HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients thoroughly. Put into prepared cans or molds. My mom uses large coffee tins or baby formula tins. Cover with waxed paper and then foil. Make sure you leave some room at the top for the pudding to rise. Secure with string. Boil cans in a large pot or pan for 5 hours.
Preheat oven to 400*. Line 9" pie plate with pastry; set aside. In microwave proof bowl, mix raisins, brown sugar and flour; stir in orange juice, water and salt. Microwave 8 minutes on High, stirring every 2 minutes. Remove from oven and add vanilla. Let cool. Spoon cooled mixture in pie shell. Cover with pastry. Crimp edges to seal and slash top to let steam escape during baking. Bake 15 minutes at 400*, reduce heat to 350* and bake another 45 minutes. Serve warm. Tip:. Good served ice cream.
Add yeast to the water and stir until dissolved. Add sugar, oil and flour. Set mixing bowl filled with dough in warm water for 5 minutes to rise. Pat dough out on a well-greased pizza pan or cookie sheet. Add cheese and put in oven at 400 degrees for about fifteen or twenty minutes. As pizza is cooling, sprinkle M&M's on top. May not be the most delicious thing in the world, but it's sure authentic!
Shred small red potato Rinse in colander and drain on paper towels to remove as much water as possible Fry in bacon grease till tender adding basil, parsley, salt and pepper when almost done, do not over cook Remove from heat and set aside Assemble all ingredients Scramble together eggs, powdered milk, water, and pepper in a bowl till the eggs look nice and blended (they will be a sharp yellow color) To a large non-stick skillet, add the butter and 1/2 tsp of bacon grease (you can omit this if you prefer; it gives a little added flavor to the eggs) Turn to 7 or 8 on electric range (or med high) When butter his hot, add the egg mixture, and coat the bottom of the pan with the egg It will be thin, depending on the size of your pan, but that is the way that it should be Try to keep it even as it cooks in the pan When the center begins to become solid,and shiny, turn heat down to med low so as not to brown the bottom too much( a little is ok) and start layering the other ingredients on one half of the egg mixture as follows, potato mixture, mushrooms, bacon, onions, tomatoes and cheese Fold other half over the ingredients carefully so as not to tear it Remove from heat and cover for 2 minute Serve with buttered toast
In a large saucepan over medium heat, saute eggplant and onion, stirring occasionally, until eggplant is soft and has become almost a puree, about 20 minutes. Add bacon or ham, tomato paste and salt and pepper (careful with the salt - it may not seem like a lot but the bacon and the cheese, that will be added later will add a lot more), and cook another 5 minutes. You may have a dark brown film on the bottom of your skillet (I do not use non-stick surfaces - only stainless steel). You will find that this scrapes up easily once you turn off the heat and the eggplant puree starts to cool. Do scrape it back into the puree with a spoon as this is highly-flavoured and helps the overall taste (if it doesn't scrape easily in the beginning, just wait a couple of minutes longer). Allow to cool. Note: The eggplant puree can be made up to 1 day ahead and refrigerated. Bring to room temperature before continuing with recipe. In a large bowl, combine well eggplant puree, feta, eggs, parsley and mint. Taste a small amount of the filling to decide if you would like it a bit saltier. Preheat oven to 390°F. Butter bottom and sides of a 15 X 11 inch baking pan. Stagger sheets of phyllo in pan, brushing each sheet with olive oil as you position it in the pan. When you have used half the sheets of phyllo pastry, empty the filling into the pan and spread it out evenly. Continue staggering the remaining sheets of phyllo over top, brushing each one with olive oil as you position it in the pan. Tuck in any overhang you have and give a last generous brushing of olive oil to the whole pie. With a sharp knife, score the pie lengthwise into 4 strips, and then score into 4 strips crosswise (resulting in 16 pieces of pie). DO NOT CUT ALL THE WAY THROUGH PHYLLO - JUST THE TOP LAYERS. Generously sprinkle the pie with some tap water using your fingertips (run your hand under the tap and sprinkle the water over the pie - do about 5 of these sprinkles - this results in a crisper, crunchier crust). Brush pie with egg wash and sprinkle with the sesame seeds. Bake for 1 hour, or until pie is a golden-brown. You may need to reverse pan back to front midway through baking. Allow to cool 15-20 minutes before cutting into. Personally, I like this pie just warm or at room temperature. Enjoy.
MIX flour, cereal, pumpkin pie spice and baking soda; set aside. BEAT applesauce and sugars in large bowl with electric mixer on medium speed until well blended. Add egg and vanilla; mix well. Add flour mixture; beat on low speed until well blended. Stir in carrots and raisins; let stand 10 minutes. DROP rounded teaspoonfuls of dough, 2 inches apart, onto parchment paper-covered or nonstick baking sheets. BAKE at 350°F for 10-12 minutes or until golden brown. Cool on wire racks.
Place the garlic and the spring onions into the bowl of a food processor and blend until they become finely chopped. Add the crabmeat, wasabi, rice vinegar, tamari or soy sauce and the rice flour to the bowl. Blend the mixture again until it has combined to form a rough paste. In a large frying pan, add enough oil to fill the pan to a depth of 0.5cm/1/4 inches Heat the oil until a breadcrumb sizzles and turns golden-brown when added (CAUTION: Hot oil can be dangerous. Do not leave unattended). Roll teaspoonfuls of crab mixture into balls with your hands. Flatten the balls slightly and carefully place them into the hot oil. Fry the crabcakes until they turn golden-brown on both sides and are cooked through (only cook 8-10 crab cakes in the pan at one time so that they can be turned quickly and the oil temperature doesn't drop too much). Drain the crabcakes on paper towels. To serve place the crabcakes on a clean plate and place the lime segments around the plate.
Saute the diced onion and green pepper in a large cooking pot using the cooking spray 5 or so minutes (until soft). Add the garlic and cook another minute or so. Add all other ingredients and simmer for 30-45 minutes. (As I explained above - I cook 2 Italian sausage links and cut into small pieces and add when adding all other ingredients (or cut off the casing and brown it). Serve over your choice of pasta (I use Ronzoni Smart Taste Spaghetti at 170 calories w/ .5 gram fat and 5 grams fiber - 3 pts for 1 serving (2 oz uncooked))).
Heat the oil in a wok or frying pan over a high flame. Add the garlic and dry red chillies and stir fry over a high flame for a few seconds. . Add the cabbage, capsicum and spring onion whites and stir fry over a high flame for 2 minutes. Add the noodles and salt, mix well and stir fry for 1 minute. Serve hot garnished with the spring onion greens.
Mix 100ml extra virgin olive oil with garlic and a pinch of salt and pepper and rub the mix over the insides of each mushroom. Place the mushrooms cap side down in a non stick prypan with 2 tablespoons of oil drizzled between the mushrooms to fry for 5 to 10 minutes, colouring the cap side only (DON"T COOK THE GILL SIDE). Rest them with the lid on the pan so that they steam and cool gently and when cool enough to handle, lay one mushroom cap down on a tray and crunch/fold 2 slices ham into it, 2 basil leaves, 1 slice of cheese and then again 2 slices ham, 2 basil, 1 cheese - 2 layers in total, then place the second mushroom on top and secure with string and repeat with other 3 or make an assembly line and do all 4 at once. The burgers can be prepared in advance (1 or 2 days) and then bake at 175C for 10-15 minutes to warm them through and serve them hot - we eat them with a knife and fork but the kids love to use their hands.
Mix flour, baking soda, salt, cinnamon. In a separate large bowl beat eggs until light and fluffy. Stir in persimmon pulp and melted butter into eggs. Add flour mixture into eggs and pulp alternately with milk until smooth. Gently fold in raisins and almonds. Pour batter into well greased loaf pan. Place loaf pan in larger pan will with hot water 1/4-1/2 way up sides of loaf pan. Bake at 325 degrees for 1 1/2-2 hours . Serve warm with stiffy beaten whipped cream. Can also be baked in individual custard cups.
In a medium saucepan, combine the cream, milk, sugar, Kahlua and espresso powder. Bring to a gentle boil over medium heat. Remove from the heat. In a medium bowl, beat the egg yolks until thickened. Whisk 1 cup of the hot cream into the egg yolks. Gradually add the egg mixture in a slow, steady stream, to the hot cream. Cook over medium-low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 5 minutes. Remove from the heat and strain through a fine mesh strainer into a clean container. Cover with plastic wrap, pressing down against the surface to keep a skin from forming. Refrigerate until well chilled, at least 2 hours. Remove from the refrigerator and pour into the bowl of an ice cream machine. Freeze according to the manufacturer's instructions. Transfer to an airtight container and freeze overnight until very firm.
Preheat oven to 350 degrees. With a spoon, mix cake mix, butter and egg together. Press dough into a lightly greased 9 x 13 pan. Bake 14 - 18 minutes or until light golden brown around edges. With a spoon, remove air pockets by pushing down evenly over entire hot crust. Allow crust to cool completely. Beat cream cheese and powdered sugar together. Gradually beat in milk and pudding mix until smooth. Allow mixture to thicken in refrigerator 5 minutes. Gently fold whipped topping into mixture with a spatula. spread over cooled crust. Spoon pie filling evenly over top. Chill at least 2 hours before serving. Store in refrigerator.
Preheat oven to 210C (fan forced). Line 2 baking trays with baking paper and put potato on one of the trays and spray with cooking spray and bake for 15 minutes. Meanwhile put flour on a small plate and put egg white and milk in a shallow bowl and whisk until combined and put breadcrumbs on another plate. Dip chicken in flour, shaking off excess and the dip into egg mixture, then into the breadcrumbs and then put on a plate. Heat oil in a large non-stick frying pan on a medium and add chicken and cook on each side for 1 to 2 minutes or until golden brown. Transfer the chicken to the second baking tray and add to the oven and cook for 8 to 10 minutes or until the chicken is cook through and the potato wedges are golden brown. Put the salad leaves, carrot, capsicum and mung beans in a bowl and toss together. Serve the chicken and potato wedges with the lemon wedges and salad.
In the top of a double boiler, melt the chips, chopped up chocolate and 4 tbsp butter. When melted, set aside to cool. Sift together flour, cocoa, baking powder, and salt. Set aside. In a large mixing bowl, beat the remaining 4 tbsp of butter in with both sugars. When mixed, add eggs abd vanilla. Mix in the slightly cooled chocolate mixture, until just combined. Stir in flour mixture, mixing only until completely combined. Cover bowl with plastic wrap and refegerate for. 25 minutes. Preheat oven to 350°F Grease the cookie sheets. Using a heaping tablespoon measure, scoop out enough for 12 cookies on a sheet. Bake one sheet at a time for @ 9 to 11 minutes.Do not overbake, the cookies will firm up when they have cooled. Allow cookie to cool for a minute before moving them off the cookie sheet. When cool, frost with Vanilla Icing. Vanilla Icing-. Beat the butter until creamy. Gradually add the cream vanilla, and confectioners sugar and beat well. If necessary, add more confectioners sugar. The icing should be fairly stiff, not soupy. Spread a thick layer on each cookie.
Preheat oven to 350 degrees. Spray a 9 x 5 inch metal loaf pan with nonstick baking spray with flour. In a large bowl, whisk together flour, sugar, baking powder and salt. Add eggs, sour cream, oil, lemon zest and vanilla to flour mixture. Using an electric mixer on med-low speed, heat for 1 minute, until blended. Scrape sides and bottom of bowl with a spatula. Beat on medium speed for 1 minute. Spread batter evenly in prepared pan. Bake for 50-55 minutes or until a pick inserted in the center comes out clean. Let cool in pan on a wire rack for 10 minutes. Meanwhile, make glaze: in a small saucepan, combine the sugar and lemon juice. Bring to a boil over med-high heat, stirring until sugar is dissolved; remove from heat; use immediately. Invert cake onto rack, then turn right side up. Poke warm cake all over with a skewer, then pour glaze over top. Let cool completely. Meanwhile, make icing: in a small bowl, whisk together powdered sugar, butter, lemon juice and lemon zest until blended and smooth; use immediately. Spread icing over top of cooled cake.
Note: This recipe needs ample time for the custard to chill. Puree the strawberries. Stir in 1/2 cup sugar and lemon juice and chill the mixture, covered for 2 hours. In a saucepan, combine the cream, milk and the remaining 1 cups sugar and scald the mixture over moderate heat, stirring. In a bowl, beat the egg yolks until they are light and thick and pour carefully into the cusard. Cook until it coasts the back of a spoon. Chill the mixture until it is cold.
Cut hot dogs in thin slices. Cook in small amount of butter until browned. Stir in beaten eggs and cook the scrambled eggs as usual. Remove to plate. Top with slices of cheese and melt in the microwave for about 20secs. Roll up all ingredients in flour tortillas.
24 hours in advance of smoking: Place Vinegar in a new clean squirt bottle. Peel membrane off the inside of the ribs and trim off any large thick pieces of fat. Mix together all the dry ingredients well. Lightly spray mist the ribs with vinegar to moisten. Evenly and generously coat all surfaces of the meat with the rub, massaging the ribs. (as Emeril would say, it makes them happy). Cover the ribs and allow to marinate for about 24 hours. Gas Grill Cooking Directions: Soak Hickory wood chips in water overnight. Place in a large disposable aluminum pan. (allow some of the water in the pan but not so that they're swimming) Cover the pan tightly with aluminum foil. Poke some holes in the foil. Place the pan under the grill racks directly on top of the shield above the gas burner. Set heat to lowest setting and replace grill racks. Smoke ribs at 200 degrees F. about 3-1/2 hours. DO NOT LET THE TEMPERATURE GO ABOVE 200D DEGREES. It's going to smoke like crazy, if you've never smoked before, don't panic. Turn the ribs once or twice during cooking, but open the lid as little as possible (except to crack open a bit to lower temp if needed). if you like, in the last few minutes of cooking you can slather on some of your favorite barbecue sauce.
Preheat oven to 400°F. Mix the melted butter and bread crumbs together and put one third of them in a thin layer in the bottom of a buttered baking dish. Cover with half of the oysters and seasonings; add some of the cream. Layer half of the scallops next, seasonings, and another third of buttered crumbs. Add the remaining oysters and cream. Top with the final half of scallops and top with remaining buttered crumbs. Bake for 30 minutes. Serve hot.
Cook manicotti shells according to package directions; drain and set aside. Mix together soup and sour cream. Combine half of soup mixture and chicken. Reserve remaining soup mixture and set aside. Stuff manicotti shells with chicken mixture. Place in a greased oblong baking pan. Saute onion and mushrooms in butter. Combine water and bouillon granules, stirring until dissolved. Add to reserved soup mixture. Stir soup mixture into mushroom mixture. Spoon over manicotti. Bake uncovered at 350 degrees for 15 minutes. Sprinkle with Cheddar cheese, and bake an additional 5 minutes.
In a large bowl; mix your beans, jalapenos, tomatoes, and bell pepper. In a small bowl; whisk together rice wine vinegar, garlic, oil, lime juice, Lawry's, pepper, and sugar. Pour the marinade into the bean mixture and toss to coat. Chill then enjoy!
Melt the sugar in an 8 inch cake pan (preferably a coated one). To do this, put the pan directly over a medium heat burner stirring continually (You can also do this in a sauce pan and pout into the cake pan) After a few minutes the sugar will actually liquify and become a dark golden-brown or caramel color. Tip the pan to make the liquid cover the bottom evenly and begin to go up the sides of it. Place the pan in the freezer. Preheat the oven to 350 degrees and place inside it a roasting pan (big enough to hold the cake pan) half filled with water. Pour the condensed milk into a large bowl. Blend the water, cheese, eggs, vanilla and salt in a blender or food processor until very smooth. Whisk this into the bowl with the condensed milk. Pour it all through a wire sieve into the cake pan you have removed from the freezer. Carefully lower the cake pan into the pan of simmering water. Bake for 50 minute Check for doneness. Remove the flan from the oven and let it rest at room temp for an hour. Then place in fridge overnight and just before serving invert and unmold it. The lovely caramel you made will now be on top.
Preheat oven to 400 degrees. Generously coat the bottom & sides of a 12-muffin tin with butter. Mix together Bisquick, milk, and eggs. Fill each cup in the muffin tin half-way. Add 1 tbsp of cream cheese (or other filling, like Nutella, Jam, Jelly, etc.) to the middle of each muffin, then cover with the remaining pancake mix. Bake 20 minutes. Remove from oven, place on serving dish & use a flour sifter to sprinkle with sugar. Serve with warm syrup.
Preheat oven to 375 degrees. Arrange oven racks to accommodate two dishes being cooked simultaneously. Grind the bread in a food processor until fine crumbs form. Transfer to a large bowl, and pour milk over crumbs. Heat 1 teaspoon oil in a large skillet, preferably nonstick, over medium heat. Add onion and cook, stirring occasionally, until softened and golden, about 5 minutes. Add spinach, and stir until just wilted, about 30 seconds. Transfer to bowl with soaked crumbs. Add the turkey, cheese, egg, salt, pepper and nutmeg. Combine the mixture with your hands until well mixed; it will be quite wet. Pack 1 cup of the mixture into a 1-cup dry measuring cup. Invert the cup onto a rimmed baking sheet, gently shaking the cup to release the mixture. Gently pat the mound to smooth its shape. Repeat three times with remaining mixture. Bake mini meatloaves until cooked through and golden, about 40 minutes. While the meatloaves are cooking, make the glaze: In a small bowl combine the ketchup, Worcestershire sauce and hot sauce. Brush over meatloaves. To make the roasted root vegetables: On a baking sheet, toss all the vegetables in the olive oil, and season with salt and pepper. Add to the oven along with the meatloaves and roast for 30 to 35 minutes, stirring midway through baking. Remove from the oven and sprinkle with fresh herbs.
Blend butter, eggs, sugars and vanilla in a large mixing bowl. In another bowl mix together flour, baking powder, and baking soda; then blend these into the egg/sugar mixture. One at a time, add the oatmeal, cornflakes, nuts, coconut, and chips, stirring frequently to make sure all are blended. Chill in refrigerator for 2 hours. Preheat oven to 350 degrees. Drop by tablespoons onto ungreased cookie sheet. Bake for 10-12 minutes.
Scrub the potatoes to clean off any lose dirt and sand. Pour water into a large pot, cover and bring to a boil on high heat. Place potatoes in the pot and boil them with skins on until they are cooked, but not too soft. Test the doneness by pricking with a fork to make sure they are cooked, but still firm. Don't overcook the potatoes or when mixing the salad, you'll end up with mashed potatoes! Hard boil the eggs. Drain the water from the potato pot and add cold water to the pot, covering the potatoes. Change every few minutes until the potatoes are cool enough to handle with your bare hands. Refrigerate for a few minutes to cool further. Put approximately 1 1/2 cups of mayonnaise into a bowl. Slice 1 of the roasted pepper into strips about 1/3 inch wide, then cut into smaller pieces and add to bowl. Drain tuna thoroughly, then crumble with a fork and add to bowl. Drain carrots and peas and add to bowl. Peel 1 egg, chop and add to bowl. Mix all ingredients together. Add the mayonnaise mixture to the potatoes and mix thoroughly. If necessary, add more mayonnaise. Smooth top of potato salad, preparing for decoration. Slice remaining red pepper into thin strips and arrange on top of salad. Drain the white asparagus and slice hard-boiled eggs carefully. Use both to decorate the salad.
Adjust an oven rack to the middle position and heat the oven to 475 degrees. Cook the lamb in a 12-inch ovensafe nonstick skillet over medium-high heat, breaking apart the meat, until no longer pink and the fat has rendered, 3 to 5 minutes. Transfer the lamb to a strainer set over a medium bowl and let drain, reserving 1 tablespoon of the fat. Add the reserved tablespoon fat to the skillet and return to medium heat until shimmering. Add the onion, cinnamon, and nutmeg and cook, stirring often, until softened, 5 to 7 minutes. Stir in the garlic, tomato paste, and oregano and cook until fragrant, about 30 seconds. Stir in the broth, 1/2 cup of the cream, and 1/2 teaspoon salt, then add the pasta and drained lamb. Increase the heat to high and cook at a vigorous simmer, stirring often, until the pasta is tender, 9 to 12 minutes. Whisk the remaining 1/2 cup cream and cornstarch together in a small bowl, then stir into the skillet and continue to simmer until slightly thickened, about 1 minute. Off the heat, stir in 1/2 cup of the Pecorino and season with salt and pepper to taste. Sprinkle the remaining 1/2 cup Pecorino over the top and bake until lightly browned, 5 to 10 minutes. Serve.
Brown chicken in oil on all sides; remove from pot. Add chili powder, sesame seeds, cloves, cinnamon, brown sugar, fenugreek, and salt and pepper; brown in oil. Add remaining ingredients. Simmer until tender. Add chicken and cook until tender, turning occasionally. Add more water if necessary. NOTE: Peanuts can also be included in the sauce. Pork, instead of chicken, may be used. Woman's Day.
Pour mountian dew and lemon juice into a large pot. Bring to boil. Boil 3 minutes. Cool slightly. Then follow the sure jell directions. Process for 10 minutes in a boiling water bath. you can use more mountain dew and reduce it to 3-1/4 c. for a more concentrated flavor.
Melt butter in skillet; add apples and cook until tender. Stir in sugars, ketchup, cinnamon, molasses, and salt. Add beans, mix well. Pour into slow cooker. Cover and cook on high setting for 2 to 4 hours.
Preheat oven to 350 degrees. Cut a circle off of the top of the sourdough and scoop out the inside, reserving the inside as "chunks"for dipping. Combine remaining ingredients and spoon into boule. Wrap the bread in foil and place on baking sheet. Bake for 20-25 minutes. Serve warm with reserved bread chunks.
Preheat the oven to 400&deg;F Grease a small baking or roasting pan with a little olive oil or line it with parchment paper. Rub the onions with the 2 tablespoons olive oil and sprinkle them all over with salt and pepper. Put the onions cut side down in the prepared pan. Roast, undisturbed, until they start to brown, about 20 minutes. Use a spatula to turn them over. Top with the thyme if you like, then return them to the oven for another 15 to 25 minutes, depending on how tender you want them. Check for doneness by sticking a sharp-tipped knife or skewer into the side of one. Serve hot or at room temperature.