HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cheese "grits": Steam or microwave the cauliflower until it's soft. Drain it thoroughly, and put it through the blender or food processor until it's well pureed. Add the butter and salt and pepper to taste. Combine the pureed cauliflower, cream cheese, cheddar, Parmesan, and black pepper in a saucepan. Stir over low heat until smooth. Shrimp: Put chopped bacon in a skillet. Brown bacon and add mushrooms, tomatoes, lemon juice, garlic, and wine. Simmer until mushrooms are cooked. Add the shrimp and cook until just done. Serve over grits.
Coat roast with flour, salt, pepper& garlic powder. Pat off excess flour. Brown in some olive oil on all sides to form a nice crust. Place browned roast on aluminum foil (enough to complete a pouch). Cover roast with combined soup mixes& water. Wrap roast in foil, making sure it's sealed completely. Bake in a shallow pan at 300 degrees, 1 hour per pound. The soups create a fantastic gravy, so serve with garlic mashed potatoes!
Combine pineapple with it's juice and sugar in saucepan. Bring to boil and boil for 3 minutes. Remove from heat. Add jello and stir until dissolved. Add cream cheese and mix well. Let cool. Fold in apples, nuts, celery and whipped topping. Pour into 9 inch square pan and chill until firm. Cut into sqares and serve on lettuce leaves (optional).
Set out Cool Whip to thaw. Prepare cake mix according to directions for a 9x13 pan,. After the cake is done and you bring out of oven, poke holes throughout the cake with a fork. Prepare Orange jello with 1 cup of boiling water and pour over the cake. Allow to cool in pan for 30 minutes. In a large mixing bowl, mix together with hand mixer (or other) instant vanilla pudding with 1 cup milk. Stir in orange and vanilla extracts, mix well. Fold in Cool whip Spread over the cake and chill for 2 to 3 hours before serving.
Preheat oven to 375°F and line tin with cupcake liners. In a small saucepan heat soymilk till almost boiling, add tea bags, cover and remove from heat. Let sit for 10 minutes.When ready to use stir teabags and thoroughly squeeze to insure as much tea is dissolved in milk as possible. In a large bowl whisk together oil, yogurt, sugar, stevia, vanilla and tea mixture until all yogurt lumps disappear. Sift flour, baking powder, baking soda, salt, cinnamon, cardamom, ginger, cloves, and pepper into wet ingredients. Mix until large lumps disappear; some small lumps are okay. Fill tins full and bake about 20 to 22 minutes until a sharp knife inserted comes out clean. Make sure cupcakes are completely cooled before adding topping, or the sugar will melt and not look pretty or powdery. To assemble, sift confectioners sugar over cooled cupcakes first, then mix cocoa, cinnamon, and nutmeg together and sift onto each cupcake. Enjoy!
Place 9 x 370ml jars with a wide neck in the dishwasher and wash at 65-70 C (around 149 F). Don't wash the lids in the dishwasher if they are new, just wash with hot soapy water. Meanwhile, wash all the tomatoes and peppers and scrape the zucchini lightly leaving some colour. Peel and chop the onion and peel and mince the garlic. Chop the tomatoes, peppers and zucchini into small chunks depending how chunky you want your sauce. Throw everything into a large stock pot and bring to the boil stirring every now and then so that you don't get any pieces stuck on the bottom. Once the tomatoes start to cook, the juices are released and you don't need to stir. Add the salt and remaining spices and allow mixture to boil over medium heat for about one hour. When the mixture has thickened to your liking turn off the heat but leave the sauce on the hotplate. It must not cool down. Dry the washed jars and their lids. The jars should still be slightly warm from the dishwasher. Fill each jar to just under the brim and seal carefully. Immediately turn jar upside down. Repeat until all the jars are filled. When the jars have cooled turn the right way up and store. This makes a mild sweet sauce which is very nice with pasta especially as a sauce in vegetarian lasagna. Edited: Since discussing canning techniques on the forum I felt I should mention that this method is appropriate for tomatoes in Greece which have a high acidic content. They do not spoil even without processing in a water bath. Traditionally Greeks make tomato sauce with tomatoes and salt, nothing else. Furthermore I don't remove the peel or seeds from the tomatoes as they are sweet and do not detract from the flavour. If your tomatoes are different then please process them so that they do not spoil and peel if you know that the skin will be bitter.
PREPARE salad dressing mix in small bowl as directed on envelope. Stir in sugar and soy sauce. BREAK apart Noodles; place in large bowl. Discard Seasoning Packet or reserve for another use. Add coleslaw blend, onions, sunflower kernels and almonds to noodles; mix lightly. ADD dressing; toss to coat. Serve immediately. SUBSTITUTE: Prepare as directed, using GOOD SEASONS Asian Sesame Salad Dressing & Recipe Mix.
In a small bowl, combine marmalade, sage, soy, garlic, Grand Marnier, salt and pepper. Pour over chops, and marinate for 30 minutes (I put the chops and marinade in ziplock bags). Grill the chops, reserving the marinade. While the chops are cooking, add the marinade to a small saucepan, bring to a boil, then remove from heat. To serve, spoon glaze over the pork chops and garnish with sage leaves.
Place chicken in buttermilk. Combine all remaining ingredients in shallow dish. Remove chicken from buttermilk, roll it in dry mixture, and place it in baking pan that has been coated with cooking spray. Bake at 325 degrees about 50 minutes or until done. I bake the boneless skinless breasts at 375 degrees for about 35 minutes.
Preheat oven to 350°F. Lightly butter a 9x13-inch baking pan. To make the bottom layer, stir together 1 1/3 cups flour, 1/2 tsp baking powder, pinch salt and the brown sugar. Use a pastry blender to add the 1/2 cup of butter (in small pieces), until the mixture is crumbly and coarse. Press into the bottom of the baking pan. Bake at 350°F for 10 minutes, then place pan on rack to cool. Leave oven on. Next prepare the chocolate ganache. After the chopped chocolate is placed in a medium bowl, bring the cream to a simmer in a small saucepan. Pour the cream over the ganache, and wait 5 minutes before stirring. The ganache will be smooth when ready to refrigerate and set (15 minutes in the refrigerator). To prepare the topping, cream the remaining butter in a bowl. Add the granulated sugar, and extracts. Beat until blended, then beat in the eggs; then stir in coconut and nuts. Drop the topping by spoonfuls evenly over the ganache and spread with a spatula or a knife. Bake at 350°F for 25-30 minutes, until golden brown. Set pan on rack to cool before cutting into bars.
Sprinkle chicken breast with salt and pepper. Pour chicken broth in large skillet and bring to a boil. Add chicken; reduce heat, cover and simmer until chicken is tender and no longer pink, turning once halfway through cooking time. Remove chicken from broth with slotted spoon; discard broth. Thinly slice the cooked chicken. In large bowl, toss together spinach chicken and strawberries. Drizzle with Warm Citrus Dressing Recipe #422552 and nuts. Add salt and pepper to taste. Serve immediately.
Beat butter until creamy (not oily). Sift cornstarch, icing sugar, salt, and flour. Add to butter. Work in with a spoon. Turn mixture out onto a floured board. Knead until it cracks slightly. Pat to 1/3" thickness and cut with cookie cutters. Bake at 325 degrees Fahrenheit for 20 minutes. Yield 100 small cookies. Note: Grandma says the secret to getting the best texture is to sift the dry ingredients 4 times before adding them to the butter.
Preheat oven to 350 degrees. Place turkey cutlets in a medium bowl and cover with water. Add 2 tablespoons of the lemon juice. Set aside. In a shallow bowl, combine egg whites, cornstarch and 1 tablespoon of lemon juice. In a separate shallow bowl, place the bread crumbs and grated Parmesan cheese. One at a time, take the cutlets from the water, dip into the egg white mixture and then into the bread crumbs, turning once to coat both sides. Spray a shallow baking pan with nonstick spray. Place cutlets into pan. Drizzle oil over breaded cutlets. Bake 30 minutes or until lightly browned.
Preheat oven to 425°F. combine oil, onion and carrots; cook 7 minutes. then add turkey, thyme and salt; cook until turkey is browned sprinkle in flour and cook until absorbed. stir in tomato paste and broth, bring to boil; reduce and simmer until thickened. transfer to a 2 quart baking dish and top with favorite prepared mashed potatoes. Bake 15 minutes in oven.
Mix cake mix, butter and 1/3 cup evaporated milk together. Butter and flour a 9x13 pan. Pour 1/3 of batter in pan Bake at 350 for 15 minutes or until set ( Do Not Overbake). Melt 14 oz. caramels and 1/3 cup evaporated milk. Spread over baked brownies in pan. Sprinkle the 8 oz. of chocolate chips and whatever else you want to add. Put remainder of batter on top and cook for 20 minutes. Cut after it cools for an hour. Freezes well. Just warm it to room temperature.
Blend first 4 ingredients. Fold in pecans. Refrigerate in a airtight container.
Put the first five ingredients in a pan. Add water to barely cover these veggies. Bring to a boil. Cover and cook on medium flame for 15 minutes. Serve warm with rotis(Indian flatbreads). Enjoy!
Break bread into pieces and soak in water. Cook, stirring, until it becomes a thick, smooth mush. Add beer, sugar, cinnamon, lemon rind, salt and lemon juice. Simmer for 20 minutes. If soup is too thick, add a little water. Discard cinnamon stick. Top with whipped cream.
Cream together margarine and crisco. Beat in eggs and water. Mix in all four cake mixes. Stir in white chocolate chips. Drop heaping table spoonfuls on lightly greased cookie sheet. Flatten slightly. Bake 11 minutes at 375 or until edges are golden brown. Remove to cooling rack.
Place the saffron in a medium-size bowl and crush to a powder with a pestle or the end of a wooden spoon. Stir in the warm water and let stand for 5 minutes, then stir in the yogurt, onion, lemon juice, salt and pepper. Rinse off chicken pieces under cold running water, then drain and blot dry on paper towels. Place chicken in large nonreactive bowl or re-sealable bag and pour the marinade over them, turning the pieces to coat thoroughly. Cover and let marinate, in the refrigerator, for 24 hours, turning the pieces occasionally. Preheat the grill, medium in one are and high heat in another area. Prepare the basting mixture. Place saffron in a medium bowl and crush it again to a powder. Stir in lemon juice and let sit for 5 minutes. Melt the butter in a small saucepan on low heat, then remove from heat and stir in saffron mixture. Place chicken pieces on oiled grate, skin side down, on high heat and allow to brown for several minutes and then move them to med/low heat for several minutes. Now flip chicken pieces over and place on high heat til browned and again move over to the low heat to cook through. Baste pieces a couple of times during grilling. Be careful to watch for flareups and don't burn them. Season with salt and pepper.
Melt butter in large saucepan over medium heat. Add onion; cook, stirring occasionally for 1-2 minutes or until tender. Stir in flour. Gradually stir in broth and evaporated milk. Scoop potato pulp from one potato; mash. Add pulp to broth mixture. Cook over medium heat, stirring occasionally,until mixture just comes to a boil Dice remaining potato skin and potato (es) add to soup. Heath though. Season with salt and pepper. Top each serving with bacon,cheese and green onion. VARIATION: For a different twist to this recipe,omit the bacon,cheddar cheese and green onion. Cook 2 tablespoons of shredded carrot with the onion and add 1/4 teaspoon dried dill weed to the soup when adding the broth. Proceed as above.
Drain fruit and place in mix bowl. Stir in marshmallows and sour cream. Chill and serve. Can add nuts or coconut if desired.
Sift flour,sugar,baking powder and salt. Cut in butter using a pastry cutter or two knives. ( I pulsed it all in my food processor in the order listed). Mix together milk and eggs and mix into to dry ingredients. Fold in berries and spread in a 13x9 greased or sprayed pan. Cover and refrigerate overnight. Mix together topping ingredients and keep in a small bowl until ready to bake. In the morning or next day, Spread topping over batter and bake uncovered for about 25 minutes at 375 degrees until topping is lightly browned and a toothpick comes out clean when inserted in the center of the cake.
Heat butter on med. Add broccoli and stir-fry for 3-4 minutes, until crisp tender. Sprinkle with lemon-pepper seasoning. Stir-fry 30 seconds more.
Finely chop the onion. Mince the garlic. Line a rimmed baking sheet with foil and spray the foil with vegetable oil spray. Heat oil in a small skillet to medium-high. Saute onion and garlic for about 3 minutes or until onion is translucent. In a large bowl blend egg and milk. Add breadcrumbs, 2T parsley, and oregano and mix well. Add half of the sauteed onion mixture, the lamb, and the beef to the bowl; season with salt and pepper and mix well. Form the mixture into 1 1/2 inch meatballs and put them on the prepared pan. Spray the tops of the meatballs with vegetable oil spray. Bake meatballs at 450 degrees for 12-15 minutes. While meatballs are baking, add the wine to the skillet with the remaining onion mixture and bring to a boil. Cook until liquid is reduced by half. Add lemon juice and remaining 2T parsley and cook an additional 2 minutes. Season with salt and pepper. Place the cooked meatballs in a shallow bowl and pour the wine mixture over them. Toss gently to coat well. Serve immediately.
In a medium sized bowl combine all sauce ing. and mix well. Heat a 12" dutch oven using 16-18 briquettes on bottom until hot. To hot oven add olive oil, onion, garlic and olives. Cook unitl onions are soft. Remove to a large mixing bowl. To mixture add chicken, chili powder, cumin, S & P and 3/4 cup prepared sauce, mix. Wipe dutch oven clean then re-oil generously. Spoon 3/4 c sauce into the bottom of the dutch oven and spread evenly. If camping place tortillas in a sealed bag under the sun to warm slightly until they become soft and flexible. If not just pop in microwave for a few seconds. Spoon 1/2 c of the chicken filling down the center of each tortilla. Fold in the ends and roll up the tortillas. Place seam side down in the dutch oven. Spoon remaining sauce over the top. Top with cheese and green onions. Cover and bake using 10 briquettes on bottom and 16-18 on top for 20 minute.
Cook green beans in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Cut 2 inches from bottom of each lemongrass stalk; discard tops. Thinly slice bottom pieces; place in processor. Add next five ingredients, chopped basil, and 1/4 cup water. Blend until paste forms. Heat oil in large skillet over medium-high heat. Add curry paste; cook, stirring often, until dry, 2 to 3 minutes. Stir in coconut milk; bring to simmer. Add shrimp; reduce heat to medium-low and simmer until shrimp are just opaque in center, about 5 minutes. Add green beans; stir to heat through. Season curry with salt and pepper. Transfer curry to serving bowl; garnish with basil. Serve with lime wedges (we served over jasmine rice).
Add butter and oil in a dutch oven and heat over medium heat. Add cabbage and onions and cook until they start to soften, stirring occasionally. Chop meat to desired size and add to pan. Continue to saute about 5 minutes. Add carrot and cook until vegetables are as soft as you want them. Slice potatoes into various sized pieces, some small so they dissolve and make the soup thicker and some larger so you will have nice sized chunks. Add to pan stir to combine and allow the potatoes to absorb some of the flavors.,. Add milk and season with salt and pepper. Cook just until heated through. Do not let it bubble or boil. Garnish as desired and serve. NOTE: If not using cooked, leftover potatoes peel and cut potatoes in large bite sized pieces. Cook in water or broth that has been salted a little more than normal. Drain well and cool. I like to make ahead and refrigerate as they seem to hold up better in the soup but you can cook them while you are preparing the above. Also: You can adjust milk and broth, using more or less to reach the consistency you desire.
Cut squash in chunks and drop into boiling water. Cook covered until soft. DRAIN WELL and mash. You should have about 4 cups. Combine squash in bowl with sour cream, undiluted soup, onion, salt, pepper and grated carrot. Sprinkle an even layer of herb-seasoned bread crumbs on the bottom of a shallow 2-quart casserole. Add squash mixture and cover with another layer of crumbs. Dot generously with butter. Bake at 350* degrees 30 t0 40 minutes.
Melt butter in heavy saucepan over low heat. Add flour, stirring until smooth. Cook 1 minutes, stirring constantly. Gradually add milk and cook until mixture is thickened and bubbly. Add rice and next 6 ingredients. Stir well and remove from heat to cool completely. Beat egg yolks at high speed of an electric mixer until thick and lemon colored. Add egg yolks to rice mixture and stir well. Beat egg whites (at room temperature) until stiff peaks form. Fold 1/3 of beaten egg whites into rice mixture. Gently fold in remaining egg whites. Spoon rice mixture into an ungreased 1-1/2 quart casserole. Bake uncovered at 325 degrees for 45 minutes- 1hour or until a knife inserted in center of souffle comes out clean. Serve immediately.
Preheat oven to 375°F. Prepare the ground beef and taco seasoning mix according to package directions. While meat is browning, mix baking mix, beans, green chilies and water. Spread bean mixture in the bottom of a 2-quart casserole dish. Top with meat, salsa, then cheese. Bake for 25 minutes.
Preheat oven to 350°F. Grease a 7 inch round baking pan and dust lightly with a little flour. Beat the egg whites until soft peaks form and gradually beat in the sugar. Beat until the mixture is thick and the sugar is dissolved. Carefully fold in the cornflour and vanilla. Spoon into the baking pan. Reduce the oven heat to 150°C (300°F) and place in oven. Bake for 1 hour. Let stand for 5 minutes before turning onto a serving plate. Allow to cool completely before decorating with the whipped cream and sliced fruit. If you cannot find the passionfruit, you can use raspberries or blackberries instead. I use both often in this recipe. I have also made it with all purpose flour and it turned out okay. I usually use it to follow up my shrimp fetucinni http://www. recipezaar. com/82472.
Preheat oven to 350°F. Grease 2 baking sheets. Unfold 1 pastry sheet on a lightly floured surface. Roll out to make a 10" square. Cut into 4 squares. Place 2 Tbs. of chocolate chips in center of each square. Brush edges lightly with beaten egg and fold to form a triangle. Press the edges to seal. Place on prepared baking sheets about 2 inches apart. Repeat with remaining pastry sheet. Brush tops of each pastry with beaten egg. Bake for 15-17 minute or until puffed and golden. Cool on baking sheets for 2 min; remove to wire racks to cool completely. Melt the semisweet chocolate and butter in small, microwave safe bowl on HIGH for 30 seconds; stir. If necessary, microwave an additional 10-15 seconds, stirring just until melted. Stir in powdered sugar. Add water, stirring until icing is smooth, adding additional water if necessary. Drizzle icing over pastries.
Put the bread portion in a breadmachine, in order of liquids first, then dry. Putting the yeast in last in a little indent in top of the flour. Set on dough cycle. Filling: 1/2 cup poppy seeds, put in grinder, just enough to pop the seeds. Take out and put in a large measuring cup with the 1/4 cup warm milk to soak overnight. Then without straining, mix the rest of the ingredients in with the poppy seed mixture. Mix well. When dough is finished, roll out to rectangle with the short side nearest you. Spread the poppy seed mixture on top of the dough, try to get the poppy mixture as close to the edges as possible.Roll up as a jelly roll. Place in well-greased deep pans. Give a egg wash, and sprinkle surface with poppy seeds and allow to rise. Bake at 350F, for 40 minutes or until a dark golden brown. Tip: You have to have the raspberry jam, either seeded or unseeded. It is the secret to the store-bought taste.
Preheat oven to 350°F. Combine eggs, parmesan cheese and bread crumbs - mix well. Stir in chicken. Shape mixture into eight (8) 3/4-inch thick patties. In a large skillet, cook patties in butter over medium high heat for 2-3 minutes per side or until golden brown. Arrange in a 10 x 6 x 2-inch baking dish. Cook green pepper and onions in oil until tender and remove from heat. Add remaining ingredients, except cheese and stir well. Spoon sauce over patties. Sprinkle with cheese. Bake uncovered for 25 minutes or until hot.
Dough: Dissolve yeast in warm water. To yeast and water mixture, add sugar, salt, eggs, sour cream and butter. Beat in flour in until smooth. Start with 2-3/4 cup and add the rest if necessary. Roll dough as for jelly roll and spread with filling; then roll up and slice. Put slices cut side up in pan. Let rise until double, Bake in 375 oven 25-30 minutes. Glaze: Cook all ingredients on medium heat for 3 minutes, stirring all the time. Prepare as soon as rolls come out of oven. Pour glaze over rolls while they are still hot.
Pasta: Place a couple of quarts of water in a large pot. Add 1 Tbsp olive oil, garlic salt and onion salt and bring to a rolling boil. Add vermicelli, allow it to return to a boil then reduce to simmer for eight to nine minutes. When a string of the cooked, vermicelli flung at the porcelain steel refrigerator door adheres to the door without dropping to the floor, the pasta is "al dente" (ready). Empty into a collander to drain, then place on the plate. Coordinate with sauce to bring both to completion immediately before serving. Sauce: Place 4 Tbsp olive oil and butter in a small sauce pan over medium-low heat. Add ham, bacon, onion and mushrooms and saute until onions are translucent. Sprinkle grated cheese over contents of saucepan and allow cheese to melt into a layer covering ingredients with oil bubbling through in places. While pasta is draining, remove pan from heat and stir in eggs. Continue to stir until well mixed. The hot oil, butter, onions, mushrooms, ham, and bacon will cook the eggs perfectly. Immediately place the pasta on the plate and top with the Carbonara sauce. Serve with sliced tomatoes on a bed of lettuce with oil and vinegar dressing.
Rinse lentils until water runs clear. Cover lentils with water and pre-cook for 30min (you may need to top the water up from time to time). Drain lentils. Preheat oven to 150C. Saute onion and tomato. Add curry, tumeric, salt and pepper. Cook for 1-2 minutes. Add raisins, almonds, chutney, onion and tomato to lentils. Mix and place in baking dish. Shake up topping ingredients and pour over lentils. Place in oven and bake for 1-1/2 hours (egg topping should have risen all the way to the middle) Please note:. I spice my bobotie mildy and use a slightly sweet sultana chutney - one preference found in the Cape. Some people make theirs hotter and use Mrs. Ball's Original Chutney, which is very tasty and is less sweet. I recommend you experiment, but remember, the dish should be spicy as in flavoursome, not as in burn-your-mouth. Also, adding a bit more diced onion will add more texture to the lentils.
In a large bowl, stir together the flour, baking powder, baking soda, salt and nutmeg; stir in the lemon rind and blueberries. In a medium bowl, combine the butter and honey. Beat in the eggs; whisk in the milk. Make a well in the centre of the dry ingredients; pour in the milk mixture. Stir just until no dry spots remain; do not overmix. Spoon the batter into greased or paper cup-lined muffin cups, filling three-quarters full. Bake in a 400 degree F oven 18 to 20 minutes or until golden brown and firm to the touch. Let stand 10 minutes in the pan on a wire rack.