HumbleIntelligence/food-ner-1-Million huggingface dataset:
To make filling, combine sugar, flour and salt in a saucepan. Stir in pineapple, sour cream and lemon juice. Put saucepan over high heat. Stir and cook mixture until it comes to a boil. Turn down heat and cook 2 more minutes, stirring constantly. In a seperate small bowl, stir a small amount of hot filling mixture into egg yolks. (This heats the eggs and prevents them from scrambling when added to the hot saucepan.) Then add eggs to the hot mixture in saucepan, stirring constantly. Cook and stir for 2 more minutes over medium heat. Remove from stove and let mixture cool to room temperature (approx. 1-2 hours). Spoon into baked pie shell. To make meringue, beat egg whites with vanilla and cream of tartar into soft peaks. Gradually add sugar and keep beating at highest speed until stiff and glossy. Spread meringue on top of pineapple mixture. Note: Meringue MUST TOUCH pie crust all way around. Bake at 350 degrees for 12-15 minutes until meringue has a golden color. Best served immediately when cool. (Does not refrigerate as well.).
In a large Saucepan, bring the chicken stock to a boil. Reduce heat to medium-low and add orzo. Cook uncovered until tender, about 15 to 20 minutes. Five minutes before pasta is done, add chicken. Whisk eggs while adding lemon juice. Stir in zest. Whisking constantly. slowly pour a ladle of the hot stock into the egg mixture to temper. Reduce heat to low and while stirring add the Egg mixture to the Soup(Soup should thicken slightly). Add Salt and Pepper and Garnish with Parsley.
Preheat grill to medium-high heat. Liberally brush grill with olive oil to prevent sticking. Wrap each nectarine wedge with one half slice of prosciutto and secure with a bamboo skewer. Brush with melted butter and place on the grill for 2-3 minutes or until prosciutto starts to brown. Meanwhile, place lime wedges on grill for 2-3 minutes. Remove limes and nectarines when brown. To serve, squeeze fresh lime juice over nectarines and sprinkle with chopped mint.
Combine the first four ingredients until crumbly; press into a greased 13"x 9" x 2" baking pan. Bake at 350'F for 20 minutes or until golden brown. Meanwhile, beat filling ingredients in a mixing bowl until smooth; pour over crust. Bake for 45 minutes. Combine brown sugar, pecans and butter; sprinkle over top. Bake 15-20 minutes longer or until a knife inserted near the center comes out clean. Cool. Store in the refrigerator.
Scoop the avocado flesh into the bowl of a food processor. Add the garlic clove and lemon juice and process until coarse. Add the vinegar and process until the mixture begins to look smooth. Gradually add the olive oil and mix until totally smooth. The texture can be thinned by adding a few tablespoons of water, if desired. Season the dressing to taste with salt and pepper, and transfer it to a storage container. The dressing will keep for up to three days in a sealed container in the refrigerator.
Combine rice and water together in saucepan. Bring to a boil and continue to let boil for about 5 minutes. Drain water from rice. Combine milk and rice and blend together. Strain the milk and rice mixture through cheesecloth. Add sugar, vanilla, and cinnamon. Feel free to use less or more sugar and cinnamon depending on personal preference. Add plenty of ice.
In a medium saucepan, bring the water (or broth), turkey parts, shredded carrot, celery and onion, and bay leaf to a boil. Cover, and reduce heat to a simmer. Simmer, about 45 minutes to 1 hour, or until liver is done; remove liver and set aside. Continue to cook, covered, until giblets are done, about 2 hours more. Use a slotted spoon to remove turkey parts to a cutting board. Let cool slightly, then carefully remove all bones from meat. Cut up the turkey and liver into fine pieces; set aside. Make a paste by whisking together 1/2 cup water and the flour in a glass measuring cup. Gradually whisk the paste into the warm broth, whisking briskly to combine. Bring to a boil and boil gently, whisking all the while, for 2-3 minutes until gravy is thickened. Now reduce heat to low and stir in the turkey drippings, milk or cream, and finely chopped turkey meat. Heat through briefly, and season with salt and pepper to taste. Pour into a gravy boat to serve. ENJOY your perfect gravy!
Boil squash for 20 to 30 mins or until soft, you can also steam it. Stir together everything together and pour into glass casserole dish sprayed with Pam. Bake @ 350 for 30mins.
In a bowl, whisk together the egg whites and eggs. Stir in the salad dressing, mustard, parsley and garlic powder. In a non-stick skillet, cook egg mixture in oil over medium heat for 2 minutes or until eggs are almost set. Stir in cheese. Cook for 1 minute longer or until eggs are set and cheese is melted. Serve immediately.
In a small bowl, mix the amaranth flour and chili powder. Stir in water, then evaluate the consistency. The dough should be soft, but not wet, and mold easily into shapes. The dough will easily form a ball as you stir it. If necessary, add a bit more flour or water to achieve the proper consistency. Pinch off balls of dough the size of golf balls. Roll them in additional flour to coat well. Knead each ball a bit as you pat or roll it into a flat circle that's about 1/8" thick and 5" - 6" across. Repeat with all dough. Heat a heavy nonstick frying pan or griddle. Use no oil. Place each tortilla in the hot pan, and cook for a few minutes on each side. Tortillas should become lightly brown and start to appear dry. Cool on wire racks.
Combine oregano, cumin, garlic powder, onion powder, crushed red pepper, salt and pepper. Rub spice mixture over both sides of steak, along with the vegetable oil. Refrigerate while preparing your other ingredients. In a small bowl, combine the tomatoes, red onion, jalapeno, and 2 tablespoons of chopped cilantro. Drizzle the lime juice and oil over the top of warm rice, sprinkle with 2 tablespoons chopped cilantro and salt; fluff with a fork. Heat a grill to medium-high. Coat grill grates with oil or nonstick spray. Cook steak for about 4 minutes per side, or to your liking. Transfer to a cutting board and let rest for 5 minutes. Slice thinly against the grain. Warm tortillas over a gas burner or in the microwave for about 15 seconds. Place on a flat surface, evenly distribute the rice, then steak, topped with beans, the pico de gallo and sour cream. Fold the flap nearest you over the filling, then fold in the sides. Roll burrito away from you, keeping it tight to form a log. Rest, seam side down. Serve with tortilla chips!
In a blender mix the cream cheese, sugar, berries, and extract. In a deep dish mix the eggs, milk, and nutmeg. Spread the cream cheese mixture between two slices of bread as if making a sandwich. Place the sandwich in the egg mixture and let it soak for a couple of minutes and then reapeat on the other side. Cook on a hot griddle as for French toast. The temperature should be slightly lower than normal to allow the heat to penetrate the filling. Serve with fresh berries and a dollop of cream cheese filling on top of toast.
Preheat oven to 350 degrees. Mix all ingredients, excluding crabmeat. Combine well. Gently fold in crabmeat, careful not to break up the lumps. Form mixture into cakes. I use a"2 tablespoon" measuring spoon to measure, scooping out a heaping scoop to form my cakes. They're about 2 1/2 inches in diameter Place cakes on baking sheet sprayed with non stick spray. Bake for 15 minutes or until golden on top.
Chop peeled apple into roughly bite sized cubes; set aside. Chop onion; set aside. Measure out butter or margarine, sugar, caraway seed and wine and have ready in separate containers to add at appropriate time. In large, deep skillet, melt butter over medium heat. When heated add caraway seed and onion. Saute three to four minutes until onion starts to get translucent. Add apple cubes in with onion and butter and caraway. Cover frying pan and with heat between medium and high, let the apple and onion caramelize for about five minutes or however long it takes to see the onion and apple start to brown. The heat will also bring out the flavor of the caraway seed. When onion and apple have become soft and starting to brown, add sugar and mix onion and apple and sugar until they are evenly mixed. Let saute another minute to get the sugar into the other ingredients. Add the sauerkraut and with cooking tongs and a spoon, gently toss sauerkraut in the butter, fruit and onions and caraway seed mixture until it is evenly distributed and coated. Deglaze with white wine and again stir around until it is all mixed. Cover the skillet, reduce to simmer and let the sauerkraut steam for another 10-15 minutes on simmer, letting the flavors thoroughly blend. Adjust for balance between sweet and sour. If too sweet, add a bit of sauerkraut juice and stir it inches If too sour, add a bit more sugar to a 1/2 cup of hot water and dissolve, mixing that into kraut. Cover and let sauerkraut simmer a few minutes more to let it blend. **Note: if you want you can fry bacon in small strips until crisp. Retain 3;8 cup of bacon fat and use instead of margarine (as per recipe above). You can then cook the sauerkraut, onion, apples and caraway seed in bacon fat then follow the other steps of the recipe same as above. Crumble the bacon into the sauerkraut at the last minute before serving and toss.
Sift flour and sugar together; combine with butter and mix until crumbly. Reserve 1/2 cup crumbs to sprinkle on top of muffins before baking. Put vinegar in a measuring cup and add enough milk to make 1 cup of fluid and stir. To milk, add soda and stir. Add this to dry mixture and stir just until mixed. Add chocolate chips (more is better). Pour batter to fill 2/3 of muffin tins. Sprinkle reserved crumbs on top. Bake at 375 for 15 to 20 minutes.
In a bowl, beat (can use a hand mixer) first five ingredients until blended. Pour into two ungreased 6-oz. custard cups. Sprinkle with nutmeg, if desired. Place cups in a 9-in. square baking pan. Fill pan with hot water to a depth of 1 inch. Bake, uncovered, at 350F for 30-35 minutes, or until a knife inserted in the center comes out clean.
Preheat oven to 375°F. Grease 12 muffin tins or line with paper liners. In a large bowl, whisk together oat bran, white flour, whole-wheat flour, salt, baking soda, ground cinnamon, Splenda and sugar. In a medium bowl, stir together bananas, pineapple, strawberries, eggs, vanilla, applesauce and oil. Stir fruit mixture into flour mixture. Streusel: In a small bowl, stir together flour, brown sugar and cinnamon. Cut butter into flour mixture. Stir in pecans. Put a mounded tablespoon of batter into each muffin tin. Put 1 teaspoon of raspberry preserves over the center of the batter in each muffin tin. Use remaining batter to nearly fill muffin tins. Sprinkle streusel over the top of batter. Bake for 30-40 minutes until toothpick tests clean. Let sit for 5 minutes and turn out of tins. Optional Glaze: Stir together powdered sugar, blood orange juice and zest. Once muffins are room temperature, drizzle glaze over them. *Good with whipped cream too!
Preheat oven to 350. Cream together sugar, eggs, oil and vanilla. Stir in flour cinnamon and salt. Blend in mangos. Pour into silicone pan (or greased and floured one). Bake 45-50 minutes.
Dice and boil potatoes until fork tender. While boiling potatoes, hard boil your eggs. Let eggs and potatoes cool. Then peel and dice eggs. Mix potatoes, eggs, mayo, mustard, relish, onion, celery, cajun seasoning, salt and pepper. Make sure to mix lightly so not to mash the potatoes. Chill for no less than 3 hours.
For the karahi curry sauce: heat the oil in a pan, add the onions, garlic and chillies and fry over a medium heat for approximately 10 minutes or until the onions are caramelised. Add the cumin, coriander, turmeric, salt and garam masala and stir. Mix in the ginger and pureed tomatoes and cook for 1 minute, stirring. Add the water and cook for about 5 minutes or until the oil surfaces. Remove from the heat and keep warm. For the chicken: heat the oil in a wok or heavy-based frying pan and add the chicken. Stir-fry over a medium heat for 8-10 minutes or until the chicken is golden brown all over. Stir in the karahi curry sauce and simmer for 2-3 minutes. Garnish with cilantro leaves.
NOTE: original recipe also suggested 3/4 cup soft tofu instead of yogurt. Personally, I prefer the tofu sour cream. In a large stock pot, gently steam the potatoes until fork tender; approximately 20 minutes. Peel and grate the horseradish root. Stir together the horseradish root, sugar, salt, and white pepper in a small bowl. Transfer the cooked potatoes to a serving bowl and gently toss with the yogurt mixture. Adjust seasoning. Garnish with fresh chives. Serve hot.
Heat oven to 425 degrees. Put the potatoes in a roasting pan or on a baking sheet. Drizzle with 2 tablespoons of the oil and toss to coat. Sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Roast for 20 minutes. Stir and roast for 10 minutes more. Meanwhile, rinse the cod fillets and pat them dry with paper towels. After the 30 minutes of roasting, move the potatoes to the sides of the pan and place the fillets in the center. Drizzle with the remaining oil and sprinkle with the remaining salt and pepper, adding the red pepper flakes if using. Redistribute the potatoes around the fillets. Add garlic if using at this point. Stir. Distribute oil (in pan with potatoes) over cod filets on both sides using a paint brush or paper towel, adding lemon pepper seasoning on both sides. Roast until the fillets are the same color throughout and flake easily, about 10 minutes. Top with the lemon zest and chives. Tip: Serve this roasted version of fish and chips with ketchup for the youngsters and malt vinegar for the party of adults!
Heat broiler. On a rimmed broiler-proof baking sheet, toss the tomatoes, onion, and oil; turn the tomatoes cut-side down. Place the peppers on the sheet, cut-side down. Broil until tender and charred, stirring the onions and turning the tomatoes and peppers halfway through, 5 to 8 minutes. Heat oven to 400°F In a food processor, puree the tomatoes, onion, cinnamon, 1/2 teaspoon salt, and 1/4 teaspoon pepper until smooth. Spread half the sauce in a 9-by-13-inch baking dish. Arrange the peppers in the dish, cut-side up. In a medium saucepan, bring 2 1/4 cups water to a boil. Add 1/2 teaspoon salt. Gradually whisk in the polenta. Cook, whisking constantly, until thickened, 3 to 4 minutes. Stir in the corn, cheese, and all but 2 tablespoons of the scallions. Divide the polenta among the peppers. Top with the remaining sauce and bake until heated through, 5 to 10 minutes. Sprinkle with the remaining scallions before serving.
Preheat oil to 400 degrees. Mix the dry ingredients. Toss in the shucked corn. Using a fork, stir in the egg. A little bit at a time, mix in the liquid until the dough forms a ball. Let sit for 10 min, then check to see if it needs a bit more liquid. You are aiming for a very stiff, but not at all dry, dough. Shape into balls, and drop a few at a time into the oil. Fry until golden brown.
1. In a 10-inch iron skillet add olive oil and place on low heat on oven top. In a large mixing bowl add potatoes, eggs, salt, turmeric, cumin, paprika, coriander and parsley. Mix well smashing potatoes so they are not thick yet not all the way mashed. Pour mixture into hot skillet. Cover and cook cook for 12 minutes. 2. Place oven on broil and carefully place skillet under it until the top is golden approximately 5 minutes. Remove from heat, place on plate and cut into serving slices.
Preheat oven to 350°. Toast walnuts in pie plate; set aside to cool. Line muffin tins with paper liners; set aside. In medium bowl, beat butter, sugar, and maple syrup with mixer on high speed till well blended--light and fluffy. Lower speed to medium; beat in eggs, then vanilla and maple flavoring. Lower speed to low; add flour mixture and beat just till blended. Add the chopped nuts. Spoon batter into prepared pans. Bake until the tops are golden and springy when lightly touched, about 20-25 minutes. Cool completely in muffin tins on rack.
1. Pour oil into a fryingpan on medium heat. 2. Mix Flour , Ginger, Baking powder, 1/4 sugar and cinnamon. 3. Add water , alternating between stirs and pouring; mix until almost dough-like. 4. Pour rest of sugar and cinnamon in a brown bag. 5. Place spoonfuls of dough in oil. 6. Cook until golden then put inside brown bag for sugary coating. 7. ENJOY!
Peel and devein shrimp (if necessary); cut in half. Combine well with remaining ingredients. Chill mixture for 1 hour. Yum! Enjoy!
Preheat the oven to 350F and grease and line an 8x8 inch square pan. Place sugar into a large bowl and pour the melted butter over it, mix with a whisk until well combined and smooth. Add in the egg and vanilla and mix until combined. Add in the pumpkin and mix until well combined and smooth. In a medium sized bowl, place the flour, salt, spices and chocolate chips and stir until the chocolate chips are coated in flour. Add the flour mix into your wet ingredients and stir until combined - don't be tempted to beat or over mix otherwise you'll end up with rubbery blondies. Tip the mix into your lined pan and smooth until level with a spatula/wooden spoon. Place in the oven for 25-30 minutes until an inserted skewer into the centre comes out clean. They will still look a little dark/moist in the middle, this is fine. Leave to cool in the pan for at least and hour before transferring to a wire rack. Once cool, slice into 9-12 pieces. Blondies will keep in an airtight container, at room temperature, for 3 days.
Preheat oven to 350 degrees. Grease and flour 13x9 inch pan. Prepare cake mix as directed on box. Using your brand's directions for amount of oil, water, and eggs. Pour into prepared pan and bake as directed. While still hot, poke holes down through cake with the large round end of a wooden spoon at approximately one inch intervals. ONLY AFTER poking holes, combine pudding mix and confectioners sugar. Gradually stir in milk, then beat at low speed for not more than one minute. Do Not Over Beat. QUICKLY before pudding thickens, pour into the holes in the cake. If there is any left over, allow it to thicken slightly and spread over the top of cake. Place dollops of Cherry pie filling over top of cake. Top with Cool Whip. Refrigerate for a few hours. Cut into squares to serve. ENJOY!
Combine incredients in a blender and blend until smooth. Pour into classes and garnish with crumbled Oreo cookies.
Heat oil over med-high heat. Brown the pork on both sides, then remove it to a plate. Add onions, bell peppers to the pan. Cook, stirring, until softened, then add the pork, garlic, water, Tabasco, Worcestershire, peanut butter and mustard. Season with salt, if desired, and cook over medium heat until pork is done, stirring occasionally.
Place beef and flour in a plastic baggie, Shake. Pour oil into a large dutch oven, heat. Add beef cook until brown, stirring occasionally. Add water and next 4 ingredients. Bring to a boil. Cover. Reduce heat and simmer 2 hours or until beef is tender. Discard bay leaves. Cut carrots, celery, potatoes, onion, and bell pepper, add to stew. Cover and simmer 30 minutes, or until tender. Combine water and flour, stirring well. Pour into stew. Boil, stirring constantly till thick and bubbly.
Preheat oven to 350 degrees. Melt butter with rosemary, salt and cayenne. Spread nuts on cookie sheet and pour butter mixture over them, tossing to coat. Bake for 10 minutes, stirring occasionally.
Preheat oven to 375F degrees. In large bowl, cream butter and sugar, with mixer on medium, until light and fluffy. Add the egg, vanilla, and bananas, beating until well mixed. Add the next 4 ingredients and stir until well blended. Stir in granola. Drop by spoonfuls about 2 inches apart onto greased cookie sheets. Bake for 12 minutes or until set. Remove from cookie sheets and place on wire rack to cool.
In a medium bowl, combine coconut flour, salt and baking soda. In a small bowl, blend together eggs, grapeseed oil, agave and vanilla. Mix wet ingredients into dry and blend with a mixer or hand blender until smooth. Pour batter into well oiled muffin tins. Bake at 350 degrees for 20 minutes. Cool completely. Top with chocolate frosting.
Brown onion in oil until soft and the onion is starting to brown. Add in turkey stock and water, and bring to a boil. While waiting for it to boil, empty tomatoes into a blender and puree them. Add in chocolate, and stir until fully melted. Add the rest of ingredients, including tomatoes, into the stock/chocolate mixture and mix well. Bring to a boil and then turn down heat and let simmer, uncovered, for 30 minutes, stirring occasionally.
Cook the shells al dente then drain the water. While the shells are boiling, brown the beef until no longer pink, drain excess grease. Add the spaghetti sauce to the meat then simmer on low heat for 5 minutes. Mix the sour cream, whipping cream, & parmesan cheese in with the sauce. Pour the sauce over the shells then stir to coat. Add the shredded cheese & stir until melted. Serve hot.
Start by preping a 8x8 pan with aluminum foil and spray with non-stick spray. In a Large microwaveable bowl pour in chocolate chips, condensed milk, and butter. Microwave it for 1 minute on high. Then stir well until all the chocolate and butter melts. its best to let the the ingredients melt gradually with the heat from the bowl rather than microwave it to death. but if the ingrediants were cold you can microwave it for another 30 seconds. Once smooth pour in vanilla and salt. mix well. pour into pan and smooth it out with a spatula. Place in the fridge for 2 hours. the unmold and cut into squares. serve after cutting or store in fridge. Enjoy.
Preheat oven to 350 degrees. To prepare streusel, combine first 5 ingredients in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. To prepare filling, combine pear, cranberries, 2/3 cup brown sugar, and cornstarch in a large bowl; toss well to combine. Spoon pear mixture into pastry shell; sprinkle streusel over pear mixture. Bake at 350 degrees for 1 hour or until bubbly and streusel is browned. Cool at least 1 hour on a wire rack.
Line a 9 by 14-inch baking pan with the pastry. Saute onion and mushrooms in margarine. Stir in nuts and remaining ingredients except breadcrumbs and rest of melted margarine. Pour into pastry. Fold pastry over and make a rolled crust completely around pie. Toss breadcrumbs with melted margarine and sprinkle on top. Bake at 425 degrees for 20 to 25 minutes.
In large bowl, combine beef, potatoes, bell pepper, onion, celery, and pimientos, then add all remaining ingredients EXCEPT lettuce and parsley, and mix well. Cover and refrigerate for at least 1 hour. To serve, put lettuce leaves on plate, then top with beef mixture, sprinkling with parsley if desired.
In a large bowl, cream sugar and butter until light and fluffy. Beat in egg and extract. Combine dry ingredients; add to creamed mixture and mix well. Divide dough into fourths; form into 12-in. x 3-in. rectangles. Place 5 inches apart on greased baking sheets. Brush with milk; sprinkle with almonds. Bake at 325° for 18-20 minutes or until firm to the touch and edges are lightly browned. Cool on pans for 5 minutes, then cut diagonally into 1-in. slices. Remove to wire racks to cool completely. In a small bowl, combine the confectioner's sugar, extract and enough milk to achieve desired consistency; drizzle over bars.
Simmer haddock in a fish-poaching pan for 15 minutes. Drain. Reserve fish, broth and bones. In a 10-inch skillet, saute diced pork until crisp. Remove pork with a slotted spoon and reserve. Saute onion in the pork fat until golden brown. Add fish (flaked), bones, potatoes, celery, bay leaf, salt and pepper. Pour in fish broth plus enough boiling water to make 3 cups of liquid and simmer for 30 minutes. Add milk and evaporated milk and simmer for 5 minutes. Correct seasonings and remove bay leaf and ALL the bones. Add butter. Serve in a heated soup tureen and sprinkle top with salt pork.