HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine flour and sugar, then butter until the mixture clumps together. Press firmly into 8" (20cm) square pan. Bake at 350 (180C) oven 15-18 minutes or until lightly browned. Remove from oven and spread with jam. Beat eggs until light and creamy. Beat in pie filling and ground almonds. Pour over jam layer. Sprinkle with sliced almonds. Bake 20 - 25 minutes or until set and firm to touch. Cool. Cut into squares. Hint: For Lemon Coconut Squares substitute 1 1/2 cups flaked coconut for the ground almonds and sliced almonds.
Cook pasta until al dente. In the meantime, simmer rest of ingredients 5 minutes. Add fish mixture to drained pasta and simmer additional 3 minutes. Sprinkle liberally with Parmesan.
Soak sago in milk overnight. Dissolve the soda in the melted butter. Add to the sago in milk together with all the other ingredients, mix well. Place in 1 - 1 1/2 pint greased basin; cover securely and steam for 3-4 hours. Serve with brandy sauce or custard!
Preheat oven to 400 degrees F. In a small bowl, combine the Italian seasoning, black pepper, paprika, salt, and cayenne. Season each piece of fish with the rub, pressing it in with your hands. Heat a large skillet over medium-high heat and add the butter and oil. When the butter has melted, add the salmon and cook about 2 minutes per side. The rub will give it a nice color. Transfer the whole pan to the oven and cook for another 4 to 6 minutes. For the sauce: Place the white wine into a medium saucepan and reduce by half. Add the heavy cream and allow to reduce. Add the blue cheese and whisk until smooth. It will get nice and velvety. Serve on top of the salmon.
In a large bowl combine the dissolve the powdered milk and sugar in the warm water and then stir in the yeast. Allow to proof until a creamy foam forms. Stir in the beaten egg, melted butter and salt. Then slowly add the 4 1/2 cups flour or enough to make a soft dough. Knead on a lightly floured surface until smooth. Place in a well oiled bowl and turn to coat. Cover with plastic wrap. Let rise until doubled in bulk, about 1 hour. Punch down and let rise until doubled in bulk again. Pre-heat oven to 400 degrees, shape into 20 rolls and place in a 9 x 13 greased cake pan. Cover and let rise until doubled. Bake for 20 minutes or until golden brown.
Combine the barbecue sauce and grape jelly into the slow cooker and then add the meatballs. Cook the mixture on high for 2 - 2 1/2 hours until completely cooked through.
Put oil, onions, pepper, and spices into a large pot and saute on medium flame until the onions are soft and golden adding the minced garlic near the end of cooking time. Add tomato chunks (no liquid yet, save that for later) saute the tomatoes a short time. Add 1 cup water, including the liquid from the canned tomatoes too and the pumpkin chunks. Let cook until they are slightly soft. Dissolve the tomatoes paste in 1 cup water and add it into pot, together with the sea salt. Cover the pot, and bring to a boil then lower flame to a simmer for about 15 minutes. Shut off flame. You may remove to serving dish and serve immediately; however, the taste is better after it sits for a longer period of time. If doing that, allow to cool, then refrigerate in the same pot for a day. When reheating, use the same pot: if needed add a little bit of water, bring it to boil, and let it sit on low flame for a couple of minutes. Transfer to serving dish and serve. Enjoy!
Prepare the cabbage and carrots and set them aside. Fry the meat until just done with the ginger, salt and sesame oil. Lift from the pan and put in a large bowl. Drain off any excess fat (but don't wash the pan) and saute the shredded cabbage and carrots with a couple tablespoons of water, until just limp and the water is gone. Mix with the meat. Brush each spring roll wrapper with oil, turn over, and put a little- one twentieth to be precise- of the filling in a tube shape diagonally across one quadrant of the wrapper. Fold in the side corners, then roll up to make a neat tube. Repeat 19 more times. Lay the finished spring rolls on a lightly oiled cookie tray. Bake at 350°F for about 30 minutes, until golden brown. Serve hot with plum sauce.
Sample the whiskey a few times to ensure it's good. Introduce ingredients to a small sauce pan. Reduce by simmering over low heat stirring frequently until it gets the syrupy consistency you want. Taste as you go and add cayenne and chili-in-oil to the level of heat you want.
Saute green onions, garlic, and water chestnuts in butter until onions are soft. Add MSG, if using, and crabmeat. Stir in wine, and salt and pepper to taste. Cook over medium heat for 5 minutes. Add sour cream by spoonfuls until desired consistency is reached. Simmer over low heat until hot, but do not allow to boil. Place about 1/3 cup of filling on each crepe, roll up, and place on broiler pan. Broil until lightly browned around the edges. Serve with sour cream topping.
In a bowl, combine the first 10 ingredients; mix well. Unroll crescent dough and place in a greased 15 inch x 10 inch x 1 inch baking pan; press seams and perforations together, forming a 15 in x 12 inch rectangle (dough will hang over edges of pan). Spread filling lengthwise down the center of dough. On each long side, cut 1 1/2 inch wide strips 3 1/2 inch into center. Starting at one end, alternate strips, twisting twice and laying at an angle across filling. Seal ends. Brush dough with egg white; sprinkle with almonds. Bake at 375 F. for 30 to 35 minutes or until golden brown. Cut into slices; serve warm; Yield: 12 servings. Country Woman.
brown ground beef, make pieces small as possible. add onions and salt to beef, brown a little more. cover with water, add chickpeas and cinnamon. allow to boil for at least 5 minutes, use a potato masher to smoosh the chickpeas. add tomato sauce, cover, let simmer at least 1 hour. serve over rice, with your choice of bread.
Preheat oven to 180C (fan forced). Place 1 pastry sheet on a clean surface and spray with cooking spray and then top with the second pastry sheet and spray with cooking spray. Cut in half lengthways, then cut each half into 4 even sized pieces to make 8 pieces in total. Use 4 pieces to line each of 2 x 3cm deep 8.5cm (base measurement) loose bottom, fluted flan tines. Trim pastry edges and place tins on a baking tray and bake for 8 to 10 minutes or until pastry is light golden brown. Meanwile, put custard powder in a small saucepand and gradually whisk in the milk and cook, stirring over a medium heat for 6 to 7 minutes or until custard comes to a simmer and thickens. Remove pan from heat, stir in sugar and orange zest and set aside for 5 minutes to cool slightly. Carefully remove pastry cases from tins and put on plates. Whisk the custard until smooth and pour into pastry cases and top with the orange slices. Set aside for 15 minutes to cool completely and then serve.
In food processor or with an electric mixer on low speed, mix sour cream, Old Bay Seasoning, and cream cheese until creamy. Stir in celery, onion, and lemon juice. Fold in crabmeat. Serve with crackers or chips. Variation: Add 1/2 cup chopped pecans.
Fill a medium saucepan halfway with water, cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes. Drain. Wash tomatoes and mushrooms. Halve the tomatoes. Thinly slice the mushrooms. Peel and mince garlic. Heat a saute pan over medium heat. Coat bottom of skillet with oil. Add garlic and crushed red pepper and cook until fragrant, 15-30 seconds. Add tomatoes, mushrooms, Italian seasoning, salt, and pepper. Stirring occasionally, cook until mushrooms are tender and tomatoes are juicy, 2-3 minutes. Shave or grate 1/8 cup of Parmesan cheese. Add olives and pasta to pan and toss to combine. To serve, place pasta on a plate or in a bowl and garnish with Parmesan. Enjoy!
Finely chop one cup of the mint leaves. Place the chopped mint leaves into a 3-quart teapot or heat-resistant pitcher. Add the tea leaves and sugar. Pour the boiling water over the leaves, stirring to dissolve the sugar. Set aside to steep for five minutes. Strain the infused liquid into another pitcher. (Discarded leaves can be used for garden mulch.) Stir in the whole mint leaves, then cover and refrigerate until chilled, or overnight. Place several ice cubes into tall glasses and pour the minted tea, along with a few mint leaves, over the ice.
Using a stand mixer, beat the butter and sugar until fluffy. Add the eggs and molasses and blend well. Add remaining ingredients and beat well. Divide dough into 4 sections and wrap in plastic wrap. Chill at least 1 hour. Preheat oven to 350 degrees. On a very lightly floured surface, roll dough to 1/8 inch thick. Transfer cut pieces to an ungreased cookie sheet. Bake for 8 minutes. Let cookies cool slightly, then transfer to a wire rack to cool.
Microwave (or bake in oven at 400 for 1hr) the potatoes until done. Allow to cool a bit. Slice about a 1" strip of the skin off the top of each potato. Carefully scoop out the pulp, placing in a large bowl, and leaving potato shells intact. Mash the potato pulp along with the margarine. Add milk, sour cream, cheese, salt and pepper; combining well. Spoon the mixture back into the potato shells, piling high. Top with the crumbled bacon or bacon bits. Bake at 400 for 15 minutes.
Arrange sausages on an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 375°F for 15-20 minutes, turning links once or until sausage is cooked through and lightly browned; drained. Allow to cool slightly. Slice sausage into 1/4 -inch coins. In a large bowl, whisk eggs, milk and seasonings. Add sausage, hash browns, cheese, bell pepper and onions. Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Cover and refrigerate overnight. Remove from refrigerator 30 minutes before baking. Bake, uncovered at 350°F for 65-70 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving. Serve with salsa or picante sauce.
Chop eggs to a medium-fine consistency. Fold in mayonnaise and seasonings, mixing well. Refrigerate until ready to use.
Heat oil in Dutch oven over medium-high heat. Add onion, and saute 7 to 10 minutes, or until beginning to brown, stirring often. Add garlic and chipotle chile, and saute 1 minute more. Stir in mushrooms; cook 3 to 4 minutes, or until softened. Add seitan, tomato paste, paprika, oregano, chili powder, celery salt, and 1 cup water; cook 3 to 4 minutes, stirring occasionally. Add beans, carrots,tamari, and Worcestershire sauce. Cover, and reduce heat to medium-low. Simmer 1 hour, or until carrots are tender.
Peel shrimp, without removing tail, devein if necessary. Tear each slice of prosciutto lengthwise into 2 long pieces; wrap 1 strip around centre of each shrimp In a shallow bowl, stir together oil, garlic and hot pepper sauce. Add shrimp, turning to coat evenly. Cover and marinate in refrigerator for at least 1 hour or for up to 4 hours. On greased grill over medium heat or under broiler, cook shrimp for about 3 minutes per side or until pink and firm.
Combine cranberries and water in a large saucepan. Simmer, covered, 10 minutes. Add sugar and banana. Boil hard 1 minute. Remove from heat. Stir in pectin. Skim off foam. Spoon into prepared half pint jars leaving 1/4 inch headspace. Wipe jars, adjust lids. Process in a boiling water bath for 10 minutes. Adjust time according to your altitude.
In a serving bowl, mash together the avocados, lemon juice and salt. Fold in the remaining vegetables and seasonings. Serve with the tortilla chips.
Steralize 6 quart jars if canning by washing them with soap and water and putting them in the oven at 215 degrees for a minimun of 15 minutes. They can stay in the oven until you are ready to take them out. Peel, core and slice apples. (Leave slices about 1/2 inch thick). Combine sugar, cinnamon, nutmeg, cornstarch and salt in large pot. Add water and cook on high heat, stirring frequently at first and then constantly until it boils. Let it boil for about a minute, at this point it should be nice and thick. Stir in lemon juice and food coloring. Pack apples in hot jars and fill jars with sauce just to the bottom rung of the mouth of the jar. I use a wooden spoon to push the apples down. DO NOT FILL THEM ANY HIGHER! THEY WILL EXPLODE! Yes, it happened to me! :(. Process jars in hot water bath for 20 minutes or freeze however you want to.
Melt butter in heavy saucepan. Add onion, rice, and mushrooms, saute until rice starts to brown. Add stock, parsley, salt, and pepper; bring to boil. Reduce heat to low; cook, covered, 25 minutes or until all liquid is absorbed. Grease 1-quart mixing bowl. Pack rice into bowl tightly. Keep warm while preparing tomatoes. Split tomatoes in half. Combine melted butter, bread crumbs, cheese, salt, pepper, and paprika; mix well. Sprinkle crumb mixture over tomatoes; broil in preheated broiler 4 inches from heat until golden. Unmold rice onto warm serving dish; surround with tomatoes. Serve. Makes 6 servings. Irish Cooking.
Preheat the oven to 425°F, roll out the pastry to 1/4-inch thickness and divide into 8 squares. Melt the butter in a saucepan, add the bacon and fry gently until it is lightly coloured, and then add the flour and cook for 1 minute, stirring. Gradually add the milk little by little, stirring all the time, until the mixture boils and thickens. Cook for 1 minute and then add the pepper and nutmeg. Place a spoonful of this mixture on the pastry squares, dampen the edges with a little beaten egg and fold over to form triangles. Press the edges well together and knock up the edges with the back of a knife. Put the parcels on a lightly greased baking sheet, brush the top of each with a little beaten egg and bake for 15-20 minutes until golden brown and risen. Transfer to a wire rack and leave to cool.
Combine all ingredients in a large bowl. Refrigerate at least 1 hour to allow flavors to meld.
Heat the oil in a heavy based fry pan over medium heat. Add the onion and cook for about 5 minutes, add the bacon and garlic, and cook for a further 5 minutes or until the bacon is cooked to your liking. Pour in the wine, and allow to cook and reduce for a couple of minutes, then add the chilli flakes, tomato sauce, water and stock powder. Simmer for about 15 minutes. Add the cream and fresh chopped herbs and freshly ground black pepper, reheat and serve immediately over the pasta of your choice. We ate this last night over spinach and cheese tortellini.
Combine dry ingredients in a large bowl. Mix in the milk, oil, vanilla and any sweetener you want ( I don't usually put any sweetener). For fluffier pancakes separate the eggs. Mix the egg yolks into the bowl and in a separate bowl beat the egg whites until stiff. Then fold the egg whites into the mix. If in a hurry, or you don't care, beat the whole eggs well ( I use the blender) and mix into the bowl. I find that the pancakes come out better if I let the mixture sit for a few minutes, allowing the oatmeal to absorb some of the moisture. If the mixture is too thick, add milk, a little at a time, until pancake batter consistency. Cook on hot griddle (about 300 F) turning to cook both sides.
Dredge calamari rings in corn starch and shake off excess. The rings may be prepared in advance up to this point, and refrigerated. Heat oil to fairly high heat. Deep fry rings about 1 minute or until golden. Drain on paper towels, and sprinkle lightly with salt. Serve with lemon wedges and garlic mayo or marinara sauce for dipping.
Preheat oven to 400 degrees. Scrub and quarter potatoes. Place potatoes in 8x8 inch baking dish. In a small bowl, combine melted butter, garlic, salt, paprika, and lemon juice. Pour over potatoes and stir to coat. Sprinkle Parmesan cheese over potatoes. Cover and bake for 30 minutes. Uncover and bake an additional 10 minutes, until golden brown.
Combine the ground turkey and the first 9 ingredients well - then, divide evenly and shape into burger patties, cover with plastic wrap and set aside. Cover a cookie sheet with tin foil, or - place a silpat on a cookie sheet & preheat oven to 325 degrees. Place the salami slices evenly (but not touching) on the covered cookie sheet. Bake salami in the 325 degree oven for 15 minutes - then, transfer salami slices to a plate covered with paper towels to absorb the excess oils. Grill burgers either on a hot outdoor grill, or cast iron stove top grill - approximately 5 minutes per side for medium rare - longer for well done (whatever your preference may be). Slice the Italian bread or Ciabatta into even slices - enough for 2 slices per patty & brush or use your 'misto' sprayer on one side with E.V.O.O. (Extra Virgin Olive Oil)& grill (oil side down) to get the grill prints on the bread. Once Burgers are cooked, remove to a platter where they can rest for approximately 5 minutes. Remove grilled Bread and place 1/4 cup of the shredded light Mozzarella cheese, then the Burger, then the Salami (2 slices per burger). You can then serve the burgers with either a very good prepared Marinara Pasta Sauce or your favorite condiment.
Cream together butter, sugar, eggs, and vanilla. In a separate bowl combine flour, baking powder, and salt. Gradually mix dry ingredients into the butter/sugar mixture and stir until incorporated (can be done by hand, but I use a stand mixer). Cover with plastic wrap and let chill in fridge until cold (approx. 1 hour). Preheat oven to 400 degrees F. Roll out approximately 1 1/2-2 cups of dough at a time (or whatever amount you have room for on your workspace). Cut cookies with seasonal cookie cutters. Place cookies on parchment-lined cookie sheets for easy clean up. Sprinkle with colored sugar sprinkles. Bake 6-8 minutes or until edges turn golden brown. Cool on wire rack and store at room temperature in an air-tight container.
Cut 6 tortillas into 1/2 inch wide strips, set aside; cut 6 into 1/4 inch strips and fry in hot oil until crisp, set aside for garnish. Saute onion and garlic in 2 T. hot oil in a Dutch oven. Add remaining ingredients except 1/2 inch tortilla strips, cheese and paprika; bring to a boil. Cover, reduce heat and simmer 1 hour. Add tortilla strips, velveeta simmer uncovered, 10 minutes. Sprinkle with paprika, and serve with garnishes on top.
Sift together flour, sugar, salt, and baking power. Rub in the Crisco and add raisins. Beat together the milk and eggs and add to the dry. Bake at 350°F; the size pan used will determine how long: 10 3/4 inch cast iron frying pan: 1 hour. 8 inch cake pan: 30-35 minutes.
Preheat oven 350. Coat bottom on 13x9x2 inch pan with melted butter. Sprinkle brownie mix over butter. Top with coconut, butterscotch chips, chocolate chips and pecans. Drizzle with sweetened condensed milk. Bake 30-35 minutes or until edges are bubbly. Cool thoroughly before cutting.
Preheat oven to 350 degrees. Place unbeaten egg whites in a bowl. In a separate bowl, mix sugar, coconut, pecans, graham cracker crumbs and vanilla. Mix into unbeaten egg whites. Pour into pie shell. Bake 30 minutes or until done. Serve at room temperature topped with whipped topping and banana slices.
Measure carefully, placing all ingredients in bread machine in the order recommended by the manufacturer. Select Sweet or Basic/White cycle. Use light or medium crust color. DO NOT USE DELAY CYCLE! Remove baked bread from pan and cool on wire rack.
Heat oven to 450°F. Sprinkle bacon, cheese and onion in pastry-lined pie pan. Whisk eggs slightly, Beat in remaining ingredients. Pour mixture into pie pan. Bake for 15 minutes at 450°F. Reduce oven temperature to 300°F. Bake an additional 30 minutes. Quiche is done when knife inserted 1 inch from edge comes out clean. Important--let stand 10 minutes before cutting.
drain beans in colander. in heavy pot heat oil, add onion and garlic, saute until lightly browned. add pork and brown. add beans, chorizo, water to cover and bay leaf. simmer for 1 1/2 hours, covered. uncover, raise heat to medium, cook 15 minutes until thickened. salt and pepper to taste, serve over rice.
Chop finely the onion. Slice the zucchini (not to thick). Saute the zucchini with the onion, garlic. Add all your seasonings. Saute this for a few minutes in a pan sprayed with butter pam. Do not saute too long as you do not want the zucchini soft. Add the tomatoes and simmer few minutes. Remove from heat and serve on plates adding parmesan cheese on top.
Preheat oven to 250 degrees F. Cut the meat with the grain into 1/2-inch thick slices. Season each piece on both sides with the salt and pepper. Place the flour into a pie pan. Place the eggs into a separate pie pan. Dredge the meat on both sides in the flour. Tenderize the meat, using a needling device, until each slice is 1/4-inch thick. Once tenderized, dredge the meat again in the flour, followed by the egg and finally in the flour again. Repeat with all the pieces of meat. Place the meat onto a plate and allow it to sit for 10 to 15 minutes before cooking. Place enough of the vegetable oil to cover the bottom of a 12-inch slope-sided skillet and set over medium-high heat. Once the oil begins to shimmer, add the meat in batches, being careful not to overcrowd the pan. Cook each piece on both sides until golden brown, approximately 4 minutes per side. Remove the steaks to a wire rack set in a half sheet pan and place into the oven. Repeat until all of the meat is browned. Add the remaining vegetable oil, or at least 1 tablespoon, to the pan. Whisk in 3 tablespoons of the flour left over from the dredging. Add the chicken broth and deglaze the pan. Whisk until the gravy comes to a boil and begins to thicken. Add the milk and thyme and whisk until the gravy coats the back of a spoon, approximately 5 to 10 minutes. Season to taste, with more salt and pepper, if needed. Serve the gravy over the steaks.
Place water & caster sugar in a lrg saucepan. Bring to a boil, stirring. Then add plums & mix well. Reduce heat & cook for 5-10 min till plums are just tender, but still intact. Remove from heat & allow to cool. In a lrg mixing bowl, beat together the granulated sugar & egg yolks till pale & thick. Whisk in the flour till smooth. Gradually add boiling milk in a steady stream, whisking constantly. Transfer to a saucepan & slowly heat to near boiling point, stirring constantly. Cont to cook for a further 2 min, stirring all the time. Remove from the heat, beat in the butter & vanilla extract. Then stand the saucepan in cold water & cont to stir till cooled. Once cold, pour the creme into the pastry case. Then arrange the plums (cut sides down) in the filled case. The tops of the plums should stand above the creme. Set aside. In a small saucepan, melt jam w/the lemon juice over a low heat, mixing well. Brush the apricot mixture over the top of the plums to glaze them. Then refrigerate to get completely cold before serving.
In a large bowl, whisk together the soy sauce, wine, cornstarch, ginger, and garlic. Stir in the chicken and let it stand at room temperature for 10 minutes. In a wok or large skillet over med-high heat, add 1 1/2 tablespoons of the oil. When the oil is hot, remove the chicken from the marinade with a slotted spoon and add it to the wok. Reserve the marinade. Stir-fry until the chicken is cooked through, 3-4 minutes. Transfer the chicken to a plate. Add the remaining 1 1/2 tablespoons oil to the wok. When the oil is hot, add the mushrooms, celery, sugar snap peas, bell pepper, and sliced onions and stir-fry until the vegetables are tender-crisp, about 5 minutes. Return the chicken to the wok along with the reserved marinade and stir-fry until heated through and the sauce is thickened, 2-3 minutes; taste and add salt/pepper or red pepper flakes, if needed. Sprinkle with the green onions. Serve immediately with the rice and additional soy sauce.
Pre heat oven to 375. In 12 cup muffin pan, evenly press each biscuit in bottom and up the side of each cup; chill until ready to fill. In skillet brown beef, drain and add pizza sauce. Evenly spoon mixture into each one of the cups. Bake for 15 minutes. Sprinkle with cheese and bake an additional 5 minutes until cheese is melted and biscuits are golden. Let stand for 5 minutes before serving.