HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a medium saucepan, whisk the egg until frothy. Whisk in the flour. Add the brown sugar, corn syrup, water, vanilla, mace, and salt and mix well. Over medium-high heat, bring the mixture just to a full rolling boil, stirring occasionally. Remove from the heat and let cool to room temperature. (Filling will be slightly thickened.). While the filling is cooling, prepare the crumb topping. In a medium mixing bowl, combine the flour, brown sugar, vanilla, cream of tartar, baking soda, mace, and salt. Using a pastry blender or two forks (I use my Kitchen Aid), cut in the cold butter until the topping resembles coarse crumbs. Pour the cooled filling into the pastry shell. The pastry will be only half full but the pie will rise as it bakes. Sprinkle with the crumb topping. Cover the edges of the pastry with foil to prevent over browning. Bake 350 for 25 minutes, then remove the foil and bake for an additional 20 minute or until the top is a deep, golden brown. (Don't overbake.) The filling will be a bit soft but will firm up as it cools. Cool completely before cutting. Serve warm or cold.
In 9x13 glass baking dish, mix with a whisk: onion soup mix, cranberry sauce, and catalina dressing. Place chicken in the mixture; then flip chicken, so that it is coated. Bake at 325 degrees for 45-60 minutes.
Place the vinegar, sugar, and salt in a medium saucepan and heat, stirring until the sugar has completely dissolved. Boil for around 6-7 minutes or until a thin syrup has formed. Squeeze the grated cucumber to remove most of the liquid. When the syrup has cooled, add the cucumber, red onion, jalepeno, garlic, peanuts and cilantro. Mix together thoroughly. Serve at room temperature with fried or boiled shrimp, coconut shrimp, egg rolls, meat sate etc.
Peel and slice the orange and apple then put them and the grapes in to a medium size mixing bowl. Use a potato masher or a meat cleaver to start mashing the ingredients to a pulp. Once the ingredients are mashed put the Smucker's in and mix well. Serve chilled. P.S. I love this spread on my egg salad sandwiches.
Pour milk over cereal and let sit for at least 10 minutes. Sift flour, spices, salt , baking powder and baking soda together. Add dry oatmeal. In a separate bowl, thoroughly blend egg, oil, vanilla, bananas and grated apples. Add cereal and milk mixture to dry ingredients, then add wet ingredients Stir until combined. Line muffin pan with paper liners. Fill liners 2/3 full. Bake 20 minutes at 375*.
Dip each apple slice into the juice of the lemon. Soak for 1 minute. Remove apples and set aside. Remove the crusts from the walnut-raisin bread. Cut each slice of bread into three strips. Spread the Boursin cheese on the top of the bread strips. Place the apple slices on the top of the cheese.
Make slits in the meat and insert garlic. Sprinkle meat with salt and pepper. Heat oil in a heavy pot or Dutch oven over medium-high heat. Add meat and brown on all sides. Combine tomato sauce, vinegar, nutmeg, cinnamon, and allspice. Pour over roast. Bring to a simmer and cook for 1 1/2 hours, or until meat is tender. Remove meat to a platter and let rest 5 minutes before slicing. Stir the sauce well and spoon over meat.
Using 2 saute pans, divide the oil or fat between them. Add the onions to one pan and saute over medium heat until they are dark, golden brown, 15-20 minutes. Meanwhile, in the other pan, saute the livers over medium heat until they are medium cooked, 5-7 minutes. There should still be quite a bit of pink, but they should not show any signs of blood. During the last few minutes of cooking, add the white wine and allow most of it to evaporate. Remove from the heat and chop the livers coarsely. Reserve the pan juices. Peel and chop the eggs (if you use a food processor, pulse them briefly in small batches: you do not want them to lose their chunky texture). In a bowl, combine the warm onions, livers, and eggs. Add all of the pan juices, salt and pepper and mix well. If the mixture seems a little dry, add more melted fat or oil. Serve with bread, crackers or matzoh.
Place peach slices in a large bowl, sprinkle with lemon juice, vanilla and arrowroot; toss to incorporate all ingredients. In a smaller bowl, combine almond flour, salt, baking soda, grapeseed oil and agave for topping. Place peach mixture in a 3 quart baking dish. Crumble topping over peaches. Bake covered at 350° for 1 hour, until peach juice is bubbling; remove cover and bake a few more minutes until topping is golden brown. Serve.
Preheat oven to 350 degrees. Prepare sauce: in medium-size saucepan ove medium-high heat, cook onion and garlic in vegetable oil 2-3 minutes. Add tomato sauces, 1 Tablespoon parsley and oregano. Bring to a boil; reduce heat, cover and simmer 15 minutes. Meanwhile, cook ziti according to package directions, omitting salt. While ziti is cooking, puree tofu with egg white in food processor or blender container. Place in large bowl. Add spinach, remaining tablespoon parsley, nutmeg and pepper. Blend well. Drain ziti and add to tofu mixture; blend well. Place 1/4 sauce in bottom of 2-quart casserole. Add 1/3 tofu-ziti mixture spreading with large spoon or spatula. Continue making layers of sauce and tofu-ziti mixture, ending with sauce. Top with grated cheese. Cover and bake 30 minutes.
chop or crumble poptarts into small pieces in medium size mixing bowl, add almonds and melted butter, mix and set aside. In a 8 x 8 glass pan stir pie filling, lemon juice, cinnamon and brown sugar. Sprinkle crumb mixture evenly over top of filling. Bake in overn at 350 degrees for about 25 mins or until bubbly. Serve warm with whip topping or ice cream.
In a mixing bowl, combine ham, mustard, mayonnaise, and cayenne, if using. Mix well. Stir in shallot and pickle.
Combine all the ingredients together. Cover and chill until ready to use. Makes about 1 quart of spread.
In medium bowl, whisk together honey, garlic, and vinegar. Pour bread crumbs into separate bowl. Set bowls aside. Spread oil over foil-lined baking pan large enough to hold all chicken pieces in one layer. Roll chicken pieces in honey mixture, then in bread crumbs; place in pan. Bake at 375°F for 30 minutes, or until cooked through. Optional: for a thicker crust, roll the breaded chicken pieces in egg or more honey and then again in the bread crumbs.
Arrange ice cream sandwiches in a 9x13 pan, trimming to fit if necessary. Cover with cool whip.( soften somewhat if needed to help in spreading over the sandwiches). Layer chopped candy bars on top of the cool whip. Place in freezer until 20- 30 minutes or so before serving.
Cut the pork into 1 inch cubes. Heat the oil in a skillet. Fry the diced onion until transparent. Add the water and paprika. Add the meat, garlic, bay leaf, cumin and salt, and simmer until the meat is well browned. Drain the sauerkraut and combine into the skillet, adding more paprika if desired. Simmer for about 15 minutes. Mix the flour into the sour cream, and then add to the goulash. Stir well, bring to a boil once, then serve!
Preheat oven to 450. Prepare parsnips: Trim tops and bottoms; peel, and slice in half crosswise to separate thick and thin parts. Halve or quarter thick parts lengthwise, until all parsnip pieces are roughly the same size. (In other words, slice 'em into matchsticks.). Prepare sweet potatoes: Trim ends, then quarter lengthwise and cut diagonally into 1/2" pieces. On a large rimmed baking sheet, toss parsnips and sweet potatoes with oil; season generously with salt and pepper. Spread in a single layer. Roast until tender and golden, about 30 minutes. (Toss once or twice while roasting.) When done, transfer to a large bowl. In a small bowl, stir together maple syrup and mustard. Pour over parsnips and sweet potatoes, and stir to coat. Serve immediately.
In a mixing bowl, mix apple sauce and splenda. Beat in eggwhites, one at a time. Add lemon peel, lemon juice, and vanilla; mix well. Combine dry ingredients; add to apple sauce mixture alternately with sour cream (batter will be thick). Fill greased or paper-lined muffin cups with 1/4 cup of batter. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove to wire racks to cool completely. For frosting I like to mix maple syrup with some lemon juice and whiskey, and soak bottom of the cup cakes in it, or just use some sugar-free coolwhip.
In a large saucepan, combine all ingredients except pie shell. Cook over medium heat until filling is thick. Pour into pie crust, and bake about twenty minutes at 350° until firm.
Cut wings at joints dicarding tips then place wings in plastic bag with 1/2 cup of hot sauce mix together and set aside to marinate 2 hr.s minimum. Pour milk in a bowl. mix remaining "Breading" ingredients together in another bowl. Take wing pieces from marinade and coat with breading mixture then dip in milk and coat again with breading mixture. Place wings on greased cookie sheet bake for 40 min.s at 400f turning once during cooking time. In a saucepan mix sauce ingredients together and heat to melt butter. Once wings are cooked brush sauce over wings and serve with french fries,garlic bread, carrot sticks, celery sticks, and blue cheese dipping sauce.
Toast all eight pieces of bread until just lightly golden-brown. Let cool and cut into cubes; set aside. Brown and drain the extra lean ground beef. Let cool. In a large bowl, combine the cooked and cooled ground beef, toasted bread cubes,finely chopped onions, shredded lettuce and cheese; toss well. Place in a large salad/serving bowl. In a seperate small bowl, stir together the mayonnaise, ketchup, relish, salt and pepper. Drizzle the dressing over the salad. You can either leave it drizzled or toss everything to evenly coat salad. Sprinkle with sesame seeds.
Preheat oven to 375°F. Coat fish with flour, set aside. Melt margarine in large ovenproof skillet over medium heat. Cook green onions in butter, stirring occasionally for 4 minutes. Add fish and cook for 3 minutes, turn fillets and cook an additional 3 minutes. Add wine and lemon juice to skillet and season fillets with salt and pepper. Sprinkle fillets with parmesan cheese. Bake 15 minutes, until hot and bubbly.
Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add prosciutto and cook.until crisp, about 3 minutes. Add sage.leaves and continue to cook until leaves are crisp, about 20 seconds. Using slotted.spoon, transfer prosciutto and sage to.paper towel-lined plate. Heat fat left in skillet over medium-high heat until just smoking. Thinly slice chicken and season to taste with salt and pepper and add to skillet in single layer. Cook without stirring until it begins to brown, about 2 minutes. Stir and continue to cook chicken through, about 4 minutes longer; transfer to bowl and cover. Add remaining 1 tablespoon oil and onion to now-empty skillet and cook over medium heat until softened, about 3 minutes. Stir in garlic and minced sage and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute. Stir in wine and simmer until reduced to 1/4 cup, about 30 seconds. Stir in broth and simmer until sauce has thickened, about 6 minutes. Stir in chicken with any accumulated juices, capers, butter, lemon zest, and lemon juice and cook until warmed through, about 1 minute; remove from heat and cover. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1/2 cup cooking water, then drain pasta and return it to pot. Stir in chicken mixture and toss to combine. Add reserved cooking water as needed to adjust consistency and season with salt and pepper to taste. Sprinkle with crisp prosciutto and sage and serve.
Scoop pumpkin out of cans into bowl. Poor cake mix into bowl. Add cinnamon, nutmeg to your taste. Mix. Don't over mix or they will come out mushy. A few white cake mix lumps are okay -- they cook up fine. Poor into muffin tray sprayed with Pam or lined with muffin cups. Fill each cup as big as you want the muffins because they do not rise. Cook according to cake mix directions. About 350 degrees for 35-40 minutes. Let muffins sit for at least five minutes for them to firm up.
Place the graham cracker crumbs on a small plate. Wet the rim of a chilled martini glass and dip it into the crumbs to coat. In a cocktail shaker filled with ice, combine the rum, pumpkin pie filling, maple liquer and half-and-half. Shake, then strain into the martini glass.
Grind meat twice (I'd use my Kichen Aid), then add potato starch,onion,salt, and pepper. Mix well. Add in milk, a little at a time, mixing in well. When the mixture gets to the right consistency form into 3 round, flat patties. Put some butter in pan and fry on both sides until done. Top with fried onions, if desired.
Place oil in a medium sauce pan, break the vermicelli into inch-long pieces (I find it easy to lay on a chopping board & slice with a large chefs knife) and add to the pan. Cook the vermicelli over a medium heat, stirring occasionally. When the vermicelli has browned to a walnut colour - about 5 minutes, add the milk and almonds. Gently bash the cardamom pods with a rolling pin or bottom of a heavy pan to release the seeds. Add the seeds to the cooking pan & add the sugar. Cover and cook for 20 to 25 minutes over medium heat. The vermicelli will begin to soak up the milk. Check every 5 minutes to see how much milk has been absorbed & be careful to stir occasionally. When the milk is almost completely absorbed, turn the heat as low as will go & cook with the lid off for around 10 minutes or until the noodles are separated. Serve warm in small bowls topped with the pistachios. To make this a creamy dessert, you can also spoon over a little single cream or evaporated milk! (If using the mixed fruit & nut add half of it at the time when the almonds are added & the remainder to decorate like the pistachios).
Place ice-cream and sherbert in punch bowl. Pour juice over both. Lastly add soda and give a quick stir.
Preheat oven to 350°F. Chop almonds and walnuts to desired size. Mix dry ingredients in a mixing bowl, then mix in milk and eggs. Pour ingredients into an oiled 11x7-inch baking pan. Bake for 25 minutes.
Preheat oven to 350&deg;F. Wrap potato tightly in tin foil and poke a few holes. Place on baking tray in oven and bake for 60 minutes. Remove from oven. Cut open and top with cottage cheese, lemon zest and chopped parsley. Season with pepper and salt to taste.
Peel the potatoes and boil until they are tender and then mash them finely and add the milk, butter and salt and pepper and then fold through the onions and ham. Melt the second lot of butter in a medium pan and add the mixture and cook over a moderate heat until the base is golden brown and then turn it over; if it breaks up a bit fear not and cook until the second side is also golden and crisp. Break into sections and serve with a scatter of parsley.
Preheat the oven to 425. Unroll the pizza dough onto a large cookie sheet. Press the dough out so that it is about the same thickness all around and so that it covers the cookie sheet. Cut into 4 equal size rectangles. In a bowl, mix sauce, cheese, and toppings. Spoon equal amounts of toppings into the middle the rectangles. Lightly spread out the sauce mixture. Fold one corner so that it meets with the opposite corner. Crimp the edges so that the calzones seal. Mix olive oil and parmesan cheese mix. Brush with olive oil and parmesan cheese mixture. Bake in oven for 10 minutes. Serve hot or freeze for later.
Preheat oven to 400. Mix mayo and pesto in a small bowl. Lay out fish on a foil lined tray, spread pesto mix on fish. Bake for 20 minute.
In a small, heavy saucepan, heat the cream just until it starts to simmer. Add the white chocolate, shaking the pan gently to immerse it into the cream, then add the butter. Let the mixture stand for 1 minute, then beat with a wire whisk until the chocolate and butter dissolve and the mixture is smooth. Refrigerate until mixture is cold, then whip with a wire whisk again until fluffy. Use frosting as desired; refrigerate your frosted goodies to firm up the frosting.
Put cooked rice in a microwaveable bowl large enough to fit the rice and to mix all the ingredients in it. Add the butter. Place bowl in microwave for 15 seconds. Remove bowl from microwave, mix rice and add the cheeses. Place in microwave one more time until the cheeses have melted (make sure to cover the bowl so you dont make a mess! :P). Mix well and taste. Add salt if needed!
Place ribs in bottom of crockpot. Chop onion and add to crockpot. Combine ketsup, soy sauce, vinegar and sugar, stirring to mix. Pour over ribs. Cook on low for 8 hours.
Spoon half of spaghetti sauce into an 11x7x1 1/2 inch baking dish coated with cooking spray. Set aside. Combine spinach, ricotta cheese, 1/4 cup parmesan cheese, pepper and nutmeg, stir well. Spoon spinach mixture evenly into pasta shells. Arrange shells over sauce in baking dish. Spoon remaining sauce over shells. Cover and bake at 400 for 35 minutes or until bubbly. Sprinkle with remaining 1/4 cup parmesan cheese.
In a mixing bowl, beat egg whites with salt until stiff peaks form. In medium bowl combine pudding mix, dry milk, cocoa, sugar and flour. In another container, combine vanilla, applesauce, and baking soda. With electric mixer, beat dry ingredients, 1 cup at a time, alternating with the applesauce mixture.Beat for 2 minutes after last addition. Divide batter equally between 12 paper-lined cupcake cups. Bake at 350° for about 18 to 20 minutes, or until a wooden pick or cake tester comes out clean when inserted in center. While cooling, make frostingin a medium bowl, stir together the cream cheese, marshmallow creme, lemon juice and vanilla until well combined. Gradually beat in the powdered sugar. Frost when cupcakes are completely cooled.
Preheat oven to 350 degrees. Coat a roasting pan with nonstick cooking spray. Place chicken in pan. In a small bowl, combine remaining ingredients and mix well. Rub mixture evenly over chicken. Bake 60 to 90 minutes until chicken is no longer pink and juices run clear.
Combine all ingredients EXCEPT apple juice in a bowl and mix well. Store this in an airtight container and scoop some out the night before you want it. For each serving use: HEAPED 1/2 cup dry muesli and 1/3 cup juice. Mix in a container with a lid and refrigerate overnight. Enjoy in the morning- preferably to complement a yoga practice (Yoga nut here) It just may help you become enlightened :-).
In a large stainless steel bowl layer the first 3 ingredients sprinkle all the salt on the veggies. Top with cold water and set aside for 2-3 hours. Drain into a colander and rinse well under running cold water.Drain well. In a large stainless steel pot add remaining ingredients and bring to a boil stirring to dissolve sugar. Gentle boil for 10 minutes. Cover and let infuse for 1 hour. Prep your jars I used 6 - 8 ounce jars. And prepare the water bath. Bring the infused vinegar to a boil. Add the drained veggies bring to a boil and for 5 minutes. Pack into jars leaving 1/2 head space. Remove air bubbles and ladle the hot liquid to leave 1/2 inch head space. Wipe rims clean and top with lids and bands. screw to finger tip tight. Place jars in boiling water bath with at least 1 inch covering the jars. Bring back to a boil , cover and boil for 15 minutes. Turn of flame remove lid and rest for 5 minutes. Remove jars without tipping and place in a draft free place till cool. Remove bands and store in a cool dark place.
Filling: Combine all ingredients and simmer until thickened (don't burn) Set aside and cool. Base: Lightly grease a 9x9-inch pan. Sift and mix together flour and soda. Combine sugar and oats to flour mixture. Work in butter with fingertips. Pat 1/2 of the mixture onto bottom of pan. Spread filling on patted mixture. Put remaining mixture on top of filling and pat lightly. Bake in 375°F oven for 45 minutes. Cut when cool.
In a medium-size mixing bowl, add egg yolks, milk, melted butter, and vanilla extract and mix well together. In a another bowl, combine flour, sugar and baking powder. Mix the wet and dry ingredients together until well combined. Beat the egg whites with pinch of salt until stiff peaks form. Fold into gently into the batter. Preheat the waffle iron and bake the waffles according to manufacturer's directions until golden brown. Set the waffles aside on the cooling rack to cool. Cut the waffles into wedges, stick a popsicle stick into each waffle wedge. Dip the top part of the waffle wedge into the milk chocolate, then top with preferred toppings, leave it dry for a few minutes Have fun with different toppings and drizzles. Serve warm or cold.
Pour 1 tablespoon orange juice, 1 tablespoon Grand Marnier, and 1 tablespoon vodka into each of 10 Champagne flutes. For each drink, stir in 1/4 teaspoon orange flower water and fill with 1/2 cup Champagne. Garnish drinks with orange strips, if desired.
Line 9x5 inch loaf tin with foil, allowing enough overhang to cover the top. In a mixing bowl, whip cream to soft peaks. Set aside. In another bowl, beat the egg yolks until pale and thick. Stir in condensed milk and vanilla. Fold in biscuits and cream. Pour into the prepared loaf pan and cover. Freeze for 6 hours. Remove from loaf pan and slice thinly to serve.
Brown hamburger, drain off fat and then mix with enchilada sauce, green chilis and soup. Add salt/pepper to taste (I usually only add pepper). Crunch up the Doritos; I usually only crunch up half of the bag to see if that's enough. Layer chips, then hamburger mixture, then cheese and repeat. Make sure to put a few extra chips on the top because they get crisp and yummy. Cook on 350 degrees for about 25 minutes.
Heat oil in baking dish, add potatoes, onion and spices. Stir over heat until coated with oil. Bake, uncovered, in moderately hot oven 30 minutes, stir mixture, Bake further 30 minutes or until potatoes are well browned and crisp.
Whisk together the egg yolk, sugar and lemon rind until thick. Add 3 tbsps. lemon juice. Place over a pan of simmering water until thick- like mousse. Remove from heat. Whisk occasionally until cold. Soak the gelatin in the remaining lemon juice in a bowl. Place the bowl over a pan of hot water. Stir until dissolved. Whip the cream until softly stiff. Whisk the egg white until stiff. Fold half the cream into the mousse with the gelatin, honey and whisked egg white. Transfer to a glass bowl. Decorate with the remaining whipped cream, cherries and mint leaves. Refrigerate for 20 minutes. Serve.
Cake: Preheat oven to 350 degrees. Grease and flour a 18 x 13 inch rimmed sheet tray. In a large bowl use a hand mixer to beat the cake mix, eggs, oil and 1 1/4 cups of water. Beat at medium speed for about 2 minutes until the batter is very smooth. Pour into the prepared sheet tray. Divide the cinnamon filling on top of the cake batter by 12. Using a knife, gently swirl the filling into the cake batter. Bake for 40 minutes until a toothpick inserted in the middle of the cake comes out clean. Allow to cool for 30 minutes before icing. Slice and serve. Cinnamon Filling: In a bowl stir together all ingredients. Cream Cheese Frosting: Using a hand mixer beat cream cheese and butter until light and fluffy. Add the confectioners sugar and beat until well combined.
Add all ingredients except kosher salt into the bowl of a blender. Blend at a high speed until sauce is completely pulverized to for a silky smooth puree. Strain herbed creme fraiche through a fine mesh sieve to remove any leftover larger chunks. Adjust the seasoning of the sauce to taste with kosher salt and, if desired, freshly ground white pepper.
Mix all ingredients together in glass or plastic bowl. DO NOT USE ANY METAL! Cover and put in refrigerator. Mix each day for 3 days. On fourth day, mix and form into 5 logs. Place on broiler pan. Bake 150F degrees to 160F degrees for 9 hours.