HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a greased 9-inch microwave safe pie plate, combine the blueberries, sugar and cornstarch. Cover and microwave on HIGH for 7-8 minutes or until thickened, stirring twice. In a small bowl, combine the oats, brown sugar, flour, almonds and cinnamon. Cut in the butter to the oat mixture, until mixture resembles coarse crumbs. Sprinkle the oat mixture over the blueberry mixture. Microwave, uncovered, on HIGH for 2-3 minutes or until butter is melted. Serve with ice cream, if desired.
Boil potatoes until soft, drain well and break with a spoon into bite sized pieces. Combine Devon Cream with potatoes, onions, salt, pepper and cheese. Pour mixture in a casserole dish and heat in a 350 degree oven for about 15 minutes or until hot.
Place broiler rack 4 to 6 inches from heat source, and turn broiler on. Sprinkle chicken on both sides with salt and pepper, and place skin-side down in a pan. Place honey in a 4- to 6-cup saucepan with one tablespoon water, and put on high heat. Let honey boil for a minute or so, then carefully add wine, cayenne, figs, coriander, orange zest and orange juice. Mixture should cook steadily; do not let it boil over. Broil chicken until it begins to brown on skinless side. Turn it over, then broil until it browns nicely and is cooked all the way through. Total broiling time will be about 25 minutes. Cook sauce until figs are very tender, about 15 minutes. Add lemon juice, then taste, and add more salt, cayenne or lemon as needed. Serve chicken with sauce spooned over it.
Combine soy, fish sauces, sugar and pepper in a small bowl and set aside. Cut zucchini into 1 inch cubes and steam until tender. Heat wok over high heat, add oil and stirfry zucchini until golden. Remove zucchini with slotted spoon and set aside. Add chili and garlic to the wok, stir fry for 1 minute. Add mince and cook until brown. Return zucchini (and mushroom if using) to wok adding the sauce mix and the coriander. Stir fry for 2 minutes until slightly thickened. Serve with jasmine rice or your chosen sides.
Cook rice according to package directions. Saute beef with onion and green pepper. Mix in tomato sauce and bacon bits. Add salt and pepper to taste. Chop cabbage in 1/2-inch pieces. Spray a large baking dish. Layer in 1/2 of chopped cabbage, spread meat mixture over cabbage and top with remaining cabbage; pour tomato soup over top. Cover with tin foil and bake at 350*F for 1-1/2 hours or until cabbage is tender.
Crush the Ritz crackers close to a powder consistency. Add the melted butter to crackers and mix with hands until crumbly. Spread half of cracker mixture on bottom of a square casserole dish, pressing down with fingers to make a crust. Heat creamed corn on stove until warm throughout. Add eggs and stir until combined. Mix flour with just enough milk to make a thick paste. Add flour paste to corn mixture. Stir well and heat throughout. Pour into casserole dish. Bake 30 minutes at 400 or until firm. Add remaining crackers to form a top crust and bake additional 10 minutes.
Cook chicken and shred. Season and cook with 1/2 Cup water. Simmer until water is gone. Add cream cheese and melt. Pour a layer of enchilada sauce in the bottom of a 9x13 inch pan. Divide the filling into 1/8ths. Place filling in middle of tortilla and sprinkle with cheese. Roll tortilla and place seam side down in pan. Cover with remaining sauce and top with cheese. Cook at 350* 35-45 minutes, until bubbly.
Fill a large pot halfway up with oil and heat to 365 degrees F. Line a plate with paper towels; set aside. Beat together the cream cheese and sugar until smooth. Add the flour, sour cream and vanilla and stir once more until well combined. Refrigerate for at least 1 hour and up to overnight. Before using, fold in nonpareils. To shape the wontons, work with one wrapper at a time. Add about a teaspoon or two of the cheesecake mixture in the center. Brush the edges with egg wash and then seal and crimp by bringing up the four corners and pinching to seal. Continue shaping until all the filling has been used. Once oil is hot, carefully add a few of the wontons at a time and fry until golden brown, about 3 to 5 minutes. Transfer to a paper towel lined plate and continue frying the rest. Place the powdered sugar and dried strawberries in a food processor and pulse until well combined and the strawberries are blended into the powdered sugar. Dust the top of the wontons with the strawberry powdered sugar before serving.
Bring the water and sugar to a boil in a saucepan, and add the vanilla pod and lime juice. Simmer for about 20 minutes. Allow to cool and remove the vanilla pod. Add the mango pieces. Leave to marinade in the syrup for 2 hours (or overnight). Place a little of the filling on each strip of spring roll or filo pastry and fold up in a triangular shape. Use a little cornflour and water mixed to a paste to seal. Heat the oil and deep fry the samosas until golden brown, drain on kitchen paper and serve with coconut cream or a selection of exotic fruits such as lychees, rambutans, mangoes, kiwi fruit or star fruit.
Combine all ingredients in a glass with ice. Garnish with celery, a pickle spear and a lime wedge. Dip the rim of the glass in celery salt if you wish. Enjoy!
Reserve 1/4 cheese. Mix all ingredients together (except the 1/4 cheese). Pour mixture in baking dish. Bake at 250 for 25 minutes (or longer depending on how saucy or thickened you like your beans). Add 1/4 cheese. Bake 10 minutes more.
Peel/slice/core apples. I use my peeler/slicer/corer device. Put apples in bowl, sprinkle lemon juice and fruit fresh. Repeat process, till apples are finished peeled and cut up. Place some in blender, alittle of the water, some of the cinnamon imperial candies and 2 tbs lemon juice. Blend at one of the higher speeds, till blended. Pour in crock pot or dutch oven. Note: I make several different batches at once. One in the dutch oven on medium-high heat and the other in the crock pot. Cook till hot. Repeat process till apples, water, cinnamon candies have been blended. Pour in crock pot or dutch oven, add 1 cup sugar. Meanwhile while applesauce is cooking, wash canning jars, lids, and bands. Sterilize in hot water. Take out a few jars at a time, pour in applesauce, put lids and bands on. Put in hot water bath for 25 minutes.
Place a rack in the center of the oven and preheat the oven to 350°F Line 24 cupcake cups with paper liners. Set the pans aside. Prepare the cupcake batter: With a citrus zester or fine grater, zest the lime and reserve one teaspoon. Cut the lime in half and squeeze the juice over a strainer into a small bowl; you should have two tablespoons. Set aside. Separate three of the eggs, place the whites in a large clean mixing bowl and the yolks in another mixing bowl. Add the remaining egg, cake mix, pudding mix, water, oil, coconut flavoring and lime zest and juice to the yolks. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look well blended. Spoon or scoop 1/4 cup batter into each lined cupcake cup, filling it two thirds of the way full. Place the pans in the oven. Bake the cupcakes until they are lightly golden and spring back when lightly pressed with your finger, 18 to 22 minutes. Remove the pans from the oven and place them on wire racks to cool for five minutes. Increase the oven heat to 450°F. Run a dinner knife around the edges of the cupcake liners, lift the cupcakes up from the bottoms of the cups using the end of the knife, and pick them out of the cups carefully with your fingertips. Place them on a wire rack to cool for 15 minutes before filling. Meanwhile, prepare the filling: Place the sweetened condensed milk and Key lime juice in a small bowl and stir to combine. Spoon the mixture into a pastry bag fitted with a medium tip. Press the tip 1/4 inch into the top center of each cooked cupcake and squeeze the bag to release about 1 tablespoon filling into the cupcake. Scrape off any excess filling with a rubber spatula. Place the cooled cupcakes nearly side by side on a baking sheet. Prepare the meringue: Add the cream of tartar to the reserved egg whites and beat with an electric mixer on high speed until frothy, 45 seconds. Add the coconut flavoring and one tablespoon of the sugar. Continue beating on high, adding one tablespoon sugar at a time, until the whites form stiff peaks (if you pull the beaters from the meringue, the meringue should extend from the beaters in straight stiff peaks). Spoon two tablespoons meringue onto the top of each cupcake and swirl to spread it just to the edges with a short metal spatula or a spoon. Place the pan in the oven. Bake until the meringue is light nutty brown in color, five to six minutes. Run a dinner knife around the edges of the cupcake liners, lift the cupcakes up from the bottoms of the cups using the end of the knife, and pick them out of the cups carefully with your fingers. Serve at once, or allow the cupcakes to cool 10 minutes, then serve.
Puree the strawberries in a blender then pour over ice in a shaker before adding the Vodka, Kirsch and strawberry liqueur. Shake thoroughly then pour into a highball glass with ice, and top-up with the Schweppes Russian. *NOTE: If you can't find Schweppes Russian, use tonic water and add a drop of Angostura bitters and a splash of grenadine). Garnish with halved strawberries and serve.
Heat the oven to 400°. Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook them for 3 minutes, stirring often. Add the beef and use a wooden spoon or a spatula to break it up while it cooks, until it is no longer red, about 3 minutes. Stir in 1/2 cup of the salsa, the chili powder, and the salt and pepper. Cook the mixture over low heat, stirring occasionally, for 10 minutes. Place the tortillas on a plate and cover them with damp paper towels. Microwave them until warm and pliable, about 45 seconds. Top each tortilla with 1/4 cup of the beef mixture, spreading it to an inch from the edges. Sprinkle cheese evenly over the beef. Roll up the tortillas and place them on a foil-lined baking sheet with the seam sides down. Brush the taquitos lightly with vegetable oil, then bake them until the filling is heated through and the tortillas are lightly browned, about 8 to 12 minutes. Serve them hot with sour cream and/or salsa.
Melt the Jell-O in the boiling water and stir in the frozen raspberries. Chill this mixture in the refridgerator until cool and starting to firm up. Mix the crushed pretzels with the butter and 3 tablespoons of sugar. Press the pretzel mixture onto the bottom of a 9x13 baking pan. Bake at 400 degrees Ferenheit for 10 minutes. Cool. Blend the cream cheese, cup of sugar and Cool Whip with a hand mixer. Spread the cream cheese mixture on top of the cooled pretzel crust. Spead the firming jello mixture on top of the cream cheese mixture. Refridgerate to settle firming and serve chilled.
Cook rice mix. Cook onion and celery in butter until tender. Stir in soup, sour cream, and wine. Stir in chicken and cooked rice. Turn into casserole or baking dish. Bake uncovered in 350 degree oven for 35-40 minutes. Leftover idea ** Make chicken soup with leftover chicken. Save chicken stock from above recipe. Add 1/3 cup onion, 1 can corn, 1 1/2 cups noodles. Simmer 10 minutes. Add leftover chicken 1-2 cups, heat thoroughly. Season with parsley, salt and pepper.
Place the cubed chicken in the bottom of crock pot. Mix the salsa and cream of chicken soup together. Pour soup mixture over cubed chicken. Add crushed tortilla chips on top of soup mixture. Add grated cheese over the crushed chips. Cook on high for 4 hours. Take a potato masher and mash all the chicken into little bits inside the crock pot. Stir it well. Cook for 2 more hours on low. Serve in tortillas with sour cream.
Peel the mango, jicama, and cucumber. Cut them into bite-size pieces and place them in a large bowl. Combine the lime juice, zest, and honey in a blender. Run the blender at low speed and slowly drizzle in the canola oil until the dressing is slightly thickened, then add salt to taste. Pour the vinaigrette over the mango mixture and toss to coat.
Preheat oven to 350°F. In a small bowl mix flour, baking soda and salt. Set aside. In mixer (or just large bowl), cream butter and sugar until well mixed and airy. Add eggs, one at a time, making sure each one is full incorporated before adding next. Slowly add in flour mixture making sure it is fully incorporated. Stir in vanilla and champagne. Stir in pears. Scoop an even amount of dough into each cup. Bake for about 16 minutes. I started checking around 12 just to be safe. You want them to be golden in color. Remove cupcakes from oven and cool in tins for 2 minutes. Transfer to cooling rack. When cupcakes are completely cooled, top with frosting.
In a large skillet, cook chicken and onion until onion is tender. Remove chicken from skillet and keep warm. Add tomatoes, broth, basil, garlic and pepper to skillet. Bring to a boil; stir in spaghetti. Reduce heat; cover and simmer for 15 to 20 minutes. Return chicken to pan; cook until juices run clear and spaghetti is tender. Sprinkle with Parmesan and serve.
Mix cream cheese, pesto and Parmesan cheese. Add olives and pimento. Refrigerate at least one hour.
For Pecan Shortbread Cookie Crust: Mix all ingredients. Press firmly on bottom and side of ungreased pie plate, 9x1 1/4 inches. Bake about 12 minutes or until light brown. For Pie: Heat oven to 375°F. Bake Pecan Shortbread Cookie Crust; cool. Beat sugar, flour and both packages cream cheese in large bowl with electric mixer on low speed until smooth; reserve 1/2 cup. Add remaining ingredients except milk to cream cheese mixture. Beat on medium speed, scraping bowl constantly, until smooth. Pour into crust. Stir milk into reserved cream cheese mixture. Spoon over pumpkin mixture. Cut through cream cheese and pumpkin mixtures with knife in S-shaped curves in one continuous motion. Turn pie plate one-fourth turn and repeat. Cover edge of crust with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil the last 15 minutes of baking. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 30 minutes. Cover loosely and refrigerate at least 4 hours before serving. Store covered in refrigerator.
Let peas & sweet potatoes sit at room temperature 1 hour, chop sweet potatoes into smaller chunks. Chop carrots into 1/2-1 inch pieces if you buy pre shredded carrots. combine sweet potatoes, peas, carrots. Pulse oats in blender or food processor 1-2 times (don't want them powdered, just a little smaller, some whole oats are OK). Cut hard boiled eggs in half. Add turkey, raw eggs, & both baby foods to vegetables. Stir to combine, stir in oats. Put 1/2 the mixture is a greased loaf pan, add hard boiled eggs down the center (stagger to fit), top wit remaining mix. Bake @ 375F for 50-55 minutes, rest 10 minutes before unmolding. Slice into 1/2" slices. Refrigerate up to 5 days, freeze up to 2 months.
Preheat the oven to 425 degrees. Mix the potato chunks in a bowl with half the olive oil, half the parsley, and a generous amount of salt and pepper. Toss to coat well, then spread over the bottom of a large roasting pan large enough to hold all the potatoes in one layer. In the same bowl, mix the chicken parts with the remaining oil and parsley and more salt and pepper, again stirring to coat well. Arrange the chicken over the top of the potatoes, skin side down. Place in the oven and bake for 30 minutes, remove chicken pieces to a plate, stir the potatoes, and replace the chicken pieces, skin side up. Return to oven for an additional 30 minutes. The chicken is done when crisp and brown and the potatoes should be roasted to a fine golden color.
Heat the oven to 170C/350F/Gas 5. Grease and line a 20-23cm (9") springform or deep loose-based tart tin with baking parchment or greaseproof paper. Heat 1/2 tbsp oil in a frying pan, then add the onion and the bacon, fry for 5 minutes until the onion is softened and the bacon browned. Cool slightly. Tip the sausagemeat, lemon and orange zest, breadcrumbs, apricots, chestnuts and thyme into a bowl and mix together. Add the onion, bacon and cranberries, then mix everything together with your hands, adding plenty of pepper and a little salt to taste. Cut each chicken breast into three or four fillets lengthwise and season them all over with salt and pepper. Heat the remaining oil in the frying pan, and fry the chicken fillets quickly until browned, for about 6-8 minutes. Roll out two-thirds of the pastry to line the springform or loose-based tart tin; make sure the pastry comes right up the sides of the tin, and extends over the edge of the tin a little bit. Press in half the sausage mixture and spread to level. Then add the chicken pieces in one even layer and cover with the rest of the sausage mixture. Press down lightly. Roll out the remaining pastry, leaving a little pastry for the decorative shapes. Brush the edges of the pastry base with beaten egg and cover with the pastry lid. Pinch and crimp the edges to seal, then trim. Brush the top of the pie with egg, then roll out the excess pastry trimmings to make holly leaf shapes and berries. Decorate the pie with the shapes and brush again with egg. Set the tin on a baking sheet and bake for 1 hour to 1 hour 15 minutes, then cool in the tin for 15 minutes. Remove the pie from the tin, and leave to cool slightly. If you wish, you can place the pie back into the oven at this stage if you would like a darker crust - just sit it on a greased baking sheet and bake for a further 10 to 15 minutes. Serve warm or cold with a winter salads, chutneys, relishes and pickles. Can be frozen once cooked for up to 1 month. Defrost in the fridge overnight.
For the cake: Mix the first 5 dry ingredients together and set aside. Beat Crisco and sugar until well blended. Add molasses and beat well. Add eggs one at a time beating well between each one. Add half of flour mixture and mix well. Add 1/3 cup of boiling water and mix well. Add the rest of the dry and mix well. Add rest of boiling water and mix well. Pour cake batter in a greased 8X8 baking pan and cook for 35-40 minutes in a 350 degree oven. For the sauce: Add the warm water and raisins in small saucepan and simmer for 5 minutes. Remove pan from heat. In a larger saucepan add the brown sugar, cornstarch, cinnamon and vinegar and stir well. Add the hot raisin mixture and stir well cooking over medium heat for 2-3 minutes as mixture thickens. Remove from heat and stir in butter. Pour over the cut squares of cake.
add all ingredients, except turkey, with 10 c water to a large pot. bring to a boil, lower to simmer, stir well to break up stuffing. cook 1 1/2 hrs. add remaining 1 1/2 c water and turkey and simmer 10 minutes more. remove carcass. adjust seasonings, serve.
Heat small sauce pan and add oil over medium/hot heat. Cook onions until soft; add curry and and rice and saute for 1-2 minute. Add salt and broth and let come to a boil over high heat, as soon as it boils turn heat all the way down and cover for approx 20 min, until done. Keep the lid on and try to avoid to peek too many times. remove from heat and let sit of 5-10 minute.
In large skillet, cook bacon over medium heat until crisp. Meanwhile, in a large saucepan, bring the beans, beer, and butter to a boil. Reduce heat; cover and simmer for 8-10 minutes or until beans are crisp-tender. Using a slotted spoon, remove bacon to paper towels to drain. Remove beans with slotted spoon keep warm. In a small bowl, combine the brown sugar, vinegar, cornstarch and onion until blended. Stir into saucepan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add beans; heat through. Sprinkle with bacon.
Wash, peel, stone and cut the peaches into slices, no more than 1/4-inch thick. Set aside. Cream the butter and sugar. Beat in the eggs. Sift or stir together the dry ingredients, then fold into the batter. Stir in the vanilla. Grease and lightly flour a 10-inch springform pan. Spoon 2/3's of the batter into the pan. Cover with the sliced fruit. Add remaining batter, spreading evenly. Bake 1 hour at 375 degrees. Remove and cool in pan 15 minutes, before turning out to cool completely. This tart will keep under refrigeration for 1 week, covered.
Bake 6 large pies made out of the puff-pastry for about 15 to 20 minutes. Heat margarine or butter in a pot. Add shallot and clove of garlic, saute briefly. Add white wine and mushrooms, mix, cover and cook for about 5 minutes. Increase heat, cook in open pot until half of the fluid has gone. Add half and half and cream. Add curry, worcestershire sauce, paprika, nutmeg, pepper and salt. Distribute the filling into the heated pies, serve immediately.
Combine all ingredients into a tin shaker with ice. Shaken then serve up in a martini glass. Top off with a sprinkle of cinnamon and a touch of whip cream. ENJOY!
Combine 4 cups of the watermelon cubes and 1/2 cup of the water in a blender and puree. Press the mixture through a sieve set over a medium bowl. Pour into a large pitcher. Repeat with the remaining watermelon and water. Add the sugar and lime juice to the pitcher; stir until the sugar is dissolved. Pour the aqua fresca into 6 ice-filled glasses. Garnish each drink with a watermelon wedge.
Freeze pork until firm, about 20 minutes. Cut pork into 1/4-inch by 2- or 3-inch strips. Set aside. Drain juice from pineapple into a small bowl, reserving pineapple. Add Worcestershire sauce and cornstarch to juice. Season with salt and pepper, if desired. Set aside. In wok, heat 2 teaspoons oil over high heat. Add pork and stir-fry until white. Add broccoli, carrot, onion, corn, and reserved pineapple. Stir-fry until broccoli and carrots are brightly colored, about 2 minutes. Transfer to plate. Set aside. Add remaining 1 teaspoon oil to wok. Add garlic and ginger. Stir-fry until fragrant, about 10 seconds, taking care not to burn them. Stir pineapple juice mixture. Add to wok with meat mixture. Stir-fry until liquid has thickened and meat is cooked through, 2 to 3 minutes. Serve immediately. NUTRITION INFO. Calories: 202 Fat: 6 g Carbohydrates: 20 g Protein: 18 g.
Preheat oven to 350 degrees. Bake whole squash 1 hour or until tender when pierced with fork. Remove from oven and allow to cool 5-10 minutes. Halve lengthwise and remove seeds. With fork, pull out spaghetti-like strands and place in large serving bowl. Set aside. In large skillet, heat olive oil and butter over medium heat. Add mushrooms, tomatoes, zucchini, green onions, garlic, bell pepper, and snow peas. Cook until soft (4-5 minutes). Pour over squash and toss to combine. Sprinkle with Parmesan and serve immediately.
In a small skillet over medium low heat cook onion in 2 teaspoons of oil until golden brown and very tender. Add ginger; cook and stir 2 minutes longer. Meanwhile, combine the chili powder, salt, pepper, and cinnamon; rub over both sides of pork chops. In a large skillet over medium heat, brown chops in remaining oil (about 3 minutes each side). Add the broth ,syrup and onion mixture. Bring to a boil, reduce heat and cover to simmer for 8-10 minutes or until meat is tender. Remove chops and keep warm. Bring broth mixture to a boil. Cook, uncovered, until liquid is thickened and reduced to about 1/2 cup. Serve chops with rice and sauce.
Heat oil in a fry pan or wok. Add meat and stir fry till tender. Remove and put aside. Add garlic and onion to fry pan. Stir fry till onion is translucent. Add vegetables and fry quickly. Return the meat and add the sauces. Stir fry til heated through.
In a bowl put the meat spread. Add all ingredients. And mix with hands until well blended. Place it in a plastic bag in the refrigerator about 2 hours (optional). Heat a skillet and cook the meat for 3 minutes on each side. Hot bread add mayonnaise, mustard, ketchup, tomato, romaine lettuce to taste. Accompany it with your favorite beverage.