HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350F degrees. In a huge bowl, mix all ingredients together until well blended, evenly coating all pieces. Spread onto a cookie sheet. Bake for 15 minutes. Stir well. Bake for 15 minutes more. Cool completely. Store tightly covered in giant container or zip lock bags.
Heat oven to 350. Spray 13x9-inch (3 quart) glass baking dish with cooking spray. In large bowl, mix ham, sour cream, green chiles, and 2-1/3 cups of the cheese. Spoon about 1/3 cup ham mixture evenly down center of each tortilla. Fold sides of tortilla over filling; place seam side down in baking dish. Pour enchilada sauce over filled tortillas. Spray sheet of foil with cooking spray; cover dish tightly with foil; sprayed side down. Bake 30 to 35 minutes or until thoroughly heated. Uncover, sprinkle with remaining 1/2 cup cheese. Bake uncovered 5 minutes longer or until cheese is melted.
Bring salt and 2 cups water to boil in medium saucepan and add quinoa. Reduce heat, cover, and simmer for about 15 minutes (until quinoa is translucent). Puree mint, yogurt, and orange juice in blender. Reserve a few strawberry and kiwi slices for garnish. In a large serving bowl combine fruit, drizzle with yogurt sauce, and toss to coat. Add quinoa, toss gently. Garnish with reserved fruit, and refrigerate 1- 2 hours before serving.
Mix milk and Kahlua and. Dip cookies in milk mixture for 5-6 seconds. Place cookies in the bottom of a 9 inch springform pan (You can also use a glass cake pan). Spread thin layer of Cool-Whip on top of cookies and repeat until desired depth. (Usually I end up using both packages). Reserve broken cookies for garnish. Top layer should be Cool-Whip then sprinkle top with reserved cookie crumbs or chocolate curls. Freeze until ready to use. Remove cake from freezer a few minutes before serving to thaw a little for easier cutting.
In a mixing bowl, cream butter and sugar. Add eggs, bananas, apple and honey; mix well. Combine dry ingredients; stir into creamed mixture just until moistened. Fill paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 15-18 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.
Saute garlic and scallions in olive oil until just beginning to brown. Stir in Splenda, salt, mustard, paprika, chili powder, water, vinegar, Worcestershire sauce, chipotle chilies, and molasses, if using. Simmer for 10 minutes over low heat, stirring occasionally. Whisk tomato paste and liquid smoke into the mixture. Simmer another 10 minutes. Cool and store in refrigerator for up to one week.
Mix all wet ingredients and marinate salmon for half to one hour. Grill or broil to desired doneness. Serve with vegetables/salad of your choice.
If rice needs washing, wash well beforehand and allow to drain at least 1 hour. Heat oil in a large sauce pan with a well-fitting lid. Fry onions and garlic until onions are soft and golden, stirring frequently to prevent burning. Add rice and fry for a minute or two, then add coconut milk, salt, turmeric and elave for flavouring. Bring to the boil, stirring with a long spoon. As soon as liquid comes to the boil, turn heat very low, cover tightly with lid and allow to steam for 20 minutes. Uncover, quickly stir in with a fork any coconut mild that remains unabsorbed around edge of pan, replace lid and leave on same low heat for a further 3 minutes. Turn off heat, uncover and allow steam to escape and rice to cool slightly. Remove leaves used for flavouring and gently fork rice onto a large platter or a tray lined with well washed banana or bamboo leaves. Shape into a cone, pressing firmly. Use pieces of greased banana leaf or foil to do this. Sarround with marbled eggs, halved, sliced green cucumber and fresh chilies for decoration.
Finely chop sun-dried tomatoes in food processor. Blend in mayonnaise and mustard. Transfer to small bowl and cover and chill. Can be made up to 1 day ahead. Finely chop andouille sausage in processor. Transfer to large bowl. Add beef, shallots, salt, pepper and fennel seeds. Stir with fork just until blended. Form mixture into 6 patties. Prepare barbecue on medium high heat. Grill hamburger buns until golden brown for 2min. Transfer to plate. Brush onion slices with oil. Sprinkle with salt & pepper. Grill until golden about 7min. per side. Grill until desired doneness. Sprinkle cheese over top of burgers. Spread hamburger buns with sun-dried tomato mayonnaise. Top with red bell peppers. Top with onion slices. Then place hamburgers on and tops of buns.
Beat butter and cream cheese at medium speed with electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating until just blended. Combine flour, baking powder and soda, and salt. Gradually add this to butter mixture beating at low speed just until blended. Stir in bananas, pecans, and vanilla. Spoon batter into 2 greased and floured loaf pans (or 4 mini loaf pans). Bake at 350 degrees for 1 hour or until toothpick inserted in center comes out clean. You may need to shield the top with foil for last 15 minutes to prevent browning. Cool bread in pans for 10 minutes, remove from pan, and let cool additional 30 minutes.
Heat the oil in a 4 1/2 qt Dutch oven or large soup pot over medium-low heat. Cut the chicken into bite sized chunks, adding them to the pot as you cut. Raise the heat to medium, add the chopped onions and cook for 2 minutes, stirring from time to time. Add the broth and raise the heat to high. Cover, and bring to a boil. Drain the tomatoes and add them to the pot, along with the Worcestershire sauce and garlic, keeping the lid closed as much as possible. When the soup boils, reduce the heat to medium-low. Continue to cook at a slow boil until the chicken in no longer pink but tender, about 6 minutes. Remove from heat. Stir in the half and half, pesto and salt and pepper. Let the soup rest off the heat for about 2 minutes, then serve.
Combine all the ingredients except the olive oil and garlic in a bowl. Add the olive oil and garlic in a small sauce pan and heat. Roll the ingredient mixture into 1 to 2 inch balls, place them in a large frying pan and cook until browned. Remove from heat and set aside. Heat your favorite Spagehetti sauce in a separate saucepan. Bring to boil. Reduce heat. Slowly stir in meatballs and simmer until heated throughout. Serve over noodles.
cake:. Cream butter, cream cheese and sugar until light and fluffy. Add eggs and vanilla, beat well. Sift together dry ingredients and add to creamed mixture alternately with milk. Beat until smooth after each addition. Spread into greased 13x9 inch pan. topping:. Combine topping ingredients to make struesel and sprinkle over cake. Bake at 350 degrees for 30-35 minutes.
Fry cut slices of frankfurter in butter in frying pan. Beat eggs well with the sour cream, salt and pepper. Pour over the frankfurters and let fry slowly. When well set place under broiler for 1 minute until brown on top. Serve hot. Double recipe if there are 2 for lunch. Frankfurter omelet makes a tasty main course for luncheon.
FILLING DIRECTIONS: Put ground poppy seeds and raisins in hot milk and heat until dense, add sugar and cool down. Combine the mixture with tvorog and 2 yolks.Sift flour in a bowl, add milk and salt. Stir in 1 whole egg and 2 whites and knead dough. Bake thin pancakes, but fry only on one side. Put a pancake fried side on a plate, spread the filling and roll into a log. Put all the rolls on a baking sheet, brush with butter and bake in the oven. Serve with milk or juice. POPPY SEED FILLING DIRECTIONS: In a nut/spice or coffee grinder, finely grind poppy seeds. Using a small saucepan, add the milk with the sugar. Bring to a boil and add the poppy seeds and raisins. Simmer for a few minutes, stirring constantly, then remove from the heat and stir in the lemon zest, rum, and honey. Allow filling to cool for 10 minutes before using. You can make more or less of them depending on the thinkness of the dough and amount of filling you put ito each piece.
Cut pork loin into 1 inch slices. Pound slightly. Mix together the flour with cayenne pepper, cumin, seasoned salt and the pepper. Roll pork pieces in seasoned flour. In a large skillet, saute pork, red onion and green or red pepper in butter until golden. Add rd wine to skillet along with chopped green chiles. Cover skilled and simmer for 30 minutes. Add pinto beans and continue cooking for 15 more minutes. Before serving, top hot pork with grated cheese.
Wash and chop the first 3 fruits into cubes. Prepare the rest of your fruits tossing lemon juice all over to prevent discoloration. Fold in cream cheese dip and serve.
Mix mint, orange and lemon peel; set aside. In a small bowl, stir together orange juice concentrate and lemon juice. Rinse fish and pat dry. Preheat oven broiler. In a 12 inch nonstick fry pan with oven proof handle, melt butter over medium-high heat. When butter sizzles, add fish, skin side down. Cook until skin is browned and crisp, about 6 minutes. Gently slide spatula under skin of each fillet to release it from pan, but leave fish in pan. Brush fish with about a quarter of the juice mixture. Leaving fish in pan, broil about 4 inches below heat until opaque but still moist-looking in thickest part, about 3-4 minutes. Transfer fish to plates or a platter. Keep warm. To serve, brush fish with some of the juice mixture and sprinkle with mint mixture. Add remaining juice to pan and stir to blend pan dripping. Place under broiler until sauce bubbles, about 4 minutes. Serve over fish.
Preheat oven to 375°F. Prepare, bake and cool cake as directed on package. Cut cake into 1-inch cubes. Drain thawed strawberries, reserving juice. Combine gelatin and boiling water in small bowl. Stir until gelatin is dissolved. Add enough water to strawberry juice to measure 1 cup; stir into gelatin. Refrigerate until gelatin is slightly thickened. Beat gelatin until foamy. Beat 1 cup whipping cream until stiff peaks form in large bowl. Fold into gelatin along with strawberries. Alternate layers of cake cubes and strawberry mixture into 10-inch tube pan. Press lightly. Cover. Refrigerate overnight. Unmold cake onto serving plate. Beat remaining 1-1/2 cups whipping cream, sugar and vanilla extract until stiff peaks form. Frost sides and top of cake. Refrigerate until ready to serve. Garnish with fresh strawberries and mint leaves.
Cook the asparagus in boiling water until just tender. Drain, setting aside some of the cooking water. Cool and slice on the diagonal. Heat the butter and olive oil in a frying pan, before adding the onion. Saute until soft and then add the ham, cooking for a further minute. Add the asparagus and a ladle full of the cooking water. Simmer until most of the water has evaporated. Set aside while cooking the pasta in a separate pot, until al dente. When the pasta is nearly ready, reheat the sauce and add the cream, parsley, salt and pepper. Simmer for five minutes or until reduced by half. Drain the pasta and toss with the sauce. Sprinkle parmesan on top.
Prepare the seasoning mix by combining the brown sugar, paprika, kosher salt, black pepper, garlic powder, red pepper, basil, cinnamon, and thyme into a small jar. Shake well to mix. Finely dice the onion and jalapeno. In a large bowl, mix the hamburger, sausage, jalapeno, and onion until well incorporated. (Also, mix in bacon if using.). Separate the mixture into 3 equal size parts. Then divide each part into half. This will give you 6 parts of meat mixture. Shape each meat mixture portion into a hamburger patty. Season the top of three meat patties with the seasoning mixture. Use as much or as little as you like -- your taste determines the amount of seasoning. Tear your cheese into slices, and place in the middle of the three patties that you seasoned the tops of. (If using bleu cheese place in center of patty in the shape of a mound.). Place the remaining unseasoned patties on top of the cheese, making sure to seal the edges of the patties together so the melted cheese will not run out while grilling. It is IMPORTANT to get the patties sealed together so the cheese stays inside when melted. Season the top of the combined patty (remember that you already seasoned the inside patty)with the seasoning mixture. Allow patties to sit in the refrigerator for 30 minutes or so before grilling. Grill the patties until how you enjoy your hamburger cooked.
Cream butter and Crisco. Add 3 cups sugar and cream again (10 minutes - minimum). Beat eggs until lemon color - add to mixture. Sift together: flour, baking powder and salt. Alternate milk and 1 tsp all flavorings w/sifted dry ingredients. Pour into a greased and floured 10" tube pan. Bake 325° for 1 1/2 hours or until cake tests done or depending on oven. Dissolve glaze ingredients over low heat in a saucepan. Spoon glaze over cake in pan while hot. Let cool in pan. Keep well and it is better after 1st day. NOTE: Put out the butter, Crisco and eggs the night before. The key is that everything is room temperature and you beat the butter, sugar and eggs at least the 10 minutes. After that you only beat enough to mix the dry ingredients.
Lightly grease a 9x9" square pan. Spread 1 cup of the crushed vanilla wafers in pan. In a bowl, cream butter until very light and fluffy. Add in the powdered sugar and beat some more. Add eggs one at a time, beating well after each. Add vanilla. Slight separation is normal. Spread this over vanilla wafers. Sprinkle 3/4 c of the remaining wafers over the top of this layer. In another bowl, beat whipping cream until thick. Fold in cherries. Spread this as the next layer. Sprinkle remaining wafers over the top. Cut into portions while still in the pan with a knife dipped in water. Garnish each piece with a cherry half. Refrigerate at least 4 hours or freeze.
In a small bowl, mix together the tomatoes, avocado, onion, lemon juice and Tabasco. Season to taste with salt and pepper. In another small bowl, mix together sour cream, coriander, salt and pepper to taste. Put tortillas on a baking sheet and brush tops with oil. Broil tortillas 2 to 4 inches from heat until pale golden. Sprinkle tortillas evenly with cheese and broil until cheese is melted. Spread avocado mixture evenly over 2 tortillas and top each with 1 of remaining tortillas, cheese side down to make 2 quesadillas. Transfer quesadillas to a cutting board and cut into 4 wedges. Top each wedge with a dollop of sour cream mixture and serve warm.
Grease 12 medium size muffin tin. Preheat oven 400 degrees. Mix dry ingredients together in large bowl. Mix eggs, oil and shredded zucchini together and pour over dry ingredients. Mix until moinstened. Spoon batter into muffin tins. Bake 25 minutes. Cool on wire rack. These freeze well.
Blend the carrots in a food processor until they`re in tiny pieces and starting to turn to mush, then squeeze the juice out by hand and return the carrot pulp to the food processor - This should give you 1/2 cup packed carrot pulp. Add all the other ingredients and process until the dough is well combined. Form into balls and store in the fridge.
Cook rice according to package directions; keep warm. Meanwhile, drain beans, reserving 2 tablespoons liquid. Combine beans, reserved liquid, lime juice, chili powder and cumin in a saucepan. Cook over medium heat until thoroughly heated; stir in 1 tablespoon cilantro. Serve beans over rice and sprinkle with remaining 1 tablespoon cilantro. Garnish, if desired.
Heat oven to 350. Line mini muffin pans with paper liners. Cupcakes -- Beat butter, sugar, baking powder and salt in a large bowl with an electric mixer on high speed 1 minute. Add eggs, one at a time, beating after each. Stir extract into milk. Beat in flour in three parts, alternating with milk, just until blended. Spoon 1 Tbsp into each muffin cup. Bake 15 minutes or until wooden toothpick inserted in center comes out clean. Let cool in pan on wire rack 5 minutes before removing from pan to wire rack. Cool completely. Raspberry Buttercream -- Beat all ingredients in medium bowl with electric mixer on medium speed until blended. Then increase speed to high; beat until light and fluffy. Tint pink if desired. Frost cupcakes.
Boil the beans rapidly for 10 mins, then drain. Heat the oil and cook the onions quickly until brown. Add the carrots, then cook for 3 minutes Stir in the beans with the wine, broth, tomato paste and herbs. Bring to the boil, cover and simmer gently for 50 mins, adding the mushrooms after 30 minutes Blend the cornstarch with the water, then stir into the mixture. Boil for 1 min, then season. Serve.
Combine carrots, butter, water, salt and pepper in medium sized saucepan. Bring to boiling; lower heat; cover. Simmer until carrots are tender crisp; about 15 minutes. Uncover; continue to cook and evaporated any extra liquid. Sprinkle with remaining ingredients.
Sprinkle yeast onto the 1/4 cup warm water and let stand approximately 10 minutes until creamy. Add rest of water, stir. Add flour, one cup at a time and stir. Mix with wooden spoon for approximately. 4 minutes. Oil a bowl three times as large as the mixture's volume and scrape dough into that bowl. Cover with plastic wrap and let rise 8-24 hours in a cool room or until triple in volume. The longer it sits, the more character it develops. If you let it go too long, it will take on sour overtones similar to sourdough starter as a result of the acidic by-products of yeast metabolism. If the room is cool enough--60-65 deg. F, 24 hours will yield a nice, mellow-flavored biga. You only need your first biga to get started. Then it is simply a matter of making bread at least once a week or so if you have refrigeration to keep the biga alive. If you don't have refrigeration, you would want to make bread every day and save a portion of the new dough you make each day as a starter for tomorrow's bread. Just take that portion BEFORE you add salt to the new bread dough. In this case, you would keep tomorrow's starter at room temperature. Use as you would a sourdough starter. For a rough guide, use approximately one cup of biga for a bread recipe calling for 7-8 cups of flour.
Mix beans, pineapple, molasses, BBQ, mustard, bacon, and 1/3 onions in bowl. Add salt and pepper. Pour bean mixture into 9x13 greased pan and sprinkle remaining onions. Bake at 350 for an hour or so, or until brown and bubbly.
Preheat greased grill to medium-high heat. Mix meat, 3 tablespoons of the Mayo and the seasoning mix; shape into 12 thin patties. Combine cheese with 2 tablespoons salsa. Spoon over 6 of the patties. Cover each with one of the remaining patties, making a 'sandwich', pinching edges together to seal. Grill approximately 7 minutes on each side, or until cooked through (160 degrees F). Meanwhile, combine remaining 2 tablespoons salsa with remaining 1 tablespoon Mayo. Place a lettuce leaf, tomato slice and burger on bottom half of bun. Top with salsa mixture; cover with top of bun.
Put a rack in the middle of the oven and preheat oven to 450 degrees. Arrange tomatoes in a 17 1/2-by-12 inch roasting pan and place lamb on top (if using canned tomatoes, coarsely chop them and pour the juice over them). Arrange garlic around lamb. Lay rosemary sprigs on lamb (or sprinkle dried rosemary), then sprinkle with salt and pepper. Drizzle with 2 tablespoons oil. Roast lamb for 15 minutes. Reduce oven temperature to 350 degrees and continue roasting lamb, basting garlic with remaining 2 tablespoons oil every 20 minutes to keep it from drying out, until thermometer inserted into thickest part of lamb (without touching bone) reas 135 degrees for medium-rare, 1 3/4 to 1 1/2 hours more. Transfer lamb to a cutting board and let stand, loosely covered with foil, for 20-30 minutes. Stir tomato mixture and transfer to a sauceboat. Carve lamb and serve with tomato mixture and roasted garlic.
Mix the sugar and the food coloring until its the shade of orange you desire, a few drops should work fine. Place the orange and white marshmallows in a ziplock bag (small one to fit inside the top of the jar). Layer in a pint size jar in the following order: orange colored sugar. 1/2 the milk mixture. orange drink mix. remaining milk mixture. mini marshmallows. There are 3 recipes you can attach to the jar. Dreamsicle Warmer: Remove bag of marshmallows from jar and set aside. Empty mix into a large bowl and mix together. Place mix back into jar or other container. Place 3T mix into a cup and add 1 C of boiling water. Stir until mixture is dissolved- top with marshmallows. Dreamsicle Cooler: Place in blender. 1/3 C drink mix. 8 ice cubes. 1 C milk. Blend until ice is crushed. Dreamsicle Shake: Place 1 scoop of soft vanilla ice cream and 1 C milk into a quart jar. Add 1/3 C drink mix. Place lid on the jar and shake, shake, shake!
Prepare pasta according to package directions. Heat olive oil in a nonstick pan. Add chicken and saute for 4-5 minutes. Add tomatoes, garlic and thyme; saute for 5 minutes, stirring occasionally. add white wine and capers; cook, stirring frequently, 3 minutes more. Toss chicken mixture with pasta. Top with grated Parmesan cheese.
Preheat oven to 375 degrees. In large bowl, mix cream cheese and sour cream. Add garlic, green onions, jalapenos, salt and pepper. Mix well. Stir in corn. Spread mixture evenly in large glass baking dish. Top with shredded cheese. Bake for approximately 30 minutes.
Cut lard into flour and salt, mix with enough ice water to hold together. Roll out half of dough and line an 8 or 9" pie pan. Roll another circle for top with other half. In large mixing bowl, stir together filling ingredients except apples and candies. Fold in apples well. Turn into pastry-lined pan and dot with butter. Sprinkle with 2 Tbl. cinnamon candies. Cover with top crust and seal edges. Cut slits in top, brush with milk. Sprinkle with a little sugar. Bake about 1 hour at 350 degrees.
Heat oil in large non-stick skillet. Mix first 8 ingredients by hand and form four hamburger patties. Put patties in skillet and cook until carmelized, about 8-9 minutes per side. Remove patties from skillet and top with cheese. Cover patties with foil to allow cheese to melt. Saute mushrooms in pan for about 3 minutes. Put patties on bun, top with mushrooms and raspberry chipotle sauce and serve.
Coat prawns with flour. Melt butter in small skillet. Add prawns and saute until browned on both sides. Remove from pan and add brnady, amaretto, wine, orange juice and peel. Cook stirring until liquid is shiny and reduced. Add cream to sauce, heat until sauce is slightly thickened. Add back prawns, sprinkle with parsley.
Sour Cream Topping: Mix the ingredients together in a small bowl & set aside for later use. Saute the beef, onion, & peppers together in a frying pan until the beef is no longer pink, drain excess grease. Stir in the sauce, mustard powder, taco seasoning, & beans. Simmer for 7 minutes. Spoon the beef mixture in a 9x9 glass dish. Then spread the sour cream mixture over beef. Top with cheese, tomato, & lettuce then serve with tortilla chips.
Soak bread in milk 5 minutes, then mash and mix with ground beef, minced ham, salt, pepper, garlic, and tomato paste. Roll into walnut-sized balls, coat with flour and then with cheese. Fry in heated fat until golden brown. Drain on absorbent paper. Serve hot with tomato sauce as a dip.
Preheat oven to 350. Mix all dry ingredients, when stir in sesame oil. Gradually add water, adjusting as needed. Dough is ready when it can be formed into a ball (but don't make it too wet, as rolling out will be really hard). You can dust a surface and roll out with a pin, or press with a tortilla press (which is what I do). I like to press numerous small circles, so they cook more evenly. The edges will brown before the center gets done. Put dough on a non-stick cookie sheet and prick with a fork. You can cut them apart with a pizza cutter now, or lightly score them--however you like. I leave them in my little circles. Bake 15-20 minutes or until crisp in the center! Servings will depend on how big you make your crackers!
Saute onion in butter. Add curry powder and flour. Cook until bubbly. Add other ingredients. Simmer. Garnish with Chives or parsley.