HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees. Prepare pudding with milk as directed on package. Remove from heat and blend dry cake mix into hot pudding. The mixture will be very thick and spongy. Pour into greased and floured 9 x 13 inch pan. Sprinkle with chocolate chips and nuts. Bake for 30 to 35 minutes.
Heat olive oil in a large skillet or sauce pot, on medium-low heat. Add onion and garlic and saute until onions are translucent. Add can of tomatoes, then fill empty can with water and add to mixture. Stir in paste and fill the empty cans with water and add to the mixture. Increase to heat to high and stir in remaining ingredients. Bring to a boil. Boil for 2 minutes, then reduce to low heat. Cover half way with lid and simmer for 15 minutes. Cover completely and simmer for one hour, stirring occasionally.
In a large skilled crumble ground beef. Cook over medium heat just until cooked through but not browned. Remove from heat. Drain and rinse under hot water to remove excess fat. Cool completely. Return to pan. Add the cooked brown rice, chopped alfalfa sprouts, carrots and cottage cheese. Package into individual meals. This recipe should remain good for three days in the refrigerator. Freeze any portions meals that won't be used before then.
Slice dinner rolls into small pieces or cubes, place into a nine inch cake pan. Carefully spoon pie filling onto dinner roll pieces being careful to have some cherries in each serving. Sprinkle walnuts over all and then sprinkle the top with the second 1/2 cup sugar. Beat the eggs, first 1/2 cup sugar, whipping cream and nutmeg. Melt butter and pour over the top of the cherries. After the egg mixture is well beaten pour over the whole mix and allow to sit for atleast one hour or overnight in the refrigerator. Place pan on a foil covered baking sheet and bake in a preheated oven at 325 degrees for atleast one hour. Check for doneness by inserting a knife into the center and if it comes out clean the pudding is done, if not bake longer until it does come out clean. Pudding will have a dome shape and a golden color when it is done. Serve hot or cold, serve with a Brandy hard sauce, whipping cream or ice cream.
Coarsely chop 10 cookies; set aside. Finely crush 26 cookies. Combine cookie crumbs and butter; press evenly onto bottom and sides of a 9 inch pie plate. Chill while preparing filling. In 2 quart saucepan, over medium heat, stir marshmallows and milk until melted and smooth; cool completely. Fold whipped cream into cooled marshmallow mixture; fold in chopped cookies. Spoon into prepared crust; chill 4 hours or until firm. To serve cover with a layer of whipped cream and garnish with remaining cookies cut in half.
In a blender, add 5 ice cubes, the fruit juice of your choice, and the yogurt, blend until smooth. Add fruit and remaining ice cubes, and blend again until smooth. Break out the straws and enjoy!
In large saucepan bring to a boil sugar and water. Boil for 10 minutes then cool completely. Add next 4 ingredients. Place 2 scoops vanilla ice cream in tall glass. Pour approximately 1/2 cup nectar syrup over ice cream. Fill remainder of the glass with chilled sparkling water. Refrigerate unused nectar.
Preheat the broiler. Cut the bacon slices in half, place on a baking sheet, and broil for 3 minutes. Let the bacon cool enough to handle. Wrap each artichoke half in a piece of bacon, broiled side facing inward, and secure with a toothpick. Broil 4 to 5 minutes, or until the bacon is brown and crisp.
Melt butter in oil in a large pot and saute onions, carrots and celery until onions are translucent. Add the other ingredients except cognac, cream and salt and pepper. Bring to a boil and cook about 45 minutes. Strain into another pot and add cream and cook on low for about 10 minures. Season with salt and fresh ground pepper. Add cooked meat from 1 large Dungeness crab and heat. Add cognac and serve hot.
To make Pineapple Topping: Empty crushed pineapple into a small saucepan; add orange zest, honey and corn starch and mix well. Cook for 2-3 minutes, or until pineapple mixture is very thick. Remove from heat and cool completely. (Can be prepared up to 1 day ahead. Refrigerate until ready to use). To make Cheesecake Filling: Beat all the filling ingredients to combine well. To assemble: Tear the pastry squares along the perforations so that you have 4 rectangles (do NOT separate the rectangles into crescents) and place on baking pan or cookie pan lined with parchment paper or silpat. Cut each rectangle down the middle so you have 8 squares. Divide the cheesecake filling evenly amongst the squares, dolloping it into the centre of each square and flattening it somewhat lengthwise so that filling is stretched down the pastry square, and not just blobbed in the middle. Don't bring it too close to the edges as it may leak out while baking. Over the cheesecake filling, distribute the pineapple topping evenly. Bring opposite corners of pastry in, slightly overlapping one corner over the other, to create Danish. Brush pastries with reserved egg white. Preheat oven to 375°F Bake pastries for 20-25 minutes or until golden brown. Watch carefully after the first 10 minutes, if the pastry appears to be getting too dark, loosely cover with aluminum foil and continue baking. For Glaze: In a bowl, combine confectioner's sugar, vanilla and enough milk to achieve desired consistency. Drizzle over top of pastries. Enjoy!
Process the first 4 ingredients till combined in food processor. Melt chocolate and dip each pompom so only half is coated. Refrigerate.
Arrange the cantaloupe chunks in a large nonreactive shallow bowl. Cover the surgaces of the fruit completely with ice cubes. Over the ice, sprinkle a thin layer of salt, enough to cover it with the coarse granules. Set the bowl aside at room temperatuer while the ice begins to melt. When about half of the ice has melted and the remaining ice looks very brittle and crackled, like a shattered windshield, rinse and drain the cantaloupe. (The melting time will vary depending on the heat of the kitchen. Give it about 45 minutes to an hour.). Return the fruit to the bowl and add the sugar, vinegar and ginger. Stir to dissolve the sugar. Weight the fruit with a plate, cover the bowl with a clean tea towel, and let it stand for at least 12 hours or overnight. Pour the cantaloupe, syrup, and 1/2 cup of water inot a large saucepan. Bring to a boil over high heat. Reduce heat and simmer until liquid is reduced by half and the cantaloupe becomes transparent, about 1 hour. Meanwhile, wash eight half-pint canning jars that are free of any cracks or knicks and place them in a water-bath canner. Cover with water and bring to a boil. Do this about 25 minutes before the cantaloupe is done simmering. Place a tea kettle or two full of water on the stove and heat to boiling. Just before you are ready to put the cantaloupe in the jars, pour boiling water from the tea kettle over 8 canning lids to sanitize them and soften the rubber seals. Now ladle the cantaloupe into the prepared jars. Divide the ginger and cinnamon sticks among the jars. Pour syrup to cover the cantaloupe to within 1/2 inch of the rim of the jar (head space). Use a rubber spatula to scrape the sides of the jar and remove any air bubbles that might have accumulated. Clean the jar rims with clean, damp paper towels to remove any syrup or food that would prevent a proper seal. Center canning lids on jars and screw on bands with your finger tips--do not make them too tight! Place the jars in the canner full of hot water, and make sure the jars are covered by at least 1 1/2 inches of water. You might need to top off the water with some from the heated tea kettles. Process the jars in a boiling water bath for 10 minutes, counting from the time that the water returns to a boil. Store the jars in a cool, dark, dry place for several weeks before opening to improve the flavor. Refrigerate after opening.
Add tequila & juices to a glass with ice, top up with cola & garnish with a wedge of lime if desired.
Preheat the oven to 350 degrees. In a large bowl, mix the flour, baking powder, and sugar using a fork. Cut in the shortening using a fork until the mixture looks like cornmeal. Add the cheese and then stir in the buttermilk all at once until the dough just comes together. Do not overmix. Use an ice cream scoop to drop the biscuits on a greased baking sheet. Bake for 12 to 15 minutes, or until biscuits are lightly browned.
Thaw shrimp, if frozen. Rinse shrimp; pat dry. Place shrimp in medium bowl. For marinade, combine lime juice, soy sauce, jalapeno pepper, ginger, and garlic. Pour over shrimp; toss to coat. Marinate at room temperature for 15 minutes, stirring occasionally. Drain shrimp well, reserving marinade. Heat oil in a wok or large skillet over medium-high heat. (Add more oil if necessary during cooking.) Stir-fry shrimp in hot oil for 2 to 3 minutes or until shrimp turn pink. Remove from wok; cover and keep warm. Add asparagus and pepper strips to wok; stir-fry for 2 to 3 minutes or until crisp-tender. Add reserved marinade to wok and bring just to boiling. Stir in cooked rice and peanuts. To serve, transfer rice mixture to individual bowls, dinner plates, or for a neat idea, Chinese take-out containers. Spoon shrimp on top with a sprinkling of parsley. Enjoy! *Because chili peppers, such as jalapenos, contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible.
For coffee rub: Mix all ingredients in small bowl. DO AHEAD: Can be made 1 week ahead. Store airtight at room temperature. For burgers: Cook bacon in large skillet until crisp. Transfer to paper towels to drain. Break in half. Gently mix chuck and sirloin in large bowl. Form meat into 8 patties, each 3 1/2 to 4 inches in diameter and 1/3 to 1/2 inch thick. Using thumb, make slight indentation in center of each burger. DO AHEAD: Burgers and bacon can be prepared 8 hours ahead. Cover separately and chill. Prepare barbecue (medium-high heat). Sprinkle 1 teaspoon coffee rub on top side of each burger. Place burgers, rub side down, on grill rack. Grill until slightly charred, about 4 minutes; turn. Place 2 bacon slice halves atop each burger. Cook 3 minutes. Top each with 1 cheese slice. Cover and cook until cheese melts, about 1 minute longer. Place burgers atop bottom halves of buns. Top with onion slices and tomato slices.
Preheat oven to 350*. Bake coarsely chopped walnuts in an ungreased shallow pan for 6 to 10 minutes, stirring occasionally, until golden brown. Grease or spray 2 mini muffin pans and place the phyllo cups inside. Spoon 1/2 teaspoon of preserves into the tartlets. Top with rounded 1/2 teaspoon nuts and cheese. Bake 8 - 10 min or until heated through. Cool in pan on cooling racks for 5 minutes; remove from pan. Garnish with fresh blueberries.
Fill a large skillet 1/4-inch high with water. Add soy sauce, pepper, garlic salt, onion, gravy and soup mix to skillet. Allow to simmer on high 5 to 8 minutes. Add pork chops; decrease to medium heat. Cook until brown, about 12 minutes on each side.
Preheat oven to 300F. Generously grease 151/2x101/2x 1-inch jelly roll pan. Beat egg white in medium bowl with electric mixer on high speed until soft peaks form. Add almonds and pecans; stir until coated. Stir in powdered sugar, lemon juice, orange peel, lemon peel and nutmeg. Turn out onto prepared pan, spreading nuts in single layer. Bake 30 minutes, stirring after 20 minutes. Turn off oven. Let nuts stand in oven 15 minutes more. Immediately remove nuts from pan to sheet of foil. Cool completely. Store up to 2 weeks in air tight container.
Separately dissolve each package of Jello/Gelatin in HOT water. Stir until completely dissolved. Refrigerate until firm--- then cut into cubes. Soften plain gelatin in 1/4 cup of COLD water and add HOT Pineapple Juice until dissolved. Cool then fold into whipped cream to which you have added vanilla and cream to. Line Spring pan with Lady Fingers (***HINT Trim tips so they stand***). Add Jello/Gelatin cubes to cream mixture and pour into Spring pan. Decorate top with tips of Lady Fingers you cut off. Chill 6- 12 hours. Remove sides from pan and serve in slices! ENJOY!
Combine 2 cups of all-purpose flour (spooning lightly to measure) the sugar, salt, cinnamon, nutmeg and yeast in a large bowl. Heat milk, water and oil in a medium size sauce pan until very warm (120 to 130-degrees). Pour into dry ingredients. Beat mixture with electric mixer on medium speed 4 minutes or until well blended. Add whole wheat flour, oats and raisins; beat with a wooden spoon until blended. Beat in enough of the remaining white flour to make a soft dough. Turn dough out onto a light floured surface. Kneed until smooth and elastic, about 5 minutes, using only enough of the remaining white flour to keep the dough from sticking. Place dough into a large buttered bowl; turn to bring buttered side up and cover with a cloth. Let rise in a warm place, away from drafts, until double in volume, about one hour. Grease two loaf pans. Punch down dough; divide in half; shape into loaves. Place loaves in pans; brush tops with melted butter. Cover and let rise in a warm place until double, about 30 minutes. Bake at 375-degrees for 40 minutes and loaves sound hallow when tapped with fingers. Remove from pans to wire rack and brush with butter. Let cool.
Combine all ingredients in a small bowl and mix well. Marinate for about 2-3 hours ~ any longer than that will result in a very salty product.
Preheat oven to 350 deg. F. Melt butter in medium saucepan over low heat; add garlic. Remove from heat. Stir in flour, stir until smooth. Stir in milk and broth and return to heat. Bring to boil, stirring constantly. Reduce heat to low. Stir in mozzarella, onions, basil and oregano. (add SALT if desired). Cook over low heat, stirring constantly, until cheese is melted. Set aside. Beat egg, and add ricotta. Mix till smooth. Add pepper, garlic powder and onion powder. Spread a thin layer (about 1 cup) of cheese sauce in 13x9-inch baking dish. Top with 3 or 4 uncooked noodles. Spread 1/2 of ricotta cheese over noodles. Sprinkle all of spinach over cheese, trying to avoid clumps. Sprinkle with 1/2 of shrimp and crab. Pour about 1 cup cheese sauce over, and top with 3-4 uncooked noodles. Repeat layers with remaining ricotta cheese, seafood and a final layer of uncooked noodles. Top with all of remaining cheese sauce. Sprinkle with parmesan or romano cheese. Bake, uncovered for about an hour. Let stand 10 minutes before serving.
Sift flour, sugar, salt and baking powder into mixing bowl. Beat egg yolks well and add milk, continue beating slowly adding the sifted flour mixture, beating until completely smooth. Mix in melted butter. Beat egg whites until stiff and gently fold into batter. Cook in preheated waffle maker. Also makes great pancakes!
In a mixing bowl, using a whisk, stir the cream cheese until smooth. Add the remaining ingredients, in order, stirring well before you add the gorgonzola and gently after (this keeps it nice and chunky). Refrigerate for 30 minute before you adjust the seasonings to your liking. Serve with crackers or crudites.
Put the cream in a deep medium size mixing bowl. Gently stir in the cocoa mix. Beat with an electric mixer until thick. Do not freeze.
Preheat the oven to 375 degrees. Whisk the melted butter, 1 1/4 cups sugar, salt, eggs, vanilla and orange zest together in a bowl. Sift the flour, baking powder, nutmeg, and 1/2 tsp cinnamon over the butter mixture. Stir together. Add the berries to the mix and gently fold a few times. Add the buttermilk and gently mix together. Scoop out the dough into paper lined muffin pans. This will make 6 jumbo muffins or 12 standard sized muffins. Combine the remaining 2 tbsp cinnamon with the remaining 1/4 cup sugar and sprinkle on top of the muffins. Bake for 20 minutes (for standard sized muffins) or 35 minutes (for jumbo sized muffins.).
Preheat oven at 350°F. Cook pasta in boiling salted water until al-dente. Drain and set aside. Heat the milk in the microwave, on high for 1-1/2 minutes. In a medium saucepan, melt butter. Add salt, pepper and chopped onion. Saute on medium heat, until the onion is transparent and soft, but not brown. Sprinkle the flour on top, and allow the butter to absorb some of it before stirring. Add the hot milk in 3 additions, stirring constantly. The mixture will get thick very quickly. After the final addition of milk, continue heating the mixture, on medium heat, stirring constantly, until thick and bubbly. *Remove from heat* and stir in the grated cheese, chives and red pepper flakes. Add the drained pasta and mix well. Fold in the cubed cheese. Pour into two greased onion soup bowls. Bake for 20 - 25 minutes. Allow to cool a bit before serving.
Steam asparagus for 10 minutes or until done to your liking. Whisk together sauce ingredients over low heat until warmed through. Serve asparagus with sauce over.
For the SYRUP, combine water and sugar in a small saucepan. Bring to a simmer, stirring occasionally to dissolve sugar. Remove from heat, cool. Add coffee and optional brandy. For the FILLING, whip cream with sugar and vanilla until soft peaks form. Fold cream into softened mascarpone. ASSEMBLE a layer of the ladyfingers (or sponge cake slices) in the bottom of a shallow 2-quart baking dish or gratin dish. Sprinkle with half the syrup. Spread with half the filling. Repeat with remaining ladyfingers, syrup and filling, spreading the top smooth, using a metal spatula. Cover with plastic wrap and refrigerate for up to 24 hours before serving. Immediately before serving place cocoa in a fine strainer and shake a light coating on surface.
In small saucepan, over medium heat, saute shallots in butter until tender. Add mushrooms; saute 1 minute. Stir in 2 tablespoons mustard, steak sauce, wine and parsley; heat to a boil. Reduce heat and simmer for 5 minutes; keep warm. Wrap bacon slice around edge of each steak; secure with toothpicks. Coat steaks with remaining mustard; sprinkle with pepper. Grill steak over medium heat for 10 to 12 minutes or to desired doneness, turning occasionally. Remove toothpicks; serve steak topped with warm mushroom sauce.
Cut lamb into 1/2-inch cubes (easier if meat is firmed in the freezer for 15 to 45 minutes). Toast cumin seeds in dry skillet over medium heat, shaking pan occasionally, until fragrant, a minute or 2. Toss together lamb with cumin, chili, garlic, soy sauce, a large pinch of salt and a healthy grinding of pepper. If you like, cover and refrigerate until ready to cook, up to 24 hours. When ready to cook, put a tablespoon of oil in a large skillet (ideally, it will hold the lamb in one layer, or nearly so) and turn heat to high. When hot, add lamb. Cook, undisturbed, for about a minute, then stir once or twice to loosen lamb from skillet. Cook another minute, then stir again. Add scallions, if using, and cook, stirring occasionally, until scallions glisten and shrink a bit and the meat is about medium. If you want a slightly saucier mixture, stir in 1/4 cup water and cook another minute. Serve hot over rice, garnished, if you like, with cilantro.
In a large bowl, whisk ice cream with 1 tablespoon ginger and cinnamon until blended. Return to carton and refreeze until ready to use, at least 15 minutes. Spoon scoops of ice cream into dessert glasses and sprinkle remaining chopped ginger on top.
Assemble the carrots, beans and peppers in separate piles on individual plates for easy use once the stir-frying starts. Put the soy sauce and vinegar in one small bowl, the garlic and ginger in another, and the sesame oil in a third. Toast the sesame seeds in a small frying pan till lightly browned, and mix with a little soy sauce for extra flavour if you like. Heat a very large frying pan or wok over a high heat. Add enough oil to cover the bottom of the pan generously, then add the carrots and stir-fry vigorously, moving the veg non-stop, for 30 secs. Put in the beans and continue to fry for 2 minutes Now add the peppers and cook for another 2 minutes At this point you can stop stirring long enough to grind in plenty of black pepper. Now add the mushrooms and the garlic and ginger. Turn the heat down a little and stir-fry until the mushrooms are cooked al dente - 1 or 2 minutes. Pour in the soy and vinegar and mix thoroughly. Finally, add the sesame oil. Serve immediately straight from the pan or transfer to a large bowl, and garnish with cilantro and toasted sesame seeds if you wish. Serve with egg noodles or plain boiled rice.
Mix blackberries and sugar; let stand 20 minutes or until fruit syrup forms. Mix together flour, baking powder, salt, and milk in ungreased 8 inch square pan; stir in butter until blended; spread evenly in pan. Spoon blackberries over batter. Bake at 375 degrees for 45-55 minutes or until dough rises and is golden. Serve warm.
preheat oven to 400f degrees. in large bowl combine ricotta cheese, pumpkin, maple syrup, splenda, pumpkin pie spice, vanilla, and protein powder. mix well. pour mixture into pie shell and smooth out with spoon or spatula bake for 30 to 40 minutes until filling is set. let cool for 15 minutes. Refrigerate for a least 2 hours before serving. serve with a tbsp of the cool whip and enjoy!
Preheat grill. heat the olive oil in a frying pan over med-high heat. Saute (stir fry) the green onions until they start to soften. Add sherry, spinach, and pine nuts. Mix well. Cook an additional 2 minutes until the spinach wilts. Remove from heat, add bread crumbs, milk, and lemon juice. Mix well. Wash and pat dry the trout. Stuff each trout with 1/4 of the spinach mixture. Tie with kitchen string to secure the stuffing. Set aside. Combine the wine, pepper, and butter in a sauce pan and bring to a boil. Cook a minute or so to evaporate the alcohol. Place the trout of the hot grill. Bast with the wine mixture occasionally. Grill for 2 - 2 1/2 minutes per side. (the meat should flake easily at the touch of a fork.).
Bake at 350. Arrange fillets in a large shallow baking dish. Brush lightly with butter or margarine. Add salt and pepper. Place a buttered piece of brown paper or parchment paper over fish. Bake 35-40 minute or until done. Ten minute before fish is done, drain off liquid and remove paper. Fish should be just barely done with plenty of moisture still in the flesh. While fish is baking, prepare sauce. To make sauce: In heavy saucepan, heat butter, add onions and saute. Add flour, stirring constantly. Saute over low heat, stirring for 3-4 mi. to make a roux. Continue to stir, add milk or half and half and chicken base or bouillon cube. Stir until sauce thickens. Add salt and white pepper to taste. When sauce is of a medium to medium-thick consistency, remove from heat. Add cheeses and Worcestershire sauce and blend. Add sherry. Pour hot sauce over fish to cover. Top with Parmesan cheese and grated cheddar cheese mixed with a few bread crumbs, if desired. Bake in preheated 325 oven 20-30 minute or until sauce bubbles. Serve immediately. Makes 8-10 servings. If dish is prepared ahead and baked later, be sure that the center of the sauce is bubbling when reheated. This will take about 1 hour.
Half-fill a 14-ounce collins glass with crushed ice. Pour in the gin and lemon juice and stir in the sugar. Pour in the champagne.
In a shallow glass dish (or zip lock bag) combine the sugar, salt, pepper, bay leaves, and wine. Stir to dissolve the sugar and salt. Place the salmon fillet in the solution; cover and refrigerate for at least 2 hours, preferably overnight. Remove and blot the marinade from the salmon. Place the Alder wood chips in the base of the smoker and position the drip pan and rack. Line the drip pan with aluminum foil and pour about 1/3 cup of the marinade into the drip pan. Lay the fillet on the smoker rack, skin side down, and cover with several layers of the sliced sweet onions, placing potatoes and peppers around the salmon. Cover and smoke in the usual fashion for 15 - 18 minutes. Transfer the fish and sliced onions carefully with a spatula to a serving platter. Garnish with the parsley and lemon wedges. Serve with your favorite dill sauce (my favorite Recipe #102047).