HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare pie shell and chill thoroughly, at least 30 minutes in the fridge. Preheat oven to 425 degrees. Scald milk over low heat. You can skip this step, but your custard will be a little "weepy.". In separate bowl, whisk eggs a little, then add sugar and salt and stir. Beat in scalded milk, only a little at a time (to avoid coagulating the eggs), stirring constantly. Stir in vanilla. Pour through strainer into chilled pie shell, removing as much foam as possible (foam makes the pie-top burn). Sprinkle nutmeg or cinnamon on top to settle any remaining foam. Best to sprinkle by hand in order to get a super-light dusting over the top; avoid clumping. Set pie at a lower height in your oven, not too close to the top. Bake about 20 minutes, then cover crust with aluminum foil and turn oven down to 325 degrees. Continue baking for another 20-25 minutes, until you can insert a knife and it comes out clean, and filling's not too jiggly. We prefer this pie eaten warm, but it's also excellent cold. Let it set a little before cutting so that it will keep it's shape.
Line 8-inch square baking pan with foil. In 2-quart saucepan, combine sugar, marshmallow creme, milk, butter, Kahlua and salt. Bring to a rapid boil, stirring constantly for 5 minutes. Remove from heat; add all chocolate. Stir until melted. Add nuts and vanilla. Turn into prepared pan. Refrigerate until firm. To serve, cut in squares. Make about 2-3/4 pounds.
Sieve the flour, baking powderand spice into a bowl. Lightly grease a tin pie plate measuring about 8-1/2-inches across the top. Cream the butter with 3 oz sugar until creamy and light. Add the egg yolks then the 1/4 lb honey, gradually. Gently mix in the flour, then the milk. Spread the mixture in the prepared tin, mounding it slightly in the center. Bake at 400 F (200 C) gas mark 6 for about half an hour. Let the cake rest in its tin for 2 minutes before turning it out on to a wire rack. Let it cool for 10 minutes then slide it onto a baking tray and brush the top with 1 tablespoon warmed honey - or red currant jelly if you prefer. Whisk the egg whites and the remaining 1 oz sugar to make a glossy meringue mixture. Swirl this over the top of the cake and bake at 325 F (160 C) gas mark 3 for about 20 minutes. Serve the cake when it is cold.
Line a cookie sheet with foil and spray with cooking spray. Layer with saltine crackers. Combine sugar and oleo in a medium size pan. Bring to a rolling boil. When boiling, pour over crackers. Bake at 350° for 15 minutes. Cover with chocolate chips evenly. Sprinkle nuts over top and gently push down into chocolate with a spatula. Place in refrigerator till firm. Break and enjoy.
Mix the hamburger, minced onions, bread crumbs, beaten egg, and Italian Seasoning together well with your hands. Add in the ketchup, 1/2 the can of tomato sauce, and 1/2 the can of Ro-tel tomatoes. Mix well. Put 1/2 the mixture into an oven-proof baking pan (I used a teflon pan), making a square or a circle, whichever you prefer. Cover the top of the meat mixture with a generous amount of cheese, not coming quite to the edge. Top the cheese with the rest of the hamburger mix, and pat down to make a loaf. Press the sides together a little so the cheese won't drip out when cooking. Mix the tomato sauce and Ro-tel tomatoes together and spread on top of the meatloaf. Bake in a 350 oven, for about 30 minutes before taking it out, to drain off the juices in the pan. (I set the juices aside to put in my Mexican Rice, as part of the water to make the rice). Put back in oven for 30 more minutes then take out, and cover to top of the meatloaf with the rest of the cheese. Put back in the oven, and watch carefully for the cheese to melt on top. Remove, cut, and serve.
In a mixing bowl, beat together eggs, yogurt, milk, salt, spices and vanilla extract. Heat a lightly oiled griddle or skillet over medium-high flame. Dunk each slice of bread in egg mixture, soaking both sides; don't just dip them in quickly. Place in pan, and cook on both sides until golden. Serve hot and top with yogurt or fresh berries.
Make gashes in the chicken flesh at several places. Mix the lime or lemon juice, honey, yogurt, seasoning, cumin powder, turmeric and ginger-garlic mince and half the mint. Marinade the chicken with this paste for 30 minutes to an hour. Cook the chicken under a moderately hot grill until thoroughly cooked and golden brown, turn the chicken occasionally during the cooking. Sprinkle with remaining mint, serve with potatoes and tomato salad. Note: I add and subtract ingredients for a slight change in flavour. I may use the garlic alone or no garlic, ginger, turmeric at all, depending on my mood.
Mix mayonnaise, dry mustard and minced onion; set aside. Mix crumbs and sesame seeds. Coat chicken with mayonnaise mixture, then crumb mixture. Place on baking sheet. Bake at 425 degrees for 12 minutes or until lightly browned. Serve hot with dip. Honey Dip: 1 cup mayonnaise 2 Tbsp. honey Mix ingredients.
In a mixing bowl, combine dry cake mix and brown sugar. Add butter, and eggs. Beat for 2 minutes at medium speed. Stir in the dates and nuts. Spread into a greased 9 x 13" baking pan. Bake at 350° for 35-45 minutes or until edges are golden brown and a toothpick inserted near the center comes out clean.
If using hazelnuts, toast in oven at 350 for a few minutes until fragrant. Wrap in a clean dish towel and while still warm, rub together in the towel to remove the darker husks. (I have known a few people allergic to hazelnuts, so I usually omit them.). Cut away the stem and remove seeds from dried chipotle pepper, then rehydrate in boiling water. After is has softened, usually about 10 minutes, remove from the water and drain. Using chopping blade in food processor bowl, mince the chipotle. Add peeled garlic clove and continue mincing. Next add the roasted red bell pepper and continue chopping. Add in the Smokehouse Almonds and continue with processing. I like to get these ingredients as homogenized as possible, in order to finely mince the chipotle and garlic. Continue to process in the olive oil and the sherry vinegar. Then adjust seasoning with black pepper and Spanish smoked paprika. To keep it just slightly chunky stirr in the canned tomatoes last. But sometimes they get processed along with the rest. Wonderful on halibut, great as a dip for veggies or bread. Usually when I prepare My Very Favorite Chicken Terrine (see here in Food.com), I will include a small bowl of Romesco Sauce on the platter along with the mustards, cornichon, and olives, because it adds a pretty color to the presentation.
Add banana, peach (with or without skin -- lots of nutrients in the skin!), strawberries into the blender. Add milk, flaxseed and sweetener. Fill blender with water until the liquid level reaches 4 cups. Don't have markings -- add about 2 cups of water. Blend on low for 30 seconds, then blend on high for 30 seconds, or until smooth and creamy! Drink immediately! Makes 4 (8 ounce) glasses.
Toss ingrediants together. spread in an even layer on a large wire rack on top of a large baking pan. bake 350 degrees for 15 min.
Preheat oven to 300 degrees. Heat oil in a large Dutch oven over medium-high heat. Add the onion, peppers, carrots, celery, and teaspoon of salt. Cook until the onion is softened and translucent. Add the tomato paste and garlic and cook 2 minutes. Place the short ribs into the pot and toss in the bay leaves and thyme. Pour the wine and broth over the meat. Cover and put into the oven, cook for 4 hours. Remove the pot from the oven onto a stovetop burner. Remove the meat and meat to a plate to cool. Skim the fat off the top of the liquid in the pot. Turn the burner to simmer, remove bay leaves, and allow the liquid to simmer uncovered while you separate the meat from the bones and fat. Add the meat back to the pot and continue to simmer until reduced slightly, about 10 minutes. Salt and pepper to taste and stir in the parsley.
Boil sugar and water until it spins a thread (238F). Halve guavas and remove pits; cook in a little water until soft enough to put through a sieve. Strain and add to syrup. Cook until thick. Pour into hot sterilized jars and seal.
Dissolve salt in enough boiling water to cover lentils. Add lentils. and cook until tender about 20 minutes. Drain and mash with potato masher. Heat oil in a pan and fry onions and garlic until onions are golden. Add remaining ingredients and simmer for a few minutes. Stir in lentils and heat until thick. Serve hot.
Press broccoli between paper towels to remove excess moisture. Combine cornbread mix, eggs, onions, cheese, butter and seasonings. Stir well. Stir in broccoli. (Batter will be thick) Pour mixture into a greased 8 inch square pan. Bake 375 degrees for 25 to 30 minutes or until golden brown. Cool slightly and cut into squares.
Cook bacon in heavy skillet, crumble and set aside. In bacon oil, cook onion and mushrooms over moderate heat, stirring, until golden. Add spinach and garlic and cook, until wilted. Stir in water, beans, lemon juice, scallions, pepper jack cheese, cheddar cheese, bacon and salt to taste. Cook, stirring until cheese is melted. Heat tortillas in oven at 350 degrees for 10 minutes. Place a few tablespoons of filling in center of burrito, fold sides and roll. Place 1/2 enchilada sauce in bottom of a glass pan. Place rolled burritos in pan and place 1/2 enchilada sauce over them. Cook for 20 minutes or until hot and bubbly.
Grill the eggplants in the oven or on stove top. When ready set them aside and cover with paper towels or with a clean towel. The skin comes off easier this way. When cooled peel. Chop finely with a knife or mix in a blender. Fry the chopped garlic with the oil, add eggplant and the chopped tomatoes. Add salt and pepper and fry till excess of water is gone. Beat eggs well with a fork and fry separately until half-cooked. Add to eggplants, mix and fry further for 1-2 minutes. Serve with Iranian style bread.
Combine all ingredients in heavy saucepan. Simmer covered on low heat for 20 minutes or until sauce thickens. Puree with stick blender. OR. Cool slightly. Puree sauce in food processor.
Place the cake crumbs or cookie crumbs into a plastic bag and smoosh them. Combine the cake crumbs or cookie crumbs, sugar, 1/4 cup cocoa, corn syrup & Bourbon. Blend and mix very well. Fold in the pecans. Roll the mixture into 1-inch balls. If mixture is not rolling together easily, add more corn syrup. Roll the balls in the cocoa powder or the powdered sugar to coat them. Store in an airtight container and refrigerate.
For the Cookies: Mix margarine, sugars, and egg. Stir in flour and baking soda. Mix until crumbly. For the Filling: Beat eggs with cooled butter. Add flour and sugar. Beat until mixed well. Stir in pecans, chocolate, and bourbon. Making the Cookies: Preheat oven to 375 degrees. Spray a muffin pan with a non-stick cooking spray. Place a thin layer of the cookie dough in the bottom of each individual muffin cup. Press the dough so it becomes a "Pie Crust". Add in the filling so that it comes up to fill about half of each individual muffin cup. Press the filling down lightly with a spoon so it settles in the pan. Place another thin layer of cookie dough on top of the filling so it becomes a lid. Bake approximately 12 minutes or until tops are golden brown. Let cool for 5 minutes. Loosen edges of cookies by working a knife around the inside of each individual muffin cup. Invert muffin pan onto cookie sheet to remove cookies. While still warm, press cookies down to flatten into a traditional cookie shape. Serve and enjoy.
Seperate the egg yolks from 2 dozen eggs, Save and chill egg whites. Whip egg yolks until blended Stirring constantly to prevent curdling. Add the fifth of Brandy, Myers rum, Barcardi, Apple brandy, and Peach brandy, Stir gently Mixing in 2 lbs of sugar, Milk, and whipping cream Chill for 6 hour or overnight. Before serving beat the egg whites until a smooth consistency Gently fold into Egg Nog Serve with a dash of Nutmeg and give your car keys to to someone not having the Egg Nog.
Put the chicken breasts, onion, garlic cloves and 1 Tablespoon of salt in large pot and add water to cover. Bring to a boil, then reduce to a simmer and cook 20 minutes. Drain well. While chicken is cooking, preheat the oven to 325 degrees Farenheit and grease a 9x13 baking dish. Combine the cream cheese, milk, chiles and salt and blend well, then season to taste with salt and pepper. NOTE: If you're not sure how much heat you want in your sauce, start with one or two of the chipotles, and taste the sauce. Place the chicken in the baking dish and pour the sauce over the top. Sprinkle with paprika and bake 20 minutes.
Equipment: two baking sheets lined with silicon baking sheets; a sturdy ziplock plastic bag; a pair of scissors. Preheat the oven to 420°/ F. Cut up the butter, and put it with the water and salt in a pan. Heat over medium heat until the butter has melted. Dump in the flour, and mix vigorously with a wooden spoon, until the flour is completely incorporated. The dough ball should slightly film the pan with a floury residue. Take off the heat and cool the bottom by putting it on a damp kitchen towel, or briefly running cold water over it. Add the eggs, little by little, to the pan, mixing vigorously between additions. It may look like someone threw up at first, but it will all get incorporated. Scoop the warm dough into the plastic bag. Cut the end off one corner with scissors, to make an opening about .5 cm / 1/4 inch or so. Now you will squeeze the mixture onto the pans - the shape dictates what you'll call it eventually. You can make long blobs, which would make them eclairs, tiny blobs, or bigger blobs. To smooth out any parts that stick up when you squeeze out the dough, just wet your finger in water or milk and smooth out. You can also glaze the puffs with a beaten egg wash, to give a shine to it. In this case use a pastry brush, and smooth out the top with it as you glaze. Baking time also varies, depending on how big your blobs are. For about 5 cm diameter / 2 inch puffs, bake for about 20 minutes, rotating the pans halfway through. (Rotating means to switch the pans so that the top one is on the bottom, and vice versa. You may also want to turn the pans at this point too.) Watch the puffs and when they are a medium brown color, take them out. When the puffs are done, immediately slash into each of them with a serrated knife. This lets out the steam and prevents the inside from getting soggy. You can then return the puffs to the oven for a few minutes. To ensure there will be no sogginess whatsoever, some people cut open the puffs and let them dry out a bit in the oven, but I sort of like some softness inside so omit this step. You can also poach the dough in boiling water, to make light gnocchi. Squeeze blobs of the dough into the salted boiling water and cook until the bits float to the surface. Serve with butter, cheese, fresh parsley and so on.
Cook 1 cup of rice as usual. Add frozen peas into rice while it's still hot. (I've never really measured, just sprinkle them in as you see fit). Chop onions and green pepper and drain the can of shrimp. Mix and shake dressing very well. Pour over rice mixture and toss. Refrigerate 2 - 24 hours.
Place potatoes in large pot and cover with water. Bring to a boil. Cook until potatoes are fork tender, about 20 minutes. Drain. Mash potatoes and add remaining ingredients. Mix until fluffy and serve hot.
Preheat oven to 350. In a large skillet, over medium-high heat, cook and stir turkey with chili seasoning mix until turkey is browned, breaking up clumps. Drain off fat; stir in beans, mexicorn, soup, and green chile peppers. Divide mixture among six 8-ounce casseroles. Cover with crushed tortilla chips and cheese. Sprinkle with olives and jalapeno pepper slices. Bake in preheated oven about 30 minutes or until hot. Serve with sour cream and salsa if using.
Heat oil in a large nonstick skillet over medium-high heat. Sprinkle beef with 1/2 t. salt and 1/4 t. pepper; dredge in flour. Add beef to pan; saute 2 minutes, browning on all sides. Place beef in slow cooker or crock pot. Add onions and garlic to skillet; saute 5 minutes. Add wine to skillet, scraping pan to loosen browned bits. Place onion mixture in slow cooker. Add broth, tomato paste, bay leaves, thyme, and tomatoes to cooker; top with zucchini and carrots. Cover and cook on LOW for 8 hours or until beef is tender. Stir in remaining 1 t. salt and 1/4 t. pepper. Discard bay leaves and thyme sprigs.
In a skillet, cook sausage over medium heat until no longer pink; drain. Stir in soup. In a mixing bowl, beat eggs, milk and pepper; stir in sausage mixture. Add chopped cilantro, green chilis and onions, add soup, stir until well blended. Transfer to a lightly greased (or cooking spray) 11-in x 7-in x 2 inches baking dish. Sprinkle with cheese. Bake uncovered at 375* for 40-45 minutes or until a knife inserted near the center come out clean.
First make tostones: Cut plantains in wedges. Fry until tender. Flaten with a "tostonera" or with a second cutting board. Fry for a second time, until light golden. Using a mortar, crush garlic cloves and add adobo. In a medium bowl, mix together the garlic/adobo paste, olive oil and chicharron or bacon. Mash the tostones, a few at a time (never use a food processor!). Add some of the garlic mixture. Mash tostones in separate bowls. This will allow the garlic mixture to spread evenly. If too dry, add more oil. Shape like small balls. Serve with pork meat, soups, seafood or solo.
Pierce pie shell thoroughly with a fork. Bake at 375 for 10 minutes. Remove from oven. In a bowl, stir together remaining ingredients and pour into pie shell. Bake for 50 minutes at 350 degrees or until knife inserted in center comes out clean. From frozen: thaw filling in fridge. Pie shell should sit at room temp until easily unrolled (about 15 minutes if it is coming from the fridge). Follow directions above.
In bowl, combine first 6 ingredients; pour into pastry shell. For topping, combine sugar, flour, cinnamon and nutmeg. Cut in margarine until coarse. Sprinkle over plums. Bake in preheated 375 degree oven for 60 minutes or until golden brown. (May need to cover crust edges with foil during baking to prevent burning.).
Preheat oven to 350. Slice and parboil potatoes and carrots until somewhat softened. (Next time I might just microwave them for a few minutes). Heat garlic and oil in a deep skillet. Add onion through mustard seeds, saute until softened. Add cabbage. When cabbage has wilted, add potatoes and carrots and remaining ingredients. Simmer 10 minutes. Transfer to an ovenproof container. Cover and bake 1 hour.
Heat oven 350. Grease& flour a 9x5x3" loafpan. (dont forget to toast the coconut!). In a large mixing bowl,combine the first 5 ingredients. Make a well in the center of dough. Combine the other ingredients and add to doughy mixture. Stir until mixture is evenly moistened. Place dough in the prepared loafpan. Bake for 1 hour,or until toothpick comes out clean. Let the bread cool in pan for 10 minutes. After removing,let cool on a wire rack.
Spread the oats in a shallow baking pan. Bake in a 375*F (190*C) oven about 10 minutes or until lightly toasted, stirring occasionally. Place toasted oats in a small bowl. Stir in buttermilk or sour milk and let stand a few minutes. In a medium mixing bowl beat together the brown sugar and shortening with an electric mixer on medium to high speed until combined. Add the baking powder, baking soda, cinnamon, nutmeg, and salt; beat until combined. Beat in the eggs and vanilla. Beat in the oat mixture. Stir in the flour until just mixed. Fold in the dates, raisins and nuts. (OPTIONAL). Drop dough by rounded teaspoonfuls about 2-inches apart onto a greased cookie sheet. Bake in a 375*F (190*C) oven about 10 minutes or until edges are golden brown. Transfer cookies to a wire rack to cool completely. Drizzle in a decorative manner with the Powdered Sugar Icing, if desired. POWDER SUGAR ICING RECIPE. In a small bowl combine powdered sugar and vanilla extract. Stir in enough milk to make an icing of drizzling consistency.
Combine in a chilled, 16 oz glass. Add alcohol. Fill with cola. Top with a splash of cream. Garnish with a maraschino cherry.
You will also need: 1 large jug with a cover. Simply put all ingredients in a large jug and mix well. Add ice cubes, mix again; place in fridge to keep cool and serve. If you do find it a bit sweet, add some water but that is really what the ice cubes are for as well as cooling it down faster. Always have the condensed milk at room temp as you will be able to work with it better. This always goes down well at barbeques or large parties; make sure you make enough as they always ask for more.
In a heavy skillet, heat oil and saute onions for 5 minutes. Add garlic, peppers, tomatoes, spices, and meat and saute for 5 more minutes. Add Sherry and simmer, uncovered, 5 minutes. Add potatoes and enough water to cover meat and potatoes. Let simmer until the potatoes are tender, about 25 minutes. Season with salt and pepper. Can be served with white rice.
Preheat the oven to 325 degrees F. Heat a large skillet over medium heat. Add the bacon and cook, stirring, until somewhat crispy and its fat has rendered. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain, leaving the fat in the skillet. Add the pepper and onion to the skillet and cook, stirring, until softened, about 6 minutes. Transfer the mixture to a large baking pan. Add the bacon, beans, pie filling, barbecue sauce, and rub to the pan. Mix to combine and bake, uncovered, until hot and bubbly, about 1 hour.
Cut up a lime into 8 wedges. Muddle the wedges in a rocks glass with sugar. Add gin and top with ice. Stir and serve.
Cook pasta according to package directions. Rinse under cold water and drain well. Mix pasta with artichoke hearts. Saute mushrooms and onion in butter until soft. Mix together pasta and artichoke mixture with mushrooms, Parmesan cheese, sour cream, mayonnaise, white wine and seasonings. Pour mixture into a medium casserole dish. Top with tomato slices. Cook casserole at 350°F for 25 to 30 minutes or until hot. Garnish with fresh oregano if desired. *** You can also microwave this dish. The only part you would change is Step 3. You would place mushrooms and onion with butter in a microwave dish. Cover and Microwave at high for 3 minutes Continue to follow directions above and then microwave at High for 8 to 10 minutes.
Preheat oven to 350°F Spray a 9 x 13 baking dish with nonstick spray. Bring a large pot of water to a boil. Add the pasta and cook 5 minutes. Add the broccoli and cook, stirring occasionally, until the pasta and broccoli are tender, 3-4 minutes. Drain; return the broccoli and pasta to the pot. While the pasta and broccoli are cooking, heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until tender, about 5 minutes. Add the flour and mustard; cook, stirring constantly, about 1 minute. Gradually whisk in the milk and salt. Increase the heat and cook, whisking constantly, until the sauce boils and thickens, 3-4 minutes. Add the sauce to the pasta and broccoli. Stir to combine. Transfer to the prepared baking dish and sprinkle evenly with the cheese. Bake until bubbling,about 25 minutes.
For the salsa, core the pineapple and chop into small chunks. The jalapeno may be deseeded for less heat if desired. Combine all salsa ingredients in a medium bowl and toss well. Set aside while cooking the shrimp. For the shrimp, combine the shrimp, curry powder and salt. Heat half the oil over medium high heat. Cook half the shrimp for about 4-6 minutes or until done. Repeat by heating the remaining oil and cooking the remaining shrimp until done. To serve, toss the shrimp with the pineapple salsa and serve immediately.