HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter in sauce pan, over low heat; Cool. Gradually stir in sugar, egg and vinegar. Cook over low heat until thickened, stirring constantly; Cool completely. Chop apples and bananas. Pour dressing over fruit and mix gently. Enjoy.
In a large bowl, toss melon, strawberries, lime juice and sugar. Let stand for 15 minutes, stirring occasionally. In a small bowl, combine all ingredients, stirring until sugar is dissolved. Cover and refrigerate until chilled. (The yogurt will keep in the refrigerator for up to 2 days.). Serve Fruit Salad with Lime Yogurt.
Combine all ingredients in large bowl, mixing well. Using no-stick cooking spray, lightly grease 13X9 pan and then spread mixture evenly into pan. Bake at 350* for 25 minutes. Remove from oven and let cool completely before cutting into squares.*. *important to cool completely so it sets up firmly before cutting.
Place the lamb shanks in a deep dish with the onions celery, olives, capers, dried figs, black pepper, rosemary and garlic. Pour over the merlot and marinate, covered, in the fridge for at least 4 hours-24 hours for preference. Remove the shanks from the marinade. Reserve the marinade. Heat the oil in a heavy-based frying pan and brown the shanks on all sides. Transfer them to a casserole dish. Add the tomato paste to the pan and stir over a moderately high heat until it becomes a deep reddish brown colour. add the stock and bring to the boil. Pour over the meat and add the reserved marinade ingredients. Cover and cook at 160c for 2-2 1/2 hours or until the meat is nearly falling foo the bone. Season to taste, serve over mash with greens on the side.
Cut avocados in half by inserting a knife down the center until it touches the pit, them carefully rotating the avocado until it is sliced through on all sides. Separate the two halves, remove the pit and discard. Use a spoon to scoop the meat out, tracing along the inner skin of the avocado. Place all other ingredients in the MIni Master Prep Bowl, onion first and cilantro last. Top with the peeled avocado. Secure the Bowl's rtop and pulse 2-3 times for chunky guacamole. Pulse a few times more for smoother guacamole dip. Salt and pepper to taste and serve with tortilla chips or alongside fajitas and burritos. BOB'S TIPS: The lime juice in this recipe will keep the avocado from turning brown. To keep the guacamole as green as it can be, you may wnt to drizzle some of the lime juice straight onto the avocado immediately after cutting.
Preheat oven to 350°F. Season ducks with mixture of paprika, salt, pepper, and garlic salt. Divide apples and onions and stuff half into bird cavities and place other half in bottom of baking pan. Cover breasts with uncooked bacon and place into baking pan with melted butter and water. Place pan in preheated oven; bake 3 hours, basting every 30 minutes. Combine sauerkraut, caraway seeds, and crumbled bacon in casserole dish. Mix well. Place in oven 20 minutes before ducks are done. Quarter cooked ducks and serve on sauerkraut.
Preheat oven to 350 degrees. Line 2 (12-cup) muffin pans with cupcake liners. At low speed, beat cake mix, water, eggs, and sour cream until combined. At medium speed, beat 2 minutes. Stir in 2 cups chopped cookies. Divide batter among liners. Bake 17 minutes or until toothpick inserted into centers comes out clean. Cool 10 minutes. Remove from pans; cool on racks. Meanwhile, gently stir remaining chopped cookies into frosting. Spread over cupcakes. If desired, garnish with halved cookies.
Combine the flour, salt,sugar and turmeric in a bowl. Add the butter and shortening and cut in until mixture resembles coarse crumbs. Mix the vinegar and cold water and add, one tablespoon at a time, to the flour mixture, stirring with a fork until just combined. Wrap in plastic and chill 1 hour. Preheat oven to 350 F, ideally with a baking stone. Use a melon baller to scoop out the pear seeds, leaving a small hole. With a paring knife, carefully notch out the stem. In a small dish mix the granola and butter. Place evenly into the cavity of each pear half and set aside. Melt the jam and honey together, set aside. Roll out 2/3 of the pastry on a floured surface to 1/4" thick and divide into 4 pieces, each just large enough for a pear half. Flip the pear halves onto each pastry square and brush with jam mixture. Roll out the remaining pastry to 1/8"-1/4" thick and cut into strips. Form strips into a lattice over each pear, pressing to seal at the bottom. Use a knife to trim around the pears, and form stems and leaves with the excess crust. Bake until pie crust is golden and juice is bubbling out from pears, about 20 minutes if your pear is very ripe, up to 40 with firm pears.
Place water in bottom of slow cooker. Peel and quarter onion, place in crock pot. Place sliced garlic and 1 bay leaf in Mr. Fryer's well-rinsed cavity. Place fryer BREAST SIDE DOWN in slow cooker. Combine white pepper, rosemary, marjoram, and salt (if desired). Sprinkle evenly over fryer. Slice butter and tuck a pat under each wing, place slices of butter everywhere else on the top-side surface of the bird. Place remaining bay leaves around bird to add flavor. Set cooker on LOW for a minimum of 8 hours, finish off during last hour or so with remaining tsp. of white pepper. This is great with rice or potatoes, in wraps or sandwiches, or by itself! Don't forget about making stock with the leftover carcass.
Place butter, sugar and egg in a small bowl and beat with electric mixer until combined. Sift together both flours and the coco. Stir sifted ingredients into mix, in 2 batches. Knead dough on floured surface until smooth. Roll dough between 2 sheets of baking paper until 3-5mm thick. Refrigerate for 30 minutes. Preheat oven to 180 deg C, 356 deg F. Grease & line trays with baking paper. Cut 14 rounds using each of the 3 sized cutters (42 total). Place the 3cm cookies all on 1 tray. Place the remaining cookies on other trays. Bake small cookies for about 10 minutes and larger cookies for about 12 minutes. Cool on wire racks. When cool, melt chocolate by your preferred method. Spread tops of each cookie with chocolate and sprinkle with the candy. Place aside to set.
Heat oil in large saucepan over medium heat. Add onion and cook until transparent. Add peaches and cook 4 minutes, stirring often. Add vinegar, brown sugar, molasses, sugar, and spices. Reduce heat to simmer and cook 1 hour, stirring occasionally. If necessary, add small amount of water to prevent the mixture from sticking or burning. Remove from heat. Add the juice of 1 lemon. Put into blender or food processor and puree. Serve at room temperature.
Preheat oven to 200C (180C fan forced). Arrange mushrooms and ham in a 27cm x 17cm (base measurement) ovenproof dish. Drizzle the mushrooms with oil. Bake for 10 minutes. Sprinkle mushrooms with cheese and bake for 5 minutes more. Carefully crack eggs onto the ham and bake for 5 minutes more or until cheese is melted and eggs cooked to your liking. Season with salt and pepper and serve at once.
The jerky should be pounded out on a metate into flakes and fried with the onions in an iron frying pan, using about 2 tablespoons of lard to fry. Pour the flour into a 1/2 quart pan, add the salt and then the water. Knead these ingredients together until able to handle without sticking to hands. You might need to add water or more flour to form round dough tortillas about 6 inches in diameter. Put 3 or 4 tablespoons of fried jerky and onions in the center of the tortilla. Pinch tortilla (dough) together forming a round dumpling. Put dumpling in a deep pan of bowling water for about 2 minutes, then take out. Its ready to eat while still warm.
LAMB: Process the onion in food processor for 10 to 15 seconds. Put into dish towel and squeeze almost all juice and discard juice. Return onion to food processor and add lamb, garlic, marjoram, rosemary, salt, and pepper. Process about 1 minute until it becomes a fine paste. Scrape sides occasionally. TO COOK IN ROTISSERIE: Form the meat mixture into a loaf. Roll tightly in plastic wrap removing all air pockets. Twist ends so wrap is tight. Refrigerate at least 2 hours or overnight. Place meat on rotisserie skewer. Place aluminum foil, shaped like a bowl, underneath to catch drippings. Cook on high for 15 minutes. Reduce to medium and cook 30-45 minutes, until inside temp is 175. TO COOK IN OVEN AS LOAF: Preheat oven to 325. Place mixture in loaf pan. Place loaf pan in water bath and bake for 60-75 minutes. Temp should reach 165-170. Remove from oven and drain off fat. Place loaf pan on cooling rack. Place something heavy (such as a brick wrapped in aluminum foil) directly on top of meat fof 15-20 minutes. TZATZIKI SAUCE: Place yogurt in a tea towel, suspend over a bowl and drain for 2 hours in refrigerator. Place the chopped cucumber in a tea towel and squeeze to remove the liquid. Discard liquid. Combine drained yogurt with all other sauce ingredients. Store in refrigerator in air tight container up to a week. TO SERVE: Slice lamb and serve on pita bread with tzatziki sauce, chopped onion, tomatoes, and feta cheese.
Mix butter, both sugars (not coloured), and flour together. Work well with hands until it will hold together. Make 4 rolls about 1 1/2" in diameter, wrap, and chill for at least 6 hours. Slice 1/4" thick and arrange on a parchment paper lined cookie sheet. Sprinkle cookies with sugar, if desired. Bake cookies in a preheated 350* oven for 10-15 minutes until very lightly burned around the edges. Remove to wire rack to cool. Enjoy!
To make crepes: Blend milk, matzo meal, eggs, oil and salt in a blender until smooth. Let batter stand 30 minutes. Stir batter before using. Lightly brush a 10 inch skillet with oil and heat over moderately high heat until hot but not smoking. Holding skillet off heat, pour in 1/3 c. batter, tilting and rotating pan to coat bottom. Return skillet to heat and cook crepe until top is set and edge and bottom are golden, about one minute. Remove skillet from heat and loosen edge of crepe with a spatula. Release crepe onto a plate. Repeat until all the batter is gone. Put oven rack in middle position and preheat oven to 350 degrees F. To make filling: cook asparagus in a wide 4 to 5 quart pot of boiling salted water, uncovered, until just tender (about 5 minutes). Transfer asparagus with a slotted spoon to a butting board to cool. Cut off and reserve tips, then finely chop stalks. Stir together cottage cheese, chopped stalks, dill, egg, pepper and salt. Assemble blintzes: Put 1 crepe, paler side up, and spread a scant 1/3 c. of filling in a horizontal line just below center of crepe, leaving a 3/4 inch border at each end. Fold in sides of crepe over ends of filling, then beginning at bottom, roll up to enclose filling. Transfer, seam side down, to a lightly buttered 15 by 10 inch shallow baking pan. Fill and transfer remaining crepes in same manner. Bake blintzes, covered with foil, until filling is hot, 30 to 35 minutes. Make topping just before blintzes are ready to serve: heat butter in a 10-12 inch skillet over moderate heat until foam subsides. Add scallions and cook, stirring until tender, about 5 minutes. Stir in asparagus tips, salt, and pepper and cook, stirring until aspargus is heated through, 1 to 2 minutes. Remove from heat and stir in dill. Spoon topping over blintzes.
Lightly coat a nonstick or stick resistant bunt cake pan with cooking spray and set aside. Preheat oven to 350°F. Whisk dry cake mix together with spices and soda in large mixing bowl until well combined. In a smaller bowl whisk milk together with egg whites, pumpkin and vanilla until combined. Pour liquid ingredients into mixing bowl and mix all ingredients together on medium speed of an electric mixer for 3-4 minutes until well blended. Pour batter into pan and smooth out top. Bake at 350°F for 30-35 minutes or until cake tests done. Remove cake from oven and cool in pan for 15 minutes. Invert cake pan on rack. Remove pan from cake and finish cooling. After cake has cooled completely, drizzle/pour frosting over cake and top with decorative holiday candies or sprinkles. For frosing: Whisk or mix all ingredients together until well blended. Add 1-2 tablespoons additional orange juice if you are planning to drizzle frosting. Frosting drizzling consistency should be a little thinner than frosting you plan to spread with a knife.
Juice apples and pears on high. Juice pineapple, mint and wheatgrass on low. Stir. Enjoy!
----ForBread Machine----. Add all ingredients except cornmeal to bread machine pan in the order recommended by your machine's manufacturer. Select dough cycle and start machine. ----ConventionalMethod----. In large bowl, dissolve yeast, brown sugar, and ginger in warm water. Let stand 5 minutes until yeast foams. Add salt and bread flour; beat well. Stir in whole wheat flour to make a stiff dough. Turn out onto lightly floured board and knead 10 minutes or until dough is springy, smooth and satiny. Wash bowl, grease it, and add dough to bowl; turn over to grease top. Let rise in a warm place until doubled in bulk, about 1 hour. ----Shapingand Baking----. Lightly oil or grease a 14x17" baking sheet and sprinkle with cornmeal; set aside. Punch down the dough. Divide in half and, on a lightly floured surface, shape into long loaves, rolling each piece first into a 5x12" rectangle, then rolling each up along the long side to make a long, narrow loaf. Pinch edges to seal, and taper ends. Place loaves, seam side down, on prepared baking sheet. Let rise until doubled, about 45 minutes. Make 4-5 slashes across each loaf with sharp knife or razor blade. Brush each loaf with water and sprinkle with whole wheat flour. Bake in a preheated 400 degree F oven for 15-20 minutes, until loaves are browned and crisp. Remove to a wire rack to cool completely. NOTE: I also use a spray bottle filled with water and spray the loaves and oven walls once or twice at 5-minute intervals at the beginning of baking. You could also make this into one large oblong loaf or a round loaf, but baking time would need to be increased.
Pour scaled milk over salt, sugar and shortening. cool to lukewarm. add egg. dissolve yeast in water. add to milk mixture. Add about half the flour, beat well. add remainder of flour, beat well. Turn out on floured board and knead for 5 minutes. Place in greased bowl. let rise until doubled in bulk (about 2 hours). divide into two portions. flatten one half on cookie sheet ( used a pizza stone and rolled it out on the stone). Spread on filling. then place the other half one top, flattened,(I rolled mine out on a board and then put it one top). Spread melted butter on top to brown. bake until golden brown at 350 degrees for 30 to 40 minutes. (my oven took about 32 minutes. Filling: Brown chopped onion in butter,. drain boiled potates cut cheese into them. pour butter and onions into potatoes. Mash well and cool. spread between pagac dough rounds8-10.
Trim fat from pot roast. Cut roast to fit into a 3 1/2 or 4 quart crock pot. heat oil in a large skillet. Cool roast in hot oil until brown on all sides. Drain well. Meanwhile, place onion, then the sweet potatoes in crock pot. Place roast on top of vegetables. Combine the 3/4 cup water, the bouillon granules, celery seed, cinnamon, and pepper in a small bowl. Pour over meat and vegetables. Cover and cook on low for 8-10 hours (high 4-5 hours). Remove meat and vegetables from crock pot and place on a platter; reserve juices. Skim fat from cooking juices. Pour juices into a glass measuring cup. If necessary, add water to equal 2 cups liquid. For gravy, stir the 2 tablespoons cold water into the cornstarch in a small saucepan. Stir in the cooking juices. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Serve gravy with roast and vegetables.
In a large mixing bowl combine warm water, sugar, oil, and yeast. Stir it a few times, then let it sit for a full 15 minutes. Now add the salt and eggs and flour to the yeast mixture (add more flour if too sticky, but it should be soft). Mix together for 10 minutes in mixer ( I use my Bosch). Once it has mixed for ten minutes, let it sit for 10 minutes. It should double in size. It will take longer if your kitchen is cold. After it has doubled in size, you want to pour some oil onto the counter (instead of flour) to roll your dough out on. Press it into a rectangle. Melt butter in a microwave safe bowl, and pour it onto the dough that you have pressed out into a rectangle. In a separate bowl, mix white and brown sugar, and cinnamon together. Sprinkle it over the melted butter. Tightly roll into a log and cut into 20-24 even sized pieces. Place on baking tray with parchment paper on it, and let rise more. You can let them rise as short or as long as you want. Sometimes I just let them rise for like 5 minutes. They will continue to rise in the oven. You want them to be nice and big, so if your kitchen is cold it may take longer. Bake at 400 for 12-15 minutes. While the rolls bake, mix all of the ingredients for the cream cheese frosting together using a hand mixer, in a medium sized bowl, until nice and smooth. When you pull the rolls out of the oven, let them sit for a minute or two, then slather frosting over the top and let it melt into the rolls.
Mix sugar, water and coffee together and bring to a slow boil. (Be sure to watch this as it may boil over). Turn heat down and simmer 1 hour. Remove from heat and let cool. Cover with plastic wrap. Let sit for 12 hours then remove wrap. (It will pick up film from the top). Add vodka and vanilla, stir well. Bottle it or add it to your favorite drink!
In a large pot, cook pasta in salted, boiling water before al dente, according to package directions. Drain and rinse with cold water to stop cooking process. While pasta cooks, combine artichokes in water, garlic, and Parmesan. Season to taste with salt and black pepper. Add artichoke mixture, cooked chicken, and sliced sun-dried tomatoes to pasta, stirring to coat evenly. Place pasta mixture in well-greased baking pan(s). Top with mozzarella cheese. Bake at 400F about 30 minutes or until heated through and cheese is melted. To freeze, follow directions above but do not bake. Cover tightly with foil, label and freeze. When ready to serve, preheat oven to 400°F Bake, covered, until the center is hot, about 1 hour. Remove foil; bake until cheese is golden, approximately 10-15 minutes more.
Remove corn kernels from cobs with a knife; reserve cobs and 1 cup of kernels. Heat oil in a large pot over medium heat. Add garlic; saute until fragrant, about 1 minute. Add jalapeno and onions; saute until soft, about 5 minutes. Add celery, cumin and turmeric; cook for about 1 or 2 minutes more. Add broth, water and cobs; bring to a boil. Reduce heat to low and simmer for about 15 minutes; remove and discard cobs. Add corn (except for cup of reserved kernels), salt and pepper to soup; simmer for 15 minutes more. Puree soup until smooth in pot using an immersion blender (or in a food processor or in batches in a blender-but be careful not to splatter hot liquid). Garnish with red pepper, cilantro, scallion and reserved cup of corn; serve hot or at room temperature. Yields about 1 cup per serving.
Combine all ingredients in crock pot. Cook on low 5-6 hours or on high 2 1/2 to 3 hours.
Wash and slice cucumbers about 1/4 inch thick and place loosely into a quart canning jar. Don't pack them tight. Peel and slice your clove of garlic, too. Place the garlic, dill, salt, and vinegar into the jar with the cucumbers. If you're using the alum, put it into the jar now, too. Fill the jar to about 1/2 inch from the top with clean cool water. If your water at home is rusty or irony, use bottled water. Place a new canning flat lid on top, making sure that the rim of the jar is clean and no salt or dill is between the jar and the lid. Seal tight by hand. Shake the jar vigorously until the salt is dissolved. Write the date one week from the date you're making these on top of the lid with a magic marker. Place the jar in a sunny place and shake the jar once a day. When the date you wrote on the lid is reached, the pickles are ready.
Combine thawed orange juice concentrate (not regular orange juice) in bowl with the marjoram, garlic powder and nutmeg. Cut each chicken breast in half to make 6 serving sizes. Dip each piece into the orange juice to coat completely. Place in crock pot. Pour the remaining mixture over the chicken. Cover and cook on low for 7-9 hours, or cook on high for 4 hours. When chicken is done, remove to serving platter. Pour the sauce that remains in crock pot into a saucepan. Mix the cornstarch and water and stir into the juice in pan. Cook over medium heat, stirring constantly until it thickens. Serve the sauce over the chicken. * Garlic is optional.
Season chicken with salt and pepper. Heat olive oil in a large pan over medium-high heat. Brown chichen on both sides. Remove from heat and set aside. Place onion, zucchini, and mushrooms in the bottom of the slow cooker. Place chicken on top of the vegetables. Spread chickpeas over the chicken. Combine tomatoes, olives, sundried tomatoes, garlic, lemon juice and oregano in a small bowl. Pour over the chicken. Sprinkle capers over the top of the mixture in the slow cooker. Cover and cook on High for 4 hours or Low for 6-8 until done.
Combine currant jelly with corn syrup in saucepan. Add Worcestershire and mustard. Cook on low until jelly melts. Brush on ham during last hour of baking. Heat remaining sauce and serve on ham.
Combine all ingredients together in a blender and blend until almost smooth. Pour into six 6-ounce custard cups (ramikins) and sprinkle each with cinnamon. Place the cups in a baking dish and pour hot water in the pan around the cups to reach 1 inch up sides of custard cups. Bake at 350°F for 35 minutes. Serve warm or chilled.
Pour one can of juice plus 1 bottle of ginger ale into punch bowl. Add ice and serve cold.
Melt butter in large sauce pot. Add shallots and red pepper. Saute until red pepper begins to soften, about 4 minutes. Meanwhile, combine pumpkin and broth in another saucepan, mixing well over medium-low heat. Keep warm. Add rice to red pepper mixture, cook for 2 minutes, stirring constantly. Add wine, stirring until liquid is almost gone. Add cumin and curry powder, stirring through until well blended. Over medium heat, begin adding pumpkin/broth liquid, about 1/2 cup at a time. Stir until liquid is almost gone, then add the next 1/2 cup. Continue until the pumpkin broth is gone and rice is tender, or even slightly al dente if you like. This can take about 20 to 30 minutes. When just a small bit of the last addition of broth is left, add evaporated milk, stirring to blend, and continue to cook for about 3 more minutes, stirring constantly. Remove from heat and add toasted pine nuts. Mix through and serve.
Cook sausage, breaking up with a fork, until no longer pink. Drain and cool completely. Combine the cheese, sausage, baking mix and water. Mix with fork just until blended. Roll into 1-inch balls and place on baking sheet. Bake at 400°F for 12 to 15 minutes. Makes 100 puffs.
Chop onions. Saute in large pot over low heat in olive oil for 15 minutes. Add minced garlic. Saute 3 minutes. Add sliced sausage to pot, stir, saute for a minute or two. Stir in tomatoes and spinach, stir. Add drained beans. If mixture looks a little dry, add some of the reserved bean water. Lid pot and simmer over low heat, 15-20 minutes, stirring often. When beans are somewhat soft, add fresh cracked pepper to taste, stir and serve with a Spanish red.
Mix all ingredients together. Place items in desired container (jar or bag). Attach tag with preparation directions. Stir 1/2 cup of prepared mix into 1 cup boiling water. ****As a new variation for soup at home, I have been making very thin instant mashed potatoes, using chicken broth and milk for the liquid, then adding an assortment of seasonings (depends on what is on hand) like turmeric, parsley, seasoning blends, or even some flavored sea salts. I also like to change it up with cheese, bacon, chives, even some sour cream on top for a loaded baked potato feel.