HumbleIntelligence/food-ner-1-Million huggingface dataset:
Begin by preheating oven to 350 degrees. For Crust: In a blender or food processor, grind Fiber One to a breadcrumb-like consistency. Combine crumbs with melted butter and stir until well mixed. In an oven-safe pie dish sprayed with nonstick spray, evenly distribute Fiber One mixture, using your hands or a flat utensil to press & form the crust. Use your fingers to press it into the edges and up along the sides of the dish. Bake pie crust for 10 minutes. Set aside. For filling: In a separate dish, dissolve gelatin mix into 2 cups boiling water. Stir for 2 minutes, or until completely dissolved. Stir in 1 cup of cold water, and place in fridge for about 1 1/2 hours, but NO LONGER (Jell-O should be jiggly, but not firm). Next, use a mixer to fold in Cool Whip. Once mixture is very well blended, pour evenly into pie crust. Use a flat utensil to smooth out surface. Refrigerate for several hours until firm. If desired, garnish pie with sliced strawberries.
Spoon the apple filling into a shallow baking dish (1 qt. size works well). Combine the flour, sugar, baking powder, salt and cheese in a bowl. Add the melted butter and milk. Stir to blend. Spoon the"dough"over the filling. Bake at 375F for about 30 minutes or until golden brown. This will make 6 servings. But because it is so good, I usually double the recipe!
Mix the soy sauce, water, hot sauce, sugar, boullion, and ginger in a saucepan and heat until boiling. Cut the heat down and simmer while you prepare the chicken. Take your chicken and cut into bite-size cubes. Now, at this point you can either use a boxed batter mix to add a coating on it (and deep-fry according to the box mix), or you can just stir-fry your plain chicken in a little oil until thoroughly cooked. Going back to your sauce, use the cornstarch in water to thicken it. Then add your cooked chicken. If you battered your chicken, it's ready to eat (don't leave the battered chicken too long before eating or it will get soggy). If you stir-fried plain chicken, use this time to simmer it awhile and prepare your veggies and rice. Serve this chicken over the veggies and rice.
Preheat oven to 400 degrees F. Mix together beef, 1/3 cup gingersnaps, onion, water, salt, and pepper in a mixing bowl. Shape mixture into 24 meatballs. Place on rack on baking pan and bake, uncovered, for 20-25 minutes, or until cooked through. Cook noodles and drain. Mix sauce ingredients except raisins in a medium saucepan and cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Stir in raisins and meatballs; heat through. Serve over cooked noodles.
Wash the turkey and pat it dry. Cut off the wings, and reserve them. Take the edge of the skin covering the turkey's breasts and gently peel it back freeing it from the meat - be careful not to tear it. Rub the turkey (outside and inside) with the sea salt, you may need more than 1 tablespoons. Chill the bird for 1 or 2 hours or overnight. For prepping the turkey for the oven, pat the bird dry (again), and remove any excess salt from the outside of the turkey. Combine the butter, orange zest, nutmeg, and remaining 1 tsp salt and 1/2 tsp pepper. Scoop this combo into a sandwich bag, squeeze the air out, and snip off the bottom corner. Push this cut corner under the loose skin and squeeze out butter, smoothing it out by rubbing the breast. Rub any excess butter on the outside of the bird and drizzle with the olive oil. Coarsely chop the vegetables and place them in the roasting pan along with the reserved turkey wings. If stuffing your bird, place stuffing into the neck end of the bird -- If not - place sliced oranges and some fresh herbs (such as sage and parsley) into the cavity. Place the turkey on top of the vegetables and turkey wings in the roasting pan. Cover the bird loosely with foil and place the tray into a 350°F oven (180°C/Gas 4). For a 6kg turkey, roast 3 1/2 to 4 hours. Remove foil for the last 30 minutes of cooking. Once roasted, remove the bird to a serving dish and cover with new foil and a tea towel to keep warm while preparing gravy (if desired). It's best to let the turkey rest at least 30 minutes.
Combine all ingredients in a saucepan and whisk well. Simmer on low heat for about an hour to allow flavors to meld. Brush the sauce on your meats as you are grilling.
Brush a little oil in a frying pan and preheat the pan. Combine the spices for the salmon in a small bowl. Turn the salmon fillets in the spices, covering all sides. Place the salmon fillets (skin side under) in the hot frying pan. Fry for 4 minutes before turning over and frying for another 3 minutes or until done. Serve with mashed potatoes and spinach.
Place cashews, non-diary milk, and garlic in a high powered blender and blend until smooth. Set aside. Heat 2-3 tbsps of water in a large skillet or dutch oven and water saute the onion and carrots for 5 minutes, or until softened. Stir in the chickpeas. Gradually add the kale and saute until kale starts to wilt, adding additional water as needed to prevent sticking. Cover and cook until kale is tender, about 10 minutes. Stir in cashew sauce and crushed red pepper. Cook, uncovered for 2-3 minutes until heated through.
Preheat oven to 350 degrees F. In food processor process raisin bread until medium-coarse crumbs form. In bowl combine 1-cup crumbs, cream cheese, egg, 1/2-cup pecans and 2 tablespoons sugar; reserve. In separate bowl combine remaining crumbs, pecans and sugar with butter; reserve. Cut top 1/4 of each apple. With knife remove apple cores (without removing bottom) With spoon or melon baller scoop some extra apple from hole in center to make slightly larger. Fill each apple with cream cheese mixture, mounding on top. Press some of pecan-crumb mixture onto tops. Place apples in ungreased 13"x9" baking pan. Stir together juice and honey; pour over apples and into pan. Cover with foil; bake until just tender; spooning juices over apples 2-3 times during baking time. Bake approximately 40-45 minutes. Cool at least 10 minutes before serving. Meanwhile, in pot over high heat bring liquid from pan to boil. Cook until thickened, 3 minutes approximately Serve apples with syrup.
Lay the chicken breasts on a cutting board and slice each diagonally into 4 or 5 large strips. Combine the flour, salt, and pepper on a dinner plate. Beat the eggs with 1 tablespoon of water on a second plate. Combine the breadcrumbs and Parmesan on a third plate. Dredge the chicken breasts on both sides in the flour mixture, then dip both sides into the egg mixture and roll in the bread-crumb mixture, pressing lightly to coat. Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook the chicken strips on medium-low heat for about 3 minutes on each side, until just cooked through. Don't crowd the pan. Add more butter and oil and cook the rest of the chicken breasts. Serve each strip on a skewer or stick. You can keep the chicken breasts warm for about 15 minutes on a sheet pan in a preheated 200 degree F oven.
Bring a large pot of salted water to a boil. Remove the stems from the green beans and wash them. Cook the green beans in boiling water for about five minutes or until crisp-tender. Remove from the pot and plunge into ice water, drain well and pat dry. Place the lobster, beans, ham, frisee, and almonds into a large mixing bowl. Pour over the heavy cream and then the lemon juice; add salt and pepper. Toss well to coat and serve immediately.
What to do:. Open the cream cheese and with the top off, put in the microwave for about 15 seconds (to loosen the cream cheese and make it easier to scoop out). Scoop it out into a mixing bowl with a spatula. Open the Rotel, drain the juice (VERY important), and pour in the mixing bowl with the cream cheese. Blend with an electric beater on low (to avoid splatter) until smooth and chunkless. Serve with Wheat Thins for dipping. Enjoy! Time needed: approximately 5 minutes. The recipe can also be multiplied for larger servings (2 8oz. tubs of cream cheese, 2 cans of Rotel, etc.).
Wash cucumbers, cut in half lengthwise and remove seeds. Cut cucumber halves into 1/2 inch slices. Place in medium bowl, sprinkle with salt and let stand for 4 hours. Squeeze liquid from cucumbers and rinse, place with garlic and red peppers in serving dish. Heat sesame oil in a small saucepan over high heat until it begins to smoke. Pour over cucumber slices. Heat vinegar in small saucepan until it boils. Remove from heat add sugar and mix well. Pour over cucumbers and stir well. Cover and refrigerate for about 4 hours before serving. May be refrigerated up to 1 week. Serve cold.
Preheat your oven to 400 F. Mix cornbread mix, 1 egg, and 1/3 cup of milk. The batter will be slightly lumpy. Let the mixture rest while you heat up your skillet. (If you don't have a skillet, let the batter rest for 3-4 minutes before baking.). Melt 3 tbs of butter in your skillet. Once your skillet is nice and hot pour the cornbread batter directly in your skillet. The batter should sizzle a little. Smooth the mixture. Place skillet in oven and bake for ten minutes. Cornbread should be baked, but not golden brown on top. While the bread bakes cook, saute your chopped onion and bell pepper in 2 tbs of butter until soft. Add ground beef, serano pepper, jalapeno pepper, and garlic to pan. Once ground beef is browned add you seasoning packet and about of 1/4 cup of water. Simmer until sauce has thickened. Pull cornbread out of oven. Pour meat mixture on top of your cornbread and then sprinkle cheese on top. Place back in oven for about 10 minutes or until the cheese is bubbly. Serve while hot and with a dollop of sour cream.
Defrost prawns. Place in mixing bowl. Crush and mince garlic and add to bowl. Add coriander to bowl. Chop edible portion of lemongrass stalk and add to bowl. Add olive oili and lemon juice. Finely chop chillis and add to bowl. Add cracked black pepper Allow to marinate for several hours. Heat up bbq hotplate/griddle. Cook prawns - be careful not to overcook. When they change colour, they are cooked. Meanwhile take juice from marinade and reduce in a saucepan until it's approximately 1/3 cup. Place cooked prawns in bowl and pour sauce over the top.
FOR CANDIED GINGER: Place ginger slices in small heavy saucepan and add the sugar and water. Bring to a boil, then reduce heat and simmer for 30 minutes until ginger is tender and liquid is a bit syrupy. Drain ginger (save the syrup, it's wicked good!) and dredge the slices in sugar. Set on rack to dry completely. To speed things, a 250 degree oven works. FOR GINGERED RUM RAISINS: In a small non-metal bowl, combine julienned ginger and rum. Let steep for one hour. Add raisins, honey & sugar and set aside for at least 15 mintues. FOR BREAD PUDDING: Preheat oven to 350 degrees. In a bowl, combine the beaten eggs with the sugar, honey, salt, vanilla and 2 Tbsp liquid from the Gingered Rum Raisins. Whisk to combine. Add the two milks and the melted butter. Whisk to combine. Butter a ceramic baking dish or loaf pan. I used a 2 cup 7x5 Le Creuset Classic Baker. Add half the bread cubes. Sprinkle 1 Tbsp rum raisins and 1 Tbsp minced candied ginger over the bread cubes. Add the remaining bread cubes. Carefully pour milk mixture over the bread cubes. Gently push the cubes down into the liquid so it begins to absorb evenly. Set aside for 15 minutes. Bake for 40-45 minutes or until the edges are lightly browned and the pudding is set. Center will still be a bit jiggly. Serve warm or cold. To serve, top each portion with some of the reserved Gingered Rum Raisins and candied ginger. Drizzle honey over the top (it helps to warm the honey so it will drizzle lightly). OPTIONAL: add a very,very light sprinkle of FRESHLY ground nutmeg over the top. Don't use pre-ground (yuck!) --. A scoop of homemade vanilla bean ice cream takes this over the top!
Wash all produce in cold, running water. Chop into big pieces. Add everything in a blender or food processor, along with ground cinnamon, salt and water, blend until smooth. Serve Immediately.
Preheat oven to 400 degrees. Mix all the dry ingredients in a large bowl. Beat the eggs very light and add the baking powder. Stir into the dry ingredients with the oil, juice and carrots. If you decide to use nuts you can use walnuts, pecans or hazelnuts. If you use hazelnuts blanch them and remove the skins.Then brown them in the oven a little. Put the batter into an oiled bread pan and bake it 10 minutes at 400 degrees then turn the heat down to 325 degrees and bake for 1 hour and 5 minutes. 1 hour and 15 minutes altogether.
Gently heat the milk and cream in a large pot (do not allow to boil). In an iron skillet, combine the melted butter and paprika; heat slowly to make a sauce. Add in the lobster meat to the butter sauce and heat slowly to gently warm the meat. Add the lobster mixture to the hot milk mixture and heat gently for about 1 hour. Add in salt to taste. Taste is much better if refrigerated and reheated the next day. Serve with oyster crackers.
In a small bowl, beat the eggs & beaters. Add parmesan & cheddar cheese, essence spice, garlic powder, salt & pepper. Mix well & set aside. In an 8" skillet, over medium heat, add olive oil. Saute the onion, green pepper & mushrooms for 4 - 5 mins or until tender. Add spinach & pepperoni; cook about 1 min; stirring until spinach is wilted. Spread mixture evenly over pan & pour on egg mixture. As eggs set, lift edges, letting uncooked portion flow underneath. Once set, sprinkle with remaining cheddar cheese. Cover & cook until cheese is melted. Cut into wedges & serve immediately.
Preheat oven to 350. Butter a medium casserole dish and set aside. Boil pasta until al dente. Drain. While pasta cooks, melt 2 tablespoons butter in a large saucepan over medium-low heat. Sprinkle in flour and cook, stirring continuously for 2 minutes, to form a golden brown roux. Stir in milk and cream. Bring to a boil, stirring continuously, then reduce heat to low. Add cheese and continue to stir until melted and smooth. Salt and pepper to taste. Toss in drained pasta, combine very well, making sure the sauce soaks the pasta thoroughly. Pour into the prepared casserole dish. Stir together bread or cracker crumbs with 3 tablespoons melted butter. Sprinkle evenly over pasta. Bake for 15 minutes.
Chop the celery and onions, and saute them in the butter with the un-roasted head of garlic. When vegetables are soft, add the stock and potatoes, and bring to a boil. Add the roasted garlic. Simmer the soup, covered, until the potatoes are soft. Add savory, thyme, and salt. Puree soup with a hand held blender, or throw in your blender or food processor. You can always add water if it is too thick. Serve with a dollop of creme fraiche, sour cream, or yogurt (plain is good too!).
Add the creme de cacao, creme de menthe and amaretto to a preheated coffee glass. Slowly add the steamed milk and then the espresso to the glass. Top the drink with milk foam and a sprinkle of cinnamon.
Cream butter and sugars til light and fluffy. Add eggs and vanilla. Add flour, salt, and baking powder until combined. Mix in oatmeal, corn flakes and walnuts.
Melt butter in a large skillet over medium heat. Add bell pepper, 4 sliced green onions, and 1 pressed garlic clove. Saute 3 to 4 minutes until tender. Stir together bell pepper mixture, chopped chicken, 1 cup soft breadcrumbs, 1 large beaten egg, 2 tbsp mayo, 1 tbsp creole mustard, and 1 tsp creole seasoning. Shape chicken mixture into 8 (3 1/2 inch) patties. Fry 4 patties in 2 tbsp hot oil in a large skillet over medium heat 3 minutes on each side or until golden brown. Drain on paper towels. Repeat process once until patties are done. Remoulade Sauce: Stir together 1 cup mayo, 3 sliced green onions, 2 tbsp creole mustard, 2 pressed garlic cloves, 1 tbsp chopped fresh parsley, and 1/4 tsp ground red pepper. Cover and chill until ready to serve. Serve chicken patties topped with remoulade sauce. Garnish with sliced green onions. Enjoy!
Heat together the beer, cheese and crushed garlic in a fondue pot. Cook gently, stirring, over a low heat until the cheese has melted. Stir in the butter. Blend the cornflour with a little water and add to the fondue pot. Add the mustard. Continue cooking until the fondue has thickened, stirring constantly. Season with pepper to taste. Transfer the pot to the burner and serve at the table with cubes of onion bread, chicken, ham and a little dish of chutney.
Preheat oven to 350 degrees. Graham Cracker Crust In small bowl combine crumbs and sugar. Add melted butter and blend well. Press crumbs evenly onto bottom of a greased 9" springform pan. Set aside. Cheesecake Filling In large bowl combine cream cheese, sugar and cornstarch. Beat with mixer till smooth. Add eggs and yolk, one at a time until well blended. Stir in whipping cream, vanilla extract and lemon peel. Fold in blueberries gently. Pour the cream cheese mixture over the graham cracker crust. Drop the raspberries and blackberries randomly over top of cheesecake a few at a time. They will slowly sink into the cake. Bake at 350 degrees for 15 minutes. Lower temperature to 225 degrees and bake for 1 hour and 15 minutes. (Cook until the center no longer looks wet or shiny) Run a knife around the inside edge of the cheesecake pan. Chill, uncovered, overnight. You could also add strawberries to the berry mixture-- make sure not to exceed 2 cups of fruit in all. I have also made this cake with just one of the above listed berries.
Place fish in a greased 13-in X 9-in x 2 baking dish; sprinkle with pepper. Beat egg white with salt if desired until stiff peaks form. Fold in mayonnaise, dill and onion juice, spoon over fish. Bake uncovered at 425 degrees for 15 to 20 minutes or until topping is puffed and golden and fish flakes easily with a fork. Garnish with dill and lemon if desired.
cut chicken into large bite sized pieces. Blend remaining ingredients in a large sealable plastic bag. Toss in chicken, press out excess air and seal. Marinate in the refrigerator for 3 to 5 days, tossing occasionally. Thread meat onto metal skewers. If you use wooden skewers, first soak them in water for a few minutes so they won't burn. Grill skewers over hot coals, turning to cook evenly, until meat is cooked. This should take about 10 minutes for the chicken, about 15 for the lamb. To serve, slide meat from skewers into a chunck of fresh Italian bread. You can add mayo, lettuce, tomatoes, and onions if you'd like.
Peel apple and cut into 8 slices. Melt butter and sugar. Add mountain dew and whiskey. Wrap 1 slice of apple in each crescent roll. Place in an 9 X 14 casserole dish. Pour sauce over rolls. Bake at 350 for 35-40 minutes. Enjoy.
Preheat oven to 350 degrees. Mix sauce ingredients, set aside until meatloaf is halfway cooked. Beat eggs; stir in milk, oats, sage, salt, onion and optional celery. Mix into ground beef. NOTE: Traditional meatloaf has double the salt; we like this recipe as is, but you may season to your own tastes by increasing salt or adding pepper. Place in 9" X 9" pan, leaving 1/2" empty border (makes it easy to remove any grease later). Bake uncovered for 30 minutes at 350 degrees. Cover with sauce and bake an additional 30 minutes (still uncovered) at 350 degrees. Immediately remove any grease standing in the border.
In a VERY large bowl (13" diameter), mix ingredients together. Freeze in plastic containers at least 24 hours. Take out 2-3 hours before serving to thaw. Punch should be slushy. You can defrost in microwave to help speed process. NOTE: I mix in a large stainless mixing bowl and only do half the recipe at a time! One-half recipe fills about one punch bowl. This recipe is easy to cut in half, or even quarter. It lasts about a month in freezer, so it is good to make ahead.
In large stew pot place 8 ingredients. Bring to a boil and cook until vegetables are tender. While soup is still boiling, add egg noodles and boil until noodles are tender. ENJOY!
Unroll dough on lightly greased cookie sheet; press seams together to form 12x4 rectangle. Sprinkle cream cheese with dill; lightly press dill into cream cheese. Place cream cheese, dill side up, in center of dough. Bring edges of dough up over cream cheese; press edges together to seal, completely enclosing cream cheese. Brush with egg white. Bake at 350 degrees for 15 to 18 minutes or until lightly browned. Serve with crackers, French bread or cut up veggies.
Preheat grill. In a medium saucepan, heat the olive oil over medium heat until hot. Add the shallots and saute until softened- about 3-4 minutes. Add the cherry preserves, balsamic vinegar, Italian seasonings, and the pepper. Reduce heat to medium low and cook until the mixture is reduced by one-fourth. About 6-8 minutes. Reserve 6 tbsp of glaze in small bowl. Lightly season chicken breasts with salt. Place chicken on grill. Cook, covered for 4 minutes per side. Brush one side with glaze. Let set for 1 minutes then flip and brush other side with glaze. Repeat until chicken is cooked through.
Preheat oven to 350°F In a saucepan, brown the green onion in oil. Add beef and cook at high heat, while breaking it. When it's cooked and liquid evaporated, add oregano, chili powder, cream cheese, stock and chives. Cook while stirring until creamy. Add salt and pepper. Set aside. Put one tortilla in a large pie plate. Cover with 1/5 of beef mixture. Sprinkle with 1/5 of cheddar. Repeat, alternating with tortilla, meat and cheese until there is no leftover. End with the cheese. Cover the tortilla cake with foil paper. Cook in oven for 20 minutes. Remove foil paper and keep cooking about 20 minutes. Let rest 5 minutes, then cut in slices. Serve with salsa and sour cream.
Place the tomatoes in a fine sieve and let them drain for 20 minutes. Transfer the tomatoes to a large mixing bowl and taste them. If they are too acidic or seem to lack flavor, add the sugar and/or vinegar to heighten the flavor. Add the onion. Italian peppers, red pepper, olive oil and garlic and toss to mix. Season with salt and black pepper to taste. Let the trampo stand for at least 15 minutes. Meanwhile, place an oven rack in the middle and preheat to o425°. Generously brush a 17-x-11-inch baking sheet with olive oil. Lightly flour a work surface. Using a floured rolling pin, roll out the dough so it is roughly as large as the baking sheet. Prick the dough all over with the tines of a fork and bake it on the center rack until half done, about 12 minutes. Remove the coca crust from the oven. Take a handful of the trampo and press it against a fine sieve to squeeze out the excess moisture, then spread the trampo over the dough. Repeat with the remaining trampo, spreading it over the crust in a thick even layer. Bake the coca until the vegetables are soft and lightly charred, about 30 minutes. Halfway through baking, drizzle a little olive oil over the vegetables. Let the coca cool to room temperature, then cut into squares and serve.
Slice peeled elephant garlic into 1/4 inch sliced.rub with oil and sprinkle with salt, pepper and sugar. Place on a preheated grill for about 3 minutes each side. Remove and cover with foil to continue cooking and keep warm. Place on fresh crisp bread, garnish any grilled meat or veggies. Or if you want eat it straight up!
Heat oven to 375°F Grease a 10" springform pan. Cream together butter, sugar, and egg. Blend in flour, salt, baking powder, extracts, poppy seeds, and milk. Fold in blue berries. Combine topping ingredients using a fork or pastry cutter. Sprinkle over batter. Bake 40-50 minutes or until a toothpick comes out clean.
Wash bittergourd. Scrape it nicely. Make a long slit in the center. Apply salt in the slit. Remove seeds of the bittergourd. Now add the stuffing. Stuffing-------------. Put tamarind pulp in a bowl. Add 2 tsp salt, corriander and chilli powders and saunf powder. Mix well. Fill the bittergourd with this stuffing. Heat oil in a pan. Add cumin seeds and hing. Allow to crackle. Add bittergourd. Cook on all sides on low heat. Remove from heat once cooked. Add water. Cover with a lid. Occasionally stir. Cook on low flame for 15-20 minutes. Uncover. Add gur. Mix well so as to let it melt. Garnish with cilantro. Serve hot with rotis.