HumbleIntelligence/food-ner-1-Million huggingface dataset:
Add jellow to boiled water and stir -- Add grape pucker and mix well -- put into little plastic containers and refrigerate.
In a large bowl, combine flour, oats, sugar, baking powder and cinnamon. In a small bowl, mix milk, butter, syrup and egg; stir into dry ingredients just until moistened. Fold in apples. Fill greased or paper-lined muffin cups three-fourths full. Top each with a pecan half. Bake at 400° for 18-20 minutes (or until muffins test done). Cool in pan 10 minutes before removing to wire rack. After cooled, mix sugar and syrup for glaze; drizzle over muffins.
Close the lid and press the Steam/Cook button to preheat the Aroma(R) rice cooker for approximately 10 minutes. Open the lid, using caution to avoid steam burns. Place the butter and mushrooms in the inner pot and, using a long-handled plastic spoon, saute the mushrooms until tender. Add the green onions, tomatoes, and vegetables and/or meat. Stir to combine and saute for 2 minutes. In a small bowl whisk together the eggs, cream, salt and pepper. Pour the eggs over the vegetables and stir lightly. Close the lid and cook until the eggs are almost set, 12 to 14 minutes. Open the lid, sprinkle the cheese over the eggs, and slide the omelet out of the container onto a plate, folding it in half before serving.
Layer crock pot with pineapple, then dry cake mix, then pie filling. Dot with butter and sprinkle with nuts. Cover and cook on low for 2-3 hours.
In a large skillet, heat 1/4 cup vegetable oil over medium-high heat until oil begins to glisten. In a wide, shallow bowl, whisk together egg and milk. In another wide, shallow bowl, combine bread crumbs, flour, garlic powder, basil, sage, thyme, pepper and salt. Dredge each pork chop first in egg mixture, shaking off excess. Then dredge in bread crumb mixture, coating both sides heavily and evenly. Carefully lower each chop into hot oil and fry for 3-5 minutes on each side or until done. Coating should be golden brown and crispy. Remove chops to a plate covered with paper towel. Place another paper towel atop chops and carefully blot off extra oil. Serve and enjoy!
In a large serving bowl, combine peas, beans, mint, red and yellow peppers, garlic, oil, vinegar, oregano and feta. Taste for seasoning and adjust with salt and pepper. Let the salad stand for 30 minutes. Toss gently before serving.
Heat oil in large non-stick skillet or wok and stir fry broccoli and zucchini for five minutes. Add tomatoes and peaches. Cover and cook 3 minutes.
Cook pasta according to package directions; rinse under cold running water. Set aside to cool. When cool, combine pasta, grapes, oranges, onion and nuts in a medium bowl. Add dressing; toss to coat. Recipe can easily be doubled or tripled.
grease sides of a 10" spring form pan. cream together ricotta and cream cheese. add sugar and eggs. beat until smooth. add lemon juice, vanilla and mix. add flour and cornstarch and mix. melt butter,. add butter and sour cream. mix until smooth. If you're adding chocolate chips, stir them in now with a spoon. pour into pan and back at 325 for one hour. turn off over, and leave cake in oven for another half hour. If anyone finds the miracle of how to keep the top from cracking, let me know!
Set oven to 425 degrees F (set oven rack to bottom position). Grease a roasting pan (use a pan large enough to hold the chicken halves and potatoes). Using kitchen shears cut the chicken down the center between the breasts, then cut down each side of the back bone, then discard the back bone. Season the chicken halves on both sides with salt and black pepper, then place skin side down in the roasting pan. In a bowl season the potatoes with salt and pepper then place the potatoes around the chicken. Sprinkle the whole garlic cloves and olives around the potatoes. In a bowl whisk the juice of 2 lemons with the olive oil then drizzle over the chicken and potatoes in the pan. Sprinkle the dried oregano over the top. Drizzle 2 tablespoons broth into the 4 corners of the pan (do NOT drizzle on top of the chicken or potatoes). Roast uncovered for about 50 minutes. Remove from oven turn the chicken skin side up, drizzle the pan juices on top the chicken and potatoes, if the broth has cooked down then drizzle about 1/3 to 1/2 cup more into the sides of the pan if needed. Continue to cook for another 30-40 minutes or until the chicken is cooked through, you may want to baste with pan juices a few times during cooking (cooking times will vary slightly depending on the size of the chicken). Serve the chicken with pan juices.
In a tall glass, add all ingredients except ice. Stir. Add ice to glass to fill.
Preheat oven to 325F degrees. Spread half of the onions on the bottom of a roaster. Rinse roast under the tap, pat dry with paper towel, and place on onion mixture. Sprinkle pepper and salt on roast. Cover with garlic and remaining onions. Mix water and worcestershire sauce, and pour over roast. Cover and cook in preheated oven for 2-1/2 to 3 hours, or until roast is tender, basting often. After done cooking, let roast stand for 10-15 minutes in order to carve more easily.
Line cookie sheet with parchment paper; set the cookie sheet aside. In a small bowl stir together water and coffee crystals or espresso coffee powder until dissolved; set aside. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and salt, beat until combined, scraping sides of bowl occasionally. Add eggs and coffee mixture; beat until combined. Beat in as much of the flour as you can with the mixer using a wooden spoon, stir in any remaining flour. Drop dough by slightly rounded teaspoon 2 inches apart onto the prepared cookie sheet; spread dough into 2-inch circles. Bake in a 350 degree F oven for 9 to 11 minutes or until browned around the edges. Cool on cookie sheet set on a wire rack for 2 minutes. Transfer cookies to a wire rack; cool. When cookies are cool, fill a pastry bag fitted with a very small round tip with Coffee Icing. Pipe icing onto cookies in a zigzag pattern. Or, thin icing with additional whipping cream to make icing of drizzling consistency; use fork tines to drizzle icing over cookies ( If desired, sprinkle with crushed coffee crystals. Makes about 20 cookies). COFFEE ICING: Stir together 1/8 teaspoon instant coffee crystals or dash of espresso coffee powder and 1 tablespoon whipping cream until coffee is dissolved. In a small mixing bowl stir together 1 cup sifted powdered sugar, the coffee-cream mixture and enough additional whipping cream (1 to 2 tablespoons) to make icing of piping consistency.
Combine the brown sugar,water,fish sauce, rice vinegar,garlic,soy sauce,ginger,black pepper,and chiles in a small bowl. Mix well.Set aside. Heat the oil in a large pot over high heat. Add the shallot and saute until brown,about 5 minutes. Add the chicken and saute about 5 minutes or until slightly browned. Add the sauce mixture and bring to a boil. Turn the heat down to medium. Cook until liquid is reduced by half,about 12 minutes,stirring occasionaly. Serve chicken over steamed white rice. Garnish with sprigs of cilantro.
Beat butter and brown sugar in a large bowl until fluffy. Add egg and corn syrup; mix well. Place 1 cup cinnamon chips in a microwave safe bowl. Microwave for 1 minute at 50% power; stir. If necessary, microwave at 50% power in 15 second increments, stirring after each heating, until chips are melted when stirred. Stir melted chips into butter mixture. Stir together flour, baking soda and salt; add to cinnamon chip mixture, beating just until blended. Cover and refrigerate for 1 hour or until firm enough to handle. Heat oven to 350* (300* convection oven). Shape dough into 1 inch balls (or #60 scoop); roll each ball into nuts, lightly pressing nuts into dough. Place dough 2 inches apart on ungreased cookie sheets. (Flatten cookies slightly if using convection oven.). Bake 8 minutes (5 minutes convection) or until edges are firm. Cool slightly; remove from sheets to wire rack. Cool completely. Prepare drizzle: Heat cinnamon chips and shortening in a medium microwave safe bowl. (Use same timing and heating method as above.). Drizzle evenly over cooled cookies.
1. Cut the potatoes (with skins attached, gotta love the extra vitamins) into bite sized pieces and get them boiling in water without salt. 2. "Fake" caramelize the onions by sweating them over medium heat with the butter and brown sugar. This takes about 20-30 minutes. 3. Cut the bacon into little pieces and fry them up. Use the cheap bacon, it doesn't really matter here. I take a package and cut the whole thing in half and use that. You want them all browned but not too crunchy. Drain them on a paper towel. 4. By the time 2 and 3 are done, the potatoes should be ready. Don't let them get mushy. You want them firm enough to stay together when you pierce them with the fork. 5. Mix the potatoes, onions, and bacon. Yum. 6. Let these three things cool. 7. Mix the remaining ingredients well, leaving extra chives out for garnish. I use wild chives when they are available because they are free, grow like weeds, and are easy to distinguish. The measurements are approximate. This dish rocks. You can leave out the chives but you are doing yourself a great disservice. Make sure you use fresh rosemary and chop it finely. The dried stuff will not do so well in this dish unless you let it sit for at least a day or two before eating. 8. Gently stir in about half of the dressing. You want to be sure to not overdo it on the dressing, so I start with half and add as needed. Just go with what's right for you. 9. Let it chill for an hour at least for the flavors to marry. And say yum again.
Filling - Peel and cut potatoes into small pieces. Cover with water and cook until easily pierced with a fork. Drain (reserving 1 cup water for dough) and mash well. I use a potato rice. Meanwhile sautee onion in oil for about 7 minutes over meadium heat. Once onions are done, combine salt pepper, potatoes and onions and mix well. You can add a bit of well drained sauerkraut if you would like. To Make Dough: Combine flour, salt, oil and reserved water in large bowl, and mix until dough forms a ball. If dough is dry, add more water, 1 tablespoon at a time, until moist. If dough is sticky, add more flour, 1 tablespoon at a time, until it's smooth. Put it all together! Roll the pierogi dough on a floured board or countertop until 1/8" thick. Cut circles of dough with a cookie cutter or drinking glass. Place a small ball of filling (about a tablespoon) on each dough round and fold the dough over, forming a semi-circle. Press the edges together with the tines of a fork. Boil the perogies a few at a time in a large pot of water. They are done when they float to the top (about 8-10 minutes). Rinse in cool water and let dry. If you want to pan fry them, can a "healthy" pat of vegan butter to a pan, wait for it to melt and them fry on each side until golden.
Preheat oven to 425. Cook chicken until no longer pink, add soup and salsa and heat through. Spread about 1/3 cup soup mixture on half of each tortilla to within 1/2" of edge. Moisten edge with water. Fold over and seal. Place on 2 baking sheets.Bake 5 minute or until hot.
Adjust oven rack to middle position and heat oven to 400 degrees. Bring 4 quarts of water to boil in dutch oven oven high heat. Stir in 1 tablespoon salt and pasta; cook, stirring occasionally, until al dente. Reserve 1/4 cup of cooking water. Drain pasta, return to pot and toss with 1 tablespoon of oil; set aside. While the pasta is cooking, heat remaining 2 tablespoons oil and garlic in meduim skillet over medium heat until fragrant but not brown, about 2 minutes. Stir in tomatoes and simmer until thickened slightly, about 10 minutes. Off heat, stir in basil and season with salt and pepper to taste. Add tomato sauce and reserved pasta-cooking water to pasta; stir to combine. Pour half (about 4 cups) of pasta into 9 by 13 inch baking dish. Sprinkle with half mozzarella and half Parmesan. Pour remaining pasta into dish and sprinkle with remaining mozzarella and Parmesan. Cover with foil and bake until cheese melts, about 15 minutes. Remove foil and continue to bake until cheese begins to brown, about 5 minutes. Serve immediately.
Preheat oven at 425°F. Cook noodles in boiling salted water till tender; drain. Combine cooked noodles, drained tuna, mayonnaise, onion, celery, peas. Blend soup and milk in a saucepan over low heat. Add cheese and salt and pepper to taste; stir until cheese is melted. Add to noodle mixture. Spray a casserole dish with Pam. Put mixture into casserole dish and sprinkle crushed potato chips on top. Bake for about 20 minutes or until bubbly on top.
Heat oven to 375 degrees. In 13x9 inch pan, combine first 7 incredients, mix well. Arrange chicken on the rice mixture, skin side up, drizzle with butter. Sprinkle with 1/2 teaspoon salt, paprika and poultry seasoning. Bake uncovered at 375 degrees for 1 hour or until chicken is tender. Tips: For chicken atop dressing, substitute 8-oz pkg. herb-seasoned stuffing mix for rice. Omit first 1/2 teaspoon salt. Bake covered with foil at 375 for 1 hour; remove foil and bake 30 minutes longer. This makes a moist dressing. If you prefer a drier dressing, decrease water to 1 1/2 cups. Wild rice can be substituted for half of rice. For pork chops atop rice, in large skillet, brown 6 pork chops. Arrange pork chops on rice mixture, omit butter.
Mix all together and marinade steaks 24-48 hours. Grill and enjoy.
Heat water in sauce pan and add dogs and bring to a boil. Remove pan from heat and let sit 5 minutes. Drain dogs and when cool enough to handle split almost all the way thru to open like a book. Cook bacon in fry pan (No microwave) until almost cooked. Cut cheddar into 1/4 X 1/4 inch sticks. Put two pieces of cheese in into each dog. Wrap with bacon and secure with tooth pick on each end so that dog sits upright with slit up. Cook a few minutes on grill pan and turn over and cook until bacon is crisp. Serve with all the fixings.
Preheat oven to 400 degrees F,. Line the muffin pans with paper liners. Drain the mandarins reserving liquid. Add the orange extract and enough water to make 1 cup of liquid. In a large bowl, combine the flour, baking powder, baking soda, salt, brown and white sugars. In a separate bowl, combine the egg, sour cream, orange liquid and the butter. Add to dry ingredients with oranges and pecans. Stir just until moistened. Fill lined muffin cups 2/3 full. Bake for 20-25 mnutes.
Beat egg well. Add salt and milk. Heat oil. Add chopped onion and green chili. Fry to light golden brown. Add beaten egg. Cook for about a minute. Stir and mix egg mixture thoroughly and fry to light brown. Serve hot with paratha or rice and lentil.
1. COOK POTATOES Combine potatoes, cream, butter, sugar, salt, and pepper in Dutch oven. Cook covered, stirring occasionally, over medium heat until potatoes begin to break down, 20 to 25 minutes. 2. SIMMER POTATOES Reduce heat to medium-low and continue to cook, covered, until liquid has been absorbed and potatoes are completely tender, 15 to 20 minutes. Meanwhile, adjust oven rack to upper-middle position and heat oven to 450 degrees. 3. MASH POTATOES Add cream cheese to pot. Using potato masher, mash until cream cheese is fully incorporated and sweet potatoes are smooth or if you prefer silky-smooth potatoes, use a hand mixer to beat the potatoes. Continue to cook, stirring constantly, until potatoes are thickened, about 5 minutes. 4. TOAST MARSHMALLOWS Transfer potato mixture to 2-quart baking dish and top with single layer marshmallows. Bake until marshmallows are browned, about 5 minutes. Serve. MAKE AHEAD: After transferring sweet potato mixture to baking dish, mixture can be refrigerated, covered, up to 2 days. Microwave until warm for 4 to 7 minutes before topping with marshmallows and baking as directed.
Chop Zucchini and Summer Squash into bite size pieces. In a large bowl mix everything and pour into a pan sprayed with Pam Spray. Bake at 350 for 1 1/2 hours.
Mix water and spices together in a medium bowl and let stand. Halve avocados; remove pits. With a spoon, slide the skins off. Cut in thirds (carefully inspect and cut out brown or black spots) and add to the bowl. Mince onion and tomato and add to bowl, along with lemon juice, cilantro and salt. Mash with a hand potato masher, then stir to blend the spices. Some people use a blender, but then the guacamole will be pureed with no texture. Taste and adjust the heat level by adding cayenne red pepper as desired. Guacamole needs a fair amount of salt, but before you add more, taste some on the chips you will be serving, as some chips are saltier than others. Cover the guacamole tightly and refrigerate until ready to serve. Serve with lots of tortilla chips. Whole grain crackers work great for this dip too.
You will need 8 pots de creme cups or 6 four-ounce ramekins. Lightly butter or spray the cups. Add the cranberries to a shallow soup bowl or cereal bowl; pour the brandy or orange juice over them; soak for 30 minutes, then drain and pat dry. Divide the cranberries among the prepared cups, arranging them on the bottom. Position the oven rack in the middle of the oven; preheat to 325°. Whisk eggs briefly in a big bowl, add in the mascarpone, yogurt, sugar, vanilla, and cinnamon; whisk until smooth. Place the cups in a large baking pan lined with a dish towel. Pour the mixture into the prepared cups, and sprinkle lightly with the grated nutmeg. Place the pan on the oven rack and carefully pour enough hot water into the pan to come halfway up the sides of the cups. Bake, uncovered, for 30 minutes, or until a knife inserted close to the edge comes out clean. Remove the cups from the pan with a dish towel. Cool completely and serve at room temperature or refrigerate for up to 24 hours.
Thoroughly cream shortening, sugars, and vanilla. Add eggs, beat thoroughly. Stir in peanut butter. Sift dry ingredients, stir into creamed mixture. From into tiny balls, place on ungreased cookie sheet. press with a fork to make crisscross. Bake in oven 375°F 10 minutes. Makes 8 dozen cookies. (I cooked mine for 12 minutes to be really crisp. If you have a stand mixer, easer with this recipe).
Choose a very lean pork butt and trim all remaining fat. Remove the bone and tie in a net. Mix Sweeter 'n Sweet 3/4 lb to 1 gallon water. Make up 5 gallons. With a needle, inject this mixture into the pork until it is doubled in size. Soak in remaining cure for 5 days. Be sure it is weighted down if it floats. Smoke at 135 degrees for 1 hour, then increase temperature to 180-185 degrees for 3-4 hours or until internal temperature of ham reaches 145 degrees. See recipe for Cottage Ham and Cabbage for further cooking instructions.
Mix everything except olive oil together and shape into 36 equally sized meatballs. They will be loose and sticky. Fry in olive oil over medium heat 5-8 minutes, browning on all sides, until done. Serve with your favorite sauce.
Steam the broccoli till bright green and softened, in a small pot with about 1/4 cup water. IF you have an immersion blender, you can then simply toss the other ingredients in the pot, blend in there, and ta-da, your smoothie's made! Or you can transfer the broccoli and the rest to a blender or food processor. Be sure to blend very well, especially if trying to hide veggies from children- and in that case, probably a good idea to use a sweeter yogurt or add the honey. However, it's entirely optional. Enjoy! Note: For the soy yogurt, I use homemade tofu sour cream- just soft tofu blended with lemon juice to taste and a pinch of salt.
Adjust your oven rack to the middle position and preheat your oven to 450. Line a baking sheet with foil and set a wire rack on top of it. Rinse and pat dry the pork tenderloin. Season with fresh cracked black pepper and overlay with thyme. Then wrap tenderloin in prosciutto. Heat 2 tblsp oil over medium heat in a skillet or braiser. Brown each side of your tenderloin, approximately 5-7 minutes per side. Transfer meat to wire rack set in foil lined baking sheet. Bake until meat registers 145 degrees, approximately 15-18 minutes. Meanwhile, deglaze pan used to brown tenderloin by pouring in the chicken stock. Bring to a simmer. Then whisk in the flour until sauce begins to thicken. Whisk in garlic, thyme, and lemon juice. Cook until sauce is desired thickness, whisking often (approx. 5-10 minutes). Off heat, stir in the chives and a dash of salt & pepper. Allow tenderloin to stand for a few minutes before slicing. Serve topped with pan sauce.
In a 1.5 to 2 quart casserole: combine the cornstarch and brown sugar. Stir in remaining ingredients. Microwave, covered, 13-15 mins or until mixture boils and thickens, stirring halfway. It does have a tendency to boil over in the microwave so you might want to keep an eye on it unless you need to clean your microwave.
Shake the martini. Rub the lemon over the rim of the glass. Pour the martini into the glass, add another mint leaf if desired.
Combine all the ingredients (except asparagus) in a saucepan bring to a boil. Pour over the asparagus and refrigerate for 24 hours Serve on lettuce leaves (Optional).
Pour milk into a deep narrow mixer bowl. Add whipped topping mix, and pudding mix. Beat slowly until well blended. Gradually increase speed to high and whip until mixture will for m soft peaks, about 4-6 minutes. Store frosted cake in refrigerator.
In a medium sized bowl mix together flour, sugar, baking powder, and cinnamon set aside. In another bowl, mix together wet ingredients. Add the wet ingredients to the dry ingredients. Start preheating oven to 350 Fahrenheit. Roll dough out and cut out shapes with cookie cutters. Bake in oven on a lightly oiled cookie sheet for about 10-12 minutes.
mix all ingredients in a food processor, pulse for a few seconds just enough to mix them. If you don't have a food processor, mix them well with your hands in a bowl. shape like jumbo hot dogs, not foot long just 3 inches long. skewer them and grill each side until cooked; you can put 2 kebabs for each skewer then serve warm.
Sprinkle yeast and sugar into 1/2 cup of the water - do not stir. Let stand 10 minutes or until the surface becomes bubbly. In large bowl, combine flour and table salt. Make a well in the center of the flour and pour in yeast mixture and 1 tablespoon olive oil. Stir with wooden spoon or electric mixer, and slowly add remaining 1/4 cup water - dough will be soft and slightly sticky. Turn dough onto lightly floured surface. Knead for 10 minutes, adding small spoonfuls of flour if necessary. If you are using a stand mixer, you may continue using the dough hook setting rather than turning out on the board as mentioned in step 6. When dough is smooth and elastic, place in bowl and cover with plastic wrap or damp cloth. Let rise in a warm place- about 80-85 degrees - until doubled in bulk, for 1 hour. Turn onto lightly floured surface. Knead gently several times. Flatten into 10-inch circle. Place on an oiled baking stone, pizza pan or heavy cookie sheet (I use a large cast iron skillet). Press indentations into the surface of the dough with fingers to make "dimples." Loosely cover and let rise about 15 minutes, or until doubled in size. Preheat oven to 425°F. In a blender or mortar and pestle, combine remaining 3 Tbsp olive oil and herbs until leaves are broken up and oil is fragrant. Pour over dough. Rub gently into surface. Sprinkle with kosher salt. Bake 15 minutes, reduce heat to 400°F. Bake 5 minutes more, or until golden brown. Let cool and cut into wedges.
Measure ingredients into Martini Shaker. Add ice. Shake vigoursly. Pour into Martini glass. You can rim the glass in butterscotch ice cream syrup, for added effect.