HumbleIntelligence/food-ner-1-Million huggingface dataset:
Divide strawberries (or cantaloupe) between 6 tall dessert glasses. Stir boiling water into dry jello in medium bowl at least 2 minutes til completely dissolved. Add cold water and ice cubes, strring until ice is completely melted. Remove 3/4 cup jello and pour evenly over berries. Refrigerate 20 minutes or until jello is set but not firm. Add 1 cup cool whip to remaining jello. Stir with gently wire whisk til well blended. Spoon evenly over jello. Refrigerate 1 hour or until firm. Top each parfait with 1 TBS cool whip just before serving. Store leftovers in the refrigerator.
Dissolve Jello and sugar in boiling water. Dissolve Kool-Aid in cold water. Pour Kool-Aid and Jello mixture together. Pour into small (3 oz) paper cups, ice cube trays, or pop molds. Freeze until almost firm. Insert popsicle sticks, party picks, etc. and freeze until firm.
In top of double boiler, stir chips and milk together until smooth. Remove from heat and stir in walnuts and vanilla; blend well. Pour into a buttered 8" square pan; chill until firm.
In a large pot over medium heat, saute the carrots and onion in the olive oil for 5 minutes. Add chicken broth, cooked chicken, Orzo, lemon juice, and spinach. Bring to a boil, then reduce heat and simmer until the Orzo and the spinach are tender, about 20 minutes. Serve with toasted Pita bread bites or crusty bread.
In a large saucepan, combine pudding mix and milk. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in dry cake mix. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Sprinkle with butterscotch chips and nuts. Bake at 350 for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 12-16 servings.
Chop the onions, zucchini, carrots, and garlic. In a large stock pot or dutch oven, heat the oil over medium high heat. Cook the lamb shanks, 2 at a time, turning until browned on all sides. Remove shanks to a plate. Drain off all but 1 tablespoon drippings from the pan. Add the onions and cook about 8 minutes until golden. Stir in zucchini and carrots and cook, stirring, about 3 minutes. Stir in garlic, basil, oregano, mint, tomato sauce, and wine. Heat to boiling. Add lamb shanks and press them into the sauce. Cover, reduce heat to medium low, and simmer 3-3 1/2 hours, until lamb is very tender and falls away from the bone. Stir in lemon juice, olives, and pepper. Serve over orzo or rice.
Mix all ingredients and place into the rice cooker, close lid and set to on. When unit switches to keep warm, open lid, stir, close lid and leave on keep warm for at least five more minutes. Serve hot. Cheeses that are nice, are a mixture of mild cheddar, fontina,and mozzarella.
Melt butter in large stock pot. Saute onion, celery and carrot until tender, about 15 minutes. Add salt, pepper, cayenne and cloves. Add chicken broth and simmer for 15 minutes. Using a hand held blender, blend until smooth (I don't have one of these so I use my food processor in batches or electric blender. Or if you like your chowder with the chunks in it, as the recipe owner does, you can skip this step completely). Add hominy and simmer for 5 minutes. Mix 1 cup of the half and half with flour until smooth and add to stock pot. Add sugar, remaining half and half and shrimp. Bring mixture to the point of almost boiling. Add cheese and heat thoroughly, stirring until cheese is melted and soup is creamy.
In a 3-quart saucepan, cook onion in oil till crisp-tender, about 5 to 10 minutes. Add broth, rice, lentils, potato, carrot, raisins, and seasonings. Cook until rice and lentils are almost tender, about 10 to 15 minutes. Stir in the bell pepper and peas. Cover and cook about 5-10 minutes more, or until the liquid is absorbed and the rice and lentils are tender. Let stand 5 minutes before serving. I sometimes use this rice to make stuffed peppers. I put rice in peppers and pour canned spaghetti sauce (I usually add about 1/8 cup water to this) over, cover and bake about 45 to 60 minutes. I also use leftover rice to make veggie burgers. Enjoy! For Vegetarian/Vegan do not use chicken broth.
Preheat oven to 400. Sift flour, salt and baking powder. Cut in butter to create course crumbs. Stir in oats and raisins. Add eggs, milk and almond extract. Knead gently. Roll out into a 12x24 inch rectangle. Brush with 2 tbs melted butter. Sprinkle with 1/4 cup brown sugar. Roll up starting with long edge. Place in 9 inch cake pan seam down. Slice at 1 inch intervals to within 1/2 inch of center. Turn and cut section upward. Brush with remaining butter. Sprinkle with 1/4 cup brown sugar. Bake for 25 minutes. While still warm, frost with icing and sprinkle with almonds.
Peel cucumbers and slice in half lengthwise. With a small spoon, scrape out seeds and slice cucumbers about 1/4 inch thick slices. In bowl combine sour cream, apple cider vinegar, Splenda, chives, salt, and pepper. Mix until well blended. Add cucumbers and stir till well coated. Store in refrigerator until ready to serve.
Preheat oven to 350°F. Grease cookie sheets; set aside. In a large bowl combine coconut, milk, and flour until well blended. Stir in baking chips. Drop by rounded tablespoons about 2 inches apart. Bake 8 to 10 minutes or until edged are golden. Cool completely on wire racks. Store in tightly covered container.
Marinate beef: Stir the 1 teaspoon soy sauce, 1 teaspoon rice vinegar, potato starch (corn starch is fine, too) and black pepper in a medium bowl and add the beef. Leave for 10 minutes. Blanche the broccoli (which just means to bring water in a pot to a boil, add broccoli and a dash of salt then immediately turn off heat and pour the broccoli into a colander - do not let the broccoli sit, so as to avoid loss of crispiness and losing the bright green color you should now get). Heat large frying pan or wok until water sizzles instantly, or evaporates upon contact. Add cooking oil and stir to coat (for me that's about 2 tablespoons olive oil). Add beef, immediately spread beef out all over surface in single layer (preferably not touching) and leave for 1 minute. Flip, add garlic for 30 seconds to 1 minute until no longer pink. Pour on sauce. Add broccoli and bring to a boil. Pour in dissolved potato starch and cook, stirring the sauce for 30 seconds. Serve over rice immediately and for some umph, garnish with sesame seeds.
Saute the vegetables. In a frying pan over medium heat, melt the butter. Add the onion and saute until softened, about 5 minutes. Add the ginger, cinnamon, and nutmeg and saute until fragrant, about 1 minute longer. Cook the soup. Put the squash chunks in the slow cooker and sprinkle with the brown sugar, 1/2 teaspoon salt, and 1/4 teaspoon white pepper. Pour the contents of the frying pan over the squash and add the broth. Cover and cook on the high-heat setting for 3 hours or the low-heat setting for 6 hours. Finish the soup. Using a blender or food processor, working in batches, process the squash mixture to a smooth puree. Return the soup to the slow cooker to keep warn until serving. Season to taste with salt and pepper. Ladle into bowls, garnish with a dollop of the sour cream and chives (or parsley) and serve.
In a mixing bowl, dissolve yeast in 1/2 cup water. Add sugar, salt, oil and remaining water; stir until dissolved. Add flour and stir until smooth. You may need a little extra flour to make a soft but non-sticky dough. Place in a greased bowl. Cover and let rise in a warm place for 1 hour or until doubled. Turn to lightly floured surface. Divide dough in half. Let rest for 10 minutes. Roll each half into a 15 inch chain. (like you would roll playdough for making a snake.). Place both rolls on one greased cookie sheet. Cover and let rise until doubled, about 45 minutes - 1 hour. With very sharp knife, make 3 diagonal cuts across the top of each loaf. Bake at 400 degrees for 30 minutes. Cool on wire racks.
Preheat the oven to 375 degrees. Season the osso buco with 1/2 teaspoon salt and 1/4 teaspoon pepper, and dredge them in flour. Heat the olive oil in a 12-inch skillet or dutch oven over medium high heat. Brown the osso buco on all sides, about 15-20 minutes. Transfer the osso buco to a platter and reserve. Pour all the fat from the pan. Add the vinegar, and with a wooden spoon, scrape up any brown bits adhering to the pan. Cook over high heat until the vinegar is reduced by half. Add the veal stock to the pan and bring to a simmer. Season with the remaining salt and pepper. Return the osso buco to the pan. Cover and braise in the oven for 1 hour. Split the fennel in half lengthwise leaving the core intact. Slice each half lengthwise into 1/2-inch pieces. Uncover the osso buco and add the fennel, carrots and orange juice. Raise the oven temperature to 400 degrees and cook uncovered an additional 45-50 minutes, basting occasionally. The meat should be fork-tender and the vegetables completely cooked. Remove the pan from the oven. Transfer the osso buco to a serving platter and keep warm. Skim the fat from the cooking liquid with a bulb-baster or ladle, and cook over high heat to thicken slightly, 4-5 minutes. Stir in orange segments, ladle the sauce and vegetables over the meat and serve.
pre heat oven to 350. Remove liquid cheese pouch from shells and cheese box (set shell pasta aside) mix with sour cream and cottage cheese and ham. refrigerate. fry enough bacon till it makes 1 cup when crumpled up. boil water for elbow macaroni and shell pasta. add both types of noodles and only cook till half of the cooking consistency of desired doneness. once noodles are ready add to refrigerated mixture add the bacon and stir with spoon until well mixed. In large baking pan laced your mixture evenly top with croutons and powdered cheese. place in oven until golden brown on top. around 25 to 30 minutes. remove from oven. let stand 5 minutes before serving.
Peel and wash the carrots and slice them into 1/2 inch thick rounds. Blanch the carrots in boiling salted water for about 7-8 minutes. You want them cooked, but not overcooked - firm to the bite. Strain and set aside to cool. In a bowl combine the vinegar and garlic. Add in the cooled carrots and mix well. Stir gently enough to not break the pieces of carrot. Refrigerate for at least three hours, stirring every now and again. Arrange the carrots on a platter surrounded by the olives if you like.
Combine pudding mixes, Jello and water, stirring well. Cook over medium heat while stirring constantly until mixture comes to a boil. Cool to room temperature. Stir in Cool Whip and oranges. Chill well. NOTE: Even though this recipe is cooked, the vanilla pudding mix is instant. It is not a mistake.
In a large pan over medium heat, heat the butter and olive oil until the butter is melted. Add the garlic and onion and saute until tender, about 5 minutes. Stir in tomatoes, tomato paste, basil, oregano, sugar, and red pepper flakes. Bring the sauce to a boil and then reduce heat to low. Place a cover on the pan, tilted slightly to let some steam out. Bring the sauce to a boil and then reduce heat to low. Place a cover on the pan, tilted slightly to let some steam out. Simmer for 15 minutes. Cool slightly. With an immersion blender, carefully blend until sauce has desired texture. (I skipped this part because i like chunky sauce). Preheat oven to 350. Cook noodles according to package directions. Once cooked, drain and rinse with cold water. Spread 1/2 cup to 1 cup pizza sauce in bottom of pan. Prepare the filling by mixing beaten egg, ricotta cheese (I used cottage cheese instead), a cup of mozzarella, 1/2 c grated parmesan cheese, parsley, and pepper until well combined. To prepare lasagna rolls, lay out one lasagna noodle and spread it with about 2 tablespoons of cheese filling. Lay out 5 to 6 pepperoni on top of cheese filling. Roll up each noodle starting at one of the short ends. Place in prepared baking dish, seam down. Repeat until all noodles have been filled and rolled. Pour 1 and 1/2 cups pizza sauce over rolls and top with 1/2 cup mozzarella cheese and 1/4 cup parmesan cheese. Cover baking dish with foil and bake for 45 to 50 minutes (remove foil last 10 to 15 minutes) or until hot and cheese is melted. (I skipped the foil and found it unnecessary) Let stand 10 minutes prior to serving.
Lighly saute mushrooms in butter. Add flour and stir constantly for about 5 minutes. Slowly add stock, stirring until all is incorporated. Simmer about 10 minutes. Add cream, stir and serve.
Persimmon Bread Pudding. Preheat oven to 375. Grease baking pan & set aside. Squeeze the pulp from the persimmons. In a medium saucepan, heat 3/4 cup milk with the star anise & Cinnamon. Remove from heat when mixture begins to simmer. Once cooled back down remove cinnamon stick & star anise. Whisk together the milk in the saucepan with brown sugar, eggs, vanilla & salt. Add raisins, walnuts, pulp & soft fruit to saucepan. Place torn baguette pieces into a baking dish. Pour the saucepan mixture over the top of the torn baguette pieces. Place small pieces of butter on top of the mixture in the pan. Bake for 40 minutes or till pudding is puffed up. Let cool for 20 minutes before serving & prepare the creme anglaise. Creme Anglaise. In a medium saucepan heat 1 cup milk & heavy cream. Stir occasionally & don't let mixture boil. Once it starts to simmer remove from heat. Beat egg yolks with sugar. Add saucepan mixture to the egg & sugar mixture slowly. Stir mixture as you add the liquids. (Note reason for adding mixture slowly is so eggs won't cook. Transfer mixture to a saucepan. Heat while stirring till sauce thickens. Once thicken remove from heat & add spiced rum.
In a large bowl, mix together orange jello (dry mix) and vanilla pudding (dry mix). Fold whipped topping into the dry mixes. Add 2 to 4 T reserved mandarin orange liquid and stir well. Add mandarin oranges and marshmallows and mix well. Chill well.
Heat marshmallows, orange peel and orange juice over medium heat, stirring constantly, until marshmallows are melted. Cool about 15 minutes, or until thickened. Beat whipping cream in chilled medium bowl until stiff. Stir marshmallow mixture to blend, then fold into whipped cream. Divide amount 6 dessert dishes. Refrigerate about 2 hours or until set. Refrigerate any remaining dessert.
Preheat oven to 350 degrees F. Bring water to boil in a medium saucepan. Stir in the rice, reduce heat, cover, and simmer for approximately 20 minutes. In a large skillet over medium heat brown sausage until no longer pink. In a medium mixing bowl add cooked rice, cooked sausage, picante sauce, and sour cream. Mix well, place in casserole dish, and top with cheddar cheese. Bake approximately 20 minutes or until cheese is bubbly. Serve with sides of extra picante sauce and sour cream.
Preheat the oven to 350F degrees. Put the Wasa crumbs into a small bowl and pour the milk over them, set aside. Put the meat in a large bowl. Melt the butter in skillet and add the green pepper and onions. Cook gently for about 3 minutes or until soft, stirring often. Add the sauted pepper, onions and everything else but the ketchup and bacon to the meat mixture. Mix lightly with your hands. Put the meatloaf into a glass loaf pan and spread the ketchup over the top. Lay the bacon slices over the ketchup. Bake the loaf for 1 hour and 15 minutes. Remove from oven and let rest for 10 minutes before slicing.
Set oven to 350°F. Sprinkle half the creole seasoning on top and bottom of chicken breasts. Then lay chicken breasts skin down into an 8x by 8x baking dish. Cover with tin foil and bake for an hour. Chop up your onion, celery, red and green bell peppers and your garlic. In a large soup pot or dutch oven add your olive oil. Turn heat to hight and when it starts to get hot add your veggies. Sweat them for at least 3 minutes before adding the rest of the creole seasoning, the chicken stock, bay leaf, black pepper and thyme. Bring to a boil and then turn to Med-Low. When the hour is up take the chicken out of the oven and let rest for 5-10 minutes. Once rested and cooled you'll want to take the chicken off the bone and add meat to the pot of simmering soup. Discard all skin and bones but add the juices at the bottom of your baking dish to your pot. Add green beans. Let simmer about 10 minutes. In a mixing bowl combine flour, baking powder, parsley, pepper, salt, eggs and water until it looks like a thick paste. You may need to add another teaspoon or two of water depending on the size of your eggs. Turn heat back up to Med-High until it's brought to a heavy boil. Using two teaspoons spoon the dumpling mixture teaspoon by teaspoon into the soup. Once all the dumplings have bounced back up to the surface you know they are done. Turn heat back down to low and let simmer for about 5 minutes before serving.
Saute onion and garlic in oil. Mash or puree garbanzos and potatoes together. Add sauteed onion, tahini, lemon juice, milk powder, soy sauce, and other spices as desired. Shape into patties and place on greased cookie sheet. Bake at 350 for 10 min on each side (they will be very soft when turning the first time) Alternately, you can pan fry them in a little oil (I use olive oil) if you prefer them golden and crispier on the outside. Serve in pita with lettuce, tomato, and cucumber.
In heavy saucepan cook the onion with the turmeric and coriander in the melted butter until the onion is softened. Add the rice and stir to coat. Add the broth, bring the liquid to a boil and simmer, covered, for 17 minutes or until the liquid is absorbed and the rice is tender. Stir in the pine nuts and raisins, add salt and pepper to taste.
Preheat the oven to 400 degrees. Smear butter over both surfaces of each slice of bread. Add lots of brown sugar to the tops, enough to cover the tops without seeing the butter. Sprinkle the cinnamon over the top of the brown sugar. Let bake for about 5-6 minutes, then turn to broil till the top of the brown sugar is bubbling. Remove from oven and let cool for 1-2 minutes.
Preheat oven 375 degrees. Combine all ingredients. Shape into balls and put into muffin tins. Bake for 15-20 minutes.
Brown beef in hot oil in a heavy, large stock pot; add 3 cups water. Bring to a boil, reduce heat; cover and simmer 1 1/2 hours. Add carrots and remaining 3 cups water; bring to a boil; reduce heat, cover and simmer 15 minutes. Add remaining ingredients; cover and simmer additional 35 minutes, stirring occasionally. Yield: about 8 quarts.
Place it all in a food processor and process until you like the consistency. Put in a jar for at least 2 days before using. Will keep for weeks in the fridge.
Brown ground beef in skillet. Pour off excess fat, rinse with hot water to remove more fat. Put all ingredients together in crock pot and cook on high until potatoes are cooked. 4-6 hours.
Put hash browns into crock pot. Put onions on top of hash browns. Lay links on top of onions. Mix together the eggs, soup, water, salt and pepper. Pour evenly over everything in the crock pot. Cook on low for 8 hours, or until done. It may only take 4 hours, just depends on your crock pot.
Preheat oven to 425°F. In a large bowl, sift together the dry ingredients. Gradually add enough of the cream to form a soft dough. Knead lightly on a floured board, handling the dough gently to retain the air needed for the scones to rise. Roll out to a 1/2- to 3/4-inch thickness. Cut into 2 inch rounds with a sharp knife or use a cookie cutter. Arrange on an ungreased baking sheet, leaving a 1/2 inch space around each one. Bake for 10 to 12 minutes or until golden brown.
In a large saucepan, saute the sausage over medium-high for 5 minutes, stirring constantly to prevent sticking and break up the meat. Add onion and continue to saute until onion is soft. Reduce heat to medium and add garlic, chiles, tomato sauce and cook for 5 more minutes. Add beans and bananas and enough bean liquid to make a thick dip consistency. Mash beans slightly with a spoon or potato masher and mix well. Cover and cook over low heat for 5 minutes. Serve warm with tortilla chips.
In a large nonstick skillet, heat 1 tablespoon of the oil, over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add one bag of spinach and cook for 2 minutes until wilted. Repeat with the remaining bag of spinach. Let the mixture cool for a few minutes. Place the remaining olive oil, spinach mixture, cannellini beans, lemon juice, balsamic vinegar, salt, and pepper in the bowl of a food processor. Blend until the mixture is smooth.
Squeeze the thawed spinach in your hands until most of the water is out. Mix all ingredients in a medium size bowl. Refridgerate a couple of hours or over night. Serve in a bread bowl with bread, crackers, carrot sticks.
Mix together the chicken, yogurt, mayonnaise, dill and lemon juice. Season to taste with salt and pepper. Before serving gently mix in diced peaches and melon. Serve over mixed greens.
If you use a double boiler for this frosting, it's fool-proof. You can also make it in a very heavy saucepan over low to medium heat on the stovetop, but you'll have to stir it constantly with a spatula to keep it from scorching. Fill the bottom part of the double boiler with water. Make sure it doesn't touch the underside of the top. Put the chocolate chips in the top of the double boiler, set it over the bottom, and place the double boiler on the stovetop at medium heat. Stir occasionally until the chocolate chips are melted. Stir in the can of sweetened condensed milk and cook approximately two minutes, stirring constantly, until the frosting is shiny and of spreading consistency. Spread on cupcakes, making sure to fill in the "frosting pocket.".
Trim and discard the excess fat from the meat. This will ensure that you're not left with oily, greasy cooking liquid. Coat the roast with olive oil, then salt and pepper the entire roast. Mix all the other ingredients together, except the beer and the beef stock, and make a paste. Smear the paste all over the roast and set it in a slow cooker turned on low. Gently pour the beer and beef stock into the slow cooker without rinsing the paste off the roast. Close the lid and let the roast cook for 7-8 hours. When the meat is tender and pulls apart easily, remove it from the crock pot, place it on a cutting board and pull the roast with two forks. Skim any fat off the cooking liquid. Place the pulled meat in a serving dish and ladle the desired amount of sauce over it. All the flavors from the sauce will be absorbed by the meat. Serve warm with your favorite toppings on corn or flour tortillas, corn tostadas, corn taco shells or by itself with some rice and beans.
Into a saucepan put 4 dozen *vongole* or small clams (cockles or mussels can be used as well). Pour over them three-quarters of a bottle of white wine and let them cook until they have opened. Drain them, setting aside the liquid in which they have cooked, and remove the empty half-shells. -- Chop the white part of a leek with a small onion, add a clove of garlic, and saute this mixture in a saucepan with good oil, add the liquid from the clams, and a quart of fish stock; add a peeled and chopped tomato, a bouquet of marjoram, and a few green leaves of celery. Let this bubble fast for ten minutes, remove the bouquet and the garlic, stir the clams into the soup, and pour it into the tureen. Serve separately small croutons of bread fried in oil.
Lightly pound the cubed venison just to break it down, not to flatten. Season the meat with salt and pepper, dried thyme, and garlic powder. Then season the flour with Creole seasonings, cinnamon, and cumin. Dredge the meat in the seasoned flour. Heat a large, heavy pot and add the bacon grease. Brown the venison and remove. Add to the hot grease the onion, celery, bell pepper, carrots and garlic and sautee until softened. Be sure to scrape off the bottom of the pan as you saute. Add the red wine and deglaze the pan, stir for 2 minutes and add the olive oil to make the stirring easier. Add the consomme, water, tomatoes, bay leaves and ham shank. Return the venison to the pot. Simmer, uncovered for 2-3 hours stirring occasionally and adding water as needed. In the last 1/2 hour add the celery root, pearl onions, and peas. Serve hot over noodles.