HumbleIntelligence/food-ner-1-Million huggingface dataset:
Topping. Combine flour, oatmeal, and brown sugar in a small bowl. Cut in and blend butter with your fingers or pastry blender. Keep refrigerated. Pie Combine rhubarb, strawberries, sugar, flour and zest in bowl. Toss to combine. Scrape fruit mixture into unbaked pie crust. Sprinkle topping evenly over filling. Bake in bottom 1/3 of a preheated 425 degree oven for 10 minutes. Reduce heat to 350 and continue baking until topping is golden brown, about 40 minutes. Be sure to place a cookie sheet under pie as it typically drips and bubbles all over the place.
First let the dough defrost if you have not already. Spread defrosted dough onto a greased cookie sheet; cook following instructions on the package. Put the cooked crust into the fridge to cool completely. Chop vegetables into small pieces (set aside). In a small bowl mix together the cream cheese, mayonnaise and dressing powder. Spread on the cream mixture evenly over the cooled crust. Sprinkle on vegetables and place in fridge for 1 hour. Cut into desired sized pieces and serve.
Line a 10x15 pan with foil. Cover with a single layer of graham crackers. Mix the sugar and butter in a sauce pan. Boil for 2 minutes. Pour over the graham crackers, sprinkle with the nuts and then the chocolate chips. Bake at 350 degrees farenheit for 5 minutes. Let cool and cut into 2 inch squares.
Preheat oven to 350°F. Beat Crisco and butter in a medium bowl with back of a wooden spoon until pretty smooth but with a few harder pieces till left (about 1 minute). Add sugars and beat until well blended. Add egg, egg white and vanilla and beat until smooth. Mix together flour, baking powder and salt and stir into butter mixture. Fold in chocolate chips. For each cookie, shape 2 tablespoons of dough into a ball with your fingers and place on parchment-lined cookie sheet with 1 1/2-inches between cookie dough. Bake 14 minutes or until tops are well browned. Slide parchment paper onto wire racks to cool. Repeat with remaining dough and fresh sheets of parchment paper.
Preheat oven to 400 degrees F (220 degrees C). Cream together brown sugar, shortening, vanilla and molasses. Add in egg and mincemeat and mix well. Sift together flour, salt, baking soda and spices, and stir into mincemeat mixture. Chill cookie dough for 30 minutes. Drop onto cookie sheet and bake 8 - 12 minutes.
Mix sausage, chuck, egg, cheese, and bread crumbs. Shape into two dozen 1/2 balls. In an ungreased skillet, brown balls slowly on all sides, about 15 minutes. Pour off excess fat. Combine remaining ingredients and pour over meat. Cover and simmer about 10 minutes, stirring occasionally to coat meatballs.
Preheat oven to 450*. In a high-sided 13x9 in pan (I use an old metal one because I find it gives me the best caramelization on the turnips/onions), combine turnips, onions, and garlic. Spray generously with cooking spray and toss. You could also use olive oil. Add all seasonings. I usually start with about 2 tsp of salt and 1/2 tsp of black pepper and then taste them each time I stir and adjust those seasonings to taste, but I am a salt-fiend : }. Bake for 15 minutes, then remove from oven and stir to allow the veggies to cook evenly. (I taste for seasoning at this point.) Return to oven and bake another 15 minutes. Remove and stir again. Depending on how you like your turnips and how thick you sliced them, they may be done at this point. I like mine pretty well done and with some nice caramelization so I return them to the oven and bake an additional 10-15 minutes.
Chop all veggies and put into a tupperware-type bowl with lid. Add sliced mint leaves, as many as you prefer. Mix in splenda and vinegar. Put lid on tupperware and let sit for 20 minutes, turning over every five minutes.
In a 3 quart baking dish coated with nonstick cooking spray, combine the onion, carrots, lentils, rice, cheese, green pepper and seasonings. Stir in broth and tomatoes. Cover tightly with foil and bake at 350°F for 1-1/4 to 1-3/4 hours or until the liquid is absorbed and lentils and rice are tender.
Dry meat cubes well and coat with paprika. In a large, heavy pot, heat oil and brown meat. Mix together flour, marjoram or basil, thyme, and pepper and sprinkle over meat. Continue to brown for 10 minutes more. In another pot, cook onions, carrots, and celery in a little of the salt-free broth or water. Add vegetables to the meat with ginger root (if desired), garlic, bay leaves, wine, remaining water or broth, and soy sauce. Simmer for 2 1/2-3 hours or until beef is tender Fifteen minutes before stew is done, add sliced mushrooms (if desired) Cook noodles and drain. Serve a No.6 dipper of stew over 1 cup of noodles. Garnish with parsley.
Set aside 8 chocolate wafers and about 12 of the best looking orange segments for garnish. In large bowl, mix together the sweetened condensed milk, water and pudding mix. Beat well. Refrigerate for 20 minutes until thickened. Whip cream and fold into chocolate mixture (leaving some white streaks produces a nice marbled effect). Spread 1/2 cup chocolate mixture in bottom of a 2. 5L (2 1/2 quart) glass serving bowl. Drizzle with 1/4 of the chocolate sauce. Top with 8 chocolate wafers, 1/3 of the orange segments and 1/3 of the remaining chocolate mixture. Repeat layers (sauce/wafers/oranges/chocolate mixture) 2 more times. Drizzle with last 1/4 of the chocolate syrup. Arrange set aside wafers and orange segments in decorative pattern on top of pudding. Cover with plastic wrap and refrigerate until thoroughly chilled.
Place chicken in slow cooker. Combine soup and milk, pour over chicken. Combine stuffing and water, spoon over chicken. Cover, cook on LOW 6-8 hours.
Place broccoli in a steamer basket over boiling water. Cover pan and steam 5 minutes. Heat a heavy nonstick skillet or wok over medium high heat. Add bacon and cook 2 minutes. Add broccoli and pine nuts and stir-fry 3-4 minutes, or until broccoli is just tender. Stir in chives.
Cut spinach into strips. In a large Dutch oven, heat butter until bubbly. Add onion and garlic, saute for 2 to 3 minutes. Add spinach. Sprinkle with salt. Cover and steam for 5 minutes. Remove from heat. Grease an ovenproof casserole. Sprinkle half the cheese over the bottom of the casserole. Add the spinach. Sprinkle with paprika, nutmeg, and pepper. Top with remaining cheese. Bake at 360 degrees F about 20 minutes or until cheese bubbles.
Melt butter in large skillet over medium heat. Sautee mushrooms and green pepper until peppers are crisp tender. Remove from heat. Add flour and pepper - return to heat and simmer on low until bubbly, stirring constantly. Add boullion, milk and water. Increase heat slightly and bring to a slow boil. Cook 1 minute, stirring constantly. Stir in chicken and pimento. Heat through. At this point, you can serve the ala King over baked puff pastry shells, toast, mashed potatoes, or rice. OR allow to cool, then freeze for up to 1 month. To prepare when frozen, allow to thaw in refrigerator overnight, then heat thoroughly in microwave or stovetop. Enjoy!
To prepare the patties, divide beef into 4 portions, lightly shaping each into a 1/2-inch thick patty. Sprinkle evenly with salt. Cover and refrigerate 30 minutes. To prepare horseradish spread, combine mayonnaise and next 3 incredients (through ketchup) in a small bowl. Set aside. To prepare relish, cook bacon in a large nonstick skillet over medium-low heat until script. Remove bacon from pan with a slotted spoon. Add onion to drippings pan; cook 15 minutes or until golden brown. Combine bacon, onion mixture, chives, Worcestershire sauce, and pepper in a small bowl. Heat a large cast-iron skillet over medium-high heat. Coat pan with cooking spray. Add patties; cook 2 minutes on each side or until desired degree of doneness. Spread 1 1/2 teaspoons horseradish spread on cut sides of each bun half. Top bottom half of each bun with 1 patty, 1/4 cut relish, 1 tomato slice, 1/4 cup lettuce, and top half of bun.
Melt butter over low heat in a heavy saucepan. Stir in flour, increasing heat if necessary until the mixture gently bubbles. Cook 2 minutes. Remove pan from burner, add milk, stir and return to stove over medium high heat. Cook, stirring constanly, until mixture comes to a boil. Reduce heat to medium and cook 2 minutes, stirring constantly, adding more milk if the sauce becomes too thick. Season with salt and pepper, add chopped egg and mix.
With a vegie peeler, slice the cucumber into ribbons discarding the seedy centre. Bring the fish sauce, vinegar, brown sugar, turmeric, onion wedges and sliced chilli to the boil. Simmer a few minutes, then remove from the heat and toss through the cucumber ribbons. Allow to cool. Add in the remaining herbs and veg and serve.
In a large skillet, saute onion, green pepper and hamburger in margarine. Drain. Add tomatoes, mushrooms, olives, oregano and simmer uncovered for 10 minutes. Boil the spaghetti noodles and drain. Place half the spaghetti in greased 13 x 9 baking pan. Top with half vegetable mixture Sprinkle 1 C. cheese on top Repeat layers Mix soup and water, pour over casserole. Sprinkle with parmesan. Bake at 350 for 35 minutes.
In a 3-quart saucepan over medium heat, saute the onions and garlic in the oil for 3 minutes, or until the onions look translucent. Add the broth(stock) and bring to boil. Reduce the heat to medium low, add the past and simmer for 10 minutes. Stir in the spinach and tomatoes. Simmer for 5 minutes. Stir in the basil and pepper. Serve with the Parmesan if desired.
In small bowls or mugs, combine the milk and food coloring to make desired colors. Set aside. For each serving, use clean paint brushes or cotton swabs to "paint" a design onto the bread with the colored milk. Sprinkle with cinnamon sugar and toast in a preheated oven (350 degrees) or toaster oven until lightly browned. For a no-cook version, substitute the milk with sweetened condensed milk and omit the cinnamon sugar.
Preheat oven to 375*. Brown ground beef and onions, seasoning with salt and pepper. Drain well. Put meat back into pan and add enough spaghetti sauce to coat the meat well but not make it soupy (usually about half a jar for me). I like Ragu Old World Style, Mushroom Flavor. Stir in the mushrooms if your family will eat them! Line an 8x8 pan with about 6 of the crescent rolls (I use Pillsbury Reduced Fat crescent rolls and they work fine!), sealing the seams by smooshing them together and making the rolls go about an inch up the sides of the pan. Mix the beaten egg with one cup of shredded mozzarella (I use the 2% shredded cheese and that works well!), then spread it evenly over the top of the crescent rolls. Top egg and cheese layer with ground beef mixture. Sprinkle remaining cup of cheese over the top of the meat layer. Bake for 25-30 minutes, or until cheese is nicely melted and lightly browned and crescent rolls crust is done. Roll up remaining crescent rolls and bake along side the meat pie. Let meat pie rest on the counter or table for about 5 minutes or so to make it easier to serve. Serve the meat pie with the crescent rolls and a great salad. Enjoy!
In a plastic bag, combine flour mixture and meat, shake well until all meat is coated. Heat large skillet to medium/low heat and melt the butter, add the meat. Brown the meat 3-4 minutes and then turn meat and add the onions. Continue browning until all meat sides are brown and onion is tender and starting to carmelize. Add the water and bring to a boil. This will produce a nice brown thin gravey while cooking. Cook for about 30-45 minutes, stirring often and adding water as needed. Now add the cream of mushroom soup and the red wine vinegar and mix thoroughly. Add sour cream, but do not boil, and completely blend all together. Serve over egg noodles.
Spray a 9 inch square baking dish with nonstick cooking spray. Place the bread inside the dish. Combine the sugar and cocoa powder in a large dish. Add milk, eggs and vanilla and mix throroughly. Pour over bread dish. Let stand 30 minutes or until liquid is absorbed. Preheat oven to 350 degrees. Sprinkle chips over the top of the bread mixture, pressing them inches. Bake 35-45 minutes, until a knife inserted into the middle comes out clean. Serve warm or cold. Store in the refrigerator.
For the cinnamon toast croutons, cut up bread into 1 inch chunks, and toss with melted butter and cinnamon in a bowl. Bake on a cookie sheet at 400 degrees until crispy, or you can oven broil them for about 2 minutes, then shake the pan to loosen croutons and broil for another 2 minutes, or until crispy. Make sure to watch closely so they don't burn. To make the vinaigrette, mix together apple cider vinegar, olive oil and maple syrup until blended. For the soft boiled eggs, boil a saucepan of water then carefully add the eggs, and boil for for about 5-7 minutes, depending on how soft you want them. When done, rinse under cold water and peel carefully. To assemble the salad, add 2 cups of lettuce into each bowl, then add the bacon, cinnamon toast croutons, nuts, vinaigrette and top with an egg. Serve right away and enjoy!
I use a Kitchenaid mixer with a dough hook but I am sure you could make the dough in a bread machine. Just follow your machines instructions. Place all of the dry ingedients in the mixing bowl and turn the mixer on low to blend the ingredients. Warm the liquids until to about 100 deg. F. and add to the mixer. Mix until the dough pulls away from the sides of the mixing bowl. Then allow the mixer to run on the second lowest setting to knead the dough. This will take about 10 minutes. Dependng on the humidity, you may have to add another tablespoon of water (or two). Remove the dough hook and form the dough into a ball, Slightly oil the dough ball and place it back into the bowl to rise. Depending on the temperature this may take 1 to 3 hours. I like to put it in a cool area to have this step to the longest time possible. Let the dough rise until doubled in volume. Punch down the dough and shape in into the shape of your choice. I prefer a football shape with blunt ends. Place on parchment paper and put on a peel or a flat cookie sheet to facilitate putting it in the oven. Cover with plastic wrap and a towel and allow it to rise a second time. This will take 1 to 1.5 hours. Preheat the oven and the pizza stone to 400 Deg F. After the dough has almost doubled in size remove the towel and plastic wrap. With a sharp knife cut a slash along the top of the loaf. Mist the loaf with a spray bottle of water and slide it off of the peel (or cookie sheet) onto the pizza stone and cover with the inverted Aluminium pan. Bake for 15 to 20 minutes and remove the Aluminium pan, Bake for another 15 to 20 minutes or until the crust is the color you like, and the bottom sounds hollow when you tap it. Allow to cool before you try to cut this bread.
Heat oven to 400 degrees. In microwave-safe bowl, stir together water, milk, butter, bouillon, and parsley. Microwave at high 4 minutes or until butter melts. In 11X7 inch baking dish, spread uncooked noodles; pour hot liquid over noodles, stirring to coat thoroughly. Stir in chicken and vegetables; spread noodle mixture evenly in dish. Cover with foil. Bake 25 minutes, stirring half-way through baking time. Stir in cheese. Let stand 5 minutes to thicken.
Pudding----------------. Combine sugar, flour and salt in large bowl. Stir in lemon rind, lemon juice, egg yolks and evaporated milk. Beat egg whites in a small bowl until stiff peaks form. Fold into lemon mixture. Pour into lightly greased 8 cup baking dish. Place dish in larger pan and fill with hot water to 1 inch depth. Bake at 350 degrees for 40 to 45 minutes, or until top is set and golden brown. Serve warm with raspberry sauce. Sauce------------------. Press raspberries through sieve to remove seeds and puree berries. Combine raspberry puree and corn starch in a small saucepan. Cook, stirring constantly, over medium heat until mixture boils and thickens. Spoon warm sauce over individual servings of pudding.
In a small bowl, combine lukewarm water and 5 ml honey. Add yeast and let stand 10 minutes. In a large bowl, combine milk powder and hot water. Add shortening, salt, and reaming honey. Stir until dissolved and add cold water. Stir in yeast mixture with a fork and add to milk mixture. Add half the flour and beat with a spoon until smooth. Add remaining flour, gradually mixing thoroughly using just enough flour to prevent stickiness. When dough is stiff, turn out on to a floured board and knead until smooth and satiny, about 10 minutes. Shape into smooth ball and place in a well greased bowl. Cover and let rise in a warm place until doubled. Punch dough down. Let rise again, when doubled divide into 4 equal portions. Let rise 10 minutes. Shape into loaves and place in 4 loaf pans. Let rise until doubled. Bake in 400F oven for about 15 minutes, then reduce heat to 350F and bake 25-30 minutes until loaves sound hollow when tapped.
Place the flax seeds or flax meal into a clean, moisture free grinder or blender. Grind flax until it is the consistency of whole wheat flour. If the texture of the rice flour is gritty, it can also be placed in the blender and ground until it is more powdery in texture. In a large bowl, combine ground flax, tapioca starch, and brown rice flour until mixture is uniform and no lumps remain. A wire whisk works well for this step. Enjoy in any recipe that calls for gluten-free all-purpose flour. It can also be a great substitute for all-purpose flour in many traditional recipes for cookies, bars, quick bread loaves, muffins, and pancakes; just add an extra egg and 1 1/2 times the amount of leavening called for in the recipe. (For example, if a recipe calls for 2 teaspoons baking powder, use 3 teaspoons instead.) However, this flour may be too heavy for cakes, biscuits, and pastries, and does not contain enough protein for use in bread recipes.
Combine sherbet and fruit in a blender and blend until thick and smooth. Stir in sparkling water until thoroughly mixed. Enjoy!
Sprinkle the rice and salt into the boiling water. Cover and cook slowly until the water is absorbed, 7-10 minutes. Add the milk, stir, cover, and cook 10-12 minutes more, or until the rice is tender. Stir in 1 egg and 2 tablespoons of the butter. Spread the mixture on a shallow plate, cover with plastic wrap, and refrigerate. Beat the remaining egg in a shallow dish and put the crumbs on a piece of wax paper. Shape the well-chilled rice mixture into 6 conical or patty shapes, pressing firmly together. Carefully dip each cake into the egg and then cover with crumbs. Melt the remaining 4 tablespoons of butter in a skillet with the oil. When hot, fry the cakes until golden brown; don't cook them too quickly or the insides will remain cold.
Melt butter in cooking dish (approx. 1 1/2 qt) and set aside to cool. Mix flour, sugar, cinnamon and milk. Pour Batter gently into the middle of melted butter but DO NOT STIR. Pour peaches and juice into the center of the batter but DO NOT STIR. Sprinkle cinnamon on top, a little at a time. Bake at 350 degrees for approximately 30 minutes until brown and bubbly.
Combine everything except the cheese in a slow cooker. Cook on Low for 5-10 hours or on High 2-3 hours. Add the cheese right before serving and allow it to melt slightly. Place hot dogs on buns. Spoon the sauce over.
Arrange 8 rollettes on board to form a snake shape. Trim 2 rollettes and position as head and tail. Use trimming from head and tail and remaining rollettes to fill in the gaps. Colour icing yellow, then gradually add green colouring to get a lime green colour. Set aside 1/8 teaspoon icing. Spread remaining icing over cake. Set aside 2 yellow Smarties for eyes. Arrange remaining Smarties over cake. Cut 2 small strips from liquorice. Use reserved icing to stick a liquorice strip onto each reserved Smartie. Place onto cake to form eyes. Cut 2 tiny dots from liquorice to make nostrils. Place onto cake. Cut jelly snake into a forked tongue shape. Place onto cake.
In medium saucepan, heat the margarine. Add onion, celery and cook until wilted. Add broccoli and broth. Quickly bring to a boil. Cover and simmer until broccoli is tender, about 5 minutes. Puree in blender (will need to do in two batches). In the saucepan, stir together the broccoli puree, milk and cheese. Add salt and pepper to taste, and then heat. If the soup is thicker than you like, add more broth or milk and re-season.
Preheat oven to 350°. Mix butter, sugar + 1/2 cup banana. Add 1 egg and 1 tsp vanilla and mix together. Add the dry ingredients (I like to puree the oats so the cookies aren't so chewy) mixing slowly. Add the rest of the banana if the batter is too dry. Fold in as many chocolate chips (1+ cups) as you want and the optional nuts. Spoon about 1 tbsp of batter on a greased (or wax paper covered) baking sheet, about 1-1.5" apart. Bake until golden brown, about 10 minutes.
Preheat oven to 180°C. Brush a deep 23cm springform pan with melted butter. Line base and sides with paper, grease the paper. Using electric beaters beat the butter and sugar in a small mixing bowl for ten minutes. Add the eggs gradually, beating thoroughly after each addition. Add the vanilla and semolina, beat for 5 minutes. Add the coconut, stir. Using a metal spoon fold in the sifted flour. Stir until the mixture is just combined and smooth. Spoon the mixture into the prepared tin and smooth the surface. Bake for 1 hour or until a skewer comes out clean. Pour cold syrup over the hot cake while still in the pan. When the cake is cool decorate with the lemon slices. Serve with cream. Syrup: Combine sugar and water in a small saucepan. Stir constantly over low heat until the mixture boils and sugar has dissolved. Add the lemon slices, bring to boil, reduce heat and simmer gently, uncovered and without stirring for 15 minutes.
Trim excess fat from pork steak, cut in diagonal, thin slices. spray skillet with Pam. brown meat. stir in celery, onion, soy sauce, Accent, and the boullion, dissolved into the two cups of water. Cover and simmer 30 minutes. Blend the cornstarch into the 1/4 cup of reserved liquid. slowly stir this into the mixture. add mushrooms, veggies, sprouts and bead molasses and stir constantly until thickened and boiling. continue to boil and stir l minute. serve over chow mein noodles.
Prepare rice as label directs, without salt. (I've subsituted no-salt chicken broth.) Thinly slice green onions; reserve 2 tablespoons of the dark green slices for garnishing pilaf. Meanwhile, in 12-inch nonstick skillet, heat oil on medium 1 minute. Add onions and cook 3 minutes, stirring occasionally. Season salmon with teaspoon freshly ground black pepper. Add salmon to skillet and cook 7 to 8 minutes or until opaque throughout, stirring occasionally. Remove skillet from heat; spoon off and discard any fat, but leave salmon in skillet. Stir cooked rice and teriyaki sauce into skillet with salmon until well blended. To serve, garnish with dark green-onion slices.
Prepare brown rice on stovetop or in rice cooker. Melt butter in a large skillet over medium to medium high heat. Add garlic onion and chicken and saute for 7 minutes. Add carrots, ginger, curry, soup base, coconut milk and 1.5 cups water (reserving 1/2 cup for use with corn starch). Cover and let simmer for 7-10 minutes. Prepare slurry with remaining half cup water and cornstarch and slowly pour into sauce, mixing well. Let simmer 10 more minutes to thicken. Stir kale into sauce, mixing throughout. Heat through (3-5 minutes), then reduce heat. Serve Chicken Kale Curry sauce over brown rice and ENJOY!
It might be a good idea to blanch the broccoli first. Put all ingredients in a large ziploc bag and marinate for 4 hours in the refrigerator. Discard marinade and thread ingredients onto small skewers.