HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare crust recipe and chill for one hour. While crust is chilling bring apple juice, sugars, cinnamon, nutmeg and cornstarch to a boil until thick, stirring constantly. Add lemon juice and butter. Save a little sauce to brush top of baked pie. Toss with sliced apples, reserving tablespoon of sauce to brush on crust as pie comes from oven. Roll out bottom crust, leaving a 1 inch overhang. Fill pie. Roll out top crust and place on top. Trim to 1/2-inch overhang. Crimp together and flute edge. Remember, the more time you spend preparing the crust, the less spillage you are apt to have. Use a knife to cut slits in crust for air vents. Brush crust with milk; sprinkle with tablespoon of sugar and dash of cinnamon. Bake at 375 degrees Fahrenheit for 1 hour, or until a knife can be inserted into pie smoothly. Brush with the tablespoon of reserved sauce.
Combine chicken, garlic, hominy, onion, oregano, cumin, red pepper flakes, bouillon cubes and water in a slow cooker. Cover and cook on high for 3 hours or on low for 5 hours. Remove cover and stir in tomatoes, lime juice, salt and pepper until warmed through. Serve immediately.
Preheat oven to lowest setting; temperature should be no more than 110*F. In a medium jar, combine the soy milk and acidophilus. Cover with a lid and shake well. Remove the lid and place the jar in the oven. Let sit 7-10 hours. Don't open the oven, it acts as a nice womb for your yogurt, keeping warm and just right. This makes about 2 cups soy yogurt. Enjoy!
Peel and slice the carrots on the diagnal - into about 1/2 slices. Boil gently or steam for about 7-10 minutes, until just softening a bit. Leave to carry on cooking in the water with the lid on until you are ready to serve - up to 15 minutes maximum. Drain and add the creme fraiche, garlic & basil to the carrots in the pan. Put the lid on again and gently mix around in the pan by shaking it. Serve hot & make sure you get all the creamy herb juices out & pour them over the carrots! You can garnish them with a bit more chopped basil OR chopped parsley if you wish.
Place 2 teaspoons of sugar in a saucer. Rub the rims of 6 glasses with one of the lime wedges and dip each rim in the sugar to coat. Combine watermelon, tequila, 3 tablespoons of sugar, lime juice, and triple sec in a blender, and process until smooth. Fill each glass with a 1/2 cup of crushed ice and pour a 1/2 cup of watermelon mixture over each. Garnish with a lime wedge, if desired.
Fill a pastry tube with jam or jelly. After you have poured your favorite batter into cavities, carefully squeeze a strip of jam or jelly around the center of the batter. Avoid getting too near the edges of cavities. Latch cover and bake according to recipe. The batter will rise around the jelly!
Stuff each olive with almond; set aside. Cream together cheese and butter. Add flour and pepper. Knead until fairly smooth. Mold dough around each olive (just enough to cover olive). Place on greased cookie sheet. Bake at 400 degrees for 15 minutes or until browned. Store in air-tight container.
In a non-stick pan, heat four tablespoons of oil. Add fenugreek seeds and red chilies and fry till dark. Add turmeric, garlic, ginger, cumin and chili powder; fry for another 30 sec. Add chopped onions and stir fry until light brown. Put chopped tomatoes and cook for about five minutes. Add ground meat to the pan; stir to break up into lumps. Salt and pepper the meat mixture. Set heat to medium and continue to stir fry the meat until cooked. It may require some broth or water to moisten, if it starts to burn. Add green peas and spring onion; stir for another two minutes. Adjust seasoning with salt and pepper; garnish with fresh cilantro. Drain excess oil, if necessary. Serve with stir-fried vegetables and rice, or roti (flat bread).
Preheat oven to 350°F. Line 18 muffin holes with paper liners. Place sugar and butter in a large bowl; cream with an electric mixer until light and fluffy. Add egg and vanilla; beat until thoroughly mixed. In another large bowl, mix together flour, baking powder and baking soda. Add half of flour mixture to butter mixture; beat well with mixer. Add milk and remaining flour mixture; beat until batter is combined and then fold in mashed bananas. Spoon batter into muffin liners about 3/4 full. Bake until muffins start to brown and a tester inserted in center of a muffin comes out clean, about 25 to 30 minutes. Allow muffins to cool in pan for about 2 minutes; remove to a wire rack and cool completely before icing. Meanwhile, combine icing ingredients in a medium bowl; beat with an electric mixer until creamy, about 1 to 2 minutes. Ice cooled muffins; cover and refrigerate any uneaten muffins. Yields 1 muffin per serving. Note:. If the mouth-puckering lemon icing isn't enough flavor for you, try adding 1/2 teaspoon each of cinnamon, nutmeg and ginger to the flour mixture.
Preheat broiler. Cream the butter with the remaining ingredients and spread the underside of the chicken with half the mixture. Broil the chicken, seasoned side up, until brown. Turn and spread the other side with the remaining butter mixture. Continue broiling until brown and cooked through, about 45 minutes, basting occasionally with the drippings.
Stir cocoa into cold water. Add in sugar, seasalt and corn syrup. Bring to a boil over medium-low heat, stirring rapidly. Sauce will thicken after 3 - 4 minutes. Remove from heat and stir in creamery butter. Let cool for a couple minutes, then stir in natural gourmet vanilla. Cool completely stirring occasionally. Refrigerate in glass bottle. Shake well before serving. Awesome over ice cream and as a replacement syrup for chocolate milk.
Mix all ingredients together and place on a cookie sheet pan in a single layer. Cook in a 350 oven until butter is melted. Lower oven to 275 degrees, mix and spread seed into single layer and bake till crisp about 30-40 minutes.40 minutes.
Place tapioca in a medium mixing bowl along with the water, cover, and let stand overnight. Drain water from tapioca. Place the tapioca into a slow cooker along with the milk, heavy cream, and salt. Cook on high for 2 hours, stirring occasionally. In a small bowl, whisk together the egg yolk and sugar. Temper small amounts of the tapioca into the egg mixture until you have added at least 1 cup; add this back into the remaining tapioca in the slow cooker. Add the lemon zest and stir to combine. Cook for an additional 15 minutes, stirring at least once. Transfer the pudding to a bowl and cover the surface with plastic wrap. Allow to cool at room temperature for 1 hour and then place in the refrigerator until thoroughly chilled.
Lay cucumbers in one layer and sprinkle liberally with salt. Let rest for 30 minutes. Then take paper towels and blot moisture from cucumbers. Get them as dry as possible. Mix sour cream, vinegar, and sugar. Combine onions and cucumbers. Mix sour cream mixture and vegetables together. Cover and chill at least 6 hours, preferably overnight, stirring occasionally.
In a small saucepan, over medium heat, combine the garlic and broth. Bring to a boil and reduce by half. Whisk in the butter, 1 cube at a time, until all of the butter is incorporated and the sauce coats the back of a spoon. Add the parsley and mix well.
Unroll 1 piecrust and place on a lightly floured surface; lightly brush top of crust with water. Unroll remaining crust, and place over bottom crust; gently roll or press crusts together. Fit into a 9-inch pieplate; fold edges under and crimp. Beat cream cheese, 1 egg, 1/2 cup sugar, 1 teaspoon vanilla, and salt at medium speed with an electric mixer until smooth. Pour into piecrust. Sprinkle with pecans. Stir together corn syrup, melted butter, remaining 3 eggs, remaining 1/4 cup sugar, and remaining 1 teaspoon vanilla; pour filling over pecans. Bake at 350 for 50 to 55 minutes, or until set. Cool completely.
Preheat oven to 375°F. In small bowl, combine flour, baking soda and salt; set aside. In large bowl, combine butter, sugar, brown sugar. and vanilla; beat until creamy. Beat in eggs. Gradually add flour mixture and insects, mix well. Stir in chocolate chips. Drop by rounded measuring teaspoonfuls onto ungreased cookie sheet. Bake for 8-10 minutes.
Chop onions, celery, bell pepper, and mix together with pepper and Mrs. Dash Seasoning Bland in a large bowl. Slice each squash in half. Place face up on a cutting board and scoop out the seeds with the edge of a spoon (Note: you can discard seeds, wash, then roast at 400 for about 20 minutes for a healthy snack later). Spray a roasting pan and line with tin foil to protect pan. Place squash, seeds removed, face-up on a rack in a baking pan. Spritz with a bit of water. Fill the pockets formed from removal of seeds with chopped celery, bell pepper, and onions. Sprinkle with a bit more black pepper and Mrs. Dash Original Seasoning Blend, then spritz lightly with water again. Bake at 350 for about 40 to 50 minutes until a fork easily pierces the squash interior. Remove squash from skin before serving. You can make this recipe a day ahead, remove squash from skin, and store in fridge until ready to use.
Combine all in a mug. Stir well to dissolve the molasses. Serve hot.
Makes about 3 cups. I typically use about 1-11/2 tablespoon per side of a slab of St. Louis cut ribs, and a bit less for baby backs. Store the extra in a zipper bag or a glass jar with a tight lid. Preparation time. 10 minutes to find everything and 5 minutes to dump them together.
Cook Noodles. Steam broccoli until just tender 2-3 minutes. In large skillet, cook turkey& onion over medium heat; drain. Mix in tomato sauce& Italian seasoning. Bring to boil. Reduce heat, cover& simmer for approx 10 minutes. In a separate saucepan, combine milk powder, water, cream cheese cubes, parsley& garlic. Cook& stir over med heat until cream cheese is melted. Drain Noodles, add to cream cheese mixture. Put into an 8-in sq baking dish coated w/ nonstick cooking spray. Mix broccoli into Turkey mixture and top noodles. Sprinkle with mozzarella cheese. Bake uncovered at 375 for 15-20 minutes or until cheese is melted.
For crust, combine 1 1/3 cups flour, 1/4 cup sugar, and 1/2 cup butter. Beat at low speed, 2 to 3 minutes. Press on bottom of ungreased 8 inch square baking pan. Bake at 350 degrees for 15 to 20 minutes. For filling, combine 3/4 cup sugar, eggs, 2 tbsps. flour, baking powder and lemon juice. Beat at low speed 1 to 2 minutes. Pour over hot crust. Continue baking for 18 to 20 minutes or until filling is set. Sprinkle with powdered sugar; cool. Cut into bars.
Peel and core apple and cut as finely as possible. Peel and finely chop the onion (can use processor for both). In a large bowl place ground pork, apple, onion, breadcrumbs, sage, salt and pepper. Mix well. Add beaten eggs. Hand mix all toghether and shape into loaf. Place in pan. Bake for 1 1/2 hours at 350°F. Carefully drain off any fat. Serve in thick slices with mustard/cheese sauce.
Preheat oven to 450 degrees. Line a baking sheet with foil. Put peppers, cut side down, on the surface. Drizzle with 1 Tablespoon of olive oil and season with salt and pepper. Roast in the oven for 4-6 minutes. In a large skillet heat the other tablespoon of olive oil. Add onion and saute for a few minutes. Then add beef and garlic salt and pepper. Cook beef and crumble. Drain well. Let cool a few minutes. Add mint, oregano, both diced tomatoes, couscous and half of the feta cheese. Gently toss together. In a baking dish, place peppers cut side up this time and fill with meat and cheese mixture. Top with remaining one cup of feta. Bake at 375 degrees for an additional 10-15 minutes or until heated through. Garnish with fresh mint or basil.
Place ham and cheese on chicken. Roll up and secure with a toothpick. In a skillet, brown in hot butter. (optional). Arrange chicken rolls in sprayed slow cooker. Pour chicken soup, milk, garlic powder, onion powder, salt and pepper into a saucepan, heat just to mix well and pour over chicken rolls. Pour mushrooms over chicken rolls. Cover and cook on low heat for 4-5 hours. Serve over hot cooked noodles and cover with sauce.
Melt butter in saucepan over low heat and blend in flour, salt,& pepper. Cook over low heat,stirring until mixture is smooth and bubbly. Stir in milk until smooth, let boil for about 1 minute and remove from heat. Add chicken and ham to butter/milk mixture. Spread into an 11x7 pan and cover with sliced cheese. Place biscuits on top (I usually flatten in the palm of my hand so that they fit better and bake faster). Pour melted butter over biscuits and sprinkle with breadcrumbs. Bake at 350 for 15-20 minutes, or until filling is hot and bubbly and biscuits are browned, and enjoy!
Turn Instant Pot to saute mode. Add oil. Once oil is hot, add the beef and brown. Add beef broth and place curry roux blocks on top (make sure they are separated). Turn off saute mode; cover and lock the lid. Press the "meat/Stew" button to switch to the pressure cooking mode. Press "minus" button to change the cooking time to 12 minutes. Do a quick release, then add the garlic and vegetables. Cook on Manual for 4 minutes, then let the pressure release naturally (about 10 minutes). Serve with rice.
Preheat oven to 400 degrees. peel and slice potatoes, not too thick. place in baking dish. Stir together the melted butter and Italian dressing mix. Pour over potatoes and stir to coat. Bake covered for about 30 minutes, or until just beginning to turn tender. Meanwhile fry bacon until brown and then crumble, drain grease. When potatoes are almost tender but not quite, sprinkle bacon on top of potatoes then top with cheddar cheese and bake covered another 5-10 mins or until potatoes are desired tenderness.
Put swordfish on a lightly greased rack in a roasting pan and sprinkle with pepper. Stir mayonnaise and mustard together and spread half of the mixture over the fish. Broil 6 inches from heat for 6 or 7 minutes. Turn fish and spread with remaining mixture. Broil 4 or 5 minutes until fish flakes easily with fork. Garnish with parsley and serve with Horseradish Sauce. For sauce, beat whipping cream at high speed of electric mixer until foamy. Add salt and beat until stiff peaks form. Fold in horseradish and hot sauce.
Put chicken into a large pot with other ingredients, except the peas. Add enough water to cover 3/4 of the chicken. Cover pot and bring to a gentle boil, reducing heat to a simmer. Simmer about 1 1/2 hours. Remove chicken from pot and cool. Reserve the liquid and carrots. Skim off any fat. Chop up chicken into bite sized pieces. Sauce: Melt butter and add flour. Stir, cooking for 1 minute. Combine milk and chicken stock and gradually add to butter/flour mixture. Boil and cook for one minute. Remove from heat. stir in 5 1/2 tablespoons of parsley, salt and pepper. Dumplings: Mix together flour, baking powder, shortening, corn (optional), salt and pepper. Bind with enough cold water to make a smooth dough. With floured hands, divide the dough into 12 portions and roll into balls. In a large pot, bring sauce back to a simmer and add the chicken, carrots, peas and dumplings (they will sink). Cover with a lid and cook for 20 minutes until dumplings are light and fluffy. Sprinkle with remaining parsley and serve.
Stir 1/4 cup of coffee into cocoa powder to dissolve. Pour into a saucepan and add remaining ingredients. Heat without boiling. Whirl in blender 30 seconds and serve immediately.
Combine chicken, soup, and sour cream. Spread into greased 13 x 9 inch baking dish. Combine butter, crumbs, and celery seeds, then sprinkle over chicken mixture. Bake at 350 degrees for 30 to 35 minutes or until bubbly. OPTIONAL STEP: Add frozen peas, diced cooked carrots, and mushrooms (cooked or canned) to chicken mixture before baking. If adding extras, you may need to increase the amount of soup by 1/2 to 1 can; mix vegetables in, and if it looks dry, add 1/2 can of soup-mix well, and if it still looks dry, add some sour cream or the rest of the soup.
Preheat oven to 425°F with rack in lower third of oven so vertical chicken will not touch top of oven. Place removable insert from angel food cake pan (or use commercial roasting stand) in a 10" shallow pan (like a deep dish pie plate). Prepare chicken, trimming off all fat. Rub the chicken with oil, season with paprika, salt and pepper inside and out. Prop chicken, with legs down, on the tube of the cake pan insert, or vertical roaster. Toss prepared vegetables with oil, salt and pepper; keeping asparagus separate from potatoes and carrots. Arrange potatoes and carrots around the base of the chicken, then roast for 30 minutes. For the basting liquid, combine honey and lemon juice. After the chicken has roasted 30 minutes, brush it with some of the mixture. Add asparagus to pan, then roast 15 more minutes. Baste a second time, then roast chicken until it reached an internal temperature of 170 degrees in the thigh, about 15 more minutes. Allow chicken to rest 15 minutes before carving. While chicken is resting, prepare the sauce. In a saucepan over medium heat, saute shallots and ginger in 1 TBS unsalted butter, cooking till soft. Add broth, wine, lemon juice, and honey. Simmer 15 minutes, or until reduced by half. Strain into a clean saucepan. Whisk in cream; bring to a boil. Mash 1 TBS unsalted butter and flour together. Add butter and flour mixture to finish the sauce and cook until slightly thickened. Stir in lemon zest, chives, and seasoning just before serving. Serve sauce over chicken and veggies.
Sift together the white cake mix, cake flour, sugar and salt in mixing bowl. Add milk, sour cream and eggs (whole eggs and egg whites) and blend on low until smooth. Add the almond and vanilla extract and continue mixing on low for another minute. Pour into prepared baking dish (I usually make 2 9-inch rounds with this recipe). Bake at 325 for 40-50 minutes.
Season minced pork with five spice powder and mix in the preserved cabbage. Beat up the eggs. Mix pork and eggs well together. Put mixture into a bowl or baking dish and steam over boiling water for 30mins on high or until cooked.
Combine the first 6 ingredients in a mixer or food processor and blend until smooth. No need to drain the cans of chillies or jalapenos, it is a personal option. Spread the dip into a greased casserole dish. In a bowl, combine the panko breadcrumbs, the additional 1/2 c Parmesan cheese and melted butter. Sprinkle crumb mixture evenly over the dip and bake in a preheated 375 degree oven for about 20 minutes until the top is browned and its bubbling around the edges.
Slice the mushrooms. Heat olive oil in a large saute pan. Add mushroom slices and saute for approximately 5 minutes until cooked, but still firm. Add salt and pepper to taste. Remove mushrooms to a medium bowl. Add butter to saute pan; melt and begin to brown. Remove from heat and add soy sauce and balsamic vinegar. Mix and pour over mushrooms. Place 2 cups of greens on a large salad plate. Divide the mushrooms between the two plates. Divide the blue cheese,tomatoes, and salad dressing between the two plates. This makes 2 dinner size portions and can be divided into smaller side disher portions if desired.
Slice carrots, celery, and onions into 1/2 to 1 inch pieces, do not slice too small, place in pot. Place chicken in pot over sliced vegetables. Pour broth over chicken. Sprinkle salt, pepper, basil, and thyme over chicken and vegetables. Add bay leaf, remove after cooking. Cook on low 8-10 Hours or High about 4 hours. To thicken sauce, add corn starch in water to pot and stir. Serve over egg noodles.
Season pork with salt and pepper. Heat oil in large, nonstick skillet over medium-high heat. Add pork chops and onion; cook pork quickly on both sides until browned. Add apple juice concentrate, garlic, and basil and cook, stirring occasionally, for aobut 2 minutes. Spread cherries over pork chops and reduce heat to low. Cover and cook for 5 minutes or until pork is no longer pink in the center.
Cut squash into 1/2-inch pieces and place in bottom of crockpot. Sprinkle with seasonings and gently toss. Dot with butter; sprinkle with bread crumbs and cheese. Cover and cook on low for 4-6 hours or until tender.
Place chicken thighs in a soup pot then cover with chicken broth and chicken bouillon and water. Add crushed ginger, salt, crushed garlic and mushrooms. Bring to a boil then reduce heat to a low simmer 30 minutes. Remove the chicken thighs to cool, then bone and shred chicken. Reserve the broth. Add cellophane noodle to broth then boil for 5 minutes. Add shredded chicken and mushrooms. Adjust seasoning to taste with salt, pepper, or soy sauce.
In a medium bowl combine coconut flour, salt and baking soda. In a large bowl blend together eggs, agave, oil and lemon zest. Blend dry ingredients into wet. Fold in poppy seeds. Spoon 1 tablespoon of batter into each greased mini muffin cup. Bake at 350° for 8 to 10 minutes. Cool and serve.
Stir ingredients in a pitcher or carafe. Allow fruit to soak in the mixture between 3 and 8 hours. Serve in an ice-filled glass, then telephone your physician and regale him with stories of your exemplary fruit consumption.
Pre-heat oven to 400. Meanwhile, crush Doritos using rolling pin. Mix the mayo and taco seasoning together in a bowl. Butterfly each chicken breast almost all the way through creating a pouch for the filling. Spoon some salsa into the middle of each chicken breast, generously sprinkle cheese on top of salsa and close, securing with several toothpicks. Spread mayo mixture over chicken breasts (1 side at a time) and dip into cruched Doritos(or sprinkle Doritos over chicken) to coat. Repeat on other side. Place on a cookie sheet (I line mine with non-stick foil) and bake 20-25 minutes or until no longer pink. Serve with rice & enjoy!
Mix all ingredients and pour over peeled and cooked shrimp. Marinate covered in the refrigerator for at least 2 hours or overnight, if desired. You can also use the marinade for chicken, steak, or fish before grilling, but reserve a little for basting before you pour it over the raw meat.
Preheat oven to 325°F. Melt the chocolate over hot water. Remove from water and cool 5 minutes. Beat the egg until thick. Beat in gradually, till very thick, the sugar. Fold in cooled chocolate, almonds, vanilla, and salt. Drop by teaspoonfuls on greased cookie sheet and bake at 325 F for about 10 minutes.
Place torn croissants in an 8"x8" or 9"x9" pan or casserole. Sprinkle chocolate chips over the croissants. Combine all remaining ingredients and pour over croissants and chocolate chips. Bake at 350 for 45 minutes.
Heat a nonstick skillet until very hot. Reduce the heat to medium high, add olive oil. Add the onion and saute until the onion begins to brown. Add the garlic to the onion and stir. Wash, dry and cut chicken into bite sized chunks. Add to the pan and brown chicken on all sides. Add the lemon rind,vermouth, cinnamon and 1/4 cup of the chicken broth (4 T) to the pan. Cover and cook over low heat until the chicken is cooked through. Stir the remaining TBS of chicken broth into the cornstarch, and mix to a smooth paste; stir into the pan. Add the yogurt, salt and pepper and mix well. Heat on low for about two more minutes.