HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375 degrees. Spray muffin tins w/ cooking spray. Fry up the bacon (cooked crispy & crumbled). You can use the bacon grease to sautee the vegetables. Sautee onion and peppers, then add asparagus, then mushrooms and last of all the spinach. All must be soft, but not overdone. Beat eggs until fluffy and add the cream, garlic salt, pepper and Italian seasonings. Add cheese and bacon; mix well with the eggs. Add the sauteed vegges and mix well. Pour into muffin tins (3/4 full or so). Bake for 25-30 minutes, but do not over cook.
Beat eggs. Add 1 1/2 cans tomatoes (reserve 1/2 can for top of loaves). Add Worcestershire, onion powder, salt and pepper. Mix above with meats, oatmeal, and bread crumbs. Mix in green pepper. Shape into two loaves. Place in loaf pans sprayed with Pam. Arrange the rest of canned tomatoes on top of loaves. Bake at 350 for about 1 hr and 15 minutes.
Instructions: Beat egg whites until frothy; add cream of tartar and beat at high speed until soft peaks form. Gradually add 3/4 cup sugar; continue beating until stiff but not dry. Set aside. Beat yolks about 3 minutes or until very thick and light in color. Add remaining sugar 1 tablespoon at a time; beat until thick. Add orange juice and peel; blend until smooth. Thoroughly combine flour, finely chopped pistachios and salt; gently fold into egg yolk mixture until well-blended. Fold yolk mixture into beaten whites. Pour into 6 (5 3/4 x 3 1/4 x 2 1/4 inch) ungreased pans; cut through batter with spatula to remove air bubbles. Bake at 325 degrees F. 25 to 35 minutes or until cakes spring back when lightly touched. Immediately invert pans on wire racks; cool completely. To remove cakes, loosen around edges of pans with knife. P. our Orange Syrup over cakes; allow to sit until syrup is absorbed. Or, optionally frost with a Fluffy White Buttercream Icing. Garnish tops of cakes with chopped pistachios. Orange Syrup: Combine 3/4 cup each sugar and water and 1 teaspoon orange peel; bring to boil. Simmer, uncovered, 2 minutes; cool 10 minutes. Makes 1 cup. Variation: Orange Buttercream Icing can be substituted for Orange Syrup. Combine 3 cups powdered sugar, 6 tablespoons softened butter, 5 tablespoons half-and-half or milk and 1 teaspoon grated orange peel. Spread about 1/4 cup over top and sides of each cake. Garnish with chopped natural California pistachios. Makes 1 3/4 cups. California Pistachio Commission.
Preheat oven to 350 degrees. Mince the garlic. Cut eggplants in half and scoop out the pulp; dice. Remove the casing from the Italian sausage. Brown the sausage in a skillet; drain well. Add the tomatoes, tomato paste, parsley, garlic, salt and oregano. cover and simmer 15 minutes. Add the diced eggplant pulp. Cover and simmer 15 minutes longer. Place the eggplant shells in a greased 13x9x2 baking dish. Divide half of the sauce among the eggplant shells. Sprinkle with the mozzarella cheese. Heap remaining sauce on the shells and sprinkle with Parmesan cheese. Bake, uncovered, 30 minutes.
Preheat the oven to 425. In a small saucepan bring 1 cup of water to boil. Add the sun-dried tomatoes and cook for 5 minutes to blanch. Reserving 2 tablespoons of the cooking liquid, drain the tomatoes. Place the reserved cooking liquid in a medium bowl. When cool enough to handle, coarsely chop the sun-dried tomatoes and add them to the bowl. Add the mint, olives, raisins, garlic, lemon zest, and salt to the sun-dried tomatoes, stirring to combine. Using your fingers, carefully lift the game hens' breast skin and as much of the thigh skin as you can without tearing it. Place 1/4 of the stuffing mixture under the skin of each hen half. Place the hens, skin side up, on a rack in a roasting pan, and roast for 25 minutes or until they are cooked through. Remove the skin before eating.
Combine ingredients in a blender. Blend until smooth. Variations: grape juice with raspberry kefir and frozen blueberries or cranberry juice with pomegranate kefir and frozen mangoes or pineapple juice with peach kefir and frozen raspberries or simply your favorite juice with your favorite kefir and your favorite frozen fruit. The possibilities are endless!
Dump jiffy in bowl. Add eggs and oil. Add mayo and sugar. Stir well, mixture will be thick. Put in a 8 x 8-inch dish and cook at 350A°F for 30-45 minutes. Makes a pan of cornbread that will hold up to beans.
Juice all fruits on a citrus juicer,straining out seeds. Add sugar and stir well to dissolve.Add water and stir. Chill for at least an hour before serving.
Sift flour with salt onto a large bowl. In 1 1/2 tbsp of milk, dissolve the saffron and set it aside. The remaining milk should be heated carefully in a pot and the sugar should be dissolved in it. Allow the warmed milk to cool. After making a well in the flour, pour in the now cooler milk and mix together until a soft dough is formed. Cover the dough with a warm damp cloth and set aside for 10 minutes. Add a little of the melted butter to the dough, kneading, until all of the butter is incorporated. Divide the dough into 12 parts, cover with a warm damp cloth and set aside for 10 minutes. Preheat your oven to 350°F. Roll each part of the dough out with a rolling pin. They should be 6 inch circles. Using a fork, prick all over the circles. On a greased baking tray, bake for 4 minutes, then brush them with the milk and saffron mixture and bake for another 4 minutes. Eat with melted butter brushed on while still hot.
Cook rice. Heat oil in a large fry pan. Add Corned Beef and break into small pieces. Cook the Corned Beef for approx 5 mins until it starts to turn into a paste. Add Tomato Paste and stir until mixed throughly. Simmer for 10 minutes. Stir in Sugar to minimise acidity. Once the rice is cooked through, place the rice and Corned Beef mixture together in a large baking dish. Separate egg white's and egg yolk. Throw away egg white's and whip egg yolk's until mixed. Pour egg yolk over the top and place into the oven at 180 degrees for 30-40mins or until top is golden brown. Serve and enjoy!
Place breast halves, one at a time, between 2 sheets of plastic wrap. With flat side of a mallet or with a small frying pan, gently pound breasts until each is about 1/4" (6mm) thick; set aside. In a pie pan, combine bread crumbs, Parmesan cheese, 1 teaspoon of the oregano, the sale, and peper; set aside. In a small boul, mash butter with parsley and remaining 1/2 teaspoon oregano. Spread about 1/2 teaspoon of the herb-butter mixture on each breast about 1 inch (2.5cm) from lower edge; lay a piece of jack cheese on butter mixture. Fold lower edge of breast over filling, then fold in sides and roll up to enclose filling. roll each bundle in egg mixture and drain briefly; then roll in bread crumb mixture until evenly coated. Place bundles, seam side down, without touching, in a 9x15" baking pan. Cover and refridgerate for at least 4 hours, or overnight. Bake, uncovered, in a 425F oven until chicken is no longer pink in center; cut to test (about 30 minutes).
Lightly gril and preheat barbecue to medium-high. Coat both sides of chops with marinade. Grill until firm and no longer pink in center, 3-5 minutes per side or until internal temperature of 160F is reached. Meanwhile, brush apples with oil and grill 2 minutes per side. Brush with maple syrup and continue to grill until apples are tender and caramelized. Serve chops over grilled apples.
Spread a thin layer of cream cheese on a slice of salami, at least covering the center, but not necessary to go all the way to the edge. Place a 3-4 inch-long piece of green onion into the center of the salami, on top of cream cheese. Roll up and pin with a toothpick. Refrigerate if not serving immediately. Easy as that, and so yummy!
Mix the cornstarch in the water. Combine all the ingredients in a saucepan and heat for 5-6 minutes or until the sugar has dissolved and the sauce begins to thicken. Serve at room temperature. Refrigerate any leftover sauce.
Preheat oven to 350 degrees F. Heat cream in a saucepan and bring to a boil. In a medium bowl, whisk together egg yolks and granulated sugar. Add in vanilla. While stirring continuously, gradually pour cream mixture into egg mixture until well mixed. Pour the mixture through a sieve. Evenly pour the mixture into eight 2 oz.sized ramekins. Set ramekins into a large pan enough to fit all 8 ramekins. Fill the pan with hot water until it comes up to about halfway up the sides of the ramekins. Bake for 18 minutes or until the sides are set and the center is hardly jiggling. Let cool on wire racks then refrigerate for at least 2 hours. Before serving, sprinkle about 1/2 teaspoon of brown sugar onto each of the ramekins then caramelize with a torch.
Beat the mixture without stopping for 30 minutes. Sufficient to fill 24 cakes.
Bake cake according to directions on box, using two round cake pans with removable bottoms. Set aside to cool. Mix up both packages of pudding according to box directions, let set up in fridge. Drain pineapple, and put in a large bowl, along with diced strawberries, and sliced bananas, set aside. Take one half of cake, removed from cake pan, but still on cake pan bottom, and loosen with knife from cake pan bottom. Then cut cake into cubes and layer in bottom of punch bowl, or trifle dish. Then top lightly with a layer of each: vanilla pudding, fruit, cool whip, nuts, and another layer each of cake cubes, pudding, and fruit, finishing with top layer of cool whip and nuts. Use only half of total ingredients for this cake. Then take the other half of cake and repeat the process as with the first cake: cut cake into cubes and layer the rest of all ingredients (in order) in a second punch bowl or trifle dish, until finishing with cool whip and nuts on top. Enjoy!
Combine the yeast, flour, sugar & salt in a bowl. Add water & oil. Mix with a metal spoon until dough comes together. Turn onto a lightly floured surface and knead for 5 - 7 minutes or until elastic. Roll out to 3/4 cm thick. Bake in a 220 degree celcius fan forced oven for 10-12 minutes. Note: You can brush the base with a little garlic oil if you are going to bake the base first before putting your pizza ingredients on (this gives a crispier base). Alternatively you can load your pizza toppings on the unbaked base, which will give you a lovely softer pizza base.
For the choux paste: Bring the water, salt and butter to a boil in a saucepan. Remove from the heat. Add the flour and mix in with a wooden spoon. Return to a moderate heat and stir continuously until the mixture leaves the sides of the pan. Remove from the heat and allow to cool. Gradually add the beaten eggs, mixing well. Potato mixture: Add the butter and egg yolk to the warm mashed potatoes; mix well. Season to taste. Mix the choux mixture and the potato mixture together, making sure they are well combined. Mould the mixture into cylinder shapes (or quenelle them using two spoons). Deep fry in hot oil (185 degrees C./365 degrees F.), until golden.
Combine cucumbers, water and walt in a large pan; heat to boiling, to dissolve salt. Pour over cucumbers and let set on counter for 7 days. (Use plastic or glass containers.). On the eighth day drain and cover with plain water in same container. On ninth day drain and cover with alum and boiling water. On the tenth day drain and cover with boiling water; cool and drain. Cover with vinegar, sugar, and pickling spice that has been heated to boiling; let set on counter. For next four days drain syrup into pan and add 1 cup more sugar. On the 14th day you can process pickles by canning or keep in the refrigerator indefinitely (years).
In a square metal bread pan add corn, lemon juice, garlic and cayenne. Slice butter into pats and place over the top of each corn. Sprinkle with garlic salt and a little more cayenne. Heat on the BBQ or oven at 350°F until simmering and cook for 20 minutes or until tender, turning 3 times.
Heat the oil in a frying pan and fry the meat until browned. Add the mushrooms and red pepper and cook for a further 1-2 minutes. Stir in the wine, stock, basil and garlic granules. Simmer gently, uncovered, for 15 minutes. Add the cream and cornstarch paste and stir until thickened.
Using paper towels, pat the chicken pieces dry; season liberally with salt and pepper. In a Dutch oven, brown chicken in oil over medium high heat, about 5 minutes per side; transfer to a platter. Reduce heat to medium and cook onions and garlic, scraping up any browned bits, 3 to 5 minutes; add in bay leaf and thyme. Deglaze pot with vinegar and simmer until reduced by half, about 5 minutes. Pour in chicken stock and bring to a boil; add greens, stirring until wilted, about 30 seconds. Return chicken pieces, skin side up, and any accumulated juices, to pot until cooked through, about 10-12 minutes (occasionally baste with juices). Transfer chicken to a serving platter and bring saue to another boil; reduce heat to medium low and stir in creme fraiche. Cook, while stirring until sauce thickens slightly, about 3 minutes. Spoon sauce and greens over chicken; serve with additional creme fraiche, if desired.
Soak the Mixed fruits in the juices of the orange & lemon for at least 6 hours or best overnight). Butter the suitable mould/basin all round. It is better to line the bottom of the mould with greaseproof paper to ensure the pudding does not stick when un-moulded. Boil a pot (if possible with a lid) of water that could fit the mould/basin. Combine all the Dry ingredients in a large mixing bowl and mix well with a wooden spoon. Add in the Mixed fruits and mix well again. Add in the Wet ingredients and mix well again. Pour into the mould/basin. Cover with greaseproof paper which fits the size of the top of the pudding. Use aluminium foil and fold a pleat in the centre (to allow the pudding to expand while cooking). Cover the mould/basin snugly & secure it with a string. Boil on Medium flame for first half hour and then turn down the heat and simmer for 7 hours. Once cooked, leave it to cool slightly before unwrapping and un-moulding. Remove the foil and paper and turn the pudding out on a plate. It would still feel soft as it is hot. Once totally cooled, wrap it in cling film and foil and refrigerate it for at least 2 weeks or up to a month before cutting and eating. NOTE: You can either use any heat-proof basin/mould that resembles a pudding basin which fits into your pot of hot water. NOTE: Although I only used Mixed spice, you can use Orange Essence or Vanilla essence for preference. All the best!
Combine the 2 large scoops of orange sorbet & juice with the tequila in a blender & process SLOWLY until smooth. Place ice cubes in a tall glass & pour in the sorbet mixture. Slowly pour the grenadine into the glass & allow to settle. Stir once & decorate with mini scoops of sorbet (& a slice of orange, if desired).
Put chicken broth in large pot on med. high. Add chicken, carrots, celery, onion, tomatoes, parsley and meatballs. Reduce heat to simmer. Add salt to taste. Remove chicken after 1-1/2 hours, dice, then return to pot. Cook tortellini and egg noodles according to directions, drain and add to pot. Simmer for another 1/2 hour. Add escarole last 5 mins., stir to mix. Turn off heat, serve with your favorite bread or loaf, cheese, and enjoy.
In a large saucepan or medium pot, cook pancetta over moderately low heat until crisp. (10 minutes). Add onion and celery to pan. Cook over low heat until softened. (12 minutes, do step #3 while you wait). Meanwhile, in a food processor or blender, puree 1 cup corn with 1 cup milk. Add corn puree to saucepan along with remaining 2 cups each of corn & milk and the potatoes. Simmer on low heat until potatoes are tender. (about 20 minutes). Stir in cream, chives, and crab meat. Season with salt, pepper, & Tabasco and keep warm. Ladle soup into bowls. Top with scallops & chives and serve!
Preheat oven to 400°. In a small bowl, mix the spinach, 1/2 C cheddar cheese, 1/4 C bread crumbs, egg, onions and garlic powder. Spread the mixture into the bottom of a 9-inch square or 7x11-inch baking dish. Arrange the tilapia on top of the spinach and season with tarragon, parsley, salt and pepper. Top with the remaining cheddar cheese and bread crumbs. Cover and bake 15-20 minutes, or until fish flakes easily with a fork.
Preheat oven to 350 degrees. Grease or line two muffin pans (I like to do one regular 12 cup muffin pan and one large 6 cup muffin pan, this also works in a small loaf pan). In a medium sized bowl stir together the filling ingredients. In large bowl, mix together dry ingredients using a wire whisk. Stick your nose in and smell all the spices! In a mixer, beat the eggs, then add the rest of the wet ingredients and mix well. (TIP: To keep the molasses from sticking to your tablespoon, rub a drop of oil in the inside and around the edges and it will slide right off!). Turn mixer on low speed and add the dry mix a little bit at a time, mixing after each addition. Put mixer on medium-high speed and mix for about 15 seconds. Add the filling ingredients and mix on low for about 15 seconds. Spoon the batter into pans, filling halfway since muffins will double in height (I recommend using a rounded ice cream scoop). Place a walnut in the center of each muffin (Sprinkle on brown sugar or crushed biscotti crumbs if you like). Bake for 20-25 minutes. When done, leave in pans at least 5 minutes before eating.
Fill a large bowl with the shredded Ice Berg Lettuce (Do not substitute anything else, otherwise it will get mushy). Layer the carrots on top of the lettuce. Then layer in the defrosted peas. Over the peas layer in the onions. Then completely seal the whole salad with a thick whole egg mayonnaise. Mound the mayonnaise in the middle of the salad and spread to the outside of the bowl, like icing a cake. It is important to remember to completely seal the bowl with mayonnaise in order for the flavors to blend properly. On top of the mayonnaise spread the shredded cheese around the outside of the bowl (in a ring). Then spread the bacon bits around in the middle. Don't use real bacon because you need the strong flavor and crunch of the soy-based Bacon Bits. Tightly seal with plastic wrap let it sit in the fridge overnight or up to 24 hours before serving. Leftover salad is great the next day.
Heat a grill to low (use Oakwood instead of charcoal if possible.). Mix together the seasoning salt mixture. Whisk together the red wine vinegar and olive oil for the basting sauce. Coat both sides of the tri-tips with HALF of the seasoning mixture, rubbing it in as you would a dry rub. Let rest for 30 minutes at room temperature. Place the tri-tips over a low temperature fire, 1 with fat side up, and the other with fat side down. Turn as the first side gets crispy, approximately 6 to 8 minutes. Be careful of flare-ups, as the dripping fat will fuel the fire. Turn the tri-tips before the heat pushes juices out the top, and continue to turn using this timing method throughout the cooking process. After turning, baste with sauce and season lightly with remaining seasoning mixture, 4 times per side. Continue turning until the tri-tips are cooked to your liking. Remove from fire and let rest for 10 minutes before cutting into 1/2-inch slices against the grain.
Making the butter scotch: Add the butter and sugars to a heavy based saucepan and gently heat until everything has melted and dissolved together. Once melted add everything else except the evaporated milk, stir and keep on a gentle heat until everything has mixed. Finally add the evaporated milk (condensed milk is too thick and sweet) - stir, then turn the heat up to a medium heat and simmer for two minutes - we want the mixture to bubble but not boil or burn, stir frequently. To make classic butterscotch we would normally heat vigorously, but here we do not want to thicken the mixture at all by evaporation, we want it left thin so that it can mix freely with the 'beer' element. After two minutes turn off the heat and allow to completely cool. The butterscotch syrup should still be runny and not taste too 'sweet' and this is how we want it, the added sugar from the ginger beer and cream soda will balance things out nicely. It will thicken as it cools, but a good stir will loosen it up before use. This can be made up a few days in advance, if it has thickened in the meantime stir in a drop of milk to loosen it. This makes enough butterscotch for two batches of butterbeer. Making the head: In a bowl mix together the double cream, the icing sugar and one large tablespoon of the prepared butterscotch recipe. Whisk it until it is thickened, but do not over whip until stiff. The butterscotch will add a lovely subtle taste and colour the cream ever so slightly, making it look like the head of a beer. It tastes so good it is hard to stop yourself licking the spoon. Pouring the butterbeer: Into a tall serving jug pour the chilled ginger beer (or ginger ale) then add half of the butterscotch syrup, (stir to make sure it is runny) use a cocktail twizzle stick or long spoon to stir and dissolve one into the other. Then pour on top and mix in the chilled cream soda. Taste and add more butterscotch syrup in if needed. Into small pint jugs or glasses pour the butterbeer and top off the glass with a large spoonful of the creamy head mixture which will float on top. I suggest serving it in half-pint or third-pint mugs, one half-pint serving is perfect .... If you have some old fashioned beer bottles, or have bought some nicely shaped glass bottles of ginger beer you can make some Butterbeer labels to stick on them and scatter them around. And the remaining butterscotch syrup can be used to make more butterbeer or poured over vanilla ice cream.
Heat oven to 180°C. Grease and line a 20cm springform pan. Cut apples into quarters, core and then slice very very thin, about 3mm per slice. Set aside. Heat butter 1 minute/50 degrees/speed 1. Add sugar. Mix 15 seconds/speed 4.5. Add eggs and milk. Mix 20 seconds/speed 5. Add almond meal. Mix 20 seconds/speed 4.5. Add baking powder and vanilla. Mix 30 seconds/speed 4. Pour batter into prepared pan. Layer sliced apples on top of batter in concentric circles. Completely cover the cake - make several layers of apples if you like. Bake 50 minutes, or until a cake tester comes out clean.
Serve and enjoy! Mix all of the meatball ingredients together and form into uniform one inch meatballs. Pour the chicken stock into the instant pot. Add the noodles. Pour the spaghetti sauce on top. Set the meatballs on top of the sauce. Lock the lid in place and select Manual, High Pressure and 5 minutes cook time. When the cook time ends, turn off the pressure cooker. Use the quick pressure please. When the valve drops, carefully remove the lid. Serve and enjoy! NOTE: Chicken Stock. It is key that you add this first. Pasta. Add this after the chicken stock. Spaghetti Sauce. You want to add this after the first two ingredients because if it goes in first, or is too close the bottom it can scorch and prevent your pressure cooker from coming to pressure.
Heat oil in skillet. Drop corn tortillas into hot oil one at a time, just long enough to blister on each side. (I use my tongs to turn them.) After cooking stack them on top of each other on layers of paper towels this will help absorb some of the oil. While you are cooking the tortillas heat chili in a saucepan on very low heat. After I have about 10 of the tortillas cooked I start to fill with the chili. Put about 3 tablespoons of chili in the tortillas, then fold the bottom up about an inch and then roll the up and place in a 9" x 13" baking dish, seam side down. Continue with this method until you have the desired number you want. The 40 oz. size can of Wolf Brand Chili make about 16. Make sure you leave enough of the chili to pour over the tortillas. After you top with the chili drop the Cheez Whiz by spoonfuls on top of the chili. Sometimes I put a spoonful of the cheese in the enchiladas. It's up to you how you want to make them. You can also add onion to the inside or on top of the enchiladas. Crush about 3 handfuls of the Fritos corn chip and sprinkle over the top of the enchiladas. Bake at 325° for about 25 minutes, just long enough to melt the cheese good and warm the chili.