HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 375 degrees. Grease pie plate 9x1 1/4 inches. Prepare struesel topping; reserve. Arrange rhubarb evenly in plate. Beat remaining ingredients until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Sprinkle with struesel topping. Bake until knife inserted comes out clean, about 40 minutes. Serve with sweetened whipped cream if desired. STRUESEL TOPPING INSTRUCTIONS. Cut margarine into baking mix and brown sugar until crumbly. Stir in nuts.
Brown stew meat on stove then transfer to slow cooker salt and pepper the meat (turn on low). Meanwhile sautee onions and eggplant in some oil till the onions are transparent. Transfer onions and eggplant to meat along with the tomatoes and spices. Stir well and cover. Cook on low for 8 hours, till meat is tender and vegetables are cooked down. May need to add more salt and pepper according to your tastes. You can also add a little curry powder if you want a little spice. serve over cooked rice.
In a large bowl combine the ground turkey, one cup french fried onions, egg, water chestnuts, bread crumbs, stir-fry sauce, Franks RedHot sauce and the ginger. Shape meat mixture into four patties. Broil patties six inches away from the heat source or grill over medium coals. Cook for 10 minutes or until burgers are no longer pink in the middle, turning only once. Serve on buns and top with the remaining onions and lettuce.
Place the butter in the bowl of an electric mixer fitted with a paddle attachment and mix until creamy. (**I think this is where personal preference and maybe even altitude will effect the outcome of these crackers. I started out with 1 stick of butter, then blended all the other ingredients together. The "dough" was too crumbly and looked like a struesel topping that you would put on top of muffins or a coffee cake. The one stick of butter is what Ina calls for in her recipe. I think this is a typo. I added another 1/2 stick of butter to the flour mixture, and then beat it with the paddle attachment on my mixer. This is when the "dough" balled up and looked right. So, I think this recipe needs between 1 stick and 1 1/2 sticks. You might even get by with 1 1/4 sticks.). Add the Parmesan, flour, salt, thyme and pepper and combine. Dump the dough on a lightly floured board and roll into a 13-inch long log. Wrap the log in plastic wrap and place in the freezer for 30 minutes to harden. Meanwhile, preheat the oven to 350 degrees F. Cut the log crosswise into 1/4 to 1/2-inch thick slices. Place the slices on a sheet pan and bake for 22-25 minutes. **Cook time does not include freezing the dough for between 15-30 minutes (mine were hard enough to easily cut at 15 minutes).
Sift all purpose flour and salt. Add 1/2 tbsp oil. Knead lightly. Add water and knead well till becomes soft. Water should be added gradually. Keep aside covered for about 20 minutes. Divide into about 10 portions. Roll out each portion into a round size of about four inch diameter. Heat oil to very hot in a deep frying pan. Fry one at a time with light tapping so that it puffs, turn over till light golden. Drain and remove. Serve hot with any curry or can be taken as it is. Note:-Important points to note are - kneading and frying. Too much kneading with oil will make very crunchy luchis. But luchis should be soft and puffed.
Mix together first 5 ingredients. Arrange chicken in a greased roasting pan; sprinkle with spice mixture. Sir together pineapple juice, soy sauce, and sugar in a small bowl. Drizzle over chicken. Cover and bake in a preheated 375* oven for about 45 minutes to 1 hour until tender. Scatter pineapple and olives (if using) over chicken. Bake, uncovered, for about 5-10 minutes until heated through. Enjoy!
Whisk the milk, half-and-half and honey together in a microwave safe 2 quart bowl. Microvave uncovered on highn power for 6-8 minutes, until very hot. Whisk in the scotch and serve hot or chilled, sprinkled with nutmeg if desired.
In pot on medium heat, melt butter. Add flour to thicken. Add 1 box of vegetable stock. Boil all beans, tomatoes, onions and celery. After 10 minutes, add other box of vegetable stock. Add all spices. Cook for about an hour. Then add potatoes and pasta. Cook until tender. Add salt to taste.
Process strawberries in a blender until smooth; pour into a pitcher. Stir in cranberry juice and champagne, and serve immediately.
Prepare linguine according to pkg directions, drain and set aside. In skillet, saute garlic and olive oil. Add salmon, chicken broth, parsley, salt and cayenne pepper. Cook over medium heat until heated through. Add linguine to salmon mixture in skillet, and toss to coat.
To prepare crust: In a bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Gradually stir in water until mixtre forms a ball. Wrap in plastic wrap and refrigerate at least 40 minutes. To prepare filling: Preheat oven to 425°F. Lightly spray a 7 oz. baking custard cup with cooking spray. Mix sugar, cornstarch, salt and cinnamon in a small bowl and then sprinkle over blueberries. Remove dough from refrigerator and roll out to a circle. Press dough into custard cup, covering the entire bottom and sides of the cup. Reserve about a tablespoon of dough for the top of the pie. Pour blueberry mixture into custard cup and dot the top of the pie with cut up butter. Roll out remaining dough and use a cookie cutter such as a star, to cut out the pie top. Place dough star on the top of the pie. Bake for 12-15 minutes or until crust is golden brown.
Combine all ingredients, except shrimp, in a medium bowl. Stir well to dissolve. Add shrimp and stir to coat. Cover and place in refrigerator to marinate for 30 minutes, up to 2 hours. Put 3-5 shrimp per skewer, depending on size. Grill on lightly oiled hot grill until done - approximately 2 minutes per side. Large shrimp may not require skewers and be placed individually on the grill. Transfer to serving plate and serve hot or warm.
preheat the broiler. mix panko,4 oz blue cheese, parsley in a small dish, set aside. in a saute pan add oil and 1 tbsp butter. salt and pepper filets and cook about 5 mins per side for med rare, transfer to a baking dish. pour liquid out of pan, then add 2 tbsp butter and shallots and garlic, cook until softened. add wine, scraping up bits from the pan and reducing. add stock, rosemary and cook until reduced by half. stir in blue cheese. keep warm top each filet with blue cheese mixture, broil for 3-5 minutes until browned. place sauce on plates, add filets, top with toasted pine nuts.
Add gelato, half and half, chocolate syrup, and liquor to a blender and blend to combine. Using 2 saucers, add a circle of some chocolate syrup to one, and a circle of brown sugar to the other. Dip the rims of martini (or daqueri) glasses into the kaluha then into a ring of sugar. Pour drink into glasses and top with a sprinkle of chocolate shavings and serve.
Heat the honey in microwave or on stove until warm, and keep warm enough to be runny. With electric beater beat the egg whites until foamy, add the cream of tartar, and whisk until really firm, and peaks will stay up if you take out beaters to test. Now pour the runny honey in slowly while beating all the time (honey in left hand, Priscilla!), add vanilla, and beat until thick. Stir in the nuts. Use immediately or soon after!
Pour the turkey drippings into a very large frying pan. Saute onions and celery until tender but still slightly crisp. Stir bread cubes, macadamia nuts and pineapple. if desired, into the onions and celery. Pour over the stock and beaten eggs. Fold in thoroughly. Season with salt and pepper and serve in a warmed casserole.
In a large bowl, combine eggs, sugar and salt. Gradually whisk hot scalded milk into egg mixture. Stir in rice, raisins and vanilla. Pour into a greased quart casserole dish. Set casserole into a larger ovenproof dish. Fill larger dish with hot water until water reaches halfway up the casserole dish (Bain Marie Technique). Bake@ 325 for 90 minutes, or until knife pulls out clean.
Preheat oven to 350°F. Combine flour, sugar and salt. Mix well. Grate butter on large holes of box grater. Add to flour mixture; combine well until mixture resembles coarse meal. Press into 13 x 9-inch baking dish. Bake 20 minutes. Combine filling ingredients. Whisk well. Pour over warm crust and bake 20 minutes or until filling is set. Let cool. Sprinkle with powdered sugar.
Preheat oven to 350*. Grease several baking sheets or coat with nonstick spray. In a medium bowl, thoroughly stir together the flour, salt, baking soda and set aside. In a large bowl, with electric mixer on medium speed, beat together sugar, butter and shortening until well blended and fluffy, about 2 minutes. Add the eggs, vanilla, corn syrup and lemon extract and beat until evenly incorporated. Beat in half of the flour mixture, just until well blended and smooth. Let the dough stand to firm up for about 5 minutes. Using a scant 1/4 cup measure of dough, shape into balls with lightly greased hands. Place on the baking sheets, spacing about 3/4" apart. Using your hands press and pat the balls to about 3 1/4" in diameter. Bake the cookies one sheet at a time, in the middle of the oven for 10-14 minutes, or lightly browned at the edges and tops just spring back when lightly pressed in the centers. Reverse the sheet from front to back halfway through baking to ensure even browning. Transfer the sheet to a wire rack and let stand until the cookies firm up slightly -- 1-2 minutes. Using a spatula, transfer the cookies to wire racks.Let stand until completely cooled. FOR THE FONDANTS: in a medium, heavy saucepan, bring 1/2 cup water and the corn syrup just to a boil over medium-high heat. Remove from heat and stir in powdered sugar and vanilla until completely smooth. Place the chocolate in a small deep bowl. Pour 2/3 cup of hot vanilla fondant over the chocolate, stir until chocolate is partially melted. Pour another 1/2 cup of vanilla fondant over the chocolate. Stirring constantly, thin the chocolate fondant to a fluid, but not runny consistency -- by adding 3-4 tsps of hot water, a little at a time. Stir until the chocolate melts completely and the water is incorporated. Set the wire racks with cookies over wax paper to catch drips. Using a small wide bladed spatula, spreader etch.immediately ice half of each cookie with chocolate fondant.)if fondant stiffens as you work, thin it by thoroughly stirring in a few drops of hot water. It it cools completely, rewarm it over low heat, stirring. If necessary, adjust the consistency of vanilla fondant by stirring in additional powdered sugar or hot water until fluid, but not runny. Ice the second half of each cookie with vanilla fondant. Let cookies stand until the icing sets.at least 2 hours, preferably 4 hours. Store them in a single layer or layered between wax paper in an airtight container for up to 1 week.or freeze for up to 1 month. TIP***. for a tidy dividing line between the black and white icing, put a small amount of chocolate fondant in a paper cone or pastry bag fitted with a fine writing tip.Pipe a straight chocolate line across the cookies. Ice one aide up to the line with chocolate and the other side with vanilla.
Brown sausage; drain off fat. In a large pot combine all ingredients bring to boil. Reduce heat,cover. Simmer for about 1 hour or until lentils are tender. Add water if necessary, for desired consistency. I like to puree about 1 cup of the soup and add back to pot to give it a thicker consistency. Sprinkle with Parmesan cheese and serve.
Grease 4 (6 ounce) custard cups. Break and slip 1 egg into each cup. Sprinkle with salt and pepper. Spoon 1 tablespoon half and half over each egg. Bake at 325°F for 15 minutes or until desired degree of doneness.
Mix contents of packet with buttermilk and mayonnaise. Mix well. Cover and refrigerate at least 30 minutes to thicken. Stir and serve over crisp lettuce.
Prepare spaghetti noodles per package directions on a large pot of boiling, well-salted water. In a large bowl, whisk together eggs, grated cheeses, salt, pepper, and cream or half and half. When spaghetti is al dente, drain noodles and add to cheese bowl, mixing very quickly and thoroughly. Put olive oil in a nonstick skillet and heat on medium. Scrape pasta and sauce into skillet, spreading out the pasta evenly in the pan. Cook on medium heat until bottom of pasta is golden brown and crisp. Carefully flip spaghetti pie and cook for a further few minutes until golden brown. Carefully slide spaghetti pie into a serving plate and slice into wedges. Serve wedges with blistered tomatoes or a tart side salad. Will serve 2 people very generously or 3 people with a good side. Optional: for extra crunch, sprinkle some Cheese in the pan before adding spaghetti mixture, and sprinkle cheese on top before flipping.
Split the English muffin and toast it or grill the faces until brown in a hot pan set over medium heat. Keep the pan hot. Find a shallow can - such as an 8-ounce sliced pineapple can - that has the same diameter as the English muffin. Cut off both ends of the can and thoroughly clean it. Spray a coating of nonstick spray on the inside of the can, and place it into the hot pan so that it heats up. When the can is hot, spray more nonstick spray over the surface of the pan, and pour the egg substitute into the can. Salt the egg. Place the slice of Canadian bacon into the same pan to heat up while the egg cooks. When the egg seems to be firming upon top, use a knife to scrape around the edge of the can to help release the egg. Carefully pull the can off the egg, then flip the egg over and cook it for an additional minute or so. Build the sandwich by first placing the slice of American cheese on the bottom half of the English muffin. Place the egg on top of the cheese. Stack the Canadian bacon on the egg. Top the sandwich off with the top half of the English muffin. Microwave the sandwich for 10 to 15 seconds until warm, and serve immediately.
Sift flour with baking soda, spices and salt. Cream cooking oil and sugar together. Blend in egg and molasses. Add flour mixture, mix well. Chill for 1 hour or longer. Form into balls about the size of walnuts. Roll in granulated sugar. Place on ungreased baking sheet about 1/2 inches apart. Bake at 350o for 10-15 minutes.
Place ribs in oven at 400 degrees for approximately 45 minutes. Pour off fat. Turn oven to 325 degrees. Cover ribs with sauce and cook for 1 3/4 hours. Spoon additional sauce on as needed.
In a 6 cup glass measuring cup pour chicken broth, add water until it measures a tad over 4 cups (very important) I use the next line on my measuring cup. Add tomato bouilon, onion salt, pepper, cumin smoky paprika, salsa and ketchup - Heat in Microwave approx 6 minutes. Meanwhile, drizzle olive oil over medium dutch oven pan until warm on Med-High heat. Add onions. When translucent add rice and butter, sautee' until butter has melted and bouilon is done. Stir bouilon and slowly pour into (warning you can get a steam burn, so careful!) rice mixture. Stir and bring to a thick boil. about 3 minutes. Cover pan, turn heat to simmer. Set timer for 25 minutes. When timer alarms, turn heat off and leave undisturbed for at least 5 minutes. Fluff with fork and enjoy with your favorite mexican dish. I always make this when making my Recipe#268423.
Boil the potatoes, let cool, and cut into 1/2-inch dice. Boil the eggs, let cool, and coarsely chop. To prepare the chicken, combine ingredients water through thyme, and bring to a boil. Lower heat and simmer, covered, for 10-15 minutes. Add chicken breasts. Bring to a boil and lower heat. Simmer, covered, for 20-30 minutes. Cool breasts in the broth. While chicken is cooking, combine potatoes, eggs, and remaining salad ingredients in a large bowl. When chicken has cooled, drain the chicken (discard or save broth, as desired). Remove skin, bones and any gristle. Cut chicken into neat 1/2 to 3/4 inch pieces. In a medium bowl, combine all dressing ingredients. Salt and pepper to taste. Combine chicken, salad ingredients, and dressing. (All ingredients should be at room temperature). Place chicken salad in a large serving bowl. Decorate with tomato wedges and egg slices. Sprinkle with dill. Serve cool, but not chilled.
Blend the raspberries and sugar. Add ice and remaining ingredients. Shake and pour into old fashioned galss with crushed ice. Garnish with a mint sprig and fresh raspberries- enjoy! ;).
Mix all ingredients in medium bowl. Adjust spices to taste. If it is too thick, add a touch of olive oil or bacon drippings. Spread on crackers and ENJOY!
Finely grate the rind from half of one orange using a fine grater. Cut all the oranges in haf and squeeze out the juice. Put all the oranges in half and squeeze out the juice. Put the drained apricots and all but 3 tablespoons of the orange juice, and the orange rind into a liquidizer or food processor, and puree until smooth and then pour into a large bowl and set aside. Put the 3 tablespoons or orange juice into a small pan and heat gently, but do not boil. Sprinkle the gelatin over the warm orange juice, and allow to stand until dissolved and clear. Stir the gelatin mixture into the apricot puree, along with the natural yogurt, mixing well to blend evenly and put in a refrigerator for about 30 minutes until almost set. Whisk the egg whites until they form soft peaks. Fold the whisked egg whites lightly, but thoroughly, into the partially set apricot mixture. Divide the fruit mousse evenly into serving glasses and chill until completely set.
Spread all crab (without any shells) on baking sheet and broil for 2-3 minutes to remove excess water. Remove Crab and preheat oven to 360 degrees (180 celcius). Saute Celery, Pepper and Onion is small sauce pan with a small amount of butter then cool for 10 minutes. Mix Crab Meat, vegetables and parsley in large bowl and mix. Once mixed add in Worcestershire Sauce, mayonnaise, mustard, lemon juice and egg. Add in up to 1/2 cup of bread crumbs to achieve desired consistency. Form approximately 8 crab cakes and place on lightly sprayed baking sheet and cook for 15 minutes. Serve with lemon and tarter sauce.
Preheat oven to 400 degrees F (200^C/Gas 6). Butter baking sheets. Bore two holes in eyes of coconut using a clean skewer or ice pick. Drain liquid from coconut. Bake coconut until shell cracks, about 15 minutes. Remove coconut meat from shell and peel off brown skin. Using a vegetable peeler, shave coconut into thin slices. Arrange slices on prepared baking sheets and bake until light brown, turning occasionally, about 10 minutes. Sprinkle with salt.
Spread peanut butter on one slice of toast. Top peanut butter with sliced bacon and remaining piece of toast.
In a large salad bowl, combine the romaine, spinach and onions. Add the bacon, oranges, chicken, mozzarella cheese and almonds; toss gently. Drizzle with dressing; sprinkle with Parmesan cheese if desired.
In a big pot, melt the butter. Slowly whisk in the flour until the mixture is combined and smooth. Add in salt, pepper, minced garlic, and worcestershire sauce - whisk until incorporated. Gradually whisk in half & half and milk. Continue to whisk and cook for another 5 minutes until mixture thickens. Gradually add in the sharp cheddar cheese, stir until combined. Gradually add in extra sharp cheddar cheese, stir until combined. Continue to stir and cook for an additional 5 minutes until mixture thickens. Remove from heat. Mix together the cheese sauce with the already cooked pasta in a 13x9 casserole dish. Sprinkle with more grated cheese. Bake in the oven at 350 for 25 - 30 minutes.
Sprinkle chicken with salt and pepper. Heat butter and oil in large skillet over medium heat; add chicken. Cook until golden, 4 to 5 minutes on each side. Add carrots, celery, onion, broth, grapefruit juice, sherry and tarragon to chicken; heat to boiling. Reduce heat; cover and cook until chicken is tender, 30 to 40 minutes. Place chicken in center of serving platter. Arrange vegetables around chicken, keep warm. Blend water and cornstarch in small bowl; stir into sauce in skillet. Cook stirring until thick, about 2 minutes. Add grapefruit to cornstarch mixture; cook until grapefruit is hot. Pour the sauce over chicken and vegetables. Garnish with mint leaves.
Preheat your oven to 400'F. Place the flour, baking powder and the salt into a bowl. Make a well in the center and add the water and oil. Combine by gradually incorporating the flour into the olive oil and water. You may want to add a little more water if necessary. Transfer the dough to a floured board and knead it at least for 5-7 minutes. Let the dough rest in an air tight plastic bag while you prepare the toppings for your pizza. Once the toppings are made, set them aside and take the dough out of the plastic bag. Put a tiny bit of oil in the center of your pizza pan and with your hands and finger tips spread the dough to cover the pan. I use a 12 inch pizza pan. You could probably stretch it to 15 inches, but it would be a thinner crust. Place your pizza sauce on the dough and then cover with your favorite toppings. Pop it into the preheated oven. Check it after about 20 minutes to see how the crust is browning. Some ovens are hotter then others, so this is a good habit to get into. Bon Appetit! P.S.: If you change the ingredients in this recipe I can't guarantee it's going to turn out the way mine did. But, hey, experiment with it. Thanks for choosing my recipe!
Wash and scrub the potatoes. Preheat the oven to 200 degC. Cut a thin slice from the base of each potato so that they will sit flat on a cutting board. Place a potato on the cutting board and lay a wooden spoon alongside the length of it to stop you from cutting right through to the bottom of the potato. Using a sharp knife, held at right angles to the wooden spoon, thinly slice each potato but do not cut all the way through. Make cups from 4 pieces of tinfoil and place slices of garlic and onion in each one. Place a potato in each 'cup' and place into a baking tin. Using a pastry brush, brush vegetable oil over the top of each potato and use the brush to carefully push some of the oil between the slices. Bake for around 45 minutes. While the potatoes are cooking, combine the ingredients for the spice topping in a small bowl and mix well. After 45 minutes, brush the mixture over the potatoes and into the slices. Return potatoes to the oven and bake for a further 15 minutes or until brown and crispy. Garnish with the coriander.
Whisk together the sweetened condensed milk, evaporated milk, vanilla, and egg yolks in a saucepan. Place over medium-low heat and gently cook until the mixture thickens, stirring constantly with a wooden spoon, about 30 minutes. Pour into a heatproof serving dish or individual dishes; set aside. Whip the egg whites with confectioners' sugar to stiff peaks. Spread meringue on top of milk mixture. Refrigerate until cold, at least 3 hours. Sprinkle with cinnamon before serving. Garnish with raspberries.
Add jello to boiling water stir till completely dissolved. Add vodka mix and pour into 2 ounce plastic shot glasses. Chill till firm.
Mix all ingredients. Cover and refrigerate in glass or plastic container. Refrigerate no longer than 7 days. Note: you will know when the sauce is starting to go bad on you. Put your ear to the opened container, if it's going bad it will "talk to you", you'll hear something like Rice Krispies snapping and popping. Weird as it sounds, it's true!
Coat a large skillet with cooking spray;. heat for 30 seconds. Add turkey;. sprinkle with lemon pepper. and cook for 3 to 5 minutes on each side until browned and no longer pink in center. Combine remaining ingredients in a small bowl, mixing well. Add to pan and cook until heated through. Garnish with parsley.
Add the bourbon, Southern Comfort, and lemon juice to a cocktail shaker filled with ice. Strain into an ice-filled highball glass. Top with club soda and stir gently. Squeeze the lemon wedge over the drink and drop it in the drink.