HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients except vanilla. Stir over low heat until melted. Bring to a full oil, stirring constantly for 1 minute. Remove from heat and continue to stir until warm. Add vanilla. Continue to beat until a smooth spreading consistency is achieved.
Open both the peas and the asparagus and save half of the juice from each. To juice add butter and soup. Bring to a boil, stir. Put peas and asparagus in dish and cover with soup mixture. Bake at 350 degrees F. until bubbly about 20-25 minutes. slice egg over top and sprinkle with paprika and serve.
Bread: Trim all crusts. Place on its side. Measure and mark 5 even cuts about 1/2 inch wide. With a ruler as a guide, cut 5 lengthwise slices, keeping them in order of cutting so that the loaf can be reassembled. TO ASSEMBLE:. Along with the cheese spread, choose 3 other fillings. Spread each slice with butter. Place bottom slice, butter side up, on waxed paper-covered bread board or baking sheet. Spread to the edges with Cheese spread. Place 2nd slice on top of cheese spread and cover with Chicken and Almond Filling. Add third slice of bread and spread with Egg and Olive filling. Top with fourth slice and spread with Ham and Pimento Filling. Place 5th slice of bread buttered side down on Ham filling. Gently shape the loaf so the edges are even, removing any excess fillings. TO ICE:. Spread sides and top with Cream Cheese icing. Garnish top as desired with strips of green pepper, ripe olives and sliced radish in design, or colour cream cheese and decorate using a cake decorator. Chill at least 3 hours before serving. TO SERVE:. Place loaf on large tray or platter. Cover remainder of tray with lettuce or arrange tomatoes, cucumbers and olives around the loaf. Garnish with parsley. Slice loaf into 10 one-inch slices and serve on individual salad plates with lettuce and vegetable garnishes.
In a large stock pot brown beef and onions. Add peppers. Cook approx 5-10 minutes. Add all ingredients except cooked rice. Simmer for 30 minutes on low. Add rice and serve.
Fill a cocktail shaker with ice. Add tequila, Campari, lime juice, grapefruit juice, and simple syrup. Shake well and strain into a chilled coupe. Garnish with grapefruit twist.
In a large pot, heat the oil over medium-high heat. Add the bacon and cook, stirring, until browned and the fat is rendered, 4 to 5 minutes. Add the onions, carrots and celery and cook, stirring, until soft, 4 to 5 minutes. Add the garlic, salt, pepper, bay leaves, thyme, oregano, and cumin and cook, stirring, for 30 seconds. Add the beef and sausages, and cook, stirring, until no longer pink, about 5 minutes. Add the tomato paste and cook, stirring, for 1 to 2 minutes. Add the wine and cook, stirring, to deglaze the pan and remove any browned bits sticking to the bottom of the pan, and until half of the liquid is evaporated, about 2 minutes. Add the tomatoes and their juices, the tomato sauce, beef broth, and sugar and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, to keep the sauce from sticking to the bottom of the pan, until the sauce is thickened and flavorful, about 1 1/2 hours. Add the cream and butter, stir well, and simmer for 2 minutes. Discard the bay leaves and adjust the seasoning, to taste. Remove from the heat and cover to keep warm until ready to serve. Cook Pasta per instructions on package. Serve sauce with cheese and noodles.
Combine cooked spaghetti, mushrooms, chicken, soup, butter, milk, pepper and 1 cup cheese. Mix well and put into a 2 quart casserole dish. Top with remaining 1/2 cup cheese. Bake at 350 degrees for 30 minutes.
Preheat 1-inch vegetable oil to 350 degrees F. Whisk together the eggs, buttermilk, and hot sauce in one dish. Whisk together the flour and seasoned salt. Dredge the cauliflower in flour, then buttermilk, and then again in flour. Fry in batches for 2-3 minutes per side, flipping halfway through cook, until golden brown. Remove to a paper towel-lined plate to blot oil. Sprinkle immediately with salt and serve with hot sauce and dill pickle coins.
Preheat oven 400°F. Combine onions and cubed meats; set aside. Line large casserole or large roast pan with rolled out pasty dough. Layer ingredients in prepared pan. Start with 1/3 of the meat, add 1/2 potatoes and continue layering finishing with the meat. Add chicken bouillon until you can see the juice a bit on top. Cover with pastry; Make a hole on center of pie to let steam escape. Cover pan with foil. Bake for 1 hour. Reduce meat to 250°F and continue cooking another 5 hours. Keep an eye on the pie to make sure it doesn't dry out. Add more bouillon if necessary. Tip: Cubed meat and onions should be prepared the day before, covered and refrigerated overnight;this makes it tastier. Serve with beets, chow chow, home made ketchup, Heinz ketchup and an assortment of pickles, a side bowl of cooked carrots or string beans. This will be hit!
In a soup pot, saute the onion, garlic and ginger in the coconut oil until golden brown. Add the chicken stock and bring to a boil. Chop the taro leaves into bite size pieces and add to the boiling stock. Simmer for 25 minutes. Add the chicken meat, salt and pepper, cook another. 10 minutes and serve.
TO MAKE THE CREPES: In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot. TO BRAISE THE GOAT: Place all ingredients in roasting pan. Make sure meat is fully covered. If stock and wine do not cover, use water to top off. Cover roasting pan with tin foil or lid. Braise for 3 hours at 300 degrees or until tender. When meat is done, take out of oven and let set at room temperature for 20 minutes. With a slotted spoon remove meat to serving dish and then pour some of the braising liquid over the top. TO MAKE THE RAGOUT: In a large soup pot with a heavy bottom, slowly cook onions and butter. Onion should appear almost translucent when done. Then add rest of ingredients. Continue to stir. Cook for 1 hour on med-low heat.
In lg. mixing bowl, dissolve yeast in warm water. In another bowl, combine the butter, honey and boiling water. Stir til butter is melted. Cool til warm, 110-115°. Add the eggs, oats, salt, butter mixture and 2 cups flour to the yeast mixture; beat on medium speed for 2 minutes. Stir in enough remaining flour to make a soft dough, (dough will be slightly sticky). Cover and let rise in warm place til doubled, about 1 hour. Punch down dough. Transfer to a greased 1-1/2 quart round baking dish. Cover and let rise in warm place til doubled again, about 30 minutes. Uncover and bake in 375° oven for 35-40 minutes til golden brown. Cool 10 minutes. Remove from baking dish and cool on wire rack.
Preheat oven to 375°F Place the carrots, honey, cinnamon, sweet-smokey paprika and olive oil in a cake pan and mix well so all the carrots are coated with the spice/liquid mixture. Cook in the oven for 20 minutes, stir in garbanzo beans and cook an additional 5 minutes. While the carrots are roasting, prepare the couscous by adding to the boiling hot vegetable stock. Stir well and fluff after about 15 minutes. Right before the carrots are done roast the sesame seeds quickly in a frying pan. Be careful they don't burn! Combine the carrots and couscous, lemon juice, date quarters, toasted sesame seeds and crumbled feta cheese or goat cheese and season with the sea salt and pepper to taste. After seasoned just right, add in the cilantro and serve in a bowl warm.
In a skillet, cook beef and onion until meat is browned; drain. Add next 8 ingredients; mix well. Bring to a boil. Reduce heat; cover and simmer for 20 minutes, stirring occasionally. Remove from the heat. Sprinkle with the corn chips and cheese. Cover and let stand for 3 minutes or until cheese is melted.
Preheat oven to 200C (180C for fan assisted). Line a muffin tin with 12 liners. Sift flour, sugar, baking powder and salt into a large bowl. Stir in the ground almonds. Combine wet ingredients in a medium-sized bowl, and mix thoroughly with a fork. Add the wet ingredients to the dry, and fold together with a large metal spoon until just moistened. Very gently fold in the cranberries and the white chocolate. Spoon into prepared muffin cups, and sprinkle evenly with almonds and demerara sugar. Bake for 20-25 minutes until the tops spring back gently when pressed. Cool on a wire rack.
FOR THE DOUGH: In a large bowl, whisk together 6 cups flour and the salt. Using a pastry cutter, or a large fork, or two knives, cut the chilled butter into the flour until the mixture resembles coarse crumbs. Add the eggs and knead for 1 minute. Add about 1 1/4 cups ice water, a little at a time, to form a cohesive dough. Knead the dough on a lightly floured surface until it forms a large smooth ball, about 5 minutes. Cover with plastic wrap and set aside for 30 minutes. FOR THE FILLING: Mix the meats, cheeses, the 10 eggs, and pepper in a large bowl. Preheat the oven to 350 degrees. Divide the dough into two pieces: two-thirds for the bottom crust and one-third for the top. On a lightly floured surface, roll out the larger portion of the dough into a rectangle to line the bottom and sides of a 10x15-inch glass baking dish, with a little overhang. Add the filling and smooth it lightly. Moisten the edges of the dough with a little water. Roll out the remaining dough to cover the top of the dish with some overhang. Trim off excess dough and crimp the edges to seal. Poke several sets of holes across the top with a fork. Bake for 45 minutes. Remove from oven and brush top and edges with the beaten egg, then return to the oven and bake until golden brown, another 45 minutes. Let cool completely before serving.
Whizz peas (lightly cooked, if you prefer), lime juice, chilli, spring onion and mint together in the food processor (or use a hand blender) until they form a pate. The texture can be smooth or coarse, as you wish. Season to taste with salt and pepper, then serve very cold.
Boil thighs (or small whole stewing chicken)in water & chicken stock until done (juice runs clear when you pierce them). Remove chicken pieces and set aside to cool. Add onion, celery, peas and carrots and return to the boil. Skin, debone and cut up chicken into bite sized pieces. Add chicken and mushroom soups, garlic, spices and chicken pieces to soup, whisk until thoroughly mixed and return to a boil. Turn down and simmer for approx 20 minutes. Add dumplings from Recipe #30965 (optional) and simmer for 10-15 minutes. Serve immediately.
Pour lentils and water into saucepan and bring to a boil. Lower the temperature and simmer for 20 minutes until lentils are cooked soft. About 10 minutes after you lower the temperature on the lentils, saute onions over medium-high heat in a large saucepan until slightly softened. Add the peppers and garlic and continue sauteing until the peppers and garlic are soft and the onions are starting to get golden in color. Shake in cumin and chili powder and mix well. Strain the cooked lentils and pour into the pan with the onions. Stir together. Add tomato paste, tomato sauce, mustard and brown sugar and continue cooking for about 10 minutes. Lower the temperature to minimal heat and keep warm until you're ready to eat (the longer it sits, the more flavors will meld together). Serve your Snobby Joes in pita, a hamburger bun, or over rice.
Put everything except the feta cheese into a large bowl and toss gently to avoid breaking up the watermelon cubes. Refrigerate for 1 hour. Before serving, add the feta cheese and black pepper. Garnish with a mint leaf if desired.
The crust: add potatoes to the slow cooker and cover with cold water. Cover and cook on LOW for about 4 hours, until the potatoes are tender when pierced with a fork. Drain off water and increase heat to high; cook for about 30 minutes, until dry. Add the sour cream, garlic, salt, and pepper; using a potato masher, mash the potatoes to your desired consistency; transfer potatoes out of slow cooker and refrigerate (clean slow cooker for use with the filling). The filling: place a large saucepan over high heat and add 3 tablespoons butter. Add in the flour and cook, while stirring constantly, for about 5 minutes, until lightly browned. Add in the stock; continue cooking/stirring for 15 minutes, until the mixture thickens enough to coat the back of a spoon. Add in nutmeg and salt/pepper. Place a saute pan over med-high heat; add in remaining 1 tablespoon butter. Add in leeks, carrots, and celery; saute for about 10 minutes, just until soft. Transfer to the slow cooker and add the chicken and sauce; gently fold in the peas and fresh tarragon. Cover and cook on LOW for about 4 hours, until the vegetables are tender and the chicken is cooked through. Spoon the potato crust over the top of the filling; cook for about 1 hour, until the potatoes brown at the edges. Garnish with parsley and serve piping hot.
Note: if marinating chicken overnight, wait till a few hours before cooking chicken to prepare Rujak. Prepare Rujak: Peel and section the grapefruit, reserving the juice. Combine reserved juice with lemon juice, soy sauce, brown sugar, and chili powder. Add pineapple, mango, apple, and cucumber, spooning juices over the other fruits to coat. Cover and chill for several hours. Prepare the chicken: Combine onion, garlic, soy, oil, lemon juice, red pepper flakes, ginger, and black pepper. Place chicken pieces in plastic bag inside a deep bowl, and add marinade to bag. Seal bag and marinate chicken for several hours or overnight, turning bag occasionally. Before cooking, drain marinade; pat chicken pieces dry. Place marinade in a saucepan and bring to a boil; boil 5 minutes; cool slightly before using as a baste on chicken. Place chicken pieces, bone side down, on a grill with medium-hot coals; grill 30-35 minutes, turning often and basting with marinade the last 10 minutes. Serve chicken with Rujak.
Place potatoes between paper towels to squeeze out excess moisture. Combine all ingredients except oil and mix well. Heat 1/8" of oil in a large skillet and drop mixture 1/4 cup at a time into hot oil. Press mixture into 3" rounds with the back of a spoon. Fry until golden brown, turning once. Drain on paper towels.
IMPORTANT! Leave the root and a couple of inches on the top of the beet until they are cooked. This will keep the color in them. Boil 4 quarts beets until tender. Remove skins, tops & roots. Combine above ingredients bring to a boil, boil 5 minutes. Add beets, let come to a full boil then pack into hot sterilized jars. If you want you can put spices into cheese cloth and toss when you are ready to pack into jars. I don't mind the spices in the jars, so I leave them in, I cut the cinnamon stick into fourths I think the flavor gets a little stronger.
Mix together sugar,butte ad corn syrup. Fold in eggs and vanilla and stir in oats. Pou into pie crust and bake at 350 degrees for 30-35 minutes.
Preheat oven to 400 degrees F, then cut four 15" rounds of parchment paper. Fold each in half, then unfold & lightly brush 1/2 tsp oil onto each parchment round to within 1" of the edge. Arrange potato slices evenly on half of each parchment round, & sprinkle with half of the salt & pepper. Put salmon on top of that, & sprinkle the remaining salt & pepper, before doing a final top-off with the carrots, tomatoes & 2 herb sprigs. To seal each packet, fold untopped side of parchment round over the topped side. Fold open edge over several times, folding & twisting until packet is completely sealed. Place packets on ungreased cookie sheet. Bake in oven for 15-20 minutes, depending on the thickness of the filets. Carefully unwrap 1 packet to check if fish flakes easily with fork. If not done, re-wrap & continue baking. Remove packets from oven & let stand 5 minutes before serving. Place packets on individual serving plates, then cut an X-shaped slit in the top of each packet. Carefully tear back the paper to serve.
Lightly grease a 12 muffin pan or 12 custard cups. Line each with a crepe, fluting them. Sprinkle bacon into the crepes. Divide the cheese between the crepes. Mix together the flour, salt. Mix the beaten eggs and milk, add to the flour. Blend well and pour into the crepes on top of the cheese. Bake in 350F oven for 15-20 minutes or until firm. Cool 5 minutes before removing from pan.
Fry the onions in the oilfor 4 minutes (over high heat) and add the. potatoes cut into small pieces, together with the salt,ground chillies and. turmeric. . Cook until the potatoes are tender. then add tomatoes and green chillies. Break the eggs into a. bowl, beat well and season to taste with salt. Pour them over the. potato onion mixture and cook till the egg is light brown in colour. Add further salt to taste if required.
Preheat oven to 350f degrees. Mix together 1 cup flour, 1 cup graham cracker crumbs, melted butter, brown sugar, cinnamon and salt well to form a soft dough. Press the dough evenly into a 13x9x2 inch baking pan and bake for about 20 minutes or until lightly brown. While the crust is baking beat the well softened cream cheese until light and fluffy. Add the sweetend condensed milk, eggs, lime zest and juice and beat for 2-3 minutes or until light. Add the 1/2 cup flour and salt and beat until just mixed, do not over mix. Pour the filling mixture over the hot crust and spread out evenly. Bake until just set or about 20-25 minutes. Cool on a wire rack for at least an hour and then cut into bars. Dust cooled bars with confectioner's sugar. Chill bars in fridge or store in freezer, they freeze well.
Pour bag of frozen tater tots in greased cooker. Combine remaining ingredients except cheese in separate bowl. Pour over potatoes. Cook on high for 3 hours or on low for 4 and 1/2-5 hours. One half hour before serving, sprinkle grated cheese on top.
Make flavored fruit syrup by combining water, sugar, vanilla, mint and zest in a saucepan. Bring to a boil, reduce heat and simmer for 10 minutes. Remove from heat and let cool. When cooled to room temperature, strain syrup and stir in lime juice. At this point syrup can be stored in the refrigerator for up to 5 days. Toss mango or papaya, melon and pineapple in a large bowl. Pour syrup over fruit. Toss mixture well. Cover and chill for at least 1/2 hour before serving.
Whisk ingredients in a small bowl and prepare on a lightly greased skillet over medium heat.
Brown the meat in a few tablespoons of olive oil over high heat. Just enough to sear it and seal in the juices. Combine the meat and all the ingredients in the crock pot, cook on low at least 6 hours, but can go for 10 or more.
In a small bowl, combine chili paste, molasses, soy sauce, ground ginger and garlic. Season short ribs with salt and transfer them to the inner pot. Add sauce and toss to coat. Cover and lock the lid in place. Place the vent to the sealing position and set to manual on high pressure for 40 minutes. When the cook time is done, allow the pressure to naturally release for 10 minutes and then release the remaining pressure. Open the lid and remove pieces of meat using a slotted spoon. Serve garnished with fresh cilantro. Serves: 6; Calories: 245; Total Fat: 10 grams; Saturated Fat: 4 grams; Total Carbohydrate: 8 grams; Sugars: 5 grams; Protein: 30 grams; Sodium: 346 milligrams; Cholesterol: 106 milligrams; Fiber: 0 gram.
Put water and red hots in a small saucepan and heat until melted, stirring constantly over medium heat. Once water mixture is boiling add cranberries and cook for 5 minutes over medium heat, stirring occasionally. Add Jello and mix well until Jello has dissolved. Take off heat and let cool for 5 minutes. Stir in applesauce and then pour into serving bowl. Place in refrigerator to set.
Heat 2 tablespoons olive oil. Add potatoes, red onion, and baby eggplants. Season with salt and pepper, cover and cook over moderately low heat until tender-- 15 minutes. Stir in fresh lemon juice and chopped dill. Serve warm.
Place dressing ingredients in a sealed jar or cruet and shake well to mix. Toss all the salad ingredients to mix well. Do not add dressing until just before serving.
In a large bowl, combine chicken, cucumber, cheese, and olives. In a smaller bowl, stir together parsley, Miracle Whip, yogurt, oregano, and garlic. Add to chicken mixture. Toss to coat. Cover and chill. Serve on lettuce (or mixed green) leaves.
Mix together the chicken, celery, onion, almonds and mayonnaise in a small bowl. Spoon mixture onto 2 slices of the bread. Top chicken mixture with the sliced peaches. Top peaches with a slice of bread.
Beat cream cheese and sugar in a large bowl. Stir in whipped topping. Scoop 2 Tb. of the mixture onto the bottom of each of the 10 cookies. Top with the second cookie. Dip 1/2 of each sandwich in the melted chocolate. If desired roll or lightly press edges in sprinkles, nuts or chocolate chips. Place in a single layer in a airtight container. Freeze 3 hours.
In a skillet, cook beef over medium heat until no longer pink. Drain Stir in the cheese and soup mix;. set aside. Seperate crescent dough into triangles; cut each triangle in half lengthwise, forming two triangles. Place 1 T. of beef mixture along the wide side of each triangle. Roll up. Place pointed side down 2 inches apart on ungreased baking sheet. Bake at 375 degrees for 15 minutes or until golden brown. NOTE: Pork Sausage can be substituted for beef. NOTE: Mini Crescent burgers can be assembled up to 2 hours in advance. Cover with plastic wrap and refrigerate until ready to bake.
preheat the broiler. line a baking sheet with a silpat and set aside. (I don't have one, and used parchment paper for the first few minutes of broiling, then transferred the sticks to a cookie sheet sprayed lightly with cooking spray) cut tofu horizontally into 4- 1/2" thick slabs. lay flat on paper towels and cover with more towels (use a few sheets). Press to remove excess moisture. I put some heavy pots on top and just let it sit for a while. Cut each piece into 6- 1/2" wide strips. Place on prepared baking sheet and season with salt and pepper. Place under broiler and cook, turning every 2-3 minutes until golden brown and crisp, about 10 minutes. Serve hot with desired condiments.
Preheat oven to 220 degree celcius (200 for fan forced ovens). Mix milk and stock together. Melt butter in large saucepan, cook spring onion (or leek if using could need 1 to 2 minutes), stirring until softened. Add flour, cook, stirring until mixture bubbles and thickens. Take off the heat and gradually whisk in milk and stock mix until smooth. Return to heat and continuously mix until mixture boils and thickens. Add chicken, vegetables and parsley, stir until heated through. Spoon chicken pie filling into a shallow 1.5 litre (6 cup) ovenproof dish. Place one sheet of pastry over filling; spray with cooking oil spray. Repeat this process with remaining pastry sheets, overlapping pastry around dish. Roll and fold pastry inwards towards centre around edge of dish (forming a roll around the edge). Spray top of pastry with cooking oil spray. Bake uncovered, in hot oven for 10 minutes.
Coat a 2 quart square baking dish with cooking spray. Arrange O'Brien potatoes evenly on the bottom of the dish. Layer the cheese, then add the soy chorizo on top of the frozen potatoes. You don't need to cook the soy chorizo, since it will bake in the casserole. Just add it straight from the package to the dish. NOTE: if you want more veggies, you can add a layer of pico de gallo on top of the cheese, then top with the soy chorizo. In a medium bowl combine the egg product, milk, and about 1/8 teaspoons salt and pepper. Mix together then pour over the other layers in the dish. Bake in the oven uncovered at 350 for 40 minutes, or until a knife inserted in the center comes out clean. If serving immediately, let this stand for 5 minutes before serving. If using this through the week, let this cool then cover and put in the fridge.