HumbleIntelligence/food-ner-1-Million huggingface dataset:
BEFORE THE PARTY: Make the Kool-Aid according to package instructions. Refrigerate at least overnight. Put the pineapple juice in the freezer a couple of days prior to the party. What I do is take it out of the freezer the night before the party and put it in the fridge. Then, early morning the day you will be making the punch, take it out and leave it on the counter to thaw up until time to assemble the punch at the party. You want it to be frozen slushy, not frozen solid. (This step is optional) I take a tube pan and I put about an inch or two of Kool-Aid in the bottom of the pan, cover the top with saran wrap and put it in the freezer. At the party, I put the frozen "Kool-Aid Ring" in the bottom of the punch bowl. This acts as ice and keeps the punch colder, longer. WHEN READY TO SERVE AT THE PARTY: Add your Kool-Aid to your punch bowl. Add the entire can of pineapple slush. Add as much of the Ginger Ale to the punch that you can without overflowing the bowl, (allow room for a couple of scoops of sherbet). Add several scoops of sherbet to the top. Enough to create a generous amount of "foam" Gently mix the punch. ENJOY!
Brown beef and drain. Cook egg noodles according to package directions (or use my recipe for homemade noodles). Set aside. In a small cup, dissolve bullion granules in boiling water or use 1 1/2c. hot beef broth. Melt butter in medium sauce pan. Add in all-purpose flour and whisk until smooth. Add hot broth and stir continuously while simmering for 3-4 minutes. After butter mixture resembles gravy, remove from heat and stir in sour cream and mustard. Place beef and noodles in pan and stir to coat with gravy. Heat thoroughly, but don't boil. Enjoy!
Combine first 4 ingredients in a large bowl. Set aside. Cream butter, peanut butter and sugars in another bowl until light and fluffy - using electric mixer at medium speed. Add eggs, one at a time to creamed mixture; beat well after each addition. Blend in vanilla and milk. Gradually stir in dry ingredients, blending well. Stir in oats and raisins. Drop by tablespoon onto well greased baking sheets (about 2" apart). Bake in preheated 350* oven for 15 minutes, or till light golden brown.
TOAST 1/2 teaspoon cumin seeds over medium heat in a pot you wish to cook your rice in, until seeds become aromatic and lightly pop. ADD 2 cups water, 1 tablespoon olive oil, 3/4 teaspoon salt, 4 whole green cardamom pods or 3/8 teaspoon ground cardamom, 1/8 cup frozen peas (optional). NOTE: ADD the curry powder or turmeric from the CREATIVE ADDITIONS FOR YELLOW RICE; ADD up to 4 of the remaining suggested ingredients now as well, if desired. RAISE heat to high. BRING to a boil. ADD 1 cup basmati rice. COVER. BOIL 1 1/2 minutes. REDUCE heat to lowest setting for 40-45 minutes. REMOVE cardamom pods and cinnamon stick if desired; FLUFF rice with a fork before serving. SERVE with your favorite Indian entree and enjoy!
Beat together eggs, cottage cheese, milk, sugar, cinnamon, vanilla and raisins. Mix with UNCOOKED noodles. Let stand for 10 minutes. Melt margarine in baking dish or Bundt pan, 2 minutes on FULL power. Add noodle mixture. Top with corn flakes. Microwave on FULL power for 15 to 20 minutes, turning once.
Espresso syrup - Put coffee & raw sugar in a small saucepan and stir over medium heat until sugar is dissolved. Simmer 5 minutes or until thick and syrupy. Set aside to cool totally. Panna Cotta - Put cream, powdered sugar & vanilla bean in a saucepan over low heat & simmer slowly, stirring occasionally, until liquid is reduced by approximately one third. Remove from the heat. Put gelatine in a bowl, cover with the milk & stand for 5 minutes. Stir into cream mixture and simmer for 1 minute longer. Remove vanilla bean & allow mixture to cool. Drizzle the coffee syrup over the inside of 4 clear glass moulds/ramekins/glasses. Fill immediately with cooled panna cotta mixture. Cover & refrigerate for 4-6 hours or until firm.
Heat oven to 375°F Combine all ingredients except apples and ice cream in large bowl. Beat at medium speed, scraping bowl often, until mixture resembles coarse crumbs (2 to 3 minutes). Combine apples and 1/2 cup crumb mixture in greased 2-quart round casserole. Sprinkle with remaining crumb mixture. Bake for 35 to 40 minutes or until apples are fork tender.
Soak mussels in a bowl of fresh water for 15 minutes. Discard any mussels that are open, broken, chipped or damaged. If necessary remove and discard the beard from each mussel pulling it firmly with your fingers. Remove mussels from soaking water; discard the water. Use a stiff brush to scrub off any sand or barnacles stuck to the shell. Place scrubbed mussels in a bowl of fresh water. Sweat shallot and garlic, uncovered, in oil in a large saute pan over medium-low heat until soft 3-5 minutes. Deglaze pan with wine, increase heat to medium, and simmer until liquid is reduced, about 5 minutes. Add butter, stirring until melted. Whisk flour into butter-shallot mixture; cook until roux is golden, about 2 minutes. Whisk Fish Stock into mixture until smooth, the stir in tomatoes. Add mussels and steam them, covered until shells open, 5-8 minutes. Discard any mussels that remains unopened. Toss parsley and tarragon with mussels and sauce. Transfer mussels and sauce to shallow bowls; serve immediately.
In a dutch oven, brown meat in 2 tablespoons oil. Add water, potatoes, carrots, green pepper, garlic, onion, salt, and pepper. Cover and simmer for 2 hours. Stir in bouillon and tomatoes. Wash pumpkin; cut a 6-8 inch circle around top stem. Remove top and set aside; discard seeds and loose fibers from inside. Place pumpkin in a shallow sturdy baking pan. Spoon stew into pumpkin and replace the top. Brush outside of pumpkin with remaining oil. bake at 325 degrees for 2 hours or just until the pumpkin is tender. (Do not overbake). Serve stew from pumpkin, scooping out a little pumpkin with each serving.
Preheat oven to 300 F and grease a 9 x 13 in baking pan. Place prunes in small saucepan, cover with water and bring to a boil; cook until soft and mashable (about 8 min). Drain water and mash prunes (ok to leave some chunks behind), set aside. For cake, mix together flour, baking soda, nutmeg, cinnamon, and allspice. In separate bowl, mix together sugar, eggs, oil, and vanilla. Combine wet and dry ingredients and splash in buttermild. Stir until just combined (will be slightly lumpy). Add mashed prunes. Pour into baking pan and bake at 300 F for 35 to 40 minute. When cake has about 5 min left to bake, make icing: combine butter, baking soda, corn syrup, and vanilla in medium saucepan and stir to combine. Bring to a slow boil over med-high heat. Continue boiling until it turns a light caramel color (5-7 min) -- should be pourable but not firm and sticky. Pull cake out of oven. While cake is still warm, pour icing evenly over top -- work fast, it will soak into cake quickly. Spread to coat evenly and serve immediately.
Preheat oven to 400 degrees F. Mix together first 9 ingredients (from garlic to lemon juice). Take out 2 tablespoons of this mixture, add to tomatoes, and set aside. Trim the top off the eggplant, slice lengthwise, and make fairly deep cross-hatch slices into each half. Spread spice mixture onto eggplant and rub over potatoes to coat. Placed eggplant and potatoes in greased baking pan, cover, and bake for 45 minutes. Add tomato spice mixture to the dish and mix gently. Bake for another 15 minutes, or until potatoes and eggplant are soft. Top with cilantro and serve.
Preheat oven to 350°F. Combine the all of the ingredients excepth bread in a bowl. Mix well. Cut the bread into circles (1 1/2 inch rounds) and spread each with cheese mixture. Arrange on baking sheet and bake 15 minutes, or longer for a crispier puff. Note: The bread may be cut and spread with the cheese mixture, then frozen. Bake when ready to use.
Preheat oven to 350°F. Make the pecan topping by mixing together the first 3 ingredients in a small bowl, using a fork. Sprinkle in a greased and floured 12-cup Bundt cake pan. Whisk flour, baking soda and salt together in a separate bowl. Beat butter, brown sugar, granulated sugar and vanilla at medium speed in stand mixer for 3 to 5 minutes or until fluffy. Add eggs, one at a time, beating until just blended. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition, stopping to scrape the bowl as needed. Fold in chocolate mini morsels (Mixture will be thick.). Spoon batter into Bundt cake pan. Bake at 350°F for 50 to 55 minutes or until a long wooden pick inserted in center comes out clean. Cool in a pan on a wire rack for 10 minutes. Remove from pan to wire rack and cool completely for about an hour before serving. Garnish, if desired. Suggested garnishes: whipped cream, cherries.
Scrub potatoes and slice into 1/8 inch pieces. Peel and cut carrots and onion. Place potatoes in a row in the center of a piece of foil (shiny side up). Add carrots, onion, margarine, salt& pepper. Roll the sides of the foil together like rolling up a paper bag and fold in the ends. Don't be afraid to squish it all together to make sure it's sealed. Place the package in the middle of another piece of foil, seam down, and roll it up again. BBQ on medium-high for 10 minutes, turn over, BBQ another 10 minutes turn again, BBQ 5 min, turn again and BBQ a final 5 minutes. If you're also BBQing meat, put the meat on after 20 minutes and put potatoes on the top rack of the BBQ and keep turning every few minutes until meat is cooked.
Preheat oven to 350°F. In a saucepan combine maple syrup, honey, and margarine. Cook, stirring occasionally, over medium heat until margarine is melted. Place the cut acorn squash into a microwaveable dish and pour syrup mixture over the chunks. Cover the dish with plastic wrap over it, and microwave about 12 or 15 minutes or until tender. Cool slightly, and then mash the squash and the syrup together. In a skillet heat the oil until hot and then add the onions and sugar. Reduce heat and cook until the onions are lightly golden. Set the mixture aside. While the acorn squash and onion mixtures are cooling cook the lasagna noodles according to the package directions, drain them and set them aside. In another bowl combine the ricotta cheese with the egg and nutmeg; Spoon 1/3 of the spaghetti sauce on the bottom of a 9x13-inch pan. Lay 3 strips of cooked lasagna on top of the sauce. Then spread 1/2 of the ricotta mixture on top of the lasagna, Then spread 1/2 of the squash mixture on top of the ricotta, then 1/2 of the onions on top of the squash, and put 1/3 of the mozzarella on top of the onions. Then put 3 more strips of lasagna, at a 90 degree angle to the first three, on top. Spread the rest of the ricotta, squash, onions, and mozzarella on top, and then add a little bit of sauce, just to cover. Top with 3 more strips of lasagna (again, at a 90 degree angle to the previous three), and add a little more sauce to cover the lasagna on top. You want to have a nice firm lasagna not a sloppy runny mess so make sure that you don't use too much spaghetti sauce. Bake, uncovered at 350°F for 40 to 50 minutes. This serves 6 to 8 people. Enjoy!
Saute onions in melted butter in a large soup pot or saucepan for 15 to 20 minutes or until onions begin to brown and turn transparent. Add beef broth, salt and garlic powder to onions. Bring mixture to a boil, then reduce heat and simmer uncovered for 1 hour. Add the grated parmesan cheese in the last 10 minutes of cooking the soup. When soup is done, preheat oven to 350 degrees and toast the French bread slices for about 10 to 12 minutes or until they begin to brown. When bread is done, set oven to broil. Build each serving of soup by spooning about 1 cup of soup into an oven-safe bowl. Float a toasted slice or two of bread on top of the soup, then add a slice of Swiss cheese on top of that. Place a slice of mozzarella on next and sprinkle 1 tablespoon of shredded parmesan cheese over the top of the other cheeses. Place the soup bowl on a baking sheet and broil for 5 to 6 minutes or until the cheese begins to brown.
In 3 quart slow cooker mix all ingredients except cilantro. Cover and cook on low for 6 to 8 hours or until vegetables are tender and the flavors have combined. Stir in cilantro. Top with sour cream, cheese, or toasted pumpkin seeds.
Take 4 pineapples and cut each in half, lengthwise making sure that equal stalk and leaves remain in either half. Scoop out centers, leaving only a thin wall inside skins. Dice the scooped out pineapple. Add a tin of canned fruit or fres fruits. Mix fruits liberally with coconut and silvered almonds or pieces of other nuts. Pile this mixture of fruits and nuts into the pineapple boats. Cover with thick slices of left-over sponge cake. Top with a meringue made from egg whites and sugar. Bake in a moderate oven till meringue is crisp and a beautiful rich golden colour. Serve with ice cream or fresh cream!
Preheat oven to 375. Line a baking sheet will aluminum foil and coat with cooking spray. In a dish, coat asparagus with olive oil, lemon juice salt and pepper. Cut each slice of prociutto in half lengthwise. Gather bunches of 5 asparagus (if they are the small ones, other wise use 3 at a time) spears and wrap them in the prociutto and place on the baking sheet. Bake at 375 for 15 minutes.
saute beef and chicken in the oil until brown adding onoins, celery, and garlic halfway through (after about 3 min.) add in the remaining ingredients. let simmer for one hour.
Mix beef, salt and pepper, egg, crumbs, and 1/2 cup tomato sauce. Form into 4 loaves. Mix remaining cup tomato sauce with italian seasoning, garlic powder, and brown sugar. Place in small casserole dish. Bake, uncovered at 375* for 20 minutes. Spoon remaining sauce over loaves and bake 10 more minutes.
Put meat in a slow cooker. Combine remaining ingredients and pour over the meat to cover. Cook on low heat for 8-10 hours. Remove meat and slice thin. Serve over couscous.
Split game hens in half. In bowl, combine lime juice, tequila, olive oil, Cointreau, garlic and jalapeno. Place split hens in oblong baking dish and pour tequila mixture over; turn hens to coat. Cover and marinate, turning once or twice, overnight in refrigerator. Remove from refrigerator and let set at room temperature about 1 hour before cooking. Preheat oven to 400°F. Coat a shallow baking pan with nonstick cooking spray. Remove hens from marinade and arrange, skin-side up, in baking pan. Season with salt and pepper to taste. Bake at 400 degrees on upper rack of oven, basting occasionally with marinade, until skin is golden and juices from thighs, pierced at their thickest part, run pinkish-yellow, 30-40 minutes. (Or bbq using your favorite method, spit or on the grill). Boil remaining marinade and pour over hens just before serving. (Add more tequila if needed, to make enough sauce).
Preheat oven to 375°F. Combine all ingredients for coating chicken in bowl; mix well. Brush the chicken lightly with oil and roll in the coating mix. Place on cookie sheet, covered with tin foil and bake for 1 hour.
Preheat oven to 350. grease and flour 9x13 cake pan. In large mixing bowl combine all the ingredients. In electric mixer beat on low 1 minute, scraping sides occasionally. Increase speed to medium and beat 2 minutes more. Pour into prepared cake pan and bake 35 to 40 minutes. Cool 20 minutes on wire rack. Remove from pan. Frost cake, if desired.
Seed and dice tomatoes. Chop onion and cilantro. Finely dice the jalapeno and mix all together in a large bowl. Set aside. In a separate medium sized bowl, combine the garlic and half of the extra virgin olive oil. Brush the nopales with the garlic oil to coat using a basting brush, season both sides with salt and pepper to taste. Reserve the leftover garlic oil. Place the cactus on a preheated a grill or grill pan over a medium-high flame and cook until limp, about 4 minutes on each side. Remove and allow to cool, then cut the pads into 1/4-inch thick strips. Add to the tomato mixture. Brush the shrimp with the reserved garlic oil and season with salt and pepper. Grill for 3 minutes on each side, until firm and pink and add to the tomato-nopales mixture. Add the vinegar, tequila and remaining olive oil and toss to coat. Season with salt and pepper to taste. Serve in a lettuce leaf or corn tortilla.
In large pot coated with cooking spray, cook first 8 ingredients until crisp-tender, adding 3-4 tbs of broth if necessary, to prevent burning. Add broth, tomatoes, onion soup mix, salt, and pepper. Boil 10 minutes. Reduce heat and simmer until veggies are tender (about 30 minutes), adding water to cover, if necessary.
Slice french bread into 20 slices, 1-inch thick. Arrange slices in buttered 9 by 13 bakiing pan in two rows, overlapping. In a large bowl, combine eggs, half-and-half, milk, granulated sugar, vanilla, cinnamon, nutmeg, and a dash of salt (1st measurements). Beat with beater until blended but not too bubbly. Pour over bread, covering all and spoon inbetween the slices. Cover with foil and refrigerate overnight. THE NEXY DAY:. Preheat oven to 350. Make topping by combining all ingredients starting with the 2 sticks of butter. Topp the bread and bake for 40 minutes until lightly golden and puffed. Serve with maple syrup. (Serving = 2 slices with topping.).
Garnish: chopped pitted black Peruvian or Kalamata olives; lime wedges (preferably Key lime). Cover potatoes with water in a medium pot and season well with salt, then briskly simmer, covered, until just cooked through, about 20 minutes. Drain and cool, then peel. Meanwhile, mince and mash garlic to a paste with a pinch of salt, then blend with remaining ingredients in a blender until very smooth and thicker than heavy cream (if necessary, thin with milk). Season with salt. Cut potatoes crosswise into 1/4-inch-thick slices. Spoon some sauce onto 8 small plates, then top with sliced potatoes. Serve remaining sauce on the side.
Wash Broccoli, grapes, celery & apple. Chop into chunky size. Add the rest of the ingredients, mix, chill and serve! Lots of color, its healthy and tastes yummy! I'm not even a big broccoli fan, but this is really good! Enjoy!
Peel pear, halve it lengthways and remove the seeds with a melon baller. Use a small, sharp knife to neatly remove the hard core leading to the stem. Put the pear, cut side down, in a small saucepan with the orange juice, cover and bring to simmering point then cook gently for 8-10 minutes, just until tender, turning the halves over after 5 mins and spooning some of the juice over them. Leave to cool in the juice. Peel the mandarin, divide into segments and remove the membrane covering each segment. Put pear half in each bowl and spoon pan juices over. arrange mandarin segments around and decorate with a mint sprig. Serve chilled or at room temperature.
In a large saucean, combined sugar, flour, butter and milk. Bring to a full boil. Boil hard 3 minutes, stirring constantly. Remove from heat; add everything else. Blend well. Drop by teaspoon onto foil or wax paper. Cool. NOTE: From the picture in the cookbook, it looks like they rolled theirs in balls and then rolled them in some more coconut.
sprinkle salt and pepper evenly over steaks. Set aside. combinecracker crumbs, 1 cup flour, baking powder, 1 teaspoon salt, 1/2 teaspoon black pepper, and red pepper. whisk together 3/4 cup milk and eggs. Dredge steaks in cracker crumb mixture; dip in milk mixture, and dredge in cracker mixture again. POUR oil into a 12-inch skillet;heat to 360 degrees. Do not use a nonstick skillet. I like to use a cast iron skillet for this. Fry steaks 10 minutes. Turn and fry 4 to 5 more minutes or until golden brown. Remove to a wire rack on a jellyroll pan. Keep steaks warm in a 225 degree oven. Carefully drain hot oil, reserving cooked bits and 1 tablespoon drippings in skillet. whisk together remaining 1/4 cup flour, 1 teaspoon salt, 1 teaspoon black pepper, and 4 cups milk. Pour mixture into reserved drippings in skillet; cook over medium-high heat, whisking constantly, 10 to 12 minutes, or until thickened. Serve gravy with steaks and mashed potatoes. Sprinkle with parsley, if desired.
Please frozen chicken pieces in a covered baking dish. In a bowl whisk together one can of Campbell's Cream of Chicken & Mushroom soup with an 8 oz container of sour cream, 1 tbsp minced onion, 1/2 Mrs. Dash, and 2 T of sherry. Mix well, and pour over chicken. Cover and bake at 350 degrees for 1 hour. Remove from oven and add either fresh or canned mushrooms, and the fresh or frozen green beans. Mix into the sauce with the chicken, replace cover and return to oven to bake 45 minutes to an hour. Let rest 10 minutes during which you can finish preparing the rest of the dinner. Serve with creamed potatoes or rice.
You will need 1 used-up peanut butter jar - DO NOT RINSE - be sure to leave a little around the sides for flavor. Place all ingredients in jar and then fill with oil almost to the top. Replace the lid and shake until no peanut butter clings to the sides of the jar. FAT-FREE VERSION: Use left-over tea (any kind, even ordinary pekoe), or fruit juice such as lemonade, limeade or orange juice in place of some or all of the oil. NOTE: To suit my family's tastes I add more fresh ginger, garlic and pepper than called for.
Rub fillets lightly with oil; sprinkle with salt and pepper. Place fish on grill over a medium-hot fire; cook for 5 to 6 minutes per side. While second side is cooking, coat the exposed side lightly with honey and sprinkle with crushed mac nuts. Flip again; cook another minute or until crust is golden brown. Check for doneness by cutting into a piece; it should be completely opaque all the way through. Remove fish from grill, cut each in half, and serve. Pineapple-Ginger Relish: Combine all ingredients in a small bowl; mix well. Refrigerate until ready to use. Makes about 1 1/2 cups.
Pick through beans to make sure there are no stones. Nothing sucks like breaking your teeth on a stone when it should be a bean! Place the beans in the crock pot; cover with water. Set on high cooking and cook for an hour. Now, some of you will argue that we should or should not season the beans because of the skins. Well, it is a moot point here as we are adding something salty to it anyway. Moving right along. Ham hocks go inches If you cannot find ham hocks, don't worry. The recipe will be fine. Just throw in a ham bone. No ham bone? You're killing me here! You could just use a couple slices of ham. Add your bay leaf to the crock pot. Don't worry - it will float. No panic. Really! Hack up the onion, a small dice is fine, toss it into te crock pot. Mince the garlic, again - you guesed it - into the crockpot. Are you with me so far?. Hack the potatoes into a medium dice, toss them into the crock pot. You will be needing them to give your soup some body - that stick-to-your-ribs quality. Besides, they are in season. Set all of that onto 10 hour on low cooking. Just before serving, remove the meat and bay leaf from the soup. Once the meat is cold enough to handle, shred it up! Puree up half of the soup with a hand blender. Do it right in the crockpot! Why waste or clean another vessel. If you have dishwashers, then don't worry about it. If you don't - you get the idea. Put the meat back into the soup. Now is the time to adjust for seasoning. We start off with the lemon juice, then we adjust the salt and pepper in stages. Taste a spoon full, think about the saltiness or the pepperiness. *I am sure that should be a word!*. Once the soup is where you would like it to be, ladle it up and serve it with that local artisan bread. Props to you! You just cooked something easy for Winter.