HumbleIntelligence/food-ner-1-Million huggingface dataset:
You will need a tupperware type container with a lid. First, slice as many strawberries as you would like and place them in the container. Then add as much sugar as you wish. The more sugar makes more syrup. I usually add enough to fully coat the strawberries. Now put the lid on the container and tumble the strawberries for a minute so they can get saturated in the sugar. Now refrigerate the container for a couple of hours, and you will have the tastiest, sweetest strawberries in their own syrup. (I usually leave them in the refrigerator over night).
Heat oven to 325°F Spray fixed-bottom 9 1/2- or 10-inch tube pan with cooking spray. Line bottom with parchment paper; spray paper. Whisk flour, baking powder and salt in medium bowl. Beat butter and cream cheese in large bowl at medium speed until combined. Beat in sugar 3 minutes or until light and fluffy. Beat in eggs in 3 parts, beating well after each addition. At low speed, beat in almond extract and vanilla until blended. Slowly beat in flour mixture just until incorporated. Spoon batter into pan; sprinkle with almonds, pressing gently into batter. Bake 1 hour 15 minutes to 1 hour 20 minutes or until wooden skewer inserted in center comes out clean. Cool on wire rack 20 minutes. Run small knife around edges and tube; invert cake onto wire rack. Remove parchment paper; turn almond-side up. Cool completely. (Cake can be made 3 days ahead.) Store at room temperature.
COMBINE pumpkin, cream cheese and jalapeno juice in medium bowl. Spread into 8-inch square baking dish. COMBINE sour cream, chiles, jalapenos and garlic salt in small bowl. Spread over pumpkin mixture. Top with tomato, olives, green onions and red onion. Cover; refrigerate for 2 hours. Serve with tortilla chips.
In a small bowl, whisk the eggs, milk and pepper. In a large skillet, heat oil. Add the egg mixture. Cook and stir over medium heat until the eggs are completely set. Stir in the cheese and ham. Spoon egg mixture down the center of each tortilla; roll up. Serve immediately or wrap in plastic wrap and freeze in a resealable plastic bag.
Preheat oven to 300f. Mix rice, sugar, milk vanilla and salt. Pour into greased baking dish. Bake 2 hours, stirring occasionally. Sprinkle with nutmeg and dot with pieces of butter about 5 minutes before fully cooked. Allow 10 minutes cooling time before serving.
Mix together the flour, eggs and milk, until well combined. Cover and leave in the fridge for as long as possible-24 hours is good, 60 minutes minimum. Melt blobs of lard/dripping or oil in pudding tin holes-enough that when its melted it comes up the side of the hole about 1/2cm.Remember lard has a higher smoke point than oil, and dripping more than lard, and in this case the hotter you can go, the better. Heat the pan in a HOT oven, until oil/lard or dripping is smoking hot. If need be, heat the pan over a flame over the stove to get it smoking. Remove batter from the fridge and mix quickly, pour into pudding holes. It should sizzle immediately. Place tray in hot oven and do not open the door. Four large puddings take about 20-25 minutes. NB-you can eat these cold with jam too!
Brown Sausauge and Drain. While sausage is browing, cut Cream Cheese in to small chunks, and melt over low heat. Watch close to make sure it doesn't burn or stick. Once cream cheese is melted, add Rotel tomatoes and drained sausage. Cook over low heat until it thickens up. Serve with Tostito's Scoops. You can adjust heat factor by using hot sausage and/or Rotels.
In a large bowl combine corn, avacado, tomatoes, and onion. In a separate bowl whisk together olive oil, lime juice, lime zest, cilantro, salt, pepper. Stir the vinaigrette into the salad and serve.
Wash and thouroughly dry the cherry stones. Crush them with a heavy rolling pin and put them in a jar with the brandy. Add the sugar, cover and shake well. Leave in a warm place for about 1 month. Strain and pour into sterilized bottles and cork tightly. Note: Other stone fruits, one type only or a mixture, can also be made into liqueurs.
Melt the butter in a heavy saucepan. When the foam goes down, whisk in the flour. Continually whisk until the flour cooks, becoming a fragrant light brown. Slowly add the milk, continuing to whisk to keep lumps from forming. Season with salt and pepper. Simmer gravy for 10 minutes to cook and reduce. Serve hot.
Mix all ingredients well. Store in an airtight container or in freezer. You can also roast and grind these spices yourself first before mixing. Here in Cairo it is a VERY popular spice so we are able to buy freshley gorund all the time from spice souk. *** A great idea would be to make, wrap in a beautiful bottle or glass, decorate and give as a gift. Not everyone is aware of this spice, its great in many dishes, and gives a nice exotic flavor***.
Cook rutabaga in large pot of boiling water 2 minutes. Add carrots and cook until vegetables are tender, about 6 minutes; drain. Melt butter in large saucepan over medium-high heat and add lemon juice, honey and lemon peel; bring to a boil. Add vegetables and cook until glazed, stirring occasionally, about 6 minutes. Season with salt and pepper, remove from heat, and mix in fresh chives.
Beat eggs and sugar at high speed with an electric mixer for 5 minutes or until foamy. Add orange rind, oil and extracts, beating until blended. Combine flour and baking powder; add to sugar mixture, beating well. Fold in pecans. Cover and freeze 30 minutes or until firm. Divide dough into 4 3 1/2" thick logs; place on a lightly greased baking sheet. Bake at 325 for 25 minutes or until firm. Cool on baking sheet 5 minutes. Remove to wire racks to cool for 10 minutes. Cut each log diagonally into 1/2" slices with serrated knife. Place on greased baking sheets. Bake at 325 for 15 minutes. Turn cookies over, and bake for 15 more minutes. Remove cookies to wire rack to cool.
Preheat oven to 375°F. Line a jelly roll pan with aluminum foil; cover foil with parchment paper. Arrange matzo crackers in a single layer on pan, cutting them as necessary to fit; bake for 5 minutes or until crackers are lightly browned. Reduce oven temperature to 350°F. Combine butter and brown sugar in a small heavy saucepan; bring to a boil, stirring often. Cook 3 minutes, stirring constantly; pour mixture over matzo. Bake for 10 minutes or until the mixture bubbles. Sprinkle evenly with chocolate. Cool slightly; refrigerate 30 minutes or until chocolate is set. Break into 36 pieces.
Preheat your oven to 425 degrees. Melt butter in preheating oven in a 9" pie pan. Beat together the rest of the ingredients. Batter can be slightly lumpy. Pour over the melted butter in the pie pan. Bake for 15 minutes or until puffed up and golden! Sprinkle with powdered sugar and lemon juice (optional).
Mix all ingredients except Ideal milk, butter and vanilla essence. Bake at 350 F for 30 minutes. While baking, mix together: 1 small tin Ideal Milk, 1 cup Sugar, 4 Tblsp Butter, 5ml Vanilla Essence and dissolve over low heat. Pour over baked pudding as soon as it comes out of oven. Serve with cream or ice-cream.
Grease an 8x8 pan. take 1 1/2 cups of the white bread and 1 1/2 cups whole wheat bread and, alternating, line the bottom of the pan and continue layering until used up (about 2 layers), pressing down and condensing the bread against the pan. Dot the cream cheese/fruit over the bread layers, squishing cheese/fruit down slightly. Cover with the remaining 1 1/2 cups of white bread and the remaining 1 1/2 cups of whole wheat bread, again alternating so the two types of bread are spread around, again pressing down to create an even top layer. Combine the remaining ingredients and pour over bread and cheese. Cover with plastic wrap and refrigerate overnight. In the morning, remove plastic wrap and bake in oven for 45 minutes that has been preheated to 375°F. Serve immediately with additional maple syrup. Refrigerate the leftovers.
Fresh frozen tomatoes: pick juicy tomatoes, make sure they are clean and dry, then pop them in a Ziploc bag, single layer; label your bag with date and put flat into freezer; when ready to use, just take out as many as you need and run them under hot water (or put then in a bowl of hot water) and after a minute or two the skins will peel right off, then just chop and use; use these instead of canned tomatoes. In a hot sauce pan or small wok, put in olive oil and fresh garlic; stir and saute for 1 to 2 minutes. Add the tomatoes together with their juice and let simmer for 10 minutes. Stir in the cream, basil, salt and pepper, and roasted peppers (if using), and bring to a simmer them it through. Serve over cooked pasta, garnish with parmesan cheese and fresh basil leaves. Also good over baked halibut, grilled shrimp, chicken, or grilled vegetables.
Grease two 8 1/2 x 4 1/2 loaf pans, and line with parchment paper. Lightly crack the sugar cubes, but don't crush them--break in halves or quarters. Place them in a small bowl, and sprinkle with cinnamon, and toss lightly to dust with the cinnamon. **By hand or mixer: Place 2 cups of flour, dry milk, yeast and salt in the mixing bowl. Pour in the hot water and add the shortening. With the mixer, beat for 2 minutes, medium speed, or beat 150 strong strokes by hand with a wooden spoon. Stir in remaining flour, 1/2 cup at a time, until a rough mass is formed. **By processor: Attach plastic dough blade, place 3 cups flour in the work bowl, and add dry milk, yeast, salt and shortening. our in hot water. Pulse 3 or 4 times, until well blended. Add additional flour 1/4 cup at a time, until dough is no longer wet, but still soft and slightly sticky. Process until dough forms a ball, and cleans sides of bowl. Let the dough knead for an additional 50 seconds. **Kneading, for both methods: Turn the dough onto a lightly floured surface, and knead for 2 minutes. Flatten dough, and sprinkle with 1/4 cup of the sugar mixture, fold dough over, and continue kneading. hen cubes have disappeared into the dough, add another 1/4 cup. Again work sugar in with a kneading motion. Repeat with remaining cubes. Knead for 8 minutes. The dough will take on the cinnamon color; that's fine. If the cubes poke out, push them back in, and lightly flour if the dough becomes sticky from sugar. **First rise: Place dough in greased bowl, turn to coat, cover bowl with plastic wrap, and let rise in a warm place until dough doubles in bulk, about 45 minutes to an hour. **Shaping: Turn the dough onto the work surface and divide with a sharp knife. Cut edges will expose sugar pockets. Carefully close these pockets, pinching seams tightly. Shape the pieces into balls, and let them rest for 3-4 minutes. Form a loaf by pressing or rolling each into an oval, about the length of the pan. Fold oval in half, pinch seam to seal, tuck under the ends, and place in the pan, seam down. Repeat with second loaf. **Second rise: Preheat oven to 400 degrees. Place pans in a warm place, (not the oven!) cover with parchment paper, and leave until the center of the loaf has risen to 1/2" above the top of the pan, about 45 minutes. **Baking: If desired, cut a pattern into the top of the loaf with a sharp knife. Place the loaves in the hot oven for 15 minutes. Reduce heat to 350 degrees, and bake for an additional 40 minutes. Midway through baking, shift the bread to expose the loaves evenly to oven shifts. Carefully turn pans on their sides on a cooling rack. Tug gently on the paper lining, loosening the breads and pull them out. Allow to cool before serving.
Spray a pyrex pie plate with oil. Put 1/4 of the soy in it. Cut the tofu or tempeh into small bite size pieces and put in the pie plate. Add the chopped mushrooms, garlic& ginger. Sprinkle remaining 3 tbsp of soy on top. Sprinkle with the parsley. Broil 6" from heat source for approximately 10 minutes or until the soy is bubbling and the tofu/tempeh is browned.
Assemble sandwiches using above ingredients. When taking to work, I put on vinegar at time of eating or it gets soggy.
Preheat oven to 300 degrees. Beat the eggs with the sugar till foamy. Add the remaining ingredients one by one, ending with the flour and baking powder together. Spread dough into a large greased 11 inch baking pan. Bake for 28-32 minutes. The top should look dry and crusty with some nice cracks. When done, ice with a mixture of milk and powdered sugar. Let cool 2 hours or more and cut into small squares. (They are good before the, just a bit of a mess.). Stored in a cookie tin and refrigerated, these bars keep for quite a while.
Cook noodles as directed on package. Line the bottom of a 9x13-inch pan with the noodles. In medium sized bowl mix cottage cheese, egg and 1/2 tsp of onion salt together. Spread of noodles. cover with another layer of noodles. Now mix cheddar cheese with potato, salt, 1/2 tsp of onion salt and pepper. Spread this over noodles. Cover with yet another layer of noodles. Melt butter in frying pan and saute onion slowly until clear and soft. Pour over noodles and cover. Bake 30 minutes in 350° oven. Let stand 10 minutes before cutting. Serve with sour cream and grated cheddar. Yummy.
In saucepan, mix milk, soup and cheese. Add sauerkraut,cover, and simmer for 15 mins. Add turkey sausage or corned beef. Cook for 10 minutes or until hot. You can serve this with toasted, buttered rye bread sprinkled with caraway seeds, if desired.
Boil water and cook macaroni. Sautee sausage, hamburger, and onion until cooked. Add frozen vegetables, mushrooms, soup, and milk (I just fill the soup can up half way), and greek seasoning. Mix thoroughly and warm over medium heat for 5 minutes. Transfer to a casserole dish. Top with parmesean cheese and bake in a 350°F deg. oven for 30 minutes.
Spray a slow cooker with non-stick spray. Add the stuffing mix, onion, celery, cream of chicken soup, and chicken broth to the slow cooker and stir to combine. Sprinkle the sage over the top. Lay the chicken breasts on top of the stuffing mixture and season with salt and pepper. Cover and cook on low for 4 hours 30 minutes or until chicken cooks through. Shred the chicken with two forks or remove to a cutting board and slice into small pieces. Stir everything together and serve.
BASE-----------. Preheat oven to 350 F degrees. In a mixing bowl, combine graham wafer crumbs, vanilla wafer crumbs, 1/4 cup of sugar and almonds. Cut in butter using a pastry blender or a fork, until mixture is crumbly. Press crumb mixture into an 11 inch x 1 1/2 inch spring-form pan. In a separate small mixing bowl, beat together egg, vanilla and almond extract. Drizzle mixture over crumb mixture in pan. Bake in preheated 350 F oven for 8 to 10 minutes or until firmed and no longer shiny. Remove from oven and let cool. Spoon 3 cups of blueberries evenly over base. Sprinkle the remaining 1/4 cup of sugar over the blueberries. FILLING-----------. In a mixing bowl using an electric mixer, combine cream cheese, sour cream, 3/4 cup sugar, eggs and lemon juice and mix until well blended and smooth. Pour cream cheese mixture over blueberries. Bake in preheated 350 F oven for 1 to 1 1/4 hours or until center of cake is barely firm to the touch. Remove cake from oven and immediately run a knife around inside rim to loosen cake; let cool on rack in pan. Cover and refrigerate for 8 hours. SAUCE-----------. Puree' 1 cup of blueberries. In a small saucepan, combine blueberry puree', sugar and lemon juice; cook over medium heat to just boil and the sugar is dissolved. In a cup, mix together tapioca starch with 3 teaspoons of cold water until smooth. While sauce mixture is boiling slightly, add tapioca mixture stirring continuously until sauce thickens slightly. TO SERVE-----------. Remove sides of spring form pan before cutting cheesecake. Spoon some sauce on each serving plate; place a piece of cheesecake in pool of sauce, then spoon more sauce over top of cheesecake.
Melt butter; mix with flour and press into baking pan. Pour pecans over and press down. Bake 15 minutes at 350 degrees Fahrenheit. Cool. Mix cream cheese with confectioners' sugar and peanut butter. Mix well. Pour over crust. Mix vanilla and chocolate pudding mixes with the milk and Cool Whip. Beat well. Pour over peanut butter layer. Garnish with additional Cool Whip. Sprinkle with nuts and chocolate as desired.
Mix the butter, thyme and garlic salt into the rice until mixed. As a stuffing: Stuff into cornish hen or turkey and bake until bird is done. I serve the stuffing still inside the hen, but I take it out of the turkey and sometimes bake the rice a bit more for the added crisp. (My family likes crispy rice :) ). To crispify: Throw the bowl into the oven at 350 for 8-10 minutes or until it's slightly crispy on top. As a side dish, I mix as above and add peas and serve. I imagine the rice would work well mixed with other veggies, but we just love our peas so much that it's normally what I add. Trust me and use real butter, and don't omit.
separate and peel cloves of garlic. In saucepan of boiling water, blanch garlic for 1 minute, drain (or if preferred, roast garlic). In food processor or blender or bowl, and using a fork, mash garlic, beans, oil, vinegar, salt and pepper until smooth. Stir in basil.
Rinse and clean whole chicken, taking out the giblets. You can cook these with the chicken for flavour if you like. Place your chicken into your Dutch oven or a large stock pot. I have "Vintage" Reverware and love it! But you use what you have. A 6 quart size is good. Fill the pot with water to cover the chicken, about 1/4 inch more over the chicken if you have room. Turn you burner on high with your stockpot centered and bring the water to a boil. Then turn the heat down to a slow boil and add the onion, pepper and powdered garlic. This will flavor you chicken. Cook the chicken through, until a fork pierces the main part easily, do not cook it off the bone or you'll have chicken mush, not soup. I set a very large Pyrex bowl in my sink, get out my largest stainless steel colander and place it in the bowl, and pour the whole pot of broth and chicken into the colander. Be careful about the steam so it doesn't scald you! Set the pot back on the stove (You did turn it off for now, right?). Lift the colander out of the bowl, straining the juice through it. Set it on a large plate or cutting board. Carefully pour the broth from the bowl to the stock pot. Turn the heat back on and simmer the broth. Add more water if necessary to bring the level up to about an inch from the rim of you pot. Use less liquid if you want less soup. Add potatoes, celery, carrots, rice and bouillon cubes to your broth at this point. Cover and simmer at a slow boil to continue to cook. On your cutting board: use a fork and knife to pull pieces from the cooked chick, leaving the skin, fat and bones to discard. I don't keep the onion from this either, it's just to flavor the soup. If you like, you can break the leg and thigh bones and add them to the broth so their marrow can continue to flavour the soup. Discard these bones before serving. Cut the chicken meat to sizes you like. Check your vegetables, if they are almost cooked, add your chicken back into the stockpot. Taste your broth and add seasonings and salt to taste. I have people who are sensitive to salt, so I don't cook with it often, but it's on my table. Finish simmering until vegetables are done. Turn off the heat. If you are making biscuits, leave the cover on and bake your biscuits now, while the soup "sets". If your family is like mine, this gives you a good excuse for a "breather" while your biscuits bake, and it sound so "secret recipe-ish".
Preheat oven to 350 degrees. Defrost spinach in microwave. Spread rice in the bottom of a 9 by 13 inch baking dish. Add coconut milk and chicken broth. Sprinkle with vinegar, oil, and spices. Add chicken pieces. Using chopsticks, turn pieces to coat with coconut milk mixture. Use chopsticks to distribute spinach throughout casserole. Cover baking dish tightly with foil. Bake for 35-45 minutes or until rice is tender, chicken is no longer pink, and most of the liquid is absorbed. Notes: Ume plum vinegar is found in specialty stores. It's very sour and salty. If it's not available, use any good flavored vinegar and add salt to taste with the spices. This is delicious served with a squeeze of lime juice and a simple "salad" of diced fresh tomatoes, lightly salted.
Mix the crushed pretzels, margarine and 3 tablespoons sugar together. Press in bottom of a 9x9 inch dish. Bake at 400* for 10 minutes. Let cool completely. Mix the 1/3 cup sugar and cream cheese together. Spread over top of cooled crust. Spread cool whip over cream cheese mixture. Top with the pineapple topping. Chill before serving.
Melt chocolate chips in microwave for about 2 minutes. Chips will not appear melted. However, stir them to distribute the heat and get them melted. Add nuts and craisins, stirring until well coated. Drop teaspoonfuls onto a wax-paper lined cookie sheet. Place into refrigerator for about 1 hour. Note: if doubling the recipe, microwave time does not double. Check chips at about 2 1/2 minutes and add small amounts of time until chips are melted. It takes a bit under 3 minutes for a double recipe in my microwave.
In a large saucepan or soup pot heat the oil over medium high heat until hot. Add 1 tablespoon of the garlic and 1 tablespoon of the ginger and cook, stirring, until fragrant, 1 to 2 minutes. Add the 1/4 cup of sliced scallions and the chicken broth and bring to a boil. Reduce heat to medium low so that the broth just simmers. Allow broth to simmer for at least 20 to 30 minutes while the wontons are being assembled. In a small mixing bowl combine the remaining teaspoon of minced garlic, remaining tablespoon of chopped ginger, 3 tablespoons of finely chopped scallions, the pork, egg yolk, soy sauce, rice wine vinegar, sesame oil and crushed red pepper. Mix until thoroughly combined. Working on a flat work surface, lay out a few of the wontons. (Keep remaining wonton wrappers covered with plastic wrap.) Fill a small bowl partially with cool water and set aside. Using a teaspoon measure, place a heaping teaspoonful of the meat filling in the center of each wonton. Using your fingers, lightly wet the edges of the wonton. Bring 2 opposite corners of the wonton together to form a triangle and enclose the filling, pressing edges firmly around the mound of filling to eliminate any air pockets and seal. Moisten opposite corners of the long side. Curl moistened corners toward each other, overlapping one on top of the other, and press the edges together to seal. You should now have a rounded stuffed wonton with a triangle poking up at the top. Assemble the remaining wontons in the same manner. When the wontons are all assembled, set aside. Add the sliced bok choy, mushrooms, and bamboo shoots to the broth and cook for 2 to 3 minutes. Using your hands or a slotted spoon, gently add the prepared wontons to the simmering broth. Increase the heat slightly so that the broth returns to a gentle simmer. Cook, stirring occasionally (very gently), until the wontons float and the pork filling is cooked through, about 5 minutes. Serve immediately.
Preheat oven to 375°F. In a large mixing bowl, combine oats, corn flakes, sugars, raisins and coconut. Add eggs, vanilla and melted butter. Mix till well blended. Mix in chocolate chips. In a separate bowl, mix flour salt, baking powder and baking soda. Add flour mixture and stir until it is all incorporated into the dough. Drop rounded tablespoons of dough onto a greased cookie sheet and bake for 12-15 minutes or until nicely browned. Cool on a wire rack.
Arrange alternating layers of chicken, onions, spinach or taro leaves, and taro root in a casserole dish. Mix coconut cream and water together with salt, and corn flour. Pour over the top of the chicken mixture. Cover with tomatoes. Cover casserole with foil or a lid and bake at 325* for 1 hour until until chicken and vegetables are done. Serve with lemon slices.