HumbleIntelligence/food-ner-1-Million huggingface dataset:
Soften gelatin in cold water. Heat milk, stir in gelatin. Beat until gelatin melts, set aside. Beat cream cheese with powdered sugar until smooth. Add gelatin mixture. Beat until well blended. Prepare dream whip as directed. Mix well. Fold into cream cheese mixture. Place in serving bowl. Top with canned cherry pie filling. Refrigerate until completely chilled (at least 2 hours).
In a 2 qt saucepan, combine soup, broth, horseradish. Bring to barely a simmer, and allow to cook for 10-15 minutes to mellow the horseradish. Add Worcestershire, hot sauce and tomatoes and heat through. Squeeze lemon juice into soup to taste. I use the whole lemon, but start with half if you're not as big a lemon freak. Serve, garnishing each bowl with some fresh cracked pepper and a sprinkle of celery salt.
In saucepan, heat 1 tablespoon of the oil over medium heat. Add tomatoes, thyme, bay leaf, sugar, salt and pepper, cook, uncovered, for 7 to 10 minutes or until excess moisture has evaporated. Remove bay leaf. Meanwhile, slice unpeeled zucchini lengthwise into long wide strips about 1/8 inch thick. (Use a veggie slicer or I find a veggie peeler is best, in long single swipes.) In a large frypan, heat 1 tablespoon of the remaining oil over high heat. Add half of the zucchini strips and half of the garlic, sprinkle with a pinch of cayenne, cook, stirring almost constantly for about 3 minutes or until zucchini is tender and golden, being careful not to break it. Remove to paper towel lined baking sheet and keep warm in low oven. Repeat with remaining oil, zucchini, garlic and cayenne. Arrange zucchini mixture on warmed serving platter. Pour sauce over and sprinkle with parmesan. Serve immediately.
Spread each flour tortilla with one-third of the semisoft cheese. Add a layer of the large basil leaves to cover cheese. Divide sweet pepper strips over the basil leaves 1-2 inches apart. Top with meat slices. Spread 1 teaspoons mayonnaise over the meat on each tortilla. Roll tortilla up tightly; wrap wach roll with plastic wrap. Chill for at least 2 hours to blend flavors. To serve: Cut each tortilla roll into 1-inch slices. If desired: Skewer each of the cut tortilla rolls onto frilly toothpicks.
Preheat oven 350°F. Peel, cut, boil then mash potatoes. Let cool. Once potatoes are cooled, Combine all ingredients in a bowl. Shape into 1 inch balls and place in casserole dish or 9x13 pan and Bake for 35 minutes or until the sausage is cooked.
Preheat the oven to 375°F Sprinkle the fish with salt, then lay in an ovenproof dish. Pour over the wine, and add the tomatoes and herbs. Cover the dish tightly with foil, then bake in the oven for 15-20 minutes, until the fish is cooked through and the alcohol has evaporated. Serve.
Preheat oven to 400°F. Butter bottom and sides of a 10 inch cast iron skillet or 9x9 inch baking pan. Mix first 6 ingredients in a food processor. Cut in butter until mixture resembles coarse meal. Beat buttermilk, vanilla and eggs in a large bowl. Add milk mixture to dry ingredients and process until just blended. Transfer to prepared pan. Bake about 30 minutes, until golden on top and tester comes out clean when inserted into center. Cool in pan on rack.
drain and rinse grape leaves well until water runs clear. remove the stems. add 1/2 the oil to a large pot with a well fitting lid and spread around the bottom. mix minced onion, remaining oil, meat, rice, molasses, allspice, 2 tsp garlic, salt, black pepper, and half of tomato paste in a large bowl. Mix water, lemon juice, remaining tomato paste, and tablespoon of garlic in seperate bowl. lay one layer of onion rings and tomato slices in pot. lay one grape leaf vein side up with the top of the leaf pointing away from you, place about 2 tsp of filling at the bottom of the leaf (make it kind of like an oval). Turn the leaf up one turn away from you (rolling the leaf around the filling). Fold the sides in, and roll the leaf up to the top. Place the leaf seam side down in the pot. Continue rolling remainging leaves and packing them tightly in the pot. When you have made one layer, sprinkle the layer with some of the sauce. Place a layer of onion rings and tomato slices, then another layer of grape leaves, with sauce on the top. Continue until all the leaves have been filled. Make sure you have enough liquid to cover the leaves in the pot (you may need to add just a little more water). Put a heavy heat proof plate on the top of the leaves, cover pot, and bring to simmer for 50-60 minutes.
Sort through the beans. Look for small rocks and debris. Place in a large bowl and rinse several times. Lift beans out by hand into a clean bowl of water. Do not pour beans as there may be sand and debris at the bottom of rinse bowl. Fill bowl with water and soak beans overnight. Drain off soaking water. In a large soup pot, bring 3 quarts of water to a boil and add beans & beer. Lower heat to simmer, cover pan and cook about 2 hours. When the beans are light brown and soft, add salt, garlic and serrano peppers. In a skillet over medium-high heat, fry bacon pieces and onion until bacon is crisp. Add to beans. Lastly, add the cilantro and fresh tomatoes. Simmer for another hour. (either peel the tomatoes first or skim off bits of peel as they float to the top during cooking.). Serve with flour or corn tortillas. Cornbread is great, too! *If you are too busy to babysit a pot of beans, after the overnight soak, simmer in your crock pot; 3 cups of beans for a large crock pot, 2 cups of beans for a smaller crock pot. Cooking time for pre-soaked beans = 5-6 hours on low heat.".
Bring a stock pot of salted water to a boil, and add macaroni. Cook until al dente. Add mushroom soup, whipping cream, sour cream, and 75 % percent of your finely grated gouda, vermont cheddar, and regular cheddar mixture [reserve the rest to sprinkle on top of the dish] to a medium saucepan on low heat. Cook just until all cheese has melted, making sure to stir continuously. In a medium casserole dish [13x9], add your noodles then pour the sauce over them and mix well. Add freshly ground black pepper & seasoning salt to taste. Sprinkle the remainder of your cheese mixture on top of your dish, cover with foil and cook on 350 degrees for 25-35 minutes. Remove the foil, then place the dish in the broiler for about 2-3 minutes. Let sit for about 10-15 minutes.and serve.
About 1 hour before serving: Separately, grate peel and squeeze juice from lime & place quail in bowl; toss with lime juice. Combine flour, salt and paprika in bag and shake quail. Preheat oven to 375°F. In 12-inch skillet over medium-high heat, in hot vegetable oil, brown quail halves on both sides. Arrange in 13 x 9-inch baking pan. Pour white wine over quail. Combine grated lime peel, brown sugar and dried mint; sprinkle over quail. Bake, uncovered, 30 to 45 minutes until quail is fork tender,testing often & basting with pan juices frequently while baking. To serve, arrange quail on platter. Skim fat from drippings in pan; pour pan juices over quail . Garnish with lime wedges, sliced avocado and mint sprigs.
Pour boiling water over sugar in a small bowl. Stir till sugar is dissolved. Cover and chill. Sieve fruit puree, if necessary. Combine with sugar syrup. Freeze in ice cream maker according to manufacturer's directions.
Prepare rice according to the directions on the box. In a large skillet, melt butter over medium -heat. Add garlic and cook for 3 minutes, or until lightly browned, stirring very frequently. Do not burn the garlic. Stir in the shrimp and cook for 1 minute, stirring frequently. Add prepared rice to the skillet and mix until well combined. Add cheese, milk, parsley, salt and pepper; mix and stir for 1 to 2 minutes, or until creamy and heated through. Remove from heat. Garnish with parmesan cheese.
Chop chicken meat and fruit, mix in bowl. Mix in peanut butter, mayonnaise and honey. Spoon into open lettuce leaf, roll and serve.
Slice your bread if it isn't pre-sliced and butter on one side of both slices. Add your cheeses, black pepper, thyme and prosciutto (if adding) to the non buttered side of one of the slices. Rip the woody end of the asparagus spear off of the bottom and discard. Then heat your olive oil on medium low heat in a saute pan. When hot, add the asparagus spears. Cook until the spears are tender and have a bright fresh green hue. Add a pinch of kosher salt. Remove from the pan and add to the top of your cheese. Close up the sandwich with the butter side out. You can cook your grilled cheese in the same pan you used for the asparagus. Just heat it up again, add the sandwich and cook until golden, and all the cheese is thoroughly melted (will take longer if you use a thicker slice of bread).
Preheat oven to 400 F and line a baking tray with parchment paper. Mix all the ingredients together except the chicken. Add the chicken, coat well with marinade and cover in an airtight container. Refrigerate 24 hours for best results. Bring to room temperature before cooking. Place chicken wings on a baking pan lined with parchment paper and bake at 400 F for 20 - 30 minutes turning once until nice and dark. Barbecue option ~ cook chicken wings at 350 F for 20 - 30 minutes or until nice and dark turning often. To serve sprinkle with toasted sesame seeds and spring onions.
Combine sugar, butter and milk in a heavy 2 1/2 quart saucepan;. bring to full rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat or until candy thermometer reaches 234 degrees, stirring constantly to prevent scorching. Remove from heat;. stir in chips until melted. Add marshmallow creme, nuts and vanilla;. beat until well blended. Pour into greased 9 inch x 13 inch pan. Cool at room temperature,. cut into squares.
Preheat the oven to Gas 4/180°C. Grease 2 large baking sheets. Put flour, oats, sugar, bicarb and baking powder in a bowl. Put the butter and syrup into a pan over a low heat, stirring until the butter combines with the syrup. Pour into the bowl with the dry ingredients, and stir until well combined, using your hands to keep the dough together. Turn the mixture out of the bowl and divide into 28. Shape it into balls about 2 cm thick. Arrange on the baking sheets, but not too close as they spread! Press the tops to flatten a little. Bake for 12-15 minutes until golden and firm. N.B. They also freeze very well.
Boil water in a large pot for the pasta. When it reaches a boil, add salt to the pot, then add the pasta and stir. Meanwhile, heat a large skillet over medium. Cut the anchovies in half and add them with their oil to the skillet. Stir occasionally. In a small bowl, beat the eggs well. Mix the shredded cheese and about 1/2 teaspoon of black pepper into the eggs. Defrost the artichoke hearts according to the package or by microwaving them with a bit of water in a covered bowl. Drain the artichoke hearts. Add the butter to the anchovies and stir. When the pasta is still quite al dente (about 1-2 minutes from being done), fish the noodles out of the pot and put them into the skillet with tongs. If you drain the pasta, reserve some of their liquid. Turn off the heat under the skillet. Add the egg/cheese/pepper mixture to the pasta in the skillet and mix well. Add the artichoke hearts the the pasta and mix. Mix around for a few minutes until the egg has cooked and coated the pasta. Check the seasoning and add salt or pepper if needed. Serve as is or with extra cheese and pepper. Enjoy!
In large skillet, heat oil over medium heat. Add garlic and saute 1 minute. Add mushrooms and saute 3 minutes, until mushrooms release juice. Add broccoli and rosemary and cook 3 to 5 minutes or until broccoli is crisp-tender. Season to taste with salt and pepper.
Preheat oven to 350°F. Spray a 9x5" loaf pan with olive oil flavored cooking spray. In a medium bowl, combine 1/2 cup salsa and sour cream. Refrigerate. In a large bowl, combine meat, oats, remaining 1/2 cup salsa, parsley flakes and cheddar cheese. Mix well to combine. Pat mixture into prepared baking dish. Bake for 45 to 50 minutes. Place baking dish on a wire rack and let set for 5 minutes. Cut into 6 servings. Serving size (1 slice) When serving, top each piece with 2 tablespoons sour cream mixture. Healthy Exchanges: 2-2/3 Protein, 2/3 Bread, 1/3 Vegetable, 15 Opt. Cal. Diabetic Exchanges: 2 1/2 Meat, 1 Vegetable, 1/2 Starch/Carbohydrate WW- 4 Points per serving.
In a large pot heat oil on medium-high heat. Toss in onions, peppers, and garlic. Cook for a two or three minutes, then add all of the chopped kale and broth/water. Turn heat to medium and cook until tender. (This is really up to you - I like mine a little al dente!) Salt and toss before serving.
Soak kern overnight; drain well. Add water and salt; simmer until tender, about 8 hours. Add onion, garlic, carrot and pepper after two hours of cooking. Add soup stock from time to time as the water evaporates. Add any remaining stock at the end of cooking.
Beat eggs, milk, salt and pepper thoroughly with fork or wire whisk until well mixed. Heat butter in 10-inch skillet over medium heat just until butter begins to sizzle. Pour egg mixture into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with metal spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist.
Brown ground beef, salt and pepper to taste. Drain and set aside. (Reserve approximately 1 teaspoons grease). Saute onions in same pan with approximately 1 teaspoons grease (from the ground beef) until golden brown. Add garlic and saute an additional 1-2 minutes. Place cooked meat back into pan with onions and garlic. Add tomato soup and bbq sauce. Mix well. Add sweet relish (to suit your taste). Mix and taste test, if needed add more salt and pepper. Place sloppy joe mix on your favorite kind of bun (toasted or not) and add your favorite kind of cheese (optional) like provolone, american, swiss, colby, etc -- and enjoy. We serve this with spicy steak fries, cottage cheese, pickles, potato or macaroni salad or cole slaw. This is a great alternative from the canned S.J. mix.
Boil potatoes until tender, 15 minutes. While the water boils and when the potatoes are cooking, chop or snip the chives or scallions. When the potatoes are tender, drain them and return them to the hot pot to let them dry out a bit. Mash potatoes with half-and-half or milk using a potato masher. Add in the cream cheese and smash until the cheese melts into the potatoes. Add chives or scallions. Season with salt and pepper, to your taste.
Prepare Graham Cracker Crust as follows: Mix crumbs, butter, and sugar. Press mixture firmly on bottom of 8 inch springform pan. Bake at 350° about 10 minutes. Cool. Drain pineapple well, pressing out juice with back of spoon. Reserve 3/4 cup juice. Cover pineapple and refrigerate. Combine juice with pumpkin, sugar, eggs, spices and gelatin in medium saucepan. Cover and simmer very slowly 30 minutes, stirring occasionally. Beat cream cheese and vanilla until fluffy. Gradually beat in warm pumpkin mixture until well blended. Pour into 8 inch graham cracker crust springform pan. Cover cheesecake and refrigerate overnight. Remove sides from pan and slide onto a serving plate. Fold pineapple and marshmallows into whipped cream. Spoon on top of cheesecake.
To make the roux, in a large Dutch oven over medium heat, combine the oil and flour. Cook, stirring constantly until becomes a reddish-brown color, approximately for 30 to 40 minutes. Be careful not to burn. Add to the roux the onions, bell pepper and celery, stirring, about 5 minutes; add broth. Bring to a boil, stirring to incorporate roux, then reduce heat and simmer for 1 hour. Add salt, pepper and cayenne. Add turkey and sausage then simmer an additional 30 minutes. Should the gumbo become too thick, thin with additional broth or water. Skim from the top any fat that surfaces. Add the green onions and the parsley. Serve over hot rice.
Place pork, the 3 cups water, onion halves and 1 clove of the garlic in medium saucepan. Heat over medium heat to boiling; reduce heat to low. Simmer, partially covered, until pork is fork-tender, 20 to 30 minutes. Drain pork, reserving 1 1/2 cups broth. Place tomatillos and boiling water to cover in medium saucepan. Simmer over medium heat until fork tender, 8 to 10 minutes; drain. Place tomatillos, chiles, 2 small lettuce leaves, cilantro, chopped onion and remaining clove garlic in blender container; process until smooth. Heat 2 tablespoons lard or vegetable shortening in 4-quart saucepan over medium heat until hot; add tomatillo mixture. Cook and stir until slightly thickened, 3 to 4 minutes. Stir in pork; simmer, stirring occasionally, until pork is very tender, 20 to 30 minutes. Mix Masa Harina, salt and baking powder in medium bowl. Beat remaining 5 1/2 tablespoons lard in large mixer bowl until light and fluffy, 5 to 10 minutes. Beat in masa mixture, 1/4 cup at a time; beat until thoroughly blended. Heat reserved pork broth jut until warm; gradually beat into masa mixture to form soft, moist dough. Rinse banana leaves well; using scissors, cut out an discard center rib. Cut leaf halves crosswise into 24 (8-inch) squares. Set stove burner at medium heat. Pass each leaf square quickly across burner a few times until pliable; do not overheat or it will become brittle. Cut remaining 8 small lettuce leaves crosswise into halves. Spread about 2 tablespoons dough into a 3-inch square on center of 1 banana leaf piece. Top with about 2 tablespoons pork mixture; cover with 1/2 lettuce leaf. Fold sides, then ends of banana leaf over filling to enclose. Repeat to make 16 tamales. Line large steamer basket with remaining 8 banana leaf squares. Stack tamales sin basket, folded sides down; cover with kitchen towel. Place steamer basket over 3 to 4 inches boiling water; cover with lid. Adjust heat to maintain gentle boil; steam tamales until dough is cooked through, about 1 hour. Transfer to serving bowl lined with large lettuce leaves; garnish with tomato wedges. Serve hot.
In a pan, combine all the ingredients except for the corn. Let it simmer for 20 minutes or when the rice is almost cooked. Add corn. Let it simmer for another 10-25 minutes. Serve hot or cold.
Brown the ground beef in a large pan. Add the bacon bits, peppers, and the onion. Add taco seasoning packet and prepare according to back of package. After water has been absorbed, add the cheese in small amounts. Stir in between handfuls to insure that the cheese is melted. Add the tomato, stir it inches. Put in crock pot to keep it warm. He usually preheats the crock pot to high. And then after dumping it all in, turns it down to low. He likes to leave it on low for about an hour or so. It really helps to blend the flavours. There is no reason why it can't be eaten right away though! Or even leave it on all afternoon. Use the corn chips to scoop up the dip. You can eat it straight out of the crock pot fondue style or dish it into little bowls for individual servings.
Mix all the ingredients together and bake at 375°F for 1 hour. Reduce heat and bake at 275°F for another hour.
For Pudding: Preheat oven to 350°F Butter 9-inch-diameter springform or bundt pan. Place chopped dates and baking soda in small bowl. Pour 1 cup boiling water over dates, stir and let cool, about 1 hour. Using electric mixer, beat butter and sugar in large bowl to blend. Add 2 eggs, 1 at a time, beating well after each addition. Add half of flour and beat to blend. Add remaining 2 eggs, 1 at a time, beating to blend after each addition. Add remaining flour and beat until blended. Add instant coffee granules to date mixture, stirring to dissolve coffee granules. Add date mixture to batter and beat to blend. Pour batter into prepared pan. Place on rimmed baking sheet and bake until tester inserted into center comes out clean, about 1 hour. Cool pudding until just warm. Unmold; poke holes in pudding with a skewer, pour 1/2 of sauce over cake. Cut into wedges and serve with whipped cream and more Caramel Sauce. For Sauce: Bring cream, brown sugar, butter and molasses to boil in heavy medium saucepan over medium-high heat, stirring frequently. Reduce heat to medium-low and simmer sauce until reduced to 1 3/4 cups, stirring occasionally, about 15 minutes. Stir in vanilla after sauce is taken off of heat. (Can be prepared 1 day ahead. Cover and refrigerate. Before using, rewarm over medium-low heat, stirring frequently.).
Mix all together but the sliced lemons. Chill & serve over ice. Garnish with lemon slices.
Bring the milk to the boil in a saucepan. Mix the egg yolks and sugar together in a basin. Slowly add the boiling milk to the egg mixture and stir well. Return the mixture to the saucepan and cook over a moderate heat, stirring continuously with a wooden spatula. When the mixture coats the spatula, remove from the heat and continue to stir for 2 minutes, then transfer to another container. Do not allow the mixture to boil. If it does, it will curdle because there is no starch in this recipe. Stir in a few drops of vanilla essence, strain and use as required.
Blend all but parsley together. Chill for several hours. Prior to serving, place in blender and whip for several minutes. Soup will be frothy. Serve with a sprinkle of parsley.
Note: To prepare a simple syrup, mix one part water with 2 parts sugar and bring to a boil in a saucepan, stirring to dissolve sugar; remove from heat and allow to cool. Place cucumber, lime juice, cointreau, simple syrup, and tequila in blender and process until smooth. Mix ground chile or cayenne with salt; run lime wedge around rim of margarita glasses, and holding glass inverted, dust the wet part on the outside with salt/chile mixture until rim is coated (this keep salt out of drink by not dipping into the salt). Pour drink mix into glasses, and garnish with lime wedges. Serve with ice, if desired.
Dissolve the yeast in one cup of lukewarm water in a large bowl. After a minute or two, add one cup of flour and mix. Then add a second cup and knead by hand until smooth; the dough should be dry and not stick to your hands. Cover the bowl with a towel and let the dough rise overnite at room temperature. The next day, punch the dough down and add 3/4 of a cup of lukewarm water, the salt and the remaining flour, one cup at a time, mixing all the while. If you are using a stand mixer, use your dough hook; otherwise knead by hand, working the dough until dry. Now, either knead for several more minutes in your stand mixer or place the dough on a lightly floured surface and knead for a good five minutes. Now, take the dough on your board and pound it heavily with a rolling to flatten it. Fold the dough and pound it again until flat. Repeat this process 7 or 8 more times. Now let the dough (and the cook) rest for ten minutes. Form the dough into a ball, place on a board or counter and cover with plastic wrap. Let the dough rise for two and a half hours at room temperature. Pre-heat the oven to 425 degrees. With a small, sharp knife, make five parallel cuts, approximately 1/4" deep, along the top of the loaf. Place the loaf on a lightly buttered cookie sheet and bake for 40 minutes or until browned and hollow sounding when knock on the bottom. Note: If you are planning to make this bread again in a few days, reserve a cup of dough for a starter and save it in the fridge--but don't keep it past a third day; when you are ready to make the second batch, bring the starter to room temperature, and proceed, skipping the overnight proofing.
Place apples in a 9-by-13-inch baking dish and bake at 400°F for 15-20 minutes or until light brown. Remove from oven and let cool. Combine apples, 1/2 cup sugar, apple juice, 2 tbsp flour, lemon juice and 1/2 tsp cinnamon. Toss gently to coat apple slices evenly. Pour into a greased 8-inch square baking dish. Set aside. In a medium bowl, combine oats, 1/3 cup flour, 1/4 cup sugar, butter and 1/2 tsp cinnamon, stirring until mixture is crumbly. Sprinkle evenly over apple mixture. Bake in a 350°F oven for 30-40 minutes or until apples are tender and topping is crisp. Serve warm or at room temperature.