HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pre-heat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. Draw a 9 inch circle on the parchment paper. In a large bowl, beat egg whites until stiff but not dry. Gradually add in the sugar, 1 tablespoon at a time, beating well after each addition. Beat until thick and glossy. Overbeaten egg whites lose volume and deflate when folded into other ingredients. Be absolutely sure not a particle of grease or egg yolk gets into the whites. Gently fold in vanilla extract, lemon juice and cornstarch. Spoon mixture inside the circle drawn on the parchment paper. Working from the center, spread mixture toward the outside edge, building edge slightly. This should leave a slight depression in the center. Bake for 1 hour; cool on a wire rack. Let cool completely before next phase. Remove the paper, and place meringue on a flat serving plate. Place the cream, sugar, and vanilla in bowl of a stand mixer fitted with a whisk attachment; beat on medium-high speed until soft peaks form, about 1 1/2 to 2 minutes. Gently fold lemon curd into whipped cream. Pile center of the meringue with whipped cream. Top whipped cream with kiwifruit slices OR fruit of your choice.
Cook& stir mushrooms, onion, garlic, salt, lemon juice& Worcestershire sauce in 1/4 cup butter until mushrooms are tender. Stir in parsley; keep sauce warm. Melt 2 Tbsp. Butter in skillet; turning once, cook tenderloin slices over medium-high heat to medium doneness, about 3 to 4 minutes on each side. Serve with mushroom-butter sauce.
Blend peanut butter and eggs until smooth. Add in remaining ingredients. Pour into a sprayed loaf pan and smooth the top. Bake at 350 degrees for 30-40 minutes. Let cool before slicing.
In a nonstick saucepan,heat oil over medium heat,fry potatoes,5 minutes on each side. Push to one side of pan. Add garlic and onions,cook with potatoes until potatoes are tender, about 10 minutes. Add chopped tomato,season with salt and pepper. Stir in roast beef slices and heat through. Transfer to serving dish. Garnish with eggs and sprinkle with green onions.
Dissolve lime Jello in boiling water add evaporated milk and mix till Jello is completely dissolved. Add the rest of the ingredients and mix till blended. Pour into a 9-inch square pan and chill till set.
Place chicken in a large glass baking dish. In a bowl stir together rest of ingredients until well blended. Reserve 1/2 cup of marinade for basting chicken during cooking. Pour remaining marinade over chicken. Cover & refrigerate at least 1 hour (longer is better). Remove chicken from marinade. Discard marinade. Grill turning & basting occasionally with reserved marinade. Cook about 40-50 minutes or until juices run clear.
Stir pudding, water and margarine in a large bowl until smooth. Mix in sugar by cupfuls, stirring until mixture forms a ball. Form into 1 1/2 inch (3cm) egg shapes. Refrigerate until firm. Partially melt chocolate in separate bowls over hot water until 2/3 melted. Remove from heat and continue stirring until all chocolate is melted and smooth. Dip eggs into chocolate; decorate with coloured sprinkles or swirl icing over them, or child's name written on them or floweres or dots. Makes 24 eggs. NOTE: For multi-coloured eggs, make 2 fillings using 2 pudding flavours. Roll small centres from 1 flavour, surround by second flavour.
Preheat oven to 350 degrees. Bottom Layer: Mix cake mix, melted butter, 2 eggs and 1 teaspoon vanilla extract with a spoon. Pat into a 9x13 inch greased pan. Top Layer: Mix cream cheese, 2 eggs and 1 teaspoon vanilla extract with and electric mixer. Slowly beat in the powdered sugar. Pour the mixture over the bottom layer. Bake for 30 - 35 minutes. Top layer should be flakey and a light golden brown. Allow to cool. Cut into squares.
In a large saucepan, combine sugar, juice, cinnamon and cloves; bring to boil, stirring to dissolve sugar. Boil 1 minute, stirring constantly. Remove from heat; stir in wine and pectin. Skim off foam. Ladle into jelly jars or moisture-vaporproof freezer containers. Cool slightly. Cover with tight fitting lids.
Sift flour, sugar, baking powder, and salt together into medium mixing bowl. Melt butter in frying pan until melted and pour in a small bowl, add water and egg whites; Mix well. Mix blueberries with dry ingredients, just before adding the liquids. Stir liquid mixture into the dry ingredients until it is thoroughly moistened; It is OK if this batter is lumpy. Cook the pancakes over medium-high heat on the stove-top; Cook pancakes until the tops are bubbly and the bottoms browned; Turn the pancakes over to cook other side (Approxiamtely four minutes per side).
In a small bowl, combine green chile powder with the sour cream. Mix in remaining ingredients. Refrigerate for at least 1 hour to develop flavors. Keeps well for 3 or 4 days. NOTE: to roast garlic, place individual cloves, with skins on, in a heavy skillet over low heat. Turn and shake skillent until the skins darken on all sides and the cloves are softened.
Place turkey carcass in a large soup pan and completely cover with water. Simmer 6 hours or more until the meat completely falls off of the bones, replenishing water as it evaporates. Add celery and cook 2 hours more. allow soup to cool. Strain soup and remove bones and grissle. Add xtra turkey if desired into pot. Add enough water to fill pot up to where it was when the bones were still in it. Reheat soup and add carrot and spices and simmer for an hour. Add bouillon to taste if you feel the broth needs it. Add barley and cook for about an hour or so. Serve hot with parmesan cheese if desired. You can freeze leftovers and reheat. Great for OAMC.
Preheat oven to 325°. Line a 9x5x3-inch loaf pan with parchment paper. Grease sides of pan. In a large bowl, with electric mixer, beat the butter, syrup and sugar until smooth. In a separate bowl, combine flour, baking soda and cocoa powder. Beat 1 tablespoon of the dry ingredients into the syrup mixture. Beat in 1 egg. Add another couple of spoonfuls of dry ingredients. Beat in the second egg. Beat in remaining dry ingredients, and then add, while still beating, the orange zest. Gradually add the orange juice. (The batter may look slightly curdled.). Pour batter into the prepared pan. Bake for 45 minutes (edges should look dry and center of cake may have dipped slightly). Cool in pan on wire rack. Carefully remove from pan and cool completely.
Place sugar and water in small saucepan. Bring to boil. Boil just for a couple of minutes, so that all sugar is dissolved and syrup is clear. Add Mapleine (extract) to taste (as dark as you want it). Store in refrigerator, covered. This recipe can be adapted to make any amount of syrup- Just always double your sugar to water, ie 2 cups sugar, 1 cup water.
Core and slice apple thinly, leaving the skin on. Place cheese on one slice of bread. Place Ham on other slice of bread. Layer Apples, about 5-6 pieces, on top of cheese. Spread Apple Butter on Ham. Enclose the sandwich. Sprinkle a pinch of thyme and rosemary on both sides of bread and press in a Panini or George Foreman grill until cheese is melting and both sides are toasted.
Preheat oven to 350°F. Mix first 4 ingredients. Cook until thickened. Slice apples into uncooked pie crust. Pour liquid mixture over apples. Apples can be sprinkled with one package of Sweet and Low, if desired. Cover with top pie crust. Crimp edges and pierce top all over with a fork to release the steam. Bake for 45 minutes.
Get together a bunch of people who won't mind hearing each other moan in orgasmic-like pleasure. Put your batch of cookie dough in a largish Pyrex measuring container (4 or 8 cup unit with handle) or other microwave safe dish and nuke in the microwave - if you have a really high powedred microwave do it for about 2 minutes then check it, if you have a lower powered machine do it for for 3 minutes and then check it; it's done when the texture is rather foamy - kind of half-cooked but not cake-y; increase the time by 30 seconds to a minute if it's not quite done, yet, remembering that it's not supposed to be completely cooked. The first time you make Cookie Mud you might have to do a little experimentation to get the amount of time and done-ness to your liking, but it's worth the effort! When it's ready, hand spoons to your friends, put the container on a hot pad within reach of them all, and back away quickly... if they've never had it before, they might be a briefly dubious - but if they've had it before, you might lose a finger if you don't get away from it fast enough.
In a Dutch oven or deep pot, layer ingredients, bottom to top> Potatoes, carrots, cabbage, scallions. Cover the potatoes and carrots with cold water, just enough to cover potatoes and carrots. The other vegetables will steam during cooking to desired tenderness. Add salt to taste. Bring to a boil, then reduce heat to maintain a gentle simmer. Cook, covered until potatoes are near fork-tender, carrots crispy tender, about 15-20 minutes. Drain and return all ingredients to pot. Mash the mixture while adding butter and parsley. The potato mixture should be coursly mashed & thick. Add milk for thinning if desired. Serve hot with sliced corned beef. NOTE: if it's too thin, add instant potatoes until desired consistency is reached.
In a tall glass,pour alcohol over a few cubes. Add milk and stir. Slowly add the cola and gently mix.
In a small bowl mix water and brown sugar. Heat in microwave for 30 seconds. Stir. Stir in soy sauce, lime juice and chili. Let sit for 20 minutes to allow flavours to blend.
First, make crust. Preheat oven to 325F degrees. Combine crumbs, sugar and melted margarine in a bowl; press into the bottom of a 9-inch springform pan. Bake for 10 minutes; remove from oven and turn oven temperature up to 450F. Now, make filling. Combine softened cream cheese, sugar and flour with an electric mixer at medium speed until well mixed. Add eggs, one at a time, mixing well after each addition. At slow speed, blend in sour cream and vanilla; pour into crust. Bake for 10 minutes, then reduce oven temperature to 250F and bake for one hour more. Remove from oven and loosen cake from rim of pan but do not remove rim of pan until completely cool. Chill; top servings with pie filling if desired.
Place beans, tomatoes with juices, celery and garlic in a large saucepan. Add chicken broth and 1 cup water. Bring to a boil, breaking up tomatoes with the edge of a spoon. Cover, lower the heat to medium and simmer 10 minutes. Add oil and pasta. Boil, uncovered, about 8 minutes or until pasta is tender. Add basil and salt and pepper to taste. Serve and bowls and pass the Parmesan to sprinkle on.
Drizzle squash, onions, peppers, and garlic with olive oil and toss til coated. Sprinkle with Tony's and roast at 425 for 45 minutes to an hour until tender and slightly carmelized, but not burnt. Add salt and pepper to carrots and celery in 4 cups water, bring to a boil, reduce to simmer and simmer until tender, 20 to 30 minutes. Combine the two and blend with an immersion blender or carefully in a blender.(If you use a blender, start on low with lid on, do not overfill, cover with a cloth and blend slowly in batches). If your bisque is not as thick as you like, you may thicken with a little cornstarch at this point, added to your half and half. Start with half of your half and half with some cornstarch. Then if you want to add more, you can. You probably won't need any. It is entirely to the thickness that you desire. If you want your bisque thinner, add more milk or extra broth and adjust it to the thickness you like. Adjust seasonings. Add salt and pepper to taste. Cayenne pepper if desired. Enjoy!
Cream butter and sugars. Add eggs and milk and mix. Combine flour, powder and add to creamed mixture and mix. Divide batter in half. To one half add peanut butter and peanut butter chips and mix To the other half add cocoa and chocolate chips and mix. In a greased 9x9 in baking pan, spoon chocolate batter in eight mounds to form a checkerboard pattern. Spoon seven mounds of peanut butter batter between them. Cut through batter with a knife to marblize. Bake at 350 for 25-30 minutes and cool.
Put the potatoes in a large pot of salted water and bring to a boil. Boil over moderate heat until tender when pierced with a knife, about 25 minutes. Drain and let cool, then halve the potatoes. Meanwhile, in a large, deep skillet, bring the water to a boil. Working in batches, add the spinach by handfuls and cook over moderately high heat until wilted. Using tongs, transfer the spinach to a colander and repeat with the remaining spinach. Squeeze the spinach dry, then transfer it to a food processor and puree. Wipe out the skillet. Heat the oil in the same skillet. Add the onion and cook over moderately high heat, stirring occasionally, until beginning to brown, about 8 minutes. Add the garlic, ginger and jalapenos and cook, stirring, until fragrant, about 3 minutes. Add the chopped tomatoes and cilantro and cook over moderate heat until most of the liquid has evaporated, about 10 minutes. Add the coriander, cumin, paprika and garam masala to the skillet and cook, stirring, for about 2 minutes. Slowly stir in the yogurt. Add the potatoes and a large pinch of salt, cover and cook over moderately low heat for 5 minutes, stirring occasionally. Add the pureed spinach and stir well. Cover and simmer for 10 minutes to blend the flavors. Season with salt. Transfer the potatoes and spinach to a platter or bowl, garnish with the cilantro leaves and cherry tomatoes and serve.
Combine yogurt, mayonnaise, curry powder, ginger, chives, and salt. Add blueberries and cherries and stir. Add chicken and stir. Cover and chill for at least 1/2 hour. Serve over lettuce or shredded cabbage.
Fill a small saucepan about 3/4 of the way with water and bring to a boil. Drop in an egg, with shell, making sure the egg is covered. Cook the egg for about 4 to 5 minutes, no longer than that. Remove egg and run under cold water immediately; carefully peel off shell. Slice off the top of the egg, so that you can see the yolk, which should be liquidy and not hard boiled, and place egg in an egg cup. Serve with a slice of buttered toast, cut into strips for dunking.
Drain clams-reserve liquid. Add water to clam liquid to make 3 cups. Partially cook bacon, stir in celery and onion and cook till tender Stir in tomatoes and juice, clam juice, potatoes, carrots, thyme, 1 tsp salt and 1/2 tsp white (or black) pepper. Bring to boil, reduce heat and simmer 30 min (till veggies are tender). Mash slightly to thicken. Stir in clams and heat through.
Heat olive oil and butter in saucepan until butter melets in a medium saucepan Add the onion and garlic and saute for about 5 minutes or until onion is softened. Add the tomatoes, mix well, cover and simmer for 5 minutes. Add the stock, rice, salt and pepper, mix well and bring to the boil. Cover and simmer very gently for about 20 minutes. Serve hot or cold.
Pour equal parts of vanilla vodka, Bailey's Irish Cream and Kahlua over ice into a one-cup glass. Fill the glass with milk. Stir and then strain the drink into a martini glass. This drink is not served with ice.
Preheat the oven to 350 degrees F. Cover a large baking sheet with parchment paper. In a mixing bowl, combine the peanut butter, Splenda, the egg, and vanilla, and stir well with a spoon -- it will be sticky. Roll the dough into balls the size of walnuts (I use a melon baller). Drop ball into additional Splenda and roll to cover with sugar. Place the balls on the prepared baking sheet. With a fork press a crisscross design on each cookie. Bake for 12 minutes. Cool slightly before removing from pan.
Preheat oven to 300 degrees F. Combine oatmeal,almonds, sunflower seeds, wheat germ and cinnamon. In a saucepan, combine brown sugar and honey. Bring to a boil. Remove from heat and add lemon and orange rind and juice. Toss liquid mixture with dry mixture. Spray large pan, spread with granola and bake at 300 degrees F for 30 minutes. Stir every 10 minutes until golden brown. Cool. Add dried fruit. Store in airtight container.
Mix everything except pepperoni and olives. Put in an ungreased casserole dish or large glass pie plate. Top with pepperoni and olives. Bake at 325 for about 40 minutes or until hot and melted in the middle. Serves with crackers, tortilla chips, bread sticks, bread rounds, etc. Enjoy!
Cut roasted red peppers and artichoke hearts in small pieces. Cut chicken in pieces. Mix dressings according to package directions. Mix all ingredients together and marinate for 6 hours. Pour all of the ingredients in a baking dish and cook for 1 hour on 350 degrees. Serve over rice, linguine, or a pasta of your choice!
Combine all ingredients, except raisins, lemon juice, salt and pepper, in slow cooker; cover and cook on low for 4-5 hours, adding raisins during last 30 minutes. Discard cinnamon stick. Season to taste with lemon juice, salt and pepper.
Mix sugar, butter, and 1/2 cup nuts in a medium iron skillet and stir constantly over medium-low heat. Mixture will become light brown, smell caramelized, and spoon tracks will show as you stir. Cook until it reaches the hard crack stage when dropped in cold water (300 degrees on a candy thermometer). Pour mixture on a cookie sheet with sides. Unwrap Hershey's Bars and place on hot candy - then spread it all over as it melts a bit. Sprinkle with remaining pecans. Let cool completely then break into pieces. Store covered at room temperature.
Put apricot syrup in saucepan. Add the vinegar, allspice and cinnamon. Bring to a boil, then simmer for 15 minutes. Put in the apricots. Let stand for 30 minutes.
Cut the chicken into quarters and rub each piece evenly with the salt. Combine the rest of the ingredients in a blender or food processor and puree them. Place the chicken in a resealable plastic bag and pour the marinade over. Squish around good so the marinade is evenly coating the chicken. Set aside to marinate at least 1 hour at room temperature, or refrigerate overnight. Preheat broiler, light a fire in an open gril or turn on your gas grill. When your chosen cooking method is hot, place the chicken on the grill and cook, over indirect heat, for about 45 minutes turning occasionally, or until meat is no longer pink near the joints. This is really good served with steamed jasmine rice and greens or stir-fried pea pods and mushrooms.
Cook sweet potatoes in microwave. make the peanut sauce. Place all peanut sauce ingredients together in the food processor and blend until combined. Set aside until ready to use. Next, make the tempeh. Heat vegetable broth in a medium skillet on medium-high heat. Add onion and garlic and saute until tender, about 4 minutes. Add tempeh and cook until lightly browned, about 3-4 minutes. Add soy sauce, cook another minute and turn off heat. When sweet potatoes are cool enough to handle, cut a slit in each one. Fill with a few slices of avocado, the tempeh mixture (it'll fall over the sides - that's okay!), and a drizzle of peanut sauce. Garnish with cilantro, green onions, peanuts, sesame seeds and sriracha.
Drain and flake salmon, reserving liquid. Combine salmon, reserved liquid, potato and onion. Sift flour and baking powder together into salmon mixture. Season with salt and pepper to taste. Add parsley. Mix well to combine. Divide mixture into 8 even sized portions. Shape into rounds. Heat oil in a large frying pan. Add rissoles and cook until golden on both sides. Drain on absorbent paper.
Mix lime juice and sugar together till the sugar dissolves. Add the club soda and stir lightly just to mix. Place crushed ice in 4 glasses and pour the soda over it. Garnish with mint leaves and serve at once.
In a small bowl, combine the mayonnaise, sweet chili sauce and the chili-garlic hot sauce. Set aside. With a paring knife, slice down deep at the middle of the back of the shrimp, but do not cut all the way through. Discard the black vein/tract. Set three shallow bowls side by side. Place flour in the first bowl; whisk the egg and coconut milk in the second then combine the panko and coconut flakes in the third. Heat 2 inches of oil in a saute pan over moderate heat until thermometer registers 350°F. As the oil is heating, bread the shrimp by dipping the shrimp on both sides in the flour and shaking excess off. Next dip in the egg/coconut milk mixture and then in the panko/coconut flakes, patting to ensure the coating sticks well. Fry the shrimp in small batches for 2-3 minutes until golden brown on both sides. Serve with Sweet Chili Mayo for dipping.
Heat grill to medium heat. Make horizontal cut in side of each steak, forming a pocket (do not cut through to opposite side). Mix pesto and cheese; spread evenly on insides of pockets; press pockets closed. Drizzle oil over beef. Place steaks on hot grill. Cover and grill beef 4 to 5 inches from medium heat 12 to 14 minutes for medium doneness, turning once with a tongs. To serve, cut beef into thick strips. Pesto intructions:. Combine the basil in food processor with the pinenuts, pulse a few times. Add the garlic, pulse a few times more. Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated Romano cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
Preheat a grill/griddle or barbecue. Mix the tomatoes, red onion and avocado. In a large bowl combine the mixed spice and herb mixture with the oil until well blended. Add the chicken to the cinnamon, oregano and cayenne and turn in the mixture to coat well. Cook the chicken breasts on a medium heat for 12-15 minutes, turning a couple of times. When the chicken is fully cooked through, place on a chopping board and slice. To make the lime mayonnaise, mix together the mayonnaise, lime juice and zest. To serve; fill the tacos with the sliced chicken, avocado salad and lettuce. Drizzle with the lime mayonnaise and sprinkle with cilantro.
Filling: Preheat the oven to 350°. In a large bowl, toss the strawberries with the sugar, lemon juice, cornstarch slurry and vanilla seeds and let stand until the berries release some of their juices, about 30 minutes. Pour the fruit filling into a 9-by-13-inch glass or ceramic baking dish set on a sturdy baking sheet. Crumb Topping: In a medium bowl, mix all of the ingredients with your fingers until a coarse meal forms; press into small clumps. Cake: In a medium bowl, whisk the flour with the baking powder and salt. In a large bowl, using a handheld electric mixer, beat the butter with the sugar at medium-high speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well between additions. Beat in the vanilla extract and scrape down the bowl. Add the dry ingredients to the batter in 3 additions, alternating with the buttermilk. Spoon the batter over the fruit filling, spreading it to the edge, sprinkle with the crumb topping. Bake in the center of the oven for 1 hour and 15 minutes, until the fruit is bubbling, the crumb topping is golden and a toothpick inserted in the center of the cake comes out with a few moist crumbs attached. Transfer to a rack to cool slightly. Serve the crumb cake warm or at room temperature. Make Ahead: The crumb cake can be refrigerated overnight. Serve warm or at room temperature.