HumbleIntelligence/food-ner-1-Million huggingface dataset:
Use melon baller& ball semi-firm honeydew& cantaloupes. Place into freezer containers. Fill with sugar water. Sugar water: 4 cups water to 4 cups sugar- heat to melt the sugar. Cool completely before pouring over the balls. (sugar amounts can be varied. I choose to use 6 cups water to 4 cups sugar) These are best served before completely thawed, so they're a bit'crisp,' and not soggy. A wonderful addition to winter fruit salads!
In a mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add about half the flour, the 1 cup Splenda, the egg, vanilla, baking soda, and cream of tartar. Beat until thoroughly combined. Beat in the remaining flour. Cover and chill for 1 hour. Combine the 2 tablespoons Splenda and the cinnamon in a small bowl. Shape dough into 1 inch balls (should make about 30 balls). Roll balls in the Splenda-cinnamon mix and place 2 inches apart on an ungreased cookie sheet. Bake at 350°F for 10 to 12 minutes.
In a Dutch oven, saute onion, celery, pepper& garlic in 1/4 c broth til tender Add potatoes, carrots, dill, bay leaf& rest of broth. Cover& simmer 20 minutes til veggies are tender. Add selected additional veg and cook 5 minutes more. Add corn, milk& salmon& liquid smoke and heat thoroughly. Adjust seasonings-add salt if needed. We use a litte Tabasco to give it more of a"kick. "Goes well with a hot loaf of sourdough or other rustic bread. **Evenbetter the next day**.
1. Preheat the oven to 350*F. 2. Pour melted butter into a glass 9x13 inch baking dish. In a large bowl, whisk together eggs and salt until well blended. Gradually whisk in milk. Pour egg mixture into the baking dish. 3. Bake uncovered for 10 minutes, then stir, and bake an additional 10 to 15 minutes, or until eggs are set. Serve immediately. My Note: I did modify the recipe slightly buy sauteing some onions and garlic and tossing them in with the batter, and adding cheese when almost done. They were also incredibly easy to make and a will definitely be a new staple breakfast item whenever I need to serve a crowd. I served them with warmed tortillas and an assortment of sauteed vegetables for people to make their own breakfast burritos. Everyone at my brunch commented on how delicious the eggs were. Make scrambled eggs perfect every time! We have used this recipe countless times when cooking for a men's breakfast for 60 men. We found some great additions to be chopped green chilies and cream cheese that we cut off the bar with a knife and stir into the egg mixture. The eggs came out moist and fluffy and we have no left overs to show for it! It's also great because you can add any extras you want! **A couple tips though: *If you down scale this recipe; use your judgement for the milk, you may need to add a little less. *Also, if you use a smaller glass dish (ie 9x9) you will have to up your cooking time between 5-10 minute This time I only made half the recipe and baked it in an 8x8 baking dish. Stirred it several times so mine came out more like scrambled eggs but fluffier than scrambled eggs cooked on the stove top. This makes perfect scrambled eggs, soft and fluffy, but thoroughly cooked, and it is so much easier than standing over the stove making them. I halved the recipe since it is just me and added ham. I love the versatility of this recipe. Next time I will try adding salsa and using slightly less butter. You could also try adding cheese or vegetables. A very simple scrambled eggs recipe for a large crowd. This dish has become my go-to brunch dish when my family comes over. I usually add the real bacon bits that you can get in a jar and a handful of cheddar cheese if I want to make them extra special. They come out perfect every time. I've even scaled them down to 2 servings for my LOVE ONE and me and they were still delicious.
Cut the avocados into half and remove the skin and seed. In a bowl, put the avocados and bananas and mash them up (but not too much). Add sugar and squeeze the lemon juice. Mix well. Taste it, and add extra sugar or lemon juice if it's necessary. Chill in a fridge for about 15-20 minutes (until it's get cold).
Base Flavors -- In a large sauce pan or pot, add the butter and melt on medium high heat. Add the garlic, fennel, onion and leek and cook until slightly tender (about 4-5 minutes). Deglaze the pan with the brandy (and remember to remove from the heat when you add alcohol), then add the wine and broth, tomatoes, red pepper, lemon juice, salt (go lightly mussels have a salty quality) and pepper. Let the broth warm up and cook another 5 minutes on medium (not boiling, just a light simmer). Mussels -- Add in the mussels and cover. They will take around 10 minutes for that many mussels, stir occasionally. Cook until they all open. Just remember - Don't add any mussels to the pot that are already open (and when tapped, they don't close), and if they are cracked, toss them. Finishing -- As the mussels cook, toast up the bread and slather with the herb butter and a dash of the paprika. Cook the pasta according to directions (angel hair takes only minutes). Mussels -- Finish the mussels by adding in the parsley, chives and cream. Keep on medium and cook another minute or two until the sauce is warm. Stir to get all the flavors mixed throughout. Serving -- Just serve the mussels in a large serving bowl with all the broth. Make sure each person has a bowl for their pasta and plenty of the broth from the mussels and crunchy bread to soak up all that flavor. OUTSTANDING! NOTE: As one reviewer mentioned they didn't make the bread, but did suggest that you do. The pasta and bread is key for this. It is a thinner sauce almost like a Japanese noodle bowl so the pasta and bread are used to soak up all the sauce and flavors. Even though it is creamy, the sauce is thinner which is why the bread and pasta are key for this.
Soak beans and bring to a boil unless canned. Drain and rinse well. In mixing bowl, slightly mash beans and set aside. Heat 1 tablespoon oil in skillet and cook onion 3-4 minutes. Mix in beans, yeast, carrot, bread crumbs, and seasoning. Mix until binds well. With wet hands, divide into 6 parts and form into burgers. Put flour on a plate and coat burgers. For sauce, mix all ingredients until well blended. Cook burgers on grill 3-4 minutes each side, brushing with oil from time to time. Serve on buns with a spoonful of BBQ sauce.
Heat oil in large skillet over medium-high heat. Add chicken and cook until no longer pink. Remove chicken and set aside. Add onion and garlic to skillet and cook until tender. Place chicken, onion, and garlic in crockpot. Add wine, beans, mustard powder, cumin, salt and pepper. Cook on low 5 to 6 hours. Place servings into bowl (If using tortilla chips put them in bowl first). Sprinkle with cheese and add sour cream.
Preheat oven to 375. Remove stems and discard. Mix other ingredients, stuff caps and sprinkle with cheese. Bake for 10 minutes.
Heat oven to 375°F. Grease cookie sheet. Heat milk and butter to boiling in 1 1/2-quart saucepan. Stir in flour; reduce heat to low. Stir vigorously about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs, one at a time, beating until smooth after each addition. Stir in cheese. Drop dough by rounded teaspoonfuls 2 inches apart onto cookie sheet. Bake about 15 minutes or until puffed and golden brown. Serve warm with marinara sauce for dipping. Make the Most of This Recipe. Do-Ahead Tip. You can prepare these puffs ahead. Cool puffs, wrap tightly and freeze. When ready to serve, place in muffin cups and heat in a 350°F oven for 8 to 10 minutes or until hot. Variation. Add 1 tablespoon chopped fresh basil, oregano or parsley (or 1 teaspoon dried) to the flour to create Herbed Parmesan Puffs with Marinara.
Cook sausage and drain. Add soup and stir. Put soup mixture on bottom of 9x9 pan. Place tater tots on top. I like to cover it fairly well. Sprinkle cheese over top. Bake at 350 for 30 minutes. You can optionally broil the top for a couple of minutes for a little extra crisp.
Pour Curacao, Southern Comfort & both juices into a shaker of ice. Shake & pour into an 8 oz highball glass. Top w/soda water & garnish w/orange slice & mint leaves as desired.
lightly grease a 4 qt slow cooker with non-stick spray. In a small saucepan, combine brown sugar, water, cocoa powder - bring to a boil. In a small bowl, combine remaining ingredients with 1/2 cup water to form a batter. Spread into slow cooker Pour boiling cocoa mixture over batter. Cover, cook on high for 1 1/2 hours. Turn off slow cooker and let stand for 30 minutes. Serve warm topped with whipped cream or ice cream.
In food processor with steel blade or in large mixer bowl, cut butter and cream cheese into the 1 c flour until mixture forms a smooth dough. Refrigerate for 1 hour. Roll doughh out to fit a 9" pie pan or quiche pan. Freeze 10 minutes. In a large saucepan, cook the spinach over medium heat for a few minutes, until the spinach wilts, Drain and chop. Drain on paper towel. In a large bowl, combine spinach with the remaininng 2 Tbsp flour, Mix in the remaining ingredients. Pour into prepared pie shell. Bake at 350 degrees for 50-60 minutes until quiche has set in the center.
Place washed cauliflower in glass baking dish leaving enough room to cover with cheese sauce. In pan on medium heat melt butter compleatly, fry flour untill browned. After flour is fully hydrated with fat and browned slowly add 1 cup heavy cream, reduce heat, add cheese mealting slowly when fully melted add remaining cream. To thicken increase heat stir untill consistant with gravy. Add salt and pepper to taste. Poor over cauliflower so it covers compleatly, bake at 375 for 30- 45 mins depending on desired firmness.
Place a 1 1/2 qt heat-proof dish (or 4 6-ounce ramekins) in a 6 qt slow cooker. Add hot water to come 3/4 of the way up the sides. Whip together cream, egg yolk, sugar and vanilla. Pour into dish (or divide equally into ramekins). Cover the slow cooker and cook on high 2-4 hours. The edges should be set, but the center of the custards should still be jiggly. It is much harder to overcook these in the slow cooker than the oven, so don't worry. VERY CAREFULLY remove the baking dish/ramekins (use oven mitts! ramekins can be removed with tongs; wrap rubberbands around the tips to provide friction and prevent slips). Allow to cool completely on the countertop, then refrigerate 3-4 hours until very cold. Spread sugar evenly over the top(s) and brown with a hand torch, or place as close as possible to the broiler element of your oven for 3-5 minutes. Cool briefly and refrigerate until ready to serve.
In a 10- to 12-ounce mug, combine Frangelico, creme de cacao, espresso and hot chocolate. Top with miniature marshmallows and serve immediately.
Combine the flour, salt, baking soda, and cocoa powder (set aside). In a small saucepan melt the butter and chocolate {let cool slightly). Beat the egg, egg white, and sugar until frothy. Add the vanilla, and the melted chocolate. Slowly add in the flour. Stir just until all of the ingredients are incorporated. Line a jelly roll pan with parchment. Spread the brownie batter to cover the entire bottom of the pan (a very thin layer). Sprinkle on the toffee bits. Bake at 325 for 20 minutes. Remove from the oven and cut {I recommend using a pizza cutter}but do not separate the pieces. Return to the oven and bake an additional 5 minutes. Cool completely and break into pieces.
Pre heat the oven to 190 C, 375 F or Gas Mark 5. Heat half the olive oil in a saucepan over a moderate heat, add the onion and garlic and fry until soft. Add the casserole mix and chicken stock. Bring to the boil, reduce the heat and simmer for 30 minutes. Heat the remaining olive oil in a frying pan over a moderate heat, add the smoked paprika and fry for 30 seconds, then add the chicken and fry for 5 minutes until browned. Add the asparagus and casserole mix to the chicken. Add seasoning to taste, cheese, creme fraiche and parsley. Remove from the heat. Lay 1 sheet of filo on the work surface and brush with melted butter. Repeat this with 2 more sheets. Cut this in half. Place 2-3 spoonfuls of chicken mixture in the centre of the filo. Bring the filo together to form a money bag and brush with melted butter. Repeat this process using the remaining filo and chicken mixture. Place the parcels onto a baking sheet and bake in the oven for 25-30 minutes until golden.
Melt the butter in a large skillet over moderate heat. Combine the eggs, tomato, scallions, feta, oregano, salt, and pepper and pour into the skillet. Cook as you would scrambled eggs, until set. Cut pockets in the pita breads with a serrated knife. Fill the breads with the egg mixture. If the pitas are large, you might want to cut them in half before filling.
Shred crab meat; mix together with sour cream, lime juice, and green onions in a small bowl. Season to taste with salt and pepper. Heat griddle or small frying pan with a small amount of oil or cooking spray. Take a tortilla, place about 1/8 of crab mixture on it and spread evenly. Top with 1oz. (about 1/4 cup) cheese and sprinkle with some chopped cilantro. Place on hot griddle; when cheese starts to melt, fold in half. Allow to heat through and brown nicely, then remove from heat. Repeat with other tortillas. Quesadillas can be kept warm on a stoneware plate or baking dish in the oven on warm while you are busy with the others. Serve topped with a dallop of sour cream or guacamole, and wedges of lime, if you wish.
Place beans and juice in blender or food processor. Blend just enough to break into small pieces. Cook and stir onion and jalapeno in hot lard or butter until tender. Stir in beans 1 cup at a time until they are all incorporated. Continue cooking and stirring constantly until mixture thickens and you can see the bottom of the pan as you stir. Add cheese and stir until well-blended. Add salt and pepper to taste. Note: My home cooked pinto beans tend to be spicy. If you are using mild beans or canned beans, you might want to add a couple cloves of minced garlic and 1/2-1 teaspoon cumin.
Rinse turkey and pat dry. Set aside. In a small bowl, stir together broth, cornstarch, salt and pepper. Set aside. Spray a large skillet with vegetable oil. Place over medium-high heat. Add half the turkey to hot skillet. Cook about 2 minutes on each side, or until turkey is tender. and no longer pink. Repeat with remaining turkey. Remove skillet from heat; remove turkey from skillet and keep warm. Add vinegar and rosemary to skillet, stirring to scrape up brown bits from bottom of pan. Return skillet to heat and add mushrooms and shallots or onion. Over medium heat, cook and stir until mushrooms are tender, about 5 minutes. Stir broth mixture and. add to skillet. Cook and stir until thickened and bubbly, about 3 minutes. Cook 2 minutes more, stirring constantly. Serve sauce with turkey.
Put the yogurt in a bowl. Beat lightly with a fork until it is smooth and creamy. Add ginger, garlic, lemon juice, salt, black pepper, ground roasted cumin seeds, garam masala, and liquid yellow and red food colouring. Stir to mix and set aside for 15 minutes. Add the shrimp to the marinade and mix well. Marinate for 30 minutes. Remove the shrimp with a slotted spoon to a bowl, keeping the marinade. Melt the butter in a frying pan over medium heat. When the butter has melted completely, turn heat to medium high and immediately pour in the marinade. Stir and fry for a few minutes or until the butter separates and you have a thick bubbly sauce clinging to the bottom of the pan. Add the shrimp and fold in; cook for a few minutes, stirring gently. Do not overcook the shrimp. Serve immediately.
For brownies heat oven to 350 degrees. Spray a 9x13 pan with non stick cooking spray. In large microwave safe bowl place butter and microwave until melted. Stir in sugar and vanilla. Add eggs one at a time, hand beating well with spoon after each addition. Add cocoa; beat until well blended. Add flour, baking powder and salt; beat well. Stir in nuts if desired. Pour batter into prepared pan and bake for 30 - 35 minutes (I underbake mine for 25 minutes). Drop icing on hot brownies and spread with a rubber spatula as icing melts. Cool completely and cut into bars. For icing. Melt butter then wisk in the cocoa, butter and powder sugar. Icing will be thick but will melt when placed on hot brownies and make like a thin chocolate coating. The brownies are still good without the icing but what the heck, go for it!
Cut vension into cubes and brown in a dutch oven. Cut Pumpkin or squash into cubes. ground walnuts into a fine powder. add all ingredients into dutch oven and simmer 3-4 hours until meat and veggies are tender.
Cook noodles in a large pot of boiling water over medium heat. Cook until barely tender and still firm. Drain immediately and rinse with cold water until cold. Drain well and toss noodles with (2 Tbsp) dark sesame oil so they don't stick together. FOR DRESSING: combine all ingredients except hot water in a blender and blend until smooth. Thin with hot water to consistency of whipping cream. For garnish, peel flesh of carrot in short shavings about 4" long. Just before serving, toss noodles with sauce. Garnish with cucumber, green onion, and carrot. Serve cold.
Preheat oven to 350 degrees F; line cookie sheets with parchment paper& set aside. In a small saucepan, cook the chopped apricots& preserves until melted& apricots are soft. Chill in refrigerator. In a mixing bowl, combine cream cheese, butter& flour into a stiff dough. Divide into 2 equal disks, wrap in plastic& chill. When dough is thoroughly chilled, cut each disk into 4 sections. Roll each section into a thin round, and cut into 4 or 6 wedges. Place approximately 1 tsp of preserve mixture on outer edge (wide, rounded side) of rolled dough. Moisten point of dough with a little water. Roll dough over the preserves, tucking in the sides& continue to roll to the point. Continue this with each section of dough. Place each cookie on parchment-lined cookie sheet; brush with beaten egg and sprinkle with cinnamon sugar or chopped nuts. Bake 15-20 minutes or until light golden brown. Cool on wire rack.
In a large mixing bowl, place first nine ingredients in bowl and knead mixture with your hands until evenly combined. Seperate mixture into twelve balls and shape into small link sausage shapes. In a large skillet using medium heat, add peanut oil. When oil is hot begin adding sausage links, in batches if neccessary, and fry for 8-10 minutes or until golden brown. Turn sausages occasionally to brown evenly on all sides. Serve immediately with coconut sambai or soy sauce.
Combine all ingredients. Marinate meat of your choice for several hours. Our favorite is steak tips which we marinate for at least 6-8 hours, but I prefer to marinate it over-night.
Position a rack in the center of the oven and preheat to 375°F Lightly spray a 12-cup muffin pan with the cooking spray. To make the cakes, sift together the flour, corn meal, sugar, Clabber Girl baking powder and salt into a medium-size bowl. In a separate bowl, whisk together the oil, eggs and yogurt. Make a well in the center of the dry ingredients, add the egg mixture, and stir just until blended. Do not overbeat. Let sit for the polenta to absorb the liquids while preparing the muffin tin. To prepare the tin, in each muffin cup place 1 teaspoon of the butter and 1 teaspoon of the sugar, then add 2 strawberry halves. Sprinkle evenly with the diced rhubarb. Bake until the mixture in each cup is melted and bubbly, about 8 minutes. Remove the pan from the oven and divide the batter evenly among the prepared muffin cups, filling them as full as possible. Return muffin tin to the oven and bake until the center of a muffin springs back when pressed gently with your finger, about 18 - 20 minutes. Immediately invert and unmold the cakes onto a wire cake rack. Cool briefly and serve. These cakes are best the day they are made or kept in an airtight container for up to three days.
Preheat oven to 350 degrees. Preparing the beets: Cut off the greens and set aside. Place the beets in an ovenproof dish and add enough water to cover the bottom. Cover with foil and bake 1 hour or until they pierce easily with a knife. Remove beets from the oven and allow to cool. Peel and discard the skins (depending on how young the beets are I sometimes skip the peeling part). Cut them into wedges or slices. *Remember*: Keep the red beets separate from the golden beets to avoid the red beets bleeding. Drizzle 1/2 teaspoon of sherry vinegar on the red beets and the other one half teaspoon on the golden beets. Toss to coat and set aside. (Read *Note below before starting this step.) Assembling the salad: Wash well and coarsely chop the beet greens. Place in a colander. Slice the red onions into thin rounds and place on top of the greens. Boil 1 cup of water then pour over the beets and onions. Drain well and pat dry. Transfer to a bowl and stir in the mint and beets. Drizzle the vegetables with the remaining 1 teaspoon of sherry vinegar and the olive oil. Season to taste with salt and pepper; toss. Garnish with the pistachios. *Note: the photo that accompanied this recipe on the relish.com site shows the vegetables all arranged on a platter in their own little mounds and the ingredients were not tossed together. I chose to serve the salad with each ingredient placed in mounds for a more beautiful presentation. The nuts were of course scattered on top of the salad.
Heat oil in large nonstick skillet over medium heat. Add onion and saute until tender, about 5 minutes. Add garlic and saute 1 minute. Add tomatoes, herbs and sugar. Reduce heat and simmer until mixture thickens, stirring frequently, about 20 minutes. Season to taste with salt and pepper. (Sauce can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before using.) Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Add arugula and cook until wilted, about 1 minute. Drain. Return pasta and arugula to pot. Add sauce and toss to coat. Season to taste with salt and pepper. Divide pasta among plates. Sprinkle with cheese and serve.
Put the beans in a large saucepan and cover with a volume of water that is equal to about two or three times the amount of beans. Place over high heat and bring to a boil. Boil for two or three minutes, then remove from heat. Cover the pot and let the beans soak for one hour. Then put back on the stove and simmer until tender. Alternately, you can use a pressure cooker to soften the beans. In a separate pan, heat the oil and fry the onions until they are transparent. Add the garlic and stir until fragrant. Add the beans to the pot and cook for five minutes. Stir in the salt and the berberi spice mix. Serve immediately.
In a large mixing bowl, dissolve yeast in water. Stir in the sugar, butter, parsley, basil, oregano, thyme, garlic powder and 1 cup flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 5-6 minutes. Place in a large bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; turn onto a lightly floured surface. Shape into loaf. Place in a 9-in. x 5-in. x 3-in. loaf pan coated with cooking spray. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 375° for 30-35 minutes or until golden brown. Remove from pan to a wire rack to cool.
In each glass, mix equal parts orange soda and cola. Squeeze the juice of one lemon wedge into each glass. Serve.
Wipe mushrooms with a damp cloth, then cut in half. Melt butter in a frying pan. Add mushrooms and a pinch of salt. Cook, stirring, over medium heat for 1 minute. Add port and cook, stirring, until it evaporates completely. Remove from heat and set aside. Cut 18 slices of prosciutto into 4 pieces each. Thread 4 pieces of mushroom and 3 rolled pieces of prosciutto alternately onto wooden skewers, and serve.