HumbleIntelligence/food-ner-1-Million huggingface dataset:
Add the mayonnaise, ketchup, molasses, vinegar, and salt to a food processor or blender. Puree until smooth. The sauce can be refrigerated in an airtight container for up to 1 week (my college stomach can go for two because I live life dangerously and this makes so much! I have to have lots of people over).
Set oven to 425 degrees. Butter a shallow baking sish. Thinly slice the potatoes, and place in the baking dish. In a small saucepan, heat butter, onion, salt, pepper, garlic powder and thyme until the butter is melted. Drizzle over potatoes. Cover, and bake for 45 minutes, or until potatoes tender. Remove from oven, sprinkle with cheese and parsley. Return to oven and bake for another 10-15 minutes longer, or until cheese is melted.
Fold together condensed milk and Cool Whip. Add drained fruit cocktail and crushed pineapple. Stir in sliced bananas with lemon and mix well. Add pecans and stir. Chill for one hour or overnight and serve cool. FOR VARIATION: you can add 1/2 cup of small marshmallows and 1/2 cup shredded coconut if you like.
Add water, milk, sugar, honey, and oil to pot and warm to 120 degrees. Remove from heat, add yeast to mixture, stir until dissolved, and let foam, up to 10 minutes. In mixer, put in all flour and salt, leaving out just enough flour to very lightly flour your board. Once yeast mixture has foamed, add to flour and mix using bread hook for one minute on power setting 1. Move mixer to setting 2 and mix/knead another 9 minutes. Remove dough from mixer, roll lightly on board to shape into a somewhat smooth ball. Place dough in greased bowl, roll to coat, cover with plastic wrap and a towel, then set in warm place to rise until doubled (about 30 minutes). Once doubled, punch down and transfer dough back to mixer. Knead with bread hook another 3 - 5 minutes. Tightly roll loaf (look for directions on this site) and put in oiled bread pan. Lightly cover with plastic wrap and napkin and let rise in warm place 30 to 45 minutes. Put in preheated 375 degree oven (water bath optional) and bake 45 minutes. Cool on rack immediatly.
Microwave semisweet chocolate morsels in a small microwave-safe glass bowl at high 1 minute or until smooth, stirring every 30 seconds. Beat butter and sugar at medium speed with an electric mixer until creamy; add eggs, 1 at a time, beating until blended after each new addition. Beat in vanilla and melted chocolate. Combine flour, baking powder, and salt; gradually add to chocolate mixture, beating until well blended. Stir in chopped pecans and 1/2 cup milk chocolate morsels. Drop dough by heaping tablespoonfuls onto parchment paper-lined baking sheets. Press 3 marshmallows into each portion of dough. Bake at 350° for 10 to 12 minutes or until set. Remove to wire racks for cooling.
In a punch bowl or large container make a syrup of the sugar and tea. Add fruit juices and enough water or more tea-- approximately 1 cup-- to make 24 cups (1 1/2 gallon). Freeze this punch base. Defrost and stir in ginger ale to make mixture"slushy". Serve in a large punch bowl.
Preheat oven to 425 degrees. Spray a 7 x 9 nonstick pan lightly with nonstick spray. In a medium bowl, stir flour, cornmeal and baking powder together. In a large bowl, whisk together milk, applesauce and egg whites. Preheat the pan 1 minute, not to burn the spray. Lightly stir all ingredients to a lumpy blend in the large bowl and pour into preheated pan. Bake 20 minutes or until top is lightly browned.
Place all ingredients in a blender and blend til smooth. They garnish with whipped cream, dried banana chips and swirl chocolate syrup over top (but it's not really necessary).
Cover one-half of each breast section with one slice of roasted pepper, one slice of zucchini and a dab of goat cheese. Fold empty chicken breast half flap over the dressed chicken breast half; dust with kosher salt and black and white pepper. Grill to desired temperature. In 2 tablespoons butter, saute mushrooms and onions until softened. Add Marsala wine and chicken broth; simmer approximately 10 minutes on medium-low heat to reduce. A little at a time, add remaining 2 tablespoon butter until butter melts and mixture emulsifies. Place chicken in Marsala wine sauce; heat through. Top with tomatoes and fresh parsley. Serve with pasta.
Whisk oil, lemon juice, mustard, garlic, and lemon zest in small bowl to blend. Season dressing with salt and pepper. Cook penne in large pot of boiling salted water until tender but still firm to bite. Drain. Rinse pasta with cold water to cool quickly and drain again. Transfer pasta to large bowl. Add tomatoes, bell peppers, feta cheese, and green onions. Pour dressing over and toss to coat. Season to taste with salt and pepper.
Preheat oven to 350°F. Whisk together egg whites, eggs, and soy milk. Set aside. In an oven save skillet, heat olive oil. Add asparagus, spinach, onion, salt, and pepper. Cook on medium heat for 5-7 minutes until asparagus is tender and spinach has wilted. Pour the egg mixture over the veggies and mix in about half of the feta. Cook for an additional 5-7 minutes on medium-low heat until the eggs are mostly set. Sprinkle the remaining feta over the eggs and transfer the skillet to the oven. Bake for 10-15 minutes until frittata is firm. Broil for 1-2 minutes to brown cheese.
Combine the first 5 liquid ingredients. Add brown sugar and red pepper flakes. Use a whisk and mix well. Put in sealed containers to freeze or keep in the fridge.
In a glass with ice, add Smirnoff No.21 Vodka and orange juice. Stir and float liqueur on top. Garnish with orange slice.
Combine all ingredients in a saucepan and simmer over low heat for 20 minutes. Cool, then puree in a blender or food processor until smooth. This can be stored in the refrigerator for up to 2 weeks in a covered container.
Saute the beef, onions and spices in the olive oil until browned and cooked through, about 15 minutes. Season to taste. Stir in parsley. Mix the butter together with the egg to make a spread. Spread the 4 pites with this mixture. Distribute the meat mixture evenly amongst the 4 pites and press down well with palm of hand so that it adheres to the pites. Don't make the layer too thick. Preheat oven to 420°F. Bake pites for 5-8 minutes. Remove, top with 2 slices of tomato each and roll each pita up (use a sheet of aluminum foil to wrap around outside). Enjoy! Note. To freeze whole: Cool. Freeze whole between layers of waxed paper or foil. Omit tomatoes. To reheat: place in a single layer and heat at 400 degrees for 8-10 minutes. top with tomatoes and serve. OR Freeze meat mixture in a freezer bag. Thaw in fridge. Proceed with recipe.
Cook potatoes and onions together in a little water until tender. Drain. Salt and pepper to taste. Grease casserole dish with butter or something similar. In casserole, place a layer (maybe an inch thick) of potatoes and onions. On top of that add a layer of ranch dressing, enough to coat the top of potatoes and onions. Next, put a layer of cheese on top of ranch. Repeat with another layer of potatoes and onions, then ranch, and finish with layer of cheese on top. Bake in 350 degree oven for 30 minutes.
In a medium bowl, whisk together the flour, cornstarch, and salt until well blended. In a stand mixer set on medium speed, beat the butter until creamy. Beat in the granulated sugar until light and fluffy, about 2 minutes, scraping down the sides and bottom of the bowl as necessary. On low speed, add the flour mixture in two or three additions until it forms a soft dough. Wrap the dough with plastic wrap and chill for 30 minutes. Preheat the oven to 350°F Line a baking sheet with parchment paper or leave ungreased. On a lightly floured surface, roll the dough out to a 3/4-inch-thick slab, about 5 by 8 inches. (I use a kitchen ruler to measure and press the edges into shape.) Transfer to the baking sheet and bake until lightly golden and firm to the touch, about 40 minutes. Slip the parchment paper with the shortbread onto a hard surface. Immediately sprinkle the shortbread heavily with the baker's sugar. While still warm, use the ruler and a paring knife, pointed straight down, to cut the shortbread into 1- or 1 1/2-inch pieces. Let cool completely. The shortbread tastes best at room temperature.
Preheat oven to 350 degrees. In a large bowl, combine both types of flour, Splenda, brown sugar, baking powder, cinnamon, salt, and pumpkin pie spice (in other words, all dry ingredients except for the Craisins or raisins). In a medium bowl, mix together pumpkin, egg substitute, and vanilla extract (all the wet ingredients). Add this mixture to the bowl with the dry ingredients, and stir until just blended. Slowly sprinkle chopped Craisins or raisins into the batter, making sure they don't all stick together, and mix to distribute them. Spoon batter into a large loaf pan (about 9" X 5") sprayed with nonstick spray. Bake for about 50 minutes, until the top of the loaf is firm to the touch. (Bread may be moist inside. This doesn't mean it's undercooked.) Allow to cool, and then cut into 8 slices. Enjoy!
Saute mushrooms and green onions in butter in a large skillet until the vegetables are tender. Add flour, stirring well. Cook for 1 minute, stirring constantly. Gradually stir in the milk. Add parsley, salt, grated lemon rind, and pepper. Bring to a boil. Arrange the fish fillets in a single layer over the sauce in the skillet; carefully spoon the sauce over the fillets. Cover, reduce heat, and simmer 12 to 15 minutes or until the fish flakes easily when tested with a fork (depends on the thickness of your fillets). Serve the fish topped with the sauce.
Wash the lettuce, dry, and separate the leaves. Set aside. Mix together the sauce ingredients. Heat the sesame oil in a non-stick frying pan on high heat. Add the garlic, ginger, and green onions and fry until the garlic and ginger are aromatic. Add the chicken and cook until the chicken is browned. Remove the chicken from the pan and set aside. Add the bamboo shoots, water chestnuts, and celery to the frying pan. Add the sauce ingredients and cook at medium heat. Give the cornstarch/water mixture a quick restir and add to the sauce, stirring to thicken. Add the chicken back into the wok. Cook for 2 - 3 more minutes, stirring, to heat through and finish cooking the chicken. Lay out a lettuce leaf and spoon a heaping teaspoon of the chicken and vegetable/sauce mixture into the middle. The lettuce wraps are designed to be eaten "taco-style," with the lettuce/chicken mixture folded into a package. Continue with the remainder of the chicken and lettuce leaves. Serve.
Preheat oven to 425 degrees. Heat olive oil in large nonstick skillet. Add mushrooms, onion, and green pepper, saute for 5 minutes or until tender. Add spinack, oregano, salt and pepper, saute 4 minutes or until spinach wilts. Place cottage cheese in food processor and process until smooth. Combine spinach mixture, cottage cheese, pasta, chicken, 3/4 cup Cheddar cheese, 1/4 cup Parmesan cheese, milk, and soup in a 2 quart buttered baking dish. Sprinkle with remaining Cheddar and Parmesan cheese. Bake for 25 minutes or until browned and bubbly.
Trip fat from pork roast. Heat oil in a large skillet over medium-high heat. Brown pork on all sides, about 10 minutes. Put pork roast in crock pot. Mix together the remaining ingredients (except sauce ingredients). Pour over roast. Cook on low 7 hours or until tender. Remove pork and keep warm. Skim fat from juices in crock pot (optional). Stir in half and half and mustard. Cook on high 15 minutes or until slightly thick.
Using potato masher, mash lemon slices and sugar in deep bowl until slices release their juice and sugar begins to dissolve. Stir in water and lemon juice until sugar completely dissolves. Strain out lemon slices and chill or pour over ice before serving.
Preheat the oven to 400°F Grease muffin tins or line with baking cups (I use silicone re-usable ones). Combine first eight ingredients in a large bowl. Combine yogurt, eggs, milk in small bowl until blended. Stir into flour mixture just until moistened. Fold in choc chips and shredded zucchini. Spoon into prepared muffin cups, filling "a generous half" full. Bake 20-25 minutes till a toothpick comes out clean. Cool in pan on wire rack for five minutes, then remove from pan and finish cooling on wire rack. Store tightly covered at room temperature.
Put the cranberies, lemon and orange zest, orange and lemon juice, sugar, vanilla and 11/2 cups of the water in a medium saucepan over medium high heat. Bring to a boil and cook for 8 minutes. Dissolve the cornstarch in the remaining 1/2 cup water and add to the pan. Reduce the heat to medium, then stir constantly until the mixture thickens, about 2 minutes. Remove from heat and cool completely before serving.
Preheat oven to 350°F Lightly grease a 2 1/2 quart casserole dish. In a large skillet, melt butter over medium-high heat. Add garlic and shallots, cook 2 minutes, stirring occasionally. Stir in wine and cook 3 minutes. Stir in cream and simmer 5 minutes. Add cream cheese and Parmesan cheese, stir until combined. Stir in chicken, artichokes, spinach, salt and pepper. Remove from heat and spoon into prepared casserole dish. In a small bowl, combine the French bread cubes with the melted butter and toss until coated. Sprinkle evenly over casserole. Bake for 30 minutes or until lightly browned.
In a medium sauce pan,whisk together the mustard and vinegar.Add all other ingredients and bring to a rolling boil.Pour over chicken pieces and bake in 350 degree oven for 1 1/2 to 2 hours.
Whisk dry ingredients together. Set aside. Mix wet ingredients. Add wet to dry. Mix well with whisk. You may need more milk for thinner cakes.
Preheat oven to 325°F. Drain the tuna. Melt the butter and mix with the bread crumbs until they are lumpy. In small bowl mix together by hand the tuna, flour, and bread crumb mixture. When well mixed roll into small 1/2 inch balls and place on foil covered cooking sheet. Bake about 10 minutes. Allow to cool before serving. I occasionally cut these in half for the baby cat. Leftover may be stored in the refrigerator for up to 5 days.
Season the meat with salt and pepper, rub with the garlic. Place in a heavy pot and surround with the carrot, celery and 1 onion. Cook covered for about one hour or until there is almost no liquid. Add water to cover and simmer for 1- 1/2 hours. While the meat is cooking, slice the remaining 2 onions and saute slowly in oil until brown. Remove the meat from heat and let cool. Drain and coarsely grind with all the onions, adding a little broth from the meat if needed to make it moist enough to handle. Dough: Mix the oil, salt and water in a bowl. Gradually stir in the flour until a medium soft dough is formed. Place on a floured board. Knead until the dough is smooth and soft. A food processor will work fine for this. Cut the dough into 3 portions. Roll each piece into a rectangle about 1/8- inch thick. Cut into 2- inch squares. Fill each square with about 1 teaspoon of the meat mixture. Dipping your hands in flour, fold over into a triangle, and then crimp closed. Join the two ends together like a little ring, as with tortellini or wontons. Repeat with the rest of the dough. If you like, you can freeze the kreplach at this point. Place on a cookie sheet in a single layer and freeze. Transfer to plastic freezer bags. Otherwise, refrigerate until ready to use. To cook the kreplach, bring about 10 cups of water to a boil in a big pot. Add salt and about 20 kreplach at a time. When the kreplach have risen to the top, cook for another 5 minutes (al dente). Remove with a strainer into a bowl filled with chicken soup.
In a large bowl sift together the flour and icing sugar. Add the butter and use your fingertips to gently rub and combine until the mixture resembles coarse crumbs of different sizes but none larger than a pea. Add the ice-cold water and gently mix with your hands until mixture comes together. Roll into a ball and wrap in plastic. Refrigerate while you steam the sweet potato. Steam sweet potato chunks until tender. Place chunks into a blender or food processor along with milk, sugar, butter, cinnamon, nutmeg and cloves. Blend until smooth. Let the mixture cool a little before adding the eggs and vanilla essence and then blend again to combine. Set aside. Pre-heat the oven to 350F (180C). Remove pie dough from fridge and place on a floured surface. Roll out to fit larger than the pie tin. Place dough in tin and press down onto base and up the sides with your fingers to make the shell. Trim the sides and then press down with a fork or your fingers. Line pastry shell with baking paper and fill with pie weights. Bake in the oven for 10-12 minutes until partially cooked. Remove from oven and remove pie weights and baking paper. Cool for 1 or 2 minutes. Pour sweet potato mixture into the pie shell and bake for a further 35-40 minutes. Remove from oven and cool. Serve with whipping cream or vanilla Ice cream on the side.
In a large bowl, combine gelatin and cold water; let stand for 10 minutes. Add boiling water; stir until gelatin dissolves. Add juices, orange peel and 3/4 cup sugar. Set bowl in ice water until mixture is syrupy, stirring occasionally. Meanwhile, whip cream until soft peaks form. Gradually add remaining sugar and beat until stiff peaks form. When gelatin mixture begins to thicken, fold in whipped cream. Lightly coat a 9-in. springform pan with nonstick cooking spray. Pour mixture into pan; chill overnight. Just before serving, run a knife around edge of pan to loosen. Remove sides of pan. Garnish with oranges and cherries.
Peel and slice apple about 1/8 inch thick. Over low heat in a 10 inch skillet heat up butter 1/4 cup sugar and cinnamon. Remove from heat and place apple slices in a circle overlapping them slightly until you have one large circle and one small circle in the middle. Cook over LOW heat until tender-crisp. (About 10 minutes) Meanwhile, preheat oven to 400°F and beat together flour, milk, baking powder, salt and egg yokes with a fork in a separate bowl. Beat egg whites and 1/3 cup of sugar on high speed until soft peaks form. Fold egg white mixture into egg yoke mixture and pour over cooked apples, spreading it evenly. (Be sure not to move the apples around). Bake pancake for 10 minutes (or until golden brown). Carefully invert pancake onto a plate so that the apples are on top. Enjoy!
Preheat oven to 425 degrees F. Spiralize both potatoes and use a scissors to cut the longest strings into slightly shorter strands. On a baking sheet, toss together the potato strings, pancetta, oil and pepper, making sure not to crowd the potatoes (use two sheets if necessary). Bake for 30 minutes or until golden. Toss the fries with cheese and more freshly cracked black pepper and serve hot.
Beat eggs and sugar. Add oil and yogurt and mix. In a separate bowl sift flour and add baking powder and coconut, then add to the mixture while stirring. Spread mixture onto greased 9x13" dish. Bake for 30 minutes 200° Celsius/400°F. In another saucepan, mix sugar and lemon with water, boil until syrup thickens. When cake is cooked, pour syrup over evenly so it soaks through.
Heat oven burner to medium high. Add ingredients in order, into a Dutch oven. Once all ingredients are added, and the mixture comes to a boil, turn the burner to low, and cover. Stew for about 3 to 4 hours until thick. Serve.
Mix mayonnaise, onion, salt, cheese, eggs and pepper. Add squash to mixture and stir gently. Pour into a greased 1 1/2 quart casserole dish. Mix bread crumbs and melted butter; sprinkle over casserole. Bake at 350 degrees for 30 minutes or until nicely browned and set.
Mix butter and sugar until creamy. Sift flour, baking soda, and salt. Set aside. Add egg and vanilla extract to the butter mixture. Add flour mixture. Stir in the dark chocolate. Divide the dough in half. Spread/press one half of the dough on the bottom of an 8" skillet. Lay out Oreo cookies. Then add another layer of dough on top. Bake at 350F for 20-25mins. TO MAKE CHOCOLATE SYRUP TOPPING. Add bitter chocolate, sugar, butter, cocoa powder, and water into a pan. Simmer at low heat. Stir until smooth. Then add heavy cream and simmer for approximately 3 minutes. Mix thoroughly. TO SERVE. Slice panookie and serve with a scoop of vanilla ice cream and chocolate syrup drizzled on top.
Juice two limes into a bowl big enough for you to whisk your dressing. Add the olive oil, sesame oil, soy sauce, and sugar to the bowl. Grate the small chili (red pepper flakes may be substituted here) and the garlic clove over the bowl into your dressing. Whisk together. Finely chop the scallion tops and cilantro and stir into dressing.
Cook pasta according to directions on package. Drain and chill under cold running water. In the meantime, blend the peanut sauce ingredients together in a blender until smooth. Place shredded veggies, bell pepper, scallions, cilantro and jalapeno into a serving bowl. Toss. Add the cold noodles to the serving bowl and toss again. Pour the peanut sauce over top and toss well to combine. Taste, adjust the salt and serve, garnishing with roasted peanuts and cilantro and a lime wedge.
Soften the unflavored gelatin in 1/2 cup cold water; set aside. In a 3-quart saucepan, combine cranberries, sugar and wine or cranberry juice; heat to boiling, stirring occasionally. Reduce heat and simmer 5 minutes, stirring frequently. Remove from heat. Add lemon gelatin and softened unflavored gelatin; stir until dissolved. Stir in remaining water. Chill until mixture is partially set. Fold in celery and walnuts. Pour into a greased 8-cup mold; cover and chill until set. Meanwhile, combine sour cream and mayonnaise; refrigerate until ready to serve. To serve, unmold gelatin and top each serving with a dollop of the sourcream dressing. Garnish with celery leaves. NOTE: In the picture, this is molded in a ring shape with a small bowl set in the center holding the sourcream dressing.
Mix cornstarch and water in a small saucepan. When smooth, add remaining ingredients except fruit and stir over moderately high heat until mixture boils 1 minute. Pour into fondue pot to keep warm.
Place the oil and the zest in a glass jar. Let it stand at room temperature for at least 2 weeks, shaking occasionally. Pour the oil through a strainer and discard the zest. Transfer to a jar and store, tightly covered, in refrigerator. Enjoy! Yield: 1 cup.
Using a sharp knife, cut into the tenderloin fillet 2/3 of the way thru, make five cuts for 5 equal serving portions. Put meat into a shallow glass dish. Next combine, soya sauce, garlic, curry paste, pepper, honey, oil and salt. Coat the meat with marinating sauce and cover with plastic wrap and refrigerate overnite. Reserve marinade for basting. Bring meat to room temperature for at least 1 hour before cooking. Using a shallow pan bake tenderloin fillet at 500 degrees for 20 - 25 minutes, remember to baste every 5 minutes. If the sauce is drying up too quickly add small amounts of water to pan to obtain your desired consistency. Drizzle the sauce over the tenderloins and enjoy. We love this beef dish served with roasted mini potatoes, pan fried whole small cremi mushrooms and steamed asparagus with lemon.
Place all ingredients in the bread machine in the order suggested by the manufacturer. Program the machine using its basic bread setting. Press Start.
Mix potatoes, ham, cheese, soup, pepper (I used a mixture of ground white, green, red, and black peppercorns), and onion in crockpot. I cooked mine on high for 3 1/2- 4 hours. Cook on low setting for 6-8 hours. Recipe is done when the potatoes are completely cooked (soft texture, fork inserts easily). I used my leftover sprial ham in this and my family almost finished it off the first night, YUM! Normally a recipe this size we would get 1-2 more meals out of.