HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix dry ingredients. Sprinkle over veggies. Add hot water. Stir well and cook for 8 minutes on Full Power. Stir halfway through.
Pick a cup or a glass that you would not be afraid to heat slightly. Place it on the stove near the burner you are going to use for cooking the egg, not touching the burner, so it will heat slightly while the egg cooks. Put all ingredients except for the egg into the cup. Put the egg into a pan with cold water. Heat it to boiling, then lower heat to medium and simmer 3 minutes. Plunge the egg into cold water and peel it fast (so it would not go cold completely). Put the warm peeled egg into the cup and roll it around slightly in cheese, butter, herbs, and cayenne.
Place a large pot over medium heat on the stove. Add some olive oil, the garlic, chilli and leek (or onion, if using). Saute gently for 2 minutes. Do not allow leek to change colour; remember the soup is a 'green' soup so the vegetables should stay as green as possible - we don't want them browned! Add the celery and saute gently for another 2 minutes. Add broccoli, zucchini and capsicum, stirring all ingredients together. Saute gently for approximately 10-15 minutes, stirring regularly. Use your best judgement at this point; vegetables should be softened but not mushy, and they should not be changing colour. Add chicken stock, water and lemon juice and seeded mustard. Cover pot and bring to boil. Allow to simmer for 20-30 minutes, or until vegetables are soft but not disintegrating. Puree the soup well, using either a stick blender or carefully blending batches in a food processor. If soup is too thick, add more water until you achieve the consistency you prefer. Once pureed, transfer soup back to pot and add lentils (if using). Bring to boil and simmer gently for another 5 minutes. Taste and adjust seasoning as necessary (I never add salt but some might feel it is necessary to put some in). Enjoy!
Mix softened butter and sugar until fluffy. Add eggs and vanilla, mixing well. Combine flour, baking soda and salt in a separate bowl and add to creamed mixture. Stir in candied cherries and pecans. Shape dough into long rolls about 2 inches in diameter. Wrap in wax paper and chill at least 4 hours. (May be made days ahead before baking and stored in refrigerator or freezer. Let dough thaw slightly before slicing.). Unwrap and cut into 1/4 inch slices; place on ungreased cookie sheet. Bake in a 350 degree oven for approximately 10 minutes.
1st layer: Mix flour, butter and brown sugar. Press into a 13x9x2 pan. Bake 10 minutes at 400 degrees Fahrenheit. 2nd layer: Mix eggs, brown sugar, salt, walnuts, coconut, lemon juice and lemon zest. Pour over 1st layer. Bake 25 minutes at 400 degrees Fahrenheit. Do not cut into bars until cool.
Combine Crust ingredients with a fork and spread out onto 9x13 in pan, lightly sprayed with cooking spray. Bake at 350 degrees F for 20 minutes or golden brown. Set aside to cool completely. You may speed cooling by placing in the fridge. Combine First Layer ingredients, spread onto cooled crust. It's easier to spread if the ingredients are at or close to room temperature. Combine Second Layer ingredients, let set (pudding will be extra thick), spread onto first layer. Again it is easier to spread this topping at room temperature. A tip for spreading: Start by putting scoops of the pudding on top and then spread so the two layers don't get mixed up. Spread Third Layer ingredients (Cool Whip) onto second layer in the same way as before: start with scoops of the Cool Whip on top of the pudding and then spread. Chill, covered for another 30 minutes or so. Cut into 16 squares. Another thing you can do to ease the spreading of the layers is to chill the pan in between layers.
Whip the cream until stiff. Fold in the flour, then the ice water. Chill 1 hour. Melt the butter and stir into the batter. Spoon a little batter into each section of a heated waffle iron and bake until brown. Sprinkle with powdered sugar and serve hot.
Place roast in dutch oven. Mix soup mix with one cup of hot water, stir to dissolve and then add the beef broth. Pour over roast-if a lot of the onions end up on top of the roast just scrape them off and into the broth. Heat oven to 300 degrees. Place in oven for approximately 5 hours-depending on oven. Mine cooks it perfect at 5 hours. Flip roast over halfway through cooking. Remove from oven. GRAVY: Put 2 1/2 tablespoons of butter in skillet on medium high heat, Once melted and hot, add 2 1/2 tablespoons of flour and stir till it's a golden color. Add 1 cup of the broth from the roast pan and whisk, add addiional beef broth until desired consistentcy. I serve my roast with mashed potatoes with lots of pepper, which I make extra just for the leftovers, and corn -- YUMMY! LEFTOVER: I take the leftover roast beef and shred it in the pan I cooked it in keeping the leftover broth in the pan. Add the leftover mashed potatoes, leftover gravy, and add beef broth to desired consistency-make sure you have lots of broth because once you add the noodles you'll need the extra liquid. Bring to a boil and add Mrs Reames frozen noodles-amount of noodles will depend on how much meat you have leftover . Once it reboils, turn heat down and simmer for about an hour and a half. I don't add more seasoning to this but feel free to add what you like.
Cut fillets into 6 serving pieces. Dip them in milk, then in seasoned flour (1/2 tsp mixed salt and pepper to 1/2 cup flour). Heat 1/4 inch salad oil in large skillet. Add fillets. Saute quickly on both sides until lightly browned; do not over cook. Place fish on a heated platter. Melt butter in a separate pan, add almonds and stir on low heat until lightly toasted. Remove from heat and add parsley and lemon juice. Pour over fillets. Garnish with lemon wedges.
Stir the first 3 ingredients in a medium bowl until the sugar dissolves. Blend the peaches and reserved peach juices in a food processor until the peaches are finely chopped. With the machine running, gradually pour in the sugar syrup; process until smooth. Add the Prosecco or sparkling wine and blend well. Transfer the mixture to a container. Cover and freeze until firm, at least 3 hours. Can be made 2 days ahead and kept frozen. My notes: The recipe listed Prosecco or sparkling wine in the ingredients, but I was unable to list Prosecco as an ingredient: it kept being rejected. When I made this, I simply used a sparkling wine.
Heat oil and butter in large pan, add onions, cook over medium heat until onions are pale golden brown. Add carrots, cook 2 to 3 minutes, stirring occasionally. Repeat this procedure with the potatoes, then the celery, zucchini, beans and cabbage. Stir in water, crumbled stock cubes and undrained, mashed tomatoes. Bring to boil, reduce heat, cover, simmer 1 1/2 to 2 hours or until soup is thick. During last 15 minutes of cooking, stir in cannellini beans. Season with salt and pepper. If desired, grated parmesan cheese can be stirred into the soup before serving or served separately with the soup.
Set oven to 350 degrees F (set oven rack to second lowest position). Grease a 12-cup bundt pan. In a medium bowl, sift together first 7 ingredients. In another bowl cream butter and sugar until light. Add in eggs; beat until light and fluffy (about 4 minutes). Beat in vanilla and oil. Alternately add in the flour and milk(can use half and half cream instead of milk) to the creamed mixture until blended. Fold in the nuts and chocolate chips (if using). Bake 45-50 minutes, or until cake test done with a toothpick.
Combine fruit, sugar and allspice in a bowl. Add brandy and rum; pour into a sterilized glass jar or crock. Allow to stand one or two months in a cool room or in the refrigerator. When the cordial is ready for bottling, strain fruit out and bottle for storage (don't throw the fruit away -- sweeten and thicken it for serving over ice cream or cake for the big kids in the family).
Preheat oven to 250°F Line a jelly roll baking pan with non-stick foil. Spray a very large metal mixing bowl with cooking spray.Fill with the cheese puffs and set aside. Combine brown sugar,margarine, and corn syrup in a medium high saucepan. Bring to a boil, reduce to low, and cook five minutes, stirring often. Watch carefully that it does not boil over. Remove from heat and stir in Baking soda. It will foam for a bit and turn creamy in color. Immediately pour mixture over the cheese puffs. Use two large spoons to toss thoroughly to coat.Spread out on the prepared baking pan and bake for 1 hour, stirring every 15 minutes to separate. When done, stir one last time to separate. Pour onto parchment paper and spread in a single layer to cool. Seal these snacks tightly to store.
Boil the chicken in a large deep pan, with prefered seasoning, when chicken is done boiling then dump the water. Let cool, then shread the chicken. Drain the vegetables that you prefer. Take items one two and three into a large mixing bowl then mix up the ingredients into a ball of dough. then wrap the dough in some plastic for about 10 minutes untill the dough rises. Take medium frying pan, warm up 2 cups of oil after 10 minutes, take small sections of dough place on counter with some loose flour (this makes it easier to roll the dough). Roll it into a round tortilla. After there round than you fill them. With a palm full of chicken put a little bit of cheese put a little of corn or peas - whatever you prefer. After you fill them, then you get one side and meet it to the other side, get a fork and pinch the ends together. Then put them in the heated pan and then. Cook both sides untill they're golden brown.
Place lentils in large saucepan; cover with water to 2 inches above lentils. Bring to a boil over medium-high heat; cover, reduce heat, simmer 25 minutes or until tender. Drain and set aside. Combine cumin and next 5 ingredients(through cloves) in a large zip-top plastic bag. Add chicken; seal and shake to coat. Heat oil in large dutch oven over medium-high heat. Add onion; saute 3 minutes. Add chicken and spice mixture; saute 4 minutes. Stir in broth, scraping pan to loosen browned bits. Add lentils and bay leaves; cover and simmer 30 minutes. Uncover and simmer 10 minutes.
Cream shortening and sugar. Add eggs,molasses and milk. Mix dry ingredients with creamed mixture. Carefully fold in cranberry sauce cubes. Pour in greased loaf pan. Baked at 350 degrees for 45 minutes.
Combine dry ingredients in large mixing bowl. Place butter, eggs, bananas, sour cream, and lemon juice in blender or work bowl of food processor. Whirl until smooth. Pour over dry ingredients; add nuts and stir until just moist. Pour into greased loaf pan. Bake in 350°F oven for 55-65 minutes or until skewer inserted comes out clean.
Put the crackers in a plastic bag and bash with a rolling pin until they resemble breadcrumbs. Mix the crumbs together with the softened butter and press firmly onto the base and sides of a 8in springform tin. Refrigerate until needed. Melt the white chocolate in a bowl in the microwave and set aside until needed. Beat together the cream cheese and mascarpone or creme fraiche until smooth and thick. Add the strawberries to the cheese mixture with the melted white chocolate and mix. Spoon the cheesecake filling into the base. Level the top and chill for about 4 hours until set.
Gently melt butter and white chocolate in large bowl in microwave. For best results don't over melt, if just a few chocolate pieces appear solid, stir them in with what has already melted until it's all smooth. Add coconut milk, coconut essence (optional), desiccated coconut and icing sugar. Stir until well mixed. Recipe says chill so you can roll it into balls, freeze etc, but personally I spooned my mixture into two small plastic bags so that it formed slabs about 2cm thick, then threw it into the freezer for at least 2 hours. Remove slabs from freezer, peel away plastic bags and"dice" your mixture so that you have a plate full of little cubes. Microwave your dark or milk chocolate mixture until half of it is melted, stir until all is smooth (doing it like this meant that the mixture started to set quickly and evenly around the cubes and didn't just make puddles at their bases). Dip the cubes one by one into the darker chocolate mixture, turning over with a teaspoon until evenly coated. Place coated cubes onto a tray lined with foil. Leave at room temperature to set, and store in a cool place (not the fridge). Edited to add: making the filling into round balls does look more professional and less "home made" -- mind you, once your family and friends have tasted these they honestly won't care how they look, they'll be too busy diving back in for another one :). I loved the suggestion about the other flavours and played around with it -- some of my guests preferred 2T Tia Maria etc for a softer more mellow taste, other preferred theirs with 3T for a stronger taste. The mixtures with the Baileys/Tia Maria were softer and a little more sticky than the original, so *slightly* more messy rolling them, but your guests will love you for the 10 minutes extra work.
Preheat oven to 400 degrees. Line muffin tin with paper cups. Mix everything except blueberries in large bowl. Carefully stir in blueberries. Spoon into muffin tins. Bake for about 18 minutes.
Cut green pepper in half lengthwise; remove core and seeds. Place peppers, hollow-side-up, in a shallow, heat-resistant, non-metallic baking dish. In a medium-sized bowl, crumble beef. Add rice, salt, pepper, oregano, garlic powder, water, egg and 1/2 cup of tomato sauce. Mix until thoroughly combined. Spoon mixture into pepper halves. Spoon remaining tomato sauce over peppers. Heat, covered loosely with wax paper, 14 minutes in Micro- wave Oven or until meat is cooked and peppers are as tender as desired. Allow to stand 4 minutes, covered, before serving.
In a small bowl, mix the 2 tsp corn starch with the 2 Tbsp rice vinegar. Add the chicken broth, soy sauce, and ketchup. Season the fish with 1/2 tsp salt and 1/2 tsp pepper. Spread the 1/2 cup of corn starch on a wide plate. Put the eggs in a bowl wide enough to dip the largest pice of cod. Dredge the fish in the corn starch. Heat 2 Tbsp of oil in a 12 inch non-stick pan over medium high heat until shimmering. Move each piece of cod from the corn starch to the egg to coat, then put into the pan. Cook on the first side for 3 minutes, then turning the fish, until brown on all sides and a little firm to the touch (total cooking time will be about 5 minutes) -- it should NOT be cooked all the way through. Transfer the fish to a large plate. Add the remaining 1 Tbsp of oil to the pan, let it warm up, then add the chiles, the white parts of the scallion, and the ginger. Stir fry for 2 ;minutes, until the scallions become translucent, with some brown spots. Stir the corn starch and vinegar mixture, then pour it into the pan and stir. The sauce should come to a boil and thicken. Reduce the heat to medium low, return the fish to the pan, and flip it to coat all the pieces uniformly with sauce. Cover the pan, with the lid slightly ajar, and cook for 3-5 minutes, until the fish is cooked fully and starting to flake. Taste the sauce and re-season with salt and pepper if necessary. Put the fish on a serving plate (or individual plates) and garnish with the scallion greens.
Preheat the oven to 350 degrees Fahrenheit. Gently mix all ingredients together in a big bowl (including the sauerkraut juice in the package). Use a nonstick spray on a 9x6 baking dish. Poor the mixture into the baking dish and bake for 45-60 minutes - until it turns a little brownish on top.
Mix all ingredients in small sauce pan and heat till boiling. Use as dip or on meat while cooking. Note, if you use a different sweetener, it may take more or less than 2 packets to get desired sweetness depending on product used.
In a bowl, whisk the eggs, milk, onion, butter, salt and pepper. Pour into a shallow 3-cup baking dish coated with nonstick cooking spray. Sprinkle with cheese and bacon. Bake, uncovered, at 400° for 12-15 minutes or until eggs are set.
Heat oil over medium high heat in a large saute pan. Add red pepper and mushrooms and saute for 5 - 6 minutes until tender. Add garlic and saute an additional minute. Add chicken to pan and cook for 6 - 8 minutes or until cooked through. Stir chicken and red pepper mixture occasionally while it cooks. Add water chestnuts, teriyaki sauce and hoisin sauce and stir to coat the chicken and vegetables. Continue cooking until heated through. To serve, line a single serving size bowl with romaine leaves. Top with a large scoop of rice, some of the hoisin chicken, and a sprinkle of the sesame seeds and scallions. Alternately, you can serve the hoisin chicken mixture wrapped in lettuce leaves or omit the lettuce leaves completely and serve the chicken over rice.
In large bowl combine Bisquick and sugar; stir in beer until well combined. Divide batter equally in well greased 12 count muffin tin. Bake at 350° for 40 to 45 minutes or until muffins are large and puffy and lightly brown on top. Note: Only three ingredients. You cannot taste the beer, but the malt and sugar make muffins rise.
Put all dressing ingredients in a blender or food processor and mix at low speed until thoroughly blended. Store refrigerated, but allow dressing to come to room temperature before serving. In a large, wide bowl, mix together salad greens, mushrooms, and green peppers. Stir dressing well before using, and spoon over salads.
Rinse and sort beans. Soak beans in the 6 cups water for 24 hours. Do not discard this water. Bring to a strong simmer. cover and continue strong simmer for 2 to 2 1/2 hours or until beans are tender. Add salt at this point only. Never before or while cooking. Remove epazote and discard. Keep all cooking liquid. Blend with food processor or stick blender if you are truly cool. I like to leave some chunks for texture. I also recommend using all of the cooking liquid. This is where the flavour lives. The beans may initially be quite thin but will thicken up.
Combine all ingredients in a 3 1/2- or 4-quart slow cooker. Mix well. Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5-6 hours. Serve over hot cooked noodles. Add sour cream to juices, thicken. Season to taste with more salt and freshly ground pepper.
Preheat oven to 400°F. Grease ten 2-1/2-inch muffin cups or line with paper bake cups; set aside. In a medium bowl, stir together flour, brown sugar, baking powder, baking soda, and salt. Make a well in the center of flour mixture. In another medium bowl, combine egg, milk, sour cream, melted butter, and vanilla. Add all at once to the flour mixture. Stir just until moistened (batter should be lumpy). Gently fold two-thirds of the chopped toffee into batter. Spoon batter into prepared muffin cups, dividing batter evenly. Sprinkle tops with remaining chopped toffee. Bake about 20 minutes or until muffin tops are golden brown and a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Serve warm. Make-Ahead Tip: Prepare and bake the muffins as directed; cool completely. Place in an airtight container and freeze for up to 3 months. Thaw muffins, covered, at room temperature. Wrap the muffins in foil and bake in a 300 degree F oven about 15 minutes or until heated through.
Season the chicken with black pepper and sprinkle with the thyme. Heat the oil in a 6-quart pressure cooker over medium-high heat. Add the chicken and cook for 10 minutes or until the pieces are well browned on both sides. Pour off any fat. Stir the broth, wine, lemon juice and garlic in a small bowl and pour the mixture over the chicken. Close the cooker and cook over medium heat for 8 minutes with the regulator set to slow steam escape. Remove the cooker from the heat and quick release the pressure. Carefully open the cooker lid and remove the chicken from the cooker. Thicken the sauce, if desired. Serve the sauce with the chicken. Garnish with lemon slices, if desired.
In a high wok coat with oil and when it starts to smoke add chicken, garlic, onion, salt, sugar and chili. Stir fry the mixture until the chicken is cook. Add hoisin sauce to taste. Pour into a serving bowl. In a mixing bowl combine cabbage and carrot and add vinegar and sugar and mix well. Add in the red ginger and salt to taste. Place a warm tortilla and top with chicken mixture and top with slaw.
wash potatoes& dry them. rub the skins with butter place on a sheet pan and bake at 350 till tender.
Lay meat in small roaster. In small bowl, stir onion flakes, bouillon powder, soup and sherry together well. Pour over meat. Bake at 325 oven for 2 to 3 hours until meat is tender.
Cook the noodles according to the package directions and refrigerate to cool. Add remaining ingredients, including the juice from the mandarin oranges. Toss together with the poppyseed dressing and chill at least one hour before serving.
Heat olive oil and butter. Cook the artichokes in the oil and butter, stirring constantly, for 3 minutes. Add onion, garlic, tomatoes, bay leaf, basil, and salt and pepper to taste. Simmer covered, stirring occasionally, until the artichokes are tender. Makes enough sauce for about 1 pound of spaghetti.
Place all ingredients in a blender. Blend all ingredients together until well incorporated, smooth, creamy, and thick. Use additional milk if you desire to thin the milkshake. Pour, serve, and enjoy.
Preheat oven to 375 degrees F. Lightly oil a shallow 1 1/2 quart ovenproof casserole. In a large skillet, heat oil. Saute the almonds over medium heat until browned and fragrant, 3 minutes. Stir in the onion, carrot, and cinnamon. Cook 3 minutes. Add the rice and cook, stirring,until translucent, 1 minute. Stir in the stock, currants, orange zest, and cayenne pepper. Bring to boil; remove from heat. Transfer the mixture to the prepared casserole and bake, uncovered, until the liquid has been absorbed and the rice is tender, about 45 minutes. Garnish with chives and serve.
In a 6- to 8-quart pan over high heat, bring 3 quarts water to a boil. Meanwhile, trim and discard leaves from cauliflower; separate heads into florets. Slice florets 1/4 inch thick. Add sliced cauliflower to boiling water and cook until tender-crisp, 2 to 3 minutes. Drain and rinse under cold water; drain well. In a glass measure, stir together cream and cayenne. Line bottom of a shallow 3 1/2- to 4-quart baking dish with a fourth of the cauliflower slices. Drizzle a fourth of the cream mixture over cauliflower. Sprinkle lightly with salt and pepper and top evenly with a fourth of the poblano chile strips and cotija cheese. Repeat three times to layer gratin, ending with cheese. Bake in a 450° oven until cheese is browned and cauliflower is tender when pierced, about 30 minutes. Let stand 10 to 15 minutes before serving.
Peel and pit peaches. Force through coarse blade of food chopper. Wash and pick over berries. Combine with peaches in kettle, add water, and bring to boil. Cover, and simmer for 10 minutes, stirring occasionally. Add sugar and salt. Tie spices in a cheesecloth bag and add. Bring to boil slowly, stirring until sugar dissolves. Boil rapidly for 10 minutes, or until fruit is clear. Remove spice bag. Ladle into hot sterilized jars, and seal. Makes six 8-oz. jars.
Preheat oven to 400°F Cut off any fat from the chicken pieces and pound with a meat mallet to an even thickness; pat dry. Mix mayonnaise with Dijon mustard in a shallow dish. Combine bread crumbs with seasonings and herbs in another shallow dish. Lightly coat baking sheet with cooking spray and preheat in oven for 5 minutes. Meanwhile, coat chicken with mayonnaise mixture, then roll in bread crumbs. Arrange on preheated baking sheet. Bake 8 minutes, then turn and bake an additional 8-10 minutes or until and internal temperature of 165°F.
Prepare orange juice according to package directions; pour into a punch bowl. Stir in the soda and pineapple juice. Top with scoops of sherbet. Serve immediately.