HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve the saffron in heated fish stock that uses white wine and a little vinegar. Make a roux with hlaf the butter (or 1/4 cup) and the flour. Moisten with the stock, adding stock until the consistency is just as thick as whipping cream. Soften the peppers with the garlic in the remaining butter over low heat. When they are soft, add this to the sauce and simmer for 10 minutes. Pour in the cream, Madeira and lemon juice. Add juices from the fish you are cooking to use this sauce with, for maximum flavor and so as not to be wasteful!
Preheat oven to 325 degrees F. Crust: Place crust ingredients in a food processor and pulse until mix is blended. Press onto bottom and up sides of a lightly buttered 9" pie plate. Bake 10 minutes. Remove and allow to cool completely. Filling: Stir together sugar, cornstarch, cocoa and salt. Blend in milk and cook over medium heat, stirring constantly until mixture thickens. Remove from heat, add vanilla and candy pieces, stirring till candy is melted. Pour filling into pie crust and press plastic wrap onto surface. Refrigerate until set. Top with whipped cream when ready to serve.
In a small saucepan melt butter over medium heat. Add in garlic and cayenne; cook stirring for about 2 minutes or until the garlic is softened (be careful not to burn the garlic). Add in the ketchup, honey and soy sauce; bring to a simmer stirring constanly. Simmer for about 4-5 minutes.
In a small pan, melt the butter. While its still hot, add sugar. Then let cool for a while. While the butter mixture is cooling, mix the flour, soda, and salt in a mixing bowl. In a small bowl, beat the egg lighlty with a fork, then add the egg and vanilla to the butter mixture. Stir. Now add the butter, egg, and vanilla mixture into the flour mixture. Stir again. Stir everything until its all mixed up well and put the bowl in the refrigerator to cool for about an hour. About 5-10 minutes before you take them out, turn your oven on to 375 degrees. When time's up, get your cookie sheet and smear with a little butter or crisco. Roll the dough into walnut-sized balls. (For a better taste you could sprinkle some sugar on top of the walnut-shaped pieces of dough.) Place them on cookie sheet and bake for 10 minutes. Don't OVERCOOK! You want your cookies to be moist and chewy. Let them cool for about 15 minutes and then their ready to eat!
CUT A THIN SLICE FROM THE ENDS OF EACH CUCUMBER. MEANWHILE, COMBINE VINEGAR, WATER AND SALT IN A SAUCEPAN AND BRING TO A BOIL. REMOVE HOT JARS FROM CANNER. PLACE 1 HEAD FRESH DILL OR 1 teaspoons DILL SEEDS AND 1 CLOVE GARLIC INTO EACH JAR; PACK IN CUCUMBERS. POUR BOILING VINEGAR MIXTURE OVER CUCUMBERS TO WITHIN 1/2 INCH OF RIM (HEAD SPACE). PROCESS 10 MINUTES FOR PINT JARS AND 15 MINUTES FOR QUART JARS. TIP: Garlic may turn blue or green in the jar. Nothing to be alarmed about, it is only the effect of the acid on the natural pigments in the garlic.
If desired, skin chicken. Season with salt and pepper. In a food processor or blender combine lemon thyme and pistachio nuts; cover and process or blend with several on/off turns until finely chopped. With procesor or blender running, gradually drizzle in oil, stopping to scrape down sides as necessary. Stir in freshly ground black pepper to taste. Set aside. For a charcoal grill, arrange medium hot coals around a drip pan. Test for medium heat above pan. Place chicken, bone side down, on a grill rack over drip pan. For gas grill place chicken adjacent to heat source. Cover and grill for 50 to 60 minutes or until chicken is no longer pink (instant read thermometer reads 180°C for breasts or 180°C for thighs and drumsticks), turning chicken and brushing with half the pesto during the last 5 minutes of grillling. Reserve remaining pesto for another use. Serve with lemon wedges.
Cream butter; gradually add sugar, beating until light and fluffy. Add half-and-half and vanilla. Combine flour, cocoa, and soda; add to creamed mixture, beating just until blended. Stir in chopped pecans and chocolate chips. Drop dough by heaping teaspoonfuls 1 1/2 inches apart on ungreased cookie sheets. Bake at 350 degrees for 10 to 12 minutes (do not overbake). Cool slightly on cookie sheet before moving to a rack.
Preheat oven to 375°F In large bowl, blend cream cheese, pumpkin, EAGLE BRAND(R), flour and spices until combined and smooth. Unroll crescent rolls; separate and lay flat. Evenly spread 11/2 tablespoons of pumpkin mixture over the uncooked dough. Sprinkle 1 teaspoon chopped nuts over the pumpkin layer, then roll into crescent shape. Sprinkle top of rolls with sugar. Bake 11 to 13 minutes or until slightly golden brown. Store leftovers covered at room temperature.
Preheat oven to 375°F. Toss hearts of palm with all ingredients and spread evenly in glass pan. Bake for approx 20 minutes or until lightly crisped/browned.
Add together orange juice, milk, sugar, peel and nutmeg in large pitcher. Mix until sugar dissolves. Cover and refrigerate. Can be prepared the day before. Pour sparkling water into orange juice mixture and stir to blend. Scoop sherbet into large glass punch bowl. Pour punch over and serve immediately. Makes 12 servings.
Mix cream cheese, flour & butter, then divide into 4 balls & wrap inaluminum foil ~ Refrigerate at least 6 hours. When ready to work the dough, preheat oven to 375 degrees F (or 190 degrees C) & lightly grease & flour a cookie sheet (or enough to bake 24 rugelach). Roll out each ball to 1/4" (or 6mm) thickness & about 10" (25 cm) in diameter or more. Cut each circle into 10-12 wedges, then spread wedges thinly with jam. Mix together cinnamon, sugar, raisins & walnuts, then spread this mixture over the jam on each wedge. Mix together 1 tablespoon each of sugar & cinnamon & set aside. Roll each wedge gently, starting at the wide part & ending at the point. Place each rolled wedge on prepared cookie sheet(s), & sprinkle LIGHTLY with sugar/cinnamon mix. Bake 30 minutes or untl golden brown, then cool before serving.
Preheat oven to 400°. Combine sesame seeds, flour, and pepper. Dip chicken breasts in soy sauce. Dredge in sesame seed mixture. Arrange chicken in pan. Drizzle margarine over chicken. Bake for 40 minutes or until done.
Set oven to moderate 180°C (350°F). Grease a baking (cookie) sheet. Break egg into a small mixing bowl and beat until it is thick and pale lemon coloured and the beaters leave a 'trail' through the mixture. Gradually add the sugar, beating well after each addition. Fold in the coconut. Now, spoon some of the mixture into an egg cup (or a glass of a similar shape and size). DO *NOT* PRESS DOWN FIRMLY - merely tap very lightly with one finger just to smooth it off. Then, turn the egg cup upside down over the baking sheet and, holding it very slightly above the surface, tap the side sharply with a knife to release the mixture onto the sheet. Repeat. Bake on the centre shelf of a pre-heated 180°C (350°F) oven for 15-20 minutes or until beehives are golden brown. Remove from oven when cooked and gently use a knife to loosen the beehives from the baking sheet. Transfer to a wire rack to cool. When cool, store in an airtight biscuit (cookie) tin.
Combine sugar, cornstarch and pineapples with juice in a small saucepan. Cook over medium heat, stirring constantly until mixture is thick and clear. Cool and set aside. Preheat oven to 400 degrees F. Blend cream cheese, sugar and salt in a mixing bowl. Add eggs, one at a time, beating after each addition. Blend in milk and vanilla. Note: If mixture looks a little curdled don't worry, it bakes out! Spread cooled pineapple layer over bottom of pie shell. Pour cream cheese mixture over pineapple. Sprinkle with pecans. Bake pie at 400F for 10 minutes. Reduce heat to 325F and bake for 50 minutes. Cool and refrigerate.
add everything into a sauce pan and cook until it boils, stirring constantly. Continue to cook and stir until everything is dissolved and starts to thicken approximately 5 mintures. Cool in refrigerator until thick and set. prep time does not include time in the refrigerator. I have never tried this, but I think you could fold in 1 1/2 cups of whipped heavy cream to make a frosting. I also wonder how this would work in a pie -- if anyone is brave enough let me know how that works. ;-p.
Peel and de-vein shrimp. Combine all marinade ingredients and marinate shrimp overnight. Combine dipping sauce ingredients and keep chilled. Grill marinated shrimp over a hot flame 2 minutes on each side. Dip and eat.
Cook lentils in medium pot of boiling salted water until just tender, about 25 minutes, and drain well. Whisk together in a large bowl vinegar, green onions and mustard in large bowl. Gradually whisk in oil. Season with salt and pepper to taste. Add lentils and let stand until cool. When cool, add cucumber, tomatoes, onion, dill, parsley and garlic to lentil mix. Season again with salt and pepper to taste. Cover and chill about 1 hour. Just before serving, crumble goat cheese over salad and mix gently to combine. If using lightly-toasted nuts, sprinkle over salad and gently mix in, reserving 2 T to garnish on the top.
Mix marinade ingredients in shallow dish. Add chops and turn to coat well. Cover, set aside for 30 minutes, basting occasionally. Place chops on broiling pan, spoon marinade over top. Broil chops for 2 minutes. Reduce heat to moderate and continue cooking 8 minutes on each side, basting occasionally with marinade.
Preheat the oven to 400 degrees. In a small pot bring the lentils and water to a boil, then lower the heat and simmer for about 25 minutes, adidng water if neccessary. While lentils are coming to a boil, spray a baking sheet lightly with cooking oil and space pepper, eggplant halves (cut sides down), scallions, tomatoes, and wrapped garlic in a single layer. Bake until tender (40 minutes for the largest veggies). Once lentils are done drain them and combine them in a bowl with oil, vinegar, honey, oregano, and cumin. Add veggies to bowl as they become tender. The first done should be the green onions and the tomatoes (30 minutes). Next should be the garlic, cut the cloves in half and squeeze the pulp into the bowl. Peel the pepper, halve, seed it, chop it roughly and add it to the bowl. Lastly scrap the eggplant from it's skin with a fork, it should take about 40 minutes to roast. Toss everything in the dressing and scoop it into the warm tortillas. Serve with cottage or fetta cheese if desired.
Soak pig tails and scald. Cook cow heel or trotters in covered pan with water to boil. Skim. When half tender add all the other meats hot water to cover. Add all other ingredients and simmer gently for about one hour until meat is tender. Adjust flavor with salt and sugar. Note: This dish develops flavor when left over a period of days. If left unrefrigerated, it must be reheated to a boil every day. Pepperpot is popularly served with dense bread and butter, though it is equally as good with rice or roti. *Serving sizes are a guess on my part - will update.
This requires a disposable tin that is large enough to hold all the clams. Scrub and rinse the clams well to remove all dirt prior to cooking. Preheat the grill to 500 degrees. Add all ingredients to the tin and stir to mix all ingredients together. Cover the tin tightly with foil. Place in covered grill for approximately 15 minutes to allow the steam to open the clams. TIP: cooking time may vary due to differences in grills. Rather than open the foil to see if the clams are open, touch the top of the foil. Once the clams are open, they will push up on the top and there will not be as much loose space as there was before they opened. Removing the foil to check will release the steam and will prolong the cooking process which could result in tough, dry, overcooked clams.
Preheat oven to 350°F Spray an 8 1/2 x 4 1/2 loaf pan with non-stick spray. Whisk together flour, soda and salt in a large bowl. Peel 5 bananas and place in a bowl. Cover with plastic wrap, poke several holes, and microwave 5 minutes until bananas are soft and release water. Dump into a strainer set over a sauce pot and let stand about 15 minutes, stirring occasionally. You should have 1/2 to 3/4 c liquid. Transfer bananas to a bowl. Boil collected liquid over medium-high heat, until reduced down to 1/4 cup. Add syrup back to bananas and mash with a potato masher. Whisk in butter, eggs, brown sugar and vanilla. Pour wet ingredients over dry ingredients. Stir until just barely combined, with a few streaks of flour showing. Add nuts and fold gently. Transfer batter to prepared pan. Slice remaining banana into 1/4" slices on the bias. Arrange banana slices, overlapping, down the two long edges of the pan. Sprinkle top of banana slices and batter with sugar. Bake in preheated oven, 55-75 minutes, until a tester inserted in the center comes out clean. Cool in pan 15 minutes, then remove from pan and let rest on a rack until completely cool. Tastes best the day its made, but will last up to 3 days if tightly wrapped in plastic wrap.
Combine the first 5 ingredients. Add eggs. (a quick way to chop - use an egg slicer 3 times: after the first time, rotate the egg horizontally, like the hand of a clock, after the second, rotate around its axis, like turning a door knob). Add enough mayo for a barely - moist salad (the veggies and tuna will give off liquid, so add a little less than you think you'll need). Add relish/bell pepper. Add salt to taste. Refrigerate several hours for flavors to meld.
Preheat the oven to 425°F. Toss all ingredients together until all the wedges are thoroughly coated. Place on a cookie sheet and bake for 30 minutes, until crisp, turning once.
Sift flour, soda, spices and salt. In a separate bowl, beat butter and brown sugar until creamy. Add egg and beat well. Gradually add the dry ingredients to the butter mixture, mixing well. Chill. Roll out on a floured board, and cut with gingerbread men cookie cutter. Decorate with raisins, candied fruit or small candies. Bake on a lightly greased cookie sheet at 325°F, until browned (6-7 minutes). Decorate with icing after cooled.
Cook meat in a skillet on medium heat until brown, then drain and place meat in a large bowl. Add potatoes a little at a time to meat. Add seasonings and mix. Add more seasonings to taste. Place pie dough on 2 pie plates. Add half of mixture to each pie. Cover each pie with remaining dough. Seal the edges of pies and cut 5 to 6 vent holes on the tops of pies. Brush top of pies with melted butter. Bake 20 - 30 minutes at 350°F or until crusts are golden brown.
Preheat oven to 350°F Spray a 1 1/2-quart casserole with nonstick cooking spray. In large bowl, combine potatoes and yogurt. With mixer at low speed, beat until potatoes are chunky-smooth; stir in cabbage, leeks, chives, salt, white pepper and nutmeg, mixing well. Spoon mixture into prepared casserole; dot with margarine. Bake 30 minutes, until lightly browned. EACH SERVING PROVIDES: 2 Vegetables, 1/2 Bread, 15 Optional Calories. PER SERVING: 95 Calories, 3 g Protein, 1 g Fat, 19 g Carbohydrate, 320 mg Sodium, 1 mg Cholesterol, 2 g Dietary Fiber; 2 points.
Saute celery, carrots and onion in a large saucepan/stockpot in oil over medium heat until onions are translucent, about 5 minutes. Stir in salt, pepper, tomatoes, broth, basil, tomato paste, bay leaf, and thyme. Add chicken breasts with ribs and press them down to submerge under the liquid and bring liquid to a simmer. Reduce heat and gently simmer the chicken, turning them over often for about 20 minutes, or until chicken breasts are almost cooked through. Add kidney beans and simmer for 10 more minutes, or until chicken is cooked all the way through. Take chicken out of saucepan and let cool 5 minutes, then cut chicken into bite-size pieces and discard bones and skin. Discard bay leaf and put chicken pieces back into stew and bring back to a simmer, adding salt and pepper to taste. Serve with biscuits for dunking and enjoy!
Combine cake mix ingredients and blend well. Measure 1/2 cup of mix into a sandwich bag. Label this bag"Cake Mix. "Place the glaze mix ingredients into a sandwich bag. Label this bag"glaze mix" and attach it to the other bag with a twist tie. Place one bag cake mix and one bag glaze mix in each coffee cup and attach the baking instructions. Tip: Be sure to select a large mug that can hold 1 1/2 cups of water. The mug must be microwavable. Flavor Options: Lemon cake mix-lemon pudding, Yellow mix-chocolate pudding, Devils food mix-chocolate pudding, Pineapple mix-coconut pudding, Butterscotch mix-butterscotch pudding. Attach the following note to the gift:Mist inside of coffee mug with cooking spray. Empty cake mix into cup. Add 1 egg white, 1 tablespoon. oil and 1 tablespoon water. Mix well. Microwave on full power 2 minutes. Empty Glaze Mix into a small bowl and add 1 teaspoon water. Mix well. Pour glaze over baked cake.
Heat oven to 350 degrees F. Spray miniature muffin tin with oil spray. Unroll crescent rolls and press dough into one large rectangle. Cut rectangle into 24 squares. Press dough squares into muffin cups, pushing around to fit. Mix next 5 ingredients together in medium bowl and place 1 tablespoon of shrimp mixture in biscuit dough. Bake for 15 minutes or until golden and bubbling.
Double Vanilla Pound Cake Instructions: Preheat oven to 350 degrees. Pour milk into a saucepan, add the vanilla bean, and scald the milk. Let mixture cool to room temperature. Remove vanilla bean and set aside. Resift the flour with the baking powder and the salt onto a sheet of waxed paper; set aside. In a large bowl, cream the butter with an electric mixer on moderately high speed until light, about 3 minutes. Add the vanilla sugar in two portions, beating thoroughly after each portion is added. Beat in eggs, one at a time, periodically scraping down the sides of the bowl to ensure an even mixture. Blend in vanilla extract. On low speed, add the sifted dry ingredients alternately with the milk, beginning and ending with the dry ingredients. Pour and scrape the batter into lightly buttered, floured 10-inch tube pan, a large square baking pan or three loaf pans. Bake the cake on the lowest rack of the oven for about 1 hour, or until a toothpick inserted into the cake emerges clean and dry. Cool cake in the pan on a rack for 10 minutes. Prick holes all over the top of the cake with a thin knife or toothpick and slowly spoon glaze over the cake, allowing the syrup to absorb into the cake. Rum-Vanilla Glaze Instructions: Place sugar and water in a small saucepan and bring to a boil. Reduce heat and simmer for 10 minutes, or until syrup begins to thicken. Allow to cool slightly before adding extract and rum.
In medium bowl mix together flour, rolled oats, baking powder, baking soda, salt and nutmeg. In large bowl, with electric mixer, cream together butter and sugar until light and fluffy. Add eggs and vanilla, beating well. Add dry ingredients alternately with bananas and buttermilk, mixing lightly after each addition. Pour batter into greased 13 x 9 inch (32 x 23 cm) cake pan. Bake at 350 F ( 180 C) for 35 - 40 minutes or until toothpick inserted in centre comes out clean. Cool completely on cake rack. Ice with Caramel Fudge Frosting. Frosting: 1/3 cup butter 1 cup lightly packed brown sugar 1/4 cup milk, 2% 2 cups sifted icing suga r Melt butter in saucepan. Stir in brown sugar. Heat to boiling, stirring constantly. Boil and stir over low heat 2 minutes. Stir in milk. Heat to boiling. Remove from heat. Gradually stir in icing sugar. Spread on cooled cake. Yield: 24 servings Garnish plate with a sliced strawberry and banana slices that have been dipped in orange or lemon juice.
In a large kettle or Dutch oven, bring 3 quarts water to a boil. Add spaghetti; boil, uncovered, for 5 minutes. Add broccoli; boil 3-4 minutes longer or until pasta and broccoli are tender. Meanwhile, in a nonstick skillet, saute the tomatoes, garlic and pepper flakes in oil for 2 minutes. Drain pasta mixture; add to skillet. Add remaining ingredients and toss to coat.
Wash and dry artichokes. Remove tough outer leaves and bottom stalks from artichokes. Pull leaves apart until center is slightly exposed. Liberally sprinkle salt and pepper inside of the artichokes, between the leaves. Heat oil in deep fryer until it reaches 350°F. Add the artichokes to oil and cook for 10 mins, until crisp and golden. Turn artichokes often, pressing them against the pan to open. Drain on paper towels. Sprinkle liberally with additional salt and pepper, and dig in!
Filling: Mix apple pieces, sugar and cinnamon. Cake: Add wet ingredients. Add dry ingredients to wet. Batter will be thick. Grease and flour a 10 inch tube pan Add half the batter to pan. Add half the apples. Add the other half of batter and top with the apples. Bake at 350F for 1 1/2 hours.
In large bowl mix the butter, shortning, sugars and peanut butter. Add eggs one at a time. Blend flour, soda and salt then add to sugar mixture. Then add oats. Form into 1 1/2 inch balls (no need to press with fork like usual) These come out perfectly round Bake 350 degrees for 12 minutes.
Combine soups, rotel and chopped onion in a bowl, stir well. Spray a 13x9 pan with pam and layer soup mixture, shredded chicken, grated cheese and crushed Doritos on top. Bake at 350 for 30-35 minutes, until bubbly.
Peel, core and cut up apples. Place into large heavy pot and add water. Cook for medium high heat, stirring often until apples are tender. With potato masher, mash the fruit making it the desired consistancy. If you prefer very smooth, no chunks, process in food processor in small batches or use an inmerison blender. We like it semi-chunky so 5 or 6 presses with the masher tool is good. Now, taste it. If you prefer sweeter, add the sugar. If you have used nice sweet assorted varities of apples, you may not need to add any sugar. Stir in the salt and cinnamon. Carefully ladel into sterilized hot canning jars, place flats and rings on jars. Place in boiling water bath for 15 minutes.
Combine cake mix, 3/4 cup water, oil and eggs in greased crock pot. Mix nuts into batter. Mix together chocolate syrup, sugar and 1/4 cup warm water and drizzle over batter. Cover and cook on low for 2-3 hours.
Preheat oven to 375-degrees F. Place butter (or margarine) in a 9 x 13-inch baking dish and heat in oven until melted (5 minutes). Stir in next 4 ingredients (honey- salt). Add chicken pieces, turn to coat all sides. Bake 20 minutes, turn chicken and bake another 20-30 minutes or until chicken is done and golden brown.
Preheat the oven to 450 Degrees F. Line a large rimmed baking sheet with foil and rub with 1 tablespoon oil. Cut the cauliflower into 1-inch slices from top to bottom, keeping the pieces together through the stems and reserving florets that fall off. Transfer to the baking sheet along with the pepper and arrange in a single layer. Rub all over with the oil and sprinkle with salt and pepper. Roast, carefully turning the cauliflower steaks once, until a paring knife pierces easily through a cauliflower stem, about 25 minutes. Dollop the pesto and red pepper on top and serve hot.
Sprinkle the pork with flour to lightly coat. In a large pot (I use a Dutch oven), brown the meat in oil. Add chiles, chicken stock, vegetables, salt& pepper, and water if needed. Bring to a boil, lower heat to medium low. Cover and simmer until meat and vegetables are done, and the stew is slightly thickened (about 3 hours). You may cook in a crockpot for 6-8 hours. Serve with flour tortillas.
Preheat oven to 375°. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through salt) in a medium bowl, stirring with a whisk. Make a well in center of mixture. Combine pumpkin and next 6 ingredients (pumpkin through egg white); add to flour mixture, stirring just until moist. Spoon the batter into 18 muffin cups coated with cooking spray. Combine 1 tablespoon granulated sugar and brown sugar; sprinkle over muffins. Bake at 375° for 25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.
Mix first three ingredients together lightly. Heat water, salt, pepper and butter until melted; add vinegar. Pour over potato mixture; mix thoroughly but lightly. Sprinkle parsley over top.