HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together all of the ingredients except the shrimp. Carefully fold in the shrimp so it doesn't break up. Serve with potato chips or cut vegetables.
Pour water over gelatin and stir until dissolved. Chill, stirring occasionally, until the consistency of unbeaten egg white. Add pineapple, cottage cheese, celery, nuts and cheddar cheese. Put in a mold or an 8"x8" square dish and refrigerate until firm. To serve: cut into squares and put a dollop of dressing on top.
Combine the first six ingredients together and beat with mixer for 2 minutes. Spread in jelly roll pan and bake at 350 for 15-20 minutes. Spread peanut butter on hot cake and refrigerate for 2 hours. Your choice on how much peanut butter, I like a lot. Melt 8oz. of sweet baking chocolate square in double boiler (or microwave) and spread over cake. Let cool before eating. Can put in refrigerator for chocolate to harden.
Preheat oven to 350. Mix flour salt, 1 tsp of cinnamon, ginger, both sugars and oil together in a large mixing bowl. Remove .75 cups of that mixture, and add to this the other tsp of cinnamon, the nuts, and then set aside to use as a topping. (Optionally, you can add some more flour, oats, or other ingredients for topping). To the remaining flour mixture, add baking soda, baking powder, egg-replacer mixture, and milk- mix to combine well (some small lumps are ok). Add the batter to a well greased 9inch by 13inch baking dish, and sprinkle on the topping. Bake for 35-45 minutes uncovered.
Preheat oven to 350F; grease and flour two 9-inch cake pans and set aside. In a large mixing bowl, combine the cake mix, gelatin, flour, water and eggs, and beat with mixer for 2 minutes. Add 5oz. of the strawberries with syrup to batter and beat 1 minute more; then add oil and beat for an additional minute. Pour batter into prepared pans and bake in preheated oven for 25 to 35 minutes. Remove from oven, let cool in pan for 5 minutes, then remove from pans and place on a rack to thoroughly cool. When cake has cooled, frost with Strawberry Frosting, making a 2-layer layer-cake, putting frosting between both layers, on sides and on top. Garnish top with fresh strawberries, if desired. To make frosting, beat the butter in a large mixing bowl, with electric mixer, until smooth. Beat in icing sugar, alternating with 5oz. of strawberries and syrup, until smooth. Add vanilla extract and, if necessary, thin with a little milk or cream to spreading consistency.
Place flour, butter & salt into a large bowl. Rub butter into flour with fingertips to resemble FINE breadcrumbs. (work quickly before butter becomes soft). Add water to mixture using a COLD knife, stir until dough binds together. Add more water (teaspoon at a time) if dough seems to dry. Wrap dough in plastic wrap and chill 15 to 30 minutes. For Filling : 1 1/2 pounds Damson Plums. 4 oz sugar. Directions: Half fill large baking bowl with plums. Sprinkle with sugar. Put rest of plums on top making higher in center. Roll or pat out chilled pastry dough larger than circumference of baking bowl. Trim to fit bowl. Press dough around bowl to seal in juices. Use remaining dough to make a trim to go around bowl and place over the dough covering the fruit. Cut several vent holes in top of dough. Brush lightly with water. Sprinkle sugar on top of pastry. Bake at 400 degree F. in preheated oven for approximately 1 hour.
In soup pot, saute onion and celery in the butter for 2 minutes. Stir in flour and salt, blend well. Slowly add milk. Bring to a boil; cook and stir for 2 minutes. Reduce heat. Add potatoes and seasonings. Simmer for 15 minutes, stiring often, until potatoes are done.
Thaw shrimp, if froxen. In a large saucepan, cook shrimp, uncovered in boiling, lightly salted water for 2-3 minutes or until shrimp turn opaque, then drain. Rinse under cold water, and drain again. Place shrimp in a heavy plastic bag set in a shallow dish. FOR MARINADE: In a bowl, combine tequila, onion, lime juice, the 2 tablespoons parsley, and olive oil. Pour marinade over shrimp, and seal bag. Marinade for 2 hours, turning occasionally. FOR MAYONNAISE MIXTURE: In a small bowl, cover dried tomatoes with boiling water, and let stand for 5 minutes. Drain well. Finely chop tomatoes. In a small bowl, combine chopped tomatoes, mayonnaise, the 1 tablespoon parsley, milk, garlic, and salt. Transfer to a serving bowl, cover and chill for 2 hours. TO SERVE: Drain shrimp, and discard marinade. Transfer to a serving bowl. Place serving bowl in a larger serving bowl filled with crushed ice. Serve with mayonnaise mixture, and lime wedges.
Mash the butter with a fork until it's more pliable or softened. Add flour, sugar and molasses then mix until everything is crumbly. Add vanilla, then add small amounts of milk or water until you have cookie dough consistency, may be less may be up to 1 tablespoon. Add chocolate chips. *Note: Can easily be made without the molasses just use 2 tablespoons white sugar OR 1 tablespoon white and 1 tablespoon brown sugar.
Roast the red bell pepper over gas stove until skin is completely black. If you do not have a gas stove you can use grill on highest mark. When completely blackened, remove skin and slice in small strips. Finely chop the shallot, cut asparagus in 1 inch pieces. In med size skillet, heat 1 tsp coconut oil (or other type of vegetable oil). Fry shallots until softened, not browned. Add asparagus, bell pepper and spinach. When spinach has wilted, add eggs, scooping veggies into the egg while still unset. Turn omelet after 2 minutes. Bake an additional minute. Make a side salad with rocket, sliced 1/2 avocado and cottage cheese. Serve together with omelette. Season with salt and pepper to taste.
Blend all ingredients together and chill. Serve over ice, or in coffee. Refrigerate leftovers (in the unlikely event that there will be any--).
Preheat oven to 375°. Coat a 2 quart baking dish with the melted butter. Line the bottom and sides with bread slices then the cheese slices. Fold crabmeat, milk, mayonnaise, green pepper, dill, and mushrooms into the beaten eggs. Season to taste with salt and fresh ground pepper. Pour over bread and cheese slices. Place in a baking pan and fill the pan with boiling water halfway up the side of the baking dish. Bake 1 1/2 hours or until a knife inserted into the pudding comes out clean. Serve immediately.
Stir together cake flour, baking powder, salt, red sugar, vanilla, oil and milk until the batter is smooth and pink. Pour 3 TBS. of batter into greased and floured cake pan. Bake 15 mins or according to cake directions for child's oven. Repeat for second layer.
Chop the green pepper. Dice the bacon. Shred the provolone and cheddar cheese and combine. Drain the mushrooms. Brown the ground beef in a large skillet; drain. Add chopped green pepper and diced bacon and simmer until bacon is cooked and peppers are tender. Add tomato sauce, water, mushrooms, salt, and garlic powder. Simmer 1 hour over low heat. While sauce is cooking, cook the spaghetti according to package directions and drain well. Add the spaghetti to the sauce and mix well. Spray a 13x9 inch baking pan with nonstick cooking spray. Put half of the sauce mixture in the bakiing pan and cover with half of the cheese. Add remaining sauce mixture and top with remaining cheese. Cover and bake at 375 degrees for 25 minutes.
Preheat the oven to 350 degrees F. Place the prosciutto slices on a baking sheet and bake until just crisp, about 10 minutes. Let cool. Crumble the prosciutto slices into a container and store in the refrigerator. In a blender, combine the orange zest, orange juice, balsamic vinegar, honey, garlic, salt, and pepper. Blend until smooth. With the blender running, add the olive oil in a steady stream until combined. Transfer to a container and store in the refrigerator. To serve, put the spinach in a large bowl. Toss with enough of the vinaigrette to coat the spinach. Sprinkle with the crisp prosciutto crumbles, toss again, and serve.
STARTER, stir the yeast into the water, let stand until creamy, 10 minutes. Stir in the flour with 70 to 100 strokes of a wooden spoon. Let rise covered 6 to 24 hours. Measure 1/4 cup (50 g) for each loaf. DOUGH (1 loaf), stir the yeast and honey into 1/4 cup water, let stand 10 minutes. Chop the starter into small pieces and add to the dissolved yeast. Pour in the remaining 1 1/4 c water and squeeze the starter between your fingers until the starter is in little shreds and the water is chalky. Mix the flour and salt and stir 1 cup at a time into the yeast mixture until the dough comes together. Knead on a floured surface until the dough is fairly smooth and has lost most of its stickiness, about 8 to 10 minutes. Place the dough in an oiled bowl, cover tightly with plastic wrap, and let rise until doubled, about 2 hours. Turn the dough out onto a floured surface and shape into a round loaf without punching the dough down. Place loaf on a lightly oiled baking sheet sprinkled with cornmeal. Cover with wax paper or a towel or lightly oil the top of the loaf and cover with plastic wrap. Let rise until doubled, 1 hour. Preheat the oven to 450°F. Bake 10 minutes, spraying every 3 minutes with water. Reduce the heat to 400°F and bake 25 minutes longer. Cool completely on rack.
Mix flour and salt. Make a hole in flour and mix in water, making a dough. Knead for five minutes, cover with wet cloth and refrigerate for an hour. Heat a flat pan (non stick pans are not good for this as repeated use at high heats with no liquid tends to crack the Teflon) until smoking hot. Roll out 1/2 a handful of dough into a flat round shape (3mm thick) and put into pan, cooking for 1 minute either side. Once turned press gently with a towel, until brown. Repeat and serve!
Take the fish fillets and sprinkle them with the salt on both sides, allow them to sit for about 15 minutes. Whilst the fish is being salted, prepare the curry sauce. Heat the sesame oil in a wok or frying pan until hot and then fry the spring onions and garlic for about 1 to 2 minutes. Add the remaining curry sauce ingredients and turn the heat down, allow the sauce to simmer for about 2 to 4 minutes - then check the heat and seasoning and adjust to taste. If the sauce is too thick, add more coconut milk or some water. When you are ready to fry the fish, beat the egg in a large bowl, then dip the fish fillets in the cornflour and then into the beaten egg, making sure they are well coated on both sides. Heat up the groundnut oil in a large wok or frying pan until it is hot, and then shallow fry the fish fillets, in batches, until they are golden brown; this takes about 4 to 8 minutes on each side, depending on the type of fish you use and the thickness of the fillets. Drain the cooked fish fillets on kitchen paper. To serve, place the freshly fried fish fillets on to a large serving platter or individual plates and pour the hot curry sauce over the top. Garnish with fresh coriander (cilantro) leaves. Serve with steamed or boiled white rice and radish pickle, sweet chilli sauce and soy sauce.
Dissolve gelatin in 1 cup of heated ginger ale; set aside to cool. Add 1 cup cold ginger ale. Chill until partially set; stir in diced fruit, chopped pecans and candied ginger. Pour into a 1-quart mold. Chill until firm; unmold on lettuce leaves. Top with a dollop of mayonnaise.
Using a small serrated knife, carefully remove the tops of the chocolate eggs. Heating the knife under warm water will make this easier and neater. I like jagged edges. Place the eggs in the fridge to keep them chilled while you prepare the cheesecake filling, you can use egg cups or your fridge egg holder (Don't use a cardboard egg carton). Place the cream cheese, icing sugar, lemon juice and vanilla in a large mixing bowl and beat on high until the mixture is smooth and fluffy, about 3-4 minutes. Set aside and carefully whip the cream in a separate mixing bowl to stiff peaks. Using a whisk, gently combine the whipped cream into the cream cheese mixture until it is smooth. Carefully spoon or pipe the mixture into the prepared chocolate shells. Chill eggs for at least 30 minutes to allow it to set. Prepare the passionfruit sauce; strain passionfruit pulp to remove the seeds and place in a small saucepan with the apricot jam and butter. Gently heat on low, whisking until the butter melts and the mixture is smooth. Remove from the heat and allow to cool. Place in the fridge and chill until it thickens slightly. Using a very small spoon, carefully scoop out a hole in the centre of each cheesecake, about 1/2 inch deep and wide. Fill hole with some of the chilled passionfruit sauce and return the eggs to the fridge to chill again for at least 30 minutes. Remove eggs from the fridge about 10 minutes before serving. Time does not include chilling time.
Use vegetable spray to butter 5 round layer cake pans (8-inch pans) and dust with flour, remove excess. Cream the butter with the sugar until light. Add the egg and beat well. Stir in the extract, salt, and almonds. Add the flour and mix thoroughly. Divide the dough into 5 equal parts. Put in the refrigerator for 1 hour. Roll each of them between 2 sheets of waxed or parchment paper to fit the pan, or pat the dough evenly into the pans gently. Bake in a moderate oven 325 to 350°F for 20 minutes, or until delicately browned. Reduce temperature if it starts to get too brown. Remove from the pans while still hot. Cool. Prepare the filling. FOR THE FILLING: Cook the prunes in water just to cover until they plump up. Take prunes out of the liquid, pit them and grind them. Bring to the boiling point the ground prunes with the 1 cup sugar, cinnamon, lemon juice and prune liquid. Put the layers together with the warm filling. Let the torte stand for about a day (24 hours) before cutting it. Serve in slices.
Cook Macaroni in the usual way until not quite tender. Drain and toss in a dash of olive oil. Leave aside. Saute the vegetables and garlic for three minutes. Add mince and brown. Add tomatoes and tomato sauce along with the water and crumbled stock cube and dried herbs. Simmer for 30 minutes or until liquid is reduced. Place half of the macaroni into the bottom of a deep casserole dish. Sprinkle over some grated cheese. Now layer half the meat/veg mix over macaroni, followed by remaining noodles, more cheese, then remaining meat/veg mix. Spoon the cheese sauce over the top and sprinkle with more cheese. Bake 220 deg celsius 20- 25 minutes. To make cheese sauce: Melt the margarine. Stir in flour. Blend in milk. Cook for three minutes stirring often. Stir in grated cheese til melted.
Cook the spinach in boiling water for about 8-10 minutes; drain and place in a bowl to cool. When the spinach is cool enough to handle squeeze out any excess moisture with hands, then place in a large bowl. Add in all remaining ingredients with crumbled bacon except the tortillas; mix well to combine and adjust seasoned salt, pepper and cayenne to taste.`. Heat 1 tortilla in a large skillet over high heat until warm and pliable (about 1 minute per side). Spread 1/3 of the filling over the warmed tortilla leaving 1/2-inch border. Roll up tightly enclosing the filling. Wrap the roll in plastic wrap. Repeat with remaining 2 tortillas and filling, the cover each one with plastic wrap. Refrigerate the rolls for about 2 hours or up to 4 hours until the filling is very firm. Set oven to 400 degrees. Remove the plastic wrap, then slice off the uneven ends or the rolls. Slice the rolls crosswise on a slight diagonal into about 3/4-inch thick (at this point you can freeze the slices to bake at a later time). Arrange on a large baking sheet. Bake until heated through (about 7 minutes).
Prepare mac & cheese according to package directions. While noodles are cooking, brown ground beef until no longer pink. Drain meat and tomatoes; rinse thoroughly with hot water to remove excess grease and salt. Return to pan and stir in vegetables and soup mix. Let simmer on low while you complete the mac & cheese. When you have completed all mac & cheese box instructions mix cream cheese and sour cream in with prepared mac & cheese. Stir until cream cheese is completely melted and well mixed. Add in beef mixture and serve.
Mix together macaroni, tuna, vegetables and sunflower seeds. In separate bowl, stir together mayonnaise, mustard, vinegar, lemon juice and oil. Add to macaroni mixture and mix well. Season with salt and pepper.
Trim around edges of round tortilla(if you can't find square ones) to make it square. Spread a thin layer of mayonnaise(or whipped cream cheese) on top. If you like, you could spread a thin layer of mustard on too. Layor on the lettuce(or spinach), then the meat and cheese. Roll up tightly. With the seam on the bottom, slice the tortilla into 2" wide pinwheels. For the heads, cut a small pickle in half at an angle. Poke 2 small holed in the uncut end and stick pieces of chive with knots at one end in each hole for antennae.( I used scallionn tops, cut a sliver and inserted them). Slip each pickle half under the edge of the pinwheel, securing them together with a toothpick if necessary. Makes 4-6 pinwheel sandwiches.
In a large skillet, cook bacon until crisp. Remove bacon with slotted spoon and set aside, reserving the drippings. Saute onions and garlic in drippings for 3 minutes. Add peppers, cook and stir for 3 minutes. Stir in tomatoes and heat through. Add bacon and mix well. Serve over pasta. Cooking time does not reflect time to cook pasta.
Mix the first 5 ingredients together well. Chill for at least 1 hours. Hollow out the 4 lg. fresh tomatoes. Fill with crab mixture. Serve atop fresh lettuce leaves.
Combine brown sugar and cornstarch in a saucepan, stir in the cream, water and cornsyrup until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened; remove from heat and stir in the butter and vanilla until butter is melted. Serve hot or cold over ice cream; refrigerate leftovers.
Heat 2 tablespoons of oil in deep nonstick skillet. Add spinach and garlic and saute, stirring frequently, until spinach is wilted and garlic is tender, about 2 minutes. Remove from skillet and drain on paper towels. Whisk eggs and cream together in large bowl. Stir in spinach mixture, basil, red pepper flakes, salt and pepper, ricotta, noodles, 4 oz. of the mozzarella, and 1/4 cup of Parmigiano-Regiano cheese. Heat oven to broil. Heat 1 tablespoons of oil in deep, ovenproof, nonstick skillet over low heat. Add egg mixture and cook, lifting edges to allow eggs to run underneath, 3-4 minutes. Cover skillet and cook for 15 minutes or until frittata is almost completely set. Sprinkle 1/2 cup of Parmiagiano-Reggianon cheese on top of frittata, recover and cook for 2 minutes more. Place frittata in oven and broil until cheese is melted and nicely browned. Slide firttata onto serving plate. Allow to sit for 5 minutes before cutting into pieces.
Preheat oven to 350°F (180°C). Sift together the first five dry ingredients. In a large mixer bowl, cream together the peanut butter and unsalted butter until fluffy. At low speed, mix in the egg, pureed banana, SugarTwin(R) Granulated Brown, SugarTwin(R) Granulated White, and vanilla. With the mixer at low speed, slowly add the sifted dry ingredients until fully mixed. Shape dough into one-inch balls. Place on ungreased cookie sheet 1" (2.5cm) apart. Flatten cookies with the palm of your hand. If desired, make a fruit topping by mixing preserves with SugarTwin(R) Granulated White. With your thumb, make an indent in the middle of each cookie and fill with 1/4 tsp (1.25mL) of the fruit topping. Bake for 12 - 14 minutes or until bottoms are golden brown. Remove cookies from cookie sheets to wire rack, and cool completely.
Core and halve the pears. Place them face down in a greased baking dish. Whisk together the orange juice, cornstarch, cinnamon, cloves, sugar and water. Pour over the pears. Sprinkle over the raisins. Cover the baking dish with aluminium foil and bake in a 425 F or 220 C oven for 25 minutes. This is the time needed to bake fairly hard pears, so if yours are soft you may be able to take them out after 10-15 minutes. Take the dish out of the oven. Using a spoon, scoop up any juice on the bottom of the pan and drizzle it over the pears. Sprinkle over the brown sugar. Turn on the top element of the oven and put the pears back in the oven for a couple minutes until they start to brown on top. Remove from the oven. Divide between two bowls and serve topped with a scoop of vanilla ice cream.
Place the meatballs in the crock pot. In a bowl, combine remaining ingredients and pour over the meatballs. Cook on LO 6 to 8 hours.
Bring medium-sized saute pan up to medium heat and add oil, onions, garlic and sugar. Saute until onions are soft, about 5 minutes. Add beef bouillon and wine; stir until bouillon dissolves. Saute until wine is mostly absorbed, about 4-5 minutes. Add mushroom caps and saute until soft, about 5 minutes total, turning to cook each side. Place caps on plate, topping with sauce from the saute pan. Serve hot.
Place chicken in a bowl and mix with 1/4 c BBQ sauce. Lay tortilla wraps on a clean surface. Working on half the wrap, spread with 1 Tbsp BBQ sauce. Spread 1/4 c chicken/BBQ mixture (half the mixture) over the side of the wrap that was spread with BBQ sauce. Evenly distribute half the onion, half the bacon and half the cheese over the chicken/BBQ mixture. Fold the plain side of the wrap over the chicken/BBQ side of the wrap. Repeat steps 1-6 to make a second quesadilla. Heat a large nonstick skillet over medium high heat. Spray the skillet with cooking spray and carefully add one quesadilla with the fold at the center of the pan and the open edge at the outer edge of the pan. This will make it easier to flip without spilling. Cook for 3-5 minutes, flipping once halfway through. Repeat steps 8-10 for the second quesadilla. Place finished quesadillas on a cutting board and cut into thirds. Serve with fresh salsa and low-fat sour cream, if desired.
Put Pork Butt or Shoulder in Crock Pot. Set to low. Add Apple Cider (Non Alcoholic). Add Liquid Smoke. Cook 9-10 Hours. Shred Pork. Salt to taste.
Heat oven to 425. Line 9 x 13 baking pan with heavy-duty aluminum foil, leaving 1 1/2 inch overhang all around. Cut steaks into equal portions and place in prepared pan. Top with sliced onions and bell peppers. (I always use more onion and bell peppers, personal preference). Whisk together soup, tomatoes with juice, Worcestershire sauce, thyme, salt, garlic powder, and pepper in a bowl until well blended. Pour over steaks, onions and bell peppers. Cover pan with large sheet of heavy duty foil; roll edges tightly with overhang to seal. Bake at 425 for 45 minutes. Add potatoes; reseal with foil. Bake additional 45 minutes. Uncover pan; add green beans. Reseal. Bake an additional 15 minutes or until beans are tender and steak is cooked through. Stir well before serving.
Preheat oven to 325°F Grease and flour a 10" Bundt pan. Stir matcha into yogurt until smooth and lump-free; it will be a vivid, bright green. Sift together flour, baking soda and salt. Set aside. In a large bowl or stand mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well to incorporate after each addition. Add vanilla. Add 1/3 of flour mixture, and beat on low until combined. Add 1/2 of yogurt and beat until combined. Add 1/2 of remaining flour and beat until combined. Add remaining yogurt and beat until combined. Add remaining flour. Beat until just combined, then increase speed to medium-high and beat 2-3 minutes. Pour batter evenly into prepared pan (it will be very thick). Bake in preheated oven 1 hour or until a cake tester comes out clean. Cool in pan 10 minutes, then remove from pan and leave on a rack until completely cooled. Dust top with confectioner's sugar.