HumbleIntelligence/food-ner-1-Million huggingface dataset:
PIE CRUST----------. In a medium-size mixing bowl, combine crushed vanilla wafers, crushed graham wafers and finely chopped pecans; mix well. Add margarine or butter and blend using a pastry blender or a fork. Preheat oven to 350 F degrees. Prepare a 9 inch oven-proof pie dish by lightly spraying with a vegetable oil. Dust with 1 tablespoon of flour. Shake off any excess flour off pie plate (The spray and flour will prevent the shell from sticking to the pie dish). Spoon wafer mixture into pie dish; press evenly to bottom and sides using a rounded soup spoon. Bake in preheated 350 F oven for 10 minutes. Remove from oven and let cool. FILLING----------. In a medium-size mixing bowl, dissolve orange jello powder with 1 cup of boiling water. Add 1/2 cup of cold water and let cool for about 15 minutes. Add concentrated orange juice, lemon juice and 1/2 teaspoon of orange extract and stir well to mix. Place in the freezer compartment of the refrigerator for about 20 minutes or until just partially set; DO NOT LET HARDEN. Remove from freezer and break up the jelly mixture using a whisk. In a 2 cup measuring cup, add 1/2 cup whipping cream and using an electric mixer, beat until cream slightly thickens. Add remaining 1/2 teaspoon of orange extract and gradually add powdered sugar, beating until thickened. Add whipped cream to the jelly and fold in, (DO NOT BEAT). Pour mixture into the cooled pie shell. Place pie in the freezer compartment of the refrigerator for about 1 hour or until pie filling is set. TOPPING----------. In a 2 cup measuring cup add 1/2 cup whipping cream and using an electric mixer, beat until slightly thickened. Add orange extract and gradually add powdered sugar and continue beating until thickened. Before serving pie, spread whipped cream over entire top of pie. Place and arrange orange segments on top of whipped cream creating a pattern if desired. Sprinkle with grated sweetened chocolate. Serve pie chilled, not frozen.
Place pork chops in the crock pot. Sprinkle onion soup mix over pork chops. Pour cola over meat and soup mix. Set crock pot on high and let cook, undisturbed, for 3 hours for fresh pork, 4 hours for frozen.
Heat the oil in a heavy 5 1/2 quart saucepan over medium heat. Add the celery, carrot, and onion. Saute the vegetables until the onion is translucent, about 5 minutes. Add the garlic, and the salt and pepper to taste. Stir in the tomatoes with their juices, chicken broth, wine, basil, tomato paste, bay leaf, and thyme. Add the chicken breasts; press to submerge. Bring the cooking liquid to a simmer. Reduce the heat to medium-low and simmer gently uncovered until the chicken is almost cooked through, turning the chicken breasts over and stirringthe mixture occasionally, about 30 minutes. Using tongs, transfer the chicken breast to a work surface or large plate and cool for 5 minutes. Discard the bay leaf. Add the cannellini beans to the pot and simmer until the liquid has reduced into a stew consistency, about 10 minutes. Discard the skin and bones from the chicken breasts. Shred or cut the chicken into bite size pieces. Return the chicken meat to the stew. Bring the stew just to a simmer. Season with more salt and pepper if desired. Ladle into serving bowls.
In a medium bowl, cream together butter and 1 cup sugar and lemon zest if use until light and fluffy. Beat in egg, corn syrup, and lemon extract. Stir in flour, baking soda, and baking powder. Cover dough, and chill in the refrigerator at least 1 hour. (Very important). Preheat oven to 325 degrees F (165 degrees C). Line a cookie sheet with parchment paper. Roll chilled dough into walnut sized balls. Roll balls in remaining sugar, and place on the prepared cookie sheet. Bake 12 minutes in the preheated oven, or until lightly browned. (Time depends on your oven. My girlfriend's oven only requires 10 minutes.). Note: You can choose to skip rolling the cookies into the sugar. Instead, you can dust the cooled cookies into powder sugar. Note: I have also rolled them in decorator 's sugar in variety of colors and they were very pretty.
Preheat oven to 350°F Arrange flounder in medium Pyrex baking dish. Dot with butter substitute, season with salt and pepper, and sprinkle with lemon juice. Top with tomato, basil, garlic powder and capers. Cover with aluminum foil and bake for 30 minutes or until fish is easily flaked with a fork.
On medium high, heat oil in large frying pan. Meanwhile, cut each banana in half, across the middle (NOT lengh wise). Now take each banana half and cut 3 slices length wise. Do the same to the other half. You should end up with 6 slices about 2-3 inches long PER a banana. After you have done this with all 3 bananas, there will be a total of 18 slices. Add the sliced bananas slowly into the hot oil and fry each side for 3-5 minutes or until golden brown. Remove from pan, drain in paper towel and add salt to taste.
Line a baking tray with baking paper. Cut calamari into 1 cm thick rings. Place flour, salt & pepper into a bowl, mix through. Beat eggs and water in a separate bow. Place cornflake crumbs or breadcrumbs and a couple of decent sized sprinkles of vegetable seasoning into a third bowl and mix. Coat calamari in flour mix, dip into egg mixture and then coat in breadcrumb mixture. Press breadcrumbs on with fingertips. Place on lined baking tray. Preheat oven to 150. Pour oil into a deep, heavy-based saucepan. Heat over medium-high heat. Cook calamari rings in batches for 2 to 3 minutes or until light golden. Remove calamari to a wire rack over a lined baking tray. Keep warm in oven whilst cooking remaining calamari. Mix 3-4 tblspns of good egg mayonnaise with a squeeze of lemon juice and a couple of tspns of crushed garlic, salt and pepper. Serve calamari with the garlic/lemon aioli, chips and salad.
In a large pan, melt butter. Add onions and saute until limp. Stir in flour, blending to make a smooth paste. Gradually add milk and stock, stirring to make a smooth sauce. Add carrots, celery, cheese, salt, 1/4 t paprika, and pepper. Cover and simmer until the cheese is melted and the vegetables are tender, stirring occasionally. Just before serving, add parsley. Sprinkle paprika on individual servings.
Place pork in a freezer bag or other large plastic bag, strong trash bags work well. Dry toast Mexican oregano & cumin seeds in a hot, heavy skillet one at a time, stirring or shaking the pan to prevent burning. They are done when color has deepen and little wisps of smoke are formed. Mix all the ingredients, except banana leaves in a blender or food processor (break up the Achiote Paste before adding) Pour in with pork, seal bag, and distribute well to coat meat. Be careful not to get on hands it will stain them red! ( I used a meat injector also). Marinate at least 2 hours or overnight in frig, overnight is best. If banana leaves are frozen, thaw and rinse well in cool water. If you can use fresh banana leaves you will need to wilt them over the burner on your stove, be careful not to burn them. Heat them until they are pliable. Line the bottom of a heavy roasting pan with 2 or 3 banana leaves, long enough to be able to fold over the roast covering it completely. They should over lap the pan on all sides. Remove pork roast from the bag and reserve marinade. Place pork fat side up on the banana leaves in the pan, pour marinade over top of the meat. Place 3 or 4 more banana leaves over the pork and inside the bottom leaves. Pull bottom leaves around meat and tie with cooking string around this package form both directions to secure. Place either in the grill with lid down or in the oven at 325°F for 3-1/2 to 4 hours until meat is tender. Leaves may be almost black on the outside when finished. When we used the smoker it took close to 8 hours. Allow to cool for 20 minutes; then slit open banana leaves with knife or scissors, (be careful of the steam) and remove pork. Serve with fresh corm tortillas, salsa of your choice, red pickled onions, guacamole, chopped cilantro, etc.
Place chicken in slow cooker or large stockpot. Add the remaining ingredients, ending with water. Cover and cook on low until richly flavored, 8 to 10 hours in slow cooker, 4 hours on stove top. Discard chicken. Strain stock through cheesecloth lined sieve into large bowl, pressing vegetables to extract liquid. Remove fat. Refrigerate in air tight container for up to 3 days or freeze for up to 4 months.
Combine celery and carrot in food processor, and pulse 10 times or until finely chopped. Combine celery mixture and cabbage in a medium bowl. Cover with plastic wrap; vent. Microwave at high 5 minutes; drain. Heat vegetable oil in a large nonstick skillet over medium-high heat. Add onion, 1/2 teaspoon ginger, and garlic; saute 2 minutes. Add turkey; cook 5 minutes. Remove from heat; stir in cabbage mixture, 1 1/2 tablespoons soy sauce, and pepper. Cover and chill 15 minutes. Place 1 egg roll wrapper at a time onto work surface with 1 corner pointing toward you (wrapper should look like a diamond). Trim 1 inch off right and left corners of wrapper. Spoon 3 tablespoons turkey filling into center of wrapper. Fold lower corner of egg roll wrapper over filling. Fold in trimmed corners. Moisten top corner of wrapper with egg white; roll up jelly-roll fashion. Repeat procedure with remaining wrappers, turkey filling, and egg white. Lightly coat egg rolls with cooking spray, and place, seam side down, on a baking sheet coated with cooking spray. Bake at 425° for 18 minutes or until golden brown. To prepare sauce, combine 3/4 cup soy sauce, vinegar, sesame oil, and 1 tablespoon ginger; serve with egg rolls. Garnish with green onions, if desired.
In a large mixing bowl, beat the butter until creamy. Gradually beat in the sugar, beating until the consistency of thick whipped cream. Beat in the eggs, one at a time, beating well after each addition. Stir together the flour, baking powder, salt and nutmeg. Stir into the creamed mixture alternately with the milk. Stir in the lemon rind and vanilla. Fold in the blueberries. Spread in a greased 9" x 13" cake pan. Bake in a 350 degree F oven for 40 to 45 minutes or until golden and the cake tester inserted in the centre come out clean. Let stand in the pan for 5 minutes. If making the glaze, stir together the sugar and lemon juice. Let it stand for 20 minutes. Spoon over the warm cake and spread evenly. Let cool completely in the pan on a rack.
Place all ingredients in a blender, and beat, or frappe, for 5 minutes, and your smoothie is ready to enjoy.
Saute onion on low flame until nicely carmelized taking care not to burn the onions. Add tomatoes and seasonings, stir. Add uncooked rice and herbs. If using whole chicken then stuff with rice mixture and layer pan with remaining rice. If not stuffing the chicken simply layer a large roaster pan with rice mixture and add water to cover. Place chicken over rice and cover well. After an hour turn over chicken and add more water if needed. Cover again and cook until tender (approximately another two hours).
Put the chicken thighs in a medium size sauce pan and add the next 9 ingredients. Bring to a boil, cover, reduce heat to lowest setting, and gently poach until juices in chicken when pierced are clear and no longer pink, about 20 to 25 minutes. Remove chicken pieces to a plate to cool. Discard poaching liquid. When the chicken's cool enough to handle, remove the skin and bones and coarsely chop the meat. Add the chicken to a large bowl and stir in the remaining ingredients. Terrific on a sandwich or as a main dish salad on a bed of mixed spring greens.
Preheat oven to 350. Grease 9x13" glass pan. Thaw sausages and chop finely. Heat olive oil in medium skillet and saute onions until golden. Put potatoes in mixing bowl, add onions and sausages, stir, and add seasonings to taste. Pour into prepared pan. Sprinkle cheese on top of casserole. Beat eggs and milk together lightly. Pour over casserole. Cover casserole with foil and bake for 45 minutes. Uncover casserole, and bake 15 minutes more, or until casserole is set and cheese is golden.
In a large heavy bottom pot, heat olive oil over medium-high heat. Add the sirloin and cook until browned, about 8 minutes. Season with salt and drain off the excess grease. Add the tomato sauce and beef broth and simmer for 1 hour. Add the next 7 ingredients, stir and simmer for 35 more minutes. Add the next 5 ingredients to the pot and cook another 20 minutes, stirring often. Add the last 5 ingredients and cook for 10 more minutes. Serve and enjoy. Garnish with cheese and sour cream. Or, use the mixture to stuff poblanos, adding some cheese.
Pour the cold water into a blender and sprinkle with the gelatin. Let stand for 1 minute. Add the hot cream and process at low speed until gelatin is completely dissolved, about 2 minutes. Add the cream cheese, juice concentrate, sugar and vanilla; process until blended. Chill until mixture is slightly thickened, about 15 minutes. Pour into crust and chill until firm. Garnish with slices of orange, lime, or other fresh fruit. (If you take a slice of fruit and make a cut in it from the center to the outside, you can then twist it to make a pretty garnish.) NOTE: Instead of orange, you can make this with frozen lemonaide, limeaide, tangerine juice, frozen pina colada mix, strawberry concentrate, etc. If you do use a sweetened concentrate like lemonaide, cut the added confectioner's sugar in half.
POUR 2 quarts filtered water into a large stainless steel pot. REMOVE the leaves from 8 stalks of fresh spearmint; ADD spearmint leaves to pot; ADD 8 cinnamon sticks; SET heat to high. ADD 12 Pomegranate Pizzazz tea bags, 6 spearmint tea bags, 3 licorice spice tea bags. BRING mixture to a gentle boil; REDUCE heat to low; SIMMER 3-5 minutes; REMOVE tea from heat. WASH lemons well and cut in half; SQUEEZE juice from lemons, reserving 4 lemon halves; SET aside lemon juice or chill. ADD the 4 reserved lemon halves and 1/2 cup premium honey to hot tea brew; ALLOW mixture to steep and cool down. STRAIN tea when cooled through mesh strainer into a pitcher (save and set aside cinnamon sticks for garnish); ADD the fresh lemon juice and the grenadine to tea; STIR well (Tea may be diluted with cold filtered water if you desire a subtler tasting tea). POUR tea into tall glasses filled with ice. Place 1 lemon slice on rim of each glass; add 1 stick cinnamon and 1 sprig fresh mint to tea to garnish. AS A COCKTAIL: Add desired amount of ouzo liqueur to iced shaker or glass; FILL with tea; SHAKE or STIR; GARNISH. SERVE and ENJOY!
In a large skillet cook ground beef, onion, and garlic until onion is tender and meat is browned. Drain off fat. In a crockpot combine catsup, sweet pepper, celery, water, brown sugar, mustard, vinegar, Worcestershire sauce, and chili powder. Stir in beef, onion, and garlic. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours. Serve on toasted buns.
Sift flour, baking powder and baking soda all together. Cream butter and gradually add sugar, creaming till light and fluffy. Add egg, beating thoroughly. Add flour mixture alternately with milk, beating till mixture is smooth. Heat griddle or frying pan. Lightly grease. Put enough batter on hot griddle to make size of pancake you desire. Cook until bubbly on top and turn. Brown other side and then serve with your favorite topping (syrup, jelly, fruit or whatever you like).
Mix graham cracker crumbs and 1/2 stick of margarine in bottom of 9-inch springform pan. Pat mixture evenly on bottom. Bake in preheated 325°F oven for 10 minutes. Cool on wire rack while preparing filling. Beat cream cheese and Splenda in large bowl until fluffy; beat in eggs, egg whites and cornstarch. Stir in sour cream and vanilla. Add remaining margarine, milk, and white chocolate; stir until well-blended. Pour batter into crust in pan. Bake in 325°F oven 80 minutes or until center is almost set. Remove cheesecake to wire rack. Gently run metal spatula around rim of pan to loosen cheesecake. Let cheesecake cool completely; cover and refrigerate several hours or overnight before serving. To serve, remove sides of springform pan. Garnish with strawberry sauce, if desired.
1.Here is where Rick and I differ. I caramelized the onions a little before adding the Chorizo. He likes them crunchy. 2. Prepare the flavorings. Heat the oil in a large (10-inch) skillet over medium heat. Add the onion and chorizo and cook, stirring regularly and breaking up any clumps, until the chorizo is cooked through, about 10 to 15 minutes. Add the beer or other liquid ( white wine, tequila, water, or chicken stock) and the spinach; stir until the liquid has evaporated and the mixture is once again dry looking. 3. Finish the queso fundido. Reduce the heat to medium-low, sprinkle the cheese evenly over the vegetables and stir slowly and constantly until just melted-too long over the heat and the cheese will become tough, oily and stringy. Immediately scoop into a warm serving dish (a small fondue dish with a tea light below is ideal) and serve with warm tortillas and salsa for making soft tacos. NOTE: If you use beer, Monterrey Jack is the best cheese.
Coat slow cooker with cooking spray, arrange the ribs, sliced onion and chopped garlic in the cooker. Pour pineapple juice over the ribs. cover and cook for 6 hours. drain the cooking juices. Remove onions from slow cooker, and discard them. In a small bowl, stir together the barbecue sauce and the plum jam. Pour over the ribs and spread to that the ribs are evenly covered with sauce. Cover and cook another 30 minutes.
Preheat oven to 250. Dump the beans into a large dutch oven or pot with tight fitting lid. Pick out any broken pieces. Add the salt, if using. Top with enough water to cover the beans by an inch and a half. Bring pot to a boil. Cover the pot and set in the oven. Cook for 75 minutes. About 45 minutes in, check the beans and add water if needed.
In a large skillet, cook the bacon over med heat turning often, until half cooked approx 3 minutes. Transfer to a paper towel lined dish. Add the onion, celery and bell pepper to the skillet and cook until softened, about 3 minutes. Stir in the shrimp and cook approx 2 minutes until shrimp is opaque. Stir in the cornbread; season with salt and pepper. Cut a 2 inch wide slit through the center of each chicken breast, beginning from the thicker side and cutting horizontally toward the center to make a pocket. Fill each with one quarter of the stuffing; press the opening to seal. Place 2 strips of bacon on a work surface. Lay chicken breast crosswise on the strips and wrap the bacon around the breast; secure with toothpicks. Wipe out the skillet and heat over med heat. Add the wrapped chicken and cook for 3 minutes. Turn the chicken, cover the pan with a lid and cook, turning once or twice, until th bacon is crisp and the chicken is cooked through -- approx 5 minutes.
Preheat the oven to 350 degrees. Spray each skewer with non-stick spray. Wrap each breadstick around the skewer and flatten out the end a bit. You will have to work with the dough a bit, but place 2 black olives on the top for eyes and a small piece of pimiento in the "mouth" for the tongue. Bake on a prepared baking sheet for approximately 20 minutes or until the breadsticks are golden brown. Remove from the oven and immediately brush with the melted butter and sprinkle with the herbs/spices of your choice. Let cool. If desired, slide the skewers off the bread or serve with the skewers in for easy handling. NOTE: If desired, make the dough from scratch and use food coloring to make them green or knead in paste food coloring, using gloves to shield your hands from getting stained.
Peel the garlic and cut in half. Cut slits all around the roast and stuff the garlic into the slits. Lightly salt and pepper the roast then roll in flour. Heat 1/4 cup of olive oil in a large pot and brown roast on all sides. Once the roast is browned set aside. Place all the vegetables in the bottom of the crock pot. Set roast on top. In large bowl, combine canned tomatoes, soup mix, bay leaves, parsley, and 1/2 cup of water; mix well and pour over roast. Cover and cook on high for 6 hours or until done. Remove roast and veggies. Pour roast juices into a pot and thicken for gravy. Serve over rice or potatoes.
Place all ingredients (except for nutmeg) into a large saucepan and place on stove. Cook on low to medium heat for around 2 hours stirring every 10 - 15 minutes. After 2 hours, take off of heat and let cool. Place into a large dish. Sprinkle nutmeg over the top and chill in fridge for about 3 hours. I know this might seem a long time but it isn't that hard to do and is great as a recipe you can do in advance.
Spray an 8x8 inch glass casserole with nonstick cooking spray, set aside; Preheat oven to 350 degrees. Cook tortellini according to package directions, drain and set aside. Mix butter and flour to make a rue in a medium saucepan stirring slowly. Blend in milk and cheese. Do not boil. Combine ham and pasta in an 8" by 8 " glass casserole dish. Pour liquid cheese combination over pasta. Place bread crumbs in a skillet. Heat slightly to brown the topping. Sprinkle panko over the top of casserole; bake in pre-heated oven for 20 minutes.
Saute' onion and peppers in margarine until tender. Add remaining ingredients including cooked chicken. Cook on low for about 2 hours to blend flavors. This can be served over steamed rice.
Add ingredients to your bread machine pan in the order listed above. Use light setting and REGULAR bread (not "quick" even though you used rapid-rise yeast). This can be a high-rising bread. Also notable is that I always look at my bread once the machine has warmed up and it begins its first blending -- if it's too dry, I add a little milk or juice, if it's a little "wet" I add flour in teaspoons at a time -- just "eyeballing" the consistency. Your entire house will fill with the aroma of this lovely sweet bread while it bakes!
Brown sausage in large skillet until crumbly, dry and has absorbed most of the grease. Add butter allow to melt. Add flour while stirring continuously. Sausage will appear slightly white once enough has been added. It may take a bit more or less depending on how much grease your sausage contains. Continue cooking until flour is browned and mixture is dry. About 2 minutes. Add milk, more may be required depending on how much flour was added in step three above. Lower heat to simmer and allow to cook till thick. If your mixture is too thick add more milk, add more flour if it's too dry. Gravy should have a light reddish brown color. If it's too white the flour was not sufficiently cooked (it's still edible and delicious).
Combine flour and salt in a large bowl. Stir in water and oil. Turn onto a floured surface and knead5-7 times. Divide dough into 8 balls. Roll out each portion on a lightly floured surface. Roll to about 7 inches. Spray a non-stick skillet lightly with cooking oil. Cook tortillas over medium heat for 1 minute on each side or until lightly browned.
Preheat oven to 350 degrees. In a large bowl, combine cake mix, pudding mix, eggs, water, oil and almond extract. Beat at low speed with electric mixer until moistened. Beat at medium speed for 2 minutes. Stir in almonds with a spoon. Pour into a greased and floured 10-inch Bundt pan. Bake for 40 to 45 minutes or until toothpick inserted in center comes out clean. Remove from oven and cool in pan for 25 minutes. Invert onto cooling rack. Cool completely. Dust with confectioners' sugar.