HumbleIntelligence/food-ner-1-Million huggingface dataset:
Empty limeade concentrate into pitcher. Use limeade can to measure tequila; fill can with tequila and add to pitcher. Fill limeade can with white wine; add to pitcher. Gently pour in 1 bottle of Corona. Stir and serve on ice!
Preheat oven to 350°F Mix crumbs, butter and sugar; press firmly onto bottom and up side of 9-inch pie plate. Bake 10 minutes. Cool. Beat cream cheese and sweetened condensed milk in large bowl with electric mixer on medium speed until well blended. Add peel, juice and food coloring; mix well. Pour into crust. Refrigerate at least 8 hours or overnight. Store leftover pie in refrigerator.
Mince garlic and mash to a paste with 1/4 teaspoon salt, then whisk together with vinegar, lemon juice, basil, parmesan, remaining 1/4 teaspoon salt, and pepper. Add oil in a slow stream, whisking until well blended. Makes about 2/3 cup.
In large pot, place neck bones, vegetables and pickles. Add water and cook over medium heat 45 minutes. Add potatoes and cook until soft, about 20 minutes. Increase heat to medium-high. Combine flour and milk in small bowl and gradually add to soup, stirring regularly, until mixture boils. Season to taste with salt. Remove neck bones and discard. NOTE: This soup tastes best refrigerated and served the next day.
Preheat oven to 350°F. Combine raspberries (or blueberries) and brown sugar in a bowl. Set aside. Combine flour and next 4 ingredients (flour through salt) in a large bowl. Combine yogurt, butter, 1 teaspoon vanilla and egg in a small bowl. Stir well. Add to the flour mixture, stirring just until moist. Spoon two-thirds of the batter into an 8-inch round cake pan coated with cooking spray. Top with raspberry (or blueberry) mixture. Spoon remaining batter over raspberry (or blueberry) mixture. Top with almonds. Bake at 350°F for 40 minutes. Let cool slightly. Combine milk, powdered sugar and 1/4 teaspoon vanilla. Stir well and drizzle over cake.
Cook okra in 2 Tbsp butter in a large skillet over medium-high heat, stirring constantly, until lightly browned. Set aside. Combine remaining butter and flour in a large dutch oven, cook over medium high, stirring constantly until roux is chocolate colored-around 20-25 min (I say have a beer while doing this) Stir in green onions, celery and garlic, cook stirring constantly until veg is tender. Add okra, water and the next 6 ingredients. Bring to a boil, reduce and simmer uncovered 2 hours, stirring occasionally. Peel and devein shrimp, add that and crab to okra mixture. Simmer an additional 10 minutes, stirring occasionally. Remove and discard bay leaf. Serve gumbo over rice. Sprinkle with file if desired.
Cut potatoes into pieces and boil them until almost done. Drain and put on sheet pan in a single layer. Spray with oil. Sprinkle with salt and sambar powder. Turn over and repeat application of oil, salt and sambar powder. Put into 350-400 degree oven (depending on how crispy you like them) and cook for 20 minutes, turning once or twice.
Preheat the oven to 350 degrees F. Bring chicken broth and milk to a boil in a saucepan, reduce heat to low; and slowly add the cornmeal, stirring constantly and cook until thickened (a few minutes), then add the corn kernals and set aside. Spray a medium size skillet with non-stick spray and place over medium heat; add onion, bell peppers and both chiles, and cook until softened, about a few minutes. Add onion mixture and beaten eggs to the cornmeal mixture. Season with salt and pepper. In a separate bowl, beat the egg whites with sugar until stiff. Fold some of the egg whites into the cornmeal to lighten the mixture. Then fold the lightened cornmeal mixture into the whites. Spray a two quart oblong pan with non-stick spray and pour the batter into the pan. Sprinkle Parmesan cheese on top. Place the pan in a larger pan partly filled with warm weater. Bake for 45 to 60 minutes. Allow the spoon bread to set for 5 minutes before serving.
In a 8 qt stockpot, simmer the first 10 ingredients, covered, for 45 minutes, or until the chicken is tender. Remove chicken from the pot. Debone the chicken, chop the meat and reserve. Add to the pot: potatoes, cabbage, kale and turnips. Simmer, covered, for 25 minutes longer. Return the boned chicken to the pot and add the salt and pepper. Simmer a few more minutes until all is hot, and serve. The soup keeps well for a few days in the refrigerator.
Heat oven to 350 degrees. Combine graham cracker crumbs, flour, and baking powder in small bowl; set aside. Cream butter and sugar in bowl of electric mixer and light and fluffy, about 7 minutes. Add eggs one at a time, beating after each addition. Mix in vanilla. Beat in flour mixture, alternating with milk until combined. Stir in nuts. Pour into two greased and floured 8-inch cake pans; bake 25 minutes or until toothpick comes out clean. Cool in pans 15 minutes. Remove cakes from pans; cool on wire rack. For frosting, beat cream in bowl of electric mixer until it starts to thicken. Add confectioners' sugar; beat until soft peaks form. Place one layer os cake on platter. Spread some of the whipped cream over top. Top the other cake layer. Spread remaining whipped cream on sides and top. If desired, pat additional graham cracker crumbs around sides of cake.
Pour all the ingredients into a blender or food processor and pulse until completely smooth. Great on salads that have both vegetables and fruits.
Combine ingredients, except garnish, in a cocktail shaker with ice. Strain into a sugar-rimmed martini glass. Garnish with a slice of grapefruit garnish dipped in sugar.
MAKE CAKE. Cream egg yolks and sugar. Add lemon juice and rind. Beat egg whites until stiff. Add to the above mixture alternately with flour and baking powder. Pour into a jelly-roll pan or cookie sheet lined with greased paper. (Parchment?) Bake for 15-20 minutes. Cut off and reserve 1/3 of the cake. Place the two-thirds on a clean dish towel; spread with filling and roll up. Roll the reserved 1/3 into 3 or 4 smaller rolls to make branches. Unequal thickness looks best. Cut one end of each little roll diagonally. Attach it to the large roll/log with icing; put at different angles. You're aiming for a tree here. Frost the entire surface with frosting. Make birch-bark markings with either a fork and/or melted chocolate. FILLING:.Boil the prunes. Drain; cool to room temperature Mash up finely (put thru sieve, food mill, food processor, etc.) Ceam sugar and butter. Add egg yolks and beat well. Add prune pulp to the egg mixture, along with vanilla and cocoa. FROSTING:.Boil some water in the lowe part of a double boiler. Keep over low flame. Place everything except vanilla into the top part of the double boiler. Beat until well-blended. Put it over the lower part and beat constantly until the frosting forms stiff peaks. Takes about 7 minutes. Remove from heat. Pour into a mixing bowl. Add vanilla. Beat another two minutes or until it's of spreading consistency.
Preheat panini-maker till ready (machines differ). Lay out two slices of the bread. Spread the avocado on each slice. Place one slice provolone on each. Place turkey slices on top. Place remaining two bread pieces on top. Put the two sandwiches in panini-maker, press down and cook for three minutes. Remove, slice in half and serve.
Line a 9 inch square pan with aluminum foil and set aside. Spray sides of a large saucepan with butter flavored nonstick cooking spray. Bring egg nog and sugar to a rolling boil at medium heat stirring constantly with a wooden spoon. Let boil for two minutes exactly with heat turned down to the lowest setting that will maintain the boil. Stir occasionally to keep the mixture from boiling over or burning. Fold in marshmallows, cinnamon and nutmeg; the boil will probably stop until the marshmallows completely dissolve. Bring mixture back to a rolling boil for another 6 full minutes (start timing when the boil resumes). Stir constantly. The mixture will start to turn brown during the boil. If you get brown flakes in the mixture, reduce heat a little. Remove from heat and add butter, chips and nuts. Stir until thoroughly mixed or until fudge starts to lose its glossy appearance. Pour into prepared pan. Sprinkle with nutmeg. Cool at room temperature. Remove from pan, remove foil and cut into 1 inch squares. Store in an airtight container.
Mix the dry ingredients well, then add slightly beaten eggs. Bake in shallow greased pan in a thin layer at 325 for 25 minutes. Cut with a sharp knife while still warm, roll into logs, and roll in icing sugar or fruit sugar.
Heat peppercorns, coriander seeds, cloves, and mustard seed in a small dry skillet over medium heat, swirling pan gently, until they become fragrant; remove from heat and cool slightly. Grind peppercorns, coriander seeds, cloves, and mustard seeds to a powder in a mortar or spice mill; pour mixture into a small bowl, and add other ingredients, mixing well. Store in an airtight container. To use: rub mixture on meats or ribs at least 15 minutes before cooking, and leave at room temperature. Can coat and leave refrigerated up to 24 hours in advance.
Using a large heavy pot, brown the roast on all sides in hot oil. Add the onion and cook until golden. Combine the ketchup, Worcestershire sauce, brown sugar, vinegar and salt and then pour over the meat. Simmer, covered, for about three hours, until the meat is tender.
Preparation -. Place the pork roast in a Dutch oven or other large, deep, heavy pan. Add about 1 cup water and black pepper. Cover and cook over low heat for about 2 hours. Mix the sauerkraut, applesauce and brown sugar together. Pour the mixture in to the pan, over the pork roast. Cover and simmer for about 1 to 1-1/2 hours longer or until the pork is tender and falling apart. This can also be roasted in the oven, in a covered roasting pan. Set the oven temperature to 350° and roast for about 2 hours. Add the sauerkraut and other ingredients, lower the oven temperature to about 300°, and roast for an additional 1 to 1-1/2 hours. This is also a good crockpot meal. Just add all the ingredients at once and cook on the low setting for about 7 hours.
Rinse chicken and pat it dry. It works best thin, so put the chicken breasts between two sheets of waxed paper and pound them to about 1/3" thick. Pour beaten egg in shallow bowl. In a shallow dish or pan, combine basil, oregano, pepper, salt, and grated cheese. Brush chicken with the lemon juice, then dip both sides in the beaten egg. Next, coat chicken with the cornmeal mixture. Let chicken sit on a wire rack for 20-30 minutes. Spray George Foreman two sided grill with nonstick cooking spray. Cook chicken for 4-7 minutes until thoroughly cooked, brown and crisp.
Preheat grill and brush lightly with olive oil. Mix olive oil, pomegranate molasses, vinegar, garlic and salt. With a pastry brush, coat the fish with the mixture. Grill until the flesh is flaky and loses its translucence, 3 to 4 minutes per side. Serve immediately.
Saute onions in butter. Add chicken breast cubes, fry till just golden. Add mushrooms, fry till soft. Add flour, spices,stock and milk. Cook to thicken. Serve over your favorite noodles.
Preheat oven to 425. Place fillets in a 13x9-inch baking dish coated with cooking spray. Combine sugar, syrup, soy sauce, mustard, and black pepper. Pour sugar mixture over fillets. Cover with foil. Bake at 425 for 10 minutes. Remove foil. Sprinkle fillets with almonds. Bake an additional 10 minutes or until fish flakes easily when tested with a fork. Serve with sugar mixture.
Saute onion and celery in butter. Grease a 7 x 11 inch pan. pour onion and celery into pan. Add all else and toss. Bake for 45 minutes at 375 degrees. ( could probably substitute stewed tomatoes with diced or even fresh). I also sometimes add garlic to saute. Enjoy!
Heat oven to 375°F Unroll pie crust and press firmly against bottom and side of 9-inch regular or 9 1/2-inch deep glass pie plate; flute edge as desired. Prick bottom of crust several times with fork. Bake 10 minutes; cool. Meanwhile, in 10-inch skillet, heat oil over medium heat. Add garlic and onion; cook 2 to 3 minutes, stirring occasionally, until onion is tender. Reduce heat. Stir in bacon, chicken and spinach; toss to combine. Remove from heat; transfer mixture to large bowl. Stir sour cream, salt, garlic powder and pepper into spinach mixture until well blended. Stir in cheeses. In small bowl, beat eggs and whipping cream with fork or wire whisk until well blended. Gently fold into spinach mixture until well blended. Pour filling into pie crust. Bake 15 minutes. Cover crust edge with strips of foil. Bake 20 to 25 minutes longer or until center is set and edge of crust is golden brown. Let stand 15 minutes before serving.
Mix sugar, cocoa and cornstarch, whisk in milk until smooth. Whisk over medium to medium-high heat and bring to a boil. Boil for 2 minutes. Remove from heat, stir in semi-sweet chocolate, butter and vanilla. Chill.
In a large bowl stir together flour, baking powder, salt and sugar. With a fork or finger tips cut in chilled butter and shortening, until mixture resembles cornmeal with a few larger clumps. Stir in drained raisins. Combine eggs with evaporated milk. Add all but about 4 tablespoons of liquid to the flour mixture. With a fork or hands lightly moisten the dry ingredients with the wet. Stop once mixture is combined and there are no traces of flour. Dough SHOULD NOT be smooth. Cover and set aside for 5 minutes. Meanwhile preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper or lightly greased aluminum foil. Divide dough in half; flatten into 2 rounds about 1/2 inch thick on baking sheet. Score into wedges but do not separate. (Alternately shape into about 12 to 14 individual mounds and arrange on baking sheet. Leave a couple inches in between each scone.). Brush scones with reserved milk/egg mixture and sprinkle generously with fine sugar. Bake at 425 degrees Fahrenheit for 10 minutes. Lower temperature to 350 degrees Fahrenheit. Bake for another 12 to 15 minutes, until very lightly golden brown on bottom and edges. Enjoy piping hot with butter or at room temperature. Best if eaten with 1 or 2 days.
Spread the butter evenly over one side of each slice of bread. Put one slice of bread, butter side down, into a preheated frying pan over medium heat. Spread the mayonnaise over the unbuttered side of the grilling bread. Sprinkle half of the Cheddar cheese over the mayonnaise. Lay the turkey and ham in the pan next to the bread for about 30 seconds to heat it up. When it's warm, lay the turkey on the cheese. Place the tomato slices on the turkey. Spread the barbecue sauce over the tomato slices. Lay the ham on the tomatoes. Sprinkle the remainder of the cheese over the ham. Top off the sandwich with the other slice of bread, being sure that the buttered side is facing up. By now the first side of bread should be golden brown. Flip the sandwich over and grill the other side for 2-3 minutes, or until golden brown as well. Remove the sandwich from the pan and cut in half diagonally. Serve with additional barbecue sauce on the side.
In a standing electric mixer fitted with the paddle, beat the butter until creamy. Add the brown sugar and beat at medium-high speed until fluffy, 3 minutes. Beat in 1 teaspoon of the vanilla and the 1 whole egg. Add the 2 1/4 cups of flour and 1/2 teaspoon of salt and beat until a soft dough forms. Divide the dough into 2 mounds and transfer to 2 sheets of plastic wrap. Pat each mound of dough into a 1/3-inch-thick square, wrap and refrigerate until firm, 20 minutes. Preheat the oven to 350° and line 2 large baking sheets with parchment paper. Working with 1 square at a time, on a floured work surface, roll the dough out to a 13-inch square, 1/8 inch thick. Using a 2 1/2-inch biscuit cutter, stamp out rounds and arrange them 1/2 inch apart on the baking sheets; repeat with the second square of dough. Gather the scraps and refrigerate until firm. Reroll and cut out more rounds, using the scraps only once. Refrigerate the cookies just until firm, about 10 minutes. Bake the cookies in the upper and middle thirds of the oven for about 15 minutes, until lightly browned, shifting the pans halfway through baking. Let cool slightly, then carefully invert the cookies onto racks and let cool completely. Spread the melted chocolate on half of the cookies and the peanut butter on the other half. Allow the chocolate to set. In a small saucepan, boil the corn syrup over high heat without stirring until it registers 230° to 235° (thread ball) on a candy thermometer. Meanwhile, in a clean standing mixer fitted with the whisk, beat the 2 egg whites with the cream of tartar and a pinch of salt until firm peaks form. Slowly drizzle in the hot corn syrup and beat at high speed until glossy, about 2 minutes. At medium-low speed, beat in the remaining 2 teaspoons of vanilla and the 1 cup of confectioners' sugar. Transfer the marshmallow to a pastry bag with a plain 1/2-inch tip or a large zippered plastic bag with the corner snipped off. Pipe 1 1/2-tablespoon mounds of the marshmallow onto the chocolate-covered cookies. Top with the peanut butter-covered cookies and press lightly to spread the marshmallow to the edges. Let the moon pies stand in an airtight container for 2 hours (they will soften slightly) before dusting with confectioners' sugar, cocoa and cinnamon and serving.
Preheat oven to 350 degrees. Bake pie crust until lightly browned, about 5 - 10 minutes. Remove from oven and set aside. Bring a medium pot of water to boil. Place asparagus in boiling water for 30 seconds, remove and immediately place in ice water, drain. Melt butter in a medium pan over medium heat. Add garlic, shallots and mushrooms, cook 3 minutes. Let cool. In a medium bowl, whisk together half and half, eggs, hot sauce, nutmeg and dill. Place pie crust on a baking sheet, Place half of the cheese into pie crust. Add asparagus, mushroom mixture, remaining cheese and crab meat to pie crust. Pour egg mixture into pie crust. With a small spoon, carefully stir mixture in pie crust to distribute ingredients. Bake until quiche is set and top is golden brown, about 45 minutes. Remove from oven and let cool at least 15 minutes before cutting. Serve with soup and fresh fruit, if desired.
Wash swiss chard, cut into small pieces. Heat oil in large 2 quart saucepan over medium high heat, 1 to 2 minutes. Add swiss chard, garlic and onion; cooking 1 to 2 minutes, stirring occasionally. Add tomatoes, sour cream, milk, parmesan cheese, cooked fettuccine, salt and pepper to taste; stir well. Serve warm.
Spray non-stick skillet with cooking spray and place over medium heat. Add onion and cook 8 minutes, stirring occasionally. Remove from pan and set aside. Recoat pan with cooking spray and stir fry broccoli 3 minutes. Add broccoli to onion. Spray pan again and fry pork and red pepper for 4 minutes or until pork loses its pink color. Reduce heat. Stir in the green onions, sugar, ginger, and garlic and cook 30 seconds. Stir in onion and broccoli. Add chicken broth and soy sauce. Cook 1 minute. Drizzle with sesame oil and sprinkle with cashews. Serve over rice.
Start by thinking of at least 20 nice things about your mom. Compliments are things you might say like, "You're so pretty," "You're so smart - especially at homework time" or "You're always there when I need you." "Your cookies are the best on earth" "I love it when you sing with me". Cut strips of construction paper about 1 inch wide and 6 inches long. Write a compliment on each strip in pen. Take the strip and wrap it tightly around the pencil. When you slide the paper off the pencil it should stay in a curl. Put the curls into the jar. Mix up the colors so they look festive. If you have a photo of yourself, you can paste it on top of the jar lid. If not, draw a picture of mom with a big smile. Screw on the lid and tie a ribbon around the neck of the jar.
Melt the coconut oil and add the honey. Whisk and add the cocoa powder. Whisk occasionally while pouring into a silicone ice cube tray or silicone mini muffin tray. Makes 12. Cool for 30 minutes in the fridge or freezer. Note: Time varies depending on how hot the coconut oil was when you started. If the oil is only just reached its melting stage, these will set in as little as 15 minutes. Optional Ingredients. 2 Tbsp of maca powder (mix in with the honey). 1 tsp orange rind (mix into the chocolate). seeds, nuts or dried fruit (sprinkle into the silicone trays). 1/4 cup dried coconut would be amazing.
Wash and trim Brussels sprouts. With tip of knife, cut an X in base of each. Place Brussels sprouts in large saucepan; add just enough water to cover. Add salt. Bring to a boil over high heat. Reduce heat; simmer 8 to 10 minutes or until tender. Meanwhile, cook bacon until crisp in medium skillet. Remove bacon from skillet. Reserve 2 tablespoons bacon drippings in skillet; cool. Add flour to cooled drippings; cook and stir over medium-low heat until bubbly. Remove from heat. In small bowl, combine brown sugar, water, vinegar and mustard; mix well. Gradually stir into bacon drippings mixture. Drain Brussels sprouts; place in serving bowl. Add hot bacon dressing mixture; toss gently. Crumble bacon over Brussels sprouts. Sprinkle with pecans. If desired, add salt to taste.
In a small bowl, stir together the peanut butter and honey. Blend in mayonnaise. Slice bananas; dip in lemon juice. Arrange bananas on lettuce. Drizzle with peanut butter dressing. Sprinkle with nuts and serve.
Place garlic in heavy skillet; pour in enough oil to cover garlic. Cook over med heat until garlic begins to brown. Cook broccoli in small amount of boiling water until tender, drain; cool slightly. Puree broccoli in blender. Add garlic and olive oil; whirl until garlic is pureed. With motor running, slowly pour in remaining oil and mix until mixture reaches mayonnaise-like consistency. Stir in salt and pepper to taste. Pour over hot, freshly cook ziti in warmed serving bowl. Toss gently to mix well.
Set oven to 350 degrees. Butter an 11 x 7-inch baking dish. In a large bowl, combine bread cubes, raisins and apples. In a small saucepan over medium heat, combine 1 cup brown sugar, 1-3/4 cups half and half cream and 1/4 cup butter. Cook and stir until butter melts and the mixture is well blended (it does not have to boil). Pour over bread mixture in the bowl. In a small bowl, combine cinnamon, 1 teaspoon vanilla and eggs. Pour the bread mixture into the prepared baking dish, and drizzle egg mixture on top. Bake for about 40-45 minutes, or until the center is set, and apple are tender. Serve with warm vanilla sauce. To make vanilla sauce: Combine white sugar, brown sugar, half and half cream, whipping cream and butter in a saucepan; bring to a boil and simmer for 4 minutes, or until slightly thickened. Remove from heat, add in vanilla; mix to combine.
Heat oven to 350 degrees. In a large bowl combine the dry topping ingredients. Cut in butter until crumbly. Press half of the mixture into the bottom of a 13x9 dish; reserve the rest of the crumb mixture for the top. In large bowl toss together the apples and other ingredients for the apples until the apples are coated evenly. Spread over the crust. In another bowl cream together the cream cheese and sugar until smooth. Add eggs, flour and milk. Beat until combined and then spread over the apple layer; then sprinkle with reserved crumb mixture. Bake 40-45 minutes or until the top is golden brown and the apples are tender. Cool completely on wire rack.
In a medium bowl, combine the broth, sherry or broth, orange juice, soy sauce, ginger, cornstarch, sesame oil and red pepper flakes. Add the beef, tossing to coat. Let stand for 10 minutes. Heat 1 tsp. of the oil in a large skillet over medium high heat. Add the beef to the skillet; reserve the marinade. Cook the beef, stirring, for 3 minutes, or until browned. Remove to a plate. Add the remainder 1 tsp. oil to the skillet. Add the broccoli, scallions, and garlic; cook, stirring for 2 minutes. Add 2 tablespoons water. Cover and cook for 2 minutes, or until the broccoli is tender-crisp. Add the reserved marinade and cook, stirring for 3 minutes or until the mix. Boils and thickens slightly. Return the beef to the pan and cook, stirring, for 2 minutes, or until heated through. Serve over the rice.