HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 325°F (160°C). Remove ham from package. Place in shallow baking dish, face side down. Add water and bake uncovered for 30 minutes. Meanwhile, combine remaining ingredients in a small saucepan and bring to a boil. Baste ham with a..." of marmalade mixture and continue cooking for 30 minutes or until internal temperature of meat reaches 140°F (60°C), basting every 15 minutes with remaining glaze. Tip: Try replacing the mango chutney with more marmalade.
Mix pudding mix and cool whip together well, fold in drained fruit. Chill for 2-3 hours before serving. Great for diabetics!
Stir together flour, baking soda, and salt and set aside. In large electric mixer bowl, beat together butter and sugar until light and fluffy. Add egg and vanilla and beat well. Add flour mixture and mix until combined. Stir in Kellogg's Rice Krispies cereal and chocolate chips. Drop by level tablespoon onto baking sheets coated with cooking spray (I used the butter wrappers to grease instead). Bake at 350 for 12 minutes or until lightly browned. Remove immediately from baking sheets and cool in wire racks. Store in airtight container.
Muddle mint leaves with simple syrup in cocktail shaker. Add peach rum, lime juice and sour mix. Add ice cubes and shake until blended. Serve in martini glass and garnish with slice of fresh peach.
Put the coconut milk and stock in a medium sized pot and add the lemongrass, galangal and lime leaves. Add the Thai red curry paste and paprika, then bring to a simmer over medium heat. Turn the heat down to low and cook for 1/2 hour while you prepare the other ingredients. After the half hour is up, add the vegetables, garlic and ginger (but not the corn kernels) and cook over low heat until the vegetables are fully cooked and soft, but not falling apart. Remove about a cup to a cup and a half of the liquid and set aside. Remove the galangal, lemongrass and lime leaves and discard. Puree the rest of the ingredients right in the pot, and add back some or all of the liquid you set aside. Stir n the corn kernels and season to taste with soy sauce or fish sauce. Turn off heat and add lime juice to taste, then garnish with the cilantro leaves and sliced chilies and scallion tops. Makes enough to feed four adults as a main dish with a salad and a bread, or enough for eight first course portions.
thoroughly mix the shortening, cornstarch and flour until it forms a paste. add the glycerin and stir again until the mixture becomes smooth and spreadable. add food coloring one drop at a time until you get the color you like. for easy paint removal later -- smooth a dab of cold cream on the child's face before painting. use cotton swabs to cream simple designs such as sun, heart, football, daisy and others -- homemade face paint washes off with soap and water.
Mix together the ingredients for the bottom layer. Press into a well greased 8 x 8" pan. Combine the ingredients for the top layer in the order given. Spread on top of the bottom layer in the pan. Bake at 325°F for 30 minutes or until done. Cool, then cut into squares.
Wash potatoes; pat dry. Poke holes in potatoes with a fork. Place in microwave& nuke at 4 minute intervals testing for doneness after each interval. This may take 16 minutes or less. Allow to cool. Slice potatoes in half. Scoop out potato pulp leaving some in the shell of 8 of the halves. After removing pulp from the small potato discard skin. Place potato pulp in a bowl. Add milk, sour cream margarine garlic powder, onion powder, pepper, green onion top and cheeses. Mash with mixer till desired consistency at this point you may need to add more milk or sour cream to your taste and or due to the size of potatoes. Stuff potato shells with mixture. Sprinkle with paprika. Place on serving platter. At this point you can cover and refrigerate or proceed. When you are ready to serve. Place in microwave and nuke 1-2 minutes on high--more or less for your preference. 8 Servings.
Prepare the oat flour by processing 1/2 cup old-fashioned oats in the food processor. (You can also buy oat flour at a health food store or possibly a grocery store.). Cut the 1/2 stick butter in half lengthwise, in half again, and then slice into small cubes. Turn on the food processor again and feed the cubes into the food processor while it is running. Cream the sugar and cinnamon into the oat mixture, then add the whole oats. Chill the mixture in the refrigerator while you prepare the apples. Preheat the oven to 350 and spray an 8 x 8-inch pan with cooking spray. After the apples have been peeled and sliced, spread them out in the 8 x 8-inch pan. Crumble the oat mixture on top. Bake for 30 minutes and serve warm.
Heat the olive oil in a large heavy saucepan over medium heat. Add the chopped onion and cook until limp. Do not let it brown! Add the rice and saute until the grains become shiny. Add the water, cover the pan, and cook over low heat until all the water is absorbed and the grains are tender.
Preheat oven to 350 degrees. Cook buttermilk in a heavy saucepan over medium high heat, stirring often, 4-6 minutes or until bubbles appear around edges (do not boil); remove from heat. (Mixture may curdle). Lightly beat egg yolks in a large bowl; stir in squash and cheese. Combine cornmeal, and next 4 ingredients in a small bowl. Stir cornmeal mixture into squash mixture. Pour warm buttermilk voer squash mixture; whisk until smooth. Let stand 5 minutes or until lukewarm. Brush a 2 1/2 to 3 qt baking dish or 12" cast iron skillet with 1 tablespoons mielted butter; stir remaining butter into squash mixture. Beat egg whites at high speed with an electric mixer until stiff peaks form. Carefully fold into squash mixture. Pour mixture into prepared baking dish. Bake for 30-35 minutes or until top is golden and a wooden pick inserted in center comes out clean.
Preheat oven to 325°. Coat a loaf pan with nonstick spray. In a large bowl, combine the flour, salt, and baking soda with a whisk. Using a whisk disperses the baking soda evenly. In a separate bowl, whisk sugar, oil, and eggs vigorously until color lightens. Now add applesauce, buttermilk, and ginger; fold into dry mixture. Gently fold in raisins and pecans. Immediately pour batter into pan and bake 55-60 minutes; test with skewer. Wait 10 minutes before removing bread from pan. Glaze then cool bread completely on rack (up to 3 hours).
In large bowl stir together water& kosher salt. Add brussels sprouts to salt mixture, weigh sprouts down with plate to make sure they are completely submerged~ let stand 1 hour. Pre-heat oven to 350 degrees. Drain sprouts; do not rinse. In large heavy skillet (cast iron) or roasting pan toss sprouts with olive oil and roast, uncovered for 25 minutes. Meanwhile heat mustard seeds over med heat until seeds are lightly toasted; remove and crust slightly. Add seeds, sea salt and crushed pepper to the roasted sprouts~ toss well and serve!
Preheat oven to 425. Combine dry ingredients and mix with fork or whisk. Make a well in the center and add wet ingredients. Mix, making sure eggs integrate well. Let sit for five minutes. Spread on greased cookie sheet or silicone mat to desired thickness, I like it to be about 9 x 10 inches. Bake 10-15 minute.
Ingredients should read parts and not ounces; make according to your taste. Shake well with ice and strain into a rocks or martini glass. Garnish with fresh mint and vanilla bean.
Cook pasta according to package directions until al dente; then drain. Rinse under cold water to cool. Heat the oil in a large saucepan and add the eggplant. Cover and cook for 3 minutes on medium heat. Stir in the salt, garlic, lemon juice, and water. Cover and simmer for 6-8 minutes, until eggplant is almonst tender. Add the diced bell peppers, and if you are using dried herbs, add those now. Simmer a few minutes more until peppers are cooked, but still have some crunch. While eggplant and peppers are cooking, place the artichokes, cucumbers, tomatoes, celery, scallions, fresh herbs in a large bowl. Add the cooked eggplant and peppers. Stir in the pasta and toss well. Add salt and pepper and more lemon juice or olive oil to taste. Serve at room temperature topped with feta and some Kalamata olives. If your refrigerate this salad to use later, you may need to add a dash of lemon juice and olive oil before serving.
Put the items into the bread machine in the order suggested by your manufacturer. I actually prefer the wet ingredients first for quick breads because otherwise the flour sometimes doesn't get mixed all the way inches. Set the bread machine for quick or sweet bread. Let it go! You can use different nuts, add some raisins, whatever you want. I might also add a little cinnamon next time. NOTE: Sucanat is dried cane sugar. You can also use half sucanat and half brown sugar. In order to make this a clean recipe, choose organic. My flour is milled from grain I purchase from non-gmo sources, but organic works too.
Preheat oven 350 Degrees F. Season pork with salt and pepper. In a small bowl, mix the vinegar, mustard and herbs together. Reserve mustard sauce for pork. In a large ovenproof saute pan over medium-high heat, warm the vegetable oil. Sear pork loin on all sides. Brush with mustard sauce and roast in the preheated oven until internal thermometer, about 20 minutes. Remove from oven and let rest for 15 minutes before slicing and serving.
Heat oil in a large pan. Once hot, add onion, garlic and spices, and cook until onions are translucent. Add beef and bacon and cook until brown, making sure that any large clumps have been broken down. Add peas, gravy powder and chicken stock and let simmer for about 7 minutes until a thick sauce has been made. Let cool. While waiting for the filling to cool, roll out the puff pastry and cut into rounds a little bit bigger than the tart shells (the pastry will shrink as it cooks). Preheat an oven to 400&deg;F Place the tart shells on a non-stick cookie sheet and fill with the meat mixture Place your pre-cut puff pastry round on top and brush it with a little egg wash. Place in the oven and cook for about 20 minutes, until the top has puffed up and turned golden brown. Take out of the oven and let sit for 5 minutes before serving. (This will ensure the gravy isn't too hot.). Serve with your favourite salad and a glass of Mallee Rock Shiraz Cabernet Sauvignon.
MAKE PUDDING: Bring brown sugar and 3 tablespoons water to a boil in a heavy saucepan over medium heat, stirring until sugar dissolves. Boil 2 minutes, stirring constantly, and reduce heat, if necessary. Add cream and 1 1/2 cups milk, return to a boil (don't worry if mixture curdles), and turn off heat. Place cornstarch and salt in a food processor, and pulse to blend. Turn mixture out onto waxed paper. Place granulated sugar and egg yolks in food processor, and blend 1 minute. Scrape down sides of bowl, add remaining 1/4 cup milk, and pulse just to mix. Add cornstarch mixture, and pulse a few times to blend. Pour hot mixture very slowly through food chute while processor is on; pulse. Pour mixture back into saucepan. Whisk constantly over medium heat, making sure to get into edges of pan, about 2 minutes or until pudding thickens and bubbles come to the surface and pop. (Pudding will thicken but should not boil, so reduce heat, if necessary.). Return pudding to food processor; pulse. Add butter, vanilla, and Scotch; pulse until well blended. Pour into 6 (4-to-6-ounce) ramekins or serving dishes. Press a piece of plastic wrap against surface of each pudding, and chill 4 hours or up to 2 days. Serve cold, and garnish, with buttered pecans. MAKE BUTTERED PECANS: (MAKE THESE FIRST). Line a plate with a double layer of paper towels, and set aside. Toss pecans in small skillet over medium heat. Cook, stirring constantly, 1 minute or until lightly toasted. Add butter, and continue to cook, stirring constantly, 2 minutes or until pecans have absorbed most of the butter. Remove from heat, and stir in salt, if desired; turn out onto paper towels. Cover with another double layer of paper towels, and pat to remove excess butter. Let cool to room temperature. Store nuts in airtight container at room temperature up to 3 days.
In large kettle over medium heat, saute onion, zucchini, parsley, and basil in butter until tender. Stir in flour, salt, and pepper. Gradually stir in water. Add bouillon and lemon juice; mix well. Bring to a boil; cook and stir for 2 minutes. Add tomatoes, milk, and corn; bring to a boil. Reduce heat; cover and simmer for 5 minutes or until corn is tender. Just before serving, stir in cheeses until melted. Add sugar and garnish with parsley.
Melt butter (or margarine) in a large skillet over medium-high heat. Add apple slices and saute for 1 minute. Reduce heat to medium-low, cover and cook 1 minute longer. Reduce heat to low, uncover and let apples cook until light brown (3-5 minutes). Set aside. Preheat oven to 325-degrees F. Butter 6 custard cups (or butter a 1 1/2 quart casserole dish). In a bowl, whisk eggs until thick. Add sugar and salt and beat well. Blend in milk (or half and half) and vanilla. Pour custard into prepared custard cups. Set custard cups into large shallow baking pan. Add enough boiling water to pan so water comes up halfway up sides of cups. Bake for 1 hour or until a knife inserted in center of custard comes clean. (If using the casserole dish bake for 1 1/2 hours). Remove cups from water and let cool to room temperature. Top each custard with 4 (reserved) overlapping apple slices. Refrigerate until cold or overnight. Sprinkle with nutmeg before serving.
Spread 1 tablespoon peanut sauce on each wrap. Place 1/2 the remaining ingredients on each of the wraps. Roll up and enjoy!
Heat oven to 400°F Rinse the chicken and pat it dry with paper towels. Season the chicken with 1/4 teaspoon each of the salt and pepper. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat. Cook the chicken for 2 minutes per side. Transfer to oven and roast for 8 minutes. Meanwhile, in a second skillet, over medium heat, heat the remaining oil. Cook the prosciutto until crisp, 1 to 2 minutes per side. Transfer to a plate. Add the zucchini, garlic, and the remaining salt and pepper and cook until tender, about 3 minutes. Transfer the prosciutto, zucchini, and garlic to the skillet with the chicken, squeeze the lemon over the top, and toss. Divide among plates.
Rinse chicken; set aside. In a 4 or 5 quart crockpot place mushrooms, onion, and garlic. Place chicken pieces on top of the vegetables. In a bowl combine broth, tomato paste, wine or chicken broth, tapioca, dried basil (if using instead of fresh), sugar, salt, and pepper. Pour over all in crockpot. Cover; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. If using, stir in fresh basil. To serve, spoon chicken, mushroom mixture, and sauce over hot cooked noodles. Sprinkle with Parmesan cheese.
Cut the pomegranate into sections. Place a section in a bowl of water, then roll out the arils with your fingers and discard everything else. Strain out the water and run the arils through your juicer. Peel, trim and cut the beets in small pieces and run them through your juicer. Pour the juice into a glass and drink immediately.
Slice off the top of the loaf, lengthwise and scoop out the inside of the bread. (Reserve for dipping). Combine remaining ingredients (except scoops) blending well and spoon mixture into loaf. Replace the top of the loaf and wrap well in aluminum foil. Bake at 400* for 1 hour. Unwrap loaf carefully, remove top and serve with reserved bread and scoops.
----------CheeseSauce------------. Melt 1 stick butter (4 oz.) over low heat in a heavy non-stick saucepan. Add flour and mix until smooth. Slowly add milk (&cream); simmer until thickened. Add parmesan cheese; mix well. Remove 1/4 cup sauce to another bowl. Add egg& beat until smooth. Add egg mixture back into saucepan& mix well. Add remaining sauce ingredients: (cheese, pepper& Worcestershire), stir until smooth. Remove from heat. -------Foreach Hot Brown--------------. Cut toast slice in half and place on a heat resistant dish. Layer with turkey& ham. Cover with cheese sauce. Top with 3 slices (crisp) bacon& 2 slices tomato (if desired). Sprinkle with parmesan cheese. Place entire dish in oven at 425 degrees for 10-15 minutes until golden& bubbly.
Cut steak into 1" cubes. Clean off mushroom caps with a wet paper towel. Cut mushrooms into thin slices. Saute steak and mushrooms in 2 T. olive oil. Meanwhile spray poblano pepper with cooking spray. Bake in oven at 325F on a cookie sheet, turning once until charred on all sides. Remove and place into a paper bag. Let cool. Once cool, remove skin and seeds and dice. Dice onions and red pepper. Add onions, red pepper and poblano to saute pan. Saute 4 minutes. Add 2 T red wine to deglaze the pan. Remove from heat. In a deep saucepan or soup kettle, add the two broths, 2 cups water, steak sauce, worchestershire, finely chopped garlic and chili powder. Peel potatoes and cube into small cubes. Add to soup pot. Add steak and portabella mixture to soup pot. Cook on low heat 20-30 minutes until potatoes are crisp tender. Whisk 2 T flour with 1/4 C milk in a small bowl until combined. Add slowly to soup to thicken. Add salt and pepper to taste. Serve.
Coat meat with olive oil and season with salt and pepper. In a preheated 350°F oven, roast for approximately 30 minutes or until internal temprature reaches 130°F for medium rare. Serve with Chasseur Sauce. For the Chasseru Sauce - Melt butter in a heavy saucepan. Add shallots and mushrooms, saute until butter is absorbed. Add red wine and bring to a boil, then simmer until reduced about 10-15 minutes. Add brandy and flame. Add veal demi glace and bring to a light simmer. Add parsley and tomatoes to finish. Season with salt and pepper.
Season meat with salt and pepper. Put in bowl and pour wine over top. Let stand in refrigerator for 5 to 6 hours. Remove meat from wine and pat dry; discard the wine marinade. Sprinkle flour on meat and brown on both sides in the cooking oil. Remove meat and pour off fat. Add meat back into pan with all remaining ingredients. Bring back to a low boil and then turn to simmer and cook for 20 minutes or until veggies are tender.
Preheat the oven to 450degrees. Remove any wilted or yellowed leaves from the brussel sprouts and trim the stem close to the heads. Cut each vertically into thin slices. Break the onion into rings and add to the sprouts along with the garlic and a light sprinkling of salt. Spray generously or drizzle with olive oil, toss the vegetables to coat them lightly with oil. Spread out evenly in a non stick baking dish. I think you could also spray a baking sheet or line it with foil. Bake for about 15 minutes or until the vegetable are lightly browned and tender, stirring once or twice as they roast.
Rub 2 Tablespoons of butter or margarine in liner of crock pot. Place zucchini, yellow squash, carrots, mushrooms, broccoli, onions, garlic and seasonings in bottom of crock pot. Sprinkle Parmesan cheese on top of vegetables. Cover and cook on High for 2 hours. Cook fettucini according to package directions; drain. Add cooked fettucine, mozzarella cheese, cream and egg yolks. Stir ingredients into crock pot. Place lid back onto crock pot and cook for 15 to 30 minutes until heated. Can turn to LOW up to 30 minutes before serving.
Preheat oven to 375°F. Arrange fish fillets in an ovenproof casserole in a single layer. Zest the lemon and then squeeze the juice and sprinkle the zest over the fish. Top with scallions and tomato. Season with the basil and garlic powder. Sprinkle with salt and pepper to your personal taste. Dot with butter. Bake for 10 minutes or until flakey.
Mix together all ingredients in a bowl. No salt needed because of the capers and anchovies. Thanks Leslie for the cookbook!
Squeeze mandarin orange and pass its juice through a sieve. Pour it into a flute. Just before serving add sparkling wine. Garnish with orange zest.
Preheat oven to 400°F. Cream the butter and sugar together. Mix the flour and baking powder together. Add to butter mixture. Beat together eggs and almond extract. Mix into dough. In a greased and floured 9x13 pan, press down one half of the dough with your fingers. It will be sticky, so you might want to oil them first. Mix the apples with the allspice (or you can substitute cinnamon). Spread the apples over the dough in the pan. Drop the other half of the dough over the apples and press dough down slightly. It doesn't matter if all the apples aren't covered. Bake for about 35 minutes, or until lightly browned. Let cool. Mix confectioner's sugar, water & vanilla to make a thin icing. Drizzle icing over cooled cake. Cut into squares to serve.
Heat oven to 350°. Grease bottom and sides of 13x9 pan. Beat brown sugar, butter, peanut butter, vanilla and eggs in large bowl with electric mixer on medium speed until well blended. Stir in flour, baking powder, baking soda, and salt. Cut 12 of the candies in fourths. Stir in cut-up candies and chocolate chips into batter. Spread in pan. Bake 25 to 30 minutes or until golden. Immediately press remaining candies into brownies in 4 even rows of 6 candies each. Cool completely. Cut into 6 rows by 4 rows.
In a medium mixing bowl with an electric mixer on medium speed cream butter and chocolate until smooth. On low speed gradually add powdered sugar alternating with milk, adding more if needed, until at desired consistency. Add vanilla and beat until smooth and creamy.
Cut up sausage into 1 inch pieces. Partly cover with 1/2 inch water in skillet. Simmer for 20 minutes. Set aside. In large heavy bottom skillet or dutch oven heat olive oil. Brown chicken pieces lightly on all sides adding salt and pepper to taste. Add chopped onions, cover and steam for 5 minutes. Add chopped garlic, cover and steam for 5 minutes. Add oregano and basil, cover and steam for 5 minutes. Add parsley, cover and steam for 5 minutes. Add peppers and mushrooms cook uncovered for 10 minutes, stirring often. Drain sausage, add to chicken. Add vinegar to sausage dripping in pan stirring to loosen bits. Add this to chicken and cook for another 5 minutes.
Sift 2 cups flour and sugar together into a deep mixing bowl. Use a spoon to push the egg yolks through a fine sieve into the flour mixture; mix well. Add the almonds, vanilla, and cream to flour mixture; and beat in 1/2 lb of butter, a few tablespoons at a time. Knead with your hands until dough is smooth and can be formed into a compact ball. Wrap in waxed paper and refrigerate for at least 1 hour. Preheat oven to 375°F. Grease a large cookie sheet with the remaining tablespoon of butter; sprinkle with remaining 2 tablespoons of flour, tipping from side to side to cover completely and evenly. Turn the sheet upside down and tap on the bottom to shake off any excess flour. On a lightly floured surface, roll dough out to 1/4" thin and place on buttered cookie sheet, using fingers to spread dough so it completely covers the bottom of the pan. Brush entire surface with egg, then sprinkle evenly with sliced almonds, gently pressing them into the dough (or if you used walnuts in the dough, you may prefer to use the meringue topping: if you do, beat the egg whites until stiff, then gradually add the powdered sugar and vanilla, beating continuously; spread over the dough instead of the egg and nuts). Bake until pastry is golden brown (20-25 minutes). Remove from oven, and with a lightly buttered knife, cut into 2"x1" bars. Carefully transfer to a wire rack and let cool to room temperature.
Put the smoked fish in a pan and cover with water. Bring to a boil over medium heat and cook for 10 minutes. Remove from the pan and drain. Remove the skin and bones and flake the fish. Heat 3 tablespoons of butter in a saucepan, stir in the flour, and cook gently 2 minutes, continuing to stir. Off heat, add the milk, then return to the heat and stir constantly, until the sauce thickens. Add salt and pepper to taste, reduce heat and simmer, stirring often, for about 12-15 minutes. Combine the flaked fish with the sauce, and warm through. Serve over boiled potatoes.