HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375 degrees. Bake sweet potatoes 45 minutes or until soft; cool. Peel away skin and place in a large bowl. Mash potatoes rustically (you don't need to mash them until they're entirely smooth). Spoon mashed sweet potato into a large saucepan over medium/high heat. Add remaining ingredients and stir to combine. When the soup begins to boil, reduce heat and simmer 1 hour. Serve topped with chopped cashews. Enjoy!
Beat egg whites at medium speed till frothy. Gradually add 1/2cup sugar. Beat till stiff. In a separate bowl beat the egg yolks till thick @ 5 minutes(use same beaters no need to wash ). Gradually add 1 cup sugar beat till smooth. Mix flour and salt. Blend flour mixture and orange juice alternately into yolk mixture, beginning and ending with flour, it will be thick. Add the orange rind. Gently fold yolk mixture into whites. Pour into an ungreased 10" angel food tube pan. Bake at 325° for 45-50 minutes till a wooden tooth pick comes out clean. Invert pan and cool completely(turn a glass upside down and put pan on top to cool). * One large orange is enough for juice.
Pat hot dogs dry with a paper towel. Insert a wooden skewer into each hot dog. In a pie pan, combine the rice flour, tapioca starch, potato starch, corn flour, sugar, baking powder and dry mustard. In another bowl combine the egg, milk and 2 tbsp oil. Add to the dry ingredients and mix well. The batter will be thick. Roll the hot dogs in the extra rice flour and then coat in the batter. Deep fry and dry on paper towels.
In a medium saucepan, cook the honey over moderate heat until bubbling. Add the vinegar and lavender leaves and simmer over moderately low heat until reduced to 3/4 cup, 8 to 10 minutes. Strain and let cool slightly. Whisk in the oil and season with salt and pepper. Add the lavender flowers just before serving.
Mix powdered sugar, margarine, egg, vanilla. Stir in flour, baking soda, and cream of tartar. Cover and refrigerate at least 3 hours. Heat oven to 375 degrees F. Divide dough into halves. Roll each half 3/16" thickon lightly floured cloth-covered board. Cut into desired shapes with 2 to 2 1/2inch cookie cutters. Bake on lightly greased cookie sheet for 7-8 minutes until edges are just lt brown.
Bring the creme fraiche & coffee to a gentle boil in a saucepan. As soon as it starts to boil, remove from heat, cover & allow to sit for 30 minutes. Preheat oven to 325F (160C). Add eggs & sugar to saucepan. Mix well & turn into individual 4-in rd gratin dishes. Place the dishes in a roasting pan half-filled w/water & cook for 45 minutes.
In a small mixing bowl, beat cream cheese, peanut butter, sugar and milk until smooth. Set aside. In a bowl, combine sugar, flour, cocoa, baking powder, salt and baking soda. In another bowl, whisk the eggs, water, oil and vanilla. Stir into dry ingredients just until moistened. (batter will be thin.). Fill paper-lined jumbo muffin cups half full with batter. Drop scant tablespoons of peanut butter mixture into center of each. Cover with remaining batter. Bake at 350 degrees for 25-30 minutes or until toothpick comes out clean. Cool 10 minutes. Remove from pans to wire racks. Cool completely. Combine frosting ingredients. Frost cupcakes. Store in refrigerator.
Cook pasta in a large pot of boiling water until al dente (or according to package directions). Drain in a colander and rinse under cold water. Whisk together oil and vinegar in a small bowl. Pour over pasta and toss to coat. Add tomatoes, artichokes, olives, green onions, garlic and basil. Toss to coat. Season generously with salt and pepper (or to taste). Add goat cheese and mix gently until melted. Serve immediately or at room temperature.
Soak the chickpeas overnight. Rinse them in cold water. Chop the spinach. Pour the oil into a soup pot, add the leeks, and saute over medium heat for a few minutes. Add the water, chickpeas, spinach, garlic, herbs and salt and pepper. Bring soup to a boil and reduce to low-heat. Cover pot and cook for 50-60 minutes until chickpeas are tender. Simmer for 15 more minutes. Blend soup and pour back into pot to reheat. Add butter and croutons to each serving.
Pound 2 or 3 chicken breasts till thin. Dredge in a mixture of flour, salt, and pepper. Saute in oil (just enough oil, not too much) until brown on both sides. Remove chicken and keep warm. Sauce: Deglaze pan with 1/2 cup white wine. Allow to reduce. Add 2 Tablespoons of Dijon mustard. Stir. Add 3/4 cup of heavy cream. Simmer gently for a few minutes and serve poured over chicken. NOTE: To keep leftover chicken crusty, I refrigerate the sauce in a separate container.
Heat oil in a large skillet until beginning to smoke. Add onions and saute until onions begin to brown, 5-8 minutes. Add turkey, season with salt and pepper, and saute, breaking meat up into small clumps, until pinkness is gone. Add ketchup, mustard, brown sugar, tomato paste, cayenne pepper, and more salt and pepper. Stir until well combined. Simmer 10-12 minutes. Add vinegar and stir in just before serving. Serve with warmed soft buns (Parker House or hamburger buns).
Dissolve coffee granules and Nesquik powder in the hot brewed espresso. Add the sweetened condensed milk and mix well. Store this syrup in the fridge in a container that can easily be shaken. When you are ready to serve, put ice and milk in a glass. Shake the syrup to mix it well, then add 3-4 tablespoons of the syrup (to taste) to the milk. Stir and enjoy! I have also used this to make a blended drink by using more ice and less milk.
Using 2 Tbsp of unsalted butter, grease a 2-quart baking dish. Place half of the bread cubes in the dish, then grated Fontina, then chopped basil, then crab meat; top with remaining bread cubes. Take the chilled Brie from the refrigerator and trim the rind (note: the colder the Brie remains, the easier it will be to cut, so don't take it out of the refrigerator too soon before this step). Cut the cheese into small cubes, then dot the top of the strata with the cubes of Brie. Using a food processor or an electric mixer, beat together the softened cream cheese and the eggs until light and fluffy. Melt the 1/2 cup of butter, then into the cream cheese mixture beat the milk, white pepper, mace, cayenne pepper, minced garlic, and melted butter. Pour mixture over the strata; using the back of a spoon, press the bread cubes down into the mixture so that all are moistened well. Refrigerate over night or at least 6 hours. Preheat oven to 350 degrees, then bake the strata for 1 hour or until puffy and golden brown. Let sit for at least 5 minutes before serving either hot or warm.
Wash citron carefully; cut in halves, remove seeds and cut into eighths. Sprinkle generously with salt and cover with cold water; allow to stand overnight. Drain off water, cover with fresh cold water and let stand until the next day. Drain and skin citron carefully. Combine remaining ingredients and bring to a boil. Add citron and cook slowly until citron is tender. Pack in sterilized jars, fill jars with syrup; cover and process in a boiling water bath for ten minutes.
Combine cornstarch and sugar with 1/2 cup water. Stir-fry chicken in oil over medium-high heat until done. Add vegetables and black bean sauce; stir fry for 1/2 minute. Add cornstarch mixture to the chicken-vegetable mix. Bring to a full boil and continue to cook, stirring, until vegetables are tender and sauce is thick. Serve pver steamed rice.
Put the garlic, chilies, lime juice, sugar and water into a blender and whiz until you get a nice paste. Add the fish sauce and stir. Beat in the ground peanuts. There are many variations to this sauce, and the beauty of making it yourself is that you can adjust the taste to your liking. Add more fish sauce if you want it to be saltier, or more water for the opposite effect. Add more sugar if you like it sweet and vary the amount of lime juice depending on how sour you want it . There are no hard and fast rules here. The important thing is that you enjoy the sauce. Just make sure the basic ingredients are included in the recipe.
Preheat oven to 375 degrees and spray 13x9x2 pan with Pam. Saute sausage, breaking into small pieces. Add onions and garlic & saute 2-3 minutes. Add parsley and sun-dried tomatoes (if oil packed, drain and pat before adding to mixture). Line bottom of pan with single layer of tater tots, and spread sausage mixture on top. Whisk eggs, yolks, half and half, whipping cream, 1 and 1/2 cups cheese and salt in bowl. Pour mixture over sausage & sprinkle cheese on top & parsley. Bake until golden brown (knife comes out clean), about 30-40 minutes. Let cool 5 minutes before serving.
In a large pot heat butter until it melts. Add bacon and brown. Add onion until translucent. Add legs and wings. Make sure the meat gets shredded. Add all seasonings. Cook for about 2 minutes until seasoning is coated to the meat. Add the stock and simmer for about 30 minutes until it comes to a boil. Add the peas, red and green peppers. Simmer on low, covered for about an hour and a half. I serve over rice.
Bring a large pot of salted water to the boil. Add the penne and cook, stirring occasionally, until al dente. Drain. Meanwhile in a large skillet, heat the olive oil. Add the garlic and asparagus and cook over moderately low heat, stirring occasionally, until the garlic is fragrant, about 3 minutes. add the stock and boil over high heat until reduced by half and the asparagus are tender, about 5 minutes. Add the peas and cream to the skillet and boil over high heat until the sauce has thickened; 3 minutes. Stir in the penne and cook until heated through. Remove from the heat and stir in the butter, sage and 1/2 cup of cheese. Season with salt and pepper. Transfer to pasta bowls and serve imediately, passing additional cheese at the table.
Heat the coconut milk in a small sauce pan (do not bring to a boil) and set aside. Heat the oil in a large sauce pan, add the finely chopped garlic and fry until golden brown. Add the curry paste and the chillies and fry for a few more seconds (for a milder version, omit the chillies). Add the warmed coconut milk in and stir on a medium flame until the coconut milk starts to thicken. Add the fish sauce and the palm sugar. Add the thin cuts of chicken breast and stir on a medium flame until the meat turns white. Add the stock and cook on a low flame for about 4 minutes. Add the kaffir lime leaves, basil leaves and the quartered green eggplant and cook for about 3 minutes. Serve with jasmine rice.
Brown sausage in saute pan, then place in 9x13 baking dish. Place potatoes, peppers, onion and garlic on top of sausage. Pour crushed tomatoes over and sprinkle with basil, salt and pepper to taste. Cover and bake at 350 degrees for 50 minutes or until done. Remove cover and bake 20 minutes more.
Tie the cinnamon, cloves and mace into a spice bag. Give it a few good hits with a rolling pin. In a large stainless or enamel pot bring the sugar and water to a boil, reduce heat to a simmer stir until sugar is dissolved. Add the cranberries and spice bag, simmering 5 minutes more. Add the Captain Morgans Rum and simmer for 10 minutes more. Remove from heat. At this point you can: Chill overnight and serve with Turkey, Chicken, Game Hens or Quail. Freeze for up to 1 month. Or Can. Ladle hot product into clean, sterile, hot jars. Wipe rims and seal. Process in a boiling water bath for 10 minutes at altitudes up to 1000 feet. Adjust times for higher elevations.
Brush the mushrooms with oliveoil and grill or broil them , cap side down until they are brown & cooked. Turn them over and place a slice of cheese in each cap, cook until the cheese starts to soften. While the mushrooms are cooking warm the foccacia bread. Cut the foccacia bread in two so you have a large hamburger bun. Place the portabellos on the bottom half of the bread, divide the pesto between the 4 caps, top with tomato slices, add lettuce, cover with top half of the bread and cut into 4 pices. Enjoy.
Cook the macaroni accourding to the directions on the package, then rinse with cold water and drain. Combine the macaroni, marinara, celery, relish, olives, and chili powder and chill for 30 minutes. Stir in mayonnaise, onion, salt and pepper. Refrigerate until ready to serve.
Dissolve yeast in 1/2 cup warm water. In large bowl, combine sugar, salt, 2 cups water and shortening. Stir in yeast mixture. Gradually add flour to form a soft dough. Turn onto floured surface and knead until smooth. Place in a greased bowl and cover and let rise for about 2 hours. Punch down and divide into 2 portions and form loaves. Place in greased 9 x 5 loaf pans and prick tops with fork. Let rise until higher than pans (about 2 hours). Bake at 375 degrees for 25 to 30 minutes. Cool for ten minutes. Rub butter all over tops of loaves. Place pans on sides until loosened. Remove bread from pans and cool completely on racks.
Heat corn syrup and sugar to boiling. Add Jello and stir until dissolved. Pour over popped corn. With buttered hands, mix and form into balls. Cool on waxed paper.
Combine flour,salt and pepper,dredge chops in flour mixture. Brown on both sides in oil in a large skillet. Place an orange slice on each chop. Combine brown sugar,cornstarch and allspice in a small saucepan,gradually stir in water. Cook over medium heat,stirring constantly,until mixture thickens and comes to a boil. Cook 1 minute,stirring constantly. Remove from heat,stir in orange juice,bourbon and rasins. Spoon over pork chops. Cover,reduce heat and simmer 1 hour or until pork chops are tender,stirring occasionally.
Prepare and roll out Pastry for Single-Crust Pie (below). Preheat oven to 375°F. Arrange half of pears in prepared pastry; sprinkle with 1/2 cup of cranberries. Arrange remaining pears atop cranberries. In bowl stir together 1/4 cup sugar, cornstarch, cider, and nutmeg; drizzle evenly over pears. Cover pie with foil. Bake 40 minutes. Remove foil; sprinkle with 1 tablespoon sugar. Bake, uncovered, 30 to 35 minutes more or until pears are tender and juices are bubbly. Remove from oven and place on wire rack. Meanwhile, in small saucepan combine remaining cranberries and 2 tablespoons caramel topping. Bring to boiling. Cook 1 minute. Remove from heat. Spoon over hot pie. Serve warm. Drizzle with additional caramel topping. Make 8 servings. Pastry for a Single-Crust Pie: In bowl stir together 1-1/2 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender cut in 1/2 cup shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to side of the bowl. Repeat, using 1 tablespoon water at a time (4 to 5 tablespoons total), until flour mixture is moistened. Form dough into ball. On floured surface flatten with hands. Roll dough from center to edges into a 13-inch circle. To transfer pastry, wrap around rolling pin. Unroll pastry into a 9-inch deep-dish pie pan. Ease pastry into plate without stretching it. Trim pastry to 1 inch beyond edge of pie plate. Fold under extra pastry.
Soak the bread crumbs in water to cover for 5 minutes. Squeeze out the excess water. In large bowl, combine turkey, prosciutto, sausage, bread crumbs, eggs, milk, 1/4 c of the pecorino, the Parmigiano, 1/2 c of the parsley, the nutmeg and 1/4 c of the olive oil. Mix very gently with your hands. Season with salt and pepper. Form into 1" balls. Place balls on a baking sheet, cover and refrigerate for 1 hour to allow flavors to blend. Put the tomato sauce in a pan and bring to a boil. Place the meatballs in the sauce and return to a boil, then lower heat and simmer for 30 minutes. Transfer to a platter and serve with the remaining 1/4 cup each of pecorino and parsley sprinkled over the top.
Preheat oven to 210 degrees celcius. Except for pastry, sesame seeds, egg and milk, mix all other ingredients well in a bowl. Mix egg and milk in a bowl and set aside. Place mince mix along the length of the pastry aprroximately an inch thick and roll into a long sausage roll. Seal opposite long edge with egg mix. Cut to preferred size - 2cm for scrolls, 6cm for party sausage rolls and half or thirds for regular sausage rolls, these are all approximate measurements, it depends on the length of the pastry. For sausage rolls, paint the top of the pastry with the egg mix and sprinkle with sesame seeds. For scrolls, paint one side with egg mix and sprinkle with sesame seeds. Can be frozen at this stage for later use. Thaw prior to baking. Place on a tray with grease proof paper and bake for 35-45 minutes.
In a double boiler heat milk. Shred cheese and add to the milk a little a time, stirring constantly. When milk and cheese are mixed well add the jalapenos along with some of the liquid from the jalapeno jar. Stir to mix.
Brown hamburger and onion. Peel and slice potatoes thinly. Add 2/3 cup water to soups and mix together. Combine all ingredients in 9 by 13 inch baking pan. Bake at 350 degreesfor 1 hour.
Rinse posole in cold water until water runs clear.Soak for several hours or overnight in cold water. Place posole with water to cover in large heavy covered pot or Dutch oven and bring to a boil, reduce heat to low and simmer covered, till posole pops, about 1 hour. If using canned hominy or frozen hominy ,omit these steps. Roast the peppers(if fresh)in a paper bag in a 400 degree oven for about 10 minutes, remove, cool and slip skins off easily,chop. Add everything but herbs and salt to Dutch Oven or crockpot and simmer 4 hours or set crockpot on high 4 hours. Remove meat, shred, return to pot, add herbs and salt to taste. Simmer, covered, 1 more hour. Serve as stew or do as we do and spoon on to tortilias and roll up folding one end under burrito style.
Combine the cream cheese, Cheddar & fresh lemon juice. Grate the apple directly into the cheese mixrture and mix well.Place in a bowl. Sprinkle on the pepper and herb. Cover and refrigerate for at least 1 hour. Serve with your choice of bagels, toast or crackers.
Cut each pita on one side and open carefully without breaking the bread (warming it up makes this easier). To make the filling, in a large skillet fry the onion in oil until golden. Add the meat and fry for about 10 minutes, stirring, crushing, and turning it over, until it changes color. Add the chili pepper, season with salt and pepper, and stir in the spices and parsley. Spread a sixth of the filling into each bread, then press it closed. Brush with melted butter or oil and place on a sheet of foil under the broiler. Broil, turning over once, until both sides are lightly colored. Cut in half and then into wedges if serving as an appetizer. Serve hot with lemon wedges. Serves 6. The New Book Of Middle Eastern Food.
Break tuna into small pieces and place into a large mixing bowl with yogurt, mayonnaise, parsley, basil and oregano. Stir together. Mix in vinegar, sugar, onion, roasted peppers and celery. Mix pasta into tuna mixture and stir until well coated. Serve now or chill.
Cut paneer into one inch sized triangular pieces. Chop half of the ginger and cut the remaining half into julienne. Reserve these for garnishing. Grind red chillies, almonds, onions, garlic and ginger into a fine paste using half a cup of water. Heat oil in a pan, add the ground paste and saute for three to four minutes. Add tomato puree, salt and continue to saute for a couple of minutes. Add red chilli powder, cumin powder and coriander powder and saute till oil begins to leave the masala. Stir and add sliced baby corn, paneer pieces, garam masala powder and mix well. Cover and cook on low heat for five minutes. Lightly roast kasuri methi and crush. Sprinkle over the gravy. Serve hot.
Mix jell-o gelatin according to package directions except omit 1 cup of cold water since you will be adding the pineapple juice instead. Once jell-o is dissolved in the 4 cups of hot water and 3 cups of cold water have been added, Add 1 can of crushed pineapple with juice. Mix and store in refrigerator to set about 4 hours. Once the jell-o is set. Mix with a hand mixer to loosen the jell-o. Next, add the softened cream cheese and mix well until the jell-o is lighter in color and cream cheese breaks into small curds throughout. Place back in refrigerator to chill again and set for another 1 1/2-2 hours. Place in individual dessert cups and enjoy a refreshing dessert!
Preheat oven to 350 degrees. Meanwhile, place pretzels on a baking sheet. Unwrap hugs and place one on top of each pretzel. Place in oven for about 3-5 minutes--Watch carefully!--the shape of the hugs candy should remain but it should be soft when you press on it. Remove from oven and immediately press one M and M candy on top of the hug, pushing down to spread out the chocolate. It leaves a lovely swirl pattern and the red and green candies on top are very festive. That's it! Just chill and store in a tin. These are so very addicting. Enjoy!
.Place all ingredients into a food processor and blend until a ball forms (it should take about 2 minutes). With wet hands, roll into balls (about the size of a large cherry) then roll into the extra sugar. Store in an airtight container for upto 2 weeks. Makes 25 - 35 truffles.
For Bread Combine flour, baking powder and salt in a mixing bowl. In another bowl, stir together melted margarine or butter, sugar, eggs, and almond extract. Add flour mixture and milk alternately to sugar mixture. Add lemon extract. Pour batter into a greased and floured 8x4x2-inch loaf pan. Bake in a 350 deg oven 55 to 60 minutes or till a toothpick comes out clean. For Glaze. Mix sugar and lemon juice; immediately spoon over hot loaf. Cool for 10 minutes on a wire rack. Remove bread from the pan; cool thoroughly on a wire rack. Wrap and store overnight before slicing.
Add all the ingredients to a slow cooker insert; stir to combine. Cover and let stand at room temperature 15 minutes or in the refrigerator for 1 hour to give the berries a chance to exude some liquid. Cook on LOW for 3-4 hours. Turn off the cooker; remove the lid and let the blueberroies cool a bit. Serve warm or at room temperature. OR transfer to a storage container, refrigerate, and serve chilled, ladled into dessert bowls. The blueberries will keep, tightly covered, for 4 days in the refrigerator.
Melt chocolate chips in microwave, stirring every 30 seconds, until melted. Add in the corn syrup, stirring until fully incorporated. Place a piece of wax paper on a baking tray or cookie sheet. Spread chocolate mixture on the wax paper. (Of course, you could do this with a rubber spatula -- but if you use your hands, you can lick your fingers!). Cover the chocolate with another piece of wax paper. Refrigerate until firm. When firm, remove the playdough from the refrigerator. Break off a piece of chocolate dough and form into shapes, rolling the dough in your hand to soften it up a bit. Or, you can try cutting shapes out with cookie cutters. Let the kids eat their creations or save them by placing the dough onto wax paper and storing them in the fridge.
Preheat oven to 350. Heat 1 cup water and 1/4 cup sweet rice flour in a saucepan until it forms a paste. Set aside to cool. Mix remaining cup of Sweet Rice Flour, baking powder, cocoa powder and salt. Stir in vanilla and melted vegan butter. Stir in sugar and Flour/water paste, then chocolate chips. Pour into greased 9"x13" pan and bake approx 45min*. My oven is from the 1940's so it's always an adventure when it comes to baking times.
1) In a stock pot add water almost mid-way. When the water has come to a rolling boil add all the pork meat, ground cumino, seasoning salt, and black pepper to taste. 2) When the pork meat has turned color lower to medium heat and let simmer. 3) In a sauce pan fill the pot half way add the quartered onion, jalapenos, tomatillos, cilantro, and boil until the skin falls off of the tomatillos. When ready place them in the blender and liquify. 4) Add the sauce to the pot, make any adjustments to the seasonings at this time. Let simmer for 15 minutes and then add the verdolagas (after rinsing them) and let simmer for another 30 minutes or until meat is tender and verdolagas are soft. 5) Prepare the refried beans and flour tortillas. Serve hot. Enjoy!