HumbleIntelligence/food-ner-1-Million huggingface dataset:
Line 12 serving muffin pan with foil baking tins. Place blackberries in a bowl and crush slightly. Set aside. In a large mixing bowl combine whipping cream, sugar, and vanilla. Beat with an electric mixer on medium high speed until soft peaks form. Fold in crushed berries and spoon into lined muffin cups. Freeze until firm. To serve remove baking tins and place on desert plates. can be garnished with fresh berries and shaved chocolate to dress it up!
In a large pot, heat the sesame oil over a medium flame until hot. Add the onion, dried apricots, carrot, ginger root, and garlic; stir occasionally and cook until the onion turns translucent. Add salt and pepper to taste (about a pinch) but be careful not to brown the onions. Mix the chicken thigh meat with the cayenne pepper and half of the Masala; stir the seasoned meat into the vegetables. Cook until the chicken is opaque. Add the tomatoes and garbonzo beans; stir into the meat and vegetables. Cook until the liquid of the tomatoes comes to a simmer. Add the cauliflower, coconut milk, and remaining Masala. Bring to a simmer and reduce the heat to "low". Cover with a tight-fitting lid and cook for 20 - 30 minutes. Remove the cover, increase the heat to "medium" and reduce the thickness of the broth to a desired consistency. Ladle equal portions into bowls with either Basmati rice or potatoes.
Cook Pasta according to package directions. Meanwhile, in a medium sauce pan, melt butter over medium heat. Stir in flour until blended. Gradually whisk in Milk and salt, making sure there are no lumps. Stir and bring to a boil. Reduce heat to medium-low and simmer for 1 minute. Reduce heat to low, add cheese a handful at a time, stirring until melted. Stir in chicken or ham, corn, green onions and salsa; heat through. To serve, drain pasta; turn into a large bowl. Toss sauce with pasta and sprinkle with additional grated Cheddar cheese, if desired.
Drain and cut up beets. In a medium bowl, combine cut-up beets, basil, and pepper. Drizzle with 2 tablespoons of the salad dressing; toss to coat. Arrange greens on 2 salad plates; sprinkle with remaining dressing. Top with beet mixture, walnuts, and goat cheese.
Measure ingredients into bread pan in order listed OR according to your bread machine manufacturer's recommendations. Select "dough" and "large" settings. Press start.
Before starting, make sure your work station is as clean as possible. Have clean utensils and pots -- the pots you are putting your product in have been cleaned. You want to keep your finished product to stay as sterile as possible. Combine all the ingredients and heat until just melted, roughly 3 - 4 minutes. Do not let the mixture come to a boil. Vitamin E and Essential oils are heat sensitive, so let the mixture cool down until warm to the touch, then add them. Work quickly to pour the balm into the pots. Let stand, undisturbed until the mixture solidify. This recipe could be cut into half. Vitamin E has it's own healing properties, but it is used here as a preservative. With any home products, there is a shelf life of roughly 2 years. I date my finished product -- but I have usually used it up by then!
Drain peaches of all liquid & place in a lrg bowl. Add butter, cinnamon, nutmeg & honey. Mash to chunky applesauce consistency & chill for 2 hrs b4 serving. (I personally favor a smoother blend of this mix using my immersion blender vs a coarse mash). NOTE: Use w/English muffins, biscuits, scones, bagels, French toast, pancakes, waffles or whatever your imagination envisions.
Preheat oven to 350°F You might want to preheat later in the preparation depending on your oven. Cook noodles per package directions. Keep to the long side of the suggested cooking time. Meanwhile, cook sausage at medium-high heat, browning it without regard for fully cooking it. Once it browns, reduce heat and roughly cut into 1/2" pieces. Then, drain or reduce the fluid in the pan. When the noodles finish cooking, retain 1/2 cup of starchy pasta water, and drain, -not- rinse, noodles. Shake the colander about once every 2-3 minutes to keep them from sticking. When they are cool enough to handle, hang them over the side of the colander to help keep them separate. Add the starchy pasta water, onions, and garlic to the sausage. Cover and cook at low heat until the onions and garlic are good and soft and the sausage is nearly fully cooked (no pink visible). Uncover the pan and reduce, not drain, the fluid almost completely. Remove from heat. While sausage mixture cools, combine the salt, pepper, egg, and all cheeses -except- the grated parmesan in a medium mixing bowl. Mix thoroughly. After sausage mixture cools, combine it with the cheese mixture in the mixing bowl and mix well. Lay out 1/2 cup of the tomato sauce in the bottom of a 13" x 9" baking dish. Prepare rolls: cut lasagna in half width-wise, then spoon in about 2 tablespoons of the sausage-cheese mixture onto one end of the cut noodle. It should take up about one-third of the length. Then, wrap the noodle around and over the mixture, then itself, and place in the baking pan with the seam facing down. The noodle should stick to itself a little since it wasn't rinsed. Repeat for the remaining 19 rolls. Scatter any remaining sausage-cheese mixture over the rolls, then evenly pour the remaining tomato sauce over them. Add grated parmesan atop the tomato sauce. Cover with aluminum foil and bake for 20 minutes. Remove foil and bake for another 10 minutes. You might want to broil it for another few minutes at the end, per your preference. Let cool for 10-15 minutes before serving.
Preheat oven to 350 degrees. Grease and flour 3 9 inch round pans. In a large bowl, mix toether cake mix and gelatin. make a well in the center and add 1 cup mashed strawberries, oil, milk and eggs. Beat on low speed just until blended. Beat on medium speed for 4 minutes scraping bowl. Fold in coconut and pecans. Pour batter evenly into the 3 pans. Then bake in oven 25-30 minutes or until a toothpick comes out clean. Cool in pan for 10 minutes, then turn out on wire rack and cool completely. To make Strawberry Cream Cheese Frosting: Mash 3/4 cup fresh strawberries to make 1/2 cup, then DRAIN WELL. Meanwhile beat cream cheese and butter until smooth. Blend in the confectioners sugar and then add your drained strawberries. Beat on medium until well combined. Fold in coconut and pecans. Refrigerate until cake is completely cooled. Frost cake between layers and top and sides. Chill uncovered for 30 minutes until frosting is set. Cover and chill for at least 4 hours before serving.
Mix together butter or margarine with eggs, salt, sugar, and baking powder with a spoon till well blended. Add in corn meal, flour, and milk with a spoon till mixture is completely mixed up. This will be a thick batter. Grease and flour a 9" x 13" cake pan. Pour batter into greased pan and bake for 20 to 25 minutes at 400°F till a knife inserted in center comes out clean. Tastes great with butter or we always liked it with our favorite jelly or jam.
In a large skillet, cook the ground meats, onion, garlic, cloves, parsley, celery, salt, and pepper, stirring, until the meat is cooked, about 20 minutes. Taste and adjust seasoning. Add in the cracker crumbs and cool slightly; discard the cloves. Preheat oven to 450°; divide the pastry into two parts. Roll out one half and fit into a 10-inch pie pan. Spoon the meat mixture into the crust. Roll out the remaining pastry and place over the filling, trim and seal edges. Brush the top of the pastry with milk (optional-roll out the pastry scraps and cut into shapes; place them on top of the pie and brush again with milk). Slash the top to make vents; bake for 15 minutes, then decrease heat to 350° and bake until the crust is golden, 15-20 minutes. Cut into wedges and serve hot or at room temperature.
Combine flour and next 3 ingredients (through salt), stirring well with a whisk. Place butter and brown sugar in a medium bowl; beat with a mixer at medium speed until light and fluffy (about 1 minute). Gradually add flour mixture, beating at low speed. (Mixture will appear crumbly.) Sprinkle ice water over flour mixture; beat at low speed just until combined. Shape the dough into 2 (6-inch-long) logs; wrap each log in plastic wrap. Chill 1 hour or until very firm. Preheat oven to 350°. Line baking sheets with parchment paper. Unwrap dough; cut each log into 16 slices using a serrated knife. Place dough circles 1 inch apart on prepared baking sheets. Sprinkle tops evenly with turbinado sugar, gently pressing into dough. Bake for 18 minutes or until lightly browned. Remove from baking sheets; cool on a wire rack.
Pour the 6 cups of water into a large saucepan and bring it to a rolling boil. Remove from heat. Add the tea bags, cover and steep for 10 minutes. Remove the tea bags, place the pan back over high heat and bring back to a boil. Stir in sugar and lemon juice. Stir until the sugar is dissolved. Reduce the heat to medium low. The liquid should just be simmering, add the plums and poach until tender. The amount of time will vary from 1 minute to longer depending on the size and ripeness of the fruit. Remove the plums from the liquid and set aside to cool. Continue to simmer the liquid until it is the consistency of a light syrup. To serve: Place the plums into small dessert bowls and ladle some of the poaching liquid.
1. Preheat oven to 350. 2. In a large bowl, combine the soup, milk, dill weed, seasoned salt and mayonnaise. Stir with a whisk until smooth. Stir in the crabmeat, shrimp, pasta shells, half of the cheese and half of the fried onions. 3. Spoon into an ungreased 9x12 inch baking dish. Sprinkle top with cheese. Cover with foil and bake for 25 minutes. Uncover and sprinkle French fried onions over the top. Return to oven and bake for 10 minutes.
Fill a large roasting pan 1/2-inch high with hot tap water and set into the center of your oven. Turn oven on to 350 F and let it preheat while the water bath is still in there. Carefully separate eggs into whites and yolks. In a large bowl, beat egg whites on high speed until foamy, then gradually beat in just 1/4 cup of the sugar until stiff peaks form. In another bowl, beat egg yolks, remaining sugar, butter, flour, lemon& orange zests and beat on high for 3 minutes (scraping down the bowl with a rubber spatula as needed to make sure all batter gets combined well). On low speed, slowly add juices and milk to the butter mixture,just until blended. Fold in egg whites by hand and mix very gently until no white streaks remain. Pour into a shallow oval pan (about 2-quart capacity) and set carefully into the baking pan with the hot water in the oven. Bake 55-60 minutes until top is puffed and lightly golden. Remove pan from water bath and let cool on rack. Dust with powdered sugar and serve warm or chilled.
Set oven to 180°C. With butter grease a 1.25-1.5 litre ovenproof dish, and arrange the pear halves, cut side up, in the dish. Sift the flour and baking powder into a bowl, stir in the sugar. Beat the egg into the milk, then beat egg mixture into the butter. Pour batter into the dry ingredients and whisk well with beater until smooth then pour batter over the pears and set aside. To make the sticky topping: Put the brown sugar and syrup into a small saucepan with 175ml cold water. Warm through over a medium heat, stirring until the sugar dissolves then increase the heat and bring to the boil without stirring. Take off the heat and immediately pour the sauce over the unbaked pudding. Sit buttered ovenproof dish in a baking tray half filled with water and bake for 45 minutes until the sponge is golden and sticky on top. Leave for 5 minutes before serving with cream.
In large saute pan with a lid,saute cabbage, onion& apple in margerine& oil until cabbage is tender about 15 minutes. Add sausage. Saute another 10-15 minutes. Add apple cider simmer covered 10 minutes. 5 servings. Serve with mashed potatoes& Dijon mustard if desired.
Cut chicken into small cubes and boil in broth for about 30 minutes. Or until the "scum" can be skimmed off the top. After skimming the broth return it to stove top and add remaining ingredients except the noodles. Return the soup to boiling, cover and simmer for about 3 hours on low. Add noodles and cook till they are tender.
Peel the mango and cut the flesh away from the pit. Cut the flesh into chunks and put them in a blender with the chopped pineapple, sugar, water, lime juice, rum and salt. Squeeze the mango pit hard over the blender to extract as much of the pulp and juice as possible. Puree the mixture until smooth. Taste, then add more lime juice or rum if desired. Chill the mixture thoroughly. Freeze it in your ice cream maker according to manufacturer's instructions.
In a blender, blend ice cream, vodka and Kahlua until smooth but still thick. Pour into 2 chilled stemmed glasses. Garnish drinks with chocolate.
In a medium bowl, combine bulgur and boiling water. Let stand 10 minutes to soften. In a deep-sided skillet with a lid heat olive oil and sesame oil over medium heat. Add the onion and cook, stirring until softened, about 3 minutes. Add the garlic and cook, stirring constantly, about 1 minute. Add the chickpeas, broth, reserved bulgur (and any accumulated water at bottom of bowl), pimiento (if using), cumin, salt and pepper. Stir well to combine; bring mixture to boil over high heat. Reduce heat to low, cover and simmer until the bulgur has absorbed all the liquid, about 15 minutes. If the bulgur seems to wet (it should be moist but not soggy), increase heat to medium and cook, uncovered, stirring often, until fairly dry. Fluff with a fork and serve warm.
NOTE: Zaar won't let me enter this in the ingredients section, so the 6 cups of chicken broth should actually consist of the cooking water from blanching the asparagus, and then adding enough chicken broth to measure the 6 cups. Blanch the asparagus in a large skillet or pan of rapidly boiling water 2-3 minutes or until vivid green. Remove the asparagus from the pan and reserve the cooking water. Measure the cooking water and add stock to equal 6 cups and pour into a saucepan set over low heat. Allow to come to a low simmer. Cut the asparagus into 1-inch pieces. Melt the butter in a large pot set over medium heat and add the chopped onion, rice, and all the asparagus except the tips. Stir this mixture until the rice and vegetables are coated and the onion becomes translucent. Add 1/2 cup of the simmering broth and cook, stirring until the liquid is absorbed. Continue adding the broth slowly, 1/2 cup at a time, stirring until it is absorbed. Work slowly and do not add more broth until the previous 1/2 cup is fully absorbed. Work until all the broth is absorbed. Taste the risotto; it should be firm but not hard and the mixture creamy. If it is still tough, you may need to add more broth (bring to a simmer first). Off the heat, gently stir in the reserved asparagus tips along with the remaining ingredients. Serve immediately.
Beat cream cheese until fluffy, stir in remaining ingredients; mix well. Chill; serve with fresh vegetables or crackers.
In large bowl, stir together all ingredients except the puff pastry shells. Transfer to a 4-5 qt slow cooker. Cover and cook on LOW setting for 3 1/2-4 1/2 hours. A half hour before serving, preheat oven to 400°F. Cook pastry shells according to package instructions. Serve pastry shells filled with creamy turkey and topped with pastry lid.
Using a vegetable peeler, peel zucchini and yellow squash lengthwise into strips, pressing down firmly with the peeler so that the strips are almost as thick as a potato chip (see photo). Place vegetable strips in a large bowl. Add salt and pepper. Toss lightly and set aside. In a 10-inch skillet, heat olive oil over medium-high heat. Add garlic and saute, stirring constantly until garlic has softened and is transparent, about 2 minutes. Add chicken pieces and 2 Tablespoons rosemary. Stir frequently with a wooden spoon or heat-resistant spatula until chicken is cooked through and slightly browned, about 8-10 minutes. Remove chicken pieces to a medium bowl and set aside. # Add chicken stock and remaining 2 Tablespoons of rosemary to the skillet and bring to a boil, scraping brown bits from the bottom of the pan with a wooden spoon or heat-resistant spatula. Boil until chicken stock is reduced by half, about 3-5 minutes. Add zucchini and yellow squash strips to the skillet, stirring gently. Cook until vegetables are tender, about 5 minutes. Toss in the reserved cooked chicken along with any juices that have collected in the bowl. If desired, add grated Parmesan cheese on top. Serve immediately. Chef's Note: Feel free to make substitutions. Instead of chicken, use thinly sliced steak or whole medium shrimp. Substitute carrots for the zucchini or squash. Instead of rosemary, try oregano, parsley or thyme. Add more flavor by replacing half the olive oil with margarine or butter. And cut your prep time by 10 minutes by using precooked chicken or leftovers.
Layer ingredients in crockpot. Pour in water, so don't stir. Cover and cook on high 4-5 hours or on low for 8-10 hours. Remove Bay leaf. Serve with some nice crusty bread or buns.
Put all ingredients in a small blender or mini chopper and whiz till smooth. You may want to add just a bit of water to help get things moving, but try to keep it a dipping consistency unless you will use it drizzled on fruit or a dessert. Taste, then adjust to your liking. I don't like it too sweet so will usually add more almond butter but you can sweeten even more with extra dates or honey. Store in the frig.
In a skillet over medium heat, heat oil for 30 seconds. Add onions and celery, cook stirring until soft (5 minutes). Stir in garlic, thyme, peppercorns, and bay leaf, cook stirring for 1 minute. Stir in tomatoes and bring to a boil. Transfer to large crock pot insert. Stir in rice and broth. Cover and cook on low for 6 hours or high for 3 hours or until rice is tender. Discard bay leaf. In a small cup mix together the paprika and lemon juice. Add paprika/lemon juice mixture, okra and green pepper, stirring in well. Cover and cook on high for 20 minutes or until pepper is tender. Add a dash or two of hot pepper sauce if desired.
Directions: Preheat oven to 350 degrees Fahrenheit. Combine flour and garlic powder. Mix in chicken broth and vegetable(s). Add enough cold water to form a ball. Roll out dough to 1/2" and using a cookie cutter, cut into shapes (your choice-I like to use one shaped like a bone or a heart). Place on a non-stick cookie sheet & bake for 25 minutes. Let cool. Since there are no preservatives, I recommend storing all homemade dog treats in the refrigerator.
Cream butter, sugars and egg in a large bowl until smooth. In a separate bowl, mix together the flour, oats, cereal, baking powder and baking soda. Add to creamed mixture, mixing until thoroughly blended. Stir in chocolate chips. Drop dough by spoonfuls onto a greased baking sheet. Bake for 7 to 10 minutes, or until light golden. Tip: For a softer cookie, allow the dough to chill in the refrigerator for 10 to 15 minutes before baking.
Spread beef on the bottom of a greased casserole dish. Sprinkle with a bit of pepper and onion soup mix. Spread rice over beef. Spread onions over rice. Spread potatoes over onions. Spread carrots over potatoes. Place corn over carrots and sprinkle with salt and pepper. Pour tomatoes, with juice, over the entire casserole- chopping the tomatoes if necessary. Cover and cook at 350 for about 60 minutes.
Heat oven to 350 degrees. Cream butter and sugars. Add in the eggs and vanilla. Combine the flour, baking soda and cinnamon. Add to the wet ingredients. Mix in the oats and raisins. Drop onto and ungreased cookie sheet. Bake 10-12 minutes or until golden brown.
Pre-heat oven to 350 degrees. Prepare a non-stick skillet, with a light coating of cooking spray. Add the onions and green peppers and cook for a minute. Add 1 tablespoon of broth and cook an additional 2 minutes until the vegetables have softened. Add the shredded chicken, chili powder, cumin and broth and stir until the broth is heated. Now add the tomatoes, corn, beans and 1/2 tablespoon of corn meal. Bring the mixture to a simmer. Transfer to a one quart casserole. Place the milk, cornmeal and salt in a small saucepan and bring to a light boil. Reduce to a simmer and stir frequently until you have a thickened mush. Alternately, you can cook the ingredients in a microwave and cook for 2 and 1/2 minutes, stirring every 30 seconds. In a small bowl beat the egg whites by hand until foamy. Slowly add in the corn meal, stirring to make sure it does not scramble the egg. Add the soy cheese/cheese if using. Top the casserole with the cornmeal mush. Place the casserole on a cookie sheet to catch drips and place in the oven. Bake for 25 to 30 minutes the top should be puffed and lightly browned.
Press garlic and let it sit for 5 minutes to get the goodness out of it. Put the lemon juice in a bowl and slowly add the olive oil, whisking all the time; the slower you add it and the faster you whisk it, the creamier and thicker it will get. Add the garlic, salt, and pepper and whisk again. Put in a glass jar and refrigerater. You will have to bring it to room temperature before adding to a salad because olive oil gets thick when cold.
Cook beef and onion in a large sauceppan until the meat is browned and the onion softened. Add the whole tin of mushrooms juice and all, stir well. Mix gravy powder and the flour into a smooth paste with the water. Add to meat and stir until its thickened (use your judgement here, if you like a little more gravy add a small bit of water). Grease a 20cm pie plate and cover base and sides with puff pastry. Spoon in meat filling and press down firmly. Cover in pastry, trim edge and press together with a fork to make a decorative edge. Pierce with a fork a couple of times or I like to cut a v in the top flipping it over to make a little triangular hole. Lightly brush with milk and decorate with excess pastry if desired. Cook in a preheated oven at 200 degrees for 25 minutes or until golden brown. I have also used fresh mushrooms in this, add them after you brown the meat, you may need to add a little more water if you use fresh mushies, again, use your judgement.
Heat oven to 350 °. Grease a 9X5 inch loaf pan. Stir together butter, peanut butter, sugar and eggs; blend in bananas and milk. Combine flour, baking powder, baking soda and salt. Add to banana mixture;stir just until dry ingredients are moistened. Fold in raisins and peanuts. Spoon batter into pan. Bake for 55 to 60 minutes, or until toothpick inserted into center comes out clean. Cool in pan for 10 minutes. Cool on wire rack, until cooled completely. This is awesome when served warm.
Put the fruit in a large basin with the sugar, and just cover with warm strained tea. Leave overnight. Next day, add to the fruit mixture the marmalade, cinnamon, the beaten egg and flour. Mix well together until you have a nice, slack mixture. Bake in a loaf tin, greased and lined with buttered paper. Bake at 325F for 1 1/2 hours. Preparation time is overnight soaking, plus 10 minutes active preparation the following day. You can get interesting flavours by choosing unusual teas.
Cut kidney lenghtways and remove as much of the white tubes as possible, chop into 1" cubes and soak in cold water for 1 hour. Meanwhile chop the vegetable for the dish. Sit back and relax. The cooking begins when the kidneys have finished soaking. Drain the kineys. Heat the oil in a pan, and, melt the butter in the oil. Fry the onions and garlic till just turning golden. Add the vegetables and kidneys. Fry for 5 minutes Add the brandy and tip the pan to the flame (flambe). When the flames have died out, pour in the sherry and cream. Cover pan, reduce heat to minimum and cook for 5 minutes. Check the seasoning for salt and add a grind of black pepper.
In 3 1/2 quart slow cooker, combine potatoes, onions, garlic, ham, Swiss cheese and mix well. In medium bowl, combine soup, ricotta cheese, pepper and marjoram, blend and then pour over the potato mixture. Cover and cook on low 8-9 hours or until potatoes are tender. Stir in peas and Parmesan cheese, cover and cook on high 30-40 min or until peas are hot. Serve immediately.