HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pour boiling water over gelatin in large bowl; stir until gelatin is dissolved. Stir in cold water. Refrigerate about 1 hour or until thickened but not set. Fold 1 pint of strawberries and half of the whipped topping into the gelatin mixture. Refrigerate 15 minutes or until thickened but not set. Split cake horizontally to make 3 layers. Fill layers with gelatin mixture. Spoon or pipe remaining whipped topping onto top of cake. Garnish with extra berries. Cover and refrigerate until serving.
Melt the marshmallows and water in the top of a double boiler, over hot but not boiling water. Leave in the top and set aside. In a heavy saucepan, combine the sugar, milk, and corn syrup. Bring to a boil, reduce the heat, and simmer for 5 minutes. Pour this liquid over the marshmallows. Return the marshmallow mixture to low heat and with a hand held mixer, whisk, or egg beater, beat until smooth. Sauce will thicken as it cooks. Remove from the heat and add the vanilla extract. Serve at room temperature.
Heat all ingredients to boiling; reduce heat. Simmer uncovered 20 minutes, stirring occasionally. Remove cinnamon sticks. Serve tea warm.
Preheat oven to 180 Degrees Celsius Layer potatoes in a shallow baking dish. Combine cream and soup in a bowl and then pour over potatoes. Bake covered with foil for 1 hour. Remove foil, sprinkle with cheese and almonds. Cook for a further 30 minutes.
Put all ingredients except olive oil in blender and process. Add olive oil in a stream while still processing, until mixture thickens. Refrigerate.
SOFRITO: Puree the cubanelle, onion, garlic, cilantro, tomato and hot peppers (if using) in a food processor. RICE: In a large dutch oven, heat the oil over medium heat. Cook the ham, stirring occasionally, until it starts to crisp (about 4 minutes). Add the sofrito, olives and capers. Cook, stirring, until the liquid evaporates (about 5 minutes). Add the rice. Cook, stirring, until is sizzles (about 2 minutes). Stir in the peas or beans, water and salt. Bring to a simmer and simmer, uncovered, over medium-high heat until almost all the liquid is absorbed (about 10 minutes), reducing the heat to medium once the water is below the level of the rice. Stir gently. Reduce heat to low, cover and cook, undisturbed, for 30 minutes. Fluff with a fork. Let stand for 10 minutes.
CRUST: COMBINE all ingredients, mixing until crumbly. Press firmly into greased 13"x9" cake pan. BAKE at 350°F for 15-18 minutes, or until light golden. TOPPING: BEAT eggs, sugar, corn syrup and melted butter together until blended. Stir in cinnamon chips, cranberries and walnuts. Pour evenly over crust. BAKE for about 30-35 minutes longer, or until set and golden. Cool completely, then cut into bars.
Place turkey breast in a 13x9x2-inch pan. Pour orange juice over breast, and sprinkle with orange rind, sage, thyme, and pepper. Cover and bake at 325* for 1 1/2 hours or until meat thermometer registers 170*, basting breast frequently with pan drippings. Transfer turkey to serving platter. Measure 1 cup pan drippings, adding water, if necessary, to obtain that amount; strain and set aside. Combine cornstarch and water in a small saucepan, stirring well. Add raspberries, sugar, and reserved pan drippings. Cook over medium heat until sauce thickens, stirring frequently. Serve with turkey. Yield: 8 to 10 servings.
Stir your flour and milk together until well blended. Stir in soup and poultry seasoning. Put this all in microwave-safe bowl and cover with a sheet of the wax paper. Set the Microwave at Hi for 7-8 min. Stir every 2 min until the mixture boils and begins to thicken. Stir in the turkey and vegetables. Spoon 1 c. turkey mixture into 4 individual microwave safe bowls. Pipe or spoon 1/2 c. potato mixture atop each casserole. Sprinkle with Paprika. Cover with the wax paper and again Microwave at Hi 9-11 min. until the vegetables are tender. This makes 4 servings.
Crumble cornbread into large bowl. Do not use cornbread mix (such as Jiffy) because it has sugar. Some mixes do not have sugar and those are fine. Put onions and celery into microwave-safe dish with 1/2 cup Chicken broth. Cook vegetables until softened - approx.6-8 minutes. Pour vegetables into cornbread bowl. Add sausage, sage and chicken,if using. Sometimes it's easiest to use your hands and mix, making sure all the ingredients mix together. Stir in cream of chicken soup. Slowly adding broth as you stir. The cornbread will beging to soak up the broth, so let it rest a bit in between adding all the broth. The final consisitency should be very soupy. Add salt and fresh ground pepper to taste. Refrigerate overnight if you have time - the flavors will meld and create a tastier dressing. Add more broth as needed if it has thickened. It still needs to be soupy or it will be too dry once it is cooked. Pour into lightly greased 9 x 12 baking dish. I usually have enough to fill another 9 x 9 baking dish, as well. Bake at 375*, covered, removing foil last 10 minutes so it is golden brown on top - usually 45 minute - 1 hour. You want it to be very moist even after it is baked so do not overcook. .
Preheat the oven to 400°F. Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend. Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom cavities (about 1-1/2 t. of filling -don't pack tightly because the mushroom will shrink when baking) and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve.
Preheat oven to 400°F '. In a deep saucepan, bring 1 cup of the cream and 2 1/2 cups water to a boil over medium-high heat. Meanwhile, in an ovenproof skillet, melt butter over medium heat. Add garlic, reduce heat to medium-low and saute for about 5 minutes or until golden; transfer half to a bowl, set skillet aside. Mash reserved garlic with 1/2 teaspoons salt and 1/4 teaspoons pepper in bowl; stir into boiling cream mixture. Gradually pour in cornmeal, while stirring. Reduce heat to medium-low and cook, stirring often, for about15 minutes or until polenta is thick. Meanwhile, return skillet, with garlic, to high heat; heat until sizzling. Season beef medallions with salt and pepper; add to skillet and sear each side for 1 minute. Transfer to oven and roast for about 15 minutes for medium-rare or until desired doneness. Transfer beef to a warmed plate; tent with foil. Return skillet to medium-high heat and pour in wine; boil, scraping up brown bits for 1 minute. Whisk flour into remaining cream, gradually whisk into skillet. Simmer, whisking for about 2 minutes or until slightly thickened. Season to taste with salt and pepper. Stir Parmesan and basil into polenta and divide among serving plates; place beef on top and spoon sauce over top.
In a large saucepan, bring water and margarine to a boil. Slowly add grits, stirring and cooking until mixture begins to thicken. Remove from heat and add peanut butter and, if desired, raisins and peanut hearts. Mix well and place in feeders. Freeze excess for future use.
With a food processor running, add the garlic clove through the feed tube until it is finely chopped. Add the drained artichoke hearts and the basil; pulse until mixture is finely chopped. (This can be prepared a few days ahead, covered and chilled). Spread one half of each tortilla with a few tablespoons of the artichoke mixture. Sprinkle about 1/3 cup of the grated cheese over the artichoke spread. Arrange a few strips of chili over the cheese. Fold tortillas in half over the filling and brush both sides with some of the reserved artichoke marinade. Heat a large non-stick skillet over medium-high heat. Put 2 to 3 quesadillas into the skillet and cook until lightly browned; turn over and cook until golden. Remove from skillet and cut into 4 to 6 wedges. Repeat with remaining quesadillas.
Finely chop onions and green peppers and simmer in vegetable oil. Add pepper. In a large pot, place the whole tomatoes, garlic, salt, sugar, spices and onion/pepper mix. Bring to a good rolling boil. Add paste last, one can at a time. Process in canning jars or freeze!
Preheat oven to 400°F. Sift together flour, baking powder, salt and sugar; mix in a large bowl. Cut in butter using a pastry blender or 2 forks. The butter pieces should be coated with flour and resemble crumbs. Add lemon zest. In another bowl, mix cream and egg; add to flour mixture. Mix just to incorporate, do not overwork the dough. Toss blueberries in flour, then fold into batter. Drop large tablespoons of batter on an ungreased cookie sheet lined with parchment. Sprinkle scones with sugar in the raw to coat tops. Bake for about 15 - 20 minutes until lightly browned. Serve hot or warm. (Enjoy! Can be warmed the next day in the microwave oven- 15-20 seconds, if there are any left!).
Mix all ingredients, except the bread slices, together in a bowl. Generously grease shallow casserole dish with olive oil and place mayonnaise mixture inches. Bake at 350*F. for 30-35 minutes, until the dip is hot and bubbly. Serve with bread slices and enjoy!
In a frying pan, melt the butter then put the panko in and mix until the crumbs are nice and coated. Put in a bowl and let cool for a few minutes. In a large bowl, put all the ingredients together and toss. Serve with a tangy French or 1000 island dressing, or your favorite type.
Cook unpeeled potatoes in boiling water until tender. Drain and cool. Peel and cube potatoes. Combine potatoes, green onions and tuna in bowl. In seperate bowl, whisk together vinegar, olive oil, parsley, capers, mustard and salt and pepper. Pour over potato mixture and toss to coat. Serve at room temperature.
Combine all ingredients in the bowl of a food processor and process for 30 seconds. Use immediately or store. Will keep for several days in an airtight container in the refrigerator.
Heat Belgian or regular waffle maker according to manufacturer's directions. Separate dough into 8 biscuits; press or roll each into 4-inch round. Depending on size of waffle maker, place 2 to 4 biscuit rounds at a time in hot waffle maker. Bake 2 minutes or until golden brown. Cool 1 to 2 minutes. Spread peanut butter evenly on 4 of the hot waffles; spread jelly on remaining 4 waffles. Place jelly-spread waffles, jelly down, on peanut butter-spread waffles. Cut sandwiches in half; place on individual plates. Sprinkle with powdered sugar; garnish with fruit. High Altitude (3500-6500 ft) No change.
Mix sugar and cinnamon in small bowl. Pour 1 teaspoon oil in small saucer. Wash and chop apples. Place in medium bowl. Add yogurt to apples, stirring to combine. Lay tortilla flat on plate. Use fingers to lightly coat top side with oil. Sprinkle with a spoonful of cinnamon sugar. Flip tortilla so unoiled side is up. Using 1/4 of apple mixture, fill half of tortilla, folding other half over mixture. Heat 2 teaspoons oil in frying pan on medium heat. Place folded tortilla in pan and cook about 1 minute, or until lightly browned. Flip to cook second side. (If oil starts to smoke, remove pan from burner for a minute and then continue). Remove from pan and cut in half. Repeat with remaining tortilla.
Note: Pickling onions: you can also use pearl onions but use more to taste. Baby carrots: include stalks if possible. Preheat oven to moderately hot about 400°F Place all vegetables and oil in large baking dish. NOTE if using clay pot omit the oil and dampen the vegetables instead. Adjust temp accordingly. If using oil, toss to coat. Bake for 50 minutes or until tender and crisp, toss ever 15 minutes. Again if using clay pot adjust time and need to toss. Sprinkle with poppy seeds. Whisk dressing ingredients. Pour over warm vegetables and toss to coat. Transfer to bowl then top with cheese. Serve immediately while warm.
Unfold Phyllo dough. Cut to fit 9x13 pan. Cover with damp towel while using. Brush bottom and sides of pan with butter. Combine chopped nuts, cinnamon and sugar. Cover bottom of pan with 2 sheets of phyllo dough. Brush with butter, sprinkle with nut mixture. Repeat until all dough is used. Push edges into sides of pan to even them out. Using a sharp knife, carefully cut pastry into squares. Make sure to cut through all the layers. Sprinkle water over top to keep phyllo from curling up. Bake 1 hour. About 15 minutes before phyllo is done, make syrup. If you make sooner than that the syrup will thicken before dough is done. Any later, the baklava will be too cool. In a saucepan, combine sugar, water, karo syrup and orange zest. Bring to boil. Reduce heat and simmer 10 minutes. Stir in honey. Let cool 5 minutes. Remove Baklava from oven and pour warm syrup over entire pan. Let cool for several hours. Syrup will thicken just right.
Fry the onion in the bacon fat until transparent. Add the tomato puree and stir a few minutes until brown. Season with paprika. Add the diced pepers and sliced mushrooms. Season with salt, cover the pan and braise for 10 minutes. Cut goose liver into cubes, add to the vegetables and braise for 10 minutes at low heat. Leave aside in a warm place. Cut the tenderloin into 4 oz steaks, season with pepper ands salt, fry them in hot oil until brown on both sides. Arrange on a serving dish, cover with sauce and serve hot. Plain boiled rice is the best accompaniment to these rich, tasty fillet steaks.
Combine, all ingredients in a bowl. Sliced french bread in half. Spread topping on french bread. Place on baking sheet. Broil 5 1/2 inches from heat. Until slightly browned. Serve warm.
Using a paring knife, cut through the bottom crust of each slice of bread horizontally, to create a pocket that your fruit filling can be stuffed into. In a small mixing bowl, combine the softened cream cheese, Strawberry Jam and lemon zest. Fold in the blueberries. Place the mixture into a re-sealable bag. When you are ready to stuff the bread you will snip off a corner of the bag and pipe the filling inches. In a baking dish, whisk together the milk, 1 tablespoon melted butter, brown sugar, vanilla, cinnamon and eggs. In a large, heavy-bottomed skillet melt the 2 tablespoons butter over medium heat. Using the re-sealable bag as a pastry bag, stuff each slice of bread with about 2 tablespoons of the cream cheese mixture. Once the slices are stuffed, place each slice into the milk and egg mixture for about 10 seconds per side. Once the slices are coated with the custard base, place them into the skillet to brown. Work in batches. Cook each slice of stuffed French toast until golden brown, 4 to 5 minutes per side. If cooking a large batch, transfer the cooked French toast to a baking sheet and keep warm in a 200 degree F oven while you cook the rest of the slices. Repeat the process with the remaining French toast. Serve warm, topped with extra berries, powdered sugar and maple syrup. Strawberry Jam: In a saucepan over medium-high heat, bring the strawberries, sugar and lemon juice to a boil. Reduce the heat to a simmer and stir often until the fruit thickens and becomes syrupy, 5 to 10 minutes. Fill a large bowl with ice and a little water. Have a smaller mixing bowl that can sit within the larger bowl of ice. Once the fruit has cooked, add it to the smaller bowl and set it in the ice bath to cool. As the fruit cools it should become gel-like. Once the jam has cooled it can be stored.
quarter onions, then cut each quarter in half. toss onions, potatoes, olive oil and garlic together. spread out on a large baking sheet and sprinkle with salt and pepper. bake at 400 for 45 minutes until tender and lightly browned. serve over spinach with the bacon dressing. for dressing:. cook bacon , remove from pan reserving 1 tbs of drippings. add the rest of the ingredients to the drippings and cook until heated. crumble bacon and stir it in.
In a food processor, blend together the cooked chicken, mayonnaise, garlic, curry and seasoned salt until smooth, then season with black pepper to taste (this can be prepared in advance and refrigerated). Roll out puff pastry into a rectangle shape (10x14-in). Then lengthwise into three even strips of pastry. Spread chicken mixture along one side of each strip of pastry. Place asparagus spears lengthwise beside chicken mixture. Brush edges of pastry with egg. Roll pastry over to close completely. Brush top with egg. Cut rolls diagonally into 1-inch slices with a sharp knife. Sprinkle with sesame seeds. Place on a greased cookie sheet. Bake at 425 degrees for 8-10 minutes, or until golden brown. Delicious!
Preheat oven to 180°C. Line a loaf pan (base about 22cm long x 10cm wide) with non-stick baking paper. Sift flours, baking powder, bicarbonate of soda, salt and cinnamon into a large bowl. Stir in sugar and dried apricots. Combine buttermilk, vanilla, eggs and mashed banana in a large jug. Whisk until well combined. Make a well in the centre of dry ingredients. Using a metal spoon, gently fold egg mixture into dry ingredients until well combined. Spoon mixture into prepared pan. Bake for 50-55 minutes or until a skewer inserted in the centre comes out clean. Cool in pan for 10 minutes then turn onto a wire rack to cool completely. Slice and serve.
In a slow cooker, combine the beans, stock, barley, tomatoes, bay leaf, garlic, allspice, ginger, brown sugar, and chile. Cover and cook on LOW for 4-6 hours. Add in the squash and sausage; continue cooking for 2 hours, until flavors meld; season to taste with salt. Cook bacon in frypan over medium-high heat, until crispy; transfer to paper towel-lined plate to drain; then crumble. Spoon beans into bowls; garnish with bacon and green onions; serve hot. **Suggested beverage-a good Jamaican beer such as Red Stripe.
Place wafers in plastic bag, seal bag, with rolling pin or palm of hand crush wafers into small pieces. Combine wafers and white chocolate; set aside. In a small saucepan stir 1/2 cup of cream, chocolate and sugar over medium heat, until chocolate melts. Stir in vanilla. Cool to room temperature, stirring occasionally. Beat 1/2 cup cream just until soft (do not over beat). Stir in chocolate mixture. In glasses, layer 1/2 wafer, 1/2 mousse, 1/2 berries, dividing this all evenly. Refrigerate up to 4 hours before serving. Garnish with whipped cream, and chocolate curls (if desired).
Preheat oven to 375°F. Cook bacon until crisp, then remove from pan, drain on paper towels and crumble. Set aside. Cook rice as directed on package until tender and drain if necessary. Set aside. In large bowl, combined cooked and crumbled bacon, ground beef, egg yolk and pepper and mix gently. On waxed paper, divide beef mixture into 4 4x6" rectangles, patting gently to form into shape. In small bowl, combine cooked rice with onion dip. Divide rice mixture over ground beef rectangles, spreading evenly. Roll up the rectangles, starting with 4" side, to enclose rice mixture, using waxed paper to help roll (be sure to not roll the waxed paper into the meatloaves!). Place rolls in a 10" baking dish. Pour tomato sauce over each roll, then top with cheeses and oregano. Bake for 25-30 minutes until beef is thoroughly cooked and rolls are browned.
Shake all ingredients (except mint sprig) with ice. Strain into a chilled martini glass. Garnish with a mint sprig.
Preheat oven to 375 degrees F. ---ForFilling---. Mix together apples and lemon juice in a large bowl. In a small bowl, mix together sugar, flour, cinnamon, and salt; pour over apples, coating apples well. If using frozen pie shell, use deep-dish type, and bake on cookie sheet for 10 minutes to thaw. Pour apples into pie shell. Cover edges of pie crust with aluminum foil to prevent burning. Bake at 375 degrees F. for 20 minutes. ---ForTopping---. In top of double boiler, stir together morsels and butter until they are melted; remove from heat. Stir in flour and salt; mix until mixture resembles coarse crumbs. Remove foil from pie crust; sprinkle topping over pie. Bake an additional 20-25 minutes or until crust is golden and pie is bubbly. Serve warm with whipped cream or ice cream.
Cover and cook potatoes in boiling salted water for 15 to 20 minutes, until potatoes are fork tender. Drain potatoes. Mash potatoes in a large mixing bowl until no lumps remain. Better yet rice them. Add butter and milk, salt, and pepper mashing in to blend together. Mix in onions and garlic. Garnish with onions.
In a large saucepan, melt butter over low heat.Add marshmallows and milk.Heat until melted, stirring constantly. Stir in chocolate chips, and heat until melted. Remove from heat. Cool until mixture thickens. Blend in rice cereal. WET HANDS and roll into 1-inch balls. Then roll ball in shredded coconut. Place balls on a wax paper lined cookie sheet and place in the fridge to harden. (I made half the batch that way and then for the second half I added the remaining shredded coconut into the mixture and skipped rolling the balls in the shredded coconut -- this way it looks like I made 2 different kinds of balls.
Add the oil to a large pot; add in the pancetta. Cook, stirring frequently, over medium heat until the pancetta is lightly browned, about 10 minutes. Add in celery, carrots, onion, and garlic. Cook, stirring frequently, until the vegetables are golden, about 10 minutes. Add in the beans and 4 cups water; bring to a simmer. Cover and cook over low heat for 30 minutes. Mash some of the beans with the back of a large spoon. Add in the barley, salt, and pepper to taste. Cook 30 minutes or until the barley is tender. Stir the soup frequently so that the barley does not stick to the bottom of the pot. Add water if the soup is too thick; serve hot or warm.
In a large saucepan cook sweet potatoes, covered, in enough boiling salted water to cover for 30 to 40 minutes or until tender; drain. Peel potatoes; mash with an electric mixer at low speed. Beat in mashed banana, butter or margarine, lemon peel, and salt. Beat until fluffy; add egg yolks and beat well. Beat egg whites until stiff peaks form; fold into sweet potato mixture. Spoon sweet potato mixture into a buttered 1 1/2-quart casserole. Cover and bake at 350° for 20 minutes; uncover and bake 20 to 25 minutes longer.
Preheat oven to 350°F and grease the bottom and sides of an 11x7 baking dish. If using, chop the onion, melt butter in skillet, add onion and saute until tender. Combine onion, chicken, soup, sour cream, milk, and pimiento in a medium bowl and mix well. Spoon mixture into prepare baking dish and bake for 15 minutes. Remove from over and sprinkle with 3/4 cup cheddar cheese, arrange biscuits in a single layer, then sprinkle with remaining 1/4 cheese. Bake for 20 minutes more or until biscuits are golden brown and sauce in bubbly. Enjoy!
You may remove as much or as little of the Camembert rind as you like, from all to none. Mash the Camembert, Limburger and Roquefort together with a silver spoon, adding the butter and flour. Place into an enamel-lined pan (metal pans will turn the cheese black) and heat gently. When cheese begins to melt, add cream and stir continuously until a smooth, creamy sauce forms. Strain through a sieve into a tight-lidded crock. Stir in olives and pimiento thoroughly. Sprinkle cayenne over the top, close the lid, and allow to ripen at least 3 days before serving, if not longer. Store in refrigerator no longer than 2 weeks. Serve at room temperature; remove from refrigerator at least 2 hours before serving. Serve with rye or pumpernickel, or spread on crackers or celery sticks.
place chilli, garlic and ginger in a pestle and mortar and pound until smooth. Add oil and set aside. Bring 1 litre water to the boil in a large pan. Add all remaining ingredients bar the peas and mushrooms. Boil for 4 minutes until the noodles and soft then add peas and mushrooms. boil for another minute, stir in the oil paste and serve.
Combine the first 5 ingredients in a slow cooker/crock pot. Top with orange slices. Cover and cook on low for 4 to 6 hours or until heated through. Stir before serving.