HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all ingredients in microwave-safe bowl and give a quick whisk. Microwave on high for 3 minutes, stir; microwave a further 2 minutes, stir; microwave a further 2 minutes, for a total of 7 minutes. Note: A slightly less-fattening variation of this recipe can be made using 1 cup milk and 1 cup water (instead of the 2 cups milk).
Saute the pecans in butter and set aside. In a large bowl, mix all remaining ingredients thoroughly. Place in a 1 1/2 quart baking dish and top with pecans. Chill until serving time. Bake at 350 degrees for 20 minutes. Serve hot with crackers or small bread sticks.
Get your three main ingredients prepared and then it's just a matter of assembly. First, thaw strawberries. Mash up any large chunks; mix in balsamic vinegar. You'll be dividing this for TWO layers. Set aside. Second, cut angel food cake into slices no more than 1" thick. You'll be dividing this for THREE layers, so try to get 18 slices. Third, just before assembly, mix UNdrained pineapple, dry pudding mix and 1/2 the thawed Cool Whip. You'll be dividing this for TWO layers. It will start to firm up as it sits, so you'll want to do your assembly as soon as this mixture is ready. Assembly: I use a 9" square glass baking dish. Arrange angel food slices, pineapple/pudding mix, strawberries. Repeat those three layers so now you have six layers. The next layer will be angel food cake. The top layer will be the remaining Cool Whip. Feel free to garnish with some fresh fruit. Chill in refrigerator several hours in order for the cake to absorb the moisture and flavor. If you have a clear glass trifle bowl, this dessert will be as delightful to look at as it is to eat!
Unroll and stack 2 pie crusts; gently roll or press together. Fit pastry into a 9 inch deep-dish pie plate. Toss together apples and lemon juice in a large bowl. Combine brown sugar, granulated sugar, and next 3 ingredients; sprinkle over apple mixture and toss to coat. Spoon into prepared pie crust. Unroll and place remaining pie crust over filling. Fold edges under, and crimp; cut slits in top for steam to escape. (I also cover the crimped edges of my crust with foil to prevent burning). Bake at 450 degrees for 15 minutes. Reduce temperature to 350 degrees, and bake for 30-35 minutes.
Preheat oven to 350°F. Grease and flour 9x13 cake pan (or two 9x9 pans). Combine white cake mix, strawberry margarita mix, tequila, vegetable oil and egg whites in large mixing bowl. Mix until well combined. Pour into pan. Place in preheated oven for approximately 30 minutes, or until an inserted toothpick comes out clean. Cool completely. With a fork, poke wholes generously all over top of cake. In a saucepan, boil 1 cup of water. Add Strawberry Jello and stir for 2 minutes or as directed on package. Add 1/2 cup of Cold water and 1/2 cup of Tequila to Jello and combine. Pour carefully over cake and allow to soak into holes. Refrigerate for at least 4 hours or overnight. Mix 2 tbsp of lime rind in with cool whip. Frost cake. Garnish with Pink Sugar Crystals, Lime Slices and Strawberry Slices Serve and enjoy!
1.COMBINE first 8 ingredients, mixing well; shape into 36 one-inch meatballs. 2.COOK in oil over medium heat 10 to 15 minutes or until browned. Drain on paper towels. 3.COMBINE grape jelly and chili sauce in large skillet. Cook over medium heat, stirring until well combined, about 3 minutes. 4.PLACE cooked or thawed meatballs in a single layer in skillet coating each meatball evenly with sauce. Cover; simmer 10 minutes, stirring occasionally, until sauce is bubbly and meatballs are cooked through. 5.TRANSFER glazed meatballs to a chafing dish or slow cooker. Serve with frilly toothpicks.
Beat the eggs with a whisk until light and frothy, mix in the crab, bean sprouts, shallots and ginger. Lightly oil the base of a small fry pan, heat pan, add 1/6th of the omelet mixture. Cook until set on one side, turn and cook other side. Transfer to a serving plate - keep warm, cook remaining omelets. SAUCE. Blend cornflour with water in a small pan, add remaining ingredients. Stir over heat until sauce boils and thickens. Pour sauce over cooked omelets.
Place chicken, peppers, and onions in a medium bowl. Blend fajita seasoning mix with 3 tablespoons water and pour mixture over the chicken and veggies. Stir so that chicken and veggies are thoroughly coated. Let marinate for 5 minutes. Spray a medium pan with nonstick spray and bring to medium-high heat. Pour chicken/veggie mixture (including any excess marinade) into the pan. Moving mixture around occasionally with a spatula, cook until chicken is cooked through and veggies are slightly browned (about 6 minutes). Transfer mixture to a bowl. Serve with the lettuce leaves, guac, salsa, and sour cream. Enjoy fajita-style, by loading up each lettuce "cup" with 1/3rd of the mixture and topping with the condiments. Yum!
Combine the first seven ingredients. Rinse seeds from chilis, chop the chilis and add to mixture. Pour into a greased casserole pan. Bake at 350 degrees for 50 minutes (or until casserole is firm and has a golden brown color).
Chop raw chicken into bite-size pieces and marinade overnight in oyster sauce. Cook chicken in a nonstick pan in a little water as if stir frying. Steam the broccoli and the carrots until tender. Slice carrots into one inch sticks and chop the broccoli into bite size pieces. Combine these vegetable and chicken with the condensed fat-free soup. Do not add water. Heat the flat breads between two damp paper towels in the microwave for 30 seconds each. Place equal proportions of the mixture on each roti. Roll up like a burrito. Cover with a damp pamper towel and cook for one to one and one half minutes longer in the microwave. Serve with sliced cucumbers. Enjoy!
Mix and spread onto 2 cookie sheets. Bake at 250° for 75 minutes. Do not mix until the end. I rotated the cookie sheets every 20-25 minutes.
Preheat oven to 350°F Prepare marinade: In medium bowl, whisk together all ingredients. Pour into large, shallow baking dish. Then add the tempeh, turning to coat. Cover and bake, 40 minutes. Remove from oven and let stand 5 minutes before serving.
Bake potatoes in 400°F oven until tender (45-60 minutes). Cook bacon until crisp; pat dry and crumble. Drain almost all fat from bacon pan and cook onion until soft. Cut baked potatoes in half. Scoop out potatoes leaving 1/4" shell. Mash potatoes until smooth and mix in dressing, cheese, bacon and onion. Spoon mixture back into skins. Bake at 350°F until heated through. Broil for 2-3 minutes to brown lightly.
Combine first 6 ingredients in a medium bowl, tossing to combine. Cover and chill 20 minutes. Garnish with cinnamon if desired. Serve over ice cream for dessert.
Cook noodles according to package directions; drain. Combine sake and the next 4 ingredients (sake through crushed red pepper) in a small bowl; set aside. Heat 2 teaspoons of vegetable oil in a large nonstick skillet over medium-high heat. Add chicken; stir-fry 4 minutes or until done. Remove chicken from pan; keep warm. Heat 1 teaspoon vegetable oil and sesame oil in pan over medium-high heat. Add mushrooms and remaining ingredients; stir-fry 4 minutes or until broccoli is crisp-tender. Return chicken to pan; stir in sake mixture. Cook 1 minute or until thoroughly heated. Serve over noodles.
Sift dry ingredients first. Whisk in milk and flavoring. cook until thickened. chill. Freeze in ice cream machine until desired consistancy. ENJOY :).
Preheat oven to 425°F. Sift together flour, salt, sugar and baking powder into mixing bowl. Make a well in the flour mix and add the milk. Add shortening and begin kneading with hands (to cut in) the vegetable shortening and flour in the milk until thoroughly mixed. Add milk, if needed to form, and mix. Turn onto floured board, and knead gently 6 to 8 times. Pat dough to 1/2-inch thickness. Cut into biscuits. Place on baking sheet and brown in oven 10-13 minutes. Makes about 9 biscuits.
Cream together butter, brown and white sugar and salt. Beat in eggs. In another bowl, combine baking soda, baking powder, flour and oatmeal. Mix dry ingredients with egg mixture. Mix in chocolate chips, chocolate bar pieces and walnuts. Drop by the tablespoonful on an ungreased cookie sheet. Bake 350 degrees until light brown. ENJOY!
Fry eggplants, potatoes and onion rings in hot oil. Mix the ground meat with paprika powder, salt and pepper and form little meat-balls, about 20 pieces. Fry the meat-balls in hot oil. Layer ingredients in a large baking dish in this order: Eggplants, potatoes, onions, tomatoes, meatballs. Mix the water together with tomato paste, chopped parsley, garlic, pepper and about 3 teaspoons salt. Pour the liquid over the vegetables and the meatballs. Bake in oven at 200°C, for about one hour. Cover if necessary. Serve with cooked rice or pita bread and some crumbled feta-cheese!
Place orecchiette in plenty of salted, boiling water and cook according to package directions (approximately 9 minutes) until al dente. While pasta is cooking, heat olive oil over medium heat in a saute pan and add minced garlic. Allow to cook for only about a minute (to soften). Add chopped spinach and season with salt and pepper (not too much salt, as feta will add saltiness). Add roasted red pepper and cook over low heat until spinach and peppers are heated through. Keep warm over a low heat until pasta is ready. When pasta is done cooking, add feta to the spinach mixture. Using a spider, take orecchiette from boiling water (reserving water) and add to spinach mixture on top of the feta. Toss pasta with mixture until thoroughly combined, then add pasta water (about 1/2 cup) until mixture is creamy and moistened. Serve immediately.
Add pecans to a pot of boiling water in two batches, boiling for two minutes Drain and shake off all excess water. Sprinkle salt and cayenne over nuts. Coat with sugar, allowing the sugar to melt into the pecans. Toss the nuts in the strainer, slowly adding all sugar. DO NOT USE UTENSIL TO TOSS. Carefully add nuts to hot oil. Cook until golden brown, about 3 minutes, stirring occasionally. Remove with slotted spoon and allow to cool on cookie sheet.
Mix lemon juice, herbs, salt, stevia and cinnamon in a zippered bag. Add pork. Marinate in refrigerator for at least 30 minutes, though overnight is best. Grill pork over high heat turning one to two times for about 5-6 minutes total. Grill broccoli and pineapple for 30 seconds a side in a grill basket. Remove and serve with tenderloin. If you don't have a grill, you can broil the pork and pineapple. Heat he broiler pan first and add the pineapple just before serving.
Preheat oven to 350 degrees. grease two 12-cup muffin tins. Mix toigether pumpkin, sugar and butter. Add eggs and whisk until smooth. Stir in cider. Sift dry ingredients together and slowly add to liquid mixture. stir until thoroughly mixed. Fold in ginger spoon or pipe into muffin cups. Bake until golden- about 20 minutes.
Combine all ingredients in a large pot except for pecans. Bing to a boil stirring till sugar is dissolved. Cook rapidly almost to the gelling point. About 15 minutes of a rolling boil while being stirred. Add pecans cook and stir for 5 more minutes. Pour into hot jars leaving 1/4 inch head space. Remove air bubbles. Adjust the caps. Process for 15 minutes in a boiling water canner. Make sure tops of jar are cover by an inch of water. Cool at room temperature and store in your cabinet. Chill after opening.
Cook pasta according to package directions, drain and set aside. Brown beef in oil, stirring frequently, for 10 minutes. Remove meat, set aside. Cook onion and green pepper in skillet, until onion is translucent. Add garlic and return beef to skillet. Stir in tomatoes, pinto beans, and bouillon cube, simmer until beef is tender. Add cooked pasta to meat mixture. Add cilantro, black pepper, salt, and Tabasco. Simmer for 5 minutes. Transfer to serving dish. Sprinkle with cheese.
Combine the french dressing and pineapple chunks in a bag to marinate for 15 minutes. Cut each of the bacon slices into three pieces (1 bacon slice=3 small stripes of bacon). Preheat your oven to broil and set for 350 degrees. After the 15 minutes are up, take the pineapple chunks and wrap them with the bacon and put a wooden toothpick through the bacon and the pineapple to secure the rumaki together. Take a baking sheet and put the rumaki onto the baking sheet. Broil one side of the rumaki until it looks done, which should be around 6-8 minutes depending on how hot your oven is (if you want the rumaki to be crisper, leave it under the broil for a little longer). After the one side of the rumaki is cooked, take the baking sheet out. Grab the toothpick and flip the rumaki to the other side, which is not cooked. (Be careful as the baking sheet will be hot.). Put the baking sheet in the oven again. Broil for another 6-8 minutes. Take the baking sheet out of the oven and let cool for a few minutes. Now get ready to serve the rumaki.
Preheat oven to 350°. Pour melted butter into an 8x8 pan. Whisk together the flour, 3/4 cup of sugar, baking powder and milk. Pour over melted butter. Cover with peach slices. Cover with 3/4 cup sugar (I know this will seem like a lot, but use it all.). Bake until batter rises to top and forms a nice brown crust, about 20 - 30 minutes.
Preheat oven to 350 degrees. Grease bundt cake pan. Combine and mix all cake ingredients. Combine and mix all topping ingredients, in a separate bowl. Add 1/2 of cake mixture to pan. Add 1/2 of topping mixture to pan. Repeat layers. Bake one hour. Allow to cool before removing from pan.
Heat your grill to medium/high. Oil the grill using a paper towel or anything else on hand. Combine all the dry ingredients in a bowl. Slowly add a small amount of olive oil and stir. You will see an obvious change in color. Add more oil if the mix is still dry. Add the mix to the meat side of the fillet. Lay the fillet skin side down on the grill. Cook for 5 minutes. Flip the fillet and cook for 4 minutes. Take the salmon off the grill and serve meat side up.
Preheat oven to 350. Spray 10-inch springform pan and line bottom with parchment round. Spray again and dust with cocoa powder. Grind chocolate and almonds in food processor until fine. Cream butter and sugar. Add yolks one at a time, beating well. Add chocolate/almond mixture and blend well. Beat whites to soft peaks. Mix 1/3 of whites into chocolate mixture to lighten (it will be stiff). Fold remaining whites into chocolate mixture. Bake until tests done, about 30 minutes. Cool. Unmold upside down on to platter.
In a large nonstick frying pan, heat 1 tablespoon of the oil with 1/2 tablespoon of the butter over moderate heat. Season the scallops with 1/2 teaspoon of the salt and the pepper. Put half the scallops in the pan. Cook until browned, about 2 minutes. Turn and cook until browned on the second side and just done, 1 to 2 minutes. Remove. Heat the remaining 1 tablespoon oil with 1/2 tablespoon of the butter in the pan and cook the remaining scallops. Remove. Wipe out the pan. Put the pan over moderately low heat and add the wine. Boil until reduced to approximately 2 tablespoons, 1 to 2 minutes. Reduce the heat to the lowest setting. Whisk the remaining 4 tablespoons butter into the wine. The butter should not melt completely but just soften to form a smooth sauce. Add the remaining 1/2 teaspoon salt, the lemon zest, and the tarragon. Pour the sauce over the scallops.
Wash and clean broccoli. Cut florets off, split larger ones in half. In a plastic bag add flour and seasoning (shake well). In a separate plastic bag add finely crushed crackers. In a mixing bowl add eggs and milk (beat until fluffy). Dip broccoli into egg. Put into flour and shake well. Re dip into egg. Put into cracker crumbs (coat well). Heat oil to 400 deg. Make sure oil covers at least half of the vegetables Place into hot oil and cook until golden brown, turn over and cook other side. Ranch dressing makes a good dip for these.
Preheat oven to 350 degrees. In large bowl beat margarine until creamy. Beat in sugar. When pale and fluffy, add eggs. Mix in baking powder,baking sada and almond extract. Fold in 1 c flour. Mix well by hand. Stir in yogurt and 1c floru. In greased muffin tin spoon heaping tbl batter. To each muffin add 1tsp pie filling. Cover with another heaping tbl batter. Bake @ 350 degrees 25 minutes.
Whisk together first 8 ingredients in a small bowl; gradually add canola oil in a slow, steady stream, whisking until blended.
Put the hens in a baking dish. Mix the hoisin sauce, red wine, scallions, ginger, garlic and sesame oil together in a bowl and pour the marinade over the hens. Cover and refrigerate the hens for 1-2 days. Preheat grill to medium heat. Put the hens on the grill bone side down and grill, covered, about 10 minutes. Gently turn them over and continue grilling for another 10 to 15 minutes or until the juices run clear. Let the hens rest for 5 minutes before serving. Enjoy!
In a medium bowl, mix together the flour, baking powder, salt, cayenne, black pepper and sugar. In a small bowl, whisk the eggs, add in the milk and melted butter; add to the flour and whisk until well combined. Add in the grated cheese and the corn niblets; mix to combine with a wooden spoon. Heat oil a heavy-bottomed skillet. Drop batter by tablespoonfuls onto hot oil; fry until light golden brown on both sides. Remove to a paper towel. **NOTE** if desired, finely chopped red or green bell pepper may be added to the batter.
Heat oven to 350 °, grease and flour 13x9 baking pan. Beat eggs, sugar and oil until light and fluffy. Sift together flour, baking powder, baking soda and cinnamon. Add to egg mixture and mix well. Add vanilla, beets and walnuts. Beat for 1 minute on medium speed. Pour into pan, bake for 45 minutes, or until a pick comes out clean.
1. Place water, milk, egg, 1/3 cup butter, sugar, salt, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough/Knead and First Rise Cycle; press Start. 2. When cycle finishes, turn dough out onto a lightly floured surface. Divide dough in half. Roll each half into a 12 inch circle, spread 1/4 cup softened butter over entire round. Cut each circle into 8 wedges. Roll wedges starting at wide end; roll gently but tightly. Place point side down on ungreased cookie sheet. Cover with clean kitchen towel and put in a warm place, let rise 1 hour. Meanwhile, preheat oven to 400*F. My Note: I'm always asked to bring the rolls to get-togethers. I've used it for cinnamon rolls, monkey bread -- almost everything. I do cheat, however; normally I cut the dough into 36 pieces and place 3 into each cup of a muffin tin. It makes big, light clover leaf rolls that everyone raves over. don't have a breadmaker, so I made these the traditional way (dissolve yeast and 1 tbsp sugar in warm water, let sit for about 10 minute Meanwhile, warm milk in saucepan until it just bubbles. Remove from heat, stir in sugar and butter until melted and cool to lukewarm. In a large bowl combine yeast mixture, milk mixture and egg. Stir in flour a little at a time and knead on lightly floured surface about 8 min.) Cover and let rise about 1 hr -- punch down and then roll out. I baked at 375 for 12 min, but could have used a tad longer. Still very good. he dough was too sticky in the machine, so I sprinkled flour into it until it was smooth. I was concerned about not using bread machine flour or bread machine yeast. I used the all purpose flour as it called for, but I used the bread machine yeast -- it was all I had. I used 2 1/2 tsp of bread machine yeast. They rose just fine and taste great. I will use this recipe to replace my old bread machine roll recipe. As did another reviewer, I cut my dough into 36 pieces and placed three balls of dough into each muffin cup. They turned into beautiful clover rolls. Nice touch. Also, I use a pizza cutter to cut my dough.
Preheat oven to 230C (210C fan forced). Place pizza bases on 2 large oven trays. Combine tomato and sugar in a small bowl and stir to dissolve sugar and then spoon tomato mix evenly over bases, crushing slightly with the back of a spoon. Sprinkle with half the pizza cheese and then top with the olives and eggplant and sprinkle with remaining pizza cheese and then top with the salami and then bake for 10 minutes. Sprinkle with the ricotta and bake for 2-3 minutes more or until ricotta is just heated. Remove pizzas from oven and sprinkle with basil and pepper. Serve with salad.
Heat oil in iron skillet. When hot, add potatoes, turning until light brown. Add onion and cook 5 minutes longer. Season with salt and pepper. Pour in water or broth and cover with lid. Reduce heat, stirring occasionally. Cook until tender.
Put the chilies, ginger, garlic and creamed coconut into a food processor and make into a paste. Add the coriander and mint and pulse until they are blended. Add the salt and sugar. With the motor still running, pour the juice of 2.5 of the limes down the funnel, processing to mix thoroughly. Taste to see if the juice of the other.5 lime is needed. This can be kept for up to a month in a sealed jar in the fridge. It will solidify due to the creamed coconut, but can be restored by bringing back to room temperate, blitzing and adding a little more lime juice if needs be.
In a heavy-bottomed pot, melt the butter. Use a gentle heat. Add the chopped onion and bacon, stir, and fry gently for 10 minutes, stirring now and then, until onions bits are transparent. Add the chicken livers, stir through, turn heat up a little, and fry about 7 minutes or until livers are just cooked through. Stir a few times. Add salt, preferably a good seasoned sea salt. Chuck the whole lot plus all juices and butter into a processor. Add the thyme, pepper, garlic, sour cream, brandy, nutmeg and lemon juice. Process slowly at first, and then at high speed to get a smooth paste. Taste for seasoning, and adjust. The flavour will develop as the pate cools and stands. Scrape paste into one or two suitable small bowls or ramekins. Cool, cover and refrigerate. Will last at least a week, but always use a clean knife or spoon when spooning out pate. Serve at room temperature: take out what you need and leave out for an hour. The flavour is far better when the pate is not chilled.
Prepare the marinade, add sliced steak and toss to coat. Refrigerate in an airtight container for up to 24 hours, tossing occasionally. For the salsa, mix all ingredients in a small bowl and set aside (Mixture may be covered and refrigerated up to 3 days). Remove steak from marinade and blot dry, then discard remaining marinade. In a skillet, warm the oil over medium heat. Add steak and onions, cooking until steak is well browned. Add bell peppers and continue to cook another 2 minutes. Spoon a small amount of the steak fajita mixture into the center of each tortilla and top with a spoonful or two of mango salsa. Serve immediately.
Rub the rim of a highball glass with a bit of orange juice, then dip in colored sprinkles. Fill glass with ice and pour in vodka, orange and pineapple juices. Top off with club soda. Garnish with a cherry and an orange twist, if desired.
Pre-heat oven to 350 degrees. Dissolve jello in the hot water; let cool, but not thicken. Mix together cake mix, oil, orange flavoring, 3 eggs. Add the orange jello mixture. Mix well. Pour into sprayed 9 X 13 inch cake pan and bake at 350 degrees 25-30 minutes or until done. While cake is baking, combine 2 cups of powdered sugar and enough orange juice to form a glaze. (I'd say 1-3 tablespoons of orange juice). Just make sure you add it slowly! Pour glaze over cake after removing from the oven.
Cut calamari tubes into 1/4-inch-thick rings. Melt butter in a large skillet over medium-high heat. Add garlic and onion; saute 3 minutes or until tender and lightly browned. Add calamari rings and tentacles, broth, and next 5 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 30 minutes. Add spinach, olives, and pine nuts; simmer 8 minutes or until spinach wilts.