HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut the meat from 4 pounds boiled lobster into strips, reserving any coral. Simmer the water the lobster was cooked in until it is reduced to 2 cups and reserve it. Saute 1/2 pounds mushrooms thinly sliced in 3 tablespoons butter until they are soft and lightly browned and reserve them. In a saucepan melt 3 tablespoons butter, stir in 2 tablespoons flour and cook (the roux), stirring for a few minutes. Add the lobster coral and stir in gradually the reserved cooking liquid. Cook the sauce, stirring, until it is smooth and thick. Then stir in 1 cup heavy cream and 3 tablespoons of sherry. Add a pinch of nutmeg and salt and pepper to taste. Simmer the sauce for 10 minutes. Add the lobster meat, the mushrooms and 1/2 cup diced truffles. Arrange 1/2 pound hot cooked spaghetti in coils on platter. Make a well in center of the spaghetti and pour in the lobster sauce.
Mix all cake ingredients together and pour into greased and floured 10-inch tube pan or bundt pan. Bake 350 degrees for 45-50 minutes. When cooled, mix remaining ingredients and frost. (Add more powdered sugar to glaze if needed.).
Place cauliflower in a deep microwave safe dish that has a lid or can be covered with plastic wrap. Mix together mayonnaise, mustard, Nature's Seasons, and 1 cup of cheese. Spread over cauliflower, covering completely. Use it all. Top with remaining cheese. Cover and microwave on 50% power for 10 minutes. At this point you can top it with seasoned bread crumbs, if you choose. Then microwave on high for about 5 minutes. Let sit in microwave, covered, for 5 minutes. Carefully remove the lid or plastic wrap (hot steam will escape). And serve.
Mix the first 3 ingredients together and pat onto a greased cookie sheet, either covering the entire sheet or shape into a shoe. Mix and boil the next 3 ingredients until it leaves the sides of the pan turning to a ball. Remove from heat and add the eggs, one at a time, beating well and fast after each addition. Spead over dough and bake at 350°F for 45 minutes. Let cool a little before frosting. For the frosting, mix with a mixer all the ingredients, adding the milk 1T. at a time until you reach desired consistency. Spread over the crust.
Preheat oven to 425 degrees. Cook pasta per package instructions. In a large skillet, combine cooked chicken, processed cheese, soup, salsa, taco seasoning, and sour cream. Heat on medium until cheese is melted and all ingredients are well incorporated. Stir in cooked pasta. If too thick, add small amounts of pasta water until creamy. I usually add about 1 can of pasta water. Transfer to a greased casserole dish. Top with crushed chips. Bake in preheated oven for 25-35 minutes until bubbly and chips have browned. Serve hot and enjoy.
Mix ingredients together. Roll out and cut or pat into shape. Bake for about 20-30 minutes at 350°F. New info. You can bake these longer at a lower temperature to get a harder cookie. My first batch came out rubbery, which worked well for my son's teething. I will update this as I experiment.
Using a heavy skillet, brown crushed garlic in oil. Add beef and brown and salt to taste. Add onions and fry, stirring frequently until the onions are clear. Place this mixture in the Clay Pot along with the carrots, potatoes, and mushrooms. Make a bouquet garni with parsley, bay leaves, thyme, and peppercorns. (I actually like to use a teaball, but cheesecloth is more traditional). Place among the meat & veggies. Pour the water and wine over all of this, cover and bake at 350 F for 2 hours. *Note: If you like a thicker sauce, add corn starch into a little cold water and add during the last 1/2 hour of cooking.
Mix or sift dry ingredients together. Add butter butter and applesauce. Mix all this together well. Pour into a greased tube pan. Bake at 350 for about an hour or until toothpick comes out clean.
Preheat oven to 350. In a medium mixing bowl, beat the egg. Slowly beat in the milk. Stir in the Bisquick and blend until no lumps remain. Stir in the Cheese, Onion, Dill and Dash of Salt. Do not use too much salt. The mix is high in sodium and the cheese has plenty of flavor, as well. Spoon into 18 greased muffin tins. Make sure they are well greased, because the cheese can stick. I spray generously with PAM. Bake for 25-30 minutes in 350 degree oven.
Preheat oven to 300 degrees. In a mixing bowl, combine sugar, oil, baking soda and cinnamon. Add nuts and flour and knead together for 2 minutes until the dough is soft and smooth. Shape dough into walnut sized balls or triangles and place 1" apart on an ungreased cookie sheet. Bake 30 minutes until barely browned. Remove from oven and allow to cool before moving. Sift confectioners sugar over tops when completely cooled. Keeps well for a week in a tightly sealed container.
In a large bowl, combine the corn, tomatoes, jicama (if using), shrimp, pumpkin seeds, and scallions. In a separate bowl, whisk together the orange and lime juices, honey, cumin, oil, salt, and pepper. Toss with the shrimp mixture. It's good cold or at room temperature.
Preheat the oven to 350 degrees. Place the squash, cut side down, on a baking sheet and bake until tender, about 40 minutes. Let cool slightly and gently scrape or cut squash away from skin (delicata skin is edible, but not tasty in this dish). Set aside. Melt butter in saucepan over low heat. Add leeks and thyme and stir occasionally until soft and brown, 10-15 minutes. Stir in the stock and the squash and simmer over medium heat for 20 minutes. Using an immersion hand blender, puree the soup directly in the pot until smooth. (Alternatively, puree the soup in batches in a standard blender or food processor). Season with salt and pepper & top with sour cream and caramelized apple croutons To make the croutons: Peel and core apple and halve lengthwise. Using a mandoline or a very sharp knife, cut apple into very thin slices. Line a baking sheet with parchment paper and spread one layer of apple slices on top. Sprinkle with brown sugar. Bake slices for 20 minutes at 350 degrees until crisp. Transfer to cooling racks and let cool completely.
In large saucepan, combine sugar, cocoa and salt. Add hot water slowly, mixing well. Cook over medium heat, stirring constantly, until mixture boils. Boil and stir 2 minutes. Add milk; heat to serving temperature, stirring occasionally. DO NOT boil. Remove from heat; add vanilla, cinnamon if desired, and whip with a whisk. Serve hot, with whipped cream or marshmallows if desired. This recipe can be doubled and kept in crockpot for easier serving to large groups.
Add salt and spices to water, bring to boil. Add TVP. Remove from heat, stir well, and allow to cool enough to mix with eggs. Beat egg with sugar*, add TVP mixture. Form patties - extra may be frozen. Fry up (about 3 minutes per side, till nicely browned) and enjoy! * I'm not sure what the sugar's for - the original recipe called for more sweetener than this and it came out quite sweet. I left in a little to help the sausage brown up, but I'm sure the recipe would be fine without it!
Line a 9 x 5 inch loaf pan with foil. Spoon the sherbet into pan. (Sherbet can be softened in the microwave for 10-15 seconds to make it easier to spread). Freeze 15 minutes. Beat cream cheese until fluffy. Gradually beat in sweetened, condensed milk and lemon juice. Stir in Cool Whip. Spread mixture over sherbet. Freeze for three hours or overnight. Cut into slices.
Set out a heavy skillet or cast iron griddle. Beat the eggs slightly in a pie tin or shallow bowl and add the milk or cream and salt, set aside. Spread the bread slices out on a flat working surface. Spread one side of four slices of bread lightly with the prepared mustard. Top each with a slice of cheddar cheese. Butter the remaining four slices of bread and top each cheese slice with bread, butter side down. Heat the butter in the skillet or on the griddle. Carefully dip each sandwich into the egg mixture, coating both sides. Allow the excess egg mixture to drain back into the bowl. Dip only as many sandwiches as will lie flat in the skillet or griddle. Cook over low heat until browned. Turn and brown the other sides. Repeat for the remaining sandwiches and if necessary, add more butter to the skillet or griddle to prevent sticking. Or you can place the sandwiches, after dipping, on a well greased baking sheet and brown in the oven at 450 degrees F. for 8 to 10 minutes. Serve hot.
Mix the Adobo spice (or you can make your own Adobo spice by combining equal amounts of cumin, onion powder, salt, ground black pepper, garlic powder, and turmeric), and oregano. Pre-heat an iron skillet, preferably an iron grilling skillet on medium-high heat. Coat the skillet well with the olive oil. Prepare the fish by rinsing with cold water and pat dry with a paper towel or cloth. Apply the spice mixture to both sides of the cod fillets. Add cod fillets to the skillet and cook for 3 minutes on each side. Add lime juice to the skillet after the fish is flipped. Grate the ground black peppercorn and lightly sprinkle the grated parmesan cheese over the cod fillets. Place the iron skillet in the oven for 1 minute if you have a broiler, 2-3 minutes otherwise. Remove skillet from the oven and remove the fillets from the skillet. Allow to sit for 2 minutes.
Chop up all vegetables. Place butter in soup pot over medium heat. Once melted, add the cabbage, leeks, carrot, turnip, onion, celery and garlic. Stir occasionally until the vegetables are tender, but not browned. Peel potatoes and cut into large pieces. Add potatoes and drained beans to pot. Add the water and broth. Season to taste with salt & pepper. Simmer for 1 hour. Cut smoked sausage into small pieces and fry until browned. To serve, place a few pieces of sausage in the bottom of your soup bowl and ladle the soup over them.
Wipe lamb with damp paper towels; cut into 1-1/2" cubes. In not oil in 5- or 6-quart Dutch oven, brown lamb over medium heat, a third at a time. Turn lamb with tongs; lift out as it browns. Continue until all lamb is browned (takes about 30 minutes in all). To drippings in Dutch oven, add onion, ginger and garlic. Saute, stirring, until onion is golden, about 5 minutes. Add 1/4 cup parsley, 1 t. salt, turmeric and black pepper; mix well. Return lamb to Dutch oven. Stir in tomatoes. Place a large piece of waxed paper over top of Dutch oven. Place lid over paper, letting it extend over side. Bring to boiling; reduce heat. Simmer, covered, 1 hour and 15 minutes, stirring occasionally, until meat is tender when pierced with fork. Meanwhile, in small bowl, cover raisins with water; let stand. Cover almonds with boiling water, and let stand 2 minutes; drain. Cool in cold water. Drain almonds; rub off skins; dry. In 2 T. hot butter in a small skillet, saute almonds, stirring, until golden. Peel eggs and chop finely. In medium-size saucepan with tight-fitting cover, combine 3 cups water, 1-1/2 t. salt and the butter. Bring to boiling, uncovered. Reduce heat; simmer, covered, 15-20 minutes, or until rice is tender and water absorbed. Drain raisins; stir into meat mixture. Simmer, covered, 5 minutes. Turn into serving dish. Garnish with almonds, egg and parsley.
Soak porcini mushrooms in the hot water for 20 minutes. Squeeze the mushrooms dry and finely chop. Strain the soaking liquid and reserve. Tear the bread into pieces and soak in the milk. Coarsely chop the liver and marinate in the Cognac and port. Melt the butter the in a large skillet over medium heat. Add the onion and cook, stirring, for 3 minutes. Add all the mushrooms and cook, stirring occasionally, until the mushrooms are nicely browned and dry, about 10 minutes. Place the ground meats in a large mixing bowl. Squeeze the soaking bread by handfuls to eliminate as much of the liquid as possible, and add it to the ground meat. Add the turkey liver with the marinade. Add the mushroom mixture, the egg yolks, sage, parsley, thyme, salt, pepper, and nutmeg. Knead the mixture together with your hands until very well blended. Saute a small bit of stuffing in a little butter; taste and adjust the seasoning.
Pour the beans in a saucepan and cook until tender, adding water if necessary Heat the oil in the skillet, add the peppers and onions and cook until the onions are translucent. Add the garlic and parsley. Heat oil and butter in a pot large enough for all the ingredients. Add the beef and cook about 25 minutes, stirring to break up the lumps. Add the chili powder and cumin about halfway through the cooking process. Add the peppers and onions to the meat. Add the tomatoes, salt, and pepper. Simmer for 60 minutes, stirring often. Add the beans and water and continue cooking for an additional 30 minutes. Skim off fat. Serve with sour cream, chopped onions, shredded cheddar cheese and crackers.
FOR CRUST: PREHEAT oven to 350°F. Grease 13 x 9-inch baking pan. BEAT flour, butter and brown sugar in small mixer bowl until crumbly. Press onto bottom of prepared baking pan. BAKE for 12 to 15 minutes or until lightly browned. FOR FILLING: BEAT eggs, corn syrup, granulated sugar, butter and vanilla extract in large mixer bowl. Stir in morsels and nuts; pour over hot crust. BAKE at 350°F. for 25 to 30 minutes or until set.
Trim excess fat from pork. Mix half the flour and all the ginger. Coat pork thoroughly with flour mixture. Heat oil in large heavy skillet or Dutch oven; brown pork on all sides, removing pieces as they brown. Add water to reserved pineapple syrup to measure 1 3/4 cups liquid; gradually stir into remaining flour. Stir pineapple syrup mixture, vinegar, soy sauce and Worcestershire sauce into fat in skillet. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sugar, salt, pepper and meat. Reduce heat; cover; simmer one hour or until meat is tender, stirring occaisionally. Add pineapple and green peppers; cook uncovered 10 minutes. Stir in bean sprouts, water chestnuts and chili sauce; cook 5 minutes longer. Serve over rice.
Whip cream cheese, sugar, and vanilla together. In seperate bowl, whip all-purpose cream until stiff peaks form. Fold whipped cream into cream cheese mixture. Arrange Lady Fingers around sides and bottom of springform pan, standing Lady Fingers lengthwise around sides of pan. Pour 1/2 of filling into pan, then a layer of Lady Fingers. Top with remaining filling. Topping:. Strain berries and set aside, reserving juice. In saucepan, bring cornstarch and juice to a gentl boil; spread sauce on top of cake. Spread strawberries on top. Refrigerate and serve when throughly chilled, removing springform pan.
Combine mince, egg, breadcrumbs, onion, chilli, half the garlic and half the hoisin sauce in a bowl and season with salt and pepper and mix to combine. Roll level tablespoons of mix into balls and place on a plate. Heat oil in a large frying pan over medium-high heat and cook meatballs, turning for about 5 to 7 minutes or until browned and cooked through. Using a slotted spoon, transfer to a plate and cover to keep warm. Add ginger and remaining garlic to pan and cook, stirring, for 1 minute or until fragrant and add 1/2 cup cold water and remaining hoisin sauce and bring to the boil and then reduce heat to medium and simmer for 5 minutes or until sauce has thickened and then return meatballs to pan and stir to coat. Serve with noodles and onion. VARIATION - you could use pork mince instead of chicken.
Mix your ingredients, Fill your tortillas with a moderate line of one of the above selections, Fold in half twice, Place in greased cake pan, Sprinkle cheese on top and bake at 350 degrees.
Sautee first 3 ingredients together. In large bowl, combine the rest on the ingredients. Add sauteed to ingredients in large bowl and mix. Press into baking pan or 9x12 casserole. Mix together first 4 topping ingredients, then add water. Spread on topping. Bake@ 350 for 30-45 minute! Yum!
You'll need small plastic bowls, plastic gloves, rubber bands, and T-shirts. Mix 1 package Kool-Aid for each color you want and 1 ounce of vinegar in individual plastic bowls. Mix until Kool-Aid is dissolved. Using rubber bands, pull and twist T-shirt into different shapes. Dip rubber-banded ends in bowls (make sure you wear gloves or your hands will stain). To set colors, iron on medium-high using an ironing cloth between shirt and iron. Let set for 24 hours before washing.
Sift flour, mix with salt, butter and eggs. Add warm milk to make a soft dough. Roll out dough on floured surface. Roll to about 1/8 inch thickness. Cut in 2inch squares. Put 1 t filling on each. Fold in 1/2 to make a triangle. Pinch edges. Drop into boiling water until they float. Drain. Fry briefly in the butter.
Cook, drain and rinse noodles. Place in a large bowl. Add the remaining ingredients. Chill well before serving.
Preheat oven to 450 degrees Fahrenheit. Trim the stems from the mushrooms and use a spoon to scrape out the gills. Set mushrooms aside. Coat a large nonstick pan with cooking spray and add the onions and thyme. Place the pan over medium heat, cover, and cook for several minutes, until the onions are tender. Add little water during cooking if the skillet becomes too dry. Add the spinach and garlic and saute for a minute or two until the spinach is wilted. Remove the skillet from the heat and stir in the tomatoes, couscous, and cheese. Place 1/4 of the mixture in the depression in each mushroom cap, mounding the top slightly. Spray the tops lightly with cooking spray. Place the stuffed mushrooms on a large baking sheet and bake, uncovered, for 15 minutes, until the mushrooms have become tender and the topping is lightly browned. Serve hot.
Put vinegar,sugar and butter in a good sized pot. Add cabbage,salt and pepper. Cook on top of stove abou 3/4 of an hour until cabbage is tender.
Preheat oven to 375°F. In a large bowl using an electric mixer combine the sugar, brown sugar and butter; mix well to cream together. Add in egg and vanilla extract and mix until combined. Add the cinnamon, baking soda, salt and flour and mix well. Fold in the oatmeal, dried cranberries and white chocolate chips- making sure that all ingredients are uniformly distributed. Roll dough into 1-inch balls and place 3 inches apart onto a greased cookie sheet and bake at 375° for 10-12 minutes, just until the edges are lightly golden. Remove from oven and let cool for 2-3 minutes on the cookie sheet, then transfer cookies to cooling rack.
Generously Pam or grease bottom of a 13"x9" baking dish. Spread rice on bottom of dish. Place chicken pieces on top. Mix water, cream of mushroom and onion soup together in a separate bowl and once combined, pour over chicken and rice. Bake covered at 350 degrees for 1 hour, then remove cover and gently stir rice and flip chicken. Leave uncovered and continue to bake for an additional 20 minutes. It smells delicious the entire time it's baking and everything cooks perfectly till ready to serve. Simple dish for a busy night. My husband (big baby about onions and mushrooms) admitted that it smelled too good to be true while in the oven. He did eat the chicken after removing all remnants of the flavored rice. Chicken absorbs the soup and is moist and flavorable. The soups have sodium so I don't put in additional salt to the dish but add plenty of pepper (to taste) before serving.
Preheat oven to 350 degree F. Grease two 8 inch circular pans and line with parchment. In a bowl, combine melted butter and cocoa and stir until cocoa has dissolved. Add sugar and stire until well-combined. Add eggs and continue to mix well. Fold in vanilla, flour and salt. Fold in chopped Reese's peanut butter cups. Divide between the pans and bake for approximately 25 minutes. Allow to cool and remove from pan. Spread 1/4 cup peanut butter over one layer and top with the second layer. Melt the chocolate and drizzle over the cake.
Preheat oven to 400°F. Lightly grease cookie sheets or line with parchment paper. Mix all the ingredients (hands work best) except water until dough is combined and crumbly. Add water and vanilla and knead until smooth. Roll dough into walnut size balls and place on cookie sheets about 2" apart. Flatten with a fork. Bake 10 minutes or until lightly browned. Transfer to wire racks to cool.
Preheat oven (395°F, 200°C). Line out a baking tray with baking parchment. Cut fish fillet bite-sized pieces (nuggets). Drizzle with lemon juice. Sprinkle with salt and pepper to taste. In a bowl combine milk, egg, mustard and yogurt. Mix well and add salt and pepper to taste. Dip the fish nuggets into milk mixture to cover nuggets with the sauce. Take nuggets out of the sauce (using a fork) and let drip off excess of sauce and coat with breadcrumbs. Place them on the baking tray and bake them for 10 minutes. Then heat up the oven and broil them until they are golden brown. Take them out of the oven and serve them hot with your favorite sauce, salsa or dip. NOTE: Can easily prepared in advance and freeze. Follow the directions and bake them only for 10 minutes. Take them out of the oven and freeze them. To serve: take them out of the freezer, thaw and broil them until they are golden brown. NOTE: I do not have given the amount of breadcrumbs needed. Sometimes I need more, sometimes less. But coat the nuggets only with a thin layer of breadcrumbs. You can replace the breadcrumbs by ground almonds. This will add a nutty flavor to the nuggets.
Remove all stems and seeds from marijuana flower. Grind marijuana flower using hands or grinder. Place unsalted butter an ground up marijuana in slow cooker. Cook on low for 15 hours. When product is finished, using a strainer, poor the butter mixture into a glass jar. Make sure you strain it well so no marijuana flakes end up in the butter. Place glass jar in fridge to harden.
Preheat oven according to biscuit directions. Spray muffin tins with non-stick spray. Take off the top 1/3 of each biscuit and set aside. Take the other 2/3 of each biscuit, flatten them and mold them in the muffin sections; set aside. In skillet saute the mushrooms and onion in butter; set aside in a bowl. In same skillet fry the sausage until fully cooked, crumbling it with the utensil you are using; drain well. Return sausage to skillet add onions and mushrooms; stir together. Add cheese and stir again. Add spoonful of mixture to each muffin tin. Place the leftover 1/3 biscuit on top as a lid and tuck in the sides. Bake at whatever temp and time is on the biscuit can. Serve.
Cut pumpkin in wedges and let roast until tender in the oven at 200°C (45min.). Transfer cooled, mashed pumpkin to a bowl, add potatoes, flour, salt, pepper, 50g parmesan and the two eggs until a firm dough forms (amount of flour can vary according to egg size). Form dough to long rolls and cut into pieces (about 1,5 cm). Bring salted water to a boil and cook gnocchi until they rise to the surface. Melt butter in a pan and add sage. Let sage fry a bit. Garnish the gnocchi with sage butter and sprinkle with parmesan (or smoked ricotta).
Place rice, water, brown sugar, salt, turmeric and cinnamon stick in a pot. Boil over high heat 20 minutes. Drain excess water. Add remaining ingredients and steam rice until soft and fluffy. Remove cinnamon stick before serving.
Chocolate must be exactly 2 pounds. Melt chocolate in a double boiler and cool slightly. Whip cream until stiff. Gradually fold whipped cream into melted chocolate. Refrigerate until it is a chiffon texture. Watch carefully.(Stir and check every 5 minutes. Will take 5-30 minutes.) Roll into teaspoon size balls and then roll in chopped walnuts. Refrigerate on waxed paper till set. Keep stored in refrigerator or freezer. Freezes very well.