HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pre-heat oven 180 degrees. Paper lay the bottom of a round baking tin that has the removable top ring. BASE: Separate eggs - beat egg whites till half stiff add sugar and beat until stiff peaks & glossy. Fold in almond meal, vanilla essence and egg yolks until its blended - don't beat. Pour the mixture in the tin for baking. And cook for around 20 mins and prick with a skewer to ensure it is cooked through. FILLING: Whip the cream until stiff and place in fridge. Mix the lemon and gelatine together, add the hot water until dissolved. Place 1/2 can of the passion-fruit into a saucepan or small pot on stove medium heat until it starts to just boil then quickly add half of this to the gelatine mixture to loosen and then place the gelatine mixture back into the pot and allow to come to a slight boil and remove from heat. With a strainer pour the mixture into a cup & allow to cool. Be sure to discard the seeds from this mixture as we only want the juice. Beat together the cream cheese & sugar until smooth add remainder of passion-fruit pulp add the cream and beat on medium speed. Whilst beating slowly pour the gelatine mixture until all is blended well. Your filling is now ready to pour onto your base (base must be cooled) I keep it in the cake tin and place it in fridge covered with a plastic bag. Any left over filling eat it and enjoy until the cheesecake is set the next day. Day after - Get a thin knife of butter spreader and run it along the wall to separate the cheesecake from the tin cut yourself a massive piece and enjoy!
In a spray bottle, combine 1 part conditioner with 5 times as much distilled water. Shake well before using. Use as you would a normal spray on conditioning treatment.
In a large bowl, dissolve yeast in warm water, add milk and salt. Stir in 3 C flour, batter will be lumpy. Let rise in a warm place about 90 minutes till double in volume. Mix in sugar, eggs, yolks, butter and lemon peel. Stir in enough flour to make a soft dough (7-8C). Turn dough onto a lightly floured surface and knead 5- 10 minutes till smooth and elastic. Shape into a ball and place in large greased bowl,turning to bring greased side up. Cover and let rise till doubled, about 60-70 minutes. Punch down dough and knead 1-2 minutes; let rest 10 minutes. Grease 2 bread pans. Cut dough into 2 equal pieces. Cut one piece into 3 equal pieces and roll each into a 15 inch cylinder. Braid the 3 cylinders, pinching the ends to seal. Tuck ends under and place in prepared pan. Repeat with remaining half of dough. Cover loaves and let rise till double in volume, about45 minutes. Heat oven to 350, brush top of loaves with beaten egg, and bake 45- 50 minutes till bread sounds hollow when tapped on the bottom. If bread seems to be getting too brown after 20 minutes or so, cover them loosely with foil. Remove from oven and cool on wire racks 5 minutes. Remove loaves from pans and cool completely.
Fry bacon in a medium sized skillet until just crispy. Remove bacon from the skillet and set aside until cool enough to break into tiny pieces. Pour off most of the bacon grease, leaving the bottom of the skillet well coated. Return the bacon pieces back to the skillet on low heat. Using a slotted spoon, scoop the beans into the pan. Reserve liquid. Add garlic and onion powder. Mash all contents, adding reserved liquid until desired consistency is reached. Add salt and pepper to taste. Stir in cheese.
Keep popped popcorn warm in 250 degree oven. In a medium saucepan melt butter. Add corn syrup, Red Hots, and 1 tsp cinnamon. Bring to a boil over medium heat.Stir constantly. Boil for 5 minutes. Spray turkey roaster with cooking spray, place warm popped corn in and slowly pour over popped corn, mixing thoroughly. Bake for 1 hour stirring at 15 minute intervals. Cool and store in covered container.
Mix all ingredients and chill. Best served within a day, or two at the most- rice starts to dry out and other ingredients begin to get watery. Sometimes you can add more mayo and that will make it last a bit longer.
Cut the ends off the plantains (or bananas) and score the sides. Place the scored plantains in a 3 quart sauce pan, cover with water, and boil for 20 minutes until you can easily poke a fork through them. While waiting on bananas, combine cashews, lemon, shoyu, garlic and oil in a food processor and process until smooth, set aside. Drain the water from the bananas and let cool (I just throw them in the freezer for a couple minutes). Remove peels which should come off easily and place plantains in a large mixing bowl. Mash with a fork or masher. Add flour and baking powder to plantains and knead into a dough. Separate dough into 4 pieces. Roll into balls. Flour the counter and roll the balls into 5 inch circles. Heat a skillet over medium heat until hot. (cast iron works well). Pour a small amount of coconut oil into skillet and fry cake on one side until golden, approximately 3 minutes. Flip and cover 1/2 of cooked side with nut cheese, green onions, carrots and cilantro. Once underside is done fold over like an omelet and serve hot.
Preheat oven to 350°F In a small pot, oven medium heat, add berries & sugar. In a small cup, combine in this order; cornstarch, gradually stir in water, lemon juice & cinnamon. Stir until smooth & add mixture to berries. Continue stirring until mixture is bubbly & slightly thickened, then remove from heat & let stand. In a medium pot, combine contents according to stuffing package directions (we omit the butter). Add brown sugar to the pot; stir well, cover & remove from heat. In a light greased 9 x 13" baking dish, make 8 mounds of stuffing. Place 1 piece of chicken on each mound of stuffing. Sprinkle the tops with Mrs. Dash & pepper. Cover with corn flake crumbs. Cook for 45 minutes.
In a plastic bag, toss beef cubes with flour to coat, reserving the remaining flour. In a Dutch oven, brown beef 1/3 at a time in hot oil. Return all meat to pan and remove from heat. Add 2 cups of water, mustard, salt, garlic, chili powder, worcestershire and pepper. Simmer covered for 1 to1 1/2 hours or until meat is almost tender. Add 1 1/2 cup water, potatoes, onions, carrots, celery and simmer covered for 30 minutes. For Gravy, remove meat and veggies, skim fat from liquid. If necessary, blend the 1/4 C water into the reserved flour until smooth. Slowly stir into hot liquid. Cook and stir until thickened and bubbly. Season with salt and pepper, return meat and veggies to the gravy mixture and heat through.
Preheat oven to 350 degrees Fahrenheit. Spray 4 medium ramekins with cooking spray; set aside. If microwaving, spray mugs with cooking spray. In a medium bowl, whisk together flour, sugar, cocoa powder, and salt until no streaks remain. Add in sour cream and 6 tablespoons of vegetable oil, and mix with a spoon until a thick paste forms. Mix in cream and vanilla until completely combined. Whisk in your remaining 1/4 cup of vegetable oil until thoroughly combined. Fold in chocolate chips. Scoop an equal amount of batter into each ramekin, using about 1/3 of cup for each cake. Bake for 17-20 minutes for a lava cake, or 23-26 minutes for a fully cooked cake. If microwaving, cook for 2-4 minutes in mugs. Allow to cool for 5 minutes, and turn the cakes out onto a plate or platter. Serve warm with a dusting of powdered sugar, and a scoop of ice cream. Enjoy!
Preheat oven to 325 degrees. Grease and flour 2 loaf pans. Cream together butter and sugar. Beat in eggs, add vanilla, then fold in mashed bananas. Fold in 2 c of flour. Measure two additional c of flour, reserving 2 T of this to coat blueberries, which are added as a last ingredient. Place remaining flour in a sifter, adding allspice, baking soda, baking powder and salt. Sift and fold into the batter. Sprinkle the 2 T of flour on blueberries, coat well, then fold into batter. Divide the batter between 2 prepared loaf pans. Bake for approximately 50 minutes. Test with toothpick to determine when done (should come out clean from the center).
Mix all ingredients together, except fish, and bring to boil. Turn to low and simmer about 10 minutes. Add fish and simmer until fish and potatoes are done, about 10-15 minutes more. Serve in bowls with crackers or crusty bread. NOTE: Do not confuse the blue/green dolphin"fish" referred to in the Ingredients List with the"mammal" commonly called a dolphin, but is actually our friendly porpoise.
Sift flour,salt & bicarbonate into a bowl. Make a well in the centre and add sugar, egg, milk and melted butter. Stir mix until it is a smooth batter. Leave to sit for 10-15 minutes. Grease frypan with extra butter & heat until hot. Spoon mixture into the frypan to make 6cm round pikelets. Cook until bubbles appear, then flip and cook on the other side until golden. Repeat until all batter is used. Serve warm with butter, jam, cream, honey or any favourites.
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper; set aside. Heat oil in a large nonstick skillet over medium high heat. Season shrimp with salt and pepper, then saute until pink and cooked through, about 1-2 minutes per side. Drain on a towel-lined plate; set aside. Working with 1 phyllo sheet at a time and keeping the rest covered with a towel until ready to use, lay sheet out on a clean, dry work surface. Brush lightly with melted butter, then use a sharp knife to cut the sheet into quarters. Place one sheet on top of the other, making 2 doubled-up squares. Place a shrimp in the center of each square, top with a piece of cream cheese, then a teaspoon of bacon, 1/2 teaspoon chives, and season with salt and pepper. Pull up the corners, gently twist together, use a chive to tie around purses and place on prepared baking sheet. Brush the purse lightly with butter. Repeat with remaining ingredients. Bake purses for 10-12 minutes until golden and crisp.
Dice the tomatoes (Plese use a knife and cutting board, if you use a food processor it cuts them to fine and you will have salsa soup). Dice the red onion and jalepeno(s) adjust to taste, if you like it spicy add the seeds and use 2, if you like a mild salsa scrape out the seeds and don't use them -- we add 2 peppers seeds and all, we love it spicy! Finely Chop up the Fresh Cilantro, stems and all, measure out a cup. *This is a loose measurement, if you want more or less, you can add it, this is a recipe to taste*. Add the tomatoes, onions, cilantro and jalepenos to a bowl, add salt and the fresh ground black pepper to taste. Add in the freshly squeezed lime juice and stir. Taste it and see if it is the way you like it, if it needs more of anything add it -- if you want it hotter still add some hot sauce, a couple of drops at a time. Once it is hot, salty or sour enough, stir well and put in the fridge untill ready to serve.
Place a pot of water on your burner. Make sure to put enough water and wait till it boils. Rinse the beans and add to the boiling water. Chopped Onions and pour inside the beans, this will make the beans soft in less time, cover it but make sure you add water in case it gets dry when not soft. Once you have your beans very soft, sprinkle little salt. Leave till the water gets dry, after you set it aside. Grind your tomatoes, pepper and onions. The next thing you have to do now is place another pot on your burner, add palm oil and when it a bit hot, pour groundnut oil and leave till they blend. The combination of these two gives an amazing taste to your stew. Add the grinded mixture, seasoning and salt to taste. Turn the mixture with spoon and leave to fry for few minutes. Serve your ewa agoyin with stew and you may decide to eat with bread, boiled yam or fried plantain.
In a large pot put in all of the ground beef. Then fill with water to cover the beef. Bring the beef to a boil then reduce to a simmer. It is best that you stir it when you fist put it on the heat so the ground beef breaks up. Stir occasionally till all of the meat is cooked. It will take about 35 minutes to brown all of the beef. When the ground beef is simmering, chop the onion, green pepper, and celery. Make sure to stir the beef as you go. When meat is done, use a strainer to drain the meat. Leaving the meat to strain, finish chopping the vegetables. Add the vegetables to your chili pot with the vegetable oil. Sweat the vegetables in the oil till they soften. Once the vegetables are softened then add the ground beef. Then mix them together and turn off the heat. Add the rest of the ingredients to the chili pot with the heat off (I do this because I transport it after this step). Mix all the ingredients together and transport the chili pot to the final location. Then put back on heat. Bring it to a slow simmer (mixing occasionally). Let simmer for around 2 hours and serve.
Cook the pasta according to package directions; drain and set aside. In a mixing bowl, combine yogurt, mayonnaise, lemon juice, basil, oregano, salt, and pepper. In a separate bowl mix remaining ingredients, add it to the first mixture. Toss to coat pasta. Transfer to a container, and chill for at least 1 hour before serving. Before serving, make sure to gently stir it all up again well. Note: other kinds of pasta can be used in place of macaroni, to make it interesting -- small spirals, orzo, penne, etc. Don't be afraid to experiment!
In a saucepan, over low heat, melt butter with minced garlic. Mix bread crumbs in a separate bowl with the parmesan cheese, parsley, tarragon, salt and pepper. Dip chicken into melted garlic butter and roll into bread crumb mixture. Place breaded chicken in a 13 x 9 glass baking dish and bake @ 325 degrees for 45 minutes or until done. Serve with sweet potato fries. Enjoy!
Preheat oven to 375F and lightly grease/flour two 9" round cake pans. Sift the cake flour and baking powder into a bowl and set to the side. Beat butter and sugar until light and fluffy, up to 10 minutes. Mix in eggs, one at a time, fully blending each one in before adding the next. Stir in vanilla. Stir in the flour and baking powder mixture alternatively with the milk until the batter is smooth. Divide the batter evenly between the prepared pans. Bake in the preheated oven until a knife inserted into the center of the cakes comes out clean, 25 to 30 minutes. Cool cakes in the pans set over a wire rack.
Cook green peas in boiling water until soft. In a bowl, add green peas, cabbage, carrot, pineapple, raisins, sunflower seeds, and coconut flakes. In a blender, add cashew nuts, lime juice from a half lime and 1/4 cup water and blend. Turn off the blender, scrape the side, add more water if it's too thick, and blend until it is smooth and creamy. Add the dressing to the vegetable bowl and mix well. Season with salt and pepper. Infuse love, chill if desired, and serve!
Melt butter in microwave dish. Add shallot and microwave until tender, about 2 minutes. Mix in flour and slowly stir in chicken broth. Microwave 2 minutes. Stir in the milk and microwave 4 minutes until sauce begins to thicken stopping after 2 minutes to stir. Add curry, salt and pepper to taste. Microwave 1 more minute. Stir in sour cream. Place cooked chicken on bottom of casserole. Add broccoli over the chicken. Pour sauce evenly over the broccoli. Combine cheeses, and sprinkle half over the casserole. Loosely cover casserole an microwave for 8 minutes. Remove from microwave and sprinkle with remaining cheese. Allow to set for 5 minutes, until cheese melts. Tip: If you want a golden topping set under broiler for a few minutes. If you add rice or pasta to this dish you should microwave an extra 4 minutes.
Clean chicken. You can opt to keep the skin on or take it off. If you keep the skin on: Pull skin back on each breast, and take 1 teaspoons garlic, and rub it into the skin of each breast. Sprinkle each breast with 1/2 teaspoons of Italian Seasoning. Pull skin back over chicken, and cover each breast with 1 teaspoons bread crumbs, and place in pan. Salt and pepper, to taste. Drizzle oil or spray with I Can't Believe It's Not Butter, all over the top. Bake at 350, for 50-60 minutes, until juices run clear. If you take the skin off: Put chicken pieces in baking pan. Put 1 teaspoons garlic on each breast, and rub around. Sprinkle with 1/2 teaspoons Italian Seasoning, salt, and pepper. Sprinkle 1 teaspoons bread crumbs over each chicken breast. Drizzle oil or I Can't Believe It's Not Butter over all the breasts, and bake at 350, for 50-60 minutes, until juices run clear.
Place the ingredients in the pan in the order as suggested by your bread machine manufacturer. Process on dough cycle. Remove from machine, form into a loaf and place in greased 9x5 loaf pan. Cover and let rise until doubled. Bake in a 350° oven for approximately 35 minutes.
Carmel Sauce: Combine the sugar and water in a heavy bottomed sauce pan that holds at least 2 1/2 quarts.Stir over low heat until the sugar dissolves, then raise the heat to medium and bring to a boil.Let the mixture boil until it begins to smoke and thicken. It will rise up in the pan, become very foamy and start emitting puffs of smoke.Drop in the butter and stir until it dissolves.Stir in the cream.Return to a boil, then turn off the heat and stir in the vinegar. Cool to lukewarm. Fruit: Use 1 cup of chopped dried apricots. Place in a heavy saucepan and cover with water and add sugar. Stir, bring to a boil and continue to simmer for about 20 minutes or until the apricots are soft. (NOTE: You can use the dried fruit of choice but this is what we use. Also instead of the fresh apple, you can sub for half a cup of dehydrated apples, but not the crunchy type. You would want the soft chewy type, I believe they're called apple rings. I like using those better because they don't turn brown while you're chopping them. You would then add this type of apple to your apricot/sugar-water mixture.). Bread & Custard: Preheat oven to 375°F Trim the crust off the french bread and cut into 1/2 inch slices and set aside. (truthfully, you don't have to trim the crust off, as long as you soak the break with the custard really well. It will be nice and soft and it does not effect the flavor at all.) Beat the eggs, flour, sugar for about 1 minute at medium speed. Add the cream and mix just enough to combine. Peel, quarter, core and grate the apple. Arrange the bread slices to cover the bottom of a 2 1/2 quart souffle dish. Do not overlap them, but at the same time try not to leave any spaces.Pour 1/3 of the custard over the bread making sure it is well soaked. Scatter the grated apple and apricot pieces over the bread, then drizzle caramel sauce over that.Repeat the bread, custard, apple, and apricot layering and end with the bread slices, custard over that and caramel on top. Bake 30 - 50 minutes until custard is set. *Note* Reserve any extra caramel sauce that you may have for later when you want to reheat your bread pudding -- if it makes it that far! If I have it i tend to garnish my bread pudding with chopped walnuts.
) Put butter and peanut butter in a microwaveable bowl. Cover with plastic wrap and microwave on high for 2 minutes. Remove and pull up plastic wrap and stir thoroughly. Replace plastic wrap. Place back in microwave and microwave for 2 more minutes. ) Remove from microwave and stir in powdered sugar and vanilla extract (preferably with a wooden spoon) until mixed thoroughly. Place in an 8X8 glass dish or metal pan lined with waxed paper, cover with waxed paper and flatten out top. Place in frig for 2 hours (until cooled) then cut into 1inch squares. Store in frig.
Directions: The FINAL PART 1. Add in large serving bowl, all the "Part One" ingredients, cucumbers last. 2. In a side bowl or the feta container, mix together all "Part Two" ingredients. 3. Pour over the salad, cover and chill. You can serve immediately but if you wait a few hours it is much better. Stir the oil from the bottom to the top every so often while chilling. NOTE: It is even better the next day. 4. cover while storing, otherwise your refrigerator will remember for a few days what your made! Use olive oil that is Extra Virgin and has not been open for more than a few weeks. Better get a fresh bottle -- It is worth it -- .
Put the water, tomatoes, 1/2 of an onion, and garlic into a large pot over high heat and bring to a boil. Reduce heat and simmer until the tomatoes are soft. Remove from heat and let sit to cool for 2 minutes. Pour into a blender and add the chipotle, tomato paste and salt and blend. Slice the remaining red onions. Heat the oil in a large saute pan over medium-high heat. Saute the remaining onions and until golden brown. Stir in the shrimp and garlic salt and cook for 2-3 minutes, the shrimp should just turn pink. Pour sauce over shrimp and let simmer for 4 to 5 minutes. Serve over rice, if desired.
Pick over the beans and soak them overnight in cold water. In the morning drain and then boil them in fresh water until the skins crack when blown upon. Quarter the onion and place in the bottom of Crock pot. Add the beans. Cut through the rind of the salt pork and place pork on top of the beans. Mix the sugar, molasses, mustard and pepper with 1 pint of boiling water. Pour this over the beans. Add more water to almost cover beans. Cook on low for 8-10 hours or if pressed for time, turn on high for a while and then turn down to low until done.
Mix rosemary, sugar and 1 cup water in a saucepan over medium heat. Bring to a simmer and cook for 5 minutes. Strain into a bowl and set aside to cool. In a pitcher, mix lemonade concentrate with 3 cans of water. Add the cooled rosemary/sugar mixture. Serve over ice, garnished with sprigs of fresh rosemary. Makes 2 quarts.
Combine ingredients in a bowl, chill for an hour or more.Place on tray with turnips slices surrounding.
Dry and Roast all grains separately. Mix together and grind them into fine flour. Let it cool and store in an airtight jar. SATTU is ready. TO SERVE: Mix 2 tblsp of SATTU with 100ml cold water or milk to make a viscous liquid ( like batter). Add sugar or honey and mix well. Garnish with dry nuts to your choice. Serve cold in a bowl. You may also add pieces of fruits - apples, bananas, grapes, etc.
Cook Elbows according to package directions. Drain and set aside. In a large skillet, brown the hamburg, onion and garlic together until the hamburg is done. Drain off the fat, return to skillet and add in the can of tomatoes. Add the oregano and salt, bring to a boil and then lower heat to a simmer. Let simmer for 30 minutes to blend flavors. After 30 minutes, add the elbows to the hamburg mixture and stir to coat.
Mix first 7 ingrediants for dressing in a jar. Shake well and set aside. Finely chop sun-dried tomatoes. Slice fennel into thin strips. Coarsely chop fennel fronds. Chop the artichoke hearts. Julienne the red pepper. Chop parsley. Break up feta cheese. Rinse and drain lentils, drain and chop olives. Place all salad ingrediants in a bowl and top with dressing. Mix well and taste to adjust seasoning.
In a medium-sized mixing bowl, toss the cheese and cornstarch together. Add the cider and lemon juice to a saucepan; heat over medium heat until just barely simmering. Add the cheese mixture to the saucepan, a handful at a time; stir until the cheese is melted before adding the next handful of cheese. Add in the salt, cinnamon, nutmeg, and pepper to taste; stir to blend. Let cook on low heat for 3-5 minutes or until thickened. Pour into a fondue pot and keep warm over the burner OR transfer to a crockpot set on LOW to keep it warm. Serve with cheddar cheese cubes, waffle pieces, sausage slices, apple slices, or anything else you can think of.