HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven 350F. Grease and flour a 9x13" pyrex dish, or 2 5x9" loaf pans. In a large saucepan combine carrots, raisins, butter, sugar, spices and water and bring to a boil on medium heat. Cool and add all remaining dry ingredients. Stir well and pour into prepared baking pan (s). Bake at 350F for 1 hour, until cake test done. If desired, frost with your favorite cream cheese frosting and garnish with crushed pineaples and nuts. Enjoy!
Drain the nopalitos and place in a bowl. Cut them into smaller strips, if you prefer. Add the white onion, cilantro, Mexican oregano, and lime juice to the nopalitos. Stir well. Set aside for 30 minutes to allow the flavors to mingle. While waiting, prepare the toppings. When the nopales mixture has sat for 30 minutes, spread the mixture in a 1.5 or 2 inch deep platter. Top with chopped tomatoes, cilantro, shredded cheese, onion, jalapenos, and avocado. Place the lettuce along the edges of the platter. Serve at room temperature.
Heat olive oil in heavy skillet over medium high heat. Saute shrimp for 2 minutes or just until opaque. Reduce heat and add garlic and salt. Saute for 1 minute until garlic is soft. Remove from heat and toss with orange zest. Serve with crusty bread.
Spread peanut butter and jam on two slices of bread; top with remaining bread. Butter the outsides of sandwiches; grill in a large skillet over medium heat until golden brown on each side. Dust with confectioners' sugar if desired.
Preheat oven to 350. Cream butter and sugars until fluffy. Add eggs and vanilla and beat well. Blend in flour, baking soda and salt. Stir in white chocolate chips and macadamia pieces. Drop by teasponfuls onto ungreased baking pans. Bake for 10-12 minutes.
Combine the mayonnaise, tahini, the 1 teaspoons soy sauce, the vinegar, sesame oil, ginger, honey, the 2 tablespoons water and the 1/2 teaspoons lime juice in the bowl of a food processor fitted with the steel blade and process until smooth. Add more water if necessary. Season with more soy sauce and lime juice to taste. Refrigerate in an airtight container until ready to use. The sauce will keep, covered and refrigerated, for 2 to 3 weeks. (The sauce will thicken over time, so adjust the consistency with more water if necessary. The flavor will also mellow over time, so adjust the seasonings if necessary.).
Line a 9 x 13 glass dish with nilla wafers. Top them with 3/4 the sliced bananas (leave some to mix in the pudding mixture, or you can line them all on top of wafers). In a bowl mix the pudding and milk with a mixer until smooth and creamy, but not too thick, to taste. In a separate bowl, mix cream cheese and condensed milk with mixer until smooth. Fold whipped topping into pudding mixture. Mix cream cheese mixture into pudding mixture. If you left any bananas, mix them into the final mixture and pour over the bananas in the dish. Refrigerate overnight for best results.
Sprinkle garlic and thyme over chicken. Place chicken in crock pot. Pour orange juice and vinegar over chicken. Cover and cook on low 5 hours, high 2 1/2 hours. Remove chicken from crock pot and put on a platter. Skim off fat from cooking juices. Strain juice in saucepan, bring to boil, reduce heat to simmer and reduce juice to 1 cup. Serve in a bowl with spoon for chicken and serve.
Shave carrots with vegetable peeler into ribbons (personally I'll use pre-grated carrots) an put in a bowl. Puree 1/2 cup roasted cashews in blender with 1 tablespoon each vegetable oil ad chopped jalapeno, 3tablespoon lime juice and 14 cup water until almost smooth. Toss with carrots; add 2 tablespoons chopped cilantro and season with salt. Top with chopped cashews.
In a large pot, heat 1 tablespoon of the bacon fat over moderately high heat. Toss the Pork with the Flour, 1/2 teaspoon of the salt, and 1/4 teaspoon of the black pepper. Add about half the pork to the pot and brown for about 3 minutes; remove. Repeat with the remaining pork and an additional tablespoon of fat; remove. Reduce the heat to moderately low and add the remaining tablespoon of fat to the pan. Add the onion and bell peppers. Cook, covered, stirring occasionally, for 7 minutes. Stir in the remaining 1 1/4 teaspoons salt, 1/4 teaspoon black Pepper, and the paprika. Cook, stirring, for 30 seconds. Add the pork with any accumulated juices and the broth. Bring to a boil, reduce the heat, and simmer, partially covered, until the pork is just done, 10 to 15 minutes. Reduce the heat to very low and whisk in the sour cream. Meanwhile, in a large pot of boiling, salted water, cook the egg noodles until just done, about 7 minutes and drain. Remove 1/2 cup of the sauce from the stew and toss with the noodles. Serve the stew over the noodles.
Preheat oven to 375 degrees F. In a small microwave-safe bowl, combine onion with butter. Cook on high power 2-3 minutes until onion is tender. Remove from microwave and add honey, mustard, salt, pepper. and curry powder. Mix well. Place chicken in a single layer in shallow pan. Pour sauce over chicken. Bake, uncovered, for 32-27 minutes until chicken is thoroughly cooked.
Saute vegetables in oil until soft, about 5 minutes. Add chicken broth and diced tomatoes and bring to a boil. Add raw chicken breasts and poach in the soup for 15 minutes. Remove the chicken breasts, dice and return to the pot. Add the peanut butter, heavy cream and crushed red pepper; stir well to combine and heat thoroughly.
In a large bowl, combine green pepper, onion, bread crumbs, salsa, parsley, hot pepper sauce, salt and pepper. Mix in chicken. Shape into 4 1/2 inch thick patties. Heat oil in a nonstick skillet, fry burgers turning once until golden and no longer pink inside - approx 12 minutes. Heat buns and serve.
Combine jelly crystals and boiling water. Stir till crystals have dissolved. Add 1/2 cup cold water and stir to combine. Refrigerate for 30 minutes till chilled. Add yoghurt to jelly and whisk till smooth. Place in serving dishes. Place in fridge for 3-4 hours. Serve with fruit.
Cut the beef steak into thin strips and coat with mixture of 1 tablespoon each cornstarch and soy sauce. Cut onion, green and red bell peppers into chunks. Heat 4 tablespoons oil in wok or large skillet over high heat. Add beef and stir-fry 1 minute; remove beef from skillet. Heat 2 tablespoons oil in same pan. Add vegetables and stir-fry 2 minutes. Return the beef and add 6 tablespoons Black Bean Sauce and 4 tablespoons water. Cook and stir until all are coated.
Pre heat oven to 350. Heat 1 tbsp evoo in a Dutch Oven, over medium heat. Season ribs with salt and pepper. Brown ribs on all sides, about 10 minutes, transfer a bowl. Increase heat to high, add the wine and bring to a boil. Lower heat and boil gently until reduced by half, about 10 minutes. Return ribs and any juices to the Dutch Oven. Cover and bake for 1 hour and 15 minutes. Meanwhile in a large non-stick skillet, heat the remaining tbsp evoo over medium high heat. Add the onions, salt, pepper, and rosemary; cook, stirring occasionally for 5 minutes, or until the onions begin to brown. Add the onion mixture to the ribs, cover, and bake an additional 30 minutes. Transfer the ribs and onions to a bowl and let the cooking liquid stand a few minutes to allow the fat the separate; discard the fat. Bring the liquid to a boil, whisk in the mustard and season with salt and pepper to taste. Return the ribs and onions back to pot and add the tomatoes. Cover, lower the heat to medium, and simmer until the tomatoes are tender, about 10 minutes.
Preheat oven to 375 degrees. In a large bowl, add cooked pasta, pasta sauce, cooked spinach, peppers, and 1 cup cheese. Pour wine into pasta sauce jar; close lid tightly and shake vigorously. Pour over pasta ingredients and mix until well blended. Spoon mixture into a greased 3-quart baking dish; top with remaining cheese. Bake 35 to 40 minutes or until hot and bubbly.
Combine water, jalapeno chili, cumin and salt in medium saucepan; heat to boiling. Gradually stir in grits. Reduce heat and simmer, stirring occasionally, until thickened, about 7-8 minutes. Stir in cheese and Blackeyes. Spoon grits onto plates, then spoon Blackeye Salsa over grits.
For browines: Preheat oven to 350 degrees. Soften cream cheese and butter; beat together. Add sugar, eggs, flour, and vanilla; beat until smooth and set aside. Mix cakelike brownies as directed on package. Pour half the brownie mixture into a greased 13x9 pan; pour all the cream cheese mixture over the brownie layer. Spoon remaining brownie batter in spots over the top. Swirl the two mixtures together with a knife or spatula (don't get carried away here) Bake at 350 degrees for 35 to 40 minutes or until done. Cool. For frosting: Melt butter in a medium saucepan. Stir in cocoa until dissolved. Remove from heat. Add confectioners sugar, milk and vanilla. Stir until smooth. Add more milk if needed for a soft spreading consistency. Frost brownies. Let sit until frosting is firm, then cut into squares.
Line a deep dish pie plate (10") with pie pastry and set aside. Preheat oven to 425°F Have ready a cookie sheet lined with foil (you will set this on the rack below your pot pie to catch any drips). In a medium saucepan, melt the butter over medium heat; Whisk in the flour (it will look dry) until combined. Slowly add some of the chicken stock, whisking to blend well, then adding a bit more, repeating until all is added. Next whisk in the milk, also whisking in and blending well slowly. Cook, whisking occasionally until somewhat thickened,raising heat slightly if needed, approximately 10-15 minutes. Add the cooked meat, vegetables,salt, peppers, cooking about 3 minutes until heated through, stirring, test for seasonings, adding more salt or pepper if needed. Pour into the pie pastry lined pan. Now you have a choice on how to top this: Choice #1: Roll out the second piece of pie pastry and top the pie, sealing edges, and use a knife to cut out a hole the size of a small coin in the center of the pastry, as well as five vent slits around the pastry. Choice #2: The original recipe suggested using a cookie cutter to cut out 12 leaf shapes out of the top crust and then placing the leaf shapes on top of the pie (instead of having a full top crust) -- up to you if you wish to make it look "fancy" or not. Bake uncovered for 12-15 minutes or until crust is golden and the filling has begun to bubble (if the crust is done, its finished). Let cool a bit before serving. This will be served scooped out with a spoon; don't expect to be able to cut this into neat, firm pieces; the filling is very saucy.
Wash chicken, leave whole, and set in crock pot Mix the honey, yogurt, and Worcester sauce together in a bowl. Pour and rub the mix all over the chicken including the back and cavity. Sprinkle the salt and pepper (or your favorite seasonings) on the chicken. Put some seasoning in the cavity too. Wash and tear the fresh basil, and stuff some in the cavity. Place some on top of the chicken, as well as between wings and legs. Place in crock pot, and cook for 9 hours.
Mix sugars, salt and spices in a large bowl. Beat eggs in small bowl and pour into sugar/spice mixture. Empty can of pumpkin into sugar/spice mixture. Mix everything with a wooden spoon or a wire whip, and use a rubber spatula to incorporate all ingredients thoroughly. Add evaporated milk gradually and continue stirring. Pour into pie shell. Bake in preheated oven at 425 degrees F. for 15 minutes. Reduce temperature to 350 degrees F. and bake for an additional 40-45 minutes, or until toothpick inserted in center comes out clean.
Cook brown lentils per package directions, until firm. Drain and set aside. In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, and garlic. On a cutting board, chop spinach and onions (or chives), and dice the tomatoes. In a large bowl, add in drained lentils, spinach, chives, and tomatoes. Allow heat from the lentils to wilt spinach. Drizzle the dressing from the small bowl over the lentils and stir. Garnish with capers and serve.
Chicken Fingers: Cut each breast half into 4 strips. Combine chicken strips, milk, and next 3 ingedients in a heavy duty zip-top bag; seal and chill 4 hours. Remove chicken, discarding marinade; dredge in flour. Pour oil to a depth of 2 inches in a large Dutch oven; when hot, fry chicken, in batches, 5-6 minutes or until golden. Drain on paper towels. Serve with Come Back Sauce. Come Back Sauce: Stir together all ingredients in a bowl; cover and chill at least 1 hour.
Heat oven to 350°F. Grease button only of 9x5 inch loaf pan. Lightly spoon flour into measuring cup, level off. In medium bowl, combine flour, cheese, sugar, baking powder, baking soda, salt and pepper; mix well. In small bowl, combine buttermilk, margarine and eggs; blend well. Add to dry ingredients stirring just until dry ingredients are moistened. Pour into greased pan. Bake at 350°F for 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes; remove. Cool completely on wire rack. Wrap; store in refrigerator.
Preheat oven to 200°C (400F). Draw 5cm circles (2 inch) on the back of your baking paper as a guide to make your wafers. Use a good quality paper. Line 2 baking trays with the paper. Sprinkle parmesan cheese over the circles to form the wafers. Bake for 8- 10 minutes or until crisp and golden. Allow to cool and set on the trays.
Combine all streusel ingredients except butter in a small bowl and mix. Add butter, and mix using a fork or pastry blender. Set aside. In a large bowl, stir muffin mix and poppy seeds to combine and break up lumps. Add egg and water, stirring until moistened (about 50 strokes). Fold in rinsed blueberries and lemon peel. Pour into greased loaf pan. Sprinkle with streusel topping. Bake 57-62 minutes at 350 degrees. Cool 10 minutes. Remove from pan. Combine powedered ssugar and lemon juice in small bowl. Drizzle over loaf. Serve warm or cooled.
Preheat oven to 325°F. Arrange six 6-oz ramekins in a large metal baking dish. In a medium sauce pan combine cream and sugars. Bring to a bare simmer over medium heat stirring till sugars dissolve. Remove from heat. In a medium bowl whisk egg yolks till frothy and lemon colored. Slowly add 3/4 c cream whisking constantly and then slowly adding the rest of the cream a little at a time to prevent the yolks from cooking. Add vanilla, cinnamon, nutmeg and pumpkin. Divide among the six ramekins. Place pan in oven and then ad enough water to the pan to go 1/2 way up the sides of ramekins. Bake just until centers are slightly set but not stiff, 45-55 minute. Remove and refrigerate for at least 3 hours, but up to 24. Sprinkle each ramekin with 1/2 tablespoon sugar; use a kitchen torch to carefully caramelize. Prep time does not include chill time.
In a 8-quart Dutch oven, heat vegetable oil over medium-high heat, Sprinkle 1/4 teaspoon salt on lamb shanks. Cook lamb shanks, 2 at a time, until browned on all sides. Remove shanks to a bowl as they brown. Preheat oven to 350 degrees Fahrenheit. In drippings in Dutch oven, cook onions and carrots until tender and lightly browned, about 10 minutes. Add garlic, cook 2 minutes. Return lamb shanks to Dutch oven. Add tomatoes with their juice, chicken broth, and 3/4 teaspoon salt; heat to boiling over high heat. Cover Dutch oven and bake 1 1/2 hours. Turn lamb shanks over; add potatoes and green beans. Cover and bake 1 1/4 hours longer or until lamb and potatoes are tender. Meanwhile, from lemons, grate 1 tablespoon peel and squeeze 2 tablespoons juice. When lamb shanks are done, skim fat from sauce. Stir in lemon peel, lemon juice, dill, and parsley.
Mix lemon juice and garlic in large bowl. Whisk in oil. Add remaining ingredients; toss. Season with salt and pepper.
Mix together flour, sugar, salt and instant yeast. Mix in Shortening. Mix in Water. Turn out onto a lightly floured surface and knead by hand for 20 minutes. Cover dough with vegetable oil, cover and let rise for one hour. Form 24 smooth round rolls and place in greased 13x9" baking pan. Let rise again for 45 minutes. Bake at 400 degrees for 12 to 14 minutes.
Place everything except 1 cup Tomato Sauce and the brisket in the crock pot, mix well. Place Brisket in the beans and top with the other cup of Tomato Sauce. Cover and cook on low heat, 9-10 hours. Re-adjust seasoning. Remove meat to a cooling rack. Let beans cool and skim fat from the top. Either shred the meat or cut it into bite size pieces. Return to pot. Heat and serve with Basmati Rice cooked in chicken stock with a green cardamon pod, corn sticks (My recipe# 74650), a salad, and cold beer or Sangria.Try Cuestick's Tasty Sangria #69522
In a small sauce pan, combine the water wine and bay leaf and bring it to a boil. Add the frozen shrimp and cook, uncovered, until the shrimp turn pink and opaque in the center. With a slotted spoon, remove the prawns and set aside. Strain the remaining liquid into a measuring cup and discard the bay leave. Set the shrimp stock aside. Turn the rice cooker on and set it on the Quick Cook cycle. When the pot is hot, add the oil, then the onions and garlic and saute until the onions are soft. Add the spinach and cook until the leaves wilt. Add the rice and stir to coat the grains with oil and cook until the rice becomes transparent, except for a white spot on each grain, approximately 3 to 5 minutes. In a separate bowl, combine the reserved shrimp stock and enough chicken stock until you have three cups of liquid. Add the liquid to the rice cooker pot and stir to combine it with the remaining ingredients. Set the rice on the regular or Porridge cycle and set a timer for 20 minutes and close the cover. After 20 minutes, add the shrimp to the pot and stir. Close the cover one more time and allow the rice to steam for 5 minutes. The risotto came out very sticky, like rice pudding, but very flavorful. I added only a pinch of sea salt and fresh ground pepper to each bowl of risotto before serving.
Trim the dried outer leaves and uper stem from the lemongrass. Cut the stalks into 3" lengths and cut each section in half lengthwise to expose the flavorful core. Bring the vinegar to a boil in a nonreactive saucepan. Place the lemongrass in a quart jar with a lid that seals well and pour the boiling vinegar over it. Allow the vinegar to cool, cover the jar, and steep for 2-3 days before using. Enjoy!
Combine marinade ingredints in a jar & shake to combine. Put the chops in a zip-lock plastic bag and pour the marinade over. Seal the bag and turn it over a couple of times to coat the meat. Marinade for 6 hours (I only marinated for 2 & these were still great). Cook on the BBQ for 6-8 mins each side.
Preheat oven to 180C and line 2 baking trays with baking paper. Using an electric mixer, cream butter and sugar until light and fluffy. Add egg and vanilla and beat until well combined. Sift flour and custard powder together over butter mixture. Add white chocolate and stir until mixture forms a soft dough. Roll tablespoonfuls of mixture into balls and place on prepared trays, allowing room for spreading. Using a fork, press dough to flatten slightly. Bake for 10 to 12 minutes or until golden. Stand on trays for 5 minutes then transfer to a wire rack to cool.
Lay chicken in baking dish. Slice onion, onto chicken. Mix coke and ketchup and pour over chicken. Bake at 350 degrees for 1 to 1 1/2 hours.
Preheat the oven to 180°C/Gas 6. Wash and dice the zucchini. Pour 200ml of salted water in a large casserole, with the Nutmeg & pepper and bring to the boil. Place the courgettes into the water and boil for 2 minutes. Add the Wheat & Oat Bran and let cook for a further minute stirring constantly. Remove from heat. In a clean bowl, beat the eggs together with the Fromage Frais, Quark, onions and Gruyere and season with salt and pepper to taste. Pour into a silicon quiche mold and bake for 30 minutes. This dish may be enjoyed fresh from the oven or cold.
Bring large pan of salted water to a boil. Cut broccoli into florets. Add broccoli to boiling water and blanch for 1 minute. Drain. In a large skillet, warm sesame oil, garlic, and red pepper over low heat for 2 minutes. Stir in soy sauce and lemon juice. Add broccoli, toss to coat. EAT!
Put the water, brown or date sugar in a heavy pan. Simmer stirring constantly for 3 minutes. Add the pineapple juice and grated lemon peel and simmer till the syrup gets very thick. To make the mampostial, just add the coconut and the crushed pineapple to the thick syrup and cook it, stirring constantly until it gets very thick. You now have 2 options on how to use this thick candy mix. A. Pour it or dump it onto a non-stick cookie sheet and let it cool. After that you can cut it in squares and wrap them on plastic wrap and refrigerate them till you are ready to eat them. B. You can pour the thick candy mix from the pan into the prebaked pie crust and just chill in the refrigerator till you serve it. This will be further removed from the traditional mampostial but is simply yummy! These are two different variations of a delicious traditional dessert from Puerto Rico. You can find more tasty dishes with both a tropical and a Mediterranean flair completely free on my website: www.frontiernet.net/~rexfam.
Combine Sour Cream, Mayonnaise, Blue Cheese, Garlic, Salt & Pepper -- Mixture will be very thick -- Stir in buttermilk to reach desired consistancy. Chill overnight for flavors to blend.
Special Equipment: parchment paper Preheat oven to 375 degrees F. Brown chorizo in a skillet over medium-high heat, about 8 to 10 minutes. Drain and place into a large mixing bowl. Add the cheese, red onion, egg, cream cheese, sour cream, hot sauce, and salt and pepper, to taste. Press into jalapeno halves and assemble on a parchment lined baking sheet. Bake until golden and bubbly, about 20 minutes.
Melt 1/2lb butter and 4 squares of chocolate over medium heat. Add 2C sugar and stir until dissolved. One at a time, beat in 4 eggs. Add 2tsp of vanilla and 1 1/2C flour. Bake in 13x19" pan (greased) at 325*F for 25-30min. Cool. Frosting: Mix to a spreadable consistency: 4C confectioner's sugar, 1C butter (1/2lb), 2tsp vanilla extract and about 2tbsp of milk. Add food coloring if desired. Top layer: Melt 4 squares chocolate, 4tbsp butter (1/2 stick), 4tbsp sugar together. Pour over brownies. Refrigerate to harden chocolate. Warm to room temp before cutting.
in crockpot combine first 10 ingredients. cook on low for 8 hours. 15 minute prior to dinnertime, in saucepan, stir fry frozen veggies with 1/3 cup citrus soy sauce and 1/4 teaspoons 5 spice powder. serve over steamed rice.
Preheat oven to 350 degrees F. Sift flour, baking powder, baking soda, and salt into a large bowl and whisk with a metal whisk until well blended. In a large bowl blend the egg whites, oil, brown sugar, vanilla, and mashed bananas with an electric mixer until creamy. Add dry ingredients to wet and with a few swift strokes blend by hand until smooth. Pour into non-stick loaf pans sprayed with cooking oil and bake for 50-60 minutes or until a toothpick or cake tester inserted into the center of the loaf comes out clean. Cool on rack.
Preheat oven to 450*F. Leaving husks on corn, pull down and remove silks. Soak ears for 10 minutes in sugared water to cover. Replace husks and close with a twisting motion or tie closed with string. Place the ears in the oven and bake for 15-20 minutes. Remove husks prior to serving. Serve with butter, salt and pepper.
Preheat oven to 350 degrees. Beat margarine and brown sugar till light and fluffy. Add flour and walnuts; mix well. Reserve 1/2 cup crumb mixture; press remaining crumb mixture into bottom of 8" sqaure pan. Bake at 350 degrees for 10 minutes. Combine cream cheese (nuke for 15 seconds to soften), garnulated sugar and vanilla; mixing at medium speed and electric mixer till well blended. Add egg; mix well. Layer 1/2 cup Smarties or M&Ms over crust; top with cream cheese mixture. Combine remaining candy, chopped and reserve crumb mixture; mix well. Sprinkle crumb mixture over cream cheese mixture. Bake at 350 degrees, 20 minutes. Cool.