HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt cheese and beer in a saucepan over medium heat. Once melted, stir in tomato and cilantro and transfer to serving dish/fondue dish. Serve with tortillas or corn chips.
Combine graham cracker crumbs and melted butter. Pat into a 9x13 baking dish. Spread sliced bananas over crust. Mix pudding and milk according to package directions. Spread over bananas. Drain pineapple as dry as possible and spread over pudding. Spread whipped topping over pineapple. Top with sliced strawberries. Refrigerate until ready to serve.
Add all the ingredients to a dutch oven. Bring mixture to a boil and stir constantly. Lower the heat and simmer, stirring frequently, for 2 hours or until thickened. Skim off foam with a metal spoon. Pour immediately into hot sterilized jars, filling to about 1/4 inch from the top. Remove air bubbles and wipe jar rims. Cover quickly with metal lids and screw on bands. Process in a boiling water bath for 10 minutes.
In a small bowl, dissolve the sugar in the hot water. Press the grated ginger through a fine strainer set over the bowl, releasing the juice. In a cocktail shaker, muddle the diced cucumber with the 2 torn basil leaves. Add the ginger syrup, gin, lime juice and a handful of ice. Shake well, then strain into a martini glass. Garnish the martini with a cucumber slice and the remaining whole basil leaf and serve.
Cook the fettuccine noodles in 1 gallon of salted boiling water for three minutes. At the same time, mix the butter at room temperature in a bowl with the grated cheese until the cheese almost dissolves, forming a smooth cream. If using a mixer, this should not take more than three minutes at which time the noodles will be ready. Strain the pasta leaving just a small amount of water and toss the noodles with the Alfredo sauce. Plate the preparation. Cheese lovers may want to sprinkle additional grated cheese on top.
Put the sultana's and 1/2 the rum in a bowl and set aside. Put the biscuits and the almonds (if you're using whole ones) in a food processor until crushed but not powder fine. Mix into the biscuit crumbs, the coconut, and the cocoa Add the condensed milk, the sultanas, and the rest of the rum. Mix it all in together. It needs to be sticky, but not wet or gooey. Roll into medium sized balls and roll in the extra coconut. Put in the fridge to set. These will keep for ages in the fridge in an air tight container. ENJOY.
Coat 8" springform pan with cooking spray. In food processor, pulse cookies with sugar until fine crumbs form (produce about 1 cup). Add melted butter. Process until blended. Firmly press into bottom of pan. In small microwave-safe bowl, combine honey, vanilla and 1 Tbs water. Sprinkle gelatin over mixture. Let stand 5 minutes. Microwave on high in 5 second intervals, stirring often, until gelatin is dissolved. Set aside. On medium-high speed, beat cream cheese and milk until smooth. 2 minutes. Beat in gelatin mixture, cinnamon and salt until combined (about 1 minute). Fold in 2 cups topping. Spread into pan. Cover with plastic wrap. Refrigerate until set (at least 8 hours or overnight). To serve: run knife around edge to loose, remove side of pan. Transfer to serving plate with lip. Spread caramel sauce on top, letting fall over edges at intervals. Put remaining 1 cup topping into pastry bag with decorate tip and create dollops or other decor atop cake. Make dollops at slicing intervals and garnish with raspberries and mint.
In a large skillet over medium heat melt butter. Saute mushrooms, onion, shallots, and bell pepper until tender Add flour and cook 3 minutes stirring constantly. Whisk in chicken stock and cook until thickened. About 10 minutes. Stir in wine, and reduce heat. Simmer 20 minutes. In a small bowl mix egg yolk and cream. Whisk into mushroom mixture. Salt and pepper to taste. Stir in chives and parsley. Serve hot.
Whisk vinegar, oil, sugar, mustard and salt in a small bowl. Pour over the salad ingredients and toss to coat well.
STIR eggnog,soda, and ice cream in punch bowl. when serving either place a candy cane in the cup, or sprinkle with crushed peppermint.
Saute onion in butter over medium heat in a large skillet until golden brown, 10 minutes. Add mushrooms and paprika and cook until the mushrooms are soft, about 5 minutes. Reduce heat to low. Whisk eggs, salt and pepper and add to pan. Cook slowly for about 10 minutes. Lift and allow uncooked portion to flow underneath until all of the uncooked egg has been moved. IF YOU WOULD LIKE TO BROWN THE OTHER SIDE: Using a plate the size of the pan, carefully slide the omelet onto the plate. Turn skillet over and place on top of the plate. Turn skillet and plate at the same time, placing skillet back on burner while keeping plate on top until in place (as though it were a pot lid). Remove plate and cook a few minutes to brown that side OR place under broiler for a few minutes. You will have circular omelet, not a half moon shape. Do NOT attempt top FOLD in half. Cut into wedges and serve with a dollop of sour cream and chopped green onions.
Preheat oven to 180°C. Wipe the meat and season all over witrh salt and pepper. quarter onions through the root, keeeping root intact to hold together. Heat the oil in a roasting pan, addd the onions, turning them until they glisten. Put the beef in the tin and surround with the onions. Mix the herbs together and set aside. Roast the beef for 45minutes then remove from the oven and spread the horseradish over the fat of the meat, sprinkle 3/4 of the herbs over the meat and the rest over the onions. Roast a further 40-45 minutes for medium.This depends on how plump the meat is. The plumper it is the more time it wil require. Transfer the cooked meat and onions to a plate and cover with foil to keep warm. Reheat the pan juices in the tin( do this on the hob), stir in the flour and cook 1 minute.Stir in the port, then stock. Bring to the boil, stirring until thickened, add the worchertershire sauce.Simmer 5 minutes. Serve with roast potatoes.
Trim away all outer fat from steaks and place in crock pot. Blend together tomatoes, garlic and spices. Dump on top of meat in crock pot. Throw in bay leaf. Add just enough water to cover the meat. Stir a bit to blend in water. Cook on low for 6 to 8 hours.
Place brownie in a bowl or dessert dish and microwave for 10-15 seconds, or until frosting just begins to melt. Top with vanilla ice cream and then drizzle on hot fudge. Garnish with whipped cream and cherry. Enjoy!
Preheat oven to 350°F. Lightly grease 9x13-inch pan with non-stick spray. Dump half of your squash and eggplant slices into the bottom of the pan. Pour half of the spaghetti sauce over the veggies. Sprinkle 1/3 cup of bread crumbs over sauce. Trickle 1/4 cup of egg substitute over bread crumbs. Top with cheddar cheese (or cheeses of your choice). Repeat layers. Top with Parmesan cheese. Bake 40-45 minutes until veggies are tender and cheese is golden on top. Let sit 10 minutes, serve and enjoy.
Boil water in sauce pan. Cook pot stickers until tender; usually 10 minutes. Add ramen noodles. As soon as noodles begin to slightly soften, add egg and stir. Turn heat up to high. Add ramen seasoning, black pepper, soy sauce and saffron. Season to taste. Cook until noodles are tender and egg has cooked through.
In a large saucepan melt butter over medium-low heat. Add the potato, carrot, celery and onion. Saute for 3 minutes. Pour the oysters through a fine mesh strainer into the pan, then add the milk, cream and thyme. Bring milk and vegetable mixture to a boil, reducing heat to a simmer. Cook, uncovered for 10 minutes, stirring often. Add the oysters and cook until their edges curl, about 3 minutes. Season to taste with hot pepper sauce, salt and pepper. Ladle into bowls and garnish with chives and crumbled bacon.
Combine sugar and cinnamon in shallow bowl and stir to mix, set aside. Cut each peach in half around crease to the stone. Twist halves in opposite directions to separate them. Pry out stone with spoon and discard. Lightly brush each peach half on both sides with melted butter. Have peaches and cinnamon sugar by grill side, ready for grilling. Set up grill for direct grilling and preheat to high. Brush and oil grill grate. Dip each peach in cinnamon sugar to coat both sides, brushing off excess. Place halves on grill and grill until caramelized (dark golden brown), 3 to 6 minutes per side, turning with tongs. Transfer to plates and serve peaches with whipped cream or ice cream.
Preheat oven to 300F degrees. Grease a large roasting pan. Combine popcorn and nuts in prepared roasting pan. Combine morsels, corn syrup and butter in a medium, heavy-duty saucepan. Cook over medium heat, stirring constantly, until mixture boils. Pour over popcorn and toss well to coat. Bake, stirring frequently for 30 to 40 minutes. Loosen popcorn from pan and allow to cool slightly in pan. Remove to a wax paper lined cookie sheet to cool completely. Keeps for two weeks in an airtight container in the fridge-yeah, right!
Bring the first 3 ingredients to a boil, stirring often, in a saucepan over medium-high heat. Add cranberries. Return mixture to a boil. Reduce heat and simmer, stirring often, for 10 minutes or until the cranberry skins begin to pop and mixture begins to thicken. Remove from heat. Stir in pineapple preserves, horseradish and mustard; remove pan from heat and let sauce cool. Cover and chill in fridge until ready to serve. NOTE: Sauce may be stored in an airtight container in the fridge for up to two weeks.
Working over a large plate or bowl to catch the juice, remove the peel and pith from 2 of the oranges with a sharp knife, cutting down to the pulp in one operation. Cut out each section from between the membrane and set aside. Reserve the juice and add it to the juice of the third orange. Strain and set aside Heat a large cast iron frying pan,dry, over a medium low heat for a few moments Add 3 oz butter and as soon as it starts to foam add the slices of liver, reduce the heat to minimum and cook very gently for no more than 2 minutes on each side, do not overcook, it must remain soft with no outer crust, and pink inside. Liver continues cooking by its own heat when removed from the pan. Arrange on a heated serving dish and keep hot covered with a plate. Increase the heat to medium, deglaze the pan with the orange juice, incorporating the meat residue by scraping it up with a fork, season with salt and allspice, allow to bubble, then add the orange sections. Tip the pan back and forth allowing the hot juice to flow over the fruit, do this quickly. Remove the sections with a fork and place them around the meat. Remove the pan from the heat, whisk in the remaining 1 oz of butter, cut into small pieces and pour over the liver. Serve right away with small new potatoes, parselied and buttered or with garlic mashed potatoes and green peas.
Bring the potatoes, 1 tablespoon salt, and enough water to cover by 1 inch to a boil in a big pot over high heat. Decrease heat to medium and simmer until the potatoes are just tender, about 10 minutes. While the potatoes simmer, whisk the mayonnaise, buttermilk, 2 tablespoons of vinegar, the red peppers, cilantro, scallions, garlic, dill, 1 teaspoon salt and 2 teaspoons pepper in a big bowl. Drain the potatoes, then spread them in an even layer on a rimmed baking sheet. Whisk the mustard and remaining 2 tablespoons vinegar in a small bowl; drizzle the mustard mixture over the hot potatoes and toss until evenly coated; refrigerate the potatoes until cooled, about 30 minutes. Transfer the cooled potatoes to a bowl with the mayonnaise mixture; toss to combine. Cover and refrigerate until well chilled, about 30 minutes; serve. This salad can be refrigerated in an airtight container for up to 2 days.
Cream shortening and sugar. Add egg and mix well. Add dry pudding mix and flour and spices. Mix well. Roll dough 1/4 inch thick and cut with gingerbread man cutter or shape gingerbread man by taking small pieces and shaping it free hand. Add decorations. Bake on greased sheet in 350°F oven for 10 minutes. Makes enough dough for 6-7 gingerbread men. Have fun and enjoy!
.Beat cream cheese, sugar, peanut butter, butter, and vanilla in large mixer bowl until creamy. Gently fold in half the beaten cream, then fold in remaining cream until blended. Spread filling in crust and smooth top. For topping, combine the chocolate chips and coffee in a microwave-proof bowl. Cover with plastic wrap and microwave on high for 1 1/2 to 2 minutes (depending on your individual microwave). Stir until smooth. Cool chocolate slightly and pour over filling. Refrigerate pie 1 hour until chocolate is firm, then cover loosely and refrigerate overnight. Sprinkle with chopped peanuts, if desired.
Preheat oven to 450 degrees. Butter 8 individual custard dishes or ramekins. Set aside crabmeat. Combine next 10 ingredients (through mayonnaise)in medium bowl. Stir until well blended. Fold in crabmeat. Stir 6 tablespoons melted butter and bread crumbs together in small bowl. Spoon crab mixture into individual dishes. Top each with buttered crumbs. Sprinkle with small amount of paprika. Bake 12-15 minutes until golden brown and bubbly.
Melt the dark chocolate, butter, syrup and rum in a large saucepan. Break up the biscuit and mix it into the chocolate mixture along with the rice cereal, nuts and cherries. Line a 7" square tin with parchment paper. Push the mixture into the tin and then chill for 2 hours. When set, drizzle with melted white chocolate--optional. Cut into squares and watch them disappear before your very eyes!
In a medium saucepan place the milk, sugar, cinnamon, cloves, lemon peel, and saffron. Bring to a boil. then remove from the heat and stir in the tea. Allow to steep for 15 minutes. Strain into cups and serve warm. Top with nutmeg if desired.
Fill tall glass or highball with ice. Add vodka, coffee liquor, peppermint schnapps and half and half. Pour into a shaker and lightly shake with top on until combined. Pour drink back into glass and enjoy. Minty creamy goodness.
The cornbread: preheat oven to 425°; butter an 8-inch square baking dish. In a bowl, combine flour, cornmeal, cheese, baking powder, and salt. In a mixing bowl, whisk the eggs, milk, and honey together. Add the wet ingredients to the dry ingredients, stirring until just combined. Add in the melted butter and stir into the mixture. Pour into prepared pan and bake until a toothpick comes out clean, 15-20 minutes. When cool enough to handle, cut into 1-inch cubes; should have about 8 cups cornbread cubes, but you will only need 1/3 of the cornbread cubes (2 2/3 cups) for this recipe. Make the pudding: decrease oven temperature to 350°. Put the 2 2/3 cups cornbread cubes in a buttered 8-inch square baking dish; set aside. Heat 1 tablespoon butter in a saute pan over low heat and cook the onions very slowly until soft and golden brown, at least 20 minutes, stirring occasionally. Remove from the heat; scatter the onions, cheese, and herbs over the cornbread cubes. Whisk the cream, eggs, salt, and pepper together in a bowl; pour over the cornbread cubes. Let sit for 10 minutes so the cornbread absorbs some of the custard. Bake until set and golden, about 40 minutes. Serve hot.
Preheat the oven to 450°. Combine first 4 ingredients in a small roasting pan. Drizzle with oil; sprinkle with pepper and salt. Toss well to coat. Bake at 450° for 22 minutes or until cauliflower is browned and crisp-tender, stirring after 10 minutes. Sprinkle with parsley.
Combine all ingredients in blender or food processor container. Blend until thick and smooth. Serve immediately.
In a large nonstick skillet, heat oil over medium high heat. Add turkey and sprinkle with cumin and cayenne stirring until fragrant. Stir in jicama, onion, and salt to taste. Cover and cook for 3 minutes. Stir in cherry tomatoes, cover and cook 2 minutes longer. Uncover and cook another 2 minutes. Stir in cilantro and serve hot.
In a 2-3 quart pan combine cider and brown sugar over low heat until sugar dissolves. Add remaining ingredients. Bring to a boil, reduce heat and let simmer uncovered 20 minutes.
In cooking pot, saute carrots, celery, scallion, cauliflower with 2 tablespoon of oil and garlic till tender. Add the vegetable stock or water; 2 tablespoons of oil and boil it for 5 minutes. To the boiling vegetables, add rice, zucchini, sweet pepper, basil and parsley. In a medium heat, cook the soup for 45 minutes; add black pepper and salt. Serve it hot. P.S. if you are not on Lent or a vegan, you may add cream or plain yogurt. If you prefer spicy soup, you may add chili powder (berbere) or tabasco.
Add ingredients to bread machine in the order given, or according to your machine instructions. Set on whole wheat or basic cycle. On my very old Black and Decker machine I use the powdered milk/wheat setting. This is a high rising whole wheat bread, and the large recipe usually squashes at the top of my machine. I can give small and medium versions if you send a private message.
Add all ingredients (except cornmeal) into breadmaker in the order suggested by your breadmachine manufacturer. Process on Dough setting. Sprinkle cornmeal on pizza pan. Turn dough out onto floured board, and knead in any flour necessary to make the dough easy to handle. Roll out dough and place on pizza pan. Top as you prefer, and bake at 425 for 15 to 25 minutes or until done - edges of crust should be golden, and cheese bubbly.
In a large saucepan or kettle, combine the apple juice, sugar, almonds and raisins; slowly stir in the red wine. Take a large piece of cheesecloth and place the cinnamon sticks and 24 whole cloves on it; with string, tie it up to make a small bundle and drop this into the red wine mixture. Heat slowly over low heat; don't let it boil. Meanwhile, make this unique garnish: stuff the centre of each apple with 3 tbsp sugar and stick each apple with a few whole cloves. Spray a baking dish with non-stick cooking spray and place the apples in it; bake, covered, at 350F for 45 minutes. Bake the apples about an hour or so before you want to serve the wassail. Pour the heated wassail into a large punch bowl, discarding the spice bag, and then add the baked apples; they are a treat for those still around when the wassail is gone!
Bring a large pot of water to a boil over medium-high heat. Add the greens and cook for 7 minutes, or until barely tender. Coarsely chop greens prior to cooking if desired. Drain the greens, squeezing out as much water as possible. Can be done several hours ahead of making the soup. Bring the broth to a simmer in a large pot over medium-high heat. Add garlic and greens. Add beans. (If using canned beans, drain and rinse first). Simmer gently, partially covered for 10 minutes. Sprinkle with salt and pepper to taste. Serve with Grated Parmesan Cheese and Pepper Flakes for garnish.
Preheat oven to 350 degrees and grease your bundt pan. For the cake, mix all ingredients (except chocolate chips) together. Fold in the chocolate chips, pour into bundt pan. Bake for 45-60 minutes. (oven temperatures vary, check at 45 mins.). Allow cake to cool completly. For optional glaze, put butter, chips and light corn syrup in microwave safe container (I use 1 cup glass measuring cup) and cook on high for 20 second . Stir and if all chips and butter are melted, glaze is smooth, then drizzle over cake, if not, microwave 10 seconds longer and stir. Allow glaze to cool and harden before covering cake with plastic wrap.
Put sugar and water into a large heavy saucepan. Stir over a low heat until the sugar has dissolved. Add the butter and syrup and stil until the butter has melted. Add the condensed milk and stir until it comes to the boil. Boil very slowly, stirring all the time, until soft ball stage. Remove from the stove, add the vanilla and beat until it thickens. Pour into a greased pan and leave to cool. Cut into squares when cold.
1) Add milk, cream and salt to a saucepan and bring to a medium heat. 2) Add lemon juice, stir occasionally, when bubbles start to form around the edges, remove from heat, curds will have started to form 3) Let mixture cool for 5 to 10 minutes. 4) Set a sieve lined with paper towel in a bowl. 5) Pour the mixture into the sieve. 6) Allow the water to drain for about 1 hour. 7) When water has drained squeeze the cheese gently in the paper towel (if you squeeze too much the cheese will be too dry). 8) Remove the cheese from the paper towel and put in a container. it can be stored for 2-3 days in the fridge.
Put the garlic and salt into a small bowl and mash the into a paste. Transfer the paste to a mini food processor. Add the remaining ingredients and blend well. Serve with steak.
Blend all ingredients in a blender on high or 1-2 minutes. Serve.
Cream butter and sugar together really well in a bowl. Sift dry ingredients together in another bowl. Add sifted dry ingredients Add 2 tbsp warm coffee. Knead well and then form into balls. Bake in a moderate oven. Remove from oven. Allow to cool completely before serving.
Pound each chicken breast to 1/2 inch thickness. Marinate the chicken in the olive oil, rosemary and garlic for 20- 60 minutes. Preheat the oven to 400°F (or the recommended baking temperature for the dough). Heat a skillet over medium heat and saute chicken in 1 tablespoon olive oil until lightly browned on both sides or just cooked through. Drain chicken on paper towels and allow to rest. Season to taste with salt and pepper. Allow puff pastry to thaw at room temperature as directed on package. Over medium-high heat combine the water, sugar and raspberries. Bring to a boil and simmer uncovered until desired consistency. Lay one sheet of puff pastry on a non-stick baking sheet. Place one piece of chicken in the center. Cover the chicken with 1/2 the brie and the desired amount of raspberries. Top with walnuts. Fold the pastry over the chicken. Wet fingers in cool water if pastry is dry or will not hold position. Bake at recommended puff pastry baking time (400°F) until pastry is golden brown. This takes approximately 35 minutes.
Preheat oven to 375°F. Grease baking sheet and set aside. Stir flour, baking powder, salt and pepper in a large bowl. Stir the ricotta and egg into the flour mixture until well combined. Drop by the rounded tablespoonfuls onto the baking sheet. Top each biscuit with the grated Parmesan and a few flakes of the crumbled bay leaf. Bake until golden or 15-20 minutes. Serve warm.
Saute onions and garlic and 1/4 cup of water until water is almost gone and onions are getting clear. Add carrots and another 1/3 cup of water, cook for approx 5 minutes. then add celery and more water as needed, cook for another 5 minutes. Add potatoes, cook another 10 minutes adding water as needed. Add remaining water, vegetable broth, beans, tomatoes, basil, salt and pepper. Cook on medium/ high for 15 minutes. Turn heat to low and add the pasta. Simmer for 1/2 hr to 1 hout or until everything is tender.
With a sharp knife, cut leg quarters at the joints, if desired. Place in a 4-quart slow cooker. In a small bowl, combine the tomato sauce, soy sauce, brown sugar, and garlic; pour over chicken. Cover and cook on low for 4-5 hours or until a meat thermometer inserted in the chicken reads 180 degrees F.
Heat up olive oil in a saucepan, and throw in the garlic and onion and basil. Fry for about five-eight minutues. Throw in the vegetables (if you want them, my brother doesn't like veggies so when I make this for him I cook it without them), and cook for about three-five more minutes. Add the flour and mix into paste, then add the milk, quickly stir and then add the tomao sauce (make sure your can is already opened, milk burns easily). Add the sugar (optional, but I love the sweet taste, and it brings out the flavor of everything else) and red pepper flakes (also optional). Add the salt, pepper, and oregano, and stir. Done!
ADD ALL THE INGREDIENTS IN ORDER. Use water at room temperature. Dig a hole and add the 2 teaspoons of yeast. Bury the hole mildly. SET THE BREADMAKER TO YOUR SWEET CYCLE. PREPARE THE MIX INS: Sunflower Kernels and Raisins or Dried Cherries. WHEN THE TIMER GOES OFF, ADD THEM.