HumbleIntelligence/food-ner-1-Million huggingface dataset:
Graham Cracker Crust: Preheat oven to 350 degrees. Butter a 9-inch pie plate. Mix together the crumbs, sugar, and salt in a medium bowl. Add melted butter and stir to combine. Press mixture evenly into prepared pie plate. Bake for 8-10 minutes. Cool. Reduce oven to 325 degrees. Creamy Pineapple Filling: Whisk together sugar and cornstarch in medium saucepan. Add yolks and pineapple puree, and cook over medium heat, whisking constantly, until mixture thickens and bubbles, about 8 minutes. Stir in vanilla and any leftover pineapple chunks. Pour mixture into prepared crust. Brown Sugar Meringue: Put egg whites and cream of tarter in bowl of electric mixer. Beat on high until soft peaks form. Slowly add brown sugar, beating until stiff. Pile meringue on top of warm filling, making sure to spread it right to the edges. Bake at 325 degrees for 15-20 minutes, until golden. Cool at least one hour, then refrigerate.
Prepare fish: drizzle with half of the lime juice, rub with garlic, and sprinkle with pepper. Set aside to allow to marinade while you prepare the salsa. Prepare salsa: combine the rest of the lime juice with the mango, cilantro, jalapeno pepper, onion, and black pepper to taste. Cook fish: in a frying pan, heat olive oil. Add fish, and cook 3 minutes. Using a large silicone spatula, carefully flip over the fish and cook on the other side, about 3 minutes longer or until it flakes with a fork. Alternately, cook on a Foreman grill for 3 minutes. Transfer from grill to serving plate; spoon salsa atop shark.
Pierce an eggplant with a fork in several places, put on a baking sheet and bake, about an hour to an hour and a half (for your desired tenderness), turning while baking, until soft in a 325 degree oven. Refrigerate until cool. Cut the eggplant, lengthwise, in half and scoop out the pulp. Chop the pulp until very fine. Mix onion, tomatoes, eggplant pulp, garlic, oil, and vinegar together and season with salt and pepper. Cover and refrigerate for several hours. Baklazhanovaya Ikra is served with chopped parsley.
Preheat the oven to 400°F. Cut tomatoes into 1-inch chunks, discarding the cores. Place tomatoes in a large bowl. Mix in the olive oil, garlic, sugar, salt, basil and pepper. Pour into an oven-proof baking dish just large enough to hold the chopped tomato in a shallow layer. Roast in the oven for about 40 minutes, stirring lightly just once about halfway. The tomato should cook down to soft chunks and the juices should roast until slightly thickened (it will thicken a little as it cools down). If you don't like tomato peel, pull out the pieces that stick out at this point. Drain the cooked spaghetti and return to the hot pot. Pour in the roasted tomatoes and the juices, plus the cheeses. Mix well. Serve immediately garnished with fresh basil.
Over medium heat in a small saucepan, whisk mustards, then add remaining ingredients. Simmer over low heat about 10 minutes.
Mix eggs, salt, sugar and oil in a large bowl. Heat milk to lukewarm. Sift flour into bowl and add warm milk and yeast dissolved in water; mix well. Cover and refrigerate overnight. Heat waffle maker according to instructions and make waffles. One cup batter makes four waffles.
Mix cream of chicken soup, sour cream, onion, and paprika until smooth. Stir in butter, cheese, and hash browns until well-blended. Pour into 9x13 baking dish. Gently mix corn flakes and melted butter. Top casserole. Bake at 350 degrees for 40 minutes.
Preheat the oven to 400A°F. In a glass baking dish, toss together the fruit and sugar. Cover with foil. Bake for 20 minutes. While the peaches are baking, prepare the cobbler topping. In a small bowl, stir together the almond milk, oil, vanilla, and almond extract, and set aside. In a large bowl, place both flours, sugar, baking powder, cinnamon, and salt, and stir well to combine. Add the wet ingredients into the dry ingredients slowly, stirring to combine after each addition. After the fruit has cooked, remove the piece of foil. Scatter spoonfuls of the dough on top of the fruit (smushing and flattening down the dollops a bit) and return the pan to the oven. Bake another 15 minutes or until the topping is golden brown. Allow to cool for 10 minutes before serving.
Put onions in a 11/2 quart casserole. Mix honey with catsup and pour over onions. Bake at 350°F 15 minutes.
Warm honey with lavender in a sacuepan (for best results, use one that is not aluminum). Taste after 5 minutes to judge the strength of the lavender flavor; if not strong enough, heat a bit longer (lavender is a very strong flavor, so be careful). Heat the half-and-half with cream in a saucepan (again, one without aluminum is best). Break up yolks in a bowl, then whisk in some of the hot cream. Return the yolks and cream to the saucepan and cook at low until the mixture coats the back of a spoon. Strain nto a covered container and blend in honey (discard the lavender). Refrigerate until thoroughly chilled, then freeze in an ice-cream maker as per the manufacturer's instructions.
1. Preheat oven to 400*F. Spray or lightly grease a 9 inch round cake pan. 2. In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan. 3. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean. My Note: I use 1/3 Celsius white and 1/3 Celsius brown sugar, and I let the cornmeal soak in the milk for 10-15 minutes before mixing with the other ingredients. I've also replaced the vegetable oil with melted butter, which works very well. This works as cornbread muffins, too! I am not a huge fan of making cornbread as a round or square cake shape... they just are too messy that way. Instead I like to pour the batter into muffin tins lined with cupcake/muffin papers. This recipe works great as muffins. I pour the batter almost to the very top of the paper liners then I bake this at 375 degrees, but I have a convection oven so the heat is usually 25*F. less than the normal temperature... so you can cook it at the suggested heat of 400*F. with a normal oven. It takes 20-23 minutes for a toothpick to come out clean. The tops are always nicely browned and the muffins are perfectly cooked. The only other minor change I make is I use a medium grind cornmeal that is a little more course. It makes the cornbread more like a true "comfort food". If you don't like that extra crunch then use a finer grind. EVERYONE loves this-. Additional options: I can bake it in a muffin pan (bake only 15 minutes); I can cut back on my sugar to maybe a round 1/2-cup (or less). I can add just a smidgen more salt. I can add a 1/2 t. vanilla. Add I can also add just a little bit more oil (so it's not quite so crumbly). The next time I bake this for our gang, I'm going to add all of the above. I did cut down on the sugar a little. (It's still sweet) Delicious with butter and honey on it. Fantastic accompaniment to soup or stew or beans or even makes a great breakfast!
Combine margarine, 1 cup chopped walnuts and 1 cup flour. Place on bottom of a 13x9 pyrex dish. Bake at 375 degrees for 15 minutes. Let cool. Whip cream cheese and confectioner's sugar - fold in 1 cup cool whip. Spread over cooled nut mixture. Mix instant pudding according to directions. Pour over cream cheese mixture. Let set in refrigerator for about 1/2 hour. Cover with container of cool whip and top with 1/2 cup of nuts. Refrigerate again and serve chilled. Enjoy!
Add all items to a shaker; shake vigorously. Pour on desired item and serve. ENJOY! **I use a dressing shaker that I can mix and store in and keep it in the fridge until I use it up. :).
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. In a large saucepan, combine spaghetti sauce, beans, tomatoes, corn, salsa, chilies, chili powder, salt and pepper. Stir in beef mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes. Serve over spaghetti.
Place a few lettuce leaves (shredded) on each of four side plates. Slice the cucumber and onion very, very thinly, and divide the slices between the four plates, arranging them neatly on top of the lettuce. Chop the cheese very finely, and mix well with the olive oil, the juice of a lemon, the oregano and some freshly ground black pepper. Pour the dressing over the cucumber and onion on each plate, and serve.
Preheat oven to 400 degrees. Grind peas into a powder in food processor or mini-chop. Brush breasts with a little oil. Cut each breast into 5 diagonal fingers. Roll each finger in the wasabi mixture to coat. Season with salt and pepper. Heat remaining oil in skillet on medium-high heat. Add chicken and fry until coloured on each side, about 2 minutes per side. Place pan in oven for 5 to 8 minutes, depending on thickness of breasts, or until no longer pink. Serve either hot or cold with dip.
Cook macaroni in a large pot according to package directions. Drain, and set aside. While the pasta is cooking, combine the cheese and yogurt in a small bowl. Melt the butter in a large pot over medium heat, and stiff in the mustard. Add cooked macaroni to the butter mixture, and toss to coat. Stir in the cheese mixture and salt and pepper to taste. Stir until cheese is fully melted.
Heat oil in a nonreactive wide Dutch oven over medium heat. Add onions and saute 5 minutes; add 1 or 2 Tbsps. hot water from time to time if pan becomes dry. Add mushrooms and garlic and saute 2 minutes. Add chili powder, cumin, oregano and pepper flakes, stir over low heat 30 seconds. Add tomatoes with juices and tomato paste. Stir and bring to a boil. Add beans and soy sauce and bring to a boil. Reduce heat and simmer, uncovered, 10 minutes. Add tofu and stir gently. Simmer, uncovered, 5 minutes or until chili is thick. Add cilantro, if using. Taste and adjust salt and pepper. Serve hot.
Slice chicken breasts in half and flatten for easy cooking on the grill. Rub chicken with oil and nostimini and refrigerator for 30 minutes or more. Grill over high heat until cooked through, about 5-10 minutes depending on the thickness of the chicken.
Prepare canner, jars, and lids. Using a vegetable peeler, remove the zest (the yellow part of the peel) from the lemons in strips. Cut strips into thin slices. Using a sharp knife, cut the white pith from lemons, exposing the juicy parts of the segments. Working over a large bowl to catch juice, cut the lemon segments from membrane. Place segments in bowl and squeeze membrane to remove as much juice as possible, collecting in bowl. Fish out any seeds that fell into the bowl and discard them along with the membrane. Peel and grate the ginger if you haven't done so already. In a large deep stainless steel saucepan, combine lemon peel, baking soda, and water. Bring to a boil over high heat. Reduce heat and boil gently for 5 minutes until peel is softened. Remove from heat and set aside. Measure 1 cup lemon segments and juice. Add to the pan with the lemon peel along with the ginger. Whisk in pectin until dissolved. Bring to a boil over high heat, stirring constantly. Add sugar all at once and return to a full rolling boil, stirring constantly. Boil hard, stirring constantly, for 1 minute. Remove from heat and skim off foam. Ladle hot marmalade into hot jars, leaving 1/4-inch headspace. Remove air bubbles and adjust head space if necessary by adding hot marmalade. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight. Place jars in canner, ensuring they are covered by at least an inch of water. Bring to a boil and process for 10 minutes. Remove lid from the pot. Let the jars sit in the pot for 5 minutes, then remove jars, cool, decorate the jars so they're super-cute and give them away to deserving friends and family members.
Preheat oven to 350 degrees. Cream sugars and butter. Add vanilla and eggs and mix well. Combine dry ingredients together and gradually add to creamed mixture. Stir in chips and nuts. Roll into 1 1/4" balls and place on non-stick cookie sheets, about 2" apart. Bake for 10 to 12 minutes.
In a skillet over medium high heat, saute the chicken breasts in the olive oil until browned, about 7 to 9 minutes; remove from skillet, drain of excess oil, and set aside, keeping warm. In a large heavy saucepan, heat the milk and chicken broth over medium temperature. Add the tarragon (crushing it a bit in your hand, first), garlic, scallion, white pepper, and curry powder, and bring to a light simmer. Add 3/4th of the Swiss cheese gradually (reserving the remaining 1/4 for garnish), stirring constantly, until well-incorporated. Gradually add the white wine, then the sour cream. Using an immersion blender, whir the soup until all ingredients are smoothly incorporated (soup may have a tendency to separate before this point); alternately, you can pour it all into the blender or food processor. Put the soup back in the saucepan if you removed it, then add the ham, and the cooked chicken breast; season to taste with salt and freshly ground pepper. Simmer on low heat for 10 minutes. Garnish with reserved grated Swiss cheese and basil and serve immediately.
In a cocktail shaker, lightly muddle 1/2 cup blueberries with the sugar, lime wedges, mint and a small splash of club soda. Add the ice and rum and shake. Spoon the remaining 2 tbsp of blueberries into a tall glass and pour in the mojito. Top with a small splash of club soda and serve.
Preheat oven to 450 degrees Fahrenheit. Combine the flour, sugar, salt, baking powder and baking soda in a large bowl and mix thoroughly. Cut in the butter until the mixture resembles coarse crumbs. Add just enough buttermilk to form a soft dough. Stir in lemon peel and blueberries. Turn out onto a floured board and roll out to 1/2 inch thick. Cut the dough into 1 1/2 inch rounds. Place on an ungreased baking sheet. Brush the top of each scone with buttermilk and sprinkle with granulated sugar. Bake for 10 to 12 minutes, or until golden brown.
in a small sauce pan add the milk, crushed cardamom pods, and ground espresso. Heat on low setting for approximately 30 minutes, to fully infuse the espresso and cardamom in the milk. while the milk is steeping measure flour into a stand mixer mixing bowl. once the milk has finished steeping strain through cheese cloth or a coffee filter in a strainer. let milk cool down to warm but not hot. Add the yeast, sugar, and salt to the warm milk and let it sit for 5-10 minutes or until the yeast begins to activate and become foamy. add the milk mixture to the flour and let mix on stand mixer with dough hook, until all the ingredients come together, about 3-5 minutes on med-low speed. The mixture will be dry and possibly crumbly, do not add more milk. Now, add the egg and let mix for 5 minutes. Add a few teaspoons of flour as needed to keep the dough from sticking to the sides of the bowl so badly, it tends to be a sticky mess once the egg goes inches Next, add the 1/2 cup (1 stick) of room temperature butter and let mix again for approximately 5 minutes. Adding a few teaspoons of flour as necessary to help with sticking. By now the dough should be a tan color from the espresso and moderately soft and springy. Place the dough in a large, well oiled bowl, cover with plastic wrap and a dish towel and set aside to rise in a warm, draft-free area for approximately 60-90 minutes, or until the dough has doubled in size. Lightly press the down on the dough in the bowl to release some of the air trapped inside. Recover the bowl and place it in the refrigerator for at least 4-6 hours, and up to overnight. Remove dough from the refrigerator and let sit on the counter for at least an hour, to get back to room temperature. Once dough has warmed up, cut into 3 pieces. Take each piece and press it into a rectangle or oval shape and spread the some of the chocolate chips or chocolate bar pieces in a line down the center, keeping the chocolate and inch away from the edges. Pinch the outside edges closed and shape into a small loaf. Repeat with the 2 remaining pieces of dough. Place loaves, seam side down, on a parchment-lined baking sheet, cover with plastic wrap and a dish towel and let rise until they are 1 1/2 times in size. Take the remaining egg and a splash of water and beat thoroughly, brush the egg wash on the 3 loaves and decoratively cut or slash the loaves to your liking with a lame or serrated knife. I used kitchen shears to make spiky snips on mine. Bake in a 400 degree oven for 20-30 minutes, turning occasionally, until crust is shiny and deeply colored. Or until the bottom of each loaf sounds hollow when tapped. Let the loaves cool on metal cooling racks until no longer warm to the touch. Room temperature is best. If you try to eat them hot, just be aware that the chocolate will be liquidy and quite hot. It is best to let them sit at least 2-3 hours after baking. Enjoy these incredibly fragrant and soft coffee rolls with coffee, espresso, or a good, strong black breakfast tea.
Preheat oven to 325 degrees. Melt butter and allow it to cool 4 or 5 minutes. Beat the eggs thoroughly. Add sugar and flour and beat well. Add melted butter to the egg mixture. Add vanilla, nuts and chocolate chips and mix well. Pour into pie shell and bake 1 hour. Serve warm or at room temperature with whipped cream, if desired.
Stir together first 8 ingredients (mustard through cinnamon). Remove and reserve 1 cup of the mustard mixture. Place pork in a large shallow dish or zip-top plastic freezer bag: pour remaining mustard mixture over pork. Cover or seal. Chill, turning occasionally, for 2 hours. Remove pork from marinade, discarding marinade. Grill Pork, covered with grill lid, over medium-high heat (350 to 400 degrees) for 8 to 9 minutes on each side or until a meat thermometer inserted into thickest portion registers 150 degrees. Remove from gill and let stand 10 minutes. Cut pork into slices. Bring reserved mustard mixture and 1/4 cup water to a boil in a sauce pan. Reduce heat and simmer 2 minutes. Sprinkle peanuts over pork and serve with sauce.
Cook and stir meat in oil in skillet on high heat 2 minutes or until browned. Remove from skillet; set aside. Add potatoes, carrots and water to skillet. Bring to boil; cover. Reduce heat to low; simmer 20 minute or until vegetables are tender. Stir in mushrooms, onions, dressing and meat; cook and stir on high heat 5 minute or until heated through.
Combine juices in a large mixing bowl. Add in all EXCEPT the oil and mix well. Slowly add the salad oil to the juice mixture while mixing with a whisk at high speed. Once oil has been added, keep mixing for one minute at medium high speed.
Pour juices and water into percolator. Place spices and sugar in basket. "Perk"as you would coffee. Ingredients can probably be simmered on the stovetop if you don't have a percolator.
Blend mayonnaise, sour cream and Blue cheese. Gradually stir in vinegar, Worcestershire sauce, sugar, salt, pepper and garlic. Chill. Excellent on sliced tomatoes and lettuce.
Beat together all ingredients except crust. Pour into pie crust. bake 350 1 hours. cool completely!
Grease ovenproof dish. Heat butter and oil in pan, add leeks and garlic, cook, stirring until leeks are soft. Add carrots, cook, covered, stirring occasionally, about 10 minutes, or until carrots are soft, cool slightly, stir in basil. Combine eggs, cream and pepper in bowl, mix well. Cover base of prepared dish with half lasagna sheets, top with half the carrot mixture, half the feta and half the egg mixture. Repeat layers, finishing with egg mixture. Bake uncovered in moderate oven about 50 minutes or until firm and browned.
Place large clams in a skillet with 3 cups water. Bring to a boil, cover and cook, removing clams as they open. Swish clams in the broth to remove any sand, then shake dry and chop coarsely. Set aside. Pour liquid through a fine-mesh sieve lined with cheesecloth or one layer of a two-ply paper towel. Measure out 2 and 3/4 cups and set aside. Reserve additional broth for another use. Set aside 2 tablespoons parsley. In a mortar or mini processor, mash to a paste the remaining parsley, garlic, saffron and 1/8 teaspoon salt. Set aside. When ready to cook, preheat oven to 400 for gas, 450 for electric. Warm broth over a low flame. Have pre-measured and ready to go onion, leeks, pepper, bay leaf, chile pepper, chopped clams, bay leaf, chile pepper, paprika, rice and Manila clams. Combine mortar mixture (parsley, garlic, saffron, salt) with wine and lemon juice. Heat the oil in a paella pan measuring about 13 inches (or in a shallow casserole of a similar size) and slowly saute the onion, leeks, pepper, bay leaf and chile pepper until the vegetables are softened. Add the chopped clams and saute 5 minutes more. Remove the bay leaf and chile pepper and stir in the paprika. Add the rice and coat well with the pan mixture. Pour in the broth, bring to a boil, taste for salt, add the mortar-wine-lemon juice mixture and Manila clams and boil, stirring occasionally, for about 5 minutes, until the rice is no longer soupy but sufficient liquid remains to continue cooking the rice. Transfer to the oven and cook, uncovered, 10 to 12 minutes in a gas oven, or 15 to 20 minutes in an electric oven, until the rice is almost al dente. Remove to a warm spot, cover with foil and let sit 5 to 10 minutes, until the rice is cooked to taste. To a achieve a crusty bottom, return the paella to the stove over high heat and cook, without stirring, until a crust of rice forms at the bottom of the pan. Be careful not to let it burn. Sprinkle with remaining parsley and serve.
Method for Chicken: Place chicken in medium bowl. Add oyster sauce, soy sauce, vegetable oil, and sugar and let marinade for 15 minutes. Cook chicken in boiling water for just a minute or two, drain and set aside. Method for Sauce: In mortar and pestle, pound peanut until very fine and smooth. Set aside. In a wok, heat coconut milk. Keep stirring until coconut oil comes up to the surface, then add red curry paste. Cook until fragrant. Add more coconut milk if you prefer. Season with sugar, tamarind and fish sauce. Add peanut, stir until combined, and let it all cook for a few minutes longer. Remove from heat. Final Preparation and Serving: Cook broccoli in boiling water for 1.5 minutes. Immediately transfer to ice cold water. THis stops the cooking process. Drain and place cooked broccoli on serving plate. Next put the cooked chicken over the broccoli. Pour peanut sauce over the chicken. Enjoy with fresh steamed jasmine rice.
Microwave baon 1 to 2 minutes. Cut bacon into pieces. Mix bacon and beans in large 9 x 13 inch baking dish. Combine butter, sugar and garlic powder. Pour over bacon mixture. over with foil, and refrigerate overnight or several hours prior to baking. Bake at 350 degrees for 30 minutes.
Cook pasta according to package directions. Meanwhile, melt the butter in a small saucepan over low heat. Reduce heat to a simmer; stir in the garlic. Cook, stirring occasionally, until garlic releases it's flavor, about 10 minutes. Don't let the garlic brown, keep the heat low. Drain pasta; place in a mixing bowl. Toss with the garlic butter until pasta is well coated. Add cheese and parsley and toss until combined.
Mix together the coffee and cinnamon sticks. Using the coffee-cinnamon mixture and the water, brew coffee by your customary brewing method. Add the cardamom and honey to the hot coffee and stir until the honey dissolves. Cover and chill. To serve, fill tall glasses with ice cubes. Pour about 2/3 cup chilled coffee into each glass. Pass the half-and-half or milk.
Mix flour, salt, and 1 tablespoon butter together in a small bowl wit hands until the mixture looks like coarse crumbs. Stir in milk to form a sticky dough. Add shredded cheese and mix with hands until blended. Form dough into 8 sticks. Spread sesame seeds on a plate an droll each dough stick in the seeds. Spray baking pan with cooking spray. Place cheese sticks in the pan 2 at a time, flatten dough a little so sticks are no higher than the pan. Heat remaining butter in the warming cup on top of your Easy-Bake Oven until melted. Brush melted butter on top of sticks. Bake in Easy-Bake Oven for 12 minutes, or until sticks are a pale gold. Makes 8 Servings.