HumbleIntelligence/food-ner-1-Million huggingface dataset:
lay cheese and bread and toast in broiler. spread dressing on both slices. pile on turkey, pickle and cheese. mash avacodo roughly with a fork until it is still chunky but still spreadble. spread on top slice and enjoy.
Place all ingredients in blender container and process until well combined. Use immediately or store covered in refrigerator.
in a non stick frying pan brown the meat on all sides in batches. place all of the veg in bottom of slow cooker put meat on top, spinkle over barley add herbs and stock cubes. pour in enough hot water to come up just meet the veg and meat. cook for 6 hours on high in slow cooker. you can add other ingredients like garlic, reducrrent jelly, mint just remember to syn point it.
Coarsely mash the Stilton with a fork in a bowl. Stir in sour cream, water, vinegar, and pepper until well combined. Then stir in the chives. Season with salt if desired.
Preheat your oven to 300 degrees. To prepare garlic, cut off the top third of the head. Drizzle with 1 T olive oil and then wrap tightly with aluminum foil. Roast in oven 45min to an hour until very soft. Place sliced carrots in a baking pan large enough so they sit in a single layer. Drizzle the remaining oil on them and stir so that they are covered. Put the pan of carrots in the oven with the garlic. Give them a stir every 20 minutes or so to prevent sticking. While carrots and garlic are roasting, heat butter in a large skillet over medium low heat. Saute onions for about 15 minutes stirring occasionally til soft and translucent. Turn off the heat while you wait for the carrots to finish roasting. Once garlic is soft, remove from oven, unwrap the foil, and set aside to cool. Turn up the oven to 350 and continue roasting carrots for 15 more minutes. Now put your carrots in the pan with the onions and add 2 cups of stock. Bring to a simmer over medium heat and simmer for about 15 minutes. While this simmers carefully squeeze out the bulbs of garlic and place them in a blender. They should pop right out. Add carrot and onion mixture to the blender as well and blend until smooth. Pour soup back into the skillet and gently heat to a simmer, adding more stock as needed to reach the consistency you want. Now add your cumin and salt, tasting to see if more is needed. Ladle into bowls, top with a dollop of sour cream and enjoy!
In a bowl, combine all ingredients and stir until well blended. Store mixture in an airtight container. Use as an"all-purpose" mexican seasoning blend for tacos, enchiladas etc.
In a large bowl, blend almond butter until smooth with a hand blender. Blend in eggs, then blend in agave and vanilla. Blend in cocoa, salt and baking soda, then fold in chocolate chips. Grease a 9 x 13 pyrex baking dish. Pour batter into dish. Bake at 325° for 35-40 minutes.
Crust: Mix all nuts and vanilla wafer crumbs with melted butter and press into a 9 inch buttered springform pan, trying to line the sides as much as possible about 1 1/2" up the sides of the pan, set aside. Cheesecake: All above ingredients should be at room temperature before your begin. Start by beating the cream cheese until light and fluffy. Keep the mixer on a low setting throughout the beating and mixing process. Add the sugar a little at a time and continue beating until creamy. Add one egg at a time and beat after each egg. When eggs have been mixed into the cream cheese add flour, vanilla and lemon juice, mix well. Add the sour cream last and beat well. Pour cream cheese into the spring pan. Place on the top rack in the middle of a 325 degrees preheated oven for one hour and 15 minutes. When time is up, turn oven off, prop open oven door and leave in oven for one hour. After one hour, remove from oven. Let cool enough before the cheesecake is put into the refrigerator for 24 hours. A cheesecake should season. The wait is worth it. The flavor ripens and becomes enriched.
Combine all ingredients and mix well, if you can, leave for several hours so the flavors can develop. Stuff into hog casings or make into patties. You can omit the liquid smoke and smoke on home smoker until internal temperature reaches 160°.
Preheat oven to 300 degrees. Melt butter in a heavy skillet over medium low. Remove from heat and whisk in the Tabasco, Worcestershire sauce, salt and pepper. Stir in pecans, mixing well to coat each piece. Spread pecans on a baking sheet and toast for 12-15 minutes, stirring once. Using a spatula remove pecans from baking sheet. Drain on paper towels.
Cut the roasted and peeled peppers into 1/2 inch dice and set aside. Preheat oven to 325. In an ovenproof frying pan or a paella pan about 12 inches in diameter, warm the olive oil over medium heat. Add the onion and garlic and saute, stirring, until soft, about 10 minutes. Add the rice and parsley and cook, stirring, until the rice is evenly coated with oil, about 2 minutes. Add the bell peppers, wine, stock, tomatoes, saffron and water, turmeric, salt and ground pepper. Boil gently, uncovered, for 5 minutes. Bury the shrimp and scallops in the rice. Place in the oven and bake, uncovered, for 10 minutes. Cover and continue to bake until the rice is tender and the seafood is cooked, about 10 minutes longer. Remove from the oven and let stand for 10 minutes. Garnish with lemon wedges and serve. Serves 6.
Preheat your oven to 400 degrees. Spray your muffin tins with nonstick spray. In a large bowl beat together the sucanat and eggs until well mixed. Add the soymilk and maple syrup and mix well. On top of the liquid add the whole wheat flour, the 1 1/2 cups oatmeal, baking powder and baking soda. When all has been added, mix well being careful not to overbeat. Spoon your batter into your muffin cups. Once they are full, sprinkle a little bit of the oatmeal on top of each muffin. The original recipe calls for a teaspoon on each but we don't like that much oatmeal on top. Bake for 15 minutes or until a toothpick inserted in the center comes out clean.
Rinse and drain the beans. Steam the green beans (if using frozen). Rinse and drain them if using canned. Just wash if using fresh. 2 cups is an estimate; I think I had a little over 2 cups because I wanted to use up the rest of a bag I had in the freezer. If you're making the large dish, I guess it'd be 3 cups?. If you're putting veggie burger in this, cook it in the skillet til nice and crispy. Chop into pieces. 2 patties would work for the small dish version, 4 for the large dish. Combine the two different soups together. Use half of the mixture if you're doing the loaf dish way, use the whole thing if using the 13 x 9 casserole dish. Combine the beans and veggie burger together, and mix with the soup mixture. Put the mixture in the bottom of the ungreased baking dish. Layer the green beans over the cream soup/beans/veggie burger bits. Layer all the cheese on next. Figure out how many tater tots you need-- you have to adjust the amount depending on the dish size. I used about 1/3 of a 32-oz bag of frozen tots for my loaf dish version-- you might use a little over 1/2 the bag for the 13 x 9 version. Microwave the tots for 2 minutes-- or depending on your microwave strength, until they're defrosted but not "eating level" of warm. Layer the tots on the dish. If you like, top with some seasoned salt. Bake at 350 for 25-40 minutes, until golden brown on top. Let cool for about 10 minutes, then serve and enjoy.
Preheat oven to 375F. Unroll crescent roll dough on a lightly floured surface; press seams and perforations together. Roll into a 14-in. x 10-in. rectangle. Spread sausage to within 1/2 inch of edges. Sprinkle with chives and the cheese. Carefully roll up from a long side, cut into 12 slices (or place in the fridge first to firm up) Place 1 inch apart on an ungreased baking tray Bake for 12-16 minutes or until golden brown.
bring stock to a boil then simmer. slowly stir in beaten egg until soup thickens. add salt pepper according to taste. serve hot.
In a 10- to 12-inch frying pan, arrange frozen potstickers in a single layer. Add 2/3 cup water and salad oil. Cover and bring to a boil over high heat, then reduce heat and simmer until liquid cooks away and potstickers begin to brown, 12 to 17 minutes. (Or, cook as package directs). Cut red peppers into thin strips. In a large bowl, mix hoisin, lemon juice, toasted sesame oil, sugar, ginger, and garlic. Add salad mix to bowl and mix with dressing. Spoon salad onto dinner plates and top with equal portions of red peppers and hot potstickers.
Preheat oven to 375 degrees. Place oats and walnuts on ungreased baking sheet and toast for 5-7 minutes; set aside. Combine water and raisins in saucepan and simmer over low heat for about 10 minutes; set aside. Combine everything and mix well. Drop one inch size dough "balls" onto baking sheet covered with parchment paper; bake one sheet at a time for about 14 minutes, until lightly browned. Place cookies on rack to cool. Enjoy!
Combine everything except the pork in a 4 quart slow cooker. Tie pork together with cooking twine. Place pork in cooker and coat with sauce mix. Cover and cook for 8-10 hours on low heat, turning pork over once around hour 4 or 5. Remove pork and shred by hand. Empty sauce from slow cooker into bowl and serve alongside pork. Serve on hamburger or hoagie buns if desired.
Bake german chocolate cake mix according to package directions. While cake is still warm poke holes in top of cake with the end of a wooden spoon, pour sweetened condensed milk over top. Let cake cool. Pour hot fudge topping over top of cake and let set. Spread on whipped topping. Dig in!
Pre-heat oven to 350°F. Coat a 9 x 5-inch loaf pan with non-stick cooking spray (or grease pan with shortening). In a mixing bowl, combine all ingredients. Place batter in prepared pan and bake about 1 hour, or until knife inserted in in bread comes out clean. Cool on wire rack 10 minutes and remove from pan. Cool completely before slicing.
Place caramels and 1 Tablespoon of the milk in a microwavable bowl and heat on Medium (50%) for 30 seconds or until caramels are completely melted when stirred. Pour into crust; sprinkle with pecans. Pour remaining milk and eggnog into large bowl. Add dry pudding mixes and beat with wire whisk for about 2 minutes or until well blended. The mixture will be thick -- don't worry about that. Spoon 1-1/2 cups of the pudding over the pecans in crust. Add half of the whipped topping to remaining pudding; stir until well blended. Spread over pudding layer in crust; top with remaining whipped topping. Refrigerate at least 3 hours before serving. Sprinkle pie with ground nutmeg or cinnamon just before serving. Store in the fridge.
Put the cooked flaked fish into a bowl and add half of the breadcrumbs, mayonnaise, beaten egg, coriander, cayenne and salt. Mix everything lightly together and roll into 12 small balls, flatten slightly and then leave to stand for at least 10 minutes. Mix the sesame seeds with the remaining breadcrumbs. Brush the fish cakes lightly with milk and dip into the breadcrumb mixture. Melt the butter in a frying pan with the olive oil and cook the fish cakes for about 2 minutes on each side until golden and warmed through. Serve on a bed of salad leaves with sweet chilli sauce on the side.
Sift together flour, baking powder, salt, cinnamon & nutmeg. Preheat oven to 350°F. In separate bowl, using electric mixer, beat sugar w margarine until light & fluffyl add egg and vanilla & continue beating until mixture is thoroughly combined. Add sifted ingredients alternately w bananas, beating sligtly after aeach addition until mixture is well combined (Do not overbeat, as this will cause loaf to become tough). Stir in raisins, nuts & coconut. Spray 9 x 5 x 3 inch loaf pan with nonstick cooking spray & pour batter into pan; bake about 50 min (until loaf is browned & cake tester inserted in center comes out clean). Remove laf from pan to wire rack & let it cool. Can also be frozen then thawed at room temperature.
In a small bowl beat cream cheese, sugar, and flour together, add egg and orange zest, mix to blend and set aside. In large bowl, mix pumpkin, oil and eggs. Add sugar, flour, soda, salt, spices and nuts, if using, stir just till blended. Pour half this mixture into 2 greased and floured 7 1/2"x 3 1/2" loaf pans. Spread half the filling mixture over batter in each pan, add remaining batter to cover the filling layer. Bake for 1 1/2 hours at 325 degrees, till loaves test done with pick. Cool 10 minutes before removing from pans.
Filling: Heat butter in a large skillet over medium heat and saute onions, garlic and mushrooms until soft and liquid has evaporated, about 5 to 7 minutes. Remove half of the mushroom mixture and set aside, reserving for the sauce. Add wine and cook for 2 minutes more. Add spinach and cook until spinach is wilted and liquid has evaporated. Taste and add salt or season salt to taste IF NEEDED. Sauce: In a small sauce pan combine water, wine/juice, seasoned salt, chicken bouillon and garlic powder. Stir to dissolve before adding reserved mushroom mixture, sour cream and cilantro. Reduce heat to simmer until sauce just begins to thicken. Preheat oven to 350°F Wrap tortillas in paper towels and heat in microwave for a minute or so just to soften them. Divide filling evenly among the warm tortillas, fill and roll and place them seam side down in a greased 9x13 pan. Pour sauce over enchiladas, top with shredded cheese and bake 10-15 minutes- just until cheese is melted- browned if you like- and the entire dish has heated through.
Soak wooden skewers in water at least 30 minutes before placing on the grill. In a resealable plastic bag or bowl, combine soy sauce, apple juice and hot mustard. Add onions, yellow squash and peppers and refrigerate for one hour. Drain and reserve marinade. Thread bratwurst and vegetables alternately on skewers. Brush with reserved marinade. Grill over medium heat, turn and baste often, until vegetables are soft and bratwurst is cooked, approximately 15 to 20 minutes.
Put all ingredients, except couscous into crock pot. Cook on high for 2 hours. Add couscous, lover heat setting to low and cook another 2 hours.
In a small saucepan, bring water to a boil. Break noodles into large pieces. Add noodles and contents of seasoning packet to water. Reduce heat to medium. Cook, uncovered for 2-3 minutes or until noodles are tender. Stir in corn, cream style corn, milk, onion, and curry powder; heat through. Stir in cheese, bacon, and parsley.
combine milk sugar and salt in saucepan. cook and stirring constantly bring to a boil. cook 5 minutes ,stirring constantly remove from heat add marshmallows chips mint and nuts stir. pour into greased 8x8 pan. put mint candies on top. press lightly into fudge cool cut.
Mix contents of vegetable/seasoning packet from the stuffing mix, stuffing crumbs and 1-2/3 cup chicken (or vegetable) broth, set aside. Arrange uncooked chicken in 13x9 inch baking dish. Scatter mushrooms over chicken. Mix soup, cheese and sour cream; pour over chicken. Top with the set-aside stuffing mixture. Bake at 375 for 45 minutes or until chicken is cooked through.
Mix all ingredients (except the shredded cheese). Shape into a ball and refrigerate until firm, roll in shredded cheese.
Heat oven to 350 degrees. Melt butter in large Dutch oven over medium-high heat until foaming subsides, about 1 minute. Add onion and saute until it turns soft and begins to brown, about 4 minutes. Add garlic and saute until fragrant, about 30 seconds. Add cream, milk, thyme, bay leaves, salt, pepper, and potatoes and bring to simmer. Cover, adjusting heat as necessary to maintain light simmer, and cook until potatoes are almost tender (paring knife can be slipped into and out of center of potato slice with some resistance), about 15 minutes. Remove and discard thyme sprigs and bay leaves. Transfer potato mixture to 3-quart gratin dish and sprinkle with cheese. Bake until cream has thickened and is bubbling around sides and top is golden brown, about 20 minutes. Cool for 5 minutes before serving.
Combine first 7 ingredients in a large bowl, and stir well. Divide mixture into 6 equal portion, shaping into patties. Combine 3 tablespoons jalapeno jelly, 3 tablespoons chili sauce, and 1/2 teaspoon smoke seasoning in a small bowl; stir well. Prepare grill. Brush 1 side of each hamburger patty with jelly mixture. Place patties, jelly side down, on grill rack coated with cooking spray; cover and grill 5 minutes. Brush patties with remaining jelly mixture. Turn patties over; cover and grill an additional 5 minute or until done. Combine remaining 2 tablespoons jelly and remaining 2 tablespoons chili sauce; stir well and spread evenly over bottom halves of buns. Top with lettuce, patties and top halves of buns.
Mix all dry ingredients in a ziploc bag. If giving them away stop after the first step and attach the instructions provided below. If making for yourself, follow the instructions below. TO MAKE: Empty mixture into a microwaveable mug or small bowl. Add one scant cup of water. Mix well. Microwave on high for 1 and 1/2 minutes. Stir. Cover. Let stand 3 minutes. Enjoy! OPTIONS: Add 1/8 tsp bacon bits or a sprinkle of cheddar cheese if it suits your taste.
Preheat oven to 350°F. Open clams, making sure to save any juice and half the clam shells. Chop the clams by hand or use the food processor; set aside. Dice the bacon and cook until done. When cool, add to the clams. Dice the vegetables and add to the clams. Add seasonings. Add the bread crumbs 1/2 cup at a time, until it resembles stuffing. If the mixture seems too dry, add the reserved clam juice. Spoon mixture into clam shells and bake for 15 or 20 minutes (when peppers are tender, the clams are done). Enjoy.
Squeeze the fruit juice into a pitcher, add sugar and water and stir. Add optional concentrated tea. Serve over ice.
Beat eggs, add honey and vanilla. Add dry ingredients which have been sifted together. Add dates, nuts, and cherries. Mix well. Bake in greased 13 x 9 pan 45 minutes at 350 degrees or until browned. Cut into bars when cool and roll in powdered sugar.
Fill ice cube trays with half of the brewed coffee and place in the freezer. In a bowl, combine the remaining brewed coffee, cocoa powder and milk and stir to dissolve the cocoa. Cover and chill. When the coffee ice cubes have frozen, transfer them to a kitchen towel and, using a mallet, crush the cubes. Fill 4 glasses with the crushed coffee ice and divide the coffee-cocoa mixture evenly among them. Dust the top with cocoa powder and serve.
Grease a 9x12 pan. Scald milk. Add sugar and butter. Mix until butter is melted. Cool. Break sweet bread into pieces (not too small). Spread apple pie filling on top of the sweet bread. Sprinkle raisins over the filling. Combine cooled milk mixture with beaten eggs. Pour liquid over the bread. Sprinkle with cinnamon. Bake at 350 degrees for 25 to 30 minutes.
Combine tuna, 1-cup cornflake crumbs, the mayonnaise, egg onion and mustard in a medium mixing bowl. Shape into 12 balls, 1-1/2 inches in diameter. Place remaining 1/4 cup cornflakes crumbs in shallow dish. Roll each ball in crumbs to coat evenly. Arrange tuna balls in 9-inch pie plate. Bake in a 350-degree oven until golden brown, for. About 20 minutes. Meanwhile on a small saucepan blend milk with white sauce mix. Cook until sauce thickens (or follow package directions or...make your own white sauce. Recipe #62371). Add peas and dill weed. Mix well. Serve tuna balls over egg noodles and drizzle with the sauce.
Preheat a grill pan or heavy skillet over high heat. Toss shrimp with a drizzle of oil and season with crushed pepper, salt and black pepper. Mix marmalade and barbecue sauce. Grill shrimp 2 minutes on the first side, turn and baste liberally with sauce. Cook a minute or 2 longer, turn and baste again. Cook 1 minute more then transfer to a serving dish. To eat, wrap shrimp in lettuce with cucumber.
Mix lemon juice with water and sugar; mix well. Add vanilla and mix well. Add sparkling water slowly. Gently stir. Serve over ice or chill. Enjoy!
Make shallow slits in the top of roast. Rub cracked pepper and garlic into roast. Combine other ingredients into a bowl-pour over the meat. Cover, cook on low 8 - 10 hours or high 4-5 hours.
Char the poblanos over a gas flame or in a broiler until blackened on all sides. Enclose in a paper bag until cool, then peel and seed. Cut chiles up into 1/2 inch pieces and place in a large bowl. Cut potatoes into eating size wedges and steam until tender. Cool. Place into bowl with the poblanos. Cut the husked tomatilloes into 1/2 inch cubes and add, along with the green onion and chopped cilantro to the potatoes. Whisk together the sour cream, lime juice and cumin, pour over the potato mixture and gently toss to coat. Taste and add salt and pepper as needed.
Put deep pan on stove top on medium high heat. Add mince, break up and slightly brown, this is more for breaking up the meat, so don't overdo it. Add onions, carrots, celery and 3/4 cup water with broken up stock cubes and turn down to medium low and let cook COVERED for about 30 minutes. you might want to check on it once or twice during that time and stir. mix the gravy mix with 1 cup water and, stir in and let thicken. Adjust pepper& salt. This goes well with cooked rice or over noodles.
Melt butter or oleo in a 9" by 13" baking dish. Stir in both cans of corn. Mix eggs, onion flakes, sour cream and 1/2 of the cheese and add to baking dish. Stir in Corn Muffin Mix. Sprinkle remaining cheese on top. Bake uncovered at 350 degrees for 40 minutes.
In a saucepan, add all sauce ingredients except arrowroot powder (or cornstarch). Bring to a boil, then lower the heat to a simmer. Taste test for sweetness and saltiness, adding more honey if not sweet enough, or more fish sauce (instead of salt) as desired. If you prefer a spicy sauce, add some fresh chilli or chilli sauce. Add the arrowroot or cornstarch powder dissolved in the water. Stir and continue to simmer until sauce thickens. (If it becomes too thick to your liking, add more lime juice and water.). Serve the roasted chicken on a platter, either whole or chopped into pieces. Drizzle some of the sauce overtop, then pour the rest around the outside of chicken, or serve it on the side. Garnish with lime slices or wedges, and fresh sprigs of coriander. Serve with plenty of Thai jasmine-scented rice (or potatoes if you prefer), and enjoy!
Heat the oven to 200°C (400°F). Rub the butter over the bottom of a 23 x 23cm ( 9 x 9 inch) baking dish. Stir the peas into the chicken ragout mix from recipe#195716, mix well and pack into the oven dish. Top with sliced potatoes. Bake for 30-40 minutes until the potatoes on the top are cooked though.
Preheat oven to 350 degrees. Butter a 9x13 baking pan and set aside. In a large bowl cream together the butter and sugar until light and fluffy. Beat in the coconut and egg yolks. Combine the baking powder and flour in a small bowl. Add to egg mixture in 3 batches, alternating with the milk. Pour into the prepared baking pan and bake for 25 minutes. Test with a toothpick and if done remove from oven. Set on a wire rack to cool. Combine the lemon juice, sugar, cornstarch, eggs and butter in a heavy double broiler. Heat and stir for 5 minutes until thickened. Pour onto warm cake. Sprinkle 1/2 of the coconut on top of the filling. Beat the whites in a medium bowl until soft peaks form. Gradually beat in sugar until dissolved. Spread over coconut layer. Sprinkle second amount of coconut over top. Bake for 12 minutes or until the coconut and whites are lightly browned. Cool on the wire rack for 15 minutes. Place in the fridge for 1 hour or better yet all day or overnight. Cut when cooled.