HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook syrup, vinegar, and salt to 265 degrees. Beat slowly into well-beaten egg whites. Add walnuts and vanilla. When mixture begins to thicken, drop by the spoonful onto heavy waxed paper. Pack fudge in airtight tin boxes or cans.
Use pastina or other tiny pasta, such as alphabet or stars. The asparagus should be trimmed and cut into 1 1/2-inch diagonal pieces . Bring broth to a boil in a soup pot. Stir in pasta. Leave uncovered and cook over medium-high heat. Stirring occasionally and continue cooking until pasta is just tender. About 5 minutes. Stir in asparagus; cook for 2 minutes. Reduce heat to medium. Break eggs into a large measuring cup and whisk until well blended. [Note Egg Beaters work just fine for this]. Add to the gently boiling soup in a thin, steady stream, stirring constantly with a fork. (Slow stirring will produce large threads; rapid stirring will break the threads up into small pieces.) Remove from heat and stir in lemon juice. Taste, adding salt if desire.
Put alot of mayo on the nice, fresh, soft wonder bread. Add the turkey slices, stuffing and cranberry sauce. Some salt& pepper and Enjoy!
Combine the sour cream mayonnaise, oil, vinegar, lemon juice, Worcestershire sauce, mustard seeds, garlic, salt and pepper in a bowl and blend well. Chill covered, until serving time. Serve over a mixed green salad of lettuce and Chinese cabbage. enjoy.
Shell and wash the prawns leaving the tails intact. Combine all ingredients except prawns, mixing well, in a bowl. Add prawns, cover and marinate for 1-2 hours. Remove from marinade. Cook in the BBQ with lid on for 8-15 minutes, or until cooked through (DO NOT OVERCOOK), depending on size.
Heat the oven to 400°F Peel and slice the apples; you should have about 3 cups. Mix the fresh cinnamon, ginger and sugar in a small bowl and set aside. In the oven, or over a burner, melt the butter in an 8x8" pan or a deep cast iron skillet, tilting to coat the bottom and sides with melted butter. Add the brown sugar to the butter in the bottom of pan. Spread the apples on top of the sugar and sprinkle the cinnamon sugar mixture over the apples. Put the pan back in the oven to start the apples cooking. Beat the eggs until foamy with a whisk or eggbeater. Fold in the flour, salt, and sugar gradually while mixing. Add milk and vanilla and beat just until smooth. Let rest for a couple minutes. Take the pan out of the oven and pour the batter over the apples. Sprinkle more cinnamon or cinnamon sugar on top if desired. Bake for about 20 more minutes or until center is set and sides are lightly browned. If the top browns before the center sets, tent with foil for the duration of the baking. The pancake will puff up dramatically but fall after you take it out of the oven. Serve with powdered sugar or more cinnamon sugar.
Preheat oven to 350 degrees. Pound lamb out to about 1 1/2 inches thick. In a large saute pan heat butter over med heat and saute mushrooms until soft. Set mushrooms aside until later. Season lamb liberally with salt and pepper. Layer lamb with shallots, chevre and criminis. Roll the lamb into a log and tie with butchers twine. In a large saute pan, heat oil over med-high heat and sear lamb on all sides. Place lamb on wire rack with baking sheet underneath. Roast for about an hour until internal temp is reached (140 for rare, 170 for well done, I usually go about 155 and it's nice and pink but not bloody). Let the lamb rest about 10 minute to prevent juice from running and it drying out.
Heat large skillet over medium, and dry-roast pecans, stirring continuously to prevent scorching, until fragrant and slightly browned. Remove from heat and set aside to cool. Combine quinoa with 21/2 cups water in large saucepan, and bring to a boil over medium. Reduce heat to medium-low and continue cooking grains, stirring occasionally, until tender, for 15 to 20 minutes. Scoop quinoa into strainer, rinse under cold water, drain well and set aside. Meanwhile, layer dinner plates with endive leaves. In separate mixing bowl, combine artichoke hearts, cherry tomatoes and sliced shallots. When quinoa is cool, stir grain and vegetables together, and dress as desired, tossing to combine. Arrange mixture on endive leaves, garnish with toasted pecans and serve.
In a pan, combine all ingredients over medium low heat. Reduce by about three-quarters, beginning to taste it about halfway through the reduction. It should be full-flavored and sweet and tangy. Strain mixture and use. To use: brush on the unagi, broiling the unagi in oven or grilling it. You can also let the mixture cool, and store the glaze in a clean bottle in the fridge. Here are the actual instructions Chef gave me, in his wording: "Unagi glaze is very simple. Just reduce bottled terriyaki sauce with a 1/2 cup of brown sugar and 1/4 cup of rice wine vinegar. Add some chopped up ginger. Reduce this by about three quarters. Start tasting around halfway. It should be full-flavored and sweet and tangy. Strain and brush on the Unagi under the broiler, or on the grill".
Put cookies in a plastic bag and crush with a rolling pin. Empty into a bowl and stir in the melted butter. Press the mixture into a 9 inch pie plate to form a shell and freeze for 20 minutes. Meanwhile, soften the ice cream slightly. Drop in a few gummy worms (that's the Halloween part) and spoon into the pie shell. Top with a thick layer of fudge sauce and freeze for at least 1 hour before serving with optional whipped cream. Makes 8 servings.
Preheat the oven to 400, grease the muffin pan or small round pan (8x8). Combine corn muffin mix, herbs, sugar, salt/pepper. Add the parmesan cheese. Add in the egg and milk as instructed on the box. Blend. Pour the batter into your desired pan, pop it in the oven. Wait for about 15 to 20 minutes (which is the wait for the golden brown color). You can serve it as is, or brush the top with melted butter, sprinkle with more Parmesan, and pop it under the broiler for about a minute for a yummy cheesy crust.
Preheat oven to 450°. In 13 x 9-inch baking dish, spread 1/2 of the Pasta Sauce. Add manicotti, then top with remaining Pasta Sauce and sprinkle with cheeses. Bake covered 20 minutes. Remove cover and continue baking 5 minutes or until heated through.
Bring package of frozen blueberries and lemon juice to a boil in a large saucepan over medium heat. Cook, stirring occasionally, 5 minutes. Remove from heat, and pour through a fine wire-mesh strainer into a bowl, using the back of a spoon to press out juice. Discard solids. Wipe saucepan clean. Bring 4 cups water to boil in same saucepan;add 3 family size teabags, and let stand 5 minutes. Remove and discard teabags. Stir in 3/4 cup sugar and blueberry juice mixture. Pour into pitcher;cover and chill 1 hour. Serve over ice.
Grind fiber one to a powder in food processor. Mix fiber one, brownie mix, baking powder, cocoa and splenda thoroughly until combined. Blend in pumpkin, softened cream cheese, and applesauce. Mix very well until consistent color/texture is reached. Spoon into 22 muffin tins. If you only get 21, according to Recipe Builder they go up to 3 points so make sure to get 22 ;). Bake at 350 for 18 minutes.
Sprinkle chicken with salt and pepper. Place in slow cooker. Combine ginger, garlic, broth and syrup from pineapple; set aside. Cut pineapple slices into fourths. Arrange pineapple and water chestnuts over chicken. Pour ginger sauce over all. Cover and cook on high 1 hour; reduce heat to low and cook an additional 2 to 3 hours or until chicken is tender (it can be cooked up to 8 hours). Add green onions. Dissolve cornstarch in soy sauce and vinegar. Stir into pot. Cover and cook on high 10 to 15 minutes or until slightly thickened. Serve with crisp Chinese noodles.
Place all ingredients in a shaker glass with ice and shake. Strain into 4 shot glasses. Down the hatch.
Preheat large, nonstick saute pan on medium-high 2-3 minutes. Place beef in pan (wash hands); brown 5-7 minutes, stirring to crumble meat, or until no pink remains. Stir in taco seasoning; remove meat from pan. Combine remaining ingredients in slow cooker; stir in meat. Cover and cook on HIGH 3-4 hours or LOW 6-8 hours. Serve. NOTE: Short on time? Simply assemble the chili in a large stockpot and simmer for 18-20 minutes on your stovetop.
Preheat oven to 350°F Combine the bread crumbs and melted butter and press on the bottom and sides of a buttered 9-inch spring-form pan. Bake for 8 to 12 minutes, or until very lightly browned. Set aside to cool. Cook the spinach according to package directions, place in a strainer, and press out all the liquid. In a large bowl, beat together the cream cheese, cream, salt, and mustard until smooth. Add the eggs, one at a time, and beat well after each addition. Add the spinach, grated cheeses, paprika, cayenne, and scallions. Beat on low speed until well combined. Pour the mixture into the prepared crust and bake for approximately 1 hour and 5 minutes, or until the filling is set and browned. Cool for 15 minutes on a wire rack. Serve with sliced fresh fruit and a green salad with vinaigrette dressing.
Preheat oven to 350 °F. Place cornbread cubes in large bowl and set aside. In small nonstick skillet, cook sausage over medium-high heat, crumbling and stirring until brown and cooked through. Drain well and set aside. In large nonstick skillet, heat canola oil over medium heat. Stir in onions, celery and carrot; cook 5 minutes, stirring frequently. Add garlic and cook for 1 minute longer, but don't allow garlic to brown. Stir in sausage, apricots, plums, thyme, sage, marjoram and 1/4 cup broth. Bring to a boil. Reduce heat and simmer 3 minutes. Remove from heat; pour vegetable mixture over cornbread. Add parsley and stir well. Season with salt and pepper. (Dressing may be prepared to this stage a day ahead and refrigerated, covered.). Whisk together egg and remaining 3/4 cup broth and pour over cornbread mixture, tossing well. Spray 2-quart baking dish with canola oil cooking spray (use larger baking dish if not reserving dressing for Turkey Roulade) and transfer all but 1 1/2 cups of dressing to baking dish. Cover dish with foil and set aside. After Turkey Roulade has been in oven 30 minutes, place covered baking dish of dressing in oven. After 15 minutes (or when internal temperature of roulade, measured with instant-read thermometer, is 155 °F), remove roulade from oven and remove foil from baking dish with dressing. Continue baking dressing for about 15 minutes or until top begins to brown.
In large bowl, combine 1/2 cups flour, undis-solved yeast, and salt. Heat evaporated milk, water, honey, and butter until warm (105° to 115°F). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat 2 minutes at high speed. With spoon, stir in enough remaining flour to make soft dough. Might need a little extra. Place in greased bowl. Grease top; cover tightly with plastic wrap. Refrigerate for 2 to 24 hours. Remove dough from refrigerator; punch down. Remove to floured surface. Divide dough into 15 equal pieces. Roll each to 20-inch rope. Divide each rope into 1 (12-inch), 1 (5-inch), and 3 (1-inch) strips. Coil 12-inch strip to make body; coil 5-inch strip to make head. Attach head to body; pinch to seal. Shape remaining 3 strips into ears and tail and attach to body and head. Place on 2 large greased baking sheets. Cover; let rise in warm place until doubled in size, about 20 to 40 minutes. Bake at 375°F for 12 to 15 minutes. Remove from sheets to wire racks. Brush with Honey Glaze while warm. Insert raisins for eyes. If desired, brush again with glaze before serving. Honey Glaze: Combine 1/4 cup honey and 1/8 cup butter in a small saucepan. Cook over low heat until butter melts, stirring occasionally.
Cook garlic and red pepper flakes in oil in a deep 12-inch heavy skillet over moderate heat, stirring, until fragrant but not browned, about 2 minutes. Add tomatoes with puree, tomato paste, herbs, capers, olives, and wine and simmer, uncovered, stirring occasionally and breaking up tomatoes, until sauce is thick, about 15 minutes. Cook linguine in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander. While pasta cooks, increase heat under sauce to moderately high and add mussels, then cook, covered, until mussels just open wide, checking frequently after 3 minutes and transferring to a bowl. (Discard any mussels that remain unopened after 6 minutes.). Serve linguine with mussels and sauce.
Mix all ingredients in a food processor or mixer, except for chocolate chips, M&M's and red hots, which could get crushed; stir in the chocolate chips by hand. Drop by tablespoons on an ungreased cookie sheet (I use a scoop which makes it so easy); then press 2-3 white M&M's, 2-3 blue M&M's and 3-4 red hots on the top of each cookie. Bake at 350 degrees for 15 minutes or until just starting to turn brown; cool for 5-10 minutes before removing from cookie sheet to avoid breakage.
Begin with the mulled strawberries. Hull the strawberries in a bowl and set aside. Place the orange juice, sugar star anise and caraway seeds in a small pan. Bring to the boil and simmer for 5 minutes, then pour over the strawberries and allow to cool. Chill for at least an hour and up to 8 hours. Place the ricotta, milk and egg yolks in a large bowl and beat well together to combine. Sift over the flour, baking powder and salt and stir to make a smooth batter. Using an electric whisk, beat the egg whites until stiff. Carefully fold into the batter. Heat a little of the oil in a large pan, non stick fry pan and dropped heaped Tablespoons of the mixture into the pan. Cook in batches for 1 minute on each side until puffed and golden. Repeat to make 12 Pancakes. Divide between 4 plates and spoon over the mulled strawberries.
HEAT oven to 350°F Spray a 13 x 9-inch pan with no-stick cooking spray. COMBINE oats, 1 1/2 cups flour, brown sugar, shortening, water, baking soda and salt in large bowl; stir with spoon until well blended. Reserve 1 cup. Press remaining into bottom of prepared pan. BAKE 10 to 12 minutes or until light brown. Remove pan to cooling rack. Cool 10 minutes. SPRINKLE with nuts and chocolate chips. COMBINE caramel topping and remaining 1/4 cup flour. Stir until smooth. Drizzle over chocolate chips to within 1/4 inch of pan edges. Sprinkle with reserved oat mixture. RETURN to oven. Bake 18 to 22 minutes or until golden brown. Loosen from sides of pan with knife. Remove pan to cooling rack to cool. Cool completely. CUT into bars about 2 x 1 1/2 inches.
Boil water with cloves and cinnamon rapidly for 20 minutes. Remove from heat, cover, and add 4 tea bags, and let "steep" for at least 4 hours (we like to let it steep overnight). After "steeping" is complete, in another pan combine: 2 cups Orange juice 2 cups Pineapple juice 1 cup Lemon juice 2 cups Sugar. Heat gently, stirring to melt and mix sugar. Drain "solids" from tea mixture. Combine all together and heat to enjoy.
Boil covered carrots and sweet potatoes in a medium pot for about 20 min, until both are tender. (Make sure carrots are tender). Drain and put them in a food processor with 2 tablespoons of water. Puree on high until no chunks. Stop occasionally to circulate. Add water as necessary. (Less is better). Makes around 2 cups, stores 3 days in refrigerator. or freeze in 1/4 cup portions.
Prepare noodles according to package directions. Mix together fish sauce, ketchup, lime juice, sugar and chile paste; set aside. In wok over medium high heat, heat the oil. Add garlic, chicken and shrimp; stir fry until chicken looses its pink colour. Push chicken and shrimp aside and pour in egg: let set slightly then stir to scramble. Add noodles, bean sprouts, green onions and reserved sauce. Stir fry until noodles are softened and everything is mixed together and hot. Serve immediately, sprinkled with peanuts and garnished with lime and corriander.
Spread cookie dough on bottom of pizza pan. Bake 350 degrees for approximately 10-12 minutes. Beat cream cheese with sugar; add vanilla. Spread cream cheese mixture on top of baked cookie dough. Mix strawberries with strawberry glaze and spread on top of cream cheese filling. Refrigerate.
Rinse chicken under cold, running water and blot dry with paper towels. Arrange in a nonreactive baking dish. Make the brine: Place the salt, brown sugar, peppercorns, chili pepper and bay leaves in a large, nonreactive bowl. Add the hot water, then whisk until the salt and brown sugar dissolve; stir in the cold water. Let brine come to room temperature. Pour over the chicken and stir in the lemon slices, onion and garlic. Cover the dish with plastic wrap and let stand in the refrigerator for 2 hours, turning the chicken once or twice. Preheat the grill until coals are hot. When ready to cook, brush and oil the grate. Arrange the breasts on the hot grate, all facing the same direction, at a 45-degree angle to the bars of the grate. Cook the chicken over high heat, 4 to 6 minutes per side, rotating the breasts 90 degrees after 2 minutes on each side to create an attractive crosshatch of grill marks. (To test for doneness, remove a breast from the grill and poke the thickest part with your finger. It should feel firm to the touch.) Transfer the chicken to a decorative platter and serve.
Heat grill. In small saucepan, combine jam, vinegar and soy sauce. Cook over medium heat until jam is melted, stirring constantly. Remove from heat and add berries. Rub dry seasonings onto both sides of each steak. When ready to grill, oil grill rack. Place steaks on grill over medium heat and cook until steaks reach desired doneness. To serve, spread glaze onto steaks and top with berries.
Preheat over to 350°F. in large skillet melt the butter and fry the onions and zucchini, adding the garlic, oregano and Basil, until they are lightly browned and onions have lost their color and become clear. In a large bowl mix the cheeses and eggs add salt and pepper to taste. set aside. In a 9 x 11 casserole dish press the crescent roll dough into the bottom of the dish making a pastry shell for the zucchini and cheese mixtures. When zucchini is done, pour into the waiting cheese and egg mixture and mix together. Then pour into the casserole dish. Bake for approx 20 minutes or until golden and bubbly. Enjoy! Note: I'm not real sure about the measurements for the oregano and the basil, as I just dump until it looks good to me.
Place the first 8 ingredients in a large bowl, mix carefully to combine. In a small bowl add the olive oil,lemon juice and splenda. Whisk to combine. Place the egg slices on top of the salad in a nice design and add the plum quarters around one edge of the bowl. Sprinkle with salt and grind (course grind) pepper over. Drizzle the lemon/oil mix over all.
Mix together eggs, celery, mayonnaise and salt and pepper. Fold in bacon. Place 1/2 cup egg salad on each croissant half. Top with lettuce and tomato and replace top half of croissant.
Brown beef; combine beef & garlic powder; set aside. Butter both halves of bread; place on an ungreased baking sheet. Stir sour cream into beef mixture; spread onto bread. Sprinkle with cheese. Bake at 350 degrees for 15-20 minutes or until cheese melts; slice to serve.
In a large skillet, melt butter over medium heat. Add pancetta and onion, and cook 10 minutes, or until pancetta is crispy and onion is soft. Remove pancetta and onion from pan with slotted spoon, keeping as much butter in pan as possible; set pancetta and onion aside. Lightly pound chicken to 1/4-inch thickness. Cut into 2-inch pieces. In a shallow dish, combine flour and salt. Dredge chicken pieces in flour mixture, and cook in pan drippings over medium heat 4 to 5 minutes, or until chicken is lightly browned. Using slotted spoon, remove chicken from pan, and set aside. Add tomato sauce, vodka, Worcestershire sauce, salt, and red pepper flakes to pan drippings, stirring well. Cook over medium heat until bubbly. Stir in cream, and cook until thickened. Return pancetta, onion and chicken to cream mixture. Cook until heated through. Toss chicken cream mixture with hot cooked pasta. Serve with grated Parmesan cheese.
Roast tomatillos, garlic and chile directly over flames on a grill (or if you do not have one, I use a cast iron fry pan). Turn often so as not to burn. When they are all soft, transfer to mortar and pestal (molcajete); mash all ingredients--the consistency should be chunky. Add salt or soup mix to taste. Olive oil can be added if you like, but is not necessary. Cilantro can be added as well. A variation of this recipe is to use tomatoes and grill them till charred and proceed with the rest of the ingredients.
In a medium pot, on medium heat, toss the olive oil, garlic and the onions and cover until the onion looks soft (approx. 2 minutes, stirring the ingredients if they seemed to be burning). Add the quinoa and stir (30 seconds) Add the 6 cups of water, the cumin, the annatto, the parsley and salt to taste, mix the ingredients and bring to boil. When the soup is boiling turn down the temperature a little bit. Let boil for about 20 minutes. Add the tomato sauce and the tofu. Taste if you need to add more salt. Let it boil for 15 more minutes. Lower the temperature to low and let it boil for 10 more minutes. Add the milk or soy milk and turn off the stove. Stir the soup until the milk has mixed with the rest of the ingredients. Add more parsley if you want. Enjoy! My grandma used fresh cheese or "Mexican Cheese" instead of tofu.
In a wok or large skillet, flash fry asparage and onion in olive oil for about 2 minutes. Add garlic, ginger, chili paste, pickled veggies and saute for 1 minute. Add oyster sauce and corn starch and saute for 1 minute. Add sesame oil and saute for 30 seconds to one minute.
Place chocolate in a microwave-proof bowl. Melt on Medium (50% power)for 3-4 minutes, stirring every minute. Add Rice Bubbles and coconut. Stir to combine. On a sheet of baking paper, spoon or pipe mixture into a cross shape. You will need 6 crosses in graduation sizes. Chill in refrigerator for 20 minutes, until firm. Reserve ramaining chocolate mixture. Place the largest cross on a flat board or serving plate. Spoon a little of the remaining chocolate into the centre. Sit the next cross on top, pressing down lightly to secure. (Place each cross in different directions). Continue with remaining crosses, finishing with the smallest. Chill in refrigerator for 20 mins to set. Dust with icing sugar. Top with a shortbread star if desired.
Place chopped dates and orange rind in small bowl. Cover with boiling water and orange juice. Let rest while preparing the following: Sift flour, baking powder, salt and baking soda in bowl and whisk to mix evenly. In the mixer bowl cream butter and sugar til creamy. Add egg and mix well. Add flour mixture and date mixture and blend for 2 minutes. Fold in nuts. Grease and flour a bread pan. Bake at 350 for 50-60 minutes. Let stand about 10 minutes before turning out.
Preheat oven to 350 degrees F. In skillet saute onion until translucent with 1 tablespoon of margarine. Added eggplant and bell pepper in with onion and saute until tender. Set onion, eggplant and pepper mixture aside in a bowl. Remove sausage from casings and brown in same skillet and then cook thoroughly. (I placed my skillet with metal handle in the oven for 15 minutes). While sausage is cooking, use a 2-quart bowl to whisk together eggs, cream, nutmeg, chives, parsley, black pepper, & salt. Then add eggplant, onion and bell pepper mixture. Stir. Remove skillet from oven with sausage (Remember the handle is HOT!). Drain sausage on paper towels and blot dry. Chop up sausage into bite size pieces. Add 1/2 cup monterey jack cheese, 1/2 cup cheddar and sausage to the egg mixture. Use 1 teaspoon of margarine or PAM cooking spray to grease a 5-quart oblong baking dish. Pour mixture into greased baking dish. Place on middle rack of oven. Bake for 45 minutes or until the quiche isn't jiggly anymore and toothpick comes out of middle clean. Let cool for 15 minutes. Enjoy!