HumbleIntelligence/food-ner-1-Million huggingface dataset:
1. In a small bowl, combine flour and confectioners' sugar; cut in the butter until crumbly. Press into a lightly greased 13-in. x 9-in. baking pan. Bake at 350*F. for 15 minutes. 2. Meanwhile, in another small bowl, beat the eggs, sugar, lemon juice and baking powder until combined. Pour over crust; sprinkle with coconut. 3. Bake at 350*F. for 20-25 minutes or until golden brown. Cool on a wire rack. Cut into squares. My Note:Wine: Sweet White Wine: Enjoy this with a sweet white wine such as Moscato or a sweet Riesling. UPDATE: I thought they needed to be a little sweeter and wanted the coconut more on top and not in the bars. I made them again and OMG I want to eat the whole pan! This is what I did different. Instead of 1/2 cup lemon juice, I used 1/4 cup lemon juice and 1/4 cup orange juice. I also cooked it with the filling for about 10 minutes, then added the coconut and cooked for about 10-12 minutes more. The coconut went in the batter but also stayed on top some and got a little toasted. These were sooooooo good, I will be making them again and again with the modifications. However, if it was a little too sweet so I might reduce the amount of sugar I put inches Otherwise, it was yummy. The picture looks a lot different than the way it turned out. Next time I will probably sprinkle the coconut on it as soon as I take it out of the oven while it is out. Sprinkling it on the raw batter makes it sink into it and it doesn't show up on top as in the pic. It gives it a marbly look. I used maybe 1/4 cup of shredded coconut because I didn't want to overpower the taste of the lemon with that of coconut. Using 3/4 cup as suggested would have made it even sweeter than it already was for me. I use lemon zest. I also put them in a slightly smaller pan than the 13x9 for a higher bar and cook 10 minutes more. A light refreshing taste of lemon evened out by the not too sweet wonderful shortbread crust. These also travel well. I cut them into small squares and used parchment paper between the layers in a lidded container. They made a two hour trip in a cooler and transferred beautifully to a serving dish. Have been making these lemon bars for a few years now. I love this recipe. It is easy to prepare and serves up a refreshing "hit" of lemon flavor. Do Added a little bit of lemon zest to the filling to up the lemon flavour.
Melt the butter. Put all the other ingredients into a large bowl and pour the melted butter on top on them. Beat on high for 3 minutes only. Pour the mixture into a prepared cake tin and bake in a moderate oven. The baking time will depend on the size and shape of your cake tin. Be careful not to overcook this cake and it will be deliciously moist and fresh days after it is baked. Ice with your favourite chocolate icing/frosting or top with fresh or mock cream sweetened and flavoured with vanilla or rum, and cover with grated chocolate or nuts.
tear lettuce into small bite size squares and lay on plate. add ingredients 2-6. now add dressing by the tablespoon and toss until desired coat. eat as a salad or stuff into a pita.
Wash the flowers gently in cool water, and drain on paper towels. Trim off the white tips that attatch the petals to the stem. In a heavy saucepan, combine rose water and sugar. Bring to a boil. Submerge the flowers in the syrup and stir. Return to a boil then reduce heat to a gentle boil. Cook for 15 minutes. As soon as sugar begins to caramelize (it will turn light brown), remove pan from heat. Remove the flowers and set them on waxed paper. Refrigerate for 10 minutes. Peel candies off waxed paper and store them in an air-tight container.
Preheat the oven to 325°F. Butter and flour a loaf pan or small square pan (8"x8"). Cream the butter and sugar. Beat in the eggs one at a time. Beat in the almond extract and the water. Stir together the flour, ground almonds and baking powder. Stir this into the wet ingredients. Pour evenly into the prepared pan. Bake for 45 minutes for a loaf pan. Bake for 50 minutes in the square pan, or in either case until a toothpick inserted in the centre comes out clean.
1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add ground pork to pan; cook 5 minutes or until browned, stirring to slightly crumble. Drain well. Transfer pork to an electric slow cooker. 2. Recoat pan with cooking spray. Add pork shoulder; cook 5 minutes or until lightly browned, turning occasionally. Transfer pork to slow cooker. 3. Recoat pan with cooking spray. Add onion and bell pepper; saute 8 minutes, stirring frequently. Add garlic; saute 1 minute. Add tomato paste; cook 1 minute, stirring constantly. Stir in beer; cook 1 minute. Transfer onion mixture to slow cooker. Add 1/4 teaspoon salt, chili powder, and next 9 ingredients (through ham hock) to slow cooker. Cover and cook on HIGH 5 hours or until meat is tender. Remove bay leaves and ham hock; discard. Stir in remaining 1/4 teaspoon salt and sugar. Ladle about 1 1/3 cups chili into each of 8 bowls; top each serving with 1 tablespoon cilantro, 1 tablespoon green onions, and 1 tablespoon cheese. Serve each serving with 1 lime wedge. Note: You can also cook the chili in a slow cooker on LOW for 8 hours. For cooking chili on the stovetop, use a total of 12 ounces beer and simmer, covered, for 2 1/2 to 3 hours or until the pork shoulder is tender.
Mix (with a wire whisk in a deep pan) milks, sugar, & vanilla over medium heat until lightly simmering. Add white chocolate & continue whisking until chocolate is melted. Add espresso powder & keep whisking to mix thoroughly. Remove from heat to cool, whisking every few minutes to keep chocolate together. Pour cooled syrup into bottles and refrigerate. You may need to let it get to room temp at the end of the bottle.
Pour desired amount of oatmeal into cereal bowl. (I suggested 1/2 cup, but any amount is fine. However, if you use much more than this, you will probably want to use a larger bowl so the oatmeal doesn't boil over before it is fully done). Add enough water to just cover the oatmeal. (1/2 cup water if you are using 1/2 cup of oatmeal). Microwave on high for about 2 minutes. (The actual time will vary depending on the microwave. I let it go until a volcano forms. I turn the microwave off just before the volcano erupts over the side of the bowl. I then let it sit in the microwave for about a minute, but it's not necessary.). Sprinkle a dash of cinnamon on top. Add sugar and milk/cream to the desired consistency and flavor.
Heat oven to 400*. Mix flour, 1/2 cup toffee bits, pecans, butter and sugar in a large bowl until well mixed. Press firmly onto bottom of 13x9 inch pan. Bake 10 minutes or until lightly browned. Cool. Pour milk into a large bowl. Add pudding mixes. Beat with wire whisk 1 minute or until well blended. Spread 1 1/2 cups pudding into bottom of crust. Gently stir half of the cool whip topping into remaining pudding. Spread over pudding in pan. Top with remaining cool whip. Sprinkle with remaining toffee bits. Refrigerate 3 hours or overnight.
Preheat your oven to 350 degrees. If your shrimp are not deveined when you buy them, use kitchen shears to cut down the back of the shrimp (the top or longer side) and remove the shell. You can leave the tail on or off, your preference (I remove it). With a pairing knife, slice into the shrimp along the backside and remove the vein if you see one. Also do not forget to remove the second vein along the bottom of the shrimp! You won't have to make a very deep cut there, just a slight score and you can scrape that smaller vein out. Note that if your shrimp did come deveined from the market, it will still have this smaller vein everytime so do remove it. Then rinse the shrimp under cold running water and pat dry with a paper towel. Lay a slice of bacon out on your cutting board and start wrapping the tail end of the shrimp at the small end of the bacon. As you tightly wrap, overlap each layer of the bacon until you get to the end. If you get to the end of the shrimp when you're halfway through the bacon, you're wrapping it too wide, try again. I like to sprinkle a tiny bit of kosher salt on each side, but that is my preference. Heat a heavy bottomed skillet over medium-high heat. If you use a cast iron skillet, you won't need any oil as the shrimp will not stick, otherwise add just enough to coat the bottom. Sear the shrimp on each side for maybe 30 seconds and then finish them in the oven for about 6-8 minutes. Eat them with a knife and fork and enjoy!
Combine ingredients in a small saucepan over medium heat. Bring to a boil. Reduce heat and simmer for 15 to 20 minutes.
SOME PIZZA TOPPING IDEAS. Caramelised onions and roasted garlic. Mozzarella cheese, Camembert, Romano and Feta (for a really, really cheezy pizza!). Equal parts of basil pesto and olive oil mixed together with Parmesan or Romano cheese. Plus some roughly chopped sundried or SEMI-dried tomatoes, sliced black olives and LOTS of grated Mozzarella cheese, salt and lost of freshly ground black pepper! Cranberry jelly, shredded chicken, sliced Brie! Mozzarella cheese, shredded chicken and sliced avocado! THE BREAD. Place all the above ingredients in the order I have listed into the bread machine. Select the dough cycle and press start! When the dough cycle is complete, take the dough out of the machine and place in well greased bowl, and roll the dough around (in the bowl) thus 'coating' it in oil. Cover and leave to rise in a warm place for about 1/2 an hour. Knead the risen dough lightly. To shape and bake: roll the dough into a circle. Place on well greased baking tray or pizza pan. Then add a topping of your choice and bake at 225'C. NOTE: for a nice crisp and very thin pizza, bake BEFORE adding the topping AND after!
Whisk all ingredients together. Coat shrimp well with marinade and refrigerate 30 minutes.
Cut deep slits in the pork roast and insert garlic clove halves in each slit, then rub with seasoned salt and black pepper all over; place the roast in a large bowl or a shallow dish, cover with plastic wrap and refrigerate for a minimum of 8-24 hours. In a large skillet saute the onion with minced garlic and dried chili flakes (if using) for about 5-6 minutes or until onion is tender. Stir in the chicken broth with cider vinegar, tomato paste, lemon juice, brown sugar, Worcestershire sauce, Dijon mustard and paprika; bring to a boil, and boil for about 3-5 minutes, stirring constantly; remove from heat. Place the roast in a large Dutch oven and pour the sauce over the roast. Bake covered for about 2 hours (time will vary depending on the size and cut of the roast you are using). Remove the roast from the Dutch oven and place on a carving board, cover loosley with foil and let sit for about 15 minutes before slicing. Skim any accumulated fat off from on top of the sauce, and serve the sauce with the roast. Delicious!
Shake first three ingredients together with ice and strain into a highball glass half filled with cubed ice. Top up with pineapple juice.
Prepare Crust: Preheat oven to 375°F. Grease 8x8-inch or 9x9-inch metal baking pan. Line pan with foil; grease foil. With fingertips, mix flour, brown sugar, and margarine or butter in prepared pan until soft dough forms. Press dough firmly onto bottom of pan. Bake Crust 15 to 20 minutes, until lightly browned. Meanwhile, prepare Pecan-Butterscotch Filling: In large bowl, with wire whisk or fork, beat eggs with brown sugar, flour, vanilla, and salt just until blended. Stir in pecans, coconut, and butterscotch chips. Pour filling over warm Crust. Bake 20 to 25 minutes, until lightly browned around the edges and filling is set. Cool completely in pan on wire rack. Cover and refrigerate at least 5 hours or overnight for easier cutting. When cold, transfer with foil to cutting board. Cut into 8 strips, then cut each strip crosswise into 8 squares.
In a medium size saucepan, bring the water to a boil. Add the rice and basil stirring well. Reduce heat to low; cover and simmer for 45 minutes or until rice is tender and the water has been absorbed. In a large non-stick skillet, stir-fry the carrots, onion, and green onions in hot oil for 5-7 minutes or until vegetables are lightly browned. Add peas and salt; cook for 1 minute or until vegetables are tender. Stir in pecans, raisins and rice; heat through. Please note: If serving as a main dish the serving size yield will be less.
Cut zucchini in half widthwise, then cut each half lengthwise into 8 wedges; set aside. In bowl combine the flour, onion salt, oregano and garlic powder. Combine the egg, milk and oil; stir into the dry ingredients just until blended. Dip zucchini wedges in batter, then roll in crushed cereal. In a deep fryer or electric frypan, heat oil to 375 degrees. Fry zucchini wedges, a few at a time, for 3-4 minutes or until golden brown, drain on paper towels. Delicious!
If you need to disinfect the alfalfa, soak it in water to cover with 5 iodine drops for 10 minute. Rinse well. Tear the thinner stems with leaves from the thicker stems. Discard the thicker ones. In blender, liquefy alfalfa with some of the indicated water from ingredients list. Sweeten the remaining water and add juice of the two key limes. Pour this into the alfalfa mixture, stir well and strain. Chill in refrigerator.
Combine all ingredients in a bowl (leaving out cucumber). Slice cucumber lenth wise into quarters, then into 1/2 inch slices. (Cucumber can be cut any way, but I like bite size crunchy pieces.) Mix cucumber into dressing mixture. You can marinate if you wish, but tastes great right away!
Put the white wine, brandy and HALF the port (50 ml) in a small pot with the onion, garlic and thyme. This will be about 1 cup liquid. Simmer until reduced to 1/3 cup or just over. (It can be hard to judge this, especially with the onion bits in it. Just tilt the pot, and take a guess!). During that time, melt the butter -- be generous; the usual cream is not added to this recipe. You need enough butter so you have butter left in the pan when the livers are done. Fry the cleaned chicken livers over fairly high heat in the butter, until they are just pink on the inside. Do not overcook -- cut a few open to see degree of done-ness. This will take about 10 minutes, and stir often. Put the chicken livers in a processor with ALL of the butter left in the pan, and then add the boiled-down liquor. If you used thyme sprigs like I did, you'll need to pick out the sprigs first. Add the salt and pepper. Whizz the livers. At this stage you'll need the extra port. Chuck it in, and whizz until you have a quite soft spread, too soft to use at this stage. (It will firm up in the fridge). And this is where I am not sure of how much port I used extra! The 50 ml should be enough to make the liver spread reach an almost runny consistency, but if not, add more. Taste -- I used flaky sea salt and have no idea how much was needed. When the liver spread is velvety smooth, scrape out into a bowl, and fork in the nuts. Cover, cool, and then leave in fridge to firm up. The spread develops great flavour over the next day. Can be kept and used for up to a week.
Preheat oven to 350 and spray 9 inch pie plate with cooking spray. Heat small skillet over medium-high heat and saute shallots until transparent. Set aside. Layer drained/dried artichoke hearts in the bottom of pie plate. Cover with parmesan and then gouda cheese. Combine egg whites, egg substitute, skim milk and cayenne. Incorporate shallots and pour over artichoke/cheese into pie plate. Bake for 32-34 minutes until eggs are set in the middle. Turn broiler to High and broil 1-2 minutes until golden. Let sit a few minutes before cutting.
Slice the melon in two and scoop out the. seeds. Mix with the sugar then put in individual. dishes that can withstand being frozen. Put. the mixture into the freezer for an hour until. it is sufficiently frozen.
Cut lemons into chunks and combine with the sugar, food coloring, and water in a blender half full of ice -- blend at high speed -- add more ice if too slushy -- or water if too thick.
Boil redskins with skins on until fork tender. Let cool. Chop cooled potatoes and other ingredients and put into a large mixing bowl. Set aside one egg,. Blend mayo, sugar and dill in a separate bowl then mix into salad ingredients. You may either add more of this dressing combo or less of it depending on your taste. Slice remaining egg and garnish top of salad with egg slices. Sprinkle with paprika if desired. Chill at least 4 hours. Enjoy!
Add a splash of olive oil to a heavy-base fry pan on medium-high heat. Add chicken, salt, mushrooms, carrot, ginger and garlic. Saute until chicken takes on colour and mushrooms sweat down. Then add sesame oil. Remove from heat and set aside to cool. Lay out single rectangular pieces of phyllo pastry. Brush one half with canola or vegetable oil. Fold over pastry to create a two-layered square piece. Place 2 to 3 tablespoons of mixture into the corner and roll pastry up like a burrito. Paint a dab of oil on remaining corner to seal spring roll. Lay spring rolls on a parchment lined baking tray Brush rolls lightly with oil and bake at 4000F for 10 to 15 minutes or until golden. Remove and serve with a store-bought sweet chili sauce.
Peel, seed and dice the pumpkin. Saute the onion and garlic in a deep pan. Add the diced pumpkin and cook with the garlic and onions for 3-4 minutes. Add Chicken stock and bring to the boil. Reduce the heat, and add Bay leaves. Cover and cook gently for 15-20 minutes, or until the pumpkin is soft. Remove from the heat and using a blender, puree the soup. Return to a clean pan and stir in the hot milk, nutmeg, and salt and pepper to taste. Beat the egg YOLKS and cream together. Take 1 cup of hot soup, and a drop at a time, stir into the beaten egg yolks and cream. Pour it back into the soup and heat. Do NOT boil. Cut the 2 tablespoons of butter into small pieces, and stir into the soup. Serve piping hot! and garnish with a small'swirl' of cream, and sprinkle with finely chopped sring onions (and/or parsley). YUUUUUUUMM! Enjoy!
Top and tail and cut off the corners of the starfruit, then chop in a blender. Put all ingredients in a saucepan for about 1 hour to let juices blend. Put on high heat, stirring until it boils. Turn down the heat and boil, stirring occasionally until a small quantity gels on a cold saucer. Bottle in sterilised jars.
Toss the carrots with the olive oil, thoroughly coating all the carrots. Spread in a single layer on a baking sheet (I like to line mine with foil, makes for easy cleanup). Bake at 450 degrees Fahrenheit for 30 minutes, stirring them around every 10 minutes. The carrots will become browned and caramelized, and the littlest ones may get quite brown, I have found they are just as delicious (maybe the most delicious) and leave them alone :) After they are roasted, sprinkle with the seasonings, and toss together to distribute the seasonings evenly throughout.
Squash: Preheat oven to 350 degrees. Starting at the stem, cut squash in half lengthwise. Remove seeds. Place the squash halves cut side down in a roasting pan. Add the water. Cover with foil. Bake squash for about 1 hour or until fork tender. Remove from oven and keep covered. In a pan or microwave safe glass bowl, combine the butter and broth. Heat until hot and butter is melted. Stir in the parsley and oregano. Use a fork to shred the spaghetti squash into strands. Transfer squash to a serving bowl. Add the herb-butter sauce. Season with salt and pepper to taste.
Combine the salt, pepper, cumin and cayenne in a small bowl. Rub the steak with the seasoning on both sides. Heat the oil in a 10-inch heavy skillet (preferably cast iron) over medium-high heat until very hot but not smoking. Put the steak in the hot pan and sear for 3 minutes. Turn the steak and cook for another 2 minutes (it will be very rare but will cook more later on). Take the skillet off the heat, transfer the steak to a cutting board, and cover loosely with foil. Return the skillet to medium heat. Add the pepper and onion slices and saute, stirring frequently, until soft, about 8 min. Add the jalapeno and garlic and cook until soft and fragrant, about 1 min. Slide the skillet off the heat and stir in the lime juice, scraping up any browned bits from the pan. Cover to keep warm. Trim the fat from the side of the steak and cut the steak into thin (1/8- to 1/4-inch) slices. Add the slices to the skillet along with any accumulated juices. Toss until well blended. Stir in the chopped cilantro and season with salt and pepper. Serve immediately with warm flour tortillas, sliced avocado, sour cream, chopped tomatoes, and cilantro sprigs.
Heat oven to 350°F Grease and flour two 9-inch round baking pans. Stir together sugar, flour, cocoa, baking powder, and salt in a large bowl. Add eggs, milk, oil, and vanilla; beat on medium speed of electric mixer 2 minute Stir in boiling water. Pour into prepared pans. Bake 30 to 35 minute or until wooden pick inserted in center comes out almost clean and the top springs back when touched gently. Cool 10 min; remove from pans to wire racks. Cool completely. Frost with Chocolate fudge frosting. Chocolate fudge frosting: Place melted butter in a large mixer bowl. Add cocoa, stirring until smooth. Gradually beat in powdered sugar, milk, and vanilla, beating until smooth. If necessary add additional powdered sugar until spreading consistency. About 3 cups frosting.
Use a little of the butter to fry the onion, paprika and the garlic until they are soft. Use the rest of the butter to spread on the bread and grease an ovenproof dish. Cut each slice of bread into triangles and arrange 6 slices, butter side up, in the dish. Sprinkle over half the onion-garlic mix and half the cheese. Arrange the remaining slices on top, this time with the butter side facing down, and top this with the rest of the onion-garlic and the cheese In a jug mix together the yolk, eggs, milk and seasoning. Pour the egg-mixture over the bread. Cover and leave for 30 minutes minimal, maximal 2 hours. Preheat the oven to 350 degrees F. Uncover the pudding; bake for 40 to 45 minutes until brown and the custard has set. Serve with the parsley sprinkled over.
In large bowl mix flour and sugar together, set aside. In saucepan combine butter, shortening, water and cocoa. Stir and heat to boiling. Pour boiling mixture over the flour and sugar, mix well. Add buttermilk, eggs, baking soda and vanilla. Mix well. Spray cookie sheet with pam. Bake at 400 for 20 minute. While brownies bake prepare the frosting. Combine melted butter, cocoa and salt. Add milk and vanilla. Stir in icing sugar in 3 parts. Mix until smooth. Spread over browines as soon as they are out of the oven.
Crush mint leaves (I did a rough chop). Add water. Bring to a boil. Remove from heat, cover and let stand 10 minutes. Strain and measure 3 cups of mint infusion. Add food coloring and lemon juice. Add Sure-Jell, dissolve and bring to a rapid boil. Add sugar. Cook fast, stirring occasionally until it comes to a rapid boil that cannot be stirred down, then cook 1 minute more. Pour into sterilized jelly glasses and seal. I processed in the steam canner for 10 minutes to insure a good seal.
crush the biscuits and mix with butter to form a crumbly mixture. line a pie dish with the biscuit mixture and place in fridge. mix together the condensed milk and lemon juice. in a seperate bowl, whisk the cremora powder and water until thick-ish. combine the cremora mixture and the condensed milk mixture pour over biscuit base and chill for an hour.
Wash apples, remove stems and bad spots. Combine water and apples in stock pot and cook until soft. Strain through a jelly bag to make 7 cups of juice. Combine juice and pectin in a large kettle. Bring to a full boil over high heat, stirring constantly. Stir in sugar completely, and while stirring return to a full boil. Keep stirring while you boil for one minute. Remove from heat and skim foam from surface. Pour into hot sterilized jars. Seal and process 10 minutes in boiling water bath.