HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter in medium saucepan. Add flour - whisk until smooth and light brown (approx 3 minutes). Add milk, stir constantly til it comes to a boil. Add onion, frozen spinach, grillmates, and chili powder. Cook on low, stirring occasionally til spinich is thawed and incorporated. At the same time, in large sauce pan, boil water and cook egg noodles - but only for approx 3/4 of the time on the package. Drain. Drain and flake tuna. Put noodles, tuna, spinach sauce and 1 and 1/2 cups cheese back in noodle pan - mix well. Pour into greased or sprayed 6 qt casserole dish. Top with fried onions - then with remaining 1/4 cup cheese. Bake at 350 til hot and bubbly - approx 1/2 hour. Can be made ahead til toppings - freeze, thaw, top and bake.
Heat oven to 350 degrees. Remove crust form bread slices; place 2 slices in greased loaf pan, 9x5x3 inches. Mix tuna, cheese, onion, celery, pickle relish and mayonnaise. Spread on bread in pan and top with remaining bread slices. Mix eggs, milk and salt; pour on sandwich. Sprinkle paprika on top. Bake uncovered until sandwich is golden brown and custard is set, about 45 minutes.
In a food processor, mix the almond and pistachio into a fine paste. Place the nuts in a frying pan and add 4T of water and the sugar. Cook over low heat unit the sugar has dissolved, about 4min. Remove from heat and stir in the egg yolk and lemon zest. Put 1 sheet of pastry on a clean surface. Spread 1T of the nut mix in a thin strip along the edge closest to you, leaving 3/4 of an inch on the left and right side. Fold the two sides over the paste and roll away from you to create a compact cigar. Tuck the top edge in and seal with a bit of the beaten egg white. Repeat with all the pastry and filling. Pour enough oil into a frying pan to come 3/4in up the sides. Heat oil over medium-high heat and fry cigars for 10 seconds each side, until golden. Place the cigars on a plate lined with paper towels and allow to cool. Place the honey and remaining 1T water in a small saucepan and boil. When it is hot, lightly dip the cigars in the syrup for a minute and stir gently until well coated. Remove and arrange on a serving place. Sprinkle with crushed pistachio garnish.
Pass the spinach, apples, carrots, celery, lemon juice and ginger through a juice maker, according to the manufacturer's directions. Pour the juice into 2 ice-filled glasses and serve.
Beat peanut butter and sugar until smooth. Slowly beat in 1 cup half and half until thoroughly combined. Whisk in 2 cups half and half, vanilla and salt. Freeze according to manufactures instructions (i sometimes freeze the liquid mixture for 30 minutes to get it reallllly cold first). Add mix in's in the last 5 minutes.
In large bowl, combine shrimp, crabmeat and sherry. Mix gently to coat. Cover and refrigerate 1 hour to marinate. Preheat oven to 350. Spray 13 x 9 glass baking dish with nonstick cooking spray. Cook rice in water as directed on package. Meanwhile, melt 2 tbsp of the butter in large saucepan over medium heat. Add shallot and mushrooms; cook and stir 5 minutes or until tender. Reduce heat to medium-low. Add remaining 6 tablespoons butter; stir until melted. Lightly spoon flour into measuring cup; level off. Add flour, seasoned salt and pepper to mushroom mixture; mix well. Cook until bubbly. Gradually add half-and-half and milk, stirring constantly until mixture boils and thickens. Remove from heat. Add seafood mixture and cooked rice to mushroom sauce; stir gently to mix. Pour into sprayed baking dish. In small bowl combine topping ingredients; mix well. Sprinkle over top of casserole. Bake 30 to 35 minutes or until casserole is bubbly and crumb topping is golden brown. Let stand 5 minutes before serving.
Fold the dough round in half and carefully transfer to a 9 1/2-inch tart pan, preferably with a removable bottom. Unfold and ease the round into the pan, without stretching it, and pat it firmly into the bottom and up the sides of the pan. Trim off any excess dough by gently running a rolling pin across the top of the pan. Press the dough into the sides to extend it slightly above the rim to offset any shrinkage during baking. Refrigerate or freeze the tart shell until firm, about 30 minutes. Meanwhile, position a rack in the lower third of an oven and preheat to 375°F Line the pastry shell with aluminum foil or parchment paper and fill with pie weights or raw short-grain rice. Bake for 20 minutes, then lift an edge of the foil. If the dough looks wet, continue to bake, checking every 5 minutes, until the dough is pale gold, for a total baking time of 25 to 30 minutes. Transfer to a wire rack. Position a rack in the middle of the oven and reduce the heat to 350°F In a bowl, using an electric mixer on medium speed or a whisk, beat the butter until smooth. Add the almond paste, one piece at a time, beating until smooth after each addition. While continuing to beat, sprinkle in the sugar. Add the eggs one at a time, beating well after each addition. Stir in the flour. Spread the jam evenly over the bottom of the partially baked tart shell. Spoon in the almond paste mixture and spread evenly over the jam. Sprinkle the surface evenly with the sliced almonds. Bake the tart until the filling is golden and the middle is firm to the touch, 35 to 45 minutes. Transfer to a wire rack and let the tart cool completely. If using a tart pan with a removable bottom, let the sides fall away, then slide the tart onto a serving plate. Serve at room temperature. Makes one 9 1/2-inch tart; serves 8.
In a small saucepan over medium heat, pour condensed tomato soup and diced tomatoes (with juice). Heat for 10-12 minutes or until heated to your preference. Serve and garnish if desired.
Put the chocolate on the graham cracker and lay on grill. Place the marshmallow on top of this. When melted--wont take long, take off grill and press the small bluerries into the marshmallow. Put on the top graham cracker.
In a small bowl, combine the sour cream, cilantro and lime juice; set aside. Heat barbecued beef according to package directions. Spread four tortillas with refried beans; top each with 1/2 cup beef and 1/4 cup cheese. Top with remaining tortillas. In a large skillet coated with nonstick cooking spray, heat quesadillas over medium heat for 1-2 minutes on each side or until lightly browned. Cut each into four wedges. Serve with shredded lettuce, sour cream sauce and tomatoes if desired.
Combine butter,1/2 cup sugar,salt,orange zest,and anise in a bowl,crushing the anise seeds with your fingers.Heat the milk in a small saucepan to 180 degrees(f) or just to the boiling point.Pour over the butter and spice mixture.Let cool . Stir in yeast and a small pinch of sugar into 1/4 cup warm water.Let it sit until the yeast is dissolved and frothy. Beat the eggs and egg yolks together.Measure out 2 tablespoons into a bowl;to the 2 tablespoons of egg add 1 teaspoon water,and set in fridge. Add the remaining egg to the yeast mixture.Mix yeast mixture with milk mixture.Stir in enough flour to form a stiff dough-this may be all 5 1/2 cups or slightly less. Turn dough onto a lightly floured board and knead for 10 minutes.dough should be shiny and elastic.Add more flour if the dough is too sticky to knead easily. Turn the dough into a greased bowl,turning the dough so all sides are slightly greased;cover with a cloth,and let rise until doubled in volume,about 1 hour. Punch down the dough,and let the dough rest while you grease 2 baking sheets.divide the dough into 2 parts.Shape each half into rounds,using 1/3 cup of dough from each round to form a skull or crossbones to decorate the bread. Set the loaves on the baking sheets and let rise until doubled again,about 45 minutes;meanwhile preheat oven to 360 f. Before baking brush each loaf with the egg glaze you set aside earlier and sprinkle with the remaining2 tablespoons of sugar.Bake 30 -35 minutes or until lightly browned and it sounds hollow if tapped on the bottom. Let cool completely before serving.
Place milk, chocolate chips and sugar in a medium saucepan. Heat to boiling over medium heat, stirring constantly. Remove from heat, and stir in butter and vanilla (sauce will thicken while it is cooling). Serve warm over ice cream.
Measure 3-1/2 quarts (14 cups) of water into a gallon size pitcher. Add 5-cups of dry milk powder and a 12-ounce can of undiluted evaporated whole milk. Mix all together. Chill and serve. This makes about a gallon. It is richer than plain reconstituted milk. If you must use powdered milk, but prefer a richer product, this is the recipe for you. Children will sometimes tolerate it better than straight reconstituted milk, especially if they are already used to fresh 1% or 2%. If you're going to use this for drinking, try adding chocolate milk mix or chocolate or strawberry syrup.
Pop the popcorn according to the package directions. Microwave the butter until melted. Add the sugar, cocoa, and cinnamon, mix well. Empty the popcorn into a large bowl. Drizzle the cocoa mixture on the popcorn and toss to coat.
In a large bowl, mix together all ingredients, except for the flour and peanut oil. Shape into patties and dust with flour. Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes. Serve warm with preferred sauce.
Place coleslaw mix, black beans, cilantro, tomato, red onion, jalapeno and avocado in large salad bowl. Whisk together lime juice, vinegar, olive oil, and cumin in small bowl. Pour over coleslaw and toss gently. Serve immediately or refrigerate for a few hours until chilled through. NOTES/SUGGESTIONS from article. If convenient, shred your own cabbage and carrots. Use only fresh lime juice. One lime yields 1-2 T unstrained juice. For the 1/2 cup, figure 4 to 8 limes, depending on size and juiciness. To serve, sprinkle with crushed baked tortilla chips right before serving or serve with grilled, sliced chicken in a tortilla wrap. Only 16 calories per cup, so says the article!
Preheat oven to 180°C Cook sweet potato in a saucepan of boiling water for 12 minutes or until tender. Drain and return to pan. Mash until smooth. Heat oil in a frying pan on medium-high heat. Saute onion, garlic, ginger and carrot, stirring occasionally, for 3-4 minutes or until soft. Add chicken and stir for 3-4 minutes or until browned. Add curry paste and stir for 1 minute. Add flour and stir for 1 minute. Add tomato and water and stir. Bring to boil. Cook for 2-3 minutes or until mixture thickens slightly. Remove from heat. Add peas, coriander, lime juice and sugar, season to taste with salt and pepper. Divide curry among four 250ml (1-cup) capacity ovenproof dishes. Place on a baking tray. Top with sweet potato. Bake for 15 minutes or until golden. Serve with steamed green vegetables (broccoli or beans would be good).
Take the curd in a bowl and beat it by adding a little buttermilk/ water into a fine paste. Wash and dry and then cut the okra into round slices of a thickness of 1/4 to 1/2 an inch (as I do) or even bigger. Add chilli powder (if using),cumin powder, salt and a little sugar to taste and keep it aside. Heat pan with the cooking oil and add the mustard seeds, urad dal, red chilli (if using) and curry leaves. Add asofotoeda and the cut okras and keep stirring till the okras are crisp and fried. Let the crisp okras cool for 10 minutes. Mix them with the prepared curd. Garnish with finely chopped corriander leaves. Note: Use the chilli either in the okra or the cayenne in the curd. Do not use in both.
Peel oranges and reserve one fourth of the peel. Remove white membranes and seeds from oranges and chop them coarsely. Wash cranberries, drain, and remove any stems. Pulse cranberries in a food processor until coarsely chopped. Mince orange peel-it should measure about 3 tablespoons. Combine cranberries, orange peel,oranges, and sugar in a large bowl and set aside. Sprinkle gelatin over orange juice in a small saucepan (or in a small bowl in the microwave) to soften. Heat over low heat, stirring, until gelatin is completely disolved. Add gelatin mixture to cranberry-orange mixture and mix well. Spray a 1 quart mold with cooking spray and fill with cranberry-orange mixture. Cover with plastic wrap and refrigerate until firm, 6 to 8 hours, preferably overnight. Unmold when ready to serve by running a small, sharp knife around rim,place a warm damp cloth over inverted mold, and shake gently to release.
In large skillet, brown ground beef. Drain the fat. Sprinkle noodles over the meat. Combine water, tomato sauce, and onion soup mix. Pour over noodles, do not stir. Cover, bring to a boil. Reduce heat and simmer 30 minutes or until noodles are tender.
Mix 1 1/2 cup of flour, honey (or sugar), salt, dry yeast, very warm water, shortening and beaten egg; beat until smooth. Add the remaining flour and beat until smooth. Cover and let rise (about 30 minutes). Stir the batter slowly then pour into 9 x 5 baking tin and let rise about 20 minutes. Bake it in the oven for 20 - 25 minutes.
Prepare the basic meatballs and set aside. Heat the oil in a large skillet. Add the onions and cook and stir until they are tender. Add the cooked meatballs, 3/4 cup of water, the wine, caraway seed, paprika, marjoram leaves and salt. Heat to boiling then reduce the heat and cover. Simmer for about 30 minutes, stirring occasionally. Mix 1/4 cup of water and the flour, stir into the sauce mixture. Heat to boiling, stirring carefully. Boil and stir for 1 minute. NOTE: Serve with either boiled potatoes or noodles for a great main dish.
Combine orange juice,lime juice,salt and pepper. Whisk in 3 Tbls olive oil and set aside. Quater the fennel bulbs length wise and slice thinly. Place in a bowl and add the sliced onion and radishes. Toss in some of the dressing,then add the watercress and rocket. Serve the salad on the butter lettuce. Looks very pretty served in individual glass bowls.
Drain beans and reserve the liquid when you do so. Blend beans, along with the other ingredients and 1/4 cup of the liquid. Process until the mixture is smooth. Add liquid until the desired consistency is reached. Adjust seasonings alongwith more cumin, lemon juice, salt and pepper.
Bake two 16-ounce cake recipes in a Wiltons doll cake pan. Remove the cakes from the pan and slice the cake into three equal layers. Stack the cakes with buttercream between each layer. Crumb coat the entire cake. Smoothen out icing with an offset spatula. Cut a hole into the top layer of cake big enough to fit a Barbie doll's legs. Cover the doll cake in a 14-inch circle of pink fondant. Enhance the folds at the bottom of the cake. Place your doll in the middle of the cake. Cover the dolls waist with pink fondant. Blend the fondant around the dolls waist into the rest of the cake. Rollout the pink fondant. Cut out the fabric pattern. Place the fondant on to the bottom of the cake at a 45-degree angle. Fold the back of the fondant over to create a fold. Create fondant texture using sculpting tools. Repeat the process over around the entire cake. Cut out a long rectangle for the dolls top. Attach the rectangle to the front of the doll. Cut out a second rectangle. Apply the rectangle to the opposite side of the dolls top. Add small fondant fold to create ruffle for the top. Paint on pink luster dust to give the top of the dress shine. Cut black fondant into a long strip. Wrap the fondant around the dolls waist to create a belt. Comb the dolls hair.
Mix sugar, cocoa & flour in saucepan. Beat egg yolks & add water. Add to saucepan. Cook over med. heat til boiling, reduce heat, continue to cook, stirring constantly til thickened. Remove from heat & pour into baked pie crust. Use egg whites for meringue. Meringue. 4 egg whites. 5-6 tab sugar. 1/2 tsp cream of tartar. Beat egg whites, as they start to thicken, gradually add sugar & cream of tartar. Beat til peaks form. Pour on pie & bake 10-12 min or until turning brown at 350°.
Mix together crackers, sugar, pineapple, cheddar cheese, and flour. Put in 9x13 bakng dish. put more curshed crackers on top and the melted butter. Bake in 350F oven for 35-40 minutes. Delicious!
Thoroughly and evenly coat the outside of the Tuna loin with the spice mixture. Sear the Tuna in 2 tablespoons of oil in a very hot skillet for approximately 15 seconds per side. Allow to cool and slice.
Heat oil in a pot and fry the onions till tender, add the lemon rind, garlic and spices, stir well and add the chilli and diced pepper, cook for 3 minutes. Slice the liver into 1" strips and add to the pot fry for two mins . . Crumble the stock cube into the water and add to the pot with the coconut milk. Bring to the boil, reduce heat and simmer for 20 mins with the pot covered. Season with salt to taste. Serve with boiled rice and a vegetable curry.
In a non-stick skillet, lightly toast pine nuts until golden brown, set aside. In a bowl or pot with lid, put couscous, cranberries, curry, salt, pepper, olive oil and lemon juice. Pour boiling water over top and give it a stir, then cover for about 5 minutes. Uncover dish and fluff with a fork. Add green onions, cilantro and pine nuts and mix. Serve immediately. Enjoy!
Place chicken in slow cooker; add garlic, tomatoes, celery, zucchini, and bell pepper. pour marinara sauce over all, sprinkle basil and thyme on top. set on low and cook 6-7 hours. before serving shred chicken with a fork.
Heat a large saute pan over medium heat. Melt the butter, and then add the pears, cut-side down, cooking until they are slightly golden brown, about 5 minutes. Add the brown sugar and continue cooking until caramelized, another 5 minutes. Add the bourbon, if using, and continue cooking for 5 more minutes. Divide the pears among 4 plates, garnish with a scoop of ice cream, a drizzle of the caramel sauce and crumbled graham crackers. Cook's Note: Depending on the season, pears can be replaced by peaches, nectarines, apricots or plums.
In a medium bowl, stir together the yogurt, peanut butter, and honey until well combined. Gently fold in half of the whipped topping. Set aside. In a clear glass trifle dish or bowl, layer half each of the pound cake cubes, peanut butter mixture, red grapes, and green grapes. Repeat the layers a second time and top with the remaining whipped topping. Garnish with additional grapes (sliced in half) and chopped peanuts, if desired.
Arrange the shredded lettuce or bok choy in the centre of a large serving platter, board or tray. Place the carrots, cucumber, bean sprouts, spinach, mango, mushrooms, peanuts, herbs, shrimp and chicken in individual piles or bowls around the lettuce or bok choy. Place a small, damp terry cloth towel on each serving plate to make the rolling of the wrapper a little easier- your guest can also use it to wipe their fingers as they build their personal rice paper wrappers. Fill a medium-sized clean bowl with warm water in which you and your guests can dip the rice paper for 2 to 3 seconds until soft and limp. Gently remove and place the rice paper onto a damp terry cloth towel on your serving plate. Fill your rice paper wrapper with your choice of ingredients. Fold in the ends and roll. The key is not to overfill each wrapper. Serve a choice of dips such as Garlic Dipping Sauce (#72050), Ginger Sauce (#72051) , sweet and sour, or hot chilli dips.
Preheat the oven to 425°F. Cook the onions in the balsamic vinegar on med heat until they are sticky and caramelized (about 15 minutes). Spread the hummus on the pizza crust. Top with caramelized onions. Then lay the red peppers on top in rows to form a pattern. Sprinkle the rosemary on top and bake for 10-12 minutes until crust browns. *If you made your own crust you will need to bake the crust for 10 minutes, take it out and add the toppings, then bake for 10-12 more minutes.*.
Force chestnut puree through a potato ricer to make the puree fluffy, and set aside. Grate the chocolate using a food processor or the grater attachment of your mixer if you have one. Mix the almonds and breadcrumbs together. Preheat oven to 325°F. Prepare 2 9-inch springform pans for baking by brushing the bottom and sides of the pan with melted butter, dusting with flour, and shaking out the excess. Beat the egg whites with a pinch of salt until stiff, but not dry. Using an electric mixer, beat the egg yolks, gradually adding the sugar until well mixed (3-4 minutes: the mixture will be light yellow and very thick and creamy). Fold in the chestnut puree, then the grated chocolate. Carefully fold in the nut and bread crumb mixture. Stir 1 tablespoon of the egg whites into the batter, then fold the rest in 1/4 at a time. Pour the batter into the prepared pans, spread evenly, and bake in the center of the oven until the tops turn light brown (30-50 minutes). Remove from oven and let it cool a little in the pan. Remove the sides of the pan and allow to cool thoroughly before filling it. For filling, melt chocolate in a double boiler over very low heat. Cream the butter with the powdered sugar; add the melted chocolate, and beat until fluffy. Fold in the nuts. Refrigerate until ready to use. When the layers are completely cooled, take the better of the two for the top layer. Spread the bottom layer with the filling, and set the top layer on top. In a cold bowl, with a cold beater, whip the cream. Gradually sift in the powdered sugar, and continue beating until stiff peaks form. Refrigerate until ready to use. Mash the chestnut puree with a fork, then work in the powdered sugar. Beat in the rum, and taste for flavoring. When ready to serve the cake, top with whipped cream, then force the chestnut topping through a potato ricer directly on top of the whipped cream.
Mix together the feta , mozzarella and parmesan cheese. add the mayonnaise, basil, sun dried tomatoes and salt and pepper to season, mix well. Cut the tops off the banana peppers, (reserving the tops) and scoop out the seeds, being careful not to split open the sides. Using a tsp and your finger ( this part can get quite messy ) stuff the peppers with the cheese mixture. In a 8 x 8 baking dish spread the marinara sauce onto the bottom. Put the peppers on top of the sauce, replacing their tops, wedging the peppers against the sides ( in the hope that the tops stay in place keeping the stuffing inside ). If you have any excess stuffing mix, spread over the tops of the peppers. Bake in a 350* oven for 30 minutes.
Place potatoes in a slow cooker/crockpot. In a small mixing bowl, beat cream cheese, soup and salad dressing mix. Stir into potatoes. Cover and cook on low for 8 hours or until potatoes are tender. Cook on medium or high to finish sooner.
In a large bowl,combine the egg,bread crumbs,salt and pepper. Crumble beef over mixture and mix well. Press half the beef mixture onto the bottom and halfway up the sides of a greased 8x4x2 inch loaf pan. Sprinkle 3/4 cup of the cheese over meat to within 1/2 inch of sides. Pat remaining beef mixture over cheese. Bake uncovered at 350 for 50-55 minutes or until meat is no longer pink. Sprinkle with remaining cheese. Bake 5 more minutes or until cheese is melted. Let stand for 10 minutes before slicing.
Combine wine, oil, shallot and garlic in small microwavable bowl and microwave on high (100%) for 30 seconds. Add remaining ingredients except linguine and parsley; microwave on medium-high (70%) for 4 minutes, stirring halfway through cooking. To serve, arrange linguine in serving bowl; top with tomato-olive mixture and toss to combine, using two forks. Sprinkle with parsley. 229 calories, 6g fat, 3g fibre. Adding a teaspoons of grated Parmesan cheese to each serving increses the calories to 25.
Place all ingredients except for the oil into the TM bowl. Blend 10seconds/speed 7. Scrape down and set speed to 4. Slowly drizzle in the oil - I usually take about 4 minutes to add in all of it.
Dip each piece of bread into the sweetened condensed milk on one side only. Dip the wet side into the coconut. Line the bread, coconut side up, on a baking sheet lined with aluminum foil. Bake at 350 degrees until the bread is toasted and the coconut is lightly browned.