HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375°F. Place pastry on clean work surface. Brush edges with water. Fold in edges 1/2 inch to create a border all around. Place pastry on a sheet pan. Top pastry with another sheet pan and bake 20 minutes. Remove top pan and continue to bake 10 minutes or until golden brown. Remove from oven and cool. Spread cooled pastry evenly with yogurt. Arrange fresh fruit over the yogurt and sprinkle with powdered sugar. Cut pastry into squares and serve.
Mix all of the dry ingredients together. Then add the remaining ingredients. Mix with an electric mixer set on LOW. Increase the speed to medium-high and beat for another 3 minutes, (until it lightens). Spray a muffin tray with fat free butter flavor PAM. Pour the batter into the cups and bake at 350 degrees F for 20 minutes.
Heat oil over medium heat in large sauce pan. Add carrot, celery, and onion, allowing to cook 2 minutes. Add butter and stir to melt. Add stock and cook for 10 minutes. Add apple, tomato paste, bay leaf and brown sugar. Cook for 2 minutes longer. Remove bay leaf. Transfer soup to blender or use an immersion blender, blend until smooth. Strain soup through fine sieve, keeping liquid and discarding any solids. Season with salt and pepper and serve hot.
Using a blender or Vita-Mix, process all ingredients until smooth. Pour into a glass.
Place sliced bananas in a small casserole dish. Combine butter, syrup, and lemon juice and drizzle over bananas. Bake uncovered at 350°F for 10-12 minutes. Meanwhile, place coconut and pecans on a cookie sheet with sides and toast in oven till light brown. Sprinkle coconut and pecans over bananas. Serve in dessert dishes or over ice cream.
Take the Kale off the stalks and blanch in boiling salted water for 2 minutes. Take it out of the boiling water and put it into an ice water bath to stop cooking and keep kale bright green. Make the dressing: combine garlic, ginger, salt, brown rice syrup, brown rice vinegar, soy sauce, and cayenne pepper in a blender until smooth. If it is too thick, add hot water 1 tbsp at a time until dressing is desired consistency. Remove kale from water and drain as much water out as possible. If you want, you can use paper towels to get more water out. Toss with the dressing and mix in some red onions sliced very thinly and chopped peanuts. There may be some dressing left over- it will keep in the fridge for a few days.
Steps to Make Proper Cup of Tea: Bring enough water to fill your teapot twice to a full, rolling boil in a kettle. Bring the teapot to the kettle and fill it with the boiling water. Put the kettle back on the stove and bring it back to a full boil. Let the teapot sit with the hot water in it for a moment or two to warm it up, then pour out the water. Add one teaspoon of tea per cup of tea to the teapot, plus one for the pot. Add the boiling water to the teapot, put the lid on and cover the teapot with a tea cozy. Let the tea steep for three to five minutes. Pour the tea into each cup using a tea strainer. Offer guests sugar cubes (or honey) and a slice of lemon or a small serving of milk. Tips for Making the "Perfect" Tea. * A teapot doesn't have to be expensive, but it should be made of china or earthenware. * When you pour the water over the tea in the teapot, make sure it is at a full boil. * If you are using very fragile bone china, add a bit of milk to the bottom of each tea cup before pouring to reduce the shock of the heat on the fine china. In that case, don't offer lemon slices! * Do not use cream in tea, always use milk. * Choose fermented teas, not Asian style green teas. Some popular teas are: o English Breakfast Tea (may be too strong for an afternoon tea). o Earl Grey Tea, which is flavored with the rind of bergamots. o Darjeeling Tea (full-bodied). o Ceylon Tea (very popular). o Lapsang Souchong Tea (distinctive, smoky flavor). o Chamomile Tea (not caffeinated).
Remove skin from duck, and cut meat into thin strips. Peel Pumpkin and cut into 2cm cubes. Combine oil and spring onions in a large saucepan, stir over medium heat for 2 minutes or until softened. Add curry paste and stir over heat for 1 minute. Add water, sugar, fish sauce, and lime leaves. Bring to the boil, reduce heat to low and simmer for 5 minutes. Add duck, pumpkin, and tomatoes, cook for 10 minutes or until duck and pumpkin are cooked. Add basil and coconut milk, warm through.
Preheat oven to 325. Spray a 12-inch pie, pizza dish or cake pan with nonstick spray. In a large bowl, cream (mix) melted butter and brown sugar. Mix in eggs and vanilla extract. In a separate bowl, whisk together flour, salt and baking soda. Add dry ingredients to wet ingredients. Stir ingredients until a soft dough forms. Fold in chocolate chips. Press dough evenly into prepared pan. Bake for 13-15 minutes. Do not over-bake, as the cookie cake will continue to cook as it cools. Let cookie cool on pan until completely cooled. Decorate as desired! Serve!
1. Preheat oven to 350. 2. In a bowl add your cheetos and crush them so they are all broken up but still somewhat course). 3. Add milk and let sit for 2 minutes. 4. After it sits crack the egg into it. 5. In large bowl add your meat and onion soup mix. 6. mix with hands until all the soup mix is incorporated through all the meat. 7. in the cheeto mixture, crack the yolk of egg with a spoon and spoon the whole mixture into meat. 8. mix with hands until it is all mixed together slowly crushing the saltines into it (you may need more or less depending on the consistency and the fat content of the meat). 9. put half of the ketchup on the bottom of the pant you are cooking meatloaf in (I prefer a 9x13 baking dish). 10. spread it around. 11. form the meatloaf shape in your hands and put on top of ketchup and form the loaf more so its a even oblong shape. 12. put remaining ketchup over the top of it. 13. add whatever seasonings you like over the top (I like to crush a cracker over the top and put garlic salt and a little Parmesan cheese). 14. Bake for 1 hour.
Mix the sour cream with the baking soda. There are no directions as how to mix the dough but I always do this. Mix the margarine well with the flour, salt and oatmeal. Add the sour cream mixture and vanilla. The dough will be wet. Refrigerate for 2 hours. Preheat oven to 350 degrees. Roll the dough on a floured surface thinly, about 1/3 inch or a bit less. Cut into 2 1/2 to 3 inch rounds and place on cookie sheet. Bake for 4-5 minutes, more or less, not letting the cookies brown too much. I have a fast cooking oven, you may need to allow 8 minutes. Let cool on the pan a few minutes, then remove cookies from the sheet onto a rack. When totally cooled, make sandwiches with a date filling, or jam. I don't know the serving amounts, so guessing.
Brush pizza crust with olive oil. Sprinkle on seasonings, to taste. Bake per pizza crust instructions.
Combine 2 tablespoons cornstarch with soy sauce; toss with meat until all meat is coated. Brown in hot oil; when done drain. Drain pineapple reserving juice. Add reserved juice, vinegar, sugar, and garlic salt to meat. Bring to boil, then reduce heat; cover and simmer 45 minutes. Dissolve remaining 1 tablespoon cornstarch in water; add to meat. Cook stirring constantly until thickened and translucent. Add pineapple, heat through. Serve on a bed of cabbage.
in a sauce pan bring molasses to a boil pour molasses into the ice cream cones filling them only halfway thru. sprinkle sesame seeds on top. refrigerate for atleast an hour .serve cold.
Preheat oven to 375°F. In a frying pan, fry bacon until clear. Add margarine and all other ingredients except shrimp. Simmer for 5 minutes. Place shrimp, in a single layer, in a baking dish and pour sauce over the top. Stir to coat. Bake uncovered for 20 minutes. Stir once or twice. Serve immediately. You can peel these when you eat them, but not before. Serve with plenty of napkins!
Mix together corn, asparagus, onion and basil. Whisk together sugar, vinegar, salt and pepper. Pour sauce over vegetable mixture and toss together. **If fresh basil is unavailable, substitute one tablespoon dried basil.
Spread peanut butter on one slice of bread. Spread the honey on top of the peanut butter. Sprinkle cheerios on top, and add sliced banana and other piece of bread. Cut into triangles to serve! YUMMY!
Measure sifted flour, baking powder, and salt; sift together three times. In a mixing bowl, beat egg whites until foamy. Add 1/2 cup sugar gradually, and continue beating only until meringue will hold up in soft peaks. Cream butter. Gradually add remaining 1 cup sugar, and cream together until light and fluffy. Add sifted ingredients alternately with milk a small amount at a time, beating after each addition until smooth. Mix in flavorings. Add meringue, and beat thoroughly into batter. Preheat oven to 350 F. Spread batter into your chosen size form lined with parchment paper - see below. 15 x 10 x 1 inch pan bake for 30-35 min, or 2 x 9 inch round pans, bake at 30-35 min, or 3 x 8 inch round pans, bake at 25-30 minute. Cool cake, after 10 min remove cake from pan(s) and finish cooling on a wire rack.
Prepare an outdoor grill to cook directly over medium-high heat. To make the dressing, combine all ingredients and whisk vigorously to blend. Set aside. Brush the chops lightly with olive oil and season with salt and pepper. Brush the Romaine, onion, bell pepper, corn and cucumber lightly with oil and season with salt and pepper. Place the chops on the grill and cook for 4 to 5 minutes, until golden brown. Flip and cook another 4 to 5 minutes, until they reach an internal temperature of 150 degrees. Transfer to a plate and set aside. Put the onion, bell pepper, corn and cucumber on the grill. Cook for 3 to 4 minutes, until lightly charred. Flip and cook for another 3 to 4 minutes, until lightly charred. Leave the corn on until it's lightly charred on all sides. As the vegetables are done, transfer them to a plate and set aside. Place the Romaine halves on the grill, cut-side down, and cook to 4 to 5 minutes, until lightly browned. Flip and cook another 2 to 4 minutes, until lightly browned and wilted. Transfer the Romaine to a plate and set aside. With a sharp knife, cut the chops into bite-size pieces and set aside. Cut the onion, bell pepper and cucumber into large dice and set aside. Cut the kernels from the ear of corn and set aside. Split the Romaine halves down the middle, then chop them into bite-size pieces. Place the Romaine in a large salad bowl. Add the pork chops, onion, bell pepper, corn and cucumber. Whisk the dressing well again and pour half of it over the salad. Toss well. Add half of the remaining dressing and the Parmesan and toss well. Add the rest of the dressing if desired and check for seasoning; add salt and pepper if needed. Toss well before serving.
Preheat oven 350 degrees. Beat egg whites til form firm peaks. Beat egg yolks in a lg bowl, stir in pumpkin, sugar, yogurt, cream, butter, orange peel, and nutmeg. Fold in beaten egg whites. Spoon into 10 custard cups and bake 20-25 minutes. You may also spoon into 1 quart souffle dish and bake 1hr and 20mins or until knife inserted comes out clean.
CRUST: Mix and press into 9X13 pan. Reserve a few crumbs to garnish the top. FILLING: Dissolve the Jello in boiling water. Add the strawberries and the lemon juice. Let stand until fairly firm. Pour over crust. TOPPING: Mix the cream cheese, milk and icing sugar together. (I usually beat the cream cheese with the milk until smooth then beat in the icing sugar). Mix in with the prepared Dream Whip. Spread on top of strawberry layer. Top with reserved crumbs. CHILL in fridge until ready to serve. NOTE VARIATIONS: For a different look I have kept out about 1/2 cup plain Jello (before the strawberries were added) and mixed in with the topping for a nice pink color. I have also used frozen strawberries in liquid and just cut back a bit on the boiling water. I have used 2 packages small Jello (instead of a large). A friend used lemon Jello and pineapple. The variations are endless. I hope you enjoy this as much as we do. Prep time is approximate and does not include standing time.
Wash chayotes, cut and half and scoop out, using a spoon or potato ball cutter; reserve pulp. Mix next five ingredients together and fill cavities loosely. Saute pulp in olive oil until golden and add tomatoes. Place stuffed chayotes ina greased pan, pour sauteed mixture over them and enough hot water to cover. Simmer, covered, for 90 minutes or bake in a slow oven (325F). Serve hot with sauce.
Melt butter in sauce pan and sweat celery and onion until onion is clear. Mix last five ingredients well then add saute` vegetables. Bake at 350' for 1 1/2- 2 hours in a buttered casserole dish or until a knife inserted in center comes out clean.
Preaheat oven to 350. Season meat with adobo. Toss meat with flour. In a frying pan large enough to put a single layer of meat add EVOO add olive oil and heat until hot. Add meat and brown. Add all remaining ingredients, scraping up browned bits, and cook over medium high heat until bubbling. Transfer to a 11 by 8 baking pan (holds a single layer of meat) and bake uncovered for 3 hours. The sauce should be very thick and the meat VERY tender. Serve as a taco or over rice.
In a nonstick 12-inch skillet, bring 1 inch of water and salt to a boil over high heat. Add asparagus; return to a boil. Reduce heat to low; simmer, uncovered, 3 to 5 minutes, until asparagus is tender-crisp. Drain asparagus; set aside. Wipe out the skillet. In a medium bowl, mix sugar, fish sauce, lime juice and soy sauce. Stir in chicken until evenly coated. (Coat chicken just before cooking, because the lime juice will change the meat's texture.). Add 2 teaspoons oil to the skillet; place over medium-high heat. When oil is hot, add chicken; cook 5 minutes or just until it loses its pink color throughout, stirring occasionally. With tongs or a slotted spoon, transfer chicken to a clean bowl, leaving any cooking liquid in the skillet. Add onion, ginger and jalapenos to the skillet; cook until onion is tender, about 8 minutes. Add onion mixture to the bowl with the cooked chicken. In the same skillet, heat the remaining 1 teaspoon oil over medium heat until hot. Add asparagus; cook until it begins to brown, about 5 minutes, stirring occasionally. Return onion mixture and chicken to skillet; heat through. Toss basil and cilantro leaves with chicken mixture just before serving.
In a large bowl, combine the dry milk, sugar and salt. Add the milk, eggs, and vanilla, mixing the ingredients well with a fork. Stir in rice, raisins, apricots, nutmeg, and cinnamon. Pour mixture into a greased 6-cup casserole dish. Bake the pudding in a preheated 325 degree oven for 15 minutes. Stir the pudding, and then bake the pudding for another 35 minutes or longer until the milk is absorbed. Serve the pudding warm or chilled.
Spread peanut butter generously on four slices of bread. Top with four remaining bread slices and trim crusts. Cut each sandwich into thirds, vertically and horizontally, to make nine cubes. Cut each bacon slice into thirds and wrap each sandwich cube with bacon. Secure with wooden toothpicks. Place cubes on rack of a broiler pan. Bake at 350 for 15 to 20 minutes or until bacon is nicely crisped.
Combine gelatin and boiling water. Stir until dissolved. Combine milk and pudding mix. Beat 2 minutes with an electric mixer. Add gelatin mixture and vanilla extract. Mix well. Pour into serving dishes or moulds. Chill until firm.
In a large heavy skillet cook garlic and onion in oil over moderate heat,. stirring, until onion is softened. Add beef and cook, stirring and breaking. up any lumps with a fork,until cooked through. Drain off any excess fat. Add. remaining ingredients, adding just enough juice to create a spoonably loose. but not soupy mixture. Simmer sauce, stirring occasionally; about 30. minutes. Makes enough sauce to top 6 hot dogs. Steam the hot dogs and use. potato rolls.
In small saucepan over medium heat, stir together all of the filling ingredients. Cover and cook just until vegetables are crisp-tender, about 3 to 4 minutes. Uncover. Cook until liquid is evaporated. Cover to keep warm and set aside while preparing omelets. In small bowl, beat together eggs, water, cheeses and seasonings until blended. In 7 to 10-inch omelet pan or nonstick skillet over medium-high heat, heat 1 teaspoon of the butter until just hot enough to sizzle a drop of water. Pour in 1/2 cup of the egg mixture. (the mixture should set immediately at edges.) With a spatula, carefully push cooked portions at edges toward center so uncooked portions can reach the hot pan surface, tilting pan and moving cooked portions as necessary. When top is setting and no visible liquid egg remains, fill with half of the reserved vegetable mixture. With spatula, fold omelet in half, or roll. Invert onto plate with a quick flip of the wrist or slide from pan onto plate. Keep warm. Repeat with remaining egg and vegetable mixtures for second omelet. Serve and enjoy!
Place eggplant slices between several thickness of paper toweling; sprinkle with 1 teaspoons salt. Weigh down with something flat and heavy; let stand 30 minutes. Cut into 1/4 inch cubes. Heat 1/4 Cup oil in a large skillet. Add eggplant all at once. Quickly toss to coat. Cook, stirring constantly until tender (about 5 minutes); remove to large bowl. Pour remaining oil into skillet, add onion, green pepper, zucchini, and garlic. Cook, stirring constantly, until tender (about 5 minutes). Set aside. Combine oregano, basil, remaining salt, and pepper in measuring cup. Set aside. Prepare crust according to directions for a 2 crust pie. Divide dough into 2 balls, 1 slightly larger than the other. roll out larger into 12 inch circle; fit into 10 inch pie plate. Trim overhang to 1/2 inch. Sprinkle with 3 tablespoons of Parmesan. Spoon half eggplant into pie plate; then half vegetables; sprinkle with half of herbs mixture, 1 tablespoons parmesan and half mozzarella. Repeat, reserving 1 tablespoons parmesan. Roll out remaining pastry; cut into 1/2 inch strips; arrange lattice fashion over pie; trim to within 1/2 inch of plate; turn edges under; flute. Brush lattice strips with water; sprinkle with remaining parmesan. Bake at 425 degrees F. for 25 minutes or until pastry is golden brown and pie just begins to bubble. Let stand 15 minutes before serving.
Mash the black beans with a fork in a bowl. Add the pepper, onion, orange juice, balsamic vinegar, garlic, salt, and pepper and mix until fully blended. Chill the sauce until ready to serve or if desired, heat before serving.
Combine flours, flax seed, Splenda, baking powder and salt into a medium-sized bowl with a whisk. Form a well in the center in preparation of wet ingredients. Into a blender, place strawberries, milk, applesauce (or yogurt), vanilla and egg and puree until smooth. Add the wet strawberry mixture to the dry flour mixture and whisk just until all is moistened. Do not overmix. Spoon about 1/2 cup batter onto preheated waffle iron that's been coated with cooking spray. Cook until done and crispy. Serve hot with toppings of your choice: we like sugar-free syrup, Cool Whip Free and extra sliced strawberries.
Dice the chicken and brown it in the Worcestershire sauce in a non-stick skillet with no oil. When the chicken is mostly browned add the chopped broccoli and spinach. Cover and let it stay on the heat long enough for the chicken to finish cooking and the spinach and broccoli to soften then remove from heat leaving covered. In a separate bowl mix the mustard, cheese and Miracle Whip. (Mayonnaise works too). Once the chicken has cooled add the chicken to the bowl and mix well. Place some of the mixture into half a Whole Wheat Pita Pocket and Enjoy. * This tastes delicious both warm and cold so leftovers are great. * Some possible additions: tomato, olives, celery, onion, avocado, zucchini, summer squash, walnuts, raspberries. - if you add zucchini and/or squash you will probably want to steam it separately and then add to the mixture.
Cut the sun-dried tomatoes into thin stripes. Keep the oil. Heat wok or large skillet. Add 1 tablespoons of the kept oil. Fry meat in 2-3 portions. Add more oil if necessary. Add fried meat to the wok again. Add garlic, tomatoes and cream. Cook on low heat for 4-5 minutes. Add cooked penne and basil and mix. Leave on stove until penne are warm. Season with salt and pepper. Serve in bowls and top with roasted pine nuts.
Bring a large pot of salted water to a boil and cook the pasta until just al dente. While the water heats and the pasta cooks, heat the oil in a large saute pan over medium-high heat. Add the sausage and saute until cooked all the way through, about 5 minutes. Remove the sausage from the pan and put it on a plate. Put the onion and the garlic in the saute pan, and cook for a few minutes, until the onion is translucent. Add the zucchini and cook until lightly carmelized, about 5 more minutes. Season with salt and pepper. Add the sun-dried tomatoes, the stock, and the reserved sausage and keep warm until the pasta is ready. Drain the pasta and add it directly to the pan with the sausage and vegetables. Cook together for 30 seconds, turn off the heat, and sprinkle on the cheese just before serving.
Take your sausage and cut into about 2 to 3 inch pieces. Put 1 tablespoon of crushed red peppers and put into a clean quart jar. Add your sausages. Add vinegar. Put a lid on and shake very well. Put in refrigerator. Shake every day for 7 days. You may use hot smoked polish sausage or kielbasa. Adjust hot peppers to your taste.
Beat eggs thoroughly. Strain through wire strainer, into a bowl, and set aside. Shred, very finely, 1/3 cup zest from limes. Squeeze the juice from limes to make 1-2/3 cups liquid. Put sugar and butter in upper part of double boiler, set over simmering water. Stir together until butter is melted. Add lime juice, zest, and eggs to butter mixture. Cook, stirring frequently until white foam is absorbed from the surface, and mixture thickens to consistency of a light custard (approx. 15 minutes). Spoon hot curd into warm jars, cool slightly, and seal with lid. Refrigerate. Share with friends.
Heat oil in karaahi, add methi, dried red chilly, tejpatta, saunf and mango slices. Saute for 2 minutes. Add jaggery and let the ripe mango cook with it on slow flame for 20- 25 minutes. Leave a little jaggery syrup remaining with the cooked mango. Serve as an accompaniment to snacks or rice- daal.
Beat cream cheese and sugar at medium speed with an electric mixer until smooth. Add pie filling, cinnamon, and ginger, beating well. Cover and chill 8 hours. Serve with gingersnaps and apple slices.
In a small bowl, combine flaxmeal, baking powder, egg and salt with a wisk. Spray a large custard cup (I used a 4 cup Pyrex measuring cup) with non-stick spray (I used olive oil). Pour the batter into the cup. Slip the cup into the microwave and nuke for 1 minute. Make sure the top is nice and dry. If it isn't, nuke for another 5 to 10 seconds. Dump the muffin out onto the counter or a cutting board, bottom-side up, and allow it to dry for a few minutes. NOTE: Original recipe called for adding 2 packets of Splenda, 1/4 tsp cinnamon, and a few drops of vanilla extract.
Preheat oven to 375°F Cut squash in half lengthwise, scrape out seeds & drizzle with a small bit of olive oil. Place on foil lined roasting pan & bake for 1 hour. It should be tender when poked with a knife or fork. Saute onion in a 2TB olive oil. Add garlic, oregano & a pinch of salt. When soft, add quinoa & vegetable stock. Bring to a boil, reduce to a simmer & cook, covered about 15 minutes. Stir in raisins & let sit, covered. Toast pignoli nuts in a dry skillet. Set aside. When squash is cooked, scrape the strands into a LARGE bowl. Season with salt & freshly ground pepper. Add cooked quinoa & toasted pignoli nuts, toss to combine. Add vinaigrette, toss to combine. Refill squash halves or put in a casserole dish & keep warm in oven until ready to serve.
In a large pan melt the butter and add the cabbage and onion. Cook the vegetables, turning with a fork, until they are limp but not browned. Add the water, tomatoes, salt, caraway seed, and sugar. Cover and simmer for 30 minutes. Serve hot, garnished with parsley.