HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large mixing bowl, add jello powder to cottage cheese and mix well, scraping bottom and sides of bowl, until THOROUGHLY blended. Gently stir in sliced strawberries. Fold in thawed Cool Whip to blend, and transfer to serving dish. Top with chopped pecans, cover, and refrigerate at least 3 hours (preferably overnight).
Preheat the oven to 350°F Lightly grease a 9"x5"x3" loaf pan. Heat the oil in a frying pan, add the onion, garlic & celery and cook gently for 5 minutes, stirring occasionally. Remove the pan from the heat and cool slightly. Rince and drain the beans and lentils. Place in a food processor with the onion mixture and egg and process until smooth. Transfer the mixture to a bowl, add all the remaining ingredients and mix well. Season with salt & pepper to taste. Spoon the mixture into the prepared loaf pan and level the surface. Bake for about 1 hour, then remove from the pan and cut into slices to serve. Can be eaten hot or cold.
Sprinkle the gelatin over the water and allow to soften for 5 minutes. Heat 1 cup crushed strawberries to the boiling point, add the gelatin and stir until dissolved. Chill until the mixture begins to set around the edges of the bowl. Whip the egg whites until soft peaks form and gradually whip in the sugar. Fold into the strawberry mixture, then add the remaining crushed strawberries and whipped cream. Serve immediately in individual glass dishes and decorate each serving with a whole strawberry. Note: This dessert may also be served frozen. Pour the mixture into freezer trays and freeze.
Prepare the pasta, according to package directions, while you make the rest of the meal. Put half the olive oil in a large pan, add the diced chicken and brown- set aside. Put the rest of the olive oil in the pan and add the onions and mushrooms. Cook until the juices from the mushrooms disappear (about 5- 7 mins) Add the chicken and spinach and mix thoroughly. Add the sour cream and blue cheese and stir over a low heat until the blue cheese is melted. Add the cooked pasta and stir to mix. Add salt and pepper to taste and serve.
Place all ingredients in the pan according to the manufacturer of your bread machine. Select basic/white cycle and medium crust color. Do not use delay cycle. Remove baked bread from pan and cool on a wire rack.
Saute onion and garlic in olive oil. Add green beans and artichokes and mix well. Cook for about 5 minutes, then add breadcrumbs and cheese. Mix well and put into a greased 2 quart casserole. Top with more breadcrumbs and cheese.
Melt butter over medium heat in a large saucepan. Saute pears, onion, leek and garlic for 2 minutes. Add flour and curry powder, stir well, and saute another 2 minutes until pears soften. Add white wine and chicken stock. Bring to a boil, reduce heat and simmer until pears are very soft, 15-20 minutes. Puree with immersion blender. In small skillet, melt butter over medium heat. Saute scallion in butter 2 minutes, or until tender. Add sesame oil and honey. Remove from heat and stir in yogurt. Serve each bowl of soup with a tablespoon of the yogurt topping.
Preheat oven to 350. Spread almonds on baking sheet and bake for 10 minutes. Meanwhile melt butter. Remove from heat and stir in rosemary, brown sugar, salt and cayenne. Add almonds and toss gently to coat. Cool slightly before serving.
TO PREPARE CAKE:Blend together eggs, sugar and oil on medium. Sift together flour and next 4 ingedients and add to sugar mixture. Blend well for 3 minutes on medium. Blend in pumpkin. Bake in 13 x 9 x 2 pan for 35 minutes at 325. Cool and frost. TO PREPARE FROSTING: Cream butter. Blend in cream cheese. Slowly add powdered sugar, blending well after each addition. Blend in vanilla. Stir in pecans.
Cream the butter and the sugars then add the egg. Combine the milk and molasses and add to the dough. Sift together the flour, soda, salt and spices and slowly stir inches. Bake in an ungreased 13x9 pan for 25 minutes in a 300 degree oven. Do not cut into bars until cool - they will crumble and break otherwise.
Using a non-toxic marker, draw a zigzag pattern on the cantaloupe. Cut deeply into the melon along the pattern. Separate the halves and seed. Use a melon baller to scoop the flesh from the cantaloupe and honeydew into balls. Set aside. In a large glass or ceramic bowl, combine the sugar, lime juice, orange liqueur and lime peel. Stir well until sugar is dissolved. Add the melon balls, berries and grapes. Toss gently to combine. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to blend flavours, stirring a couple of times. Spoon the fruit mixture into the hollowed out melon halves or into serving bowls. Serve immediately.
Preheat oven to 350 degrees. Place the cornstarch, flour, baking powder, and salt in a bowl and mix briefly. Cut the butter into small pieces and add to the flour mixture, blending with your fingers until the mixture is smooth. Add the powdered sugar, vanilla, and Pisco, and mix with your hands until the dough is homogeneous and smooth (add a little extra Pisco if dough is too crumbly to form a ball). Let the dough rest in the refrigerator for 30 minutes. Roll out dough to 3/8" thickness, and cut into 2 inch circles. Place cookies on baking sheet lined with parchment paper. .Bake cookies for 10-15 minutes, until they are barely golden brown. Let cookies cook 5 minutes, then transfer to rack to cool completely. To fill the cookies, spread one cookie with dulce de leche and top with second cookie. Roll the edges in the coconut. Store in an airtight container.
Rinse chicken breasts and pat dry. Season with your choice of seasonings. Coat chicken in flour and lay in 9x13 baking dish. Pour melted Butter over chicken. Bake in preheated 400° oven for 30 minutes. Check often after 25 minutes to see if crust is brown and crispy.
heat oven to 425*F. in small bowl stir together corn flakes crumbs, oregano and thyme. dip chicken pieces in melted butter, then coat with crumb mixture. place chicken 1/1 inch apart on a 15x10x1 jelly roll pan. bake for 10 to 15 minutes or until fork tender and crisp. meanwhile, in small bowl stir together all sauce ingredients. serve nuggets with sauce.
Cut up your pork roast into 1 to 2 inch chunks (Don't trim the fat it will render in final part of cooking) and put it in a large pot. Add the cup of orange juice and your seasonings. Add enough water to just cover the meat (it's ok if it's not completely covered). Bring it to a simmer and let it simmer uncovered for 2 hours. I know you'll be tempted but DO NOT stir or touch the meat during these 2 hours. You should have enough water/juice in the pot that by the end of the 2 hours you will be down to about an inch or less of liquid. When you get to this point turn the heat up to medium high and chop and stir it around until the liquid evaporates and your pork is a mixture of something between chunks and shredded. I like to let it brown up a bit even. That's it, you're done! The best pork ever and the flavor is simple enough that you can do pretty much anything with the meat.
Mix well& season with salt& pepper to taste. Fill casing with above mixture Prick casing before cooking. Cover with hot water& boil slowly about 1 hr. Place in skillet or baking dish with a little water. Cover& bake about 1/2-hr at 350-degrees. Remove lid& continue baking about 1/2-hr. Boil about 1/2-hr, then place in 350-degree oven in uncovered baking dish without water. Turn once so both sides brown.
Preheat oven to 350°F Mix all ingredients together in a large bowl using clean hands. Add extra cornmeal of whole wheat flour if the mixture is very sticky. Roll into a balls in your hands and place balls on greased cookie sheet. Use your palm to flatten into a patty. Repeat, yielding 16-18 cakes. Bake for 15 minutes, or until firm.
Sift together dry ingredients. Cut in butter and shortening. Knead until stiff. ROll out into 1/4 inch thick. Cut into 25 squares. Place filling ingredients inches Bake at 350 for 20 min until flaky. Let cool.
Place garlic and oil in small baking dish; stir well. Bake at 300F for 30 minutes or until garlic is soft and golden. Cool to room temperature. Place garlic mixture, lemon juice, and Worcestershire sauce in container of blender.Process until smooth. Add mayonnaise and remaining ingredients, process until smooth.
Pound the cutlets into 1/4" thick cutlets. Season with salt, pepper and a dash of garlic powder. In one bowl, whisk together eggs and milk or water. In another dish, add flour, season with a little salt and pepper and lemon zest, stirring to combine. Dip pork cutlets into the egg mixture, turning to coat then dip into the flour mixture; coating both sides. Lay coated cutlets on waxed paper. In a large saute pan, heat the butter and oil until hot. Fry the cutlets until they are browned on each side, about 3-4 minutes. Drain on paper towels to remove excess oil. Place cutlets on a serving platter and drizzle the lemon sauce on top. Garnish with minced parsley. To make lemon cream sauce: In a small saucepan, melt butter. Add lemon juice, heavy cream, cheese, salt and pepper and bring to a boil. Reduce heat and simmer low for 7-10 minutes until sauce reduces and thickens to desired consistency.
Heat oven to 350 degrees F. In 4 quart saucepan, heat soup, milk, thyme, pepper, chicken and vegetables to boiling over med-high heat, stirring occasionally. Boil and stir 3-5 minutes. Spread in ungreased 13x9-inch glass baking dish. Seperate dough into 8 biscuits; place evenly over hot chicken mixture. Bake 35-40 minutes or until biscuits are golden brown and no longer doughy on bottom. After 20 minutes, cover with foil if necessary to prevent excessive browning.
Preheat oven to 425°F. Line baking sheet with foil; lightly coat with cooking spray. In bowl combine brown sugar and finely chopped pecans. Place apple halves, cut sides up, on baking sheet. Brush tops of apples with butter; sprinkle with brown sugar mixture. Bake 15 minutes or until just tender when pierced with a fork. Meanwhile, in a screw-top jar combine oil, cider, vinegar, honey, salt, and pepper. Cover; shake well. Arrange greens on serving platter; top with apple halves. Spoon melted sugar and pecans from baking sheet atop salad. Shake dressing; drizzle desired amount on salad. Sprinkle with coarsely chopped pecans. Pass remaining dressing. Makes 6 servings. Tip: If there's dressing left over, you can store it for up to two days in the refrigerator.
Cut meat lengthwise into long strips about 3 inches thick and wide. Place in a wide frying pan with the water, soy, sherry, sugar, salt, star anise, ginger, onions and chile peppers. Bring to a boil, then reduce heat, cover and simmer turning meat occasionally for 30 minutes. Remove meat from cooking liquid, cool, and chill for at least 1 hour or until firm. Thinly slice meat across the grain. Return meat slices to cooking liquid. Cook, uncovered, over medium heat, turning slices occasionally until all liquid is absorbed (about 50 minutes) Turn meat more frequently as liquid is absorbed. Discard onion, ginger, and star anise. Arrange strips of meat slightly apart in a single layer on cooky sheets. Bake, uncovered, in a 300 degree F oven until dry to the touch but still pliable (about 20 minutes) Pat dry any beads of oil with paper towels, let cool thoroughly. Place in plastic bag, seal, and store in refrigerator up to 2 months.
Wash beans thoroughly and place them in a 2 qt saucepan. Add cold water to a level of 2 to 3 inches above the beans and soak 12 to 18 hours. Drain and discard water. Combine beans with 5-1/2 c of fresh water and 2 tsp salt and bring to a boil. Reduce heat and simmer 30 minutes. Drain and discard water. Brown ground beef, chopped onions and optional peppers in a skillet. Drain off fat and add 3 tsp salt, pepper, chili powder, tomatoes and drained cooked beans. Simmer 5 minutes. CAUTION: Do Not Thicken. Fill jars, leaving 1" headspace. Adjust lids and process in pressure canner. Dial Gauge Pressure Canner: 75 minutes. 11 lb at 0-2,000 ft (altitude); 12 lb at 2,001-4,000 ft; 13 lb at 4,001-6,000; 14 lb at 6,001-8,000 ft. Weight Gauge Pressure Canner: 75 minutes. 10 lb at 0-1,000 ft; 15 lb at above 1,000 ft.
Preheat oven to 350. Spray a 4 x 8 1/2 inch nonstick loaf pan with nonstick spray. With a wooden spoon, beat the sugar, and butter in a large bowl until creamy. Add the eggs, bananas, buttermilk, and vanilla; beat until combined. Combine the flour wheat germ, baking powder, baking soda, cinnamon, and salt in another bowl. Add the flour mixture to the banana mixture; stir just until blended. Scrape the batter into the pan. Bake until a toothpick inserted in the center comes out clean, 45-55 minutes. Cool in the pan on a rack 10 minutes, remove from the pan and cool completely on the rack.
In a large bowl, combine cacao, coconut oil, coconut butter, almond butter, agave nectar and stevia. Stir ingredients until well combined. Place bowl in freezer for 10-15 minutes until chocolate reaches cold, firm consistency. Remove from freezer and roll into 1 inch balls. Place walnuts and rosemary in a bowl and roll each truffle in mixture to coat. Serve. Be sure to store in fridge to maintain texture and consistency.
Cook and drain elbow pasta and place into a buttered roasting pan. In a saucepan on the stovetop, melt 1/2 stick butter or margarine. Saute onions for 3 minutes. Mix flour into the cold milk, stirring to remove any lumps; Pour milk/flour mixture into saucepan with salt, pepper, nutmeg, and dry mustard. Cook until just hot; stir in cheddar cheese and pour over elbow macaroni in roasting pan. Melt the other 1/2 stick butter or margarine and mix into breadcrumbs to moisten. Sprinkle on breadcrumbs and paprika. Bake in 350 degree oven for 35 minutes or until golden brown on top.
Place ingredients in the pan of the bread machine in the order recommended by your bread machine manual. Select the BASIC or WHITE BREAD cycle, 1 1/2 pounds and press START. Monitor the first few minutes of kneading. If necessary to form a smooth, non-stick dough ball, add more flour or water a tablespoon at a time, as needed. Makes one 1 1/2 lb loaf.
Put flowers and 3 cups water in a saucepan and bring to a boil; continue boiling approximately 5 minutes. Remove from heat and add remaining cup of water and sugar. Set aside at least 4 hours (or overnight). Strain into a pitcher and refrigerate. Serve well-chilled.
Peel cut and cook potatoes as for mashed potatoes. When done drain well, mash. Add relish, chopped onion, celery, salt and pepper. In small bowl mix vinegar and sugar, mix until sugar is dissolved, add Miracle whip and mix well. Pour into mashed potatoes, mix throughly If the potatoes seem too dry add more Miracle whip. Fold in eggs. Refrigerate overnight.
Preheat the oven to 200 degrees. Line a large rimmed baking sheet with aluminum foil or parchment paper; do not overlap. Place the tomatoes, cut side up, on the baking sheet. Season on the cut side with salt and pepper to taste, then drizzle with olive oil. Sprinkle 1/2 teaspoon cumin on each tomato half. Bake for 8 to 12 hours, or until the tomatoes have collapsed and shriveled to about 1/4 inch thick; they should still be moist inside. Cool completely, then refrigerate in an airtight container. NOTE 1: To toast cumin seeds: Place a small skillet over medium heat. Add the seeds and toast, shaking the pan occasionally, for 2 to 4 minutes, until fragrant. Transfer to a heatproof bowl and cool completely. NOTE 2: The low heat of the oven turns these tomatoes almost jammy, shriveling them and concentrating their flavor beautifully. The amount of time it takes depends greatly on the size and juiciness of the tomatoes, so for the least fuss, don't mix varieties or sizes. Left long enough, they'll start to get a little chewy around the edges, which makes a nice counterpoint to the moisture inside. Other herbs and spices, particularly cinnamon and paprika, can be substituted for the cumin, if desired. Put the tomatoes on bread or crostini for bruschetta, served as part of an antipasto platter with mixed olives, cheese and smoked fish; or toss with hot pasta for an instant sauce. The tomatoes can be refrigerated in an airtight container for up to 2 weeks or frozen in heavy-duty plastic freezer bags for up to six months. If your refrigerator is under 38 degrees, you can pack the tomatoes into glass jars, covered with olive oil, for several months.
Whip cream with powdered sugar and vanilla. Combine all ingredients in a large bowl and mix well. Enjoy.
Preheat oven to 450 degrees. Melt 4 tbl butter in a 8 or 9-inch square baking pan. Set aside. Mix together flour, baking powder, baking soda and salt. Cut in remaining butter until mixture resembles coarse cornmeal. Make a hole in the dry ingredients and add buttermilk all at once. Stir only to moisten and until dough is free from sides of the bowl. Knead gently 10 to 12 times. Do not overknead or biscuits will be tough. Roll out to be about 1 inch thick. Cut with a 2-3 inch round "cookie" cutter that has been dipped in flour. Place biscuits in pan over melted butter, and turn so both sides are coated. Bake 12-15 minutes, serve immediately.
Combine onion, 1/2 cup wine, sugar, 1 teaspoons thyme and 1/4 teaspoons black pepper in a large Dutch oven. Cover and cook over medium heat 20 minutes or until onion is soft, stirring occasionally. Add vinegar, cook uncovered, 15 minutes or until liquid almost evaporates and onions are caramelized. Remove 3/4 cup onion mixture; set aside. Sprinkle the veal with 1/4 teaspoons black pepper. Add 1 cup wine, 1 teaspoons thyme, veal, broth, red pepper, tomatoes, and garlic to pan; bring to a boil. Cover and reduce heat and simmer 1 hour and 15 minutes, turning veal occasionally. Uncover and cook for 30 minutes. Stir in pasta and beans and simmer 15 minutes or until pasta is tender. Serve with the reserved onion mixture, basil, and lemon zest.
Preheat oven to 350'. In a medium bowl combine peas,chestnuts,pimentos,cream of mushroom soup and cheddar cheese. Grease a 8x8 baking dish and add the pea mixture. Melt butter in microwave dish. Add Ritz crackers to butter and sprinkle over top of the casserole. Bake for 30 minutes.
Cook rice according to package directions, adding 1 1/2 teaspoons fajita seasoning mix to cooking water. Set aside and keep warm. In a small bowl, mix together flour and remaining fajita seasoning mix. Pour over shrimp, toss to coat and set aside. Heat oil in a large saute pan over medium heat. Add onion and pepper and cook for about 10 minutes or until soft and slightly browned. Add wine and reduce by half. Add stock and reduce by half. Add lime juice and cook for 2 minutes. Add shrimp and pineapple and cook about 4 minutes, stirring to coat. Add butter and cook another 2 minutes. Sauce should be thickened slightly and shrimp should be done. Stir in cilantro. Divide rice between four bowls and add shrimp and vegetables.
Cut squash lengthwise into 4 sections. Place in a microwave safe bowl along with 1/3 cup of water. Cover and microwave for 10-15 minutes (until flesh is tender ). Let squash cool enough that it does not burn your fingers to handle it. Remove skin by either peeling or scraping it off with a small knife. Place peeled chunks into a large saucepan and crush using your hands or a potato masher until quite smooth. Add broth and spices, butter, molasses and milk and cook on low-medium heat. Cook ravioli according to package directions. Once the squash mixture has cooked about 15 minutes, blend using an electric egg beater or whisk until soup becomes smooth. Add cooked ravioli and stir together. Let cook on low-medium heat for 10 more minutes. Cool slightly and serve!
Coat a large nonstick wok or saute pan with cooking spray; heat to smoking over high heat, about 2 minutes. Toss in scallions, ginger, orange zest and garlic. Stir and toss constantly over the heat for 30 seconds. Add snow peas and mushrooms. Continue tossing until crisp-tender, about 2 minutes. Add shrimp; continue cooking, tossing all the while, until shrimp are pink and firm, about 2 minutes. Add sprouts, orange juice, soy sauce and honey. Toss until bubbling, about 1 minute. Meanwhile, combine cornstarch with rice wine vinegar in a small bowl. Stir cornstarch mixture into the stir-fry and continue cooking until sauce has thickened a bit, about 30 seconeds. Remove pan from heat and drizzle oil over the dish. I serve this over steamed brown rice.
Pit the dates. Stuff dates with 1 tsp cream cheese each. Put on plate and distribute paprika on top.
Mix softened cream cheese with mayonnaise and Miracle Whip. Add salt, pepper, garlic salt/garlic, horseradish and Worcestershire to taste. Add small amount of milk to make creamy smooth. Add shrimp and crab, stirring in carefully. Chill for several hours; bring to room temperature before serving on assorted crackers. A light sprinkling of fresh chopped parsley on top adds to the presentation. Cooking time is chilling time.
Make up the stuffing with slightly less water than directed. Combine all the ingredients and place in a shallow baking dish. Bake for 45 minutes at 190 degrees (half way through cooking, use a fork to mix it up so it doesn't just cook on the top).
1. Prepare the rice according to package directions, using the broth instead of water and salt. 2. Once rice is close to done, heat the oil in a large skillet over low heat. 3. Add the bell peppers, cilantro, basil, and salt. Increase the heat to medium and cook, stirring, for 1 minute. 4. Add in zucchini (this is so it doesn't get all soggy) and cook vegetables for 2 minutes, or until crisp-tender. 5. Serve the vegetables over the rice.
Layer in 2-quart casserole: Rice, 1/2 of the cheese, chicken, broccoli, soup and broth. Pierce casserole, add rest of cheese. Bake at 375° for 20 minutes.
Sauce: In a saucepan, saute onion and garlic in olive oil over medium heat. Make sure it doesn't burn. Add tomatoes, basil, sugar, peas, salt, and pepper. Bring to boil and continue to boil for 5 more minutes. Remove from heat, stir in whipping cream and butter. Reduce heat and simmer 5 or more minutes to make sure the peas are cooked. Pasta: In a pot boil the angel hair pasta with water to cover for about 20 minutes or until tender. Then drain and place back in to pot. Boil the shrimp in a separate pot for about 20 minutes as well or until tender. Then place on top of angel hair pasta.The crab meat can be heated in the microwave for about 1 minute or until warm and also placed on the pasta. Then just pour your sauce over the angel hair pasta and serve with some parmesan cheese as a garnish. Will feed a party for 8 people with seconds!
In a blender, combine chopped onions, cumin, ginger, garlic, chili, timur, turmeric, molasses, honey, oil, salt and pepper into a smooth paste. In a large bowl, combine lamb pieces with the spice mixture; mix well, cover and let marinate for at least two hours. Fire up a charcoal grill and place the marinated lamb slices on the grill, further away from direct fire. Allow smoking for about an hour, or until the slices are cooked and slightly crisp. Serve with rice pilaf and stir-fried vegetables, accompanied with mango chutney.
Saute bacon until fat is clear. Add tomato and garlic and saute till garlic is tender. Omit butter if bacon left app. 1 tablespoon fat, otherwise add butter. Once garlic is tender, toss in green onions and scallops. Saute until scallops are opague. Serve over angel hair, with dash pepper and grated parmesan.
1. Place raisins in a heavy saucepan. 2. Barely cover with water and bring to a boil over high heat. 3. Turn heat down to medium and cook until water is below first row of raisins. 4. Add butter, stirring until melted. Mix flour and sugar and add to raisins. 5. Cook 2 minutes more, stirring. (If watery, bring back to a boil; if stiff, add water).
Heat oil in a non-stick wok or large frying pan. Add onion and chicken and cook for 3-4 minutes. Add vegetables and cook a further minute. Add relish, sweet chilli sauce and soy sauce and mix well. Add cashews and stir through. Serve with rice or noodles.