HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all the ingredients, except the salt and hominy in a pot. Simmer the stew over low to moderate heat, uncovered, for 2 - 3 hours until the meat is very tender. If the mixture becomes too dry while cooking, add more water. (About mid way through this time, I fish out the chiles and gently scrape the now fully reconstituted inner flesh from the paper like skins. Stir the chile flesh back into the stew and throw the skins away.) About 1/2 hour before the stew is done add canned hominy. When posole is done, add salt to taste. The stew should be a sort of soupy stew, best served like chili, in bowls.
Mix eggs with 1.5 cups brown and 2 teaspoons vanilla sugar. Add the flour gradually. Add the cooking oil and baking soda and mix well. Divide the dough into two halves. Add the coke to the one part, and lime juice with rum to the other. Pour the doughs into a baking tin - a blob of coke dough, a blob of lime/rum dough onto it, and so it goes until the tin is full. Bake in the oven preheated to 200 °C for about 50 minutes. After first 20 minutes turn the temperature down to 180 °C. Meanwhile, put 2 cups of brown sugar into a pot and melt it. Pour the melted sugar onto the hot cake, making uneven splots. Cut when cold.
PREPARATION: Arrange a shelf in the lower third of the oven and place a baking stone on it. Preheat oven to 350°F Spread nuts on a baking sheet, place in the oven on the stone, and roast for 10 to 12 minutes. While nuts are hot, stir in 2 tablespoons butter and 1/4 teaspoon salt; set aside. Spray 2 (8-inch) round cake pans (the 2-inch high kind) with nonstick cooking spray and line with a parchment circle. Spray very lightly on top of parchment, too. THE CAKE: In a large mixing bowl, combine flour, remaining 1/2 teaspoon salt, cinnamon, nutmeg, allspice, and orange zest. Beat well at medium speed with an electric mixer. In another bowl, stir together whole eggs, egg yolks, and brown sugar. Then, add oil, vanilla, and orange juice, stirring to combine. Make a hole in the center of flour mixture and add egg mixture, a little at a time, stirring by hand. Add carrots and roasted nuts. Pour batter into prepared pans (spoon batter from one pan to the other until batter is divided equally). Drop pans, one at a time, onto the counter from a height of 4 inches to knock out large air bubbles. Place both pans in oven on stone. Bake for approximately 30 to 35 minutes, or until the center springs back when touched. Ideally, cake should not pull away from sides until it has just come out of oven. (The center temperature should read approximately 209° on an instant-read thermometer.). COOLING THE CAKE: Cool cake layers in pans on a cooling rack for approximately 10 minutes. Shake pan to loosen cake all around. Spray a cooling rack with nonstick cooking spray. Place rack, sprayed side down, on top of cake and invert. Let cool completely. FROSTING THE CAKE: When completely cool, slice each layer in half horizontally, creating 4 layers. Divide cream cheese icing in half; reserving one half to ice top and sides. Divide remaining half into thirds. Place one layer, cut side up, on a cake plate or serving dish and spread with one-third of icing. Place another layer on top of icing, cut side up, and spread with another third. Place third layer on top, cut side up, and spread with remaining third. Place top layer on, cut side down. Ice top and sides with reserved icing.
Melt 2 tbsp of butter in a skillet over medium heat and add the apple slices and lemon juice, saute 3 minutes. Sprinkle with the sugar& cinnamon. Turn up the heat and saute for 3 minutes longer or until theapples are golden but still hold their shape. Allow the apples to cool. Meanwhile heat the oven to 425 degrees F. Mix the batter, eggs,flour, milk, lemon rind& melted 2 tbsp butter. Beat until the batter is very smooth. In a large oven proof skilet melt the remaining butter. Spread the apples over the bottom of the skillet. Pour in the batter. Bake in the centre of the oven for 20 minutes or until puffy& golden. Dust with confectioners sugar, cut into thick wedges and serve at once with Maple syrup or your choice of your favorite syrup.
Put chicken legs in a baking dish. Mix all remaining ingredients. Pour the sauce over chicken legs. Bake, uncovered, in a preheated oven of 325 F for about 2 hours. If you use boneless chicken breasts, it may be less than 2 hours. I don't remember. Baste a few times with the sauce.
Melt butter until slightly brown Pour into an 8-by-12-inch baking dish. Mix sugar, flour, baking powder, salt, and milk. Pour into melted butter. Do not stir. Cover top of batter with peaches. Do not mix. Cover top of peaches with brown sugar. Bake at 350 degrees for 40 to 45 minutes or until golden brown.
Saute garlic in olive oil for 1 minute. Add Scallions & Cajun seasoning - saute for 1 minute. Add Cream and most of the can of chicken broth - Simmer 5 minutes (Note: the amount of chicken broth determines how thin you like your sauce). Add Worcestershire, Tabasco, 1/4 cup cheese, shrimp & crawfish - simmer 5 minutes. Spoon over cooked Linguini. Top with 1/4 cup shredded Parmesan cheese.
Using poultry shears or sharp knife, split the chicken along the backbone, leaving the breastbone intact, a preparation technique known as spatchcocking. Flatten the chicken by pressing down on it firmly. In a shallow, glass baking dish, mix together all ingredients for the marinade. Add chicken, rubbing marinade over entire surface. Cover the dish with plastic wrap and refrigerate for 20 minutes or up to 1 hour. While chicken is marinating, prepare coals for the grill. Grill chicken over medium-hot coals for 30 to 35 minutes, until a thermometer inserted in the thickest part of the thigh registers 170 degrees F. Discard remaining marinade. While chicken is grilling, whisk together all ingredients for vinaigrette in a small, glass or nonstick saucepan. Transfer the grilled chicken to a cutting board and let cool for 5 minutes. Over low heat, warm vinaigrette, whisking well. Carve the chicken and pour vinaigrette into a gravy pitcher. Serve chicken warm and pass vinaigrette separately.
Cream butter and sugar, beating until smooth. Combine flour, baking powder and salt. Combine milk and water. Add flour mixture to creamed mixture, alternately with milk mixture, beginning and ending with flour mixture. Mix well after each addition. Stir in flavoring. Beat egg whites (at room temp.) until soft peaks form and then fold into the batter. Pour into 3 greased and floured 9 inch round cake pans. Bake at 350° for 25 minutes or until a wooden pick inserted into the center comes out clean. Cool in pans 10 minutes before removing the layers to cool completely.
Day 1. Use large, even yellow cucumbers, peel and remove seeds. Need 7 pounds after this is completed. Cut lengthwise strips, seal 24 hours in 2 gallons of water and 2 cups pickling lime. Day 2. Rinse out of lime water then soak for 6 hours in 2 gallons water with 3 ounces alum. Then rinse and soak 6 hours in clear water. Make syrup of 2 quarts white vinegar, 12 cups sugar, celery seed, 2 quarts water, mixed spices, and salt. Boil and pour over cucumbers and let stand overnight. Day 3. Cook until sticks are clear then put in jars and seal in water bath for 25 minutes. **Allow jars to set for at least 2 months for flavor to go through pickles. Refrigerate prior to serving.
Saute the onion in the olive oil until golden brown. Add the spinach and cook 4-5 mins, stirring continuously. Drain and press as much fluid from the spinach as possible. Cut finely. Mix with the mint and the blue cheese and add pepper to taste. Pre-heat the oven to 200 degrees Celsius Spread cream cheese over the lasagne leaves. Spread the spinach mixture over the cream cheese and roll them to cannelloni. Put the cannelloni in an oven tray, spread the cheese and pine nuts on top, and cook them in the oven until golden brown (circa 20 mins).
Preheat oven to 350°F. In large bowl, cream butter, oil and sugars. Beat in eggs, vanilla and dry pudding mix. In a separate bowl, combine flour, tartar and soda. Gradually add to the creamed mixture. Roll a tablespoonful of dough into a ball and roll into sugar. Place each ball of dough on ungreased cookie sheet at least 2-inches apart. Flatten with glass bottom, dipped in sugar. Bake for 6-7 minutes. Don't over bake.
Combine all dough ingredients in your bread machine. Use your dough cycle to prepare the dough and allow it to rise in the machine. After it's done in the bread machine turn the dough out onto your floured board and knead more flour into it until it is no longer sticky and it's smooth and elastic (takes me about 1/2 cup more and about 5 minutes) and easy to handle. Pat it out into a big rectangle the size of your bread board (or cookie sheet) and until it's about 1/2o thick. Spread these ingredients over the middle third dough. Start with pizza or spaghetti sauce, then half the shredded mozzarella. Pile on onion, bell pepper, zucchini, olives, then tomatoes. Sprinkle garlic, herbs and salt over tomatoes. Put the parmesan and the remaining cheese on the mound. Gently stretch one side up and over the top of the filling then the other side on top of that. Pinch the ends closed. Gently transfer, seam side down, to a large cookie sheet that you have sprayed with Pam. Cover and let rise for 30 minutes. Brush the top lightly with olive oil and bake 350 oven for 30-45 minutes until golden brown. Allow to cool slightly before cutting.
Mix all ingredients well in a bowl, chill until ready to serve. Hope you will enjoy this simple, simple salad.
METHOD combine ingredients. cook on low heat (in a nonstick pan), COVERED, for a couple of hours. Stir occasionally. This part of the recipe has a lot of flavor and just a little bit of heat. It is fine for those of you that cannot handle the heat. Add more Crushed Red Pepper for more heat. For more of a honey flavor add 1/2 CP honey. You can add these ingredients after the sauce has been cooked. I would cook up the sauce as is then adjust for heat and or honey flavor. On a side note If you want this to be truly vegetarian, replace the chicken base with Worcestershire sauce. Use an 1/8 of a cup total. chill, use as needed. :).
Combine all ingredients and refrigerate until serving. Use the reserved bean liquid to moisten, if needed. It is preferable to let the sauce stand a little so the spices can work through.
Prepare pasta according to package directions. Meanwhile heat oil in a pan. Add onion and bell pepper and sautee for 5 minutes. Add curry powder and sautee for another 5 minutes. Drain pasta and return to the pot. Stir cream cheese into veggies and add this mixture to the pasta in the pot. Season with pepper to taste and if sauce is not thin enough, add the milk. Serve. :).
Saute onion in 2 tablespoons butter until golden. Add cabbage and cook about 5 minutes, until tender. Cook noodles according to package directions, drain, and toss with remaining 2 tablespoons butter. Stir noodles into cabbage-onion mixture. Add salt, pepper, poppy seeds, sour cream, and parmesan cheese. Cover and heat through (DO NOT BOIL). Sprinkle with bacon and serve.
Preheat oven to 350*. Heat oil in a large nonstick skillet. Add salt, red peppers, shrimp and garlic. Saute for 3 minutes. Spoon this mixture into an 11 x 7 baking dish. Pour wine in skillet. Cook over low heat until reduced in half, about 8 minutes. Stir in tomatoes, then pour over shrimp mixture. Sprinkle feta cheese over shrimp/wine mixture. Bake at 350* for 10 minutes. Pour shrimp mixture over pasta and serve.
Boil chicken breast until they are white throughout. In a casserole dish, mix together soup and sour cream. Tear chicken into small chunks. Mix with soup-sour cream mixture. Crush the 2 sleeves of crackers and pour on top of chicken mixture. Melt butter and pour on top. Cover and put in the oven at 350F until heated through or when crackers on top are brown.
Mix ingredients for dressing separately. Wash green beans, blanch and chill them. Cut bologna sausage, cucumber and eggs into slices. Cut red pepper and onion into slices but cut them into smaller ones. Arrange sliced ingredients and green beans on a dish and pour prepared dressing over salad while serving.
Brown the meat and drain. Place in large stock pot. If you like your green peppers soft, place in microwave for 2-3 minutes prior to placing them in the pan. If you like them crunchy, add them directly to the pot. Add remaining ingredients and bring to a boil, adding Rotel tomatoes if you want to make it spicier. Reduce heat and simmer for 30-40 minutes. Add more tomato juice or water if it is too thick.
Slice the turnips and boil them in salted water about 15 minutes. Make a white sauce with the butter, flour, milk, salt and pepper. Place the turnips in a baking dish, pour the sauce over and sprinkle with the grated cheese on top. Bake at 450 degrees F. about 10 minutes and serve very hot.
Heat oven to 325 degrees.F. Grease an 8-by-4-inch or 9-by 5-inch loaf pan, preferably nonstick. Mix together dry ingredients. Stir molasses into buttermilk. Stir liquid into dry ingredients (just enough to combine) then pour into loaf pan. Bake until firm and a toothpick inserted into center comes out clean, 45 minutes to 1 hour. Cool on a rack for 15 minutes before removing from pan.
Mix flour, basil and oregano in a medium bowl and set aside. Slice each chicken breast length wise about half way through - making a pocket. Stuff each chicken breast evenly with minced garlic, bacon, sun dried tomato, spinach, and mozzarella. Close each chicken breast with tooth picks. Coat both sides of chicken breasts with the seasoned flour. Heat the vegetable oil in a skillet over medium heat, add chicken breasts. Cook each side until done(about 15 minutes total).
For each syrup, combine ingredients in small saucepan. Cook over low heat while preparing pancakes, stirring occasionally until heated. Prepare desired number of servings of pancakes or waffles as back of any Aunt Jemima pancake and waffle mix package directs.
Prepare muffin pans by rolling out pie dough and cutting 5-1/2 inch (approx) circles; fit dough circles into muffin cups; set aside in fridge until ready to fill. (I use the top of a Kraft peanut butter jar.). In a small bowl, place raisins and cover with hot tap water; let stand on the counter for 30 minutes. In a large bowl, using a wooden spoon, mix together the soft butter, brown sugar, salt, maple syrup, and cinnamon. Stir well until sugar is dissolved and butter is creamed. Add egg and vanilla and mix well. Drain raisins. Retrieve tart shells and divide raisins equally into all shells; then divide butter mixture into all tarts. Bake at 400°F for 15-25 minutes; filling will be lightly browned but still bubbling. Runny tarts - 15 minutes. Firm tarts - 20-25 minutes. Let cooked butter tarts cool in pans for 10 minutes after removing from oven; then remove and place on racks until completely cool.
Peel the onion and garlic cloves then mince together with the fresh basil leaves. Put in a jar and add remaining ingredients. Shake up and season as needed with salt and pepper. Store in a cool place. Each night simply shake it up and pour over a salad. Variations: For Thai-style dressing that is good over rice noodles, grains or vegetable salads, blend 1/2 cup dressing with 1 tbls. minced fresh chile, 1/4 cup minced fresh cilantro, 1 tbls. brown sugar, 1/2 cup crushed peanuts. For ranch dressing: blend 1/3 cup of dressing with 1/3 to 1/2 cup buttermilk.
Preheat oven to 200'C, gas mark 6. Melt butter in oil in a large wide-based pan, and gently fry the onions for 10 minutes to soften. Add the pecans and garlic, cook for 1 minute, then stir in the kale and 1 tbsp water (you may need to do this in batches). Season, cover and simmer gently for 8-10 minutes until tender. Uncover and cook for 2 minutes, then drain in a colander. Allow to cool. Put the cooled kale mixture in a large bowl and fold in the nutmeg, feta, eggs and dill. Brush an ovenproof dish (about 20 x 30cm, 8x12 in) with oil. Use 4 filo sheets to line the dish, brushing with oil and overlapping as you go. Put in the filling and spread it evenly over the dish. Fold over the excess pastry. Oil the remaining filo and use it to top the pie, oiled side up. Use a sharp knife to score the top into 6 equal pieces. Scatter with caraway seeds and bake for 30-35 minutes until golden and crisp. Serve warm or at room temperature.
in pot add chopped bacon, cook to render fat. add onions, garlic and celery, stir until softened. add mushrooms, cook until brown, 15 minutes. deglaze pan with cognac, add wine and reduce. add broth and simmer 30 minutes. puree mixture with hand blender or pour into blender in batches. return to heat, add cream, salt, pepper, do not boil.
Preheat oven to 400; grease 11x7x1 1/2" baking dish. In mixing bowl combine flour, oats, brown sugar and salt. Cut in butter until mixture resembles fine crumbs; reserve 1 cup crumbs; press remaining crumbs into baking dish. Arrange rhubarb on crumbs. In small saucepan combine cinnamon, sugar and cornstarch; stir in water; cook over medium heat stirring constantly until thickened. Remove from heat; stir in vanilla and food coloring. Pour on rhubarb; sprinkle with reserved crumbs. Bake in preheated oven for 10 minutes; turn temperature to 325; bake for 40 minutes longer.
In a double boiler, heat the soy milk until it just begins to simmer. You want it to be warm/hot, but not boiling. Little bubbles of soy milk forming on the sides of the pan are what to look for for the next step. Add the salt and give a good stir to dissolve. Remove pan from heat, and add the lemon juice. Stir just enough to get the lemon juice distributed. You should see some clumping in the soy milk. That's good! That's what we want to see. Let the mixture cool. Line a collander with cheese cloth (don't skimp on the cheese cloth. I tried a plastic mesh strainer and the holes were too big! you can buy the cheese cloth at any grocery store). You want to have enough of the cheesecloth hanging over the edge of the collander to grab and tie for aging the soy cheese. Put the collander in the sink and pour/scrape all the soy milk curds into the collander. Let it sit like that until the soy milk "whey" drains. (you could use the "whey" for noodles, pastas, soups, or whatever if you don't want to throw it away -- ) Take the cheesecloth out of collander and bring all the edges together, with the lump of soy ricotta in the middle. Tie the cheesecloth with a string and hang the cheese so that it continues to drain. Don't squeeze it -- let gravity and a little time do the work for you. When it stops dripping, open the cheese cloth and transfer the ricotta to a covered container. Refrigerate and use as you would use ricotta cheese. NOTE: When I made this, I used the vanilla flavored soy milk. I think it gave the ricotta product more of that sweet cream taste, and I think I'd rather have that than the straight soy flavor. NOTE: If you wanted to flavor this, with garlic powder or herbs, do it when the milk is in the saucepan. You can add sun dried tomatos and such after the cheese has been strained, but it gives a different texture and presentation with chunky sized add ons later.
In a bowl melt the 2 sticks of butter in the microwave. Then in a separate medium size bowl mix the brownie mix,and the melted butter. Stir all together. Grease 10x15" pan, including the sides, pour brownie mix in pan. Bake at 350 degrees for 20-25 minutes. While it is baking begin to mix the topping. In a separate bowl melt chocolate chips, butterscotch, peanut butter in the microwave for 20 to 30 seconds, or until smooth and melted. Add rice krispies, stir until mixed. After the brownie is done spread the marshmallow cream while the brownie is still hot. Then spread the rice krispie topping on top of the marshmallow cream.
First, prepare the chicken poaching liquid. In a small saucepan, combine chicken stock, lemon juice, ginger, sambal oelek or minced chilli, coriander roots and stems, and garlic. Add whole breasts of chicken (and any extra pieces) to liquid and set aside until needed. In a medium bowl, combine chopped coriander and mint leaves and the sliced green onion - remember to reserve some mint and coriander leaves for garnish. Set aside until needed. Now, make the dressing. Add all the dressing ingredients to a small food processor and blitz until combined. (Or chop or mince garlic very finely and combine with dressing ingredients in a sealable jar and shake vigorously). Taste and adjust flavours of dressing to suit your personal taste - it should be quite sweet, salty and tangy. Next, combine coleslaw ingredients in a large bowl - remembering to reserve some bean sprouts for garnish - and toss thoroughly. (I use the food processor to prepare the coleslaw - use the slicer blade for cabbage and onion, and the grater for the carrot). Now, put the saucepan with the chicken and poaching liquid on the stove over a medium heat and bring to a boil. Reduce heat and simmer for a few minutes until chicken is heated through. Remove chicken from poaching liquid (discard poaching liquid) and shred chicken by tearing apart with two forks. Add warm chicken to the bowl with coriander and mint leaves, and green onions. Pour over 1/3 cup of the dressing and mix well. Pour the remaining dressing into the prepared coleslaw and mix well. To assemble, pile coleslaw into bowls, top with chicken mixture and garnish with reserved coriander, mint and bean sprouts.
Add soda to buttermilk in heavy iron skillet. Add corn syrup and sugar and mix thoroughly. Cook, stirring occasionally, until a soft ball forms in water. Set aside to cool. Add pecans, vanilla, salt and butter. Drop by teaspoon on waxed paper.
Preheat oven to 375 °F (190 °C) and grease or line a 36 cup mini muffin tin with paper liners. You may use a regular 12 hole muffin tin as well. Whisk oil, honey, eggs, yogurt and orange zest to blend. Stir together wheat flour, all-purpose flour, baking powder, baking soda, cinnamon and salt in another bowl. Add flour mixture to yogurt mixture and stir just until blended. Add blueberries and spoon batter into prepared muffin cups. Bake for 20 to 22 minutes, or until muffins spring back when touched. Muffins will keep 2 days in an airtight container, or can be frozen.
Blend orange and lemon peels with softened butter or margarine. Mix in salt and sugar. Beat in egg and orange juice. Stir in flour. Mix well. Chill dough until stiff enough to handle,the shape into 1 inch balls. Place 2 inches apart onto ungreased cookie sheets. Bake in preheated oven at 375 for 10-12 minutes. Cool on wire racks.
Combine dry ingredients in large bowl. Add the wet stuff. Mix thoroughly. Pour into lightly greased 9" x13" pan. Bake at 350F for about 30 minutes, or until brown. Cool and frost. Freezes well.
Mix cole slaw greens with onion in a large mixing bowl. Mix sour cream, mayonnaise, sugar, dry mustard, seasoned salt and pepper in a small mixing bowl until smooth. Add the sauce to the Cole slaw greens and toss thoroughly. Add paprika (for a nice color) and celery seed (for texture). Mix again and refrigerate for at least two hours before serving.
Blend until slushy and strain(you don't have to strain). Serve in tall glass with ice. Garnish with strawberries.
Mix together and use prior to grilling chicken and steaks. Store the spice mixture in an airtight container; can be stored for up to 1 month. Also is good stirred into chili and thick soups!
Make sure beer is room temperature. Mix flour and beer, stirring just until blended. Stir in sugar. Pour into well greased loaf pan. Bake at 375 degrees for about 30 minutes. Brush with melted butter. Serve hot! Can be baked in 2 quart casserole dish as well.
Cut the carrots in 3 pieces, then each piece in half. I would cut the chunky end into 4 if it was very big. Place in a baking tray and roll in the 2 tablespoons of oil. Cover and bake for 40 minutes in a moderate oven. Remove the cover and sprinkle over the sesame oil and season with salt and pepper to taste. Return uncovered to the oven for 10 minutes. Serve sprinkled with the toasted sesame seeds.
Line pan with oubrowned meat. Add vegetables. Sprinkle with salt pepper sugar and tapioca. Add juice cover with foil. Cook at 300 degrees for 4 hours.