HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large bowl, add milk then mix in flour half a cup at a time, beating well with an electric mixer after each addition or until mixture is well blended and smooth. Add salt and mix well. Add 1 egg at a time and beat well to mix after each addition. Add sugar and beat again. Add 3 tablespoons melted butter and beat again. Mix baking soda in about 1 tablespoon of milk, add to batter and lightly beat again. Add baking powder and mix lightly until blended. Let batter sit for about 5 minutes before using. Batter consistency should be like whipping cream. Preheat a 10 inch heavy bottom, shallow fry pan to medium-high heat. Rub fry pan with vegetable oil before cooking each blintsi. Pour about 1/2 cup batter onto fry pan and quickly spread over fry pan by shaking fry pan in a circular motion. Cook until edges just start to brown and lightly curl, about 1 minute. Turn blintsi over and cook an additional 15 to 20 seconds. Adjust heat temperature to suit the type of fry pan you are using. Remove blintsi from fry pan, fold in half and wipe blinsti with melted butter. Although the blinsti taste best if served immediately, you can cook them ahead of time and place in a preheated 275 F oven to keep warm. Serve with syrups or jams of your choice. If desired, use chopped fresh strawberries or blueberries along with a dollop of sour cream, or plain yogurt or whipping cream. You can also simply sprinkle blintsi with lemon juice and some sugar. Refrigerate any unused blintsi. To reheat again, place in a microwave-safe dish and microwave on HIGH (full power) for about 15 seconds for each one, or place them in a preheated 400 F oven for about 5 minutes.
Cook noodles acc to pkg directions, drain. In lg skillet, cook hamburger and onion, drain fat. Stir in tomato sauce, salt, garlic powder, pepper, and cooked noodles. In bowl, stir together cream cheese, sour cream and milk. In baking dish, layer 1/2 the noodle mixture,1/2 the cream cheese mixture, all the spinach, and remaining noodle mixture. Bake, covered, at 350F degrees for 30 minutes. Uncover, spread remaining cream cheese mixture on top. Sprinkle with cheddar cheese. Bake, uncovered, for 10 minutes.
Melt half the butter in a medium sauce pan over medium heat. Add your lemon juice, Worcestershire sauce, green onions and all herbs and seasonings. Cook for 2-3 minutes, then stir in wine. Keep stirring and remove from heat as soon as the green onions wilt. Let cool for 3-4 minutes. Add the rest of the butter and stir until completely incorporated. Heat grill to to 350°F Place oysters on grill. When the oyster liquor starts to bubble, spoon 1 tablespoon of sauce on top of each, then top with 1 tablespoon of Romano cheese. Let the cheese melt. When oysters begin to slightly brown at the edges, remove from grill and place on a heat proof plate or tray. Top each oyster with an additional tablespoon of the butter sauce and serve immediately with slices of french bread for dipping. All you need is a good pint of lager and a few friends. I suggest a little Jazz in the background.
CRUST: Combine crust ingerdients and pat into bottom of a 12" x 8" x 2" baking dish. Bake at 350 degrees for 20 minutes. FILLING: Beat cream cheese in a mixing bowl until fluffy; beat in sugar and eggs. Stir in 2/3 cup juice. Pour filling over hot crust. Bake at 350 degrees for 20 minutes or until center is set. Cool. TOPPING: Combine flour and sugar in a saucepan. Stir in 1 cup reserved pineapple juice. Bring to a boil, stirring constantly. Boil and stir 1 minute. Remove from heat, fold in pineapple. Cool. Whip cream until stiff peaks form. Fold into topping. Spread carefully over dessert. Refrigerate 6 hours or overnight. Garnish with strawberries.
Beat slightly to mix well--eggs, sugar, and salt. Scald the milk and add slowly to the egg mixture. Add the vanilla. In a baking dish or pan, place the custard cups; fill them with the egg mixture. Add water to baking dish. Grate or sprinkle nutmeg on top of each one. Bake 350 degrees for 30-35 minutess or until a silver knife comes out clean when thrust into the center of the custard. NOTE: Usually that time is good for me and I don't need to check it with a knife.
Apple peel adds colour and fibre to this dish, so I recommend you don't peel the apples; however, you can certainly do so if you wish. Core apples and chop into chunks; place in a saucepan along with 1 tbsp cold water. Over medium heat, cook, stirring often but not continuously, for 5 minutes. Add remaining ingredients and turn heat up; bring to a boil. Once boiling, turn heat down to a simmer and let cook, stirring often, for 10 minutes or until rhubarb and apples have softened. Taste; you may want to add more sugar depending on the tartness of your rhubarb. You can puree this in the cuisinart, but I prefer to keep it chunky. Refrigerate if not serving right away.
To make crust - Preheat oven to 350 degrees F. In a small bowl, combine crushed graham crackers, canola oil, and sugar. Mix well. Spread evenly in bottom of an 8- or 9-inch springform pan; press firmly onto bottom. Bake for 5 minutes. Cool on a wire rack. To make pie - In a small saucepan, stir together gelatin and the water; let stand for 5 minutes to soften. Cook and stir over low heat until gelatin dissolves; set aside to cool slightly. In a large bowl, beat cream cheese with an electric mixer on medium speed until smooth. Add pumpkin, sugar, the 1 teaspoon cinnamon, and the gelatin mixture; beat until well mixed. Fold in the three-quarters container of dessert topping. Spread mixture into crust in springform pan. Cover and refrigerate for 4 to 24 hours or until set. Using a thin metal spatula or table knife, loosen the cheesecake from the side of the springform pan. If desired, use a wide spatula to remove cheesecake from bottom of pan and place on a serving plate. Cut into wedges to serve. If desired, top with additional whipped topping. If desired, garnish with additional cinnamon, chopped pecans, and/or pomegranate seeds. Tip *Sugar Substitutes: Choose from Splenda(R) Granular, Equal(R) Spoonful or packets, or Sweet 'N Low(R) bulk or packets. Follow package directions to use product amount equivalent to 2 tablespoons sugar for both crust and filling.
Combine the first 6 ingredients in a small, heavy saucepan; bring to a boil and cook 1 minute. Strain mixture, reserving liquid; discard solids. Return liquid to saucepan; stir in sour cream. Place over low heat, and cook 1 minute or until warm, stirring frequently. ***note*** if you want more intense flavour you may reserve the solids, puree them, and then return them to the sauce along w/ sour cream.
In a medium bowl, stir together the drained chicken chunks, chopped tomato, lovage or celery leaf, snipped marjoram, onion powder, lemon juice, and mayonnaise. Fold in the avocado cubes, stirring gently to combine. Spread equal amounts on the toasted bread and make a sandwich. Add a lettuce leaf or slice of cheese, as desired. Enjoy! Tip: Cover and refrigerate any leftover chicken salad for up to three days.
Combine all ingredients (use less pepper if you don't want a spicy taste) and blend well. If time permits, refrigerate overnight to let the meat absorb the flavor of the spices. Form into patties and cook as needed, freezing leftovers. Don't overcook or they will dry out--remove from the heat as soon as they're no longer pink inside, but still juicy. (if you prefer a moister texture, you add a splash of olive oil or an egg to the mixture just prior to cooking).
To prepare bread for bottom of dish: Take pita bread and rip into bite size pieces. In a frying pan, add about a 1/4 stick of butter, add bread pieces and fry until golden brown and crisp. Put these pieces in a glass baking dish, preferably a square sized dish. Set aside. Then add to same pan, a little more butter, salt, approximately 2 cloves of crushed fresh garlic, and a teaspoon or so of cumin stir around a bit until you can smell aroma, then add fried bread pieces to this mixture, stir to coat bread and put back into glass baking dish. Set aside. To prepare meat: put some butter in a pot, stir fry meat until brown, add 1 onion quartered, salt & pepper, 1 cube of chicken bouillon and water to cover meat. Bring to a boil, turn down to simmer, cover and cook until tender, approximately 2 hours. After meat has cooled, take out chunks of meat and put in a bowl, set aside. Reserve soup from the meat separately. To prepare the rice: Put some butter into a pot, add shareya (fideo noodles) like a handful or so, keep stirring until golden brown, not too dark, but very golden. Then add two cups of rice, stir a little bit until some of the rice turns an opaque white. Add 2-1/4 cups of water and salt to taste. Bring to a boil, cover and turn down to simmer, cook until tender. Test the rice tenderness after about 35 minutes. Now take some of the soup from meat and add to the top of the bread pieces in baking dish to saturate.Add cooked rice on top of bread pieces. Slowly spoon remainder of soup onto rice, looking at glass dish sides to see level of soup, should reach just to top of rice, don't worry, this doesn't have to be exact. Now you're ready to make the sauce and fry the meat to put on top. To prepare red sauce: In a pan, add a little oil or butter, crushed tomato, a half teaspoon of tomato paste, salt & pepper, 2 cloves of fresh crushed garlic and cumin. Add also approximately 3 tablespoons of vinegar, stir this until you smell aroma and it is a bit smooth. It should be a bit thick, not watery, but if too thick you can add a bit of water. Spread with a wooden spoon atop the rice to cover. To fry meat: In a pan add a bit of butter or oil, the meat, just a touch of tomato paste, about a tablespoon of fresh crushed garlic, salt & pepper, a teaspoon of cumin. Cook until meat is golden fried. Spoon this atop the rice and serve. Enjoy!
Pour in the hot espresso first, then the Kahlua and then your ice cream. Drink and enjoy. Variation:. You can also add a shot of greeen creme de minthe liqueur to the mix and pour over pistachio ice cream instead of vanilla.
Combine cream cheese and olives. Roll each salami into a cone and skewer with a toothpick (the frilly ones look really nice). Pipe the cream cheese filling into the salami cone using a star tipped pastry bag. Refrigerate until serving time.
Pre-soak rice noodle in warm water for at least an hour, then drain. Cut gai lan into bite-size pieces, peeling and cutting stems. Thinly cut pork, beef or chicken into bite-sized pieces. Add a splash of fish sauce, pepper, and lightly coat with cornstarch. In a frying pan brown the noodles in oil. As you stir-fry the noodles, pour in about 2-4 tablespoonful of thick sweet black soy sauce. Stir thoroughly to coat noodles, remove and set aside on serving plates. Wipe the pan clean and pour in about 2 tablespoonful of oil and lightly brown garlic and black beans. Stir in meat for about a minute, then add in the broccoli. After about 3-4 more minutes, pour in about 1/2 - 1 cup chicken broth and flavor with fish sauce. Bring sauce to a boil and slowly add cornstarch solution, stir until thicken. Pour sauce over noodles, adding a teaspoon or more of sugar if so desired.
Chop the onion and mince the garlic. Core and finely chop the tomatoes, reserving the juices. Heat oil in a large saucepan over medium heat. Add onion and saute 2 to 3 minutes. Add the garlic, tomatoes, reserved juices, stock, corn and chiles. Bring liquid to a simmer, then cover the pot and cook gently over low heat for 15 minutes. Meanwhile rinse and mince the cilantro (or parsley). While whisking constantly, slowly drizzle the cornmeal into the simmering soup. Simmer gently, uncovered, until thickened, about 10 minutes. Make sure you occasionally stir the bottom of the pot to prevent the cornmeal from sticking. Season soup to taste. Right before serving, add lemon or lime juice, cilantro, and cheese (if you are using it.
Heat oil to medium-high; stir-fry garlic, dried chile, and pork, about 3-4 minutes until pork is nearly done. Add onions, ginger, bell pepper, and stir-fry 3 minutes. Add black pepper and remaining liquids and stir-fry another 1-2 minutes. Taste and adjust seasonings. Serve over white rice.
--DARK LAYERS--. Mix together all ingredients except raisins, orange peel and nuts. Grind these or chop fine and mix with the cake mixture. Bake in 9" cake pans until done at 350 degrees. --. --WHITE LAYERS--. Mix and bake in layers, 9" pans at 350 degrees until done. --. --FILLING--. Mix ingredients together and cook about 20 minutes, stirring constantly, let cool a little and spread between layers of cooled cake layers. This recipe makes 2 cakes. Split each cake into half so that you have 2 layers each of light and dark cakes. Alternate layers when putting fruitcake together so that you have 1 dark, 1 white, 1 dark, 1 white layer.
cream 2/3 cup crisco and 1 1/4 cup sugar and 2 eggs. beat to light and fluffy. sift togeather 2 1/2 cups flour, 1/2 cup hershey cocoa, 1 1/4 tea.baking soda, 1/4 tea.cream tartar. mix 1 1/4 tea. vanilla and 1/4 tea almond into 1 cup milk. add dry ingredients to creamed mix alternatly with milk. drop by 1 tablespoon on greased cookie sheet. approximately the same size. 375* oven bake 10-12 minute cool and fill. Steps: 1. filling:. stirring constantly 3 tablespoons flour and. 3/4 cup milk until very thick. cool to cold. then beat in 3/4 cup crisco,solid white and it must be crisco,1 cup sugar, 1 teaspoon vanilla. beat to light and fluffy. sandwich your whoopies with filling and eat.
Sort and rinse beans. .Bring 4 cups water to boil in large saucepan. Stir in beans and boil for 10 minutes. Drain and rinse in cold water. Peel outer skin of lava beans and throw out skins. Heat olive oil in large saucepan. Add scallions and garlic and cook for 2 minutes. Add beans and remaining ingredient to pan. Bring ingredients to boil, cover and low heat and simmer until beans are tender. Add more water if needed. Serve over steamed rice.
In a 6-qt Dutch oven, cook sausage until cooked through. Remove sausage, drain fat. Add beef, onion and green pepper to Dutch oven; cook until onion is tender. Stir in sausage, chili powder, bouillon granules, cumin and oregano. Cook and stir for 1 minute. Stir in undrained tomatoes and water. Bring to a boil, reduce heat, cover and simmer for 1 hour. Rinse lentils. Stir lentils into meat mixture. Bring to boiling; reduce heat. Cover and simmer about 30 minutes more or until lentils are tender. Garnish with cheddar cheese if desired.
Cook chopped bacon in a hot skillet till oil oozes out. Add in onions and saute till fragrant. Dump in minced tomato and let cook till soft. Add in the cubed cheese and blend to let it melt. Add the milk to the eggs and beat together. Pour on bacon mixture and keep stirring, make sure it will not set. Mixture has to be lumpy. Dish up and sprinkle with chopped chives. Great on toasts!
Combine tomatoes, artichoke hearts, milk, chicken stock and cream in a saucepan. Heat over medium heat, stirring occasionally. Meanwhile, saute onion and seasonings in butter. Add flour slowly and cook, stirring, until mixture is golden brown. Slowly add onion roux to artichoke mixture, stirring constantly, and cook until soup thickens.
Beat together brown sugar, oil, eggs and buttermilk. Add rhubarb. In a separate bowl mix flour, baking soda, baking powder and salt. Add to rhubarb mixture mixing until just moistened. Spoon batter into greased muffin pans or muffin cups about half full. Sprinkle with crumble and lightly press into batter. Bake at 400° for 20-25 minutes or until toothpick inserted comes out clean. Crumble: Mix together crumble ingredients until well combined.
Coat both sides of chicken breasts in Frank's Red Hot. Sprinkle both sides generously with garlic powder. Sprinkle both sides with black pepper. Let stand in fridge for at least 30 minutes. Spray grill with oil. Preheat on high for 10 minutes. Transfer chicken breasts to grill with tongs and cook for 7-10 minutes on each side until done. Baste with hot sauce while cooking for more flavour.
Preheat oven to 450 degrees Fahrenheit. Smash and peel 6 garlic cloves (do not chop), peel and finely chop the remaining 6 and set aside. Toss the smashed garlic with the tomatoes, olives, 2-3 tablespoons of olive oil, sea salt, and 1/4 teaspoon black pepper. Spread the tomato mixture in one layer on one or two baking sheets, making sure it is not crowded (crowding will result in steaming, not roasting). Roast tomato mixture, tossing occasionally, for 15 to 25 minutes (cherry/grape tomatoes should begin to burst). Warm the remaining oil in a deep skillet, then add the reserved garlic and the red pepper flakes. Cook for 30 seconds. Add the wine, oregano, reserved clam liquid, and roasted tomatoes, garlic, and olives and simmer 10 minutes to meld ingredients and reduce sauce. In a large pot of salted water cook the pasta until it is about 2 minutes from being done to taste. Drain. Add the pasta and reserved black pepper to the sauce. Cook, tossing, until pasta is just cooked through. Add the reserved clams, toss well to just heat the clams, and serve, drizzing with a little more olive oil.
Divide raisins among the tart shells. In a bowl lightly beat together eggs, brown sugar, corn syup, butter& vanilla. Pour over raisins, filling 3/4 full. Bake 425 for about 15 min until they puff, they will drop down when taken out of the oven. Cool on wire rack.
For the dressing: Stir together the liquids with the sugar. Lightly crush & add the chilis & shallots to the liquid. Will taste hugely overwhelming - no worries. It is balanced by the tofu. For the salad: Heat the oil over a medium-high flame in a large skillet. Author suggests cast iron - I use French stainless. Dry the tofu. Brown the tofu in the skillet - about 5 minutes a side. Flip and brown on the other side. Remove to drain on paper towels. Season with salt and pepper. Slice the tofu (when cool enough to handle) thinly, about 1/8" or so. Toss the tofu and all remaining ingredients with the dressing. Alternatively drizzle with dressing or serve the dressing on the side in little bowls to dip a bite at a time (my fav). Garnish with cilantro and serve.
In a jar, shake together oil, soy sauce, vinegar, lemon juice and Worcestershire sauce. Season with mustard, salt, pepper, parsley and ground cloves. Shake again until it is well mixed. Put meat in a large bowl. Pour marinade over meat and let stand covered for at least 2 hours. Alternatively, put steaks and marinade in freezer bags and store in the freezer until you are ready to go camping!
Preheat oven to 350°F (175°C). Combine shrimp and shredded lobster/crab meat and mix well. Reserve 1/4-1/2 cup shredded cheese to top enchiladas with. Warm each tortilla before rolling (I put each one in the microwave on HIGH for 14 seconds) lay warmed tortilla on a flat surface. Place approximately 3/4 cup of seafood mixture across bottom third of tortilla; sprinkle some cheese on seafood mixture. Roll tortilla to halfway point carefully tucking seafood mixture inside. Fold in each side and finish rolling tortilla. Place rolled tortillas side by side in a 9x13-inch baking pan. When all tortillas have been rolled (enchiladas) and placed in pan, pour enchilada sauce over all of the enchiladas. The sauce should cover the enchiladas completely. Sprinkle the chopped green onion then the remaining cheese over the top of enchiladas. Cover and bake at 350°F (175°C) for 30 minutes. Uncover and cook an additional 15-20 minutes. Serve hot garnished with sour cream and additional green onions if desired.
Preheat the oven to 350°F. Grease a 9-inch springform pan. To prevent leaking use a tight fitting base or set the pan on a sheet of tin foil and firmly press foil up around the sides of the pan. Insert and empty 14 oz can filled 3/4 full with dried beans into the center of the springform pan. Melt the butter and margaring for the sauce in a medium saucepan over medium heat. Add the brown sugar and water, stir and bring to a boil. Boil for about 3 min, stirring occasionally, until mixture is smooth and sauce like. Coarsely chop 1/2 cup of the pecans and add to the brown sugar sauce. Add the remaining pecans and mix well. Turn into the prepared pan and press the pecans flat in a singly layer, and cool. Beat the cup of butter for the cake with the sugar and vanilla in a large bowl, scraping down the sides occasionally, until light and fluffy. Add eggs 1 at a time, beating well after each addition. Combine the flour, cocoa, cinnamon, baking powder, baking soda, and salt in a medium bowl. Add the flour mixture and the sour cream to the butter mixer, beginning and ending with the flour mixture, beating on low speed until well combined. Carefully spoon the batter into the pan, spreading gently over pecan mixture in an even layer. Bake for 45-50 min or until tested clean. Let stand in pan on a wire rack for 30 minute. Run a knife around the inside and outside edges of the cake. Remove the can of beans and invert the cake onto a serving platter/plate. Do not remove the pan, let stand inverted for 2 minute. Remove pan and replace any pecans that have come off the cake. Cool completely, and serve.
Toast only one side of bread slices under broiler. Cover to keep fresh and set aside. Combine cheese, onions, and green pepper with 2/3 cup of the mayonnaise. Season with garlic salt and cayenne pepper. Refrigerate if making ahead. Shortly before serving time, preheat oven to 350*F. Spread untoasted sides of bread with remaining 1/3 cup mayonnaise. Top with tomato slices, and then cheese mixture. Sprinkle with bacon. Bake 3 to 5 minutes, until bubbly and lightly browned. Serve immediately.
Combine cucumbers, fennel, onion, oranges and watercress in large shallow bowl. Whisk together vinegar, orange juice, honey and olive oil. Toss with salad. Sprinkle with pomegranate seeds and pine nuts.
Beayt together eggs, vanilla and oil until well combined. Stir in half of the following; sugar, flour, salt and baking soda. Mix remaining half with the apples and chopped nuts. Combine the 2 mixtures by hand until well mixed. Grease a 9" pie plate and spread mixture into pan. Bake at 350 degrees for 30-35 minutes. Topping: Combine brown sugar, butter and milk in a saucepan; bring to a boil over medium heat. Remove from heat and stir in vanilla. Drizzle topping over cake and garnish with pecan halves.
The day before, slice 3 to 5 tomatoes and drain on paper towels. Refrigerate. Bake deep-dish pie shell according to package directions. Cool. Mix cheeses, mayonnaise and basil. Set mixture aside. Spread the bottom of the pie shell with Dijon mustard. Place one layer of tomatoes, and then sprinkle with salt and pepper. Layer 1/2 of the cheese and mayonnaise mixture. Sprinkle with chopped green onions. Repeat layers. End with 1/2 cup of shredded Parmesan cheese on top. Bake at 375 degrees for 35-40 minutes. Enjoy!
Blend together the daiquiri mix, ice, and rum. Rim serving glasses with chocolate syrup. Pour daiquiris into serving glasses. Top each serving with 1/2 oz creme de cocoa. Garnish with strawberries.
Lightly fry onion, garlic and bacon until onion is translucent and bacon is cooked through. Stir in mushrooms and saute until lightly browned. Add the broccoli and cook through for a few minutes. Add the can of soup and heat through and simmer for 3-4 minutes. Lastly add in the carnation milk or cream and season with salt and pepper. Serve with cooked spaghetti or penne pasta and enjoy!
Put noodles in a microwave safe bowl. Add butter and milk. Chop the mozzarella stick into circles(about 1/4 inch),and grate the cheddar.Add the cheeses to the bowl. Microwave on high 1 1/2 minutes. Sprinkle grated parmesan cheese onto the macaroni and cheese. Enjoy!
Cut potatoes into 1/2-inch chunks; place in a medium saucepan. Add water to cover. Bring to a boil; cover, reduce heat, and simmer 15 to 20 minutes or until tender. Drain and cool. Combine potato, celery, chopped green onions, pimiento, and hard boiled eggs, if using, in a large bowl; toss gently. Combine mayonnaise and next 9 ingredients; stir well. Add to potato mixture, tossing gently to coat. Cover and chill. Sprinkle with paprika to garnish. Enjoy!