HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute apples and raisins in butter, add nuts, brown sugar and bread cubes. Add enough juice to moisten to desired texture. Bake in 2-quart casserole for 20-30 minutes at 400 degrees.
Cook the bacon in a pan for 7-8 minutes or until crisp. Remove with a slotted spoon and drain on absorbent paper. Add the butter to the pan and melt. Add the garlic and bread and cook for 3-4 minutes until crisp and golden. Drain on absorbent paper. Mix the cheese (Stilton is a wonderful English blue-veined cheese - you may substitute other blue-veined cheese) and mayonnaise together. Stir in the cream and black pepper. Beat well to blend. Mix the salad leaves, bacon and croutons together. Place on serving plates, top with the dressing and serve.
Scoop cottage cheese into bowl. Amount depends on how much you are making. Add chopped veggies, amounts depend on how much you are making. Add lemon juice and pepper-to taste. Mix and EAT! Eat it alone, on top or mixed into a salad, or spread or stuffed as a sandwich, can be topped with shredded cabbage, lettuce, and bean sprouts. You will feel so good and healthy after eating--enjoy!
Wash, trim and scrape the parsnips. Cut into uniform pieces and boil in salted water, 25 to 30 minutes or until tender. Drain well, and let dry. Just before serving, heat the butter in a skillet and saute over moderate heat until light brown on all sides, letting the parsnips caramelize a little in their own sugar. It is best if you have a large enough pan that they can be cooked in a single layer. Season with the nutmeg, salt and pepper and serve in a warm vegetable dish, garnished with parsley.
Combine the salad ingredients in a serving bowl. In a small bowl, mix the dressing ingredients, then pour over the salad and mix together gently.
Remove the garlic and the bay leaves before serving. Melt the butter in a saucepan placed over low heat. Add the onion, the carrots and the potatoes to the melted butter or margarine. Season to taste with salt and pepper, and cook with a cover for 6 to 7 minutes, over low heat. Remove the cover, add the celery, the scallions, the green pepper and all the spices. Season to taste and cook 5 to 6 minutes with a cover. Add the chicken stock and cook for about 5 to 6 minutes or until the potatoes are tender. Accompany with garlic croutons.
Preheat the oven to 325*F. Line two cookie sheets with parchment paper or grease them lightly with vegetable oil. Melt the 8 ounces of semisweet and unsweetened chocolate and the butter in the top of a double boiler placed over simmering water. Allow it to cool slightly. Sift the flour, baking powder, and salt together into a small bowl and set aside. Using an electric mixer on medium speed, beat eggs, vanilla, and espresso powder in a medium bowl until they are mixed together, about 10 seconds. Add the sugar to the egg mixture and blend it all until thick, about 1 minute. Scrape bowl. Add the melted chocolate and blend 1 minute more. Now scrape the bowl again. Add the flour mixture on low speed and mix until blended, 10 seconds. Fold in the chocolate chips and nuts by hand. Drop the dough by generously rounded tbsl. about 2" apart onto the prepared cookie sheets. Bake the cookies until they rise slightly and form a thin crust, about 13 minutes. Immediately move the cookies from the cookie sheets to a wire rack to cool. Enjoy!
Preheat oven to 500. (Yes, 500 F.) Place rack in the middle of the oven. Spray a cookie sheet with cooking spray, or cut a piece of parchment paper to fit it. Whisk the two eggs (for the glaze) together in a small bowl and set aside. Combine flour with baking powder and salt. Sift five times. (Yes, that may sound excessive, but it doesn't take long and it makes for a lighter scone.) Set aside. Whisk together the buttermilk, olive oil, sugar, and egg. Moving very quickly (have all your ingredients ready to go), mix liquid ingredients into flour. This will immediately start to activate the baking powder, so don't loiter! Make a well in the middle of the sifted flour, pour in the milk/oil mixture, and sprinkle the raisins on top. Blend together with a wooden spoon, as lightly as you can. Turn dough out onto a large sheet of waxed paper and cover with another sheet of waxed paper. Pat it into a rough rectangle about one inch high. Remove the top sheet of waxed paper, scatter the frozen raspberries over half the rectangle, and fold the other half of the rectangle over the raspberries. Cover again with waxed paper and pat the rectangle until it is an even 1.5" high. Remove the top sheet of waxed paper and cut the dough into rounds with a 3" round cookie cutter. Transfer biscuits on to the cookie sheet with a spatula dipped in flour, spacing them about 2" apart. Glaze the tops with the beaten egg mixture. Refrigerate scones for 15 minutes, then glaze the scones again. Turn the oven temperature down to 425°F Bake for 18 minutes. Don't bake any longer, even if you're tempted to! Cool on baking sheet for 10 minutes, then remove to a cooling rack to finish cooling. Scones will stay moist for about two days. They freeze well. They're best served warm, with good butter and jam.
Preheat the oven to 200C/gas 6. Sieve the flour and salt into a mixing bowl. Rub the butter into the flour with your fingertips until the mixture resembles breadcrumbs. Add the water and knead to form a stiff dough. Roll out onto a floured work surface to form a rectangular strip about 3.5cm thick. Spread over the golden syrup evenly and roll up like a Swiss roll. Put into a buttered ovenproof dish and pour in enough milk to come about half-way up the side of the pudding. Bake in the preheated oven for 35-45 minutes, or until the pastry is golden-brown. To serve, cut the roll into slices while still hot, and drizzle over the custard or cream.
Preheat oven to 350F. In small bowl combine 2 T brown sugar, corn syrup, pecans and 1 T of butter or margarine. Spoon about 2 tsp of mixture into each of 9 (2 1/2 inch) muffin pan cups that has been sprayed with cooking spray. Unroll entire crescent roll dough; pinch seams together to form 1 rectangle. Combine remaining 1 T brown sugar and cinnamon. Spread dough with remaining 1 T butter; sprinkle with cinnamon mixture. Roll up from short end. Cut into 9 slices. Place one slice in each muffin cup. Bake 25 minutes or until golden brown. Immediately invert pan onto cookie sheet or tray; cool 10 minutes and serve.
Marinate lobster in salsa for an hour to two. Stir fry lobster in a skillet or wok for two to three minutes. In a separate pan, heat the tortilla. To assemble, spread guacamole down the center of the tortilla, then lay in lobster, shredded cabbage and Baja sauce. Fold over, garnish with lime slice, and serve.
Gently saute onion in olive oil til soft. Add rice and fry for about 3 minutes til coated. Add beetroot and 1 cup of stock. stir until stock is almost absorbed,then add another splash of stock and stir til absorbed again,carry on adding stock and stirring til rice swells and softens and the rissotto is nice and creamy. Season to taste with the salt ,pepper and cumin and add the Parmesan if liked.
To make ice cream: Combine half-and-half and vanilla seeds (scraped from the vanilla beans) and pods in a saucepan over medium high heat cooking until milk scalds (10 minutes). Remove from heat and let stand for 15 minutes. Remove pods. Whisk yolks (or egg substitute) and sugar in a bowl. Reheat half-and-half. Whisk 2 cups of the half and half into egg/sugar mixture and return all to pan. Cook over medium-low heat until mixture thickens (3-5 minutes). DO NOT BOIL. Strain mixture into bowl. Cool one minute before stirring in raspberry juice. Cover and refrigerate ice cream until well chilled. Transfer to ice cream maker and process according to manufacturer's directions. Freeze in freezer overnight. To make hot fudge sauce: Melt chocolates (semisweet and unsweetened) with preserves and coffee powder in top of double boiler over simmering water, stirring occasionally (5-10 minutes). Blend in 6 tablespoons cream and 1/4 cup raspberry juice and heat. (If necessary add more cream until desired consistency is reached. Sauce should be able to pour easily). Cool slightly before proceeding. Beat 1 cup cream with sugar and 1 tablespoon raspberry juice until soft peaks form. To serve: Spoon ice cream into individual glass bowls. Spoon sauce over. Top with raspberries, then whipped cream and sprinkle with almonds, if desired.
Mix up the dumplings in the meantime in the following order: all dry ingredients in to your work bowl (this is easier with a mixer), stir to combine and work in some air. Add melted butter, stir. Next add milk, water, egg (previously beaten, please). Stir until dough comes together. Add pepper and sage and poppy seeds (or whatever seasonings float your boat). Once the pot of chicken bits and water has come to a boil, drop by rounded teaspoons (one from your kitchen drawer is fine) into the boiling liquid, making sure to keep newly dropped dumplings separated from older ones to prevent sticking and fusion. This gets a bit tricky as the pot gets full. When the pot fills, walk away for 15 minutes and come back and drop dumplings again until you run out of room (I had to do this three times). Simmer for 45 minutes or until the dumplings are done all the way through. The stock should be opaque now instead of clear.
Cook spaghetti in a large pot of boiling salted water until al dente (cooked just right). Meanwhile, medium heat olive oil in a heavy skillet or cast iron frying pan. Add shrimp and and bell pepper and cook for 2 minutes, turning once. In a separate skillet add cream, stir in tomato paste, curry powder, chili pepper and heat to a light boil. Add shrimp, bell pepper and cook sauce for 2 minutes. Drain pasta (do not rinse) and add it to the skillet containing the shrimp sauce. Cook for 1 minute over medium heat, stirring lightly to mix. Salt to taste. Arrange this spaghetti recipe on a platter and serve with parmesan cheese and french bread.
Mix the eggs together in a bowl. Cut the feta into small cubes and add to egg mixture. Put spinach leaves in a pan and drizzle with olive oil. Put the bread in the toaster. Once the spinach leaves are slightly cooked add the egg and feta mixture. Once cooked serve the egg, feta and spinach mixture on the toast.
Combine tomatoes, onion, mushroon, pepper, pepperoni, mozzarella, basil and pasta in a large bowl. Whisk all dressing ingredients, except olive oil together. Slowly add olive oil while whisking. When oil is incorporated in dressing, pour over pasta salad and toss to coat evenly.
Saute chicken on Med High in the olive oil, using a Dutch Oven. Make sure the bottom starts to brown, but NOT burn. Occasionally add a splash of sherry to prevent burning (the first 1/4) and deglaze the pan. You will start to get a nice sauce on the bottom. Saute till chicken has a nice colour on the outside, but still raw on the inside. About 10 minutes. Add the chicken broth, the last 1/4 of the sherry, whole onion pierced with the cloves, the celery, the carrot, the savory/bay leaves, and the salt/pepper. Simmer for 2 hours on Low. It should be slightly simmering. Once done, reserve 2 cups of the broth. Remove chicken and cut into pieces. Let cool. Discard everything else or use it for a soup. Saute the carrots, celery and mushrooms in the butter until softened in a Dutch Oven. About 10 minutes. Add the chicken broth and simmer for 10 minutes. Remove vegetables from the Dutch Oven. Preheat oven to 350°. Mix the flour with the milk. Slowly add this to the chicken broth and blend using a whisk. Heat slowly on Low. Stir continuously until the mixture has thickened to your preferred texture. Don't make it too runny. It should stick nicely to a spoon when dipped. Add the chicken and vegetables back to the Dutch Oven, with the Sherry and Pimentos. Mix together gently so as not to break up the chicken pieces. Pour mixture into a casserole dish. Roll out the pasty and place on top. Place over the edge and press to the dish. Brush the milk on top of the pastry. Place dish in oven and cook until pastry is golden brown. Between 40 and 50 minutes. Serve with nice French crusty bread.
In medium bowl, whisk together mayo, 1/2 cup of the blue cheese, yogurt, buttermilk, and vinegar until nearly smooth. Mix in remaining blue cheese. Season with black pepper. (Dressing can be made 1 week ahead and stored in refrigerator). Arrange lettuce wedges on 8 plates. Spoon dressing over wedges. Sprinkle with green onions and season with additional black pepper.
Pre-heat the oven to 160°C Place the oats in a food processor and process into a powder. Place into a medium bowl and stir in the sifted flour, baking soda, baking powder and salt. Beat the butter and the sugars together in a large mixing bowl with an electric mixer, then add the egg and beat. Stir in the vanilla. Gently stir the flour mixture into the sugar mixture and then fold in the chocolate chips (you should have a soft sticky mixture not a dough). Scoop golf ball sized portions of the cookie mix spaced 2 inches apart onto lined baking trays. Bake for 9-12 minutes, no more (cookies will continue to cook when taken out of oven). Let cool on trays for 7 minutes and then place on racks to cool completely.
Add all ingredients to the container of an electric blender. Process until smooth. Heat a lightly greased griddle or large skillet. Pour 1/4 cup batter onto griddle for each pancake. Cook until tops are covered with bubbles and edges are cooked. Flip pancake and cook other side. Serve warm.
Combine the pineapple, lime juice, lime zest and 1 cup of sugar in a pan/bowl and let stand for 1 hour. After 1 hour, add the remaining sugar and place the pan over a medium-high heat; stir constantly until the sugar dissolves. Bring the mix to a rolling boil for two minutes. Remove the pan from the flame and skim off any foam that accumulates. Place the pan over the heat again for 1 minute to rolling boil. Again, remove and skim off the foam. Add the butter and bring the mixture to a rolling boil again. Take off heat and add the pectin and stir constantly. Last bring to a rolling boil for 1 minute. Take off heat and skim off the foam. Allow the jam to cool for 5/10 minutes. Ladle into jars to within 1/4 top, wipe rim clean with damp sterilized cloth. Apply lids then rings and tighten rings to fingertip tight. Process in water bath for your altitude time. P.S. I know it seems as if you are boiling this too many times, but pineapple is a hard fruit and this foams allot. It took me two pineapples to get 5 cups. You can use canned fruit instead of fresh just make sure it is not in sugar syrup and skip the 1 hour soaking time.
Preheat oven to 350 degrees Fahrenheit. Cook broccoli in a pot of boiling water until soft enough to mash with a fork. Drain, then mash broccoli. Thoroughly mix together broccoli and remaining ingredients in a large bowl. (I've used low fat mayo with mixed results, so usually prefer full fat mayo.). Pour mixture into greased 8 x 8 baking pan. Bake for 40-45 minutes or until knife inserted into the center comes out clean.
Preheat over to 325° F. Grease and lightly flour 2 loaf pans (9x5x3). In a large bowl mix the ingredients in order given. Pour the mixture into the loaf pans and bake in preheated 325° oven for 1 hour. Frost thinly with powdered sugar and water mixture and decorate with candied fruits or just sprinkle with powdered sugar.
Boil and stir together butter, white pepper, milk, parmesan, and feta cheese. Boil Lasagna noodles as directed. When the noodles are finished, spread a thin layer of cheese & milk mix along noodle and fold into 2 inch pieces. Let set in the freezer for 1 hour, placing something heavy on top to keep it together. When you take them out of the freezer, cut the pieces in half long-ways. Fry at 350 degrees for 4 minutes. Spread alfredo on the bottom of the serving plate, placing each piece in the sauce. Drizzle marinara sauce on top.
Peeling tomatoes: Drop tomatoes into a pot of boiling water for 1-2 minutes. Take them out of the pot and immediately drop into ice water. After they're cooled a bit you will be able to peel the skin off with the help of a paring knife. Place chopped tomatoes in a colander, sprinkle with salt, and let drain for 30 minutes. Heat oil in a medium saute pan. Saute onion in oil for 5 minutes. Add garlic and red pepper flake for last minute. Add tomatoes, basil, salt, pepper and sugar. Allow to simmer slowly for 30 minutes. Add parsley at the end. Adjust seasonings to your taste.
Mix dry ingredients. Add egg, milk, butter and pecans. Pour onto hot grill and bake as you would any pancake.
Drain canned chicken, then place in 1 1/2 quart casserole dish and break apart with a fork. Add the rest of the ingredients and mix together well. Bake at 350 degrees Fahrenheit for 25 minutes or so until lightly browned
Apricot Cake. Preheat oven to 350°F. Trace the bottoms of two 9" X 1 1/2" cake pans onto parchment paper. Cut out the outlines. Butter and flour both pans, knocking out excess flour. Place traced parchment paper on pan bottoms. Pour apricot nectar into a microwave-safe liquid measuring glass. Microwave on high-power until nectar is reduced by half (should measure 1 1/2 cups). This will take 10-15 minutes. Be sure to watch as nectar reduces to ensure that it does not reduce too much. Refrigerate reduced nectar until no longer warm to the touch. Meanwhile, sift together flour, salt, and baking powder. In a separate bowl, combine butter, sugar, eggs, and vanilla. Beat for a total of 3 minutes, scraping the sides of the bowl. Then add flour mixture to creamed mixture. Finally, add 3/4 cup cooled apricot nectar to mixture. Beat for two minutes. Pour batter into prepared pans. Bake in pre-heated oven for 30-35 minutes, or until cake tests done. Cool in pans on cooling racks for 10 minutes. Then, run a knife along the edge of the pans and invert onto cooling racks to cool completely. Apricot Buttercream. In a mixing bowl, beat the butter until smooth and creamy. In another mixing bowl, beat the egg whites until foamy, add the cream of tartar, and beat until soft peaks. Gradually beat in 1/4 cup sugar until stiff peaks. In a small heavy saucepan, heat 3/4 cup sugar and 1/4 cup water, stirring constantly, until sugar dissolves and mixture is bubbling. Stop stirring and cook mixture until it reaches 248-250 F, the firm ball stage. It will be thick and gooey. Immediately pour the syrup into the prepared egg whites, beat constantly with an electric mixer or hand mixer. Continue beating until mixture is completely cool, 3-5 minutes. Beat in the butter 1 Tbs at a time. If the mixture looks curdled, it is likely too cool. Let it sit at room temperature and continue to beat in butter until completely smooth. It will be curdled at first but it will set up when beaten if you allow it to come to room temperature! Beat in the remaining 3/4 cup reduced apricot nectar. Allow mixture to come to room temperature and it will set up smoothly when beaten.
In large saucepan, combine cornstarch and strawberries until blended. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cinnamon and almond extract, set aside. In large bowl, combine flour and sugar. Cut in butter until mixture is crumbly. Set aside 1/2 cup for topping. Add baking powder, baking soda and salt to the remaining flour mixture. Stir in buttermilk and egg until moistened. Spread 1 1/2 cups of batter into a greased 8-inch square baking dish. Carefully spread with the strawberry mixture. Drop remaining batter by tablespoonfuls over strawberry mixture. Sprinkle with reserved crumb mixture. Bake at 350 degrees for 35-40 minutes or until golden brown. Cool on a wire rack.
Preheat oven to 250 degrees F. Place apples in a large shallow baking pan. Bake 20 minutes. Remove pan from oven and stir in popcorn and nuts. In a small bowl combine remaining ingredients. Drizzle butter mixture over popcorn mixture, stirring well. Bake for 30 minutes, stirring every 10 minutes. Pour onto wax paper to cool. Store in airtight container.
Mix the first 4 ingredients in a shallow plate and set aside. Cut the tilapia fillets in long sticks with a width of about 1 inch. Marinate them in the lemon juice and season with salt and pepper to taste. Store meanwhile in the fridge. Then cover your cutting board with aluminum foil. Cut away the thick crusts of the bread. Then, tear the bread in coarse pieces and fill your food-processor or blender with it. Blend it to medium sized breadcrumbs. Toast your fresh breadcrumbs for 1-2 minutes at 400°F This is necessary to evaporate most of the water.for a better crunchy skin. Remove and let it cool of and toss it a bit with a fork. Dispose it in another shallow plate. Pour a sizable amount of cooking oil in a deep pan, and turn your stove on low heat. Break eggs and whisk in a bowl. Place your marinated fish in front of the board, the flour-mixture next to it. Then follow the eggs and ,the breadcrumbs and finally a bowl of water. Now the real deal begins! Lift a piece of fish with 2 forks and drop it into the flour-mix. Wallow the fish until fully covered and shake any excess flour off. Then transfer to the beaten eggs and do the same. At last, transfer to the plate with breadcrumbs and put away the forks in the bowl of water (dirty part in water). Use your hands to tumble and lightly press around the fish until thoroughly covered in the crumbs. Move the fish-stick to the cutting-board and wipe your forks clean with a piece of paper towel. Repeat likewise for the other fish-sticks. When done, turn up the heat of your stove to high. The sticks have to rest for about 15 minutes, to get the crust set (otherwise you'll end up with a disaster). So. meanwhile you could clean up the counter in advance. The easiest last step: deep-fry the fish-sticks in about 5 minutes to a nice golden-brown colour. Serve with your favourite sauce!
Combine the stale bread, PB, chocolate, and butterscotch chips, nuts, shredded coconut, raisins, and dried cranberries. Mix together the sugar, milk, cream, eggs, melted butter, cinnamon, nutmeg, and vanilla. Pour the egg mixture over the bread mixture. The mixture should be moist but not soupy. Pour into a buttered 9x13 inch baking dish. Place on middle rack in non-preheated oven. Bake at 350°F for approximately 1 hour and 15 minutes, or until the top is golden-brown. When the bread pudding is done baking, prepare the WHISKEY SAUCE. Heat butter and sugar over medium heat until all the butter is absorbed. Remove from heat and blend in egg yolk. Pour in bourbon gradually to taste, stirring constantly. Sauce will thicken as it cools. Serve warm over bread pudding. ***BOURBON NOTES: Using Jack Daniels will result in a stronger taste, whereas Southern Comfort will give you a sweeter taste.
In medium saucepan, combine lemonade, eggs, and sugar. Cook and stir over low heat until thickened. Allow to cool. Fold in Cool Whip. Chill.
Sprinkle slice of cheese with pinch or whatever seasoning you want. Cut slice into 16 pieces. Arrange on the outer edges of a flat, non-stick surface such as a silicone bake sheet or parchment paper about 1.5-2 inches apart. If you use a plate, the slanted edges will cause the cheese to run towards the center. Too close and the pieces with melt together. Microwave for 1 minute, it will start to look slightly golden. Microwave for an additional 30 seconds, checking to make sure it doesn't burn. Remove from microwave and non-stick surface. Let cool. The final product isn't very pretty but for a total of two minutes, this recipe is amazing.
In a large bowl, combine carrots, marshmallows, pineapple chunks, raisins, and coconut. Toss lightly to mix. Mix in mayonnaise. Carefully fold in whipped cream. (the recipe doesn't say, but I think you should whip it first!) Can be frozen.
In a 2-quart saucepan, boil sugar, milk, butter, marshmallows, and salt for 5 minutes, stirring constantly. Remove from heat. Add cherry chips, vanilla, and half of the Spanish peanuts. Spread in an ungreased 9x13" pan. In saucepan over very low heat, combine chocolate chips, peanut butter, and the remaining peanuts. When melted, pour evenly over first layer. Cool and cut into 1 1/2" squares.