HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix eggs, milk, cilantro, salt and pepper in a bowl. Into a hot pan that has butter you can cook the green chilies, little ones like jalapenos, onion and then add turmeric right before you add eggs. Pour in egg mixture and cook until set. Garnish with tomato.
Use dough cycle of bread machine to prepare dough. At end of cycle, knead more flour into dough if it is too sticky to handle. Shape and place on baking sheet (I try to shape in a baguette) or into loaf pan. Bake 350 for 35- 45 minutes until golden. Cool slightly before slicing.
Rinse beans and cover with water. Soak overnight OR bring to a boil and boil for two minutes, remove from heat. Cover and let stand for 1 hour. Drain beans. Cut roast in half and place in bottom of crock pot. Combine beans and remaining ingredients. Pour over roast. Cook on high for 3 hours then to low for 5. Remove meat, shred and return to the crock pot.
Drain pineapple and save 3 tbsp of juice. Mix flour, sugar and juice in bowl with spoon. Add cheese and pineapple chunks, mix well. Spoon into greased 13x9 casserole dish. Melt butter and combine with crushed Ritz crackers. Spread cracker topping evenly over pineapple and cheese mixture. Bake at 350 for 35 to 40 minutes.
Add all ingredients into your bread machine in the order listed. Set machine to "large whole wheat" cycle. Allow machine to make your bread. When bread is finished remove from loaf pan and baste immediately with melted butter or margarine, be sure to baste all crust surfaces. This will ensure a soft crust and help keep your bread from drying out.
Preheat oven to 350 degrees. Boil potatoes in skins; peel and grate. Heat 1/4 cup butter with cream of chicken soup over medium heat. Blend sour cream, onions and cheese into soup until cheese is melted Stir in potatoes. Place in buttered 9x13 inch baking dish. Sprinkle with salt and pepper. Bake for 45 minutes.
Toast english muffins. Put a spoonful of pizza sauce or marinara sauce on each side of english muffin. Top with cheese and pepperoni. Place in oven broiler or toaster oven until cheese is melted. Enjoy!
1. Heat oven to 350°F Spray 8-inch square pan with cooking spray. 2. Break up cookie dough in pan. Reserve 1/2 cup of the dough. Press remaining dough evenly in bottom of pan. 3. Bake 15 to 20 minutes or until light golden brown. Cool 10 minutes. 4. Meanwhile, in small bowl, stir caramel topping and flour until well blended. Pour over crust in pan; carefully spread to within 1/4-inch from edge. Sprinkle salt and 1/4 cup of the pecans over caramel. 5. In small bowl, mix remaining dough and remaining pecans until well blended. Crumble over bars in pan. 6. Bake 30 to 35 minutes or until golden brown. Cool 1 hour. For bars, cut into 4 rows by 4 rows.
Saute mushrooms and ginger in olive oil until soft and fragrant. Add chicken stock and water and bring to a boil. Add Soba noodles and boil until soft. Lower heat and add spinach, cook until wilted. Finally add soy sauce and lime juice to taste.
Preheat oven to 350°F Line shell with parchament paper and add 1/2 pie weights or dried beans. Bake for 15 minutes then remove weights/beans and reduce heat to 325F and bake 8 minutes longer or until bottom is dry. Sprinkle 1/4 cheese over bottom of crust and bake 5 minutes longer until cheese is melted. Remove and cool. Heat the butter and oil in a large skillet until foaming subsides. Add the leeks and saute for 5 minutes stirring until they are soft. Add the thyme and aaute for two more minutes. Stir in wine. Reduce heat to med and cook stirring for about 3 minutes until the liquid is gone. Set aside and cool to room temperature. In large bowl combine the eggs,cream, lavender, cheese, salt, pepper, nutmeg and cayenne. Stir in cooled leek mixture. Pour filling into the crust and bake for 35 minutes or until top has just set. Serve warm or at room temperature.
Heat the oil in a large soup pot over medium-high heat. When the oil is hot, add the beef, in batches, and lightly brown. When all of the meat has browned add the red chili flakes, and then readd the meat back into the pot. Add the chicken broth, water, soy sauce and light brown sugar. Bring the liquid to a boil, cover, reduce heat to low and simmer for 2 hours. I usually skim the "guck" that comes to the surface the first 20 minutes. When ready to eat, boil the noodles in salted boiling water until tender. Drain. Add the cooked noodles to the soup, add the salt and garnish with the green onions. (I sometimes add a little bit of garlic powder to the soup while I'm waiting for the noodles to cook. Serve at once. If you don't want the noodles to eventually drink up all of the broth, do not add the noodles to the soup. Instead, put the desired amount of noodles in the bottom of each soup bowl and cover with the soup.
Whip the cream with the sugar. Remove crusts from bread. Butter the bread slices on one side only. Lay several slices of bread in a large bowl, butter side up. Spread some of the jam over the buttered bread. Spread some of the whipped cream over the jam. Repeat layering with remaining ingredients. The last layer of bread should be butter side down. Cover with plastic wrap and chill for at least 2 hours. Serve with additional sweetened whipped cream.
Combine sugar and 1 cup of water in a microwave safe bowl. Microwave for 3 minutes, stirring every one minute until all the sugar is dissolved. If after three minutes there is still undissolved sugar, microwave for a minute longer. Add the lemon juice and simple syrup to a 1 gallon pitcher, mix well. Add the rest of the 13 cups of water. Chill prior to serving. Enjoy!
Bring all glaze ingredients to a slow boil. Add cocktail franks. Reduce heat to med-low and cook 20 minutes, stirring occasionally. Place in a crock pot (on low) or a chafing dish to keep warm. Serve with toothpicks. You can easily double or triple this recipe.
Combine the sugar, cinnamon sitcks, lemon slices, and water in a large saucepan and bring to a boil over high heat. Boil for 5 minutes and strain. Discard cinnamon sticks and lemon slices. Pour the pineapple juice, orange juice, lemon juice, wine and sherry into a large saucepan and simmer over medium heat for several minutes. Do not bring to a rolling boil! Combine the wine mixture and sugar syrup in a serving bowl. Ladle into mugs and garnish with lemon slices. Serve hot.
Cook turnip until tender. Drain and mash. Add butter, sugar,salt and pepper.( I don't add as much salt as recipe calls for). Beat with electric beater. Add eggs one at a time and continue beating until light and fluffy. Stir in bread crumbs and lemon juice. Pour into 1-1/2 qt casserole. Bake 375 for 50 minute.
In a large skillet, or slow-cooking pot with browning unit, cook beef with celery and onion until meat loses its red color. Pour off excess fat. In slow-cooking pot, combine meat, onion and celery with remaining ingredients. Cover and cook on low for 3 to 4 hours. Spoon over toasted hamburger buns or French rolls.
PLACE broth and potatoes in saucepan. Heat to a boil. Cover and cook over low heat 5 minute or until potatoes are tender. ADD beef, vegetable juice, tomatoes, vegetables, thyme and black pepper. Cover and cook 15 minute or until vegetables are tender. Use leftover or ready-cooked pot roast (in the meat case) to jump-start this flavorful soup. Serve with crusty rolls and a wedge of Swiss or Cheddar cheese.
Place in a saucepot the water, salt, sugar and bring to a rolling boil. Add in the cloves cinnamon stick, peppercorns and crushed garlic, and simmer for 20 minutes. Remove from heat and cool completely. Plunge in your roast of pork and marinate in fridge overnight. Next day remove from the brine and dry completely. Place in roasting pan and cover with the strips of bacon, salt and pepper. DO NOT COVER and roast slowly at 250 to 275°F but no less than 250°F, to the internal temperature of 140°F. Remove and allow to rest before serving. Make a brown gravy with the drippings.
Heat oven to 350°F. Grease 9-inch square pan. In medium saucepan over low heat, melt candy bars and shortening, stirring occasionally until chocolate and shortening are melted. Add sugar and vanilla; blend well. Add eggs 1 at a time, beating well after each addition. Stir in flour, salt and chopped almonds; mix well. Spread in greased pan. Bake for 25 to 30 minutes or until top springs back when touched lightly in center. Cool completely; cut into bars.
Preheat oven to 350°F. In a sml saucepan, bring sugar, milk & whipping cream to a slow boil over med-heat. Remove from heat & cool slightly. Add mango puree, eggs, egg yolks + brandy & whisk till all ingredients are completely mixed together. Strain mixture into pie shell, bake 30-35 min or till custard is set, cool completely & refrigerate till ready to serve. TO SERVE: In a sml bowl, beat whipping cream & powd sugar till stiff. Cut pie into 8 slices & place on serving dishes. Pipe a whipped cream rosette on ea slice & serve immediately.
Combine cream cheese and cookie crumbs. I use my hands for this. Mess, but easier than trying to use a spoon. Let mixture cool in the fridge for 30 minutes. Roll mixture into bite size balls and freeze for one hour. Melt almond bark in a double boiler. Dip frozen balls into almond bark and place on wax paper lined cookie sheet. Freeze until bark is hardened.
DIRECTIONS. PAN AND OVEN PREP: Use a deep 9 inch round pan, and a larger pan to set it in for a bain marie(water bath). Put empty cake pan into larger pan and, holding the cake pan down so it doesn't float, add hot water to a depth of 3/4 inch. Remove cake pan from larger pan and put larger pan in oven to preheat all to 350*F while making cake. CARAMEL LAYER: Mix sugar and 1 Tbs water and heat until caramelized(brownish in color). Carefully add remaining water and stir to dissolve. Pour into, and cover bottom of, 9 inch round pan. Set aside. FLAN LAYER: Pour warm milk into beaten egg and vanilla mix; making sure not to cause eggs to foam. Strain the mixture 3 TIMES, making sure there are no solid particles left. Set aside. SPONGE CAKE LAYER : Mix all ingredients on high speed for 7 to 8 minutes until the mix becomes light and fluffy. Divide into 3 portions, tint 1 portion pink and another green(see picture). Pour pudding mixture carefully over caramel layer in cake pan. Carefully pour layers of the tinted and untinted cake batter over this, alternating colors(see picture). Layer of cake batter will look messy but will smooth out after a few minutes. Return cake pan to bain marie and bake for 1 hour. Cool on cake rack for 10 minutes before flipping onto serving plate.
In a heavy pan deeply brown the roast on all sides. lower heat add beef broth and wine reduced to half. place meat and liquid in crock pot with remaining ingredients. cook 6 to 8 hours depending on crock pot.
Bring a quart of salted water to a boil in a saucepan. Cook broccoli rabe until tender crisp, about 3 or 4 minutes; drain. Wipe pot dry, add oil and heat over medium high. Add garlic and fennel and cook, while stirring, until fennel is softened, about 5 minutes. Stir in the broccoli rabe, oregano, and salt. Cook until greens are heated through, about 2 or 3 minutes. Transfer to a serving dish and toss with the feta cheese.
In a large skillet cook sausage until brown, drain. Lightly grease a 3 quart rectangular baking dish and spread croutons evenly in bottom. Sprinkle 1 cup of shredded cheese over croutons and top with sausage. In a large bowl add 2 1/2 cups milk, eggs, and dry mustard. Whisk together well and carefully pour over layers in baking dish. In a small bowl combine cream of mushroom soup and 1/2 cup milk, whisk well and spoon evenly over mixture in baking dish. Cover with plastic wrap and chill for 2 hours or overnight. Bake in a 325 degree oven, uncovered for 45 minutes. Sprinkle with remaining cheese and bake for approximately 5 to 10 minutes longer or until a knife inserted in the middle comes out clean. Let stand for 10 minutes before serving. Chill time is not included in prep and cooking time.
Place the un-jelled mixture in a saucepan. Add 1/2 cup sugar. Bring to a boil, stirring constantly. Then add 1/2 cup of lemon juice and 1/2 cup liquid pectin. Return the mixture to a boil. Boil for 4 minutes only. Pour into freshly washed & sterilized hot jars. Seal with lid or wax.
Put all ingredients, except olive oil in the food processor and pulse until chopped. Turn processor on low setting and gradually add olive oil until you get a grainy texture. I stop and start and scrape down the sides as I am going. I try to add as little oil as possible, but enough to hold the mixture together so it will spread nicely. Serve with slices of grainy baguette. This is wonderful and easy.
Melt butter in a large pot over medium heat. Add bread and stir until all the butter has been absorbed. Stir in the beef stock, and bring to a boil over high heat. Cover and simmer for 30 minutes. Uncover and whisk well to break up the bread. Stir in the kielbasa slices. Salt to taste and add the pepper and chives. Heat through for a few minutes. Serve.
CRUST: Heat oven to 350°F. In a food processor, pulse the pecans and cookies until crumbs form. Add the butter and pulse just until combined. Transfer the mixture to an 8 or 9-inch pie plate, pressing it evenly over the bottom and up the sides. Bake the crust until slightly darkened, 20 to 25 minutes. Transfer pie plate to wire rack and let it cool completely (this can be made up to 24 hours ahead of time). FILLING: In a small saucepan, combine 1 pint of cream, the chocolate, and 3 tablespoons of the sugar. Cook over medium-low heat, whisking frequently, until the chocolate melts. In a bowl, combine the cornstarch and the remaining 3 tablespoons of sugar. Add the egg yolks and whisk. Bring the chocolate mixture to a simmer (it must be bubbling gently in order for the filling to properly set). Add 2 tablespoons of the simmering chocolate mixture to the egg mixture. Whisking constantly, slowly add the egg mixture to the pan. Cook, still whisking, until thickened (it should resemble the consistency of pudding), about 2 minutes. Remove from heat. Add the vanilla and butter. Whisk until the butter melts. Pour the filling into the crust. Place a piece of plastic wrap directly against the surface of the filling. Refrigerate for at least 3 hours and up to 48 hours. Remove the plastic wrap and sprinkle with the cocoa. With an electric mixer on medium-high, beat the remaining 1 pint of cream. Serve as an accompaniment with the pie.
Clean chicken; cut into pieces and place in large pot with water (enough to cover) and boil until tender (skim top). Remove chicken and, when cooled, remove meat from bones. While chicken is cooling, add enough water to broth to make 2 quarts and finely chopped celery, green onions, chopped parsley, chicken bouillon cubes and salt and pepper to taste. Let simmer while you debone chicken and make dumplings. Dumplings: Combine flour and oil or Crisco. Use milk to make manageable dough and roll thin. Cut in strips about 1 1/2-inches wide and then 4 to 5-inch strips or break pieces and drop in briskly boiling broth, one at a time, and move around so they will not stick together. After you get them all to boil for a few minutes, cut down heat; simmer covered 10 minutes. If you don't have enough broth, add boiling water for more gravy in dumplings. While simmering, add chicken to dumplings.
Mix together apples, lemon juice (and zest if using), mint leaves and walnuts. In a separate bowl, mix mayonnaise and honey, then pour over apple mixture and toss. Refrigerate for 1 hour, then remove. Serve cold or at room temperature. Garnish with mint sprigs.
Preheat oven to 450 degrees F. Place potatoes in a heavy duty resealable plastic bag and add oil, seal bag. Toss to coat, add salad dressing mix and toss again until coated. Bake in a ungreased baking pan for 35 minutes or until potatoes are brown and crisp.
Preheat oven to 350 degrees. Mix wheat bran, milk, and lemon juice together. Let it sit while preparing the next step. In a separate bowl, beat the egg until fluffy. Then beat in your sweetener of choice, honey, applesauce, ground flax, vanilla extract, baking soda, baking powder, salt, and cinnamon. Add the wet ingredients to the bran mixture. Stir well. Add whole wheat flour to mixture. Spoon the mixture into muffin cups till about 2/3 full. Sprinkle the muffins with rolled oats. Bake for about 20 minutes. Do the toothpick trick!
Preheat oven to 375°F. Unroll dough into 4 long rectangles. Firmly press diagonal perforations to seal. Place ham slices on the rectangles. Spread on the mustard, sprinkle with cheese. Starting at the shortest side, roll up each rectangle, press and seal. Coat with sesame seeds. Cut each of the 4 rolls into 5 slices forming 20 slices. Place cut side down on an ungreased cookie sheet. Bake 15-20 minutes or until golden brown. Remove from cookie sheet. Serve them warm or let them cool and place them in the freezer for later. Yummy snack.
Sift flour with salt, ginger, sugar and soda into a bowl. Rub in butter with your fingertips. Stir in treacle. Make into a softish dough with buttermilk. Roll into a round on a floured board, then cut into rounds about 3 inches across. Cook on a heated girdle, brushed with melted fat until nicely browned below, then turn and cook on the other sides, or bake on a greased baking sheet at 450 for ten to twelve minutes.
Mix all ingredients together well. Bake at 350 degrees for 55 - 60 minutes.
Place all ingredients in a large zip-lock bag. Seal and refrigerate for 4 to 6 hours. Thread shrimp and veggies onto metal skewers, alternating as desired. Grill over medium heat about 4 minutes, turn once and grill 4 minutes more. Remove from skewers and serve hot. This also works as a stir-fry: Marinate as above and then saute all ingredients over medium-high heat in a large skillet until shrimp are pink.
Put in all dry ingredients (flour, cream of tartar and salt) into a large heat resistant bowl - Mix ingredients. In another large heat resistant bowl add all the wet ingredients (oil, your child's favourite colour using the food colouring & hot boiled water) stir ingredients. Add wet ingredients with dry ingredients and mix well. Take Care as it is HOT. Tip mixture out on a floured bench and knead. Add extra flour until dough is smooth and not sticking on bench, kneading could take about 15 minutes. Stored in air tight containers in the fridge.
Preheat oven to 375°F. In a bowl mix together margarine, brown sugar and white sugar until light and fluffy. Beat in eggs, one at a time, and vanilla. Stir in oatmeal. Sift flour, baking powder, baking soda into the mix. Stir together until combined. Add in pecans and white chocolate chips. Bake at 375°F for 10-12 minutes or until done to your liking. *I like a soft chewy cookie so I usually bake 9-10 minutes. They will firm up on the tray if you let them cool a few minutes before removing them. A longer bake will produce a crisper cookie.
Preheat oven to 180 degree Celsius. Spray loaf tin or square cake tin with oil and line with baking paper. Combine the milk and all bran in a mixing bowl and soak for 5 to 10 minutes. Add the flour, brown sugar, dried fruits, hazelnuts and bicarbonate of soda and mix well. Pour mix into prepared tin and bake for 40 to 45 minutes.
Preheat oven to 350 degrees. Grease and flour 13x9 inch baking pan. CAKE: In a large bowl,pour boiling water over the oats and let stand for 15 minutes. *Do not drain water from oats. In the same bowl, blend in the butter and sugars with the oats. Add eggs and vanilla. Beat well. Add dry ingredients, mix until smooth. Pour into 13x9 baking pan. Bake in 350 degree oven for 30 minutes, or until toothpick comes out clean when inserted in center of cake. TOPPING: Mix topping while cake is in the oven. Combine melted butter, evaporated milk, brown sugar, vanilla and walnuts in a small bowl. Pour evenly over cake right when the cake comes out of the oven, while it is still hot!(that part is important!). Place under broiler in oven until topping is golden brown and bubbly. Serve warm or cold.
Cut chicken into bite sized pieces. In lg skillet, brown chicken in oil. Add onion and peppers, cook for 5 minutes. Add broth, tomatoes, and spices. Cook 2 minutes. Add pasta, reduce heat and simmer, covered, for 10 min or until pasta is done.
Preheat the oven to 400°F. Rinse and drain the fresh blueberries or drain the frozen blueberries. Set aside. In a bowl, combine the sugar and cornstarch and mix well until all the lumps disappear. Add the blueberries and lemon juice. Toss to combine. Roll out half of the dough and fit it into a 9-inch pie pan. Fill with the blueberry mixture. Dot with butter. Roll out the remaining dough. Moisten the edge of the bottom crust with water. Fit top crust over the filled pie. Trim and crimp edges. Make 2 or 3 vent holes in the top crust. Brush the top crust with the cream or milk. Place the pie on a baking sheet with sides. Bake for 15 minutes. Reduce the heat to 350F and continue baking for 30 minutes or until the crust is golden and the filling is bubbling.
Combine ground beef, onion and can of jalapeno salsa in a stock pot and cook on medium heat until beef is lightly browned. Stir in garlic. Add cans of black beans, beef stock, tomato sauce, jarred jalapeno pepper slices, olives, ground cumin, chipotle powder and cayenne chili powder and simmer for 30 minutes. Top soup with shredded cheese, sour cream and chopped cilantro if desired.
Arrange the lavash bread on a flat surface and spread evenly with the corn relish. Mix together the cottage cheese and tuna. Spoon the cottage cheese and tuna mixture over each lavash. Add salad vegetables to the top and roll up firmly to enclose. Cut in halves and garnish with the snow pea sprouts. Enjoy.
Pound chicken thin between sheets of waxed paper. Brown in oil for 3 minutes on each side. Add all ingredients except mustard and simmer for 6-8 minutes. Remove chicken and boil sauce for 3 minutes or until slightly reduced. Whisk in mustard and serve over chicken and rice.
Preheat the oven to 350 degrees. Mix the white flour with the sugar, and crushed cardamon. Next, add the oil and mix well. Make the dough into two inch round balls and put them on a cookie sheet and bake for 15min, or until lightly browned. Sprinkle finely ground pistachios on top of the cookies while they are still hot. Let cool before eating. Enjoy.
Combine all ingredients. Shape into a 9- x 5-inch loaf, and place on a lightly greased wire rack in a baking pan. Bake at 350° for 45 minutes; increase heat to 425°, and bake 15 more minutes or until done. Let meat loaf stand 10 minutes before servin.
Wash the chicken and cut them into bite size pieces. Cut the carrots into small pieces. Dice the onion. In a large pan put the vegetable oil on a medium high heat. Put the chicken, carrots and onion and stir well until the chicken is browned and the vegetables are softened. While stirring you can add salt and 1/8 tsp pepper (to taste), a tsp of cinnamon. Wash the rice and drain well, add to it a 1/4 tsp of pepper and the second tsp of cinnamon and mix well. Add the rice to the chicken in the pan and mix well. Pour the chicken stock over the chicken mix. Leave it on high heat until the stock boils and the rice starts to absorb it. Lower your heat and cover the pan and leave it for 20 minutes or until the rice is done. You can add some parmesan cheese on top at serving.
Peel apples and slice into 8 sections. Seperate crescent rolls and roll 1 apple slice in each. Place in a 9x13-inch baking dish. Melt butter, add sugar and vanilla; stir well and pour over rolls. Finally add Mountain Dew. Bake at 350 for 40 minutes.