HumbleIntelligence/food-ner-1-Million huggingface dataset:
Empty Kool-Aid powder into a 1 gallon pitcher or container. Pour in Sunny Delight and Sprite. DO NOT add sugar. Stir until completely mixed. Chill.
Melt the butter in a saucepan over medium heat. Add in the onion and garlic; stir/saute for 5 minutes or until soft. Add in the nuts and rice; stir to coat. Add in the broth and spices; bring mixture to a boil. Lower heat, cover, and simmer for about 20 minutes or until all liquid is absorbed. Add in parsley, lemon juice, raisins, and salt/pepper to taste; fluff with a fork.
Mix sugar and water and boil slowly for 20 minutes. remove from fire and drop in the marshmallows. let stand for 5 minutes.then beat until smooth. serve hot or cold as a pudding or ice cream sauce.
Place milk, jello, and ice cream in large pitcher with tight fitting lid; cover. Shake vigorously one minute or until well blended. Pour into four glasses. Serve immediately.
Combine broth and lentils in a medium saucepan; bring to a boil. Reduce heat, partially cover, and simmer 10 minutes or until lentils are tender. Remove from heat; cover and set aside. Heat oil in a large nonstick skillet over medium heat. Add onion, garlic, mustard seeds, and red pepper, and cook 5 minutes or until onions are tender and seeds begin to pop, stirring constantly. Add cumin, turmeric, coriander, and black pepper; cook 3 minutes, stirring constantly. Add tomato paste, and cook 3 minutes, stirring constantly. Add lentils, coconut milk, and salt; cook 3 minutes, stirring frequently. Remove from heat; stir in juice. Cool to room temperature. Serve dal with pita wedges.
Preheat the oven according to the cake mix directions. Make the cake mix as per directions, and then split into 6 bowls - approximately 3/4 cup batter per bowl. Tint to a pastel of every shade except for black. Pour into a muffin tin prepared with cupcake liners and then bake as per package instructions. Allow to cool completely. Once cooled, crumble the cupcakes. To each bowl, add 1-2 tablespoons of frosting, until it holds a shape though does not feel wet. Take a teaspoon of each color and squish into an oval, combine in a ROY G BIV gradient and shape into an oval. The top color to form ears. Place on a plate and chill in freezer for 15-20 minutes while you prepare candy. Use marzipan to shape the horn, mane, tale, and cloud. Set aside. Use a popsicle stick to press hole through cloud so as to slide under the cake pops. Melt the candy melts in a double boiler. Add the black color, a little at a time, until the grey color of pusheen. Thin, 1 tablespoon of vegetable oil at a time. It should be thin but not runny. Dip popsicle sticks into melts, then into the pusheens. Allow to set, and then dip into melts. Gently tap off excess and then carefully press the horn, mane, tail, and cloud onto body, adhering with a small amount of candy melt if necessary. Let the candy set completely before painting. Loosen the food dyes with a bit of water in small bowls. Paint color onto the mane and tail. Pipe the face on using tinted royal icing.
In a large skillet, saute your onion in the butter until translucent. Dump the frozen spinach into the skillet with the onion and add the 1/4 cup water. Cover and cook on medium heat, stirring occasionally to keep the spinach from sticking. Once the spinach is wilted and appears done, pour in the 2 eggs which have been whisked well. Stir continually until the egg turns white and the spinach appears "dry", but make sure not to overcook. Sprinkle with seasoned salt (to taste) immediately before serving.
Slice the onions as thinly as possible. You may find it useful to first slice them in half and lay them on their cut side before slicing them further. Cram the sliced onions into a large mason jar. Pour the sugar and vinegar into a small pot and bring to a boil with the salt and pepper. Pour the hot syrup over the onions; cover them and let rest overnight in the refrigerator before use.
Cook tapioca and water on very low heat until thick and clear. Add jello and sugar and stir until dissolved. Add frozen berries. Chill in refrigerator. When mixture is cool and thick, add whipped cream, if desired.
In a 2 quart, or larger, sauce pan, heat the 2 tbsp of vegetable oil over medium high heat. Once oil is hot, stir in the dried pasta (small elbows or alphabet letters work nicely, but any smaller shape works). Stir frequently so that the pasta toasts evenly. It will become brown and very fragrant in about 5-8 minutes. Remember to check often so that pasta doesn't become too dark or burned. In the meantime, in your blender (or with a stick blender in a large measuring cup) add the chopped tomatoes, garlic, and diced onions and puree until completely smooth. When pasta is evenly toasted, add the tomato puree to the pan. Be careful, the puree will sizzle possibly splatter once it hits the pan. Stir gently until the pasta is coated in the puree. Add salt and pepper and continue to cook, stirring frequently, until the pasta soaks up the liquid and the mixture has reduced, leaving the pasta coated in a thick tomato paste-like sauce. Approximately 7-10 minutes. Carefully add the chicken broth, or any kind of broth or stock you wish, and let the soup come to a simmer to finish cooking the pasta. Stir occasionally for about 15 minutes. Add a few dashes of your favorite hot sauce and remove from heat. Serve as is or with some chopped fresh cilantro or thin sliced green onions. -OPTIONAL- Add 1 cup of frozen sweet corn, thawed, 1/2 cup shredded carrots, 1/4 cup chopped cilantro, or thinly sliced cabbage, fresh lime juice, shredded, cooked chicken or pork. Add when adding stock, for a more substantial meal. We used a vinegary Jalapeno hot sauce and really liked it. This soup tastes best when made with ripe tomatoes, especially heirloom tomatoes. I used black/brown heirlooms and it was deeply flavored and complex.
Shake all ingredients (except cherry) with ice and strain into a chilled cocktail glass. Add the cherry and serve.
Place raisins in a steamer basket or strainer. Place over boiling water but not touchin it. Steam, covered, for 5 minute. Combine cream cheese and butter in heavy bottomed saucepan. Stir over low heat until butter is melted, cheese is soft and mixture is well combined. Transfer to large bowl of mixer. Add powdere sugar, one cup at a time, until frosting is thick and creamy but not dry. Add vanilla. Stir in raisins gently. Drop by teaspoonfuls onto waxed paper. Let dry, uncovered, for 4 hours or overnight.
Preheat oven to 350°F Place the cake mix, eggs, yogurt, water, oil and dry. pudding mix in a large bowl. Beat with electric mixer on high (start on low. and move up unless you enjoy a lovely spray of cake batter all over your walls. and floor) for about 5 minutes. Batter will be very thick. Stir in the chips. and nuts. Pour batter into a generously greased Bundt or angel-food pan. Bake for 1. hour or until a toothpick inserted comes out clean. Take from oven and cool for. about 10 minutes before turning onto plate. For glaze: Heat cocoa, water, oil and syrup over low flame until mixed. Add. sugar and drizzle over warm cake, allowing the glaze to dribble down the. sides. Top with nuts, if desired.
Heat oven to 350 degrees. Lightly butter 2 cookie sheets. Place butter and sugar in mixter bowl and beat until light and fluffy. Add 1 egg and continue beating until completely blended. Sift flour, baking soda and salt onto sheet of waxed paper and gradually mix in butter mixture. Add chopped almonds, orange zest, and vanill and mix just until blended. Drop dough by rounded teaspoon 1 inch apart onto prepared cookie sheets. Dip thumb in flour and make indentation in center of each cookie. Beat remaining egg and lightly brush over each cookie, using pastry brush. Place whole almond in each indentation. Bake until cookies are puffed and edges are golden brown, about 12 minutes. Let cool slightly on cookie sheets, then remove to wire racks to cool completely. Store in airtight container.
Heat a frying pan over a medium heat, add oil, onion and garlic and cook for 10 minutes or until softened and lightly browned. Stir in the walnuts and cook for 2 minutes more. Add the remaining ingredients and season with salt and pepper to taste. Remove from the heat to a bowl to cool. For the sardines. Preheat oven to 200°C.Wash sardines inside and out and pat dry on paper towels. Fill sardines with the stuffing and place in a lightly oiled oven pan. Drizzle with a little oil. Bake for 10-15 minutes or until golden brown then remove to a platter and serve scattered with garnish ingredients. Serves 8.
Crust: Preheat oven to 325°F Lightly grease bottom of a 10in springform pan. In a bowl, stir crumbs with 1 cup coconut, sugar and butter until evenly moist. Press over bottom and partway up sides of pan. Bake in oven until edges are golden, about 10 mins, cool. Filling: Meanwhile, whisk eggs in a large bowl. Whisk in pumpkin, brown sugar and seasonings. Cut cheese into cubes and place in a large bowl. Using an electric mixer, beat in sugar, then cream, scraping side of bowl as needed until well mixed. Pour over warm crust. Bake in oven until filling is almost set, 55-60 minutes. Run a knife around edges to loosen crust and prevent cracking. Cool to room temp, then chill in fridge at least 4 hrs or overnight. Remove from pan and sprinkle with remaining 1/2 cup of toasted coconut.
Mix all ingredients except bread in a large bowl. Set aside. Cut off top of bread round and hollow out to make a bowl. Place mixture into bread round. Bake at 350°F for 1 hour.
Preheat oven to 450°. Place turkey breast skin side up, in a large roasting pan. Bake uncovered for 30 minutes. Remove turkey from oven and lower temperature to 325°. In a large bowl, combine 1 1/2 cups cider and soy sauce. Pour mixture over turkey. Cover and bake for 1 1/2 to 2 hours, basting turkey frequently with cider mixture. In a small bowl, combine cornstarch and remaining 1/2 cup cider. Remove turkey from oven and stir cornstarch mixture into pan drippings. Return turkey to oven and bake uncovered until sauce is thickened (15- 20 minutes). Transfer turkey to serving platter and serve with the sauce.
On lightly floured surface, roll out pastry to 10-inch square and transfer to parchment paper-lined baking sheet. Pierce pastry all over at 1-inch intervals and refrigerate for at least 30 minute up to 4 hours. Bake at 400F until light golden and puffed, about 12 minutes. Let cool slightly. Add pizza toppings and then bake to set, for about 15 minute.
Mince marinade ingredients by hand or process in food processor. Marinate chicken at least 2 hours, or overnight in the refrigerator. If roasting entire chicken, can put an onion and a lemon inside chicken. Roast at 350 approximately 1 hour with occasional basting. If barbecuing pieces, baste with marinade and cook until it is as you like. I tend to cook long over medium-low coals with mesquite chips.
Cut the chicken breasts into cubes about 2cm. Heat olive in a medium paella pan(38 cm is ideal). Saute onions and garlic until soft. Add chicken and brown for a few minutes. Add peppers and cook for another five minutes. Add tomatoes, saute for a couple of minutes then add the paprika. Continue for another couple of minutes. Add 900ml of the chicken stock, salt & pepper, and rice, saffron (or tumeric), bring to boil then reduce heat and simmer for 20 minutes covered with foil. Add mushrooms, prawns and peas to surface of paella, do not mix in - re-cover. Cook for about 10 minutes or until prawns are cooked and liquid has been absorbed. Note- add more chicken stock if required. Once cooked remove paella from heat and leave to rest covered for 5 minutes. Scatter parsley, spread lemon wedges of paella and serve.
Preheat oven to 350°F. Grease bottom of 9x13-inch baking pan. Prepare brownie mix as directed on package. Spread 2 cups of the brownie mixture in prepared pan. Combine caramel topping and flour in bowl; mix well. Spread evenly over brownie mixture; sprinkle with coconut. Using a spoon, drop remaining brownie mixture on top of caramel layer. Bake for 35 to 40 minutes or just until brownies are just done; Do not overbake. Let cool. Cut into squares.
In a 2 qt casserole dish, combine rice mix and seasoning packet with mushrooms. In a medium saucepan, combine water, spinach, onion, butter, mustard, and nutmeg. Bring to boiling; remove from heat. Stir; pour over rice mixture. Stir in cream cheese. Bake, covered in a 375 degree oven for 20 minutes. Stir mixture. Cover;bake 15-20 minutes more or until rice is tender. Stir again. Let stand 5 minutes before serving.
For the syrup: make this first. In a small sauce pan, combine the sugar, honey and water. Bring to a slow boil, stirring occasionally until sugar is completely dissolved. Add lemon juice and orange juice. Cook, stirring occasionally, over medium heat for 10 minutes. Remove from heat and set aside. Heat oven to 350 degrees. In a 4 quart saucepan, mix the butter and milk. Bring to a boil over medium heat, stirring constantly. Add farina and cook for 5 minutes, continuing to stir to prevent lumping. Remove from heat. In a large bowl combine eggs, sugar and vanilla. Slowly add one cup of the hot mixture to the bowl and blend. Return egg mixture to the saucepan and stir until smooth and thick. Set aside to cool. Brush a 9" x 13" x 2" baking dish with melted butter. Place 8 filo sheets on bottom of pan, brushing between each one with melted butter. Place an additional 4 filo sheets in pan, allowing the edges to drape over each of the 4 sides of the pan. Brush with melted butter. Pour the filling into the filo lined pan and spread evenly. Fold the overlapping filo sheets to envelop the filling. Top pastry with remaining filo, brushing with melted butter. Score the dough through the top layers of filo with a sharp knife 4 times lengthwise. Pour any remaining butter over the top of the pastry (this keeps the filo from drying out during baking.). Bake in preheated 350 degree oven for one hour or until pastry is golden and puffed. Remove pastry to a rack and cool for 5 minutes. Spoon cooled syrup over pastry and allow to stand for 30 minutes. Cut into 40 diamond shaped pieces. Enjoy this authentic, luscious Greek dessert!
Chop the onions into small pieces ( I use the small electric food chopper and chop them in batches ) Reserve 1 tablespoon of the chopped onions for use later in the sauce. Heat the oil on med high heat, you want the oil to be very hot before putting in the onions. Add the onions in batches and fry until you get a deep brown (but not burned) color. You want them to be crispy. Be sure to watch them carefully as they go from medium brown to dark kind of quickly. Drain them onto paper towels and set aside. Boil lentils in water (about 4 cups) along with 1 clove garlic cut into quarters, and 1 tablespoon cumin until cooked, drain and set aside. MEANWHILE: Boil the macaroni until done (about 10 min). Cook the rice in the chicken stock add salt if the broth is unsalted. Put them all together in the same pot and mix well. Make the sauce. In 1 tablespoon oil heated over medium heat add 2 cloves minced garlic, 1 tablespoon chopped onions that you reserved from before, and a dash of salt, stir and fry about 2 minute. Add 1 and 1/2 teaspoon sugar to the onion garlic mixture and mix well. Next, add one can 15 oz can tomato sauce. Now add 2 tablepoons vinegar, a small squirt yellow mustard and a dash of lime juice. You can adjust the amounts according to your personal taste but it should have kind of a slight puckery bite. To serve, put the kusherie onto a plate and add a SMALL amount of sauce to the top. (A little goes a long way, and you can always add more according to taste) Sprinkle the whole thing liberally with the fried onions. Mix together and enjoy!
Spray the inside of the slow cooker with nonstick cooking spray. In a large bowl, beat Alfredo sauce with the fresh and evaporated milks, egg, and mustard. Stir in UNCOOKED macaroni and all of the shredded cheeses, butter, pepper, onion and garlic powders, and salt; mix well. Pour into 4 quart crockpot. Cover and cook on low for 3 to 4 hours; test to make sure macaroni is cooked. Do NOT stir or remove the lid while this dish is cooking.
In a 2 qt saucepan, cook half of the whole kernel corn, the onion and garlic in hot cooking oil till onion is tender, not brown. Carefully add chicken broth. Bring to boiling; reduce heat. Simmer, uncovered for 10 minutes. Stir in whipping cream, salt, and white pepper. Simmer, uncovered, for 10 min. or until slightly thickened. Watch carefully because it may foam and rise in pan. Remove from heat; cool slightly. Pour the cooled mixture into a blender container. Cover and blend until smooth. Return to same sauce pan. Keep warm. Meanwhile, in a small covered saucepan cook remaining corn and potato in boiling, salted water for two minutes. Add chopped sweet pepper. Cover and cook about 1 minute or til tender. Drain. Stir the drained vegetables into the soup. Add the fresh or frozen crab meat; heat through. If desired, garnish with parsley and red pepper strips.
Cook Amaranth and Lentils for 20 minutes in separate saucepans. Place Collards and stock into medium saucepan and bring to boil. Stir in red wine vinegar and Dijon mustard. Simmer. Cover and cook for 12-20 minutes. Remove cover and sprinkle with smoked salt. For Sauce: Saute Garlic, Shallot, and Morel Mushrooms. Remove sauteed garlic, shallot, and morel mushrooms and place to the side. Deglaze with Red Wine reduce to au sec. Add Veg Stock and Thyme, reduce to nape. Add sauteed garlic, shallot, and morel mushroom back to sauce. Season. Place amaranth, collards, and lentils in a ring mold. Press to make sure mold stays in tact and remove ring mold. Sauce. Garnish with some dried toasted mushrooms.
Mix the ingredients and pour into a the container of an ice cream maker. Follow manufacturer recommendations for freezing. Place in into freezer and allow to rest at least 2 hours before serving. Alternately, pour the mixture into a shallow freezer container and freeze, uncovered, for 1 - 2 hours, or until the mixture begins to set around the edges. Turn the mixture into a bowl and, with a fork, stir until smooth. Return to the freezer container, cover, and freeze for another 2 - 3 hours, until firm.
In a medium fry pan, over medium heat, saute onino and garlic in safflower oil until onions become transparent. Add remaining ingredients and simmer 45 minutes or until lentils are tender.
Combine corn, mayonnaise, lemon juice, and salt and pepper in a bowl. Stir well. Add tomatoes and green onions and mix gently. Cover and refrigerate over night. When ready to serve, give it a good stir and then watch it disappear from sight!
In a big skillet, melt the butter over medium heat. Saute the onion, celery, and mushrooms for about 7 minutes or until the mushrooms have given off their liquid and start to brown. In a 4-quart slow cooker add the sauteed vegetables and potatoes; stir to combine. Add in the clam juice, water, wine, tarragon, thyme, and pepper. Cover and cook on LOW for 6-7 hours or until the potatoes are tender. In a bowl, add the cornstarch and cream; whisk to combine; add into the chowder; stir to combine. Add in the salmon and peas; increase heat to HIGH; cover and cook about 15 minutes or until the salmon is firm. Add salt to taste. Ladle chowder into individual soup bowls; sprinkle with parsley or chives.
Heat oven to 400 degrees . Make cornbread by mixing cornmeal, flour, oil, eggs, buttermilk and milk. Stir until well blended. Stir in celery and onion. If the batter is too thick, add more milk. (should be pourable). Pour into greased hot iron skillet (if you have one, if not get one, they aren't expensive and you can get them at Wal Mart. I have one I use just for cornbread!). Bake for 30 minutes or until top is light brown. When done and cooled down a bit. Crumble into a large bowl. Add bread pieces, butter and seasonings. Mix well. Start adding chicken or turkey broth, stirring and adding more broth as needed. (important: add broth until you think it is just right, then add more. It will soak up and dry out in the oven). Adjust seasoning to taste. (appoint someone special). Pour into a grease 13x9-inch (3-quart) baking dish or pan. Bake at 400 degrees for 30 minutes or until golden brown. Serve with gravy. Note: Broth made from boiling a hen will be best but canned will work.
In a medium bowl, beat cream cheese until fluffy. Mix in miracle whip and 2 tablespoons of reserved pineapple juice. Stir in pineapple tidbits (I sometimes use 2 cans if I want more pineapple), chicken, almonds and grapes. Chill until serving. Great on Hawaiian rolls, or on top of Bibb lettuce. ADD-IN IDEAS: maraschino cherries, mandarin oranges, cilantro, macadamia, walnuts or pecans instead of almonds.
Pastry. Put flour, onion flakes, pepper and paprika in a food processor. Add the butter and process until crumby. Add half the cold water to the beaten egg and pour in while still mixing. Add water very slowly until it starts to resemble dough. Don't let it form a ball. Divide dough in half, roll one lot out and line your pie dish. Prick and cover with dried beans and bake on 200 celsius until almost cooked -- about 15 minutes. Wrap the other dough in wrap and refrigerate until needed. Filling. Saute onion, bacon, garlic and paprika in the oil in a pan until cooked just through. coat the beef with the flour and add to the pan, cook it for about five minutes and then add the stock slowly stirring it constantly to avoid lumps. Depending on what meat you are using, add enough water to cook it down for a while (1-4 hours) and keep adding it as needed. Add the Marjoram. When the meat is just about tender enough cook it down until it is thick. Empty out the beans and pour the filling into the case. Break the eggs straight on top, spread out evenly and cover with the cheese (Save some for the top of the pie). Roll out the pastry and put it on top. Prick a few air holes. Brush with egg wash and sprinkle some extra bacon pieces, grated cheese (not too much and the parmesan on top. You can grind some pepper over it too. Bake until golden brown on high for about 30 mins or so -- watch it!
Cut corn off cob. In a cast iron pan, heat oil over hight heat. Add corn. Season with salt. Cook for about 15 minutes until corn starts to brown. Transfer corn to bowl and mix with mayo/crema, feta/cojita, scallions, cilantro, jalapeno, garlic, lime juice & chili powder. Season with salt if desired. Can be served hot or cold.
Brown chops well on both sides in oil in a skillet; remove. Brown onion slices on both sides in same pan; remove. Stir in chili powder and cook 2 minutes; add rice tomato sauce, water and salt; heat to boiling. Pour into a shallow 8-cup baking dish; arrange browned pork chops over rice and place an onion slice on each chop; cover dish. Bake at 375F for 1 hour or until liquid is absorbed.
Over medium heat, saute the potatoes and onions in butter for 10-15 minutes, stirring occasionally. Add the sausage, bell peppers, salt, black pepper and cayenne, and continue frying until the sausage is browned, about 5 minutes. Add more salt and pepper to taste and serve garnished with green onions.
For The Doughnuts:. In a medium mixing bowl sift together flour, brown sugar, baking powder, pumpkin pie spice, salt and baking soda. Add pumpkin, eggs, milk, and shortening, butter or margarine; beat with an electric mixer on low speed till mixed. Spoon the mixture into a pastry bag fitted with a large star tip with a 1/2 inch opening. Pipe onto 2 greased baking sheets in 3-inch circles. Bake in a preheated 375F oven for 10 minutes, or until golden brown. Cool doughnuts on a rack over waxed paper. For the Icing:. IN a small mixing bowl stir together confectioners'sugar and vanilla. Stir in enough milk to make a smooth icing of glazed consistency. Spoon icing over doughnuts.
Mix all ingrediants in large saucepan, adding water and chicken boullion cubes last. Stir well. Bring to a boil, then simmer for 40 minutes, or until veggies are tender. Serve while hot.
Make bread according to your bread machine. Or you can follow the directions on the box for oven baking. Cut into thick slices, dip into your egg mixture and cook.