HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine honey, jam and cinnamon (don't stir too vigorously or you'll incorporate air into the mixture and you DO NOT want to do that). Store in pretty jars (give as gifts); keep in a cool, dark place. Try substituting any of these different spices to come up with a different seasonal "essence" such as. SPRING ESSENCE: lavendar buds (organic, you don't want to eat any sprays!). SUMMER ESSENCE: coriander, chive buds. AUTUMN ESSENCE: allspice, pumpkin pie spice, cinnamon. WINTER ESSENCE: cinnamon, nutmeg. ***On the FLIP side: How about a completely different berry or jam? Like blueberry, boysenberry, orange marmalade, etc.***. Feedback on this will help us decide what to pitch to our customers. Thanks bunches!
Smash bananas into zucchini to equal 2 1/2 cups, (there should be a few lumps of banana). Add Sugar and eggs. Mix in melted butter. In separate bowl combine dry ingredients. Add dry to wet and mix until incorporated. Fill buttered and floured muffin cups 3/4 full. Bake in 350 oven 20-30 minutes or until toothpick comes clean. Let rest for 2 minutes. Remove from pan to cooling racks.
In a small pan combine vinegar, sugar, rosemary, and garlic. Bring to a boil, then reduce heat to low. Simmer 10-15 minutes to thicken sauce, and reduce by 2/3. Remove crushed garlic. Add butter pats one at at time, mixing them each in well. (Butter gives the sauce a nice flavor and sheen). Drizzle sauce over prepared meat.
1. Preheat oven to 400*F. Butter a 2 quart casserole dish. 2. Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste. 3. In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil. 4. Bake 1 1/2 hours in the preheated oven. My Note: Which I'm sure many people are already aware of, is to spray the foil with a bit of cooking spray before putting it on the dish to keep the potatoes and cheese from sticking to it. Finally, we like our potatoes to be golden brown on top, therefore I removed the foil for the last 15 - 20 minutes of cooking time. 12/26 02: I just made this as a side dish to my Christmas ham. I doubled the recipe -- used a lot more pepper than expected -- used Cracker Barrel's Vermont extra sharp white cheddar -- sauteed the onions with some garlic and butter before adding to layers -- and slow cooked in crock pot (oven was full of ham). WOW! This recipe rocked. I loved that it was so user friendly and easy to cook in the crock pot. It is a must have to choose side dishes that can cook in a crock at the holidays. Update 2/8/05: I do differently that I think makes it better. 1. No onions. (I think they just get in the way of the potato and cheese flavor) 2. Make extra cheese sauce (I think an extra half recipe of sauce will do it) 3. Put extra cheese in the sauce. (at least an extra half cup, but to your taste) 4. Layer cheese sauce between layers of potatoes. (make sure to grease the pan well or it's hard to get off after baked) 5. Sprinkle bread crumbs on top for extra crispiness. I made two huge pans of this for a party with 30+ people and it all went. Definitely a favorite of mine. I usually make mine by just adding shredded cheese, onion, flour and milk and bake which is delicious but these beat it! Also a great tip, this is the same cheese sauce my family uses for homemade mac n cheese, if you use this recipe and pour it over cooked elbow macaroni and add extra shredded cheese on top then bake just a bit to melt, it's the best mac n cheese you've ever had! You could make a double batch and have the mac the next night with baked chicken. Modified slightly by sauteeing onions 1st w/a bit of fresh/minced garlic for 4 min to reduce "raw" onion taste B4 adding to layers. Also agree to remove cover 15 min B4 serving to get a little crust or add a little buttered breadcrumbs to get a light topping. Convert this side dish recipe to a "one meal" casserole by adding left over chunks of ham (from a previous meal). This casserole is then yummy as brunch, lunch or supper. To me This one was ok but not great using low fat cheese. For some reason the cheese burned on the bottom. I baked it in a glass dish. If I had used full fat cheese I'm sure it would've been fabulous. I save this recipe for special occasions and use the right cheese.
Whisk together the flour, baking powder and salt and keep at hand. Working in a mixer fitted with the paddle attachment or in a bowl with a hand mixer, beat the butter and both sugars together on medium speed for about 3 minutes, or until smooth. Add the egg and beat another 2 minutes or so, scraping down the sides of the bowl as needed. The mixture may look curdled, but that's OK. Add vanilla and mix for about a minute more. Then reduce the mixer speed to low and add the dry ingredients in two or three additions, mixing only until they're fully incorporated into the dough. Place a large sheet of plastic wrap or wax paper on your work surface and put half of the very soft and sticky dough in the center of the sheet. Cover with another piece of plastic or wax paper, then roll the dough into a circle just a little larger than 8 inches in diameter. As you're rolling, turn the dough over and lift the plastic or paper frequently, so that you don't roll it into the dough and form creases. Repeat with the other half of the dough. Put the dough on a cutting board or baking sheet and refrigerate it for about 3 hours or for up to 3 days. When you're ready to assemble and bake the gateau, center a rack in the oven and preheat the oven to 350°F Generously butter a 2-inch high, 8-inch round cake pan. Remove the layers from the refrigerator and let them rest on the counter for a couple of minutes before peeling away the plastic or paper. Fit one layer into the pan. If it breaks, just press the pieces together. If there's a little extra dough running up the sides of the pan, you can either fold it over the bottom layer or cut it so that it's even. Spoon some of the jam or pastry cream onto the dough, starting in the center of the cake and leaving one inch of dough bare around the border. Add more filling if you don't think it will squish out the sides when you press down on it with the top layer of dough. (I find that 3/4 cup is usually just the right amount, but if you're using a very thick jam, you might want a bit more.). Moisten the bare ring of dough with a little water and then top with the second piece of dough, pressing down around the edges to seal it. If you'd like, you can work your finger between the top dough and the edge of the pan, so that you tuck the dough under a little. Because of the softness of the dough and the baking powder, even if you only press the layers together very lightly, they'll fuse as they bake. And, no matter how well you press them together, it seems inevitable that a little of the filling will escape. Brush the top of the dough with the egg glaze and use the tips of the tines of a fork to etch a cross-hatch pattern across the top. Bake the cake for 40 to 45 minutes, or until the top is golden brown. Transfer the cake to a cooling rack and let it rest for 5 minutes before carefully running a blunt knife around the edges of the cake. Turn the cake over onto a cooling rack and then quickly and carefully invert it onto another rack so that it can cool to room temperature right side up.
Put the lentils in a pot and fill the pot with boiling water. Cook over low heat for 15 minutes. Meanwhile, heat the oil in a pan and add the cumin seeds. When the seeds start to pop, add the onion and stir-fry until golden and a little crisp. Remove half the onion with a slotted spoon and drain on paper towels. Add the tomato paste, ginger-garlic paste, chilies, and salt to the pan and cook until well blended. Add the cooked lentils. Serve hot, with the reserved fried onions on top and garnished with garnished with cilantro.
Mix cream cheese and onions. Divide into 8 balls. Salt and pepper chicken and place cheese-onion ball in center of each piece. Wrap each piece of chicken in 2 strips of bacon (one strip in each direction), so that cheese is completely sealed inside. Bake at 350 degrees for 30-50 minutes or until chicken is done.
Add ground beef and onion to a heated large non-stick skillet over medium-high heat; stir/saute until meat is browned and crumbled. Add in peas; stir to combine. While the meat is cooking: in another large nonstick skillet, heat the oil over medium-high heat. Add in potato; stir/saute for 8 minutes or until lightly browned. Add in broth and curry to the potatoes; cook 2 minutes. Add potato mixture, chutney, salt, and pepper to meat mixture. Simmer for 1 minute. Sprinkle fresh chopped cilantro on top if desired.
In a bowl, combine flour, walnuts, brown sugar and salt; cut in butter until the mixture resembles coarse crumbs. Set half aside; press remaining crumb mixture onto the bottom of a greased 13 X 9-inch baking pan. Bake at 350 degrees for 8-12 minutes, or until lightly browned. In a mixing bowl, beat filling ingredients until smooth; pour over crust. Sprinkle with reserved crumb mixture. Bake at 350 degrees for 20 to 25 minutes or until a knife inserted near the center comes out clean. Cool completely. Store in the refrigerator. **Cook time does not include cooling time.
Preheat oven to 425* In a saucepan at medium heat, heat honey, butter and salt. Grease a baking dish; Arrange onions and pour honey mixture over them. Bake 45 minutes until onions are tender and golden brown.
Brown beef making sure to prevent large clumps of hamburger. When hamburger is still pink add onion and salt to taste. Drain beef and add to 4qrt crockpot. Add tomato sauce. Drain and add diced tomatoes and corn. Add in chili powder to taste (I use mostly chili powder but add a couple dashes of hot chili powder.). Add the rest of the ingredients; mix well. Cook on low to medium for ~8hrs.
Heat the olive oil in a large sauce pan. Lower to medium heat and add the chopped onion. Saute until it starts to brown, 5-10 minutes. Add the minced garlic and cook for 2-3 more minutes. Add the wine to deglaze the pan, making sure to scrape up all the browned onion and garlic. Cook on medium-high heat until almost all the liquid evaporates, about 5 minutes. Stir in the tomatoes, mushrooms, basil, oregano, salt, and pepper. Cover, and simmer on low heat for 15 minutes.
Combine brown sugar, butter and water in glass pie plate. Microwave on medium until butter is melted (30 sec.). Stir and add nuts to dish. (optional). Separate biscuits on wax paper and cut each biscuit into quarters. Add the biscuits to the sugar mixture. Stir to coat each piece. Push biscuits away from the center of the pie plate and then set a custard cup in the middle of the plate open end up. Microwave on a medium setting for 5 to 5-1/2 minutes or until the biscuits are no longer doughy. Let stand 2-minutes. Twist custard cup to remove it. Invert biscuit ring onto a serving plate and enjoy!
In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Gradually add flour and mix well. Refrigerate for 30 minutes or until easy to handle. Roll dough into an ungreased 15-in.x10 in.x1 inches baking pan. Bake at 375 degrees for 7-9 minutes or until lightly browned. Meanwhile, in a large heavy saucepan, combine the sugar, cream, butter, and honey. Cook, stirring occasionally, until a candy thermometer reads 246 degrees( firm-ball stage). Remove from the heat; stir in the almonds, cherries and currants. Spread evenly into crust. Bake for 18-22 minutes or just until filling is set. Cool completely on a wire rack. Refrigerate overnight. Remove florentine from pan. With a sharp knife, trim edges of crust; discard the trim.Cut lengthwise into six strips;cut each strip into 16 triangles. In a microwave-safe bowl, melt candy coating; stir until smooth. Dip the short side of each triangle into candy coating; place on wax paper. Drizzle with additional candy coating. Let stand until set. Cover and store in the refrigerator.
Spray or butter Pan. Mix pancake mix, 2 TBS. of egg mixture, 2 Tbs. Coffee Creamer, Pour in pan. Cook in toaster oven on 350 for 5-7 minutes. Take out and let cool (the top should not be liquid). Mix 1 egg, 2 TBS. of Coffee Creamer, onion in a cup. Place 1 slice of cheese on top of pancake, and pour over quiche mixture. Place 1 piece of cheese on top of 1 slice of honey ham and roll tightly. Cut off the ends. Then cut in small pieces to make small pinwheels. Place them into the egg mixture. Bake 350 for 15 minutes or until quiche is just about done. Place 2 thin slices of tomato on top, sprinkle shreaded cheese and broil until top is crunchy. It's really easier than it sounds. Great for taking it with you. Good hot or cold.
Prepare mudding as directed on package using 3 cups milk. Remove from heat; stir in orange peel. Cover surface of pudding with waxed paper or plastic wrap and cool 15 minutes. Line bottom of trifle dish or glass bowl with 1/3 of the cake cubes;. Drizzle with 1 tablespoon of the orange juice concentrate. Spoon 1/3 of pudding over top. Spoon 1/3 of strawberry filling over pudding. Top with 1/3 of orange segments. Repeat layers 2 more times. Cover and refrigerate 3 hours or overnight. Store in refrigerator.
In a bowl combine/whisk the lime juice, oil, honey, thyme, rosemary, garlic and black pepper (if using). Place the chicken in a shallow glass baking dish. Pour the marinade over the chicken, turning to coat. Cover and refrigerate for a minimum of 3 hours. Grill (or broil) for about 4 minutes on each side, until chicken is cooked through.
Steam the Haricots verts beans until tender crisp (about 3 min). Drain, run under cold water to stop cooking and drain again. In a large bowl, combine the vegetables and feta cheese. Prepare dressing by whisking together all ingredients. Pour dressing over salad and mix well. Sprinkle with chopped walnuts and serve.
Mix together the yeast, water and sugar and set aside for a few minutes until the yeast starts to foam. Mix together the flour, spices and salt. With a mixer or by hand, mix the flour, eggs and butter into the yeast-water mixture. Now add the raisins. The dough will be somewhat sticky, but should pull away from the sides of the bowl and form a ball. If not, add a little more flour. Cover with a towel and let it rest in a warm place until it doubles in bulk. Be sure it's in a large enough bowl to accommodate the new size. Punch dough down and cut into small 2 1/2-ounce pieces(just eyeball it). Roll into a ball and place on a baking sheet several inches apart. When all are lined up, cover again with a towel and put in a warm place away from drafts. Allow to rise for 15-20 minutes. You'll need more than one baking sheet. Preheat oven to 400 degrees. While waiting, make the 'crosses' by mixing together the flour, water and salt so it's thick enough to pipe through a pastry bag fitted with a small round tip, about an inch in diameter. Pipe a cross on each risen bun. Bake for 15-20 minutes or until golden. While the buns are baking, make the glaze. Boil together the sugar, water and corn syrup over moderate heat until the sugar is completely dissolved. When it looks clear, brush down the sides with a pastry brush dipped in cold water. Allow to cool. It'll be sticky, but still brushable. When the buns are removed from the oven, cool on a wire rack and brush with glaze. (Please note that the yield is an estimate because it depends on what size you prefer to make your buns.).
Melt 8 ounces of chocolate. Heat the butter and cream until the butter is melted and small bubbles form. Pour into a small bowl and stir in the chocolate. Whisk in the jam and lemon juice. cover and refrigerate 60-90 minutes. Line a baking sheet with parchment. Spoon the mixture into mounds (about 2 teaspoons each). Refrigerate 15 minutes or until firm. Use the cornstarch to dust your hands, and roll the mixture into balls. Refrigerate overnight. Remove centers from the refrigerator to warm to room temperature before the next steps. Melt 1 1/2 pounds of chopped chocolate and temper as follows. If the chocolate is dull, grainy, or blemished, heat to at least 115 degrees. When the chocolate is nearly melted, stir to complete the melt. Let the chocolate cool to 100 degrees. Look at the chunk of solid chocolate- it should be smooth, dark, and glossy, without dullness or streaking. Submerge the 6 ounces of solid chocolate in the melted chocolate and stir until the chocolate cools to 90 degrees. What this process does is isomerize the chocolate as it cools, so that the cooled shells will stay glossy and smooth, even in the refrigerator. If the solid chunk is dull, streaky, or grained, it will have the opposite effect. The taste will be the same, but tempering the chocolate makes the truffles much more attractive. When the chocolate has cooled to 90 degrees, remove the chunk and save it for the next time you temper chocolate. Smear a thin sample of the melted chocolate on wax paper and refrigerate for 2 minutes. The smear should cool glossy and smooth, and should break with a snap. Dip each truffle in chocolate; two forks seem to work the best for this (although I'd be interested in hearing anyone else's idea). Top the truffles with cocoa or nuts if desired; if you plan to do this, do each truffle as you dip them, because they solidify fairly quickly. Refrigerate until set.
Cut flesh off the pear and microwave for 1 minute. Puree the cooked pear when it has cooled. Cream butter, pear puree and golden syrup in a small bowl for about 2 minutes. Gradually add the egg, beating well after each addition. Sift the dry ingredients into the butter mixture and with a knife until just combined. Combine the dough with well floured hands, knead for two minutes then cover with glad wrap and place in fridge for 15 minutes. Roll out dough so it is 1cm thick, cut out shapes and bake for for 8-10 minutes.
In a medium sized kettle, heat the oil over medium heat; add the onions and saute until golden and limp, about 7 minutes. Mix in the ketchup, then add the cinnamon, chili powder, hot pepper sauce and salt. Pour in the water and stir. Bring the mixture to a boil, reduce heat, and simmer, uncovered, for about 10 minutes or until the mixture is heated through.
Blend 3 tbsp mayo, 1 pkg taco seasoning, and meat. Divide into 4 for big burgers and 6 for smaller ones. Divide each burger in half then press each out to make 8 or 12 thin patties. Mix shredded cheese and 2 tbsp salsa in a small bowl. Spoon mixture over half of the patties. Cover each with another patty and press the sides into a nice seal. Grill (I use George Foreman and don't close the lid) about 7 minutes on each side. While grilling, mix remaining mayo with remaining salsa. Spread on your buns. Add lettuce, tomato, and whatever extras you like. We usually don't add anything. Assemble your burger like usual.
Melt the butter in a thick-based saucepan, then add the prepared vegetables and some salt, and cook gently with the lid on for 5-10 minutes to draw out the juices. stir in the cornflour to absorb the juices and, when smooth, gradually pour in the cider - still stirring. Add the chicken or vegetable stock, cover the pan and simmer gently for 30 minutes. Then add the milk and Stilton and re-heat, stirring, until the cheese has melted and the soup is just below boiling point. Taste and season with salt and pepper, then stir in the creme fraiche. At this stage you can puree the soup in a food processor or with a hand held blender or, if you prefer the texture of the chopped vegetables, keep it as it is. Serve the soup with the Parmesan croutons & the chopped chives. CROUTONS: Pre-heat the oven to gas mark 4/180C/350F or pre-heat the grill. Place the bread cubes in a bowl, sprinkle in the oil, then stir them around until the bread has soaked up all the oil. Next add the freshly grated Parmesan, and stir again till all the bread cubes are well coated. Spread them out over a baking sheet and either bake in the pre-heated oven for 10 minutes, or else place them under the pre-heated grill, turning as necessary. (If you use the grill, watch them VERY CAREFULLY as they can burn very easily.). The croutons can be made well in advance and stored in an airtight tin for up to two weeks.
Saute' celery and onions in margarine. Stir in Cheese Whiz, soup, broccoli, rice, salt and chestnuts (or nuts). Bake at 400 degrees for 20 minutes.
Arrange bread slices in a 12 X 8 X 2 baking dish. Beat eggs with milk, Grand Marnier, sugar, vanilla, and salt using a rotary mixer. Pour over the bread, turn slices and refrigerate over-night. Cook in hot butter in the skillet about 4 minutes per side. Sprinkle with Confectioner's sugar and orange slices on the side of the plate.
Heat the olive oil in a large heavy stock pot. Saute garlic, onions, celery and carrot for 8 minutes. Add parsnips, barley, chicken and chicken stock. Bring to a boil; simmer on medium-high heat for 30 minutes. Add the sweet potatoes and cook an additional 30 minutes. Add dill and season.
Begin by pricking the brats all over with a fork. Using a medium pot add the bratwurst, beer, and half the onions. Bring this to a simmer over a medium high heat for 15 minutes or until brats are firm and cooked through. Place brats on a plate and save some of the cooking liquid. In a large skillet heat oil over medium high heat. Add the rest of the onion and bell peppers and cook for about 15 minutes or until vegetables are soft, tossing pan occasionally. During the last 5 minutes of cooking add brats and lightly brown. If the vegetables are getting to dark add a few tablespoons of the bratwurst cooking liquid. Season to taste with salt and pepper. To serve place brat in bun spread with mustard and top with sauteed peppers and onions.
Mix and refrigerate overnight. Cover with 1/2 pound of cheese. Bake 1 hour at 350 degrees.
In a pan or skillet, fry chicken in butter or oil until cooked on both sides, but slightly pink in the middle. Take pan off heat and place chicken strips on clean surface. Mix the seasonings together, and sprinkle on both sides of chicken strips. Wrap bacon around chicken strips until no chicken is visible. Fry on med-low heat until bacon is cooked through. If chicken is still slightly pink inside, longer cooking time may be needed.
Preheat grill to med-hot fire. In a small pan, combine the jam and vinegar. Over a low heat, cook until jam melts. Stir the mixture constantly. Add the soy sauce, ginger, garlic, cayenne pepper. Remove from heat. Separate the glaze into 2 small containers, and set aside. (One will be to glaze the pork chops as they are cooking, and the other will be to put on your chops at the table). Trim pork chops. Lightly brush chops with oil. Add pepper. Place chops on a well-oiled grill. Brush glaze on one side of chops, flip over chops, and cook 2-3 minutes. Brush glaze on the other side, flip the chops over, and cook 2-3 more minutes on that side. (Throw the leftover glaze from this dish away). Cut center to check for doneness. You want a light pink blush near the bone. Add salt at the table. Use remaining container of glaze on chops at the table.