HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees. Grease 9-inch pie pan with Crisco. CRUST: Mix together Butter, 1/3 Cup Sugar, 1 Teaspoon Vanilla Extract, 1 Cup Flour. Press into pie pan evenly across bottom and up the sides. FILLING: Mix until creamy: 8 ounces Cream Cheese, 1/3 Cup Sugar, 1 Teaspoon Pure Vanilla Extract, 1/4 teaspoon Pure Almond Extract, 1 Egg. Pour into the crust. APPLE LAYER: Peel, core and thinly slice Apples. Arrange over cream cheese mixture. Mix together 2 Tablespoons Sugar with 1/2 Teaspoon Cinnamon, 1/4 Teaspoon Fresh Grated Nutmeg and sprinkle over apples. TOPPING: 1/2 Cup Sliced Toasted Almonds. Bake at 350 degrees for 1 hour. Cool and refrigerate. Hint #1: I purchase almonds already sliced, and simply toast them in a non-stick skillet at medium-high heat until fragrant and just starting to turn golden, just 2 or 3 minutes. Hint #2; Have all ingredients at room temperature, and make the recipe in the order as written, saving the apple-peeling until just before you sprinkle on the almonds. Hint #3: Use real vanilla extract, not vanilla flavor. It makes a big difference in the quality of flavor.
Combine all ingredients except the bleu cheese; mix well. Crumble bleu cheese, add to mixture and stir.
Simmer water and dill seed for about 10 minutes. Strain out the seeds and allow water to cool. Fill as many 2 oz bottles as you can. Feed to baby as needed at room temp or slightly warmed. Discard water after 24 hours, it doesn't keep it's potentcy and may start to turn.
Preheat oven to 350 degrees. In a large bowl, combine flour, sugar, cocoa powder and baking powder. Cut in the butter until crumbly. Press mixture on bottom of ungreased 13x9 inch baking pan. Bake for 12 minutes, remove from oven and cool slightly. In a medium-sized bowl, combine the eggs, milk, coconut and pecans. Pour over the crust. Bake for 18 to 20 minutes or until set in center. Cool and cut into bars. In top of a double boiler over boiling water, melt the chocolate chips and melted butter until smooth, drizzle over the cut bars.
Combine flour, cocoa, baking soda, and salt in small bowl. Beat butter, sugar, brown sugar, and vanilla in large mixer bowl until creamy. Beat eggs in one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Using melon baller (makes equal size cookies) drop rounds onto ungreased baking sheets. Bake in preheated 350° oven for 9-11 minutes or until set. Let cool for 2-5 minutes; once cool transfer to container to store.
in a 45ml (tall) shot glass pour in your Kahlua followed slowly by the Bailey's (to layer it). then the Grand Marnier to add the final layer.
Heat olive oil in a covered pot over low heat and add onion, carrot and garlic. Cook for about 10 minutes, until tender. Cool completely. In a large bowl, gently mix the ground beef and ground pork, then mix the cooked onion, carrot and garlic thoroughly into the meat. Add seasonings, eggs and bread crumbs. Gently blend the mixture together; do not overmix. Form into a loaf and place in a greased baking sheet or pan and bake at 325 degrees until the internal temperature is 160 degrees (about 45 minutes). Remove meatloaf from the oven, liberally brush on glaze and return it to oven for 10 minutes longer, or until the glaze has browned. Remove from oven and let it stand 10 minutes before slicing. Serve with mashed potatoes. Glaze: Combine coffee, bourbon, brown sugar and soy soyce in a sauce pot over medium-high heat. Stir frequently until liquid is reduced by half. Add ketchup and Worcestershire sauce, stir and simmer on low heat for 10 minutes.
Tear spinach into a chilled salad bowl. Place mushrooms on top. Layer jicama on top of mushrooms. Pour some of the dressing over the salad and mix thoroughly, lifting the leaves up from the bottom. Sprinkle with sesame seeds and Maggi (if desired). Serve with additional dressing on the side.
Preheat oven to 350 degrees. If the eggplants are fresh slice them into 3/4 inch slices, unpeeled. If not so fresh peel and then slice. Sprinkle the slices with salt and place on 3 layers of paper towels. Let stand for 3 hours. Remove from wet towels and pat dry. Heat 1/4 cup of the olive oil in a large heavy skillet-cast iron if youve got it. Add a few slices of the eggplant and cook to nicely browned on both sides. Repeat until done and add more oil as needed. Let the cooked eggplant drain on more paper towels. In a medium sized casserole dish make a layer on the bottom with 1/2 of the eggplant, then 1/2 of the ham, 1/2 of the peppers, 1/2 of the oregano, 1/2 of the parmesan and 1/2 of the sauce. Salt and pepper lightly and repeat layers. Bake for around 40 to 50 minutes or until hot, bubbly and the cheese lightly browned.
Gather or buy the sassafrass root. Wash roots and cut saplings off where they're green and where the root ends. Bring water to a boil and add roots. Simmer until the water is a deep brownish red (the darker the stronger -- I like mine strong). Strain into a pitcher through wire and a coffee filter if you don't want any sediment. Add honey or sugar to taste. Serve hot or cold (I like mine ice cold) with lemon and a sprig of mint.
Preheat grill to medium heat. Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add onions; cook 5 minutes, stirring frequently. Cover with lid. Simmer 20 minute or until onions are golden brown, stirring frequently. Meanwhile, grill patties 5 minute on each side or until medium doneness (160°F). Stir steak sauce into onion mixture. Place 1 tomato slice and burger on bottom half of each bun; cover with 1 slice cheese, 3 tablespoons of the onion mixture and top of bun.
Wash mussels in several changes of cold water; using a sharp knife, remove beards. Soak mussels for about 30 minutes in cold water containing a handful of salt& a handful of flour. This will remove any sand inside the mussels. In heavy saucepan, heat oil; saute garlic, onion& celery until soft but not brown. Add tomatoes& simmer for about 10 minutes to evaporate the remaining liquid. Add remaining ingredients (except mussels), cover& simmer for 30 minutes. Just before serving, add mussels, cover& simmer for 3- 5 minutes to allow the mussels open. Discard any that don't.
In a heavy skillet cook the sausage over moderate heat, stirring and breaking up any lumps, until it is thoroughly cooked and transfer it with a slotted spoon to paper towels to drain. Add the olive oil to the skillet and in it cook the onion and the garlic over moderately low heat, stirring, until the onion is softened. Add the bell pepper and the fennel and cook the mixture over moderate heat, stirring occasionally, for 5 minutes, or until the bell pepper and fennel are softened. Add the wine and broth, bring the liquid to a boil, and simmer the mixture, covered, for 5 minutes. Add the cream and boil the mixture until it is thickened slightly and reduced by about one third. In a pot of boiling salted water cook the rigatoni until it is 'al dente' and drain it well. Stir into the fennel mixture the parsley, the sausage, and salt and pepper to taste and in a bowl toss the sauce with the rigatoni and the Parmesan cheese. Stir into the fennel mixture the parsley, the sausage, and salt and pepper to taste and in a bowl toss the sauce with the rigatoni and the Parmesan cheese.
Season the chicken with salt. Lightly coat chicken in flour. Add 3 tbsp. olive oil to saute pan over medium high heat. Panfry chicken until golden brown, about 2 to 3 minutes. Remove from the heat and season with black pepper and thyme. Meanwhile, heat remaining 1 tbsp. olive oil in a separate pan. Add the sherry and then the garlic. Add the chicken and cook for 1 minute. Finish with diced olives.
Cook the quinoa in the vegetable stock for 10-15 minutes or until quinoa is tender. I found that sometimes the quinoa absorbs all the liquid and sometimes not, seems to depend on the quinoa. Pour the cooked quinoa into a sieve and let cool to room temperature. Chop onion, sprinkle with salt and add red wine vinegar. Let stand until quinoa has cooled to room temperature. Add olive oil to the onion and vinegar, then add quinoa. Chop tomatoes and add to the quinoa. Add pepper to taste, mix well and serve either at room temperature or chilled.
While you prepare the meat, heat 2 Tsp olive oil in a large nonstick skillet over medium heat. Add onions and mushrooms, and stir to coat with oil. Cook, stirring occasionally, until onions are softened and lightly browned and mushroom juices have evaporated. Remove from pan, and set aside. Trim all excess fat from steak and cut into 2" by 3" pieces. Season generously on both sides with seasoned salt, granulated garlic, pepper, salt, and optional MSG. ,if desired, and set aside for about 10 minutes. Dump flour on counter or heavy cutting board, coat each piece of meat with flour, and set aside. Return a piece of meat to the flour, mounding more on top, and beat the flour into the meat with the edge of a heavy saucer or small heavy plate, making a crisscross pattern on both sides of the meat. Continue doing this until you can actually feel the meat starting to tenderize and the thickness is reduced to about 1/2". Repeat with remaining pieces of meat, and flour all pieces of meat one last time after tenderizing last piece. Preheat oven to 350 degrees F. Return nonstick skillet to medium heat, and add half of the remaining olive oil. When oil is hot enough that a small pinch of flour sizzles, add enough meat to form a single layer without crowding. When bottom side is about half browned, rearrange meat in the pan without turning over. When browned, turn meat, and repeat for other side. Remove meat and as much of the browned bits as possible to a plate. Add remaining oil to pan, and brown remaining meat as above. Set meat aside, drain all excess grease from skillet, leaving browned bits in pan and adding reserved browned bits from first batch of meat. Return skillet to heat, and add one can beef broth. Stir and scrape bottom of pan to loosen and soften crusted breading. Add onion mixture and remaining beef broth. Add the juice from the peeled whole tomatoes, and use your hands to squeeze the tomatoes into pulp as you add them to the skillet. Bring to a simmer and cook about 5 minutes, breaking up piece with the back of a wooden spoon. Place meat in a small Dutch oven, arranging so pieces form sort of a lattice work. Add all of the tomato-onion mixture, and move meat around to ensure that all the meat is in contact with the liquid. If liquid does not cover the meat, add a little more broth, tomato juice, water, or wine. Place Dutch oven over medium-high heat until liquid starts to boil. Cover, remove from heat, and place in preheated oven. Reduce oven temperature to 300 degree F, and cook for 1 hour. Rearrange meat, stir liquid gently, and continue cooking 1 more hour or until meat is tender, but not falling apart. Remove meat from Dutch oven, and set aside. Degrease gravy; it should not be necessary to add more flour to thicken it. It should have thicken enough from the breading on the meat. Blend gravy thoroughly with a hand blender or mixer. It does not need to be smooth, but all of the bigger chunks should be broken up. Return meat to the gravy and Dutch oven to the oven until ready to serve with a salad, bread, and mashed potatoes.
get a pan hot (medium heat) add oil to the pan. slice the potatoes any you would like. when the oil gets hot add the potatoes (test with a splash of water - it will sizzle when hot). sprinkle Lawry's salt on the potatoes (a little goes a long way). when they are done they will be brown - dark brown and hard.
MIX the corn, peas, green pepper, red onion and cilantro in a 2-qt. bowl. Stir the salsa into the corn mixture until well coated. COVER and refrigerate the salad for 4 hours Stir the salad before serving.
Pour schnapps into warm mug. Add hot chocolate. Top with whipped cream if desired.
Put the eggs in cold water with salt in a pan and boil approximately 15 minutes. Drain and put ice water in the pan so the eggs will be easier to peel. Peel the eggs and set aside. Fry the bacon until crispy and remove from the pan. Drain on paper towels. Add the chopped onion to the bacon grease and saute until transparent. Crumble the bacon and chop the eggs and add to the skillet with the onion. Add flour and stir until flour has browned a little bit. Add the milk and cook on medium until it thickens like gravy. You may need to add some water if it gets too thick. If it is too thin, make a thickening with 1 T. flour and a little bit of water and pour in to gravy and let thicken. Add the salt and pepper to taste. You can either put this over toast or biscuits but we always just used toast. Enjoy!
Preheat grill to medium. Mix all ingredients together except for the fish. Pour mixture over the fish and let marinate for 15 minutes. Remove fish from the marinade and save to baste with. Place salmon on the grill, skin side down, and cook 7-8 minutes with cover of grill down. Turn fish over and cook another 7-8 minutes, basting occasionally with marinade.
Preheat oven to 350. Mix butter and sugar together. Spread mixture over graham crackers laid out on baking sheet. Sprinkle nut pieces on top. Bake in 350 oven for 10 minutes.
Gradually whisk milk into flour until smooth; cook over medium heat, whisking constantly, 3 to 5 minutes or until mixture is thickened and bubbly. Whisk in soup base and pepper.
In a small sauce pan combine all ingredients. Heat and stir until butter is melted. Then glaze away.
FOR THE APPLES & FILLING: Preheat oven to 325°. Melt the 2 tablespoons butter for the apple filling in a large saute pan over medium heat. Add apples and 2 tablespoons sugar; saute until apples are soft but not mushy, 8 to 10 minutes. Remove from heat & stir in rum and 1/8 teaspoons salt. Spread apples over the bottom of the prebaked pie crust. Thoroughly whisk together this mixture before pouring it over the apples in the crust: eggs, egg yolks, cream, 1/2 cup sugar, vanilla, nutmeg, and remaining 1/8 teaspoons salt; pour over apples in pie crust. Bake pie until custard is barely set in center, about 30 minutes. FOR THE ALMOND TOPPING: Combine almonds, 1/3 cup sugar, and remaining 2 tablespoons butter for the almond topping in a bowl. Remove pie from the oven; sprinkle pie with topping. Cover pie with a pie shield if the edge of the crust seems to be overbrowning. Return pie to oven; bake until custard is almost set but still slightly jiggly in the center, 15-20 minutes more. Completely cool pie before slicing, or chill pie, then bring it to room temperature when ready to serve. *Use a pie shield to prevent pie crust from burning. You can buy a premade shield or make your own. Fold a 9" piece of 36" wide foil into thirds so it measures 3x36". Wrap it around the edge of the pie, crimping the shield where the ends of the foil meet.
Line a 9 inch square pan with "Release" foil or line with regular foil and spray with cooking spray. Place marshmallow creme and white chips in a large mixing bowl. Combine sugar, cream and butter in saucepan. Turn heat to medium and cook, stirring once or twice, until mixture reaches 235°F Remove from heat immediately and pour hot cream mixture into mixing bowl with chips and marshmallow creme. Stir well with a wooden spoon -- mixture might look slightly stretchy and unappetizing, but don't worry, it will smooth out. Remove 1 cup of mixture and set aside. Stir orange extract and a few drops of each color food coloring into mixture which remains in bowl. Stir until it reaches a lovely orange hue. Adjust colors if needed. Pour orange mixture into prepared pan. Pour or spoon white mixture on top. Drag a knife through both to make swirls. Using a sheet of foil, press down slightly to smooth top. Let cool to room temperature (about 40 minutes) then chill for one hour or until set. Lift fudge from pan using foil handles and using a large knife, score into squares.
Combine the raisins, apricots, juices and rinds of lemon and orange, brown sugar, cinnamon, nutmeg, ginger and salt in a large stainless steel or enamel saucepan. Mix well, add pears and bring to a boil. Boil gently, covered for 30 min-stir occasionally. Uncover mixture and boil until thick, around 15 min-stirring frequently. Stir in almonds and port wine, and stir/boil another 5 min. Ladle into clean hot jars leaving 1/2 inch head space. Seal and process 20 minutes in a boiling water bath at altitudes up to 1000 feet.
Coat beef in flour. Discard any unused flour if any. Fry floured beef in skillet in medium hot oil on each side until nice and browned. Remove beef and arrange it evenly across the bottom of a deep metal or glass casserole pan. Reheat the skillet where there are still pan drippings after frying the beef. Fry onions until transparent. Remove onions and distribute over beef in casserole dish. Slice raw (peeled or unpeeled) carrots and raw garlic cloves rough sliced, over top of the fried beef/ onion in the casserole dish. In a mixing bowl or container, combine remaining ingredients (sugar, vinegar, salt, pepper and beer). Pour beer mixture over beef and vegetables in casserole dish. Bake covered with aluminum foil for 2-3 hours at on medium-low (275 or 300 degrees) until meat is very tender and the other ingredients form a thick, rich sauce around the beef. Slow cooking is what makes this recipe work. The beef comes out very rich, tender and with an amazing, rich beefy flavor. It is delicious served over buttered noodles with parsley, or it can be accompanied by skillet fried potatoes or even french fries.
heat the oven to 190°C. Put the saffron in the hot milk and soak 15 minutes. Beat the eggs, cream, half the parmesan and the saffron milk together in a bowl. season to taste with salt and pepper. Spread the crabmeat over the pastry shell, pour oer the filling and sprinkle with the remaining cheese. Bake for 30-35 minutes until LIGHTLY set and golden.Leave to cool slightly before serving. Serve garnished with some watercress.
in stock pot simmer for 1 hour then add 1 cup pasta or rice simmer until tender. In slow cooker cook 4-6 hours on high or 8-10 hours on low add rice or pasta to the crock pot in the last hour of cooking.
Remove broiler pan and put chicken stock in it. Preheat the broiler. Cut hens into halves and season with salt and pepper. Brush with butter and sprinkle with oil and place in broiler about 6 inches from heat for 35-30 minutes; turning and basting every 10 minutes. The hens will be done when juices run clear or yellow. Remove to a warm serving dish, cover with foil and keep in the turned off oven while finishing the sauce. Deglaze the broiler pan with the madeira wine, scraping bottom of pan with a fork to gather all sediment. Set pan over heat and warm and stir in cream by spoonfuls. Simmer 3 minutes and taste. Add salt and pepper. Use cornstarch, if you with to thicken, by diluting with 1-2 tablespoons cold water. Take hens out of oven and serve with the sauce drizzled over it.
Boil chicken until done then chop into small pieces. Mix 3 tbs of Jamaican jerk rub in to the chicken. take seeds out of bell peppers and chop into small pieces. add juice of 1 lemon to bell peppers. Layer 1 bag of doritos on large baking pan and spread the chicken mixture of it and then add cheese to your own preference. Pop into 400 degree oven until cheese melt. Before you serve add the bell peppers to the top. You can also add sour cream, guacamole, or salsa.
Mix Marinade Mix, orange juice, oil, lime or orange peel, lime juice and cilantro in small bowl. Place chicken in large resealable plastic bag or glass dish. Add marinade; turn to coat well. Refrigerate 15 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade. Broil or grill over medium-high heat 6 to 8 minutes per side or until chicken is cooked through, turning frequently.
Sprinkle chicken with salt and pepper. Heat butter and oil in a big nonstick skillet over medium-high heat. Add in chicken; cook 4 minutes on each side. Remove chicken from pan and keep warm. Add shallots to pan; stir/saute for 1 minute. Stir in chicken broth and vinegar; cook 2 minutes. Add in whipping cream; cook 1 minute. Serve sauce with chicken. Sprinkle with parsley.
In a medium bowl, whisk lime juice, 8 tbs of oil, garlic, worcestershire, brown sugar, jalapeno, cilantro, 1 and 1/2 seasoned salt, teaspoon crushed red pepper flakes, cumin, and pepper. Remove 1/4 c of marinade and set aside. Add another 1/2 tsp of seasoned salt to marinade. Add the whole chicken breasts in 1/2 marinade, and sirloin steaks to other half cover and refrigerate for 15 minutes. Slice onions into onion rounds and red and yellow peppers into strips. Brush both sides of onion rounds and peppers with oil and season with salt and black pepper. Set aside. Heat up BBQ grill. Flatten chicken to an even thickness before cooking. Cook whole chicken breasts until cooked through (175 degees) Remove. and put on plate with a tent of foil to keep warm. Place whole sirloin steaks on grill and cook on high about 3-4 minutes each side. Place in separate foil tent. Grill vegetables until done and put in bowl. Cut up chicken breasts into strips and add to 1/2 of vegetables. Cut up sirloin steaks diagonally across the grain and add to the remaining vegetables. Add the reserved marinade to both the chicken and beef and toss until all are covered with remaining marinade. Serve in warm flour tortillas. Garnish with avacado slices and sour cream.
Combine the chocolate syrup with 1 cup milk. Beat with egg beater or electric mixer. Pour into glass and add a small scoop of ice cream of your choice. Makes 1 serving. Enjoy! Try adding 2 tbls. of peanut butter!
Chop the cilantro and garlic. Combine the garlic and cilantro with all other ingredients in food processor. Process until creamy. refrigerate.
Heat oil in skillet. Add onion and garlic and saute until golden brown. Add green beans and cook slowly until hot. Season with salt and pepper. Stir in almonds. Sprinkle with cheese just before serving.
heat oil in large skillet on med-high heat. add chicken; cook and stir 10 minutes or until browned. remove chicken from skillet. add onion and fennel seed; cook and sir on medium heat 5 minutes or until tender. stir in beans, tomatoes, red wine, remaining spices, and salt. bring to boil, sirring frequently. reduce heat to low; cover and simmer 5 minutes. return chicken to skillet. stir in spinach. cover. cook 5 minutes longer or until spinach is wilted.
At no point in this recipe should you remove the head or tail of the fish. First take a bit of tinfoil about 60cm x the width of the roll. Take your fish, making sure it has been gutted (your fish monger will do this for you) and cut 3 diagonal lines either side of the fish about 1cm deep into the skin of the fish and stuff your herbs inches Repeat this on the otherside. Smother the fish in the sweet chili sauce, making sure to put some in the belly with some herbs (if you want). Now lay the fish in the middle of the tinfoil and wrap the tin foil almost like a bag, when this is done you can put in the water, effectively steaming the fish. Put under the grill at around 170oC (centigrade). After 10 mins serve on a plate with a small dollop of sweet chili sauce to dip in and garnish with herbs. Drizzle a small bit of lemon juice over the fish. I hope this makes your mouth water, if you like it please tell me through the feedback and reviews.
In a large saucepan cover berries with water. Cook al dente. Drain. Cook limas al dente. Drain. Combine walnut oil, canola oil and vinegar. Add to warm berries and limas. Toss. Soften dried fruit by soaking in water, if needed. When bean mixture has cooled, add dried fruit, walnuts, celery and scallions. Toss. Season to taste with salt and pepper.
Heat oil in a Dutch oven over medium-high heat. Add onion; saute 3 minutes. Add rice, ginger, and rosemary; saute 1 minute. Add wine; cook 3 minutes or until liquid is nearly absorbed, stirring constantly. Add beets, water, salt, and broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until beets are tender, stirring occasionally. Add cheese, stirring until blended. Sprinkle each serving with 1 tablespoon walnuts.