HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put cranberries in a pot on the stove, and pick through to remove soft and/or brown ones. Add the rest of the ingredients, stir, and bring to a boil on medium-high heat. Stir frequently - the cranberries will pop, and then release their "gel" and the sauce will come together like magic. This takes about 10 minutes. Remove from heat and let cool completely before refrigerating.
Boil frozen spinach and artichoke hearts in 1 cup of water for ten minutes. Drain in colander. Heat cream cheese in microwave until soft and creamy. Mash in spinach and artichokes and stir well. Add remaining ingredients and combine. No baking required! If desired, top with roma tomatoes but don't stir into dip. Serve HOT HOT HOT HOT HOT immediately with toast points, party bread or chips. DO NOT SERVE COLD OR IT WILL BE VERY YUCKY!
Make sauce: In a bowl whisk sugar and yolks to blend. Add coconut milk and pineapple puree and continue to whisk. Pour into a heavy saucepan and heat, stirring constantly for about 6 minutes, until custard thickens and coats back of a spoon. Make sure you don't bring it to a boil. Strain custard through a sieve into a bowl and stir in Jamaican rum. Cool, cover and refrigerate, overnight, if desired. Make tart: Preheat oven to 325 degrees F. Roll out puff pastry dough, cut out 5 6-inch rounds and transfer to baking sheets. Using a fork, prick dough all over. In a small bowl whisk icing sugar and egg yolk to blend and brush over dough rounds. Bake 15 minutes until golden brown. Cool. Heat a heavy, large non-stick skillet over high heat, add pineapple and cook until golden brown, about 1 minute per side. Preheat grill or broiler. Arrange pineapple wedges on each pastry round, covering them completely. Sprinkle each tart with 1 tablespoon sugar. Watching carefully, grill or broil until edges of pineapple begin to brown, for about 5 minutes. To serve, transfer tarts to large plates, spoon sauce around and garnish with mint sprigs.
Peel 4 1/2 pounds cucumbers, cut them in half lengthwise, scrape out the seeds, and then cut into 1/2-inch chunks. Layer them in 2 to 3 clean quart canning jars together with some sliced onion and fresh dill sprigs. In a large nonreactive (no aluminum) saucepan, make the brine by bringing 2 cups white-wine vinegar, 2 cups water, 2 1/2 cups sugar, 1 tablespoon yellow mustard seed, 6 juniper berries, 1/2 teaspoon whole coriander, 1/2 teaspoon whole black peppercorns, 1/4 teaspoon whole caraway, 1/4 teaspoon whole dill seed, 1/2 teaspoon whole allspice, 1 crumbled bay leaf, 4 whole cloves, 1/8 teaspoon powdered ginger and 2 tablespoons salt to a boil. Cook for 3 minutes or until sugar and salt are dissolved. Pour the hot brine over the cucumbers in the jars to within 1/4 inch of the rim of the glass. Close immediately. Store in a cool spot or refrigerator. If you do not want to process further, keep them refrigerated and they should last for a couple of weeks (see the Note, below). They are ready to eat after 24 hours but the flavors get stronger as they age. Note: Some people say that the pickles made this way (raw pack) keep for several months without further processing. As they cool, a vacuum creates a seal, much like cooking in a water bath. Generally, I prefer to process or can anything I do not want to refrigerate. If you want to can these pickles they will become softer but keep for months on the shelf.
Toast the bread crumbs: Combine them in a small saucepan with the garlic and 3 tablespoons olive oil. Stir to coat well. There should be only a light trace of oil in the bottom of the pan. Season with a pinch of salt and place over medium heat. Cook, stirring constantly, until the crumbs have turned golden brown and toasted, about 5 minutes. Lower heat if the breadcrumbs are browning too quickly. Transfer them to a small bowl stir in the lemon zest and set them aside to cool slightly. Remove and discard the stems from the kale. Chop the leaves into bite-sized pieces. Place the kale in a large mixing bowl with 1 teaspoon salt and 1 tablespoon olive oil. Grab the leaves by the handful and massage them. After a minute or two, the coarse, stiff leaves will turn soft and silky. Note: You will end up with about half the volume of kale you started with. So, calculate wisely for serving amounts. Add the toasted bread crumbs and lemon juice and toss well. Season to taste with more salt and lemon juice if necessary. Arrange on separate salad plates or on a platter and sprinkle the Parmigiano-Reggiano over top. Tip: Do not prepare the salad beforehand. Serve immediately. The salad is best eaten same day it is prepared.
Preheat oven to 350 degrees. Cut the baguette into 1/2 inch slices. Brush the slices with olive oil and bake until golden brown, about 10 minutes. Reduce oven to 300 degrees. Cut the tomatoes in half, place on a baking sheet. Sprinkle with olive oil, vinegar, salt and pepper. Roast for 30 minutes. Cut avocado in half, remove pit, and scoop out inside. Blend avocado, goat cheese, lemon zest and juice, 1 tbsp olive oil, garlic clove, tabasco and salt/pepper until smooth. Place a teaspon of avocado mixture onto toast and garnish with tomato half.
Rinse the beans and set aside to drain. In a medium-sized bowl, stir together the relish, mayonnaise, onion, dry mustard, horseradish, Worcestershire sauce, garlic powder, salt and pepper. Carefully stir in the beans until coated with the mixture. Refrigerate until ready to serve.
Heat oil in a nonstick skillet over medium-high heat. Holding a shrimp, nest a chunk of pineapple in the natural curve of the shrimp then wrap bacon around the shrimp and pineapple. Place with bacon seam side down in heated oil, or you can secure with a wooden toothpick if you like. Continue with remaining shrimp, bacon, and pineapple. Cook each for 3 minutes on each side or until bacon is crisp and shrimp are opaque and firm.
Preheat oven to 375 degrees F. Grease a 9 inch by 13 inch pan, or two 8 inch by 8 inch pans. Combine all ingredients in bowl and mix well. It should be moist enough to form a ball, without extra liquid. Put mixture in prepared pans and spread evenly. Bake for 30 minutes. Remove from oven and cut into squares while still hot. Wait until the bars cool before trying to remove them from the pan. One tip: if the fruit is hard, soak it with a bit of water before starting to make this recipe because the fruit doesn't soften much in baking.
In large saucepan heat butter, add onion and garlic. Saute 5 minutes. Stir in remaining ingredients. Bring to a boil. Reduce heat and simmer uncovered 30 minutes, stirring occasionally. Strain. Store in a covered jar in refridgerator. This will keep for about 2-3 weeks. Makes 4 cups.
Spray a small microwavable cup or bowl with cooking spray(I use a ramekin). Add egg, beat with a fork. Microwave on HIGH for 30 seconds. Add salsa and cheese. Return to microwave and zap an additional 30 seconds or until egg is completely set. Spoon cooked egg onto tortilla. (I sometimes spoon on a little extra salsa and cheese and add a dollop of sour cream). Roll to create wrap!
Preheat oven to 350°F. Grease 2 9-inch round cake pans. Dust with flour and tap out the excess; set pans aside. Place the cake mix, pudding mix, sour cream, water, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop and scrape down the sides of the bowl. On medium low speed, continue to blend for 2-3 minutes more. The batter will be very thick and should look well combined. Pour batter into prepared pans and smooth it out. Bake for 27-32 minutes (since I switched pans, I started checking the cakes at 25 minutes-- it was like gooey chocolate pudding-- then 3 minutes later it was perfect. Another couple of minutes and I think it would have been dry, so keep an eye on your cakes. Allow to cool in the pans on a wire rack for 20 minutes. Now is the time to start preparing your frosting. Run a knife along the edges on the cakes pans and carefully remove cake by inverting it; allow to cool for 20 minutes more on the wire rack right side up. When the cake layers are completely cool, cut layers in half (save a domed layer for the top-- it makes your cakes look homemade) and frost.
Prepare a 1 quart souffle dish by creating a collar to go around the rim to support the souffle while it freezes; cut a sheet of waxed paper long enough to go around the dish's rim, then fold in thirds, lengthwise (about a 4 inch wide ribbon). It should extend about 3 inches above the rim; secure with a rubber band or tape (or you could prepare 8 ramekins with the collar 1 1/2 inches above each one). In a large saucepan, over medium heat, cook the blackberries and 1/3 cup sugar until they soften and burst, about 10 minutes; puree in a food processor, then strain the seeds out (you should have about 2 cups of puree). Stir in the liquer and chill. In a small saucepan, heat remaining 2/3 cup sugar and water, over medium heat, to the soft-ball stage, 235 - 240 degrees, about 15 minutes. Stir until the sugar dissolves, then stop stirring, but use a small brush, moistened with water, to wash down any crystal that may form on the sides of the pan. Meanwhile, beat the egg whites in a stand mixer, using the whisk attachment, until stiff peaks form; while running pour the sugar mixture, in a slow steady stream, into the egg whites taking care not to hit the whisk attachment and splatter. The egg whites will swell, then subside; continue beating until the egg whites cool to room temperature, about 8 minutes. In a large bowl, beat the whipping cream, until soft peaks form, using a whisk or hand mixer. Stir 1/3 of the egg white mixture into the blackberry puree, then pour the blackberry mixture into the remaining egg whites and gently fold until well combined. Gently fold the whipping cream into the egg whites, then spoon the mixture into the prepared souffle dish or the ramekins; it should come about 1/2 up the waxed paper collar. Smooth the top and freeze until very firm, 4 hours to overnight; if frozen overnight, it will need and hour in the refrigerator before serving. If freezing for more than a day, press plastic wrap onto the surface once it is frozen to store. To serve, remove the collar and cut into thin slices.
place the ham on one piece of bread, you can use butter if you want, but my brother doesn't like it so has it without. top with lots of coleslaw. place other piece of bread on top. cut diagonaly in two and enjoy.
Preheat oven to 350 degrees. Place the diced bacon or panchetta in a Dutch oven or stockpot and cook, stirring, over medium-high heat, until the fat begins to render, about 3 minutes. Add the beef and continue to cook, stirring, until the beef is brown on all sides, about 6 minutes. Remove both meats from the pan with a slotted spoon and drain on paper towels. Add the onions and carrot to the fat in the Dutch oven or stockpot and stir to coat. Cook until soft, about 4 minutes. Add the garlic, oregano, dill seeds and bay leaves and cook, stirring, for 1 minute. Add the red wine vinegar and stir to deglaze the pot. Return both meats to the pot and add the water, salt and pepper and bring to a boil. Reduce the heat and simmer, partially covered, until the beef is tender, about 2 hours. Meanwhile, place the beets on a baking sheet and brush with the oil. Roast until tender and can be pierced easily with a fork or knife, about 1 hour. Remove from the oven and set aside until cool enough to handle. When the beets are cool enough to handle, trim the stem and root ends and remove the skins. Coarsely grate or chop and set aside. When the meat is tender and falling apart, add the beets, potatoes, cabbage, parsley, tomato paste and celery salt or seeds and simmer over low heat for another 30 minutes. Season with additional red wine vinegar, salt, freshly ground black pepper and sugar to taste. Ladle borsch into bowls and garnish with a dollop of sour cream and a pinch of fresh dill. Also, serve with Russian black bread.
Preheat oven to 350°F. In a large casserole dish, mix baked beans, onion and bacon. Add ring bologna. Cover and bake in oven for 30 minutes, or until heated through. You could also make this in the microwave on high for 10-12 minutes.
set oven to 350 degrees. Grease a 9x5-inch loaf pan, or mini loaf pans. Sift together, the flour, sugar, baking powder and salt. Stir in coconut. Mix together the milk, egg and vanilla. Combine with the dry mixture. Mix in chopped dates and apples; mix well until combined. Spoon mixture into a prepared loaf pan. Bake for 1 hour and 15 minutes.
Center a rack in the oven and preheat to 350°F Generously butter a 9- to 10-inch (12 cup) Bundt pan. (If you use a silicone pan there's no need to butter it.) Don't place the pan on a baking sheet - you want the oven's heat to circulate through the Bundt's inner tube. Whisk the flour, baking soda and salt together. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter until creamy. Add the sugar and beat at medium speed until pale and fluffy. Beat in the vanilla, then add the eggs one at a time, beating for about 1 minute after each egg goes inches Reduce the mixer speed to low and mix in the bananas. Finally, mix in half the dry ingredients (don't be disturbed when the batter curdles), all the sour cream and then the rest of the flour mixture. Scrape the batter into the pan, rap the pan on the counter to debubble the batter and smooth the top. Bake for 65-75 minutes, or until a thin knife inserted deep into the center of the cake comes out clean. Check the cake after about 30 minutes - if it is browning too quickly, cover it loosely with a foil tent. Transfer the cake to a rack and cool for 10 minutes before unmolding onto the rack to cool to room temperature. If you have time, wrap the cooled cake in plastic and allow it to sit overnight before serving - it's even better the next day. OPTIONAL LEMONY WHITE ICING: Sift 3/4 cup confectioners' sugar into a bowl and squeeze in enough fresh lemon juice (start with 2 teaspoons and add more by drops) to make an icing thin enough to drizzle down the Bundt's curves. MUFFIN OPTION: Halve the recipe. You can add nuts or chocolate chips. Bake 28-32 minutes. Yields 12 muffins.
1.	whisk together lime juice, mayonnaise, honey, mustard and ginger for the sauce, cover and chill (can be made up to 6 hours ahead). 2.	take half of the coconut and place in pie plate. 3.	whisk together flour, beer, baking soda, salt, cayenne, and egg. 4.	heat oil until it registers 350° F in a 6 quart deep heavy pot over medium high heat. 5.	while the oil is heating dip each shrimp individually into batter, letting excess drip off, then dredge in coconut, coating completely and pressing gently to help adhere. Transfer to a plate and coat remaining shrimp in the same manner, adding additional coconut to pie plate as needed. 6.	Fry shrimp, six at a time, turning once, until golden, about 1 minute. Transfer with a slotted spoon to paper towel to drain and season lightly with salt. Skim any coconut from oil and return oil to 350° between batches.
Mix cream cheese and mayonnaise until smooth. Stir in pineapple, pecans, and marshmallows. Cut drained cherries into halves; fold in and then fold Cool Whip. Spoon into individual paper muffin cups and freeze. Approximately 30 minutes before serving, remove from freezer, peel from paper cups and place on lettuce leaf. Salad may be made up to two weeks ahead and kept in freezer bags.
Wisk all ingredients together until combined. Do not overstir. Heat lightly greased griddle or skillet over medium heat. Pour or scoop batter onto griddle, apx 1/4 cup per pancake. Brown on both sides. Serve hot!
Combine first 5 ingredients in a large bowl; stir well, and make a well in the center of the mixture. Combine buttermilk, oil, and egg; stir well. Add to flour mixture, stirring just until moist. Pour 1/4 cup batter for each pancake onto a hot nonstick griddle or nonstick skillet sprayed with cooking spray. Turn pancakes when tops are covered with bubbles and edges look cooked.
In a small bowl combine chili powder, garlic powder, salt, and pepper. Sprinkle evenly over chicken breasts. In skillet heat oil over medium heat. Add chicken and cook for 6 to 8 minutes until juices run clear. Stir in beans, corn, and salsa. Heat to boiling. Cover and simmer 5 minutes or until heated through and thickened. Serve over rice. Top with cheese, if desired, and garnish with cilantro.
Preheat oven to 350. In a non-stick skillet coated with cooking spray saute onions, garlic, bell pepper, and corn until tender. Remove from heat. Stir in chicken, salt, and pepper, then add 1/2 c of enchilada sauce. Mix well. Spread 1/4 c enchilada sauce on the bottom of an 11x7 inch pan. Spread 4 tortillas with sour cream, then place in pan. Pour half the chicken mixture on top. Add 1/4 cheese and top with two tortillas. Pour 1/4 c enchilada sauce over tortillas, then cover with remaining chicken mixture and 1/4 c cheese. Spread 1 T of sour cream on two tortillas, then place them CREAM SIDE DOWN on top of casserole. You will want to layer them crossways from the two tortillas below (trust me, this works). Spread 1/4 c enchilada sauce on top of tortillas, then sprinkle with remaining 1/2 c cheese. Bake at 350 for 20-25 minutes or until cheese is bubbly.
Preheat oven to 375°F. While oven is heating,add ground beef and taco seasoning to a medium-sized skillet over medium heat. Cook beef until no longer pink,about 8 to 10 minutes,drain if needed. Lightly spray two medium sized cookie sheets with cooking spray. Place two tortillas on each sheet,then lightly spray tortillas with more cooking spray. Bake tortillas until lightly browned, about 6 to 8 minutes. Remove tortillas from oven and evenly spread 1 1/2 tablespoons of salsa on each. Divide ground beef, corn, onions, and tomatoes evenly over each tortilla. Divide cheese evenly over the top of ground beef mixture. Bake for 10 to 12 minutes or until cheese is melted.
Move an oven rack to lower third of oven. Preheat oven to 325 degrees F. Butter a 10 x 4-inch tube pan. Line bottom with parchment paper. Butter paper and dust pan with fine dried bread crumbs. Set aside. Place walnuts and pecans into a very large mixing bowl or roasting pan. Combine flour, baking powder, mace and salt in another bowl. Whisk to combine. Combine milk and 1/4 cup brandy or bourbon in another bowl. Set aside. Cream butter in large bowl of an electric mixer. Add sugar and beat at moderate speed for two or three minutes. Add eggs, one at a time, beating each until incorporated. Increase speed and beat until light and fluffy. On low speed alternately add flour mixture in three additions and milk mixture in two, beating only until smooth after each addition. Pour batter over nuts and mix with your hands or a wooden spoon until nuts are coated with batter. Turn batter into prepared pan, smoothing top to even. Bake for 1-3/4 hours or until cake tester inserted in center of cake comes out clean. Transfer cake to a cooling rack. While cake is still hot brush top with 1/4 cup brandy or bourbon. Let cake cool in pan for 20 minutes. Cover cake with a cooling rack and invert to remove paper. Invert again and cool in upright position. Let cake age for 24 hours before serving. Yield: 16 servings.
In a heavy skillet over medium heat, saute the the onion and pepper in the oil until soft, about 5 minutes. Add the garlic and saute for 2 minutes or less to release flavor, being careful not to burn it. Add the rice and stir well with a fork until the grains are coated and cook, stirring often about 2-3 minutes. Add the okra, stock, salt, and black and cayenne peppers and bring to a boil. Reduce heat to low and and simmer, covered, until the rice is tender and the liquid has been absorbed, about 20 minutes. Taste and adjust seasonings, stir in the shrimp and cook until the shrimp curl and turn pink, about 4 to 6 minutes be careful not to overcook or shrimp will be like rubber. Transfer to a bowl and serve. with some homemade cornbread and a big glass of house wine (SWEET TEA!).
Preheat oven to 350°F. Spray and 8-by8-inch baking dish with cooking spray. In a large skillet sprayed with cooking spray, brown meat. Spoon browned meat into prepared baking dish. Layer onion, cabbage, mushrooms, carrots and potatoes over top. In a small bowl, combine mushroom soup, skim milk and parsley flakes. Spoon soup mixture evenly over vegetables. Cover and bake for 60 minutes or until vegetables are almost tender. Uncover, sprinkle cheddar cheese evenly over top, and continue baking for an additional 15 minutes. Place on baking dish on a wire rack and let set for 5 minutes. Divide into 4 servings.
in a large pot mix seafood with enough beer to cover. cook the seafood over medium heat for about 5 minutes or just enough so the seafood can warm up in the beer. remove the mixture from the pot and let it sit in the beer. dice the onions, garlic and green pepper. heat the olive oil and saute the onion, pepper and garlic until lightly browned. add the tomato sauce, 1 bottle of beer and the seafood mix and continue cooking that for about 5 minutes over medium heat. stir in the remaining ingredients and bring to a boil. reduce the heat to low, stir the mixture well, cover it and cook for 30 minutes. (do NOT stir) or until the liquid has evaporated.
Melt CANDIQUIK(R) Candy Coating in Melt and Make Microwaveable TrayTM according to directions on package. Cut graham crackers into 1 inch squares. Dip 1" graham cracker squares in CANDIQUIK(R) Candy Coating; place on wax paper to dry. Place a round sprinkle in the center of each graham cracker while coating is still wet. Place unwrapped peanut butter cups upside-down. Use a dab of CANDIQUIK(R) Candy Coating to affix dried chocolate graham cracker squares to bottoms of peanut butter cups. 4.With writing icing, pipe on a tassel.
Finely slice the onions. Much easier with a mandolin or food processor. Heat the oil in a large deep frying pan. Add the onions and garlic. Cook, covered, over a low heat for about 30 minutes, until soft. Stir occassionally. Stir in the mustard seedsand cook a further minute. Add the brown sugar, balsamic vinegar and the salt. Bring to the boil, reduce heat, simmer uncoverd for about 5 minutes. Stir occassionally. Simmer until most of the liquid has evaporated and the onions are caramelised. Spoon the mixture into hot sterilised jars and seal while hot. Keep refrigerated.
Brown meat and onion. Add tomato and seasonings. While they are cooking, prepare mac and cheese as directed on the box. Put the beef mix. in a bowl. You do not need to drain it. Add mac & cheese. Stir well to blend all.
Spray the inside of your slow cooker/Crock pot with non stick cooking spray. Place all ingredients into the crock pot. Cover and cook on low for 4 hours, stirring well after the first 60 - 90 minutes.
Melt 1/2 stick butter over low heat in a large stockpot. Add veggies & cook slowly over low heat until tender. Add sherry & cook until reduced by half.(May take 1-2 hrs.). Add flour, stirring frequently over low heat until creamy (7-8 mins). Stir in hot broth slowly. Simmer 10-15 minutes. Add salt, pepper & dill. Stir in heavy cream and simmer 5 minutes. Enjoy!
Heat liquid, add jello and cool. Mix cream cheese and milk until smooth. Add chopped celery, pineapple and nuts. Fold into slightly thickened jello and cool.
Full recipe here : http://recipes-all.com/chocolate-hazelnut-stuffed-churros/. it's Easy , Enjoy.
Mix ingredients together and pour into a greased loaf pan. Bake at 350* for 1 1/2 hours. Set loaf pan in a water bath during baking.