HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter; add sugar & stir to dissolve. Add cream cheese, melt & whisk until very creamy. Add corn, stirring to coat well. Put in greased casserole & top with bread crumbs, if desired. Bake at 350 until bread crumbs are browned or until hot & bubbly for about 30 - 40 minutes.
Preheat the oven to 350 degrees. Mix all the meatball ingredients in a large bowl and shape into 1-inch balls. Fry until brown in the oil and butter. Drain off the grease and place meatballs on paper towels. Place meatballs in a 2-qt. baking dish. In a small bowl, combine sauce ingredients. Pour over meatballs. Bake for 20 minutes. For a meatloaf, mix the meat and form into a loaf in a baking dish. Bake for 45 minutes. Remove from the oven and top with the sauce. Return to the oven for 15-20 minutes or until the sauce looks bubbly.
Combine the eggs,sugar,orange zest,ginger and cardamom in a heavy medium sized saucepan and whisk the mixture until it is smooth. Add the orange juice and butter; cook the mixture over medium heat, whisking constantly, until it is thickened, 7 to 9 minutes. Do not allow the mixture to come to a boil. Pour the orange curd through a fine mesh strainer into a glass bowl. Cover the surface with plastic wrap. Refrigerate the orange curd until it is cold and thick, at least 3 hours and up to 3 days. In a medium size mixing bowl using an electric mixer, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the orange curd and scrape the filling into the prepared pie shell. Cover the pie with plastic wrap and refrigerate it until the filling is completely set, at least 6 hours and up to 1 day.
In a large bowl, combine the chicken, soup, celery, mayonnaise, broccoli, water chestnuts, lemon juice and onion. Stir in cracker crumbs. Spoon into a greased 1-1/2-qt. baking dish. Season to taste. Bake, uncovered, at 375° for 15 minutes. Sprinkle with potato chips or corn flake crumbs and almonds. Bake 15 minutes longer or until bubbly and lightly browned.
In a large non-stick skillet, melt butter over medium heat. Add in the onion, cook/stir for 3 minutes or until onion is limp. Add in the chiles and cumin; cook/stir for 2 more minutes. Add in the soup, milk, chicken, and tabasco; stir and bring to a boil. Put the pasta and cilantro in a big mixing bowl; add all but 1/4 cup of sauce; stir to combine. Transfer pasta mixture to a greased (non-stick cooking spray) 2 quart casserole dish. Top with remaining sauce and sprinkle evenly with cheese. Bake at 350° for 30 minutes or until sauce is bubbly and cheese is golden brown.
Preheat broiler. Place 4 of the pepper halves on rack of broiling pan. Broil about 5 minutes on each side or until peppers are lightly charred. Remove peppers to brown paper bag. Close bag so that peppers can steam for 10 minutes. Remove skin from peppers. Cut remaining uncooked pepper halves into strips and set aside. Blend roasted peppers, vinegar, TABASCO(R) Sauce and salt in food processor or blender. Gradually add 1 tablespoon oil until mixture is smooth. Heat remaining 2 tablespoons oil in heavy skillet over high heat. Sprinkle chicken with salt and pepper and add to pan. Saute 8 to 10 minutes on each side or until done. Remove chicken from skillet. Add pepper strips to skillet and saute 1 to 2 minutes. Serve chicken with pepper strips and sauce.
salt and pepper both side of the steaks to your taste. Put in a 400 degree oven on the middle rack of 16 minutes turning once. Then Broil 5 minutes per side (on highest rack in your oven) Then remove from oven and Let rest at least 8 min's covered with aluminum foil.
Toast waffles (butter if desired). Fry sausage patties until desired doneness is reached. Scramble eggs until slightly "dry". Assemble "sandwich" in this order: waffle butter side up (if buttered), half of the scrambled egg, sausage patty (or other meat), second waffle, buttered side (if buttered) on sausage patty.
Blend the herbs, lemon zest, juice, garlic and cumin with 1 tsp olive oil, seasoning and water. Heat 1 tsp olive oil in a shallow non-stick frying pan, season the haddock and place in the pan, skin side down. Cook for 4 minutes over a high heat, until golden. Turn and cook same as other side. Remove the pan from the heat and leave the fish in pan for 5 min, until flesh is cooked through. Place the fish on a bed of watercress and pour the lemon sauce over. You can serve with couscous or rice.
Place turkey carcass into a stock pot and cover with water. Bring to a low boil and cook until meat falls easily from the bone. Pour stock and bones into a colander with a bowl underneath to catch the stock. Separate the meat from the bones and put meat into stock. Return the stock to the stock pot. Put pot back on low heat and put in rosemary, pepper, carrots and celery. Cook until soft. Take about 2 cups of stock out of pot and stir fettuccini sauce mix into it, then slowly stir it into the stock pot. Cook at least 10-15 minutes. Stir in noodles and cook 10-15 minutes or until the noodles are done. *Soup is thicker and creamier next day.
In blender, sprinkle gelatine over cold water; let stand 1 minute. Add hot cream and process at low speed until gelatine is completely dissolved, about 2 minutes. Add cream cheese, orange juice concentrate, sugar and vanilla; process at high speed until blended. Chill blender container until mixture is slightly thickened, about 15 minutes. Pour into prepared crust; chill until firm.
need also Large Capacity Blender (7-8 Cups). Place rice in a bowl with enough hot water to cover. Let sit overnight on counter. Next day, remove the water. Place rice, 1/2 cup fresh water and 2 cups milk in a blender until rice is all ground up. Add sugar, vanilla, and cinnamon. Blend. Add the remaining two cups milk, and 1/2 cup water. Blend. Strain through thickly layered cheesecloth (more than once may be necessary; do NOT squeeze the cloth). Chill and serve. Makes approximately 6 cups. Note: This is a favorite for youngsters of all ages. Also, the rice starch in this drink is an excellent way to "put out the fire" on your tongue while eating hot/spicy meals. In summertime, add crushed ice to drink to make a slushy.
Spread pine nuts in a shallow pan; bake at 350° for 5-10 minutes or until nuts are lightly toasted, stirring occasionally; set aside. Melt margarine in a saucepan over medium heat. Add in garlic; stir/saute 1 minute. Add in water, orzo, and salt; bring to a boil. Decrease heat to med-low; cook 13 minutes or until liquid is absorbed. Stir in spinach, Parmesan cheese, and toasted pine nuts; season to taste and serve.
1. Dust the beef roast with flour seasoned with salt and pepper. 2. Over med-high heat, add oil to heavy Dutch oven and then sear the roast on all sides. Remove and keep warm. 3. Add a little more olive oil, if necessary. Add onions and garlic and saute until translucent. 4. Add the tomato paste and cook for 5 minutes, then add the red wine, broth, tomato sauce,gravy mix, thyme, salt and pepper. 5. Bring this to a boil for 5 minutes. 6. Put the roast back into the sauce, put on the lid snugly and bake in a 400 degree oven for 1.5 hours, or until the roast is done and tender.
Bring vinegar, water, spices, and onion to boil. Allow to cool for a half an hour or more. Place beef in a glass or porcelain container sufficient in size to allow the beef to be adequately covered by the marinade. You can add a little more water and vinegar (1:1 ratio) to cover. Pour marinade over the beef, cover and refrigerate for a minimum of 3 days, turning once a day. Strain vegetables from solution. Reserve solution. Thoroughly brown beef in hot oil, transfer to roasting pan or crock pot and cook in solution like a pot roast.* Remove meat and return a portion of the solution to a pan depending how much gravy you want. Add enough gingersnaps to thicken to a moderately thin gravy.) Slice meat and serve with spaetzels, potato dumplings, or potato pancakes and red cabbage. *Suggestion: cook in a crock-pot on low for 6-8 hours until tender.
Crumble Topping: In a bowl, whisk flour with sugar. With pastry blender or 2 knives, cut in butter until mixture is in fine crumbs. Set aside. In another bowl, whisk together sugar, flour and salt; whisk in egg until smooth. Add rhubarb and strawberries; toss to coat. Scrape into pie shell, then dot with butter. Sprinkle crumble topping evenly over filling. Bake in oven at 425 for 10 minutes. Reduce heat to 350 degrees and bake until topping is golden and filling is bubbly, approximately 40 minutes. Let pie cool on rack.
Place the beans in a blender or food processor. Process to a chunky puree. Add the red peppers, celery, onions, garlic, vinegar, lemon juice, oregano, and cumin. Pulse once or twice to combine. Use black pepper and salt to taste.
Tartar Sauce: Combine all of the sauce ingredients in a bowl and mix well. Adjust the salt to taste. Cover with plastic wrap and refrigerate until ready to use. Tacos: Rinse the fish under cold running water and pat dry with paper towels. Cut the fish into 1 inch cubes and put in a large bowl. Add the Worcestershire sauce, garlic, salt and pepper and turn the fish carefully to coat. Cover with plastic wrap and refrigerate at least 20 minutes or up to 4 hours. Put the flour on a plaate and toss the fish pieces in it a few at a time, until they are all evenly coated. Heat the vegetable oil in a large pot over medium-high heat to 375 degrees F. Carefully add a few pieces of the fish at a time, shaking off any excess flour before placing them into the oil. Fry until the fish pieces are golden brown all over, about 4-6 minutes. Then transfer them to a paper towel lined plate to drain. Meanwhile, heat a medium skillet over medium-high heat. Add a tortilla and warm for 10-15 seconds. Flip the tortilla and warm until it is pliant and heated through, another 10-20 seconds. Place on a plate and cover with a towel to keep them warm. Repeat with the remaining tortillas. Spread a dollop of the chipotle tartar sauce onto a warmed tortilla. Add a few strips of cucumber and top with 3 or 4 pieces of fish. Cover with a few arugula leaves and cilantro leaves and a sprinkling of the orange zest. Serve with more chipotle tartar sauce and the lime wedges on the side. Enjoy!
Preheat oven to 350 degrees. Place diced bread on a baking pan and place in oven. Toast bread for about 15 minutes, until the bread is crispy on edges and a nice golden color. Meanwhile, warm the butter in a saucepan. Add onion, celery and carrots. Cook over medium heat until the onions are translucent. Remove bread from oven and place into a large mixing bowl. Add in all herbs, chopped parsley, apples, nuts, dried cranberries and salt. Mix well. Place back into your baking dish and carefully drizzle vegetable stock over the entire dish. Bake, uncovered, for 30 minutes. season with black pepper and serve.
In a medium bowl, combine sugar, cocoa powder, flour, baking soda, and salt. Stir with a wire whisk until blended. With a pastry blender, cut in shortening until evenly distributed and mixture resembles corn meal. Spoon about 1/3 cup of the mixture into each of 11 small containers with tight fitting lids or ziploc bags. Seal containers. Label with date and contents. Store in a cool dry place. Use within 12 weeks. Makes 11 packages Children's Chocolate Cake Mix To Use: 1 Pkg Children's Chocolate Cake Mix (above) 4 tsp Water Preheat Easy Bake Oven for 15 minutes Preheat Easy Bake Oven 15 minutes To one container of mix add water. Stir with a fork or spoon until blended and smooth. Pour mixture into greased and floured 4 inch round miniature baking pan. Bake for 8 - 10 minutes. Remove from oven and cool in pan on a rack for 5 minutes. Invert onto a small plate and remove pan. When cool frost with Children's Chocolate Frosting if desired.
Preheat oven to 450F. Combine flour and salt, cut in shortening until mixture resembles coarse crumbs. Add enough water a tablespoon at a time, until the dough forms a ball. Divide dough in half, roll out one half and put in a 9 inch pie pan, roll out other half and cut into leaf shapes (Make small leaves for the edges and large leaves for the center). Combine the filling ingredients except for the butter and egg, fill the pie, and dot with the butter. Arrange the leaves on top, and brush with the egg. Bake 10 minutes, reduce temp to 350F and bake for 35-45 minutes. Cool pie completely in pan.
Mix apricots, lemon juice and rind. Add sugar, stir 5 minutes until sugar dissolves. Let stand 20 minutes. Stir in pectin. Ladle into cartons or jars, filling to within 1/2 inch of top. Cover with cloth and let stand until set, 24 hours or overnight. Cover and freeze. To serve, thaw and store in refrigerator. (Freeze for 1 month before thawing to use).
Preheat the oven to 350 degrees. Cover a cookie sheet with tin foil. Place the acorn squash halves on the tin foil and fill each half equally with the remaining ingredients. Bake until soft, approximately 45 minutes. Serve hot from the oven.
Make sure that the toast is toast, not bread, by putting it in the toaster before you put the coconut oil on it. Spread coconut oil on the toast. Serve warm (or just eat).
In mixing bowl, stir together soup, onion, nutmeg and black pepper. In another bowl, place half of the soup mixture, crab and 1 cup of the jack cheese; set aside. Wrap the tortillas in paper towels, microwave on 100 percent power for 30 to 60 seconds. Place 1/3 cup mixture on each tortilla and roll up. Place seam side down in greased 12 X 7-1/2 dish. Stir milk into the reserved soup mixture, pour over enchiladas. Microwave, covered, on high for 12 to 14 minutes. Sprinkle with remaining cheese. Let stand for 10 minutes. Add a dash of hot pepper sauce to soup mix if desired.
In a 13x9x2 inch disposable foil pan combine tomatoes, oil, garlic, vinegar, sugar and oregano. FOR CHARCOAL GRILL: Place foil pan directly over medium coals for 8 to 9 minutes or until tomatoes are wilted, stirring occasionally. Remove from grill. FOR GAS GRILL: Preheat grill. Reduce heat to medium. Place pan on grill rack. Cover and grill as above. OVEN METHOD: Preheat oven 450 degrees. Cook in oven for 10 to 12 minutes, stirring occasionally.
Prepare the tray. I prefer to line it with baking parchment. The book says: rub a few drops of oil over the tray, dust with flour, tip it and knock of the excess. Beat the egg whites with the cream of tartar and the salt until stiff. Stir in the brown sugar, a tablespoon at a time, beating until stiff again after each addition. Fold in chopped walnuts. Heap in rounds on prepared tray and bake in a very slow oven (150C/350F) for between 1 to 1 1/2 hours. Remove immediately from tray and allow to cool. Sandwich with whipped cream.
Preheat oven to 375°F. Mix flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl. Add pumpkin, 1/2 cup of water. Stir until just mixed. Spoon batter into oil-sprayed muffin cups, filling to just below tops. Bake 25 to 30 minutes, until tops of muffins bounce back when pressed lightly. Remove from oven and let stand 5 minutes. Remove muffins from pan and cool on a rack. Store cooled muffins in an airtight container.
Prepare a clean paper shopping bag or oversized mixing bowl. Heat a large heavy pan over medium heat and film the bottom with vegetable oil. Add the popcorn, shake to distribute, then put a lid on the pan. Leave a small crack for steam to escape. When the popcorn starts popping, shake vigorously to make sure the kernels pop evenly. When the popping slows, take the pan off the heat. Pour the popcorn into the paper bag or bowl to cool, being careful to leave any unpopped kernels in the pan. Lightly salt the popcorn to taste. Mix the honey and sugar in a small saucepan and bring to a boil. Let it simmer for a couple minutes, then remove from the heat and add the peanut butter. Stir vigorously until all the peanut butter is melted, and then mix in the vanilla. Immediately pour the peanut butter caramel over the popcorn and stir with a long-handled wooden spoon until it's all coated. Pour onto a greased cookie sheet. Drizzle with white chocolate.
Cook onions with butter on medium-high heat in a big stew pot until browned. Add garlic, salt and seasonings. Add the green peppers and chicken. Brown the chicken. Add the tomatoes and mash with a fork as they soften. Add about 1 1/2 cups water (or use broth if you like) and simmer for about 10 minutes. Add half the peanut butter to the pot , reduce heat, and continue to simmer about 5-10 minutes. In a separate pot, cook the spinach. If using fresh spinach, wash the leaves, add about 2 tablespoons of water to a saucepan with the spinache and heat over medium-low heat until the spinach is limp and tender. If using frozen spinach, cook according to package directions. Add the rest of the peanut butter to the spinach and then dump into the chicken. Stir all together and simmer 5-10 minutes more.
Cook bacon to desired level of crispiness. Drain and allow to cool slightly. Spread one side of each tortilla with cream cheese. Crumble cooked bacon slices on one tortilla. Top with the other. Press edges to seal. I cook mine in my handy-dandy quesadilla maker until it is golden brown -- but if you don't have one of those, you can use a large nonstick pan on medium heat. Cook, turning once, until golden brown on both sides. This should only take about 1-2 minutes per side. Cut into 6-8 wedges and serve warm, topped with salsa.
Cut bacon slices into smaller pieces and fry them in the same pot you're going to use for cooking the stew. Add and heat oil. Add diced onions. Cook onions on medium high heat until caramelized. Stir frequently, don't let them burn. As soon as the onions are done, add the peppers. Add salt, black pepper, garlic, caraway seeds and paprika. Stirring constantly, cook for a couple of minutes. Add tomatoes. Add a cup of water. Cover pot and simmer until peppers are done to your taste, 10-20 minutes. Add more salt and black pepper if needed. You might also have to add more water during the cooking process or evaporate extra liquid at the end. This depends on how juicy the tomato was and on the way you're going to serve the dish. If you like sausages, add about 1 lb. of sliced Polish Sausages or mini-smokes to the browned onions. Do not use uncooked sausages. Stir and fry sausages for 5 minutes before adding the peppers. Add less salt to the dish. You can thicken the stew with one or two eggs (scramble them first) at the end of the cooking process. Mix well.
Preheat oven to 350 degrees. Butter an 8-inch square Pyrex baking dish. Cover the bottom of the dish generously with the torn bread. Combine the eggs, milk, melted butter, cheese, salt and sugar in a bowl. Mix ntil combined. Stir in the roccoli and pour the mixture over the read. Cover with aluminum foil and bake for 35 minutes. For a chewier top, remove the foil during the last 10 to 12 minutes of baking. If you want a crisper crust, run the casserole under the broiler.
Preheat oven to 160C/320F and line the base and sides of a 20x20cm/8x8inch square tin. Whisk the egg whites with the cream of tartar until stiff. Scoop out and place in a clean bowl. Using the same mixing bowl, whisk the egg yolk and brown sugar until paler in colour. Add the vanilla, cinnamon, nutmeg and pumpkin and whisk for 30 seconds until combined. Add the melted butter and whisk for 1 minute. Add flour and mix on slow to incorporate. Then add the evaporated milk in slowly to the mixture mixing. Add the egg whites in three lots folding in after each addition so that there are no white streaks or clouds of white. Pour into the prepared tin and bake for 60-70 minutes (until the centre of the cake is no longer wobbling). Cool completely. Serve with icing sugar on top.
Pick through the crabmeat to remove any bits of cartilage or shell. Drain well. In a large bowl, combine the crabmeat and the next seven ingredients. Mix well and let stand for 30 minutes for the flavor to blend. Place the flour in one bowl, the eggs in another and the bread crumbs mixed with the Macadamia nuts in a third bowl. Divide the crab mixture into 8 equal portions and shape each into a patty about 1/2 inch thick. (the mixture is light and will separated but don't despair, keep pressing each patty firmly together). Dip each patty into the flour to coat. Next dip into the beaten eggs and then roll carefully in the crumb mixture to cover well. Place on a plate and allow to air dry for 30 minutes. In a large, heavy skillet, heat the oil over medium heat. Cook the patties without crowding in the pan until desired browness, turning once. This may have to be done in batches. Watch the heat, and reduce if necessary, as the nuts will tend to brown more quickly than the crumbs. It usually takes about 3 minutes on each side to reach a golden brown and cook through. Serve with"Black Bean Relish" (recipe posted separately).
Combine oil, almonds, water and chickpeas in a blender or food processor. Blend until mostly smooth. Add remaining ingredients. Blend until very smooth. Refrigerate until serving.
Combine first 7 ingredients in a medium saucepan. Bring to a simmer over medium heat, and cook 40 minutes or until reduced to 1 cup. Strain mixture through a sieve into a bowl; discard solids. Add 1 cup chopped cilantro and curry paste to liquid in bowl, and stir well; set curry sauce aside, and keep warm. Combine mango and next 8 ingredients (mango through honey) in a bowl; stir well, and set mango salsa aside. Place almonds in a shallow dish. Place egg white in another shallow dish. Dip salmon fillets in egg white, and dredge in almonds. Place a large nonstick skillet over medium-high heat until hot. Add fillets; cook 5 minutes on each side or until fish flakes easily when tested with a fork. Be careful not to let the almonds burn. Top fish with the mango salsa and then drizzle curry sauce over all.
Heat oven to 375°F Spray 30 mini muffin cups with Crisco(R) Original No-Stick Cooking Spray. In large bowl, mix spinach, tomatoes, cream cheese, sour cream and taco seasoning mix; set aside. Place about 20 of the tortilla chips in gallon-size resealable food-storage plastic bag; seal bag. Using rolling pin, finely crush to measure 1/2 cup. Stir crushed chips into spinach mixture. Separate 1 can of dough into 10 biscuits; separate each biscuit into 3 layers. Place 1 layer in each of 30 muffin cups; using floured fingers, press dough on bottom and up side of each cup. Fill each cup with about 1 tablespoon spinach mixture. Refrigerate remaining spinach mixture. Sprinkle filling in each cup with about 1 teaspoon cheese. Bake 9 to 14 minutes or until edges of biscuits are golden brown. Cool in pan 5 minutes; remove from pan to cooling rack. Cool 5 minutes longer. Repeat with remaining biscuits, filling and cheese, cooling pans between batches. To serve, break each of the remaining 20 to 25 tortilla chips into 3 triangular pieces. Insert 1 triangle into each cup. Serve warm.
In a nonstick skillet over medium heat, toast the sesame seeds, shaking often, for 2-3 minutes. Immediately remove from the pan. Combine the toasted seeds with the rice vinegar, soy sauce, sesame oil, sugar, ginger and tomato and blend. Toss with the salad greens and serve.
Peel bananas and cut in half. Sift flour, cornflour, baking powder and salt into bowl. Mix to smooth batter with the milk. Beat egg white until soft peaks form, fold lightly into batter. Drop banana pieces into batter, then deep fry in hot oil until golden brown. Remove and drain on absorbent paper. Toss in sugar. (frying time is approx) Serve hot with ice cream or whipped cream.
thaw out the cubed potatoes. grease a 9x13 glass pan. mix all ingredients in a separate bowl, except the corn flakes. spoon in the mixture using a spatula evenly. pour out the cornflakes onto some parchment paper. cover with another piece of paper and crush using a rolling pen. drizzle flakes over the top evenly, drizzle the butter over the flakes. cook in oven for 45 minutes @ 350 degrees.