HumbleIntelligence/food-ner-1-Million huggingface dataset:
Line 13 x 9-inch pan with foil. Combine sugar, brown sugar, evaporated milk, pumpkin, butter and spice in a medium, heave-duty saucepan. Bring to a full rolling boil over medium heat, stiring constantly. Boil, stiring constantly, for 10 to 12 minutes or until candy thermometer reaches 234 to 240 (soft ball stage). Quickly stir in white chocolate, marshmallow cream, nuts and vanilla. Stir vigorously for 1 minute. Immediately pour into prepared pan. Ket stand on wire rack for 2 hours or until completely cooled. Refrigerate tightly covered. To cut, lift from pan; remove foil. Cut into 1-inch pieces. Makes about 3 pounds.
Combine all ingredients. Roll walnut sized pieces into balls. Place on a lightly greased oven tray and bake at 200.C for 15 minutes, turn meatballs over and bake for a further 10 minutes.
In a sauce pan combine soup, milk, butter, chopped onions, and Velveeta cheese. Stir several times until the cheese is melted. Remove from heat and fold in the mayonnaise and sour cream. In a bowl combine ham, potatoes, seasonings, the broccoli or choice of vegetable if adding one, and only 1/2 of the sauce. Set aside the other 1/2 sauce covered with a lid. Sprinkle the cheese evenly over the casserole. Bake in hot 375° oven uncovered for 20 to 30 minutes or until the cheese topping turns light toasty brown. Note: The extra sauce will be re-heated and served in a separate bowl or small individual bowls and spooned over the finished casserole servings at the table. Served with a nice green salad and french bread makes a nice meal.
Seperate cauliflower into flowerets, rinse and place in steamer basket and place over boiling water. Cover and steam for 10 minutes or until crisp tender. While the cauliflower is steaming, saute the garlic in butter until lightly browned. Add broth, salt and pepper. Add cooked cauliflower and toss to coat. Serve at once.
Preheat oven to 375 degrees F. Grease and flour a muffin pan or use paper liners. In a small bowl, combine oats and buttermilk, and let stand 5 minutes. In a medium bowl, combine flour, baking powder, baking soda and salt; set aside. In a large bowl, beat together the egg, applesauce, brown sugar and vanilla. Blend in the oat-buttermilk mixture. Stir in the flour mixture, just until moistened. Fold in the strawberries. Fill muffin cups 2/3 to 3/4 full. Bake in the preheated oven for 15 to 20 minutes or until toothpick inserted into the center comes out clean.
Preheat oven 250F, prepare baking sheet. Place pasta in a bowl, toss with oil, basil, oregano, salt. Transfer to baking sheet. Bake in oven about 10 minutes, until slightly browned and crisp. Garnish with parmesan.
In a large saucepan, cook orzo as directed on the package, adding the peas during the last 4 to 6 minutes of cooking time, cook until tender. Drain excess liquid. Add pesto and toss gently to coat. Sprinkle with salt and pepper. Serve. Makes 5 (3/4 cup) servings.
Mix lettuce, onions, tomatoes and cheese in a large bowl. Refrigerate if not serving at once. Just before serving add beans, dressing and chips. Serve at once. Enjoy !! Opal in Texas
Fill a champagne flute with Aperol. Add Prosecco and top with a splash of soda water. Garnish with a lemon or orange slice and serve.
Steam asparagus spears until tender; drain and place on serving platter. In small jar with tight-fitting lid, shake together the oil, lemon juice, mustard, pepper and salt. When ready to serve (can be served warm or at room temperature), pour vinaigrette evenly over asparagus, sprinkle with bread crumbs and garnish with cherry tomato halves.
Cook the lentils until soft. Add the cracked wheat and salt to taste. Fry the onions in thin pieces. Spread onions on top and serve with salad.
In 4 to 6 quart crock pot, combine pork, onion, bamboo shoots, teriyaki baste and glaze and gingerroot; mix well. Cover; cook on low setting for 5 to 7 hours. About 15 minutes before serving, stir vegetables into pork. Increase heat setting to high; cover and cook an additional 10 to 15 minutes or until vegetables are tender. Meanwhile, cook rice in water as directed on package. Serve pork mixture over rice.
Place the jaggery, dates and water in a deep boiling pan for about 2 hours. After the dates become smooth, blend in a mixer till smooth. Strain and transfer to the pan again. Add the tamarind paste and seasoning. Boil till thick enough to coat the back of a spoon thinly. Cool again. Store in clean airtight bottles and refrigerate. Shelf life of about a month in the refrigerator. * Here, I have used tamarind paste. But in case you do not have tamarind, soak the tamarind in water and extract its paste. What I usually do is use dry tamarind powder which I get from Indian grocery stores.
In a 3-1/2- or 4-quart slow cooker, combine beef, beef broth, water, sweet peppers, water chestnuts, green onions, soy sauce, ginger, and black pepper. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Turn off cooker. Stir in noodles. Cover and let stand for 5 minutes. If desired, top with green onion strips.
Combine all marinade ingredients and rub over lamb. Refrigerate for 30 minutes. Preheat oven to 200°C. Transfer lamb to a baking tray and roast for 15-20 minutes or until done to your liking. Allow to rest for 5 minutes. To make the chilli-mint sauce, combine all ingredients and serve immediately over the lamb rack.
Preheat oven to 350 degrees Fahrenheit. Cook chicken in skillet with seasonings to taste. While chicken cooks, mix together refried beans, 16 oz salsa, 1 cup of cheese, onion and tomato. Shred cooked chicken and add to bean mixture. Put 1/8 of mixture into each tortilla, roll and place in ungreased 9x13x2 inch pan. Pour the other 16 oz salsa over burritos. Bake in oven 30 minutes. Remove from oven and add the last 2 cups of cheese over the burritos. Return to oven for another 15 minutes or until cheese is bubbly and brown.
Remove both ends of the eggplant and slice it into 1/2 inch slices, then slice these across and finely dice into 1/2 inch cubes. Some people prefer to season their eggplant with salt and let it sit for a while in a colander to draw out the bitterness, but I don't really do this unless I'm dealing with a seedy, bitter eggplant. This dish is really best made using a firm silky one. Now put a large saucepan on the heat and drizzle in 4 to 5 tablespoons of extra virgin olive oil. When it's hot, add the cubes of eggplant, and as soon as they hit the pan, stir them around with a spoon so they are delicately coated with the oil and not soaked on one side only. Cook for about 7 or 8 minutes on a medium heat. Then add the garlic and onion. When they have a little color, add the canned tomatoes and the balsamic vinegar. Stir around and season carefully with salt and pepper. At this point, if you wanted to give the dish a little heat you could add some chopped fresh or crumbled dried chilli, but that's up to you. Add the basil stalks, and simmer the sauce nice and gently for around 15 minutes, then add the cream. While the sauce is simmering, bring a large pan of salted water to the boil and add the pasta. Cook according to the package instructions until it is soft but still holding its shape, then drain it, saving a little of the cooking water. I like to put the pasta back into the pot it was cooked in with a tiny bit of the cooking water and a drizzle of olive oil and move it around so it becomes almost dressed with the water and oil. At this point add the lovely tomato sauce to the pasta. By now the eggplant will have cooked into a creamy tomatoey pulp, which is just yum yum yum! (Jamie's words) Season carefully to taste with salt and pepper. Take the pan to the table, tear up the mozzarella and the fresh basil, and fold these in nicely for 30 seconds. Then very quickly serve into bowls. By the time your guests start to eat, the mozzarella will have started to melt and will be stringy and gorgeous and really milky-tasting. Just lovely with the tomatoes and eggplant. Serve at the table with a block of Parmesan cheese and a grater so that everyone can help themselves.
Trim the crusts from the bread. Cut into cubes. Put 1 1/2 cups into large mixing bowl and set the rest aside. Add scallions, bell pepper, parsley, dill and crabmeat to bowl and toss to combine. In a small mixing bowl, lightly beat egg. Add mayo, mustard, seafood seasoning, Worcestershire and salt. Whisk well to blend. Pour into crab mixture, and stir until mixture clumps together. Make into patties and roll into reserved bread crumbs to coat, chill for 1-2 hours. Fry patties in butter over medium heat, for about 4 minutes per side.
Heat oven to 350 degrees. In large bowl, mix all ingredients, except ketchup. Spread mixture in ungreased 9x5 inch loaf pan. Spread ketchup over top. Bake uncovered 1 hour to 1 hour and 15 minutes or until thermometer reads at least 160 degrees. Drain meat loaf. Let stand 5 minutes. Remove from pan. Variations:. *You may substitute 1/2 cup dry bread crumbs, 1/2 cup crushed seasoned crackers or 3/4 cup quick cooking oats for the chopped bread. *You may substitute barbecue sauce or chili sauce for the ketchup.
Melt chocolate chips in the microwave (at 20 second intervals) or on a double boiler. While the chocolate is still warm, stir in almond butter and mix until well incorporated. Carefully fold in Greek yogurt, mix well and refrigerate for about 15 minutes, until it starts to harden. Working with approximately 1 tablespoon at a time, form truffles, roll them in unsweetened cocoa powder and refrigerate until ready to serve.
Put oven racks in upper and lower thirds of oven, then put baking pans on racks and preheat oven to 450°F. Halve zucchini lengthwise, then cut crosswise into 1/4-inch pieces. Toss with 2 tablespoons oil, teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Halve radishes lengthwise, then cut crosswise into 1/4-inch pieces. Toss with remaining oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in another large bowl. Working quickly, spread zucchini in pan on lower rack and radishes in pan on upper rack. Roast vegetables, without stirring, until lightly browned and tender, 20 to 30 minutes, then toss together in a large bowl.
Heat a large Dutch oven over medium-high heat. Coat the pan with cooking spray. Sprinkle the lamb with salt and pepper. Add lamb to the pan; cook 4 minutes on each side or until browned. Remove from the pan. Add garlic to the pan; saute 15 seconds. Add the wine to the pan; cook 2 minutes, scraping the pan to loosen browned bits. Stir in tomatoes; cook 2 minutes. Return the lamb to the pan. Cover the pan, reduce heat, and simmer for 1 hour. Turn the lamb over; simmer 1 hour or until the meat is done and very tender. Place the lamb on a plate; cover loosely with foil. Skim the fat from the surface of the sauce. Bring to a boil; cook 10 minutes or until thickened. Return the lamb to the pan; cook 4 minutes or until the lamb is thoroughly heated. Stir in chopped parsley.
In a medium saucepan, combine sugar, hot water, and cream of tartar. Bring to a boil over medium-high heat, stirring constantly for 5 to 9 minutes or until the sugar dissolves. Reduce heat to medium-low. Clip a candy thermometer to the side of the saucepan. Cook until thermometer registers 226 degrees, stirring only when necessary to prevent sticking. Remove saucepan from the heat. Cool at room temperature, WITHOUT STIRRING, to 110 degrees (allow about 1 hour). Add vanilla flavoring. Stir in enough powdered sugar to make the icing of drizzling consistency. If necessary, beat the icing with a rotary beater or wire whisk to remove any lumps. If desired, stir in a few drops of food coloring.
Season pork chops with salt and pepper and sear in a pan until brown but NOT done. Grease a 9x13 dish; pour in rice to cover the bottom. Mix soups and water in a sauce pan over medium heat until well dissolved. Place pork chops on top of rice then pour soup mix over pork chops. Bake in a 350 degree oven covered for 45minutes to 1 hour.
Season steak strips with Cavender's all purpose Greek seasoning, toss to coat well and set aside at room temperature for about one hour to marinate. Add 1 tablespoon oil to a wok or large fry pan, stir fry the steak over a high heat for 2 to 3 minutes, until browned all over. Transfer to a plate and set aside. Add remaining oil and butter to wok or large fry pan and saute garlic, mushrooms, celery, peppers, carrots and onions over high heat for 1-2 minutes. Season to taste. Reduce heat to medium and add sauteed steak strips back to to pan. Mix corn starch and soy sauce into beef broth until smooth. Stir into meat and vegetable mixture. Cook until clear and thickened. Serve over rice or pasta.
Cook the tortellini according to the package directions; drain, rinse, and drain again. In a large bowl, combine the tortellini and the remaining ingredients; mix well. Cover, and chill for at least 2 hours before serving.
Preheat oven to 400 degrees. Combine egg, 1/4 cup of the pasta sauce, the fine dry bread crumbs, salt and pepper in a medium mixing bowl. Add ground beef, mix well. Cut mozzarella cheese into four logs measuring approximately 2 1/4x1/4x1/2 inches. Wrap a slice of prosciutto or ham around each cheese log. Shape one fourth of the ground beef mixture around each cheese log to form a loaf. Flatten the four meat loves to 1 1/2 inches thick and place in a shallow paking pan. Bake loaves, uncovered in the preheated oven for 20 minutes or till meat is done. Meanwhile, prepare pasta according to package directions, and heat remaining pasta sauce in a small saucepan over medium heat till bubbly. Arrange meat loaves over hot cooked pasta on a serving plate. Spoon sauce over top and if desired sprinkle with cheese.
Cover potatoes with water, bring to a boil. Lower heat and simmer for 25 minutes, until done. When cooled, peel and cut into chunks. Place in 2-qt baking dish. In small saucepan combine remaining ingredients, cook and stir until mixture boils. Pour over potatoes. Bake at 350°F for 40 minutes.
Mix all of the ingredients together. Marinate for one hour, or overnight. Discard marinade. You can grill or pan fry with a little oil and onion, red and green peppers. Serve on tortillas with peppers and onions. Add other ingredients if desired.
Fill a medium sized saucepan with the water. Add the tea bags and over medium-high heat, bring the water to a boil. Just as the brew comes to a rolling boil, turn off the heat and cover for 5 minutes. Remove the tea bags. Add the sugar and zest stips. Stir until sugar is dissolved. Allow the mixture to cool. Remove the lime zest and pour into a pitcher. Stir in the fresh lime juice. Serve over ice.
In a saucepan, combine all ingredients. Bring to a boil over high heat; reduce heat to med-high, stirring until reduced to about 1 cup (about 3-5 minutes). Place in container with lid and allow to chill in refrigerator.
In a mixing bowl, combine oats, sugar and salt. Stir in remaining ingred. and mix well. Press into 10x15 inch cookie sheet. Bake at 425 for 15-17 minutes, or until golden brown. Cool on wire rack.
Start the night before. Mix dry ingredients and sift. Add remaining ingredients except for eggs. Cover the bowl with plastic wrap and leave out overnight. Room temperature. Come morning, beat in egg yolks to yeast mixture. Beat egg whites with whisk until stiff peaks are made. Fold the egg whites into the mixture with a spoon. Cook for 3 minutes in preheated deep waffle iron.
Blend together butter, melted chocolate and SPLENDA(R) Granular in a medium sized mixing bowl. Blend well. Add egg substitute and mint extract. Mix briefly. Add remaining ingredients. Mix using low speed or by hand until dough is formed. Do not over mix. Remove dough from bowl and divide in half. Chill dough in refrigerator 30 minutes. Preheat oven to 350°F Roll out chilled dough on a floured work surface. Roll dough slightly less than 1/4 inch thick; dough puffs slightly while baking. Cut dough into small one inch circles. Place on lightly oiled cookie sheet. Bake in a preheated 350F oven 7 to 9 minutes. Blend filling ingredients together. Set aside. Sandwich the cookies with 3/4 teaspoon filling. Press together lightly. Spread any excess filling from the interior of the cookie around the outside of each cookie. This will help the crushed peppermint candies stick to the outside of the cookies. Roll cookies in crushed peppermint candies, so that the sides of each cookie are completely coated. Chill until ready to serve.
Lightly flour chicken pieces. Brown well in butter in frying pan. Mix together marmalade, water, curry powder, salt and pepper. Baste chicken well with this mixture. Pour remaining mixture into frying pan with chicken. Cover and cook for 30 minutes or until chicken is tender. Remove cover for the last 5 minutes of cooking.
Combine ingredients in a bowl; mix well. Cover and chill in the refrigerator until ready to serve. Serve with party rye or pumpernickel bread slices or assorted crackers. Also good with toasted mini bagel halves.
Preheat oven to 425°F Salt and pepper tenderloin. Combine mayonnaise, anchovy paste, lemon juice and garlic. On a plate, combine crushed crouton crumbs and parmesan cheese. Spread the mayonnaise mixture completely over the tenderloin and then roll in the crumb/cheese mixture to coat. Place on a flat baking sheet. Bake for 15-20 minutes or until tenderloin is medium well done (slightly pink in the center). Cut into 1/4 inch thick slices to serve. Note: You can use a knife to spread the mayonnaise mixture on the tenderloin but I always use my hands to get it all over the place. It's messy but it seems to pay off. This is what those disposable gloves are for. When I buy my pork tenderloin there are usually two in the package. You find the anchovy paste in a tube like toothpaste near the tuna in the grocery store. Put the croutons in a zip top plastic bag and use a rolling pin to crush them. It keeps them together and works great. You can add the parmesan cheese to this and mix it together well before you put the mixture on the plate.
Rinse peas - no need for soaking. Combine all ingredients in a large saucepan. Bring to a boil. Lower temperature and simmer for 2-3 hours, or until peas and vegetables are tender, adding water if necessary or desired.
Heat the mustard oil in a large, heavy-bottomed skillet over high heat for 1 minute, or until it begins to smoke. Add the vegetable oil, reduce the heat, and add the onion and garlic. Cook for 10 minutes, or until golden. Add the tomato paste, chopped tomatoes, turmeric, chili powder, tikka masala, and vinegar to the skillet. Stir the mixture until fragrant. Add the bell pepper and stir for an additional 2 minutes or until the bell pepper is softened. Stir in the chicken. Simmer gently for 8 minutes until the chicken is heated through Serve with rice if desired.
Heat milk in 2 1/2 quart saucepan over medium-high heat until little bubbles form around the edges and the milk starts to steam. In a separate pan, add rice and salt. Add enough water to just cover the rice, and place the pan over medium-high heat, cover,and bring to a boil. Reduce the heat to medium-low and stirring constantly, cook the rice until the water evaporates, being careful not to burn it. Stir the scalded milk into the rice and add the orange peel, cover and simmer the rice for another 20 to 25 minutes, until it is almost done. When the rice is tender, remove the orange peel and stir in the sugar, continue to simmer for 5 more minutes until the sugar is dissolved. The pudding should be somewhat thick, like oatmeal. It will continue to thicken as it cools. Pour onto flat serving platters or individual dishes. Garnish with cinnamon in the Portuguese style: pinching some cinnamon between the index finger and thumb, dropping it close to the surface of the rice by rubbing the finger and thmb together, in a design or intials of the guest of honor and chill. Serve chilled or remove from the refrigerator 20 minutes before serving.
In a large, heavy saucepan, heat the olive oil. Add the onion, garlic and jalapeno and cook over moderately high heat, stirring, until softened, about 3 minutes. Add the tomato, oregano and saffron and cook for 1 minute, stirring. Sprinkle the flour over the vegetables and stir it inches. Add the wine and mussels, cover the pan and cook, stirring, for 1 minute. Add the fish stock, parsley and lemon juice and cook over high heat, stirring, until the mussels open, about 5 minutes. Discard any mussels that do not open. Transfer the mussels and their sauce to deep bowls. Serve at once with crusty bread to soak up the sauce.
For butter, mix all ingredients in a food processor or by hand with a rubber spatula and store covered in the refrigerator until ready to use. Salt and pepper both sides of salmon. Melt butter in non-stick pan. Saute onion and garlic until soft, approximately 3-4 minutes. Add salmon steaks to the pan, pushing onions and garlic to the side and around the salmon. Cook salmon approximately 4-5 minutes and then flip. Add the lemon juice, squeezing over the salmon as it cooks. Cook salmon an additional 4-5 minutes or until it flakes easily. Remove salmon from the pan and keep warm. Add another 2-3 Tablespoons of butter to the pan. Allow to melt before adding cream or milk. Bring butter/onion/milk mixture to a simmer. Simmer 1 - 2 minutes until slightly thickened. Pour over salmon steaks and serve. Garnish with parsley if desired.
To cook amaranth: Place amaranth and water in a 2 quart pot with a lid. Bring to a boil then reduce heat to low and simmer for between 20 and 30 minutes or until liquid has been absorbed. Put amaranth in storage container and refrigerate for up to a week. To put together fruit bowl: Spoon desired amount of cooked amaranth into a bowl. Add frozen berries. Cover with plastic wrap and place in microwave on high for 2 1/2 minutes. When heated, add maple syrup, cinnamon and chilled rice milk. Stir and enjoy!
Put the ice cubes into a cocktail shaker. Pour the rum, coconut rum and triple sec over the ice and shake until a frost forms. Strain into an old-fashioned glass and top up with chilled cola. Decorate with maraschino cherries impaled on a toothpick.
In a baking pan, lay chicken breasts, eggplant, tomato, onions, zucchini, chopped garlic, and rosemary. Toss with olive oil, and season with salt and pepper. Roast in a pre-heated oven at 180°C/360F for about 12 minutes or until juices run clear. Remove out of the oven, tent with aluminum foil and allow to rest for 10 minutes. In a small stockpot, bring chicken stock to a boil. Add in couscous, give it a quick stir, and cover. Turn off the heat and let stand to cook for 5 minutes. While the couscous is cooking, chop chicken and all roasted vegetables into bite-sized pieces. Fluff the cooked couscous with a meat fork and toss in the chopped chicken and vegetables together with the cooking juices. Fold in the lemon juice, zest, and chopped herbs. Season with salt and pepper if needed.
Combine gelatin and hot water; stir until dissolved. Add ice cream and stir well until thoroughly dissolved. Combine undrained pineapple, nuts and sliced bananas, then add to gelatin mixture. Pour into a quart mould and chill until firm.
In a large resealable plastic bag combine the first 9 ingredients. Place the buttermilk in a shallow bowl. Dip chicken in buttermilk, then add to bag, a few pieces at a time and shake to coat. Place in a 13-inch x 9-inch baking pan coated with cooking spray. Bake at 375* for 10 minutes; drizzle with butter. Bake 30-40 minutes longer or until juices run clear.
Grease or parchment paper 1 or 2 cookie sheets, depending on the size. Dissolve sugar in warm water. Sprinkle yeast over liquid. Combine milk, salt, and butter in saucepan and heat until warm. Add yeast and flour. Work and knead dough for about 10 minutes. Cover and let rise in warm place for about 30 minutes. Turn on floured surface and pat to 3/4" thickness. Cut with round (or any shape that takes your fancy) cookie cutter and place on prepared sheets. Let rise in warm place for about 45 minutes or until double in size. I usually put some flour in a hand sieve and sprinkle the tops before baking. Bake at 375 degrees for 15-20 minutes.