HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring first 3 ingredients to a boil in a saucepan over medium heat and stir constantly for 1 min (until thickened). Stir in geletin until dissolved, remove from heat, let cool to room temperature. Arrange strawberries in pie crust, pour geletin mixture over strawberries. Cover and chill 2 hours until set. Serve pie with whipped topping if desired.
In a large bowl, combine pumpkin, vanilla, and spices. In a separate bowl prepare cake mix according to directions. Fold in 1/4 of the batter into the pumpkin mixture. Gently fold in the remaining batter. Gently spoon into an ungreased tube pan. Bake on the lowest oven rack at 350°F for 38-44 minutes or until top is golden brown. Cool inverted on wire rack until cool.
In a large sauce pan, brown veal cubes in olive oil over medium high heat. Reduce heat to medium and add parsley, rosemary, garlic, salt, and pepper. Saute until garlic is tender but not brown, about 5 minutes. Add tomatoes. Simmer for about 15 minutes. Add potatoes and simmer for about 30 minutes or until potatoes are tender.
Preheat oven to 350 degrees. Cut or shread chicken into small pieces. On a cookie sheet, unroll the Recipe Creation dough. Spoon pizza/spaghetti sauce onto the dough and spread evenly over all of the dough. Even layer the mushrooms, chicken and cheese. Start rolling the dough over itself from one of the longest sides. When you roll it approximately half way, take the other edge and overlap it to create a complete "log". Bake at 350 degrees for 15-20 minutes.
Cut Dried Beef into small pieces. Put all ingredients into medium bowl. Mix well. Cover and refrigerate at least 2 hours before serving.
Combine dry ingredients in a medium bowl. Cut butter and cream cheese into flour mixture until you have pea-sized pieces or smaller. (Dough can't really be overworked since there is no gluten). Sprinkle with 2 tbsp ice water and stir together with a fork until dough starts to form a ball. Use more water if needed to get dough to form. Don't let it get too wet though. When ball starts to form, bring dough together with hands and knead slightly to get a uniform texture. Pat into a disk. If you want to roll the crust, let the disk chill in the refrigerator at least one hour, or up to 24 hours. Roll between sheets of parchment paper to desired size. Because of the high butter content keep dough and rolling pin cold for best results. You can use the dough without chilling if you want to simply press into shape. If you press it too thin or make a whole, simply patch it by pressing it back together or adding a bit more dough and pressing it inches This is what I usually do to form a bottom crust for a pie. I don't often make a top crust because I hate rolling them out and crimping them to the bottom. Fill pie as desired and bake according to the directions for the type of pie you are making. You can blind bake the crust by baking at 350°F for 30-35 minutes, or until lightly browned. Let cool and fill.
Mix all dry ingred together. Mix all wet ingred together. Then mix both together. Mix til dough forms into a ball. Then knead dough for 5 minute Seperate dough into 3 equal pieces. Take a section of dough and roll out to 1/8 inch thick rectangle. Cut into 1/2"wide x 2"long strips. Twist the strips and set aside covered. Do this for all the dough. Deep fry at 375 degrees til golden brown. Blot on paper towels. To coat with honey put fried strufoli in a large pot. Drizzle on top with honey. Heat and toss til well coated. Place on a serving platter and sprinkle with nonpareils. THIS CAN ALSO BE BAKED INSTEAD OF FRIED. JUST TAKE THE CUT TWISTED STRIPS AND PLACE THEM ON A PARCHMENT LINED COOKIE SHEET. BAKE AT 375 DEGREES FOR ABOUT 10 MINUTES OR TIL GOLDEN BROWN AND CRUNCHY. THEN FOLLOW THE SAME DIRECTIONS TO COAT THEM WITH HONEY AND NONPARELIS.
In a mixing bowl, combine the fluff with 1/4 cup of whipping cream and the vanilla. In another bowl, with a mixer on high speed, beat the remaining 3/4 cup of cream until thick but not stiff. Fold into the fluff mixture. Freeze until firm, without stirring and serve.
Brown sausage in a 10-inch cast-iron skillet; add wine. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until sausage is done. Uncover, bring to a boil, and reduce wine by two-thirds. Remove sausage, reserving drippings in skillet; keep sausage warm. Add onion, garlic, bell pepper, and mushrooms to skillet; saute until tender. Return sausage to skillet; add tomato sauce. Simmer 8 minutes or to desired consistency.
Mix the first 6 ingredients. Spread on croissants with a leaf of lettuce.
In a large mixing bowl (or in the bowl of an electric mixer), sprinkle gelatin over 1/2 cup cold water. Soak 10 minutes. Meanwhile: Combine sugar, corn syrup, 1/4 cup water in a small saucepan. Bring to a boil. Boil hard for 1 minute. Pour the boiling syrup into gelatin and mix at high speed. Add the salt and beat for about 10 - 12 minutes. Add the vanilla and incorporate into mixture. NOTE: Lightly oil your hands and a spatula. Scrape into a 9 X 9 inch pan lined with oiled plastic wrap and spread evenly. ***Don't skip the plastic wrap step or the marshmallow mixture will stick and you'll have a very delicious mess! After pouring marshmallow mixture into pan, take another piece of plastic wrap lightly oiled on the side which you will be placing on top of the marshmallow mixture and lightly press marshmallow mixture till flat and even into the pan. Let marshmallows sit up for about 2 hours (I have had luck with 1 1/2 hours). Remove from pan, dredge whole slab with confectioners' sugar and cut into squares. Each time you cut or slice you will need to keep using the confectioners' sugar and dredging each piece so they will not stick to each other and your knife (or scissors). Enjoy!
Brown ground beef. Before done, add all other ingredients and simmer covered for 20-30 minutes.
Preheat oven to 375. Spray a 2-quart casserole pan with cooking spray. Using an elecrtic mixer or food processor, combine all ingredients except 1/2 parmesan, breadcrumbs and butter. You do not need to drain either can of peppers. Spread the filling into your prepared casserole dish. In a bowl, combine bread crumbs, 1/2 parmesan and butter. Season with pepper to taste. Sprinkle the crumbs over the filling. Bake for about 20-30 minutes until heated through and lightly golden.
In a running food processor fitted with the metal blade, drop in the garlic cloves and process until finely minced. Combine all the remaining ingredients in a large measuring cup. Add to the garlic and pulse until completely blended. Use a spatula to scrape down the sides of the container and pulse again. Transfer to an airtight container with shakers on the top. Keep refrigerated. Will keep for 3 months in the refrigerator.
Boil macaroni for 10 to 12 minutes or until cooked. Drain and cool. Boil eggs for 6 to 7 minutes. Cool, peel and dice eggs. Put pasta in large bowl, add spread, pickle relish, celery seed, eggs, salt, pepper, mayonnaise and Sriracha sauce. Mix until well combined. Refrigerate to meld flavors. Refrigeration does not include cook time.
Fill frying pan about 1/2 way with oil, turn heat on med-med/high. In one bowl beat egg, milk, and some seasonings together with a fork. Put flour in another bowl and season to taste. Put 2 pieces of meat in milk mixture, let soak while oil gets hot(you know it's hot when a sprinkle of flour sizzles in the pan) then roll in flour batter and put in oil. Fry 10 minute one side then flip (or when golden brown) and fry 10 min other side. fry couple minute more each side just for good measure. While 2 pieces are frying put 2 more pieces in milk and let soak till other pieces are done. Don't put it in flour till ready to fry, will end up soggy! Keep repeating till all the meat's gone! Enjoy!
In large saute pan or saucepan melt butter. Add Onions and garlic. Cook on low heat for 2 minutes. Add mushrooms. Cook 3 minutes. Add flour and cook 1 minute. Add Sherry and clam juice. Cook until mixture is thick. Add light cream, lobster, and the rest of the ingredients. Simmer for 10 minutes.
For the dressing: In a small bowl, whisk together fish sauce, vinegar, sesame oil, and pepper flakes; set aside at room temperature. For the meatballs: In a large bowl, stir together turkey, garlic, ginger, sesame oil, vinegar and soy sauce. Form mixture into 24 (2-inch) meatballs. Lightly coat a large nonstick skillet with cooking spray and heat to medium-high. Add meatballs in two batches and cook, turning occasionally, until browned on all sides, 5 to 7 minutes for each batch. Lay 3 lettuce leaves on each of 4 plates. Place 2 meatballs on top of each leaf. Top meatballs with cucumber and mint leaves, drizzle with dressing and serve. Per serving: 180 calories, 6 g fat, 0.5 g saturated fat, 30 g protein, 4 g carbohydrates, 0 g fiber, 480 mg sodium.
Stir together all the marinade ingredients. Add chicken and toss to coat. Marinate at room temp 45 minutes or overnight, chilled. Bring vinegar to a boil in a non-reactive pan. Add sugar and simmer 5 minutes, stirring to dissolve the sugar. Add the garlic, salt, and sambal and remove from heat. Cool before serving. Remove chicken from marinade and discard the marinade. Grill or broil 7-10 minutes on each side, until juices run clear. Serve with sticky rice and dipping sauce.
spread a thin layer of butter on sandwich bread and layer it as follow with 1 slice of ham, 1 slice of pineapple and 1 slice of cheese. preheat oven at 400F and bake about 10 minutes or until chesse is melted and bread toasted .
Preheat oven to 375. Cream butter and sugar. Add eggs and vanilla. Mix well. Add flour, baking powder and salt. Mix well. Refrigerate for at least 1 hour, to chill dough before rolling. Roll dough thickly. (about 1/4"). If you roll them too thin, they are hard to work with. Cut shapes, and put on an ungreased baking sheet. Bake 10-12 minutes. Cool on rack. Frost with your favorite frosting, icing, or glaze.
Marinate one pound of ground pork in a mixture of sake and cornstarch for 30 minutes. Defrost the yuba sheets. Set aside. Defrost the spinach and rinse thoroughly (no need to blanch). Mince then hand-squeeze out any water left in the spinach. Set aside. Combine the ground pork, spinach, green onion, salt, white pepper, sugar, and sesame oil. Mix thoroughly. Cut each soy sheet diagonally into two large triangles. Place the filling along the long side of the triangle and roll the soy sheet up tightly while folding in both sides (like a burrito). Place rolls side by side on a plate and steam for 15 minutes in a steamer or rice cooker. You may also deep-fry them in 1/4 cup hot vegetable oil until golden brown (5-8 minutes per side). Serve immediately.
Open can and combine ingredients and stir until completely mixed. If using Toppings on your pizza, you can go lighter on the sauce, but I can typically get two (2) 9" round pizzas or one (1) large rectangular sheet tray when making a Red Pizza.
Cook pork steaks in skillet over medium heat until browned on both sides. Drain. Sprinkle with salt and pepper and reduce heat. Place onion and sauerkraut over pork. Mix wine, paprika and garlic and pour over sauerkraut. Cover and simmer 35 mins til pork is tender.
Set oven to 350°F. Grease a 15 x 10-inch baking sheet (can use a 13 x 9-inch pan also). In a large bowl, combine the oats, graham cracker crumbs, brown sugar, baking soda and peanuts; mix well until combined. In another bowl, combine corn syrup with melted butter and vanilla; mix well and add to the oat mixture; mix to combine. Press into prepared baking sheet/pan. Bake for 15 minutes (don't over bake!). Melt the chocolate chips with peanut butter in the microwave or double boiler until smooth. Spread on warm bars. Refrigerate to slightly set the chocolate (this makes for easier and more even slicing). Remove from fridge and slice into small bars.
Mix flour and butter milk well with a hand mixer or whipper. Heat the clarified butter in a saucepan, add cumin and mustard seeds, curry leaves, whole chilli and ginger allow to splutter. Add the buttermilk. Stir continuously adding crushed chilli, salt, sugar, turmeric and asafoetida and the mint/fenugreek leaves. Stir continuously till it reched boiling point. Simmer on low for 10 minutes till the flour cooks, stirring once in a while. Serve piping hot garnished with coriander. Note: 1. Kadhis have to be stirred continuously, till the curd mixture starts boiling to get a smooth and uncurdled texture. Once boiling starts,then it may be simmered on slow, to extract flavours to full extent, stirring occasionally. 2. Kadhis may be made in advance (a few hours and not days) but do not temper the kadhi, just boil the buttermilk with the flour and the ingredients added after that. Heat the clarified butter and temper just before serving and heat the kadhi through before serving. 3. Try and use the kadhi within a day. 4. If the curds/ buttermilk is not sour enough, then add a few grains of citric acid to get the sour flavour. But do not use overly sour curds (stale), as this will result in the kadhi tasting pungent, not aromatic.
Soak the lid of your clay cooker for 1/2 hour.Mine has a glazed lower part. Cover bottom of pot with thickly sliced onion. Make several slits in your roast and insert whole garlic cloves. Place the roast over the onions. Add chicken breast on the side. Sprinkle with salt and pepper. Place Rosemary Sprigs or leaves on the Roast. Pour chicken broth on the side. Cover and place in a cold oven. Set the oven to 425°F. Cook for 4 hours. Remove from oven. Place pork and chicken in serving platter. Add sliced onions on the side. Pour cooking liquid in sauce pan. Mix water and flour and whisk into boiling liquid.Simmer a few minutes. Pour your tasty gravy in a gravy bowl. Tip: When I cook a roast of pork I always add chicken to give the gravy that special taste. I use the leftover chicken for another meal.
Combine the first 7 ingredients in an 11x7 inch baking dish that has been coated with cooking spray. In a saucepan, combine the broth and remaining ingredients; bring to a boil. Pour mixture over vegetables. Cover and bake in a 375° oven for 20 minutes. Uncover and bake 50 minutes (this caramelizes the natural sugars, concentrates flavors, and browns the dish).
In a food processor add basil, spinach, avocado, juice and zest of lime, olive oil, garlic, and salt and pepper. Process until smooth and creamy. Add to cooked pasta and chicken. Mix in Parmesan cheese. Can be served warm or room temperature.
Heat oven 350*. Grease and flour 13x9 inch pan. In large bowl, combine cake mix, water, oil and eggs, beating at low speed until moistened. Beat 2 minutes at high speed,. Pour into prepared pan; bake at 350* for 30-40 minutes or until toothpick inserted in center comes out clean. Meanwhile, in heavy saucepan combine sugar, cornstarch and instant coffee; blend well. Gradually stir in milk. Cook over medium heat until mixture thickens and boils, stirring constantly. Remove from heat; cover with plastic wrap. Refrigerate 30 minutes or until cool. (Mixture will be very thick.). In large bowl beat margarine and powdered sugar until well blended. Gradually add cooled coffee mixture; beat until light and fluffy. To assemble torte, cut cooled cake in half lengthwise. Slice each half in half horizontally to make 4 layers. Place 1 layer on serving tray. Spread top with frosting mixture. Repeat with remaining layers and frosting. Frost sides and top of cake. Sprinkle top of torte with chocolate curls if desired. Store in refrigerator.
Preheat oven to 400. Mix lemon and mustard blend in oil 'til emulsified (I love my immersion blender!). Stir in tomatoes, olives, capers, salt & pepper. Put the fish in a baking dish just large enough to hold them in one layer and pour the tomato mixture over it. Cook the fish in middle of oven until just cooked through--depending on the thickness of your fish, it can vary from 10-20 minutes. Stir in parsley, and serve fish with the sauce. Freshly ground black pepper is great, but the capers and olives usually have enough salt to carry the dish. Excellent on angel hair pasta!
In a bowl combine melted butter, sugar, eggs then add Graham Crackers and baking powder, milk, nuts coconut and vanilla. (No mixer needed). Bake in a tube or bunt pan on 300 degrees for approximately 1 hour. Cake is done when a toothpick is inserted and comes out clean. Let cool completely before icing. ICING. In a pot, melt butter on low heat on stove. In the same pot add drained pineapple. Slowly add powdered sugar until you have added all of the sugar. Pour over completely cooled cake.
Grill or saute chicken until cooked. Cut into thin strips. Rinse lettuce in cold water and tear into 2-inch piece. Place into a salad spinner or gently pat dry. In a large salad bowl, toss together lettuce, cheese, croutons, and about 1/2 cup of dressing. Divide salad onto 4 plates and top with equal portions of the warm chicken and remaining salad dressing. Season with salt and pepper, if desired.
Preheat oven to 350 degree F. In a skillet, saute kalua pork, onion, and won bok until done. On 6 of the mooshoo wrappers or tortillas, spread equal amounts of pork mixture, tomato, parsley, and cheese. Top with the remaining wrappers; press to seal. Combine garlic and butter. On surface unit of range, heat an oven-proof skillet, add a tablespoon of the garlic butter. Place a quesadilla in pan to brown. Flip quesadilla and place skillet in oven until cheese melts. Cook the remaining quesadillas. Cut each quesadilla into quarters; top with Tomato and Avocado Salsa. Tomato and Avocado Salsa: Combine all ingredients and serve with Kalua Pork Quesadillas. Makes 3 cups.
Tartar Sauce: In small bowl, combine ingredients. Refrigerate 1 hour. Burgers: In a large skillet, melt butter over medium heat. Add onion, celery, bell pepper, salt and cayenne; cook until softened, 6 minutes. Add shrimp, cook 3 minutes, until opaque. Transfer mixture to large bowl; let cool slightly. Add garlic, scallion, 1 egg and 1/2 cup breadcrumbs; mix. Divide into 4 equal portions; shape into 4 patties. In shallow bowl, combine flour with 1/2 teaspoon creole seasoning. In another shallow bowl, beat remaining egg with 1 Tablespoon of water. In third small bowl, combine remaining 1/2 cup bread crumbs and 1/2 teaspoon creole seasoning. Dredge each patty in flour mixture, then egg, then crumbs. In nonstick skillet, heat oil over medium heat. Add patties cook 3 minutes per side, to brown. Drain on paper towels. Spread buns with tartar sauce. Fill with patty, lettuce and tomato.
Preheat oven to 350 degrees. Drain excess water from corn. Mix cream cheese, butter, corn and salsa (if used) together thouroughly. Place in casserole dish. Heat for 20 minutes at 350 degrees. May garnish with paprika if desired.
Place all ingredients in a sauce pot. Cook on high heat until mixture starts to boil. Stirring occasionally until cranberries pop. Lower heat to medium and using the back of a large wooden spoon, squeeze the grapes against the side of pot or use a potato masher to pop grapes,leaving some whole. The pectin from the grapes and sugar will thicken the sauce as well as the heat the reducing the mixture.
Cream together shortening,brown sugar and eggs. Blend in grated orange peel and orange juice. Stir together thoroughlythe flour,baking soda,spices and 1/2 tsp salt. Add to creamed mixture and mix well. Stir in rasins and nuts. Spread in greased 15 1/2x10 1/2x1 inch baking pan. Bake at 350 for 22-25 minutes. Cool,cut into diamonds or bars. Sprinkle with powdered sugar.
Place large skillet over medium heat with olive oil. When hot, add the chicken pieces and brown on all sides. Pour off any excess oil. Reduce the heat to low, pour in the Madeira, and season with the nutmeg, salt and pepper. Let cook for 15 minutes. Meanwhile, drain the mushrooms, straining the water of grit through a paper towel or coffee filter. If the mushrooms are gritty, rinse them well. Add the mushrooms to the chicken, along with the soaking water. Stir in the garlic, then add the chicken stock. Cover and let cook until the chicken is tender- about 45 minutes. To serve, place the chicken pieces on a warm platter and spoon some of the sauce over the chicken pieces. Sprinkle a generous amount of parsley on top.
Bake shells according to package directions, and cool to room temperature. Meanwhile, combine the pomegranate and blueberry juice 2 tablespoons sugar and lime juice in a saucepan over medium heat and bring to a simmer. Mix the cornstarch with 1 tablespoons cold water to dissolve and whisk it into the juice, stirring until it returns to a simmer and thickens. Stir in the blueberries and half the lime zest. Remove from heat and set aside. On a bowl, mix the ricotta, sour cream, remaining sugar and vanilla until smooth. Divide the ricotta mixture among all tart shells. Top each with the blueberry mixture and garnish with a pinch of the remaining lime zest, if desired. Chill 10-15 minutes until set, or refrigerate overnight in airtight container.
Use a blender or foodprocessor to mix the ingredients thoroughly. First add the blueberries. Pulse until the berries are no longer whole. Then add the other ingredients and pulse until the mixture is thick and smooth. remember only put the sauce on after the meat it fully cooked.
Saute mushrooms in oil til golden. Add stock, parsley, garlic, milk. Simmer 3-4 minutes or til thick. Serve over linguini, angelhair, or any pasta.
In microwave using medium-low power, melt chocolate in a medium-sized bowl-- the length of time this will take will depend on the strength of your microwave, but expect it to take at least 1 minute. Whisk in butter and egg yolk until blended; then whisk in liqueur and icing sugar until smooth. Cover and refrigerate until firm enough to shape, about 1 hour. Shape mixture into small balls, roll balls in cocoa, then place in tiny foil or paper cups. The above will be a messy job on your hands-- they will get quite chocolatey; if mixture gets too soft, return it to the fridge to stiffen up again. Keep truffles refrigerated in a covered container; remove from fridge about 30 minutes before serving to take the chill off them.
Slice the onion and green bell pepper into 1/4" thick slices, set aside. Place round steak on cutting board. Trim off any excess fat from around the edges. Using a meat mallet (pointed side), tenderize the steak until it is approx 1/2" thick. Cut round steak into 6 - 8 pieces. Heat vegetable oil in large skillet over med-high heat. Sprinkle the round steak with half of the salt, black pepper & garlic powder, to taste. Lay pieces of round steak (seasoned side down) into the heated oil, working in batches and adding oil if necessary. While browning the first side, season the top sides with the remaining salt, pepper & garlic powder. Brown approx 2 minutes, then flip to brown the other side. At this point, you can throw ALL of the ingredients into a crock pot insert (or you can reserve peppers and onions until 1 hour before done and then add to crockpot, so they are firmer). Cover the insert and refrigerate overnight to start in the morning on low for 6-8 hours (be sure to let insert rest on counter for 30 minutes before placing into the crockpot), or you can start crockpot right away without refrigerating over night. Then refer to steps #7 - #8. Now, this is how I usually prepare this dish. Using steps #1 - #4, add to skillet the onion, green bell pepper, tomato sauce, water and ketchup (if using). Add any additional seasoning, to taste. Stir to mix. Cover, lower heat and gently simmer approx 60 - 90 minutes, stirring occasionally. While meat is simmering, you can prepare either mashed potatoes (my family's preferred choice) or egg noodles or white rice. When the meat is fork tender, remove from heat and let rest for 10 minutes. Serve pepper steak and sauce over a bed of mashed potatoes, egg noodles or white rice and ENJOY!