HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pour 1/4 cup of orange soda into each glass. Next put half of the sherbet into each glass. Finally, add half of the ginger ale to each glass. Drink up!
Preheat oven to 300Es Fahrenheit. Place the raisins and figs in a large bowl and cover with just-boiled water. Set aside. Grease a 9"-round springform pan and line the bottom with parchment paper. Place on a baking sheet and set aside. In a large mixing bowl, cream the butter and sugar then beat in the honey. Add the eggs one at a time, beating after each addition. Mix in the flour, a cup at a time, adding the salt, baking powder and mixed spice with the last cup of flour. Don't overmix. Drain the raisins and figs then gently stir into the cake batter. Stir in the almonds, as well. I found that the dampness from the soaked fruit was enough liquid to make the cake batter perfectly moist. However, if your batter is too stiff, add milk (about a tablespoon at a time), to thin it out. Drop the batter into the cake tin (you'll probably want a wooden spoon or spatula for this), then smooth out the surface of the batter. Bake in the middle of the oven 1 1/2 to 2 hours. The cake is ready when a tester inserted in the middle comes out clean. Cool the cake in its tin on a rack for about ten minutes, then remove the cake from the tin to cool completely.
Combine water, sugar and cream of tartar; bring to a boil. Drop in whole crackers and simmer for 5 minute. Pour mixture into pie shell; sprinkle with lemon juice and cinnamon. Combine all ingredients for topping and sprinkle over pie. Bake at 400 degrees for 15 minute then reduce heat to 350 degrees and continue baking 15 to 20 minutes. Serve warm.
In a large bowl of an electric mixer, let egg white warm to room temperature about 1 hour. Preheat oven to 325°F. Sift flour with sugar, baking powder and salt into another bowl. Make a well in the center. Add in order: oil, egg yolks, 1/2 cup water, vanilla and coconut extract. Beat with a spoon until smooth. In the large bowl of an electric mixer, at high speed, beat egg whites with cream of tartar until stiff peaks form when beater is lifted. With a wire whisk or rubber scraper, using an over and motion, gently fold egg yolks/flour batter mixture into egg white mixture until just blended. Pour into two 8-inch round cake pans which have been greased and floured. Bake 30 to 35 minutes or until top springs back when lightly touched. You can split each of these layers to make 4 layers, if desired. Ice with the following recipe. Champagne Icing. Mix all ingredients together; beat with mixer until thickened. Split cake and spread between layers and all over cake. Grate pink, chocolate or tinted coconut over top of cake. Refrigerate. Bavarian Cream - Optional. The day before making cake, or early in the day, in a double boiler combine gelatin, salt, 2 tablespoons sugar. Stir in egg yolks. Then slowly add milk. Cook over boiling water, stirring until moisture coats the spoon. Remove at once. Refrigerate until slightly thicker than unbeaten egg whites. Beat egg whites until they form moist peaks when the beater is raised. Gradually add 1/4 cup of the sugar, beating until stiff. Fold into yolk mixture along with whipped cream, vanilla. Leave in bowl until ready to use.
Meatballs-. Mix eggs, milk,1/2 of the swedish meatball seasoning,3/4 sleeve Ritz crackers crushed, salt, pepper and lawry's seasoning. Let stand 10 minutes. Add meat to egg mix combine well, form into meatballs. Bake meatballs at 350 for aprox 20 minutes or longer depending on the size of your meatballs. Sauce-. Mix the other 1/2 of swedish meatball seasoning, cream of chicken soup, sour cream, milk. Heat till warm. Add more milk if the sauce is too thick. Add sauce to meatballs and keep warm. **The meatballs will fall apart if you mix them up to much. MIx the sauce well before you add the the meatballs.
Preheat oven to 375 degrees. Combine first four ingredients in a 13 X 9- inch baking dish. Unroll dough; place over chicken mixture. Bake 20-25 minutes or until crust is golden brown.
Puree vegetables and liquid in blender until smooth. Serve or freeze. Note: After trying single foods, try to use combinations such as potatoes and carrots or carrots and peas.
Heat oil in a skillet and saute the onion. Add zucchini in a single layer atop the onion and sprinkle with soy sauce. Stir-fry approximately 5 minutes, or until zucchini is cooked to your liking. Serve warm.
Put baking stone on the middle shelf of oven; preheat oven on highest setting for at least 1 hour. While oven is heating, heat 2 tablespoons oil in a pan over med-high heat. Add in onion; saute 4-5 minutes, or until translucent. Season with salt; remove from heat; let cool. Make 1 pizza at a time unless your peel can accommodate both pizzas. Flour work surface and hands; shape dough ball on counter; transfer it to flour-dusted pizza peel. Sprinkle half of the cheese evenly over the surface of dough; spread half of the sauteed onion on top; drizzle 1 tablespoons olive oil over the surface, spiraling it out from the center. Sprinkle the top with pepper to taste. Carefully slide the pizza from the peel onto the baking stone; bake 7-9 minutes. When it is done, the crust should be puffy and slightly charred on the edge and thinner in the center; the underside of the crust should be brown and crisp, not white and soft. Remove the finished pizza from the oven and serve it whole, or let if cool for about 2 minutes before slicing and serving. Repeat with the remaining ingredients to make the second pizza.
Cream together the butter, white and brown sugar and eggs. Sift the dry ingredeints and mix into the creamed mixture. Stir in the slivered almonds. Drop by rounded tablespoon onto greased or lined cookie sheets. Bake at 375 for 7-10 minutes, until light brown.

If you find that your cookie is too thin, add up to 1/4 cup more rice flour to the remaining dough and proceed with step #4. Cool slightly, remove to cooling racks. This makes a crisp cookie. Store in freezer to keep fresh. Note: I have a convection oven and am able to do 3 cookies sheets with approximately 45 cookies at a time. If you have a regular oven and can only do one cookie sheet it will take you about 80- 90 minutes to bake them all. If this is the case you may want to half the recipe. I store 1 tin of cookies in the pantry and freeze the rest to keep them fresh.
Dry pork and sprinkle both sides with the salt and pepper. In a saute pan or skillet, heat the oil and butter to almost smoking. Add the pork and brown well, about two minutes per side. Remove. Add the shallots to the pan and saute until golden. Add the mushrooms and saute until beginning to color. Add the thyme and return the pork chops to the pan. Reduce heat to medium, cover, and cook until pork is just cooked through, about 5 minutes longer. Do not overcook. Remove the pork to a warm serving platter. Raise heat and add Madeira. Bring to boil, stirring and scraping pan, and cook until reduced to half. Add cream, bring to a boil and cook, stirring constantly until lightly thickened. Pour sauce over pork, sprinkle with parsley and serve.
In a mixing bowl, combine brown sugar and butter. Beat in eggs, one at a time. Add coffee and vanilla; mix well. Combine the flour, cocoa, baking powder and salt; add to sugar mixture and mix well. Stir in chocolate. Spread into a greased 13 x 9 x 2 inch baking pan. Bake at 350 for 25-30 minutes or until a toothpick inserted near center comes out clean. Cool on a wire rack. For frosting, combine the butter, sour cream and vanilla; mix well. Gradually stir in sugar until frosting is smooth and reaches desired consistency. Frost brownies. Sprinkle with grated chocolate.
Thread chicken, cucumber, tomatoes and onions alternately on metal skewers; set aside. To prepare Thai Dipping Sauce: Combine teriyaki baste & glaze sauce, hot sauce, peanut butter, orange juice concentrate and garlic; mix well. Reserve 2/3 cup sauce for dipping. Brush skewers with some of the remaining sauce. Grill kabobs on an oiled rack over hot heat for 10 minutes or until chicken is no longer pink, turning and basting often with remaining sauce. Serve skewers with Thai Dipping Sauce. Enjoy!
Mix oil, cilantro. lemon juice, vinegar, cumin, jalapeno pepper and oregano in large bowl until well blended. Add remaining ingredients; mix lightly. Cover and refrigerate 2 hours or overnight. Stir gently just before serving. NOTE: Salad may be prepared the day ahead. Cover and refrigerate until ready to serve. SUBSTITUTE: Lime juice may be substituted for lemon juice if desired.
Preheat oven to 375 degrees. Tear bread into bite sized pieces and spread in shallow pan (I used Pampered Chef's Shallow Baker.). Mix batter ingredients. Pour over bread pieces: stir to coat bread well. Mix topping ingredients until crumbly and sprinkle over top of bread. Bake for 25-30 minutes, or until top is brown and crispy. Serve warm.
In a large skillet, cook the sausage, onion, and bell pepper, mushrooms, and garlic over medium heat until sausage is no longer pink, drain. Stir in 2 cups cheese, and transfer to a greased 9 inch deep dish pie plate. In a small bowl, combine the milk, eggs, bisquik, sage, and pepper, and pour over sausage mixture. Bake at 400 degrees for 20-25 minutes or until a knife inserted comes out clean. Sprinkle the remaining 1/2 - 1 cup cheese and bake 1-2 minutes longer, or until cheese is melted. Let stand 10 minutes before serving.
Place cubed pork in a crock; cover with equal parts of vinegar and water. Add the salt, garlic and pepper. Cover and chill for 48 hours. Drain and panfry in small amounts of fat until done.
In a large mixing bowl, cream butter and sugar. Beat in egg and vanilla; mix well. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in blueberries. Fill 12 greased or paper-lined muffin cups two-thirds full. In a small bowl, combine the sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over muffins. Bake at 375 for 25-30 minutes or until browned. Cool for 5 minutes before removing to a wire rack. Serve warm. Yield: 1 dozen.
Preheat oven to 425. Drizzle a 15x10 inch jelly rolll pan with 1 tablespoon of olive oil. Cut cauliflower vertically into 1/4 inch thick slices. Arrange in a single layer on prepared pan. Drizzle cauliflower with remaining olive oil; sprinkle with salt and pepper. Bake at 425 for 25 to 30 minutes or until golden brown. Sprinkle with additional salt to taste.
(NOTE): USE A HEAVY GUAGE POT AS THIS SOUP WILL SCORCH EASILY IN THIN COOKING POTS. Saute Leeks in butter at medium heat until transparent. Add Chicken base and stir one minute. Add flour, stir in well and cook for 5 minutes, stirring regularly. Add Half-&-Half and potatoes; bring to boil, stirring regularly. Reduce heat to simmer for 5 minutes, adding a pinch of granulated garlic and salt & pepper to taste. Serves 4-6 but it is soooo tasty that you may want to prepare double that amount!
Boil peeled and quartered potatoes in salted water till tender. While potatoes are cooking --. Heat skillet. Add mustard seeds. Cover & shake until the popping slows. Add the butter & when melted, add the onions. Cover and cook over low heat for 15 minutes. Uncover, continue cooking over low heat for until very soft, dark & caramelized. Add the paprika. Stir over lowest heat for a minute or two until the paprika has lost its raw taste. Set aside. Back to the potatoes --. Strain off cooking water & mash. Add 1/2c of the sour cream and blend into potatoes. Add the egg into the potatoes and whip. Add the stick of butter & the remaining sour cream to taste. Stir in the onion mixture. Add salt to taste.
Slice chicken breasts into 1/2 inch strips. Saute chicken in the half of the butter in a large frying pan until cooked through, about 10 minutes. Set chicken aside to keep warm. Melt the remaining butter in the frying pan and saute the onions and garlic until onions are translucent, about 5 minutes. Put chicken back in the pan and add the salsa and corn. Simmer about 20 minutes, stirring occasionally.
For the brine: Combine the first 10 ingredients, bring to a boil, then let cool. Add maple extract and liquid smoke. Rinse chicken and pat dry. Brine chicken for at least 4 hours. Overnight is fine, but no more than 12 hours. Remove pieces, rinse in cold water and pat dry. Coat with oil and season with Cajun seasoning. Prepare smoker and smoke chicken at 230 degrees for about two hours, basting with mop every 30 minutes. For the mop: Combine vinegar, water, salt, and pepper in a pot and bring to a boil. Remove as set aside. When chicken is nearly done, coat with glaze and move pieces to a hot grill to finish cooking and crisp the skin. This will only take a few minutes per side. For the glaze: Combine 3 parts butter to one part honey. Make as much as you need to finish the job. Remove and serve immediately. Have copies of the recipe available, because you will be asked.
Cut sirloin tip into 1-inch cubes. Place in casserole with garlic powder, onions, liquids and seasonings. Cover and bake at 350° for 1 hour until beef is tender. Thicken gravy with the blended flour and margarine. Serve with mashed potatoes, noodles, or rice.
Wash eggplants, wipe dry, and remove green tip. Cut a lengthwise slice from each. Scoop out inside and reserve, leacving a wall 1/2 inch thick. Invert shells in a shallow baking pan. Pour in 1 inch of water. Bake in 400 oven for 20 minutes (or until half done.). Chop pulp and saute with onion in 1/4 cup margarine. Add bread crumbs, tuna, and seasonings. Spoon into eggplant shells and place in a shallow baking dish. Mix bread cubes with melted butter. Sprinkle around edge of tops. Bake uncovered in 350 for 20 minutes.
in large saucepan or dutch oven combine the first 10 ingredients, bring to a boil. reduce heat, cover and simmer for 2 hours. stir in turkey and macaroni, heat through. garnish with fresh basil if desired. CrockPot Directions: combine first 10 ingredients in crockpot, cook on LOW 7 to 8 hours OR on HIGH 4 to 6 hours. last 10 or 15 minutes add the cooked turkey and cooked macaroni, (just long enough to heat through). Please note, all crockpot temperatures are different, only you know your crockpot, so cook accordingly.
To make the salsa: mix together all the salsa ingredients; may chill or keep at room temperature. To make the halibut: mix together the vegetable oil and minced garlic; brush mixture over the fish steaks. Sprinkle fish with 1/4 teaspoon salt (or season to taste with salt). Coat a grill rack with non-stick cooking spray. Put the fish on the grill rack; grill, covered, over medium-hot coals for 5-6 minutes or until the fish flakes; turn fish once during grilling time. Place fish steaks on individual plates; spoon pineapple-lime salsa over the fish. Serve with lime wedges.
In a heavy pan heat the oil and fry the onion till golden brown. Put half of the onions aside and save for garnish. Add the chillies, shrimp paste, and turmeric and cook for 2 minutes. Add the lentils, curry leaves, coconut milk, stock, cinnamon stick and lemon grass. Stir to mix all the ingredients together. Bring to the boil, reduce the heat and simmer for 40 mins, uncovered. Discard the cinnamon stick and lemon grass stalk. Garnish with the remaining onions and serve.
Pour apple cider and syrups into a saucepan over medium heat, Stir gently and continuously. When warmed to desired temperature, remove from heat and pour evenly into mugs. place cinnamon sticks (standing) in mugs. top with whipped cream and a sprinkle of cinnamon serve while warm.
Prepare the Simple Pizza Dough according to recipe. Preheat the oven to 500 degrees F. On a baking sheet brushed liberally with olive oil, stretch the dough to desired shape and thickness. Brush the crust with olive oil and top with the mozzarella slices. Bake the pizza until the dough crisps up and cheese is melted, about 15 minutes. Remove the pizza from oven. Top the melted mozzarella with the grated Parmesan and sliced chicken. Toss the romaine hearts with the Caesar Salad Dressing and season with salt and pepper. Top the pizza with the Caesar salad and shave over some Parmesan. Serve and enjoy! (See Cook's Note). Caesar Salad Dressing: In a blender or food processor, process the Parmesan, mayonnaise, lemon juice, olive oil, mustard, Worcestershire, salt, pepper, garlic and anchovy until emulsified and smooth. Refrigerate until ready to use. Simple Pizza Dough: In a liquid measuring cup, combine the warm water, yeast and sugar. Allow the yeast to dissolve and bloom, about 5 minutes. Once bloomed, add the olive oil. Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, combine the flour and salt. Stream in the water/yeast mixture and as the dough begins to come together, switch to a dough hook attachment. Allow the dough to knead, adding a bit more flour if needed, so that the dough releases from the sides of the bowl, 1 to 3 minutes. You should be able to touch the dough and not have the dough stick to your fingers. Once the dough has kneaded and has pulled away from the sides of the bowl, remove the dough from bowl to a floured work surface and, with floured hands, continue to knead it by hand for 1 to 2 minutes. Then form the dough into a round ball and place it into a large bowl sprayed with nonstick spray. Cover the bowl with plastic wrap or a clean dish towel and let the dough rise in a warm area of your kitchen until it doubles in size, 1 1/2 to 2 hours. After the dough has risen it is ready to be cooked however you'd like! This dough is wet dough, keep bench flour at the ready and make sure to flour your hands when working with the dough. Trust your gut as a chef, if the dough is to wet, add more flour, if it is too stiff, add a little water. Sugar is used to feed the yeast which will help the dough to grow. Bread flour will give you a chewier texture because the flour has more gluten. You don't need to use a thermometer to get the water temperature, it should just feel warm to the touch. Cook's Note: If you don't have a pizza stone at home, no worries, use a well-oiled sheet tray and a hot oven to achieve a crisp bottom on your pizza! Also place the dough on the very bottom rack of your oven. It will help to create that crispy crust.
Preheat oven to 325°. Combine first 8 ingredients in a large bowl. Combine the juice in a small saucepan. Bring to a boil; cook until reduced to 2/3 cup. Remove from heat; stir in honey. Slowly pour juice mixture and oil over oat mixture, tossing to coat. Spread oat mixture evenly onto two baking pans coated with cooking spray. Bake at 325° for 40 minutes or until golden, stirring frequently (keep an eye on it while cooking, the sugars in the juice cause it to brown really quickly). Cool slightly; add apricots and craisins. Cool completely, and store in an airtight container.
Melt butter in casserole dish. Add rice and soups to dish and stir. Cover and bake at 350 degrees for 30 minutes. Remove from oven and sprinkle top with Parmesan cheese. Return to oven and cook, uncovered, for additional 30 minutes.
Grease a 9" X 13" baking pan. Lay chicken breast in the pan, combine cheese and soup mixture and spread over the top of the chicken. Sprinkle the Pepperidge Farm Herb Stuffing on top and then pour the melted butter or margarine over the top. Cover tightly with foil and bake in a 350 degree oven for 45 minutes to 1 hour.
Mix corn flour, all purpose flour, egg, ginger garlic paste, chili powder and salt to thick batter. Add water if required. Add chicken pieces to the batter and marinate for an hour. Deep fry the marinated chicken pieces till they turn golden. Heat 4 tsp oil in a sauce pan and add slit chillies, yogurt, garam masala, red color, little salt and the fried chicken pieces. Fry for 4-5 minutes and remove from heat. Add lime juice, mix well and garnish with onions.
Preheat oven to 350°F. Let bacon stand at room temperature to soften slightly, about 10 minutes. Wrap one bacon slice gently in a spiral around each breadstick and arrange on a tray. (Breadsticks may be wrapped 4 hours ahead and chilled, covered). In a shallow dish long enough to fit breadsticks stir together sugar and chili powder until combined well, pressing out any lumps with the back of a fork. Roll each breadstick gently in mixture, coating bacon well, and arrange about 1/2-inch apart on rack of a broiler pan. Bake breadsticks 20 minutes, or until coating is carmelized and bacon is deep golden. Loosen breadsticks gently from rack with a metal spatula and cool until firm enough to pick up, about 10-15 minutes. (Bacon will become crisp and breadsticks will harden as they cool.). Serve breadsticks at room temperature.
Line a 9-inch pie pan with half the pastry. Make a lattice crust with remaining dough. In a saucepan, combine cranberries, raisins, sugar, flour and water; bring to a boil, reduce heat and simmer 15 minutes, stirring occasionally. Remove from heat and let cool slightly . Stir in vanilla. Turn filling into pastry-lined pie plate. Moisten edge with water and top with lattice crust. Bake at 425F for 15 minutes. Reduce heat to 350F and bake another 20-30 minutes, or until crust is nicely browned and filling is bubbly.
In 3 1/2 quart dutch oven over medium heat, warm 3 tablespoons of olive oil. Cook pancetta in oil for 5 minutes, Add onion, carrot and celery and cook 8 minutes. Add garlic and cook for 1 minute. Add beans, broth and thyme and simmer over low heat for 10 minutes. Take off heat and puree with immersion blender until smooth. Stir in cheese. Add salt and black pepper to taste. Slice a baguette loaf into 1/2" slices. Brush both sides of slices with olive oil. Salt both sides. Toast bread until golden. Top toasted slices with a good tapenade spread (I use Trader Joes' tomatoe and fresh basil brushetta. Serve and enjoy.
Cook grits in salted water about 4 minutes. Stir all the other ingredients together in a bowl. Remove grits from heat and stir in the rest of the ingredients, until cheeses have mostly melted. Pour into a casserole dish and bake 1 hour at 350. *For a more souffle like version, use 1/2 c butter, 4 eggs, add 1 c milk, omit worcesterwhire, and cut pepperjack in half.
Mix all ingredients except for the 7-up together and freeze overnight. To serve, fill a glass half full with slush and top off with 7-Up. To make a non-alcoholic version, simply omit the whiskey. Cooking time is freezing time.
Boil water and cook lasagna noodles. When done, drain and run cold water over them. Spray a non-stick frying pan with cooking spray. Cook boneless chicken breasts until done. Slice into small thinly sliced strips (you can do this before or after cooking). Saute mushrooms and onions until soft. Spray 9X13 cooking pan with cooking spray (I use pampered chef stoneware). Make hollandaise sauce according to package directions and spread a small amount on the bottom of a 9 x13 pan, enough to cover the bottom. Place a layer of noodles on top of hollandaise sauce. Cover with half of the chicken and sprinkle with basil, oregano and salt and pepper to taste. Top with half of the mushroom and onion mixture and then drizzle and spread half of the remaining hollandaise. Sprinkle with basil and oregano. Top this with half of the Mozzarella and Parmesan cheeses. Place all of the asparagus neatly in a layer over cheese. Repeat the layers, ending with the cheeses. Cook, uncovered, in 350 F. oven for 45- 60 minutes, or until hot and bubbly. Watch to ensure the cheese doesn't begin to burn, if so, cover with foil in a tent like fashion, which might add to the cooking time. You need a deep 9X13 pan for this. Let stand for 15 minutes before cutting. Serve a salad with a tart dressing to offset the richness, such as my spinach, strawberry and poppyseed salad. I have never attempted to freeze this, so I don't know how that works. Considering the asparagus, I don't think it would freeze well. Note about packaged Hollandaise sauce: Be sure to check pkg directions at the store as ingredients/measurements/pkg yield may differ according to brand.