HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large bowl combine the pumpkin, eggnog, sugar, eggs, spices and salt. Mix well. Pour into unbaked pie shell. Bake at 375 degrees for 60 minutes or until a knife inserted in the middle comes out clean---mine took about 70 minutes. Cool on wire rack. Refrigerate until serving.
Place flour, sugar, and salt in food processor bowl. Add butter slices. Process, using rapid on/off pulces until mixture resembles small particles. Add 1 Tablespoon of water; process a couple seconds more. Add other Tablespoon water; pulse again The dough should be damp enough to form a rough mass. Add a few more drops of water if necessary. Roll dough out onto a generously floured work surface until it is about 1/8 inch thick. Cut dough into shape of tart pan and transfer to pan, patting some of the overhang in around the edge to make the sides of the shell thicker than the bottom. Trim off remaining overhang. The quiche/tart is now ready to be filled and baked.
Preheat over to 325 degrees. Greese and flour 1 loaf pan, set aside. In a mixing bowl, mix softened butter and sugar together until fluffy. In a seperate small bowl, mix together flour, salt, baking powder, and shredded coconut. Add eggs, one at a time into butter/sugar mixture. Mix well. Add vanilla, then add coconut milk, alternating with flour/coconut mixture (this will prevent lumps). Pour batter into loaf pan and bake for 1 - 1 1/4 hours. If you wish to use the glaze, heat a sauce pan to medium high heat, add butter and brown sugar. Stirring constantly, once brown sugar has dissolved add the toasted coconut, vanilla and if desired 2 TBSP coconut milk. Remove from heat and allow to slightly cool. Stir just before pouring over cooled cake.
Whisk together the flour, beer, and taco seasoning mix. Wash catfish nuggets and pat dry with paper toweling. In a food processor or blender, process for a few seconds sour cream, cilantro, lime juice and additional taco seasoning mix to taste. You don't want to totally liquify the cilantro. Prepare garnishes as you heat about 1/2" of oil in a cast iron skillet or heavy frying pan to 360F. Dip fish nuggets into batter and place in hot oil with a fork. Turn once after about 1 minute and brown the other side for another minute. Do this in batches. Don't crowd the fish. Drain on paper toweling and keep warm in a 200F oven until ready to serve. Heat tortillas in foil in the oven or nuke them wrapped in a clean kitchen towel.
Place chicken, vegetables, and herbs and spices in 12-quart stockpot. Set opened steamer basket directly on ingredients in pot and pour over water. Cook on high heat until you begin to see bubbles break through the surface of the liquid. Turn heat down to medium low so that stock maintains low, gentle simmer. Skim the scum from the stock with a spoon or fine mesh strainer every 10 to 15 minutes for the first hour of cooking and twice each hour for the next 2 hours. Add hot water as needed to keep bones and vegetables submerged. Simmer uncovered for 6 to 8 hours. Strain stock through a fine mesh strainer into another large stockpot or heatproof container discarding the solids. Cool immediately in large cooler of ice or a sink full of ice water to below 40 degrees. Place in refrigerator overnight. Remove solidified fat from surface of liquid and store in container with lid in refrigerator for 2 to 3 days or in freezer for up to 3 months. Prior to use, bring to boil for 2 minutes. Use as a base for soups and sauces.
Combine sugar, cornstarch and salt in a saucepan. Stir in water. Add the cherries and cook until thick and bubbly.
In a mixing bowl, cream butter and icing sugar until light and fluffy. Stir in flour, cornstarch, baking powder and salt until very smooth. Form into a firm ball. Place on lightly floured surface. Lightly knead five or six times. Form level teaspoonfuls into small balls. Place two inches apart on unbuttered baking sheet. With fingertips or fork, gently press each ball to slightly flatten it. If desired, place a cherry piece in the centre of each. Bake in oven at 325 degrees F for about 15 minutes or until edges are slightly golden and firm to the touch. Cool.
Preheat oven to 375°F. In a large bowl crumble cookie dough. Stir in cocoa, espresso powder and pecans. Shape dough into 48 pieces. Wrap each piece around a Hershey Kiss. Place 2 inches apart on an ungreased cookie sheet. Bake for 10-12 minutes or until set. Transfer to wire rack. Cool for 5 minutes. Roll in confectioners sugar. Store in covered container.
Place all ingredients except bacon in crockpot. Arrange bacon in spoke formation on top. Cook 4 hours or until done. OR Preheat oven to 350. In skillet melt butter over low hear. Add onion and garlic, cook until softened. Add other ingredients and heat through. Place in baking dish-level with spatula. Arrange uncooked bacon on top in spoke formation. Bake uncovered 40-45 minutes.
Break spaghetti in half; cook according to package directions in 4-quart saucepan. Drain; remove pasta from pan; keep warm. Melt butter in same pan until sizzling; add chicken. Cook over medium-high heat, stirring often, until chicken is golden brown, about 6-8 minutes. Stir in lemon juice, salt and ground red pepper. Return cooked spaghetti to pan; toss to coat. Remove from heat, stir in green onions. Variation: Fresh, unpeeled, uncooked shrimp can be substituted for chicken.
Wash and dry chicken cutlets, season with salt and pepper. Preheat oven to 450°. Lightly spray a baking dish with non-stick spray. Combine cream cheese, cheddar, green onions, jalapeno and bacon crumbles in a medium bowl. Lay chicken cutlets on a working surface and spread 2 tbsp of cream cheese mixture on each cutlet. Loosely roll each one, secure the ends with toothpicks to prevent the cheese from oozing out. Place breadcrumbs in a bowl; in a second bowl combine olive oil, lime juice, salt and pepper. Dip chicken in lime-oil mixture, then in breadcrumbs and place seam side down on a baking dish. Repeat with the remaining chicken. When finished, lightly spray the top of the chicken with oil spray. Bake 22-25 minutes.
For the biscuits: combine ingredients until crumbly in bowl, then knead 3-4 times with your hands in the bowl. I start off with 1 cup half and half, then add by the tablespoon until the dough sticks together without being sticky. turn out onto a lightly floured counter-top and pat down with your hands to about 1 inch in thickness. use a biscuit cutter or the top of a glass to cut rounds and place on a baking sheet. collect the scraps and pat down to use all remaining dough - makes about 6 biscuits. bake at 400 for 15 minutes, or until golden brown. For the filling: combine ingredients and cook on medium high until boiling and beginning to thicken. reduce heat to medium and cook for about 5 minutes, then turn off heat. Once biscuits have baked, hollow out the centers and fill with blueberry filling. Add a drizzle of glaze just before serving (combine glaze ingredients, stir until smooth and set aside until needed).
Preheat oven to 400°F. Combine flour, baking powder, sugar, salt and pepper in a large mixing bowl. Cut butter into the bowl, mixing it up until it looks a little like meal. Stir in the cheese and sausage. Combine buttermilk and egg white together with a whisk. Add the liquid ingredients to the dry ingredients until just moist. Turn dough out onto a lightly floured surface; knead lightly 4-5 times with floured hands. Note: The dough will be sticky. Pat dough into two 8-inch circles on prepared baking sheet (spray with cooking spray). Cut dough into 8 wedges, cutting into but not all the way through the dough like a pie. Bake at 400°F for 20 minutes or until lightly browned. Cool. Cut wedges all the way through and wrap individually. Put in a ziplock bag and freeze. To Reheat: take wedge out of wrapping and place in the microwave 30-50 seconds until warm.
Preheat oven to 375 Spray broiler pan with fat free cooking spray. In large bowl, mix all ingredients except 4 oz of the enchilada sauce. Form into a loaf shape with your hands Place on broiler pan. Cook 1 hour Top with the rest of the enchilada sauce. Cook 5 minutes longer Slice and serve.
Heat butter in large, heavy-bottomed Dutch oven over medium heat; add onion, carrot, celery, and pancetta and saute until softened but not browned, about 6 minutes. Add ground meat and 1/2 teaspoon salt; following illustration below, crumble meat with edge of wooden spoon to break apart into tiny pieces. Cook, continuing to crumble meat, just until it loses its raw color but has not yet browned, about 3 minutes. Add milk and bring to simmer; continue to simmer until milk evaporates and only clear fat remains, 10 to 15 minutes. Add wine and bring to simmer; continue to simmer until wine evaporates, 10 to 15 minutes longer. Add tomatoes and their juice and bring to simmer; reduce heat to low so that sauce continues to simmer just barely, with an occasional bubble or two at the surface, until liquid has evaporated, about 3 hours (if lowest burner setting is too high to allow such a low simmer, use a flame tamer or a foil ring (see related Quick Tip) to elevate pan). Adjust seasonings with extra salt to taste and serve. (Can be refrigerated in an airtight container for several days or frozen for several months. Warm over low heat before serving.).
Preheat oven to 350°F Spray a 13 x 9 inch baking dish with nonstick spray. Cut pita into 4 wedges each and place them on a baking sheet and bake until lightly toasted, about 5 minutes Maintain the oven temperature. Whisk the eggs and egg whites in a large bowl until blended. Put the milk, cottage cheese and feta in a blender and puree until smooth. Add the milk mixture, peas, dill, lemon zest, and pepper to the eggs and stir until blended. Arrage the pita wedges in the baking dish. Pour the egg mixture over the pitas and let stand 10 minutes. Cut tomato into 4 slices each. Arrange the tomato slices evenly over the strata and bake until lightly browned and the center is set, 35-40 minutes Cut into 6 pieces.
Thoroughly mix beef, 1 pkg soup mix,bread crumbs and egg. Shape firmly into patties about 1/2 inch thick. Brown in skillet. Mix remaining pkg soup mix and flour in the water, pour over the patties. Add mushrooms (if desired). Cover and cook over low heat for 20 minutes. Stir occasionally.
Preheat oven to 400°F. Cut chicken into pieces and set aside. Combine wheat germ, salt, garlic powder, and pepper. Place mixture in a large Ziploc bag. Combine water and egg white in bowl. Dip chicken into egg mixture, then drop into plastic bag. Shake until chicken is thoroughly coated. Place chicken in baking dish coated with cooking spray. Bake 10 to 15 minutes (flipping them half way through) or until tender and golden brown.
Grind the ice. When it is done store it in the freezer. Add the ingredients until it looks like chocolate milk. Pour the ice and mix all together. TA DA! You have a delicious smoothie.
Add the tomatoes, half of the onion and the water to a small bowl and heat in the microwave until boiling. Add the salt and couscous, stir and cover for 5 minutes. Fluff couscous with a fork then add remaining onion, black olives, feta, basil, Greek salad dressing, and garlic.
Mix tuna and mayo; add pesto. Add remaining ingredients. Salt and pepper to taste. Serve on a good quality bread. Of course you can adjust the amount of ingredients to your preference.
Prehead oven to 350 degrees. Place fruit in buttered 8x8 pyrex. Cut crusts from bread and tear bread into fingers. Place bread over fruit. In bowl, mix sugar, flour, eggs and butter. Pour over bread and fruit. Bake for 35-45 minutes till golden brown.
Coat short ribs with flour. Heat 1 tablespoon of oil in 5 quart Dutch oven and brown beef pieces over medium-high heat. Remove from Dutch oven and set aside. Heat remaining 1 tablespoon of oil in Dutch oven on medium heat. Add garlic, celery, onions, and parsnips and stir 3 minutes or until lightly browned. Add root beer, water, bouillon cubes, tomato paste, vinegar, bay leaves, 2 teaspoons of sesame seeds, sea salt, and black pepper and bring to boil. Return beef to pot and stir and cover. Braise in 300F oven for 2 hours. Add sweet potatoes and cook for and additional hour. Top with remaining 1 teaspoon of sesame seeds and serve.
Cook the rice using directions on the package. Let cool completely. Mix the eggs, sugar, pineapple juice, flour, lemon and orange juices (I just juice one lemon and one orange- I don't measure them exactly) in a medium saucepan. Bring to a boil and cook for 10 minutes, stirring with a whisk frequently. Let cool completely. Add the dressing to rice, along with bananas and pineapple. If you like marshmallows, now is the time to add them. Mix thoroughly. I usually make the rice and the sauce the night before and let them chill in the refrigerator separately overnight, but they don't need to cool that long. Just before serving, fold in the whipped topping and the powdered sugar.
Preheat oven to 420 degrees F. Put everything in a very large baking pan. Pour water, olive oil on top and add herbs. Season generously. Put your clean hands in the pan and give all the veggies a toss so herbs, and oil and salt and pepper go on everything. It looks like a lot but don't worry - it'll 'melt' down considerably during cooking. Roast for a couple of hours, stirring everthing up a couple of times to allow veggies on bottom to come up and brown nicely too. What you're after in terms of texture is for the vegetables to 'melt' into each other, but without losing their individual shape. NOTHING crisp-tender going on here - just meltingly, comfortingly, deliciously tender. This is delicious with good crusty bread (lovely juices) and feta cheese on the side- like we eat it. Will probably serve 6 hungry people, or maybe not. We go through it fast. It's even better the next day.
You will also need 18 bamboo skewers for this recipe- soak them in water 30 minutes before using. Set a slice of proscuitto on a work surface and place a basil leaf at one of the short ends, then top with a shrimp and roll up jelly roll style. Stick the shrimp on a skewer, leaving a handle, and continue with the rest of the shrimp- one shrimp roll per skewer. Heat a grill to medium-high (or preheat your broiler) and coat grill with a bit of oil so the shrimp won't stick. Mix together vinegar,mustard, and garlic. Gradually whisk in oil until blended and season with plenty of salt and pepper to taste- set into a small bowl. Grill shrimp rolls until opaque in centers, about 6 minutes, turning frequently so they don't burn. Set on a platter and serve sauce in a small bowl for your guests to dip the skwered shrimp into.
whisk together oil, vinegar, salt, pepper, thyme. add garlic and red pepper. place mushrooms upside down (textured-side up) on a baking sheet and spread the red pepper mixture on them bake at 350° for about 20 minutes- or grill.
Pour the canned tomatoes, along with their juice, tomato sauce and water into a soup pot, bring to a boil over medium high heat, then reduce to a simmer. Add seafood base. Remove the cores and seeds from the peppers and chop them and the onion. Place in a blender or food processor with the cilantro, oregano and cumin. Pulse until finely pureed. Add to the soup, stir to blend, then taste. Add the cooked shrimp to the soup, warm 5-10 minutes on low. Whisk in sour cream and sugar. To serve, place a spoonful of cooked rice in each bowl and top with hot soup. If the rice was refrigerated, let it come to room temperature while the soup is cooking.
Bring milk and half and half to hot, but not boiling. Stir in liquer. Whisk to make frothy. Divide coffee between two mugs. Add hot milk to each mug. Sweeten with sugar to taste. Top with whipped cream if desired and add a peppermint stick.
Add Tinfoil to baking dish, place Salmon in baking dish. Mix all other ingredients in a bowl. Pour ingredients over Salmon and fridge/marindate for 20 minutes. Pre-heat oven to 425. Cook Salmon, uncovered for 12-15 minutes, basting the fish with the sauce at least once. Serve hot.
In a large soup pot, add soup and half& half (or cream). Mix well, add mushrooms, broccoli, lemon juice, and spices. Stir and bring to boil. Cover and simmer 30 minutes. Re-season with spices to taste. Mix cornstarch in a bowl with water to form a paste, add to soup. Add butter to soup, stir well, and serve.
In large bowl combine the flour, sugar and salt. Cut in the shortening or lard using a pastry blender. Lightly beat the egg yolk, water and the apple cider vinegar together in a small bowl. Add this mixture to the flour, mixing with a fork only until moistened. DO NOT overstir. Shape the dough into a flat circle. Wrap in plastic or waxed paper. Chill for at least a half hour. On a floured cutting board, roll the dough to the diameter of 11 inches. Fit the dough into the pie plate and trim off to within about 1/2" to 1" larger than the size of the pie plate. Turn the dough that hangs over the sides under, and crimp edges as desired. Fill and bake the pie crust as directed by the recipe you are using. YIeld: One 9-inch single pie crust.
Peel/devein shrimp and set aside. Cook the tortellini by following the package directions; drain and set aside. In a big skillet over medium-high heat, melt the butter. Add in the shrimp, shallot, and basil. Saute/stir for about 5 minutes. Add tortellini and parmesan cheese; toss; season with salt and pepper if desired, then serve.
Preheat oven to 375 degrees F. In a cast iron skillet melt butter. Saute onions and broccoli until soft. Mix together all other ingredients except 2 tablespoons Cheddar, to create a batter in a bowl. Pour batter over the vegetable mixture. Sprinkle top evenly with remaining cheese. Bake in oven until golden, 40 minutes. (May take as long as 1 hour).
For the crust, mix the graham cracker crumbs, sugar, cinnamon and melted butter together with a fork until well blended and crumbly. Press mixture into a 9x13 baking pan. For the filling, cream together the cream cheese, sugar and vanilla. Add eggs and beat well. Bake at 350 degrees Fahrenheit for 25 minutes. Do not overbake. Mixture will set up as it cools. When cool, completely cover with blueberry pie filling. Chill overnight.
Place meatballs in the crock pot. In a small bowl, combine remaining ingredients, mixing well. Pour over meatballs. Cook on LO heat 4-5 hours. Serve with toothpicks.
To make the marinade, combine the garlic, sugar, sauces, oil and whisky or sherry in a ziplock bag. Stir in the lemon grass and scallions. Add the pork chops, turning to coat them in the marinade. Cover and leave to marinate for 1-2 hours, and up to 24 hours for the most flavour. Lift the chops out of the marinade and place them on a barbecue over hot coals or on a grill (broiler) rack. Add the mushrooms and brush them with 15 ml/1 tablespoon of the oil. Cook the pork chops for 5-7 minutes on each side and the mushrooms for about 2 minutes. Brush both with the marinade while cooking. Heat the remaining oil in a wok or small frying pan, then remove the pan from the heat and stir in the chilies, fish sauce, lime juice, shallots, ground rice and chopped scallions. Put the pork chops and mushrooms on a large serving plate and spoon over the sauce. Garnish with the cilantro leaves and shredded scallions. To make your ground rice: in a dry non-stick fry pan toast dry uncooked rice until it is a light brown, then using either a mortar and pestle or a spice grinder, grind until it is a powder.
Trim outer leaves from cabbage; cut into fourths and remove the inner core; slice cabbage thinly. Add enough water to cover bottom of large saucepan or dutch oven by about 1 inch; cover and bring to a boil. Add cabbage; cover and return to a boil; then lower heat and simmer, covered, stirring occasionally until cabbage is tender, about 30 minutes. Add apples to kettle and cook 10 minutes more. Drain excess liquid from pan, if any. Stir in vinegar, butter, brown sugar, and pepper. Mix until well blended and serve.
Preheat oven to 400*F. Using an electric mixer, beat the egg yolks with 1/3 cup sugar, the lemon zest and the flour until thick and pale yellow. Transfer to a double boiler and add the lemon juice. Whisk over medium heat until thick and set. Remove from the heat and whisk in the butter. Cover and set aside. Using an electric mixer, beat the egg whites with the salt and cream of tartar until they form soft peaks. Add the remaining 1/3 cup sugar and beat until firm peaks form. By hand, whisk one third of the egg whites into the yolk mixture. Using a rubber spatula, fold in the remaining whites. Mound the mixture in the tart shell and bake for 15 to 18 minutes, rotating the pan 180 degrees after 9 minutes. Let cool before serving.
In a medium sized skillet, heat oil over medium heat. Then saute' garlic and onion, making sure it doesn't burn. Add tomatoes (with liquid ),tomato paste,basil,oregano,sugar,salt, and pepper. Bring to a boil,then simmer for 10 to 15 minutes or until most of the liquid evaporates. Remove from heat, add heavy cream and butter. Return to heat,and stir until heated through. Serve with your favorite pasta.
Cover the beans with water and simmer until tender, the time can vary from a few minutes for very small beans or 20 minutes for more mature beans. Drain and slip any outer shells off any tough beans. Mix garlic and yoghurt together. Stir yoghurt mixture into the beans and season with the salt and pepper. Warm through gently and serve.
Combine all the ingredients and use on dishes like Beer Can Chicken, steak, pork or veggies.
Measure raisins and apple juice into small saucepan and bring to a boil; reduce heat to medium and simmer 8 to 10 minutes or until raisins have absorbed all of the juice. Stir in honey and cinnamon; cool slightly. Stir in peanut butter. Spread onto graham crackers, bread, mini-bagels apple slices or celery sticks. Variations: Raisin Peanut Butter Griddlers -- Smear Peanut Butter Spread on whole wheat bread, top with banana slices and grill in a skillet. Raisin Peanut Butter Tortilla Roll-Ups: Wrap California Raisin Peanut Butter Spread and banana slices in a who;e wheat tortilla and serve in pinwheel slices. Note: Parents do the prep work, and let the kids assemble the sandwiches or wraps.
Stir ginger into Dijon mustard. Mix into remaining ingredients. Serve chilled.
Marinade fish fillets in lemon juice and 1 tsp of garlic powder as well as a little salt for around 10 minute. Combine mayonnaise, mustard, and the remaining 1 tsp of garlic powder. In a second container, combine the cornflake crumbs and coriander. Remove fillets from marinade, and spread on them the mayo/mustard, and then coat them completely with the cornflake mixture. Place them in an oven safe dish that's been sprayed with Pam or other cooking spray. Spray more Pam on top of the fish (this will make the fish crust crispy), and bake in the oven at 450 degrees for 10-15 minutes, depending on the thickness of the fish. Serve with lemon wedges.
Marinate the cutlets in a mixture of the olive oil& lemon juice for 2 hours, turning the meat several times. Drain the meat thoroughly. Season the meat with the salt& pepper& then dip in the flour. Dip the cutlets in the beaten egg& then in the bread crumbs. Melt the butter in a skillet& saute the cutlets 6 minutes on each side, or until browned& tender. Transfer the cutlets to a heated serving plate. Stir the currant jelly into the skillet& bring to a boil, scraping the bottom of browned particles. Pour the melted jelly sauce over the cutlets. On DAY ONE, for the BRAISED RED CABBAGE, in a medium bowl, combine sugar, salt, caraway seeds, orange juice, lemon juice, apple cider vinegar& grated apple. Stir in the red cabbage& allow to marinate overnight in the refrigerator. On DAY TWO, in a saute pan, heat the olive oil& butter. Add the onions& cook until glossy. Add sugar& stir. Cook until the sugar is caramelized. Deglaze with apple cider vinegar& red wine. Season with salt& pepper. Add the cabbage mixture& cook covered for about 30 to 40 minutes.
Mix baking soda, borax, and water until dissolved. Store in a jar or a squeeze bottle. Use 2-3 tablespoons per load.