HumbleIntelligence/food-ner-1-Million huggingface dataset:
Creating the Gift in a Jar: Wash and thoroughly dry a 1-quart wide-mouth canning jar. Layer the ingredients in the jar as listed above starting with the baking soda, baking powder, sugar and then flour - make sure to press firmly with a flat bottomed object after each addition; make the layers as level as possible. Secure the lid and decorate as desired; attach the instructions for making these cookies found below. BLUEBERRY BANANA MUFFINS GIFT TAG: Additional ingredients to be added by the recipient: 3/4 cup milk, 3/4 cup butter, melted, 2 eggs, 1 tsp vanilla extract, 2 cups fresh blueberries and 1 large ripe banana, mashed. BLUEBERRY BANANA MUFFIN INSTRUCTIONS: Preheat oven to 375. In a large bowl, combine the milk, butter, eggs and extract. Add the contents of the jar, and stir just until mixed; do not overstir. Gently fold in blueberries and banana. Spoon the batter into greased or papered muffin tins, filling each cup two-thirds full. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Cool for 10 minutes in the tin, then transfer to a wire rack and cool completely. Serve immediately or store in an airtight container for up to 1 week.
Heat the oil in a wok, add the carrots, snap peas and mushrooms; sprinkle with salt and pepper; stir fry for 2 to 3 minutes. Add the green onion and water chestnuts; stir fry for 2 minutes. Add both bok choys and spinach; stir fry 1 minute; cover and cook for about 2 minutes or just until wilted. Season again if you wish; serve immediately.
Into a large wooden bowl, pour 2 Tbsp oil. Sprinkle with salt and rub firmly with garlic. Remove garlic. In the bottom of the bowl, place tomatoes. Add romaine lettuce. Add onion, cheese, and bacon. Into a separate bowl, pour 3 oz oil, lemon juice, pepper, mint, and oregano. Add the coddled egg. (Be sure to not add the shells!). Whip vigorously. When ready to serve, pour dressing over salad. Add croutons and toss.
Rinse the rice under cold running water until the water runs clear. Drain thoroughly. Place the rice, chicken broth and water in a heavy saucepan with a tight-fitting lid. Bring to a boil over high heat, stirring gently to keep the rice from sticking to the bottom of the pan. When the water is boiling rapidly, stop stirring, cover the pan with the lid and turn the heat down to low. Let cook, without lifting the lid, for 20 minutes. Remove from the heat, lift the lid to release the steam, and replace it immediately. Let stand, covered, for 10 minutes and serve. Meanwhile, crush the garlic with the salt making a rough paste. Add the garlic paste to the vinaigrette and let stand for at least 15 minutes to combine flavors. Add the vinaigrette to the cooled rice and toss with the vegetables.
Add chicken thighs to a 4 quart slow cooker. Sprinkle with taco seasoning. Sprinkle chopped chiles on top of chicken. In a bowl, add tomato sauce, cumin, and coriander seed; stir to combine. Pour mixture over the top of the chicken. Top with beans. Cover, cook on LOW for 7 hours. Remove chicken from crock pot and set aside. Mash beans with a potato masher (Doesn't have to be perfectly smooth, we like some chunks of beans). Shred chicken and return to slow cooker; stir to mix well. To assemble taco: spoon about 3 tablespoons of chicken filling into each taco shell; then add 1 tablespoon cheese and lettuce, then add 2 teaspoons sour cream and salsa. Enjoy.
In a large nonstick skillet, heat the oil over medium heat. Add the garlic, coleslaw mix, carrot and scallions. Cook, stirring occasionally, for 8 minutes, until vegetables are softened. Stir in the hoisin and soy sauce and cook for 2 minutes. Add chicken; stir to combine with vegetables and heat through. To serve, heat tortillas according to package directions. Spoon 1/2 cup of chicken mixture down center of tortilla and roll up.
Wash and rinse containers (make sure they are sterile). Prepare the berries crushing one cup at a time using a potato masher. Measure exact amount of berries and juice and place in a large bowl. Measure the exact amount of sugar (no sugar substitutes) and stir into the prepared fruit; mix well and let stand for 10 minutes stirring occasionally. While waiting, in a small bowl, stir the Certo fruit pectin into the lemon juice. After the 10 minutes has gone by with the berries, stir the pectin mixture into the prepared fruit. Stir constantly until sugar is completely dissolved and no longer grainy--about 4 minutes (a few sugar crystals may remain--it's O.K.). Pour into prepared containers, leaving a 1/2" space at the top for expansion during the freezing; cover. Let stand at room temperature for 24 hours till set. You may store in the refrigerator for about 3 weeks or store in the freezer for up to one year; thaw in the refrigerator.
Cook the sugar in a small heavy saucepan over low heat, stirring constantly, until brown. It will smoke slightly. Immediately remove the pan from the heat and stir the fish sauce into the caramel, being careful to guard against splattering (the mixture will bubble vigorously). Return the mixture to low heat and gently boil, stirring occasionally, until the sugar is completely dissolved, about 3 minutes. Add the shallots and ground pepper to taste; stir to combine. Cover chicken with marinade for at least 1/2 hr, preferably more. Grill or barbecue or stir-fry for about 3 minutes. NOTE: Cool this sauce thoroughly before using. If cold food is added to a caramel sauce that is hot, the sugar will harden instantly and you'll end up with a dish full of candy chips.
Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle fillets evenly with cajun seasoning. Add fillets to pan; cook 4 minutes. Turn over and cook another 3 minutes or until fish flakes easily when tested with a fork. Remove from pan. Place buns, cut sides down, in pan; cook 1 minute or until toasted. Remove from pan. Combine mayonnaise, shallots, mustard, and juice, stirring well. On the bottom half of each bun place lettuce; top each with one fish fillet and one tomato slice. Spoon 2 teaspoons relish on top of each tomato. Spread 1 tablespoon mayonnaise mixture over cut side of each top half of buns; place on top of each sandwich.
Preheat oven to 350°F. Mix 1/3 cup sugar & 1/2 teaspoon cinnamon - then set aside. Beat Coconut Milk, pumpkin, sugar, eggs, salt, extract and nutmeg until well mixed. Fill 6 custard cups with 2/3 cup of pumpkin mixture. Lightly sprinkle top with cinnamon sugar. Make a water bath by filling a 9" x 13" baking dish with 4 cups of hot water. Place each filled custard cup in baking dish. Make sure water comes to level of custard. Bake for 35 - 40 minutes, or until a knife inserted near the center of the custard comes out clean. Chill custard at least 2 hours or overnight. Before serving - sprinkle each custard with a teaspoon of sugar. Melt sugar with a torch or under a broiler until just golden.
CREAM together: Butter, Sugar, Eggs, Sour Cream, Vanilla, Bananas. MIX together: Flour, Baking Powder, Baking Soda. FOLD Flour mixture to Cream together mixture. Bake in oven 180 degrees for approximately 20-30 minutes until Golden on top and toothpick comes out clean when tested. ***Let your creativity take you away!*** Am SURE you'll enjoy this forever and a day!
Saute rice in frying pan over med high heat for 3 minutes stirring constantly. Add veggies and continue to saute until rice begins to brown and veggies soften, stirring very often. 3-5 minutes or so. Add bouillon and vinegar (if using) to water and stir to dissolve. (The vinegar keeps the grains separated- you can use this tip ANYTIME you cook rice.). Pour water into pan with rice and veggies and allow to come to a boil. Toss in cilantro, stir and cover tightly. Lower heat to simmer and keep covered for 15 minutes exactly. DO NOT lift lid during the 15 minutes- the steam is needed to properly cook the rice. Uncover and fluff with a fork.
Season the chicken with salt and pepper. Melt 4 tablespoons of the butter in a large skillet and fry the chicken until golden brown. Remove to a buttered shallow baking dish. Sprinkle flour and paprika into the pan juices and cook; stirring for 1 minute. Stir in yogurt and mix well. Spoon over chicken. Saute mushrooms in remaining 2 tablespoons butter and lemon juice for 1 minute. Spoon this over the chicken and yogurt and add a sprinkling of dill (or parsley) to that. Bake, covered, in a preheated oven at 325 degrees for 1 hour or until chicken is tender.
Beat butter at medium speed of an electric mixer until creamy; gradually add brown sugar, beating well. Add egg, beating well. Add pumpkin and molasses, beating well. Combine flour and next 3 ingredients; gradually add to pumpkin mixture, beating at medium-low just until blended. Stir in pecans. Spoon into greased muffin pans, filling three-fourths full. Bake at 375° for 20 minutes. Remove from pans immediately.
Mix dry ingredients together. Fold in egg whites then vanilla extract. Add blueberries careful to not over mix. Pour in to cupcake paper lined muffin tins. Bake at 375 until toothpick comes out clean.
To make mayonnaise: Stir together dry mustard, nutmeg, ginger,paprika and white pepper and set aside. Break eggs into mixing bowl and beat well. With mixer on high speed slowly add 2 gallons salad oil. Bring 3 quarts of water to boil. Mix each pound of corn starch with 1/2 qt of cold water. Add cornstarch mixture to boiling water to the mayonnaise mixture and stir well. Add dry mixture and vinegar and mix. To make Garlic oil: Peel garlic and add to garlic to a gallon of salad oil and let soak overnight. To make dressing: Stir paprika, season salt, sugar and salt. Stir this into 1 cup of the mayonnaise mixture along with the anchovy paste. Add wine vinegar, water and 10 oz of garlic oil, stir thoroughly. Save remaining oil for other recipes.
In a stainless-steel or enameled 1 1/2 to 2 quart saucepan, combine the vinegar, water, sugar, salt and pepper, bring to a boil and boil briskly for 2 minutes. Meanwhile, place the sliced beets in a deep glass, stainless-steel or enamel bowl. Pour the hot marinade over the beets and let them cool uncovered to room temperature. Cover the bowl with plastic wrap and refrigerate for at least 12 hours, stirring every few hours to keep the slices moist.
Trim excess fat from beef and season with black pepper. Heat the oil in a heavy based pan and cook the onion and garlic until tender-about 5 minutes. Remove. Add the beef to the pan. Turn, browning well all over. Add the remaining ingredients (except the pasta) and stir to combine. Bring to the boil, then reduce heat to a simmer. Cover and cook for 2 1/2 hours then remove meat to a warmed covered plate. Increase heat under sauce and cook without a lid for 15 minutes or until reduced to a sauce consistency. Season with more black pepper if you wish. Slice the meat and return to the sauce; serve over genrous portions of cooked pasta.
In large Dutch oven, brown beef over medium high heat, stirring to keep broken up. Drain excess fat. Add onion and celery and cook until tender. Stir in tomato soup, tomato paste, ketchup. Simmer 15 to 20 minutes. Spoon into a large roasting pan. Add green beans, wax beans, lima beans, pork and beans, brown sugar and mustard. Stir well. (Freeze in smaller containers now for baking at a later date.). Bake, uncovered, at 350 degrees Fahrenheit for one hour, stirring occasionally.
Place all of the ingredients in a jar with a tight-fitting lid, and shake until well blended. Use the dressing immediately, or refrigerate until ready to use.
PASTRY: Mix together flour and salt. Cut in lard and butter. In measuring cup, mix egg and lemon juice; add cold water to make 1/2 cup liquid; beat with fork. Stirring with fork, add enough liquid to flour mixture to make soft, slightly sticky dough. Wrap and chill for several hours. FILLING: Cover currants with boiling water, let stand 5 minutes, then DRAIN. Cream butter with sugar; stir in spices and currants. Roll out pastry to about 1/8 inch thickness and cut into 3 1/2 inch rounds. Place spoonful of filling (about 2 tsp.) in centre of each, bring up edges of pastry and pinch well to seal. Turn over and flatten gently with a rolling pin to make round cakes. (Currants should just show below surface.) Place on ungreased baking sheet; brush with egg, and sprinkle with sugar. Cut 2 slashes in top of each. Bake in 425 F. oven for 10 to 15 minutes or until golden brown. Makes about 20 pastries. Canadian Living Cookbook.
Whisk all ingredients together. Let sit "a couple-two-tree" hours. What could be easier?! This sauce is good for one deep dish or two thin crust pizzas. This also makes a good pasta sauce using some freshly made meatballs and sausage. Just let them gently simmer in the sauce for an hour. If you make this sauce for meatballs, don't stir the sauce too briskly. You'll wind up with meat sauce (which may not be a bad thing!).
Combine the ingredients in a clean and sterilized pint (500 mL) bottle or jar. Pour in about 2 cups of hot water and let the mixture steep at room temperature overnight. Refrigerate in the morning.
In Dutch oven, cook the beef, celery, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the water, potatoes, corn, pasta and jalapeno. Bring to a boil. Reduce heat, cover and simmer for 10-15 minutes or until pasta is tender. Stir remaining ingredients. Cook and stir until heated through.
Saute bell pepper, onions, and mustard seed in margarine for about three minutes. Sprinkle flour over mixture and stir until it is blended. Add milk and cook stirring until it thickens. Stir in mustard, lemon zest, and pepper. Add tuna and shells and cook for two minutes more to heat through. Plate it up and garnish with chopped parsley.
Preheat oven to 350. Coat 2 cookie sheets with cooking spray. Beat two eggs in a bowl. Put flour into a bowl. In a shallow baking dish, combine remaining ingredients except pickles. Drain pickles. Dredge pickles in flour. Coat in eggs. Cover completely with bread crumb mixture. Put on greased cookie sheet; coat with cooking spray. Cook thirty minutes at 350 or until crisp and browned.
Combine sugar and water in a saucepan and cook over medium heat, stirring constantly, until sugar dissolves. Remove from heat. Stir in evaporated milk and almond extract. Allow to cool. Chill until ready to serve. Combine ice cream, milk mixture, and lemon-lime beverage in a large container just before serving. Stir gently, breaking the ice cream into small pieces. Transfer punch into a punch bowl. Recipe may be halved for smaller gatherings.
Combine milk and pudding packages; mix until pudding consistancy. Fold in lite cool whip. In a 9 x 13 pan, create one layer of the club crackers (approx. 24 crackers). Spoon 1/2 of the pudding mixture over the crackers. Create a second layer of club crackers on top of pudding mixture. Spoon remaining 1/2 of pudding mixture on top of second layer of crackers. Microwave chocolate icing for 30 seconds to 1 minute to thin out icing. Pour and spread chocolate icing over the pudding mixture. Cover and refridgerate overnight.
soak the dried mushrooms in 150ml boiling water for 10 minutes. heat 1 litre of water in a pan, bring to boil and add polenta, constantly stirring until thick and creamy (about 5 mins). remove rind from cheese, chop and add to polenta. Keep polenta warm. Heat oil and fry fresh mushrooms for 4 mins, add garlic and fry for another minute. chop porcini and add the mushrooms and liquor to the pan, add the tomatoes and herbs, seasoning if desired cook for 5 minutes. put polenta in bowl and pour sauce over top.
Preheat oven to 375 degrees. Brown ground meat and drain. Stir in the next five ingredients. Heat until bubbly. Pour mixture into a sprayed 2 quart casserole dish. Cut the biscuits in half to form 20 half circles. Place biscuits cut side down on top of mixture. Sprinkle with cheese. Bake for 30 minutes.
Cook pasta per directions on package. Cut asparagus into 1 inch pieces. Slice sausage links. In large skillet (we use a wok), saute sausage and asparagus until almost fully cooked (about 7 - 10 minutes). Remove from skillet / wok and set aside. In same skillet / wok, bring butter, garlic, tomatoes (with juices), black olives (drained) and artichokes (including marinade), to a boil. Lower heat. Add back sausage and asparagus, basil, and oregano then simmer for 5 minutes. Place pasta in serving bowl and pour skillet / wok mixture over pasta. Sprinkle with fresh shaved parmesan cheese and serve.
Remove the casing from the chorizo and begin to break it up and brown it in a medium saucepot. After a few minutes add the onion, garlic and green pepper and cook the mixture for about five minutes total. Add the beans and broth, then the cumin and bay leaf. Let it come to a boil and then simmer about a half hour. Add the lemon juice. (If desired, add salt, pepper and 2 tablespoons of sherry. I did not think it needed any of that.). For crockpot use, follow the first step, then transfer all the ingredients into the crockpot and cook on low about 3 hours. Garnish with cilantro if desired.
In 1/4 stick of butter saute the onion (or scallions), onion, green pepper, and mushrooms. Season 1 cup of cream (or clam juice) with thyme, paprika, pepper, and dill. Add seasoned cream into sauteed mixture. Add 3/4 roll of crushed ritz crackers to thicken. Add 1 pound of lobster, shrimp, crab meat, and/or scallops Spread mixture in a small low baking pan. In a small sauce pan melt 1/2 stick of butter and add 1/2 roll of crushed ritz crackers. Top thermidor with cracker mixture. Bake at 350 for 15-20 minutes. Serve hot with lemon wedges.
In a large pot bring water and lamb bone to a rapid boil, reduce to medium heat. Cook for 2 hours to reduce. Remove bone. Add barley, boulion, celery, bell peppers, carrots, and spices. Reduce heat to low for about 35 minutes. Add pre-cooked lamb (remember this is leftover) shredded or cut into small pieces. Add peas, vinegar, and small can of condensed soup (any kind will work - celery, mushroom, tomato, potato.) Stir well, reduce heat to simmer for about 5 minutes. Serve with a fresh sprig of parsley and peasant bread. YUM YUM!
Line a 9" x 9" pan with waxed paper or foil and set aside. (This can also be done in an 8"x8" pan, but your fudge will be thicker, obviously) Heat butter and potatoes and mix until potatoes are creamy and well-blended. Drier potatoes will work better so if you are using mashed potatoes that are a little wet, you may want to heat them to evaporate some of the liquid. Heat milk in a saucepan over medium heat until warm. Add sugar, salt, and corn syup. Bring to a rolling boil, stirring occasionally with a wooden spoon. Continue to boil for about 5 minutes, then add the potatoes and mix. Bring back to a boil for about 3 minutes or until the boiling temperature reaches 234°F on a candy thermometer. Remove from heat and stir in remaining butter, chocolate chips and vanilla. Mix thoroughly and pour into prepared pan. Chill. Remove from pan, remove paper or foil, cut into squares. Decorate with powdered sugar, a blend of powdered sugar and a little cocoa powder, or if you would like, you may melt some chocolate over a double boiler and dip in chocolate and let set on waxed paper.
Preheat oven to 350 degrees. Cook bacon in 12 inch skillet until crisp and drain on paper towel. Remove and discard all but 2 teaspoons of bacon drippings from skillet. Add onion and pepper to skillet. Cook 5 minutes over medium heat or until vegetables are just tender, stirring occasionally. Add collard greens and garlic; cover and cook 10 minutes or until tender, stirring occasionally. Remove from heat. Add cream cheese, Monterey Jack cheese, sour cream and Cajun seasoning to the collard mixture, stirring until combined. If desired, trim fatty part from bacon and discard. Crumble remaining bacon and add to collard mixture. Spread mixture in 1 1/2 quart casserole dish or 9 inch pie plate. Bake, uncovered, 10 minutes or until warmed through. Serve with vegetable dippers or bread sticks.
Cook pasta according to package. Rinse with cold water and drain well. Meanwhile, combine tuna, celery, and onion in large bowl. In smaller mixing bowl, combine mayo, parsley, lemon juice, salt, pepper, and dry mustard. Add pasta to tuna mixture. Spoon mayo mixture over tuna and stir until well blended. Refrigerate 3 hours or until chilled.
Preheat the oven to 200°C. Spread the chopped butter and oil over the base of a roasting pan large enough to hold the leeks in one layer. Add the leeks and roast for 10 minutes. Remove the leeks from the oven and turn them over in the pan. Roast for a further 10 minutes. Remove the leeks from the oven and add the stock. Roast for another 10 minutes or until the leeks have started to brown slightly and the stock has reduced. Remove the leeks from the oven and keep warm on the serving dish by covering them with aluminium foil. MAKING THE MUSTARD CREAM: Melt the remaining 50g of butter in a small saute pan over a medium heat. Add the shallots and saute for 5 minutes or until softened. Increase the heat a little, add the wine and slowly bring to the boil. Simmer until the liquid has reduced by half. Stir in the cream and simmer gently until the sauce begins to thicken. Stir in the mustard. Add half the chives and season to taste with salt and pepper. Drizzle the leeks with the mustard cream and garnish with the remaining chives. Serve.
In a large bowl toss together the potatoes, onions, green chilis, garlic, salt, pepper, thyme, flour, and cumin. Add pieces of the cream cheese, and stir until well incorporated. Fill a casserole dish (coated with non-stick spray) or several small ones with the potato mixture. Pour the milk over the mixture to evenly cover the potatoes. Mix together the panko crumbs and cheese. Top the potato gratin(s) with a sprinkle of the panko/cheese mixture. Cover with foil. Bake in a 375 degree oven for 1 hour. Uncover and bake for another 30 minutes, until gratin is bubbling and top is golden brown. I made these last week in small tins and made great left-overs to take camping. I replaced the green chilis for broccoli however in my son's portion.
Heat olive oil over medium heat. Melt butter then add garlic and saute for about 1 minute or until garlic is fragrant. Pour in the wine and bring to a boil, cooking until the wine has reduced to about half its original volume. Taste and season with salt and pepper as desired. I use sea salt and fresh ground peppercorns. Set sauce aside and keep warm. Get grill as hot as you can for best results. Place the clams on grill. (A disposible foil pan works great for this!) Grill until the clams have opened and discard any clams that do not. Remove from grill and pour clams and juice into a shallow bowl. Pour sauce sauce over the top. Top with parsley and any optional garnishes as desired. Serve immediately with some good crusty bread to soak up all the yummy juices. Have another glass of wine and ENJOY!
mix ingredients together. Fry patties and serve with a sauce made from 1 can mushroom soup, milk, and sour cream.
In large pan cook onion& celery in margerine. Add remaining ingredients except cheese. Heat thoroughly, stirring often. Add cheese& stir until melted. Note: Will thicken once refrigerated. Add more milk when reheating.
Cream first 5 ingredients together. Sift the last 4 ingredients together, then mix with the rest. Chill dough. Roll out 1/2" thick & cut. Bake at 375 for 8 - 10 minutes, just till barely brown. Don't overcook.
Melt butter in small oven tray. Toss pecans in butter, spread on tray and toast in oven at 350 degrees for 8 minutes, or until lightly browned; set aside. Mix all remaining ingredients throughly and place in a 9" pie plate. Top with toasted pecans. Chill in refrigerator until serving time. Preheat oven to 350 degrees. Bake for 20 minutes, serve hot with crackers.