HumbleIntelligence/food-ner-1-Million huggingface dataset:
To Make Jumbo Popovers: Generously grease 6 (6-ounce) custard cups and set aside. In a medium bowl, beat all ingredients until smooth. Pour into greased cups. Complete now or make ahead. (To complete now): Preheat oven to 400F while preparing the batter. Place filled custard cups in a foil-lined jelly-roll pan, to catch any overflow. Bake in preheated oven 40 to 50 minutes or until surface is browned and center is moist, but not gummy. Cut open one popover to test for doneness. Serve hot. (To make ahead): Refrigerate batter in custard cups up to 1 hour. Place cups in foil-lined jelly-roll pan. Bake in preheated oven 50 to 60 minutes or until surface is browned and center is moist but not gummy. Serve hot. If desired, freeze baked popovers in an airtight container up to 7 days. To reheat, return to clean custard cups. Preheat oven to 350F and heat 8 to 10 minutes. Makes 6 servings. To Make Fresh Plum Butter: In a blender or food processor fitted with a metal blade, combine plums, powdered sugar (add dash of cinnamon, if using) and butter. Blend until smooth and creamy. Complete now or make ahead. (To complete now): Spoon into a serving dish and refrigerate at least 15 minutes. Serve slightly chilled. Use leftovers on toast or muffins the next day. (To make ahead): Spoon into a 3-cup container with a tight fitting lid. Refrigerate up to 3 o r 4 days, depending on ripeness of plums. Makes 2 1/2 to 3 cups.
Mix all ingredients in a microwave safe bowl. Microwave on high for three minutes. Stir and serve.
peel tomatoes and dice them and place in bowl. peel cucumbers and dice or slice place in bowl. grate onion place in bowl dice the green onion. put in bowl. add mayo, salt,& pepper. mix well and refridgerate 2 hours. serve.
Lightly grease muffin pans (24). Butter a 4 quart microwavable bowl on place in the microwave on high for 45 seconds or until melted (microwave times vary). Place marshmallows in the melted butter and mix to ensure they are coated with the butter. Place it in the microwave again for 45 seconds, take out and stir. Then return to microwave and allow to cook for another 30 seconds or until melted. Combine cereal to melted mixture and mix well to coat. Firmly pack the cereal mixture into the muffin pans to form cupcakes. Let cool. Remove from pan and decorate as desired. Enjoy! **DecoratingTip: Divide frosting up and add different food coloring to each portion to make it even more colorful**.
Preheat oven to 350 degrees. In a medium bowl, whisk together the flour mix, xanthan gum, egg replacer, cocoa, baking powder, baking soda, and salt. Set aside. In the bowl of the mixer, cream the margarine and sugar until light. Add the egg and vanilla and beat well. (Note: I don't have a heavy duty mixer, so I used a hand held one and I did have alittle trouble with the dough sticking to the beaters. So don't be discouraged if you have to keep pushing the dough off the beaters with a spatula, you aren't doing anything wrong. And don't worry I promise these cookies are well worth the trouble!). Add the dry ingredients in 3 additions. If the dough becomes too stiff, add the milk as needed. Shape the dough into two 10"x1-1/2" rolls. Wrap in foil and chill.Chill for about 15-20 minutes. Cut into 1/8" slices, if you have a cookie stamp, you can at this point press in onto the sliced cookies before baking. Bake these cookies on an UNGREASED cookie sheet for 10 minutes. Let cool for only a few minutes before removing from the cookie sheet. Cool thoroughly on a rack. For the filling, combine confectioners' sugar, shortening, vanilla and hot water ( use enough to create a good spreading texture.).
Place meat in slow-cooker. Combine brown gravy mix with the amount of water suggested on package. Add to slow-cooker. Halfway through cooking time, check to see if gravy needs any additional water for desired thickness. Right before beef is ready, cook noodles according to package directions. Drain and gently mix into the beef and gravy. Serve. 4 hours on HIGH - 8 hours on LOW.
Saute the mushrooms and onions in half of the butter for 5 minutes over medium heat. Mix the beef and chicken stock; add mushrooms and onions. Add toasted sesame seeds and remaining butter; heat, stirring, until butter melts. Add salt. Cook over low heat for 10 minutes. Cool slightly. Stir in heavy cream. Do not allow to boil. Serve warm or cold, garnished with chives. Add pepper as desired. Enjoy!
Drain liquid from pickles into a non reactive pan. Throw in the onion, splenda, celery seed and mustard seed. Bring to a simmer for about 20 to 30 minutes. While that is simmering chop the pickles either by hand or in the food processor to the consistancy you like your relish to be, fine or coarse. Add the 2 tablespoons of cider vinegar to the chopped pickles. Put the chopped up pickles back in the jar and pour the brine back over the whole thing. Store in the fridge and use like store bought relish.
Toast the almonds. Coarsely chop garlic, onion and mushrooms in a food processor. Saute in butter over medium-high heat with thyme, salt and pepper to taste, and wine; simmer until liquid has evaporated. Grind 3/4 cup of almonds finely; add oil and process until creamy. Add mushroom mixture and process until smooth. Mix remaining almonds slivers through the mixture; put into a mould and chill. Garnish with parsley before serving.
Place the cauliflower and water in a saucepan and bring to boiling. Reduce heat and simmer, covered, about 4 minutes or just until crisp tender. Do not drain. Set aside. Melt butter over medium heat and stir in the flour. Cook, stirring for 1 minute. Add broth and milk and cook, stirring, until slightly thickened and bubbly. stir in the undrained cauliflower, cream cheese, pimiento, parsley, chives and salt. Stir over low heat until cream cheese melts. Stir in the crabmeat and heat through, then add wine. Serve sprinkled with more chives and parsley if desired. You can make this ahead and store in the refrigerator for up to 2 days. Reheat gently and then serve.
Rinse off chicken pieces. Mix rice and cans of soup together. Add 1/2 cup of milk, if you wish. Place the chicken on top of rice mixture. Sprinkle 1/2 of the dry onion soup mix on top of the chicken, or just sprinkle salt and pepper as desired. Cover with foil and bake at 350 degrees for one hour. Remove foil for the last 10 minutes. Enjoy!
Pour all ingredients into a cocktail shaker half-filled with ice cubes. Shake well, strain into a cocktail glass, and serve. Garnish with a paper umbrella and a maraschino cherry.
Trim off excess fat from ribs. In a large skillet, brown ribs in oil, place on roasting pan. Place apple wedges and onion rings over ribs in pan. Combine all ingredients for sauce, baste ribs with sauce. Cover with foil. Bake at 350 for about 50 minutes. Uncover. pour remaining sauce over ribs. Bake at 350 for another 40 to 50 minutes or until ribs are no longer poink near the bones. the ribs should be nicely brown and tender. check for doneness. Serve ribs with extra sauce.
In a large saucepan, cook ground beef, onion, green pepper and garlic until the meat is browned. Drain fat. Stir in the remaining ingredients and bring to a boil. Reduce heat, cover and simmer 20 minutes. Sprinkle 1 oz. of cheese over each serving.
Preheat oven to 350°F In a large bowl, combine mayo, egg, soup, pepper, onions, and water chestnuts. Gently mix in crab, shrimp, and potatoes. Put into a 8 x 8 baking pan. Combine bread crumbs and butter and sprinkle over seafood mixture. Bake for 30 minutes. Serve HOT.
Everything goes into the food processor. Whirl till you have a thick, grainy sauce. Store in the refrigerater covered, or serve immediately: 1/4 cup for each serving. Pass some additional Parmesan for individual taste.
Combine the apple cider, raisins, brown sugar, butter, salt and spices in a heavy saucepan. Bring to a boil over medium heat, stirring occasionally. Boil for 3 minutes, stirring frequently while boiling. Remove from the heat and cool slightly. Sift the flour, baking powder, and baking soda into a large bowl. Stir the pecans and chopped apple into the cider mixture. Stir the mixture into the flour until all the ingredients are moistened. Pour into a well greased bundt pan. Bake at 325 degrees for 1 hour or until the bread tests done. Cool in the pan for 10 minutes. Remove to a wire rack to cool completely. Sprinkle with the confectioner's sugar just before slicing.
reheat oven to 375°. Cook pasta according to the package directions, omitting salt and fat. Drain well. Set cooked pasta aside. Cook bacon and set aside to cool. Melt butter in a large nonstick skillet over medium-high heat. Add shallots; saute 3 minutes. Add mushrooms, 1 tablespoon thyme, salt, pepper, and garlic; saute 8 minutes or until mushrooms are tender. Add sherry; cook 1 minute, stirring frequently. Remove from heat. Place flour in a Dutch oven over medium-high heat; gradually add milk, stirring constantly with a whisk. Bring mixture to a boil; cook 1 minute or until slightly thick, stirring constantly with a whisk. Remove from heat; add 1/2 cup cheese, stirring until melted. Add pasta and mushroom mixture to cheese mixture, crumble in the bacon, tossing well to combine. Spoon pasta mixture into an 8-inch square baking dish lightly coated with cooking spray; sprinkle evenly with remaining 1/2 cup cheese. Bake at 375° for 30 minutes or until cheese melts and begins to brown. Garnish with thyme sprigs, if desired.
Pre-heat oven to 350°F. Melt lard in cast iron dutch oven, or very heavy bottomed pot with lid, over medium high heat. Salt and pepper all sides of pork roast. When lard just begins to give off smell of being hot, place roast in pot. DO NOT move it for a minute or so, then rotate it to brown all sides. Lay garlic cloves and onion slices around the roast and stir to brown them a bit. Mix Kitchen Bouquet into the 2 cups of water. Pour in the water mixture. Bring to a boil. Cover tightly and place in lower portion of the oven. Roast 1 hour for boneless roast; 1-3/4 hours for bone-in roast. Half-way through roasting time turn the roast over. Remove roast from pan and cover to keep hot. Mix 2 Tablespoons cornstarch into 1/2 cup water. Using a whisk, stir the cornstarch mixture into the pot drippings, breaking up the garlic cloves as you mix. Bring to a boil, taste and season if needed with salt and/or pepper. NOTE: Pork roast made this way is ALWAYS tender. It makes wonderful hot pork sandwiches! The gravy is out of this world!
Combine the flour and salt in a medium bowl. Add the eggs, milk, and sugar, whisk until you have a light batter; make sure there are no lumps. Stir in the melted butter. Let rest for 30 minutes. Heat 2 teaspoons butter over medium heat in a cast-iron or other heavy skillet. Add 1/3 cup of the batter and immediately tilt the skillet so that the batter spreads out evenly. Cook for approximately 3 minutes, until the batter has set on top, then flip, using a spatula. Cook for 2 minutes, then transfer to a plate. Repeat, stacking the cooked pancakes, until you have used all the batter. Serve the pancakes warm with berries and sugar, or cheese and ham.
Mix ingredients by smooshing them together with your hands - messy, but necessary. Bake at 350 F approximately 1 hour. Meat should be fully done in center. Hide the ketchup from the traditionalists.
Puree red peppers, tomatoes, oregano, cayenne, wine, and oil in food processor or blender until smooth. Cook bacon in large skillet over medium heat until crisp, about 7 minutes. Using slotted spoon, transfer bacon to plate lined with paper towels. Pour off all but 2 teaspoons fat from pan and return to medium heat. Add onion and cook until softened, about 3 minutes. Add garlic and cook until fragrant, about 1 minute. Add red pepper mixture to skillet and bring to simmer. Reduce heat, cover, and simmer until flavors, meld, 10 to 15 minutes. Remove from heat and stir in cream and half the bacon. Season with salt and pepper. Toss sauce with cooked pasta and serve, sprinkling bowls with remaining bacon.
Preheat oven to 350°; position a rack in the lower third of the oven. Spray the bottom only of an 8-inch square baking pan with cooking spray. In a bowl, mix the brownie mix, oil, water, and eggs with a wooden spoon until just blended and all dry ingredients are moistened. Stir in 3/4 cup chocolate chips; spread batter into prepared pan. Bake 40-44 minutes or until pick comes out clean or almost clean (do not overbake). During last 10 minutes of baking, sprinkle the top with the pecans (so that they will toast). Remove form oven and immediately sprinkle with remaining chocolate chips. Transfer pan to a wire rack. In a medium saucepan set over low heat, melt the caramels with milk until melted and smooth. Drizzle caramel over brownies and cool completely. Cut into squares.
Combine all ingredients in 8 cup glass measure cup and microwave, uncovered on high for 5- 6 minutes. Good on meatballs and chicken.
Bring chicken broth to a boil in a medium saucepan over medium-high heat. Gradually whisk in grits; bring to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, 10 minutes or until thickened. Stir in Cheddar cheese, next 5 ingredients, and, if desired, Worcestershire sauce, stirring until cheese melts. Remove from heat, and stir in eggs. Pour grits into a lightly greased 2-quart or 11- x 8-inch baking dish. Bake, uncovered, at 350° for 40 to 45 minutes or until golden and set.
1. Melt butter in a large frying pan over medium-high heat. 2. Add chicken and saute until golden, 3 to 4 minutes per side. 3. Pour in chicken broth, then scrape up and stir in any brown bits from pan bottom. 4. Sprinkle with rosemary, pepper and generous pinches of salt. 5. Bring to a boil, stirring occasionally. 6. Reduce heat to medium-low. 7. Simmer, covered, turning halfway through, until chicken feels springy when pressed, about 10 minutes. 8. Remove to a plate and cover with foil to keep warm. 9. Add maple syrup to pan juices. 10. Increase heat to high. 11. Boil, uncovered, stirring occasionally until reduced to about 1/3 cup, about 6-8 minutes. 12. Pour over chicken.
Mix all ingredients in a bowl with your hands. Or alternatively, you can mix in batches in a food processor in batches giving a finer texture almost like a paste. Store in an airtight container or large zip-lock bag in the refrigerator. Let sit at least a day or two in the refrigerator before using. You can also put some in the freezer for later use. To use: Pour a little canola or vegetable oil in a frying pan and heat over medium high-heat. Add the chorizo and cook through.
Toast your bread in a toaster. Mix the cream cheese, green onion, and parsley together. Cook the bacon. Fry the eggs (remember to break the yolk). Spread the cream cheese mixture on the toast. Slice the tomato and avocado. Layer the tomato, avocado, bacon & egg on the toast. Enjoy :).
Transfer ice cream to bowl; place in refrigerator for 1 hour or until soft enough to handle. Place cookies in food processor; pulse until fine crumbs. Press crumbs into bottom and up side of 9-inch (2.5 L) spring form pan; freeze for 30 minutes. Scrape softened ice cream into cookie crust. Using back of large spoon, push ice cream down to remove any air pockets. Smooth top with knife or offset spatula; place in freezer. Pour whipping cream into bowl; whip with electric beaters until medium peaks form, about 2 to 3 minutes. Fold in sugar until combined. Remove cake from freezer; top with whipped cream and sprinkles. Return to freezer for 4 to 6 hours or overnight until frozen. Before serving, let sit at room temperature for 5 to 10 minutes. More recipe ideas are available online at pc.ca.
Preheat oven to 450°F or grill to medium-high. Center one chicken breast half on each sheet of heavy duty foil. Combine rice, soup and water; spoon over chicken. Arrange broccoli and mushrooms on top of chicken and rice mixture. Top with ice cubes. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make two packets. Bake 24 to 26 minutes on a cookie sheet in oven or grill 14 to 16 minutes in covered grill. Sprinkle with cheese before serving.
Remove seeds from the dates. Cut through the dates on one side and open them up. Remove the seeds.(Dont cut all of the way through). Cut Brie into small wedges and fill the dates. CLose the dates back over. Enjoy!
At least 30 minutes prior place sliced potatoes in bowl and cover with water. Preheat oven to 400°F. Line cookie sheet(s) with aluminum foil (makes clean-up a snap). Use two cookie sheets if necessary . . . for crisp potatoes they need lots of space, so don't crowd! Spray foil with non-stick spray. Drain potatoes and pat dry with paper towels. Return potatoes to (dry) bowl and drizzle with oil and toss to coat. Sprinkle with paprika, salt, cinnamon and brown sugar; toss to coat. Place on prepared cookie sheets; again, DO NOT CROWD, use two sheets if necessary! Roast, turning the potatoes every 10 minutes, until potatoes are browned and tender, 15-20 minutes. If using two cookie sheets, alternate the pans after 10 minutes!
Preheat oven to 350 degrees F with rack in center position. Butter and flour 13" x 9" pan. In 3 qt heavy saucepan, melt butter and chocolate over low heat, stirring until smooth. Remove from heat and allow to come to room temperature. Whisk in sugar and vanilla into chocolate/butter combination. Whisk in eggs, one at a time until thoroughly combined. Set aside. In separate bowl combine Dutch process chocolate powder, flour and salt. Combine flour mixture with chocolate/butter and whisk thoroughly. Add chopped walnuts if using. Spread brownie batter in pan and bake for 25-35 minutes. Cool completely.
salt and pepper haddock cook 10 minutes at 350 mix all ingredients add to fish and broil until golden brown.
Drain the soaked black and red beans separately in a strainer. In two medium saucepans, bring 5 cups of water (2 1/2 cups in each) to a boil. Add the black beans to one pot and the red beans to another, reduce the heat under both to medium, and simmer for about 45 minutes, until the beans are tender but not soft. Drain the beans separately in a colander and set aside, covered. Bring the remaining 3 cups of lightly salted water to a boil in one of the saucepans, and fill a large bowl with cold water and add several ice cubes to it. Cook the string beans for 3 to 4 minutes, depending on their size, until they are tender but still bright green. Immediately drain them and plunge them into the ice water to retain their green color. Drain and dry on paper towels. In a medium heavy skillet cook the bacon strips over medium heat until crisp. Remove the bacon with a slotted spoon and drain briefly on paper towels. In a small bowl, measure 1 tablespoon of the bacon fat and whisk it together with the remaining ingredients (except lemon wedges). In a large serving bowl, combine all the beans and drizzle the dressing over. Toss gently just to coat all the ingredients evenly, crumble the bacon over the top and serve while still slightly warm, Garnish with lemon wedges.
First, preheat your oven to 375 degrees. In a large bowl, beat butter and sugars with a mixer. Add eggs, one at a time, beating well after each addition. Add the bananas, milk, and vanilla. With mixer on low, add the flour, wheat germ, baking soda, and salt. Mix just until combined. Fold in blueberries. Place batter in greased loaf pan. Bake until a toothpick inserted into the center comes out clean, 50-60 minutes. Allow to cool ten minutes in the pan, then move to cooling rack. Cool Completely, slice and serve! *You could bake these in muffin tins with or without wheat germ sprinkled on top!
In a large bown, using your hands or a wooden spoon, crumble meat. Mix in remaining ingredients until well blended. Form into 4 large burgers. Grill on a barbecue, broil or pan fry, turning once until browned and cooked to your liking. Serve open faced on a half bun with lettuce, tomato, onion and aioli.
Preheat oven to 350&deg;F. Line one or two baking sheets with parchment paper. Mix all ingredients (except the chocolate chips) in a bowl, either by hand or using a mixer. Then fold in the chocolate chips. Drop batter by tablespoons onto your prepared baking sheet(s). Bake for 10-12 minutes or until bottoms and sides are golden brown. Transfer to a wire rack to cool completely.
Open bag of gum paste & add the peppermint (or other flavor of your choosing). Close bag & knead until well incorporated. Remove 1/2 of gum paste (cover & set aside). Add food coloring to paste left in bag & knead to incorporate. - From this point, you may want to wear some kitchen gloves (you know - thin, food handling type, so you don't end up with red hands. You may also want to work on parchment or a cutting board to keep your counter from possibly staining :) -. Remove red paste from bag, finish kneading color in, if necessary. Working fairly quickly, to avoid the candy drying out (you can use the powdered sugar to dust the surface you're working on). Split red & white pastes in half & roll in to 4 long, thin ropes. Place 4 ropes together & roll into one rope approximately 1/2 inch in diameter. With a very sharp knife cut into 1/4 inch pieces. If they squish a little, due to cutting, just press back in to round. Toss in a 9 x 13 baking pan and air dry for 48 hours. Package in little cellophane bags or little tins (washed), etc, from the craft store. NOTE - Cooking time is drying time. From Cheeky Kitchen 2011.
Mix water with yeast and sugar in a large mixing bowl, set aside for 5 minutes to let it bloom. Add the garlic, oil, salt and herbs. Add about 1 1/2-2 cups flour, mix well. Pour onto a floured board, add remaining flour as needed, and knead for about 5 minutes (this dough is really soft). Cover with the mixing bowl. Let rise about 20-30 minutes or until doubled in bulk. Punch dough down, knead on lightly floured board, set aside. Place the tofu, drained in a bowl and blend until smooth with hand blender. Add remaining ingredients and mix well. Divide your pizza dough into 4 equal pieces. Roll out one piece of dough and place a fourth of the filling in the middle of the pizza dough. Fold dough over the filling and seal. Repeat with remaining ingredients. Spray the calzones with cooking spray or and place on oiled baking sheet. Bake at 400 degree F until brown on bottom, spray tops of calzones with cooking spray or rub with olive oil and flip, cooking until browned on other side. Serve with warmed Hunt's Tomato Basil Oregano Sauce or your favorite. If you are not a vegan, I have made another variation of this recipe, here are the changes:
Instead of the vegan cheese
1 cup Veggie Mozzarella Shreds or 1/2 cup Veggie Shreds and 1/2 cup Low Fat Shredded Mozzarella
1/4 cup or so Reduced Fat Parmesan
These are guestimates on the measurements, I made these today with stuff around the house and Mark and I loved them.
Beat mayonnaise with jelly and vinegar until well blended. Combine with any prepared fruit of your choice. Serve in lettuce cups.
Preheat oven to 190C oven. Grease a 12 hole muffin pan (1/3 cup capacity). Combine all ingredients in a large bowl, stir with large metal spoon until just combined. Spoon mixture into prepared pan. Bake 190C oven for about 25 minutes. Cool on a wire rack.
Combine all ingredients and blend until smooth. I use my handy chopper. If the dressing is too thick, thin with more cream. To roast garlic - slice the top off a whole head of garlic. Place garlic on a piece of aluminum foil and drizzle with olive oil and salt. Wrap up and bake at 400 for about 40 minutes.