HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a blender, combine the juices, and the fresh sliced fruit and blend to puree. Strain if desired and place in a pitcher. Chill in the fridge for an hour or so. Serve in a large pitcher, over a bunch of crushed ice and decorated with mint leaves. Enjoy! The original recipe called for just placing the chunked papaya and mango in a bowl with the juices and serving as punch, but I like it pureed with the juices. Do it the way you like best.
Preheat broiler. Combine all ingredients, except salmon fillets, in a small bowl, stir with whisk (or fork). Spoon a couple of teaspoons of sauce over salmon filets and let them sit for 10-15 minutes (you can marinate longer if you like, just make sure not to use too much of your sauce). Place salmon fillets on a broiler pan coated with cooking spray. Brush with 1/2 of remaining honey mixture. Broil 8 minutes or until fish flakes easily when tested with a fork, basting frequently with remaining honey mixture.
Drain peas and place in bowl. Put peanuts and pickles in food processor and grind until gravel-like. Add to bowl. Mix in the pickle juice. Combine mustard, sugar, and cream together. Allow to sit 10-15 minutes for the sugar to dissolve. Mix in with the 3 P's. Serve at room temperature.
Cut your peeled potatoes into chunks, approximately the size of an egg. Par-boil them in salted water for about 8 minutes. Set aside and leave to cool completely. Preheat the oven to 400°F/200°C/Gas 6. Pour the oil and dripping into a large roasting tin and place in the hot oven to heat. Rough up the sides of the potatoes by scratching them with a fork and season with salt. When the oil is hot, carefully place the potatoes in a single layer in the oil. Baste or turn over immediately, so they are coated with oil on all sides. Roast for 45 minutes, turning at least once. After that time, it's up to you to decide whether they are crispy enough or whether to give them another 15 minutes. Drain of fat and place on paper towels to absorb more access fat. Season again with salt before serving.
Sprinkle roast with salt and pepper. Heat oil in large nonstick skillet over med high. Coat pan with cooking spray. Add roast to pan; cook 5 min, turning to brown on all sides. Transfer roast to slow cooker. Recoat skillet with spray. Add onion to pan; saute 8 min or til tender. Add broth and next 6 ingredients to pan; bring to a simmer. Add broth mixture to slow cooker. Cover and cook on high for 2 hours. Reduce heat to low and cook 4 hours. Remove bay leaves and thyme springs from slow cooker; discard. Remove roast from slow cooker and shred with 2 forks. To prepare gremolata, combine parsley, chopped garlic and thyme, and lemon peel, stirring well. Serve with roast and veggie mixture.
Preheat oven to 350 degrees. Combine candy bars and 1/2 cup butter in a saucepan; melt over low heat (or use microwave). Cream sugar with remaining butter. Add eggs, one at a time, beating well after each addition. Stir together flour and baking soda and add alternately with buttermilk to creamed mixture; beating until smooth. Add melted candy/butter and mix well. Stir in vanilla and nuts. Pour into greased and floured bundt or tube pan and bake for 75 to 80 minutes. Cool and frost with Candy Frosting, if desired, or any frosting you prefer. Decorate with bite sized Milky Ways if you want to get fancy! Candy Frosting: Melt candy bars with butter in saucepan or microwave. Add sugar and vanilla. Blend in just enough milk to make spreading constistency (start with just a tablespoon or so).
Preheat the oven to 375 degrees. Mix the eggs and milk together and whisk well. Sesaon the egg mixture with salt, pepper, and herbs. Spray the oil into a deep pie dish. Layer the sausage and cheese and red pepper into the pie dish and pour the egg mixture on top. Pop into the oven and bake until middle is firm, about 40-45 minutes. Serve with hot Italian bread.
Combine all ingredients in a blender & process for about 30 seconds or until smooth. Pour into 2 glasses & enjoy.
Set oven to 350 degrees Grease a 13x9 baking pan Place chicken in the baking dish In a saucepan, whisk flour and water until smooth Stir in brown sugar, ketchup, vinegar, lemon juice and Worcestershire sauce Bring to a boil; cook and stir 2 mins or until thickened Stir in remaining ingredients Pour over chicken Cover and refrigerate for 2-4 hours Remove from refigerater 30 mins before baking Bake, uncovered for 35-45 mins, or until chicken is done.
Heat oil and cook onion, chilli and capsicum till soft. Add cumin and cook till fragrant. Stir in corn, milk and beans. Reduce heat to low and simmer for 15 - 20 minutes till mixture is thickened. Add chicken and heat through for 3 more minutes. Season with salt and pepper and stir in coriander. Serve with rice.
Preheat the oven to 350 degrees F. Spray a cake pan (9x13) with nonstick cooking spray. Mix together milk with lemon juice. Set aside for 5 minutes. Beat egg well, then add brown sugar, sugar, oil and beat together again. Add in vanilla, zucchini, carrots, cranberries and the milk and lemon mixture. Mix together well. Put the flour, cinnamon, baking soda, salt and nuts if you added any in another bowl. Mix them together. Add the dry mixture with the wet mixture, mix together until just combined. Spoon the mixture into the oiled pan and sprinkle some cinnamon sugar mixture onto the top if desired. Bake for about 35-40 minutes or until wooden stick inserted into the middle comes out clean and the bars are not sticky in the middle. Turn off the oven but don't open the oven or take the pan out, just leave it in there for 5 minutes if you like the outside crispy. Don't overbake, they become really dry and hard.
In a large bowl, combine the first seven ingredients. In a small saucepan, combine the sugar and vinegar and bring to a boil. Boil for 3 minutes. Pour over veggies and toss well. Cover and refrigerate until well chilled. I do mine the night before I intend to serve. Serve with a slotted spoon.
Saute onion and pepper about 5 minutes in vegetable oil, until soft. Add garlic, for 2 minutes. Add rice, stir until coated and cook 3 to 4 minutes. Add the rest of the ingredients except shrimp, bring to a boil, then simmer at low, covered, for about 20 minutes. Liquid should be absorbed. taste for seasoning, add shrimp and cook a further 5 minutes until pink.
Brown hamburger,onions,and green pepper in a large pot. Season with salt and pepper, add tomatoes and hominy and mix well. Pour into a buttered casserole dish. Bake covered at 350F for 40 minutes.
Bring water to a boil. Add tea leaves/bags and simmer three minutes. Stir in milk. Simmer 3 more minute. Stir in coffee. Stir in sugar to taste. Strain. Serve hot or chilled over ice.
Heat milk in pot to 170°F. In bowl mix eggs,flour, vanilla and sugar in separate container. Add sugar mixture to milk cook until custard-like, stirring constantly. Spread Wafers cookies on bottom of baking pan. Slice bananas and place over Wafers. Pour custard over cookies and bananas Let cool. Spread Cool Whip over top.
Combine the peaches, lime juice, rum, schnapps, brandy, vanilla, and sugar in the blender until smooth. Slowly add the ice with the blender running and process until smooth. Drizzle a spoon of raspberry puree, swirl and serve in chilled cocktail glasses. Raspberry puree. 1 - 12 ounce bag of unsweetened frozen raspberries 1/3 cup of granulated white sugar (or to taste). Place a large fine meshed strainer over a bowl and thaw 1 - 12 ounce bag of unsweetened frozen raspberries. This will take several hours. Gently press the berries to force all the juice from the berries. All that should remain in the strainer is the raspberry seeds. Add sugar to taste.
Mix gin, rum, vodka, tequila, triple sec, Midori, blue curacao and sour mix together. Shake well and pour into Hurricane glass. Then add a splash of 7-up to the top and serve.
Shake all ingredients well with ice and pour into highball glass. Float grenadine on top and garnish with an orange, lemon, or lime slice.
Heat oven to 400 degrees. Spray an 8 inch square baking dish with nonstick cooking spray. Stir Bisquick, milk and egg until blended. Spread half of the batter in the dish. Top with turkey, 1 cup of cheese and bacon. Spread remaining batter over bacon. Bake uncovered 29 minutes or until golden brown and set. Sprinkle with remaining cheese. Bake 3 more minutes until cheese is melted. Let stand 5 minutes before cutting.
Season the fish with salt. Take two phyllo sheets and fold in half. Lay a piece of salmon on the phyllo, take care to tuck any tail piece under the salmon. Top each piece of salmon with at tablespoon of the pesto. Draw the phyllo up around the salmon and make a "knot" by twisting the phyllo so it stays in place. With scissors cut off any excess phyllo from the knot. Place each parcel on a non-stick cookie sheet. Refrigerate (covered with plastic wrap) until ready to cook. Heat your oven to 400°F Drizzle or spray the olive oil over each parcel. Cook in the middle of the oven for 15 minutes or until each parcel is golden brown.
For the filling, toss the raspberries with the sugar and creme de cassis in a bowl. For the cake, coat a 9-inch round cake pan with butter and dust lightly with flour. Line the bottom with waxed paper. Butter and flour the waxed paper, shaking to remove the excess. Combine the chocolate, espresso powder and creme de cassis in a heavy saucepan. Cook over low heat until the chocolate melts, stirring frequently. Remove from heat. Cool slightly. Add the egg yolks one at a time, mixing well after each addition. Return saucepan to he heat. Cook for two minutes, stirring constantly. Remove from heat. Add the butter 1 tablespoon at a time, mixing after each addition until the butter melts. Stir in the flour. Beat the egg whites and salt in a mixing bowl until soft peaks form. Add the sugar gradually, beating constantly for 30 seconds or until glossy. Fold the egg whites 1/3 at a time into the chocolate mixture. Spoon the batter into the prepared pan. Bake at 375 degrees for 20 minutes or until the cake is slightly puffed but not completely cooked in the center. Cool in the pan on a wire rack for 45 minutes. For the glaze, combine the chocolate, creme de cassis, water and espresso powder in a heavy saucepan. Cook over low heat until blended and of a glaze consistency, stirring frequently. To assemble, invert the cake onto a cake plate; turn the cake right side up. Scoop out the top 1/2 inch of the cake, leaving a 1-inch border around the edge. Fill with the filling and pat lightly. Drizzle the cake with the warm glaze and spread to cover the top and side.
Lightly coat an 8 x 4 inch loaf pan with cooking spray; dust with 1 1/2 teaspoons all-purpose flour. Set aside. Preheat oven to 350°. Combine flours, baking powder, baking soda, cinnamon, salt, and nutmeg; stir with a whisk to combine. Combine sugar and 1/4 cup butter in a large bowl; beat at medium speed until light and fluffy (about 3 minutes). Add egg substitute; beat until combined. Beat in banana, rum, and vanilla. Add flour mixture to banana mixture; beat on low speed just until combined. Scrape batter into prepared pan with a spatula; smooth top. Bake for 30 minutes; gently remove from oven, and drizzle top with 1 tablespoon melted butter. Bake an additional 10 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes before turning out onto a wire rack to cool completely.
Preheat the oven to 375 degrees Fahrenheit. Lightly grease two baking sheets. Beat together the butter, sugars, vanilla, salt, baking soda, and baking powder until well combined. Add the egg and mix well. Add the flour, combine, and then fold in the rice cereal. Drop by tablespoons onto the greased baking sheets, spacing them about two inches apart. Bake the cookies for 14 to 16 minutes until light golden brown and a little dark around the edges. Remove from oven and cool on baking sheets.
In a small microwave-safe bowl, melt together brown sugar and butter. Stir well, then set aside to cool slightly. In a large bowl, whisk together flour, baking power and salt. Pour in eggs, milk and vanilla extract, along with brown sugar mixture and stir until well combined. Heat a skillet or griddle over medium-high heat, until a drop of water skitters around when dropped on the surface. Lightly grease with butter or oil, and drop pancake batter by 1/4-cup measures on the pan. Cook until pancake is slightly dry around the edges and small bubbles form in the batter (bottom will be browned). Flip and cook for another minute or so on other side, until bottom is browned. Serve with Brown Sugar Maple Syrup (below).
Defrost spinach; drain well. Mix sour cream and onion soup mix. Place mixture in a greased casserole. Top with cracker crumbs and Parmesan cheese. Bake in a 350 degree Fahrenheit oven for 30 mintues.
Separate the rice in a bowl using your fingers dipped in cold water. Heat 1 tbs of oil in a wok. Beat the eggs in a bowl until the yolks and whites are combined. Pour onto hot oil and stir frequently until scrambled. Place in a bowl and set aside. Heat 1 tbs of oil in a wok. Cut up pork into cubes or strips and throw on hot oil. Cook until edges are golden brown. Remove into a bowl. Heat remaining 2 tbs of oil. Add separated rice and cook for 5 minutes or until golden. Add eggs, pork, vegetables, soy sauce, broth and five spice. Cook for few minutes until flavors combine. Add chopped green onions. Enjoy! Note: You can add shitake mushrooms, I don't because of allergies in my family but they are very good.
Bring 1 quart of water to a boil in a saucepan. Place all the tea bags in the hot water.Let the bags steep about 10 minutes. Add the lemon juice to a pitcher. Add the sugar and the remaining water and mix well. Pour the tea into the lemonade mix and stir. Refrigerate and serve chilled. Enjoy!
1.Marinate tilapia fillets with all ingredients (including brown sugar sprinkled on top). 2.Bake or grill (or cook in foil) in oven at 350°F, 7 minutes each side. 3.Sprinkle with a bit more fresh chopped parsley and dill. 4.Serve immediately.
Brown the ground beef in a skillet, drain and set aside. In a large dutch oven, add the olive oil and saute the onion, celery, carrot, and garlic for about 4-5 minutes, or until the onions are translucent. Add the ground beef to the pot along with the can of whole tomatoes, add the cucuzza, and the rest of the ingredients. Bring to a boil and simmer, uncovered for around 45 minutes or until the squash is cooked.
Preheat oven to 350 degrees, spray an 8 1/2 inch x 4 1/2 inch loaf pan with baker's cooking spray or lightly oil and flour; set aside. In a large mixing bowl lightly beat the eggs; mix in the oil, applesauce and sugar; stir in the sourdough starter. In a smaller bowl, mix together the flour, baking soda and salt; add to the sourdough mixture; stirring to combine. Fold in the pecans and chopped strawberries; pour mixture into prepared pan and bake in preheated oven for 45 to 60 minutes. Cool on wire rack, slice and serve with butter or cream cheese. Please note: The cooking time reflects using a sugar substitute for part of the sugar. If using sugar the cooking time may be longer.
Heat oven to 325. Place pork roast in shallow glass baking dish. Sprinkle with garlic salt, cumin and oregano. Top with green chiles and onions. Add water to baking dish. Cover with foil. Bake at 325 for 2 1/2 hours or until pork is very tender. Remove pork and onions from baking dish, reserving liquid. Shred pork and mix with about 1/4 cup cooking liquid, roasted peppers, green onions, sour cream and 1 cup of the cheese. Spread about 2 teaspoons enchilada sauce on each tortilla; top with about 1/2 cup pork mixture. Roll up tortillas and place, seam side down, in sprayed 13 x 9 baking dish. Top with remaining enchilada sauce and remaining cheese. Cover and bake 45 to 60 minutes, until enchiladas are thoroughly heated.
Preheat the oven to 350°F. With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, vanilla and bourbon, then the spices. Sprinkle the baking soda and salt over the mixture and mix inches Add the flour last, mix. Finally stir in the chocolate chips. Pour mixture into a buttered 4x8 inch loaf pan. Bake for 50 minutes to one hour, or until a tester comes out clean. Cool on a rack. Remove from pan and slice to serve.
Preheat oven to 350. Combine cranberries, sugar, cinnamon, and nutmeg in an 8" square pan. Bake 50 to 60 minutesor until the cranberries have softened and become juicy. Uncover and stir in the bourbon. The alcohol will evaporate leaving the liquor's smoky essence. Refrigerate covered until ready to serve.
Cook rice in the chicken stock according to directions on box & cool. Chop artichoke hearts to bite size. Add artichokes, green onions, parsley, tomatoes and parmesan to rice. Mix together mayonnaise & marinade and blend into rice mixture. Season w/ salt & pepper.
Boil 3 cups of water. Empty all four boxes of Jello into large bowl and mix in boiling water. Stir until completely dissolved, then pour in the remaining 2 cups of cold water. Stir in all of the ice until you see the jello start to set and get thick. (Take any remaining ice out with a slotted spoon.). Quickly add one tub of coolwhip and whip into jello by hand, once mixed in add the other tub as well. Mix until completely smooth. Put in the fridge to set for about 10-15 minutes.(Until alomost set). Drain whatever kind of canned, or fresh fruit you have and just stir it around until it is all through the jello mixture. (It should be set enough not to sink to the bottom). Put back in the fridge for 1 hour and serve!
Over medium heat, heat the olive oil in a deep skillet that has a lid. Add the rice and stir with a spoon until the rice has turned light brown. Add the chicken broth, bring to boil, cover with lid and reduce heat to simmer. Let the rice cook for 15 minutes and until the liquid has been all absorbed. Remove the lid and add the peas and cheese. Stir well and cook for 2-3 minutes.
Cook polenta rounds in a large nonstick skillet coated with cooking spray over medium-high heat 4 minutes on each side or until lightly browned. Remove from heat, and keep warm. Wipe pan with paper towel, spray with cooking spray, and cook peas and next 4 ingredients over medium heat 3 minutes or until water evaporates. Remove from heat; stir in tomatoes and 3 tablespoons cilantro. Spoon warm black-eyed pea mixture over polenta rounds. top evenly with sour cream. Sprinkle with remaining 1 tablespoons cilantro.
Mix chicken, mayonaisse, bacon, green onions, and Ranch dressing. Spread onto 4 slices of bread. Top with cheese and remaining bread. Cook in preheated grill pan or skillet on medium heat for 3 minutes or until golden brown.
Night Before: Beat cream cheese and jam together. Spread jam mixture on cut side of bread. Top with the other half. Wrap in plastic wrap and refrigerate overnight. Next Morning: Beat eggs, milk, sugar and vanilla in a shallow bowl. Remove bread from refrigerator and slice, 1/2 inch thick. Soak both sides of bread in egg mixture, 10-15 seconds per side. Preheat non-stick griddle or pan sprayed with non-stick cooking spray. Cook until golden brown. Sprinkle with cinnamon before turning. Top with fresh strawberry slices, and serve with strawberry jam or maple syrup.
Preheat oven to 450F. Lightly oil a baking sheet or spray with a nonstick cooking spray. Cut sweet potatoes into strips (resembling french fries). Place on prepared baking sheet in a single layer. Spray lightly with nonstick cooking spray. Sprinkle with salt and pepper to taste. Bake 10 minutes, then stir potatoes and bake 10 minutes more, or until done to taste.
Preheat oven to 390F (200C). In a large mixing bowl, combine the olive oil and cinnamon. Add egg yolks, flour, baking powder, sugar, and grated apples. Stir well to combine. Beat the egg whites to a light froth and stir into the mixture carefully. Bake in a lightly oiled in an 11 1/2-inch round (or equivalent) pan at 390F (200C) for 45 minutes or until a knife inserted into the center comes out clean. Note: If the top of the cake seems to be browning too quickly, cover with foil until the cake is done.
Drain fruit cocktail, pineapple and oranges. Reserving 3 cups of juice. Set fruit aside. Pour juice into 4-qt bowl. Add pudding mix and mix until smooth. Stir in sour cream. Add whipped topping and mix until smooth. Fold in fruit. Chill for several hours. Top with pecans just before serving.
Put oil in skillet. Add cabbage, red wine vinegar, sugar, mustard seeds, salt and pepper, garlic and water and allow to simmer until cabbage wilts. Add honey and cider vinegar. Cook until syrupy. Serve over brats.
Unwrap Swiss cake rolls and put on flat surface to work on. Place contents of frosting container in quart-sized ziploc bag; press all air out, seal and snip corner off end. Cut a shallow V shape in bottom of Peeps so they sit flat on cake rolls. Add small amount of frosting to bottom of Peeps and stick on almost to the back of cake rolls. Take halved peach gummy slices and add small dabs of frosting to cut end and stick down behind Peep as the "back of the seat". Next, add small dab of frosting to Lifesavers and stick down in front of Peep on a slight angle for steering wheel. Take 2 matching M&M's and adhere to front of cake roll as the headlights. Take 4 matching Spree candies (or equivalent) and use frosting to adhere them two to each long side of cake roll as the tires. Repeat with all cake rolls.
Boil first 4 ingredients and then add the last three ingredients. Pour over white cake, fruit cake, ice cream or bread puddings.
Combine flour, baking powder, and 1/4 tsp salt, set aside. In a saucepan heat 1 cup of chocolate pieces over low heat until melted, stirring constantly. Beat butter with a mixer on medium speed for 30 seconds. Beat in granulated sugar until combined. Add in melted chocolate, eggs, vanilla, and mint flavoring. Mix until combined. Stir in flour mixture and remaining chocolate pieces. Wrap dough in plastic wrap. Freeze 30 minutes or until firm enough to shape. Preheat oven to 350°F Shape dough into 1" balls; roll balls in powdered sugar. Place balls about 2" apart on ungreased cookie sheet. Bake in preheated oven for 10 to 12 minutes or until tops are crackled. Cool 2 minutes on cookie sheet. Transfer to wire racks; cool.
Wash and dry lettuce and spinach and set aside. Spread each slice of bread with hummus. Lay lettuce leaf on one slice of bread. Top with cucumbers, spinach, roasted pepper, onion (if using) and tomato. Sprinkle with feta cheese. Top with other slice of bread.
Stir together the mayonnaise, ketchup, pickles, garlic powder, and pepper in a bowl. Serve on burgers or sandwiches.
- Measure 1 cup of pre-cooked grilled chicken and place it into a non-stick pan. - Pour the canola oil into the pan and turn it on medium heat. - While the chicken cooks, cut up the onions, green peppers, and onion. - Place all vegetables into the pan with the grilled chicken. - Sprinkle the pepper, cilantro, cinnamon and cumin into the chicken and vegetables. -Place a cover on the pan and let set for 4 minutes - Meanwhile, place the avocado and sour cream into a single serving bowl. Mix them together well. - Add the lime juice, salt, and pepper into the bowl mix. - After 4 minutes, stir the vegetables and chicken and leave sitting for another 3 minutes or until the vegetables are soft. - Finally, add the stir fry mix to the avocado and sour cream. Mix well. -Enjoy!
Melt the butter in a frying pan. Gently fry the finely sliced leeks, shallots and thyme until soft. Pour in the wine and leave to bubble for approx 5 minutes. Add the cream and season to taste. Simmer for about 5-6 minutes. Transfer to an ovenproof dish and cool. Preheat oven to Gas 4. Cover the leeks with the grated cheese and bake for 20-30 minutes.
Oven@ 375. Combine peaches with almond extract and place in a greased 8-inch pan. Combine the rest of the ingredients until you have a crumbly consistency. Sprinkle the crumb mixture over the peaches. Bake for 45 minutes. Serve hot with a puddle of melting ice cream!