HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 450. Place cubed bread in bowl with milk and mash to a pasty consistency. Add more milk if needed. Saute onions and celery in 1/4 c. of butter until softened. Pour onions, celery and butter over bread mixture and mix to combine. IF bread mixture is cooled, add crabmeat, mustard and eggs. Stir to combine-but not too much-you don't want to totally separate the crab chunks. Pour into EITHER 6 greased ramekins OR 1 large greased casserole. Spread in baking containers so that it is evenly distributed. Sprinkle bread crumbs on top. Bake ramekins for about 8 minutes//Bake casserole for 20 minutes. Spread mayonnaise on top of cooked deviled crab. Serve warm. Garnish with either fresh parsley or fresh dill.
Heat oil and brown the pork in batches. Lift out with a slotted spoon and put to one side. Add the onion, garlic, ginger and spices to the pan and fry gently until the onion is softened. Return the meat to the pan, add the tomatoes, creamed coconut and chicken broth/water. Cover the pan and simmer gently for 45 minutes, checking occasionally and adding more chicken broth/water if required. Season with salt and pepper to taste. Options: Can substitute creamed coconut for 1/2 cup coconut cream. I like to reduce the meat to 1 lb and add some red lentils with the broth. I serve this with brown rice, green beans and salad. Freezes well.
Preheat oven to 350 degrees. Cream together sugar and butter. Add eggs which have been slightly beaten. add salt and flour. add vanilla. Mix well. Form into fancy shapes by using a cookie press. place on ungreased cookie sheet. Bake 8 to 10 minutes.
Cut pork into thin strips. In wok, heat oil until hot. Add pork and stir fry over high heat until browned, about 5 minutes. Add red pepper, spinach and cabbage and stir fry 6-7 minutes, until spinach and cabbage are cooked down. Mix corn starch with the chili sauce and rice vinegar. Add to wok along with the soy sauce and garlic powder. Stir fry until sauce clears and thickens, 1-2 minutes.
Soak prunes in water to cover 1 hour. Drain prunes; add enough water to liquid in which they soaked to make 1 1/2 cups. Combine water vinegar, and spices and bring to a boil. Add sugar and simmer for 12 minutes. Place prunes into sterilized jars. Pour liquid over prunes and remove any air bubbles. Seal and adjust with two piece lids. Process 15 minutes in boiling water bath.
In small bowl, beat cream cheese, 1 egg and sugar until smooth. Stir in 1/3 cup cherry fruit filling, liqueur and chocolate chips; chill. In large mixing bowl, combine cake mix, 2 eggs, oil, water and 1 cup cherry fruit filling. Using electric mixer; blend on low speed for 30 seconds until moistened. Beat at medium speed for 2 minutes. Fill paper-lined muffin cups 1/3 full. Top each with 1 tablespoons of cream cheese mixture. Spoon remaining batter over cream cheese mixture, filling muffin cups 2/3 full. Bake in preheated 350°F oven for 30 minutes or until toothpick comes out clean. Cool and dust with confectioners' sugar.
Preheat oven to 350 degrees. Arrange a layer of slices on broiling pan. Bake for 8 to 10 minutes. Remove, let cool, then place on paper towels to dry. When dry, store or eat immediately.
Mix pork, soy sauce and all spices together in large bowl. Form into 4 oblong patties. Set aside. Rinse collards well and remove thick bottom part of stems but leave the leaves as intact as possible. Starting at the side where the stem was removed, place 1 pork patty on a raw collard leaf; roll up and wrap 3 more leaves around each patty. Tear up remaining collard leaves not used for wrapping meat into bite-size pieces. Place on the bottom of a large heavy pot. Add broth and top with the pork bundles. Cover pot with lid. Bring to a boil, then reduce heat and simmer on low for 40-60 minutes, or until pork is cooked and collards are tender. Serve with rice or cornbread.
Preheat oven to 350 degrees. Cut brie in half horizontally. Mix together the nuts, cheese, parsley and chives. Sprinkle evenly over the bottom half of the brie, cover with the top half. Bake for 10 minutes. Serve with crackers.
Dry ingredients into a large mixing bowl. Wet ingredients into bowl. mix. you want the batter moderately thick, anyway not to runny. Based on the measurements above it's never runny, but sometimes thick. If so, add a splash of buttermilk and mix by a couple stirs. You don't need a mechanical mixer, a few swift stirs with a large spoon should incorporate the ingredients well enough. Preheat the waffle iron. Either brush with butter or use vegetable spray. Follow directions for your waffle iron. The batter will keep for a day or two in the fridge if covered. I have a cheap ($20) French waffle iron I got online. It's the flip kind with a light that goes on to tell me when the waffle is done.
Cook the fusilli according to package directions, omitting the salt if desired. Meanwhile, sprinkle the chicken with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Spray a ridged grill pan with nonstick spray and set over medium-high heat. Add chicken and cook until cooked through, 5-6 minutes on each side. Transfer to a cutting board and let cool 5 minutes. Cut into 1/2 inch cubes and set aside. Combine the half and half, milk, flour, nutmeg, and the remaining 1/2 teaspoon of salt and 1/8 teaspoon of pepper in a small bowl; beat with a whisk until blended. Melt the butter in a large nonstick skillet over medium-high heat. Add the garlic and cook, stirring frequently, just until golden, about 1 minute. Whisk in the half and half mixture and cook, whisking constantly, until the mixture bubbles and thickens, 2-3 minutes. Stir in the fusilli, chicken, grated cheese, and parsley; cook, stirring gently, until heated through, about 1 minute longer. Serve at once with the shaved cheese (if using). Original Version:. 1 pound bow tie pasta. 1 c heavy cream. 1 c margarine. 1 c grated parmesan.
In a glass jar or other container with a lid, combine the milk, pumpkin and maple syrup. Whisk until there are no more lumps of pumpkin. Stir in the oats, ground chia seeds, cinnamon, ginger, cloves and salt until evenly combined. Cover with the lid and refrigerate overnight. Top with the pecans and enjoy the next morning.
Make the Crust:. Preheat the oven to 325 degrees F. Grease the bottom and sides of a 9-inch springform pan. In a bowl, combine the graham cracker crumbs and the sugar. Add 4 tablespoons of the butter and mix. If the crumbs seem dry, add the last tablespoon of butter. Press onto the bottom of the springform pan. Press in an even layer. Bake for 8 to 10 minutes. The crust should be firm and golden. Remove from the oven and let cool on a wire rack. Cool the crust completely. Once cooled, wrap the outside of the pan in a heavy duty piece of aluminum foil. Apples:. Toss the apples with the lemon juice. Melt the butter in a large skillet. Add the apples and cook for 2 minutes, over medium heat, until the apples begin to soften. Sprinkle with sugar and cook for an additional 2 to 3 minutes, until the apples soften further and begin to turn golden. Add the cream and the nutmeg and lower the heat slightly. Cook until the cream has been absorbed by the apples, about 10 minutes. Transfer the apples to a plate and let cool completely. Cheesecake. In the bowl of your mixer, beat the cream cheese for a minute or two until it's smooth. Add the sugar and beat at medium speed until smooth, about 2 or 3 minutes. Add the vanilla extract, the salt, the cinnamon and the ginger and beat for another minute. Add the sour cream and cornstarch and beat until blended, another minute or two. Add the eggs, one at a time, scraping the sides of the bowl after each addition. Preheat the oven to 350 degrees F. Layer the apples over the cooled graham cracker crust. Pour the prepared cheesecake filling over the apples. Place the pan in a large, shallow roasting pan and add hot water to come about halfway up the side of the springform pan. Carefully place the pan in the oven. Bake for between 70 and 80 minutes, until only wobbly in middle. Remove the cheesecake from the oven and from the water bath. Peel off the aluminum foil layer and place on a rack to cool completely. Once cool, place in the refrigerator to chill overnight. Just before serving, sift brown sugar over top of cheesecake to lightly cover the entire surface. Either using a propane kitchen torch, or by putting the cheesecake under the broiler, melt the sugar to form thin crust. (This step can be omitted and cheesecake is still excellent).
Cook bacon in a Dutch oven until crisp; remove bacon, and drain on paper towels, reserving drippings. Crumble bacon, and set aside. Cook okra and next 6 ingredients in hot drippings in Dutch oven over medium-high heat, stirring occasionally, 5 minutes. Reduce heat to low, cover, and simmer 15 minutes or until vegetables are tender. Top with crumbled bacon. Serve over rice, if desired.
Crumble beef into 2-quart microwavable casserole. Add onion. Cover loosely and microwave on High 5 to 6 minutes, stirring after 3 minutes, until beef is no longer pink. drain. Stir in ravioli. Cover tightly and microwave 5 to 7 minutes, stirring after 3 minutes, until hot. Sprinkle with cheese. Cover and let stand until cheese is melted.
Preheat oven to 350 degrees F. Cook noodles and drain. Mix eggs, soup mix, creamer and broccoli and add this to the noodles in then add the melted margarine. Place this in a 2 quart casserole and bake, uncovered, 55 minutes. This could be prepared ahead of time and reheated.
Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender. Mix in the garlic, jalapeno, green chile peppers, cumin, oregano and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, turkey or chicken and white beans. Simmer 15 minutes, stirring occasionally. Remove the mixture from heat; slowly stir in the cheese until melted.
Heat oven to 375° F. Lightly grease baking sheet. In large skillet, over medium-high heat, melt butter. Add eggs. Cook 4 to 5 minutes or until lightly scrambled and very softly set, stirring frequently. Set aside to cool slightly. In large bowl, combine LITTLE SIZZLERS(R), onion, green pepper and garlic powder. Add dry baking mix and shredded cheese. Using clean hands, knead mixture until well blended (mixture will resemble meat loaf). Stir cooked eggs into sausage mixture and combine until blended. Shape mixture into 1-inch balls. *Place on baking sheet. Bake 20 minutes or until sausage is cooked through and bites are ligthly browned. ** If desired, serve with salsa on the side. *At this point, uncooked breakfast bites can be frozen in a single layer. Before baking, thaw bites and bake as directed. ** After breakfast bites are cooked, you may also freeze in a single layer. To bake, place breakfast bites in a single layer. Bake at 375°F for 15 minutes or until heated through. To microwave, place bites in a single layer on a microwave-safe plate. Heat on HIGH for 30 seconds or until hot. BAKING OPTION: Place sausage mixture into a lightly greased 9x13-inch baking dish. Bake at 350°F for 25-30 minutes or until cooked through and golden brown. To serve, cut into bite-size pieces.
Preheat oven to 350°F Lightly grease muffin pan or spray paper cups with oil-spray to prevent sticking. In a small bowl, prepare "eggs" and set aside. Whisk flour, baking powder, baking soda, pumpkin pie spice or cinnamon and sugar together in a large bowl. Add sweet potato, applesauce and maple syrup on top. Then add "eggs" and stir until just combined. Gently spoon the mixture into the cups or pan, filling 3/4 of the way. Baking 15 to 18 minutes, or until a toothpick inserted in the center comes out clean.
In a large skillet, heat 2 tablespoons of the olive oil and brown the chicken pieces until lightly browned and cooked through. Remove the cooked chicken to a plate and keep warm. If necessary, add the remaining 2 tablespoons oil to the skillet and saute the garlic and green chile over medium heat until the garlic is soft. Reduce the heat to medium low, add the Alfredo sauce and mix well. Add the cooked chicken and heat through. Serve over hot fettuccine and garnish with chopped jalapenos if desired.
Heat cream in a heavy saucepan. Add granulated sugar and stir until dissolved. Beat egg yolks until light and creamy. Add t he hot cream to the egg yolks gradually, whipping constantly with a wire whisk (not an electric beater). Stir in remaining ingredients except the brown sugar. Pour into a 6-cup souffle dish, and sprinkle brown sugar on top. Bake at 325 degrees for 45 minutes, or until custard tests done. - - - - - - - - - - - - - - - - - - NOTES : This is not for anyone on a low cal, low fat, or low cholesterol diet.
Sift together the dry ingredients. Cut margarine into dry ingredients. Add egg-milk mixture, mix quickly and lightly. Just until no dry particles remain, Scrap out onto a lightly floured surface and knead gently 8-10 minutes. Cut into rounds with biscuit cutter. Place on greased cookie sheet and bake at 425F for 8 to 10 minutes.
Preheat oven to around 200 degrees celsius. Grease a cake tin with extra butter and breadcrumbs. Boil rice in water and milk mixture until tender. Drain well and add lemond rind. Add sultanas and mix. Allow to cool. Beat egg yolks with sugar and 100 butter until it is a creamy colour. Beat egg whites with vanilla sugar. Combine with rice and egg yolk mixture. Bake in oven for 40-45 minutes or until golden brown and baked through.
Whisk together cornmeal, salt and sugar (if used). Bring water to a boil and pour over the meal mixture, whisking to prevent lumps. Let the batter rest 10 minutes. Butter a large skillet or griddle and bring it to about 375 degrees, just to a sizzle (do not burn the butter). Add enough milk (1/2 to a cup) to the batter to make it the consistency of mashed potatoes, and drop by spoonfuls to make cakes about 2 or 3 inches wide and several inches apart (they will spread). Let the cakes gently sizzle on the grill for about 6 minutes or as long as 11 minutes until you bring them to a deep golden brown on the bottom and slightly firm on the top, before turning them over. Add some more butter to the griddle, and/or place a thin pat of butter on each cake, before turning them over and cooking for another 6 minutes (or longer) until they are a deep golden brown color. Serve with butter and and honey, or maple syrup.
Placed crushed chips in a greased 9X13 baking dish. Cook, crumble, and drain hamburger and onion. Add next 6 ingredients and stir, cooking til bubbly. Spread 3 oz. cream cheese over half side of flour tortilla and then sprinkle a can of chopped green chilis over the cream cheese (can use more cream cheese if desired) Fold tortilla in half. Spoon 2/3 of beef mixture over crushed chips. Lay folded tortillas over meat mixture down center. Spoon rest of meat down center of tortillas. Bake at 350 for 20 minutes. Remove from oven, sprinkle 1 cup shredded Monterey jack cheese over top and bake for 5 more minutes.
Do not use light sesame cooking oil for this. You need to use the dark Asian sesame oil. Place in blender. Blend for 1 minute. chill or serve immed.
Preheat oven to 400°F Dip chicken in egg, then bread crumbs combined with paprika, coating well. In 13x9-inch baking dish, arrange chicken. Bake uncovered 20 minutes. Pour 1 cup sauce over chicken; top with cheese, then tomato. Bake an additional 10 minutes or until chicken is thoroughly cooked. Serve with remaining sauce, heated and sprinkle with grated parmesan cheese if desired.
Sift together flour, cocoa, baking soda, and salt in a bowl. Beat Nutella and butter with an electric mixer until smooth and combined. Beat in the brown sugar, then egg and hazelnut extract (if using). Add the flour mixture with mixer on low speed until dough comes together. Transfer dough to a large sheet of plastic wrap or wax paper. Use the wrap to shape into a 2-inch-diameter log. Secure tightly, and chill for 2 hours, or overnight. Preheat oven to 350°F Slice dough log into 1/4-inch-thick slices, rolling log 90 degrees between slices to keep edges round. Transfer slices to greased or parchment paper-lined baking sheet. Bake 9-11 minutes, or until cookies are firm and dry. Transfer to wire rack to cool. Decorate with 1/2 tsp Nutella and 1 hazelnut per cookie.
Pour the alcohol into a rocks glass containing plenty of cracked ice and stir vigorously, before adding the cola.
in large dutch oven brown meats till crumbled. drain all but 1 tablespoon of drippings. saute onion, green pepper,and garlic about 10 minutes. add meat back to dutch oven. add tomatoes,tomato sauce,chipotles,adobo sauce and seasonings. stir well and simmer for at least 1 hour. serve with condiments of choice!
Combine hot sauce, paprika and red pepper; brush on chicken. Place chicken in baking dish. Cover; marinate in the refrigerator for 30 minutes. Bake, uncovered, at 375° for 15 minutes or until chicken is no longer pink. Meanwhile, combine sour cream and cheese; chill. To serve, place tenders on plate. Surround with celery sticks and place the bowl of dip in the middle.
Whip the cream until stiff, folding in honey and kahlua. Beat until the cream holds soft peaks. Sprinkle with nutmeg. Serve in a glass bowl with crisp cookies for dipping.
In a blender or food processor, combine water, cucumbers, sugar, and lime juice until smooth. Pour mixture through a strainer into a pitcher, forcing through most of the pulp. Chill at least 30 minutes before serving. Serve with or without ice cubes. As a decorative touch, add slices of cucumbers.
Combine the marinade ingredients in a large non-reactive bowl or one gallon food storage bag. Add the meat or poultry. Turn to coat all sides. Cover or seal tightly. Marinate for at least 6 hours or overnight, turning occasionally. Cooked in preferred method.
Heat oil in frypan. Add steaks and pineapple. Fry for two minutes each side, or until golden. Fry eggs. Serve with pineapple on top of gammon with egg on side with a plate of hot chips and mayonnaise.
Cook ravioli according to package directions, drain, and keep warm. Combine sauce with beans in a deep skillet. Cook over medium heat until thoroughly heated. Place ravioli on a plate and top with sauce. Sprinkle with cheese.
Heat olive oil in a pan. Add sliced zucchini, bell pepper and onion. Saute approximately 10 minutes until done to your taste. Add salt and pepper. Spread 2 tbs guacamole on flour tortilla, or more if you are like me :). Add cooked veggies to the tortilla, spinach and sliced cherry tomatoes if using. Wrap and serve either hot or cold.
To make shrimp stock, peel and devein the shrimp; reserve the shells. Place the shrimp in a medium bowl; cover and set aside in the refrigerator. Heat oil in a Dutch oven over medium heat. Add the shrimp shells and cook, stirring occasionally, until bright pink, about 2 minutes. Add the water, scallions, cilantro sprigs, peppercorns, and thyme; increase the heat and bring to a boil. Reduce the heat and simmer, covered, until the flavours are blended, about 30 minutes. Strain the stock through a sieve over a large bowl; discard the solids. Stir in the salt. Set aside. To make the shellfish and rice, heat the oil in the same Dutch oven over medium heat. Add the onion, jalapeno peppers, and garlic; cook, stirring occasionally, until softened, about 5 minutes. Stir in the rice until well coated. Add the shrimp stock and bring to a boil. Reduce the heat and cook, covered, until the rice is tender and stock is absorbed, about 20 minutes. Stir in the reserved shrimp, the scallops, clams and 2 tablespoons of the chopped cilantro. Cook, covered, until the clams open and the shrimp and scallops are just opaque in the centre, 3-5 minutes. Discard any clams that do not open. Stir in the oysters and cook, covered, until their edges begin to curl, about 2 minutes. Serve, sprinkled with the remaining cilantro.
Preheat the oven to 350 degrees F. Make cupcakes: Whisk together boiling water and cocoa. Cover and set aside. With a mixer, cream together the butter, sugar, salt and vanilla extract. Add the eggs, 1 at a time, and continue creaming until light and fluffy. Sift together the flour, baking soda and baking powder and add this mixture, alternately with the buttermilk. Add cocoa and water mixture and mix until thoroughly combined. Scoop into cupcake pans and bake for 20 to 25 minutes. Let cool completely before decorating. Make Ganache: Chop chocolate and place in a stainless steel or glass bowl. Bring cream and sugar just to a boil in a small saucepan and then pour over chocolate. Whisk together and then stir in butter until melted. Make Buttercream Filling: Whisk together the egg whites and sugar in a stainless steel bowl. Place bowl in a water bath set over low heat. Whisk occasionally until sugar is dissolved and mixture is very warm, about 150 degrees F. Remove from water bath and whip with a hand-held mixer on high speed until stiff peaks. Lower speed and add the butter in small pieces. Add vanilla and violet essence and mix until smooth. Add violet color, 1 drop at a time, until desired shade is reached. Decorate: To fill, put buttercream in a pastry bag with a small round tip. Stick tip into the center of each cupcake and pipe in filling. Dip tops of cooled cupcakes in the warm ganache and let set. Pipe more ganache on top for decoration. Finish with candied violets or sprinkles if desired.
SALAD: Cook the green and yellow beans in large pot of boiling salted water until crisp-tender, approximately 5 minutes. Drain, rinse under cool water and drain again. In a serving bowl combine the cooked beans with the sun dried tomatoes, red onion and fresh basil. VINAIGRETTE: In a small glass container whisk together the olive oil, red wine vinegar, sugar and black pepper. Add the vinaigrette to the beans and toss to coat. Chill 1-4 hours.
Saute onions and apple in butter until tender. Add apple juice and bring to a boil. Add rice, salt, and thyme and simmer on low for 15 minutes or until almost done. Add broth and simmer until absorbed.
For Croustade: Use a rolling pin to flatten each bread slice. Cut 3" (18 small) or 4" (12 large) rounds and gently fit into small or large muffin tins. Bake for 10 - 15 minutes at 425 or until golden and crisp. Cool on wire racks. Filling:. Melt butter in a large skillet and saute green onions for several minutes without browning. Stir in the mushrooms and mix well. Cook 10 - 15 minutes, stirring occasionally until moisture has evaporated. Remove from heat, sprinkle with flour and stir to coat the mushrooms. Gradually add the cream and return to heat. Bring to a boil, stirring constantly and then reduce heat and simmer for a few minutes until thick. Stir in all the other ingredients. Transfer filling to a bowl, cover it and refrigerate until ready to use. To Serve:. Place croustade on cookie sheet and fill each croustade with mushroom filling so that it is slightly mounded. Sprinkle lightly with parmesan cheese and dot with butter. Bake at 350 for 10 minutes and then turn to broil and brown the tops lightly. Serve hot.
Heat oven to 400°F Cook the ziti or rigatoni according to the package directions. Meanwhile, heat the oil in a large pot over medium heat. Add the onion, salt and pepper and cook for 5 minutes. Add the turkey and cook, crumbling with a spoon until no trace of pink remains, about 7 minutes. Spoon off and discard any excess fat. Add the garlic and oregano and cook for 2 minutes. Add the pasta sauce and cook for 3 minutes. Remove from heat. Add the drained ziti to the pot and toss. Add the ricotta, spinach and 1/4 cup of the Parmesan and toss again. Spread the mixture into a 9-by-13 inch baking dish that is lined with aluminum foil. Sprinkle with the mozzarella and remaining Parmesan. Bake until the mozzarella melts (about 15 minutes). You can also freeze this, thaw it overnight in the fridge and then cook it at 350F for one hour covered, then remove foil and cook for 10 minutes until cheese melts.
Boil chicken & onions in 2 1/2 c water. Reserve 1 1/2 c broth. melt Velveeta in broth combine and put into 3 qt baking dish. bake 350 oven for 45 minutes.
Pour ingredients into a stainless steel shaker over ice. Shake until ice cold. pour into a chilled cocktail glass.