HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven at 350 degrees. Mix the first 8 ingredients, pour into a deep dish pie plate; must be"deep dished". Mix the 4 ingredients for the topping; pour over top of the mixture in pie dish. Bake at 350 degrees, for 35 to 45 minutes on bottom rack of oven. *Thetopping should now be the at the bottom of the dish.
You also need an empty 4 litre ice cream pail or other container. Boil sugar and water. Juice the oranges and lemons, mix with sugar water, banana, and pineapple, and freeze in an ice cream pail. To serve by the glass, fill half the glass with slush and top with 7-up, ginger ale, or grapefruit pop. Add vodka or fruit-flavored alcohol for fun.
You should make baklava at least 24 hours ahead of time -- a week is best. The longer you let the Baklava sit, the better it gets. After you have everything gathered and the nut mixture done, you can assemble the baklava in about 45 minutes -- the time before you need to start working on the syrup for the batch in the oven. Use those darn corner and funky shaped edge pieces to test how it's doing or as your private reward! Remember that the frozen phyllo dough needs to thaw in the refrigerator for around 6 hours. If you thaw it at room temperature, the individual sheets of phyllo dough will stick together. Once you open the phyllo dough you will want to keep working. Half sheets work better. You can melt all of the butter and keep it in a crock pot on low so you don't have to melt butter as you go. Preheat the oven to 300°F Combine and set aside walnuts, 1/2 cup sugar, and cinnamon Using a pastry brush, lightly brush the bottom and sides of a Jelly Roll Pan (15.5" x 10.5" x 1") with melted butter. Open the phyllo dough and layer 6 whole leafs (or 12 half leafs) in the pan, buttering each layer as you go. (The edges will extend over the side.) Spread 1 cup of the walnut mixture. Cut the remaining phyllo dough in half. Layer 8 half sheets -- butter each layer. Each sheet will be an inch or so short, so stagger the sheets from corner to corner to cover the whole pan. Spread 1 cup of the walnut mixture. Repeat 8 sheets and walnut mixture twice. You will end up with 4 layers of nuts. Layer the remaining half sheets on top -- butter each layer. Brush the top with the remaining butter. Trim the edges off. Cut halfway through the layers using the pattern shown. (Note: Do NOT cut from corner to corner.) This is done now since it will be very fragile after it's been baked. Bake 1 hour or until golden brown. 15 minutes before the baklava should be done, mix 1 cup sugar, water, and lemon juice in a sauce pan. Cook sauce over a medium heat, stirring occasionally for 15 minutes. Remove from heat, add the honey and vanilla, and stir until well blended. Remove the baklava from the oven and finish cutting through the layers. Pour the sauce over the hot baklava. Cool. Let it sit for at least 24 hours (lightly covered -- but not in the refrigerator) -- longer if you can stand it! A nice way to serve individual pieces is to put each one into a muffin cup that has been partially flattened.
Into medium bowl, pour milk and add pudding mix. With wire whisk beat for 2 minutes or until well blended. Evenly spoon half the pudding mix into 4 dessert glasses. Make layers of banana slices, 1/2 cup of the whipped topping and remaining pudding in each dessert glass. With remaining whipped topping, place a dollop on top. Refrigerate until ready to serve.
Make the caramel by heating the sugar in a small, heavy-based pan over a low heat. Stir constantly until it is moist and thick. Take off the heat and add the fish sauce. Return to a low heat and stir until the sugar dissolves. Add the shallots and pepper to the caramel and leave to cool. Pour the sauce into a claypot or flameproof casserole. Add the pork to the sauce. Cover and simmer for about 30 minutes over a low heat, stirring occasionally. At the end of cooking, the pork should be in a little rich gravy. Serve with the egg if using, spooning the gravy over them.
Mix dry cake ingredients. Add carrots, oil and eggs. Stir till all is wet. Add nuts, (optional) Put in greased and floured 9 x 13 inch pan. Bake at 325* for 50-55 minutes . Cool. Cream together cream cheese, margarine, vanilla Add powdered sugar. Spread over cooled cake.
Lay out tortillas on counter top. In saucepan mix together tomato sauce, salt, Italian seasoning and parmesan cheese. When finished, spread sauce onto tortillas evenly. Put cheese and other toppings on top and microwave each one at high for 1 minute 30 seconds.
Preheat oven to 350°F Spray or grease a cookie sheet. Stir together cake mix, egg, whipped topping and lemon extract. Refrigerate 20 minutes to stiffen. Roll batter into 1" balls, then roll in powdered sugar. Place on baking sheet. Bake in preheated oven 10 minutes.
Position racks in center and lower third of oven. Place roasting pan on lower rack; fill halfway with hot water. Preheat over to 325 degrees F. Grease a 11 - 12 inch spring form pan. Mix crust ingredients in a bowl until well combined. Press into bottom of pan. Bake crust for 5 minutes. Beat cream cheese and sugar until fluffy (3-4 minutes). Beat in eggs, one at a time, then add in cream, flour and vanilla. Stir in apple pie filling. Pour into prepared pan. Bake for 40 minutes. While it is baking combine all topping ingredients until crumbs form. After the first 40 minutes of baking, sprinkle this mixture over cheesecake. Bake an additional 30 minutes or until center jiggles when pan is gently shaken. Turn off oven. Let stand in oven with door closed 1 hour. Run knife around edge of pan. Cool on a rack. Chill overnight.
Combine cider, cranberry juice, water, cinnamon, allspice, cloves, cardamom pods,& vanilla bean into slow cooker. Cook on low heat for 2-4 hours. Garnish with orange slices, if desired and fresh cranberries for a more colorful celebration.
Combine corn meal, flour, sugar, baking powder, soda, and salt. Combine egg, buttermilk, onion and water. C. ombine mixtures and stir until just moistened. In a skillet or "Fry Daddy" pour in oil until a depth of 3 inches or to markings on "Fry Daddy". Heat oil to 375'F. Drop batter by tablespoons into hot oil. Fry until golden brown. Quantity varies according to size.
In a saucepan, combine everything except the coucous; bring to a boil. Stir in couscous. Cover and let simmer for 5 minutes or until the liquid is absorbed. Fluff with a fork.
Whisk yolks and sugar in medium bowl until thick, about 2 minutes. Heat milk and cream in medium saucepan over medium heat until mixture bubbles at edges. Gradually whisk hot milk mixture into yolk mixture; return to saucepan. Stir over medium heat until custard leaves path on back of spoon when finger is drawn across and temperature registers 170°F, about 6 minutes. Immediately pour custard through sieve set over another medium bowl. Stir Marsala, rum, and vanilla into custard. Cover; refrigerate at least 3 hours. Process custard in ice cream maker. Transfer gelato to container. Cover and freeze until firm, at least 6 hours. (Can be made 2 days ahead. Keep frozen.).
In a large bowl, combine onion, and tomatoes. Pack mixture into 3 (1-quart) or 6 (1-pint) canning jars. Place a garlic clove and a chili or two in each jar, and set aside. In a large saucepan, combine sugar, salt, vinegar, turmeric, celery seed, mustard seeds.and peppercorn. Bring to a boil over medium-high heat; stir until sugar dissolves. Pour mixture over produce, leaving a 1/2-inch space at the top of each jar. Wipe rims of excess; screw on lids. Bring a large stock pot of water to a boil. Using canning tongs, gently place jars in boiling water, making sure the water covers the jars (if not, add additional water to cover). Let jars sit in gently simmering water for 10 minutes. Remove; let cool slightly. Check seal by pressing in center of lid. If it doesn't pop back, it is properly sealed. If it does, return jars to water for 10 more minutes. Let sealed jars cool completely. Let pickled tomatoes stand until flavors have melded, at least 2 weeks. Store unopened jars in a cool, dark place up to 6 months. Once opened, jars will keep in the refrigerator for up to 1 month.
Add pasta to large pot of boiling water and cook until tender. In a medium skillet heat oil. Add the Canadian bacon, pine nuts, tomatoes and mix until well combined. Cook approximately 4 minutes or until the pine nuts and bacon are a light golden brown. Stir occasionally and remove from heat. Set aside. Using a medium bowl, stir together egg beaters, parsley, chives, pepper, and cheese. Set aside. Over a large heatproof bowl set your colander. Pour pasta and hot water into colander, this will heat the bowl. Lift colander to drain water from the pasta and pour the hot water out of the now heated bowl. IMMEDIATELY put paste in hot bowl and add the egg beater mixture. Toss pasta evenly to coat with egg mixture and set it. Add bacon mixture and toss again.
Heat oil in fry daddy or fryer. Cut each chicken wing at joints to make 3 pieces and discard the tip. Combine the flour garlic and seasoning salt in gallon size zip lock bag. Place chicken in bag and shack until it's all well coated. Fry in fryer until done. Remove chicken to a paper towel lined dish and drain. Meanwhile, mix the buffalo ingredients into a bowl. Add chicken and toss until evenly coated with buffalo mixture.
Mix melted butter, brown sugar, and mustards together. Let mixture sit in a cool place for a few minutes to firm up. Rinse salmon and dry with paper towels so glaze will adhere. Spread glaze on both sides of salmon filets. Grill salmon, turning once, for about 5 minutes per side or until done to your liking.
Hull and rinse berries. Add to water and bring to a boil over medium heat. Add sugar and simmer until berries are tender, 10-15 minutes (depending on size of berries). Lower heat to medium-low. Dissolve cornstach, lemon juice and vanilla and almond extracts in reserved 1/2 cup water, and add to berries and sugar. Bring to rolling boil, stirring constantly. Continue stirring and allow pudding to boil a few minutes until thickened. Ladle into individual serving bowls. Cool. To Serve: Sprinkle with sugar and serve with cold, heavy cream.
In a large saucepan, mix the pineapple and cherry jello. Bring to a boil. Add 1/2 cup cold water. Chill mixture until soft set. Fold in cottage cheese, cool whip and pecans. Chill until congealed firm. Enjoy.
Preheat oven to 375 degrees. Combine flour, baking powder, soda, and salt. Finely grate zest from orange to make 2 tsp. Peel orange, discarding rind and white pith. Finely chop orange, removing seeds; set aside. With electric mixer, beat butter and sugar until light and fluffy. Beat in egg. Stir in reserved orange and zest. Beat in reserved flour mixture alternately with orange juice, ending with flour. Fold in ginger. Divide batter among muffin tin, filling almost to the top. Bake 18-20 min. or until pick inserted in center comes out clean. Remove from pan; cool on wire rack. You can add 1/2 cup of raisins to the mix too for a variation.
Bring a large pot of water to a boil. Add small amount of salt and broccoli. Cook until crisp-tender. Transfer broccoli to an ice bath using a slotted spoon, reserving water in pot. Return water to a boil, and add pasta. Cook until slightly tender (still firm to bite). Drain pasta and broccoli thoroughly, patting broccoli dry. While pasta is cooking, melt butter and olive oil over low heat in large skillet. Saute garlic and red pepper flakes until garlic is tender. Add turkey and saute until heated through. Add stock, pasta, broccoli, and roasted red peppers to the turkey mixture and mix. Increase heat to high and cook until pasta has absorbed most of the liquid, stirring frequently. Divide pasta among plates and top with parmesan cheese.
Heat large skillet to med-high heat. Add butter, melt. Add onion, green pepper, celery, garlic and basil. Saute until onions are transparent but not browned. Add sausage and saute until browned. Add tomatoes and cook 5 minutes or until soft. Add beer and water and boil until reduced by 1/3 to 1/2. Add heavy cream, salt and Cajun seasonings. Stir in shrimp and cook until pink; about 3-5 minutes. Allow sauce to thicken. If sauce is too thin you can add about a tsp. flour or cornstarch dissolved in 1/4 cup water to the sauce. Make sure to stir frequently while sauce is thickening to prevent lumping. This can be served over your favorite rice or pasta.
In medium saucepan over medium high heat, bring water and sugar to a boil. Cook until mixture thickens slightly, about three minutes. Remove from heat, stir in vanilla and let cool to room temperature. Refrigerate in an airtight container for up to two weeks.
Grease a 9x13 pan. Heat butter and one cup of chips in a 3 quart sauce pan over low heat , stirring constantly, until melted. Stir in sugar, flour, tequila, baking powder, salt and eggs, until combined. Spread mixture in the pan and sprinkle with remaining chips and nuts. Bake 30 minutes at 350 degrees or until the center is set. Cool completely before cutting into desired sized squares. Store in an airtight container.
Cook the fava beans in a saucepan of lightly salted boiling water for 2-3 minutes. Drain and plunge into ice-cold water to cool. Peel away and discard the outer shells and set the beans aside. Heat the butter in a heavy saucepan. Add the onion and bacon and cook over low heat for 5 minutes. Add the rice and beans and continue to cook, stirring for 1-2 minutes. Add enough hot stock to cover the rice and continue to cook, stirring frequently, until most of the stock has been absorbed. Continue adding the stock in this way until it is almost completely absorbed and rice is tender. Remove from the heat, stir in the grated Parmesan, and season to taste. Serve immediately, garnished with Parmesan shavings.
In a food process or blender puree chutney, orange juice, and barbecue sauce until smooth. Thread 4 12" skewers in the following order: pineapple, prawn, scallop, tomato, onion, prawn, scallop,tomato, onion, prawn, scallop, pineapple. Brush skewers liberally with sauce and place in center of cooking grate. Grill 6 to 8 minutes or until prawns are pink and scallops are opaque, turning and brushing liberally with sauce again halfway through grilling time. Serve with remaining sauce for dipping.
Bring a large pot of salted water to a boil. Add potatoes; cook about 15 minutes, or until almost tender. Add beans; cook about 3 minutes, or until tender; drain well. In large skillet, heat oil over medium heat. Add garlic; cook, stirring, for 30 seconds. Add potatoes, beans, and salt and pepper to taste. Cook about 2 minutes, or until heated through, tossing to coat. Add basil and toss once more before serving.
Mix 1 oz chicken broth with the arrowroot. Bring remaining 4 oz chicken broth and the wine to a boil in a medium saucepan. Turn down heat and simmer for 10 minutes. Add the chicken broth/arrowroot mixture. Simmer until mixture thickens, stirring constantly. Remove from heat and cool. Add 2 oz olive oil, lemon zest, basil flakes, 1/4 tsp salt and lemon juice. Put the mushrooms in a bowl and pour the above mixture over them. Mix and refrigerate for 1 hour. Pound the chicken breasts to about 1/4 inch thick then cut into 1" x 2" pieces (about 20). Sprinkle with salt, pepper and red pepper flakes on both sides (sprinkle the red pepper flakes sparingly - it will be quite hot). Put the spinach in a large serving bowl. Grill the mushrooms over high heat until soft (save the marinade). Cut the grilled mushrooms in quarters. Grill the chicken about 1 minute on each side. Add the chicken and mushrooms to the serving bowl with the spinach. Pour the marinade over and toss. Add the red peppers, raisins and cashews. Crumble in the goat cheese.
Preheat oven to 265°F. In a bowl, blend cream cheese, Roquefort and softened butter until smooth. Add well beaten eggs, cream and melted butter. Blend thoroughly. Stir in finely chopped herbs. Season to taste with salt and pepper. FIll the pastry case evenly with cheese mixture. Bake for 25-30 minutes or until filling is puffed and a light golden colour. Serve hot, lukewarm or cold, cut in wedges.
While pasta is cooking according to directions (even spaghetti works well in this recipe) heat oil, onions, and poultry in a skillet till brown. Measure or prepare the other ingredients then add all (but the pasta) to the onions and poultry. Cook over medium-high heat until all ingredients are hot. Drain and serve pasta with a serving of the hot mix on top.
In a large bowl, beat cream cheese until fluffy. Beat in sweetened condensed milk, lemon juice, and vanilla. Lightly swirl pie filling into cream cheese mixture. Spoon into serving dishes. Cover and chill. Garnish with almonds. Prep time includes refrigeration time.
Butter a 13 x 9-inch baking dish. In a skillet saute onion, celery, bell pepper and garlic in oil until soft (about 5 minutes). Transfer the veggies to a large bowl. Add in cooked chicken or turkey, both cheeses, mayonnaise, parsley salt and pepper; mix to combine. Place half of the bread cubes in the prepared baking dish. Top with the chicken mixture. Sprinkle with about 1/4 cup Parmesan cheese. Top with remaining bread cubes. In a bowl beat eggs with a whisk; add in milk or half and half cream (if using) undiluted soup and Worcestershire sauce. Pour over the casserole. Sprinkle with about 1/4 cup grated Parmesan cheese (can sprinkle with grated cheddar also). Bake uncovered for about 1 hour.
Place eggs, salt and pepper, and liquid in a mixing bowl and beat for 20-30 seconds. Smear bottom and sides of pan with butter. Pour in the eggs. Cook over moderately low heat, stirring slowly and continuously, reaching all over bottom of pan. Nothing will seem to happen for the first 2-3 minutes. Suddenly the eggs will begin to thicken into a custard. Stir rapidly, moving pan on and off heat, until they have almost thickened to your desired consistency. Remove from heat immediately - the eggs will continue to cook slightly. As soon as they have reached the desired consistency, add the enrichment (butter or cream), which will stop the cooking. Season to taste, arrange on plates and garnish with parsley. Variations: Aux Fines Herbes: Beat a tablespoon of minced fresh herbs such as parsley, chervil, chives and tarragon into eggs at the beginning. Sprinkle on more herbs just before serving. Au Fromage: Stir 4-6 T. grated Swiss cheese into eggs along with the enrichment butter at the end. Aux Truffes: Stir 1 or 2 diced truffles into eggs before scrambling. Sprinkle a bit of chopped truffle over eggs before serving. Garnishings: ham, bacon, sausages, broiled or sauteed mushrooms, kidneys, chicken livers, sauteed eggplant or zucchini, broiled tomatoes, piperade, diced sauteed potatoes, buttered peas, asparagus tips, artichoke hearts.
In a bowl fork smash the avocado with the roasted garlic until you have reached the desired consistency. Add in the onion, lemon juice, parsley or cilantro, hot pepper (if using), tomato and salt. Mix well and taste. Cover tightly and refrigerate, you may need to stir before eating as the avocados can oxidize on the air exposed areas (turns grey in color). Note: **Always add the tomato last as if you decide to mash the mixture some more you won't mash the tomatoes into pulp and juice. Great served along side recipe#286463 !
Mix all ingredients together. Marinate chicken for at least an hour, more is better! For shrimp, don't marinate too long--the lemon will "cook" the shrimp. It doesn't ruin it, but it changes the texture a bit. Brush marinade on meat while it's cooking. (Discard garlic chunks). Works well with chicken, shrimp, and firm white fish. I think it would be good with pork tenderloin, but I haven't made that yet!
Clean the crab and remove the meat from the shell. Reserve the meat. Use the shell to make the crab stock. Crab stock: Heat the olive oil in a heavy stockpot. Add the crab shells, carrot, onion and celery; brown lightly. Add brandy and ignite. When flames have expired, add the water, garlic, bay leaf, tarragon and tomato paste. Bring stock to a low simmer for 2 to 3 hours and reduce to 1 quart. Strain through a fine sieve and refrigerate until ready to use. Soup: Make a roux in a heavy saucepan by melting 4 ounces (1 stick) butter over medium heat. When foam subsides, add the flour all at once. Stir constantly, reduce the heat to low and cook, stirring until it is blond-colored (about 5 minutes). Add crab stock, cup by cup, whisking thoroughly after each addition. Bring to a boil, reduce to a simmer for 20 minutes, skim frequently. Add heavy cream, juice from the lemon, tabasco, worcestershire, old bay and white pepper. Bring back to simmer for 10 minutes. Add the whiskey, sherry, 2 tablespoons butter and the reserved crab meat; cook 1 minute to heat through. Salt to taste.
Dissolve Jello in boiling water; then add lemonade. Refrigerate until it has thickened to a jelly like texture; fold in cool whip and pour into a six cup mold. Refrigerate until ready to serve; unmold and serve.
Heat oil in a large stockpot or Dutch oven over med-high heat. Add in chicken; saute 5 minutes or until browned. Remove chicken, reserving drippings in stockpot. Add onion, bell pepper, and celery; saute 4 minutes or until tender. Gradually add 7 cups water, stirring to loosen particles from bottom of stockpot. Return chicken to stockpot. Combine gravy mix and 1 cup water, stirring well. Add gravy mixture, parsley flakes, and the next 10 ingredients to stockpot. Cover and bring to a boil. Decrease heat, and simmer, uncovered, 45 minutes or until slightly thickened, stirring occasionally. Peel shrimp and devein. Add fish to gumbo mixture; cook 5 minutes. Add shrimp and crabmeat; cook 3 minutes or until shrimp turn pink. Add file powder; cook 2 minutes, stirring occasionally or until thickened. Remove and discard bay leaves. Remove gumbo from heat; serve over hot rice.
Soak the Salt Beef overnight (included in prep time), this will stop the stew from tasting too salty. Wash Red Kidney Beans and remove discolored beans or foreign matter. In a 2-quart stock pot, add beef products and beans. Cook beans and beef until they are soft (this will take some time; add water as needed). While the other ingredients are cooking, you will have to make the little dumplings called spinners. Put flour in a large bowl and add a little water. Knead flour into dough, adding water as necessary, like you're making bread. Pinch dough into small pieces, about 2" in diameter. Place pieces of dough into bowl and let sit for awhile. In the meantime, check on the beans in the pot to see if they are soft. If they are, reduce the fire to medium. With your palms facing each other, roll a piece of dough between them until the dough looks like a big piece of spaghetti. Then form the dough so that the middle is wide and the top and bottom are small. This is a spinner. The length of the spinner (dough) should be no more that 4" though. Repeat this process for all the pieces. Add all the spinners to the pot of stew and cover the pot. Let the spinners cook for about 5 minutes. Add scallions, thyme, black pepper, and cooking oil. Cook for 3 minutes then taste the stew. If it taste the way you like it...Mix a solution of flour and water to thicken the stew, then let it simmer for about 10 minutes. This is usually served with white rice.
Heat oil in a nonstick skillet over medium heat. Add the onions and garlic; saute until brown and thoroughly cooked, about 8 minutes. Transfer to a bowl. Add the Worcestershire sauce, bacon, egg, salt, pepper and hot pepper sauce to the onions and garlic. Mix well. Add the beef and combine with your hands or a wooden spoon until evenly distributed. Form into 4 large patties. Grill 5 minutes; turn over and top each patty with a slice of cheese. Cook 4 to 5 minutes until desired doneness. Serve on rolls with your favorite condiments.
Saute onion and pepper in oil in a large saucepan until tender. Stir in beans, tomatoes and liquid, chili powder, oregano and cocoa. Heat to boiling; reduce heat and simmer, covered, 10 minutes. Stir in acini de pepe and cilantro; season to taste with salt and pepper. Serve topped with cheese.