HumbleIntelligence/food-ner-1-Million huggingface dataset:
In 1 quart saucepan, place water; sprinkle with gelatin; let stand 1 minute. Heat over low heat, about 2 minutes, stirring constantly, until gelatin is dissolved. Cool slightly. In medium bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Add yogurt and gelatin mixture; beat on low speed until well blended. Fold in whipped topping, and 1/2 cup strawberries. Spoon into crust. Refrigerate until set, about 2 hours. Before severing, garnish pie with additional whipped topping and sliced strawberries.
Put all ingredients into a shaker with ice. Shake and strain into a chilled martini glass. Garnish with a grapefruit slice.
Place popcorn in a large bowl; set aside. In a heavy saucepan, combine the brown sugar, water, corn syrup, butter and salt. Bring to a boil over medium heat, stirring constantly. Continue cooking without stirring, until a candy thermometer reads 270 degrees. Remove from heat; stir in vanilla. Pour over popcorn; stir until evenly coated. When cool enough to handle, quickly shape into balls. Wrap in plastic wrap.
Wash and slice lettuce. Put into large salad bowl and place in refrigerator for 1 hour. Add tomatoes, cucumber, celery, carrots, olives (drained), artichoke hearts, Parmesan cheese, salt and pepper. Toss well. Prepare envelope of Italian salad dressing according to directions on package. Pour over salad and toss.
In a pot of boiling, salted water, cook the pasta according to package directions. Drain and set aside. In a medium saucepan, heat the olive oil over medium-low heat. Add garlic and cook, stirring frequently, until the garlic is golden, 1 to 2 minutes. Whisk in the flour until smooth, about 2 minutes. Gradually whisk in the chicken broth, Greek yogurt, milk, pepper and nutmeg. Bring to a low boil, stirring constantly. Lower the heat and simmer, stirring gently, until the mixture thickens, about 3 minutes. Stir in 3/4 cup Parmesan. Add cooked chicken and broccoli to sauce mixture, followed by the cooked pasta. Toss to combine and serve with more Parmesan, if desired.
Combine ingredients in a cocktail shaker. Fill martini glasses with ice, pour cocktail on ice. Enjoy!
Grease a 9x13 inch baking pan. Prepare pudding according to package directions. Dump cake mix into pudding and stir to mix thoroughly. Batter will be thick. Dump in a small handful of chocolate chips and fold into batter. Optional, add a handful of nuts now. Pour batter into baking pan and spread evenly. Spread remaining chocolate chips and nuts over top of batter. Bake at 350 degrees for 45 minutes. When done remove from oven and dump gobs of icing on hot cake and spread. Allow to cool and then cut into small squares.
Cut the eggplant in half lengthwise, score the flesh in a deep diagonal pattern, salt them, oil them, and bake them in a preheated 400 F oven for about 20 minutes. When they are cool enough to handle, scoop out the flesh with a spoon, crumble the mixture by hand, and heat it over a brisk flame in a non-stick pan to drive off excess moisture. While the eggplant is baking and cooking, boil the potatoes, skin them, and rice them. Make a mound of the cooked-down eggplant, riced potatoes and flour on your work surface, and work the egg into it, together with a pinch each of salt and pepper. Make gnocchi 3/4 of an inch long and half that in diameter, and set them aside on a lightly floured surface while you prepare the sauce (set a pot of water to heat while you're at it). Cut the zucchini into rounds, and saute them in olive oil with the garlic, thyme and oregano. Cover and simmer the vegetables for 10 minutes; in the mean time the water should have come to a boil. Salt it and add the gnocchi, while adding the shrimp and fresh parsley to the zucchini. The gnocchi will rise to the surface as they become done; remove them with a slotted spoon and add them to the sauce. Check seasoning and cook the gnocchi for a few minutes in the sauce, shifting them about in the pan by shaking it as if you were turning an omelet. Serve, garnishing the dish with finely sliced grilled eggplant if you want.
In the mixing bowl of your bread machine, combine warm milk (about 80F) with yeast, butter and half of the sugar- set aside for 5 minutes. On a piece of waxed paper sift together flour, salt and baking powder. Add to bread machine bowl. Add olive oil, second half of sugar, yogurt and egg. Set the bread machine to the dough setting and let it run through the cycle. When the bread machine has almost finished the dough cycle, pre-heat your oven to 500 degrees F. If you have a baking stone, place it in the top rack of the oven to preheat as well. Take dough out and separate it into six equal sections. Using a rolling pin or your hands, flatten dough out to ovals about 1/3 inch thick. When oven has pre-heated, place rounds on pre-heated stone or heavy baking sheet. Bake on top shelf of the oven for 90 seconds; the naan should start to puff. Switch the oven from bake to broil for an additional minute or until the top starts to brown. When brown on top, remove from oven and cover with a towel while you finish baking the remaining loaves. You can brush the naan with butter before serving if desired.
Heat the oil in a medium saucepan, add garlic, red pepper and lemon. Cook until garlic is golden, and pepper and lemon is softened. Add spinach and cook until limp.
In a large saucepan over medium heat, pour in all the ingredients. Cover and bring it to a boil, stirring occasionally. When the blend begins to boil, reduce the heat to low, allow it to sautee for ten more minutes (covered) and then serve. NOTE: If you want the sauce to be thickened, just whisk in a tablespoon of cornstarch into the water, which should be increased to 3/4 cup, before adding it to the corn.
Crumble ramen noodles and combine with green onions, coleslaw mix, sesame seeds and almonds. Mix dressing ingredients (oil, vinegar, sugar, salt, pepper and Ramen Noodle flavor packet) in separate bowl. Pour dressing over salad mixture.
Heat oil in a large heavy skillet & saute the onion, bell peppers & garlic for about 5 minutes, then add the aubergine & continue frying over low heat for another 5 minutes. Add tomatoes & courgette, season with salt & pepper, then add the oregano & cover, continuing to fry over medium to low heat for another 15 minutes. Remove from heat when vegetables are well-cooked & serve either hot or cold.
Cut the LEMONS in half. Spoon out PULP over pitcher. Add Pulp. Slice STRAWBERRIES in half. Add to pitcher as well. Stir in cold WATER and SUGAR. FREEZE for 45 minutes or until slushy or add ice and blend or keep cubes whole. ENJOY!
Heat oven to 350 degrees. In a large mixing bowl combine all the crust ingredients. Beat at medium speed on mixer, scraping bowl often, until crumbly (1 to 2 minutes). Press 2 cups of the crumb mixture on bottom of ungreased 13x9 inch baking pan. Place blueberries over the crumb crust. In 2-qt saucepan combine remaining filling ingredients except vanilla. Cook over medium heat, stirring the mixture occasionally, until it thickens and comes to a full boil(18 to 22 minutes). Continue boiling for 1 minute. Mix in vanilla. Pour over blueberries; sprinkle with the remaining crumb mixture. Bake for 50 to 60 minutes or until lightly browned.
Cut carrots, potatoes, and onion into stew-size pieces and place in bottom of crockpot. Place roast on top. Sprinkle with black pepper (no salt--the onion soup mix contains a lot of salt). In bowl, mix soup from can, cola, and onion soup mix with a whisk, to remove lumps. Pour this liquid over roast and veggies. Cook on low in a lidded crockpot 6-8 hours or more. Don't take the lid off until you're ready to eat.You can't overcook. Serve atop wide egg noodles or rice.
Take all ingredients except for drumsticks and rice and place in a pot. to simmer on medium low until the sauce thickens. Approx 10 Minutes. Brush the chicken with the glaze. Lay out your chicken on a baking tray and pour the rest of the sauce. over the meat. Bake the chicken until cooked. Approx 45 minutes at 175 Celsius. Turn. at the halfway mark. Check it with a meat thermometer. Serve on a bed of rice.
Preheat the oven to 350°F Prepare the small muffin tins with small cupcake liners. Melt the shortening. Once melted, add the chopped chocolate and stir until the chocolate has melted. Set aside and the let chocolate mixture cool. Beat the eggs slightly, then add the sugar, almonds. lemon rind and cooled chocolate, then continue beating the mixture for 5 minutes. Blend in the baking powder, then add the flour, one cup at a time, mixing well. Using a small cookie scoop, fill the paper cups about half way. I find that a level scoop of dough is the perfect amount. Bake the cookies for 6 to 8 minutes, rotating the trays half way through the baking, or until a cake tester comes out clean. Cool on rack. Sprinkle with icing sugar when cool.
Scrape the vanilla beans. Zest the lemons and oranges. Then stir all the ingredients, except Vodka, into a small saucepan and bring to a low boil. Turn down the heat to a very, very low simmer. Let it simmer, stirring constantly, for 2 minutes. Do not let it boil or it will become a hard lump. Remove from the heat and let sit overnight. The next day strain the solids and add the honeyed liquid to the vodka and chill.
Remove crusts from baked bread and cut into cubes. In a large bowl, combine eggs, half and half, sugar, pumpkin, vanilla, salt and spices. Mix well. Add the bread cubes and chocolate chips and toss gently. Pour into a sprayed 8-inch square baking pan. Let sit for 20-30 minutes. Sprinkle top with brown sugar and bake at 350°F for 40-45 minutes. Serve warm with a dollop of whipped cream.
Prepare Sauce: Brown (85% lean) ground beef in a deep skillet and then crumble. This does not usually have enough fat to bother draining. Add to the skillet: the can of drained diced tomatoes, can or jar of spaghetti sauce, Italian seasoning, and salt & pepper to taste. (I use "Hunt's Four Cheese" Spaghetti sauce). Cover and simmer the sauce on medium-low heat for approximately 25 minutes. While the sauce is simmering, prepare the box of macaroni and cheese according to the directions on the box. (Hint: It is best to use only just enough milk so that the powdered cheese will dissolve.). Pour the spaghetti sauce into a 13 X 9 glass baking dish. Carefully add the macaroni and cheese as a layer on top of the sauce. Do not stir. In even intervals about 2-3 inches apart, stick a spoon straight down into the dish so that some of the sauce will mix with the macaroni and cheese. Do this going across the pan lengthwise in two rows. Do not stir the entire dish. Sprinkle the grated cheddar cheese evenly over the top. Sprinkle Italian bread crumbs over the cheese in a very thin layer. Sprinkle a pinch of Italian seasoning or Oregano over the bread crumbs. Bake for 15 minutes or until cheese is melted in a 350 degree oven. Let stand for 5 minutes and then cut and serve like lasagna squares.
in a medium bowl whisk olive oil and balsamic vinegar [you can use any flavored vinegar you want]. add salt and pepper [you can adjust to your taste up or down] whisk again. crush garlic and whisk into dressing. add beans and basil. stir and let set for at least 1 hour.
Put rice, salt and tumeric into rice cooker stir until mixed well. Add water and butter. Push cook on rice cooker. Add frozen peas to hot rice a few minutes before serving. Garnish with cilantro.
For The Courgette / Zucchini. Top, tail and peel the courgettes / zucchini. Cut in half and then slice each half lengthways into 4 or 5 pieces. Place in a colander and sprinkle with salt. Leave for approximately 20 minutes. Drain and dry in a clean teatowel. Sprinkle a generous quantity of paprika on a plate. Dip both sides of the courgette pieces into the paprika. Heat the oil in a pan. Fry the zucchini on both sides until just starting to brown. Put to one side. For the Moussaka Lamb Sauce. Gently fry the onion and garlic until soft but not browned (approximately 10 minutes). Brown the lamb. Stir in all the herbs and spices then add in the tomato (or stock if you are replacing to avoid nightshades). Leave to cook whilst you make the white sauce. For the Moussaka White Sauce. Heat the coconut oil in a pan then stir in the coconut flour, cook for a minute or two. (Be careful, it's very hot - I used a whisk to do this and ended up burning my neck and chest. Thank goodness for a healthy aloe vera plant on my kitchen windowsill!). Whisk in the coconut milk. Stir continuously, but gently, until the roux starts to thicken. This will take longer than you think, so be patient. Remove from the heat. Mix the arrowroot powder with a small quantity of cold water. Stir into the roux. Leave to cool for 10 - 15 minutes before whisking in the egg yolks, egg, smoked paprika, salt and pepper. Putting the Moussaka Recipe Together. Preheat the oven to 180° C/350° F/gas mark 4. Place a layer of the meat sauce on the bottom of a large, oblong baking dish. Cover the lamb with a layer of courgette/zucchini. Pour over a thin layer of the white sauce. Repeat the process, ending with a thick layer of white sauce. Bake for 30 - 40 minutes until the white sauce is set and has some lovely caramelised patches across the surface. Serve with a big salad and green vegetables of your choice.
Press as much water as possible out of the tofu. Slice the tofu crosswise into 1/2" to 3/4" pieces or about 8 pieces. Combine all remaining ingredients in an 8 inch square baking dish and stir well. Place the tofu slices in the marinade. If the liquid does not completely cover the tofu, turn the pieces carefully at least once to make sure it is thoroughly coated. Refrigerate for 30 minutes to 1 hour. TO GRILL: Remove the tofu from the marinade and cook on a medium-hot grill, basting occasionally with the marinade. The tofu is done when it is golden brown, about 6-8 minutes per side. Rotate the tofu 45 degrees every 3 minutes to create crosshatch grill marks. TO BROIL: Remove the tofu from the marinade and place in a lightly oiled dish. Broil until the top is golden, about 5 to 7 minutes per side.
In a bowl, mix all ingredients. This keeps 2 to 3 days tightly covered in the refrigerator. Makes about 2 1/2 cups.
Place both chips and shortening in small microwave-safe bowl. Microwave at High 1 to 1 1/2 minutes or until chips are melted and mixture is smooth when stirred. Stir in peanuts. Drop by teaspoons into 1-inch diameter candy or petit four papers. Refrigerate until firm, about 30 minutes. Store tightly covered in refrigerator.
Grind all ingredients and combine. store in an airtight container in a cool, dark place.
Mix together cream cheese and sugar in a bowl. Fold in whipped topping and well drained crushed pineapple. Spoon into pie crust. Top with pineapple chunks. Chill 2 hours or overnight. Garnish with additional whipped topping if desired.
Lay chicken breasts in a greased baking dish bone side down. Sprinkle liberally with the paprika covering most of the meat. Sprinkle lightly with salt& pepper. Top each piece with a thin layer of dried minced onion. Bake at 350 degrees for 30 minutes. Remove from oven and turn over all the pieces bone side up. Sprinkle lightly the other side of the meat with more paprika, salt and pepper. Pour in the 1 1/2 cup of hot water. NOTE** DO NOT pour cold water into a hot glass baking dish or it will break. Add the 2 teaspoons of chicken base or bouillon to the water. Bake another 30 minutes. Make sure juices run clear. Let meat sit in the juices in the baking dish for at least 5 minutes before serving to allow some of the juices to be absorbed in the meat. Turn the pieces back over and serve bone side down for prettiest presentation. The meat should be done all the way through and yet still nice and juicy.
Preheat oven to 350 degrees. Place butter, sugar and 1 cup flour in a large bowl. Cut butter in with a pastry blender until coarse crumbs form. Press crumbs firmly into bottom of a greased 9 inch square pan to make a crust. Bake for 25 minutes. Remove pan from oven to a wire rack to cool. Combine the remaining 1/3 cup flour, baking powder, salt, eggs, condensed milk, coconut, and apricots in a medium bowl. Mix well. Spread mixture evenly over crust. Bake at 350 degrees for 35 minutes. Cool in pan.
Place the potato, garlic, parsnips and onion in a casserole dish / large pot over a medium heat and saute in some olive oil for a few minutes. Add the stock and let simmer for approx 30 minutes, or until the vegetables are cooked through. Transfer to a blender and blend until smooth. Return to the pot and add the honey, cream & seasoning. Stir well, simmer for a further 20 mins & then enjoy!
Mix butter, sugar and egg yolk. In separate bowl, mix flour and cinnamon. Stir into the butter mixture. Pat the batter into a greased 9x13 pan. Sprinkle with nuts. Bake at 350 for 20-25 minutes. Cut immediately into bars.
Preheat oven to 350°F Lightly grease a baking sheet. Mix the warm water and salt in a small spray bottle. Set aside Place the egg whites in a medium-size bowl.Beat until very frothy, with big and little bubbles. Add the remaining ingredients. Mix well until thick. The dough will appear soft, with many small air bubbles. Place the dough in a resealable plastic bag. Cut one inch diagonally off the lower corner of the bag. Pipe the dough into three large or 4 small circles onto the prepared baking tray. Spray liberally with the salt water. Bake for 5 minutes. Spray again with salt water. Continue baking for 15 to 20 more minutes, until nicely browned.
Sprinkle chicken with a bit of salt and pepper. Over medium heat, lightly brown chicken on both sides for 5- 7 minutes. Remove chicken from pan and set aside. In the same pan, saute onion, garlic, and carrot for about 5 minutes, stirring often, until onion just starts to brown. Add sage, lemon rind, and remaining salt and pepper. Cook 1 minute. Add tomato and bouillon. Scrape up any browned bits in the pan and stir them in. Bring to a boil. Return chicken and any juices to pan. Reduce heat, cover and simmer for 15 minutes. Turn chicken once. Stir in lemon juice and cook, uncovered, 5- 10 minutes or until chicken is no longer pink inside. Serve with pan juices. Garnish with sage and lemon, if desired.
Add the oil to a large skillet or wok and place over medium heat. When the oil is hot, add in the cumin seeds and mustard seeds. As soon as the mustard seeds begin to pop (should be a matter of seconds), turn off the heat. When the oil is cooled to medium temperature, place the pan back on medium heat and add in the peas. Stir-fry briskly for a few seconds. Add in the salt, thyme, and 3 tablespoons of water. Bring to a simmer; cover quickly and turn the heat down to low; cook for about 3 minutes or until the peas are almost done. Uncover and add in the cayenne, black pepper, and lemon juice. Turn the heat to high and quickly boil away all the liquid in the pan while stirring gently to mix the seasonings. Serve right away.
Adjust oven rack to middle position and heat oven to 325&deg;F Line two baking sheets with parchment paper. Whisk flour, cocoa, baking powder, baking soda and salt together in bowl. Whisk brown sugar; eggs; espresso powder, if using; add vanilla together in large bowl. Microwave chocolate and butter in bowl at 50 percent power, stirring occasionally, just until melted, 2 to 3 minutes (watch carefully). Whisk chocolate mixture into egg mixture until combined. Fold in flour mixture until no dry streaks remain. Let dough sit at room temperature for 10 minutes. Spread granulated sugar in shallow dish. Spread confectioners' sugar in second shallow dish. Working in batches, drop 2-tablespoon mounds of dough (or use #30 scoop) directly into granulated sugar and roll to coat. Transfer dough balls to confectioners' sugar and roll to coat; space dough balls evenly on prepared sheets, 11 per sheet. Bake cookies, 1 sheet at a time, until they are puffed and cracked and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone), about 12 minutes, rotating sheet halfway through baking. Let cookies cool on sheet for 5 minutes, then transfer to wire rack. Let cookies cool completely before serving.
In a skillet, brown ground beef and onion, drain. Add salt, garlic powder and pepper. Cut bread lengthwise in half; butter both halves and place on a baking sheet. Remove meat mixture from heat; stir in sour cream. Spoon onto bread. Sprinkle with tomatoes, green peppers, and cheese. Bake at 350 degrees for 20 minutes or until the cheese is melted. Bake longer for crispier bread.
Start large pot of salted water on stove to boil. Heat 4 cups of milk in microwave for 3-4 minutes just to warm. In large dutch oven heat butter to melt and whisk in flour over medium-high heat. Whisk until mixture starts to brown and smell nutty. Whisk in milk and continue to whisk until mixture thickens and is smooth. Add salt. Boil pasta until almost done according to package instructions. While pasta is boiling stir in cheeses starting with the feta and finshing with the jack. Add in small amounts and continue stirring. The feta may not completely incorporate. Add the cooked pasta to the sauce and stir to incorporate. If too thick or if going to serve much later add some of the reserved pasta water.
In a saucepot bring 2 quarts of water to a boil. Add the snap peas and boil 3-5 minutes, until peas are just cooked. Strain the snap peas in a colander in the sink and rinse under cold water until cool. Drain excess water. Place the snap peas and all other ingredients except the feta cheese in a large bowl and toss gently with a large mixing spoon or spatula. Add the feta cheese and cover with plastic wrap or place in a Ziploc(R) Brand Container with Snap 'n Seal Lid and refrigerate until ready to serve. Chef's Note: While storing whole tomatoes, keep them at room temperature for optimum flavor and texture until ready to use. Tomatoes tend to lose their flavor and develop a mealy texture when stored in the fridge for a long time. Cut tomatoes stored in the fridge should be used promptly. *Substitute snow peas or string beans for snap peas, if desired.
First make a simple syrup by combining 1 cup sugar and water in a saucepan over medium heat, stirring until the mixture boils. Lower the heat and allow the syrup to simmer for another minute. Remove from heat and let cool. In a blender or food processor, puree the blueberries with 2 tablespoons of sugar. In a pitcher, combine the cooled syrup, lemon juice and blueberry puree. To serve, pour 1/4 to 1/3 cup of base into a glass and fill with water. Makes base for 12 servings.
In a very large (12-inch) skillet, heat the olive oil over medium. Add the chile pieces and stir until fragrant, about 1 minute. (Don't cook them too long, as they'll burn and taste bitter). Add the red onion and cook another minute while the onion wilts slightly. Add the balsamic vinegar, sugar, 1/3 cup water and 3/4 teaspoon of salt. Simmer another minute to allow the flavors to come together. Add the shrimp to the skillet with the sauce. Cook, stirring, until they are just barely cooked through (they will turn pink but be slightly translucent at the center), 6 to 8 minutes. Put the shrimp into a shallow serving bowl and garnish with the cilantro leaves. This dish is delicious served warm, at room temperature or cool.
In a whole-turkey-size stockpot, whisk brown sugar, mustard, salt and cayenne. Gradually whisk in water, and then add thyme and garlic. Add turkey, cover and brine in refrigerator for 35 hours. If you cannot fit the pot in your refrigerator, you can place it in an ice chest or other container (keep an eye on your ice). Bring the oil to 375° in your turkey fryer - this can take up to an hour. Remove turkey from brine and pat it dry inside and out with paper towels. If your family or guests are salt-sensitive wash the turkey thoroughly then pat until it is dry as you can get it with paper towels. Transfer the turkey to a frying basket, breast side up. Lower into oil and fry for 3 minutes per pound, 36 minutes. Lift the basket out of the fryer and drain the turkey on a rack set over a rimmed baking sheet or pan for about 15 minutes. Carve and serve. Take extra care with the hot oil - Any hotter than 375F and you risk it catching fire.