HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all but marshmallows together. Bake in ungreased 9x13-inch pan for 12 to 18 minutes at 350°. When baked and while still hot, put marshmallows on top. Then add the following topping: Heat in medium pan: Corn syrup, margarine, peanut butter chips and vanilla, stirring constantly. Pour over top of all layers when everything has been layered. Put 2 cups of Rice Krispies over that and then 2 cups salted peanuts on top. Tastes just like a Payday candy bar.
With kitchen shears, snip 2 tablespoons parsley and 2 tablespoons cilantro, and combine with 1/2 teaspoon lime zest, 1 tablespoon oil, and 1 clove of garlic; set aside. Butterfly pork loin and brush with oil. Spread remaining garlic on cut side of pork loin, season with pepper, and add remaining parsley, cilantro and lime zest. Roll loin back to original shape and tie at 2 inch intervals with kitchen string. Spread reserved herb mixture over outside of pork and season with black pepper. Grill pork over medium, indirect heat, covered, until internal thermometer registers 150 degrees F, about 1 to 1 1/2 hours. Meanwhile, brush corn with melted butter and season with salt and pepper. Grill corn during last 20 minutes of grilling the pork, turning occasionally. Grill pineapples during last 5 to 10 minutes of pork grilling time. When pork is done, remove pork and cover with foil; let rest 10 minutes (meat temperature should rise to 160 degrees F). Remove string, slice and serve.
Whisk the first 5 ingredients in a small bowl and season with salt and pepper. In a large bowl mix together cabbage all all remaining veggies (except the oranges and peanuts). Pour the dressing over the cabbage mixture and toss to coat (you might not want to use the whole amount of dressing). Season with salt and pepper. Cover and refrigerate for a minimum of 3 hours. Just before serving add/mix in the peanuts and mandarin oranges.
Mix flour, yeast, sugar and salt together in a bowl. Make a hollow cone shape in the middle of the dry ingedients and slowly mix in oil and warm water. Starting from the center and working outwards in a circle motion, more and more flour will slowly work its way to form a dough. Start to knead the dough until all the flour is worked in. Pour enough oil to cover the out side of the dough in the bowl. Let sit until doubled in size. "I like to heat the oven for 10 minutes on 250C degrees, then place dough in there":p. After it doubles in size, put the 4 cups of grease in a large pot and heat on high for 15 minutes. Turn lower like a few millitmeters. Then roll dough out to a 1/2 centimeter thickness on a well greased surface. Cut in to favorable size. Place carefully into a pot and brown on each side.Next, place to cool. After, this delicious bread can be fozen or topped with an endless choice of toppings.
Sausage and Vegetables -- In a large saute pan, add the sausage and brown until cooked through. I like to use bulk sausage but you can used links and just remove the casing. Just brown and then move to a plate with a paper towel on it to drain. In the pan dripping from the sausage, saute all the vegetables and garlic. If necessary you can add a little extra olive oil, but you shouldn't need to. Once the vegetables are tender, but not overdone -- add the tomatoes, breaking them up as you add them, tomato paste and vegetable broth. Add the herbs and any salt and pepper needed. Add the sausage back in and let simmer 5-10 minutes. Polenta -- Slice the polenta in thin slices. Most grocery stores carried the prepared polenta in tubes which is a great time saver. They have plain, herb, cheese many flavors. I love to use parmesan for this but it is not necessary. There are enough other flavors in this dish. You will need around 18 slices for this dish. Now in a small square casserole dish 9x9x2 or you can use something similar in size, build the casserole. Combine -- Add some of your meat and vegetable sauce, then add the layers of the polenta, you can over lap them, then the cheese. Another layer of the sauce, the polenta rounds and cheese. Finish with sauce and cheese. Bake -- I like to let it set at room temp until the polenta soaks up some of the sauce about 1 hour, then bake covered at 350 for about 30 minutes until bubbly and the cheese is melted.
For sauce (Gravy): In a Dutch oven or large size sauce pan, add oil, on medium heat. Add garlic and onions, saute' until tender. Add tomato sauce, tomato paste, and wine, if using, and Italian seasoning. Mix well, and bring to a boil, then reduce heat to a simmer. Cover and simmer for 4 - 4 1/2 hours, stirring occasionally. For eggplant: In a large size skillet, add olive oil (enough to cover bottom about 1" deep). Heat on medium. Peel eggplant, then slice them into 1/4" round disks. In two small bowls or pie plates, add bread crumbs to one, and eggs and milk to the other, beat egg mixture well. Dip each eggplant disk into egg mixture then into bread crumbs, coat completely. Place gently into hot oil. Fry to a golden brown on both sides, drain on paper towels. Repeat until all the eggplant are breaded and fried to a golden brown. Set aside. Preheat oven to 350 degrees F. Assemble: In a 13x9x2 ungreased baking dish, add about 1 to1 1/2 cups sauce (gravy) to bottom of pan, spread sauce (gravy) evenly in baking dish. Cover sauce (gravy) with one even layer of breaded eggplant, spread 1 cup mozzarella cheese evenly over eggplant, sprinkle with 1/3 cup parmesan cheese. Repeat two more times, ending with parmesan cheese. Bake uncovered for 45 minutes. Let set for 10 minutes before cutting. Cut into 8 pieces. Serve hot.
Soak the chiles in hot water to cover for 20 minutes and then drain. In a blender, puree the chiles with the onion, orange juice, lime juice and salt (to taste) until thoroughly blended. If the mixture is too thick, add more lime and orange juice.
Place the mashed potato in a bowl and stir in the tuna, corn kernels, and chopped parsley. Season to taste with salt and pepper, then shape into eight patty shapes with your hands. Spread out the bread crumbs on a plate and press the fish cakes into the bread crumbs to coat lightly, then place on a baking sheet. Cook the fish cakes under a moderately hot broiler until crisp and golden brown, turning once. Serve hot, with lemon wedges and fresh vegetables.
Preheat oven to 400°. In a 10-inch cast iron skillet brown sausage until crumbly and medium brown in color. Stir as required. While sausage is browning peel potatoes and cut in to 1/2-inch cubes, chop onion and mince garlic. After browning, remove sausage from pan with a slotted spoon, add potatoes to pan and carefully brown them in the sausage fat. Remove potatoes from pan and add to reserved sausage. Add butter to pan (if required), once butter is melted add onion and cook until slightly brown and soft, add garlic and cook till aromatic. While onions are browning, light whisk eggs, half-and-half and sugar till slightly foamy. Return potatoes and sausage to pan, mix well with onion and garlic. Season with salt and pepper. Pour egg mixture over sausage/potato/onion, sprinkle on 1/2 the cheese and mix, sprinkle remaining cheese on top. Place pan in preheated oven; cook for 10 minutes and then lower heat to 350° and cook for an additional 10-20 minutes (depending on how you like your eggs). Keep an eye on the pan--if the cheese gets too brown, then cover with buttered aluminum foil. Serve with hot sauce and toast. Variations: Add mushrooms, green pepper, red pepper and saute with the onions. Season the egg mix with hot sauce, replace half-and-half with yogurt. Cheese selections, I prefer a small amount of provolone and Parmesan mixed in the eggs with none on top--the wife likes cheddar on top and mixed inches.
In a food processor, combine the egg yolk, vinegar, mustard, bell pepper, onion, 2 tspon parsley, tabasco, paprika, thyme, salt and pepper. Slowly add the oil until the mixture emulsifies and forms a thin mayonnaise. Transfer the mixture to a bowl and stir in the sour cream. Stir in the crabmeat, gently to prevent from breaking the lumps. Form 8 patties, 3 inches wide by 3/4 inch thick. Put the bread crumps in a shallow plate and mix in the 3 tbsp of parsley. Lightl dredge the patties on both sides in the bread crmbs. Cover the crab cakes with plastic wrap and chill for at least one hour or longer. Heat a skillet with butter over low to medium heat. Add the crab cakes, fry for about 4 minutes perside or until golden brown.
Butter two cookie sheets (do NOT try using wax paper--the caramel will stick to it). Combine caramels, butter and water; zap in the microwave (uncovered) on high power for about 3 minutes--STIRRING every 30-45 seconds. Add the pecans and stir. Drop from a spoon (use a knife to keep things neat) onto the BUTTERED baking sheets. Chill sheets for an hour or freeze for 15 minutes (caramel will be set). Coarsely chop both the dark chocolate and the almond bark/white candy coating. Melt chocolate and bark in the microwave, on high for about 2 minutes, stirring every 30 seconds or so. Line cookie sheets with waxed paper. Dip pecan clusters in the chocolate; place clusters on waxed paper. Chill until firm.
In a small bowl, whisk lime juice and Dijon. Set vinaigrette aside. In a medium bowl, toss mango, onion, hearts of palm, and half the vinaigrette; season with salt and pepper. Evenly divide lettuce among four plates; top with mango mixture. Season with salt and pepper, and drizzle with remaining vinaigrette.
Combine first 8 ingredients and 2 tbs of parmesan cheese; add buttermilk. Stir until a soft dough forms. Turn dough out onto a lightly floured surface. Pat to an 8 inch circle; place on a lightly greased baking sheet. Brush with oil; sprinkle evenly with pepper and remaining tbs of parmesan cheese. Cut into 12 even wedges (DO NOT separate wedges!) Bake at 400°F for 15-20 minutes, or until golden brown. Separate wedges, and serve with pizza sauce if desired.
Pour a small amount of spaghetti sauce on the bottom of a baking dish. You only need enough to cover the bottom of the dish. Place the chicken breasts (flattened to 1/4") on top of the sauce. Cover with the remaining sauce. Bake chicken and sauce for 20 minutes. Sprinkle the mozzarella cheese over chicken and return to over. Bake for 10 minutes. Remove from oven and sprinkle with parmesan cheese. Serve with cooked pasta.
Melt butter in a large saucepan. Add onion and cook until tender. Add flour; stir until well blended. Gradually stir in chicken broth. Heat until slightly thickened. Add milk, broccoli, and potatoes. Cook on low heat about 15 minutes or until potatoes and broccoli are tender. Stir in cheese and seasonings.
Sieve refined flour along with salt and soda bicarbonate into a bowl. Add milk and yogurt and mix. Add sufficient water and knead into a soft dough. Cover with a damp cloth and set aside for fifteen minutes. Divide into eight equal portions. mixx both cheeses with onion ,green chillies,cumin seeds,coriander leaves ,red chillies and salt.and Divide into eight equal portions. Roll out each portion of dough into a puri, place one portion of cheese mixture in the centre, gather in the edges and roll into a ball. Further roll into a round disc as thin as possible. Heat a pressure cooker. Apply a little water on one side of the kulcha and stick onto the inner wall of the cooker. Similarly stick on two more kulchas. Cook on medium heat for two to three minutes. Keep the cooker open side down on the flame and cook so that both the sides of the kulchas get cooked. Remove the kulchas with a tong and serve hot.
Pre-heat oven to 350°F. Melt 4 Tbsp butter in medium size saucepan; add onions, green onions and parsley. Saute until onion is clear. Stir in garlic, crabmeat,Creole Seasoning (to taste), and hot sauce; reduce heat to low and continue cooking. In a separate saucepan, melt remaining butter over medium heat, add 2 Tbsp flour and lightly brown, stirring occasionally. Slowly add stock and continue cooking until mixture begins to thicken. Add 1/2 of cheddar cheese, stir until melted. Pour mixture into crab and carefully stir. Turn into greased casserole and top with remaining cheddar and mozzarella. Bake 20 to 30 minutes. Serve hot as a main course or with toasted French bread or crackers for a great hot appetizer.
Combine all ingredients in a non-aluminum saucepan. Slowly bring the mixture to the boil. Remove from heat. Pour into a non-aluminum container and bring to room temperature. Strain the syrup through a mesh strainer and refrigerate.
In a large bowl, combine the milk and bread crumbs. Whip eggs in separate bowl. Then add to larger bowl along with the meats, parsley, garlic and pepper. Mix ingredients briefly with hands. Form into 2 inch balls. Seal cheese cube into center of each meatball. In a large skillet set on medium-high, heat oil to almost-smoking, browing meatballs for about a minute or so. Transfer meatballs to tray (lined with paper towels). Discard oil and place tomato sauce in skillet, heating to medium-high until it starts to simmer. Add meatballs, cover and reduce heat to medium-low. Cover, simmer for 30 minutes. Uncover and cook for 10 minutes more. Serve over pasta with grated cheese, or place in Italian bread buns to make grinders.
Melt butter, sugar and condensed milk together in large pot. Add flour, rolled oats, coconut and baking powder. MIx well. Divide mixture in half. Spread each half onto a greased tray - spread with a knife until it forms a 30cm x30cm square, keeping edges neat and straight. Repeat with other half of mixture. Cook at 150C/300F for 10-15 minutes till light to golden brown. Cut each tray into 25 biscuits - 5 x 5. To harden biscuits a little more return to oven which has been turned off - leave for another 5 - 10 minutes. When completely cold, pack biscuits in plastic bags. Seal and label.
Preheat oven to 350*. Blend all ingredients (except almonds & chocolate chips) thoroughly. Stir in the almonds and chocolate chips. Spread batter evenly in an ungreased 15" x 10" x 1",jelly roll pan. Bake 18-25 minutes, or until lightly browned and crisp. Cut into 2" x 1" bars while still warm.
Preheat a 3-quart lidded saute pan or pot over medium-high heat. Drizzle in about 2 tablespoons of olive oil. Coat the pan with the oil and throw in the ground meat. With a wooden or plastic spatula, break up the meat so it browns. This will take about 7-10 minutes, depending on the meat you're using. If it's fatty you'll need to drain the grease. Toss in the dried herbs and the onion and mix it all in well with the meat. Cook about 5 minutes, until the onions are pliable; add garlic. Stir cans of tomatoes and the puree well into the meat mixture. Bring to a gentle simmer, give it one more good stir, cover, lower the heat and let all those ingredients get happy together. Let simmer for about 30 minutes (or even an hour if you have the time). Two things to do while the sauce is coming together: Preheat your oven to 350 degrees, and fill a big pot with water and bring it to a boil. When you have about 10 minutes left on the sauce, take a large pinch of salt and dump it into the boiling water along with a tablespoon of olive oil and, finally, the pasta. Cook the pasta about 3/4 of the time it says on the box, so that it is very "al dente." When there are just a few minutes left on the sauce, pour in the sugar and the wine. Doesn't matter what kind of wine, as long as it's red. Mix in these two ingredients and let the sauce cook a few more minutes while you drain the pasta. After you've drained the pasta, put it in a 3-quart (such as a 9-by-13-inch) baking dish and pour in as much of the sauce as you like. You will likely have leftover sauce - use it again for pasta or even with green beans. Be creative. Mix the sauce and pasta well, and cover the top with the cheese. A nice sprinkling of dry oregano or basil will add taste and visual appeal. Put the dish in the bottom rack of the oven and let it cook for 25 minutes, or until the top is bubbly and just starting to brown. Carefully remove the dish, and set it aside. Thinly slice some fresh basil and set the table while the dish cools for 5 to 10 minutes.
Heat oil in a frying pan and add the onions. Saute about 2 to 4 minutes. Add tomato and greens and saute about 1 minute. Add 1/2 cup water and then add salt to taste. Let the mixture simmer until the sukuma is tender.
In a large bowl whisk together vinegar, water, olive oil, mustard, garlic, and pepper until well blended. Stir in green onions and bell pepper. Fill a large pot 3/4 full of water and bring to a boil. Add pasta and cook 6 minutes. Add peas and cook until pasta is al dente and peas are tender-crisp (2 - 3 minutes). Drain. Add orzo and peas to the large bowl and toss gently to combine and coat evenly. Cool to room temperature, stirring occasionally.
Fruit: Combine all of the fruit in a bowl. Mix the sugar, flour, and cinnamon. Toss with the fruit. Place in a 2-quart shallow casserole or an 8" square baking pan. Drizzle with apple or orange juice. Topping: Combine the oats, flour, sugar, cinnamon and allspice. Cut in the butter until the mixture is crumbly. Spoon over the fruit mixture. Bake at 375 degrees F for 40-45 minutes or until the fruit is tender. Serve warm.
Mix salt, flour and water together, and then color it any color you want with food coloring. Put in squeeze bottles and ready to use. Create designs on thin pieces of cardboard (like the backs of cereal boxes or card stock) Let the pictures dry completely. When they dry the paint will be puffed up and it will sparkle.
Preheat oven to 350. In medium mixing bowl combine flour, butter and sugar with fork until crumbly. Press into ungreased 9 x 13 baking dish. Bake for 20 minutes or until slightly golden brown. While crust is baking beat cream cheese and powdered sugar until smooth. When crust is done baking throw it in the fridge for about 30 minutes to cool it off quickly. When it is cool to the touch spread cream cheese mixture over crust, next the pie filling and top Dream Whip prepared according to package.
About 2 1/2 hours before serving, preheat oven to 350 degrees F. Rinse and drain chicken well. Combine the ginger, coriander and pepper and rub into the chicken. Place chicken on an open roasting pan. In a 2 quart saucepan over medium heat, melt butter and stir in onions, yogurt, half and half, turmeric, and salt and pour over the chicken. Roast about 1 1/2-2 hours, basting frequently with sauc. When cooked, lift chicken out to warm platter and spoon remaining sauce into rice and toss lightly. Serve with the chicken.
Heat oil in a large saucepan over medium heat. Add the onion and cook, stirring for 5 mins or until softened. Add the pumpkin and stock and bring to the oil. Reduce heat to low. Simmer for 25 mins or until tender. Using a wand blender or a food processor, puree the pumpkin mixture. Return to pan over low heat. Add the coconut milk, fish sauce, lemon juice, chili sauce and sugar. Cook, stirring for 2 mins or until combined and heated through. Ladle into warmed bowls and top with snow pea spouts and basil. Serve.
1. Place tomato paste in a small mixing bowl. Add water, using some of the water to rinse the last of the paste out of the cans. Stir well. (I whisk it with a fork.). 2. Add seasonings and stir again. You will have a very thick pizza sauce; add more water if you like a thinner sauce. 3. Refrigerate leftovers up to one week; freeze for up to a year.
Melt butter. Saute shallots until clear. Toss in mushrooms until mushrooms are sauteed. Place flour in a separate bowl, slowly whisk in beef broth. Adding wet to dry helps prevent lumps. Pour beef broth mixture into mushroom pan boil for 5-10 minutes until thickened, stir fairly often so it doesn't stick.
CAKE: Preheat oven to 300°. Lightly grease flour a 9 X 9 X 3 cake pan. Mix all ingredients together well. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. ICING:. Mix all ingredients in a medium saucepan & bring to a boil over medium-high heat. Cook over a low boil, for 2-3 minutes, stirring constantly. Pour over warm cake. Serve warm with a scoop of french vanilla ice cream. YUM!
Preheat oven to 350°. Grease a 9" pie plate. In blender, beat together milk, butter, vanilla, eggs, sugar and bisquick on high for 30 seconds until smooth. Pour into pie plate and bake until knife inserted in center comes out clean, about 30 minutes (may take a bit longer). Cool completely. Arrange banana slices on pie. Beat heavy cream with powdered sugar til stiff and spread over top of bananas.
Drain tofu and cut cube in half lengthwise. Then press both halves by placing between 2 weighted cookie sheets lined with paper towels. Allow to sit for at least 30 minutes so that excess moisture is drawn out. Replace paper towels with dry ones as they become soaked. Next preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Dice tofu into 1" cubes and transfer them to the baking sheet. Bake for 10 minutes each side until it is light golden brown. Set tofu aside to cool. Combine cole slaw with vinegar and a sprinkle of salt. Set aside to marinate for 20-30 minutes. Mix together the spices (paprika to cornstarch) in a medium bowl. Mix cooled tofu pieces with spices until evenly coated. Warm olive oil in large skillet over medium heat. Saute the tofu about 5 minutes per side. Make avocado crema by placing pitted avocados, lime juice, cilantro leaves and garlic cloves in food processor or blender and mixing until smooth. Warm tortillas in microwave. Place tofu in each tortilla first, top with cole slaw and avocado crema.
In a large bowl, combine the pork, veal, garlic, breadcrumbs, spices, egg and season with salt and pepper. Mix by hand until the mixture is smooth and leaves the side of the bowl. Refrigerate covered for one hour. When ready to cook, roll tablespoons of the mixture into balls. Heat one tbsp of olive oil in a frying pan and brown half the meatballs on medium-high heat (3 minutes). Drain on paper towels. Add the remaining oil, if necessary, and brown the other half of the meat balls. Drain on paper towels. Set aside the meatballs while making the sauce. Heat the oil in a frying pan and cook the onion on medium high until translucent (about 3 minutes). Add the garlic and cook for 1 minute more. Increase the heat to high and add the wine. Boil for 1 minute. Add the chopped tomatoes, tomato paste, oregano and stock and simmer for 10 minutes. Stir in the cayenne pepper. Add the peas and the meat balls and simmer for 10 minutes or until the sauce is thick. Serve hot.
Melt butter in a large saucepan over medium-high heat. Add onion and cook, stirring frequently, until golden and tender, about 7-10 minutes. Add potatoes and chicken broth. Bring mixture to a boil. Reduce heat to low and simmer, partially covered, until potatoes are tender, about 15-20 minutes. Stir in corn, milk, salt and pepper; simmer uncovered 5 minutes. Ladle chowder into bowls. Sprinkle with chopped chives.
Bring a kettle full of water to boil. Add the Barley and the apples. Cook until both begin to soften. Drain and blend the mixture in a blender or sieve. Cook the mixture after adding the sugar and lemon and boil again. Allow to cool and then chill for an hour. To serve, add a dollop of cream on top and maybe a dash of cinnamon.
Place the potatoes in a large pot and cover with water by at least 1 inch. Add the salt. Cook the potatoes over moderate heat until they are tender (about 25 minutes). Drain the potatoes, allow to cool. When potatoes have cooled enough to handle, slice them very thin. Preaheat the oven to 350°F. Grease a large baking dish (9x13). Warm the butter and oil in a sacuepan over medium heat. When the butter has melted, add the bell pepper, onions and garlic, and saute them until they are softened. Stir in the pimientos, the jalapenos, and the jalapeno liquid. Sprinkle the flour over the vegetables; mix it in well. Pour the milk in gradually, stirring to avoid lumps. Simmer briefly until the mixture is thickened. Remove the pan from the heat, add the grated cheese, mix well. Alternate layers of potatoes and sauce in the baking dish, ending with some of the sauce. Cover the dish tightly, and bake for 50-60 minutes, until the potatoes are soft and much of the sauce has been absorbed. Serve the potates hot.