HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine the crumbs, sugar and butter. Press in a 9x13 dish. In bowl, beat the cream cheese and sugar until smooth; gradually add the milk. Fold in the whipped topping. Spread over crust. Cut peach slices in half lengthwise; arrange over top. In a bowl, dissolve the gelatin in boiling water; stir in the cold water. Refrigerate for 1 1/2 hours or until slightly thickend. (I use the ice cube method and then it is only in the fridge about 5 to 10 minutes!). Gently spoon gelatin over peaches; refrigerate until set. Cut into squares.
Heat oil in a large pot, add corned beef and brown thoroughly. Add remaining ingredients except tomatoes, bring to a boil, reduce heat and simmer 1/2 hour. Add tomatoes and simmer 1/2 hour.
Heat oil in large, heavy frying pan and saute onions and garlic until lightly browned. Add ginger, fry another minute or two, then transfer mixture to a large bowl. Add chicken. Grind together the cardamom, cloves, peppercorns, dried coriander, cumin and poppy seeds. Blend with lemon juice, garam marsala, cayenne, salt, tomato paste, bay leaves and yogurt. Stir mixture into vegetable and chicken mixture, cover and refrigerate for several hours. Using a large, heavy frying pan, cook mixture, covered, over low heat for 10 - 15 minutes, stirring often.
MARINATED STEAK PREPARATION;. Cut beef into 1/2" cubes and set aside. Mix the Italian dressing, rosemary and lemon juice, if using, together. Add the marinade to the beef toss and let marinate for at least 1 hour. SPINACH GORGONZOLA SAUCE: Heat Alfredo sauce in large saute pan. Add onion, spinach and Gorgonzola cheese. TO PUT THE DISH TOGETHER: Grill steak to desired doneness. Place drained pasta in saute pan with heated Alfredo sauce. Toss pasta with sauce and place on a large platter. Place grilled beef on pasta and sauce. Drizzle with balsamic glaze. Sprinkle remaining Gorgonzola cheese, sun dried tomatoes and parsley leaves. Enjoy with a nice tomato salad and a nice glass of wine!
Center baking rack in oven and preheat to 350 degrees Fahrenheit. Grease cupcake tins well with butter or cooking spray. Cupcakes: In a large mixing bowl combine all of the batter ingredients. With an electric mixer on medium speed, mix the ingredients together until there are no lumps in the batter. Spoon the batter into the cupcake tins so that each tin is about halfway full. Topping: Mix the melted butter and brown sugar together with a spoon. Sprinkle about a teaspoon of the mixture on top of the cupcake batter in the tins. Now add a layer of about a tablespoon of pineapple. If you'd like, put one cherry on top, pressing it into the pineapple layer so it's level. Bake the cupcakes about 18 to 20 minutes or until toothpick inserted into the center of a cupcake comes out clean. Remove from oven and place on a wire rack to cool for about 5 minutes. CArefully run a dinner knife around the edges of the cupcakes and invert the cupcake pan onto the wire rack. Let the cupcakes cool for about 20 minutes; and then enjoy!
In large mixing bowl pour hot water sprinkle yeast over hot water. Set aside. Heat milk until very warm to touch, add sugar and salt to mild. Stir until sugar is dissolved, add eggs and oil to milk mixture. Stir well. Pour milk into yeast in bowl and stir. Pour in 2 cups flour and mix well. Beat to remove lumps. Continue to add 2 cups flour at a time and mix well after addition. Cover with cloth, sit in a warm place and let rise for 1 hour or until double in bulk. Pour 1/2 dough onto floured board roll out to 1/4 inch thickness. Cut with biscuit cutter. Place mini-cocktail franks or ground sausage onto one circle, top with the second circle and press edges together with fork. Place in greased baking sheet one inch apart. Brush tops with oil. Let rise for 30 minutes. Bake at 375°F. for 15 minutes or until brown. Brush top with butter. Serve warm.
cream together butter and sugar until smooth. Add the vanilla extract and whipped cream. mix until smooth and creamy.
Place the pork chops in a plastic bag or bowl. For the marinade, in a small bowl, stir together the lime juice, chili powder, olive oil, cumin, cinnamon, hot pepper sauce, salt and garlic. Pour over the chops, turning to coat well. Label and freeze at this point if you are doing OAMC. If not, allow to marinate for 4-24 hours before broiling. Preheat broiler. Place chops on the unheated rack of a broiler pan Broil for 6-8 minutes (3-4 minutes on each side) or until done and juices run clear.
Thoroughly mix dry ingredients together (so powdered milk will mix more easily), wisk in water, eggs, and pumpkin. (If you are using a mixer beat until smooth, but I prefer the easy clean-up of a wire wisk.). Pour into a 9 inch unbaked pastry shell and bake 15 min at 425 and then 50 to 60 min longer at 350. Baking the pie on the bottom shelf will brown the crust nicely on the bottom. The top of the pie does tend to brown a bit more than a regular canned milk recipe, but we prefer this one.
Combine chicken, celery, pepper& onion in a bowl. Stir in sour cream& salsa. Place lettuce leaf on soft tortilla, top with chicken mixture, and roll up. Cover with plastic wrap. Serve with chips& bean dip for a fiesta.
Preheat oven to 350 degrees. Spray a 9x13 casserole dish with cooking spray. Set aside. Brown ground beef until no longer pink, adding salt and pepper to taste. Drain fat from cooked ground beef. In a large bowl, stir ground beef together with all remaining ingredients. Dump the entire mixture into the casserole dish. Bake for 45 minutes (give or take) until casserole is bubbly and rice is tender.
cut the chicken to 1 inch cubes. add the garlic, ginger, soy sauce, sugar, five spice, and sesame oil, marinate for at least half an hour in refrigerator. roll the chicken pieces in the sweet potato starch to cover evenly. heat oil to about 350 degrees Fahrenheit (if you throw some sweet potato starch in the oil, it should sink to the middle of the frying pan, then float to the top). carefully drop the chicken one piece at a time and fry for about 2 minutes or until done, turning at least once. remove from oil and place on paper towels, sprinkle white pepper and salt while hot, enjoy!
Line a large baking sheet with foil. Mix onion powder, garlic powder, 3/4 teaspoon salt, curry powder, and cayenne pepper in small bowl. Melt butter and honey with remaining 1/4 teaspoon salt in saucepan over medium heat. Add nuts and stir to coat; remove from heat. Add spice mixture and toss to coat nuts evenly. Spread nuts in single layer on baking sheet. Bake at 250°F until dry and toasted, about 40 minutes. Cool completely and separate the nuts that have stuck together. Can be made 1 week ahead (store in airtight container at room temperature).
Prehat oven to 350 degrees F. Lightly brush or spray a 9 x 13 baking dish with vegetable oil. Wash the eggplant but don't peel it. Cut it crosswise in 1/4 inch thick slices. In a pie plate, lightly beat the eggs. On a plate, combine the bread crumbs with 1/2 cup of the Parmesan cheese, mixing well. Working with 1 eggplant slice at a time, coat it on both sides with the egg and allow the excess to drip off. Put it in the bread crumbs and coat both sides. Transfer to a plate. Continue with the rest of the slices. Line a baking sheet with paper towels. In a large skillet, heat 2 tablespoons of the oil over medium-high heat until hot but not smoking. Add as many slices of eggplant as can fit in a single layer without crowding. Cook until golden brown and crisp on both sides - about 1 to 2 minutes per side. Transfer the eggplant slices to the paper-lined baking sheet. Repeat, adding more oil as needed. Meanwhile pour the marinara sauce into a saucepan over medium heat and bring the sauce to just boiling. Take off the heat, cover, set aside and keep warm. Arrange half of the eggplant slices along the bottom of the oiled baking dish. Top the eggplant with half of the warm sauce. Arrange half of the mozzarella slices on top and sprinkle with half of the remaining Parmesan cheese. Arrrange the remaining eggplant slices over the cheese. Cover with the remaining sauce, mozzarella and Parmesan. Bake, uncovered, until the cheese is melted and slightly browned, about 25 to 30 minutes. Let stand 5 minutes before serving.
Thaw the mussels. Drain them well, squeezing out extra liquid from the mussels. Put them on a cookie sheet. In a bowl, combine the breadcrumbs, butter, parsley, garlic, lemon zest, Parmesan cheese, salt, and pepper. Squeeze the lemon over the mussels. Put the bread crumb mixture equally on the mussels and press down a little. Broil for 5 to 6 minutes until the bread crumb mixture is crunchy and brown and the mussles are cooked. Serve and enjoy!
Bring water with rice to a boil in medium sized sauce or soup pan on high heat. Once it comes to a boil, turn heat to medium low and simmer uncovered. stirring frequently for creaminess. While rice is cooking prepare rest of ingredients. As water is absorbed in rice add pineapple juice from can and keep cooking. When that is absorbed add the can of coconut milk. As that gets absorbed, but while still creamy, add rest of ingredients. Heat for another 2-3 minutes and serve when rice is tender. This should be still juicy and creamy without being runny. This is good served warm or cold.
Cut pork tenderloin into 2 cm thick medallions and, using a meat tenderizer, flatten medallions into cutlets between sheets of wax paper. Sear in hot butter for 1 minute per side. Set aside and keep warm. Add shallots and mushrooms to skillet and brown for about 3 minutes. Add diced apples and deglaze with cider. Reduce liquid by half then add cream, salt and pepper. Reheat pork cutlets in sauce preparation. Arrange pork over 4 warm plates and drizzle with sauce, sprinkle with chopped chives. Serve with seasonal vegetables or pearl barley.
Preheat the oven to 350 degrees F. Cut the zucchini in half, lengthwise, and scoop out the seeds. (Keep the skin on.). Mix the cooked rice with the browned onion, salt, pepper, lemon juice, allspice, cinnamon and dill. Stuff the zucchini boats with the rice mixture. Pour the tomato sauce into a baking dish, then place the filled zucchini boats face up into the dish. Do not cover the zucchini with the sauce. Cover and bake at 350 degrees F. until tender but firm, about 50 minutes, but check sooner, like the 45 minute mark. You don't want the zucchini to get too limp. (If halving the recipe, lessen the cook time a bit.). Serve with a few spoonfuls of the tomato sauce drizzled on top.
In a saucepan over medium-high heat, bring the water to a boil. Add in rice and salt; lower heat to medium-low and cook, covered, about 40 minutes or until tender. Stir in raisins and walnuts; cook, uncovered 5 more minutes. Serve in bowls with milk and brown sugar if desired.
Pan sear the chicken in EVOO that has been seasoned with salt and pepper. Coat one sheet of phyllo with butter and place second sheet of phyllo on top and coat with butter. Repeat this step until you have used all the phyllo. You should have 4 piles each with 2 sheets of phyllo. Cut chicken in half, and stuff with cheese, spinach and peppers. Place each chicken breast in middle of phyllo and fold up to make a packet. Brush outside with butter. Bake at 350 for 20-25 minutes, phyllo should be brown and crispy. Serve with garlic mashed potatoes and enjoy!
Soak yeast in water. Cream shortening, potatoes, and sugar. Add eggs and beat well; add salt and milk and mix well. Add yeast water, stir in flour. Cover dough and let rise until double. Roll out half of dough in 1/4 inch thick rectangle, sprinkle with 1/2 cup brown sugar and half the cinnamon. Roll up and cut rolls 1 1/2" thick and place on baking sheet; let rise. Bake at 325 until lightly browned approximately 20-25 minutes depends on your oven. Ice while still warm with your favorite cream cheese icing or cinnamon buns icing. The rest of dough can be stored in refrigerator.
Preheat oven to 450°F. In a medium pot, add Pumpkin, Butter, Salt, Sugar, Ginger, Nutmeg, and Cinnamon. Simmer over medium heat for about 5 minutes. Do not let pumpkin boil, it will lead to a watery pie. Lower heat if pumpkin looks like it may boil. Remove from heat. In a bowl, beat 5 eggs and one yolk (save extra egg white for crust). Add milk to eggs and stir. Keep stirring and add pumpkin to egg mixture a little at a time. Stir in the Vanilla and Whiskey. Brush egg white over the inside and edge of the pie crust and let egg white dry. This will prevent the crust from getting too soggy and will create a nice shine to the edge of the pie crust. Pour pumpkin evenly into 2 pie crusts. Bake at 450 for 20 minutes then reduce the heat to 325 for 45 minutes. Keep an eye on the pie toward the last 10 minutes. If you see cracks forming take the pies out of the oven, this is a sign of over cooking.
Preheat broiler. In saucepan, reduce orange juice to 1/2. Add butter, 2 T olive oil, salt and pepper. Blend well, add tomatoes. Brush fish on both sides with remaining olive oil. Salt and pepper. Arrange fish in broiler pan. Broil, 3 inches from heat for 3-4 minutes, until just cooked through. Put on plates, pour sauce over.
Place glass under tap. Turn tap on. Fill glass with water almost to top. Turn tap off. Top up glass with additional teaspoons of water until full. Use paper towel to mop up any spillage. Enjoy!
Pour the nonfat milk into a heavy saucepan. Split the vanilla bean lengthwise and, using the tip of a paring knife, scrape the black seeds into the milk. Add the bean and the canela and bring to a simmer and cook about 15 minutes. Let cool then strain into a bowl; should have have about 2 1/2 cups of liquid. Combine the rice and nonfat dry milk in a blender. Process until the rice is finely ground and stir into the milk. Whisk together the egg yolks and both sugars in a large bowl. Meanwhile, bring the cream nearly to a boil in a small saucepan. Whisking gently, pour the cream into the egg mixture then add the reserved milk mixture. Whisk well. Let cook, then chill. Pour the chilled custard mixture into an ice cream maker and process according to the manufacturer's instructions. Just before the ice cream is frozen, add the toasted pecans. Store in the freezer.
In a small saucepan over medium heat, whisk together white chocolate, coconut milk, orange zest, cinnamon and vanilla extract. Keep whisking until white chocolate has melted completely, and mixture is steaming-hot (not boiling) and frothy. Distribute double-strength espresso between two mugs and sweeten with brown sugar (remember - the white chocolate provides sweetness, too). Top each mug with 1 1/2 tablespoonfuls of Grand Marnier or Cointreau and then fill mug up with white chocolate/coconut mixture. Spoon some of the froth over top. Dust the top of each mug with more cinnamon. A cinnamon stick added to the mug as a 'swizzle stick' is a nice touch.
Blend 3 cups of apple juice and 3 cups of blackberry juice together in a deep saucepan. Cook for 5 minutes. Add the sugar and 3 to 5 tbsp of lemon juice if the fruit juice is not tart enough. Let the mixture boil for 1 full minute, then remove from heat. Skim off foam and pour juice into hot, sterile jelly glasses. Seal. Process 5 minutes in a hot water bath.
Beat 1/2 cup butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add flour, beating well. Cover and chill dough 1 hour. Shape dough into 24 (1-inch) balls. Press 1 dough ball into each lightly greased cup of miniature muffin pans, shaping each into a shell. Combine egg and next 3 ingredients; stir in cranberries and pecans. Spoon 1 tablespoon mixture into each shell. Bake at 325 degrees F for 25 minutes or until filling is set. Remove from pans immediately, and let cool completely on wire racks.
Whilst cooking the pasta, grate the lemon zest and mix with the lemon juice and olive oil and season. Fry the bacon (no oil should be necessary) until golden brown, about 2 minutes. Add the pine nuts to the pan with bacon and stir until lightly toasted. Now drain the pasta and fold in the spinach allowing it to wilt in the heat. Then stir in the lemon dressing, bacon and nuts and seasoning to taste (drizzle with oil and sprinkle with pepper).
Dressing: Combine the first 4 ingredients in a large bowl. Add next 3 ingredients. Stir until coated. Place 1 large lettuce leaf on each plate. Spoon apple mixture onto each.
Crush the black peppers, fennel seeds, rosemary and the garlic with a pestle and mortar. Mix with the olive oil Rub the meat with the mixture and place everything in a plastic bag for a couple of hours. The tomatoes:. While the meat is marinating, put together the tomato salad by slicing the tomatoes in half and adding the other salad ingredients. Season with salt and pepper. Dry the meat a bit by patting it with a paper towel and put in a frying pan sizzling with butter and oil. Continue to fry (or heat in an oven) until its core temperature reaches 130 F (55 C). At that time, take it away from the heat and let it sit. Cut the parsnip in small pieces and boil them soft in salted and peppered water. Drain the parsnip and mix in the sour cream and make a puree. To serve:. Lay 10 salad leaves on a serving plate. Cover them with the tomato salad. Slice the meat and lay it on the top. Add the parsnip puree. Give it a couple of twists of fresh ground pepper before serving.
Preheat the oven to 400°F Season the pork with salt and pepper then sprinkle on both sides with the sugar. Place a small roasting tin or ovenproof frying pan over a high heat. Add the oil and the pork to the pan and cook for about 5 minues, turning now and then until dark golden all over. Transfer the chops in the pan to the oven. Cook for 12-15 minutes. Remove the pan from the oven and place over a high heat once more. Remove the meat and add keep warm. Add the vinegar to the pan - this will boil and reduce very quickly. Add the tomato ketchup and water and stir. Pour the sauce over the chops and serve.
Step 1. Saute onion and bell pepper in hot oil in a large skillet over medium-high heat 5 minutes or until tender. Stir in 'chicken' and next 7 ingredients; remove from heat. Step 2. Tear tortillas into 1-inch pieces; layer one-third of tortilla pieces in bottom of a lightly greased 13- x 9-inch baking dish. Top with one-third of chicken mixture and 2/3 cup cheese. Repeat layers twice. Step 3. Bake at 350° for 30 to 35 minutes.
Preheat oven to 350 degrees. Combine thyme, oregano, salt and pepper; rub over both sides of brisket. In flameproof roasting pan heat oil over medium-high heat; add brisket. Cook, turning once, until browned, 3-4 minutes per side. Remove from heat. Add onions, garlic and bay leaves to pan around brisket; pour in wine. Cover; roast 1 hour, 30 minutes. Turn brisket over; roast, covered, until very tender, 1 hour, 30 minutes. Transfer brisket and half onions to serving platter; cover with foil. Transfer drippings and remaining onions to blender; pulse until smooth. Slice beef against the grain of the meat and serve with sauce.
Brown ground beef, onion, and garlic, making sure to chop ground beef into very fine pieces while cooking. Drain off any fat from browning. Add Worcestershire sauce, paprika, oregano, chili powder, cumin, pepper, and half of the can of tomatoes with sauce, and simmer for 5 minutes. While meat is simmering, heat beans with 1/4 tsp. cumin, and make gravy. For gravy, combine enchilada sauce, beef gravy, and the other half of tomatoes, and heat until almost boiling. Soften tortillas according to package directions. Preheat oven to 375 degrees F. Assemble burritos. On each tortilla, layer 1/4 of the meat mixture, 1/4 of the bean mixture, and 1/4 cup of cheese. Fold sides of burrito in, then roll from the other sides until you have a"package". Place seam side down in a 13x9 baking dish. When all burritos are assembled and in the baking dish, pour sauce mixture over all and sprinkle with remaining cheese. Bake 15-20 minutes until cheese is melted and burritos are heated through. Serve each burrito with extra sauce from pan spooned over the top. Have sour cream, chopped onions, salsa, jalapenos, chopped lettuce and chopped tomatoes available to sprinkle on as desired.
Cream together sugar, butter and egg; stir in milk. In a seperate bowl, sift together flour, baking powder and salt. Stir dry mixture into creamed mixture. Gently fold in blueberries. Pour mixture into a greased and floured 9- inch square pan. Mix brown sugar, flour and butter with a fork (mixture will be crumbly). Put topping over batter. Bake at 375° for 25-35 minutes. A glaze of 1 cup powdered sugar, 1 tsp almond extract and 2 tsp of milk may be poured over warm cake.
Preheat oven to 350 degrees. In small bowl beat egg. In large bowl combine all ingredients and mix well with hands. If meat does not stick well together, slowly add more breadcrumbs. Form into balls and place on sprayed baking dish Bake for 25 minutes at 350 degrees.
In a small saucepan over medium heat, combine chili sauce and grape jelly. Bring to a simmer, whisking occasionally, and cook until sauce is glossy and thick, about 10 minutes. Remove from heat and set aside. Preheat oven to 375 degrees. In a large bowl, combine ground beef, breadcrumbs, milk, eggs, and Worcestershire sauce. Season to taste with salt and pepper. Dampen hands and form mixture into 24 meatballs (they will be approximately the size of a golf ball). . Transfer to a wire rack set over an aluminum foil-lined baking sheet, spacing at least an inch apart, and brush with 1/2 Celsius sauce. Bake until meatballs are browned and cooked through, about 20 minutes. Remove from oven and brush with additional 1/2 Celsius sauce. . Top each meatball with a piece of provolone cheese and allow to melt. To assemble sliders, brush top and bottom of mini brioche buns lightly with sauce. Place a few baby spinach leaves on the bottom half of each bun. Top with a meatball, followed by the top half of the bun. Spear each slider with a toothpick, and serve immediately.
Preheat oven to 375°. Cream margarine or butter with sugars in a large bowl. Add peanut butter. Mix until thoroughly combined. Beat in egg and vanilla. Sift together dry ingredients in a medium bowl. Slowly add dry ingredients to peanut butter mixture. You should be able to roll dough into balls without it sticking too much. If dough is too sticky, add a little more flour. If it is too stiff, add a little milk. Roll dough into balls. You can dip them in sugar at this point or just put them directly onto the UNGREASED baking sheet. Place about 1.5 inches apart on ungreased baking sheets *unless the sheet is notorious for sticking*. Using a fork, flatten the balls a bit. Bake in 375° oven for 10-14 minutes or until edges are golden brown.
Combine crackers, parmesan, and parsley in a shallow bowl. Combine flour and pepper in another bowl. Place lemon juice and beaten egg in separate bowls. Heat oil in 12" frying pan. Dip fish in lemon juice, then flour, then egg, and finally the crackers. Place fish in a single layer into the frying pan and fry over low - medium heat for 5-7 minutes per side. Fish should flake when done. Drain on paper towel and serve with lemon slices. Garnish with rosemary, parsley, and dill if desired.
Preheat oven to 350 degrees. Cook rice according to package directions, using broth instead of water. Add olive oil prior to adding rice. When rice is done dump in chicken breast Add soup, butter, and frozen peas Place in 350 degree oven for 20 minutes.
Bring large pot water to boil, salt water liberally. Cook penne until done, according to package directions. Brown ham in pan. Add peas to boiling water during last 2-3 minutes of pasta cooking. While pasta is cooking, mix cheese's and butter in bowl and set aside. Reserve approximately 1 cup pasta cooking water, drain pasta, no need to rinse. Add enough pasta cooking water to thin cheese and butter mixture to a sauce consistency. Add pasta and peas with ham to cheese mixture, stir well, adding extra pasta water as needed to thin sauce. Add extra Parmesan to pasta, add pepper to taste.
In a bowl, stir cake mix, butter and milk until well combined. Break egg into mixing bowl and mix well. Bake in 350 F oven for 12 - 15 minutes. Enjoy -- .