HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 180 deg celciuis. Place your silicone muffin form onto a metal tray. Cut the dates into small pieces with a kitchen scissors. Peel, core and quarter the apple, then cut into smaller pieces. Melt the butter in a microwave safe 1 litre jug for 1 minute on high. (800 watts) & set aside. Sift the flour & baking powder into a large bowl. Stir in the sugar and coconut with a spoon. Whisk the egg and sour cream into the cooled butter. Using a spatula fold the fruit and wet ingredients through the flour mix until well combined. Spoon the mixture into your muffin form, filling each one to the top. Bake for 25 minutes, or until golden brown and firm. Allow to stand for 3 minutes before turning out. Serve drizzled with the light caramel sauce. LIGHT CARAMEL SAUCE. Combine the ingredients in a 1 litre microwave safe jug. Microwave for 4 minutes, uncovered, on medium high (650 watts), stirring regularly until the sauce lightly coats the back of a spoon. Serve warm. NOTES: Work quickly once the wet & dry ingredients are combined. The quicker the muffin is in the oven, the better the end result. Do not over mix, however this particular mixture is very thick (to produce a nice sticky muffin) and does need a thorough stirring to combine ingredients. Will keep well for 2 days stored in an airtight container. I add a teaspoon of balsamic vinegar or balsamic glaze to the caramel sauce once cooked- it cuts through the sweetness. For the sour cream I just add a teaspoon of vinegar to normal cream if I don't have sour cream.
Rinse pork roast; pat dry. Place half the sauerkraut on the bottom of slow cooker. Place roast on top. Cover roast with remaining sauerkraut. Season with salt and/or pepper, if you wish. Cover and cook on LOW for 6-8 hours, or on HIGH 3-4 hours. VARIATION: For added flavor, choose a crisp apple, core it, peel it or not, and slice it. Lay over seasoned sauerkraut at the end of step 3. Crumble 1-2 tablespoons brown sugar over the top. Variation Attributed To: Ethel Mumaw of Millersburg, Ohio, USA.
Preheat oven to 350. Boil ziti, following package directions, drain and place in a large bowl. Mix all the ricotta cheese and half of the mozzarella with the ziti. Spray a 13x9 pan with Pam. Cover the bottom half of the pan with about half the sauce. Put the ziti mixture on top of sauce. Pour remaining sauce on top of ziti. Sprinkle with the parmesan cheese. Top with the remaining mozzarella cheese. Bake for 20-30 minutes until cheese is melted and it is lightly golden.
On medium-low heat, saute the sauerkraut, several grinds of black pepper and caraway seeds until very dry and just slightly browning on the tips. Add the corned beef, and mix together with two spatulas - pushing away from you with one while pressing down on the other to break up the corned beef further. Add the Swiss cheese and stir together. Butter one side of a slice of rye bread and place in an ungreased non-stick pan heated to medium-low. Add some more grated swiss cheese on the slice, then the warm filling on top of that. Add a spoonful of the creamy Russian dressing on top of the first layer, then the toasted piece of pumpernickel. Add a good slather of dressing on top of the toasted slice. Add another layer of the warm filling on top of the Russian dressing, along with a little pile of grated swiss cheese. Place the remaining slice of pumpernickel on top - outer layer buttered. Now for the fun part - place a heavy weight on the sandwich - I use my "kitchen brick" (an actual brick covered by tin-foil) on the sandwich, with a small piece of parchment paper between. After only a couple of minutes, remove the weight, carefully turn the sandwich and weight down again. Leave in the pan for a few minutes, or until the bread is toasted. If you have a big enough pan you can do two sandwiches at the same time if not you must repeat the process listed above. Cut the sandwich and serve with more of the Russian dressing on the side for dipping. Enjoy!
Microwave peanut butter with enough sugar to taste for about 30 seconds. (Remember the ice cream will be sweet so the topping doesn't need to be as sweet. If you love sweet, go for it.). Stir well and keep microwaving and stirring every 20 to 40 seconds until completely hot and pour able. Taste to see if you like the peanut butter to sugar ratio and adjust accordingly. Pour over ice cream scoops. I don't really know if 1 cup of peanut butter will make four sundaes because I don't know how much ice cream you put in yours.
Beat sugar and oil together. Add eggs and juice until fully blended. In a separate bowl, mix the flour, baking powder and salt. Add dries to wets and combine until smooth. If the dough is too sticky, slowly add another half cup of flour. The hamantashen must be rolled out on a surface dusted with flour. The first time they are rolled out, they will be a bit sticky, so dust the rolling pin with flour. By the second and third times, they will be easier to work with, and if you need more than that--they could get dry. So use your judgement regarding the amount of flour for dusting, and keep the dough covered when it's not being worked. Roll the dough to a thickness of about 3 mm. Cut the hamantashen with an empty and clean metal can. If you don't have one, a cup can be used, but make sure to apply enough force in order to cut the dough. Place 1 tsp of pie filling in the center of each circle, then fold as follows: roll the right side over until it covers about 1/3 of the filling, then roll the left side over until it partly overlaps the right side and 1/3 of the filling, creating a point at the top. Finally, fold the bottom up over both of these until you are left with a triangle cookie and some of the filling showing in the middle. Make sure the overlapping corners stick together, so they don't unfold during baking. This dough is sticky enough that they should stay folded. if you make sure they are touching. Bake for about 15 minutes on medium (175 degrees Celsius) heat, or until edges have browned slightly and the dough is no longer shiny. Let the hamantashen cool for about 1 minute in the pan before trying to move them.
Preheat your oven to 350 degF. Beat the egg whites until stiff, then gradually add the sugar and salt. Beat until sugar is dissolved. Stir in walnuts and chocolate or butterscotch bits. Drop by teaspoon on oiled, foil covered cookie sheet. Put into oven and turn off oven. Leave in all night- (DO NOT PEEK)-or during the daytime and left in the oven until it is cold.
in large nonstick skillet over medium heat saute/sweat in butter the red pepper, mushrooms, celery and onions. if seafood isn't cooked you can cook it in some boiling water with very little salt if any or maybe a pinch of oldbay seasoning. mix all ingredients into a casserole dish that is either buttered or sprayed to prevent sticking. bake at 375 degrees for about 40 minutes until cook through.
Put the rack in middle of oven. Preheat oven at 400°F. Cut the superior part of each garlic head. Put individually on a sheet of foil paper and oil with 1 tablespoon of oil. Close the foil paper on them. Cook in oven about 50 minutes or until garlic is tender and caramelized. Squeeze the cooked garlic head to let come out a garlic puree. Set aside. Meanwhile, in a saucepan, brown the onion in remaining oil. Deglaze with the wine and let reduce by half. Add chicken stock and garlic puree. Bring to boil and let simmer about 5 minutes. Add salt and pepper.
Cream margarine and sugars. Add egg. Mix well. Add peanut butter and vanilla. Mix well. Stir in oatmeal, flour, baking soda, and salt. Stir until well combined. Put batter in a greased 9" X 9" square pan. Bake in a preheated 350°F oven for 25-30 minutes, or until done. Combine icing ingredients. Blend well. Spread on brownies while they are still warm. Cool.
Preheat oven to 400 deg F. Combine butter, caster sugar, brown sugar in a large mixer bowl. Beat on medium speed until light and fluffy. Add egg, mix until combined. Add the lemon juice, zest, almond and coconut extract. Combine well. Mix salt with flour. Add it to the butter mixture gradually. (I use a wooden spoon) Put dough into cookie press. Press cookies onto UNGREASED cookie sheet. Bake for about 8 minutes. NOTE: Before baking, i brush cookies with egg yolk glaze, fill the middle with some pineapple jam/filling and sprinkle with some dessicated coconut. Very delicious tropical cookies that i bake for Chinese New Year.
Preheat oven to 350. Prepare a 2-quart casserole dish with cooking spray; set aside. Heat water to boiling. Add noodles and salt. Boil for 9 minutes and drain. Add milk to soup and mix well. Arrange half of noodles, half of tuna, half of peas, and half of soup mixture in layers in prepared dish. Repeat layers. Sprinkle bread crumbs on top. Bake for 30 minutes.
Peel and slice the onion into rings, as thinly as possible. Take a big pot and bring 500ml of water and the vinegar to a boil. Once boiling, drop in the onion rings and let the water return to a boil. Cook for two minutes, then drain and refresh under cold water. Spread out on paper towel and leave to dry. After an hour, pre-heat the oven to 60 C or 140 degrees F. Lay out the onions on a sheet of wax paper, spread over a baking sheet. Make sure they don't overlap and that they are lying flat. Sieve the icing sugar over the onions, then transfer the tray to the oven to continue the drying process. The length of time it takes to dry them will vary. Allow a couple hours, but keep an eye on them. When the onions are ready they will still be slightly soft but will crisp up when removed from the oven.
Begin by lining up half of the ladyfingers next to each other on a serving dish. Drizzle cooled coffee over ladyfingers until desired saturation is reached. In a bowl, combine cheese, Splenda, Cool Whip and vanilla, and mix well. Spread half of this mixture on top of ladyfingers and top with half of the cocoa. Next, layer remaining ladyfingers on top of dish. Again, cover with coffee. Spread remaining cheese mixture on top. Lastly, sprinkle cocoa over dish. Best when eaten immediately. Serves one or two, depending on how hungry you are.
Blend four, 1 cup sugar, 3 tbsp melted butter, and milk until smooth. Pour into greased 1 1/2 quart baking dish. Pour fruit on top of batter. Sprinkle remaining sugar on top. Dot with remaining butter. Bake on 375 for 45 min or until golden brown on top. NOTE: If using fresh fruit, boil fruit with 1/4 cup water and 1 tbsp sugar until water is reduced to a syrup.
Mix first 5 ingredients together. Mix next 3 ingredients together, then blend in the 2 t. mlk, and add to dry ingredients. Mix only until blended. Fold in the chopped apples. Spoon batter onto medium hot griddle to cook. Serve. Top with cinnamon butter and maple syrup.
In saucepan, mix sugar, butter and milk; boil for 5 minutes. Mix all other ingredients in large bowl. Add hot mixture to bowl, mixing well. Drop cookies onto sheets of wax paper using a couple spoons. Cool completely.
Cream butter, gradually add sugar, beating well. Combine flour, soda and salt, add to creamed mixture, mixing well. Stir in oats. Press half of mixture into a lightly greased 8-inch square an. Top mixture with jam, spreading to within a 1/4 inch of edge. Press remaining crumb mixture on top. Bake at 400° for 30 minutes. Cool, cut into bars.
Melt butter in a large stewpot over med-high heat. When the bubbling subsides add the onions all at once. Sprinkle with the salt and cook for 5-8 minutes, stirring often, until golden. Add the garlic and cook for another minute until fragrant. Add the syrup, molasses, vinegar and catsup. (At this point I use a hand blender to puree the onions, but this is optional). Bring to a boil, then reduce the heat to med-low. Add the remaining ingredients and continue to simmer until thick and bubbly, at least 30 minutes. The longer you simmer it, the better it will be.
Break up the carcass and place it with the other parts and the cubed pork in a large pot with a cupful (or more, as necessary) of water. Add the seasonings, cover, and cook very slowly, stirring often, for at least 2 1/2 hours. When the meat separates easily from the bones and the liquid has almost evaporated, remove the bones and tear the meat into short strands with your fingers, mixing it well with the fat, skin and giblets. The texture should be coarse and with separate threads, rather than more homogenized like a pate. Fill small baking or custard dishes with the mixture and any remaining liquid, leave it to cool, and then cover it with a layer of goose or duck fat. I use small containers which will each serve two to four people as an amuse-bouche before a meal. They can be frozen.
Preheat oven to 325*. Cream together sugars and butter in mixer. Add eggs (one at a time), then vanilla and salt. Add the flour and baking powder until well incorporated. Add water and continue mixing until dough forms a ball. Roll dough into 3/4" balls and flatten slightly onto a lightly greased cookie sheet. Bake for 15-18 minutes or until cookies are a light brown.
Mix pomegranate seeds, apple, walnut, celery and greens in a big bowl. Mix together honey and juice, then pour onto salad mixture and toss.
Put 6 tablespoons of the olive oil, and the 2 tablespoons of vinegar in a bowl and whisk together. Taste, and add more sherry vinegar, if desired, season with salt and pepper, and set aside. Using a small sharp knife, remove the casing from the chorizo sausage. Cut the meat into 1/4 inch thick slices, then cut each slice in half, making half moon shapes. Heat the remaining olive oil in a small skillet over med/high heat. Add the onion and saute for 2-3 minutes. Add the sausage and cook for about 3 minutes, or until it's cooked through. Remove the sausage and onions from pan with a slotted spoon and add to the dressing while still hot, and stir. Drain the can of chickpeas, rinse with water and then drain again. Add the chickpeas to the bowl with the other ingredients, and mix well. Let mixture cool. Just before serving, adjust the seasoning if needed. Serve topped with the fresh oregano and nice chunks of bread, enjoy!
Mix water, polenta, olive oil, salt and pepper in slow cooker; whisk until well blended. Add cheddar cheese and whisk again. Cover and cook on high setting for about 2 hours, or until liquid is mostly absorbed. Stir together well (polenta should have consistency of thick cooked cereal). If not serving right away, pour onto buttered baking sheet with sides, spreading into an even layer; cover with plastic wrap and let cool. When ready to serve, cut into rectangles and saute in nonstick skillet with olive oil until golden on both sides.
Preheat oven to 250 degrees. Pop your popcorn according to directions. Be sure and check for any UN-popped kernels, those are the WORST to bite into unexpectedly. Place popcorn and chopped pecans in a large bowl and set aside. Combine brown sugar and cinnamon, butter and karo in a medium sized pan and cook over medium heat, stirring constantly, until the mixture comes to rolling boil. Remove from heat and add your vanilla and baking soda. The baking soda will make your caramel mixture foam up and rise, don't be alarmed, it's suppose to (this is why you need to use a tall sided pot if you have one). Pour your caramel mixture over your popcorn and pecans and stir well. Spread popcorn mixture onto a foil-lined cookie sheet. Place in oven and bake for 30 minutes. Stir every 10 minutes. Remove from oven and let cool down. Break into bite size pieces. Melt white chocolate in microwave or stove top, then drizzle over popcorn. Eat and Enjoy. Store remaining popcorn in an air tight container.
Preheat you oven to 350 degrees and either line a muffin tin with papers or coat it with cooking spray. Mash your bananas thoroughly and add in the sugar and oil, stirring to combine. Toss in the cinnamon, salt, both flours, baking powder and soda all at once, and mix just enough to moisten all of the dry ingredients, but there's no need to be too thorough. Finally, add in the pumpkin butter and stir that well, being careful not to over-mix. The resulting batter should be rather thick. Spoon the batter into your prepared tins, mounding it up generously in the centers. Sprinkle oats and cinnamon on top as desired, and bake for 15 - 25 minutes until golden brown, and a tooth pick inserted into the middle comes out clean. Let cool on a wire rack and enjoy.
Cut the tomatoes into large pieces. Deseed and dice all the peppers. Heat olive oil in a medium size pot. The flavor belongs in the recipe, so use a good amount of it. Add the onion and garlic, and before it is brown, add the cumin. When the cumin is blended, add the tomatoes and peppers, the tomato concentrate, and the harissa. Add salt. Blend the ingredients with a long spoon. Add 1 - 3 bay leaves, and the thyme. As soon as the vegetables are cooked, and the consistency is a bit thickened, add the eggs. The eggs will be poached in the pot. Space the eggs to give them room. Put the lid of the pot on. Wait for the white to set, as much as 15 minutes, depending on how high your heat is. The yolk should be runny. When you serve this, dish up an amount of the vegetable part into a wide soup dish, then carefully center an egg into this. Repeat for four people. Have french bread cut and ready to dip into the chakchouka. Note: the amounts of tomato concentrate and harissa, which is quite hot, can be adjusted to personal taste. You could lessen the garlic amount if you like.
Fill a 6 to 8 quart pot full of water, add a teaspoon of salt, and bring it to a boil. Prepare a bowl of ice water. Place the beans in the salted boiling water, uncovered, and cook until just tender, about 6 to 8 minutes. Transfer to a colander, drain, and immediately plunge into the bowl of ice water to halt the cooking. When the beans have cooled, drain and pat dry. In a blender, combine the parsley, mayonnaise, sour cream, vinegar, lemon juice, anchovy paste, salt, and pepper, and blend until smooth to make the dressing. Place beans in a bowl and combine with the dressing; toss to coat. Serve and enjoy! Note: you can make the dressing 1 day ahead and store covered in refrigerator, if desired.
preheat oven to 325. peel and quarter potatoes, boil untill potatoes are soft. drain, add butter,milk. use electric mixer to mix . add salt and pepper to taste. place wieniers on a cookie sheet and slice down the middle, but don't cut all the way thru,just enough so it will lay open. spoon in potatoes, sprinkle cheese on top.place in oven, bake until cheese is melted. serve.
Combine all ingredients in a blender and process until smooth. Chill for at least 1 hour before serving. Serve with fresh wedges of pita bread for dunking.
Add chicken, butter, and seasoning to a Crock pot. Cook on a low setting for 6-8 hours, high setting for 2-3 hours. One hour before you eat, add cream cheese & soup. Let melt, then stir to combine. Pull chicken into smaller pieces using a pair of forks. Serve over rice.
Combine all ingredients in a blender or food processor; whirl to a fine powder. Pour mix into a jar, label with directions and store at room temperature. To use: Put 2 1/4 teaspoons mix into a small saucepan; stir in 1 cup of cold water. Heat to boiling, stirring constantly; mix in a few drops Kitchen Bouquet and, if you wish, a pat of butter.
Mix first 4 ingredients together in the Tupperware Fix & Mix bowl. Add the Sprite and 7-up. Mix thoroughly. Place lid on top and freeze for 2 or 3 days.(Stir every once and a while). The morning you want to use it, take out of the freezer to thaw slightly. Drink should be icy. It can be re-froze.
In a medium bowl, whisk the mayonnaise, butter, lemon juice, and a pinch each of salt and pepper until smooth. Coat a large nonstick skillet with a thin sheen of butter over medium heat. Add the eggs and cook until the bottoms are just set and not browned, about 1 minute. Carefully fold half of each egg white over the yolk to enclose it, forming a half moon shape. Cook until the whites are just set, but the yolks are still runny, about 2 minutes. Place 1 slice of ham on each English muffin half. Top with an egg and the sauce.
Heat oil in a large skillet, add garlic, tomato paste and oregano and cook until fragrant, about 1 minute. Stir in tomatoes, broth, pan juices and 1/2 tsp salt. Bring to simmer and cook until sauce has thickened and flavors have melded, about 15 minutes. Stir in shredded beef and cream and cook until heated through, about 2 minutes. Taste and season with salt and pepper. Meanwhile, bring 4 quarts of water to a boil. Add pasta and 1 tbl salt and cook until al dente. Reserve 1/2 c cooking water, drain pasta and return to pot. Add sauce and parsley to pasta and toss to combine. Before serving, adjust consistency with reserved cooking water, if necessary, Serve with Parmesan.
In a bowl, whisk the eggs until frothy. Sift the flour, sugar, baking powder, baking soda and salt over the eggs and stir to combine. Stir in the yogurt, milk, butter, vanilla and orange zest until smooth. Heat a griddle over medium-high heat until a few drops of water flicked onto the surface skitter across it. Lightly grease the griddle with butter or spray with nonstick cooking spray. Pour 1/3 cup of the batter onto the griddle for each pancake. Cook until bubbles form on top and the batter is set, about 2 minutes. Using a spatula, flip the pancakes and cook until golden brown on the other side, about 2 minutes more. Keep warm until all the pancakes are cooked. Repeat with the remaining batter, greasing the griddle as needed. Top the pancakes with orange sections and honey. Makes 12 pancakes;.
Poach the queenies in water until tender. Drain. Season 1/4 cup flour with salt and pepper. Combine remaining flour with breadcrumbs and egg. Gradually stir in oil and milk. Coat queenies in seasoned flour. Dip the queenies into the batter using a long skewer. Heat oil in a deep fryer to 375°F. Fry queenies in batches for about three minutes, or until golden brown. Drain on paper towels and sprinkle with salt. Sauce:. Combine onions, parsley, and capers. Add mayonnaise and mix until creamy. Stir in lemon juice.
Heat oil in a large saucepan over medium heat, add onion and garlic and cook for 3 minutes. Stir in spices and cook for a further 2 minutes. add sweet potato and carrot and sweat well for 10 minutes. add stock and cover, bring to the boil and simmer for 20 minutes. Add chick peas and simmer for further 10 mins until chick peas are tender. Blend until smooth, season well with salt and fresh black pepper and add lemon juice to taste.
Put yogurt into a serving dish that will hold about one quart. Make jello as directed on box. Immediately pour jello into dish. Stir well, until completely mixed. Let set in refrigerator, at least 4 hours. This can also be made in 4 individual serving cups. Put 1/2 cup yogurt into each cup. Divide jello evenly between each serving cup. Mix each cup individually. If you don't have a large container of yogurt, you can also use 2 (8oz) containers, or even 3 to 4 (6oz) containers.
Prepare and cook the cake according to the package's directions, allow to cool and refrigerate long enough to allow the cake to solidify somewhat, 1-2 hours. This step makes it much easier to handle and slice prior to icing it. Empty the can of frosting into a bowl large enough to give you some elbow room to stir the rum in, and add rum and whisk a little at a time. I'm only estimating, but I think I ended up adding about 4 ounces, and it produce a really smooth, creamy, easy to spread frosting. Frost the cake per your liking. I took the step of slicing it across so I could have a layer of frosting in the middle. Enjoy!
Dice the tomatoes, onion, fresh jalapeno, cilantro, and avocado, and dump it in a big bowl. Pour in the cocktail sauce. Squeeze lime juice in to taste (I personally like a lot!). Thaw out your shrimp and put them in the mix! Cover the bowl with a tight lid and shake it up! Pick up some tortilla chips, head out to your event and get ready for some compliments!
Remove any green bits off the star fruit. Roughly chop. Add star fruit, lime juice and water into blender and liquidise. Add sugar if wanted and quickly blend again to mix. Some people prefer this strained. I personally like the fruit in my juice. Chill.