HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain crushed pineapple well. Add sour cream and pudding into bowl with pineapple and mix well. Place mixture into graham cracker crust. Top with cool whip. Add one whole sliced pineapple in middle and place a cherry in the middle of the ring. Alternate quarter slices of pineapple and cherries around the edge of the pie. Let cool in fridge for an hour. Enjoy! **Cook time is actual chill time in fridge.**.
In a large saucepan or Dutch oven, cook sausage until no longer pink; drain. Add tomatoes, bay leaf, garlic, sugar, basil, oregano, salt and pepper. Bring to a boil. Reduce heat and simmer, uncovered, for 1 hour, stirring occasionally. Meanwhile, in a separate bowl combine eggs, 1/4 cup Parmesan cheese, and nutmeg. Stir in spinach, cooked noodles, and onions. Discard bay leaf from sausage mixture. In each of two greased 9-in square baking pans, layer a fourth of the noodles and a fourth of the sausage mixture. Top each with 1 cup mozzarella cheese. Repeat layers. Top with remaining Parmesan cheese. Bake, uncovered, at 350 for 30 minutes or unil bubbly. Let stand for 10 minutes before serving. Note: Casseroles may be frozen before baking; thaw in the refrigerator overnight and bake at 350 for 1 hour.
Boil potatoes until halfway done, do not cook all the way, drain and pour in greased square baking dish. In a saucepan, melt butter and sautee the onions. Mix the cornstarch with the heavy cream and add to melted butter and onions. Add the cream cheese and chicken bouillon. Stir until well blended and the cream cheese has blended in well. Cook until thickened. Once thickened, pour onto potatoes in baking dish and mix until all potatoes are coated. Sprinkle the top with the crushed crackers. Bake in 350 degree oven for 30 minutes or until crackers turn lightly brown.
In a skillet, heat the 2 Tablespoons of oil. Add the onion, leeks, thyme and marjoram. Season with salt and pepper and cook over moderately low heat, stirring, until softened, about 10 minutes. Add the sugar, vinegar and carrot and cook until the liquid has evaporated, about 5 minutes. Transfer to a bowl and refrigerate until cool. Add the tuna and it's oil to the vegetables, breaking the tuna into large flakes. Preheat the broiler and brush the cut side of the baguettes with oil and toast slightly. Rub the cut sides of the tomato over the baguettes, leaving lots of pulp. Spoon the tuna onto the baguettes, top with the piquillos; and serve.
Combine berries, sugar and lemon juice in a very large stainless steel or enamel saucepan. Let stand for 10 minutes. Place pan over high heat, bring to a full boil and boil hard for 2 minutes, stirring constantly. Remove from heat; stir in pectin and liqueur. Ladle into sterilized jars and process in a water bath for 5 minutes.
Preheat oven to 375°F; line two cookie sheets with parchment paper. Cream together butter and shortening. Add the sugars, and beat until fluffy. Beat in the egg, water and almond extract. In a separate bowl, whisk together the flour, baking soda, salt and cinnamon. Add to the butter mixture and mix until evenly combined. Stir in the oats. Scoop by the tablespoon onto baking sheets, make a dent on top with your thumb (or the top of the almond extract bottle, which is the perfect size). Place 1 tsp of raspberry preserves on each cookie. Top with a small amount of cookie dough (1/2 to 1 level teaspoonful, a blob about the size of a peanut M&M candy). Bake for 12 to 14 minutes until golden brown around the edges. Remove from the oven and cool on the sheet for 5 minutes before transferring to a rack to complete cooling completely.
Cut an oval in the middle of the hot dog bun and scoop out some of the insides. Fill with tuna salad or peanut butter. Arrange corn kernels or banana slices around the outside edge of the boat for trim. Cut a slice of American cheese diagonally. Make a sail for the sailing ship by putting a cocktail stick through some sliced cheddar cheese and standing it in the middle of the boat.
Place a block of tofu in a bowl and top with a heavy weight to drain water as much as possible. Place cauliflower florets in a food processor and process until a rice-like texture is achieved. Fill a medium pan with an inch of water and bring to a boil. Add the processed cauliflower and cook about 4 - 5 minutes. Drain water and cool. Preheat oven to 400°F degrees. Place the cooled cauliflower in a nut milk bag or wrap with cheesecloth and squeeze excess water out as much as possible. In a bowl, place drained tofu and use your hands to mash it well. Add cauliflower, beaten egg, herb, and salt and mix well. Press the dough out onto a baking sheet lined with parchment paper. The thickness of the dough should be around 1/2 inch. Bake for about 30 - 40 minutes. The crust should be firm and slightly brown. Remove the crust from oven. Top with pizza sauce, toppings and cheese. Bake for another 10 - 20 minutes until the cheese is bubbly and slightly browned. Infuse love and serve!
Mix orange juice, mustard, garlic, maple syrup, sunflower oil and vinegar in a bowl. Marinade chicken for at least 4 hours, but overnight is even better. For the pecans, melt the butter, and stir in tabasco, pepper flakes and garlic. Stir in the pecans. Spread onto a flat baking sheet and bake on a really low temp - approx 120C for an hour. Be careful that the pecans don't burn though. After marinading, remove the chicken and pour marinade into a small pan, bring to the boil, stirring until the marinade reduces to a sticky glaze. The oil will stop the Maple syrup from burning. Grill or barbecue the chicken breasts, turning and brushing with the glaze regularly until the chicken is cooked but still juicy. Serve the chicken with the remaining glaze as a sauce, along with the peppered pecans and whatever else takes your fancy.
Chop onion and saute in butter until clear. Chop cauliflower and corned beef into small pieces, food processor works great, add to onions and brown. Serve.
Butter a 12-cup muffin pan. Line a roasting pan or baking pan with parchment paper (for turning the sticky buns onto later)large enough to cover muffin pan. Combine flour, sugar, salt and yeast in a large mixing bowl. Melt butter in the milk over very low heat and beat in eggs. Stir milk/butter mixture into the dry ingredients to make the dough. Knead for 10 minutes or for 5 with dough hook. When it is springy and satiny, form a ball and put in a greased bowl. Turn to coat and cover with plastic wrap. Leave in a warm place for 1 hour or until doubled in size. Syrup: Using an electric mixer cream butter until soft and smooth and add sugar. Beat in syrups and then divide mixture among the muffin cups and top with walnuts (about a tablespoonful in each sticky-based waiting cup.). Preheat oven to 350. Knock dough back, knead once or twice and then roll out to a large rectangle (apx 24X12) with the long side nearest you. Beat egg and add milk; glaze the dough using a pastry brush or your fingers. Mix the filling ingredients in a little bowl and sprinkle onto the dough. Now, roll up from the long side and away from you, carefully and firmly (not too tight) keeping a firm sausage shape. Cut into 12 even slices, and lie each slice spiral-swirly cut side up, on top of the nuts and syrup in the muffin cups. Leave to rise for about 20 minutes then put into the oven and bake for 20 to 25 minutes, by which time they should be golden and cooked: crisp in parts, voluptuously gooey in others. You may want to put a baking sheet under pan to catch any falling goo. Place roasting pan or baking sheet on top and turn the whole thing the other way up. Remove the muffin tray and dislodge any nuts that are still stuck in it, adding them, along with any residual syrup, to the upturned buns. Leave to cool, then stuff your face -- as if you needed encouragement.
Cream together butter, honey, vanilla and Sucanat (brown sugar). Add in egg. Cream well. In a separate bowl, stir together flour(s), salt, baking soda and powder. Slowly add flour mixture to creamed mixture. Add oats, then chocolate chips and almonds (optional). Bake at 350 for approximately 10 minutes. Take them out while still a little bit gooey. Let finish baking outside of oven while cooling on the pan for 5 minutes. Remove from pan once firm.
Preheat oven to 375 degrees. Cream shortening and sugar in a mixmaster. Add beaten egg. Add carrots. Beat well. Sift dry ingredients and add to carrot mixture. Bake for 45 minutes in a very well greased ring mold. Turn over onto a serving platter and serve immediately.
1. Preheat oven to 350°. 2. Remove papery skin from garlic head. Cut garlic head in half crosswise, breaking apart to separate whole cloves. Wrap half of head in foil; reserve remaining garlic for another use. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. 3. Heat oil in a saucepan over medium heat. Add shallots and red pepper to pan; cook 1 minute. Add quinoa to pan; cook 2 minutes, stirring constantly. Add wine; cook until liquid is absorbed, stirring constantly. Add broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Remove from heat; stir in garlic pulp, spinach, tomato, cheese, and salt. Serve immediately.
Prepare an ice bath (a large bowl filled with ice water and ice cubes). Add green beans to boiling water. Blanch until tender, about 3-5 minutes. With a slotted spoon remove from water and immediately plunge into the ice bath. When beans are thoroughly cooled, drain and pat dry. Repeat the process with the carrots. Add all ingredients except cheese and dressing to a large bowl. Stir to combine. Add cheese. Begin by adding 1/4 cup of vinaigrette dressing and stir to combine. Chill, stirring occasionally, and add more dressing if needed. The vegetables will give off their juices also. Best if chilled overnight so that all of the flavors marry.
Preheat the oven to 350°F. In a medium bowl, toss the potato slices with the cream until thoroughly coated. Generously butter a ceramic casserole dish. Arrange 4 layers of the potatoes in the bottom of the pan and season with salt and pepper. Sprinkle half of the Parmesan cheese on the potatoes and cover with 4 layers of potato. Season with salt and pepper, sprinkle on the remaining Parmesan, and layer the remaining potatoes over the cheese. Season with salt and pepper. Bake for 1 1/2 hours, or until the potatoes are tender.
Sponge. Preheat oven to 350°F Line the bottom of an 8-inch springform pan with parchment but do not grease pan. Warm eggs in their shells in a bowl of hot water for 2 to 3 minutes. In a mixer or with an electric beater, whip eggs with sugar over high speed for 15 minutes. Sift together flour, baking powder and salt. In a separate bowl mix butter, vanilla, lemon juice and zest. With the mixer on medium low speed, add flour mixture all at once. Let mix 30 seconds and add butter mixture all at once. Pour batter into pan and bake for 30-40 minutes, until cake springs back when you touch it. Syrup: Heat sugar, lemon juice and water together until sugar is dissolved. Set aside. Mousse: Soften gelatin in lemon juice with lemon zest added. Whip cream to soft peaks and chill. Warm eggs in their shells in warm water for 2 to 3 minutes. Whip eggs with sugar on high speed for 5 minutes. While eggs are whipping, melt gelatin mixture over low heat, stirring. When eggs have doubled in volume, fold in whipped cream by hand. With mixer on low speed, add gelatin mixture and blend for 10 seconds. To Assemble: Place an 8-inch ring mold (or springform pan ring) on a plate. Trim sponge cake to 6 inches in diameter and slice into 2 horizontally. Place one disc inside the mold. Brush lightly with lemon syrup. Pour half of the mousse over the cake, letting it spill over the sides. Spread mousse with a palette knife, getting mousse into every space. Place second cake disc on top of mousse and brush with syrup. Pour the rest of the mousse on top and spread evenly. Chill for 3 hours. Unmold cake.
Cream sugar, shortening and butter. Add eggs, one at at time, blending well after each addition. Add baking powder to the flour and mix into the batter 1/2 cup at a time mixing well after each addition. Add milk, vanilla and pineapple with juice to batter and blend well. Pour the batter into a well greased and floured 10 inch tube pan. Place in a cold oven; set oven to 325 degrees and bake for 1 1/2 hours or until done.
Preheat oven to 350 degrees F. Mix cream cheese, mustard and horseradish; set aside. Mix meat and salt and pepper to taste. Divide in half. Pat on half evenly in an ungreased 8" pie pan. Spread cream cheese mixture over meat in pan. Shape remaining meat into an 8" circle, place on top of cheese mixture and pinch edges of meat patties together to seal. Bake 55 min. or until well done. Remove to a serving plate and cut into wedges to serve.
PREHEAT oven to 325°F Paper-line 24 muffin cups. Cut each square of dough in half. Place one piece of dough in each muffin cup. BAKE for 10 to 12 minutes or until cookie has spread to edge of cup. BEAT cream cheese, sweetened condensed milk, eggs and vanilla extract in medium bowl until smooth. Spoon about 3 tablespoons cream cheese mixture over each cookie in cup. BAKE for additional 15 to 18 minutes or until set. Cool completely in pan on wire rack. Top each with level tablespoon of pie filling. Refrigerate for 1 hour.
Mix spices together in a small bowl. Heat the oil in a medium-sized skillet. Add the chicken and sprinkle liberally with the spice mix. Cook until the chicken is no longer pink in the center. Add cooked chicken to the crockpot. Add all the vegetables. Dump in the soups. beans and creamed corn and stir. Once soup has heated up, stir in the cheese. Cook on low for 4-5 hours.
Place beans, tomatoes and sugar in slow cooker. Cover and cook on high 2 1/2 hours. Stir in peppers. Cook on high 30 minutes longer.
In a deep skillet, heat the oil over medium heat. Add the onions and cook until slightly soft, about 8 minutes. Add the garlic, chili pepper and ginger, cook for about 2 minutes. Add the spices and salt, stir well. You'll end up with a paste. Add chick peas, plus enough water to barely cover (at least 3 cups). Bring to a lively simmer, then lower heat and cook at a gentle simmer, stirring occasionally until most of the liquid evaporates, 50 to 60 minutes. You're looking for very soft chick peas with a thick gravy, not soup. Tast for salt and season accordingly. Place a few tablespoons of channa into warmed tortilla with any or all of the optional add-ons. The channa is also great over rice. Keeps well in an airtight container in the fridge for at least 5 days. NOTE: recipe wouldn't take 2 x 1 inch piece of ginger, or 8 tortillas, but those are the amounts.
Combine the crackers, peanuts, and pretzels in a large roasting pan. Heat the sugar, butter, and corn syrup in a saucepan over medium-high heat. Bring to boil and cook for 5 minutes stirring constantly. Stir in the vanilla and baking soda. Pour over cracker mixture, stirring to coat well. Bake at 250° for 45 minutes, stirring the mixture every 15 minutes. Remove to waxed paper to let cook completely. Add the M&M's. Break up mixture into small pieces if necessary.
In a large mixer bowl, dissolve the yeast in the warm water. Add the milk, sugar, salt, molasses, butter, wheat gluten, cooled caraway seeds, and 1 cup of rye flour. Mix at low speed until smooth. Switch to dough hook and mix in the rest of the rye flour. Add the whole wheat flour and allow the mixer to knead for 5-10 minutes or until the dough is smooth and elastic. Lightly oil the surface of the dough, cover with plastic wrap, and allow to rise in the same mixing bowl, until doubled. Remove plastic wrap and deflate dough by kneading with dough hook for 1 minute. Recover with plastic wrap, and allow to rise again, until doubled. Again deflate dough, using mixer, and knead with dough hook until once again smooth and elastic, 1-2 minutes. Cut dough in half and form each into a smooth, round loaf. Place on a lightly greased cookie sheet, cover with plastic wrap, and allow to rise until doubled. Bake in a preheated 375 degree oven for 30-35 minutes, or until loaves sound hollow when thumped on the bottom. Remove from pan to cooling rack, and immediately brush with melted butter.
Brown little smokies in a large saute pan. Combine bbq sauce and marmalade in a bowl. Pour over sausages. Saute about 5 minutes until heated through. Can transfer mixture to crock pot if want to keep warm for extended period of time. **Variation: combine all ingredients in crock pot and wait til sausages plump up (should take about 3 hours on low).
***if using frozen, thaw and drain thoroughly. Preheat oven to 175°C. Layer 1st 4 ingredients in 10" buttered pie plate. Blend remaining ingredients and pour over layers. Bake for 35-40 minutes.
Just before serving mix the cranberry juice and sherbert. Mix should be frothy. Pour into classes, 3/4 full. Top with soda.
Cook beef till done and drain. Put all remaining ingredients EXCEPT cabbage, in large stock pot and simmer. When vegetables are tender crisp, add cabbage. Cover and simmer till cabbage is done. You may add pasta, or other seasonings. I served this with garlic bread. I found the garlic and the chicken and tomato cubes at Wal-Mart in the Ethnic section.
Empty the bag of fresh sauerkraut into a deep pan. Add water and hot dogs. Top this off with the tube of refrigerator bisquits. Bring to a boil. Reduce heat to medium and cover. Cook for about 15 minutes. Bisquits are now fluffy like dumplings. Serve with mashed potatoes. Enjoy!
Preheat the oven to 300°; butter the baking sheet. In a shallow dish, whisk the eggs, milk, cream, whiskey, sugar, vanilla, and salt together. Dunk the bread slices into the egg mixture and soak them for at least 10 minutes, turning if needed to coat evenly, until saturated but short of falling apart. Warm 1 tablespoon butter and 1 tablespoon oil together on a griddle or in a large skillet over medium heat. Briefly cook the French toast in batches until golden brown and lightly crisp, turning once. Put the first slices on the baking sheet and keep them warm in the oven. Continue cooking the remaining slices, adding more butter and oil as needed. When all the French toast is ready, dust with powdered sugar. Serve immediately with berries and maple syrup, if desired.
Put yogurt in a bowl. Beat lightly with a fork until smooth and creamy. Add all remaining ingredients and mix well.
In a non-reactive bowl whisk the ingredients together until smooth. Vinaigrettes taste better if they are prepared at least 1 hour in advance of serving.
First, strain the yogurt by putting cheesecloth or a paper coffee filter in the bottom of a strainer and pour in all the yogurt but 1/4 cup (reserve for later); let it strain for a couple of hours to thicken it up, or overnight (in the fridge) to make thicker "yogurt cheese" (I prefer it just for a couple of hours; you could also substitute sour cream for the yogurt, if you like). Combine the reserved 1/4 cup of un-strained yogurt with the prepared hummus, then spread mixture on the bottom of a 9 inch pie dish. Combine remaining strained yogurt and cumin and spread over the hummus layer. Toss together the garlic powder, salt, lemon/lime juice, chopped tomatoes, and avocado, then spread over the yogurt layer. Add a layer of the cucumbers and sprinkle with a bit of salt and pepper. Add a layer of feta, then finish it all off with olives. Let chill for an hour before serving with pita chips (artichoke hearts are a good addition to this recipe, as well.).
Mix all ingredients, chill and place in large punch bowl. Float strawberries for a pretty touch.
Heat oil in large saucepan over medium-high heat. Add cranberries and fresh ginger; stir until cranberries begin to burst, about 3 minutes. Add wine and sugar; boil until mixture is reduced to 2 1/2 cups, about 15 minutes. Add crystallized ginger, curry powder and five-spice powder. Season with salt and pepper. (Can be made 3 days ahead. Cover; chill). Serve sauce cold or, if desired, rewarm over low heat, stirring often.
Heat oven to 375*F. Cream butter and sugars together. Beat in milk, orange juice and egg. Sift together flour, baking powder, salt and baking soda. Add flour mixture in batches to the batter blending well after each addition. Stir in chopped nuts and cranberries. Drop dough by teaspoonfuls on greased baking cookie sheets. Bake 10 to 15 minutes. Allow to cool completely before placing in storage tins. They become more moist over time.
Set oven to 350°F. Grease a 3-quart casserole dish (you can also make this in a 13 x 9-inch baking dish, I used my 3-quart Corning Ware casserole dish for this). In a bowl toss the apple pieces with 1/3 cup brown sugar (can use less than 1/3 cup sugar if desired) and 1/4 cup fresh orange juice; set aside. In another bowl soak the matzoh pieces in 1 cup warm water until soft but not mushy; set aside. While the matzoh is soaking, in a large bowl whisk the eggs until well blended; add in the salt, cinnamon, 1-1/2 cups sugar, melted butter, cranberries (or Craisins) and chopped dried apricots; mix to combine. Gently squeeze the liquid from the matzohs (don't worry about squeezing all of the water out completely!) add to the egg mixture along with the chopped apples; mix very well. Transfer the mixture into greased baking dish. Sprinkle lightly with about 2 tablespoons white or brown sugar, then dot all over with the cold butter pieces. Bake covered with foil for about 40 minutes. Remove from oven uncover, then return and bake uncovered for another 20 minutes, or until the casserole is set. Serve at room temperature.
Combine all ingredients except bread and lettuce in a medium bowl and mix well. Make sandwiches with bread and lettuce. You can store the chicken salad recipe filling in the refrigerator up to two days, tightly covered.
Lightly coat a 15 x 10 x 1-inch nonstick baking pan with nonstick cooking spray. Set aside. Combine sugar, corn syrup, and butter in a medium heavy-bottomed saucepan over moderate heat. Bring to a boil, stirring constantly. Immediately remove from heat and quickly stir in the Honey Smacks and nuts and immediately pour the mixture onto the prepared baking pan. You must work quickly, as the mixture will harden. After about 30 seconds, using rubber gloves, take hold of the edge of the candy and, lifting it slightly from the pan, pull it as thin as possible. Brake the candy into irregular pieces. Store tightly covered. Makes 1 dozen pieces.
Microwave squash cut side down for 20 minutes till soft and fibers separate. Meanwhile in a frying pan heat 2 tablespoons of oil and saute onions, and garlic 5 minutes add herbs cook for 2 minutes. Add squash and toss. Drizzle with remaining garlic and top with cheese and season with salt, nutmeg and pepper to taste. Serve and enjoy.
Line an 8 inch square pan with foil. Microwave butter in a 2 quart microwave safe bowl on high for 1 to 1 1/2 minutes until melted. Add cocoa and stir until smooth. Stir in confectioner's sugar and vanilla and blend well, it will be dry and crumbly. Put the bowl back in the microwave for 30 to 60 seconds, until the mixture is hot. Stir it until it is smooth and add in the pecan pieces. Pour into foil lined pan, and spread evenly, cover and refrigerate until firm. Cut into 1 inch by 1 inch squares.
Preheat oven to 350 degrees. In a large mixing bowl, stir together all ingredients. Shape dough into 1 inch balls. Place on ungreased baking sheets; flatten with fingers. Bake at 350 degrees for 10-11 minutes. Do not overbake. Remove to a wire rack to cool.
In the top of a double boiler over simmering water combine all the ingredients, stirring until smooth and well combined. Continue to cook for 10 minutes or until thick and smooth. Pour into clean, hot sterile jars and seal. Process in a boiling water bath for 10 minutes at altitudes up to 1000 feet sea level.