HumbleIntelligence/food-ner-1-Million huggingface dataset:
Allow egg whites to stand at room temperature for 30 minutes. Meanwhile, in a saucepan combine the sugar, cornstarch, cocoa powder, and coffee crystals. Stir in milk all at once. Cook and stir over medium heat until bubbly; cook and stir for 2 minutes more. Remove from heat. Stir in liqueur and vanilla. Pour into a large bowl. Cover surface of mixture with clear plastic wrap. Set aside. In a large mixing bowl beat egg whites and cream of tartar until stiff peaks form (tips stand straight). Fold about one-fourth of the egg whites into the chocolate mixture to lighten. Fold in remaining egg whites. Gently pour mixture into an ungreased 2- to 2-1/2-quart souffli dish. Bake in a 375 degree F. oven for 20 to 25 minutes or until a knife inserted near the center comes out clean. Serve immediately.
Preheat over to 375 degrees. Combine the flour, salt, spices, and leavening in one bowl. If using raisins, set them in a bowl of hot water to soak. Add sugars to the flour mixture, cut together thoroughly. In a seperate bowl, beat together the pumpkin, oil, egg, and molasses. Add vanilla and milk to the pumpkin mixture and stir until well, until fully mixed. Add the liquid to the flour mixture, and stir thoroughly, until incorporated but lumpy. Add any extra additions, like raisins (should be well soaked, drain before adding), oatmeal, or chips. Measure by 1/3 or 1/4 cup into sprayed muffin tins. These rise nicely, so fill your tins a little higher than you usually would to get those bakery-muffin tops. Bake at 375 for 20 - 35 minutes, depending on extras chosen.
Shake over ice, strain into a hurricane glass with ice, garnish with a chunk of pineapple, half-wheel or orange, and a cherry.
Combine egg, bread crumbs, cheese, parsley, onion, salt pepper. Add ground beef; mix well and shape into about 36 meatballs. Cook meatballs in a skillet about 8 minutes, until no longer pink; brown evenly. drain fat, set meatballs aside. In a large pot stir together beans, broth, undrained tomatoes, water, mushrooms, Italian seasoning. Bring to a boil, add pasta. return to boiling, then reduce heat and simmer, covered for 10 minutes (until pasta is tender). Stir in spinach and meatballs.
Preheat the oven to 350 degrees F. Grease a 9" x 9" baking dish. In a large bowl, combine the granulated sugar and cornstarch. Add the rhubarb, mangoes, lemon juice, lemon zest and ginger; toss to combine. In a food processor combine the oats, flour and butter. Pulse several times until the mixture resembles coarse meal. Transfer to a medium bowl and stir in the brown sugar and coconut. Pour the fruit into the greased baking dish. Mound the topping over the filling, covering it completely. Bake for 40 to 45 minutes until the filling is bubbly and the topping is golden.
Cut the raw chicken breast into bite sized pieces. Spray your crock-pot with cooking spray. Add chicken, garlic powder and onion powder; stir. Stir in sweet and sour sauce, pineapple chunks, brown sugar and the 1/4 cup of pineapple juice. Cover and cook on low for 6-7 hours. Add frozen vegetables during the last 30 minutes of cooking and cook on high. Makes four servings at 5 WW pts per serving.
make a neat slit down one side of each chile,place them in a dry frying pan over medium heat,turn them frequently until skins blister. place the chiles in a strong plastic bag and tie the top to keep the steam in,set aside for 20 min.then carefully peel off the skin and remove the seeds from the slits,keep chiles whole,dry them with paper towl then set aside. bring a large sauce pan of water to boil,add the potatoes,let the water return to boiling point,lower the heat and simmer for 5 min or until potatoes are just tender.drain thoroughly. mix gently the cream cheese and grated cheese in a bowl,season with salt and pepper,add the potatoes and mix well. spoon potato filling into each chile,cover the stuffed chiles with plastic wrap and chill for 1 hour. beat the eggs,pour into a large shallow dish,spread out flour in another dish and season it with remaining salt and pepper. heat oil to 375F for deep frying,coat chiles first in flour then in egg,add to the hot oil,fry the chiles until golden and crispy,drain on paper towel and serve hot.
Peel, core, and quarter the apples. Then cut the quarters crosswise into thin slices and combine them with the orange and lemon juices in a medium-size saucepan. With the pan partially covered, bring the mixture to a boil. Then reduce the heat slightly and cook the fruit at a gentle boil for 5 minutes. Stir in the brown sugar, cinnamon, and cloves and continue cooking the filling uncovered, stirring occasionally, for 2 to 3 minutes. Blend the cornstarch and water in a small bowl and pour it into the apple mixture. Bring the mixture back to a boil, stirring continuously. Let the filling cook for 1 minute and then remove it from the heat and stir in the nuts. Transfer the mixture to a bowl to cool. Heat the oven to 375 degrees. Line a medium-size baking sheet with parchment paper or lightly greased aluminum foil. Working with 1 tortilla at a time, spoon a quarter of the apple filling down the center, leaving a generous 1-inch border at each end. Fold the ends over the filling, then fold over one of the sides to enclose the filling. Moisten the other edge of the tortilla with a pastry brush dipped in water, then continue to fold the tortilla so it rests on the moistened section. Place it on the baking sheet, seam down. Repeat for the other tortillas. Brush each tortilla generously with melted butter, then sprinkle on sugar. Bake for 20 to 25 minutes, until the tortillas turn a rich golden brown. Transfer the baking sheet to a wire rack and let the burritos cool for at least 20 minutes before serving. Cut each one diagonally into halves to serve.
Cut cheese in half if desired. Beat egg and milk together. Dip each cheese in egg mixture, then flour, then egg mixture again, then roll in the breadcrumbs. Refrigerate uncovered for 45 minutes. Fry for 2 minutes in the oil.
Combine juices in a pitcher. Stir in soda and rum. Serve over ice garnished with a pineapple wedge.
Toast the desiccated coconut, coriander seeds, 10 of the curry leaves, garlic and 3 of the dried chilies in a dry fry pan for about 3 minutes, stirring constantly. When the coconut begins to colour, remove from the heat and cool (best to tip it onto a cool plate at once). Place the mixture in a food processor, add the water and pulse to for a thin paste. Set aside. Heat 3 tablespoons of the oil in a heavy pan and add the onions; cook for 5 minutes. Add the cinnamon, turmeric, chilli powder, chickpeas, capsicum and tomatoes. Mix well add the coconut paste from the food processor and cook over a low heat for 10 minutes. Stir in the coconut milk. Put the remaining oil in a small pan and heat for 1 minute. Add the remaining curry leaves, dried red chillies and the mustard seeds; remove from the heat when the mustard seeds begin to pop. Pour the flavoured oil over the curry stir and serve.
Put the butter, sugar, and salt in a large bowl. In a small saucepan, heat the milk until warm; pour it over the butter mixture and let cool. In a small bowl, sprinkle the yeast over the warm water; set aside to proof until foamy, about 5 minutes. Stir the yeast mixture into the butter mixture. Beat in the egg, then beat in the flour until you have a soft dough. Cover and refrigerate for at least 1 to 2 hours. Two hours before baking, turn the dough out onto a floured surface and divide it in half. Divide each half into 6 equal portions, then divide each portion into 3 pieces. Roll each piece into a ball, dip into the melted butter, and place in a muffin tin, 3 balls to a muffin cup. Cover with plastic wrap and let rise in a warm place until doubled in bulk, about 1 1/2 hours. Preheat the oven to 350 degrees F. Bake the rolls for 15-20 minutes, or until golden brown. Makes 1 dozen rolls.
To make the marinade. Crush garlic with 1/2 teaspoon of salt until it becomes a puree. Add the grated ginger. Chop the chilie and coriander add to ginger and garlic with turmeric and black pepper. Mix with the buttermilk. Now cut each breast into five pieces, then add to marinade and mix. Cover the bowl with clingfilm and place in the fridge for a few hours or overnight. 30 minutes before cooking soak the wooden skewers for 30 minutes in hot water. Preheat the grill to its highest setting for 10 minutes. Dry the skewers and thread half a bay leaf on to each one, then a piece of chicken, a piece of onion and a piece of pepper. carry on alternating the bay leaf , chicken, onion and pepper until you have threaded five pieces of chicken on each skewer, finishing with half a bay leaf on each. Season with salt and pepper and brush the vegetables with a tiny amount of oil. Lay the brochettes on the grill rack about 4 inches from the heat source. Brush liberally with remaining marinade and grill them for 10 minutes, before turning them over and grilling for a another 10 minutes. Brushing with more marinade as they cook and watching them carefully so they do not burn.
Heat water & rosemary to a boil. Remove from heat and steep for 30min. Strain. And add to pineapple juice, 7-up and ginger ale.
Saute ground ingredients in corn oil until brown and the spiced fragrance is mellowed down. Add the lamb and stir fry till meat is browned. Add coconut milk and continue to stir for 5 to 10 minutes. Simmer over slow fire for 45 minutes, adding water whenever necessary. The gravy should be just covering the meat. When the dish is ready to serve (hot), garnish with the fried ingredients and squeezed lime over it. Serve with steamed rice.
Put oven rack in lowest position and preheat oven to 450°F Rinse turkey inside and out, then pat dry. Sprinkle turkey cavities and skin with salt and pepper. Fold neck skin under body and secure with metal skewers, then tie drumsticks together with kitchen string and tuck wings under body. Put turkey on rack in roasting pan. Add 1 cup water to pan and roast without basting, rotating pan halfway through roasting, until thermometer inserted into fleshy part of thighs (test both thighs; do not touch bones) registers 170°F, 2 1/4 to 2 3/4 hours. Carefully tilt turkey so any juices from inside large cavity run into roasting pan, then transfer turkey to a platter, reserving juices in roasting pan. Let turkey stand, uncovered, 30 minutes (temperature of thigh meat will rise to 180°F). Make gravy while turkey stands: Pour pan juices through a fine-mesh sieve into measuring cup (do not clean roasting pan), then skim off and discard fat. (If using a fat separator, pour pan juices through sieve into separator and let stand until fat rises to top, 1 to 2 minutes. Carefully pour pan juices from separator into measure, discarding fat.). Straddle roasting pan across 2 burners, then add remaining cup water and deglaze roasting pan by boiling over high heat, stirring and scraping up brown bits, 1 minute. Pour through sieve into measuring cup containing pan juices. Add enough turkey stock to pan juices to bring total to 8 cups (if stock is congealed, heat to liquefy). Melt butter in a 4-quart heavy pot and stir in flour. Cook roux over moderate heat, whisking, 5 minutes. Add stock mixture in a stream, whisking constantly to prevent lumps, then bring to a boil, whisking occasionally. Stir in any turkey juices accumulated on platter and simmer 5 minutes. Season gravy with salt and pepper, then stir in cider vinegar (to taste).
Mix all dry ingredients (Exclude cinnamon) together in small, separate bowl. Fill milk in coffee-mug. Add cinnamon to milk, and heat to taste. After heated, stir until cinnamon is dissolved. After that, add dry ingredients, and stir. Finally, after all dry ingredients are stirred, add vanilla extract. To top it off, add some marshmallows! (Optional).
Choose potatoes more or less of the same size and not too big. Boil the unpeeled potatoes in salt water for about 40 minutes. Of course, the cooking time depends on their size. To be sure, you can always check the right cooking time, pricking them with a fork. It is hard, but peel the potatos while they are still hot. Now cut the potatos to uniform cubes, mash them with a potatos masher or elettronic mixer. Put the mashed potatos in a saucepan in a low heat, add cubed butter and hot milk a little at a time, always stirring with a wooden spoon, being careful do not let form lumps. Our puree should be creamy and smooth, but not watery: pay attention to not add too much milk then. Add salt to taste, a pinch of ground nutmeg, black pepper (if you like). For tastier Potato puree add 2-3 tbps of grated parmisan. Stir all ingredients together again, then remove it from heat, and that's it! Your Potato Puree is done: eat it immediately!
Cut the corn kernels from the cobs. Melt butter in medium skillet over medium heat. Saute corn kernels just until tender, then add in onion. Continue to saute until onion is just about to turn crispy. Season with salt and pepper. Enjoy hot or cold.
In a 4 to 5 quart pan toast quinoa in 2 Tablespoon olive oil over medium high heat for 3-4 minutes. Add tomatoes and broth and bring to a boil. Cover and reduce heat. Simmer, stirring occationally until Quinoa is tender about 10 minutes. Remove from heat and stir in chopped green onions, chopped basil and chopped cilantro. Season with vinegar and salt. Cover and let stand. Drain chilis. Arrange half the chilies in a 2 quart casserole. Cover with the Quinoa mixture and level. Add remaining chilies and sprinkle with shredded cheese. Bake in a 375 oven for 20 minutes till cheese is melted.
In a large bowl, beat together bananas, butter, egg, vanilla and orange rind. In a medium bowl, stif together flour, sugar, baking powder, baking soda and salt. Pour the dry ingredients in the banana mixture and mix until combined. Add chopped pecans & stir again. Spoon batter into 12 greased or paper-lined muffin cups. Bake muffins in 350 degrees F oven for 15 to 20 minutes of until risen and firm to the touch. Let cool on wire racks. Store in airtight containers for up to 3 days of freeze for up to 3 months.
LINE bottom of 13x9-inch pan with cake slices; set aside. STIR boiling water into combined dry jelly powders in large bowl at least 2 minute until jelly powder is completely dissolved. Add ice cubes; stir 3 to 5 minute or until thickened. Remove any unmelted ice. Stir in 1 cup of the strawberries. Spoon over cake slices. Refrigerate 15 minute. Cover evenly with the whipped topping or whipping cream. REFRIGERATE 4 hours or until jelly is firm. Arrange remaining 2 cups strawberries over whipped topping to resemble the Canadian flag. Store in refrigerator.
Preheat oven to 400°F. Spray 4 9x13-inch baking pans with non-stick cooking spray (such as Pam); set aside. Combine ground beef, onion, and garlic in large skillet. Cook over medium-high heat until ground beef is browned. Drain. Add Worcestershire sauce, cream of mushroom soup, and milk. Stir until sauce is fairly smooth. Boil potatoes until tender; drain. Add potatoes and carrots to sauce. Divide mixture evenly between the 4 baking pans. To bake: Cover baking pan with foil and bake for 30 minutes. Remove foil and bake an additional 15-20 minutes or until potatoes are tender. To freeze: Allow mixture to cool in baking pan. Cover and label; Freeze. To use frozen casserole: Allow casserole to thaw overnight in fridge. Bake as directed above (may take an additional 15 minutes to bake if placed in the oven directly from fridge). **I have to mix this recipe in thirds since I don't have a large enough skillet or bowl to mix it all at once**.
Cook Rice-a-Roni according to directions and cool. Cook chicken separately and chop. Add into rice, the diced onion, green pepper, artichoke and chicken. Next, stir together the three dressing ingredients in a small bowl. Add dressing to rice salad mixture and stir. Place salad into a 9 x 13 dish or deep bowl edged with curly lettuce leaf to make it pretty. Chill 2 hours and serve.
Place chicken in crock pot. Add onion soup mix, butter, broth, and soups. Sprinkle paprika and black pepper over mixture. Add peas, carrots, and mushrooms. Sprinkle parsley flakes over top. Add white wine. Cook on high for 1 hour, then low for 7 hours. Add cooked noodles approximately 30 minutes before end of cooking time. Stir thoroughly. Add flour by the tablespoon and stir to thicken, if desired.
Melt 1 teaspoon of butter in a shallow frying pan. Add the onion and saute until crisp tender. Add the tomato and saute until heated through, about 1 minute. Add the spinach and toss until wilted, about 1 minute. Remove veggies from pan and keep warm. Melt another teaspoon of butter in the frying pan. Lightly whip the eggs with the water. Add seasonings to taste. Pour eggs into the skillet and cook over medium heat until the edges start to set. Lift up the edges, letting the uncooked eggs run underneath. When the eggs are ALMOST set, top with the feta cheese. Spread reserved vegetables over 1/2 of omelet and fold it over. Slide it onto a plate and dig in!
Combine all ingredients except salt (see below) in a large pot and bring to a boil. Reduce to a gentle simmer, cover and let cook 15-20 minutes. If you want to do it the really Indian way, stir in the salt partway through. Personally I never add the salt, but you could probably just add it at the start. Check after 15 minute and let it continue to cook till the water's gone. If it starts to stick on the bottom don't worry; take it off the heat. Let the rice sit, mostly covered, for 7-10 minutes. This time will allow the rice to firm a litle, and none will be stuck to the pot.
Pour the apple juice into the crock pot. Then layer the sweet potatoes, onions and apples in the crock pot. In a nonstick skillet, brown the pork on all sides over medium-high heat. Place the pork on top of the potato and apple slices. Brush the mustard over the roast and sprinkle the roast with the pepper and sage. Cover and cook on LOW until the roast is done and registers 165°F (73.9°C) on a quick reading meat thermometer, 7 to 9 hours. Transfer the roast to a platter and keep it warm. Using a slotted spoon, transfer the apple-sweet potato mixture to a bowl and keep it warm. Combine the water, sugar and cornstarch in a measuring cup. Stir the cornstarch mixture into the juices in the crock pot and cook on high, stirring often, until they thicken, 1 to 2 minutes. Serve gravy over the roast and apple-potato mixture.
Remove skin and seeds from cantaloupe and dice the flesh. Cut peaches in half and remove stone. Place cantaloupe, peaches, ginger, tabasco sauce, cream cheese, and lime juice in a blender and puree until well blended. Strain if necessary. Garnish with honeydew melon and fresh mint. Serve in chilled bowls.
Heat vegetable oil in fryer or deep skillet over medium high heat until sizzling when a SMALL drop of water is added. Fry frozen tostones in batches of 5 or 6 until crispy and golden. Sprinkle with salt and set aside. In separate skillet heat butter over medium heat. Add chicken, cumin and taco seasoning, stirring occasionally until nearly cooked through. Add in bell peppers, onions and mushrooms. Cover and cook until soft. Stir in cheese until melted. To serve, top 6-7 tostones with chicken mixture. Top with a few spoonfulls of fresh salsa and sour cream if desired.
Cream shortening and sugars. Add egg, milk, and vanilla extract, mixing well. Then add flour, graham cracker crumbs, baking soda, salt, and cinnamon. Stir in M&M'S Baking Bits. Drop onto ungreased cookie sheets about 2 inches apart on. Bake at 350 for 8 to 10 minutes. DO NOT OVERBAKE. Cool 1 minute on cookie sheet then transfer to wire racks and let cool completely.
Cook 2 cups of brown rice per its instructions (will need about 4 cups of water) in a large pot. Brown rice is usually cooked by bringing rice and water to a boil, then covering and turning heat to low for about 50 minutes. While rice is cooking, prepare tofu by straining 3-4 times between paper towels to remove as much moisture as possible, and then chop into small pieces. Dice onion and, if needed, slice olives and mushrooms. After rice is done, add everything into the pot, including the uncooked tofu. Stir and cook on medium heat for about 5-7 minutes until tofu and vegetables are hot. Add more water if needed, to keep the mixture from getting too dry.
To a large saucepan, add water and bring to boil. Add butter to boiled water and let dissolve, whisk well to blend; let cool to warm. In a large mixing bowl, add salt, eggs and beat well. Gradually add water/butter mixture to eggs and whisk well to blend. Add flour to egg mixture, 1/2 cup at a time, mixing well after each addition. Place dough on a lightly floured surface and knead for about 10 minutes. Cut dough into pieces to form dough balls the size of a medium orange. Cover dough balls with a damp cloth while rolling out dough. Using a wooden rolling pin, roll each dough ball until paper thin or as thin as possible. Preheat oven to 300°F. Place dough circles on a large round pizza cooking sheet. Dry each dough circle in the preheated oven until dry to the touch, about 20 minutes, BUT DO NOT BROWN. Fold each dried dough circles individually into a fold that is about 1 1/2 inches wide. Cover folded dough with a cloth until all circles are dried and folded. On a cutting board, using a very sharp knife, cut off very thin slices, cutting on a slight angle and cutting across the 1 1/2 inch fold. Spread cut strands on cookie sheets and dry in a preheated 350 F oven for about 20 minutes, or until nice and crisp,stirring the strands at least twice during the drying process. Cool completely and store in noodles in glass jars with a tight fitting lid. Use in soups or make a Lapshevnik.
Combine all the ingredients in a blender and blend on high speed until smooth, scraping down the sides as needed. Adjust the seasoning, to taste. Transfer to a bowl, cover, and refrigerate until ready to use. (The dressing can be made up to 4 hours in advance.).
To make Tomato Sauce: In medium saucepan, heat oil over medium heat. Cook onion and garlic for about 3 minutes. Add next 7 ingredients (up to, but not including, tomatoes) and cook for about 8 minutes or until liquid has evaporated. Stir in tomatoes, peppers, paste and vinegar. Heat to boiling, reduce temperature and, stirring often, simmer for about 1 hour or until thick enough to mound on a wooden spoon. In large pot of boiling water, cook lasagna noodles for about 8 minutes or until tender. Drain (reserving hot water) and rinse under cold water. Set aside. Stir spinach into hot water and cook for 1 minute. Drain and squeeze out liquid. Chop coarsely. To make White Sauce: Melt butter in medium saucepan, gradually whisk in flour and over medium heat cook, stirring constantly, for about 3 minutes. Remove pan from heat and whisk in milk, salt, pepper and nutmeg. Cook over medium heat, stirring constantly, until thickened (10-15 minutes). Whisk in 1/2 cup Asiago and 1/3 cup Parmesan cheeses until melted. To Assemble: Spread 1/4 of the tomato sauce in a 9 by 11 inch baking dish. Top with single layer of noodles, trimming to fit dish. Repeat layering (tomato sauce/noodles). Spread with 1/3 white sauce, and a single layer of noodles. Top with all of the spinach and the remaining Asiago cheese. Top with single layer of noodles, 1/4 tomato sauce, noodles and 1/3 white sauce. Repeat layering (noodles/tomato sauce/noodles/white sauce). Cover with aluminum foil. Lasagna can be refrigerated at this point and cooked the next day (add 10 minutes to first baking time). Place dish on baking sheet and cook in a 375F (190C) degree oven for 30 minutes. Remove from oven and sprinkle with remaining Parmesan cheese. Return to oven and bake, uncovered, for another 30 minutes or until cheese is golden. Let stand for 20 minutes before serving.