HumbleIntelligence/food-ner-1-Million huggingface dataset:
mix dry ingredients in a large bowl. Mix wet ingredients in a separate bowl. Make a well in dry ingredients and add wet ingredients. Stir until just mixed. Add chocolate and carob chips and stir until incorporated. Bake in regular sized muffin tin at 350 degrees for 20 to 25 minutes, until a toothpick tests clean. Makes 1 dozen muffins.
Rinse basmati rice. Melt butter over a medium heat. Saute shallots, until they start to soften. Add the golden raisins, chopped cashews, and frozen peas. Saute until raisins start to plump. Add the basmati rice. Saute until rice begins to turn white. Add the cinnamon stick, pepper corns, cardamom pods, and bay leaf, giving it one last stir. Transfer rice mixture to your rice maker and add as much chicken stock as the rice maker recommends for 1 cup of rice. (Mine recommends 1 1/2 cup). Start your rice cooker on the white rice setting. Remove the hard seasonings, they are not edible. Fluff rice and serve.
Mix pudding with milk according to package directions. Crumble layer of cakes in bottom of large serving bowl. Top with pudding. Repeat another layer of cakes, then top with rest of pudding. Top with Cool Whip, shaved chocolate bar& nuts. Chill. Double the recipe for punch bowl size.
Heat oven to 400°F Combine flour, sugar, baking powder and salt in large bowl; mix well. Cut in 1/2 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in half of chopped cookies. Combine whipping cream, eggs and vanilla in small bowl; beat with wire whisk until well mixed. Stir whipping cream mixture into flour mixture just until moistened. Turn dough onto lightly floured surface; knead 8 or 10 times until smooth. Pat into 8-inch square on lightly greased baking sheet. Press remaining chopped cookies onto top of dough. Score into 9 equal squares. Score squares diagonally to form 18 small triangles. Bake for 15 to 18 minutes or until scones are lightly browned. Cool 10 minutes. Cut along score lines to separate. Meanwhile, combine powdered sugar, melted butter and half & half in small bowl until smooth. Drizzle glaze over warm scones. Serve immediately.
Sort and rinse the beans and place in a 4 1/2 quart (or larger) dutch oven. Add 8 cups of water. Bring to boiling and reduce heat. Simmer, uncovered, 2 minutes. Remove from heat, cover and let stand for 1 hour. Alternatively, place beans in dutch oven and cover with 8 cups of water. Cover and let soak overnight. (Do not do this step if you do steps #1-3.). Drain and rinse beans. Put the beans back in the dutch oven and add 4 cups of water and remaining ingredients (except red onion). Bring to a boil and reduce heat. Simmer, covered, for 1 1/4 to 1 3/4 hours or until the beans are tender and beginning to split. Check beans occasionally during cooking. Add water if necessary, or you can remove the lid the last 10 minutes of cooking if the beans are too runny. Remove from heat. Remove pork hock and cool slightly. Trim off meat and chop, return meat to the beans. Heat through. Add salt to taste if your pork isn't very salty. Top with red onion, if desired. To serve, place a piece of cornbread in a bowl and spoon the soup over the cornbread.
Set out Cool whip to thaw. Prepare cake mix according to directions for a 9x13 pan. After the cake is done and you bring out of the oven. Poke holes though out the cake with a fork. Prepare cherry jello with 1 cup of boiling water and pour over the cake. Allow to cool in pan for 30 minutes or more. In a large mixing bowl, mix together with hand mixer( or other) instant vanilla pudding, 2Tbs. maraschino cherry juice with 1 cup of milk. Stir in cherry and vanilla extracts. Mix well. Fold in Cool whip. Take a few cherries and chopped them up and add to the cool whip mixture. Drop 2-4 drops of red food coloring and stir well. Spread over the cake. Take 8 cherries and cut in half and place on top of cake, 2-3 inches apart. Chill for 2 to 3 hours or overnight.
Pre heat oven to 350* F. Place eggs, coconut milk, sugar, palm sugar, vanilla and pineapple together in a blender, and puree until smooth. Pour mixture into small greased custard bowls and place on a baking sheet with a rim. Pour hot water in baking sheet so the custard bowls have water 1/3 of the way up their sides. Bake for an hour or until a knife comes out clean. Cool completely and refrigerate until ready to serve. Unmold onto plates and serve cold - I think it would be pretty to serve with fresh fruit and mint as a garnish.
mix cake icing with powdered sugar, cover and refrigerate for at least 1 hour. mix vanilla and peanut butter together. dust 2, 24inch long wax paper with powdered sugar, place the icing mixture between and roll out to 1/4 inch thickness. Spread the peanut butter within 1 inch of the long edge and proceed to roll-up jelly roll style. I cut into 12 inch sections for ease of handling and cover with the used wax paper and return to the fridge for 1 hour to firm prior to cutting as you would a cucumber, storing in fridge. wonderful.
In a blender jar, liquify all the soup ingredients. If you don't like very spicy food, start with only half the specified jalapeno, then add more to taste. Refrigerate for at least an hour. Serve, garnished with celery sticks and chopped fresh herbs of your choice.
Preheat oven to 300°F. Butter a 10-inch springform pan and set aside. Combine first 3 ingredients (graham cracker crumbs- sugar) in a small bowl. Stir in melted butter. Press mixture into prepared pan. Combine cream cheese and sugar in a food processor or blender; process until combined. Add sour cream, eggs, mango puree, vanilla and lemon juice; process using on/off turns until combined. Pour mixture into prepared crust. Bake for 1 hour or until set. Let cheesecake cool for 1 hour. While cheesecake is cooling prepare topping by combining sour cream and sugar in a food processor until combined. Preheat oven to 350°F. After cheesecake is at room temperature (1 hour cooling at room temperature), top cheesecake with topping. Bake 4 minutes. Remove from oven. Chill for at least 4 hours. Prepare garnish (optional but highly recommended- if desired substitute passion fruit glaze for the following apricot glaze) Process glaze ingredients (apricot jam- vinegar) in a food processor. Spread glaze over chilled cheesecake before serving.
Add vinegar to water. Take a tablespoon of the mixture and gargle with it, spitting it out. Immediately take another tablespoon of the mixture, gargle and swallow it. Okay, okay, so it isn't a taste treat, but you want to get better right? So now every hour, take another tablespoon of the mixture, gargle and swallow. Money back guarantee if you are not feeling better in 24 hours. If strep throat is bothering you, keep this up for at least 48 hours- apple cider vinegar beats the heck out of costly antibiotics.
Soak a cup or more of organic, raw sunflower seeds overnight. Drain, and rinse until the water runs clear. Drain well and leave undisturbed, covered loosely. I use a quart mason jar, covered with a coffee filter. In another 8 - 12 hours, rinse and drain. Repeat. When you have the beginnings of little tails, transfer to the fridge to slow down growth. Now they're ready to use! Take a cup or two of sprouts and add to food processor. Add a couple spoonfuls of tahini - raw or lightly roasted is fine. If you like garlic, add a small clove, minced. Add a splash or two of lemon juice and some lemon zest, a glug of olive oil, a pinch of sea salt and some cayenne. Process until smooth. Add a couple spoonfuls of nutritional yeast if you like nooch, and blend inches Season to taste. Add anything else you like - it's good with cumin, more cayenne, paprika, some roasted red peppers, more lemon, cilantro, whatever you like! Serve garnished with olive oil and paprika. Great over spinach salad, or with carrots and celery to dip.
Preheat oven to 350 degrees. Wipe mushrooms with damp cloth. Remove the stems and finely chop. Set aside. Dip mushroom cap in melted butter and place crown-side-down in baking pan. Saute chopped mushrooms and onions in remaining butter. Remove from heat and add the wine and croutons; Toss. Spoon mixture into caps. Bake 15-20 minutes or until hot.
Combine the crushed cornflakes with the melted butter and mix until the cornflake crumbs are well coated and moist. Press 3/4 of the crumb mixture into the base of a 7inch x 11 inch slice tin and them refrigerate whilst preparing the filling. Using an electric mixer, beat the cream cheese until soft,. Using a low speed, gradually add the condensed milk and the lemon juice. Mix until smooth. Fold in the crushed pineapple and then pour the topping over the chilled base. Sprinkle the remaining crumbs over the top and refrigerate several hours until firm. Slice into 20 squares and serve with whipped cream or thick Greek yogurt if desired.
First, choose your cheese. I suggest choosing between 2-4 kinds of cheese depending on how much variety you want on your skewer. Be sure you're also choosing cheeses that will hold up to being cut and skewered. My favorites for this are: your favorite cheddar, a simple brie that isn't too runny at room temp, a goat gouda, and a blue like fourme d'ambert. Cube all your cheese. When getting ready to cube hard cheese (like cheddar or gouda), be sure to let it come to room temperature so it doesn't shatter when you try to slice it. Softer cheeses are ok to cut cold. Get out your skewers, I like to use mid-sized or traditional kababs cut in half. Now, layer your skewers with your cheese plate cubes. The pattern I use is: cheese, olive, bread, different cheese, salami,bread, cheese, olive prociutto, bread, apricot. This is to keep the cheeses from touching so you can enjoy them individually while always giving the eater a piece of bread next to a piece of cheese. Feel free to have fun layering! Try this method with your favorite cheese plate staples for a fun picnic dish that will quickly become everyone's favorite.
Bring a large pot of salted water to a boil over medium high heat. Add the pasta and cook, stirring frequently about 7 minutes; add asparagus. Once both are tender add peas and spinach and simmer until spinach is wilted, about 30 seconds. Reserve about 1/2 cup of the pasta water, then drain pasta and veggies. In the meantime, heat a skillet over medium high heat and cook the garlic, stirring, until it start turn golden. Add the tomatoes and cook down until reduced to a pasta sauce, about 5 minutes. Add cream and cook about 3 minutes more (sauce should be thick enough to coat pasta). Return pasta and veggies to large pot and add the creamy tomato sauce, Parmesan cheese and chili flakes; toss to coat. After draining the pasta and vegetables, return them to the pot and add the creamy tomato sauce, the reserved pasta cooking liquid if necessary, the Parmigiano, and chili flakes; toss to coat. If necessary, thin sauce with reserved pasta cooking water. Serve with grated Parmesan cheese.
Heat oven to 500°. Salt and pepper roast. Place in roasting pan on low rack with no cover. Cook in preheated oven at 500° for 8 minutes per pound. Turn oven off and let stand in oven 2 hours. (DO NOT OPEN OVEN DOOR!). Drippings make wonderful gravy.
Mix it all up. Refrigerate 1 hour. If left longer it will become stronger in flavour. Serve as you wish or as stated in Introduction for a great meal masha Allah.
Combine in saucepan, bring to a boil. Simmer for 1 hour-Strain.
Tarts: Lightly spray 30 mini muffin tins, set aside. Preheat oven 325 degrees f. Place rack in center. Cream butter and sugar for about 2 minutes. Beat in vanilla. Add flour, cornstarch or rice flour, and salt and mix just until incorporated. Roll dough into about 30 balls and place in each muffin tin. With your fingers, press the dough up the sides of the individual muffin tins and to make an indentation in the center. Once filled, place the pan with the shells in the refrigerator for about 10 minutes. (this will help prevent the shortbread from puffing up). Bake for approximately 18-20 minutes or until lightly browned. About halfway through the baking time, lightly prick each shortbread with tines of a fork to keep them from puffing up. Place the pan on a wire rack to cool. When completely cooled, remove the tarts. They are quite fragile so be careful when removing. (Use a toothpick and loosen the edges to remove). Filling: (Making the filling a day ahead will allow the flavors to set in better). Beat cream cheese until fluffy. Add the condensed milk, lemon juice, vanilla and process until smooth. Transfer to a bowl, cover and refrigerate until serving. You can make the filling serveral days in advance. To serve: Fill the tart shells (spoon or pipe) with filling. The filled tarts can be made serveral hours in advance and refrigerated. Just before serving top with fresh berries or cut up fruit.
Brown the beef stew meat in the oil in a large Dutch oven. Stir in the broth and the next 7 ingredients. Bring to a boil; cover, reduce heat, and simmer for 1 hour, stirring occasionally. Add the tomatoes, carrots, corn, and zucchini; cover and simmer for 25 minutes or until the vegetables are tender. Combine 1/2 cup water and flour; stir until smooth. Add the flour mixture to the meat mixture; cook over medium heat until thickened, stirring occasionally.
Brown meats & onion together. Drain. Add seasonings and cream cheese, not the sauce yet. Prepare manicotti shells or jumbo shells according to package instructions. Stuff pasta with meat mixture (I use a baggie and clip off a corner to fill).Sppon a smal amount of the sauce in the bottom of a baking dish and arrange filled pasta in the dish. Cover with favorite Italian sauce and top with shredded cheese (may cover with foil if you do not like your cheese too brown and remove the last 10 minutes). Bake at 350 degrees for 45 minutes. Freezes well.
Combine first 4 ingredients in 2 quart serving bowl and blend well. Using a food processor (medium or thick slice disc): place peaches in food tube and slice, using light pressure. Add to orange juice mixture. Gently blend in blueberries, tossing lightly. Cover and refrigerate at least 2 hours.
Preheat oven to 375 degrees. Combine onion powder, salt, sage, chili pepper flakes, paprika, and cumin and mix well. Add garlic to the ground chicken mixed until combined. Add your mixed spices to chicken and mix them in thoroughly. Add 1/2 cup panko breadcrumbs reserve the other half. Add egg and mix thoroughly. On a flat surface spread the remaining breadcrumbs, make patties with the chicken and cover with the remaining breadcrumbs. Place on a rack with a baking sheet under for the loose crumbs to fall. Discard fallen crumbs. Bake at 375 degrees for 15 minutes, flip patties, and bake for an additional 7 minutes.
Combine the ingredients for the chicken marinade in a baking dish. Place the chicken in the marinade. Cover and refrigerate for at least 30 minutes. Meanwhile, chop the vegetables for the salad. Mix the hot water, vinegar, red pepper and salt in a medium bowl. Stir to dissolve the sugar. Reserve 2 tablespoons of this pickling liquid for the dressing. Place the cucumbers and radishes in the mixture to pickle. Toss and set aside. Preheat the grill to medium heat. Grill the chicken for 5 minutes per side, then cover with foil and let it rest for 5 minutes before slicing. Place the romaine lettuce on dinner plates, topped with carrots, pickled cucumbers and radishes, sliced chicken, cilantro and green onions. Mix 2 tablespoons of the pickling liquid with mayo,fish sauce, lime juice, sriracha sauce, and olive oil. Whisk well and salt and pepper to taste. Drizzle over the top of the salads.
Whip cream until stiff. Fold in powdered sugar and orange zest. Stir in sour cream until well blended. Spoon over strawberries and garnish with finely grated dark chocolate.
If not using instant yeast, allow yeast to activate with 1.5 cups of the warm water according to the directions on the packet (about 10-15 minutes). If using instant yeast, just combine it with the dry ingredients. Combine all remaining ingredients in a large mixing bowl, and add water/yeast mixture. If you choose to use the anchovy paste, add it here. Mix until smooth. A wire whisk works well for this. Dough will be very wet and somewhat runny. Set dough in a warm (90-100 degree F) place to rise (covered with a moist dish towel), and allow to rise for two hours. Heat oil in an electric skillet or large, deep saucepan to between 450-500 degrees F. The skillet/saucepan should be at least 2 inches deep, with the first inch filled with oil. The larger the pan, the more you'll be able to fry at once. Once the dough is risen and oil is hot, use a tablespoon to place bits of the dough into the oil to fry. Wetting the spoon in water between dips is a great way to keep the dough from sticking to the spoon. Fry the dough until lightly golden brown on each side (flip each dough ball at least once). If the oil is hot enough, cooking time shouldn't be much more than 2-3 minutes. Once the dough has cooked to a light golden brown, remove from oil and allow to cool/drain on a cookie sheet lined with either brown paper bags or paper towels. Once cooled enough to touch, serve with a bowl of sugar on the side for dipping.
Pre-heat oven to 350 degrees. Cook macaroni according to package. Butter bottom of casserole pan. Pour about 1" of milk into bottom of pan. Cut cheese into small cubes (1-2") and mix with noodles in pan (I like to pour a layer of noodles, layer chunks of cheese, then pour the rest of noodles on top. Scatter the rest of the cheese chunks throughout the noodles). Layer the shredded cheese on top of the casserole. Bake in oven until cheese is melted and slightly browned for about 30 minutes.
Add first seven ingredients into a mixing bowl, mixing well in between each ingredient. Sift flour, baking powder and soda, and salt and add to mixing bowl. Fold the boilingwater into the ingredients in the mixing bowl. Mix well. Grease and flour six 8" round baking pans. Pour batter equally into each of the pans. Add 1/2 cup chocolate chips into each pan. Bake at 350 degrees for 25 minutes. Let cakes cool for 10 minutes on a rack, then remove from pans. When completely cool, ice with Chocolate Motherlode Frosting (recipe#109447). Coat with nuts if desired. Cake will keep for 3 days if covered and chill. Serve at room temperature.
Stem, wash and add the water to the berries. Cook until soft; mash and strain through a jelly bag. Measure the juice; boil uncovered for five minutes. Add an equal quantity of sugar to the juice and boil until jelly forms. Pour into sterilized glasses and seal.
Mix everything and coat both sides of Pork. Lay the coated strips on a parchment covered sheet pan with sides. This worked for me and avoided that messy cleanup. Let marinade room at temp for half an hour. Bake in a 275 oven for about 90 min, turning once. Remove the meat, pour off any grease, put a flat rack on the pan, return meat laying now on the rack. Run the oven up to 450F bake for about 10 minutes more to crisp.
Make marinade in small bowl, whisk together lemon zest and juice, oregano, oil, 2 teas. Kosher salt and 1 teas. fresh black pepper. Divide marinade between 2 large re-sealable plastic bags. Lightly pierce chicken with meat fork to deeply accept marinade. Place 2 chicken halves in each bag; shake to coat. let marinate at room temp 30 minutes, turning bags occasionally. Preheat grill to medium and lightly oil grates. Remove chicken from bags and pat dry with paper towels. Place chicken on grill and cook until lightly browned and cooked throughly, about 20 minutes. Instant read thermometer should read 175*F when inserted in the thickest part of the chicken. (If browning too quick, move to part of grill with less heat or turn down grill.). Transfer chicken to a cutting board. Tent with foil; let rest 10 minutes. Meanwhile, place lemon halves on grill; cook to slightly char, 8-10 minutes. Garnish chicken with oregano sprigs and service with grilled lemons.
This can be done both in the oven or on the grill. My BH and I prefer it on the grill. Preheat oven to 350° (if using oven). Rub fish inside and out with salt. Set aside. Saute onion and celery in 2 tablespoons butter until soft. Add bacon, bread crumbs, egg, shrimp, salt & pepper; mix well. Stuff fish; close with turkey thread, turkey picks, or toothpicks. Place in baking pan and brush with 2 tablespoons melted butter. Bake 40 minutes. If using the grill, I still recommend brushing with butter, and grill 20-25 minutes turning about 4 times as not to break the fish up. Remove picks and enjoy!
Preheat oven to 350 degrees. Cook pasta according to package instructions. While pasta is cooking, cook chopped sausage until browned and cooked thoroughly inside. In a large mixing bowl, combine all remaining ingredients except marinara sauce(reserve 1/2 cup mozzarella cheese and 1/2 cup parmesan cheese). Add salt and pepper to taste. Add cooked sausage to mixture. Drain pasta when it is al dente. Pour about 1/2 cup of the marinara sauce in the bottom of a 9x12 baking pan. Pick up one shell at a time and carefully stuff 1-2 tablspoons of the mixture into the shell. Place the stuffed shells next to one another inside the baking dish. Pour the remaining marinara sauce all over the tops of the stuffed shells. Cover dish with foil and bake approximately 40 minutes or until the sauce is bubbling. In the remaining 5 minutes, sprinkle remaining 1/2 cup mozzarella cheese and 1/2 parmesan cheese on top. Serve hot!
Place spinach in large bowl. Top with onions, cheese, and dressing. Add croutons. Toss and serve.
Combine all ingredients in slow cooker and mix together. Set slow cooker on low and cook for at least 6 hours. Add water if necessary. *I sometimes add a can of beef broth to the mixture.
Pat the potato slices dry using paper towels. Arrange the potato slices in one layer on two buttered cookie sheets pans. Brush the slices with melted butter. Bake in a 500 degree oven for 15-20 minutes or until the edges are golden brown. Sprinkle lightly with Cajun seasoning and coarse salt.
Combine the shrimp with the lemon juice and a few generous splashes of hot pepper sauce (or less, to taste). Let sit while you begin the grits and gravy. Prepare the grits in a large heavy saucepan, first bringing 6 cups of water and 1 teaspoon of the salt to a boil. Whisk in the grits a few handfuls at a time. (They will bubble up initially.) When you have added all the grits, reduce the heat to a very low simmer and cook over low heat for 35-40 minutes, stirring occasionally at first and more frequently toward the end. While the grits simmer, get the gravy underway. Fry the bacon in a medium skillet over medium heat until brown but still limp. Stir in the onion, green pepper and garlic, and continue cooking until the onion and pepper are limp, about 5 minutes. Add the scallions, sprinkle the flour over the mixture, stir, and continue sauteeing for 5 minutes longer. Stir in the stock and remaining salt, and cook for 5 minutes longer. Remove from the heat while you finish the grits. When the grits are thick and creamy, stir in the butter, followed by the cheese. Add a splash of hot pepper sauce and additional salt if you like. Cover the grits while you finish the gravy. Return the gravy to medium heat and stir in the shrimp. Cook until the shrimp are opaque throughout, about 5 minutes. Serve immediately, mounding the grits in large shallow bowls or on plates, and covering them with shrimp and gravy.
In a large punch bowl or several pitchers, combine the water, concentrates and sugar; stir until sugar is dissolved. Refrigerate for 2 hours or until chilled. Just before serving, stir in the cream soda.