HumbleIntelligence/food-ner-1-Million huggingface dataset:
Try to make this candy on a dry [not humid] day. Place sugar in a saucepan; add cream and water, and stir until the sugar dissolves. Wipe down the sides of the pan with a wet cloth. Add a pinch of cream of tartar, place over medium heat and boil the mixture very slowly until it reaches the soft-ball stage - 240 degrees F on a candy thermometer. Add the butter and boil the mixture until it reaches the soft-crack stage - 280 degrees F on a candy thermometer. DO NOT STIR AFTER THE MIXTURE HAS COME TO A BOIL! Remove the pan from the heat and add the vanilla extract. Pour mixture into a deep, buttered 7-inch square pan. When the butterscotch is nearly cold, use the point of a buttered or oiled knife to mark it into bars or squares. When the butterscotch is quite cold and set. Break it up, wrap each piece in wax paper, and keep the candy in an airtight container.
Put it in a blender and whiz it -- Pour in festive glass -- top with whipped cream -- mistakenly think you are at Applebees and wonder why nobody is bussing your table.
Place roast in crock pot. Pour dressing on top and then sprinkle with onion soup mix. Place lid on crock pot and cook on low for about 10 hours. Remove meat from au jus and shred or slice. Place meat back in juices and sprinkle top with Italian seasoning; stir. Serve on toasted kaiser rolls.
Heat peanut oil in a skillet. Add peas, onions, salt and pepper; cover and cook over medium heat 10-15 minutes. Add lettuce.
Let the sherbet and ice cream defrost slightly in fridge. Mix everything except ginger ale in large punch bowl. Add ginger ale at the last minute.
Preheat oven to 350 degrees F. Spray a 13 X 9 baking pan evenly with non-stick cooking spray. Beat 1 cup brown sugar with 1/2 cup melted butter with an electric mixer on medium for 2-3 minutes. Add the flour mixture and mix until smooth. Press the flour mixture evenly and firmly into the prepared baking pan. Sprinkle the pecans evenly oven the flour mixture in the pan. Mix the 2/3 cup butter and 1/2 cup brown sugar in a saucepan and bring to a boil over a medium heat. Stir constantly while boiling for about 1 minute. Spread the boiling mixture evenly over the pecans. Bake for about 20 minutes. Cool. Melt the chocolate chips in the microwave, stirring ever 30 seconds or so until almost smooth (you can do this in a double boiler on the stove if you prefer). Remove the chocolate chips, stir thoroughly to smooth and spread evenly over the top of the squares. Chill for 15 minutes until the chocolate sets and then remove from fridge. When squares have returned to room temperature (so chocolate won't crack) cut into 36 squares.
Mix eggs, oil, and sugar. Blend well. Sift flour, salt,soda and cinnamon. Add to egg mixture. Add vanilla, apples and nuts. Mix well. Pour into a 9 inch bundt pan. Bake for 1 to 1-1/2 hours at 350°F until cake is set in the middle and is golden brown. Meanwhile combine brown sugar, milk, butter, and vanilla in a sauce pan and cook for 2 minutes. Pour over cake while it is hot out of the oven (leave cake in the bundt pan). When cooled completely remove cake to a serving plate. For frosting, combine powdered sugar, mayonnaise, vanilla and milk until a smooth, slightly thick icing forms. Once cake is cooled drizzle icing over entire cake. Sprinkle with additional nuts and enjoy! I have done several variations such as added raisins, mango, and even bananas with the apples they all have came out great! Just play with the recipe and add your favorites and it sure to be a hit at any party or family gathering.
Preheat oven to 350 degrees. In a bowl, combine bran, flour, sugar, cinnamon, baking powder, baking soda, salt, and apples. In another bowl combine sweet potatoes, egg, egg whites, oil, and yogurt. Add sweet potato mixture to flour mixture and stir all ingredients until just mixed. Spray muffin tins with vegetable cooking spray and spoon 1/4 cup of batter per muffin. Bake for 20 to 25 minutes or until done.
Mix the olives, garlic and vinegar together; refrigerate overnight. Drain the olives, discarding the garlic; spoon the olives into a 4 cup sterilized jar, pour in the oil and store in the refrigerator until ready to use. Stir in the herbs and return to room temperature to serve.
Combine the quinoa with 1 cup of the water and the kombu in a small saucepan. Cover, set over medium-high heat, and bring to a boil. Reduce to low and simmer for 20 minutes, or until the quinoa is cooked through. Meanwhile, soak the arame in 1 cup of water. Set aside. In a medium saucepan, heat the oil over medium heat, add the onion and garlic and sautee for about 5 minutes. Add the tofu and the remaining 2 1/2 cups of water, carrot, and mushrooms. Cover and simmer on medium-low heat for 5 minutes. Remove from heat. Remove the kombu from the quinoa and discard it. Add the quinoa to the stew. Measure the miso into a small bowl and add 1/2 cup of the hot stew liquid. Using a whisk, dissolve the miso into the liquid and return the mixture to the saucepan. Do not boil or simmer. Add the bok choy or napa cabbage and the soy sauce and stir to combine. This will barely wilt the greens. Rinse and drain the arame and add to the stew. Pour into 2 bowls and garnish with scallions and dulse.
Brown hamburger and onions in a pan. Pour into casserole and add potatoes, celery, and spaghetti. Pour mushroom soup over top. Fry bacon and lay on top. Pour tomato juice over this. Add cheese over that. Bake for 11/2 hours in a 350°F oven.
Preheat oven to 400. Coat 7x11 in pan with cooking spray. In small bowl mix cornstarch with water and set aside. In a large non-stick skillet, heat sesame oil over high. Add scallions, ginger and garlic and cook, stirring constantly until fragrant, about 2 minutes. Add Chicken, mushrooms and carrots. Cook until vegetables begin to soften, about 4 minutes. Add coleslaw mix and vinegar and cook, stirring constantly until cabbage begins to wilt and becomes translucent, about 4 minutes. Push mixture to edge of skillet. Stir corn starch mixture to recombine and pour into the centre of the skillet. Stir into the vegetables thoroughly, then cook for about 1 minute. Transfer mixture to a bowl and stir in 1/2 cup hoisin sauce. Place 2 eggroll wrappers over the bottom of the prepared baking dish. Spread with 1/3 of the vegetable mixture. Cover with 2 more egroll wrappers then spread with 1/2 the remaining filling. Repeat with 2 more wrappers and the remaining filling. Top with the 2 remaining wrappers. Spray a piece of foil with non-stick cooking spray and tightly cover dish. Bake for 20 minutes. Uncover and brush with remaining Tbsp hoisin sauce. Sprinkle with sesame seeds. Replace foil and bake 10 mins more until casserole bubbles at the edges and is heated through to the centre. Serve, or let cool completely before covering tightly with foil and plastic wrap, then refrigerate or freeze.
Heat olive oil in a large pan. Saute onion and bell pepper. Add hot brown rice and beans. Stir in cilantro. When everything is heated through, serve immediately.
Scrub potatoes and put them in a saucepan. Cover with water to come about 1 inch above the potatoes. Add 1 T salt to the water and bring to a boil. Cover and boil till potatoes are just tender. Drain and peel. Put the oil in a frying pan and set over med-high heat. When the oil is hot, put in cumin seeds. Let the seeds sizzle for a few seconds. Put in potatoes. Turn heat down to medium. Brown potatoes lightly on all sides. Turn heat to low and add 3/4 t salt and ground cumin, garam masala and cayenne. Cook, stirring, for a minute. Add the cilantro just before serving and toss to mix.
Wash the chicken, cut it in pieces and season well with salt and pepper. Place in a glass baking dish and add the onin, carrots, bayleaf, rosemary and wine. Cover and place in the fridge to marinate for 24 hours. Heat the overn to 200°C. Place a sheet of baking paper and then foil over the dish and roast in the oven for one hour. Meanwhile, grate the apple and mix it with the water and sugar. Take the chicken from the over, remove foil and baking paper, cover the chicken in the apple mixture and continue cooking for 20 minutes more until the chicken is browned.
sautee the garlic in the olive oil. add the rice and keep stirring. slowly add the wine and chicken broth about a quarter cup at a time, alternating periodically and letting the previous liquid be fully absorbed before adding more. Be sure to prevent the rice from sticking to the bottom and boiling by stirring adequately. After about 10 minutes, add any toppings desired such as the chicken breast and broccoli. Continue this until all liquid is absorbed and rice is soft and cooked (about 40 minutes). If necessary, additional broth or water can be added to fully cook the rice. Once the rice is cooked, stir in the butter, melting it inches Then remove from heat and add the cheese.
Place the potatoes in a medium sized saucepan, cover with cold water, add a good bit of salt, loosely cover and bring to the boil. Reduce heat and simmer until potatoes are tender, about 15-20 minutes. About 7 minutes before the potatoes are cooked, put the leeks in a steamer and steam over the potatoes, uncovered, for about 6-7 minutes until tender. Transfer the leeks to a clean tea towel and pat dry. Drain potatoes, return saucepan to a very low heat to thoroughly dry them out. Remove from the heat and mash with a potato masher. Add 1/4 cup of butter, the mustard and the steamed leeks and beat all the ingredients together until you have created a light, fluffy mass. Season with salt and pepper to taste, cover with a clean tea towel and a lid and set to one side while you prepare the cheese sauce. Preheat oven to 400°F Melt the remaining 1/4 cup of butter in a saucepan over low heat. Whisk in the flour and let cook for a minute or two; remove from heat if mixture begins to colour. Add milk gradually, whisking in as you do so. Increase heat and cook until mixture comes to a gently boil and thickens. If too thick, add a little additional milk. Add all but 2 tablespoon of the cheese and stir in well to melt. Season with salt and pepper to taste. Lightly butter a shallow gratin dish. Spoon the potato mixture around the outside. Fill the centre with the quartered eggs. Cover all with the cheese sauce and use rest of the cheese for the top. Bake for 20-25 minutes until golden brown and heated through. 4 serving. Serve with a traditional farmhouse dry cider. NOTE: Make sure to hard boil the eggs correctly so their yolks are not discoloured: place in cold water, bring to a rolling boil, let boil for just a minute, remove from the heat, cover and let stand 15-17 minutes. Run cold water and let sit in the cold water for 5 minutes before shelling and using. New Celtic Cooking.
Whisk soy sauce into peanut butter in small bowl. Press tofu lightly between paper towels; cut into 3/4" squares or triangles. Place in single layer in shallow dish. Pour soy sauce mixture over tofu; stir gently to coat all surfaces. Let stand at room teperature for 20 minutes. Cut zucchini and yellow squash lengthwise into 1/4" thick slices; cut each slice into 2x1/4" strips. Heat nonstick skillet over medium-high heat. Add peanut and chili oils; heat until hot. Add garlic, zucchini and yellow squash; stir-fry for 3 minutes. Add tofu mixture; cook 2 minutes or until tofu is heated through and sauce is slightly thickened, stirring ocasionally. Stir in spinach; remove from heat. Sprinkle with cashews if desired.
Drain mushroom liquid into a measuring cup, and add water to make 2 cups. Melt butter in large saucepan over medium heat, add onion and cook until softened; Remove from heat. Stir in flour and seasoning salt. Slowly add the mushroom liquid mixture and milk, stirring to prevent lumps; return to heat. Add mushrooms and cook until mixture comes to a boil.
Place tuna steak in a shallow dish with the terryaki marinade and allow to marinate for about 10 minutes on each side. In the meantime, mix the pico de gallo, terryaki, soy, ginger, lime, cilantro and chili in a small mixing bowl, and set aside. Place a grill pan on the stove and preheat on high. Spray with nonstick cooking spray and sear the Ahi steak, about 1 minute on each side. Spread the pico de gallo across a serving dish, and thinly slice the Ahi Tuna, placing it over the salsa. Garnish with cilantro sprig and lime wedges, if desired.
Throw all ingredients in your blender and puree until smooth and well combined. You might have to stop and scrape the sides of your blender to make sure it is all mixed through. Spoon mixture into martini glasses or serving bowls, and chill in the fridge for a couple of hours to yield the best results. The mixture will thicken slightly and the flavor of the chilli will strengthen. However, I have scoffed this after half an hour and been more than satisfied. Like I always say, people take the first bite with their eyes. I like to serve this in gorgeous clear shallow cocktail glasses to elevate this into my "simple but special" file. Serve with fresh raspberries, a dollop of soy cream, and some crushed raw almonds. The different textures and flavours make this a winner on every level. **Please note - For those of you with severe wheat, gluten, and dairy allergies - The Green and Black's cocoa (and a lot of others) is produced in a factory that also works with wheat, milk, hazelnuts, almonds, cashews, pistachios and brazil nuts. It is not in contact with peanuts.
Disolve in a bowl; yeast in water Add and mix in oil and sugar. Let rest 10 minute. stir in milk. mix ww flour and salt together. slowly beat in ww flour to yeast mixture one cup at a time, beating till smooth. Beat in about one cup of the white flour or enough until it clumps together. Turn onto board and knead till smooth adding remaining flour, up to 3 more cups, until its not sticky. Cover and let rise until double. Divide into three loaves. Rise another 1/2- 1 hours. Bake at 350 for 20 minute. Dough may also be used for pizza crust, cinnamon rolls, and dinner rolls. If you want to freeze dough, do so before second rising and then when ready to use, thaw and rise.
Combine sugar and boiling water, stirring until sugar dissolves. Let cool slightly. Place sugar syrup, 2 cups cold water, papaya, and lemon juice in blender; process until mixture is smooth. Stir in remaining 1 1/2 cups cold water. Serve over ice. Enjoy!
Preheat oven to 375 degrees. Whip together sugar and butter. Mix in milk, egg and vanilla. Slowly add baking soda, salt cinnamon and flour. Mix in oatmeal until thoroughly blended. Roll into balls and flatten on cookie sheet 1-2 inches apart, about 1/4 inch thick. Bake for 8-10 minutes or until golden brown. Remove from oven and let cool for 1 minute then move to cool rack.
Turn oven to 325F and grease large casserole dish. Pour in first 5 ingredients and stir well. It will look like a lot of milk but it isn't too much. If you want raisins and cinnamon stir it in now. I never put them in as my family prefers it without. Dot the top of the ingredients with chunks of butter. Bake for 2-3 hours. Stir every 15 minutes for the first hour and then just let it cook. Check it at 2 hours and if it is getting dry add another cup of milk and stir. Taste test to be sure rice is cooked. It will get a nice brown skin on top. You can remove it but I like to stir it in as I serve it. It is very flavourful. Enjoy!
Blend or process the ingredients until smooth. Note: Use frozen bananas - or add ice cubes to the blender - for a thicker smoothie. I'm reluctant to add ice cubes to my blender, and if the smoothie is not all being drunk at the time you make it, I'd advise against the ice blocks, because naturally they'll just make what's drunk later more watery! Add any other fruit, as takes your fancy!
Spray 10-inch skillet with cooking spray; heat over medium heat. Cook chicken in skillet about 5 minutes, stirring often, until brown. In a 3 1/2- to 4-quart slow cooker, mix chicken and remaining ingredients except peas and noodles. Cover; cook on LOW heat for 6 hours 30 minutes to 7 hours. Stir in peas and noodles; increase heat to HIGH; cover and cook about 30 minutes or until noodles are tender; taste and adjust seasoning with salt and pepper.
HEAT oven to 325°F Spray an 8 x 8-inch baking pan with no-stick cooking spray. BEAT butter until soft and creamy. Gradually add sugar, beating until mixture is light and fluffy. Add egg yolks, beating until well blended. Gradually add flour, mixing thoroughly. Fold in nuts. SPREAD half of batter evenly into prepared pan. Spread with preserves. Top with remaining batter dropped by spoonfuls. BAKE 50 to 60 minutes or until lightly browned. Cool. Cut into 2 x 1-inch bars.
Combine all ingredients in a large bowl and stir to mix. Divide and store in small baggies.
Fry bacon until crisp. Crumble into small pieces. Chop broccoli into bite sized pieces, discarding the stem. Combine the bacon, broccoli, onion& raisins. Mix the mayonnaise, powdered sugar& vinegar together, making sure all lumps are gone. Pour the dressing mixture over the broccoli mixture. This salad may be mixed together the night before.
Sift together flour,baking powder and salt and set aside. Beat the eggs with the sugar until you get a smooth pale yellow color. Add oil and vanilla then add the flour mixture. Add the nuts. Spray a 12 X 16 sided jelly roll pan with vegetable spray and pour in the batter. Dust lightly with cinnamon. Bake at 300 for 35 minutes. Cool in pan and cut into 1" X 4" bars. You will have 48 cookies ( 4 dozen). If you want a soft version this is it but if you want a harder version then place the separated cookies directly on the oven rack and bake again for 5 - 8 minutes watch carefully. Also if you want to make variations dip the ends in chocolate bark and more nuts.
Peel and slice bananas into four lengthwise. Wrap bananas in eggroll wrapper and fry until golden brown. Set aside. Boil sugar and water for 20 minutes or until thick. Add pineapple tidbits. Simmer until mixture thickens. Add margarine. Stir to melt. Pour on fried bananas. Serve immediately.
Grate soap in food processor or use a cheese grater. Melt soap in 4 cups of water on the stove on medium heat.Do not boil. Add borax and washing soda. Stir until dissolved. Add fragrance. Pour mixture into a 3-5 gallon bucket or big anamel pot and add the rest of the water. Stir. Let it set overnight and it will gel. Pour into empty detergent bottles or store in covered bucket. Shake or stir before using. Use 1/4 cup per normal load of laundry. Use 1/2-1 cup for mens work clothes or socks. Once you have the ingredients, one box of Borax will make about 38 gallons of Laundry soap, each bar of Zote will make 14 gallons, and a 4 lb bottle of sodium carbonate makes 32 gallons. It cost me $14.72 to begin with [including 5 bars of Zote]. Because of the amount that each ingredient is sold in, I can make atleast 32 gallons of laundry soap which means 2048 loads of laundry for $14.72. Thats about 4 years worth for my family of 5 people.
Combine flour, pecans, sugar, and oats in a large bowl. Add margarine and mix well. Pat this mixture on a large baking sheet with sides. Bake at 400F stirring occasionally for 15 minutes Crumble while warm. Cool. Press half of crumb mixture into a 9 x 13 pan. Drizzle with half the sauce. Spread ice cream over crumb mixture and add remaining crumbs and sauce. Cover and freeze. Remove from freezer 10 minutes before serving. ( line pan first with saran, wax paper or parchment paper, so it lifts out of dish easily to a flat surface for slicing)Also, I cut it and wrap in saran individual pieces to take out of freezer when needed. This is an extremely rich dessert so I cannot judge portions. I would not serve more than about a 3" square per person. To Make Caramel Sauce. In heavy saucepan, bring sugar, corn syrup, butter and water to a boil over med. heat, stirring constantly. Boil 1 minute Reduce heat and cook for 5 minutes. Remove from heat and stir in vanilla. Let cool slightly. Stir in cream. Sauce. will thicken.
Cook bacon in a large skillet over low heat until crispy. Transfer to paper towels to drain. Drain all but 1 tablespoon bacon grease from the skillet. Place sweet potatoes in a large pot of water with 1/2 teaspoon kosher salt. Bring to a boil, reduce heat to low, cover and simmer until potatoes are very tender, about 15 minutes. While potatoes are cooking, add garlic and kale to remaining bacon grease in skillet. Saute on medium-low heat, working in batches if needed, until kale is crisp-tender and reduced to about half of its volume. This will take 5 to 10 minutes. Remove skillet from heat. Drain sweet potatoes and return to them to their pan. Add butter or vegan butter and mash with a potato masher or fork. Crumble the bacon and stir into potatoes. Stir in sauteed kale and season with remaining 1/2 teaspoon kosher salt and 1/4 teaspoon pepper (or to taste). Serve.
About 1/2 hour before serving: Preheat oven to 350 degrees. Prepare noodles and drain. While noodles are cooking: Place bread crumbs and 1/2 teaspoon salt on waxed paper. In small dish, beat eggs with 2 tablespoons water. Dip eggplant into egg mixture then in crumbs. Cook eggplant in hot oil a few at a time. In a greased 13 X 9 inch baking dish, layer noodles, then eggplant slices, then mozzarella cheese, then spaghetti sauce. Repeat layers. Sprinkle with parmesan cheese. Bake 30 minutes, uncovered.
Combine ice cream, cream, milk, ginger, and mango in blender. (Reserve cubes or slices of mango to garnish if desired). Blend well. Serve immediately in chilled soup bowls, garnished with a dash of nutmeg, mint sprig, and additional mango.
Puree the first 8 ingredients in a blender or food processor. Arrange the chops in a dish and pour over the marinade. Marinate for 4 hours, turning once or twice. Lift out the chops and scrape off any marinade. Pat dry with paper towels. Heat the butter in a pan, add the chops, cook on a moderate heat 4-5 minutes on each side. Remove to a serving platter and keep warm. Add the marinade to the casserole, add a little water or white or red wine, bring to a simmer and cook for 5 minutes. Pour over chops and serve.
Put the water in a big pan. When it starts to boil add the onion, carrot, and zucchini. Lower heat to medium and cook for 10 minutes. Now add the beans, diced potato, the green beans cut into small pieces, and the cabbage. Add the vegetarian sausage. Cook for 20-25 more minutes, until vegetables are tender. Finally, add the fresh oregano or marjoram (or 1 tsp dried), olive oil, soy sauce and the paprika. Let it simmer for a few minutes. Salt and pepper to taste. Serve. Makes 12 bowls of soup.
Drain pineapple and reserve liquid. Spray Jello mold or bowl with PAM cooking spray. Dissolve Jell-o in 2 cups of boiling water, stirring for a few minutes. Add enough cold water to the reserved pineapple juice to equal 1.5 cups, and add to Jell-o mixture. Whisk in about 8 oz. sour cream (mom used a little less). Dump pineapple inches. Chill until set. If you want to unmold the dish, set bowl into warm water for 30 seconds, and place plate on top of bowl. Invert the bowl onto the plate and let the jell-o slide out. Enjoy!
Pare the kiwi and chop enough to make 1 1/2 cups. Place chopped fruit in a 2 quart pan, add sugar and lemon peel. Bring to a boil, stirring until fruit loses some of its color. Allow to cool. Beat eggs and oil well. Blend together flour, baking powder and salt. Add the baking soda to cooked kiwi mixture. Stir until bubbles form. Add this to the egg mixture and then add flour mixture to it. Stir until dry ingredients are moistened. Spoon mixture into a well greased loaf pan. Bake at 350 degrees about 55 minutes. Cool in pan 10 minutes and turn out onto wire rack. Make icing with powdered sugar and lemon juice. Spoon over loaf.