HumbleIntelligence/food-ner-1-Million huggingface dataset:
Fry bologna until lightly browned; cover with a slice of hot pepper cheese and heat until melted. Serve on a toasted bun with the raw onion and candied pickle slices. This is a hillbilly cheeseburger extraordinare!
Preheat oven to 350F. Grease and flour a 12 1/2 cup bundt or tube tin. Cream the butter and sugar together until nice and creamy. Add the egg yolks one at a time and beat well after each one is added. Add the lemon rind and juice and yoghurt and stir. Sift together the flour, and baking powders (I just give them a round in my mixer- a trick a baker showed me) to mix them up. In another bowl beat the egg whites and salt till they form stiff peaks. Now gently fold the dry ingr. into the butter mix and then add a portion of the egg whites folding it inches Then add the remaining egg whites and fold gently. Pour into the tin and bake for around 50 minutes testing to see it the skewer comes out clean. Leave in the tin itself to cool for around 15 minutes. Then turn it out and cool on a rack. Glaze: Sift the icing sugar into a bowl. Add the lemon juice and mix to stir well. Add a little yoghurt at a time just enough to make a smooth mix. Put the cooled cake on the serving plate or board and then pour the glaze over and let sit till glaze is set.
Cut all vegetables into bite size pieces. Add all ingredient's into a large bowl, except the dressing. Pour the dressing over all of the contents, and mix well. Chill for about 2 hours.
Note: Use raw beets and raw carrots. After the cake is cooked, they become cooked, but they have to be added raw in the cake preparation. Preheat oven at 350°F. Butter a bundt cake pan or use Pam. In a bowl, mix oil, sugar, egg yokes, vanilla extract and water; set aside. In another bowl, pass through a sieve the flour, baking powder, salt, cinnamon powder. Incorporate to the first mix. Add the raw carrots, the raw beets and the nuts and mix well. With the electric mixer, whip the egg whites until they are fluffy. Fold delicately into the cake preparation. Pour into the greased cake pan. Bake approximately 50 minutes. Serve with my Cream Cheese and Applesauce Frosting.
Combine the pineapple juice, brown sugar (don't forget the extra tablespoonful!), mustard, lemon juice, onion salt, and soy sauce in a medium saucepan, stirring well. Bring to a boil, reduce heat. Simmer, uncovered for 5 minutes; stir frequently. Remove sauce from heat, and set aside. Trim any excess fat from the ham slices. Grill over medium coals for 20 to 25 minutes or until desired degree of doneness. While cooking, turn ham slices and baste every 5 minutes with the reserved sauce. Grill the pineapple slices over medium heat for 1 minute on each side. Garnish each slice of ham with two pineapple slices, and serve with the remaining sauce.
First of all remove the meat or poultry from the roasting tin and have a bowl ready, then tilt the tin and you will see quite clearly the fat separating from the darker juices. So now you need to spoon off the fat into the bowl using a tablespoon, but remember, you need to leave 1-11/2 tablespoons of fat in the tin. Then, using a wooden spoon, scrape the sides and base of the tin to release any crusty bits, which are very important for flavour. Next, place the tin over direct heat turned fairly low and, when the fat and juices begin to sizzle, add the flour, then quickly dive in with the wooden spoon using brisk circular movements. Speed is of the essence - gentle, faint-hearted stirring is not what's needed here: you should be mixing in the manner of a speeded-up film! Soon you will have a smooth paste, so now begin to add the hot stock, a little at a time, whisking briskly and blending after each addition. Now turn the heat up to medium and you will find that, as the stock is added and it reaches simmering point, the gravy will have thickened. Now your own preference comes into play. If the gravy is too thin, let it bubble and reduce a little; if it's too thick, add a little more liquid. Finally, taste and season with salt and freshly milled black pepper, then pour the gravy into a warmed jug ready for the table. For pork, which has pale juices, add onion to the roasting tin. This will caramelise during cooking and give colour to the juices. The onion may also be used with other joints and poultry to give colour. For lamb, add a teaspoon of mustard powder with the flour, a tablespoon of redcurrant jelly to melt into the gravy, and some red wine to add body. For duck, add the grated zest and juice of a small orange, along with a glass of port. For beef, add a wineglass of red wine or Madeira - this enriches the beef flavour magically.
Spread sauerkraut evenly in a 13- x9- x2-inch baking dish. Top with onion, tomatoes, and ribs. Sprinkle with brown sugar. Cover and bake at 325 degrees Fahrenheit for 2 hours and 15 minutes. Uncover and bake an additional 45 minutes or until meat is tender. Serve with a slotted spoon.
Cut the provolone cheese into 40 small cubes. Wrap a slice of pepper around each cube. Wrap salami around cheese and pepper twice, place on wooden skewer. On another skewer add one black olive, one piece cheese, and one green olive. Repeat until all skewers have been used.
Fill shaker with ice. Add vodka, cranberry juice, and sour mix. Shake well. Strain into glass shot and SHOOT!
Mix all the ingredients in a bowl and blend with a fork. Set in the refrigerator for two hours. Whip and frost the cake.
Bring a large pot of salted water up to the boil, add broccoli florets, and cook for just 3 minutes; you need the water to cook the pasta, so do not drain; instead, remove broccoli with a large slotted spoon and place into a large serving bowl. Making sure the water is still boiling, add pasta; cook according to pkg directions (about 10 to 12 minutes), then drain well and add cooked pasta to the broccoli. While pasta is cooking, toast the pine nuts: place a small skillet over medium-low heat and add nuts to skillet; stir often--it will take about 5 minutes for them to toast; watch carefully so they do not burn; set aside. Now heat the butter and oil in a small skillet over medium-low heat; add both minced garlic and lemon zest and saute for one minute. Remove skillet from burner and add the salt and pepper, and the lemon juice; stir to combine then pour over the broccoli and pasta in the large bowl; toss. Taste pasta and broccoli mixture and add more salt or pepper if necessary. Sprinkle toasted pine nuts and parmesan over dish, and serve.
Heat the oil in a large pan. Add chopped onion and saute for 3 minutes. Add grated carrot and diced pepper. Add the rice along with 3 cups of water. Stir until all ingredients are evenly spread. Add paprika, salt and pepper. Let it boil for 5 minutes over medium heat. Remove from heat and cover with a lid. Let it rest until all water is absorbed by the rice (10-15 minutes). Garnish with fresh herbs and serve!
Trim fat from roast and cut into 1" cubes. Clean carrots and celery and slice to about 1/4" thickness. Wash potatoes (no need to peel yellow/golden potatoes) and cut into 1" cubes. Clean onion; cut in half and slice (about 1/4" slices). Clean garlic and roughly chop. Place olive oil in a large skillet and heat to medium high. Add beef and brown on all sides, seasoning with half of the oregano, salt and pepper. Add carrots, celery and garlic to pan. Saute for 5 to 6 minutes, stirring frequently. Place meat and vegetable mixture in a 6 to 8 quart crockpot. Add potatoes, onion and peas. Pour in red wine and beef broth or water. Add horseradish, Worcestershire sauce, salt, pepper, oregano and parsley. Stir well and cook on high for 4 to 5 hours or low for 7 to 8 hours. Serve with crusty bread and a crisp green salad. This recipe serves 8.
Roasted Poblanos: Rub the chilies lightly with oil and place them on a stovetop grill or directly over an open flame. Grill over medium-high heat and turn, using metal tongs until the skins are evenly blistered and charred. Remove from the heat, transfer to a bowl, and cover with a plate or a lid; they'll steam as they cool. Loosen and peel the skins from the chilies. Bits of charred skin are ok. You can dip your fingers in water, but don't be tempted to dip the chilies in water or peel them under the running faucet-you'll lose their delicious flavor. Salad: Bring a small pot of water to a boil and drop in the onions for 20 seconds. Drain and toss with the vinegar. Heat the oil in a large saute pan. Add the corn, 1/4 teaspoons salt, and saute over medium heat for about 1 minute. Add the water, lower the heat, and cover the pan. Simmer covered, until the corn is tender, about 5 minutes. Transfer to a bowl and toss with the chilies, onions, lime juice, 1/4 teaspoons salt, and a pinch of cayenne. Set aside to cool. Just before serving, add the cilantro and season to taste with salt and cayenne. Tip: To make this salad even easier, you can prepare the separate elements ahead of time and combine them at the last minute. The poblano chilies keep well for several days in the refrigerator or can be frozen and defrosted just before serving.
Cook the pasta according to the package directions. Meanwhile, in a large saucepan, melt 4 1/2 tsp butter over medium heat. Stir in flour until smooth. Gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the grated parmesan cheese, pesto sauce, 1 T garlic, worcestershire sauce, hot pepper sauce, salt, and pepper. Keep warm over low heat. In a large skillet, saute broccoli in remaining butter for 5 minutes. Add shrimp and remaining garlic; cook and stir until shrimp turn pink. Stir in the cream sauce. Drain pasta; add to shrimp mixture and toss to coat.
Bring a large pot of water to a boil. Add garlic; cook 8 minutes until very tender. Transfer to a paper towel using a slotted spoon. Pat dry. Add salt to pot; return water to boil and add green beans. Cook beans until just tender, about 6 minutes. Drain beans, rinse under cold water, pat dry and set aside. Heat 2 T oil in heavy nonstick skillet over medium-high heat. Add ham and saute until crisp, 6 or 7 minutes depending on the moisture content of the ham. Set aside. Can be prepared 1 day ahead. Keep garlic separate from beans and ham. Melt butter with remaining oil in a large heavy skillet over medium high heat. Add garlic and mash with a fork or the back of a spoon. Add green beans and ham. Toss until heated through and coated with garlic. Season to your taste with salt and pepper. Serve.
Put first 3 ingredients in a blender & process SLOWLY until smooth. Pour in a glass over the ice cubes & sprinkle with the nutmeg.
Combine sugar and cream of tartar with hot water. If you are making a recipe that calls for a liquid, omit the hot water and just add the sugar and molasses. If there are other spices in the recipe, increase them just a bit to compensate for the loss of molasses flavor.
Make a simple syrup combining sugar and water in heavy saucepan; bring to a boil over high heat; reduce to medium-low heat and simmer, stirring until sugar has dissolved (6-8 minutes)-(** This step can be made ahead and kept refrigerated until ready to use). Cool completely. Combine blueberries, simple syrup and juice from 2 fresh lemons in food processor. Puree until smooth. Transfer puree to ice cream maker freeze according to manufacturer's instructions. Put into freezable container and place in freezer until firm. Makes 1 quart.
SAUCE: wash and clean guajillo chiles from seeds and veins. Toast them in a dry skillet (cast iron is best) or griddle, over high heat just until soft and fragrant, about only 10 seconds on each side. (Caution: longer toast time make them bitter). Toast tomatoes until the skin is charred. Blend the toasted chiles and tomatoes in the blender or food processor with garlic, spices, some chicken stock and salt and freshly gound pepper to taste. Set aside. Heat the oil in a saucepan over high heat and saute the onion until lightly browned, about 5 minutes. Add the guajillo chiles sauce and chicken stock and bring to a boil. Reduce the heat and simmer for 20 more minutes until thickened and taste for salt season. ASSEMBLE ENCHILADAS: Preheat Oven to 350°F. Saute chorizo and onion in a skillet over high heat, breaking up the meat until the meat is thoroughly cooked about 10 minutes. Stir in the potatoes and remove from the heat. Heat about 1 cup of oil in skillet. Use a pair of tongs and dip a tortilla in the oil for a few seconds until softened. Transfer to a plate atop a few layers of paper toweling to drain. Place 3 to 4 tablespoons of the filling on each tortilla and roll them up tightly. Spread about 1 cup of the guajillo sauce in the bottom of a large baking dish and place the enchiladas seam-side down in the dish. Cover with about 2 cups of the sauce and sprinkle with the shredded cheese. Bake in oven for 15 to 20 minutes until cheese is melted and enchiladas are heated through. Serve with Mexican rice, Charro beans or refried and some sour cream, shredded cheese and avocado slices on top. Mmmmmmm -- delicious!.
To prepare the pastry dough, place flour, sugar, baking powder and salt in a food processor; pulse to combine. Add butter; pulse to combine. Add egg and water; pulse until dough forms a ball. Shape into a disc; wrap in plastic wrap and refrigerate several hours to overnight. (Refrigeration makes dough easier to roll, but is not necessary.) Preheat the oven to 350°F On lightly floured surface, knead dough lightly to soften. Roll into a 12-inch circle; press on bottom and sides of a 10-inch tart pan with removable bottom. Prick with fork. Bake 15 minutes or until light golden. Cool on rack. To prepare the pastry cream, combine 2 tablespoons sugar and flour in a medium bowl. Add eggs, one at a time, whisking after each addition. Combine milk and remaining 2 tablespoons sugar in a small saucepan. Bring to a boil over low heat. Whisk about one-third of the milk into egg mixture. Gradually whisk egg mixture into remaining milk in saucepan. Whisk and cook over low heat until mixture comes to a boil. Boil 20 seconds, whisking constantly. Remove from heat and whisk in vanilla and butter. Pour into a bowl; press plastic wrap directly on surface. Refrigerate until cold. Stir pastry cream to lighten; spread in tart shell, cover with berries and sift confectioners' sugar over top.
Bring non-dairy milk of your choice and one minute cream of wheat to a simmer. Stir constantly and simmer for about 1 minute. Mixture will be thin and watery. Add Vegan Chocolate Chips and Brown Sugar. Stir until the chips and sugar are melted. Add ground flax seed. Stir just to blend. Do not over stir or the mixture will become very thick. If it becomes too thick add more milk of your choice. Note: I usually use Almond Milk. Soy Milk is my second choice, but I put Soy Milk in the ingredients because Recipezaar has nutrition facts for Soy Milk and not for Almond Milk. Almond Milk is lower in calories and fat then Soy Milk.
Heat oven to 300. Mix all ingredients together. Drop on ungreased cookie sheet (by tablespoon). Bake for 10 minute or until light golden brown. Enjoy!
heat butter in a saucepan till melted. add marshmallows and chocolate and heat until almost melted, add peanut butter combine, and remove from heat. stir in rice cereal until coated and pour into a non stick deep pan. allow to cool.
Clean the leeks and rinse well to get rid of sand and soil. Cut off the ends of the dark green parts, leaving all the white parts plus a suggestion of pale green. (Reserve the extra greens for soup stock.). Put the leeks in a large pot and cover with water. Bring to a boil, reduce the heat, and simmer uncovered for 20 to 30 minutes. Pour off the liquid and reserve. Place the leeks in a bowl. The juice is to be drunk (reheated or at room temperature to taste) every 2 to 3 hours, 1 cup at a time. For meals, or whenever hungry, have some of the leeks themselves, 1/2 cup at a time. Drizzle with a few drops of extra-virgin olive oil and lemon juice. Season sparingly with salt and pepper. Sprinkle with chopped parsley if you wish. This will be your nourishment for both days, until Sunday dinner, when you can have a small piece of meat or fish (4 to 6 ounces -- don't lose that scale yet!), with 2 vegetables, steamed with a bit of butter or olive oil, and a piece of fruit.
Preheat oven to 350. Cream 1 butter and full pouch of key lime filling mix. Add 2 eggs and stir until blended. Add flour, baking soda and salt and full pouch of complete crust. Add Hersheys white chips/macadamia mix and lime zest. Using a cookie scoop, form into tbs. balls. Roll dough in white sugar. place dough 2 inches apart on ungreased baking sheet. Bake 18 minutes. Makes about 40 3' cookies.
Peel the bananas and boil them together with the cinnamon, vanilla extract, sugar and water for about 20 minutes. Bake the bananas in the oven at 275°F for 10 minutes. Serve with favorite ice cream.
Put the beans in a strainer and rinse with cold water. Drain well, then place in a serving dish. Add the tuna in large flakes. In a separate bowl, mix the oil and lemon juice. Add salt, pepper, and parsley. Mix it all together and pour over the beans and tuna. Sprinkle in the scallions, toss well, and serve.
PREHEAT oven to 425° F. Spray 4-quart baking dish with nonstick cooking spray. PREPARE pasta according to package directions. Reserve 1/2 cup pasta cooking water and set aside for later use. Drain pasta; return to cooking pot. MEANWHILE, COMBINE pumpkin, flour, garlic powder, salt, nutmeg and cayenne pepper in medium skillet over medium heat. Slowly add evaporated milk, stirring until smooth. Cook, stirring occasionally, for 2 to 3 minutes or until mixture begins to thicken slightly. Pour over pasta in pot. Add sausage and reserved pasta cooking water; stir well. SPREAD half of the pasta mixture into prepared baking dish. Top with spinach. Cover with remaining pasta mixture. Lightly spray piece of foil with nonstick cooking spray. Cover ziti with foil, greased-side-down. BAKE for 20 minutes or until heated through. Combine mozzarella and Parmesan cheeses in small bowl. Remove foil; sprinkle with cheese mixture. Bake, uncovered, for an additional 5 minutes or until cheese is melted.
Preheat oven to 350°F. Cut biscuits into fourths. Mix cinnamon and sugar in a large Ziploc bag and add the biscuit pieces. Shake to coat with sugar mixture. Pour half the melted butter into a bundt pan. Layer biscuit pieces and nuts alternately. Pour remaining cinnamon/sugar over the top and add the rest of the melted butter. Bake 45 minutes. Cool slightly before removing from pan.
Sprinkle chicken evenly with salt and pepper. Melt 1 tablespoon butter in Dutch oven over medium-high heat; add chicken, and cook 5 minutes or until lightly browned. Removed chicken with a slotted spoon and set aside. Add onion, garlic, tomatoes, mushrooms, artichoke hearts and rosemary to Dutch oven; saute 10 minutes or until vegetables are tender. Drain and remove from Dutch oven. Add remaining 1 tablespoon butter, wine and cream cheese to Dutch oven. Reduce heat to low, stir until cream cheese is completely melted, then gradually whisk in nonfat milk. Add chicken, vegetables, cooked fettuccine and Parmesan cheese, tossing gently.
Prepare ribs and get ready to grill. Combind remaining ingredients for rub and apply to ribs. Cover and refrigerate for at least 1 hour. It is also recommended to brush with Asian-lime Sauce (for Grilling and Dipping) #120396 while grilling. Allow 10 minutes to stand before cutting when done.
Start first, I would suggest by preparing your baking sheet: Use parchment paper to line, definitely NOT foil. Making that mistake will cause horrible sticking and burning. Preheat your oven to 325. In a large mixing bowl beat egg whites until soft peaks form (approx. 10 minutes by hand, 3-5 minutes by mixer). If using Mixer, reduce speed and SLOWLY add the vanilla and then the powdered sugar. Gradually is the key here. Continue to mix for a minute or so longer or until all sugar is dissolved. If you are mixing by hand, add the vanilla and enlist the hands of a second person to help you pour the sugar in while you continuously whip the mixture. Ensure a smooth, light, glossy mixture. Stop the mixer or put down your whisk and gently fold in your coconut about a cup at a time. Blend well. Spoon the coconut mixture by approximate tablespoonfulls (rounded) onto the baking sheet and place immediately into the oven. Bake for 10-15 mins or until lightly browned on the tops. Garnish with cinnamon if desired.
In a large frying pan put the oil, mustard seeds, urad dal, cumin seeds and dried red chili and heat over high heat until the mustard seeds have popped for about 10 seconds AND the dal is light brown. Quickly stir in the hing and onion. Reduce heat to medium-high and cook, stirring frequently for about 5 minutes. Reduce heat to medium and stir in the green bell peppers and cook another 3-4 minutes. Add the minced serrano chilies (less if you don't want it too hot) and after 2 minutes, add the tomatoes. If your tomatoes aren't very juicy or ripe, you can add some tomato sauce to give the curry a good tomato flavor. {I usually keep some tomato sauce in a plastic bag in the freezer and just cut off what I need for something like this.] Cook 3 more minutes, adding a bit of water if the curry gets too dry. Add the kidney beans (and water as needed) and cook another 1-2 minutes until everything has married. Stir in the the turmeric, curry powder, garam masala (optional) and salt. Check to adjust spices. Turn off heat and garnish with fresh chopped cilantro. This curry actually tastes best if made earlier in the day and allowed to sit for several hours. Can be eaten with either plain boiled rice or Indian bread. A raita along side would also be nice.
Cut the cabbage into 1-inch cubes and seperate the layers. Meanwhile, in a large saute pan, heat the butter and olive oil over medium-high heat. After pan is hit, add the cabbage and sprinkle on the steak seasoning, garlic salt, and red pepper flakes. Saute the cabbage for about 15 minutes until brown. Add 1/2 cup water to the pan and cover with a lid. Simmer for about 10 minutes, stirring occasionally. Uncover and continue to cook until the cabbage is completely brown. Add the nutmeg (or cinnamon), and then sprinkle on the cheese before serving.
Toss the beef with 1 tablespoon each of brown sugar and salt in a large bowl. Heat the vegetable oil in a large skillet over medium-high heat. Cook the beef in batches until browned on all sides, 4 to 5 minutes. Transfer to a 5 to 6 quart slow cooker. Reduce heat to medium, add the onions to the skillet and cook until soft, about 5 minutes. Stir in the garlic, chilies, cumin, and chili powder and cook 3 minutes. Add 1 1/2 cups water and the tomatoes and simmer, scraping up the browned bits from the bottom, about 3 minutes. Transfer to the slow cooker, cover and cook on low for 7 hours. Add the remaining 1 tablespoon of brown sugar and the hot sauce (optional) to the chili. Serve with green onions, cilantro, and sour cream for topping.
Heat the oil in a pan over medium heat. Cook the garlic and onions until soft. Add the veggie sausage and crumble up in the pan while it browns. Add the peppers and cook until soft. Take off heat. Grease a 9x13 glass baking dish. Spread the cubed bread evenly in the pan. Preheat the oven to 350°F. In a large bowl, mix together the tofu, soy milk, seasonings, and the cooked veggies and sausage. Pout over the bread and let it soak for 20 minutes. Bake the casserole for 35-45 minutes, until everything is nicely browned. Serve plain or with gravy.
Mix all the ingredients together. Roll into 1 1/2 " balls and roll in shredded coconut. Refrigerate until ready to eat. You could also press the mixture into a baking pan (roughly 8x8) and sprinkle the extra coconut on top.
Spread 1 bread slice with mustard; fill bread slices with all remaining ingredients except butter. Spread outside of sandwich with butter. Cook in skillet on medium heat for 3 minutes on each side or until golden bown on both sides. KITCHEN TIPS: Serving Suggestion: Serve with an ice-cold glass of fat-free milk and a mixed green salad to round out the meal. Substitute: Prepare using thinly sliced red or green peppers instead of the tomato.