HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a heavy bottomed sauce pan add the rice, 2 cups milk (or half and half), sugar, butter and raisins. Cook over medium-high heat, stirring often, until mixture comes to a boil. As soon as the mixture comes to a boil, reduce heat to low and simmer gently for about 10-15 minutes, stirring often, until thickened. Meanwhile, whisk together the reserved 1 cup of milk and the egg in a small bowl. Gradually whisk in a few spoonfuls of the warm rice pudding to temper the egg; now gradually stir the tempered egg mixture into the hot rice pudding, stirring well to combine. Whisk in the vanilla, cinnamon and nutmeg. Let cool a minimum of 30 minutes before serving with a dollop of whipped cream on top, as desired. Refrigerate any leftovers.
Saute onions and garlic in butter over medium heat until soft, but don't let brown. Add pears and yam and cover, cooking 5-8 mins until yam is soft. Add chicken broth and beef stock and bring to boil. Once at a boil reduce to a simmer for 30 minutes. Add cooking sherry and half and half in the last 10 minutes of cooking. Remove from heat and add pumpkin. Stir until combined. Allow to cool for 15-30 minutes. Puree in food processor or blender. Return to heat and serve, garnishing with sour cream or yogurt, or put into containers to freeze.
Heat oven to 350. Mix meats together by hand in a large bowl. Add worcestershire sauce, eggs, cracker crumbs, ketchup, water and soup mix. Mix by hand and shape into a loaf in a greased, shallow baking dish. Drape the loaf with bacon strips. Bake 1 1/2 to 2 hours or until done. Cool 10 to 15 minutes. Separate 2 packages of crescent roll dough into 6 rectangles (2 crescent forms make 1 rectangle). Reserve the remaining 2 for decorating. Overlap the triangles on a large, lightly floured surface to make a large rectangle. Gently press together the seams and perforations. Place over meat loaf and mold to fit. Trim off excess dough. Use remaining rectangles to make a design for the top; cookie cutters work great, you can also make ropes and tie them into bows and such. Brush dough with egg white and return loaf to the oven for 15 to 20 minutes or until golden. Makes 6 to 8 servings.
Heat the olive oil on medium-low in a heavy bottomed skillet. Gently saute the garlic and red pepper flakes until the garlic is fragrant and slightly golden. Add the tomatoes and their juices to the pan and without raising the heat above medium-low, simmer for 30-40 minutes. Stir and crush them gradually with a fork or wooden spoon so they melt into the sauce. Cook the pasta in salted water until not quite al dente, about one minute less than the package directions. Reserve some of the pasta water. Drain the pasta, then immediately toss in with the tomatoes and basil. If the tomatoes are too dry, add some of the reserved cooking water. Serve immediately.
Melt butter in medium saucepan. Reduce heat to low, add brown sugar and chocolates. Stir constantly until ingredients are thoroughly mixed, sugar is dissolved, and chocolate is melted; set aside. In large bowl, combine corn flakes and nuts. Pour warm chocolate mixture over corn flakes; stir gently until all flakes are coated with chocolate. Press gently into greased 9" pie pan, forming a crust. Place in freezer until firm. Fill crust with softened peach ice cream; return to freezer to harden. Just before serving, peel and slice fresh peaches. Cut pie into 6-8 wedges and top each with fresh peach slice.
Prepare strawberry and lime jelly powders separately, as directed on package, reducing cold water to 1/2 cup for each. Pour each into an 8-inch square pan. Chill until set, about 1 hour. Prepare strawberry-kiwi jelly powder as directed on package reducing cold water to 1/2 cup. Chill unitl thickened. Trim lady fingers about 1/4 inch from bottom end so they will stand. Line the sides of a 9-inch springform pan with ladyfingers. Fold topping into slightly thickened strawberry-kiwi jelly; gently fold in red and green jelly, cut into 1/2 inch cubes. Carefully spoon in to pan. Chill until firm, about 4 hours or overnight.
For bars: Preheat oven to 350°F. Cream butter. Add brown sugar, eggs, pumpkin, and vanilla; mix well. In separate bowl, sift all of dry ingredients together. Gradually add to the wet mixture and mix well. Pour into a greased 9x-inch13 pan and bake for 15-20 minutes. Let cool then top with brown butter icing. Icing directions: In a heavy bottomed pan, heat butter over low heat until it is a light brown color. Remove from heat and add powdered sugar, vanilla, and milk. Whisk until smooth and well blended.
Brush chicken lightly all over with olive oil. Season 1/2 chicken with salt, pepper, oregano, sage and lemon juice. Place on grill for about 30 minutes or until juices run clear, turning once or twice.
Cream the butter, sugars, vanilla and egg. In seperate bowl mix dry ingredients, add to wet ingredients, then fold in nuts. Roll into 1 1/2 inch balls and then roll in the sugar/cinnamon mixture. Place on un-greased cookie sheet and press down lightly with round of spoon. Bake in Pre-heated 300 degree oven for 12 minutes. The temp seems low but it is correct- these come out perfectly!
Heat oven to 350 degrees. Grease and flour baking pan. 13x9x2 or 2 round layer pans, 8 or 9x1 1/2 inches. Measure all ingredients into mixing bowl. Blend 1/2 minute on low speed blending constantly. Beat 3 minutes on high speed, scraping bowl occasionally. Pour into pan(s). Bake oblong 35 to 40 minutes, layers 30 to 35 minutes or until wooden pick inserted in center comes out clean. Can frost with your favorite frosting if desired.
Preheat oven to 325 degrees. Paper-line 12 muffin cups. Place one piece of cookie dough in each muffin cup. Bake for 10 to 12 minutes, or until cookie has spread to edge of cup. Beat cream cheese, sweetened condensed milk, egg and vanilla extract in a medium bowl until smooth. Pour about 3 tablespoons cream cheese mixture over each cookie in cup. Bake for additional 15 to 18 minutes, or until set. Cool completely in pan on wire rack. Top with pie filling. Refrigerate for 1 hour.
On a plate, stir together the flour, 1 teaspoon salt, and 1/2 teaspoon pepper. Turn the ribs in the seasoned flour, shaking off any excess. In a large heavy pot, heat the oil over med-high heat. Working in batches, sear the ribs, turning occasionally, until evenly browned, about 10 minutes; transfer to a plate. Add the pancetta to the pot and saute until mostly crisp, 4-5 minutes. Add the onions and saute until beginning to soften, about 3 minutes. Stir in the garlic and red pepper flakes and saute until fragrant, about 30 seconds. Add the carrots, tomato paste, and sugar and cook, stirring often, until well blended, about 1 minute. Add the wine, bring to a boil, and stir to scrape up any browned bits on the pan bottom. Stir in the tomatoes and their juices, broth, and vinegar and bring to a boil. Preheat the oven to 350°; return the ribs to the pot with the tomato mixture. Add the bay leaves, rosemary and thyme sprigs, and oregano. Cover and cook in the oven until the ribs are very tender, about 2 hours. Skim as much fat as possible from the cooking liquid and discard the bay leaves. Season with salt and pepper to taste and serve.
In a large skillet, heat the olive oil over medium heat. Add the zucchini and saute until soft, but still holding their shape. Stir in the fresh oregano and season with salt and pepper to taste. Remove from heat. Place in a shallow serving bowl or platter. Spread the parmesan cheese over the zucchini and serve.
Coat an 8-inch square baking dish with nonstick cooking spray. In a large saucepan, bring the butter, heavy cream, granulated sugar, brown sugar, and salt to a boil over medium heat, stirring frequently. Allow to boil for 5 minutes, stirring constantly, then remove the pan from the heat. Stir in the pecans and vanilla. Add the confections' sugar and stir until smooth and well combined. Spread the mixture into the baking dish. Allow to cool to room temperature then cut into 1-inch squares and serve, or store in an airtight container until ready to serve.
CRUST: Mix and pat into spring form pan, covering bottom and sides part way up. FILLING: Let cream cheese soften in bowland blend in 1 cup sugar and salt, beat until fluffy. Add eggs one at a time, beating well after each egg. Beat in MIDORI. Pour into crust. Bake at 350 degrees for 50 minutes or until firm in center. Let stand 15 minutes. Reset oven to 450 degrees. TOPPING: Combine sour cream, sugar and MIDORI for topping and pour onto cake. Bake another 10 minutes. GLAZE: Bring to boil and cool until syrupy. Place melon balls on cake and spoon glaze over. Refrigerate and serve.
Put oil in stockpot, and heat until almost smoking. Remove from heat and ADD sugar, return to heat. Let sugar caramelize until a golden brown color; ADD meat of choice and stir, browning all pieces. Add all onions and garlic; stir until onions are transparent. Lower heat, put lid onto pot; simmer a few moments making sure that nothing sticks to pot. Mix curry powder in 2 cups of water, and ADD to pot. Add WHOLE pepper. Simmer until meat is tender, topping up with water to ensure nothing sticks to pot and there is plenty of liquid. MAKE SURE NOT TO BURST WHOLE PEPPER. When meat is cooked, remove whole pepper and discard. ADD coconut cream/milk; stir to blend. Serve hot with hot cooked rice.
Wash and peel the turnips and cut into 1 inch dice. Heat 1 T. of the butter in a skillet over medium heat. Add the syrup, cinnamon, nutmeg, salt and pepper and stir. Add the turnips and then add water to a depth of 1/4" in the pan. Bring to a boil, cover, reduce heat and steam until the turnips are tender, about 7-8 minutes. Uncover and continue to cook until the liquid has reduced and the turnip pieces are glazed with the syrup and spices. (about 3 minutes). Add the remaining butter along with the chopped parsley and lemon juice. Shake the pan to coat the turnips evenly. Season to taste with salt and pepper and serve.
Bring water in a large pot to a boil (enough to cover spinach). Add the spinach and cook for 1 minute or less. * (This step is for spinach not cleaned and in a bag so I usually skip this step now and just add the raw spinach after cooking the mushrooms but cook for a couple of minutes or until the spinach leaves have wilted.). * Drain in colander and let cool. Squeeze spinach to extract moisture and chop. Melt all but 1 tablespoons of butter in the pan on medium low heat, add the the sliced mushrooms and cook, stirring often. Add salt and pepper when mushrooms are almost cooked and add remaining butter and spinach. Cook thru stirring about 30 seconds. Sprinkle with chopped garlic, stir and cook for a few more minutes. Serve immediately.
Preheat oven to 350°F. Crust: Combine cracker crumbs and sugar with melted margarine in a small bowl. Press mixture into a spring form cheesecake pan. (or other pan of choice.) Bake at 350°F for about 8-10 minutes. Remove from oven. Filling: Combine all filling ingredients into blender or food processor. If you are not using the tofu, you can hand mix it, but with tofu it is necessary blend it really well or you will get lumps. If you use the pectin, make sure the pectin is properly dissolved and mixed well. (I usually add the pectin to the lemon juice and mix before adding the other ingredients). Pour mixture into prepared crust and bake for about 45 minutes at 350°F Check often. Cake is done when it begins to pull away from the sides and appears to be set in the middle. (Some people wait for a slightly brown top, but I find that if cooked too long it starts to bubble and crack). Chill for about 3 hours or overnight. For raspberry swirl: Thaw raspberries. Press through a sieve to remove seeds (optional). Combine lemon juice, pectin and raspberries an stir thoroughly. Drop blobs of raspberry mixture onto surface of uncooked cheesecake. Stir in decorative swirls with a butter knife or chopstick. Bake as above. Be careful not to let the top bubble or crack too much or your design will be ruined. Happy baking. :).
Make the sauce first by dissolving the cornstarch into the milk. Add all the other sauce ingredients and blend in food processor. Put it into a pan over low heat and add the bay leaf . Stir it until it starts to boil, remove bay leaf and then set aside. Assemble the sandwich saving 2 slices of cheese. Put the sandwich on a plate or shallow bowl and place the 2 slices of cheese on top. Pour the sauce over the sandwich (should be hot, so the cheese melts). Eat -- you may want a bib.
Set oven to 350 degrees. Grease a 13 x9-inch baking pan. In a large bowl cream shortening, brown sugar, eggs and vanilla until well blended. In a small bowl mix together flour, baking powder and salt; add to the creamed mixture, mix until blended. Mix in the coconut & chocolate chips. Transfer/spread the mixture in the prepared pan. Bake 20-25 minutes. Let cool before slicing. Delicious!
In a large saucepan, melt butter. Add slightly beaten egg, sugar, coconut, dates and salt. Cook, stirring constantly, until thick. Remove from heat and add vanilla. Add cereal and nuts. Cool slightly. Butter hands and roll a heaping teaspoon into a ball and then add a point to make it into the shape of a strawberry. Immediately roll in red sugar and place on waxed paper (kids can help with this step since the faster you roll them in sugar, the better). When all the cookies are made, add green icing stems (I use decorator tip #349). When stems are firm to the touch, place in candy papers and store in an airtight container.
Mix hamburger, bread and juice together until well blended. Add eggs, pepper, salt and onion and mix together until well blended. Cook in loaf pan for 1 hour at 350°. Mix together brown sugar, ketchup and dry mustard. Place on top of meatloaf after 1 hour and cook for another 30 minutes.
Combine all ingredients in a medium glass jar. Screw on the lid tightly before shaking it well! If you let it sit about 10 minutes before serving, you'll find it thickens up and you may need to add more water. Drizzle it over lots of stuff and bon appetit!
Fry bacon until crisp. Add onion and saute. Remove bacon and onion. Bacon drippings can be used instead of butter. On low heat, gently stir in the cornmeal and stir so it is coated. Add salt, pepper, and sugar. Scald milk and add it gradually, stirring constantly, until bubbly and all the milk is gone. Simmer until thickened. Remove from heat and add eggs, cream, bacon pieces, and onion. fold gently. Pour into 2 quart casserole and bake uncovered in oven for 1 hour at 350 degrees F.
Heat applesauce over moderate heat. Add butter, a few tablespoons at a time, stirring to melt. Bring it to just a boil, stirring constantly. Remove from heat and add sugar, molasses and honey, stirring to dissolve sugar. Let cool in large bowl. Sift flour, baking powder, cinnamon, cardamom, nutmeg, ginger and salt. Stir into applesauce. Fold in dried fruit, chopped nuts and 1/2 cup of brandy. Divide batter among 4 buttered and floured 9 x 5" pans and decorate top with walnut halves. Bake at 275 F oven for 1 1/2 hours, until a skewer inserted in center of loaf comes out clean and hot to the touch. Let cakes cool in the pans. Cool completely on racks. Wrap each cake in cheesecloth and brush the left 1/2 cup of brandy until cloth is soaked. Wrap cakes in foil and store in a cool dry place. They keep for 3 to 4 months. For added flavor brush them with additional brandy every month.
Preheat oven to 350°. Cut kernels from cobs into a large bowl (about 6 cups). Scrape milk and remaining pulp from cobs; discard cobs. Combine sugar and next 3 ingredients. Whisk together eggs, whipping cream, and butter in a large bowl. Gradually add sugar mixture to egg mixture, whisking until smooth; stir in corn. Pour mixture into a lightly greased 13- x 9-inch baking dish. Bake at 350° for 40 to 45 minutes or until set. Let stand 5 minutes.
In a bowl, combine the first 6 ingredients. Pour half into a large resealable zip-lock bag; add chicken. Seal bag and turn to coat; refrigerate for 2 - 4 hours, turning once. Cover and refrigerate remaining marinade. Drain and discard marinade from chicken. Transfer chicken to a large skillet; add reserved marinade. Bring to a boil. Reduce heat; cover and simmer for 45 minutes or until chicken juices run clear. Note: When my sister made this, she used 4 oz boneless skinless chicken breast and let it marinate overnight.
If my cream cheese is not at room temperature (as it usually is not), I put it in a bowl and microwave it just a little to soften it--don't cook it. On a bread board, cut the olives up; if you want more or less, use what you like (I like a lot of olives). Put in the olive juice and milk and mix well. If you want it for a dip, add the sour cream--adding more if you want. Keep refrigerated.
Set oven to broiler heat. In a bowl mix together blue cheese and butter. Spread and divide the butter/cheese mixture equally on top of the bread slices. Arrange the slices on a large baking sheet. Sprinkle VERY light with sugar. Broil until topping is just browned and the cheese softens (about 1 minute). Transfer to a serving platter.
Bring the milk to a boil in a heavy pan. When it's boiling, add the buttermilk and stir well. The mixture will curdle as you stir. Remove the pan from the heat and prepare a fine sieve by lining it with a linen dishtowel or double layer of cheesecloth. Place the sieve over a deep pot and pour the curd mixture through it. Allow to drain in a cool place for at least twelve hours. (Stir or loosen the curds occasionally if necessary to help them drain.). When the curds have drained, separate the egg yolks from the egg whites. Whip the egg whites to stiff peaks. In a food processor, or with an electric beater, beat together the curds, egg yolks, almonds and sugar. Fold the egg whites carefully and evenly into the mixture until completely incorporated. Preheat the oven to 400F / 200°C Butter a cake pan / tin. Cut the puff pastry to fit: line the bottom of the tin with it. Add the egg / curd mixture. Place the second layer of puff pastry on top of the filling. Make several incisions on the upper pastry layer. Put the tart in the preheated oven and bake at 400F / 200C for ten minutes. Reduce to a moderate heat (350F / 175C) and bake for a further fifteen minutes. Then raise the oven heat to 400F / 200C again for a final five minutes of baking. Remove from oven and allow to cool before serving.
Coarsely chop spinach and place in a colander. Salt lightly and let drain for 10 minutes. Press or squeeze to remove all excess liquid. In a large mixing bowl, combine spinach, dill, parsley, garlic, onions, leek, pepper, and mix well until ingredients are well blended. Preheat the oven to 350°F (175°C). Spray 9" round or square pyrex plate with cooking spray. When laying the sheets in the pan, leave an overlap of phyllo outside the pan rim all the way around. Lay half the phyllo sheets on the bottom, spraying each one lightly with Pam cooking spray. Spoon in the spinach mixture and spread evenly. Fold the extending phyllo in over the mixture. Lay the remaining phyllo sheets on top, spraying each with cooking oil except the top sheet. Tuck or tim eadges. I like to kind of ruffle mine. Bake at 350°F (175°C) for 45-50 minutes in the middle of the oven. When done, remove from the oven and allow to cool 1/2 hour before serving.
Melt butter in a large skillet on medium heat. Add half the onion and all of the garlic and cook, until they both begin to soften, about 7 minutes, stirring frequently. Add salt, pepper, sugar, ginger and chicken. Cook until the sugar melts and chicken begins to brown, approximately 15 minutes. Add the rest of the onion, chile peppers, lemon grass, curry powder, soy sauce, fish sauce (or Worcestershire sauce), and the coconut milk. Stir, lower heat to medium-low and cover. Cook until the chicken is no longer pink in the middle, about 10 minutes. Remove lid and simmer until the sauce thickens and the chicken is tender, about 10 more minutes. Serve warm over a bed of rice noodles, or whatever plain starch you prefer.
Drain, rinse and dry grape leaves. Place off to the side. In a large bowl mix ground round, Lamb, salt, pepper, minced parsley, onion chopped, crushed or pressed garlic and Tabuli (or rice); mix well. Lay out one grape leaf stem up, place about 1 rounded tablespoon meat mixture near stem. Fold stem up over meat mixture fold one side leaf over mixture, fold top over then roll the rest but not tight. This is just like making a burrito. I use toothpicks to keep the stuffed leaves together. Place in at least 1 gal pot. Continue until all leaves are filled and snug in pot. If you run out of grape leaves that's okay, you can roll little balls of meat mixture and place in pot. Cover all stuffed leaves with chicken broth adding water if you don't have enough broth, more broth if you have it on hand (you can use just water if you want). Bring the broth to a boil then turn heat to low, simmer and cook covered until tender (pierced with a fork) about 30 minutes. Remove about 1 quart of broth from pot and let cool down a little. You want it hot just not scalding hot. In another bowl beat 4 eggs until frothy adding slowly juice from lemon. Take the warmed broth and add to the egg mixture slowly a 1/2 ladle at a time still beating the egg mixture. After all broth is mixed with egg & lemon slowly add to pot on stove. Cover the pot and turn flame off. Let sit for about 10 minutes then serve. I like it tart and rich so I use more eggs and lemon then the recipe calls for. You can experiment how many eggs and lemon you want for the egg lemon broth. Leftover broth in pot makes good Avgolemono (Egg Lemon soup).
Place lentils in a large pot. Add enough water to just cover. Add celery, carrot, onion and bay, and bring to a boil. Reduce heat to a simmer and cook 20 minutes, until lentils are tender. Bring a large pot of heavily salted water to the boil. Heat olive oil over medium heat. Add garlic and saute until it just begins to turn golden. Add the lentils (vegetables, liquid and all) and tomatoes, salt and red pepper flake. If it seems thick, add a splash of water from the pasta pot. Bring to a boil, reduce to a simmer, and cook until reduced by about a third, 10-15 minutes. Meanwhile, add the rigatoni to the boiling water and cook until ALMOST al dente. Drain the pasta and add to the lentils to finish cooking for the last 1-2 minutes. Finish with a drizzle of raw olive oil and garnish with chopped parsley.
Set the oven to 350°F Break the chocolate into squares and melt in a bowl in the microwave or over a pan of simmering water. Beat in the dairy-free margarine. In another bowl, whisk the eggs and sugar until light and foamy. Stir in the chocolate mixture then the flour, dates and pecans. Pour the mixture into a 7in square shallow cake tin, lined with baking parchment and level the top. Bake for 30-35 mins until just set in the middle. Cool in the tin for 10 mins, then remove from the tin and place on a wire rack. Cut into 16 small squares.
Melt butter in the microwave; add brown sugar and lemon juice, stirring to dissolve sugar. Reserve 2/3°C. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Brush pork chops with remaining sauce. Grill, covered, over medium heat (you can also broil these 4" from heat), 4-5 minutes per side, or until a thermometer reads 145 degrees. Let stand 5 minutes before serving. Stir reserved sauce to combine and gently rewarm if necessary; drizzle over the pork chops. Top with lemon slices, if desired.
Cook rice as desired, when rice is done add in tomato sauce and stir. Cook hotdogs according to package, when cooked cut into slices and add to pot with rice. Stir and Ta Da! Easy meal that kids love.
Add together orange and pineapple jello, pineapple juice and boiling water. Let stand until almost firm. Beat dream whip and 1/2 cup cold milk; cream cheese until smooth; add other ingredients. Fold in Dream Whip. Put in mold.