HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place Sauerkraut with its juice into crockpot and caraway seeds, garlic (and apple if desired) and stir to mix together. place pork tenderloin on top and cover with lid. Cook on low for 9 hours or on high for 5. Serve with mashed potatoes and enjoy.
Preheat oven to 350 degrees. Unroll 1 of the cans of crescent dough into 2 long rectangles. Place in greased 13x9-inch baking pan; press onto bottom of pan to form crust, pressing seams together to seal. Beat cream cheese, 3/4 cup of the sugar, egg white and vanilla with electric mixer on medium speed until well blended. Spread onto crust and then cover the cream cheese mixture with pie filling. Unroll remaining can of crescent dough; separate into 2 long rectangles. Press out to form a 13x9-inch rectangle, pressing seams together to seal. Place over pie filling to form top crust. Bake 25 minutes or until golden brown; cool slightly. Gradually add milk to remaining 3/4 cup sugar, beating with wire whisk until well blended. Drizzle over warm dessert. Cut into 24 rectangles to serve. Store leftover dessert in refridgerator.
Put the oats and milk into a large, wide bowl or jug (I use a 1-litre measuring jug). Microwave on medium power (which for my microwave is 600W) for 4 minutes, stirring half-way through. Stir in the frozen berries, then microwave on full power (for me, 1000W) for 1 minute. Stir well, and eat at once!
In saucepan, combine all ingredients. Simmer uncovered, 10 minutes. Brush ribs or chicken with sauce during last 10 minutes of grilling or broiling.
Place all the ingredients in a resealable large zip lock bag, seal it. Shake and tumble the mixture until all ingredients are thoroughly mixed. Make sure that the tarragon& thyme are finely crushed before mixing in.
Preheat oven to 425°F. In a large bowl, toss the potatoes with the 3 Tbsp olive oil, salt, pepper, cumin and ginger. Tip into a lightly greased roasting pan and spread into one layer. Bake until the potatoes are fork-tender and golden brown, about 25 to 35 minutes. Meanwhile, add the pumpkin seeds to a cold skillet and cook over low heat, stirring, until toasted. Transfer the seeds to a small bowl, toss with 1 tsp olive oil and season with salt and pepper. Set aside. Dressing: Prepare the dressing by combining all the ingredients (except for the olive oil) in a small saucepan and heating on low until just lightly bubbling. Remove from heat and whisk in the olive oil. Assemble salad by gently tossing the roasted potatoes with the cranberries and scallions. Add about half the dressing, or enough to coat and garnish with toasted pumpkin seeds. Serve with extra dressing on the side.
Heat oven to 450°F. Stir Bisquick, cornmeal, milk, and the sage and garlic salt until soft dough forms. Drop by 12 spoonfuls onto parchment-lined cookie sheet. Bake 8 to 10 minutes or until golden brown.
Preheat oven at 220 c/425 f/ gas 7. Cut bread in half diagonally. Gently melt butter in pan then stir in sugar and honey until melted. Add bananas. In a seperate pan gently heat milk + cream. Lay half the bread in a small/med oven proof dish and pour half the banana mix then half the milk/cream mix. then lay the rest of the bread, banana mix and cream mix. Bake for 12-15 mins until golden.
Drain pineapple, reserve 2 tablespoons juice. Rub chicken with garlic, sprinkle with salt. Broil or gill chicken until cooked. Combine reserved pineapple juice, honey, lime juice, soy sauce and cornstarch in saucepan. Cook, stirring, until thickened. Add pineapple to sauce. Cook until heated. To Serve Immediately: Spoon sauce and pineapple over chicken, sprinkle with lime peel. Serve with rice. To Freeze: Place Chicken and all sauce in a gallon zippy, label and freeze. To Serve: Thaw. Cook up rice about 4 servings. Place rice in a baking dish. Pour chicken and sauce over rice. Arrange Pineapple to look pretty. Bake covered for about 30 min until all warm.
Preheat the oven to 200 degrees centigrade. Place the plums in a 1. 2 Ltr ovenproof dish and scatter over the ginger and sugar. Rub the butter into the flour until it resembles unevenly sized breadcrumbs. Stir throught the sugar and oats and scatter loosely over the fruit, but don't be tempted to pack it down, we want it rough and crumbly. Bake for 35-40 minutes until the plums are soft and the crumble is golden brown. Serve warm with ice cream or custard, or cold with cream.
Pre-heat oven to 350 degrees. Cream shortening (I use butter flavored Crisco) and sugar together. Add eggs and vanilla to mixture. dissolve baking soda in the milk and add to mixture. Sift together flour, salt, cinnamon and allspice. Add to sugar mixture. Add oatmeal, pecans and raisins. Drop by Tablespoons onto ungreased cookie sheet. Bake at 350 degrees for 12-15 minute.
Measure dry ingredients into mixing bowl. Stir very well. Make a well in center. In separate bowl beat eggs until frothy. Stir in milk and butter. Pour into well. Beat only until smooth. Fill hot waffle iron according to it's instructions. Bake until it stops steaming. Serve immediately with butter and syrup.
Cook potatoes in boiling, salted water to cover 14 to 15 minutes or until tender; drain potatoes and cool to touch. Cut potatoes into quarters or eighths, leaving skins on; place in large bowl. Add crumbled bacon to potatoes. Combine mayonnaise and next 6 ingredients in a small bowl. Add to potato and bacon mixture and toss gently. Serve immediately or cover and chill up to 8 hours. Garnish if desired.
Cook bacon in skillet over medium heat, stirring a bit, until crisp. Use slotted spoon to remove and drain on paper towels. Leave bacon drippings in pan. Stir 1 1/2 teaspoons of the cider vinegar into the pan, scrapping any brown bits clinging to the pan. Pour this into a large bowl and whisk in the mustard, salt, pepper and olive oil. Toss greens with the vinaigrette and bacon pieces. Divide among 4 plates or shallow bowls. Place 2 eggs, sliced, on top of each salad and enjoy.
Beat butter and sugar until smooth an creamy. Add 1 egg at a time, alternating with flour and beat well until blended. Pour batter into grease 9 x 13 pan. Arrange fruit such as sliced peaches, apples dusted with cinnamon or plums sliced in half on top of cake so it's well distributed. Bake at 350°F 30 - 40 minutes until cake is golden. Cool and dust with icing sugar. Be sure every guest gets a nice slice of fruit on top!
Peel the tomatoes by dropping them in boiling water for a minute and then removing them to cold water: Take off the tomato skins and chop the tomatoes. Puree the tomatoes, then press through a sieve or food mill, extracting all the liquid. Discard the remaining pulp. Heat olive oil in a large heavy saucepan over meadium-low heat. Add onions and cook until they are browning, about 8-10 minutes. Add the red peppers and stir, then cover and reduce heat to low for 10 minutes. Add vinegar and bring to a simmer. Simmer, uncovered, until the vinegar is reduced by half. About 20 - 30 minutes. Add tomato to the pepper mixture, add 1 cup of sugar, and then add the raisins, garlic, ginger, salt, pepper, allspice, and chili peppers. Cover and cook for an hour. Uncover, and continue cooking, until the pickle thickens to a spreadable consistency. Up to two hours. Taste and add the additional 1/2 cup of sugar if needed. Ladle into hot sterilized jars. Let cool and cover with clean lids. Refrigerate for up to 6 months.
Preheat oven to 350°F. In a large mixing bowl, beat oil, apple sauce, sour cream, sugar, and caramel topping until well blended. Mix in egg whites (can be subbed for 1 egg+one white) until the mixture thickens slightly. Mix flours, oat bran, flax seed, cinnamon, baking soda, nutmeg, and salt in a small bowl. Add dry mixture to wet and stir just until blended. Gently fold in apples and optional chopped caramels into batter. Evenly distribute the batter into muffin cups that have been coated well with cooking spray. Sprinkle tops with additional brown sugar. Bake for about 13-17 minutes, or until golden and a toothpick comes out clean.
Peel and chop tomatoes in a food processor (part until they are liquid and part bigger pieces). Chop cilantro ,onion ,garlic and add to tomatoes. Chop jalepenos with seeds and put in to 10 quart stock pot. Add cumin, salt and vinegar and stir all together. Bring to a boil and lower temperature to keep at a low boil for 2-3 hours. Boil down to about half to get rid of all the extra tomato water. I use 3 cup reusable plastic containers. Fill and leave 1/2 inch head space let cool to avoid condensation and ice on top of salsa. Place lids on and freeze.
Mix milk with sour cream. Add in pudding. Mix well. Stir in crushed pineapple with juice included. Set aside. Cut pineapple into 1 1/2 inch pieces. Slice strawberries in half. Layer fruit in large glass bowl in order given. On bottom. fresh pineapple, 2nd green grapes, 3rd strawberries, top with blueberries saving a few for garnish. Pour pudding over the top of fruit , taking care that on the sides you drissle it spaced apart, so the fruit still shows from outside of the bowl. Garnish with a few blueberries. Cover and refrigerate till serving.
Spread one side of each slice of toast with cream cheese. Cut grape tomatoes into thirds and arrange on one slice of toast. Put diced chicken on second piece of toast. Form a sandwich.
Stir together mayonnaise, chili sauce, ketchup, lemon juice, paprika, Worcestershire sauce, hot sauce, salt, garlic powder, onion powder, dry mustard, and pepper. Cover and chill 30 minutes before serving. Refrigerate 1 week.
Preheat oven to 350°F. Fill 2 (12-muffin) mini muffin tins with paper cups and spray with cooking spray. Place 1 Key Lime Cooler cookie in the bottom of the cup, flat side down. Beat together cream cheese, egg, sugar, lime juice and zest until well mixed. Fill the cups to the top. Bake for 10 minutes. Remove tarts to cool. When completely cool, top with whipped cream. (I use a pastry bag and star tip).
Cream sugar and eggs until thick and pale; sift flour and baking powder together; add flour mixture to creamed mixture in batches, beating until smooth between additions. Pour into greased 9x13 baking dish; place apple slices on top of batter in one layer, overlapping them a bit; drizzle butter over apples. Stir dark brown sugar and cinnamon together and distribute it evenly over the top of the apples. Bake at 350°, 45 minutes or until cake tester comes out clean.
In a mixer or with wooden spoon, blend softened cheeses until smooth. Line a 7-inch loaf pan with enough dampened cheese cloth to hang over each side of the pan. With moist spatula, spread 1/3 cheese mixture in pan until evenly covered. Top with basil pesto, careful not to blend with cheese. Top with 1/3 cheese mixture by dropping small spoonfuls over previous layer and carefully spreading. Then spread the sun-dried tomato pesto and top with the remaining 1/3 of cheese mixture until evenly covered. Fold cheese cloth over top of cheese. Wrap in foil and refrigerate overnight. To serve, remove foil and cheese cloth carefully and invert onto serving platter. Top with pine nuts and fresh basil sprig. Serve at room temperature with plain crackers and toasted baguette slices.
Preheat oven to 350 degrees. Prepare macaroni and cheese as directed (with milk and butter). Brown ground beef, prepare with taco seasoning and water as directed on packet. Stir sour cream into macaroni and cheese. Place 1/2 macaroni and cheese mixture in greased 9x9 baking dish. Layer 1/2 of meat and half of cheese. Top with remaining macaroni mixture. Bake 15 minutes. Remove from oven, top with salsa and remaining cheese. Bake additional 5 minutes. Serve.
Preheat oven to 350°F. Measure first 5 ingredients into a bowl. Stir in gumdrop pieces. Combine remaining ingredients and stir into dry mixture. Stir until blended. Scrape into greased loaf pan. Bake 50 minutes.
Whisk the egg yolks, 2/3 c sugar, and the flour until smooth. Heat the wine and 3 T sugar in a 2 quart noncorrodible saucepan to a boil; stir in the lemon juice and zest. Whisk 3 T of the hot wine mixture, 1 T at a time, into the egg yolk mixture. Then gradually stir the egg yolk mixture into the remaining wine mixture with a wooden spoon. Heat over low heat, STIRRING CONSTANTLY, until bubbly. If the mixture looks lumpy, whisk it vigorously to smooth it. Cook unil it is as thick as cooked cereal, about 2 minutes. Let cool to room temp and refridgerate. Beat the egg white in a mixer bowl until soft peaks are formed. Beat, gradually adding 1/4 c sugar, until peaks are stiff and shiny; do not overbeat. Spoon the lemon filling into the tart shell and smooth the top. Spoon the meringue into a pastry bag fitted with a large star tip and pipe a ring of rosettes around the edge Heat the oven to 350F. Bake until the meringue colors slightly, 15 to 20 minutes. Cool to room temp on a rack.
Poach the eggs in water to which a little vinegar has been added. Remove while still soft and place in a dish in warm oven. Boil the wine vinegar until it is 1/2 of its original quantity; pour over eggs. Simmer butter a few minutes in the pan; add parsley and salt and cook until both butter and parsley are browned. Pour over eggs and serve at once.
Combine first 4 ingredients and roll into 1 inch balls. Drop onto ungreased cookie sheet. Bake 8 minutes at 350 - do not overbake! Combine powdered sugar and lemon juice to make a glaze. Glaze cookies after cooling.
In medium bowl,gently mix together chicken,bread crumbs,egg,milk,lemon juice,mint,oregano,salt and pepper until well combined(mixing too vigorously will result in tough burgers).Shape into 4 patties each about 3/4 inch thick. In a large nonstick skillet heat oil over medium-high heat.Cook patties about 8 minutes turning once,until golden brown and no longer pink inside. Meanwhile,cut pitas in half crosswise to make 4 pockets.Warm pitas in 300 degree oven wrapped in aluminum foil for 5 minutes or in the microwave for 1 minute. Spread inside of pita with mayo then place cooked patty inside with a slice of red onion ,tomato,and some lettuce.enjoy.
Preheat oven to 350°F Grease an 8-inch square cake pan. Base: in a bowl, mix together flour, baking soda and salt. In another bowl, mix together, sugar, egg and fruit cocktail. Blend in flour mixture. Spread evenly in prepared pan. Topping: in a small bowl, mix together brown sugar and cinnamon. Sprinkle evenly over top of cake. Bake in preheated oven for 40 to 45 minutes, until golden brown. Place pan on a rack to cool completely, then cut into squares.
Beat milk and lime juice until smooth and thickened, fold in whipped topping. Spoon into pie crust. Cover and refrigerate for 1 hour to overnight.
In a large bowl, combine the granola, flour, brown sugar and cinnamon; cut in butter until crumbly. Set aside a third of the mixture for topping. Press remaining mixture into a well greased 9 inch square baking dish. Bake at 375* for 10 minutes. Spread preserves over crust; sprinkle with reserved granola mixture. Bake 15 minutes longer or until filling is bubbly around the edges. Cool on a wire rack. Cut into squares. Store in the refrigerator.
In large bowl, with electric mixer, stir 1/2 cup warm water, yeast, 2 TBSP sugar and 1/4 tsp salt. Add 1 cup flour and the butter; mix on medium speed for 4 minutes. Add remaining 2 cups flour; mix for an additional 2 minutes. Grease a large bowl with non stick spray or butter and place the dough on it, turning it once. Cover with plastic wrap and let stand for 1 hour in a warm place until it doubles in volume. Preheat oven to 375°F. Line baking sheet w/ aluminum foil or parchment paper. When the dough has fully risen, punch it down and transfer to a floured surface. Roll the dough out to a 12x16 inch rectangle and spread evenly with the warmed Nutella, leaving a 1 inch band around the edge, bare. Beginning at the long end, tightly roll up the dough like a newspaper, forming a 16 inch long log. Brush the ends with a little water and bring them together to form a ring. Transfer ring to prepared baking sheet. Using a sharp knife, sprayed with non stick cooking spray, slice the ring into 12 individual buns- being sure not to cut all the way through so that the buns are still connected, allowing 1 inch between each slice. Gently separate them, so they rest against each other like dominoes. Brush the ring with 2 TBSP water and sprinkle with remaining 2 TBSP sugar. Bake for 35-45 minutes until golden brown. Let cool slightly before serving. ---To Warm Nutella---. In microwave, heat on high for 5 seconds in a microwavable bowl.
TOPPING: Mix together brown sugar and cinnamon; cut in butter until crumbly; set aside. CAKE: Preheat oven to 350 degrees. Grease sides of 13 by 9-inch cake pan; line bottom with parchment paper. In bowl, beat butter with sugar; beat in eggs, one at a time. Whisk together flour and baking powder; stir into butter mixture alternately with milk, making 3 additions of dry ingredients and 2 of milk. Scrape into pan; smooth top. Arrange peaches on top; sprinkle with topping. Bake in 350 degrees oven until cake tester inserted in center comes out clean, about 50 minutes. Let cool on rack about 15 minutes. GLAZE: Stir together sugar, milk and vanilla, adding up to 1 teaspoons more milk until glaze is pourable. Drizzle over cake.
Melt butter in heavy or non-stick pan. Add flour and stir for about 2 minutes. Add all spices. Don't let it color. Whisk in half and half and milk. Heat over a low-medium flame until it is thickened and very hot. Don't let it boil. This step usually takes 10 minutes. Add parmesan cheese, stir and take off flame. Immediately add raw scallops and stir. Let stand 2 minutes. It cooks that fast. Stir in cooked shrimp and crab. Taste for seasoning. Serve.
Preheat over to 300 degrees. Cream shortening and sugar together thoroughly. Mix in egg yolks and flavor extracts. Add flour gradually. Shape dough around glace cherry and form into balls approximately one inch around. Reserve 12 cherries and cut into quarters. Press lightly on top of cookies. Place on ungreased cookie sheet and bake for 15-20 minutes. Roll cookies in powdered sugar while still warm.
Gently bruise - by pounding with a meat melt or rolling pin - the lemongrass. Bring the water to a boil and use to rinse and heat-up a teapot. Add the lemongrass and cover with the water. Allow to seep for a while then pour the tea into small cups and add a little sugar if desired.
Add the first 5 ingredients to a cocktail shaker filled with ice; shake vigorously. Strain into a chilled margarita glass filled with ice cubes. To serve a frozen version-combine the first 5 ingredients with 3/4 cup crushed ice in a blender; blend until smooth; pour into a margarita glass. Garnish with a blood orange wedge.
Peel onions and slice 1/8 inch thick. Melt butter in a large pot. Add onions and garlic; saute, uncovered, over low heat, stirring occasionally, until onions are soft. Stir in salt, pepper, paprika, worcestershire and bay leafs. Pour in wine and all but one can of broth. Increase heat and bring to a boil. Mix flour in remaining 1 can broth. Stir into boiling soup. Reduce heat and simmer for at least 1-2 hours. Serve with Fench bread and cheddar cheese (if desired) to top.
Heat oven to 400 degrees. In a skillet, cook the ground beef until brown, drain fat and season to taste. Stir in onion. Spread beans in a 9X13 baking pan and top with cooked meat mixture. Sprinkle with green chilies, cheese and taco sauce. Bake for 20 to 25 minutes. Remove from oven and garnish with green onions, black olives, sour cream and tomato. Serve with tortilla chips.
break up noodles into shorter lengths and boil in lightly salted water for 3 minutes Remove, drain and rinse in cold water. mix egg, flour and milk to make a batter add the onions, feta and noodles and mix together. Heat some oil in a pan (olive, sesame, spray, chilli whatever your favourite is). Fry each cahe for about 2 mins each side giving them a press down after the first turning. Eat hot or cold.
Basic English Egg Dough: Pour scalded milk over butter, salt, & sugar. Cool. Dissolve yeast in warm water. Let stand until it bubbles. Add yeast to beaten eggs and then to cooled milk. Gradually add flour - only enough to make an easily handled dough. Turn out on floured surface and knead until smooth & elastic. Place in greased bowl, cover and let rise about 1 hour. Punch down and shape into 3 loaves. Place in greased loaf pan and let rise until doubled. Bake at 450° F for 10 minutes. Lower temperature to 350° F and bake 40 minutes longer. For Lardy Jacks: After first rising of the Egg Dough,knead in the sugar, butter, raisins, & nuts. Roll dough to 1/2-inch thick. Cut into triangles. Brush with milk and sprinkle with sugar. Bake on greased baking sheet at 400° F until done about 15 minutes. For Johnny Boys: Follow Lardy Jacks recipe above, but add 3 Tbs. cinnamon to the sugar. Shape the triangles like a boy with outflung arms (or use a gingerbreadman cookie cutter).
Combine first seven ingredients in blender. Cook potatoes (with or without salt) until fork-tender over medium heat. DON'T OVERCOOK, please, or they will fall apart. Drain well. Combine with peppers, onion and parsley in large bowl. Add blended dressing and toss gently. Add salt to taste. Cover and chill.
In a large frying pan put the oil and garlic. Heat over medium heat until the edges of the garlic start to lightly brown. Add the can of pinto beans with their liquid. Stir and mash (using a potato masher) for 10-15 minutes until the mixture is fairly smooth. The beans might be a bit runny, but once they have cooled and been reheated, they will have thickened. One of my daughters likes to have whole beans in her refried beans, so I keep some of the whole pinto beans aside and add them the last minute or two. This recipe serves 3-4 as a side dish. If you want to make up this recipe for bean and cheese burritoes, you will have to double the recipe. I often like to add a little cumin powder and a dash of oregano to this recipe while the beans are cooking.
Put rhubarb, onion and vinegar into large saucepan. Bring to a boil over medium heat. Cook uncovered for 20 minutes. Stir often. Add remaining ingredients. Stir. Continue to cook until thick, stirring often, about 30 minutes. Pour into hot sterilized half pint jars to within 1/2 inch of the top. Place sterilized metal lids on jars and screw metal bands on securely. For added assurance against spoilage, you may choose to process in boiling water bath for 10 minutes.
Grease a 13x9" dish. Preheat oven to 350. Cook broccoli slightly. It should still be firm. Cut cooked chicken into pieces a little bigger than bite-size. Arrange broccoli in baking dish. Place chicken on top. Combine soup, mayo, lemon juice, and curry powder. Pour on top of chicken. Sprinkle with cheese. Melt margarine and combine bread crumbs. Sprinkle over casserole. Bake for 30 minutes.
Add all ingredients to a blender, blend until smooth. Pour into a sugar rimmed margarita glass.
In a large skillet cook the onions in 2 tbsp of the butter over moderate heat, stirring occasionally, until they are golden. Preheat oven to 400. In a buttered 2 1/2- 3 quart shallow baking dish (13x9 works well), layer 1/3 of the potatoes, 1/2 of the onions, 1/2 of the chopped anchovies, salt and pepper to taste, 1/3 potatoes, 1/2 onions, 1/2 of the chopped anchovies, salt and pepper to taste, last third of potatoes. Drizzle the top of potatoes with the reserved oil from the anchovy can (about 2 tbsp.) and dot them with the remaining 1 tbsp of butter cut into bits. Bake the casserole on the middle rack for 10 minutes. Pour 3/4 cup of the cream over the potatoes and bake the casserole for 20 minutes more. Pour the remaining cream over the casserole, reduce heat to 300, and bake for 30 minutes more or until the potatoes are tender. Great served with anything that goes well with a potato side dish.
Preheat oven to 350°F. Coat casserole dish with non-stick spray. Cook noodles per instructions and drain. Combine noodles, tuna, soups, onion rings, cheese and peas in a large bowl. In separate bowl, combine melted butter and crushed corn flakes. Pour noodle/tuna mixture into casserole dish. Sprinkle corn flakes over top of mixture. Bake uncovered for 35 minutes and ENJOY.