HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix up crumbs, butter, and brown sugar. Reserve 1/4 of crumbs (to go on top). Put rest of crumbs in 8 or 9 (sprayed with Pam) inch pan (it will be thicker in the 8 inch pan). Mix the two egg yolks, 1/2 cup white sugar, 1/2 cup milk, dash salt (I mix it in my mini-blender so I don't have any lumps). Cook mixture in a medium saucepan over medium low heat. Stir constantly until the mixture is thick enough to coat a spoon (doesn't take too long so don't let it get too thick or it will be difficult to fold into the whipped cream/egg whites). Take off heat. Add the vanilla, envelope of gelatin (that's been dissolved in 2 Tablespoons water) and let cool. (If you're in a hurry, put the mixture in a stainless steel bowl and set it over a bowl of ice water and it will chill super fast). If you put it in the fridge watch it, since it will set up fast. Whip the egg whites till stiff with mixer. If by chance you've let it set up too hard, pop it in the micro and it will soften up and it will turn out fine Fold in the cup of whipped cream (fresh!) and fluffy whipped egg whites (again, don't whip either too stiff or they'll be difficult to fold in smoothly). Gently spread your custard mixture over your prepared graham crackers in the pan. Sprinkle reserved graham crackers on top. Chill for a couple of hours. Enjoy!
Cook bacon and break into small pieces. Set aside. In a heavy saucepan over low heat, saute onion, celery and carrots in 1 T. of oil (or in 1 T. bacon drippings) until they begin to soften. (approx 5 minutes). Add potatoes, salt and water. (You may need to add more water if the potatoes are not completely immersed - just add enough to immerse the potatoes.). Cover and cook gently until potatoes are tender. (approx. 15-20 minutes). Add corn, cream-style corn, milk, butter, and cracker crumbs. Heat to serving temperature without boiling. Stir in bacon pieces. Just before serving, add parsley and a generous grind of white pepper (to taste).
Cook Pasta according to instructions, plan to have it ready just as the sauce is finished. Fry chopped bacon until almost crisp, drain fat. Add mushrooms and saute for apprx 5 minutes. Add Chilies, basil, sundried tomatoes and saute until heated through apprx 5 minutes. Add salsa heat until bubbling. Pour over drained cooked pasta & toss. Sprinkle with parmesan cheese & I hope enjoy.
Heat a 4- to 6-quart heavy pot over low heat and add the diced salt pork. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the pork is a crisp golden brown. Use a slotted spoon to transfer the cracklings to a small ovenproof dish, leaving the fat in the pot, and reserve until later. Add the butter, onions, savory or thyme, and bay leaves to the pot and saute, stirring occasionally with a wooden spoon, for about 8 minutes, until the onions and softened but not browned. Add the potatoes and stock. If the stock doesn't cover the potatoes, add just enough water to cover them. Turn up the heat and bring to a boil, cover, and cook the potatoes vigorously for about 10 minutes, until they are soft on the outside but still firm in the center. If the stock hasn'4hickened lightly, smash a few of the potato slices against the side of the pot and cook for a minute or two longer to release their starch. Reduce the heat to low and season assertively with salt and pepper (you want to almost overseason the chowder at this point to avoid having to stir it much once the fish is added). Add the fish fillets and cook over low heat for 5 minutes, then remove the pot from the heat and allow the chowder to sit for 10 minutes (the fish will finish cooking during this time). Gently stir in the cream and taste for salt and pepper. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has chilled completely. Otherwise, let it sit for up to an hour at room temperature, allowing the flavors to meld. When ready to serve, reheat the chowder over low heat; don',et it boil. Warm the cracklings in a low oven (200° F) for a few minutes. Use a slotted spoon to mound the chunks of fish, the onions, and potatoes in the center of large soup plates or shallow bowls, and ladle the creamy broth around. Scatter the cracklings over the individual servings and finish each with a sprinkling of chopped parsley and minced chives.
Preheat oven to 350 (when ready to bake). In medium skillet, cook the sausage until browned. Drain. Heat olive oil in a large non-stick skillet over medium heat. Add the onions, and garlic. Cook until onions are soft. In a large bowl, whisk together the eggs, milk, salt and pepper. Pour the egg into the skillet with the onions and cook--stirring frequently until eggs thicken but are still slightly moist. Remove from heat. To the eggs, stir in cooked sausage, green chilies and cheddar cheese. Season with salt and pepper to taste. In a medium bowl, whisk together the green enchilada sauce, cream and chili powder. Lightly grease a 9 x 13 baking pan/dish. Spread about 1/2 cup of the green enchilada/cream sauce on the bottom. Spoon about 1/3 cup of the egg/sausage/cheese mixture into the center of a tortilla and roll. Place in pan, seam side down. Repeat until all the filling has been used up. I lay out all 10 tortillas and evenly divide the filling first, then start rolling. Pour remaining sauce over the enchiladas and sprinkle with the Jack cheese. Cover with foil. Refrigerate if making the night before, otherwise precede to the next step. Bake for 20 minutes. Uncover and bake for 10 minutes more or until the sauce is bubbly and the cheese is golden. Top with optional toppings if desired.
Grease 9x13 casserole. Combine baking mix,mustard, and water in a small bowl. Stir until dough forms. Press dough into bottom and up sides of dish with fingers dipped in bisquick. Cut hotdogs length wise and then in half. Place hotdogs on dough. Spoon chili over and sprinkle with cheese. Bake 20 mins or until heated.
Cut beef into 1/2 inch pieces. Mince garlic and parsley stems (and ginger if fresh), coarsely chop parsley leaves, chop celery, scallions and finely slice onion (1 medium/small). Drop ramen noddles into boiling water, remove from heat, allow to cool a few minutes then drain. Noodles will not be fully cooked yet. Heat frying pan or wok to med high, add 1/2 cup water, seasoning packets, and onion. Cook a couple minutes. Add beef pieces, toss so each side is browned. Add all other vegetables/flavorings. Add ramen noodles, toss, heat through a couple minutes. Serve in two bowls and top with lime juice. My DH who does not in general like Asian food and is more meat-and-potatoes complimented me on this. I whipped it up late at night for a flavorful, nutritious meal that was not fast food.
Add chili powder and cumin to hamburg and cook until done. Drain fat. Add beef broth, picante sauce and tomatoes in juice to hamburger mixture. Heat to a boil, then add macaroni. Reduce heat and cook for 15 minutes or until macaroni is done.
Generously season the chicken with the above spices, to your taste. Add a few handfuls of flour to the mixture; then let sit for about 10-15 minutes. Heat the oil. Fry chicken until done (juices should run clear). Drain on absorbent paper (or paper bags) and serve.
In a small bowl blend dressing ingredients with a wire whisk until well combined. Set aside. In a very large bowl, toss together all salad ingregients, except sunflower seeds. Add dressing to salad and stir to coat. Refrigerate salad for at least 2 hours to allow flavors to blend. Add sunflower seeds just before serving.
Cream margarine, peanut butter and sugars. Beat in egg and vanilla. Stir dry ingredients together, add to creamed mixture. Beat on medium speed until blended well; stir in peanut butter chips. Chill dough at least 20 minutes. Bake at 375° for 10-12 minutes.
Butter a 9-inch baking dish. Melt butter in a medium skillet over medium-high heat. Add in apples and saute until just softened (about 3 minutes) remove from heat. Stir in the raisins, walnuts, sugar, cinnamon, nutmeg and 1/2 cup sour cream. In a medium bowl beat eggs, half and half, maple syrup and remaining 1/2 cup sour cream. Layer HALF of the sliced bread in the bottom of the prepared baking dish. Spread the apple/sour cream mixture over the bread slices, then top with remaining bread slices. Pour the egg mixture over the top of the bread. Cover and refrigerate from 2-24 hours. Set oven to 325 degrees. Bake for about 50-60 minutes or until set and lightly browned. Let stand for 10 minutes before serving.
1. Add milk to Fiber One cereal, let sit to soften. 2. Mash Bananas, let sit 3. In large mixing bowl, combine bananas, eggs, sugar, cinnamon, baking soda, and applesauce. MIx well, scraping sides. 4, Add cereal and milk. Mix. 5. Add Bisquick, mix. 6. Spray muffin tins with cooking spray. 7. Spoon batter into muffin tins. Bake at 350 degrees for 10-12 ((until knife comes out clean). (use smaller muffn tins; 24 = 2 points each).
Season goat with salt and pepper. Heat oil in a large saucepan or Dutch oven over medium high heat until very hot; add goat pieces and sear until golden brown on all sides, about 20 to 30 minutes; transfer meat to a plate. Pour out most of the oil in saucepan, then add garlic, onion, carrot, and celery; cook, while stirring, until softened, about 3 to 5 minutes. Add tomato paste and cook an additional minute. Deglaze the pot with the red wine and vinegar (use a wooden spoon to loosen any brown bits that may have stuck to the bottom). Continue cooking until most of the liquid has evaporated, about 20 minutes. Mix in oregano, mustard, water, thyme, and rosemary. Return goat meat to the pot, season with about 1 1/2 tablespoons salt and fresh pepper. Bring to a boil, reduce heat to medium low, partially cover, and cook for 2 1/2 hours; skim off any scum that accumulates on the top. Transfer goat meat and vegetables to a serving platter, discarding any cooked herbs. Increase heat under pot and reduce pan juices, stir in roasted garlic puree, chopped dill, and mint. Drizzle the pan juices over the goat and vegetables, then drizzle with extra virgin olive oil. NOTE: To roast garlic, lop off the top of a head so that its cloves are exposed a bit. Drizzle with olive oil and wrap tightly in aluminum foil, then roast for about 40 minutes in a 400-degree oven. Squeeze the cloves into a small bowl and mash to form a puree.
Preheat oven to 150°C (300°F). Line a 31 cm x 21 cm (12" x 8") tin with baking paper. In a large mixing bowl, beat the egg whites, gradually adding sugar until the mixture is very thick (about 3 min with an electric mixer on high speed). In a small mixing bowl, beat egg yolks until pale and creamy. Add honey and oil, and mix until combined. Fold the honey mixture into the egg whites. Add chopped walnuts and flour. In a tablespoon, combine baking soda with vinegar (the mixture will fizz) and add to mixing bowl. Beat on high speed until well combined. Pour into prepared tin and bake for 50 min, or until a skewer inserted in to the centre comes out clean. Cool cake in tin. To serve, slice into diamond-shaped slices and arrange on a platter.
Preheat oven to 350 degrees. Grease bundt pan. Cream butter and sugar gradually until fluffy. Add flour slowly to creamed mixture. Blend well. Add lavender. Then add eggs one at a time until well mixed. Pour into prepared pan and bake for 30 minutes. Cover top with aluminum foil and bake another 30 minutes or until golden and a toothpick inserted in cake comes out clean. Cool in pan for 10 minutes then remove from bundt pan and cool on wire rack. Once cooled, invert bundt pan onto serving platter or cake pan. Garnish with fresh lavender stems if desired. I like to serve this pound cake with real vanilla ice cream! * NOTE: I tested using 3 tablespoons of lavender one time in this recipe and I wouldn't recommend it.
Place bay leaves and peppercorns in just over 1/3 cup water and boil breifly. Remove leaves and peppercorns, set aside. Slowly fry onions until golden. Half way through the cooking, add spice mix, salt, and pepper. Remove from heat. In a bowl, mix ground meat, onion mixture, and the boiled water. Set aside. Mix dough ingredients and kneed well. Shape dough into balls the size of walnuts. Flatten these, and add 1 tablespoon of the meat mixture. Fold dough around the meat to form triangles. Normally, these are steamed, but if you prefer to bake them, add oil or butter to the dough. While they are cooking, mix the yogurt with grated garlic and crushed mint, stir well. When manty are ready, place them on a serving platter and cover them with the yogurt sauce. Serve hot.
With small knife, make horizontal slit in chicken breasts to create pockets, being careful not to cut all the way through. Sandwich 1 cheese slice between 2 basil leaves; stuff into pockets. Secure with toothpicks. Sprinkle chicken with 1/8 teaspoon of the salt and pepper. Heat large skillet over medium-high heat until hot. Add oil; heat until hot Cook chicken 5 minutes; turn. Scatter tomatoes over chicken; sprinkle with remaining 1/8 teaspoon salt. Reduce heat to medium-low. Cook, covered, 4 to 5 minutes or until chicken is no longer pink in center. Sprinkle chicken with torn basil. Remove toothpicks before serving.
First all you need to do is take the bacon and lay it down on any of the following, cookie sheet, parchment paper (not wax paper as the wax can melt and/or the paper can catch fire), or aluminum foil. We do this for an easy clean up but if you want just lay down on your baking pan. Then sprinkle the bacon with black pepper. Next turn on your oven to 400 degrees fahrenheit. Put your bacon in and wait about 15 min to check on it then as soon as the bacon is crispy brown or golden brown take it out and you're done!
Heat the olive oil over high heat in a large, deep skillet. Add the onion and green bell pepper and cook, stirring frequently, until the onion is translucent, about 3 minutes. Stir in the garlic and cumin seeds and cook 1 minute more. Add the beef and salt. Break the meat up into bits. Continue cooking until the beef is brown and crumbly, 3 or 4 minutes. Pour off any rendered fat. Stir in the oregano, chili powder, cinnamon, tomatoes, olives, raisins, and capers. Bring to a boil. Reduce the heat, cover and simmer the mixture until the flavors have mingled, about 15 minutes. Stir in the quinoa and adjust the seasonings, adding pepper to taste. Cook until the mixture is hot, about 1 minute more. Serve in large, shallow bowls. Accompany with a bowl of lime wedges. A dry grenache-based rose wine from Spain or southern France is a recommended to drink with this dish.
Preheat oven to 350. In a large Ziplock bag combine cumin, cardamom, coriander, red pepper, lemon peel, salt, and pepper. Place pork chops in bag one at a time and rub spices evenly over both sides. Heat a skillet to medium-high heat. Add the oil and sear the chops on both sides. After they brown, put them on a half-sheet pan and finish them in the oven to desired tenderness. For thick chops, plan on 45 min to 1 hour. Cover with foil if tops seem to be getting too done.
Preheat oven to 500 degrees F. Rub the garlic with olive oil and place the heads, cut-side up, in a small saute pan or baking dish that's just large enough to hold the garlic comfortably. Season the garlic with the salt and pepper and add the stock to the saute pan. Place the saute pan in the oven and roast about 30 minutes, or until the garlic is golden brown on top and the cloves can be easily pierced with the tip of a paring knife. Remove the saute pan from the oven and allow the garlic to cool. When the garlic is cool enough to handle, squeeze the roasted garlic out of the skins. Serve with slices of french bread and garnish with chopped parsley.
Preheat oven to 400 degrees. Coat the bottom of a large casserole dish with some vegetable oil. Evenly distribute in casserole dish the smoked sausage, potato, water, then all the dry ingredients. Cover dish and bake at 400 degrees for 60 minutes, or until potato is done. Check casserole a couple times during cooking and if the liquid has almost evaporated add in another cup of water. Remove from oven and gently toss to incorporate spices and flavors. Serve with a teaspoon of butter. NOTE: We like the Hillshire Farms Hardwood Smoked Chicken Sausage in this recipe but any smoked sausage will work great.
Tomato Salad: Toss the tomatoes together with the pepperoncini and olives in a salad bowl. Add the olive oil, lemon juice, oregano salt and black pepper to taste. Toss again. Spinach Pies: Put a rack in the center of your oven and preheat to 400 degrees F. Heat olive oil in a skillet over medium-high heat. Squeeze excess liquid out of spinach. Add the spinach and scallions to the skillet and cook, stirring, until dry - about 4 to 5 minutes. Transfer to a colander and press with the back of a spoon to get rid of the last bits of moisture. Brush 4 6-oz. ramekins with some olive oil and put them on a baking sheet. Put spinach mixture, eggs, half-and-half, bread crumbs, mint, salt, black pepper, cayenne pepper and nutmeg into a food processor and pulse until the spinach is finely chopped. Remove blade and stir in the feta cheese. Divide the mixture evenly between the 4 ramekins. Bake until set around the edges but still a little bit soft in the center - about 20 minutes. Turn oven off, leaving the spinach pies inside to set. Keep them in the oven for another 5 minutes. Run a knife around the edge of each pie and invert onto plates. Spoon some tomato salad around each and serve.
Saute onions and garlic in olive oil for 3-4 minutes. Add the sliced button mushrooms, stir, and saute for 1-2 minutes. Add vegetables, water and vegetable cube, stir, and bring the soup to a boil. Reduce the flame and cook, covered, until vegetables are tender, 15-20 minutes or until cauliflower is tender. Serve sprinkled with a lot of Parmesan cheese.
In large bowl, add dry pudding mix to Cool Whip, and beat until blended, scraping bottom and sides of bowl. Add remaining ingredients and mix well. Turn into serving dish and sprinkle with crushed peanuts. Cover and refrigerate overnight.
Combine onions and green pepper in a 2 qt microwave safe casserole. Microwave on high, uncovered, for 2-3 minutes or until tender. Add beans, pineapple,catsup, brown sugar and soy sauce. Mix lightly. Microwave on high uncovered for 12-14 minutes or until steaming hot stirring twice. Can be transferred to a crock pot and kept on low.
Flatten each breast to 1/4" thickness. Put ham and cheese down the middle of each breast and roll up; secure with toothpicks. Place melted butter in shallow bowl and coating mix in another shallow bowl. Dip chicken in butter and then coating mix. Place each breast in a 2-qt. microwave-safe dish coated with cooking spray. Cover loosely and microwave on high for 5-7 minutes. Turn each breast over and cook for another 5-6 minutes or until juices run clear. Let stand for 5 minutes. Discard toothpicks before serving.
Mix sugar, vinegar and flour. Cook to boiling and cook and stir until thick. Cool completely. Add butter, mustard and mayonnaise to above mixture. Add to macaroni (be sure macaroni is completely cooled first!). Stir in chopped eggs, celery, carrots, and onions.
Heat the oil in a large pot and add the cumin and mustard seeds, fry for 2 minutes. Add the courgette, aubergine, pepper, onions ans garlic. Fry for 5 minutes. Add the turmeric, chili powder, ground coriander, cumin and salt, cook 5 minutes stir so that the mixture does not burn. Mix the tomato puree with the chopped tomatoes and the water, add to the pot.Cover with a lid and cook for 10 minutes till the sauce starts to thicken. Stir in the fresh coriander leaves and the garam masala, cook for 5 minutes. Serve with a meat curry or INDIAN STUFFED ROASTED CHICKEN, super.
Preheat oven to 275 degrees F. Peel zest from the lemon and the lime with either a vegetable peeler or a paring knife, being careful to avoid the bitter white pith. Bring about 2 cups of water to a boil in a small saucepan and add the zest(You are blanching the zest to make it a bit softer). Cook for 5 minutes. Meanwhile, juice the lemon and the lime. Discard the juiced rinds. Remove the peeled zest from the boiling water and place the zest in a blender(*Note: You are placing only the ZEST in the blender, NOT the water). Add remaining ingredients and blend on high for 5 minutes. Strain mixture through a fine sieve if you want a smooth texture, otherwise leave it and enjoy the super tiny bits of citrus rind in your custard. Fill 6 half cup ramekins 3/4 full with the custard mixture. Place ramekins on a baking pan and fill the pan with hot water to the level of the custard in the ramekins. Place the baking pan in the oven, carefully, and bake for 30-35 minutes until set. Remove ramekins from water bath and set on a rack to cool. Garnish with kiwi and/or strawberry, if desired. ***Please note: Based on Sheepie87's review, I want to clarify that you are not putting the blanching water in the blender, just the blanched pieces of zest(putting the hot water into the blender will certainly result in way too much liquid being present and the poor little custards will never ever set!) Also, you do not need to temper the eggs because they are blended in a cool/room temp liquid(the juices, milk and sugar mixture) and then baked(you only need to temper eggs that are going into a HOT liquid -- again, I need to emphasize that you are NOT using the hot water for anything other than blanching the zest.) Good luck and sorry for any confusion that the original wording may have caused. These really are nice light citrus custards that can be served warm or cool --- a little whipped cream and a sprig of mint and you're over the top! See the pics I posted to get an idea of the texture on the spoon and the look both cooked in the ramekin and plated. Thanks! (6/16/07).
Make this sauce a day or even days ahead and cool. For the sauce, heat the oil and butter over medium-high heat in a heavy saucepan. Saute the onions for about 5 minutes until softened. Add in the minced garlic, brown sugar, lemon juice, thyme and cayenne pepper; cook stirring for about 3 minutes. In a bowl, whisk together Dijon mustard, yellow mustard, Worcestershire sauce, horseradish, salt, pepper and hot sauce; add into the onion/garlic mixture; mix to combine with a wooden spoon and bring to a simmer. Cook/simmer the sauce for about 30 minutes over very low heat to blend flavors, adjusting salt, cayenne pepper and hot sauce. Cool the sauce to room temperature then refrigerate overnight to blend the flavors. The following day, in a large dish arrange the beef ribs in a single layer. Pour the cooled sauce over the ribs and turn to coat on both sides, using clean hands to rub the sauce well over all the meat. Cover and refrigerate for a minimum of 8-24 hours. When ready to grill reserve the marinade. Season the ribs with seasoning salt and pepper. Grill over medium heat turning occasionally and brushing with the marinade. Delicious!
In a medium saucepan, bring the water and tea bag to a boil. Add the quinoa, cover, reduce the heat to low, and simmer for 15 minutes. Drain off any of the remaining water from the quinoa and discard the tea bag. Transfer the cooked quinoa to a bowl and set aside to cool. In a small bowl, whisk together the lemon juice, olive oil, Italian herb blend, salt, garlic powder, lemon pepper, and black pepper. Pour the dressing over the cooled quinoa and toss gently to combine. Add the remaining ingredients and toss gently to combine. Taste and adjust seasonings, as needed. Cover and chill for 30-60 minutes to allow the flavors to blend. Enjoy!
Blend rice milk, almonds, rice if using, sugar, vanilla, cinnamon and nutmeg for 1 minute. Add ice; blend until mixed.
Soak the scallops in milk for 10 minutes, drain& dry well. Heat oven to 450 degrees F. Put scallops in a baking dish just large enough to hold them in a single layer. Sprinkle with lemon juice and dot with butter. Season with salt& pepper. Bake for apprx 5 minutes or until the scallops are opaque. Meanwhile mix the crumbs, green onions, thyme and cheese together. Sprinkle over the scallops broil for apprx 2 minutes or until the crumbs& cheese are golden. Cool before serving.