HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a small saucepan, combine the sugar or Splenda and cornstarch. Over medium low heat, stir in milk until smooth; bring to a boil, stirring constantly. Cook for 1 to 2 minutes or until thick and bubbly; remove from heat. Stir in the lemon juice, zest and vanilla. Place the pan in a bowl of ice water and stir for 2 minutes to cool. Fold in whipped topping and food coloring if using; spoon into dessert dishes, cover with plastic wrap and refrigerate for at least 1 hour before serving. Garnish with additional whipped topping if desired.
Preheat oven to 375F/Mark 5. Separate sausages. Melt butter in heavy based frying pan. Add shallot or onion and garlic and cook for 2-3 minutes. Add sausages and cook on all sides for 4-5 minutes. Pour red wine into pan, add bouquet of herbs, celery and allspice, and bring to the boil. Transfer pan contents to preheated oven dish and cook for 15-20 minutes or until sausages are cooked. Remove herbs and transfer sausages to a hot serving dish. Blend potato flour with tablespoon cold water and stir into oven dish with redcurrant jelly. Stir the sauce until it thickens. Season to taste, pour over sausages and sprinkle chopped parsley or chives on top. Serve with creamed potatoes.
In large bowl, combine shortening and molasses, blend well. Add all remaining cookie ingredients; mix well. Cover with plastic wrap and refrigerate at least 2 hours for easier handling. Heat oven to 350*.On well-floured surface, roll dough to 3/4" thickness. cut with floured 2 1/2" round cookie cutter. Place 1" apart on ungreased cookie sheet. Bake at 350* for 6-9 minutes or until set. Cool 1 minute on sheet and remove to wire rack to cool completely.at least 10 minutes. In a 2 quart pan, combine water and gelatin. let stand at least 5 minutes. Stir in sugar, bring to a full rolling boil. Reduce heat to medium; simmer 10 minutes, without stirring. Temperature should read 220* on candy thermometer. Remove from heat. Add powdered sugar, beat with electric mixer at low speed until foamy. Add baking powder and vanilla; beat on low speed for 5 minutes or until glossy and of spreading consistency. Spread frosting on underside of each cookie to within 1/2" of edge. If desired, decorate each cookie. Let stand until frosting is set before storing. These sure bring back memories. IMPORTANT.GELATIN MUST BE SOAKED 5 MINUTES IN A COOL LIQUID BEFORE IT IS HEATED. WHILE IT SOAKS, THE GELATIN SOFTENS AND SWELLS, MAKING IT WASY TO DISSOLVE COMPLETELY WHEN IT'S HEATED.
Preheat the broiler. Position the rack to 4 inches from the heat. Line a cookie sheet with foil, and spray it with cooking spray. Rinse the scallops and pat dry. In a large bowl, whisk together the honey, lime juice and oil. Add the scallops and toss gently to coat. Arrange the scallops in a single layer on the cookie sheet. Broil until opaque, about 5 minutes. Turn the scallops over and broil for another minute. Divide the scallops onto plates, and spoon leftover juices from the cookie sheet over them. Sprinkle with grated lime peel, and serve with a lime wedge.
Microwave corn syrup, sugar and peanut butter on HIGH for 2 1/2 minutes, stirring every minute. Add cereal; mix to coat well. Press into 9 x 13 pan that has already been lightly sprayed with non stick cooking spray. Let cool completely. Cut into bars.
Pat shrimp dry with paper towels. Thread onto 3 skewers, alternating directions of heads and tails. Brush both sides of shrimp with oil and season lightly with salt and pepper. Sprinkle one side of each skewer with sugar. Turn all burners on gas grill to high, cover, and heat until very hot, about 15 minutes. Scrape grate clean with grill brush. Place shrimp skewers, sugared sides down, on grate; use tongs to push shrimp together on skewer if they have spearated. Grill shrimp, covered, until lightly charred, 4-5 minutes. Using tongs, flip and grill until second side is pink and slightly translcent 1-2 minutes longer. Using potholder or oven mitt, carefully lift each skewer from grill; use tongs to slide shrimp off skewers into pie plate with your sauce of preference. A recommended sauce would be lemon-garlic, or fresh tomato with feta.
Put all ingredients into a shaker add as much ice as you can and give a good shake. Pour straight up or over ice. Garnish with lime slices and frozen cranberries which helps keep it chilled.
layer 1. mix ingredients together and press into greased 9 X 13 pan. bake for 15 minutes at 350 degrees. let cool completely. layer 2. mix ingredients together and pour over layer 1. layer 3. mix ingredients together and pour over layer 2. layer 4. spread cool whip over layer 3. garnish with pecans and/or chocolate curls. to make chocolate curls--chill chocolate candy bar and"shave" with a vegetable peeler. chill. {ihave made this with walnuts in the crust and used butterscotch pudding-- it's all good! }.
Roughly shred cabbage heads. Place in large pan, cover with water, add salt, and butter. Cook until tender, drain. Mix together in large bowl ground beef, sausage, bread crumbs, rice, garlic powder and onion flakes. Press into bottom of large casserole dish. Place cooked cabbage on top. Cover with tomato sauce. Salt and pepper to taste. Bake at 350 for 40-45 minutes.
In a large saucepan, add noodles and 3 cups of water. Bring to a boil and cook for about 3 minutes. Drain well and set aside. Preheat oven to 400 degrees F. Prepare a 8" x 8" oven-proof casserole dish by rubbing inside with a vegetable oil or margarine. In a mixing bowl, mix together eggs, whipping cream, baking powder, salt and sugar. Add noodles and stir to mix well. Pour noodle mixture into prepared casserole dish. Bake in preheated 400 F oven for 25 to 30 minutes or until top is golden brown. Serve with melted margarine or butter. You can eat the Lapshevnik cold as it is good as a quick snack.
Place all ingredients in blender and pulse for 3-4 minutes to grind well. Store in an airtight container. Makes about 3/4 cup. To use with flour, add 1 oz mix to 1 cup of flour for coating chicken.
In large skillet, heat oil and cook chicken with vegetables over medium- high heat, stirring constantly. 10 minutes or until chicken is golden and vegetables are crisp-tender. Thoroughly blend golden onion recipe soup mix, cornstarch, ginger, water, soy sauce and vinegar; stir into chicken mixture. Bring to a boil, then simmer uncovered t minutes or until sauce is thickened. Serve over hot rice and garnish, if desired, with sliced green onion and toasted sesame seeds. MICROWAVE DIRECTIONS: Omit oil and degrease ginger to 1/4 t. In 2-quart casserole, heat chicken, uncovered, at HIGH (Full Power) 4 minutes or until almost done; remove chicken and drain. Add vegetables to casserole and heat uncovered 5 minutes at HIGH (Full Power). Thoroughly blend golden onion soup mix, cornstarch, ginger, water, soy sauce and vinegar; stir into vegetables. Heat uncovered 5 minutes on HIGH (Full Power) or until sauce is thickened, stirring once. Return chicken to casserole and heat 1 minute or until heated through. Let stand covered 5 minutes. Serve and garnish as above.
Seasoned Flour Coating: In a container, combine 2 cups all-purpose flour with 4 1/2 teaspoons ground black pepper and 1 1/2 teaspoons salt. Makes 2 cups. NOTE: Texture is as important as flavor in my dishes-especially when it comes to tacos. My coating mixtures can be mixed and matched with various meats and vegetables before frying or sauteing, adding both flavor and crunch. They keep for 3 months tightly covered and are great to have on hand when you are short on ideas for dinner. Use as directed in the recipes that call for them, or swap them out. Then add gravy, a ribbon of flavored mayonnaise, or a drizzle of a simple sauce, and you have created your own masterpiece! Jalapeno-Lime Mayonnaise: Makes 2 1/4 cups. Blending mayonnaise with hot chiles is a great way to soften the chiles' flavor. Here are three variations on this pairing with distinctive results. I specify a blender for one and a food processor for the others, depending on how much texture I want. If I am going to squeeze the mayo through a bottle, then I want it as smooth as possible, but if I am going to spread it or spoon it on, I might want some little pieces. This is up to you. Place the mayonnaise, lime juice, jalapeno, and salt in a blender and puree. Taste and adjust the seasonings as desired. Refrigerate in an airtight container for up to 1 week. Taco Recipe: Place three medium bowls on your work surface. In the first bowl, whisk together the egg with the milk. Add the chicken pieces and stir to coat. Cover and refrigerate until ready to use. You can do this the night before. Place the seasoned flour in the second bowl. In the third bowl, toss the lettuce with the tomatoes. Heat 1 1/2 inches of oil in a Dutch oven or deep, heavy pot over high heat until it is 350 degrees F. Heat the oven to 200 degrees F. Line a baking sheet with paper towels. Remove a few pieces of chicken from the milk, dredge in the flour, and shake off the excess. Gently place in the hot oil. Cook until light brown, crispy, and cooked through, 6 to 8 minutes, turning as needed. Transfer to the paper towel-lined baking sheet to drain. Keep warm in the oven while you fry the remaining chicken. Allow the oil to return to 350 degrees F between batches. Set a dry skillet over medium-high heat. Add a tortilla and heat on both sides for a minute or two, until a few dark spots appear. Remove to a plate. Place 2 chicken tenders in the center of the tortilla, top with 1 tablespoon of the mayonnaise and some of the lettuce and tomato, and fold. Repeat with the remaining tortillas. Buy the book here: https://www.amazon.com/Turnip-Greens-Tortillas-Mexican-Southern/dp/0544618823.
Lay a double piece of cheesecloth on a nonporous work surface (as the berries will stain a wide array of cutting surfaces and clothes, this may be best done outside or over newspaper and wearing an apron or smock). Place the blackberries on top of the cheesecloth and gather into a bundle like a hobo sack. Hold the sack of berries over a glass, stainless steel, plastic, or ceramic bowl; twist the top of the sack to squeeze the juice from the berries into the receptacle (this will yield about 1 cup very strong, tart, dark juice). Refrigerate the juice until needed; discard the purple mash. In a small saucepan, combine the sugar, 1 cup water, the lime leaf, and the cardamom pod; bring to a boil. Simmer over low heat for 10 minutes, or until the mixture is reduced to a thin syrup. Remove the lime leaf and cardamom. Allow the sugar syrup to cool and then chill it. In a 1 quart pitcher, combine the blackberry juice, sugar syrup, and lime juice; stir to combine and then refrigerate until cold. To serve, stir the ginger ale into the pitcher; fill glasses with ice, and pour in the blackberry limeade. Garnish with slices of lime and blackberries.
Preheat oven to 350. In a large bowl, combine ground beef, egg, crushed saltines, Liquid Smoke, worchestershire sauce, and seasonings. I wear rubber gloves and mix the ingredients by kneading by hand. Spray 9 inch glass casserole dish with cooking spray . Place ground beef mixture into baking dish, forming a round-ish loaf. In a small bowl, combine barbecue sauce, ketchup, vinegar, Liquid Smoke, and Brown sugar, stirring until smooth. Pour over meatloaf. Bake at 350 for 50-60 minutes, depending on your doneness preference. Check doneness using meat thermometer (ground beef should be cooked to an internal temperature of at least 160 degrees for safety.). Serve topped with extra sauce if desired.
Roll out the pie dough into two rounds 14 inches wide and 1/4 inch thick. Gently fit one into a 10-inch pie pan, and lay the other flat on a cookie sheet with parchment paper or foil. Cover with plastic wrap and refrigerate until ready to assemble, at least 30 minutes. Position oven rack in the bottom third of your oven; preheat to 350A°; line a cookie sheet with parchment paper or foil. In a small bowl, whisk together the sugar, cornstarch, tapioca flour, and salt. In a big bowl, stir together the peaches, raspberries, and zest; sprinkle the sugar mixture over the fruit and stir gently to combine. Pour the fruit mixture into the unbaked pie shell. Place the second dough layer over the filled pie shell; fold under the edge and crimp. Using a fork, combine the egg with the heavy cream and salt. Brush the top crust with the egg wash and sprinkle with 2 teaspoons sugar; cut 4 steam vents in the top crust. Place pie plate on the prepared cookie sheet; bake 1 hour and 45 minutes, or until the juices are bubbling and thick; remove to a wire rack to cool to room temperature before serving. *Fresh fruit pies are best eaten the day they are baked; goes well with freshly whipped cream.
Preheat oven to 400°. Rub potatoes with oil; sprinkle with 1/4 teaspoon salt. Place potatoes on a jelly-roll pan coated with cooking spray. Bake for 35 minutes or until tender. Remove from oven; cool 10 minutes. Cut potatoes in half crosswise; cut off a small portion of the rounded edge so the potato will stand upright. Carefully scoop out about 1 teaspoon pulp from each half, leaving the shells intact. Combine potato pulp, milk, butter, pepper, cheese, and remaining 1/4 teaspoon salt in a bowl. Spoon about 1 heaping teaspoon potato mixture into each potato shell. Arrange stuffed potatoes on a jelly-roll pan; top each with 1/2 teaspoon chopped salmon. Bake for 15 minutes or until thoroughly heated.
Wash chicken wings and pat dry. In a bowl, combine the bread crumbs and Parmesan cheese. In another bowl, melt butter in microwave. Dip chicken wings first in melted butter, then in crumb mixture. Arrange chicken wings in single layer in lightly oiled baking dish. Bake at 350 degrees for about 30 minutes or until lightly brown.
Mix sour cream, mayonnaise, scallions, dill, lemon juice, salt, and any optional ingredients as listed. Chill dip for at least 2 hours to allow flavors to marry. Serve the dip with snow peas as your dipper(s). Don't have snow peas? Use what is in season for your area. Blanched asparagus, baby carrots, or cucumbers or of course, chips.
Heat a grill or nonstick skillet over medium high heat. Coat chicken breasts with 2 teaspoons oil, poultry seasoning, salt and pepper; Wash hands: Grill or pan fry chicken for 6 to 7 minutes on each side;Remove from heat and let rest 5 minutes. In a small pot, cover eggs with cold water; place over high heat and bring to a boil; Once it comes to a boil, cover pot and turn off heat, set timer for 10 minutes, after 10 minutes, cool eggs under cold running water, peel and chop. Brown chopped bacon in a skillet over medium high heat ; Drain bacon on paper towels. Chop 3 hearts of romaine lettuce and place in a large serving platter or salad bowl; dress chopped lettuce with the juice of 1 1/2 lemons; Drizzle remaining 2 tablespoons extra-virgin olive oil over lettuce; Season greens with Salt & Pepper, to taste. Toss diced avocados with juice of remaining 1/2 lemon, to retard browning. CHOP the CHICKEN Breast meat. TO SERVE; Arrange rows of chopped chicken, chopped hard boiled eggs, chopped crisp bacon, diced avocado, diced tomato, chopped onion, and shredded cheese on top of either 4 individual portions of dressed romaine OR 1 large serving platter, Enjoy.
Puree 1/4 cup vinegar, 2 tablespoons horseradish, and garlic in a food processor. With motor running, gradually add oil in a slow, steady stream through the feed tube; process until well combined, then add heavy cream. Season dressing with salt, pepper, and more vinegar and horseradish, if desired. Store chilled in an airtight jar. Can be made 3 days ahead.
Over medium heat combine sugar and eggs in a heavy saucepan stirring constantly until sugar is dissolved. Remove from heat and add remaining ingredients, stirring mixture well. Spoon mixture into a greased 15 x 10 x 1 inch pan. Bake at 400 degrees for 15 minutes or until golden brown. Cool and cut into small squares.
Place a rack in top third of oven; preheat to 450°. Toss carrots and olive oil on a large rimmed baking sheet. Season with kosher salt. Roast carrots until lightly charred around the edges and just-tender in the center. 15-18 minutes. Let cool slightly. Meanwhile, cook shallots, nori, garlic and butter in a small saucepan over medium heat, stirring often, until butter is browned and nutty-smelling and shallots are golden, 6-7 minutes. Transfer carrots to a plate. Spoon butter dressing over. Drizzle with lime juice and season with sea salt.
Preheat oven to 350 degrees. Grease and flour a 9" tube pan. Beat eggs; gradually beat in sugar and then beat in oil. Sift flour with baking powder and salt. Add to beaten mixture alternately with orange juice; beat in vanilla. Pour about 1/4 batter mixture into prepared pan. Arrange 1/3 of the apple slices on top; sprinkle 1/3 of the cinnamon/sugar mixture on apples. Repeat thes layers using 1/4 batter each time and 1/2 remaining apple slices and cinnamon/sugar mix making last layer batter. Bake for one hour.
In a large soup pot brown sausage over medium heat, add onion, celery, carrots and cook for five minutes. Add the mushroom and garlic and cook for five more minutes. Add white wine and cook for a few more minutes. Add the broth, chopped tomatoes and sauce bring to a boil and taste for seasoning. Break up the pasta and add to the soup, cook for 10 minutes. Stir in the spinach and cook for a few minutes. To serve place mozzarella cheese in the bottom of the soup bowl pour prepared soup on top, sprinkle with parmesan cheese and basil. Serve with a crusty bread and salad.
Set oven to 400 degrees F. Grease an 8 x 8-inch baking pan. Combine all dry ingredients. Cut in the shortening with a pastry knife until it's like small crumbs. Beat in eggs, cream and honey; beat (by hand with a wooden spoon) until smooth. Pour into a well-greased and floured baking pan. Bake 20 minutes, until a toothpick comes out clean, and the top of cornbread is golden brown (don't over bake).
Be sure hair is pulled/tied back, sleeves rolled up & any other flammable items are not near your stove when you begin this recipe. Flambe is fun, but we have to be very careful. I like to either recruit someone else to scoop the ice cream while I put the sauce together OR do it myself first & place in freezer until I'm ready to serve. Add butter & brown sugar to large saucepan & melt over medium heat. It should not separate. If it does, your burner is too hot. After the butter & brown sugar has melted & turned into a luscious, rich sauce, (5 minutes or so) add the bananas & cinnamon. Saute for about a minute or even less. I don't like my bananas to get mushy - not even a little bit - Remember, they will cook when you flambe the sauce. So, I basically add the bananas & stir to evenly distribute the sauce over them. Then, I move quickly to the next step. Turn off burner & pour rum over evenly the bananas & sauce. Grab a match or long, grill lighter (my personal favorite). Turn off kitchen light. (optional) Ha! We like to do the next step in the dark. Place lighter or match close to sauce & light. It may take a few tries, but usually not. Be careful & prepared for a beautiful light show. Gently move pan back & forth to continue distributing the rum & flame around the sauce. Pour sauce with 4 pieces of banana over several generous scoops of vanilla ice cream. We have to evenly distribute the sauce at our house. :-). Serve immediately & enjoy!
Empty a 3 oz. package of Jello into blender. Bring some water to a boil, measure 3/4 cup and add to blender. Cover and blend 30 seconds to dissolve gelatin. Add 1 1/2 cups crushed ice. Cover, blend again until ice is melted - about 30 seconds more. Immediately pour into small clear dishes or parfait glasses. This dessert forms a chiffon top layer and a clear bottom layer. Refrigerate. Ready to serve in 10 minutes.
Cook macaroni according to package directions. Drain and set aside in a bowl. Gently blend shredded chicken, pineapple tidbits, apple pieces, sweet relish, mayonnaise, sugar, and salt with the macaroni. Chill thoroughly before serving. Note: You may add 1/3 cup raisins to this salad, if desired.
line an 8x8" pan with plastic wrap. in a 2 quart saucepan, stir corn syrup, sorghum and milk -- add chocolate -- stirring constantly, cook over medium -low heat until chocolate is melted. Remove from heat and stir in vanilla. add powdered sugar. with wooden spoon, beat until smooth. spread in pan. drop peanut butter by spoonfuls onto fudge. with knife swirl peanut butter through fudge to marbelize. chill 2 hours or until firm. invert onto cutting board, peel off plastic wrap and cut into squares. makes about 25 1 1/2" squares. MICROWAVE DIRECTIONS:. in a 3 quart microwave proof bowl, stir corn syrup, sorghum and milk. stir in chocolate -- microwave at high 100% stirring once, for 6 minutes.or until chocolate is completely melted and almost entire surface is bubbly.continue as above with dropping peanut butter -- rest is the same as cooked.
Beat together oil and sugar, add eggs and beat well. Add flour, baking powder and cinnamon, mix well. Add remaining ingredients and mix well. Pour into a parchment paper-lined, 9x9-inch pan and bake in a preheated 350 degree Fahrenheit oven for 45 to 50 minutes.
Preheat oven to 350 degrees. In a food processor, cream the sugar, butter and egg together until smooth. In a bowl, add the whole wheat flour, baking powder, baking soda and salt. Alternating with the flour mixture and the yogurt to the creamed mixture. When all combined, fold in the dates. Spray muffin pan with non-stick spray or use muffin cups and fill 2/3 full with batter. Bake for approximately 20 minutes.
In a large pot, brown beef, onions and peppers; drain. Add the rest of the ingredients and simmer for one hour.
Preheat your oven to 350°F. Cook manicotti noodles for 7 minutes, drain and rinse with cool water; set aside. Heat oil or butter in a large pan over about medium heat, saute mushrooms and garlic till mushrooms are tender. Add spinach and continue cooking about 5 minutes, careful not to overcook mushrooms and garlic. Drain and set aside. Beat eggs lightly in a large bowl and ricotta cheese, basil and salt. Stir in mushroom mixture. If this ends up being a little too runny for stuffing your manicotti, you can use regular parmesan cheese like you. Keep in your fridge as a kind of filler to thicken it up a bit. Spread about a cup of sauce in the bottom of a large baking dish. Fill manicotti with mushroom/cheese mix place in dish and cover with sauce. Sprinkle the fresh parmesan cheese on top and cover with foil. Bake for 30 minutes. Uncover and place bake in over for 5-10 minutes or until cheese is melted and lightly browned.
Mix yeast, warm water and sugar together in a large bowl. Set aside for five minutes, or until mixture becomes foamy. Stir in olive oil, lemon, salt, rosemary, garlic, onion, cheese and 3 cups flour into the yeast mixture. Gradually mix in next three cups of flour. (Dough will be stiff). Knead for 5 to 10 minutes, or until it is smooth and elastic. Place in an oiled bowl, turning to cover sides with oil. Cover with a towel, or plastic wrap. Let rise for 1 hour, or until dough has doubled. Punch down to release all the air. Shape into a ball. Place in a greased ceramic stoneware, or into two 9x5 inch, greased pans. Allow to rise for 1/2 hour again, until doubled in a warm place. Bake at 350 degrees for 2 loaves, 30 minutes, for one loaf, 40 minutes. Remove loaves from pans and let cool on wire racks for at least 15 minutes, before slicing.
Wash the fish fillets and pat dry. In a bowl mix the ground wheat flakes and all the seasonings. Pour the dry mixture onto a piece of foil or wax paper, and dip the fillets into the seasoning, coating both sides. In a heavy cast iron fry pan heat the oil. Fry the fillets for 2 minutes on each side. Lay the fillets on a plate lined with a paper towel, cover with another paper towel, and pat to remove excess oil.