HumbleIntelligence/food-ner-1-Million huggingface dataset:
Arrange watermelon in a single layer in two 9-by-13-inch baking dishes. Bring sugar, water, tequila, and Triple Sec to a boil in a small saucepan. Cook, stirring, until sugar dissolves, about 1 minute. Let cool slightly. Pour syrup over watermelon wedges, and refrigerate for at least 45 minutes. Remove watermelon from syrup, and arrange on a platter. Squeeze limes over melon, and season with salt.
To Prepare Tomatoes - Wash firm ripe tomatoes. Scald, peel, and chop tomatoes. Place chopped tomatoes in saucepan and heat slowly to simmering, stirring constantly to prevent sticking and burning. Cover and simmer 10 minutes, stirring occasionally. Measure 3 cups of the cooked tomatoes into a large saucepan. Add lemon rind, allspice, cinnamon and cloves. To Make Jam - Sterilize canning jars. Add lemon juice to the prepared tomatoes in the saucepan. Measure sugar and set aside. Stir powdered pectin into prepared tomatoes. Bring to a boil over high heat, stirring constantly. At once, stir in sugar. Stir and bring to a full rolling boil that cannot be stirred down. Then boil hard for 1 minute, stirring constantly. Remove from heat. Skim off foam. Pour hot jam into hot jars, leaving 1/4 inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner for 5 minutes (10 if your elevation is 1,001 - 6,000 feet and 15 for over 6000).
Preheat oven broiler. Slice bread on a diagonal about 1/3" thick and place on a large cookie sheet. In a medium bowl, combine artichoke hearts, cheese, onion, spinach, tomato, and mayonnaise. Spread the artichoke mixture evenly on the baguette slices. Sprinkle on garlic, pepper, and salt if desired. Place in oven and broil for about 2 minutes, or until artichoke mixture is melted and lightly browned.
Briskly simmer ingredients for 40 minutes. Stir often till quinces are very soft and jam is very thick. Colour should be orange pink. Spoon into hot sterilized jars, screw on lids. Turn upside down to cool. It will keep up to 3 months in a cool dark place.
Cook peas as per box directions. Layer lettuce, peas, onion. Sprinkle with Parmesean cheese and Bacos. Repeat until peas are gone. Ice very thinly with Miracle whip, cover and refrigerate overnite. Toss when ready to serve (more miracle whip may be used according to taste).
In a large bowl, scoop out the entire avacados from their shells and lightly mash it with a spoon. Pour in all the lemon juice and mix. Next add in the salt, chili powder, cumin and onion powder. Then Add the garlic, cilantro and diced tomatoes. Mix Everything Well. Place the guacamole in the bowl you plan on serving it inches. Lastly, take the red chili and cut three thick rings. Place on top of the guacamole as a garnish. Serve with tortilla chips.
To make the cake:. Preheat oven to 350. Spray a 9 inch cake pan with non-stick spray. Line with parchment paper. Spray parchment. Dust with flour, tapping out any excess. Place butter and cocoa powder in medium bowl. Pour 1/2 cup boiling water over; stir. Let stand 2 minutes; whisk until blended. Whisk flour, sugar, baking soda, and coarse salt in another medium bowl. Whisk buttermilk, egg, and vanilla in another large bowl. Gradually whisk cocoa mixture into buttermilk mixture; whisk until smooth. Add flour mixture in 3 additions, whisking to blend between additions (batter will be thin). Pour batter into prepared pan. Bake cake until tester inserted in center comes out clean, about 30 minutes. Cool in pan 10 minutes. Run knife around pan edges to release cake. Invert onto rack; remove pan and parchment. Cool completely. To make the Ganache:. Place chocolate and cream in microwave-safe bowl. Heat in microwave in 15 second intervals, stirring occasionally, until melted and smooth. Stir in butter. Let stand until spreadable, about 30 minutes. Spread over top and sides of cake. Chill 2 hours or up to 1 day. To make the Praline:. Stir first 3 ingredients in heavy large saucepan over medium-high heat until butter melts. Boil 1 minute without stirring. Remove from heat; whisk in sugar and vanilla. Add pecans; stir just to incorporate. Quickly pour praline mixture over cake. Spread just to edges (topping sets very quickly). Can be made a day ahead. Cover with cake dome and store at room temperature.
Mix in order given. Roll in balls like marbles and place on cookie sheet. Bake at 250 degrees for 45 minutes. Dip in powdered sugar while still warm.
Preheat 325. Use cooking spray to lightly grease your muffin pan. Mix dry ingredients. Mix oil, applesauce, honey, eggs, then, bananas. Add liquid ingredients to the dry ingredients gradually while adding warm water occasionally to help moisten the mixture. Bake for about 13 minutes.
Begin by heating 4 tablespoons olive oil in a sauce pot on medium heat. Once hot place the onion into the pot and cook for 2 minutes, stirring periodically. Add the garlic, potatoes, and sausage and continue cooking for an additional 4 minutes. After cooking remove from heat and place ingredients into a bowl. Place the red bell pepper, parsley, thyme, and mustard into the bowl and stir all ingredients thoroughly. Divide into 10 portions.
Saute onion in 2 Tbsp butter in a small skillet until tender. Remove from heat; stir in mustard and Worcestershire sauce. Spread over cut sides of tomatoes. Combine remaining ingredients, tossing lightly. Sprinkle evenly over tomatoes. Place tomato halves in a 12 x 8 x 2 inch baking dish. bake at 350 degrees F. for 10 to 12 minutes. Serve warm.
Toss chicken pieces with flour, italian seasoning, salt and pepper. Heat 2 T butter in large skillet. Add chicken and stir-fry to a golden brown. Remove chicken and keep warm. To skillet add half and half, peas and tomato. Cook and stir for 2 minutes. Add parmesan cheese. Add 1 T butter. Return chicken to skillet. Toss with pasta.
Coat soup pan with olive oil. Add onion and garlic and saute till soft. Add canned diced tomatoes, basil, tomato soup and two cans milk. Stir till blended. Add chicken broth and stir in tomato paste till blended. Simmer for 20 minutes Add light cream and parmesan cheese. Add tortellini and cook till tender (at least 15 minutes).
Mix ingredients. Bake at 350 degrees until bubbly and slightly browed in shallow baking dish.
Preheat the oven to 350 and spray an 8 X 8 baking dish with non-stick spray. In a large pot of boiling water, cook the ziti pasta for 7 minutes and drain. Meanwhile, cut up the sausages and brown in a skillet over medium heat. Add tomatoes and spaghetti sauce, and simmer for a few minutes. In a bowl, combine ricotta, half of the parmesan, and 1 cup of the mozzarella cheeses with 1/4 pesto sauce, and season with black pepper. Spoon a little of the sauce into the casserole dish and add half of the pasta. Add half of the remaining sauce. Add all of the cheese mixture. Add the remaining pasta, then the remaining sauce. Top with 1/2 cup mozzarella and remaining parmesan cheese. Bake uncovered for 30 minutes.
Preheat oven to 375, 15 minutes before cooking. Cut peppers in half lengthwise (or cut off the tops if the peppers are short and stout). Remove seeds and membranes. Wash and dry the peppers and set them aside. Mix all other ingredients in a large mixing bowl with your hands for several minutes. You will notice the texture changing to one that feels lighter and less meaty. Refrigerate the mixture for 1-2 hours to let the flavors set. Rub the peppers with a little olive oil. Stuff the peppers and place them on a non-stick baking pan (or a pan lined with aluminum foil) at 375 degrees for 1-1 1/2 hours, until golden brown and internal temperature reaches 170. Optional: during last 15 minutes of cooking, top with parmesan, provolone, or cheddar cheese. Note: Many other stuffed peppers recipes instruct you to fry all ingredients prior to cooking. I urge you to try it this way, as the juices from the meat will blend with the flavors of the peppers, making this a much more flavorful dish.
Butter a casserole dish. Put a layer of asparagus on bottom then add soup. Next add mushrooms and half the cheese. Add second layer of asparagus and end with a layer of cheese. Bake at 350 degrees for 30 minutes or until bubbly. Sprinkle onion rings on top and return to oven for 5 minutes more. Serve hot.
Dissolve sugar in beer. Sift flour, spices and baking soda into beer and mix until smooth. Pour into greased baking tin and bake at 1900C (3740F) for 45-60 minutes. Slice thinly and serve with cold butter on top. Also great for cake-mix: Mix everything except beer and put into a plastic bag labeled "Beer Cake: add 1 beer, bake". :-) //Klaus
Heat oven to 425*. Cook and stir onion and pepper in shortening in saucepan until tender. Stir in 1/4 cup baking mix. Add soup; gradually stir in milk. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Stir in tuna, peas and lemon juice. Pour mixture into ungreased baking dish, 11-1/2x 7-1/2x 1 1/2". Keep hot in oven while preparing biscuits. Stir 2 cups baking mix and the water to a soft dough. Gently smooth dough into a ball on floured cloth-covered board. Knead 5 times. Roll dough into a rectangle, 15x9 inches; sprinkle with cheese. Roll up, beginning at wide side. Seal well by pinching edges into dough. Cut into twelve 1 1/4-inch slices. Place slices cut side down on hot tuna mixture. Bake 20 to 25 minutes.
Cut trimmed asparagus in 1 inch pieces; cook in boiling salted water until tender, about 4 minutes. Drain thoroughly. Melt 1 tablespoon butter in 8 inch skillet, preferably one with non-stick lining, and saute garlic and mushrooms until done and moisture has evaporated. Remove from pan and keep warm. In a small bowl, combine eggs, milk, salt, basil, and pepper. Melt remaining butter in skillet until foamy, swirling it around pan to coat evenly. When hot enough that a drop of water sizzles when dropped in, pour in egg mixture. Tip pan so eggs coat skillet evenly. As eggs cook, periodically lift up cooked edges, tilt pan and let uncooked egg run underneath. When eggs are cooked, but surface is still shiny, place asparagus and mushrooms on one side; slide out of pan, folding side without vegetables over top. Serve immediately. Also good sprinkled with a bit of grated Parmesan.
On a lg. round or oval dish spread out refried beans. Fry hamburger until no longer pink, and drain grease. Add Ro-tel tomatoes and taco seasoning mix and let liquid boil out. Mixing a few times so the burger doesn't stick. When most of the juice is evaporated put the meat mixture over the refried bean layer. Spoon on salsa and spread across meat mixture. Sprinkle with cheese. Bake in 350 oven for 15-20 minutes, or until cheese is melted. In the meantime, spoon the sour cream into a small Zip-Lock bag, and cut the corner. Pipe a large dot in the middle of the cheese, then make a line about 1" from the circle all the way around. Make another circle 1" from previous circle all the way around, and continue making lines until you are at the edge of the mixture. Drag a tooth pick through the sour cream to make a web design OR you can draw horizontal lines with the sour cream a few inches apart, all the way around to make a spider web, so you can add more sour cream to the top. I usually do it this way. I decorated the top with a little spider for added affect. Use tortilla chips to scoop up dip.
Heat 1 1/2 tablespoons oil in a large heavy pot over medium-high heat. Season meat with salt and pepper. Working in 2 batches and adding remaining 1 1/2 tablespoons oil between batches, add meat and sear, turning occasionally, until browned on all sides, about 5 minutes. Transfer meat to a plate. Stir in garlic, chiles, and ginger and cook, stirring often, until fragrant, about 2 minutes. Add 1 teaspoons pepper and turmeric; cook, stirring constantly, until fragrant, about 1 minute. Add broth and reserved meat; bring to a boil, scraping up any browned bits from the bottom of pot. Reduce heat to medium-low, cover pot, and simmer, stirring occasionally, until beef is tender, about 45 minutes. Add carrots, potatoes, and onions. Cover and simmer, stirring occasionally, until vegetables are tender, 15-20 minutes. Stir in coconut milk. Divide among bowls. Garnish with cilantro.
Place pieces of chicken in a 9x13 inch baking dish, we like the chicken into smaller, thin pieces. Mix picante sauce, brown sugar and mustard together and pour over chicken. Bake for 30-45 minutes uncovered in a 350°F oven. Serve over rice if you like. Kids really like this, and I do too!
In a microwave, heat chips and shortening, uncovered, at 50% power for 2 to 2-1/2 minutes or until melted. Stir until smooth. Add peanuts. Drop by tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until firm, about 45 minutes. Yield: 2-1/4 pounds (3-1/2 to 4 dozen).
Drain all of the above. Stir in Ranch dressing until mixed well. Chill and serve with tortilla chips.
Chop onions. Put in medium pot and saute over medium heat until translucent. Add rice and stir for one minute. Add apple juice, 1 1/2 cups stock, salt and pepper. Bring to a boil, then reduce heat to medium-low. Cover and cook 15 minutes. Stir in peas and Parmesan, adding more stock if needed, until creamy.
-Preparea slightly greased cookie sheet pan that has edges (is this called a jelly roll pan?)-Combine butter, sugar, water and corn syrup in a medium saucepan. Mix well and cook over medium heat to 260 degrees on a candy thermometer (Be careful, it will be vigorously boiling. This is hot stuff!). Stir occasionally, but don't scrape down the sides of the pan because it will make the candy grainy. -At260 degrees, add the almonds and stir continuously, but gently until the mixture reaches exactly 300 degrees. -Removefrom heat and pour onto slightly greased pan. -Spreadout candy to edges and corners. -Topwith chocolate chips. The heat from the candy will melt the chocolate, after several minutes, spread the chocolate to fully cover toffee. -Sprinklewith walnuts if desired, though some people prefer to skip the walnuts. Also other favorite chopped nuts (almonds, peanuts, macadamias, etc. may be substituted for walnuts. -Coolcompletely, about 2 or more hours. -Breakinto pieces and try not to eat too much yourself.
bring chicken broth to a boil, remove from heat. add minute rice and let stand for 10-15 mins, until water is absorbed, fluff with fork. meanwhile in a non stick skillet, sautee onions and green pepper with a pinch of salt and pepper in 1 tbsp of olive oil until lightly browned. add mushrooms and sautee until cooked. push all ingredients to the side of the pan and scramble eggs on the other side until cooked. add rice, and soya sauce to taste. enjoy!
Mix all ingredients together. Store in a glass jar with a tight-fitting lid in a cool dry place. Shake before using.
Melt the butter over medium high heat in a dutch oven. Fry the bacon until crispy. Remove with a slotted spoon to paper towel and set aside. To the bacon drippings add the yellow, red, and white onions, shallots, thyme, bay leaf, salt and pepper. Saute, stirring often, until the onions begin to caramelize (at least 15 minutes). Add the leeks and continue to cook for 5 minutes. Sprinkle on the flour, and stir gently until all the flour is incorporated. Continue cooking, stirring often, until the flour has begun to cook (at least 5 minutes). Add the Chicken stock and taste to adjust seasonings. Bring to a boil, scraping up any browned bits off the bottom. Once boiling, reduce the heat to low and simmer, partly covered, for 45 minutes, stirring occasionally. Remove the bay leaf and use a submersible blender to puree the soup. Add the cream, taste to adjust seasonings, and simmer for an additional 10 minutes. Ladle into individual bowls, sprinkled with some of the reserved bacon.
1. Combine the hoisin sauce, soy sauce, vinegar, honey, ginger, garlic, and sesame oil in a bowl large enough to hold the chicken. Transfer 1/4 cup of the mixture to a small bowl, and reserve for glazing. Add the chicken to the bowl, turning to coat. Cover and refrigerate for 1 hour. 2. Heat a gril or grill pan to medium-high. Grill the chicken 3 minutes per side, or until just cooked through. Brush with some of the reserved glaze, turn and cook 30 seconds left. Move to a platter; shower with the scallions and sesame seeds if you so chose.
In a large saucepan or soup pot, heat oil over medium heat. Add onions and garlic and saute until just soft, 2 to 3 minutes. Add sweet potatoes and stock and bring to a boil. Reduce heat and simmer until potatoes are soft, about 10 minutes. Remove from heat. Using an immersion blender, regular blender or food processor, puree contents of pot, carefully and in batches if necessary, until smooth. Reheat soup, stirring in jalapeno, corn, molasses, salt, cayenne, black pepper and cinnamon. Taste, adjust seasoning and serve, topped with scallions.
preheat oven to 350 degrees. beat 1rst 3 ingredients at medium speed till well blended (about 5 minutes). add eggs and egg white, 1 at a time, till each is well blended. save 2 tablespoons of flour and set aside. add remaining flour to batter with baking powder,soda, and salt. add yogurt and mix well. mix remaining flour with blueberries till coated. add blueberries and vanilla, mix by hand to incorporate berries without mashing. bake in a greased tube pan at 350 degrees for 70 miutes. cool for 10 minutes and remove from pan. in a small bowl mix lemon juice and powdered sugar till syrupy. drizzle over cake.
Boil oats and 1 cup of milk in saucepan for 2 minutes. Add 1/4 cup milk, protein powder and cinnamon. Divide equally between two bowls and garnish with 1/4 cup of blueberries and 1 tablespoon of sliced almonds each. Pour remaining milk equally over both bowls and serve while still warm. Enjoy!
Cook egg noodles according to package directions. Drain and set aside. Heat butter in medium saucepan. Saute onions until transparent, approximately 4-5 minutes. Add chicken, vegetables, soups, milk, and seasonings. Cook over medium heat until broccoli is tender. Add cooked egg noodles and mix until thoroughly blended. Spread into a greased 9 x 12 baking dish. Cover. Bake at 350 degrees F for 20 minutes. Top with cheese and bake an additional 10 minutes.
In blender, combine the milk, pudding mix and vanilla; cover and process until blended. Add the bananas and ice; cover and process until smooth. Pour into chilled glasses; serve immediately.
Pour water in bowl and add spices. Stir until well combined. Add pork and mix until well combined. Cover bowl and refrigerate overnight. Form patties or fill casings and fry over medium heat. Serve and enjoy!
In a medium saucepan combine barbecue sauce, honey, jelly, catsup, the 1/4 cup water, celery, brown sugar, relish, mustard, and cinnamon. Cook and stir over medium heat until bubbly. Reduce heat. Simmer, uncovered, for 15 minutes, stirring frequently. Remove from heat; cool. Meanwhile, place ribs in a Dutch oven. Add water to cover. Bring to boiling. Reduce heat and simmer, covered, 45 minutes or until tender. Drain. Cool slightly. Place ribs in a 3-quart baking dish; pour cooled sauce over ribs. Cover and chill 4 to 24 hours, turning ribs once or twice. Before serving, remove ribs from sauce. Reserve sauce. Grill ribs directly over medium coals or broil 4 to 5 inches from heat for 15 to 20 minutes, turning and brushing with sauce once (watch closely to prevent burning). Heat any remaining sauce until bubbly; pass with ribs.
1.Preheat the oven to 350 degrees. 2.Sift the flour into a mixing bowl. 3.Add the sugar and sea salt, then mix. 4. Add the soy milk, vanilla, and olive oil. Mix prior, then whisk it inches. 5.Grease cake pan with coconut oil/spray. 6.Bake for 30 minutes (test with a toothpick to see if ready, should come out of cake without residue when ready). 7.Remove from the oven and let cool. Preparation of Frosting. 1.Add the powdered sugar, vegan butter, vanilla and soy milk. 2.Mix until creamy consistency. (add powdered sugar to thicken or soy milk to thin if needed). 3.Once cake has cooled, add frosting on top. 4.Use a knife to carefully spread frosting around the sides of cake. 5. Grind walnuts in food processor to desired texture and sprinkle. 6. Sprinkle shredded coconut and powdered sugar onto cake. 7.Once ready to serve, place strawberries on top. (Do not place until ready to serve).
In a small bowl combine 1 cup toasted coconut, ground pecans and butter. Press onto bottom of 9" spring-form pan. Set aside. In a l arge bowl beat cream cheese with electric mixer on low speed; gradually add 1/2 cup sugar, 1/2 teaspoon vanilla and almond extract. Beat until fluffy. Add 3 whole eggs; beat on low speed just until combined. Pour into crust-lined pan. Bake 350 degrees for 35 min. (won't be done). Meanwhile, in a small mixing bowl beat egg white and remaining vanilla with an electric mixer until soft peaks form (tips curl); gradually beat in the 1/3 cup sugar until stiff peaks form. Fold in 2/3 cup toasted coconut. Carefully spread atop partially baked cheesecake. Return to oven and bake 20 min. more. Cool on wire rack for 15 min. Loosen side of cheesecake from pan. Cool 30 min. more; remove side of pan. Cool completely. Cover and chill at least 4 hours before serving. To serve, garnish with strawberries and/or additional toasted coconut. - - - - - - - - - - - - - - - - - -
Chop all ingredients and combine in a bowl. Add almond milk and EAT! Feel free to substitute pear for apple, dried apricots for cranberries, raspberries for blueberries, hazelnuts for walnuts -- The possibilities are endless!
To make pastry: Dump everything into a bowl, roll up your sleeves and get your hands right into it. Work the dough well and knead for a couple of minutes. Wrap in plastic wrap and refrigerate for 30 minutes (or more) before proceeding with recipe. Make 12 balls of equal size out of the dough and tamp a pastry ball down into each of 12 non-stick muffin cups, making sure pastry covers bottom and comes 3/4s of the way up sides. To make filling: Mix all filling ingredients together well. Carefully distribute filling mixture into pastry-lined muffin cups. Preheat oven to 375°F. Bake for 25-30 minutes. The pastry should be a light golden colour (loosely tent with aluminium foil if walnuts are browning too quickly, but the mixture will be dark - like a pecan or walnut pie). Wait 2 minutes after removing from oven and very carefully, using the tip of a thin, pointed knife, gently knudge each tart out of its cup and transfer to a rack to cool. Some tarts may be a little stuck, just run the tip of the knife around then knudge gently.
Preheat oven to 350°F Place tomatoes in a shallow baking dish with sides just large enough to hold them. Cover tomatoes with the garlic, thinly sliced onion, thyme, basil, salt, pepper, balsamic vinegar, oil and sugar. Cover the pan with foil and roast in the oven for 30 minutes or until the vegetables are tender. To add an extra layer of flavour, skip covering the pan and cook until some nice colour develops on the onions, garlic and tomatos. Remove pan from oven and cool slightly. Place mixture in a blender, puree then strain into a clean sauce pan. There should be about 2-1/4 cups tomato broth. Add tomato juice and tomato puree, stir. Add baking soda and stir well. Add evaporated milk (or cream). Bring soup to a simmer over med heat. Reduce heat and simmer for 20 minutes. Serve hot and garnish with croutons and thin ribbons of sliced fresh basil.
Mix all ingredients until wet. Add more dressing if necessary. Spread in rolls. Place on foil lined cookie sheet. Do not close rolls to heat. Heat in oven 400 degrees F. for 3 to 5 minutes. Tops will be light brown. Serve warm.
Heat water, brown sugar, chocolate, cloves, and cinnamon to boiling in 3-quart saucepan; reduce heat. Simmer, uncovered, for 15 minutes. Stir in coffee. Remove from heat; cover and let stand 5 minutes. Stir in vanilla. Strain coffee through 4 thicknesses of cheesecloth. Keep hot in saucepan after straining. Heat brandy just until warm in small, long-handled saucepan. Remove from heat; ignite. Pour flaming brandy over coffee. Allow flame to burn out; stir. Pour coffee into cups or mugs. Top each with whipped cream and 1 Tbsp liqueur. Garnish with cinnamon stick, if desired.