HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat butter over low heat until melted. Blend in flour, pinch salt and pepper. Cook over low heat, stirring constantly until smooth and bubbly. Remove from heat. Stir in broth and milk. Heat to boiling; stirring constantly. Stir one minute until thick. Saute onions, mushrooms, carrots, leeks, broccoli, and celery in 2 tablespoons of olive oil with the ginger and garlic. Saute until carrots are tender; mix in herbs in flour. Reserve. Line pie plate with Tenderflake prepared bottom crust. Pour in filling; top with shredded smoked Gouda cheese. Top with top crust. Cut slits in center to vent. Flute edges. Cook uncovered in 425 degree Fahrenheit oven until crust is brown, approximately 35 to 40 minutes. Let stand 10 minutes before serving.
In a medium glass bowl, stir together the first four ingredients. Place the brisket fat side up in a 13x9 inch baking dish lined with aluminum foil. Pour the sauce over the brisket and cover with another piece of foil, sealing it with the foil underneath. Bake at 350 degrees for 3 hours. Remove and let stand 20 minutes. To serve, slice and pour sauce over meat.
Spread salad dressing on pizza crust. Sprinkle cheese on pizza. Top with mushrooms, artichoke hearts, and olives (in that order). Crush garlic in press and scatter over pizza. Bake according to Boboli crust instructions.
Preheat the oven 180C/350F/Gas 4. Prepare a tin (what size or what kind of preparation isn't detailed in the instructions) I used an 8" square baking dish, with foil, but no lubrication - based on previous oily flapjack experiences. In a pan, combine the butter, sugar, syrup and orange zest (and/or spices) over a medium heat, stirring until the butter has melted. Remove from the heat and stir in the oats and figs. Tip into the prepared tin, pressing firmly down. Bake for 40 minutes until deep golden and bubbling around the edges. The mixture will still be fairly soft in the centre, but will firm up when cooling. Leave in the tin until completely cold. Turn out onto a board and cut into 16 squares.
Drain pineapple chunks - keep syrup, add water if necessary to make one cup. Heat syrup and add gelatine, stir till dissolved - divide in half. Keep one half in the pot. To the half in the pot, add cream cheese. Stir over heat till melted and smooth. Pour into graham cracker crust. Chill until firm. Once firm, place pineapple chunks on top, and pour on remainder of syrup to glaze. Keep pie chilled. ALTERNATE METHOD: I had a problem with getting the syrup evenly distributed, and I think that the next time I make this, I will mix the pineapple chunks with the syrup (that's been left at room temp) and put it on as a mixture once the pie is firm. Just use a little gentleness when you're putting the pineapple on top. ALTERNATE CRUSTS: Digestive biscuits, Marie biscuits, cornflakes or rice krispies can be substituted for the crust Zaar has several variations of a graham cracker crust available; use one of these to make the crust if you don't like premade crusts or as a template for using the other things mentioned.
Heat oven to 425F degrees. In large mixing bowl place 1 cup Fiber One cereal and 1/2 cup milk. Mix in 2 to 3 pureed bananas and let stand 5 minutes. After 5 minutes add all ingredients except for flour. Mix well. Add flour and mix to even consistency. Bake in greased muffin tins for 20 to 25 minutes until tops are lightly browned. When done, loosen from muffin tin and let cool.
Sift dry ingredients together. Beat eggs, oil,milk,and juice til blended. Add to dry ingredients. Stir to just moistened. Fill greased muffin cups 2/3 full. Bake 400F 20 minutes or until browned.
Whisk together in a medium bowl flour, cornstarch, and salt. In a food processor fitte with the metal blade, process the powdered sugar until very fine. Cut the butter into a few pieces and add it in the food processor with the motor running. Process until smooth and creamy. Pulse in the vanilla extract. Scrape the sides of the bowl. Add the flour mixture and pulse in just until incorporated. Scrape the dough into a bowl and refrigerate it for at least 2 hours. Preheat oven to 375. Form dough into"ropes" 1/2 inch in diameter and 2 1/2 inch long. Curve dough into crescent shape. Place dough on cookie sheet covered in parchment paper (or buttered cookie sheet). Bake for 10-15 minutes or until just beginning to brown around the bottom edges. Allow cookies to cool on sheets for a few minutes. Transfer cookies to powdered sugar and roll gently. Careful: these cookies are delcate!
Combine cracker crumbs, cheese, sesame seeds, and pepper. Spread eggplant slices with mayo on both sides. Coat with crumb mixture, and press crumbs into eggplant lightly to make sure they stick. Cut slices into quarters, to make 4 triangles. Place triangles on greased baking sheets. Bake at 400 F until bottoms are golden, about 10-12 minutes. Turn and then bake 5-7 minutes longer.
Place the sugar and the butter together in a food processor with the steel blade and process until creamed. Add the eggs and the milk, pulsing after each addition. Then add the flour, baking powder, and the lemon rind, pulsing until a smooth mass is formed. Place the dough in a greased and floured 9- by 9-inch square baking pan. Pat down and bake in a preheated 350°F oven for 30 minutes. When cool enough to handle, turn out on a rack. Sprinkle with confectioners' sugar, slice, and serve.
Preheat oven to 375F degrees. In a medium sized mixing bowl, combine vegetable oil, garlic powder, Tabasco sauce, habanero sauce, vinegar and brown sugar. Separate tips from wings. Place tips and wings on cookie sheet (s). Using a pastry brush, coat the wings with the sauce mixture. Sprinkle ground red pepper over wings and tips. Bake wings for 15 to 20 minutes or until they have browned. Arrange wings on leaf lettuce and serve with your favourite cold beverage. Dip wings in bleu cheese salad dressing for some cooling affect. NOTE: These wings can also be cooked on the barbeque. Wings should be grilled for the same amount of time over medium high heat coals.
Mix all ingredients except broth and soup in a 4 qt crock pot. Mix broth and soup in a bowl. Pour broth mixture over meat and vegetables; stir gently until blended. Cover and cook on low heat for 6 to 8 hours or until chicken is no longer pink in the center.
Preheat oven to 350 degrees Fahrenheit. In a small bowl mix 2 tablespoons chili powder, oregano, cumin and salt. In a 12-inch skillet with an oven-proof handle, heat oil to medium heat. Add onions, garlic, frozen peppers and spice mixture. Cook 5-6 minutes or until onion softens, stirring frequently. Stir in tomatoes, olives, beans, corn and chicken. Reduce heat to low while preparing topping. Set aside 1/2 cup cheese. In a medium bowl, combine corn muffin mix, chiles, egg, milk, 1/2 cup cheese and 1 teaspoon chili powder. Spoon topping evenly over tomato-chicken mixture, leaving a small border around the edge of the skillet. Sprinkle remaining 1/2 cup cheese on top. Bake 16-18 minutes or until topping is set and toothpick inserted in center comes out clean.
Prepare an indoor or outdoor grill over medium heat. Transfer the ground chicken to a medium bowl. Add in the onion, cilantro, garlic, jalapeno, cumin, paprika, cheddar cheese, salt and freshly cracked black pepper. Using your hands, incorporate everything together. Make sure everything is evenly incorporated without over mixing the ground chicken. Form the mixture into four 1/2"-thick patties. Grill burgers over medium heat until cooked through, 5-7 minutes per side. Serve each patty in a burger bun topped with guacamole and sour cream and salsa if desired.
In a large stock pot, combine the lime juice, coconut milk, wine, curry paste, garlic, fish sauce and sugar; stir to dissolve sugar and curry paste and bring to a boil over high heat. Boil for 2 minutes then add mussels; cover and cook, stirring occasionally, until mussels are opened, 5 to 8 minutes. Remove from the heat and discard any unopened mussels; pour mussels and liquid into a serving dish and toss with cilantro.
Puree onion and celery to mush in food processor. Remove 2 tbsp of puree and set aside in a small bowl for the meatballs. Heat oil in large skillet over medium heat until shimmering. (If you don't have garlic oil, saute 1 thinly sliced garlic clove in 2 tbsp oil until golden brown and very fragrant, about 3 minutes; remove and discard garlic before proceeding.) Reduce to medium-low, add vegetable puree and thyme, and cook, stirring occasionally, about 10 minutes. Add tomatoes, water, sugar, salt and pepper. Bring to a gentle boil, then reduce to a simmer and let cook while prepping the meatballs. Add all meatball ingredients to reserved vegetable puree. Mix gently to combine; avoid over-mixing to prevent the meatballs from being leaden and heavy. Form mixture into approximately 50 meatballs (each should be about one heaping teaspoon). Once all the meatballs are formed, add them to the simmering sauce. Continue to simmer 30 minutes, or until the meatballs are cooked through.
Preheat oven to 180°C. Grease and flour a 12-hole standard muffin pan (or 36 mini) or line with individual paper cases. Cream butter and sugar until pale. Beat in eggs, rose water and sour cream. Fold in sifted dry ingredients. Pour into prepared tins and poke a piece of Turkish delight into each (cut Turkish delight to fit mini size). Bake for 25 minutes or 15 minutes for mini size or until a skewer inserted into the cake part (not the Turkish delight part) comes out clean. Makes 12 (or 36 mini) cup cakes.
In a saucepan boil rice in 4 cups water and cook until rice is tender(approx 40-50 minutes). Drain and cool. Dissolve yeast in 1/2 cup of lukewarm water and 1 teaspoon sugar. Add enough flour to make a thin paste. Set in a warm place for about 10-15 minutes. In a large bowl mix: 4 cups warm water.1/4 cup sugar,molasses,shortening,salt,natural bran,sunflower seeds. Add yeast mixture,the cooled rice,sunny boy cereal and rolled oats. Add approximately 10 cups white flour,( starting with less) or sufficient to make bread dough and knead the dough well. Let rise until double in size (about 2 hours). Punch down and form into loaves and again let rise until double in size. Bake in 375degreeF for 25-30 minutes or until bread is done. Check by tapping on the base of the loaf with knuckles. If bread sounds hollow it will be done. Recipe should make about 4-6 loaves depending on size and shape. Note; recipe can be halved using still 1 tablespoon yeast but halving all other ingredients. Prep time includes cooking and standing time,approx.
In large bowl, combine the cranberries, pineapple, marshmallows, apple, sugar substitute and salt. Cover and refrigerate overnight. Just before serving, fold in whipped topping and walnuts. A 2/3 cup equals 1 serving.
Combine red pepper flakes, cumin, coriander and fennel seeds in a food processor. Pulse to chop, then add the cinnamon, salt, pepper, honey, and vinegar and process to combine. With the machine running, add the oil in a slow stream, process until well combined. Preheat oven to 450°F. Toss eggplant, peppers, onions, and zucchini with the marinade in a bowl and coat well. Transfer to a cookie sheet and roast , turning vegetables every 5 minutes until caramelized, 15 to 20 minutes. Put the chickpeas into a serving bowl. Pour the hot roasted vegetables over the beans and stir to combine. Sprinkle with almonds and cilantro. Serve with harissa in a small bowl on the side.
Toast pecans in oven at 350 for 5-10 minutes. Mix Dressing. Put Spinach in a bowl, add pecans, craisins and feta cheese. Toss, add dressing & toss again.
Preheat oven to 350°. Cream butter and sugar together. Mix in eggs. Add soda, baking powder, salt, vanilla, and coconut; mix well. Add flour and oatmeal and mix well. Stir in Rice Krispies. Drop by spoonfuls on to ungreased cookie sheets. Bake 12 to 15 minutes. These cookies have a tendency to become tough and chewy if you overbake them. If that happens, place then inside a sealed container with a slice of bread. By the next day the cookies will be nice and soft.
Peel the clementines, without any white pith & slice roughly. Put the alcohol in a lidded container (ie a jar large enough to hold 5 c). Add the clementine peel. Leave to seep for 7 days, in the dark. After a week, dissolve the sugar in the warm water. Add the water to the clementine brew. Let it rest, undisturbed for 6 - 7 months. Serve chilled.
Cook pasta according to package directions; drain. Keep warm. Trim the fat from the beef. Partially freeze beef and then thinly slice into thin strips across the grain. In a small bowl, combine broth, soy sauce, cornstarch, vinegar, honey and red pepper. Set aside. Add the oil to a wok or a 12-inch nonstick skillet. Preheat over medium-high heat. Add ginger and stir fry for 15 seconds. Add bok choy and onion; stir fry for 1 minute or till vegetables are crisp tender. Take out the vegetables from the skillet. Add beef to skillet, and stir fry for 2 to 3 minutes or until desired doneness. Push the beef from the center of the pan. Stir sauce, and add it to the center of the pan. Cook and stir till thick and bubbly. Return vegetables to the pan. Stir all ingredients together to coat with the sauce. Cover and cook for 1 minute more. Divide warm pasta among four plates and top with the beef mixture. Serve immediately.
Preheat oven to 350. Blend cake mix, pudding mix, and poppyseeds. In seperate bowl combine eggs, water and oil. Blend in dry ingredients and stir well. Fill muffin cups 2/3 full and bake at 350 for 20 minutes.
Bring stock to a boil in a large pot. Add potatoes to stock. Boil for 10 minutes (meanwhile, do the next step). Remove sausage meat from casings and form into 1/2" meatballs. When all meatballs are formed, gently add them and the red bell pepper to the broth. Turn down heat to medium (simmering) and cook for 5 minutes. Add tomatoes in their juice, corn, and sugar. Stir all ingredients together. Simmer (uncovered) on medium-low for 20 minutes, stirring occasionally. Enjoy! Optional: for added flair, serve with a french baguette and your favorite zinfandel or merlot.
Heat the sugar and water in a saucepan until sugar is dissolved. Don't let it boil. Add all the other ingredients and stir until it bubbles and boils (don't leave it for a second- stir it constantly!). Test to see if it's ready by dripping a teaspoon full into a cup of cold water. If it sets, it's ready! Grease a flat tin with a thin layer of butter and pour in the mixture. Leave to set. When it's rock hard, shatter and enjoy!
Prepare cake according to package directions using oil, eggs and water. Bake in greased and floured 9X13 pan. When cool, punch holes in cake with handle of wooden spoon. Pour pineapple over top of cake. Combine cream cheese, pudding and milk; beat until smooth and thick enough to spread. Spread over top of cake. Top with whipped topping, coconut and nuts. Refrigerate until ready to serve.
Coat large skillet with non-stick spray. Add corn and garlic, saute for 5 minutes. Combine pineapple juice and next 5 ingredients. Add to corn, cover and reduce heat. Simmer 15 minutes. Add onions and cook for 5 more minutes.
Preheat oven to 325°F In large mixing bowl, toss together baguette slices, white chocolate, and dried cherries. Set aside. In second large mixing bowl, stir together sugar, cinnamon, and nutmeg. Measure out 1/4 cup of mixture into small bowl and set aside. In third large mixing bowl, whisk together eggs, cream, milk, and vanilla. Whisk egg mixture into larger bowl of sugar mixture, then pour over bread-chocolate mixture and stir to combine. Pour batter into 9- by 13- by 2-inch baking pan and sprinkle with remaining 1/4 cup sugar mixture. Scatter butter cubes over top and bake until golden brown and just set in middle, 50 to 60 minutes. Remove from oven and spread cherry jelly evenly over top. Serve warm or at room temperature. Cook's note: Bread pudding can be baked 1 day ahead, chilled, and reheated in 350°F oven until heated through, about 20 minutes.
Place a rack in the center of the oven and preheat the oven to 350 degrees. Lightly grease three 9-inch round cake pans with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pans aside. Place the cake mix, strawberry gelatin, mashed strawberries and juice, oil, milk and eggs in a large mixing bowl and blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 minutes more, scraping the sides down again if needed. The strawberries should be well blended into the batter. Fold in the coconut and pecans. Divide the batter among the prepared pans and place them in the oven; if your oven is not large enough, place two pans on the center rack and place the third pan in the center of the highest rack. Bake the cakes until they are light brown and just start to pull away from the sides of the pan, 28 to 30 minutes. Be careful not to overcook the layer on the highest oven rack. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack, then invert again onto another rack so that the cakes are right side up. Allow them to cool completely, 30 minutes more. Meanwhile, prepare the frosting. Combine the cream cheese and butter in a medium bowl with an electric mixer on low speed for about 30 seconds. Stop the machine and add the sugar and drained strawberries. Blend the frosting on low until the sugar has been incorporated. Then raise the speed to medium and mix the frosting another minute or until the frosting lightens and is well combined. Fold in the coconut and pecans. To assemble, place one cake layer, right side up, on a serving platter. Spread the top with frosting. Add another cake layer, right side up, and frost the top. Repeat this process with the third layer and frost the top. Use the remaining frosting to frost the sides, working with clean, smooth strokes. Serve at once or chill the cake for later serving. Place this cake uncovered, in the refrigerator until the frosting sets, 20 minutes. Cover the cake with waxed paper and store, in the refrigerator, for up to 1 week. Or freeze it, wrapped in aluminum foil, for up to 6 months. Thaw the cake overnight in the refrigerator before serving.
Steam or microwave cauliflower until soft. Puree cauliflower in food processor and add butter spray and half and half to taste.
Place tequila, orange liqueuer, Cactus Pear syrup, lime juice, and ice in a cocktail shaker and shake for 10 seconds. Place a few tablespoons of the cactus Pear syrup on a small plate. Dip the rim of the glass in the syrup, and let the excess run off, then dip in salt. Strain the mixture into the glass and garnish with a lime wedge.
Slice the alligator/center cut pork meat into 1/2 inch slices. Pound thin between plastic wrap with a meat mallet. Sift together the flour season salt and garlic. . Lightly dredge the alligator / pork in seasoned flour shake off any excess. Heat the butter and oil in a large skillet over medium-high heat. Add alligator/pork meat and saute quickly, 1-2 minute per side. Remove and keep warm. Add shallots to skillet and saute 2 minutes. Add white wine to skillet and deglaze by stirring to loosen browned bits from bottom of pan. Stir in soup, and capers. Simmer over low heat until sauce is smooth and thick. Spoon caper mushroom sauce over alligator/pork fillets.
In a bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into six patties. Wrap a bacon strip around each; secure with a toothpick. Grill until beef is no longer pink. Discard toothpicks. Serve on buns with toppings of you liking. FOOTNOTES: If you prefer, you can bake Bacon-Wrapped Hamburgers in a baking dish at 350°F for 25 to 30 minutes or until beef is no longer pink.
In a medium mixing bowl, cream together the butter and sugar. Beat in the egg and vanilla. In a small bowl, sift together the flour, salt and baking powder. Add the dry ingredients to the creamed mixture; mix well. Divide dough in half. Flatten halves into discs. Wrap in plastic wrap and freeze 20 minutes or longer. Remove from freezer and let stand 5 - 10 minutes. Place one disk on a lightly floured surface, roll 1/8 inch thick. Cut with your favorite cookie cutter shapes. Place on a greased or parchment lined baking sheet. Bake at 325F for 12-14 minutes. Allow to cool for a few minutes on the cookie sheet and then remove to cookie racks. In a small bowl, stir together the powdered sugar and lemon juice, adding only enough glaze to form a slow sticky stream when you dip into the glaze and let it flow back into the bowl. Spread glaze over top of each cookie. Enjoy!
In a medium bowl, combine graham cracker crumbs, cinnamon, and butter until fully incorporated. Scrape mixture into a 9" pie pan. Using your fingers or the back of a sppon, press mixture firmly onto the base and up the sides of the pan, forming a uniform crust about 1/4" thick. Refrigerate until ready to use. In a medium nonstick saucepan, whisk together sweetened condensed milk, egg yolks, and lemon juice until smooth. Cook custard over medium heat until very hot to the touch, about 10 minutes, stirring occasionally with a wooden spoon. Do not allow to boil. Strain custard through a sieve into prepared pie shell. (If using lemon zest, strain through sieve into another bowl. Fold in lemon zest and pour into pie shell.) Smooth the filling, forming a slight dome in the center. Refrigerate uncovered at least 1 hour, or until set. Cover with plastic wrap and chill completely, at least another hour. Serve wedges cold with plenty of whipped cream. Store covered in refrigerator.
Place carrots in casserole dish. Pour margarine, lemon juice and sherry over carrots. Sprinkle with green onions. Bake at 350 for 30 minutes.
Lightly flour the chicken and brown in the oil. Add the paprika, onion powder, salt, pepper, vegetables, parsley and chicken broth. Simmer until the chicken is cooked, approximately one hour. Remove the chicken pieces and cool slightly or until you are able to remove the meat from the bones. Pour the broth through a colander back into the kettle and discard the vegetables. Cool the broth slightly. Combine the sour cream, water and flour until smooth and stir into the warm broth to make a creamy, slightly thick gravy. Bring 4 quarts of water to a boil and make the dumpling dough. In a large bowl beat the eggs, add the water, flour and salt to make a sticky dough. Put the dough on a large plate and cut dumplings with a spoon into the boiling water. The size that you make them is totally your call. We like them to be about grape size but you can certainly make them smaller. if you happen to have a spatzele cutter this works great as well. Stir and cook the dumplings for about 5 minutes or until the float on the top of the water. Drain well. Add the chicken pieces back into the gravy and server over the dumplings. YYYUUUUMMMM!
Preheat oven to 300 degrees. Coat a 9-inch springform pan with cooking spray (coat well!). Combine crumbs, 1 1/2 tablespoons sugar, and melted margarine, then firmly press crumb mixture into bottom of pan. Combine 2/3 cup sugar, flour, cornstarch, vanilla, light cream cheese, and fat free cream cheese in a large bowl and beat at high speed of a mixer until smooth. Add milk and sour cream to cheese mixture, then beat until smooth. Beat egg whites at high speed of a mixer until soft peaks form. Clean and dry beaters, then add sugar to egg whites, a tablespoon at a time, until all sugar is incorperated and peaks form again. Gently fold egg white mixture into cheese mixture. Pour into prepared pan. Bake for 55-60 minutes or until almost set (a few inches in the middle will still jiggle lightly, and the edges will have started to pull away from the sides of the pan). Remove from oven, and run a dull knife around the edge of the cheesecake to seperate it from the side of the pan (helps prevent cracking). Cool completely on a wire rack, then cover and chill overnight. Enjoy the NEXT DAY!