HumbleIntelligence/food-ner-1-Million huggingface dataset:
All ingredients are approximate. I usually just measure with my eyes or hands it always comes out just great. fold up the edges of the tin foil squares. cut bananas in half lengthwise and place on tinfoil a couple inches apart. crush cookies and spread between the bananas. spread dollops of the jam over the cookie crumbs. sprinkle with chocolate chips and then juice (or wine for the adult version) just to moisten the mixture. fold over the tinfoil and seal to make little pouches. place along the edge of your cook fire turning occasionally for about 15-30 minutes. I usually place these in the fire as I am serving supper and then they are ready when we are done eating supper. open the packets carefully to avoid steam burns and eat straight from the packets.
Preheat the crock-pot on high. Try breaking up the bones as small as possible, place with all the other ingredients in the crock-pot. Cover with as much boiling water your crock-pot can take, I can add approx 6 cups of water. Switch to LOW and cook for 12 or up to 24 hours. Strain, cool, skim of the fat, use the stock or freeze. If there is any meat on the bones, remove it and use for the soup or other dishes, it will be also good for a ragout. Enjoy!
Mix beef, bread crumbs, salt and pepper and eggs. Add onion and half of tomato sauce. Form into a loaf and place in a 8 x 8 pan. Bake @ 350 for 50 minutes. Meanwhile in a saucepan, combine sugars, vinegar, mustard and tomato sauce and bring to boil. Pour over meatloaf and bake for an additional 10 minutes.
Drop meatballs and about 1/2 to 1 cup teriyaki sauce in a crock pot. Add red pepper flakes to taste (I like them hot so I add quite a bit!). Simmer for about 20 to 40 minutes (depending on the size of the meatballs, how hot your crockpot is). You can test one meatball by cutting into it; once it is cooked through, they are done! If you don't have a crockpot, you can do this over the stove, too! Just make sure you keep it on low and keep checking to make sure the meatballs don't burn on the bottom! Enjoy!
In a medium saucepan on medium-low heat, toast almonds until they turn a golden-brown color. Remove from saucepan and set aside. In the same saucepan on medium heat, melt butter. Add vermicelli noodles and brown for 1 minute. Add rice and brown for 1-2 additional minutes being careful not to burn noodles or rice. Add seasoned salt, saffron, toasted almonds and chicken broth and bring to a boil. Cover saucepan and reduce heat to lowest setting. Cook covered for 16 minutes. Remove lid and fluff with a fork.
Prepare an ice bath by filling a large bowl with water and ice. Bring a large pot of lightly salted water to a boil. Add the green beans and cook until crisp-tender, about 2 minutes. Using a slotted spoon, transfer the beans to the ice bath; this will stop the cooking process so that the beans remain crisp. When the beans have cooled, transfer them to a colander and allow them to drain completely. Spread them on paper towels to dry. Set aside. Heat the olive oil in a large, heavy-bottomed skillet over medium heat. Add the onion and saute until soft and translucent, about 3 minutes. Add the bacon and continue to cook for 5 minutes, or until the bacon is crisp and the onion is golden. Using a slotted spoon, transfer the bacon and onion to a plate lined with paper towels, leaving as much fat in the pan as possible. Discard the fat, wipe the skillet with a paper towel, and put the pan back on the heat. Add the chili oil and the green beans; saute the green beans for 3 minutes. Toss in the bacon mixture, stirring until heated through. Season to taste with salt and pepper.
Heat oven to 375 degrees. Toss together parsnips, oil and salt in shallow roasting pan. Roast until tender and golden brown, 20 to 25 minutes. Transfer to serving platter. In a small saucepan over medium heat, cook butter and sage until butter just begins to brown and sage is crisped, 2 to 3 minutes. Pour over parsnips and serve.
If you use butter or margarine soften or melt first. Mix ingredients together and add to recipe.
Combine ground beef, green pepper, and onion in 2-quart casserole. Cook, covered, on Full Power for 4 to 5 1/2 minutes, or until beef is no longer pink. Stir halfway through cooking time. Drain. Stir in remaining ingredients, except cheese. Cook, covered, on Full Power for 6 1/2 to 9 minutes, or until mixture comes to boil. Stir. Continue cooking on Power Level 4 for 8 to 12 minutes, or until noodles are tender and liquid is absorbed. Top with cheese. Let stand, covered, for 5 minutes, or until cheese is melted.
Fry the finely chopped onion until translucent in the veg oil. Add the salt,chilli powder,turmeric,yogurt and cumin and s stir fry for 2 -4 minutes. then add potato and aubergine and tomatoes. Simmer on a medium heat for 20-30 minutes until the aubergine and potatoes are soft. serve topped with the coriander!
In a magic bullet add all ingredients except milks, fill remaining cup space with crushed ice and pour milks over the top, blend untill smooth!
Pour the Evaporated Milk, water and 2 cups of the whole milk into a large bowl; set aside. Heat meat drippings/grease until hot, but not smoking. Slowly stir in the flour a small amount at at time until thoroughly incorporated and no lumps remain - (use a large, long-handled stainless steel cooking SPOON to stir the mixture with). Cook over medium-heat for a few minutes, stirring as needed to keep from burning on bottom. The texture should be a medium-thin paste in thickness; add a bit more flour, or melted grease, if needed, until proper thickness is attained. Cook and stir a few minutes until the rue begins to turn a LIGHT tan color. Pour the cream mixture into the rue, and, using a large WHISK, quickly stir until all the ingredients are blended and no lumps remain. Stir in the salt and pepper. Cook over medium-high heat, stirring often with the stainless steel SPOON, until desired thickness is reached. You may need to add the remaining 1 cup of whole milk it it gets too thick. (Rembember, the gravy will continue to thicken a slight bit as it cools.) Remove from heat; place a piece of plastic wrap directly on top of the gravy surface to keep a skin from forming if not serving immediately. Note: You may stir in some breakfast sausage, (I use Jimmy Dean Original), that has been cooked and crumbled if desired. Just add this at the very end right before you remove the pan from the heat.
place Peas, Garlic clove, Water and Shallot in pot and boil for 10 minutes. Strain water out leaving about 1-2 cups (depending on thickness/amount preference) left in the pot. place all in food blender/blend with stick blender until smooth. season to taste.
Preheat oven to 350F. Butter and flour a 13 X 9 inch pyrex baking pan. Sift flour, baking powder and salt. In large electric mixer bowl, beat egg whites until frothy. Gradually beat in 1/2 cup of the sugar. Continue beating until very stiff and glossy. Set meringue aside. Beat egg yolks, remaining sugar, and butter until very light and fluffy. Add orange rind and vanilla. Beat in dry ingredients alternately (slowly, on a low speed) with orange juice and semolina until incorporated. Fold in meringue. Turn into prepared pan and sprinkle with almonds. Bake for 40-50 minutes, or until it tests done. Cool. For syrup: Boil sugar, water and cinnamon stick for 8 minutes. Add brandy and remove cinnamon stick. Pour hot syrup over cooled cake. Cool and cut into squares. Serve with a dollop of whipped cream.
To prepare curry, heat a large skillet over medium-high heat. Coat the pan with cooking spray. Place half of the beef in skillet; cook 1 minute on each side or until browned. Remove the beef from pan. Keep warm. Repeat process with the remaining beef. Lower heat to medium; add oil to pan. Add shallots, ginger, garlic, and chiles; cook 4 minutes or until tender, stirring occasionally. Stir in coriander and next 6 ingredients (through cinnamon); cook 30 seconds, stirring constantly. Return beef to pan. Add broth; bring to a simmer. Cover, reduce heat, and simmer 35 minutes or until beef is tender. Uncover and cook 10 minutes or until sauce thickens. Discard cinnamon stick; stir in juice. To prepare rice, bring 1 1/4 cups water and remaining ingredients to a boil. Cover, reduce heat, and simmer 18 minutes or until liquid is absorbed. Remove from heat. Let stand, covered, 5 minutes. Fluff with a fork. Place 2/3 cup rice onto each of 6 plates; top each serving with 1/2 cup curry.
In a medium skillet, melt 1 tablespoon butter over medium heat. Add onions and saute for 15 to 20 minutes, stirring occasionally, until very soft. Splash in wine, broth, and Worcestershire. Cook for another 5 minutes, or until liquid is cooked down. Set aside. Melt 1 tablespoon butter in a large skillet over medium heat. Throw in mushrooms and toss around for 2 minutes, just to start the cooking process. Sprinkle mushrooms with salt. Place mushroom caps face down in a baking dish. Heap cavity with sauteed mushrooms, then sprinkle Gruyere over the top. Bake at 10 minutes on 325 degrees. Turn on broiler and broil for a couple of minutes, until the top of the Gruyere starts to bubble and slightly turn brown. Sprinkle minced parsley over the top and serve.
Remove skin from sausage, mash meat with a fork. Heat butter, add sausage and garlic and stir with a fork until well cooked. Add onion, cook briefly. Add ground beef, cook until its color has turned. Add tomatoes, in pieces, add salt and ground pepper to taste. Let simmer for at least 1 hour over low heat. Serve over your favorite Pasta, and pass the parmesan cheese.
Seperate your frosting, and color as desired, place a damp paper towel over your bowls of frosting, this keeps a crust from forming which can clog your decorating tips. MONSTER CUPCAKES - let your imagination run wild! Runts. Licorice Candy. Sour Strips. Assorted Colored frosting Frosting. For fur/ skin fill a cone with frosting and tip of choice for the type of fur you want (see intro for #'s) - I used : green monster - star tip , white monster - round tip , teal blue - leaf tip , bright blue - grass tip . For the white fangs on the green monster I used the round tip squeezed a little frosting then pulled away to make the fang. Top with candies for eyes, tounges, fangs etc. WORMS CUPCAKES. Gummy Worms. Chocolate wafer cookies. Frost the cupcake ( I added cocoa to my butter cream just for these to start with a brown base). Crush a couple of Oreos, or other cookies without the cream, for the dirt, insert the worms, then added grass around the edges (Tip # 233) and a couple of flowers. I found it hard to get some of worms in whole, so cut them down before inserting. Another fun addition is to create tombstones or ghosts with vanilla finger cookies. MUMMY CUPCAKES. Use a touch of frosting to put your mini M & M eyes in place. Use Tip 47 (ridges down) to create bands of white frosting for the mummy wraps, overlap and curve them a bit - mummy's aren't flat or symetrical. Leave a tiny gap for a smile. Once frosted I used a dot of black gel food color for the pupils on the eyes. SPIDER CUPCAKES. Chow Mein Noodles. Chocolate, Melted with a little shortening. Mini M & M's. Black gel, melted chocolate or black food coloring (for the spider's web. Black edible glitter. Dip small clusters of the noodles in chocolate - a fork helps, place on waxed paper, dip individual legs and poke into the cluster; add red m&m eyes. Make ahead and let them completely firm - you may need to pop them into the fridge. Make extras in case of breakage. Frost the cupcakes white, then to create the web, using black gel frosting from the store, or a small cone with melted chocolate (I dipped a tooth pick into my black gel food coloring) starting from the center make three thin concentric circles on top of the cupcake; take a thin knife or tooth pick and starting from the center to the outer edge drag throught the circles spacing the drags aobut 1/3" - 1/2" apart. (You could also use chocolate icing and pipe with white glaze) . Sprinkle black edible glitter around the edges. Top the web with your chocolate chow mein spider. If any legs fall off, a little dab of melted chocolate will glue them back into place. NOTE: A little egg white or egg white powder added to your frosting can give it a little extra firmness to hold piped shapes better.
Cream butter and sugar well. Add other ingredients. Pour into unbaked crust. Bake at 325 degrees for 45 minutes. Make meringue of egg whites stiffly beaten, with equal amount of sugar and small amount of nutmeg (equal amounts mean equal measure of sugar and egg whites). To keep meringue from weeping, beat whites until foamy, then add sugar slowly. Beat stiff. Cover filling with meringue. Brown in moderate oven. Yields one 9" pie.
Soak bread in the milk. When saturated, add the remaining meatball ingredients and mix well (I use a kitchenaid). Shape into 1 1/2 inch meatballs and brown in a skillet. Drain and place in a baking dish. Whisk the gravy ingredients together and pour over the meatballs. Bake at 350 degrees F for 1 hour. I have also made this in the crock pot on low for about 6-8 hours. Serve over mashed potatoes or noodles.
Heat oven to 350°F. Over low heat, combine butter, sugar and water. Heat until melted and add chocolate chips until partly melted. Remove from heat and stir. Pour into large mixing bowl. Let stand 10 minutes to cool slightly. Beat in eggs one at a time on high speed. Reduce mixer to low speed and add flour, salt and baking soda. Beat until well-blended. Chill one hour (dough is almost liquid before chilling but hardens and is easy to shape after chilling). Roll into balls, place two inches apart on parchment paper-lined baking sheets. Bake for 10 minutes. Place an Andes Mint half on top. Allow to melt slightly and spread with a spoon.
Combine buffalo, egg, cayenne, celery, onion and crackers. Form into 4 patties. Brown on both sides and place ina shallow baking dish. Pour soup and water over top. Cover and bake for 30 minutes at 350 degrees.
In a large mixing bowl, whisk together the Extra Virgin Olive Oil and Red monkey Lemon Pepper Seasoning. Place chicken into the bowl. Marinate the chicken for 15 minutes. Place a large, cast-iron skillet over medium-high heat with 2 turns of the pan with about 2 tablespoons of Extra Virgin Olive Oil . Sear the chicken until golden brown, about 5 minutes, then turn over and transfer the pan to the oven. Roast at 450 degrees until cooked through, about 15 minutes. If grilling, grill chicken until marked and cooked through, 8-10 minutes per side.
Melt the butter in a small saucepan. Stir in flour. Cook this roux until it is light brown. Remove pan from heat and slowly stir in broth. Place pan over medium heat and whisk in water. Add the spices, garlic, chiles, and adobo sauce. Simmer uncovered for 20 minutes. Whisk in sour cream.
Mix all ingredients together in small bowl. Cover with plastic wrap and let stand to blend flavors, about 15 minutes. Stir again before serving.
Combine non-dairy milk and vinegar in cup, let sit for 10 minutes (the milk will "sour"). In a mixing bowl, add flour, baking powder, salt, and soda; stir to mix. Add in Ener-G, milk, and margarine; mix well. Pour batter into a preheated prepared waffle iron; cook until steaming stops and waffles are crisp and golden.
For the cake. Preheat oven to 350 degrees. Butter three 8 inch round cake pans-line bottoms with parchment paper. Butter parchment paper and dust with flour, tapping out excess. Set aside. In a large mixing bowl sift together all the flour, cocoa, baking soda and salt. With a mixer on medium speed cream all the butter and granulated sugar until fluffy. Add the brown sugar beating until fluffy. Add the eggs, one at a time, beating well after each addition. Mix in the sour cream. Reduce speed to low. Add the flour mixture in three batches, alternating with the buttermilk. Divide batter evenly among the prepared cake pans. Bake for 25 to 30 minutes or until a toothpick inserted in the centers comes out clean. Place on wire racks and cool completely. When cool run a knife around sides of pans to loosen-remove cakes. Drain cherries, reserving 1/4 cup plus 2 tablespoons juice. Combine juice and kirsch. Using a serated knife cut off the tops of cakes so that they are level. Brush tops of cakes with the kirsch mixture. Place a cake layer on a serving plate. Spread 1 and 1/2 cups pastry cream evenly over cake. Arrange 15 drained cherries evenly over top. Place second cake layer, brushed side up on top. Spread with remaining pastry cream, top with 15 drained cherries. Place third cake layer, brushed side DOWN. To serve warm ganache in a bowl set over a pan of simmering water, JUST until spreadable. Pour onto the middle of top cake layer. Spread evenly, allowing some to drizzle down sides. Garnish with remaining cherries. Pastry Cream. With an electric mixer on medium high whisk whole eggs, yolks and 1/2 cup sugar until pale and thick. Sift in cornstarch. Whisk on medium low speed until combined. Prepare a ice water bath. In a medium saucepan bring milk and remaining 1/4 cup sugar to a boil. Whisking constantly slowly pour half the milk mixture into the egg mixture whisking until smooth. Pour mixture back into saucepan with remaining milk-whisk over medium heat until mixture reaches the consistency of mayo-around 3 minutes. Pass through a fine sieve into a large bowl-discard solids. Add butter a few pieces at a time stirring until melted. Set bowl in ice-water bath until chilled. Stir in vanilla. Cover with plastic wrap pressing directly onto surface. Chill until set-around 2-3 hours. Ganache. Finely chop chocolate in a food processor. In a small saucepan stir together cream and honey. Bring to a boil. With food processor running slowly pour hot cream mixture through the feed tube. Process until well combined. Transfer to a bowl-cover with plastic wrap. Refrigerate at least 3 hours-up to two days.
Heat 1-2 inches water in the bottom of a heavy saucepan or double boiler until just simmering- not boiling. Place eggs, cream, and salt in a small mixing bowl, and with a fork, whisk until it is fairly homogenized (mass of white will start to break up), but take it easy- don't try to make whipped cream or meringue here. Place a stainless mixing bowl or top of the double boiler over the water and add the butter to the pan, swirling it as it melts. When the butter is completely melted, add the eggs to the pan. You should not see instant action around the edges of the egg- if you do, your heat is way too high. Don't jump right in with your spoon and stir the things to death. As they start to cook, you will see curds form from the bottom. Using a spoon or spatula, gently lift these curds to the top to allow the uncooked egg to flow beneath. As it cooks more, it will be more a matter of lifting and folding, than stirring them briskly. When the eggs are almost set (still a little wet looking), remove them from the pan, as they will cook a little more on their own. If you desire smaller curds, you can chop the egg a bit and stir lightly. Garnish with fresh herbs, such as chives, chervil, parsley or tarragon before serving.
Measure first 5 ingredients into saucepan & stir. Add wiener pieces & bring to a boil. Cover & simmer for about 15 minutes. Serve hot.
Cut up broccoli to make about 6 cups. Cook in covered saucepan in a small amount of boiling salted water for 10-15 minutes. Drain well. Pour into a 1-1/2 quart casserole. Mix soup, mayo, cheese, pimiento, and lemon juice together. Pour over broccoli and top with crushed crackers. Bake uncovered at 350 for 35 minutes.
Note: Brand used, Rose's Lime concentrate. Shake the juice and the bitters. Pour over ice. Add the tonic. Serve. Note this recipes is for an 8 ounce water glass. If using another glass keep the portions the same. 6-1. The original sapsucker called for half and half portions.
Brown seasoned chops in fry pan. Mix cream of mushroom soup and lipton onion soup with water. Put chops and sauce in large casserole dish (sauce should cover meat) Bake in oven 350 degrees for 1 1/2 hours. Serve with wild rice.
In a 4 quart saucepan, brown sausage, remove and drain. Melt butter and cook mushrooms, peppers and onion until tender, but not brown. Blend flour into vegetable mix; gradually stir in mil. Cook stirring constantly over medium low heat until mixture boils. Boil and stir one minute. Blend in 1 1/2 cups cheddar cheese, Parmesan cheese and pepper until cheeses are melted and mix is smooth. Cook Ziti and drain. Stir hot cooked ziti and sausage into vegetable cheese mixture. Pour into a butter 2 quart casserole. Sprinkle with remaining 1/2 cup cheddar cheese. Bake covered at 350 degrees for 30 minutes.
Preheat oven to 350°F. Combine all of the ingredients until well blended and then spoon into a deep baking dish. Bake 20 - 30 minutes, or until heated through.
Combine caramels and half of evaporated milk. Cook over low heat, stirring often until melted and smooth. Grease 9x13-inch pan. Combine dry cake mix, butter and the rest of the evaporated milk and chocolate chips. Stir just until mixed. Press half of dough firmly in pan. Bake 6 minutes at 350°F. Spread caramel mixture over all. Top with remaining half of dough. Spread gently to cover. Bake at 350°F for 15 minutes.
Place wafers and pecans in food processor and pulse till crumbly. Add the next 4 ingredients and pulse till smooth. Shape into balls about 1 inch in diameter. Using wet hands and cool kitchen so they don`t stick and for easy handling. Roll in powdered sugar and chill. Or if this method works for you try keeping finger and palms dusted with sugar while shaping cookies. Better if stored in an air tight container for at least a week!
Put all ingredients in a crock pot. Stir until combined. Cover and Cook on High for 3 hours and then reduce heat to low for approximately 3-5 more hours. If the chicken has not seperated on it's own, just give it a few shreds with the fork. Serve and Top with Sour Cream.
Preheat to 400°F Place the potatoes in large baking dish, pour 2 tablespoons of the olive oil over them, add most of the rosemary & parsley (saving some for later), all the garlic cloves, and salt, and pepper. Toss thoroughly. Put the dish in the preheated oven. After 20 minutes, turn the potatoes over and put back in the oven. Cook until the potatoes feel tender when tested with a fork, another 15 minutes or so. Remove the dish from the oven. Push the potatoes to the sides, making room in the center for the fish fillets to lie flat. Rinse and pat dry the fish fillets, laying them flat in the dish. Scatter the remaining parsley & rosemary over the fish, add salt and pepper, and the remaining 1 tablespoon of olive oil over the fillet. Return the dish to the oven and bake for 10-15 minutes, depending on how thick your fillets are.
Roast the peppers in a 400F oven until very dark; place in a paper bag for 15 minutes. Peel and remove seeds and ribs (don't do this under running water, you want all the flavor). Place in a blender or food processor and whirl until smooth. Place puree and next two ingredients in saucepan and cook for about five minutes. Stir the cream into mixture and cook to reduce (about five minutes). Season to taste and keep warm. Heat olive oil in a frying pan; add the scallops and cook on each side for about two minutes each. Transfer 2 scallops to each plate and garnish with pepper sauce.
Mix flour, sugar, oats in bowl. Mix melted butter, lightly beaten egg and milk in another bowl. Add chopped up apple and raspberry then pour all into dry ingredients. Mix lightly until ingedients are barely wet. Put into small muffin pan. Bake in 180 degree over for 15-20 minutes or until cooked.