful house of pork.
Combine spinach, tomatoes, onion and herbs in a small saucepan. Heat to boiling then simmer 7-10 minutes or until onions are cooked. Serve, passing parmesan and vinegar at the table for each person to add as they prefer.
Thaw frozen dorn. Dice or shred the cooked chicken. Dice the Velveeta cheese and pour the chicken broth over the cubes. Next melt the mixture in the microwave, stirring ever 45 to 60 seconds until its completely melted. Using a nonstick stock pot, mix all the liquid ingredients (do not add any water to the condensed soup) and using low heat bring to a simmer. Next add the rest of the ingredients and continue to cook on low until thoroughly heated. CAUTION: Keep a watchful eye on this for it will stick and or scorch if heated to fast or on too high a temperature. This goes great with my Recipe #125510 or my Recipe #44959 that are in my published recipes. Enjoy!
Take the blossoms, remove stem and leaves, and boil in water. Remove from heat and let stand overnight, then strain. Then add lemon, raspberries, cinnamon and sugar (so its overly sweet to the taste). Warm mixture over low flame until the sugar is dissolved (honey many be substituted in equal proportions). Next, when the mixture is lukewarm, add active yeast which as been suspended in warm water. Cover the pan with a towel and let it set for three days undisturbed. As you check it, visualize the energy in your wine increasing even as the bubbles are forming (a sign of fermentation starting). Finally, strain the mixture again and bottle in loosely corked bottles. Once the corks no longer pop out, tasted to see if the wine needs any additional sugar. If so, return it to the stove and sweeten to taste, but bring it to a boil so as to kill the yeast. Cork tightly and let age for one year in a cool, dark area for best results. Enjoy this liquid of the Earth and Sky or if you wish, you can use this as a offering for spells or spirits of your garden!
Preheat oven to 375°F Grease 12 muffin tins. In a small mixing bowl cream butter and brown sugar. Add egss and sour cream; beat well. Stir in carrots, coconut, and raisins. Combine the flour, baking soda, and cinnamon; stir into creamed mixture just until moistened. Fold in nuts if using. Fill greased cups 3/4 full. Bake for 20-25 minutes or until a toothpick comes out clean. Cool for five minutes on a wire rack before removing from pan.
Melt butter in a large pan, add flour and cook over medium heat until light brown and pasty (1-2 minutes). Slowly add milk and whisk until all flour bits are broken up. Continue to whisk while milk comes to a boil and thickens, and add salt and pepper to taste. When cream sauce is slightly thickened, add salmon and peas and continue to cook until sauce is thickened up and the salmon and peas are heated through. Stir in lemon juice and dill. Serve over hot white rice, toasted bread, a hot biscuit or puff pastry.
Preheat oven to 350 degrees. Mix cake mix, water, oil and pudding mix and beat until smooth. Add eggs, one at a time, beating well after each addition. Stir in poppy seed. Pour into greased and floured bundt or tube pan. Bake for 45 minutes. Cool about 20 minutes in pan on rack and then turn out of pan and cool completely on rack. Dust with confectioners' sugar or drizzle with confectioners' sugar glaze.
Brown beef w/ginger root. Drain. Add onion, mushrooms, bean sprouts and green onions to beef mixture. Cook for another 5 min. Combine soy sauce. wine, sugar, pepper and sesame oil and add to mixture, cook for another 2 min. Stir together cornstarch and water. Add to beef mixture until it thickens. Add a spoonfull of beef mixture to each egg roll, moisten the edges w/ water and roll into the shape of an egg roll. (Start rolling from one corner, stop in the middle and fold over the other two edges and continue rolling). Heat about 2-3 in. oil in a skillet. Put egg rolls in and watch until they turn golden brown, turn and cook other side until golden brown. Put finished egg rolls on paper towel to drain extra oil. ENJOY!
Place the flour in a shallow bowl and season with salt and pepper. Place the egg white in a separate bowl and whisk gently. Dip the chicken pieces in the flour, then in the egg white, then in the flour again. Heat 4 tablespoons oil in a wok or large skillet on medium high heat. When the oil is hot add the chicken pieces and cook briefly, turning once, until they are golden brown on both sides and just cooked through. Set aside. In a small bowl, stir 2 tablespoons water into the cornstarch and whisk until smooth. Set aside. In a saucepan, mix the jelly, soy sauce, brown sugar, vinegar and water and bring to a boil. Simmer gently, stirring, for 1-2 minutes. Stir in cornstarch mixture and continue to simmer, stirring, until mixture starts to thicken. In same wok or skillet that cooked the chicken, heat the remaining oil (adding more if necessary) and saute the garlic, until soft and fragrant, 1 - 2 minutes. Add the guava sauce to the skillet and add the chicken pieces. Heat chicken through, stirring to coat with the glaze. Serve over rice.
Combine according to your manufacturer's directions. Success Hints: This dough will be very dry. Resist the urge to add water. For best flavor, use real bacon bits. For a taste treat, use Jezebel Jam (see Recipe #56892). This recipe can be baked with the white or rapid bake cycles.
Whisk yogurt, mayonnaise, milk, garlic, and salt and pepper to taste in small bowl. Place tomatoes, avocado, and bacon in large bowl. Add dressing and toss until evenly coated. Adjust seasonings to taste. Line serving bowl with lettuce leaves and fill with salad.
Preheat oven to 350 degrees F (175 degrees C). Pour the cake mix into a large bowl. Make a well in the center, and add peanut butter, applesauce, egg substitute Mix until well blended if necessary add water. Dough should be stiff. Drop by teaspoonfuls onto ungreased cookie sheets. Flatten slightly using a fork dipped in water. Bake for 10 to 12 minutes in the preheated oven. Let cookies set on cookie sheet for 2 to 3 minutes before carefully removing from the cookie sheet to cool on wire racks.
1.Preheat oven to 400°F Coat a 9-by-13-inch (or similar 3-quart) baking dish with cooking spray. Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Add leeks and celery and cook, stirring often, until the leeks are softened, 2 to 3 minutes. Stir in potatoes, stock (or clam juice), 1 teaspoon Old Bay and pepper. Cover and bring to a simmer over high heat. Reduce heat to medium-low and simmer, covered, until the potatoes are just tender, 6 to 8 minutes. Whisk milk, flour and mustard in a measuring cup. Stir into the potato mixture, increase heat to medium-high and bring to a simmer, stirring constantly. Stir in shrimp and fish and return to a simmer, stirring often; cook until the seafood is just cooked through, about 3 minutes. Remove from the heat and stir in crab, 1 1/2 cups Gruyere and half the dill. Transfer the seafood mixture to the prepared baking dish. Mix breadcrumbs with the remaining 1 teaspoon each oil and Old Bay. Stir in the remaining 1/2 cup Gruyere and the remaining dill. Sprinkle the breadcrumb mixture over the casserole. Bake the casserole until it is bubbling and golden brown, 20 to 30 minutes. Let stand 10 minutes before serving.
Preheat the oven to 350 degrees F. Slice the bread about 3/4-inch thick. Cut off the crusts and then cut the slices in 3/4-inch dice. You should have 6 to 8 cups of croutons. Place the croutons on a sheet pan and toss them with the olive oil, salt, and pepper. Bake for 10 to 15 minutes, tossing once, until they're nicely browned on all sides. Cool to room temperature.
If you'd rather, peel the nectarines; I like having the peel in there. Melt butter in small saucepan over medium high heat. Dissolve brown sugar in the melted butter, then add the cubed nectarines and the rest of the spices. When mixture starts to simmer, turn heat down to low. Simmer in order to achieve desired consistency and allow flavors to blend. You will want this to be chunky, with some textural variation--chunks of fruit in a thick, medium-brown sauce. This may take 5-10 minutes. Remove pods before serving (? I'm actually not sure if you can eat them). Serve warm with vanilla ice cream, or cool and refrigerate. My note: this was excellent with hot multigrain cereal! I cooked the cereal first and then added the sauce, about 1:1, stirred it in and warmed it up along with the cereal for a few minutes on low/simmer. Yummy!
Combine biscuit crumbs and butter in a bowl; Rub the ingredients until well combined. Place the mixture over the base and sides of a 26cm lose bottom tart tin and set in the fridge for 10 minutes. Meanwhile, add the Sweetened Condensed Milk, water, cornflour and cocoa powder in a large saucepan; bring to boil with constant stirring until mixture thickens then add rose water and stir. Pour the hot mixture over the prepared base and set it aside to cool in room temperature. Spread the whipped cream over the cooled filling and sprinkle with the cracked hazelnuts on top and place in the fridge till the serving time. Tip: For a better garnish; pipe the whipped cream using a piping bag with a star nozzle and garnish with strawberry and mint leaves.