HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat your oven to 425°F. (Unless using the recipe's pie crust - see pie crust directions.). Combine the sugars, cinnamon, ginger, nutmeg or allspice, cloves and salt in a small bowl. In a large bowl, beat the eggs. Beat in the sugar mixture, pumpkin, and vanilla until smooth. Fold in the coconut milk. Pour the filling into the pie crust and bake for 15 minutes. Reduce the temperature to 350°F and continue to bake for 50 to 60 minutes, or until a knife inserted comes out clean. It may be a bit wobbly still, but it will firm-up as it cools. Allow the pie to cool on a wire rack for 2 hours (Be patient! This is important). Serve or refrigerate until ready to serve. Pie Crust Directions:. Preheat oven to 350°F Melt margarine and mix all ingredients directly in the pie pan. Pat into place with your fingertips. Bake for about 10 minutes (I baked mine about 20 and it never browned), until the crust is beginning to brown. Once it starts to brown it will burn quickly, so keep an eye on it.
Boil water and sugar. Cool. Combine cooled sugar water with fruit and lemon juice. Spoon into individual small plastic cups and cover with saran wrap. Place cups in freezer. Remove cups from freezer 1 hour before needed. 20 minutes before serving pour 3 tablespoons of ginger ale or Sprite over each cup.
Put the cucumber into a colander and sprinkle with a little salt. Let rest for 10-15 minutes to allow extra juices to escape the cucumber. Gently squeeze the cucumber in a paper or cloth towel. Put everything a bowl and mix well (I don't rinse the cucumber). Add salt and pepper to taste. Refrigerate for a couple of hours prior to using (if you have time). A turn or two in the food processor would yield a nice smooth sauce. Good on anything, especially Gyros.
In a 5- to 6-quart slow cooker, combine split peas, pork hocks, ham, celery, onion, carrot, curry powder, marjoram, bay leaves, and pepper. Stir in the water. Cover and cook on low-heat setting for 9 to 11 hours or on high-heat setting for 4 1/2 to 5 1/2 hours. Discard bay leaves. Remove pork hocks. When pork hocks are cool enough to handle, remove meat from bones; discard bones. Coarsely chop meat. Return meat to soup.
Cut 4 twelve inch squares of heavy nonstick foil. Place the chicken on the foil. Sprinkle with the salt, pepper and garlic powder. Divide the mushroom soup and spread over the chicken. Place vegetables evenly of the chicken. Fold and seal the foil pouches. Cook using indirect heat on the grill for about 35 - 40 minutes. Carefully open the pouches. Steam can burn!
Boil potatoes until just tender. Heal oil in large pan, add onion and cook until soft. Add garlic and paprika and cook for 1 minute. Stir in tomatoes, juice, rind, sugar, tomato paste and thyme. Simmer, covered, for 5 minutes and then add the potato and toss to coat. Cook until potatoes are tender about 10 minutes. Stir occasionally to prevent burning. Remove pan from heat and just before serving stir through olives, capers and feta. Sprinkle parsley on top. Serve immediately.
Position a rack in the center of the oven and preheat to 450 degrees F. Line a baking sheet with parchment paper. Whisk the flour with the sugar, baking powder, lemon zest, black pepper, and salt in a large bowl. Cut butter into tablspoon size pieces. Rub in 2 tablespoons of the butter with your fingers until no visible pieces remain. Rub in the remaining 4 tablespoons of butter just until it is in even, pea-size pieces. Scatter grated and diced cheese over the top and toss with a rubber spatula. Using a wooden spoon, stir in the milk to make a loose dough. Turn dough onto a lightly floured surface and pat into a rectangle about 1/2 inch thick. Fold dough into thirds, like a business letter, and pat lightly into an 8x5-inch rectangle - about 3/4 inch thick. Using a 2-3 inch round biscuit cutter, cut 6 biscuits and place on baking sheet. Press dough scraps together and cut 2 more biscuits. Bake until tops are lightly browned, about 15 minutes. Cool slightly on a wire rack and serve warm.
Preheat oven to 450°F. Puree chipotles in adobo with garlic and honey in a blender until you have a smooth glaze. Pat pork dry and sprinkle with salt and allspice, rubbing the mixture into the meat. Put pork on a foil-lined baking sheet and spread with the glaze to coat well. Roast the pork in the middle of oven until an instant-read thermometer registers 155°F, about 20 minutes. Let pork stand 5 minutes on a cutting board before cutting into thin slices.
Cook your wings your favorite way, whether it be on the grill, baked in the oven or deep fried! Mix all the ingredients in a sauce pot, bring to a boil! Reduce the heat to simmer for 10-15 minutes. Remove from heat and let cool. In a large bowl put the wings in first making sure your wings are hot off the cooking method that you used. Add the sauce to the wings mixing very well in the sauce. Serve with Blue Cheese, Ranch, cole slaw or you favorite side! Enjoy.
Toss apples in a large bowl with cinnamon, allspice, and nutmeg. Place in lightly greased crock pot. Combine milk, softened butter, sugar, eggs, vanilla and the 1/2 cup of Bisquick. Spoon over apples. Combine the 1 cup Bisquick and brown sugar. Cut the butter into the mixture until crumbly. Sprinkle this mixture over the top of the other Bisquick mixture. Cover and cook on low for 6-7 hours or until apples are soft.
Preheat oven to 400°F Grease muffin cups or a square pan. Put dry ingredients in one bowl, and mix them. Put oil and milk together, and add to dry. Stir til just moist. Bake for 25 minutes.
Heat oven to 350°F. Grease baking sheets. Combine flour, salt and baking soda. Beat together shortening, sugars and vanilla in large bowl with electric mixer until creamy. Add eggs, beating until light and fluffy. On low speed, gradually beat in flour mixture and rolled oats. Stir in chococlate chips. Drop batter by well-rounded measuring teaspoonfuls onto greased baking sheet. Bake at 350°F oven for 8-10 minutes or until golden.
Combine the first 3 ingredients in a large pitcher. Cover and chill thoroughly. Serve in chilled martini glasses; garnish, if desired. For each serving--fill a shaker half full of crushed ice; add 3/4 cup tea mixture. Cover and shake until thoroughly chilled; strain into a chilled martini glass; garnish if desired and serve immediately.
Preheat the oven to 350 degrees F. Spray a 10-inch cake pan and an 8-inch cake pan with nonstick spray. Line with parchment paper and spray on top of that. Press about 1 3/4 packages of cookie dough into a 10-inch even circle. Press the remaining 1 1/4 package of cookie dough into the 8-inch cake pan. Bake until golden brown, about 15-17 minutes for the small cookie and about 20 minutes for the large cookie. Let cool completely in the pan. When completely cooled, run and offset around the border of each cookie to loosen. Transfer the small cookie to a cutting board and cut off about 1/3 from the bottom. Position both pieces onto a large platter or cutting board. Transfer white frosting to a piping bag fitted with an #806 tip. Pipe a white border on both cookies. Pipe the frosting inside the border until covered. Spread into an even layer using an offset spatula. Color the remaining frosting grey, using a drop or two of black gel food coloring. Transfer to a piping bag fitted with an #804 tip. Use a 3.5" inch circle cutter to make small indentations in the large frosted cookie - one complete circle in the center left, a semi-circle in the upper right, and a semi-circle in the bottom right. Arrange the candy dots, standing upright, over the indentations to create the circle and two semi-circles. Arrange four candy dots inside the complete circle, facing inwards and spaced out evenly. Repeat with the remaining semi-circles, adjusting the number of candy dots to remain evenly spaced. Pipe a straight line of grey frosting near the bottom of the head. Then pipe a curved line of grey frosting near the top of the head. Pipe small lines of grey frosting on the inner circle between several of the orange dots. Arrange the candy dots in a curved line underneath the grey line. Arrange three candy dots directly above the straight grey line on the far-left side. Arrange two candy dots slightly above the grey line on the far-right side. Unroll the wheels of black licorice so that one wheel is slightly smaller than the other and both fit in center space of the head. Place the larger wheel slightly off center on the head. Place the smaller wheel on the lower right side of the larger wheel.
In a small mixing bowl, muddle cilantro, garlic, cumin and jalapeo until you have a thick paste. Add tequila, lime juice, and olive oil. Wash the chicken, pat dry and place in a large, heavy-duty resealable plastic food bag, pour the marinade over the chicken in the bag. Seal the bag and refrigerate several hours or overnight. Prepare a medium-hot charcoal fire. Drain the chicken, discarding the marinade. Grill chicken, turning often, until they are slightly charred and cooked through, about 25 minutes.
Preheat the oven to 325°F Prep a 9-10" spring form pan as follows: Place a sheet of parchement paper over the inside bottom of the springform pan, fit the rim and lock in place. Trim excess paper from the underside of the pan. Place a large sheet of heavy duty aluminum foil on counter. Place the locked pan in center and raise up the foil to top rim. Crinkle around the outer top of rim. Using some cold butter, coat the bottom, corner (crease) and sides of pan and then press the crushed toasted almonds to the bottom and a little up the side. Sprinkle the crushed gingersnaps onto the bottom of the pan. In a stand mixer, beat the cream cheese at low speed until soft and smooth, about 1 minute. Add the pureed pumpkin, brown sugar, granulated sugar, cinnamon, nutmeg, and salt, mixing well and scraping down the sides of the bowl occasionally. Add the eggs, one at a time, allowing incorporation between each egg. Pour the batter into the prepared pan and place the cake pan inside a water bath (which is a large roasting pan and pour in very hot tap water until it reaches halfway up the sides of the cake pan.). Bake for 1.5 hours, or until the center reaches 150F with an instant read digital thermometer. Remove the cake pan from the larger pan, remove the foil and set aside to cool on a rack. Do not release spring. Refrigerate a minimum of 4 hours (overnight is best). Release the spring, and carefully lift off the rim. (at this point, you can easily slide the cake onto a serving platter using the parchment paper). SUPERB ICING: In a medium bowl, mix cream cheese, 1 cup confectioners' sugar, butter, vanilla and pumpkin pie spice until well blended and smooth. Spread on top of cake or use a pastry bag to decorate. NOTE: To toast almonds, preheat the oven to 350 degrees. Spread the almonds on a cookie sheet and toast in the oven until golden, about 15 minutes. Set aside to cool. Place in a mini food processor and pulse to chop.
Mix cornstarch and water and set aside. Mix eggs and sugar, and set aside. Heat milk and Pet Milk to a simmer on medium heat. Add cornstarch mixture to milk stirring constantly for about 10 minutes or until mixture thickens. Add egg mixture, stirring constantly for 2 minutes. Remove from heat and cool for 10 minutes. Add vanilla, and mix. Break up crackers and drop in pudding. Let cool or eat warm.
Heat cream over med high heat Add extract or split the bean and scrape into the cream. When cream is scalded add tea bags and steep for five minutes. Strain hot cream and squeeze out the tea bags. Whisk eggs and sugar until they are smooth and pale yellow. Temper cream into eggs slowly. Pour mixture into ramekins and place ramekins in a roasting pan with water half way up the sides of the ramekins. Bake at 325 degrees for 25 minutes or until custard is just set. it should jiggle a bit like firm jello. Cool. pour a teaspoon of raw sugar on each and shake to coat evenly and then broil until golden or blow torch the tops to carmelize the sugar.
Press oranges through a juicer so there's about 2 cups of fresh squeezed orange juice. In a container of a blender, combine all the ingredients and process until smooth, adding ice cubes one at a time, about 30-45 seconds. Makes 2 servings.
Saute the onions, garlic and bay leaf in oil for 5- minutes. Add turkey, all spices Cook turkey, breaking up meat as you must, until it begins to brown Add tomatoes, corn, broth Adjust seasoning with salt and fresh ground pepper Cook simmer hot for 10 minutes Add the beans and mustard Simmer on LOW for another 20 minutes. (on edit, 1 Tbls. tomato paste added to ingredients list)
in skillet melt butter, add onions, saute until soft. add remaining ingredients, cook 30 minutes, over low heat or until mixture reaches the consistancy of a spread. chill.
Combine the first 5 ingredients in a jar with a lid and shake until sugar is dissolved. Add to cabbage and mix well. Add a little salt if desired. Chill for about 30 minutes and serve.
Cook noodles; drain. Chop chicken. Chop green pepper and onion. Mix Alfredo sauce, cream of mushroom soup, milk, onion, peppers, and chicken together. Thiinly slice zucchini. Layer noodles, fresh spinach, sauce, mushrooms, zucchini. Add cheese. Layer again, same way, ending with sauce and cheese. Cover with foil and bake at 375 degrees Fahrenheit for 1 hour. Set a while before cutting.
Chill bowl that you will be whipping the cream into. Pour heavy cream into bowl and whip till it forms nice peaks, add the vanilla and the sugar, beat alittle more just till blended but do not over beat or you will be making butter! Mix in the pudding with a spoon blend well.
Heat medium saucepan over high heat. Heat vegetable oil and add shallots, ginger, cloves, cinnamon and garlic. Reduce heat to medium and cook for 2 minutes, stirring often. Add the pineapple, mango, cider vinegar, pineapple juice, brown sugar and lime juice. Bring to boil and reduce to a simmer. Simmer for 10 to 15 minutes. Remove from heat and puree in blender or food processor. Strain and let cool.
Preheat oven to 350 degrees F. For Crust: Chop pecans finely, no large chunks. In medium mixing bowl, combine pecans, brown sugar & cinnamon, mix in mixer until well blended. Add melted butter. Press down flat into 9-inch springform pan. Set aside. For Filling: Beat 3 pkgs cream cheese until smooth; add pumpkin puree, eggs, egg yolk, sour cream, 1 1/2 cup sugar & the spices. Add flour and vanilla. Beat together until well combined. Pour into crust. Spread out evenly and place in oven to bake for 1 hour. Remove from oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate until cool. For Mousse: Beat 1 pkg cream cheese, 1/4 cup sugar, & 1 tsp vanilla extract with mixer in large bowl, until well blended. Whisk in cool whip; spread over cheesecake. Refrigerate for 4 hours. Remove rim of pan before serving cheesecake. No garnish needed. *Other variations: If you like more mousse: By all means: Double it. The photos posted show a doubled mousse recipe. If you like a crispier crust on the bottom: add 1/2 cup more pecans, leaving the rest of the crust ingredients the same. *Always use a springform pan. *Always put parchment paper on the bottom, makes for easy clean up, and easy movement of the cheesecake after the cheesecake has set. *To keep it moist: Put parchment or wax paper on top of the mousse and then wrap it in plastic wrap. *To freeze it: Put Cheesecake on a board, wax paper on top of mousse, wrap the cheesecake and board several times with plastic wrap, making sure that there are no gaps in the wrap and that all sides are WELL SEALED. Can freeze cheesecake up to 3 months. *To thaw after freezing, set in fridge overnight to thaw, and ready to go.
Preheat oven to 350. Heat water, milk and 2 tablespoons butter on stove or in microwave, just to a boil. Stir in potato flakes, 1/2 teaspoon salt and 1/2 teaspoon black pepper. (Do not over-mix). Heat olive oil and 1/2 tablespoon butter in saute pan over med heat. Add onions and caramelize. Add mushrooms to saute. When mushrooms are about halfway finished, add garlic and thyme. Once mushrooms are nicely sauteed, add zucchini, yellow squash and carrots, in that order, stirring a bit between adding ingredients. Add red wine balsamic vinegar and worcestershire sauce, and reduce to a nicely thickened sauce. Spread potatoes in mini loaf pan along bottom and sides. Spoon in vegetable mixture. Top with remaining mashed potatoes, spread from edge to edge. (You may have a bit extra potatoes or veggies depending on the size of your pan.). Top with parmesan cheese and bake until golden.
Place the pumpkin seeds in a skillet over medium-low heat. Toast the pumpkin seeds for about 5 minutes, they'll pop and jump a bit as they release their oils and moisture. Allow to cool. Melt the chocolate according to manufacturer's directions. Once melted, add the cinnamon, cayenne pepper, ancho chili powder, and most of the pumpkin seeds saving some to decorate the top with. Spread onto a flat baking plan lined with a silpat or wax paper. Sprinkle over and press into the chocolate the last few pumpkin seeds and sprinkle on a dash more of the spices for color and taste (if you are daring). Place in the freezer for 5 minutes or until hardened. Break into pieces and serve or store in the fridge in an airtight container. Best consumed in one or two days.
Slice an inch off the stem of the endives and the outer leaves will fall away. Peel away the others until just the cores are left. Slice the cores into quarters. Rinse the leaves, then pat them dry and place in a large bowl. Cut the fennel bulbs in half and slice into semicircular slivers, right up to and including the fluffy green part. Add to the endives, along with the mint leaves. For the dressing, pound the garlic using a pestle and mortar until it starts to break down. Slowly add the olive oil and stir with the pestle, then add the lemon and lime juice. The ratio of lemon to oil is a personal preference, so experiment. Next, add the honey and orange-blossom water, and season. Toss into the salad just before serving.
Melt butter, add corn, onion, and curry. Saute. Cover and simmer slowly, about 10 min, until tender, stirring often. Add sour cream, salt, and pepper, heat until warm, and serve.
Combine all ingredients and gently until sugar and salt are completely dissolved. DO NOT COOK. DO NOT BLANCH. DO NOT BOIL. ABSOLUTELY NO HEAT! Ladle into quart sized baggies and freeze. Make sure the corn is covered with the liquid. Press out all air; lay flat to freeze. Or use quart sized freezer containers. TO PREPARE FOR SERVING put frozen sweet corn into medium sized sauce pan. Bring to a simmer over low heat. Let simmer for about 15 minutes. Do not boil. Drain off liquid and add 4 T of butter or margarine. If desired, add 3 T of cream cheese and 3 T of cream to create a rich, decadent side dish. OPTIONAL: Stir in 1 small jar of drained chopped pimientos and garnish top with chives before serving.
. Cut chicken into strips, place in small bowl.Add 1 T water and 1 T oil, work into chicken with hands until absorbed. Sprinkle chickec with 2 T cornstarch, work with hands to coat all the chicken. Cover, chill in fridge for 30 minutes. Blanch green beens in boiling water for 1 1/2 minutes. Drain and set aside. Heat 2 T oil in stir fry pan, add half the chicken, cook on HIGH 3-4 minutes until brown and cooked through. Transfer chicken to clean dish. Cook second batch of chicken, set aside. Add remaining oil to pan, reduce heat to MEDIUM. Add mushrooms, cook 3-4 minutes until brown. Add cashews, cook, stirring ofetn for 1 minute, Add garlic and ginger, cook 1 minute, Add green beans, chicken and sauce, cook 1-2 minutes until heated through.
Combine all ingredients in a 4 quart saucepan. Heat over medium heat, stirring occasionally, until mixture starts to simmer. Reduce heat and simmer 10 minutes. Remove from heat. Remove cinnamon stick. Serve hot.
Combine all ingredients thoroughly and store in an airtight jar or container. Makes about 2/3 cup. In a bowl, combine the shrimp, chicken and Creole Seasoning and use your hands to blend thoroughly. Heat 2 tablespoons of the olive oil in a large nonreactive skillet over high heat. Add the seasoned shrimp and chicken and stir-fry for 1 minute. Add the andouille, onions, bell peppers, celery and garlic and stir-fry for one minute. Stir in the tomatoes, bay leaves, Worcestershire, hot sauce, stock, salt and pepper and bring to a boil. Cook for 10 minutes, stir in the couscous, and turn off the heat. Cover the skillet and allow to sit for 5 minutes. Remove the cover and stir in the remaining olive oil. Serve immediately. Makes about 5 cups.
Grease foil with olive oil. Place fish over foil and slit 3 diagonal cut on the fillet. Rub curry paste all over fish and stuff the 3 slits with the spring onion and garlic. Sprinkle red onion all over the fish. Wrap fish in foil and grill till fish is cooked or when fish flakes when poked with a fork! Dig in!
Cook or steam green beans until just tender. In a large skillet melt butter. Cook shallots or onion and red pepper over medium high heat about 3 minutes or until slightly wilted. Add green beans and corn and cook about 2 minutes until heated through. Add salt and pepper to taste. Combine herbs and stir in half of them. Remove mixture to a serving dish and sprinkle with remaining herbs. If using dried herbs, reduce to 1/2 tsp each and add a little fesh chopped parsley to the second herb treatment.
Drain all cans of fruit. In a large bowl add drained fruit, marshmallows, sour cream and coconut if using. Mix well to combine. Refrigerate for at least 6 hours, overnight if possible. This allows the juices to blend with the marshmallows and sour cream. One hour before serving, slice bananas and add to rest of the fruit, stir to combine. If it seems to dry add a little more sour cream. Enjoy!
Combine kohlrabi and carrots and pack in a 1 quart glass jar along with garlic, bay leaf and fresh dill. In a saucepan combine pickling mixture ingredients and heat, stirring, until it boils and sugar is dissolved. Pour boiling mixture over kohlrabi and carrots, filling jar completely. Cover jar. When cool, refrigerate 3-4 days before using to let flavors blend.
Heat oil in large pot over medium-high heat. Add chicken and cook until no longer pink. Remove chicken and set aside. Add onion and garlic to skillet and cook until tender. Place chicken, onion, and garlic in pot. Add chicken stock, beans, Rotelle tomatoes salt and pepper. Cook about 30 minutes on medium heat or until the chicken is the desired tenderness. Place servings into bowl (If using tortilla chips put them in bowl first). Sprinkle with cheese and add sour cream. CROCKPOT Directions: Place chicken, onion, and garlic in crockpot. Add chicken stock, beans, Rotelle tomatoes salt and pepper. Cook on low 5 to 6 hours.
Crush buscuits finely and combine with melted butter. Mix well and press over base into a 8" (20cm) spring release sponge tin. Refrigerate until set firm. Soften gelatine in cold water then heat to dissolve it. Leave it to cool. Beat cream cheese until soft and smooth. Add condensed milk and beat well. Add drained pineapple, lemon juice, lemon rind and cooled gelatine mixture. Stir thoroughly then spoon into prepared crumb base. Refrigerate until firm. Best overnight.
Preheat oven to 350°F. Peel and core apples. Cut into slices. Place in a buttered 9-inch baking dish. Combine sugar, cinnamon, flour, and butter. Mix with hands until lumps form. Pack closely over apples. Bake about 1 hour or until bubbly.
Chop the cabbage into very fine pieces about the size of rice kernels; I use the shredder on my food processor and then use the grater attachment. I find this works just perfectly. Then I process the carrot and onion at the same time. Dump all this into a large bowl. Combine the Splenda, salt, pepper, milk, mayonnaise, buttermilk, vinegar, and lemon juice and whisk together until smooth. Add the dressing to the cabbage mixture and mix well. Cover and refrigerate for at least two hours before serving.