HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook and drain orzo. Saute onions in oil for ten minutes, until translucent. Add peppers and squash. Saute until tender. Add mushrooms and bamboo shoots and cook until all vegetables are soft. Add margarine, soup mix, and orzo; mix well. Cook for fifteen minutes or bake at 350 degrees for 30 minutes.
Bring the water to a boil and reduce to a simmer. Add the sugar and stir occasionally until sugar has melted into the water. Remove from heat and pour into large measuring cup, and add ice until you reach 2 cups total. Stir ice until it is melted and the water mixture is cooled. Place approximately 2 tablespoons of the mango into each popsicle mold. Pour the water mixture into each mold to reach the top. Use a long spoon or a popsicle stick to gently stir the mango into the liquid. Place lid on, and add sticks. Freeze for one hour or until solid. Yield: 10 Paletas (depending on size of mold).
Mix all ingredients except almonds and cranberries in a crock pot. Cover and cook on LOW for 4 to 5 hours or until wild rice is tender. Meanwhile, cook almonds in ungreased heavy skillet over medium-low heat for 5 to 7 minutes, stirring frequently until they start to brown, then stir constantly until golden brown; set aside. When rice is tender, stir almonds and cranberries into rice mixture in crock pot. Cover and continue cooking on LOW for 15 minutes.
The food.com website won't let me list 1 package of yeast, so make note here before you begin. Add the sugar to the lukewarm water and then add yeast. Mix well in a 1 cup glas measuring cup and set aside. While yeast rises, put the milk and water (3 cups total) into a pan and scald it. (Look up how to scald milk on youtube -- ). Cool the scalded milk mixture in the freezer until luke warm. When this is done, the yeast will be ready as well. Pre-heat the Oven to 450 degrees. Combine yeast mixture, flour and scalded milk into a dough mixer for about 10 minutes on low to medium speed, until dough transforms into a ball and sticks to the hook. If your mixture is to wet after about 7 minutes, add flour 1 table spoon at a time until it has become very cohesive. Pull mixing hook out of bowl and cover with a towel for about 10 minutes. Once risen, put hook back into bowl and turn on again on medium for another 10 minutes. In a very large glass bowl, pour water in about 1/3 full of hot water. In a slightly smaller bowl that will fit inside the larger bowl, grease this bowl, put dough inches Flip the dough over so that the shortening gets onto both sides of the dough. Cover with a slightly damp smooth cloth and let rise for about 1 hour. On floured board take pieces of the dough about 1/3 cup for each roll. This recipe will make roughly 2 dozen rolls if mixed at the full capacity, so you can also just lay out the dough and cut into 24 pieces, then shape as described below. Shape into round balls, and then press the side of your hand down across the balls to make the split roll shape. Once you have created this impression, pick up the dough, bringing the sides together, and place upside down onto a smooth cloth. Let rolls rest for 5 minutes. Place rolls on baking sheet with open side up, and brush with milk. Bake in preheated 450F oven for 16 minutes. Adjust up or down as appropriate for your oven. The rolls should have a very light brown look on top when done. (See picture).
Preheat oven to 425°. In medium bowl, combine all ingredients except pizza crust; set aside. Unroll pizza crusts, then evenly top with filling. Roll, starting at longest side, jelly-roll style. Cut into 32 rounds*. On baking sheet sprayed with nonstick cooking spray, arrange rounds cut side down. Bake 13 minutes or until golden brown.
Place all the ingredients in a large, heavy bottomed pan. Cook on a medium heat, stirring constantly until the mixture is thick, or until it reaches the medium-ball stage (238 to 245 degrees F.). Turn onto a buttered platter to cool. Shape into small balls (you may need to grease your hands lightly with a little butter) and sprinkle with confectioners sugar. Place in paper petit fours / bonbon cases.
Make the apple filling: Peel and core the apples. Cut each apple into 8 wedges and then cut each wedge lengthwise into slender slices. In a bowl, combine the sugar and cream. Add the apples. Set aside until needed. Make the batter: Preheat the oven to 325°F (160°C). Butter the pan and dust with flour. Sift the flour with the baking powder and salt and set aside. Beat the butter and sugar in a large bowl, either with an electric mixer or by hand, until smooth and creamy. Add the lightly beaten eggs to the butter mixture in 4 batches, scraping down the sides of the bowl and beating well after each addition. Gently fold in the flour in 4 batches, adding the rum and water with the third batch. Stop mixing as soon as the last batch of flour is incorporated. Divide the batter into 3 portions. You can eyeball it, but each portion should be about 1 cup or so. Scrape 1/3 of the batter into the prepared pan and smooth the surface. Spread half the apple mixture evenly on top, leaving a 1/2-inch plain border around the edge and smoothing the slices so they're neatly level. Scrape another 1/3 of the batter on top of the apples and smooth the surface, spreading the batter all the way to the edge of the pan. Spread the remaining apple mixture evenly on top of the batter, and then top the apples with the third and final batch of batter, smoothing it all the way to the edge of the pan, which will be quite full. Bake the cake for 1 1/2 hours, or until a skewer inserted into the center of the cake comes out clean. Let cool in the pan for 15 to 20 minutes, then release the sides of the pan and transfer the cake to a wire rack to cool completely. Your drunken apple cake will keep at room temperature for up to 4 days.
Place the butter, water, brown sugar and cinnamon in a glass pan and microwave for 2 minutes. Put biscuits into pan with mixture and stir everything (gently!) so the biscuits are completely coated. Microwave for 5 mins at 70% power or until done.
Mix flour and butter with pastry blender. Make a well in the center. add 1 egg yolk and sour cream. Mix together well. Divide dough in 3 balls. Wrap each ball in wax paper. Chill overnight. Next day, take out one ball at a time. roll out on floured board in a circle. as a pie crust 12" to 13" across. Mix 3/4 cut ground walnuts and. 3/4 cups of sugar. Divide this filling into 3 parts. Sprinkle over rolled out dough. Then roll nuts lightly into dough with a rolling pin. Cut into 16 wedges. Roll each piece wide end first to narrow tip. Place narrow end down on cookie sheet. Bake at 350 degrees for 20 minutes until golden. Dust with powdered sugar before serving.
PREHEAT WAFFLE IRON. SPRAY WITH NON STICK COOKING SPRAY. .separate eggs. beat egg whites until stiff. mix dry ingredients togetherthen add wet. MIX ALL INGREDIENTS TOGETHER. fold in egg whites. pour into waffle iron and cook until done.
Season chicken with salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat and brown chicken and artichokes, stirring occasionally, about 8 minutes. Remove chicken mixture and set aside. Heat remaining 1 tablespoon olive oil over medium heat and cook garlic for about 30 seconds. Add wine to pan and stir, scraping up brown bits. Stir in Chicken Broth and next 5 ingredients (lemon juice, sun-dried tomatoes, lemon peel, oregano, red pepper flakes). Return chicken mixture to skillet and bring to a boil. Reduce heat and simmer covered, stirring occasionally, until chicken is throughly cooked, about 10 minutes.
Mix together soy sauce, lemon juice, honey, sesame oil, mustard, ginger, garlic and pepper to make marinade in small bowl. Place chicken in medium bowl and pour marinade over it. Cover; place in refrigerator and marinate at least 1 hour. Turn occasionally to coat all sides. Place chicken (Legs Down), on a center stem of the stoneware bundt pan. Pour 1/4 cup beer in pan filling with more as it evaporates if needed. Place in 350 degree oven roast until chicken is dark-brown about 1 to 1 1/2 hours. Till 165° to 170°F cook until juices run clear. Rest for 15-20 minutes. Serve hot, or refrigerate and serve cold.
Mix all ingredients until soft dough forms. Turn onto surface coated with baking mix. Roll in baking mix to coat. Knead dough 5 times. Roll into a 10 x 6 inch rectangle. Cut crosswise into 10 (1 inch) strips. Place on an ungreased cookie sheet, about 1 inch apart. Bake in a 450 degree oven for 10 to 12 minutes. Note: Size and length of strips can be varied.
Mix all the ingredients in a blender until they reach a creamy consistency. After thoroughly washing hair with a deep cleansing shampoo, towel blot then distribute mixture evenly onto hair. Wrap head completely with aluminum foil to retain heat. Leave on for 30 minutes. Remove foil. Wash hair again with shampoo until all the mixture is removed.
Heat Annatto Oil in a large heavy bottom skillet over medium-high heat. Add onion; saute 1 minute. Add bell peppers, jalapeno, garlic and paste. Cook 10 minutes; stir frequently. Stir in rest of ingredients. Jar or freeze if not using now.
Arrange salmon fillets in baking pan, drizzle with combined butter and oil. Top with lemon slices. Bake in 400 degree Fahrenheit oven 15 minutes or until flesh is no longer translucent. Mustard Sauce: Lightly saute shallots in butter; add wine and reduce until nearly evaporated. Add cream; cook and stir until thickened. Add mustard, chives, and parsley. Season to taste with salt. To Serve: Ladle serving of sauce on serving plate; arrange lemon topped salmon on sauce. Garnish with pear tomatoes and parsley sprigs.
The night before: Scald the milk (i.e., heat it to just before boiling but do not let it boil) and remove from heat. Add the oatmeal and the pinch of salt: stir, cover, and soak the oatmeal overnight in the milk. The next day: Reheat the oatmeal and milk mixture just until it boils. Simmer for another 3-4 minutes, then remove from heat. Pour the mixture into a bowl and add the beaten egg, grated lemon rind, and sugar to taste. Dissolve the gelatine in the orange juice and water. Add this to the mixture when it's cooled, and then carefully fold in the whipped cream. Pour the whole mixture into a single glass bowl, or into individual parfait glasses, and leave to set. (You may want to stir the contents gently once or twice while they're setting, to keep the oats from sinking to the bottom.). Serve with more whipped cream and 3-4 tablespoons of your chosen fruit sauce on top. Another more parfait-like approach to this dessert: allow the whole recipe's worth of oatmeal cream to set in a single bowl. Stir gently as above, so that the oatmeal is evenly distributed through the mixture when it's set. Then spoon it into parfait glasses, alternating layers of oatmeal cream with more whipped cream and drizzles of fruit sauce. If you want to cut back on the calories a little, you could also substitute creme fraiche or beaten low-fat sour cream for the whipped cream.
Put potatoes in a large bowl and add desired amount of salt. In a frying pan heat 1/2 cm of olive oil and add potatoes. Beat the eggs in a large bowl and add desired amount of salt. After about 5 minutes, add the onion to the potatoes. Don't let the potatoes brown! When potatoes start to break easily, take the potatoes and onions, add them to the beaten eggs and mix well. Drain out the extra oil from the pan. Pour the mixture into the pan and let it cook for a few minutes. To flip the omelet, turn the pan over and put the mixture on to a plate, slide it back into the pan so that it cooks on the other side, flatten it. Cuontine to do this until it is cooked all the way through.
Add 1/2 tsp adobo sauce from canned chilies. Blend all ingredients and let refrigerate one hour. Will keep several days.
Beat egg;. Add rest of ingredients and beat well. Drop by teaspoon full on to lightly greased baking sheets. Bake for 5 minutes at 375 degrees until golden brown. As soon as you remove the round sponge cake from oven, while still warm, fold over into a cone shape and hold in place with a wooden toothpick. When completely cooled, fill centers with whipped cream (can use a cake decorating bag and tip or put whip cream in a ziploc bag and cut corner off to squeeze into cone). Cut a thin strip of peach and insert into whipped cream at wide part of cone to look like a lily.
put avocado, banana, milk, sugar,put in to a blender. mix the ingredients with blender and ENJOY :).
in a large saute pan, heat 1 tablespoon of the oil over medium-high heat. season the well-beaten eggs with a generous pinch of salt and add them to the pan. cook, stirring frequently, until scrambled. transfer the eggs to a plate and set aside. in the same pan (no need to wash it), heat the remaining tablespoon oil over medium-high heat. add the white and light green scallions, garlic and ginger. Cook, stirring frequently, for about one minute. add the pork and continue cooking, breaking up the pork with a wooden spoon, until the pork is no longer pink -- about 3 minutes. add the cooked rice, vegetables, fish sauce, oyster sauce, sugar and red pepper flakes. cook, stirring to evenly combine, until the rice and vegetables are hot. stir in the dark scallion greens, cilantro and scrambled eggs broken into bits. taste and adjust seasonings. serve with srirachi, if desired.
Preheat oven to 450 degrees F. Put a brown paper bag within another, to make a double layered bag. Place cod filet and broccolini on a plate. Drizzle with olive oil, season with red pepper flakes, salt, and pepper. Transfer to prepared paper bag and top fish with shallot and lemon slices. Add tomatoes to bag, roll top to close, and staple to secure. Place on a small baking sheet and transfer to oven. Roast 20 minutes. Remove from oven, carefully open, and finish with olive oil and an additional squeeze of lemon.
Beat together butter, sugar, egg, vanilla, and orange rind. Combine flour, salt, and baking powder; sift into first mixture and mix well. Chill dough for atleast 2 hours or overnight, then shape into roll about 2-1/2" in diameter. Wrap in waxed paper or foil. Store in refrigerator or freezer. To bake, unwrap and cut in 1/8" slices; lay on greased cookie sheet. Bake cookies at 400 degrees for 6 to 8 minutes.
Wash and scrub potatoes. Cut potatoes in half. Grease a baking sheet. Preheat the oven to 400°F. Place potatoes in a bowl or zip lock bag. Add the olive oil and coat potatoes thoroughly. Sprinkle potatoes with garlic, rosemary, and salt and pepper and stir or shake to mix well. Turn out onto baking sheet. Bake uncovered for 20 to 35 minutes, until lightly browned and crispy, stirring occasionally.
Sift together the dry ingredients.Beat the egg and milk and molasses.Combine this mixture to the dry ingredients,stirring constantly. Add the melted shortening and last fold in grated Swiss cheese. Fill the greased muffin tins halfway and bake at 375 degreesF for 15-20 minutes.
1. Juice the oranges. 2. Mix the orange juice and the Vodka together-shake them up!. 3. Poe over ice and garnish with an orange slice.
Combine the eggplant, onion, and potato into a small saucepan. Cover with stock. Cook over medium heat for 30 minutes or until the potatoes are tender. Blend the soup until smooth. Use an immersion (stick) blender, food processor, blender, or potato masher based on what you have. The color will be a pale pale green with little flecks of purple. Add part of the salt and curry powder. Taste. Adjust seasonings to make it taste right for you. Serve in bowls. Top with plain (unsweetened) yogurt and a dusting of curry powder. This is good with pita bread and raw veggies on the side.
combine oats, flour, sugar, baking powder, baking soda, cinnamon and raisins. In a seperate bowl beat egg whites, corn syrup, vanilla and water until frothy. Stir the egg mixture into the oat mix until combined. Heat oven to 375 degrees. Drop by tablespoonfuls onto greased cookie sheets. Bake 8-10 minutes or until golden on the bottoms.
Weigh the beef to establish the cooking time. Preheat the oven to 220C/425F/Gas 7. Crumble 1 Beef OXO cube into a small bowl, mix with the flour and mustard powder. Dust this over the fat surface of the beef, rubbing in gently. This will become nicely crusty during cooking as well as adding flavour. Now season with freshly ground black pepper. Place the beef in a roasting tin and tuck the onion quarters around the meat. Cook for 20 minutes then reduce the oven to 160C/325F/Gas 3 and cook slowly for 20 minutes per 450g for medium rare and 15 minutes per 450g for rare. Whilst the meat is cooking, baste it in its own juices to keep it moist and succulent. Transfer the cooked meat to a carving plate and loosely cover with foil to rest for 10-15 minutes. Meanwhile to make the gravy: tilt the roasting tin and spoon off all but 2 tbsp of the fat, also retaining the brown juices and the caramelised onion. Place the mixture in a saucepan over a gentle heat and allow the juices to sizzle then sprinkle in the flour and blend to a smooth paste. Let the flour cook for a moment or two until browned. This helps to produce a rich colour gravy. Crumble and stir 1 Beef OXO cube into 600ml (1pt) hot water. Using a wooden spoon, loosen the tasty crisp brown bits stuck to the tin whilst gradually adding the hot stock. Stir briskly until the simmering gravy is smooth and thickens. If you prefer your gravy thicker, simply leave to bubble and reduce for a minute or two. Carve the beef onto warm plates, accompanied with roasted potatoes and Yorkshire puddings and enjoy with lashings of hot gravy. For rich red wine gravy, replace 150ml (1/4 pt) water with a robust red wine.
Cook pork in water to cover until tender. Dice. Saute garlic,onion and tomatoes in shortening. Add pork and liver and continue sauteing for 5 minutes. Add water and salt,and pimenton (to color). Add potatoes and cooked garbanzos. Cook until potatoes are done.
Pre heat oven to 350 F and grease a 9 x 9 glass baking pan. In large bowl whisk together flour, corn meal, brown sugar blend, baking powder, and pie spice. Set aside. In another bowl whisk together egg whites, yogurt and pumpkin puree. Add to dry ingredients and whisk till all are blended. Pour into greased pan and bake for about 35-45 minutes or until tooth pick comes out clean. Let rest 10 minutes in pan before cutting and serving.
Process first 4 ingredients in small blender until anchovies and garlic have dissolved into the dressing (about 20-30 seconds). Season dressing to taste with salt and pepper. Place cabbage and green onions in large bowl. Add dressing and toss to coat. (Can be prepared 1 day ahead. Cover and refrigerate.) Mix cheese into coleslaw. Transfer to large shallow bowl and serve.
Cut grapefruit in halves and remove fruit sections with a knife or grapefruit spoon. The pulp only- no skins. Combine in a covered bowl with all of the other ingrdients and chill at least two hours. Remove skins from grapefruit halves and use them as a serving bowl.
In a large bowl, mix together the strawberries, rhubarb, sugar, cornstarch and lemon juice. Pour into a 11x7-inch baking dish prepared with non-stick cooking spray. In a separate bowl, combine the brown sugar, flour and butter until the mixture is crumbly. A clean hand or a pastry blender make this easy. Stir in oats and cinnamon. Sprinkle the crisp mixture on top of the fruit. Bake at 375°F for 40-50 minutes or until fruit is bubbly and the crisp is golden brown.
Saute onions; add potatoes, salt, pepper and clam juice. Simmer until potatoes are done. Add all your seafood, cream, and milk. Do not boil at this point. I transfer it to my crock pot so I can keep it hot. Sprinkle a bit of paprika on top.
Place half of onion, green pepper and celery in slow cooker. Cut steak into serving size pieces. Place steak in slow cooker. Add remaining onion, green pepper and celery over steak pieces. Combine remaining ingredients and pour over meat. Cover and cook on Low 8 hours. Serve over cooked Rice or Noodles, if desired.
Preheat oven to 350. Cut chicken up into bite size pieces. Spray a 9 X 13 pan. Place chicken in the bottom of the pan. Top with the Broccoli. In a bowl combine, the soups, mayonnaise and Lemon Juice. Pour evenly over the broccoli layer in the casserole. Sprinkle cheese evenly over the soup layer. Sprinkle bread crumbs over the cheese. Dot with butter. Bake at 350 uncovered for 30 minutes until cheese is bubbly. Serve over rice. This reheats very nicely.
Preheat oven to 400 degrees F. Season fish with salt and pepper on both sides. Lightly coat a baking sheet with oil. Place fish on the sheet and bake 15-20 minutes, depending upon thickness, testing with a fork to see if done. As soon as the fish becomes slightly opaque, they are done. In the meantime, mix the sauce ingredients and test for seasoning. Top the fillets with the sauce once the fish has cooled a minute after coming out of the oven.
1. In a blender, place chopped persimmons and bananas with 1 tsp vanilla extract. Blend until smooth. Add 1 tsp baking soda. Blend in briefly. 2. Cream butter and sugar in mixer. 3. Blend 1.5 tsp NRG egg replacer with 2 tsp warm water. When smooth, add to creamed butter and sugar. Whip butter, sugar, NRG egg replacer mixture until smooth. 4. Add dry ingredients (except nuts) and fruit puree to butter, sugar, NRG egg replacer mixture. Mix. Fold in chopped walnuts by hand. 5. Preheat oven to 350F (or 330F for convection ovens). Place foil on cookie tray and butter surface lightly with the end of a stick of butter. Add dollops of cookie batter to tray with enough room between so they don't combine. Bake for 12 minutes Remove to cooling tray. 6. Optional: drizzle cookies with an icing made by combing confectioner's sugar with just enough dark rum to create a thick paste. Dribble over surface of cookies.
Combine beef, soup mix and condensed milk in a large bowl and form into about 3 dozen meatballs about 1 1/2 inch around. Place meatballs on baking sheet or broiling pan. Bake in oven at 350 degrees for 30 minutes. Remove, drain and place meatballs in slow cooker. Combine remaining ingredients in bowl and pour over meatballs. Cover and cook on low 3-4 hours.
Heat a large skilletover medium-high heat, add oil to pan, and swirl to coat. Sprinkle chops evenly with salt and pepper, and add to heated pan. Cook chops 3 minutes each side, or until done. Remove chops from pan and keep warm. Add shallots, thyme, and peaches to pan, and cook for 2 minutes. Stir in wine, scraping pan to loosen browned bits, and bring to a boil. Cook until reduced to 1/3 cup, about 2 minutes, and remove from heat. Stir in butter. Spoon sauce over chops.
Puree all ingredients in blender, except milk. While the blender is still running, slowly add the milk in a stream until dressing thickens. Stop the blender when the dressing thickens or the oil may seperate and the dressing will become thin. This will store for about a week in the frige; shake before use if it looks like it is seperating.