HumbleIntelligence/food-ner-1-Million huggingface dataset:
COOK FROZEN BERRIES Cook frozen berries in large saucepan over medium-low heat until berries begin to release juice, about 3 minutes. Increase heat to medium-high and cook, stirring frequently, until thick and jam-like, about 25 minutes (mixture should measure 2 cups). ADD GELATIN Combine lemon juice, water, and gelatin in small bowl. Let stand until gelatin is softened and mixture has thickened, about 5 minutes. Stir gelatin mixture, sugar, and salt into cooked berry mixture and return to simmer, about 2 minutes. Transfer to bowl and cool to room temperature, about 30 minutes. ADD FRESH BERRIES Fold fresh berries into filling. Spread evenly in pie shell and refrigerate until set, about 4 hours. (Filled pie can be refrigerated for 24 hours.) MAKE TOPPING With electric mixer on medium speed, beat cream cheese, sugar, and vanilla until smooth, about 30 seconds. With mixer running, add cream and whip until stiff peaks form, about 2 minutes. Serve pie with whipped cream topping.
Heat oil in a skillet over med/high heat. Put flour, salt and pepper in a zip lock bag and mix well. Add the cube steaks one at a time, close bag, and shake to coat in flour. Add steaks to hot oil and brown on each side. Transfer steaks to the slow cooker. Add sliced onion rings and 2 cups of water to the crockpot as well. Cook on low setting for 8 hours. Mix together gravy mix, onion soup mix and the cream of mushroom soup with the last 1 cup of water. Add this to the slow cooker and mix gently so you do not tear up the steaks. Cook the cube steaks and gravy for 3 minutes longer. Serve over mashed potatoes or noodles.
Combine the sugar and water in a medium saucepan. Cook over high heat until the mixture is a light golden brown in color. Remove from heat. Add the cream and stir until smooth. Add the butter 1 tablespoon at a time. Blend well. Can be reheated.
Cut Feta in to about 1/2 inch squares. Cut onions. Mince garlic. Add olive oil. salt and pepper to taste. Blend everything. Chill for 2 hours. This is perfect for baguettes, or any other bread.
Mix in order given. Drop by spoonfuls on cookie sheet. Bake at 350 until done. Frost with powder sugar frosting. Or just dust them in powder sugar. * prefer that myself*.
Preheat oven to 450°F. Prick potatoes and bake in middle of oven for at least 1 hour, or until very soft. Allow to cool and then scoop flesh into a bowl. In a saucepan cover apricots by 1 inch with cold water and simmer until soft, about 30 minutes. Reserve 2 tablespoons of the cooking liquid and drain apricots. Puree apricots in a food processor with the granulated sugar and reserved liquid, until smooth. Add puree and salt to potatoes. Beat with an electric mixer until smooth. Spread mixture into a greased shallow 2-qt baking dish. (Note: Puree may be prepared up to this point 1 day ahead and kept chilled and covered). Reduce oven temperature to 400. In a small bowl blend remaining ingredients (flour, brown sugar, butter, pecans, and dash salt) with your fingers until combined well. Sprinkle over puree. Bake in oven until heated through and topping is bubbly, about 15 minutes.
Preheat oven to 350. Spray two 9-inch layer pans with cooking spray. Combine cake mix, water, sour cream and eggs in large bowl. Mix on medium speed for 2 minutes, scraping bowl occasionally. Pour evenly into prepared pans. Bake for 30 to 35 minutes or until wooden toothpick inserted in center comes out clean. Cool in pans on wire rack for 15 minutes. Remove from pans; cool completely. To serve, slice each layer in half horizontally making 4 layers. Place first layer on serving plate. Spread cake with 1/2 cup preserves. Repeat layering with cake and preserves. Use remaining preserves for top of the cake allowing preserves to drip down the sides of the cake. Serve each slice with a dollop of whipped topping, if desired.
Remove outer skin from garlic bulb (don't separate cloves). Brush with 1 tsp oil. Wrap in foil. Bake at 425°F 30-35 minutes, until soft. Cool. Broil peppers until skins blister, about 10 minutes. Immediate place in a paper bag and let sit 15-20 minutes. Peel and discard charred skin. Coarsely chop peppers. Cut off top of garlic bulb, squeeze garlic out and chop finely. In a bowl, combine parsley, basil, lemon juice, salt, pepper and remaining oil. Add peppers and garlic; mix well. Cut bread in 16 slices about 1/2 inch thick; broil until toasted slightly. Top toasts with pepper mixture and serve immediately.
Preheat an oven to 375°F. Butter a 9-by-13-inch baking dish. Bring a large saucepan of salted water to a boil over high heat. Add the macaroni and cook, stirring occasionally, until not quite al dente, about 2 minutes less than the package instructions. Drain and transfer to a large bowl. While the pasta is still warm, drizzle with the truffle oil and stir well. Return the saucepan to medium-high heat and melt the 4 Tbs. butter. Add the flour, paprika and mustard and cook, stirring well, until no visible flour remains, 1 to 3 minutes. Whisk in the milk, half-and-half and a generous pinch of salt and bring to a boil. Simmer, whisking frequently to smooth out any lumps, for 4 to 5 minutes. Remove from the heat. Add a pinch of pepper and 1 cup each of the Gruyere and cheddar. Stir until smooth. Pour the cheese sauce onto the prepared macaroni, add the minced chives or green onions and stir well. Transfer to the prepared baking dish and top with the remaining cheeses. Bake until the top is lightly browned and the sauce is bubbly, 25 to 30 minutes. Let stand for 5 minutes before serving.
Mix well and form ball. May roll in nuts, parsley, chopped nuts, etc. for decoration.
Preheat oven to 350° F. Grease 9-inch-square baking pan. Microwave dried cherries and merlot wine in small, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute. Set aside for 15 minutes, stirring occasionally. Drain cherries; discard wine. Microwave chocolate in small, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. Sections may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth; cool to room temperature. Combine flour and salt in small bowl. Beat sugar and butter in medium mixer bowl until well mixed. Add eggs and beat until light and fluffy. Beat in melted chocolate and vanilla extract. Stir in flour mixture until blended. Stir in drained cherries. Spread into prepared pan. Bake for 33 to 37 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack. Cut into bars. NOTE: Sweetened dried cranberries can be substituted for the dried cherries.
In a medium bow, beat the egg white until it is stiff and forms peaks. (Don't use a plastic bowl for this.) Slowly add the powdered sugar while blending with an electric mixer set on medium speed. Add the corn syrup and peppermint oil or extract and knead the mixture with your hands until it has the smooth consistency of dough. Using a flat surface and a rolling pin lightly dusted with cornstarch, roll out the peppermint dough 1/4-inch thick. Punch out circles of peppermint dough with a biscuit cutter or a clean can with a diameter of about 2 1/2- inches. Make approximately 20, place them on plates or cookie sheets, and let them firm up in the refrigerator, about 45 minutes. Melt the chocolate chips in a microwave set on high for 2 minutes. Stir halfway through the heating time. Melt thoroughly, but do not overheat. Melting the chocolate chips can also be done using a double-boiler over low heat. Drop each patty into the chocolate and coat completely. Using 2 forks, one in each hand, lift the coated patty from the chocolate. Gently tap the forks against the bowl to knock of the excess chocolate and place each patty on waxed paper. Chill the peppermint patties until firm, about 30 minutes.
Heat 1 tsp oil in a large heavy cast iron skillet over medium-high heat. Add onion and cook for 2 minutes (not stirring) or until charred. Carefully turn the onion over and cook an additional 4 minutes or until charred. Remove from the heat and coarsely chop. Set aside. Combine the mustard seeds, coriander seeds, cumin seed and clove ina small skillet over medium heat. Cook about 1 1/2 minute until the mixture is fragrant, stirring frequently. Remove from the heat. Combine the mustard mixture, cinnamon, cardamom and chili ina spice or coffee grinder and pulse until ground. Heat remaining 2 tsp of oil in a small Dutch oven over medium high heat. Add the ginger and garlic to the pan; saute 1 minute. Stir in the spices; saute 1 minute more. Add the broth, lentils, and tomato to the pan and bring to a boil. Cover and reduce heat and simmer for 30 minutes, stirring occasionally. Uncover and add charred onion, and cook 10 more minutes. Stir in cilantro and lime juice. Serve.
Dice or grind the shiitaki mushrooms finely. Mix with all other spices. Seal in jar or ziplock bag. To use: mix 1/2 tablespoon spice mix with 1 cup hot water.
In a large skillet add butter let melt then add Cooked Noodles. Fry Noodles for around 10 minutes stirring occasionally. Let the outside of the Noodles get crispy. Portion out and serve on a plate. Add a dollop of Sour Cream. Enjoy.
Preheat oven to 350°F. Place cake mix in bowl. Substitute apple cider for whatever the water amount is that the cake box requires. Add eggs as required by cake mix. Mix well. Once batter is moist and mixed well, add pumpkin. Pour half of the batter into a greased and floured bundt pan. Sprinkle nuts, brown sugar and cinnamon over batter. Add remaining batter on top. Cook according to mix directions for bundt pan, about 30 to 35 minutes. Serve with whipped cream.
Place tomatoes and whole, skin-on garlic cloves on a baking sheet. Sprinkle with olive oil and toss to coat. Roast in a preheated 450 F oven for 25-30 minutes. Remove from oven and cool completely. Remove paper skin from garlic cloves. Place tomatoes, peeled garlic, cream cheese, sour cream, and salt and pepper into the work bowl of a food processor fitted with metal chopping blade. Process until smooth. Garnish and serve at room temperature. Can be made up to 2 days in advance. Refrigerate leftovers.
Put cauliflower in a 2 1/2 quart casserole with a lid. Add 3 tablespoons of water, cover and microwave on HIGH 8-10 minutes until just tender, stirring every couple minutes (do not overcook); stir in 1 tablespoon butter. Meanwhile, saute the celery in remaining tablespoon of butter until very tender. In medium microwaveable bowl, mix 6 ounces of the cheese and cream. Microwave a 2 minutes to melt the cheese; stir until well blended. Whisk in mayonnaise, seasonings and dry onion. Stir tuna and mushrooms into cauliflower; add cheese sauce and mix well. Can be covered and chilled at this point and then baked later. Cover and bake at 350°F for 20 minutes; uncover, top with remaining cheese and bake another 10-15 minutes until bubbly; add an extra 5-10 minutes to first baking time if chilled.
For the roast: Cook the onion and garlic in the oil until tender and remove from heat. Chop the cashews and cut up the bread. Add cashews and bread to the onion, then add remaining ingredients. Add half of mixture to a small loaf pan (add parchment paper if not non-stick). For the stuffing: Mix all ingredients. Add the stuffing to the loaf pan. Top with remaining roast. Place the pan on a baking sheet and bake at 400 for 30 minutes or until the top has browned. Let cool for a few minutes, then turn out. The roast refrigerates well and can be frozen for a few months and microwaved.
If you are NOT A HEAT-FREAK, you can tone down the jalapenos by soaking them in milk for about 15 minutes before stuffing, but this makes them real, real mild. If you don't mind a little warmth, just follow the rest of the recipe without soaking. If you do soak them, rinse and blot the peppers dry before stuffing them. WARNING: Wear rubber gloves when slicing and cleaning jalapeno peppers. You can get real bad chemical burns if you don't! Do not touch your eyes or suck your thumb after preparing peppers until after you have washed your hands real well, even if you do wear rubber gloves. In a mixing bowl, combine the cheeses, bacon, and seasonings, and mix well. Stuff jalapeno halves generously with cheese mixture. Roll tops in breadcrumbs, refrigerate for 10 minutes, and coat again with the breadcrumbs. Place on a greased baking sheet, and bake, uncovered, in a preheated 300degF oven for 20 minutes for a spicy flavor, 30 minutes for medium flavor, or 40 minutes for mild. Serve with dipping sauces of choice or just plain.
In large skillet, cook bacon over medium heat for about 5 minutes. Drain fat but reserve 1-2 Tablespoons in pan. Add squash, onion, and bell pepper and saute 5 minutes. Add tomatoes and tomato sauce and simmer 10 minutes. Add seasonings and cook gently until liquid is thick, about 10 minutes. Sprinkle with grated cheese and cover to allow cheese to melt. (or place in oven until cheese melts.).
Over a medium flame, heat up brown rice syrup, peanut butter, vinegar, and, if desired, vanilla extract, stirring constantly until the mixture is smooth, thinned out, and bubbling a little. Pour cereal into a mixing bowl. Add rice syrup mixture to it and blend well with a wooden spoon. Pour into an oiled pan and flatten with a wet spatula. Let cool. Slice and serve.
Blend first 4 ingredients in blender until slushy. Pour into tall glass and garnish with chocolate syrup and espresso bean.
Heat the oil on low in a frying pan, then gently fry the mushrooms for 2-3 minutes. Do not overcook. Sprinkle in garlic and basil, then toss the mixture for a minute or two so that mushrooms are well coated. Add the tomato, lemon juice, water, salt, and pepper. Stir together and cook until the tomato softens. Remove from heat and let cool. Garnish with chopped herbs.
Preheat oven to 375°F Rub 1 tablespoon oil over each beef piece. Sprinkle with salt and pepper. Heat 2 large nonstick skillets over high heat. Add 1 beef piece to each; brown on all sides, about 5 minutes. Place beef pieces in large roasting pan. Mix 6 tablespoons oil, garlic, 2 tablespoons thyme and 2 tablespoons rosemary in small bowl. Coat top and sides of beef pieces with mustard, then with herb mixture. Roast until meat thermometer inserted into center of beef registers 125°F for medium-rare, about 45 minutes. I like mine more cooked than that and cooked it for approximately 75 minutes. Transfer to platter. Let stand 10 minutes. Cut beef into 1/2-inch-thick slices. Sprinkle with remaining 1/2 tablespoon each of thyme and rosemary.
1. Add all the ingredients except the cream cheese, corn and bacon to a 5-quart slow cooker. Cook on low for 7-9 hours. 2. Remove the chicken and chop into pieces or shred into bite-sized pieces. See the note above about thickening part of the soup. Make your decision. Then return the chicken to the slow cooker. 3. Stir in the cubed cream cheese and the corn. Cover the slow cooker to let the cream cheese soften and the corn heat through, about 10-15 minutes. 4. Stir to combine. Add additional salt and pepper to taste. Serve topped with the crumbled bacon.
Stir together all ingredients. Serve over bed of spinach or with whole grain bread for sandwiches.
Pkg. size are approximate as I converted from metric. Pour the cake mixes into a large mixing bowl, whip through the dry mixture with a whisk breaking up the lumps. In a separate bowl, stir the remaining ingredients together, then add to the cake mix, stirring with a wooden spoon until smooth and moist. Spray cookie sheets with cooking spray. Roll the dough into balls the size of an egg. Place 12 on a sheet, press down just slightly with 2 fingers. Bake at 325°F for 12 minutes. Let them cool on the pans for 5 minutes before removing. Let cool at least another 10 minutes, then frost one side with canned frosting. Tips: I've tried several different brands of cake mix. Your no name, generic, or store brand works best. Do not use Dr.Oeker (sp?),Baking the cookies at low temperature and leaving them on the pan makes them spread out nicely, I use canned cream cheese icing, Don't forget that if you make you use real cream cheese, you will have to store the cookies in the fridge, These can be left out for a couple of days at room temperature, After that, I put them into the fridge or in a cool spot at night,. I always double this recipe, They will go fast.
Combine the lemon juice, sweetener, and salad dressing. Just before serving, toss all ingredients together. Variation: instead of shredded carrot, I've used 1 cup diced and unpeeled red apple for a nice change.
Mix Cream Cheese according to instructions. Mix Pudding according to instructions. Get out parfeit/dessert dish. Alternate first cream cheese then pudding. Do this until desired amount. Sprinkle gram cracker crust on top (opt). Place three candied cherries on top. This is a very rich recipe. If you are a sweet-o-holic as I am, then you are sure to enjoy it. If not, I recommened you try it atleast once. Thank you and I hope you enjoy my first recipe.
Preheat oven to 425. Peel carrots and onions. Cut onions in quarters, leaving root ends in tact, so that they hold the quarters together. Cut carrots into 2 - 3" pieces, and if the carrots are really fat, cut them lengthwise into halvves or quarters. (You can adjust the quanitities of everything -- it's just that the program here wants specifics.). Put them onto a cookie sheet or jelly roll pan and drizzle with olive oil and salt and mix them with your hands so that they are lightly coated. The pan does really matter here -- if you use something with sides, they steam rather than roast. Roast for 15 minutes, turn and roast for 15 - 30 minutes more. At this point, they should be cooked, but they can go longer if they're not done. they should be crisp/tender (if they go longer, they get soft, which I'm starting to like, too) and have browned spots on them.
Toss all ingredients. Mix dressing ingredients and pour on top of salad. Mix well. Serve. Enjoy!
Combine the mayonnaise and 2 dressings with the white wine and vinegar. Whisk until smooth and creamy. Add the sour cream. Whisk to blend. Cover tightly and refrigerate. Dressing will keep one month.
Combine 1st 3 ingredients in the crock pot. Cover and cook on LOW for overnight (about 8 hours). Stir in nuts and brown sugar. Drizzle syrup over each serving.
Blend milk, 1 egg, olive oil, a pinch of salt, and flour in a mini-chop or a blender (or whisk vigorously in a bowl). Set aside for 10-15 minutes. In a small saucepan, heat 2 teaspoons butter over medium heat. When melted, add the leeks and cook, stirring often, about 10 minutes, until the leeks are wilted but not browned. Add the garlic and cook 2 more minutes, until the garlic is translucent. Sprinkle with salt and pepper and set aside. Preheat the broiler and set a rack at the highest level. Heat a 9 to 12-inch cast iron pan over medium-high heat. Melt 1/2 tsp butter in pan and brush to cover surface. Pour 1/3 cup of crepe batter into pan; tilt to spread it in a thin, even layer. Cook 3 minutes, or until the top of the crepe looks dry and slightly bubbly. Using a small spatula, release the edges of the crepe from the pan and flip the crepe with your fingers. Sprinkle half the leeks and half the cheese over the surface of the crepe, leaving a space in the middle for the egg. Crack 1 egg (2 if you're hungry) into the center, and sprinkle with more salt and pepper. Place the pan under the broiler for 3-4 minutes, until the whites have set but the yolk is still runny. Slide the crepe onto a plate, folding it in half if you wish. Repeat last 3 steps for the second serving. (Repeat step 4 to use up the remaining batter.).
In a small bowl mix flour, baking soda and salt. In a large bowl add sugar, brown sugar, vanilla and honey and beat until creamy. Add egg, mix, then add flour mixture and mix until blended. Stir in chocolate chips. Drop by rounded teaspoon onto baking sheet. Bake at 400 degrees for 6 to 7 minutes.
Place fish in pot skin side down. Add remaining ingredients with water reaching level with the fish. Bring to a boil. Lower immediately and cook for 30-40 minutes (no longer) basting frequently. To serve remove skin and any possible bones left behind. Spoon plenty of sauce over the fish and serve warm. Enjoy!
Sift the flour into a large bowl. Make a well in the centre and add melted butter, eggs, salt, sugar and vanilla. Dissolve baking ammonia in the milk and add that to the flour mixture, too. Knead the ingredients together well until you have a soft, pliable dough. Shape dough into shapes of your choosing. 'S' shapes, braids and snails are popular in Greece. Place on a greased cookie sheet, or parchment-lined or silpat and brush with beaten egg white. Bake at 375F (180C) for 20 minutes. Note: If you can find a 'soft' flour, suitable for pastry-making, your koulourakia will be more authentic.
In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob. Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.
Soak skewers in water for at least 1 hour. Meanwhile, combine the next nine ingredients in a blender or food processor until smooth. Pour mixture into a large plastic resealable bag. Cut chicken into 1-inch strips; add to bag. Close bag and refrigerate for at least 2 hours. Trim tops off onions and cut in half. Thread one piece of onion on each skewer. Drain chicken, discard marinade. Thread 2-3 pieces of chicken on each skewer and end with onion. Grill, uncovered, turn every 3-5 minutes for 15-20 minutes.
Soak the gelatine in a bowl until soft, following the instructions on the packet. Bring half the low-fat cream to the boil with the sugar, remove from the heat and add the gelatine, then whisk until dissolved. Add the rest of the cream, the buttermilk, and the apple juice. Pour into ramekins or small glass cups and leave to set in the fridge for 2-3 hours. When they've set, lightly loosen the ramekins by dipping them in hot water. Tip the puds into dishes and serve with poached fruit such as rhubarb, apricots, prunes, or pears.
Mix together cracker crumbs and butter and press into a 9" pie pan. Place sliced onions into the microwave for 1 or 2 minute. Cook onions until clear or translucent and add all the other ingredients. Pour filling into the pie crust, & sprinkle the top with paprika and Chives, then bake in a 350° preheated oven for 30 minutes or until set, (slice able). This can be served for Breakfast, Lunch or Dinner! We like it anytime!
Preheat Oven to 180 degrees. Mix the eggs, butter and vanilla essence in a bowl. Melt the white chocolate stirring regulary. When smooth, mix it in with the above mixture. In a seperate bowl, sift together the flour, baking soda, sugar and coca powder. Add the dry ingrediants to the liquid mixture and stir until it looks moist and well mixed together. Stir in nuts or chocolate chips last. Pour mixture into a dish and evenly spread it out. Put into oven for 10 - 13 minutes. When the brownies are finished cooking, take out of the oven and let it cool for 5 minutes. Drizzle melted white chocolate over the top for a decoration and then cut to serve.
Preheat oven to 180 degrees Celcius. Mix the mushrooms with the soy sauce, sesame oil, garlic and half the ginger. Place in large baking dish and bake for 15 minutes. Meanwhile, rub the remaining ginger into the fish fillets and season with salt and pepper. Place on top of the mushrooms and return to the oven for 10-15 minutes (this will depend on the thickness of the fillets. They are done when they flake easily with a fork.). While the fish is cooking, stir fry the broccoli, bok choy, chilli flakes, sesame oil and soy sauce. Serve the fish with the mushrooms and the delicious juice poured over the top and the broccoli stir fry to the side.