HumbleIntelligence/food-ner-1-Million huggingface dataset:
in a saucepan, cook rhubarb and lemon juice over medium low heat for 5 minutes -- stirring often to prevent burining. combine sugar and cornstarch; add to rhubarb mixture. cook and stir 5 minutes more until thickened and bubbly. stir in pie filling.set aside to cool. to prepare cake:. combine flour, sugar, baking powder, baking soda and salt in large bowl -- cut in butter until mixture resembles fine crumbs. in a mixing bowl, beat buttermilk, eggs and vanilla. add to flour mixture, stir just until mixture is moistened. spread a little more than half of the batter into a greased 13x9 pan. spread cooled filling over batter. drop remaining batter by tspful onto filling. to topping, combine sugar and flour.cut in butter until mixture forms coarse crumbs. sprinkle over batter. bake at 350* for 40-45 minutes.
Heat the oil in a heavy pot. Caramelize the sugar well. Add the chicken and stir to coat the chicken with caramel. Reduce to medium heat. Add garlic & onion. Stir for 1 min until tender. Add pigeon peas (drained), water and rice. Reduce to low, cover & simmer for 30 minutes. Mix in remaining agreements, cover and cook until vegetables are tender, about 20 or 30 minutes.
Dice chicken and bacon and start browning in a large skillet. Dice peppers and onions and add to chicken when it is 2/3 browned. Continue to saute and add garlic, lime, cilantro, corn and seasonings after a few minutes. Add re-fried beans and 1/3 of the cheese and stir into filling until everything is soft and melted and then turn off the heat. Pour a third of the enchilada sauce into the bottom of a foil pan or casserole dish. Take half of the tortillas and fill with the chicken filling and roll up to create a bottom layer in the casserole dish. As you make the enchilada rolls can can also pre-cut them into halves or thirds for easier serving. Add a little cheese, some more enchilada sauce and some salsa. Fill the rest of the tortillas to make an upper layer and then top with remaining sauce, salsa, and cheese. Place in oven and bake at 350 for 30 minutes or until the top cheese is nice and browned. Serve and enjoy!
Place the chicken in a bowl and add the dressing. Let marinate for at least 30 minutes (1-2 hours is best) in the fridge. Shake it or mix it occasionally. Turn the stove on to medium heat and place the chicken in to a frying pan and cover for 10 minutes and save the leftover dressing. Turn over after 10 minutes and cover and cook for another 10 minutes. (if it seems to be burning turn down the heat). Uncover and add the leftover dressing, turning each piece to coat it. Continue to cook for about another 10-15 minutes turning occasionally. The dressing will become dark golden color. Enjoy!
Preheat oven to 350°F. Peel and dice (1/2 inch pieces work well) butternut squash. With practice this will get faster. Spray a cookie sheet with non-stick spray. Spread out squash in single layer on sheet. Sprinkle dill weed over squash. Drizzle with olive oil. Bake for 30-45 minutes or until squash is tender(again depending on size of pieces and amount of squash).
Use an extremely sharp knife and slice the onion into matchstick sized strips; and the yellow pepper, and jalapenos into rice sized pieces. You may remove the seeds and ribs of the jalapenos if you prefer a milder taste. Mix all ingredients in a bowl and serve.
Mix turkey, peanut butter, soy sauce and garlic together and form into 4 burgers. Cook over medium heat approximately 5 minutes per side until throughly cooked. Serve on English muffins. Top with whatever you usually put on burgers -- I suggest sliced onion and Havarti, Chedder, or swiss cheese.
Combine all ingredients according to your manufactor's directions. Makes one 1 1/2 pound loaf. Success Hints: The honey in this recipe makes the loaf prone to a darker crust; use a"light crust" setting when possible. This dough makes great dinner rolls. During kneading, dough may appear wet. This is normal. This recipe may be made using the regular and rapid bake cycles.
Drain clams and reserve 3 tablespoons broth. Heat olive oil in a small frying pan. Saute onion, parsley, oregano, and the 1/4 cup cracker crumbs for 2 minutes, or until onion is golden. Remove from heat and mix with clams, the 3 tablespoons clam broth, and garlic salt. Spoon into a dozen clam shells or aluminum shells. Sprinkle lightly with a mixture made of 2 tablespoons Parmesan cheese and 2 tablespoons cracker crumbs. On a baking sheet, bake in a 375°F oven for 25 minutes, or until crusty on top.
Mix cereal baking powder and water, let sit for 10 moinutes. Add brownie mix to bran mixture. Spoon into muffin cups (24). Bake 350 for 18-20 minutes.
Brown ground beef in oil; add onion,green pepper, salt and rice. Slice cabbage in bottom of casserole dish; spread beef mixture over cabbage. Mix tomato soup and water; add tomato sauce. Pour over cabbage and meat. Cover and bake at 350° for 1 1/2 hours.
Brown meat and add pepper, onion, garlic and drain if necessary. Stir in Rotel and tomato sauce and rice and all the seasonings. Spread in 13 x 9 x 2" pan. Top with chopped cabbage. Cover with cheese. Cover with foil and bake at 350°F for 65 to 75 minutes or until rice is tender.
Cut the chops in the middle, as if to make a pocket. Season the pork chops with the salt, pepper, and garlic, and set aside. In a pot cook the stuffing as the directions indicate on the box. When the stuffing is finished, take the pears and mash them up with your hands and drop them into the stuffing. After the pears are mixed in with the stuffing, take a table spoon, and stuff the pork chops. When the chops have been stuffed, lightly sprinkle the pear syrup from the can over all of the chops. Place on a cookie sheet, bake on about 350, until the chops are cooked thoroughly.
To make the filling: Mash cream cheese, banana, sugar, and vanilla. Slice bread in half and make little "half sandwiches" with the filling inside. Next, beat the eggs, milk, and salt in a seperate bowl. Heat butter in a skillet over medium heat. Dip the little half-sandwiches in the egg/milk mixture and place in the skillet. I cook 4 little half-sandwiches at a time for 3 minutes on the first side and 2 on the second until they are golden brown on each side. Sprinkle with confectioner's sugar and top with raspberries and whipped cream! Note: To keep them warm while I cook the rest, I keep them in a warm oven as they get done. Also, be sure to add more butter each time you put new sandwiches in the pan.
Pour the vegetable oil to a depth of 1/4 inch in a 13-inch skillet with a lid. Heat over medium heat until a pinch of flour sizzles when sprinkled in (about 4 minutes). Meanwhile, combine the flour, oregano, garlic powder, cayenne pepper, salt, and black pepper in a medium bowl. Dredge the quail in the flour, and then reserve the flour. Add the floured quail to the hot oil and fry for about 5 minutes, turning to brown all sides. Remove the quail to a plate. Turn off the heat and carefully pour off all but 1/4 cup of the hot oil. Return the skillet to med-low heat. Add the reserved flour to the oil in the skillet. Stirring constantly to scrape up any browned bits in the pan, cook for 2 minutes. Slowly whisk in the chicken broth. Return the quail to the skillet, decrease heat to low, and cover and cook for 15 minutes. Taste and adjust with salt and pepper. Serve with cooked rice.
Mix the olive oil and ketchup together. Add the chopped shallots, herbs, Worcestershire sauce and around ten drops of Tabasco(R), or to taste. Mix everything together.
Wash liver, put in a zip bag with milk and put in the ice box for an hour or so. Remove liver from bag, season with salt and pepper. Dust the liver with flour in a pan and leave them in the flour. In a medium sized skillet, saute the onions in butter until slightly brown and remove and drain Drain any leftover butter in a cup. While doing this, dust the liver once more and set on a plate. Let the liver rest a few minutes. Add the cooking oil to the same pan and heat until ready to fry inches Put two or three pieces of liver in the oil leaving a 1" space between each. Keep the oil at a good temperature to maintain frying. Fry liver on each side until golden brown and remove. You are not trying to fully cook it, just brown it. Take the liver out, put it a plate and cover it with foil. Pour the oil out into the the cup with the butter in it to make about 1/4 cup; pour this back in the pan and put on a medium fire. Add enough flour to make a small medium brown roux. Add chicken stock (or water) enough to make the roux a medium thickness. Be sure to boil this and sprinkle some garlic powder in it. Remove roux and in the same pan return liver, onions (regular and green) and roux. Cook on medium fire for about 15 minutes (stirring every 5 minutes) or so or until liver is done but not overdone.
For the lemon curd: Whisk eggs and egg yolks together in a medium bowl and set aside. Melt butter in a medium metal bowl set over a large pot of simmering water. Whisk in sugar, lemon juice, lemon peel and salt. Gradually whisk in eggs yolk mixture. (Thin stream and whisk constantly, be careful not to cook the eggs. May want the egg yolks at room temperature before beginning this step.). Continue cooking and whisking until thick and thermometer reads 178-180 degrees F, about 8 minutes. (I was unable to get my mixture above 162, even after turning water up to boiling and cooking for 14 minutes, but it seemed thick, so I stopped for fear of over cooking, and it turned out fine.). Transfer curd to a small bowl and cover with plastic wrap pressed down to the surface. Chill for a minimum of 4 hours. NOTE: Curd can be made up to 2 days ahead. For the crust: Preheat the oven to 400 degrees. Mix together pecans, sugar and butter in a medium bowl until moistened. Press into a 9-inch glass pie dish--mixture will be crumbly. (I used a 10-inch glass pie dish.). Bake crust until lightly toasted, about 12 minutes. Crust will slip down the sides of the dish. Use the back of a spoon to press crust back into place. Cool crust on a rack. Freeze crust for 30 minutes. Dollop 1 1/2 cups of the softened ice cream into the bottom of the crust and spread into an even layer. Spread the lemon curd over the ice cream and freeze until firm, about 2 hours. (Note: I froze after putting in the first ice cream layer, too, for about 30 minutes.). Spread the additional 1 1/2 cups of softened ice cream over the curd and freeze until firm, about 2 hours. For the meringue: Using an electric mixer, beat egg whites in a medium bowl until frothy. Beat in cream of tartar. With mixer running, gradually add sugar. Beat until stiff peaks form. Spoon meringue over pie, swirling decoratively. NOTE: All steps above can be done up to one day ahead of time. Freeze pie until ready to brown the meringue. To finish the pie, using a kitchen butane torch, toast the meringue until golden in spots or place pie in a preheated 500 degree F oven until meringue is golden in spots, watching to prevent burning (about 3 minutes). (I used the oven method.). Cut pie into wedges and serve immediately.
Put the onions in a bowl and pour boiling water over them to cover. Let stand for 15 minutes, then drain and rinse the onions with cool water. Mix the onions with the lime juice, salt and pepper. Refrigerate for at least 3 hours before using. Will keep for 2 or 3 days.
Fry bacon in a Dutch oven or large stew pot. Remove bacon and drain on paper towel. Add stew meat to pan and sear. Lower heat and add tomatoes, beef broth, water celery, onion, garlic, Worcestershire sauce and chili powder. Cover and simmer 2 hours. Remove 1/4 cup broth from stew, cool, and mix with flour. Add flour mixture to stew. Salt and pepper as needed. Add carrots and potatoes and cook 30 minutes. Add corn and bacon; cook another 5 minutes.
In a large bowl add shaved ice or fresh snow. Pour condensed milk and add vanilla to mixture. Mix well. Serve immediately before ice or snow melts.
Peel and cut the potatoes in slices. Rinse and pat dry. Put the oil in a frying pan on medium heat. Cut the garlic in very small pieces and fry it for 30 seconds. Then add the potatoes and thyme. Stir from time to time to prevent burning. After 10 minutes, put a lid on the pan and let cook for another 15 minutes. The potatoes are cooked when tender.
In a heavy skillet, cook garlic in oil over low heat, stirring, until it begins to color. Add cucumbers and cook over medium heat, stirring, until cucumbers are tender and wilted. Stir in vinegar and cream and cook, stirring, for 3 minutes or until thickened slightly. Remove from heat and stir in dill, and salt and pepper to taste.
Add the prepared vegetables, spices & herbs to the crock pot. Pour all the remaining ingredients into the pot (no need to drain anything). Mix lightly and cover. Cook on low for 6-8 hours (crockpot) or bring to a boil then lower heat to a simmer and cook for 45 minutes, or until the vegetables are done. If stew is too thin, thicken by adding 2 T of instant mashed potatoes, then cook an additional five minutes.
Preheat oven to 375. Grease 2 large baking sheets; set aside. In a bowl, whisk together the flour, baking powder, baking soda, salt, and 1/4 teaspoon of the cinnamon; set aside. In the bowl of an electric mixer, beat the butter and 1 cup of the sugar together until fluffy. Beat in the egg, honey, and vanilla. Slowly beat in the flour mixture. In a small bowl, combine the remaining 3 tablespoons sugar and the remaining 1/2 teaspoon cinnamon. Form the dough into 1-inch balls. Roll the balls in the sugar-cinnamon mixture. Place the balls 2 inches apart on the prepared baking sheets. Bake for 10-12 minutes or until golden brown and slightly cracked on the top. Transfer cookies to a wire rack to cool.
Place 1/2 of the bread cubes in a greased 9" square pan. Over the bread cubes, layer half of the meat and 1/2 of each cheese. Repeat all layers ending with cheese. Beat the remainng ingredients and pour over the pan. Cover loosely and refrigerate overnight. TO FREEZE: cover loosely and place in a gallon ziploc freezer bag. label & seal. If thawed, Bake at 375 for 35-40 minutes. If frozen, bake at 300 for 25 minutes, then 350 for 35 minutes.
Combine flour, baking soda, salt, 1/2 cup sugar, milk, brown sugar, shortening, peanut butter, egg and vanilla together; mix well. Shape into 1" balls, roll in remaining sugar. Arrange on ungreased cookie sheet, slightly flatten with bottom of a glass dipped in sugar. Bake at 375° for 10 minutes. Remove from oven and place one chocolate kiss in center of each cookie.
Preheat oven to 375°F Combine 1/2 cup flour, granulated sugar and brown sugar in a bowl; cut in butter with a pastry blender or your hands until mixture resembles coarse meal. Combine sliced peaches and 2 tablespoons flour in a bowl; toss gently. Spoon peach mixture into a 2-quart shallow baking dish. Sprinkle with crumb mixture. Bake 45 minutes or until browned and bubbly.
Put the chicken in a bowl. Add the salt and lemon juice and rub them in.Prod the chicken lightly with a tip of a knife and rub the seasonings in again. Add the remaining kebab ingredients except the oil,mix well,cover and refrigerate for 6-8 hours,although longer will not hurt at all! Preheat the grill,thread the meat onto two to four skewers (flat,sword-like ones are best). Brush with oil and balance the skewers on the rim of a shallow baking tray. Place about 5" from the heat source and grill for about 6 mins on each side or until lightly browned and cooked through. FOR THE SAUCE:. Pour the oil into a large non stick pan with a lid and set over med high heat. when the oil is hot add the onion and stir fry until they turn reddish brown (6-7 min). Add the ginger and garlic and continue to fry,stirring for 1 minute. Add the coriander,turmeric,cayenne and paprika, stir for 10 seconds,then add a tbsp of yogurt,stirring until it is absorbed.Add the remaining yogurt this way a tbsp at a time. Put in the tomatoes and fry for 3-4 mins until they turn pulpy. Keep mashing them with the back of a wooden spoon to help the process along. Add the salt and the stock and bring to a simmer. Cover and reduce the heat to low and simmer gently for 15-20 mins.The sauce should turn thick. Stir in the garam masala and fresh coriander,taste and add more salt if needed. When the kebabs are cooked push the chicken off the skewers with a fork and fold the meat into the sauce.
Cream together oil, molasses, and sugar. Slowly beat in vanilla and eggs, then applesauce. In a speparate bowl, sift together the dry ingredients. Add to the oil-sugar mixture, stirring to combine. Add zucchini (or carrots) and walnuts. Pour into greased oversixzed muffin tins. Bake in preheated oven at 350 degrees for 25 to 30 minutes.
For the crumb topping:. Melt butter over medium-low heat. Add panko bread crumbs, onions and salt. Saute about 6 minutes or until crumbs are slightly toasted. For the green beans and mushrooms:. Steam green beans and mushrooms in pressure cooker according to your directions (3-4 minutes in mine at pressure). Place green beans and mushrooms in serving dish. Top with crumb topping.
In your blender first add your ice cubes. Then pour in 1/2 cup of whole milk. Pour in 2 tablespoons of half & half or heavy cream. 1 tablespoon of sugar. Blend on high until ice is crushed. Top with 2 tablespoons of Redi-Whip heavy whipped cream. Espresso should be used hot, as this makes the blending of the ice even easier and makes it creamier! You can use room temperature espresso also,. This recipe makes a tall Frappacchino. Enjoy!
For pumpkin layer: combine egg, pumpkin, sugar and pumpkin pie spice in medium bowl. Spread over bottom of pie shell or pie pan if making from scratch. For almond layer, combine corn syrup, eggs, sugar, butter, and almond extract in same bowl, stir in almonds and spoon over pumpkin layer. Bake in preheated 350 degree oven for 50 to 55 minutes or until filling is set. Cool on wire rack. I make my crust from scratch and cut out pumpkins or leaves with scraps and bake them and put on top of pie when it is cooled.
Preheat the oven to 375°F In an ovenproof skillet, melt the butter, add the bread, and toss to coat well. Season with salt and pepper. Place in the oven and bake about 15 minutes, until browned and crisp outside but still soft inside. Drain on paper towels and keep warm. In a large skillet, combine the olive oil and water, and add salt and pepper to taste. Bring to a boil. Add the asparagus, cover, and cook for 5 minutes. Remove the cover, and boil off any remaining water. Sauti the asparagus in the remaining olive oil for about 5 minutes, or until cooked and light brown. Meanwhile: In a saucepan over medium-high heat, melt the Cambozola in the cream. Add the thyme and season well with pepper. Place 1 or more slices of bread on each of 4 plates. Arrange the asparagus on the bread and pour the sauce over the top. Sprinkle each serving with pine nuts.
Whisk together soy sauce, honey, molasses, ginger, garlic, liquid smoke seasoning, and black pepper; add chicken and let marinate, covered, in the fridge at least 1 hour to overnight. Coat a stove-top grill pan or griddle with cooking spray or lightly brush with oil and set over medium-high heat to preheat. Place chicken (and if you like, drizzle the marinade on top)on hot grill and cook 5 to 7 minutes, until cooked through, turning once during cooking. Discard any remaining marinade. Remove chicken from grill pan and sprinkle with toasted sesame seeds.
Spray bottom and sides of 9 inch springform pan with non-stick cooking spray. Crust: Combine cookies and butter. Press mixture firmly in pan. Chill while making filling. Filling: Put cream cheese, sugar, and flour in a mixing bowl. Use beater on speed 2 for 30 seconds. Stop and scrape bowl. Add egg substitute, lemon juice and lemon peel. Stir on low speed for 30 seconds. Stop and scrape bowl. Turn to speed 2 and mix 15-30 seconds-- just until well blended. Do not overbeat. Pour filling in crust. Place top oven rack in center of oven. Place pan of hot water on bottom rack. Place cheesecake on center rack. Bake A 325 degrees F for 50-60 minutes or until its set when pan is jiggled. Do not overbake. Turn off oven; open door. Let cheesecake stand in oven 30 minutes. Remove from oven. Cool completely on a wire rack away from drafts. Cover and refrigerate for 6-8 hours before serving. It can also be frozen for later use.
Crush crackers. If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. Then press the cheesy coated chicken into the cracker crumbs and press it inches Spray a 9x13 pan with cooking spray and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy. In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.
In a bowl, combine 2 cups buttermilk, garlic and pepper sauce. Add chicken and toss. Cover and refrigerate for 4 hours or overnight. Preheat oven to 400 degrees. In a large heavy skillet, heat oil over medium high heat until hot but not smoking. In a large paper bag, combine dry ingredients: flour, paprika, basil, thyme. pepper, garlic powder, onion powder, cayenne and salt. Remove 1/3 of chicken from marinade, shaking off excess. Place chicken in bag and shake to coat. Shake off excess flour and place in skillet. Cook, turning once, until browned, about 10 minutes. Oil should be hot but not smoking. Transfer chicken to baking sheet. Repeat with remaining chicken. Discard marinade but reserve 1/4 c of seasoned flour and leave 3 T of oil in the skillet. Bake chicken 20-25 minutes. Transfer to paper towel lined baking sheet. Return skillet with reserved oil to stove and heat over medium low heat. Whisk in reserved flour and simmer for 2 minutes. Whisk in 1 cup buttermilk and heat;do not boil. Season with salt and pepper and pepper sauce to taste. Transfer chicken to a platter. Serve with potatoes and gravy.
Cook the onions in the oil until tender. Add the tomatoes, garlic and spice mix; simmer about 5-8 minutes to blend the flavors. Wait till the last minute to first wash, then dry and cut the okra (about 1/4 inch) to help prevent bleeding. Add the okra and peppers to the pot, cover and simmer until the okra is tender. For a main dish, add smoked sausage, or cubed, cooked chicken or pork and serve over rice. This is also excellent with black beans mixed in!
Preheat oven to 350. Mix flour, baking powder, sugar, and salt in large mixing bowl. Add butter or margarine, and, using clean hands, blend until mixture resembles coarse meal. Add egg and sour cream, and mix until dough holds together. Cover and refrigerate for about 2 hours. Pinch off small egg-size pieces of dough and form into balls. Place on buttered or nonstick cookie sheet, and use fingers to press to about 1/2 inch thick. Make a crosshatch design by pressing the back of fork tines on top of each cookie. Cookies should be spaced about 1-inch apart. Bake in oven for about 20 minutes, or until pale golden. Continue baking in batches. Serve as a sweet snack.
Place the pierogi in a microwave safe dish and cover with water. Heat for 5 minutes. Meanwhile, heat the oil in a large frying pan. Add the onion and garlic and saute over medium heat for 5 minutes or until soft. Add the spinach, peas and white wine. Saute until peas are cooked and spinach is wilted. Add the pierogi and generous lemon pepper. Saute until heated through and wine has completely evaporated. Top with shredded parmesan and serve.