HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 350 degrees. Put the sesame seeds on a small sheet pan or pie plate and toast for 6 minutes. Combine thyme, sumac, salt, dehydrated onions and sesame seeds and grind into a fine powder in a spice mill. (This may require 2 batches.) Store in an airtight container for up to 3 to 4 months.
Combine jello and boiling water in container of electric blender. Blend for one minute. Add ice cream and ice cubes one at a time. Blend 2 minutes. Pour into serving dishes. Refrigerate until ready to serve. Top with whipped cream and a strawberry for garnish.
Hard boil the eggs. Gently crack the eggs against a hard surface, then carefully peel off the shells. Slice each egg in half lengthwise. Scoop out the yolks, and put them in a small bowl. Mash the yolks with a fork until they are crumbly. Add mayonnaise and blend. Carefully fill the empty egg whites with yolk mixture. Cover a platter with lettuce leaves, setting a leaf or two aside for garnish. Arrange the egg halves, yolk side down, on the leaves. These are your mice. bodies. To give them each eyes and a nose, pull the pimento out of an olive and cut it into 3 small pieces. Cut 32 thin, lengthwise strips from several of the green olives. Stick two of these strips end to end onto the back end of the mouse to form the tail. Out of the remaining olives, cut 32 small triangular ear pieces. To Garnish. Tear small pieces of lettuce and position in front of the mice's mouths. As a final touch, heap a pile of mouse droppings (chocolate sprinkles) on the platter to re-create an authentically tidy mouse toilette.
In a large boiler add 12 cups water, 2 1/2 lbs. Moose meat. Add chopped onion and let boil for one hour. Add chopped. vegetables and simmer for 30 minutes. Add rice and simmer. until rice is cooked. Makes 10-12 servings.
Preheat oven to 350 degrees. In a large skillet over medium heat brown sausage and add onion, cook until softened, remove from heat and drain fat, and set aside to cool. Meanwhile wipe mushroom caps clean with damp paper towel. In mixing bowl, combine all ingredients except mushrooms and mozzarella. Mix all ingredients well. Fill mushroom caps the mixture and place on a sheet pan. Sprinkle grated mozzarella. Bake for 15 to 20 minutes.
Take the pumpkin pie filling and cool whip and with a handheld mixer, thoroughly mix the two ingredients together. Pour the mix into the pie crust and place the lid that comes with the crust on the pie and place in the freezer. I usually do it overnight just to insure it's thoroughly frozen!
Mix all ingredients together and store in and air tight container. Use in Jambalaya, Shrimp Creole or to season meat and seafood before grilling.
Melt butter in small saucepan over low heat. Add cream cheese and stir until well mixed. Add penne and chicken and toss together. Enjoy! If you're using plain chicken breast, marinate them with some spices or add seasonings at the end. The breast I used was Italian seasoned. Baked or grilled will work.
Grated rind of 1 Lemon. Preheat oven to 300 deg F. Combine applesauce, lemon juice and rind. Beat in egg yolks and pour into baking dish. In separate bowl, beat egg whites until peaks form. Gradually add sugar while continuing to beat. Add vanilla. Mix approximately 1/4 of meringue thru applesauce and spoon remaining meringue on top. Bake 15 minutes. Good hot or cold.
Mix baking soda into water. (I find it's easier to mix if you use warm water from the faucet.). Apply to affected areas. See NOTES in above description.
Preheat oven to 300F. Melt the buttr in a saucepan, then stir in the crushed cookies and nuts. Press into the base of a 9-inch springform pan. Spread evenly To make the filling: using a wooden spoon, beat the mascarpone and ricotta in a large mixing bowl, then beat in the egg, a little at a time. Add the sugar. Beat until the sugar has dissolved, and the mixture is smooth and creamy Melt the white chocolate gently in a heat proof bowl over a saucepan on simmering water (double boiler). Stir into the cheese mixture. Add the fresh or frozen raspberries and mix lightly Pour into the prepared pan and spread out evenly, then bake for about 1 hour or until just set. Switch off the oven, but do not remove the cheesecake. Let it cool until completely set Remove the cheesecake from the oven after setting and remove the sides of the pan and carefully lift the cheesecake onto a servng plate. Make the topping by mixing together the marscarpone and ricotta cheese in a bowl and spreading it over the top of the cheesecake. Decorate with the white chocolate curls and the fresh raspberries.
Place first four ingredients in the tub of the ice cream maker and stir well to combine. Add whole milk to the "fill line.". Follow manufacturer's instructions to make ice cream. We wrap the top of the ice cream maker with a towel and place the whole freezer inside a large cooler to slow the melting of the ice.
Preheat the oven to 350*F. In a large bowl, combine almond butter, maple syrup, oil and almond extract until well blended. In a separate bowl, mix together flour, baking soda and salt. Add dry ingredients to wet ingredients, along with chopped almonds, and stir until just combined. Let sit for five minutes. Roll heaping tablespoons of dough into balls, flatten with palm of your hand to about 1/3 of an inch and place onto ungreased cookie sheet. (use parchment paper if desired). Bake for 8-10 minutes. Remove from cookie sheet and cool on wire rack.
Position a rack in the middle of the oven, preheat to 375°F Using a pastry brush, heavily brush room-temperature butter over each of the 12 molds in a madeleine pan, carefully buttering every ridge. Dust the molds with flour, tilting pan to coat the surfaces evenly. Turn the pan upside down, tap it gently, and discard the excess flour. By Mixer: In a large bowl, combine the eggs, granuated sugar, and salt. Beat on medium-high speed until pale, thick, and fluffy, about 5 minutes. Beat in the vanilla and almond extracts. Sprinkle the sifted flour over the egg mixture and mix on low speed to incorporate. Using a rubber spatula, gently fold in the orange zest and half of the melted butter just until blended. Fold in the remaining butter. Divide the batter among the 12 prepared molds, using a heaping tablespoon of batter for each mold. Bake the cookies until the top springs back when lightly touched. 8 - 12 minutes. Remove the pan from the oven and invert it over a wire rack, then rap it on the rack to release the madeleines. If any stick, use your fingers to loosen the edges, being careful not to touch the hot pan, and invert and rap again. Let cool on the rack for 10 minutes. Using a fine-mesh sieve, dust the tops with confectioner's sugar and serve. Alternatively, cover with plastic wrap and store at room temperature for up to 3 days. Before serving, heat the cookies in a 250F (120c) oven until warm, then dust with the confectioners' sugar.
Place all ingredients in blender and blend until smooth. Chill and use as a salad dressing or dip for tortilla chips.
Preheat oven to 350 and spray a casserole dish with non - stick spray. Whisk all ingredients, except nutmeg, together for one minute. Pour into prepared dish. Place filled dish into a shallow baking dish and pour hot water into baking dish to come halfway up the side of filled dish. Place on oven shelf and sprinkle with nutmeg. Bake for 20 minutes then reduce heat to 325 and bake for 40 minutes or until custard is set and a sharp knife comes out clean when inserted. Remove dish from water. Serve hot, warm or cold.
Preheat oven to 350 degrees F. Grease and flour 13 x 9-inch caking pan. Toss 2 cups blueberries, brown sugar, and cinnamon in small bowl until berries are coated. Cream margarine/butter and granulated sugar with electric mixer at high speed until light and fluffy, about 4 minutes. Add egg and egg white and beat 2 minutes. Beat in lemon zest. Reduce speed to low. Add flour alternatively with milk, one-third at a time, stopping mixer occasionally to scrape bowl with rubber spatula. DO NOT OVERBEAT! If you do, you will have a very though cake. Spread half of batter into pan and sprinkle with blueberry mixture. Spoon remaining batter on top, spreadinng evenly. Swirl through batter several times with knike, then top with remaining 1/2 cup of blueberries. Bake until toothpick inserted in center comes out with moist crumbs clinging, 40 to 45 minutes. Cool in pan on wire rack 15 minutes (or eat it straight out of the oven). Cut into 16 equal pieces. Serve and enjoy!
Prepare the toppings: Fry the bacon in a medium nonstick skillet until crisp. Meanwhile, make the syrup: Heat the marmalade, 1/3 cup orange juice, the scallions and jalapeno in as small saucepan over low heat. Add more orange juice if the syrup is too thick. Keep warm. Prepare the pancakes: Whisk the cornmeal, flour, baking powder, salt and sugar in a large bowl. Stir in the egg, milk and canola oil until just combined. (The batter will be thin.) Fold in the diced jalapeno, parmesan and scallions. Heat a griddle or large skillet over medium heat and lightly oil it. Ladle 2 to 3 tablespoons batter onto the griddle for each pancake; cook until the tops are bubbly, then flip and cook until golden on the bottom. Stack the pancakes on 4 plates. Top each stack with 2 strips of bacon and drizzle with the orange syrup.
Mix oats, whole wheat flour, flour baking soda baking powder, salt sugar, almonds, pecans, sunflower seeds, wheat germ together in food processor pluse until nuts and seeds are finely ground. Transfer to bowl. In small bowl combine buttermilk egg and oil whisk together. Mix butter milk mixture with dry ingredients stir well. Lightly oil griddle. With a 1/3 cup measuring cup pour batter onto hot griddle. Cook til lightly browned and flip. Serve with maple syrup or topped with fresh fruit.
Rinse the rice under cold water until it runs clear; drain. Combine remaining ingredients. Stir in the rice and transfer to a buttered baking dish. Bake in a slow oven (275F) for 2 - 2 1/2 hours, until rice is tender and creamy. Stir every 30 minutes during cooking and add more milk if necessary. When ready, the pudding should be a rich, caramel color and a golden crust should have formed. Serve hot or cold.
Pour the can of white wine and chicken stock (good slosh) into a casserole pot. Add the tarragon, salt and pepper (I usually do about 20 twists) then as many grapes as you want. Usually the more you have, the better. Heat a frying pan and melt the butter, along with the chopped onion and celery. Cook until they're soft (2 minutes or so). Drain them using a metal spoon with holes before placing them into a large casserole pot. Next, put the flour in a glass dish and add the sausages and chicken. Make sure all sides of the meat are coated with flour, and the sausages have been pricked with a knife. The reason for doing this is so that they get sealed so wont lose their flavours when being cooked. Put them in the frying pan and you may need to add a little more olive oil. Fry them lightly, just so they are turning brown before transferring them to the casserole pot. Mix the meat with the juice in the pot just to spread it out, and place in an oven at 150oC for 2-3 hours. This will mean it can simmer and usually you will find the longer you leave it, the fruitier it will become as the grapes have had a chance to expel all their juices. You could turn up the temperature if in a hurry, and leave it in for an hour. The nice thing is, it is so versatile! Leave to stand afterwards for about 10 minutes, then serve either with rice or new potatos. Enjoy :).
Place the beef in a large skillet, sprinkle with salt, pepper, & garlic powder. Brown until no longer pink then drain any excess grease. Add the milk & bouillon, stir until it has melted. Next add in the soup, sour cream, & spices stir until blended. Heat over medium heat until hot. Serve over mashed potatoes.
Spray a saute pan liberally with cooking spray and warm over medium heat. Add red pepper and chicken to pan. Sprinkle lightly with season salt. Saute the red pepper and chicken until chicken is nearly done and pepper is softening. Add sour cream and cream of mushroom soup. Cook until heated through and sprinkle with black pepper. Serve over pasta.
Preheat oven to 350°F. Mix eggs, butter,sugar, bourbon, cream, milk, vanilla, cinnamon and nutmeg in a large bowl. Add bread and chocolate chips and stir well. Spray a 10x13 baking dish with cooking spray and add bread mixture. Bake for 1 hour. Sprinkle with confectioners sugar. Serve with whipped cream.
Pour olive oil and red wine vinegar into a large mixing bowl and whisk together. Add onion, tomatoes, and green bell pepper to the bowl. Toss vegetables with the dressing until evenly coated. Add chile to the bowl and stir. Season to taste with salt. Set aside for 30 minutes before serving.
Combine ingredients and Enjoy :). Take it on the go in a ziploc bag ( chocolate might melt so keep cool ). Goes well with a glass of milk.
Preheat oven to 375 degrees F (190C). Coat 10-inch fluted-edge tart pan with cooking spray. Roast eggplants on baking sheet 50 minutes, or until tender. Cool. Scoop flesh into food processor; puree until smooth. Heat oil in skillet over medium heat. Add onion, bell pepper, mint, anise, cumin, paprika, and red pepper flakes; saute 8 minutes. add chopped tomatoes and tomato paste; simmer 10 minutes. Stir in eggplant and garlic; cook 10 minutes. Press 1 phyllo sheet into prepared tart pan. Spray with cooking spray, and sprinkle wiht 1 1/2 teaspoons breadcrumbs. Repeat layering with remaining phyllo and breadcrumbs. Roll over edges, and coat with cooking spray. Spoon eggplant mixture into crust. Arrange tomato slices and olives over top, and sprinkle with breadcrumbs (if using). Bake 1 hour,or until phyllo is golden. Cool 10 minutes before serving.
Follow directions for the bread mix- only add the garlic to the water so the oil doesn't touch the yeast. Add rosemary and cook according to directions.
In a large salad bowl, whisk together the vinegar, salt and pepper. Gradually add the olive oil. Taste and adjust seasonings. Just before serving, add the lettuce, sweet peppers, mangoes, cantaloupe, onions, olives, walnuts, and chopped fresh mint; toss until well mixed. Arrange on individual serving plates, and top each salad with 3 or 4 fresh orange segments and 4 or 5 king prawns, plus a lemon wedge and sprigs of fresh mint. Serve at once.
Set oven to 400°F. Line a 10 x 15-inch baking sheet with non-stick foil (or use parchment paper). Place each cracker in a single layer in the baking sheet (add on more if needed to cover the sheet). In a medium saucepan bring the butter and brown sugar to a boil over medium heat. When the mixture comes to a FULL boil, boil for 3 minutes (set timer for 3 minutes after mixture reaches a full boil) you may reduce the heat so that the mixture does not boil over the saucepan. Mix in vanilla (if using) then immediately pour the hot mixture over the top of the crackers. Bake in a 400°F oven for 5 minutes. Sprinkle the chocolate chips over the crackers, then spread using a back of a spoon to smooth out and cover. Sprinkle the nuts evenly over the top. Place in the refrigerator for about 3-4 hours or until set. Break into pieces and store in a covered container in the refrigerator. Delicious!
Put butter, chocolate and vanilla in medium bowl. In med saucepan, mix sugar, milk and marshmallows. Bring to a boil over med heat, stirring. Reduce heat to low and cook for 6 minutes, stirring constantly. Pour hot mixture over chocolate in bowl. Beat with mixer until thick and dull, (this doesn't take long). Stir in nuts. Pour into buttered 8x8 pan. Refrigerate until firm.
Crust. Blend flour and salt in processor. Add butter and shortening;pulse until mixture resembles coarse meal. Add 1/4 cup ice water;pulse until dough begins to clump, adding more ice water by teaspoonfuls if dry. Gather into ball and flatten into disk. Wrap in plastic and chill at least 30 minutes. Preheat oven to 350°F Roll out dough on floured work surface to 12-inch round. Transfer to 9-inch glass pie dish and trim overhang to 1 inch beyond rim. Crimp edges and chill crust while making filling. Filling. Using electric mixer, beat pumpkin and sugar in large bowl until well blended. Add eggs and next 7 ingredients and beat until blended. Add mascarpone cheese and beat just until mixture is smooth. Transfer filling to prepared crust. Bake pie until custard is set, about 55 minutes. Transfer pie to rack and cool. Whipped cream and Mascarpone Topping. Combine ingredients in medium bowl. Using electric mixer, beat to soft peaks. Can be made 4 hours ahead.
Combine dressing ingredients and whisk well. Combine bread crumbs, parmesan, and sesame seeds. Cut each log of goat cheese into four slices. Dip each in egg and dredge in bread crumb mixture. Cover and chill two hours. Melt butter in skillet over medium high heat. Fry goat cheese in two batches for 1-2 minutes per side or until browned. Drain on paper towels. Toss salad with dressing. Top with olives and warm goat cheese.
I always make sure to chop my stuff up before I start, so peel your garlic and mince it, then put it aside. I keep my minced garlic in a shot glass. Next, dice your onion. Put that aside. Also, mince your cilantro. The cilantro doesn't HAVE to be minced now but it IS good to mince it during the last 2 minutes of sauteing your onions and garlic. Get a saucepan and line the bottom with Olive Oil over medium heat. Once hot, throw in your garlic and onions. Immediately add a layer of salt and pepper and stir. Set your kitchen timer for 12 minutes and stir about once every 1-2 minutes thereafter, to keep the garlic and onion cooking down and to prevent it from cooking the middle portion of the pan. After 12 minutes, open your can of tomatoes and add those in there. Also, add your salt, sugar, cilantro, and Tabasco Sauce. Stir REALLY well. Use the pepper to taste. If the sauce tastes too "salty", add a tiny bit of sugar and stir to balance it out. If it tastes too sweet, add a tiny bit of salt to balance it. You want it someplace in the middle. Turn the heat up to the highest setting and boil it for about five minutes while stirring frequently to prevent burning as well as to burn off some of the extra juice from the tomatoes and thicken the sauce. Turn the heat down to LOW (about "2" on any stove) and let the sauce simmer for about 30 minutes, stirring about every 5-10 minutes. Prepare your pasta according to the package. It would help to add a splash of olive oil to your water to prevent foaming. Drain and serve the pasta in a large serving bowl and add the sauce separately. Add Cheese. Enjoy!
Place fruit in clear 1 quart jar. Stir in vodka and brandy and sugar. Marinate, covered, for several weeks in a cool, dark place. Shake when you remember. (I tasted mine after 2 weeks). Strain through a fine sieve lined with cheesecloth. Pour into sterilized bottles.
Heat oven to 350°F Grease a 13"x9"x2" baking pan. Combine cocoa and baking soda; stir mixture into 1/3 cup butter. Add boiling water; stir until thickened. Stir in sugar, eggs, remaining 1/3 cup butter, and vanilla. Blend in flour and salt. Stir in mini kisses and nuts (if desired). Spread batter in prepared pan. Bake 35-40 minutes, or until edges begin to pull away from sides of pan. Cool completely on wire rack. Cut into bars.
Beat together egg yolks, cottage cheese,cream and parsley. Add salt and pepper to taste. Fold in beaten egg whites. Heat butter in oven safe skillet, add the mixture and cook over low heat until bottom is set. Transfer the skillet to a 350 degree oven and bake for 15 minutes or until omelet is set and is lightly browned.
Set oven to 350 degrees. Set oven rack to second-lowest position. Grease 3 (8-inch) round cake pans, and line bottoms with parchment paper. With an electric mixer on high speed, cream butter, shortening and sugar for about 4-5 minutes until fluffy, making certain that no sugar granules remain in the creamed mixture. Add in eggs and vanilla; blend well to combine. Mix in sour cream and cocoa; blend well. In a small bowl, blend the boiling water and food colouring together; set aside. In a small bowl sift together cake flour with baking soda, baking powder and salt. Add in the flour mixture alternating with the boiling water to the creamed mixture; mix to make a smooth batter. Divide batter into prepared baking pans, and tap gently on the counter to remove any air bubbles in the batter. Bake about 30-35 minutes, or until cake test done. Cool and remove from pans. Frost with desired icing.
Season pork chops generously on one side with salt and pepper. Turn and season other side generously, then sprinkle evenly with 1/2 teaspoons sugar. Heat 2 Tbsp. oil in a large skillet over medium-high. Carefully add chops sugared side down and cook, gently shaking skillet occasionally but not disturbing pork, until underside is caramelized and chops are deeply browned all over, about 5 minutes. Turn chops and reduce heat to low. Cook just until second side is opaque, about 1 minute. Remove skillet from heat and let chops rest 10 minutes in skillet (the cooking will carry over and finish the chops while they rest). Meanwhile, whisk lemon zest and juice, garlic, mustard, oregano, cumin, and remaining 1/2 teaspoons sugar in a medium bowl. Slowly whisk in remaining 1/4 cup oil until emulsified. Fold in cilantro and season with salt and lots of pepper. Spoon half of dressing onto a platter. Transfer chops to platter, then whisk any juices that have accumulated in skillet into remaining dressing. Spoon dressing over top of pork. Swipe pork through dressing as you eat.
Prehead oven & skillet to 300 degrees. Mix flour, cornmeal, salt & baking powder and set aside. Melt butter and combine with sugar, creamed corn and chili peppers. Mix to combine. Add eggs one-by one and mix until well blended. Add cheese. Fold-in flour mixture until mixed well, clumps are okay. Carefully remove cast iron skillet from oven and evenly coat top and sides with canola/vegetable oil. Pour in cornbread batter (be careful, it may splatter). Bake 30-45 minutes, or until top is golden brown and a toothpick inserted in the center comes out clean.
Begin the roasted leeks: Preheat the oven to 450 degrees. Combine leeks, oil, salt, and pepper in lg bowl; toss gently. Spread in a roasting pan and roast for 20 minutes, stirring once or twice. Meanwhile, melt the butter in a Dutch oven or large heavy pot over medium-high heat. Add onion, celery, fennel, and garlic; saute 10-12 min or until onion is softened. Add zucchini and potatoes; mix well. Add the stock and bring to a boil; reduce the heat and simmer for 15 minutes, until the vegetables are tender. Remove from the heat and add spinach in batches, mixing with a large spoon after each addition until the. spinach wilts. Puree in batches in a blender. (To prevent splashing, the restaurant suggests removing the inner core of the blender cover and holding a kitchen towel over the top.). Return the puree to the pot. Add the cream, nutmeg, salt, pepper, and roasted leeks, and heat thoroughly.
Preheat oven to 400°F Prepare 12 standard muffin cups; set aside. In a mixing bowl, combine flour, sugar, and baking powder. Add margarine, egg, water, and 1.5 cups cereal. Mix until moistened. Fill each muffin cup with 1/3 cup of batter. Sprinkle crushed cereal on top. Bake for 20 minutes, or until toothpick inserted in the center comes out clean.
Whisk together 1/2 cup lemon juice, 2 Tbs. lemon zest, shallots, garlic, and rosemary in bowl. Slowly pour in olive oil while whisking. Season with salt and pepper.
Dissolve Cascade and Clorox II in the one gallon of hot tap water. Soak for two or more hours. Repeat if necessary. Launder as usual. IMPORTANT:. Be sure to use exact ingredients, no substitutes.