HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bake prepared pie crust according to package directions. Cool before filling. Place coconut on a rimmed baking sheet and bake at 350 degrees for 10 minutes, stirring frequently until lightly browned. Cool. Pour cold milk into a large bowl. Add pudding mix. Beat with electric mixer on lowest speed or by hand with whisk for 2 minutes. Reserve 2 TBS of toasted coconut to sprinkle on meringue topping. Stir remainder of coconut into the thickened pudding mix. Pour into pie crust. For meringue, beat egg whites, cream of tarter, and sugar with electric mixer on highest speed until stiff. Cover the pie filling to the edges of the crust. Sprinkle toasted coconut on top. Bake at 350 degrees for 10 minutes. Cool and store pie in refrigerator.
Brown veggie mince; add tomatoes and garlic. Fry mushrooms separately, after cutting thin. Add mushrooms (yum yum, maybe eat a few!). Add early mustard additions. Cook brown rice separately. Make a salad while apple pie surprise cooks. Throw mince mixture onto rice. Place in oven (gas mark 4, 200°C for 18 minutes. Eat like crazy.
Preheat oven to 475°F. Wash chicken and pat dry with paper toweling. Coarsely chop the bulb of garlic (don't bother to peel cloves). Remove rosemary from 4 of the stems and chop coarsely; reserve the rest for later. Chop lemons into quarters. Put chopped garlic, chopped lemons and the chopped rosemary into the chicken's cavity. Rub the chicken skin generously with the butter or olive oil and season with salt and pepper. Place the chicken on a rack in a roasting pan and tuck remaining rosemary stems on the chicken, around wings and drumsticks. Roast chicken in the preheated oven for 15 minutes. Decrease oven temperature to 375F and cook for 60-75 minutes more or until the juices of the chicken run clear (time depends a lot on weight). Allow chicken to sit at least 15 minutes before carving. Garnish with more fresh rosemary before serving, if desired.
Trim woody ends of asparagus. Heat bacon grease in pan over medium high heat, or electric skillet. Add asparagus to pan and cook for about 5-7 minutes, or until bright green and a little browned. Turn frequently. Remove and eat at once with a grinding of salt and pepper, or cool to eat with a salad. Serve with a squeeze of lemon juice if you wish.
Saute the chicken pieces in 2 oz of butter and a little oil. Add the shallots and the mushrooms and continue to cook. When they are well browned, pour over the beer and the gin, season with salt and pepper and simmer on a gentle heat for about an hour, or until the chicken is tender. Shortly before serving, arrange the chicken pieces in separate a deep dish and keep hot. On a high heat, reduce the sauce by about half, then add the cream to thicken sauce, with the rest of the butter, whisking all the while. Whisk in the Guinness (it really makes a lot of difference), then pour back over the chicken and sprinkle the parsley. Serve with fresh pasta (I use shells, as they hold the sauce).
Combine all ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, stirring occasionally, for 15-20 minutes, or until sauce thickens to a jam-like consistency. Chill until serving time. Keeps well in the fridge or freeze extra in small containers.
Blend chocolate in food processor until fine. Heat sugar and water over medium heat until sugar melts. Increase heat and boil for 2 minutes. Pour hot syrup into food processor with motor running. Add egg yolks, whole egg and cream. Process together until smooth. Grease 22cm cake tin and line with plastic wrap leaving plastic over edge to help remove torte when frozen. Pour mixture into tin and feeze for at least 4 hours. Remove from freezer for 20 minutes before serving. Cut into wedges and serve with berries.
Mix whipping cream, eggs, vanilla, and cinnamon sugar in a large mixing bowl. Dip bread in egg mixture. Cook until golden brown in skillet coated with melted butter or cooking spray (I like to add more butter in between each batch). Meanwhile, mix jam and juice in a small saucepan and simmer until slightly thick and syrupy. Blend cream cheese and fruit in blender or food processor until smooth. If you are not using whipped cream cheese, you may want to warm it slightly so it will mix better. Top toast slices with syrup and/or cream cheese mixture. The syrup serves best from a jar with a spout, like you might use for a homemade salad dressing. A leftover syrup bottle would also be good. Variations: Substitute other flavors of jam and/or juice, or a different fruit in the cream cheese mix. A small amount of nutmeg is also good in the batter.
Cut yellow, red and green peppers into thin strips. Snap ends off green beans and keep long unless they are really long then snap in two. Finely dice red onion. Dice fresh tomato. Using a fork sift flour, pepper, chicken seasoning and onion powder in a shallow dish. In a separate shallow dish beat the two eggs. Dredge the chicken breast through the egg then through the flour. Add 3 Tbls margarine and 1 tsp olive oil and minced garlic from a jar in large deep skillet until hot. Lightly brown chicken over medium heat until light brown then set aside. Melt remaining margarine and olive oil. Add the red, yellow and green peppers, green beans and red onion and tomato and saute until green beans and peppers are tender but not soggy about 4-10 minutes depending on your idea of tender. Add 2 cups of water and the Knorr Homestyle Chicken Stock. Bring to a boil Turn burner to medium low and add chicken back to skillet and cover with lid. Simmer until chicken is done all the way through about 3 minutes depending on the thickness of your chicken breast. Prepare basmati rice using package directions. Serve chicken and vegetables and "gravy" over rice.
Pre heat oven too 400°F. Line 12 muffin tins with paper liners or spray the pan with no stick spray. If using almond milk or cows milk, add the tablespoon of lemon juice and mix well, set aside. Mix first 7 ingredients. Then add the almond milk or cow milk with lemon juice mixture or the buttermilk and applesauce. Mix until combined. Fill muffins tins 3/4 full. Bake for 15 min or until tops of muffins are golden. Remove from pan, serve immediately or cool on racks.
Place beans in a large saucepan and cover with water. Bring to a boil. Cook, uncovered, for 8 minutes or until crisp-tender. Meanwhile, in a skillet, cook bacon over medium heat until cooked but not crisp, about 3 minutes. Remove to paper towels. Drain beans; place about 12 beans on each bacon strip. Wrap bacon around beans and secure with a toothpick. Place on an ungreased baking sheet. In a small bowl, combine the butter, brown sugar, garlic salt and soy sauce; brush over bundles. Bake at 400° for 10-15 minutes or until bacon is crisp.
HEAT oven to 350°F Coat 13 x 9 x 2-inch baking dish with no-stick cooking spray. HEAT oil in large skillet over medium-high heat. Add onion and garlic. Cook and stir until tender. Add chicken. Cook and stir just until chicken is no longer pink in center. Stir in tomatoes, tomato sauce, ketchup, basil, oregano and salt. Bring to a boil. Reduce heat to low. Simmer 5 minutes, stirring occasionally. COMBINE broccoli, macaroni, chicken mixture and 1/4 cup cheese in large bowl. Stir well. Spoon into prepared dish. Sprinkle with remaining 1/4 cup cheese. BAKE 20 minutes. Do not overbake. Remove dish to cooling rack. Serve warm.
Heat the olive oil in a large skillet over medium-high heat. Saute onion and garlic in the oil until they start to become tender. Add the mushrooms, and saute until they begin to shrink, about 3 to 4 minutes. Add the wine and simmer 3-4 minutes until volume reduces by half. Add the vinegar and spinach, and saute, stirring constantly, for a few minutes, or until spinach is wilted. Season with salt and pepper to taste, and sprinkle with fresh parsley and parmesan cheese. Serve hot.
Preheat oven to 400 degrees. Salt the squash and place butter inside. Bake for 30 minutes. Remove squash meat from the skin. Mix cottage cheese with the squash.
Melt the butter with the honey. Meanwhile in a medium sized bowl, add the first4 ingredients and mix. Pour the butter mix into the bowl and mix. Pour the batter into a greased 15x20 cm tin and bake at 180 oC until golden, about 20 minutes. Ice while warm, not hot. Sprinkle coconut over the top and let cool completely. To make icing, mix sugar, lemon juice and butter and mix until smooth.
Combine first 8 ingredients then chicken in a medium bowl and allow to marinade for 2-3 hours. Combine the next set of dressing ingredients (ingredients up to the chicken) in a medium bowl, cover, and chill until needed. Grill the marinated chicken breasts for 3-5 minutes per side, or until cooked through. Arrange the cooked chicken in a baking pan, brush with prepared mexi-ranch dressing, and sprinkle with cheese. Broil the chicken for 2-3 minutes, or just until the cheese has melted. Serve the chicken over a bed of crumbled chips. Serve with Spanish rice and pico de gallo or salsa.
Bring figs, vinegar, and sugar to a simmer in a large saucepan. Cook, stirring occasionally over low heat, for 10 minutes. Cover, and let cool completely. Working in batches, puree mixture in a food processor until smooth. Strain through a fine sieve into a large nonreactive bowl. Line sieve with cheesecloth or coffee filter, and place over another large nonreactive bowl. Pour strained mixture into sieve. (Do not press solids in sieve.) Cover with plastic wrap, and let mixture strain in refrigerator overnight (or up to 2 days). Uncover, and remove sieve from bowl. Discard solids. Pour vinegar into a resealable nonreactive bottle or jar. (Vinegar can be refrigerated for up to 1 month.).
Heat the oil in sauce pan and add shredded zucchini. Cook, stirring constantly, just a couple of minutes until the zucchini is softened. Put the flour and butter into a large bowl. Work the butter through the flour with your fingers until fully combined. Add in the rest of the ingredients apart from the last teaspoon of melted butter and 1/2 teaspoon Parmesan cheese. Combine until it comes together as a dough. Tip out onto a lightly floured surface and knead for a couple minutes not over working too much. Form into a large ball and either cover in a clean dish towel or wrap in plastic wrap. Let it rest for 30 minutes. Preheat oven to 375 degrees. Spread the melted butter over the top and dust with reserved cheese. Put on baking tray and bake for 25 to 30 or until the top has turned a light golden brown and a toothpick comes out clean.
Chop half the onions very finely. Heat the ghee in a heavy-based saucepan or flame-proof casserole add the onions and the lime or lemon juice and fry very gently for 20 minutes stirring frequently until light golden and quite dry. Remove with a slotted spoon and set aside on a plate. Add the pork to the residual ghee in the pan and fry over high heat until well browned on all sides. Transfer with a slotted spoon to a seperate plate. Thinly slice the remaining onions. Add to the pan with the coriander turmeric, fenugreek, salt and chilli powder. Fry gently for about ten minutes until the onions are soft then return the pork to the pan and stir to mix with the onions. Moisten with a few tablespoons of water if necessary, then cover and simmer for 1 1/2 hours or until the pork is tender. Add the reserved chopped onion to the pork and mix well. Continue cooking for about 15 minutes stirring constantly until the sauce is thick and almost dry. Turn into a warmed serving dish and serve hot.
Preheat oven to 350°F. Butter a 10-inch springform pan and line the bottom with parchment paper. Cream together the butter and the sugar with an electric mixer until light and fluffy. Add the eggs, one at a time, continue beating until thick and light. Sieve together the cocoa, baking soda, baking powder, cinnamon and flour. With your mixer on low speed add the dry ingredients in 4 portions, alternating with the buttermilk and coffee, beat until all is very well blended. Pour the batter in the springform pan and bake for 50 to 60 minutes, or until a cake tester comes out clean. Run a knife around the edge of the cake and let the cake cool completely whilst in the pan. Make the frosting just before you need it. Mix together the sour cream and the icing sugar, whip the cream until stiff, then mix the two creams together. Release the cake and turn it upside down on a platter. With a serrated knife cut the cake into layers (I use a piece of sewing thread to cut the cake). Spread frosting over one layer, carefully replace the other layer on the top and spread the rest of the frosting over the top and the sides. Leave in the fridge until ready to serve.
Carefully lay the cheese on its side and using a long, sharp knife, horizontally cut in half. Spread the preserves on the cut side of the bottom layer of cheese. Sprinkle on the nuts. Replace the top half of the brie. Roll out the puff pastry into a circle, about double the diameter of the wheel of Brie. Place the Brie in the center of the pastry. Gather up the edges and decoratively twist together. Refrigerate for at least 1 hour or up to 24 hours wrapped in plastic. Preheat the oven to 375°F. Spray a large baking sheet with cooking spray. Beat the egg yolk and brush over the pastry. Bake about 40 minutes, until the pastry is evenly puffed and brown. Serve warm or at room temperature.
Melt butter. Add lemon juice, capers, parsley and seasonings. Heat until sizzling. Pour over steamed or baked fish.
Combine first 5 ingredients in a medium sized saucepan. Cook over medium low heat stirring and bring to a rolling boil. Cook slowly over low heat for 3-5 minutes. Remove from heat and stir in pecan halves. Beat until thickened. I use a wooden spoon. If the mixture gets too thick while beating add drops of evaporated milk. If the mixture is too thin just beat a little longer. Drop by spoonfuls onto waxed papeeer. Let cool. Wrap each praline in plastic wrap.
In a bowl, combine the apple, cheese, and ham; set aside. In another bowl, whisk the eggs, water, salt, and pepper together. In an 8-inch omelet pan or nonstick skillet over medium heat, melt the butter; swirl to coat the bottom of the skillet. When butter foams, pour in egg mixture all at once. Let set until edges start to cook, about 20 seconds. Using a spatula, gently lift edges of mixture and tip the skillet to allow the uncooked egg mixture to flow underneath. Continue doing this until the top is almost dry (3-4 minutes). Spoon cheese mixture over 1/2 of the omelet; fold over the other half to cover. Let stand a few seconds; turn out onto a warmed plate; serve immediately.
Drop the bean sprouts into boiling water and boil 5 minutes. Drain well. Return to the pan. Stir in the salt, sesame seeds, sesame oil, garlic, cayenne, and green onions. Simmer 2 minutes. Serve hot or cold.
Prepare turnip. Heat 3/4 to 1 inch of oil over medium heat, until consistent temperature. Put the turnip in the oil and separate the fries from each other with tongs or a fork, so they don't stick together. Fry the turnip in batches over medium heat. The turnip will float & bubble furiously. They bubble less and less as they approach "cooked". Fry until browned around the edges and the surface of the fries is bubbly. Wait between batches to let the oil temperature equalize. Blot on paper towels to remove excess oil. Salt & serve immediately.
1. Heat oven to 325. 2. In a large bowl put the oats, hemp seeds, flax seeds, sunflower seeds, and pumpkin seeds. 3. Toast coconut, peacans and almonds (just til lightly brown) and place in large bowl with oats and other seeds. 4. Mix together. 5. In small sauce pan put salt, brown sugar, maple syrup, agave, coconut oil, vege oil, cinnamon and vanilla extract. Heat up until a soft boil. 6. Drizzle the sauce over the oat mix while mixing to insure full coverage of sauce over the oats. 7. Place granola on lined cookie sheets or baking sheets. Cook in oven until golden brown 20-30 minutes. Mix periodically through the baking process. 8. Take out of the oven and mix in raisins.
If you're going to use the rotisserie chicken, combine the meat with the onion, garlic, can of green chilies, cumin, salt, and drained corn in a 4 quart (or so) crockpot and cook on high for 3-4 hours, or on low for 6. The onions need to be translucent before going into the tamales. If you don't have time for this step, skip the garlic and onion, and combine the chicken with the chiles, cumin, salt, and drained corn in a mixing bowl. Set aside. Soften the corn husks by soaking them in very hot water until they are quite pliable. To make the masa, combine all dough ingredients in a large mixing bowl, and beat on medium-to-high speed until everything is mixed well and the dough is spongy. Check the dough by dropping a little ball of it into a glass of water. It should float. If it doesn't float, this source says to continue to beat the dough. Take a bit larger than a golf-ball size piece of masa dough, and spread it into a wet corn husk. The dough should be about 1/4 inch thick--you do not want to see the corn husk through the dough. Add a bit of filling, and some cheese. Fold the corn husk over to join the edges of the masa. If you need to add more dough, do so---no filling should peek through. Fold all corn husk edges into the center and place into the bottom of an empty crockpot, seam side down (I used a 6.5 quart, and fit 19 inside). Repeat. Many, many, many times. It took me about 2 hours to make all of the tamales. If you find that your corn husks are unraveling, you can add another the other way to secure it, and tear off a long piece to tie around. I had to do this a few times. I also needed to add more hot water to the soaking husks to keep them pliable. If you need to step away from the tamale-making-process for a bit, put the lid on your crockpot to keep moisture inside. When the crockpot is full, put the lid on and cook on high for 4-6 hours, or until a tester tamale looks and tastes done. The tamales on the edges will cook a bit faster. Once your tester looks good (I used the same one, and kept re-wrapping it and adding it back when it wasn't ready), unplug the crockpot and keep the lid off. Don't unwrap any others until they've set for about 15 minutes. My tamales were cooked at 6 hours, but I began checking every 45 minutes at 4 hours.
Beat the cream cheese, Splenda, and vanilla until smooth. Stir in nuts and pour into a prepared 8x8 square pan. Cover and refrigerate overnight. Cut into small squares and store in an airtight container in the refrigerator.
Combine vinegar, mustard, sugar and shallots. Add oils slowly, blending to emulsify. Add in herbs and adjust seasonings. Then toss with salad Plate with bacon and Bleu Cheese on top. Place sunny side up quail egg on top of salad.
Put flour and water in a bowl and mix with a spoon (since the flour is so fine it doesn't need to be whisked). The texture should not be sticky, add more flour if it is. If too dry, you won't be able to roll them in quarter sized balls (they will break apart). My mother never measured anything, it was always about texture. Boil a pot of water (2/3 full). Roll the dough in quarter sized balls and drop them into the boiling water (the dough can be rolled into any shape - footballs, worms, squares etc). When they float remove them with a slotted spoon and put into a separate bowl with ice water. Once done, set aside. In a smaller pot, add water (1/2 full), add brown sugar and slices of ginger. Allow to boil and then turn down to simmer. Use slotted spoon to pick up all cooked rice balls and drop them into the sugar/ginger soup. Allow balls to soak in soup for 20-30 minutes. Pour into bowls and serve. Enjoy!
Place chicken between 2 large sheets of plastic wrap. Using meat pounder or rolling pin, lightly pound chicken to 1/4-inch thickness. Sprinkle chicken with salt and pepper. Mix 1 tablespoon butter and 1 1/2 teaspoons flour in small bowl until smooth and set aside. Place additional flour in shallow baking dish. Dip chicken into flour to coat; shake off excess. Heat 1 tablespoon oil in each of 2 heavy large skillets. Add 2 chicken breasts to each skillet and cook until golden and cooked through, about 3- 4 minutes per side. Transfer chicken to platter; tent with foil to keep warm. Bring wine, lemon juice and broth to boil in one of the skillets over medium-high heat. Whisk in butter-flour mixture and boil until sauce thickens slightly, about 2 minutes. Stir in capers, parsley and remaining 2 tablespoons butter. Season sauce to taste with salt and pepper. Pour sauce over chicken and serve.
Beat the butter until light and fluffy. Slowly beat in sugar and continue to mix until light and crumbly. Add cream and vanilla, and beat until completely blended. Shape and decorate as desired. Store in a cool place.
In a large bowl, dissolve the salt in the water. Add the honey and canola oil, mix well to completely dissolve. Add the eggs and mix well. Add 1-2 cups of the bread flour, mix until good and sloppy. Add the yeast, and mix well. Add the remainder of the bread flour, mixing well. Add in the wheat germ and then the whole wheat flour, a cup at a time, until difficult to mix with a spoon. Turn dough out onto a floured surface (use any remaining whole wheat flour for your surface) and continue to mix and knead until all the flour is incorporated. Knead for 10-15 minutes, until dough is uniformly smooth, and bounces back at you when you press it. The firmness resembles a nerf ball, and the surface at this point should be tacky (like a post-it note) but not sticky enough to adhere to your hands. Pour a little bit of oil in your empty bowl, and coat all sides. Put the dough in the bowl and turn to coat with the oil. Cover the bowl (with a large plate, or with plastic wrap) and set it in a warm spot to rise until doubled in size, for approximately 60-90 minutes. If you used instant yeast the rising time will be shorter than for active dry yeast. Punch down dough and remove from bowl to floured surface. Knead briefly to incorporate oil. Form into two loaves, or into 24 dinner rolls or bread sticks. Put bread back in your warm spot, covered with plastic wrap, to rise again, another 45-60 minutes. Preheat oven to 375°F. Bake loaves for 30 minutes, rolls or bread sticks for 10-12 minutes, until golden on the crust. Cool on racks. Freezes well.
Put both packages of crackers in a large bowl. Combine all dry ingredients together. Add vegetable oil to dry ingredients and whisk together. Pour mix over crackers and mix well, making sure to coat all the crackers. Cover and let stand for at least one hour. Enjoy!
Remove the rind from the orange and lemon using the smallest holes on a box grater. Set aside. Cut the ends off the orange. Remove the peel and outer membranes by following the curve of the fruit with a paring knife. Cut and lift the orange sections away from the membranes. Place in a bowl, cover, and chill. In a large saucepan combine the milk, rinds, and the remaining ingredients, including the vanilla seeds. Let sit for 5 minutes. Bring to a boil on medium heat, stirring constantly. Remove from the heat and cool for 30 minutes. Stir well, then place the mixture in a glass bowl, cover, and chill for 3-4 hours. To serve, give the tapioca a quick stir and remove the vanilla bean. Spoon the tapioca into individual bowls and garnish with the orange sections. Serves 6. *Dried vanilla beans are about 5-8 inches long, wrinkled yet supple, and dark brown in color. To split, carefully cut lengthwise from end to end. Inside you will see a dark brown mass of seeds so tiny that they merge together into a soft pulp. Use a knife to scrape these seeds from the bean.
Cook noodles to desired tenderness. Drain but do not rinse. In a very large bowl mix all ingredients until well combined. Microwave individual servings as desired.