HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 425 degrees. Place rack in lower third of oven. Another rack below it with a cookie sheet covered with foil to catch any drippings. Place one crust in a deep pie dish. In a blender blend sugar lavender, vanilla, cinnamon, and cardamom till fine. Mix in flour. In a large bowl place blueberries toss with lemon juice. Toss is sugar/flour mixture. Pile blueberries in the pie dish, pack them inches. Top with any remaining sugar/flour mixture. Dot with butter. Top with second pie crust. Sealing it and adding vents as desired. Brush with water. Then sprinkle sugar and or cinnamon on top. Bake for 20 minutes lower heat to 325 and bake for 35-45 minutes.
To make crust: Combine graham crackers, wafers, 1/4 cup sugar, cinnamon, mace, nutmeg and almonds. Combine butter, rum and vanilla, and mix with graham cracker combination. Line 9-inch pie plate with 1 1/2 to 1 3/4 cups of the mixture. (Leftover mixture can be used for cheesecake crust, folded into whipped cream to fill a cake or frozen in an airtight bag.). To make filling: Whip cream cheese until fluffy and slowly add sugar, peanut butter and butter. Set aside. Whip cream and vanilla until firm. Blend 1/3 of cream into peanut butter mixture, then fold peanut butter mixture into remaining whipped cream until thoroughly incorporated. Fill pie crust, smoothing top. Chill. To make topping: Combine chocolate, butter and oil in top of double boiler. Cool slightly, then spread on cooled peanut butter pie filling, starting from center and working out. Sprinkle with peanuts, then chill thoroughly. Use hot, dry knife to cut pie. Garnish with whipped cream, if desired.
In a large stockpot on medium-high heat, saute the onions with the butter and bay leaf for 20 minutes, until the onions turn a rich golden brown color. Deglaze the pan with the sherry and brandy and simmer uncovered for 5 minutes. Add the white wine and simmer uncovered for 15 more minutes. Add the beef and veal stocks plus salt and pepper. Bring to a boil, then simmer uncovered for 20 minutes. Remove the bay leaf, taste for salt and pepper, and serve hot with grated Parmesan.
cook hamburger and onion until done in big pot. Drain grease off and add taco seasoning as packet says. When done add ro-tel tomatoes,stewed tomatoes,pinto beans, hormel chili and velveeta. Cook on medium heat stirring occationaly(making sure cheese doesn't scorch) until cheese is completely melted. Remove from heat and stir in sour cream. Serve with buttered dinner rolls.
Preheat oven to 450°. In a bowl, combine the cheese, egg yolks, mustard, Worcestershire sauce, and horseradish; set aside. Whip the egg whites until they hold stiff peaks. Add 1/3 of the egg whites to the cheese mixture and stir to combine. Fold in the remaining egg whites. Put the bread slices in a baking dish; spread the cheese mixture over them. Bake for 10 minutes or until the cheese is puffy and bubbly-brown around the edges.
Peach Mayonnaise -- In a small food processor, mix up the peaches, mayonnaise and cilantro, salt and pepper to taste. Make ahead, cover and place in the refrigerator. Sandwich -- I like to spread the first slice of bread with the mayonnaise, followed by the turkey, pear slices, brie cheese, a few onion rings. Top it off the the top slice also spread a thin layer of the mayonnaise on the inside. Grill -- Now, butter your top slice and place buttered side down in your pan. I prefer a grill pan, but you can use any non-stick pan. Grill on medium heat. I like to use any heavy pan to slightly weigh down the sandwich as it grills. Then, once the first side is golden brown, butter your top bread slice and flip. Just cook another few minutes until the second side is golden brown and the cheese is melted or "gooey." ENJOY!
Preheat oven to 350 degrees F, then oil an 8"x4" loaf pan & set it aside. Heat the oil in a large skillet over medium heat, then add onions, carrots, garlic, savory, thyme & salt. Saute for about 3 minutes, or until the vegetables begin to soften, then add the bulghur & cook another 3 minutes, before removing from the heat & setting aside. In a large mixing bowl, Textured Vegetable Protein, hot water & vegetarian beef bouillon & mix thoroughly to blend. Add flax meal & mix thoroughly, then add the sauteed vegetable mixture, mixing by hand until well combined. Transfer the mixture to the prepared loaf pan & bake in the oven 30 to 40 minutes or until the top is lightly browned & the loaf is firm to the touch. Remove the pan from the oven & run a dull knife along the sides of the pan, then invert it onto a serving plate to release the loaf. Let sit about 5 minutes before slicing & serving.
Marinate (optional): combine the garlic, olive oil, and salt/pepper in a bag and add the chicken hearts; marinate for 2-3 hours. Saute the leek or onion and additional garlic and ginger (if using) in olive oil until soft. Add the chicken hearts and saute over medium heat until done, stirring occasionally. Alternatively, saute chicken hearts halfway and finish in the broiler. Can also be cooked on skewers on the grill. Be sure to soak the skewers in water first. Time does not include optional marination time.
Preheat oven to 350 degrees. Butter 11-inch round pie pan. Combine 1/2 cup sugar and cinnamon in large bowl. Mix in apples,raisins and lemon juice; transfer to prepared pie pan. Combine flour and remaining 1/2 cup sugar in medium bowl. Cut in butter until mixture resembles fine meal; stir in pecans. Sprinkle over apples in pan. Bake until apples are tender and topping is browned, 50 minutes. Serve warm with ice cream or creme fraiche.
Preheat the oven to 400*F. Separate the biscuits into 20 pieces. Combine the sugar and cinnamon. Dip biscuits into the melted butter, then roll in sugar mixture. Arrange biscuit pieces in a round shallow baking dish. Peel, core and slice apples into thin slices. Cut slices in half with a paring knife. Place an apple slice between each biscuit and around the outer edge of the baking dish. Chop nuts. Mix the nuts and raisins with the remaining sugar mixture and sprinkle over the apples. Bake 25-30 minutes or until golden brown. Serve warm with a spatula. Enjoy!
heat oil in a skillet, add chicken and brown on both sides, 3-5 minutes per side, remove. add onions and garlic to pan, cook for 2 minutes. add walnuts, cook for 1 minute. add flour, cinnamon, red pepper flakes, stirring. add broth, stir to mix well. return chicken to pan, cover, simmer 15 minutes until chicken is cooked through and sauce thickens. stir in parsley, salt, pepper, vinegar. serve over rice.
Prepare grill to high heat. Pat scallops dry with a paper towel. Sprinkle 1 1/2 teaspoons fish rub evenly over scallops. Coat scallops with cooking spray. Place scallops on grill rack; grill 3 minutes on each side or until done. Remove scallops. Add pineapple to grill rack; grill 2 minutes on each side. Remove pineapple from grill; chop pineapple. Combine salad greens, lettuce, pineapple, and avocado in a large bowl. Chop large pieces of chutney. Combine chutney, lime juice, olive oil, and remaining 1/2 teaspoon fish rub in a small bowl (add red pepper flakes, if using). Add dressing to salad, and toss well. Place 1 1/2 cups salad into each of 4 bowls. Arrange 3 scallops over each salad.
Bring water to a boil with the bouillon in it. Lower to a simmer. Stir frequently until bouillon is dissolved. Add rest of ingredients(cut crabmeat into chunks) except scallions, lime and optional ingredients. Simmer for another 20 minutes. Remove from heat, add scallion whites and let stand another 15 minutes, covered before serving. In soup bowls, place either rice or noodles, add soup and a splash of lime. Garnish with scallion greens and enjoy! This reheats nicely so can be made early in the day. It also can be frozen without the rice or noodles. Add rice or noodles when reheating. Please do not add salt or soy sauce while cooking as the bouillon cubes already contain sodium. **If you are lucky enough to have fresh uncooked shrimp shells available(I save and freeze them), crush them into a paste with a bit of water and use them in place of bouillon. Taste after fifteen minutes of simmering, adding 1 tbls soy sauce & then add one or two bouillon cubes as needed. **Fish balls are about one inch balls made from fish,seasonings. There are many different types to choose from. All ingredients are available in Asian markets.
Mix all ingredients and let sit at least four hours in the fridge. The longer it sits the better. Serve with chips.
Cut the eggplant in half lengthwise; remove the pulp, leaving a shell about 1/2" thick. Butter the inside of the shell. Dice the eggplant pulp and set aside. Melt 1/2 the butter in a saucepan; stir in the onion and sautee until straw-colored, about 3-5 minutes. Add the diced eggplant pulp, sun-dried tomatoes, basil, thyme, salt, and pepper; cook over moderate heat until the vegetables are browned, about 5-8 minutes. Spoon the mixture into the eggplant shells; sprinkle with cheese. Cover with the breadcrumbs, which have been lightly sauteed in the remaining butter; place stuffed eggplant in a shallow baking pan. Pour 1/2" boiling water into the pan; bake in a preheated 325*F. oven for 15-20 minutes. Cut and serve hot with pasta, bread, or salad.
In a large skillet heat oil and butter; gently brown the garlic. Add broccoli; stir gently. Add chicken broth, cover, bring to boil, lower heat and simmer until broccoli is al dente. Add the broccoli mixture to the rigatoni and flavor with basil, parsley, pepper and cheese. Stir until combined. Serve with cheese to sprinkle on top. Enjoy!
Rinse the scallops and then pat them dry with a paper towel. Drizzle olive oil on one side of scallops. Sprinkle with salt, pepper, and some fresh lemon juice. Turn scallops over and repeat step 3. Fold slice of prosciutto in half lengthwise and wrap around the each scallop. Secure with a wooden skewer. Place on grill set to high heat. Cook on each side for about 4-5 minutes.
Heat the oil in a large pot over medium heat. Add the onion, cover and cook until softened, about 5 minutes. Add the carrots and potato, cover and cook 10 minutes longer. Remove and cover and stir in cayenne, paprika, ginger, salt, pepper, cumin, cardamom and tomato paste. Add chickpeas and water and bring to a boil. Reduce heat to low and simmer, covered, until vegetables are tender and the flavor is developed, about 30 minutes, adding a bit more water if needed. About 10 minutes before the stew is ready, stir in green peas and taste to adjust seasonings.
Heat oil (it should be a little bit more than what you would normally use). Fry onions. When slightly brown add curry leaves. Add ginger-garlic paste. Fry until you see the oil coming to the top. add spices, coconut powder and salt and keep frying adding a little water. Then add tomatoes and green coriander. When the tomatoes are cooked, add your beef or mutton. When the meat is tender, add the tamarind juice and okra and cook until the okra is done.
Lay beef across a sheet of parchment paper. Top with the second sheet of parchment paper. Roll out beef about 1/4-inch thick into 7-10 inch rectangle. Trim meat edges and use scraps to pat into a rectangle patty. Season meat generously with salt and pepper. Cut six 3-by-3-inch patties into the square using a spatula. Poke 5 holes in each patty with a straw in each corner and center. Melt butter in 12 inch skillet. Add diced onion, saute for 1-2 minutes. Turn heat to medium-low. Top bed of onions with patties, 4 or more at a time, seasoning side down. Cover and cook patties around 4 minutes, until cooked through and no longer pink. Dampen kitchen towel and wrap 6 buns. Place in microwave for 10-15 seconds to steam. Add thin slice of American cheese or Velveeta if desired. Assemble burgers with 1 tablespoon of cooked onions on bun. Top with pickle slice and Serve with condiments as desired. Alternatively, omit step 9 and assemble burgers with onion only. Wrap each burger in plastic wrap or small storage bag. Place in larger double wrapped plastic storage bags and store in freezer. When ready to eat, remove burger from plastic wrap, add cheese if desired and microwave for 10-15 seconds. Add pickle to the burger at the end and serve with condiments as desired.
Pre heat oven to 375 degrees F. Separate biscuits into 10 bisuits. Place in bottom of greased 8" baking dish. Arrange apples over top. In a small saucepan, combine remaining ingredients. Bring to a boi, stirring constantly. Pour overapples and biscuits. Bake for 20-30 minutes until golder brown and bisucits ar firm in center. Serve warm.
Preheat oven to 350; grease sides of a 13x9 pan. In a very large bowl, mix chicken, rice, celery, eggs, onions and nuts. In another (smaller) bowl, mix mayonnaise, juice and soups until smooth; add to chicken mixture and stir to coat well; dump into prepared pan, smoothing out the top; sprinkle chow mein noodles over the pan. Bake for 30-45 minutes (noodles will be dark brown and crispy). LEFTOVERS: The chow mein noodles get soggy when stored in the fridge, so put noodles on only half of the casserole and then when reheating, add noodles on that side, too.
Toss all ingredients in a bowl. Line a large cookie sheet with parchment paper and place everyone on it evenly. Lightly coat with cooking spray. Bake at 400 degrees 45 minutes or til potatoes are tender.
In a 8-10 inch frying pan over medium-high heat, stir or shake walnuts frequently until golden, about 3 minutes. Pour into a large bowl and add vinegar, olive oil and sesame oil. Pit and peel avocados, cut into 1/2 inch chunks and add to bowl. Add lettuce, tomatoes, red onions, olives, cheese and basil and mix well. Salt and pepper to taste.
In a large saucepan or Dutch oven, cook onion and garlic in olive oil until tender, about 6 minutes. Add broth, tomatoes, picante sauce and basil; bring to a boil. Stir in tortellini; simmer uncovered 15 minutes. Stir in bell pepper; continue to simmer 3 to 4 minutes or until tortellini is tender. Ladle into soup bowls; sprinkle with cheese.
To prepare the souffle cups, tear off four pices of foil 4 inches long. Split each foil strip in half; lightly spray each of the strips with cooking spray and coat top quarter of piece of foil with 1/4 teaspoon of sugar. Place foil strips around ungreased souffle dishes, sugar side facing in, extending 1 inch above dishes. Secure foil with tape. Set dishes aside. Stir together the 1/4 cup sugar, cocoa and cinnamon in a small-medium bowl. Add 2/3 cup of the milk and vanilla. Stir in bread cubes; set aside. In a small saucepan melt the butter. Stir in the flour to form a light paste. Add remaining 2/3 cup milk and cook over medium-low heat until the milk is thickened and bubbly. Remove from heat. In a large mixing bowl beat egg yolks for five minutes or until thick and lemon colored. Gradually stir in flour and milk mixture. Then, fold in the bread mixture. In a large mixing bowl beat egg whites until soft peaks forum (tips curl). Gradually incoprorate 3 tablespoons sugar, beating until it reaches the stiff peak stage (straight tips). Gently fold bread mixture into beaten egg whites. Divide among prepared souffle dishes. Bake in a 350*F oven for 20 to 25 minutes or until a knife inserted near center comes out clean. Serve immediately.
Preheat your oven to 375 degrees. Grease 12 muffin tins. Mix together dry ingredients. In another bowl, mix soymilk, oil, and vanilla, but be careful not to over-mix. It should be a bit lumpy. Mix the wet and dry ingredients, fold in the strawberries, and spoon batter into muffin tins. Bake for 15 - 20 minutes, or until a toothpick comes out dry. Allow to sit for at least 10 minutes inside the pan, then remove them and place on a cooling rack.
Process the cream cheese, feta cheese, mayonnaise, garlic, dill, pepper and salt in a food processor until smooth. Cover and chill for 8 hours. Serve with cucumber slices, if desired. May be frozen up to one month. Thaw in refrigerator at least 24 hours and stir before serving.
MANUAL: Dissolve the yeast in 3 tablespoons tepid water. Next add the egg, 4 tablespoons olive oil and the sugar. In large bowl combine the flour and salt. Gradually stir in the yeast mixture and add the tepid water, enough to make a dough ball. On a floured surface, knead the dough until it is smooth and elastic. Put dough in an oversized bag and allow to rise in a warm place for about 45 minutes. *Proceed with recipe where indicated. BREAD MACHINE: Add all ingredients to the bread machine according to manufacturer's instructions EXCEPT for the za'atar and add ONLY 4 tablespoons of the olive oil. Once dough is done, remove from bread pan and place dough in an oversized plastic bag in a bowl. Allow to proof in a warm area for about 45 minutes. *Preheat oven to 450 degrees. Divide the dough into six pieces. On a floured cutting board shape each piece of dough to form an oblong. Arrange the oblongs on a baking sheet lined with parchment paper. Cover with plastic (cling) wrap and leave for 15 minutes. In a small bowl combine the remaining 3 tablespoons of olive oil and the za'atar. Brush the mixture evenly over each bread loaf, pressing gently into the dough making "dimple" patterns with your fingers. Bake for 10 minutes. While waiting for bread to bake, belly dance. Serve warm.
Cream together sugars, shortening, and pumpkin. Stir in remaining ingredients. Bake at 350 degrees for approx 10 minutes.
Fill medium saucepan half full of water and cover and bring to boil on high for the broccoli. Stir broccoli into the boiling water and boil 3-4 minutes, stirring occasionally, or until desired tenderness; drain broccoli thoroughly. Return saucepan to the stove; reduce heat to medium-high. Place olive oil in pan and swirl to coat. Add onions and garlic and cook 2-3 minutes to brown. Stir in broccoli until coated with oil. Cook 3-4 more minutes, stirring occasionally, until flavors are well blended. Season with salt and pepper; sprinkle the cheese over the broccoli and serve.
Boil eggs until cooked all the way through, 5 minutes or so. Drain water from tuna. Add to mixing bowl. Chop all ingredients to smaller than bite size. Mix with yogurt, sour cream (or mayonnaise), lemon juice and dill. Add salt and pepper to taste. *I generally make this recipe by sight, so you may want to add the ingredients slowly until you feel it looks even.
Shuck and silk the corn and cut away any bruised areas. Bring lots of water and the honey to a rolling boil in a large pot. Add the corn and cook for four minutes, after the water comes back to a boil. Stir together the melted butter, salt and white pepper in a baking dish long enough to hold an ear of corn. Drain the corn, roll each ear in the butter mixture and serve immediately.
Spray cake pan with PAM and preheat oven to 350°F. Beat egg whites in a bowl until very thick. In a separate bowl, beat egg yolks with applesauce and flour; this is the step I added in the ground lemon peel and lemon juice. Fold in egg yolk mixture to egg whites, and transfer to cake pan. Bake in oven until toothpick comes out clean and let cool.
Using extra icing sugar, dust a square pan (pan size will determine thickness). Mix the condensed milk, icing sugar and coconut together in a large bowl until it's fully mixed and stiff. Divide in half and tint one half of the mixture pink with the food colouring. Press one mixture into the pan gently then top and press with the other mixture. Leave to set then cut into cubes or fingers with an oiled knife. To store: wrap or layer with waxed or greaseproof paper and store in an airtight container.
Place chicken in shallow dish, pour teriyaki sauce over chicken. Cover and refrigerate at least 30 minutes or up to 24 hours. Place chicken on microwave safe plate. Cover with plastic wrap, folding back one corner to vent. Microwave on high 3 to 4 minutes or until juice is no longer pink when centers of thickest pieces are cut. Slice chicken into thin strips and set aside. While chicken cooks, mix the salad greens, water chestnuts, onions and pineapple. Mix the olive oil and 2 tsps teriyaki sauce; pour over greens and toss. Divide salad greens and place on 2 plates, top with cooked sliced chicken.
Save a gallon freezer bag in your freezer. Wash all stock ingredients well before peeling. As you use your vegetables, chicken, or beef, save the peels, ends, leaves, skins, wing tips etc and place them in separate bags in your freezer. Keep a vegetable bag, a chicken bag and a beef bag. Your vegetable bag will fill the fastest and beef the slowest. Once you have a full bag of mixed vegetables, place them all in a large stockpot or a crock pot. Pour the water over your ingredients and add the bay leaf, peppercorns and any other herb or spice that you desire. If you don't have much garlic or parsley in your freezer bag, then add more if desired. If you have too much, it is not necessary to use it all. Just use what you desire for the flavor you wish to achieve. If making meat stock, add meat pieces and bones to the vegetables. If using a stockpot, bring to boil; reduce heat and simmer for 2 hours until vegetables are very soft. If using a crock pot, cover and cook on low overnight or for 6 to 8 hours. Strain stock through a colander to remove vegetables and herbs. Strain stock again through doubled layers of cheesecloth to remove all other small particles if desired. Stock can be reduced even further if desired or place in quart freezer bags, date and note the contents. Stock can be kept up to 6 months in your freezer. For Vegetarian and Vegan omit the beef and chicken.
In a large skillet, brown meat with garlic, onion and bell pepper over medium heat until meat is browned. Drain if you need. Add spaghetti sauce, water and dressing. Bring to a boil. Stir in noodles, pushing them down and submerging them in the sauce. Bring back up to a simmer. Cover and reduce heat to medium-low. Cook 15-20 minutes, or until noodles are tender, stirring occasionally. Fold in ricotta and mozzarella. Let cheeses melt and then SERVE! ***I have now made some changes to this delicious recipe over the years -- I normally use half a pound of ground beef and half a pound of hot Italian sausage. I've actually totally eliminated the ricotta and just add dollops of a garlic and herb cream cheese spread over the top, then kind of swirl it in lightly so it stays creamy. Then I top the skillet at the very end with slices of fresh mozzarella instead of the shredded stuff in a bag and a fresh basil chiffonade. I cover it with a lid for a few minutes to melt the cheese.
Preheat oven to 375F. In small metal bowl over saucepan of simmering water, melt chocolate and butter together. Stir Vanilla into chocolate mixture. In large mixing bowl, combine sugar, flour, and salt. Sift sugar mixture into chocolate and mix well with electric hand mixer. Add eggs to chocolate one at a time, fully incorporating each egg before adding the next. Beat at high until batter is creamy and lightens in color, approximately 4 minutes. Chill mixture. Coat top and cups of muffin tin with butter and dust with cocoa powder, shaking off excess. Spoon mixture into muffin tin using 4oz scoop or ladle. Bake for 10-11 minutes. Outsides should be cake like and centers shoud be gooey.
Finely chop the garlic, chilli's and ginger and fry for approx 1 minute in 2 tablespoons of the vegetable oil in a large wok / casserole dish. Finely chop the onion and add to the above, frying for 10 minutes until the onions are transparent. Be sure not to let them brown. Halfway through cooking, add the chilli powder, turmeric and curry powder. Add the tomatoes and simmer for 5 minutes. Add the coconut milk and simmer for approx 20 minutes Carefully season, if required. Slice/chop the chicken and fry in the remaining oil in a separate pan along with the ground coriander. When the meat is sealed, add it to the above sauce and let it cook for a further 30 minutes on a low heat. If the sauce needs to be thickened, simply add cream or mix a teaspoon of cornflour with a drop of milk and add to the sauce.
Mix the eggs, butter, and sugar. Gradually add the flour. Form several balls and refrigerate. Roll out the dough. Cut out cookies. Decorate with sugar. Bake 350 degrees for about 8 minutes (depends on how thin you roll out your dough and how well done you like your cookies).