HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pour milk into large bowl. Add pudding mix and beat with wire whisk 2 minutes. Let stand 5 minutes. Add marshmallows and Cool Whip. Stir gently until well blended. Place banana slices in bottom of crust. Cover with pudding mixture. Refrigerate at least 1 hour.
Defrost any seafood (fresh is always better, but it happens) and the okra. Melt butter in a shallow pan, add flour and cook over low heat, stirring frequently, until very dark but not scorched (about 25 minutes); set aside. In large Dutch oven, saute onion, celery and okra in oil until limp. Add roux, broth, tomatoes, garlic, bay leaves, crab boil packet, and salt and pepper to taste; simmer two hours, stirring occasionally. Add andouille sausage and simmer 30 minutes, stirring occasionally. Add seafood and simmer 15 minutes or until cooked through, stirring occasionally. DO NOT BOIL. Stir in file powder for the last 5 minutes of simmering. Serve over bowls of rice. *To make your own crab boil: Tie the following spices in a muslin bag or in cheesecloth: 3 bay leaves, a small piece of dried ginger, 1 teaspoon black peppercorns, 1 teaspoon mustard seeds, 1 teaspoon dill seeds, 1 teaspoon coriander seeds, 1 teaspoon whole cloves, and 1 teaspoon allspice berries.
Preheat oven to 400°F. Spread 1 side of each slice of bread with 1 tsp of mustard and 1 tbs of Thousand Island dressing. Divide the sauerkraut and turkey between 2 of the slices. top each with 1 slice of cheese and 1 slice of remaining bread. Place sandwiches on oven safe tray and bake until cheese melts and sandwiches are hot, about 6 minutes.
If your rice has any large items (like whole shrimp) pull these out and chop into small pieces. Add back to rice. Put rice in a mixing bowl. Add egg, and mix to coat rice. If the rice is not well coated, add another egg. Stir in flour. The mixture should be fairly loose, but not runny. Heat enough oil to coat the bottom of a non-stick skillet over medium heat. Drop the rice mixture by tablespoons into hot oil. Gently flatten each spoonful with the back of a spoon, so that it is about 1/4 inch thick. Cook until the bottom is golden brown, then flip and cook the other side. Remove to a rack covered with paper towels to drain any excess oil. Serve immediately with your choice of dipping sauce, or cool completely before adding to your bento box.
Cut the cake in half horizontally. Spoon the pudding onto the bottom half of the cake, place the top half back on. Ice the cake with the thawed cool whip. Slice and serve with the strawberries.
TO SERVE: Place crepe on warm serving plate. Using a slotted spoon, spoon about 1/6 to 1/4 of lobster onto crepe. Spoon sauce over the crepes. Garnish with fresh tarragon and lemon wedges if desired.
Preheat the oven to 400 degrees F. Trim the fronds from the fennel and reserve. Remove the stalks and cut a slice off the base of each fennel about 1/4 inch thick. Slice each fennel into 6 wedges, place in a baking dish and drizzle with 3 tablespoons olive oil. Season well. Bake 40-45 minutes or until the fennel is tender and slightly caramelized. Turn once or twice during cooking. Allow to cool. Cut a thin slice off the top and bottom of each orange. Using a sharp knife, slice the skin and pith off the oranges. Remove as much pith as possible. Slice down the side of a segment between the flesh and the membrane. Repeat with the other side and lift the segment out. Do all the segments on both. Squeeze out any juice remaining in the membranes. Whisk the remaining oil into the orange juice and the lemon juice until emulsified. Season well. Combine the orange segments, onion and olives in a bowl, pout on half the dressing and add half the mint. Top with the roasted fennel, drizzle with the remaining dressing, and scatter the parsley and remaining mint over the top. Chop the reserved fronds and sprinkle over the salad.
Cook fruit in the water until tender and raisins and dates are beginning to plump on a medium high heat. (20 minutes approximately.) Make a paste with the sugar, cornstarch and milk, and then pour into fruit mixture. Cook until thickened and tender, this is to your preference.
HEAT oven to 375°F. Cook pasta as directed on package, adding spinach to the boiling water during the last 1 min of cooking. MEANWHILE, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken and basil; cook 3 minute or until chicken is no longer pink, stirring frequently. Add pasta sauce and tomatoes; bring to boil. Reduce heat to low; simmer 3 minute or until chicken is cooked through. Stir in cream cheese spread until melted. DRAIN pasta and spinach; return to same saucepan. Add chicken mixture; mix lightly. Stir in 1/2 cup mozzarella cheese. Spoon into 2-L or 8-inch square baking dish. BAKE 20 minute or until heated through. Sprinkle with remaining mozzarella cheese and the Parmesan cheese. Bake 3 minute or until cheese is melted.
Mix the bicarbonate of soda with the boiling water and pour over the dates. Sift together the flour, baking powder and salt. Cream the butter and sugar well and then beat in the eggs. Mix in the flour and the nuts and finally stir in the dates and water in which they have soaked. Turn into a buttered, shallow ovenproof dish and bake at 190C for 40 - 50 minutes. To make the sauce: Mix the butter, brown sugar and water and boil, until it forms a syrup. Remove from the heat stir in the vanilla and brandy. Pour the sauce over the hot pudding and allow it to soak inches.
Preheat oven to 350 degrees.Sift together all fry ingredients. Add eggs, vanilla and applesauce to dry and beat on low speed till mixed well. Add boiling water to carrots and beat on medium speed for 2 minutes. Pour into bread pan and bake for about 45 minutes Let cool overnight. Cut into 8 or 10 pieces and store in Tupperware in the fridge. *Best results when baked the day before.
Throughly mix all ingredients (except oil) in bowl and form into balls about the size of a quarter. Heat 1- 1 1/2 inches of vegetable oil in fry pan. When oil sizzles as a drop of water is added, add meatballs and fry until golden brown. Transfer to Doris Roberts' Meat Sauce (see recipe on this site).
To make waffles, boil the noodles according to package directions. Drain and rinse under cold running water. Set aside to drain well. Transfer the noodles to a large bowl and mix together with the eggs, flour, baking powder, water and chicken flavoring packet. Spoon about 1/2 cup of the noodles into each cavity and cook until golden brown and crispy, according to your waffle machine's directions. Transfer the cooked waffles to a wire rack set over a baking sheet and continue cooking the rest. In a small bowl, whisk together the mayo and hot sauce until well combined. To assemble the sandwiches, spread two waffles with the mayo. Place a slice of cheese, an egg and two strips of bacon onto half of the waffles. Then sandwich together with the top waffle. Serve and enjoy.
Combine lemon juice, olive oil, & garlic in a zip-lock plastic bag. Add chicken, seal, & marinate in refrigerator 3-8 hr, turning occasionally. Preheat oven to 350°. Remove chicken from bag; discard marinade. Coat broiler pan with cooking spray & place chicken in a single layer on pan. Sprinkle with salt and pepper. Press in oregano & rosemary Bake 45 minutes or until chicken is done.
Pre-heat oven to 350F degrees. In a large bowl, cream the butter at high speed for one minute. Add the brown sugar, baking soda and salt and continue to mix until they are well combined. Beat in the egg and vanilla. Now beat in the melted chocolate, then the sour cream. Begin to mix in the flour in thirds until well combined and the dough begins to stiffen. You may need to add the last bit by hand using a wooden spoon. Chill dough for 30 minutes. Place rounded teaspoons of dough on an untreated baking sheet about two inched apart . Bake for 8 to 10 minutes, until the edges are firm. Remove cookies to a cooling rack to cool. Once cool, spread a small amount of frosting on each cookie (frosting directions appear below). These will keep in a tightly covered container for three days. You can also freeze the cookies before frosting for up to one month. To prepare the frosting, place the butter, salt and vanilla in a medium bowl and whip until light and fluffy. Gradually beat in the cocoa and one cup of the powdered sugar. Add in the milk to soften the frosting a bit. Add in the remaining powdered sugar in parts, mixing well until incorporated. If it get too thick for spreading, then add a bit more milk.
Combine rhubarb, sugar and cinnamon in a medium saucepan. Bring to a simmer over medium high heat then reduce heat to a gentle simmer and cook until the rhubarb begins to soften. Remove from heat and stir in vanilla. Serve warm or cold.
Saute celery and onion in 1 TBS of bacon grease. Add bacon, celery, onion, thyme, salt, pepper, chicken bouillon cubes, all but 1 C of the half-n-half, and all of the white wine to chopped potatoes. Add enough water to cover the potatoes and boil. During the last 15 minutes of cooking the potatoes, remove 1/2 of the soup and mash in a food processor until it is a mashed potato consistency. Return to pot. Add the parsley, can of creamed soup and the remainder of half-n-half. Cook for another 15 minutes. Top with green onions and bacon. Serve hot.
Preheat oven to 325°F Combine sugar and water in a saucepan. Bring to a boil, and cook without stirring until golden. Pour into 6 ramekins. Whisk eggs, vanilla, sugar and lukewarm milk in a bowl. Pour mixture into ramekins. Put ramekins in a roasting pan and add enough hot water to come halfway up the sides of the ramekins. Bake for about 40-50 minutes. Cool and chill in refrigerator for about 8 hours. Turn out onto individual plates to serve.
Cook chicken in water with bay leaf and debone. Cook spinach noodles in the chicken broth and drain, but reserving the broth. Saute' green pepper, celery, and onion in melted margarine/butter until tender. Add cubed Velvetta and stir until melted. Next add green olives, mushrooms, cream of mushroom soup, and chicken. Blend sauce in cooked spinach noodles and place in slightly greased casserole. You may add more broth if needed. Top with cracker crumbs and dot with butter and bake 350 for 45 min.
Set oven to 350 degrees F. Grease an 11 x 7-inch or a 13 x 9-inch baking dish. In a skillet melt butter over medium heat; add in the onions and saute stirring with wooden spoon for about 8 minutes or until lightly golden brown (adding in the garlic the last 2 minutes of cooking). Add in drained spinach and saute for 2 minutes more mixing with a wooden spoon; transfer to a large mixing bowl. Add in the cooked chicken, ricotta cheese, mozzarella cheese, Parmesan cheese, seasoned salt, egg and pinch nutmeg; mix with wooden spoon until well combined, then season with black pepper to taste. Place the cooked noodles on a wax paper lined flat surface. Evenly divide the ricotta mixute into eight scoops on to a plate. Spread about half of the alfredo sauce into the bottom of the baking dish. Spread one scoop onto one cooked lasagna noodle, then spread out with a spoon to cover the noodle completey. Roll up starting at the short end. Place seam side down on top of the sauce. Repeat same method with remaining 7 noodles. Sprinkle about 1 cup grated mozzarella cheese (or to taste) on top of the noodles, then drizzle the remaining alfredo sauce on top. Cover with foil and bake for about 30 minutes or until hot and bubbly.
Roll out pizza dough onto a pizza stone or an aluminum pan if you don't have a stone. Spread chili on top of dough as you would sauce in regular pizza. Top with Cheese. Place in 425 degree oven for 15-20 minutes or until crust browns and cheese it bubbly. Place all toppings in bowls on table, slice pizza and serve with toppings. Everyone adds what they like to the top and mmm. If you like you can also bake with the toppings already on the pizza but we like the fun of putting them on after. I hope you enjoy!
Soak the beans overnight in cold water. Heat the olive oil in a heavy soup pot over moderate heat. Add the onions, garlic, and jalapeno. Cook over low heat until almost tender, then stir in the paprika, cumin, coriander, and bay leaf. Add the stock or water. Drain the soaked beans and add them to the pot. Cover and simmer until the beans are just tender. Add the tomatoes. Continue to simmer until the beans are completely tender and the flavors are well blended, about 20 to 30 minutes. Add salt and hot pepper sauce, to taste. Carefully mix together the diced avocado, chorizo and tomato. Garnish each portion of the soup with a spoonful of this mixture.
Mix brown sugar and cinnamon together in a small bowl. Lay strips of bacon flat and rub with half the sugar mixture. Turn strips over and repeat with the remaining sugar mixture. Wrap each piece of bacon tightly around a skewer. Transfer to the broiler pan (do not use a cookie sheet, it will not work). Bake until crisp and a lovely brown, about 20-25 minutes. No oven temp was given in the book but I'd say @350 until golden. Transfer bacon to a wire rack. These can be served warm or at room temperature. Arrange in a napkin-lined basket for a nice presentation.
Preheat oven to 375 degrees. Arrange sweet potato slices and tomato chunks in a buttered casserole. Sprinkle with brown sugar, salt and nutmeg. Dot with slivers of butter. Bake for 45-50 minutes.
Combine ingredients for the dressing. Cut heirloom tomatoes into small chunky wedges and halve cherry tomatoes (unless very small). Season tomatoes with sea salt and pepper in a large bowl. Toss with dressing and marinate tomatoes 5 minutes. Toss tomatoes with shiso leaves and serve with juices from bowl.
Preheat oven 350 degreees F. Grease cookie sheets. Dust raisins and nuts in 1/4 cup flour. Cream butter and sugar. Add salt, eggs, lemon extract and sour cream. Sift flour and the rest of the dry ingredients into creamed mixture and mix well. Add nuts and raisins and stir. Drop by teaspoonsful onto cookie sheets. Bake 10 minutes.
In a 4-qt. crockpot, stir together the potatoes and onion. Add the bacon. In a large mixing bowl, combine the cream cheese, chicken broth, cream of chicken soup, and the pepper. Add the mixture to the crock. Cover and cook the soup on LOW for 8-10 hours or on HIGH for 4-5 hours. You can mash the potatoes for a thicker consistency before serving.
Dissolve yeast in warm water. Whisk in sugar/honey, salt, and oil. Slowly fold in flour, as it becomes harder to stir, turn the dough onto a lightly floured countertop and dust the dough with flour. Knead the dough by folding it in half and pressing it with the palm of your hand until it springs back when you poke it lightly with a finger. Form into ball and place in lightly greased bowl. Dust dough with flour and cover it with a clean cloth towel. Let it rise for 30 minutes. After the dough has risen once, punch it down and form balls for the shell about 6-inches, 3-inch balls for the head , and 2-inch balls for the legs, and assemble on a greased cookie sheet. Etch a crisscross pattern on top of shell with a knife. Use 2 raisins for eyes. Let rise for 30 more minutes. Preheat oven to 375 degrees. Brush lightly with egg wash (1 egg whisked with 1 tbs. water and couple drops green food coloring) and bake for 25 minutes or until golden brown.
In tall narrow pot, gently heat stock until body temperature. Meanwhile, in a large bowl, stir together vegetables, parsley, and meat until well combined; add salt and pepper; fold in egg whites. Whisk heat stock into egg mixture; return to pot and, whisking, bring slowly to boil. When mixture begins to look frothy, stop stirring to allow egg mixture to rise and solidify into a raft. Lower heat to medium-low. Carefully make a vent hole in raft with spoon handle. Simmer consomme gently for 30 minutes. Leaving pot on heat, carefully push raft down with back of ladle; ladle clarified consomme through cheesecloth-lined sieve into clean pot. Heat until very hot. Stir in Port. Garnish: Slice scallops crosswise into 3 pieces, place 3 discs into bottom of each of 6 warmed bowls. Pour hot consomme over scallops; arrange celeriac and cucumber decoratively in each bowl. Serve immediately.
Butter the sides of a large, heavy-bottomed saucepan or spray down with Pam. Add to the pan the first four ingredients. Cook over medium heat, stirring constantly. Cook to 245 degrees (firm ball stage) while constantly stirring. Remove from heat and continue to stir until mixture stops boiling. Add margarine and koolaid mixture. Return to heat and continue to stir until mixture reaches 245 degrees again. Remove from heat but continue to stir until mixture stops boiling. Pour mixture into a greased 15 x 10 pan. Let cool. When completely cooled, cut into 1 inch strips. Butter fingers. Grab a strip and start pulling. Keep pulling. Strip will SLOWLY turn whiter. Use your own judgement as to what consistency you want your taffy. Wrap in waxed paper or foils.
cut banana into pieces. put all ingredients into a blender and blend until smooth. pour into a chilled glass and serve.
To Make the SANDWICH. Split a muffoletta loaf or a round loaf of Italian bread horizontally. Remove some of the center soft bread. Spread each half with equal parts of olive salad/oil. Place meats and cheeses evenly on bottom half and cover with top half of bread. Wrap tightly with plastic wrap and refrigerate for up to 4 hours. Cut in quarters for huge sandwiches, or eighths for more manageable sections. To Make the OLIVE SALAD. To pit the olives crush each olive on a cutting board with your hand or use the end of a funnel. Combine all ingredients except oil in processor. Pulse 4-5 times. You want this to be coarse chopped. Add olive oil. Put into a bowl or jar, cover and let the flavors marry for about one week.
Mix the chilli with the olive oil and set aside. Take a peach wedge and a mozzarella chunk, and wrap a slice of prosciutto around the two. Place three peach parcels on each plate, scatter with a few rocket leaves and drizzle everything with the chilli oil just before serving.
Preheat oven to 350*F. In a large bowl, cream together the butter and brown sugar until fluffy. Blend in the egg and vanilla. In another bowl, mix the flour, baking powder, and salt; gradually add to the creamed mixture, stirring just until combined. Shape Tbsp. of dough into balls; space 2" apart on lightly greased or parchment paper-lined cookie sheets. Bake for 10-12 minutes, or until lightly browned; cool on the sheets for 10 minutes, then transfer cookies to wire racks and cool completely. Meanwhile, make the icing: In a small saucepan over medium heat, mix the brown sugar and heavy cream; bring to a boil. Cook and stir for 2 minutes; remove pan from heat and stir in the powdered sugar, mixing until smooth. Dip the bottoms of the pecans into the icing and place 2 on each cookie; drizzle tops with more icing.
Brown ground meat/turkey & onion; drain. Add taco seasoning and stir in refried beans. Mix soup and sour cream in a separate bowl. Spread 1/2 sour cream mixture in the bottom of a casserole dish. Tear up 3 tortillas and spread over sour cream mixture. Put 1/2 the meat bean mixture over that. Add a layer of cheese. You could put some hot sauce on this now. Repeat the layers. Sprinkle cheese over the top and bake, uncovered, at 350°F for 20-30 minutes.
If using frozen shrimp, defrost under cold running water, then clean, de-vein, and remove tails of shrimp. If using cooked shrimp or crab, add it when the veggies are almost done. Heat 1 tablespoon of sesame oil in wok on medium high heat. When oil is hot, add shrimp and stir-fry until pink. Then remove them from wok. Add garlic and white onion to wok, and after they are soft add the other veggies. You can really use just about any veggie with this. When veggies are mostly done, move them to the sides of the wok, creating a hole of bare pan on the bottom. Pour in beaten egg. Let it scramble a bit and break it into smaller pieces. Add rice to the wok, and return shrimp to the wok. Add the green onions, and the five spice powder and soy sauce to taste. Add 1 tablespoon more oil to the rice. Stir to fry the rice and combine the seasonings. Add vegetable oil if you need more oil.
PREHEAT oven to 400° F (200° C). Spray 24 mini muffin cups with vegetable spray. COMBINE first 8 ingredients in large mixing bowl. In smaller bowl, combine milk, pumpkin, vegetable oil and egg. ADD liquid ingredients to to dry ingredients, mixing only until moistened. Fill muffin cups. Sprinkle with brown sugar. BAKE at 400° F (200° C) for 15 - 18 minutes, or until golden.
Combine 2 cups flour, baking powder and salt. Cut in 1/2 cup butter. Add eggs and milk. Pat into a greased 9 x 13 pan. Cover with rhubarb and sprinkle dry gelatin on top. Mix butter, sugar and l cup of flour. Put this on top of rhubarb. Bake 30-35 minutes at 350 degrees. Let cool then cut into squares.
Heat the low fat cooking spray and fry the onion and garlic until soft. Add the mushrooms and parsley and fry until the juices begin to run. Then add the flour and mix thoroughly. Gradually add the wine and then the stock stirring all the time. Season with black pepper and slowly bring to the boil. Continue stirring until the sauce thickens.
Brown ground beef, drain fat. Add rest of ingredients, bring to boil and simmer one hour or until barley and vegetables are tender.
Preheat oven to 425°F. Cook hamburgers until done. Combine cheese, olives, steak sauce, lemon juice, and mayo. Place hamburgers in pita bread and spoon topping over hamburgers. Heat at 425F for 5 minutes. Add tomato and lettuce (optional).
Place the Jerusalem artichokes in a saucepan of boiling water & cook for approximately 5 minutes or until tender. Drain & place artichokes in a food processor with the butter & milk & process until smooth. To make the rosemary brushetta, slice the bread thinly & brush with a little olive oil. Sprinkle the slices of bread with the rosemary, place under a hot grill / broiler & cook until crisp. Serve the brushetta with the artichoke hummus.
Boil, peel and cut in slices potatoes (Yukon Gold potatoes). In a blender, mix the cheese, peppers, milk, oil, garlic, salt and pepper. The sauce should be fairly thick; add more cheese and olive oil if not, or add milk is too thick. Lay a bed of lettuce in a serving dish and place the potatoes on top. Cover with the sauce. Cut the hard boiled eggs in quarters or halfs and place on top of the potatoes. Add black olives if desired. This dish can be served slightly cold.
Fry bacon and onion in a skillet until bacon is crisp. Drain the excess grease from the cooked bacon and onion. Put all ingredients in a crock pot. Cook on high for 2 hours or low for 6 hours.
Pre-heat oven at 220°C/200°C fan-forced. Cook gnocchi in a pot filled with plenty of boiling salted water. As soon as gnocchi has risen to surface of the boiling water, rinse under cold water and drain well. Toss in a little oil to prevent sticking. To make filling, heat oil in a large frying pan. Add onion, garlic, zucchini, carrot and bay leaves, cook, stirring, for 2 minutes or until softened. Add mince, cook until browned all over. Stir in flour, tomato paste and then Worcestershire sauce until well combined. Gradually stir in stock, bring to boil and then cook over a med-high heat, uncovered for 5 minutes or until thickened. Season with salt and pepper. Spoon into an oven-proof dish (approximately 300ml capacity). Top with gnocchi and cheese. Cook for 15 minutes or until cheese has melted and mixture is bubbling. Serve garnished with chives.
Cook mostaccioli according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Brown mushrooms in drippings; remove to paper towels. Drain drippings from pan. Add the cream, butter, parsley, garlic, pepper sauce and salt if desired to the skillet; cook and stir over medium heat until butter is melted. Drain mostaccioli; add to cream mixture. Stir in the bacon, mushrooms and cheese; heat through. Remove from the heat. Sprinkle with green onions.