HumbleIntelligence/food-ner-1-Million huggingface dataset:
Line 9 x 5 x 3-inch loaf pan with foil. Place first 4 ingredients in medium metal bowl. Mix sugar, condensed milk, cherry preserves, whipping cream, 1/3 cup water and butter in heavy medium saucepan. Stir over medium-low heat until butter melts and sugar dissolves, occasionally brushing down sides of pan with wet pastry brush to dissolve sugar crystals. Add dried cherries. Attach candy thermometer to side of pan. Increase heat to medium-high. Boil until thermometer registers 230°F, stirring constantly but slowly and tilting pan if necessary to submerge bulb of thermometer, about 17 minutes. 2.	Immediately pour hot syrup over chocolate mixture in bowl (do not scrape pan). Using wooden spoon, stir vigorously until chocolate melts and fudge thickens slightly but still remains glossy, about 3 minutes. Transfer fudge to prepared pan; smooth top. Sprinkle with chocolate chips. Chill until firm, about 3 hours. 3.	Lift fudge from pan, using foil as aid. Fold down foil. Trim edges of fudge. Cut fudge into 24 pieces. (Can be made 2 weeks ahead. Refrigerate in airtight container.) Let stand 30 minutes at room temperature before serving.
Preheat the oven to 375°F. Mix the flour and baking powder and rub in the butter/margarine. Using cold water, make the mix into a pastry. On a floured board, roll the pastry out into a rectangle about 1/4 inch thick (it cooks in a deep dish, so make sure the width is small enough to fit in the dish). Spread the syrup/jam over the pastry and roll it into a cylinder. Place the roll into a deep dish. Dissolve the sugar in the warm water and pour over the roll. Bake for 30-40 minutes until golden. Serve immediately.
Melt margarine in a large saucepan over medium-high heat. Add scallions and mushrooms; cook until tender, stirring, about 5 minutes. Combine flour, garlic powder, pepper, broth and milk in a small bowl; mix until well blended. Add flour mixture to saucepan; cook until mixture boils and thickens, stirring constantly, about 10 minutes. Add chicken, pimentos and sherry; cook until thoroughly heated, stirring occasionally, about 2 minutes. Stir in cheese and add cooked spaghetti; toss gently. Yields about 1 cup per serving.
Using a blender, process all ingredients until smooth. Chill for 1 hour before serving.
In a large saucepan, mix all the ingredients together well. Bring to a boil. Reduce the heat to a simmer uncovered for 2 to 2 1/2 hours or until the mixture is thick and about 1 cup of liquid remains, stir occasionally. Process the mixture in a blender in batches until smooth. Transfer to jars or containers and chill for at least 2-3 hours in the fridge. Store in the fridge. Bon Appetit!
In a skillet, heat oil, garlic, and a splash of Worcestershire, and brown the pork chops. Meanwhile, mix sour cream, soup, Worcestershire, salt, and pepper. When pork chops are done, pour mixture over chops and heat through. I served the chops with the gravy and gravy over baked potatoes, but you might like mashed potatoes or rice.
In a large skillet, melt the olive oil and butter. Rinse the fillets and pat dry. Combine the flour, salt and pepper, and corn meal, and dredge the fillets, shaking them lightly to remove excess flour. Saute the fillets over medium heat until golden. Turn fish and continue to cook until done. Remove and keep warm. With a paper towel, wipe any crumbs or bits from the skillet and return to medium-high flame. Add wine and cook for 5-8 minutes, or until reduced by half. Stir in the sour cream until smooth, remove from heat, and add herbs and lemon. Taste sauce and season with salt and pepper. Pour the sauce over fish and serve immediately.
In a small saucepan melt butter. Stir in remaining ingredients. Heat thoroughly. Drizzle over cooked fish fillets.
Combine sugars and water in medium saucepan; bring to a boil. Stir in apples; simmer 3 minutes, stirring occasionally. Add cranberries and orange rind; cook 10 to 15 minutes or until cranberries are softened and chutney has thickened, stirring occasionally. Spoon chutney into tightly covered container; refrigerate up to 2 weeks. When ready to serve, cut block of cream cheese into Christmas tree shape, if desired; brush with food color to resemble branches of tree. Press nuts onto bottom of tree for"trunk. "Remove a few cooked cranberries from chutney for garnish and use to decorate cream cheese tree along with bell pepper cutouts, if desired. Serve chutney with crackers.
Place all ingredients in a large bowl. Add boiling water last. Beat on high with electric beater for 10 minutes. Spread on cake. This makes enough icing for a large angel food cake or 2 or 3 cake layers.
Tie a piece of string around each piece of pork to maintain a nice shape while cooking. In a large pot sear off pork shoulder (season liberally first). Add vegetables and herbs after meat is browned, add liquids and bring to a boil. Season and place in a 350° oven to braise. Should take 2-3 hours. Place potatoes in a large pot, add cold water to cover and season aggressively with salt. Bring to a boil and cook till potatoes are tender. Drain potatoes, mash while still hot with rest of the ingredients, season and reserve.
Preheat oven to 400°F. Spray a 9x13-inch baking dish with cooking spray. Cook ground beef until no longer pink, drain off extra fat. Add onions or powder, garlic, salt and pepper and the green chilies. Cook 5 minutes to blend flavors. Add just enough enchilada sauce to bind beef mixture together. Dip corn tortillas one at a time into the simmering water to soften, only takes a minute or two. Place 1 TBS of the beef mixture off center on the tortilla. Roll tortilla firmly and place into baking pan. Continue until all the meat mixture is gone. Combine the chili, remaining enchilada sauce in a saucepan and heat until just bubbling. Pour chili mixture over the rolled enchiladas making sure to cover the entire pan. Bake for 15 minutes at 400°F; then add the Colby Monterey Jack cheese and bake 10 minutes more for a total of 25 minutes. Serve with chips or salad.
Wash cucumber very well, or peel it. Cut cucumber in half crosswise and then in half lengthwise. Remove seeds. Thinly slice cucumber and place in a glass bowl. Thickness depends on how crisp you want the cucumbers to be when finished. Thicker = Crisper, but Thinner = Yummier! Place remaining ingredients into a magic bullet jar or a small food processor bowl. Process for about 30 seconds or until the mint looks like small specks. Pour marinade over sliced cucumbers, mix well and refrigerate for at least an hour. To serve, I usually place in individual shallow white prep bowls or little japanese ceramic serving dishes, spooning a little bit of the marinade over the top.
Toast the walnuts and set aside. Cook the bacon over medium heat until crispy. Set aside to drain and cool. Drain off all bacon fat except for 1 tablespoon. Add the garlic and onion to the pan and saute over medium heat for about 2 minutes. Next add the sherry and cook until reduced by half, approximately 3-4 minutes. Add the cabbage and {{lightly}} cook until wilted but still crunchy, about another minute. Remove pan from heat. Transfer the cabbage mixture to a salad bowl and toss with the wine vinegar, olive oil, thyme, walnuts and crumbled bacon. Season to taste with salt (and freshly ground black pepper if not using pepper bacon). Serve warm.
Grill the pepper skin side up until the skin is black. Allow the pepper to cool and peel off the skin and roughly chop the flesh. Place the pepper flesh, tomatoes, onion, stock, paprika and basil into a saucepan. Simmer for 15 minutes. Blend, strain, heat through gently and serve.
For the Light Fumet (Fish Stock): 1. Make the white mirepoix by mincing all vegetables. At a minimum, use onion, celery and leek. Parsnip and mushrooms are optional. 2. Combine sachet d'espices ingredients in cheese cloth, wrap and tie with kitchen twine for easy retrieval later. 3. Combine Fishbones, white mirepoix, and water in pot dangling the sachet d'epices. 4. Bring mixture to a simmer (DO NOT BOIL). 5. Skim the surface to remove floaties & scum. 6. Simmer for 45 to 50 minutes adding water as necessary so you end up with a gallon of stock. 7. Strain stock using a chinoise or cheese cloth. For the Veloute: 1. Build a blonde roux using the melted butter and flour, cooking on med-low heat for 5 minutes, until it becomes straw colored. 2. Whisk or stir in half the fish stock making sure the paste has dissolved and a liquid has formed without any lumps. Stir in remaining stock. 3. Simmer until thickened. About 25 minutes. For the Soup: 1. Wrap crab shells in a tea towel and beat them with a hammer to break them into small pieces. 2. Saute the crab shells with the butter and onions. 3. Add garlic, paprika and tomato paste and cook for a few minutes -- don't burn the tomato paste! 4. Add brandy and deglaze. let brandy reduce to au sec (almost dry). 5. Add the veloute and simmer for 45 minutes. strain the bisque through a chinoise or cheese cloth. 6. Return the bisque to a simmer and add the already heated cream. 7. Adjust the seasoning with the S/P, old bay, tabasco and Worcestershire ( taste as you go on this step). 8. Add the crab meat and sherry immediately prior to serving. 9. If you want to impress your friends you can also make a Pernod Chantilly to float on top of your finished soup -- looks cool and tastes great --. For the Pernod Chantilly: 1. Whip the cream to slight peaks and slowly add Pernod (or other anise flavored liquor such as Ouzo) and whip it in bowl with beaters until it peaks, float on top of soup and torch lightly.
Bring heavy cream, chicken broth, and water to a boil in a medium saucepan. Add butter, salt, and pepper. Slowly whisk in grits and reduce heat. Cook 15 to 20 minutes over low heat, stirring frequently. Stir in shredded or cubed Havarti cheese; continue to stir until well blended and cheese has melted. Serve in place of rice with shrimp, pork tenderloin medallions, lamb chops, or other meat or poultry.
Preheat oven to 350. Combine all ingredients in a bowl and mix well. Pour into a greased, 12 count muffin tin. Bake for 18-20 minutes.
Roll out the crescent rolls and separate. Place two crescent rolls next to each other with the wide ends of the triangles overlapping to form a right angle. Show the marshmallows and explain that the color white represents purity in God's eyes of those whose sins have been cleansed by Jesus. Read: Isaiah 1:18 and John 3:1-3. Dip marshmallows individually in the butter, then roll in the cinnamon and sugar mixture, coating evenly. Place one butter and cinnamon sugar coated marshmallow in each set of crescent rolls. Pull up the narrow ends of the triangles and wrap the crescent roll dough completely around the marshmallow, sealing well. It is very important that no gaps are present. Explain that each marshmallow represents Jesus' body which was wrapped (covered in sugar mixture) and placed in the tomb which was then sealed tight (closed up in the dough.) Read: Matthew 27:57-60. Use remaining butter to brush the tops of the "tombs" and sprinkle with cinnamon sugar to taste. Bake on cookie sheet at 375°F for 14 minutes, or until the tops are a deep golden brown. Cool 1 minute in the pan. Serve and enjoy! When the "tombs" are ready to be served have each person break theirs open and experience the emptiness of the tomb. Explain that Jesus was raised from the dead and His followers were amazed to find the tomb empty. Read: Matthew 28:1-9.
Preheat oven to 350 degrees. Rinse and drain the olives well. In 3 separate, small oven proof pans divide the olives up and toss with the olive oil. Add the spicy ingredients to one pan, the zesty mixtures to the next and finally the zingy olive ingredients to the last pan. Toss to coat. Bake approximately 15-25 minutes. Transfer to divided serving platter.
In a large skillet, heat olive oil over medium heat. Add meat and onion. Cook until done and onion is tender. Add garlic and continue cooking for 1 minute. Add the remaining ingredients. Bring to boil. Cover and simmer for 20-30 minutes (or until cabbage is tender).
In a large saucepan, combine the cheddar cheese soup and milk over medium heat. Stir frequently, until the soup is smooth. Add one package of Simply Potatoes Diced Potatoes with Onion to the soup and mix well. Add 1/4 cup of real bacon bits and 1/2 cup of sour cream and combine thoroughly. Allow the soup to simmer over medium-low heat until it is heated through. Ladle the soup into serving bowls and top each with 1 tablespoon of real bacon bits and 1 tablespoon of sour cream.
Knead all together with hands. Form into a ball. You can roll in chopped nuts if desired. Chill. It taste good immediately, but it's better if it sits for a couple of hours.
Boil potatoes in salt water until tender; peel and cut into 3/4 inch chunks. In a bowl, combine mayonnaise, garlic, and parsley. (Mayonnaise should be a little thin, dilute with lemon juice or soft vinegar if necessary.). Fold the potatoes into the sauce gently, season with salt to taste, serve at room temperature.
Preheat oven to 425 degrees. In bowl, sift together flour, baking powder, sugar, salt and baking soda. Stir in orange rind. Cut in butter until mixture resembles bread crumbs. Stir in enough buttermilk (roughly 3/4 cup) until dough clings together. Place dough on a floured board and knead 4 or 5 times. Roll or pat into 8" round. Place on cookie sheet. Brush with the 1 Tbsp buttermilk and sprinkle with 1 tsp sugar. Bake for 15 to 20 minutes or until golden brown. Cool on rack, then split into two horizontally. In bowl, mix strawberries and 1/2 cup sugar. Let sit for 30 minutes. Just before serving, whip cream along with 2 Tbsp sugar until cream forms stiff peaks. Fold in sour cream and Grand Marnier. To serve, spread bottom cake layer with 3/4 of cream mixture. Top with 3/4 of the strawberries. Put the second cake layer on top and decorate with the remaining cream and strawberries.
Wash and pat dry the loin chops. Set aside. Mix all the dry ingredients together. Set aside. Coat the pork loin chops with olive oil and coat with the dry mixture. Bake at 350* for about 30 to 40 minutes. Bake till golden brown. DO NOT OVER BAKE. They will be tough.
Empty a can of creamed corn into a pot atop the stove. Add chopped tomatoes and juice, a cup of chicken stock (or a cup of water and a chicken bouillon cube) and dehydrated onion. Heat to boiling. Add pepper, cayenne pepper, dehydrated garlic powder, and salt to taste, then simmer until served. Because the creamed corn thickens up the tomato juice, this feels like eating a chowder with cream and potatoes in it. Both can be added in, but this chowder is satisfying on its own. Also, this makes a nice base for Manhattan Clam Chowder.
Heat oven to 350°. In large mixing bowl, mix 3/4 cup brown sugar & 3/4 cup butter. Beat at medium speed, scraping your bowl often until mixture is creamy 1-2 minutes. Add in the bananas, egg, orange zest & 1/2 tsp vanilla extract. Continue beating batter until well mixed 1-2 minutes. Reduce speed to low & add the flour, baking powder, baking soda & salt. Beat until well mixed again, 1-2 minutes. By round teaspoons, drop the dough 2-inches apart onto ungreased cookie sheets. Bake 8-10 minutes or until edges have slightly browned. On medium heat, melt 2 Tbsp butter in 1-quart saucepan, adding 3 Tbsp brown sugar & cream. Continue to cook, while stirring occasionally until mix comes to a boil 1-2 minutes. Remove from heat & add powdered sugar & remaining vanilla, beat until well mixed. When cookies have cooled, frost them with icing.
Wash and slice the mushrooms. I like them sliced thickly (3-5 mm). put in a microwave safe cooking dish and microwave on high for 1.5 minutes. Mix and microwave for 1 minute. Mix the cooked mushrooms with the cottage cheese. In a seperate bowl, mix the tomato paste, the crushed tomatoes, the water, and the spices. The amount of water depends on the amount of water in the mushroom mixture and the amount of water necessary for cooking the lasagne sheets. Put a few spoonfuls of the tomato mixture on the bottom of a pan (there is no need to grease the pan). Layer three sheets of lasagne above the sauce. Place a layer of tomato sauce on the lasagne. Place half the mushroom mixture on the sauce. Layer another three sheets of lasagne. Place another layer of tomato sauce (leaving some for the end), the rest of the mushroom mixture, and the remaining lasagne sheets. On the top, place enough tomato sauce to cover the lasagne sheets (otherwise they don't cook). Sprinkle grated cheese on top. Cover with aluminium foil and cook in preheated oven. The cooking time and temperature depend on the type of lasagne sheets you use. The lasagne is ready when you can stick a fork in it. I find 15-20 mins at 200 degrees celsius is good for most lasagnes.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Bring a large pot of lightly salted water to a boil. Cook tortellini in boiling water for 8 to 10 minutes or until al dente. Drain, and rinse under cold water. In a small bowl, mix together mayonnaise, sugar and vinegar to make the dressing. In a large bowl, combine broccoli, tortellini, bacon, raisins, sunflower seeds and red onion. Pour dressing over salad, and toss.
FILLING: Place diced chicken breast in a 1/2 gal. pot. Add tomato, garlic, onion, chiles, cumin and bouillon. Stir constantly on low heat til chicken is cooked, about 20 minutes. Add remaining ingredients, stirring constantly til the pepperjack cheese is incorporated. ENCHILADAS: Roll 3 oz. of filling into each corn tortilla. Place in 9" x 9" casserole dish. Smother rolled tortillas with enchilada sauce and top with shredded Monterey Jack cheese. Bake at 350°F for about 10-15 minutes or til cheese is melted and casserole is hot. Remove from oven and drizzle with lines of yogurt. Garnish with fresh chopped tomatoes, sour cream. Serve with guacamole, rice and beans.
Lightly oil a 9 x 13 pan. Preheat the over to 350°F. In a large skillet, saute the onions in butter over medium heat for about 5 minutes. Add mushrooms, salt, herbs, and garlic, and continue to saute for about 10 more minutes. In a large bowl, combine carrots, bread crumbs, cheese, eggs, and pepper. Add the sauteed mixture and mix well. Spread into the prepared pan and sprinkle with your choice of toppings. Cover the pan with foil. Bake for 30 minutes, covered, then uncover and bake 15 minutes more. Serve hot or warm.
Cut chicken breasts into bite sized pieces. Combine first three ingredients and coat chicken pieces in the mixture. (Add more proportionally if necessary to coat well.). In a hot wok, fry chicken until done and remove into a dish for a few minutes while you stir fry the green onions, garlic and yellow peppers. Put the chicken back in, add the cashew nuts, soy sauce and oyster sauce. Serve with rice.
Slice the kumquats and put them in the water (in a pan that can be used on the stovetop). Let this stand overnight. The next day, put the pan on the stovetop and boil the fruit until it is tender. Then pour the fruit mixture into a bowl and let stand for another night. On the third day, transfer the fruit/water mixture to a cooking pot and add 1 1/2 cups of sugar. Add brandy if used. Boil this mixture until it jells (about 45 minutes). Pour into warm, sterilised jars and seal. Or use a processing method you prefer.
Brown the ground beef or sausage; drain well. Place in a large dutch oven. Add spaghetti sauce, water, broth and macaroni. Bring to a boil. Reduce heat and simmer covered for 12-15 minutes or until macaroni is tender. Stir in vegetables and beans, heat through.
Brown the ground beef, then add the sloppy joe sauce, stir and simmer. Cook pasta according to cooking instructions. Add the pasta to the sloppy joe and ground beef mixture and mix. then add the shredded cheese, toss and serve immediately. My husband and I also like to add saltine crackers to the meal, it gives it a kind of chilly feel to it.
Set oven to 350 degrees F. Prepare ungreased baking/cookie sheet/s. In a large mixing bowl cream the butter with sugar until fluffy (about 3 minutes). Beat in molasses and water. In another bowl combine flour with ginger, baking soda, cinnamon, allspice and salt; add to the creamed mixture and mix until well combined. Cover the bowl and refrigerate for 1 to 1-1/2 hours or until easy to handle. Lightly flour a work surface. Roll out the chilled dough to 1/4-inch thickness. Using star-shaped cookie cutters dipped in flour (about 2-1/2 inches wide) cut out shapes. Place the dough stars onto prepared cookie sheet about 2-inches apart. Bake for about 10-12 minutes or until edges are firm. Remove to wire racks and cool. For the icing; in a bowl combine all icing ingredients until smooth and well combined. Transfer to a heavy small plastic bag, then cut a small hole in a corner of the bag. Pipe the icing around the edges of the cookies or as desired (the icing will harden upon standing).
Preheat oven 350 F degrees. Spray 18 miniature muffin cups with nonstick cooking spray. Brush one side of each won ton skin with butter. Carefully press each skin, buttered side up, into muffin cups. In medium bowl, whisk together egg and flour until well blended. Stir in remaining ingredients. Mix well. Spoon mixture into won ton-lined muffin cups. Bake for 15-20 minutes, or until mixture is set and skins are golden brown. Remove immediately from muffin pan and serve warm.
Crust: Preheat the oven to 375°. Put the flour, sugar and salt in the bowl and pulse a few times to mix. Dump in all the butter and pulse about 15 times total. You want to cut the butter up smaller than you would for a flaky pie crust. Add in 2 tablespoons of the ice cold water and turn the machine on for 5-6 seconds. You'll know that you have the right amount of moisture in the dough by removing the lid, reaching in and grabbing a handful, squeeze it together and if it clumps...it's perfect. If it is still crumbly and does not stick together, then put the lid back on, add another 1/2 to 1 teaspoon of ice water and turn on again for another 5-6 seconds. Press dough in tart pan. Try and make it an even layer across the bottom of the pan. To avoid shrinkage place it on a plate and put it in the freezer to firm up and rest for at least 30 minutes. Cook bacon until crispy. Less 2 tablespoons of drippings in pan and cook onions on low/med heat with thyme & salt, covered 20mins. So not brown, sweat the onions. Pull crust out of the freezer, place it on a cookie sheet, add a sheet of foil on top and press it in gently and then fill with your favorite pie weight (dry beans, rice, actual pie weights, marbles, ball bearings). Place in the oven for 30 minutes while the onions are cooking. Beat the eggs and add in the half and half, a grind or two of black pepper and a touch of salt, mix well and set aside. The onions, they should be translucent, soft and very fragrant. Remove them from the heat and cool long enough that they won't cook the eggs. When the crust comes out, remove the pie weights and foil. Remove the thyme sprigs from the onions and mix them into the custard. Pour it all into the tart crust, sprinkle with bacon pieces and put it back in the 375° oven for 25-30 minutes on the middle rack.
Preheat oven 350 degrees. Wash chicken. Spray with non stick oil in a 9x13 inch baking casserole dish. Place chickens side by side, pressing firmly to get all of chicken into dish. Sprinkle salt and pepper lightly over both chickens. Open can of pineapple chunks and drain off juice add juice to chicken for moisture while cooking along with 2 cups of water. Set pineapple aside for later. Cover with foil and bake for 1 hour. Now add BBQ sauce, spreading evenly with brush. Cook for 8-10 minutes repeat. Add remaining BBQ sauce to top of chickens and top it off with your remaining pineapple. Bake for 30-45 minutes. Check to see if done and if not, bake another 30-45 minutes. This is great with stewed red skinned potatoes and baby sweet peas and strawberry short cake.