HumbleIntelligence/food-ner-1-Million huggingface dataset:
Lightly grease an 8" pan. Melt butter and add graham wafer crumbs. Mix and press most of the crumbs in the bottom of the pan reserving a couple of tablespoons for later. Combine in a sauce pan a 1/2 cup sugar, 2 egg yolks and lemon juice. Cook over medium heat stirring constantly until thickened. Add a tablespoon of lemon zest (optional but great). Cool. Beat 2 egg whites to form stiff peaks. Gradually add 1/4 cup sugar and beat until stiff. Fold meringue into cooled custard together with 1 1/4 cups of whipping cream whipped. Turn into prepared pan. Sprinkle reserved crumbs and freeze until firm. Serve frozen. Keeps well in freezer.
Brown the meat in a large pot. *Drain only if using beef. Add the diced onion, salt, pepper, garlic powder, and cajun seasoning and let cook with the meat for about 5 - 10 minutes. Add both cans of tomatoes, both cans of beans, and the chili powder. Stir and simmer for about an hour.
Melt chocolate with butter and let cool slightly. Beat eggs lightly and add sugar and vanilla. Add melted chocolate and butter. Add flour and mix well. Spread into 8 inch square pan. Sprinkle with nuts. Bake at 350* for 30-35 minutes. Cut into squares when cool.
Mix the vinegar, pepper, and garlic in a bowl and chicken wings. Let the chicken wings sit for about 20 minutes but no longer than that as the vinegar doesn't take long to soak inches Mix the flour and season salt in a separate bowl. After marinading the wings dip each in flour and place the wings in oil that has been heated to medium high. Fry wings until they are a deep golden brown color. I always serve these wings as an Asian appetizer along with hot mustard and teriyaki dipping sauces! Enjoy!
In a small, heavy saucepan, bring the cream to a boil. Stir in the butter and sugar. Pour some of this mixture into the egg yolks, whisking to prevent curdling. Return egg-yolk mixture to the pan and simmer, stirring constantly, just until the mixture thickens; do not boil. Remove from the heat and stir in the Cognac.
Adjust oven rack to middle position and heat oven to 375. Combine water, polenta, salt and pepper in 13x9 inch baking dish. Transfer dish to oven and bake, uncovered, until water is absorbed and polenta has thickened, about 60 minute. Remove baking dish from oven and whisk in parmesan and butter until smooth and creamy. Serve.
Finely chop all the veggies in a food processor. Add all ingredients (except Certo) in a cold pan and stir thoroughly. Bring to a boil. Boil for 5-6 minutes. Remove from heat. Add Certo and stir well. Pour into jars and rotate every 30 minutes to keep the solids suspended.
Spread 1 cup sauce in bottom of a 9x13 inch baking pan. Carefully place 1/3 uncooked spaghetti noodles over sauce, making sure to coat spaghetti with sauce. Combine the ricotta cheese and parsley. Layer 2 cups ricotta mixture, 1/2 the pepperoni, 1 cup sauce and 1 cup cheese. Top with remaining spaghetti noodles , 2 cups ricotta mixture, pepperoni, sauce and 1 cup cheese. Top with remaining spaghetti and sauce, making sure sauce completely covers noodles. Cover with foil. Bake 375 degrees for 1 hour. Uncover and bake 5 minutes longer. Sprinkle with remaining cheese. Let stand 10 minutes before serving.
Halve squash. Remove seeds. Place the halved squash, cut side down, in a 9x13 dish. Cover and bake at 350 for 45-60 minutes, until tender. Remove pulp from squash, leaving a 1/4" shell in each half. In bowl, combine pulp, spinach, 1/2 of the Parmesan, the eggs, margarine,bacon, onion, salt and pepper. Fill shells with this mixture. Mix remaining cheese with breadcrumbs, sprinkle on top of squash. Bake at 350, 25-30 minutes.
In a skillet, melt butter, stir in flour, salt, mustard, pepper and milk. Cook, stirring until thick and smooth. Remove from heat and stir in cheese until melted. In greased 8 inch casserole dish, arrange noodles and half the broccoli. Top with turkey. Pour cheese sauce over all. Arrange remaining broccoli on top, pressing lightly into sauce, sprinkle with almonds. Bake uncovered for 15 minutes or until bubbling hot.
Combine cheese, mushrooms, parsley, salt and pepper. Place bread crumbs on a plate or a pie pan. Beat the egg and place in another shallow dish. Make a slit in each pork chop about 3/4 the way through. Stuff with the cheese and musroom mixture. Dip and roll the chops in the egg then the bread crumbs. Use toothpicks to help keep them closed if you need to. Place each pork chop in a greased baking dish, cover, and bake at 350 for 40 minutes.
Preheat oven to 400F degrees. In a medium bowl, combine beans, onion, garlic, oil, salt and pepper. Place mixture in an ungreased 13x9-inch baking pan and top with tomatoes, feta cheese, basil and oregano. Bake, uncovered, for 30 minutes or until tender.
Mix dry ingredients together. For a bulk mix: double or quadruple the mix. Put mix in a Ziploc bag. Label mix bag with cooking instructions. To make 1 batch of muffins measure out 2 cups of Dry Mix. Preheat oven to 350°F. Mix all ingredients together. For banana chips or apple slices, crush and pre soak in 1/4 c more water let fruit stand until softened before baking. Spray oil on muffin tins. Fill muffin tins with batter. Bake at 350°F until golden 10-15 minutes.
Preheat oven to 400°F. Line 6 jumbo or 12 regular muffin tins with paper liners or spay them with Pam. Mix flour, cornmeal, baking powder, and salt together in medium-sized bowl and set aside. Cream the butter and shortening in a large bowl (I use Kitchen Aid) with an electric mixer on high for 2 minutes. Then, with mixer still running, gradually add sugar, then eggs, one at a time. Continue beating until the batter is creamed and light yellow colored (may look slightly curdled) and add the vanilla. Reduce mixer speed to low. Beat in half of the flour mixture, then half of the milk, beating about 1 minutes after adding each. Repeat, beating in the rest of the flour mixture, then the rest of the milk. Beat the batter until well blended, about 1 minute more. Spoon into muffin tins, almost up to the top. Bake at 400°F for first 10 minutes. Reduce temperature to 375°F for about 15 minutes or until golden and toothpick comes out clean. Makes one dozen regular muffins or 6 jumbo.
Melt butter in a saucepan and add olive oil, onion, basil and salt and pepper. Stir and cook onions for 3-4 minutes. Add tomatoes and tomato paste. Gently simmer, uncovered, 10 minutes. Blend 5 T chicken broth with flour. Add to the tomato mixture, stir and add remaining broth. Bring to a simmer and continue simmering for 30 minutes, stirring often to prevent scorching. Meanwhile, cook rice according to package directions. Drain. When ready, puree soup with an immersion blender or regular blender. Return to heat. Add sugar and cream/milk. Simmer 5 more minutes. Place a serving of rice in each soup bowl (1/4 c or more, depending on how thick you like it) and pour the tomato puree over. Stir and serve.
Combine rice, eggs, sugar, salt, milk, raisins, and lemon. Spray a baking dish with cooking spray and pour in the rice mixture. Tap the dish on the counter to settle it. Sprinkle the top with the cinnamon and nutmeg and drop small pieces of the butter evenly across the pudding. Bake for 1 hour and 350°F May be served warm or cold.
Cut peppers in half. Use a spoon to remove the seeds and white membranes. Fill each half with the cheese. Cut the bacon slices in half so that you have 24 shorter slices. Wrap each cheese stuffed jalapeno with a bacon slice; secure with toothpicks if you need to or slide them on skewers. Grill over hot coals until the bacon is crispy and browned, turning every few minutes (stay with them and watch for flare ups from the dripping bacon fat or they will burn); grill for about 15 or 20 minutes. The bacon should be crisp, the jalapeno crisp tender and the cheese should be hot.
In a blender or food processor, combine all ingredients; cover and process until smooth. Pour into chilled glasses; serve immediately.
Pour the raspberry gelatin into a mixing bowl and combine with boiling water until gelatin is melted. Add the raspberry pie filling. Pour into a glass 9x13" pan and place in the refrigerator until set. With a mixer, combine the cream cheese, sugar and whipped topping until smooth and thoroughly mixed. Spread over the set gelatin mixture. Combine the melted margarine, pretzels, walnuts and sugar until well mixed. Sprinkle the topping over the cream cheese layer. Keep refrigerated until ready to serve.
Combine all ingredients in blender and blend on high until all the ice is crushed and the drink is smooth.
Line a 9-in. pie plate with pastry. Trim to 1/2 inches beyond edge of plate; flute edges. Set aside. In a large bowl, beat the eggs, sugar, cinnamon, salt, ginger and nutmeg. Beat in pumpkin and molasses; gradually add milk. Pour into crust. Cover edges loosely with foil. Bake at 425° for 10 minutes. Remove foil. Reduce heat 350°; bake 28-32 minutes longer or until a knife inserted near the center comes out clean. Cool on a wire rack for 2 hours. Chill until ready to serve. Serve with whipped topping. Refrigerate leftovers. Yield: 6-8 servings.
Heat the olive oil in a large, heavy casserole. Add the onion, bell pepper strips and garlic and season with salt and black pepper. Cover and cook over moderately high heat, stirring occasionally, until the vegetables are just beginning to brown, about 5 minutes. Add the rosemary, paprika and bay leaf and cook for 1 minute. Add the white wine and bring to a boil. Simmer until the liquid is slightly reduced, about 5 minutes. Add the tomatoes, water and saffron water and bring to a boil. Cover the casserole tightly and cook over moderate heat for 5 minutes. Finely grind the almonds in a food processor. Stir the almonds into the stew and simmer until slightly thickened, about 3 minutes. Add the clams, cover and cook until most of them open, 5 to 10 minutes. Add the fish and season with salt and pepper. Cover and simmer until the fish is cooked through, 2 to 3 minutes. Discard the bay leaf. Transfer to bowls and serve. Serve with crusty bread and a nice rich wine.
Spray a large nonstick skillet with cooking spray; place skillet over high heat. Add in the pepper stir-fry; stir/saute 10-12 minutes or until lightly browned (at first the frozen peppers/onions will give off water, but continue cooking them until the water evaporates and they brown slightly). Cook the pierogies in boiling water for 3-5 minutes or until thawed; drain, reserving 1/4 cup cooking liquid; keep pierogies warm. Add the reserved cooking liquid, tomato sauce, oregano, fennel, salt, and pepper to the pepper stir-fry; simmer 1 minute. Serve the pierogies with the sauce.
In a small mixing bowl, beat butter and mayonnaise until smooth. Beat in the Parmesan cheese, garlic, oregano, basil and seasoned salt. Stir in Monterey Jack cheese. Spread over cut sides of bread. Place on an ungreased baking sheet. Bake at 350 degrees for 10-15 minutes or until cheese is melted. Slice and serve warm.
In a pan, put the oil, when it is hot, add the onions, let them fry for some minutes, then add the milk, and let it cook some eight minutes and transfer in a big bowl. Grate the corn grains or blend it only shortly. They still should have some texture. Add the cheese in the bowl (cut into very thin slices), then the beaten eggs, the corn , the salt and the pepper and beat thoroughly. This dough is rather liquid. Check the salt to taste. Put this mixture into a greased pan, and take it to a 180° C (350°F) pre heated oven, until it is golden on top (will take abaout 45 minutes). Let this stand for five minutes and cut in pieces before serving it. Note: I used a 25-35 cm pan. Cooking time is depending from the size of your mold!
Cook onions in butter in a large skillet for about 10 minutes, or until wilted. Sprinkle with sugar, salt and pepper and continue to cook for 20-30 minutes until browned and tender. Cool. Place tortillas in a single layer in a preheated 375°F oven directly on oven racks until crispy and lightly browned, 4 to 6 minutes. Place tortillas on baking sheets in a single layer. Spread tortillas with onions and dot with Gorgonzola. Sprinkle with Parmesan and rosemary. Bake 8 to 10 minutes until cheese melts. Sprinkle with basil. Cool one minute. Cut each into 8 wedges with a pizza cutter.
Wash capsicum, then remove seeds and membranes. Using a food processor, chop finely. Transfer to a colander over a plate. Sprinkle with salt. Let stand 1 hour. Rinse under cold water. Place capsicum, sugar, vinegar and 1/2 cup water in a large heavy based frying pan. Cook and stir over moderate heat for 5 minutes or until sugar dissolves. Bring to the boil. Reduce heat; simmer, uncovered, for 30 minutes or until mixture thickens. Let cool. To serve, top slices of bread with cheese, ham and Capsicum relish.
Place beef in a dutch oven. Combine all remaining ingredients, except the buns. Pour over beef. Cover and bake at 350° for 5 hours, turning beef occasionally. Shred beef with a fork. Serve on buns or rolls. Note: can keep this warm in a crock pot. This recipe can also be cut in half.
steam cabbage until soft enough to fold. mix onion rice pork paprika and salt. place small amount of mixture on each cabbage leaf and roll tightly. In a large pan alternate layers of sauerkraut and cabbage rolls. Cover all with tomato juice. Cook @ 350 2-3 hours.
Preheat oven to 375 degrees. Combine crumbled feta and ricotta cheeses. Add eggs and beat thouroughly, then parsley and mix well. Lay 1 sheet of phyllo dough in a 9x9 in baking dish and brush lightly with melted butter. Lay another sheet of phyllo dough on top, brush with butter, and repeat with four more sheets of phyllo. Spread cheese mixture into pan and place another 6 sheets of phyllo in the same process as before. Place in a preheated 350 degree oven for 30 to 40 minutes. Serve while hot.
Dissolve yeast in warm water; stir in 1 tbsp sugar. Let stand 5 minutes. Add milk, shortening, eggs, salt, 3 cups flour, and 1/3 cup sugar. Beat on medium speed for 2 minutes. Stir in enough of the remaining flour to form a soft dough (will be sticky). Do not knead. Refrigerate, covered, overnight. Punch dough down and turn out onto a lightly floured surface. Cut into 24 equal portions. Cut each portion into thirds. Roll each third into a ball. Place three balls into each greased muffin cup. Cover and rise in a warm place until doubled, about 1 3/4 hours. Heat oven to 350* F. Bake rolls for 13-15 minutes or until golden brown. Remove from muffin tins to wire racks. Serve warm.
Cook rice according to package directions. Saute the onion, pepper, and garlic until soft and slightly brown. Dump in your other canned ingredients, and seasonings. *seasonings may be adjusted to personal preference*. Simmer. Serve. over rice.
PREPARE SAUCE: Mix the egg yolk, garlic, salt and lemon juice in food processor or blender until thick and creamy. Slowly drizzle one-third of the oil into the garlic/yolk mixture, blending all the while, until the sauce thickens. Gradually add the remaining oil until all is incorporated and the sauce is quite thick. Thin the mixture with warm water, if necessary. Correct the seasoning, adding more salt or lemon juice and a little pepper. Add the finely grated zest of one lime. LOBSTER ROLL WITH LIME AIOLI: Spread butter on the inside of the pitas and line with two lettuce leaves. In a small bowl combine the aioli, lobster, celery, arichoke hearts and dill, if using. Fill the pitas with the lobster mixture. Garnish with chives.
Combine soup, sour cream and eggs. Fold into squash and onion. Mix well. Melt butter and pour over stuffing mix. Line bottom of 9x13-inch Pyrex bowl with 1/2 of stuffing mix. Pour squash mix in bowl and top with other 1/2 of stuffing mix. Bake at 350° for 30 to 40 minutes. Turn oven off and sprinkle with grated American cheese and leave in oven to melt.
Boil, drain, peel, dice potatoes. Set aside. Boil, drain, dice chicken breasts. Set aside. In a medium sauce pan, melt butter, add flour, once this starts to brown, slowly add milk stirring constantly until its slightly pasty. Remove from heat, add cheese, stir until cheese melts inches In a large baking pan, layer potatoes, broccoli, chicken, cheese mix. Continue to layer. Bake at 350, for 40 minutes or until cheese begin to brown.
Boil onions by heating several inches of salted water (1/2 teaspoon salt to 1 cup water) to boiling. Add onions. Cover and heat to boiling. Cook until tender - 15 to 20 minutes for small onions (30 - 35 for large onions). Drain. In medium skillet, melt butter with cloves over medium heat, stirring occasionally. Add onions; stir gently until coated. Sprinkle brown sugar over onions. Cook, turning frequently, about 5 minutes or until golden and glazed.
Stir all ingredients together in a small bowl. Let sit at room temperature while cooking corn. Use a flexible spatula to spread topping on ears of corn.
Boil pasta for 5 minutes; drain. Reserve 1 cup liquid. Add all ingredients except parmesan cheese. Cook about 10 minutes until broccoli is tender. Add liquid until you see it coming up through pasta. Add cheese to thicken.
Preheat oven to moderately hot (400°F - 205°C - Gas Mark 6). Combine butter and pesto in small bowl. Spread pesto mixture over pastry sheets, sprinkle with cheese. Using a 5.5 cm cutter, cut stars from pastry sheets, place onto lightly oiled oven trays. Bake, uncovered, for about 10 minutes or until puffed and browned, cool.
Cook orzo and lentils separately in boiling water. Drain (if needed) and allow to cool. Toss all of the ingredients together in a bowl and serve cold.
Combine Flour, Chili Powder,Salt & Pepper in Medium Mixing Bowl. Wash Fish thoroughly under cold water. Slice Filet to 1/2" x 5" Strips. Dip Fish Strips into Beaten Egg. Coat with Flour Mixture. Dip into Egg Once Again. Coat with Second Covering of Flour Mixture. Place Breaded Fillets on Wax Paper Lined Plate. In a small mixing bowl, combine Tomato, Onion, Cilantro, Olive Oil, Fresh Cracked Pepper, Salt and Lime Juice to make Salsa Fresca - Refrigerate. In another small mixing bowl, combine Cabbage, Mayonnaise, Cracked Pepper, Salt to make a Cabbage Slaw - Refrigerate. In a Large Frying Pan, bring Vegetable Oil to 400 Degrees. Fry Breaded Fillets until Cooked. Place Cooked Fillets into Steamed Fresh Corn Tortillas. Top with Cabbage Slaw and Salsa Fresca and Serrano Pepper Slices (to taste). Serve Immediately.
In a large resealable bag, combine the first 5 ingredients; add salmon. Seal bag and turn to coat; refrigerate 1 hour. Drain and discard marinade. Place salmon in a food processor. Add bread crumbs; cover and process until blended. Shape into 4 patties; cover and refrigerate 1 hour. Coat grill rack with non-stick spray before starting the grill. Grill patties, uncovered, over medium heat for 6-7 minutes. Turn and grill 3-5 minutes or until meat thermometer reads 140 degrees. Spread 1 1/2 tsp of mayonnaise on each bun. Serve patties on buns with lettuce, tomato, and onion.
Thaw lobster 1 to 2 days in refrigerator or place in a clean bowl under cool running water until completely thawed. To make stuffing, tear bread into small pieces. Chop parsley. Melt butter in a small skillet over Medium heat. Add parsley and crushed garlic into skillet. Saute for 30 seconds. Remove from heat. Add bread, thyme, salt, and pepper. If it is not holding together you can add a tiny bit of milk or water. Mix to blend and set aside. Heat oven to 450°F. Split top side of lobster shell down center with scissors, keeping tail fan intact. Pull shell open. Lift tail meat, leaving it attached at fan end, and lay over top of shell, piggyback style. Make a cut down center of meat 1/4 inch deep. Season with salt and pepper. Pour wine into an 8 x 8-inch baking dish. Place lobster tails in dish. Spoon stuffing over top of meat. Bake (uncovered) 10 to 12 minutes in center of oven, until meat turns from translucent to opaque (white). Remove from oven when internal temperature reaches 140°F Drizzle pan juices lightly over lobster and serve immediately with clarified butter and lemon wedges. For Clarified Butter: Melt 1/2 cup butter over Medium heat until frothy. Pour into a small glass measuring cup. Let stand 5 minutes. Skim foam from the top with a spoon and discard. Pour off clear, clarified butter to use for dipping. Discard solids left in bottom of cup.
In a large skillet, cook the celery, carrots, garlic, and parsley in the oil over medium heat, stirring occasionally, until golden. Scrape the vegetables into the slow cooker. Add in the tomatoes and salt to taste; cover and cook on LOW for 3-4 hours or until thick. Cut the swordfish into 1/2-inch pieces; add the fish, olives, capers, oregano, and crushed red pepper flakes to the slow cooker and stir well. Cover and cook 1 hour more, or until the fish is tender. Serve with cavatelli pasta.
Let eggs stand at room temperature 30 minute Preheat oven to 350 degrees. Grease 3 9 inch round cake pans. Line bottoms with waxed or parchment paper. Grease and flour paper. Set aside. In bowl combine flour, white sugar, baking powder, salt and cloves. Stir in banannas, oil, eggs, and vanilla until thick. Stir in sweet potatoes and pineapple. Spread evenly in prepared pans. Bake 30 minutes or until pick inserted near centers comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans. Peel off paper. Cool completely. Prepare caramel frosting by melting butter in large saucepan. Add brown sugar. Bring to boiling over medium heat. Cook and stir 1 minute. Cool 5 minutes. Whisk in milk until smooth. Whisk in powdered sugar until smooth. Use at once, frosting stiffens as it cools. Place one layer, flat side up, on plate. Spread frosting on each layer and stack. (Do not frost sides.).
Arrange chicken pieces in ungreased 3 quart casserole or small roaster. Spread onion slices over chicken. In small bowl, mix remaining ingredients. Pour over chicken and onions. Cover and place in 350 degree oven. Bake for approx 1 1/2 hours or until chicken is tender.
In a bowl,mix burger,onions,peppers,salt & pepper,bread crumbs & egg. cook burgers 5/10 mins on each side until down. bottom bun: burger,cheese,bacon,a-1 steak sauce,crispy onions. top bun: mashed potatoe mix.
Chop Onions, put in medium size pan. Add water and salt cook till onions are clear. drain onions thru sieve or cheesecloth to catch pieces, Put liquid back in pan add honey, cook 10 minutes to combine. Store in Jar, refrigerate in summer. Take 1 TBP for sore throat or cough.
Combine water, yeast, and 1 teaspoon of sugar in a small bowl; stir to combine. Let stand in a warm place until small bubbles form on the surface, about 5 minutes. Meanwhile, heat milk, 8 tablespoons (1 stick) butter, salt, and remaining 2 teaspoons of sugar in a small saucepan over very low heat. Cook, stirring constantly, until sugar has dissolved and butter has melted. Be sure not to let the mixture become hotter than 115°, or it will kill the yeast. Remove from heat, and pour into a large bowl; add the yeast mixture. Stir until combined. Add 6 cups flour, and stir until mixture forms a soft dough. It may be necessary to add the remaining 1/2 cup flour. Transfer mixture to a lightly floured work surface, and knead until the dough is smooth, 5 to 8 minutes. Lightly oil a large bowl, and place dough in bowl. Cover, and let rise in a warm place until doubled in size, 30 to 45 minutes. At this point, dough may be stored, tightly covered, in the refrigerator for up to 2 weeks. Allow dough to reach room temperature before proceeding with the recipe. Punch dough down, and divide equally in half. Place on a clean work surface, and cover loosely with a kitchen towel or inverted bowl. Let rest for 5 to 10 minutes. Preheat oven to 375°. Lightly butter a baking sheet; set aside. Melt remaining 3 tablespoons butter; set aside. Working with one piece of dough at a time, roll out on a lightly floured work surface until 3/4 inch thick. Using a 2 1/2-inch biscuit cutter, cut out about 2 dozen rolls. Place rolls on prepared baking sheet, and let rise until rolls have doubled in size, 15 to 20 minutes. Brush tops lightly with melted butter. Repeat with remaining dough. Bake until golden brown, 15 to 20 minutes. Serve immediately.