HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 450 degrees and bake pie crust 9-11 minutes or until lightly browned; cool. In a small sauce pan, combine gelatin, lemon juice and water; let stand 1 minute. Stir over medium heat until dissolved. Stir in lemon peel and food coloring. In a small bowl, combine cream cheese and powdered sugar; beat until smooth and fluffy. Gradually add softened gelatin; blend well. Refrigerate until slightly thickened about 15 minutes. Fold in whipped cream. Spoon into cooled baked crust. Refrigerate until firm, about 1 hour. Garnish as desired. Store in fridge.
Cream together shortening and sugar. Add molasses and egg; beat well. Sift together flour, soda, cinnamon, cloves, ginger and salt; add to molasses mixture. Mix well; chill. Form into 1-inch balls, roll in granulated sugar and place on greased cookie sheets two inches apart. Bake in moderately hot oven, 375° for 8-10 minutes.
Steam whole squash until tender; drain and cool. Scoop out flesh, leaving about 1/4-1/2 inch border around the edges. Measure 1 tablespoon of the bread crumbs and 2 tablespoons of the parmesan (or romano) cheese; set aside. Chop the squash flesh in a bowl; mix in the cream cheese, green onion, cream, swiss cheese and the remaining parmesan and bread crumbs. Salt and pepper to taste. Fill squash shells with the above mixture. Top with the reserved bread crumbs and parmesan. Refrigerate until ready to cook. Bake at 350 F for 40 minutes, or until tops are brown.
Dip scallops in egg white. Sprinkle some sesame seeds over top. In a large skillet, heat oil and saute for about 2 minutes per side or just until cooked. Sweet Chili Sauce: Combine ingredients and serve alongside the scallops, with sesame seed facing up.
Place potatoes and water in 2 quart casserole dish, cover, and microwave on high 12-15 minutes, or until tender, stirring halfway through. Drain. Mix remaining ingredients, stir in potatoes gently. Cover, refrigerate 1 hour. Drain, reserving salad dressing mixture. Arrange potatoes on skewers. Place on grill over hot coals. Grill, covered for 4 minutes. Turn skewers, brush with reserved mixture, grill 4 minutes longer uncovered to crisp outside, covered if soft outside is preferred.
Place all ingredients in crock pot. Cover and cook on HIGH for 4 hours or LOW for 6 hours. Serve with mashed potatoes and toasted rye bread. ENJOY!
Stir everything together in a pot. Bring to a boil, stirring occassionally. Enjoy.
Brown bacon in a skillet. Add chopped cabbage to bacon and cook on medium high. Stir to coat the cabbage with the bacon grease. Cook for 4 minutes on medium high. Add Tabasco and salt and pepper to taste. Serve and enjoy!
In deep frying pan, cook ground beef and onions. Drain grease. Stir in tomato sauce, water and taco seasoning. Simmer 10 minutes. Set aside. In bowl, combine cottage cheese, sour cream, flour, and beef bouillon. Fold in cooked noodles, green onion and green chilies til well mixed. Spoon noodle mixture into greased 13x9 baking dish. Smooth level. Top with meat mixture, smooth level. Top evenly with cheese. Bake in 350° oven for 25-30 minutes. Let stand 5-10 minutes. Serve with tossed salad and cornbread. 6 servings.
Spray an 8 x 8-inch pan with non-stick cooking spray; set aside. Place the dates in a food processor and pulse until finely chopped. Combine the pureed dates with the rice cereal, oats, peanuts, flaxseed, cinnamon and salt in a large bowl. Combine the peanut butter and brown rice syrup in a small saucepan over medium heat, stirring until melted and completely blended. Remove from heat and stir in the vanilla extract. Pour the peanut butter mixture over the oat mixture and stir until well combined. Gently stir in the chocolate chips. Turn the mixture into the prepared pan and press firmly to pack the mixture into the pan. Let the mixture sit until completely cool and set, at least 1 hour. Cut into bars and wrap individually in plastic wrap. Store in the refrigerator.
melt bacon grease and butter in a sauce pan over medium heat. add flour and mix creating a roux. whisk in milk slowly to prevent lumps. whisk untill smooth and thick. add bullion cube and salt and pepper. TIPS- If your sauce gets to thick add more milk. If it is to runny, add more flour. You can serve this sauce over potatoes, biscuits, chicken fried steak, etc.
pour boiling water over the rose petals. let it steep for 10 minuites. strain the liquide in to a pitcher and throw away the rest. stir in the sugar & lemon juice & continue stirring until the sugar is dissolved. put a few fresh petals in the pitcher & fill with ice. finally pour in the sparkling water.
Preheat oven 200°C/400°F/Gas6. Rollout the pastry and line a deep 10 inch/25 cm flan tin. Line with baking paper and baking beans and blind bake for 10 minutes. Remove paper and beans and return to bake for another 5 minutes. Place all the vegetables on a baking tray and drizzle with olive oil. Roast in the oven for about 25-30 minutes until slightly charred. Set aside and cool slightly, seperate the onion layers. Reduce the oven temperature to 180°C/350°F/Gas4. In a bowl whisk the eggs with the cream, stir in the cheese and season with salt and pepper to taste (you can also mix in a few of your favourite herbs). Spread the vegetables over the bottom of the pastry case and pour the egg mixture over. Bake for approx 30-35 minutes. Can be served hot or cold.
With a whisk beat the pudding, sugar and milk together in a bowl. Fold in the Cool Whip. Keep this in the refrigerator until ready to use and eat immediately.
Cut potatoes into 1 1/2" cubes. Toss in 2 t of oil. Bake at 425 for 40 minutes. Meanwhile heat 2 t oil in frypan and saute onions slowly till tender about 12 minutes. Add potatoes and onions to a large pretty bowl. Mix dressing together and toss over the potatoes. 1/2c of salad 142 calories 3g fat.
Melt chocolate using a double boiler. Mix the berries, nuts and cereal. Pour the chocolate over the dry ingredients and mix quickly. Spread over a parchment lined cookie sheet and refrigerate. Coarsely crumble the set mixture and serve.
Mix sugar& cornstarch in pan. Add juices, stirring well. Add salt& butter. Cook over low heat til thick& clear. Cool& frost.
Preheat oven to 400°F. Peel and cube squash. In a large bowl mix minced garlic (i use a garlic press) and olive oil. Add cubed squash and coat with the oil mixture. Dump all ingredients out of bowl and in to a glass casserole dish. Any size will do really but it will cook faster if it is more spread out. Cook 40-45 minutes, stirring once or twice. Squash is done when it is tender.
In medium saucepan, bring water to boil. Add barley and return to boil. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed. Set aside. In large skillet or wok, heat 1 tablespoon oil over high heat. Add chicken and garlic; stir-fry 3 to 4 minutes. Add cooked barley; stir-fry an additional 3 minutes. Remove barley-chicken mixture from pan; keep warm. Heat remaining 1 tablespoon oil in skillet. Add eggplant, bell pepper and onion; stir-fry 3 minutes. Add basil, mint, hot pepper sauce, sugar, oyster sauce and soy sauce; cook 2 more minutes. Return barley-chicken mixture to skillet; stir-fry 3 minutes. Sprinkle with peanuts and garnish with shredded red cabbage and carrot curls for authentic Thai finishing touch.
Remove the tenderloins from the chicken and reserve for another recipe. Slightly flatten the chicken breasts with a mallet. Combine the herbs, bread crumbs, grated cheese and salt and pepper. Slowly drizzle the olive oil over the mixture, lightly working the crumbs with your fingertips until the mixture is loose and fluffy. Spread the coating out on a cookie sheet. Dip the chicken breasts in the egg white. Drain off the excess. Firmly press each breast in the crumb mixture and press to coat thoroughly. Lay the chicken on a waxed paper lined plate and refrigerate for 1 hour, uncovered. Cook the chicken breasts on a grill for about 3 minutes per side, or until juices run clear.
Preheat oven to 450°F & place a rimmed baking sheet on oven rack in the upper third to preheat. Scrub potatoes and cut into 1/2-inch pieces (leave on skins for better health!). Chop or thinly slice shallots / onion. Chop parsley. In a large bowl, toss potatoes, shallots/onions, and parsley with smoked paprika, 2 tablespoons oil, 1/2 teaspoon Adobo, and a dash of pepper. Transfer vegetables to preheated baking sheet (save bowl for next step) and roast in upper third of oven until potatoes are just beginning to soften, about 15 minutes. Meanwhile, chop spinach. In the same bowl from previous step, mix spinach with 1/2 tablespoon oil and 2 tablespoons water. Hands work best to ensure even coating. Season with 1/4 teaspoon Adobo. Place spinach on top of potatoes and return to the oven. Roast about 5 minutes, until spinach is wilted. Remove baking sheet from oven. Drizzle vinegar over all ingredients and toss. Add cheese on top. Make spaces for eggs in between the veggies and crack eggs into each space. Season eggs to taste. Switch oven to BROIL. Return pan to same rack and broil until egg white is set, but yolk is still runny, 2-4 minutes. Watch closely!
Combine flour, cinnamon, baking soda, salt, baking powder, and nutmeg. In a separate mixing bowl combine sugar, oil, egg, and lemon peel. Stir drained pineapple, pineapple juice, and carrots into sugar mixture. Mix well. Add flour mixture; stir just till combined. Stir in walnuts. Pour batter into greased loaf pan. Bake in a 350 degree oven for 55 to 60 minute. Cool 10 minute on wire rack. Remove bread from pan; cool throughly on wire rack. Wrap and store overnight before slicing.
Heat oil in heavy pan over medium heat. Add pork chops and brown on both sides. Remove pork chops and set aside. Add onions to pan and cook until limp. Sprinkle 1 Tbsp flour over onions and stir until flour starts to brown. Stir in 2 cups water and the mushrooms with their liquid. Heat to boiling and then reduce to simmering. Add 1/2 cup water to 1/4 cup brown gravy mix,mix well and add to water in pan, stirring well. Add pork chops to pan, cover and simmer 45 minutes. Use the additional water to thin the gravy, if needed. Serve over mashed potatoes or rice.
Partially drain beans. Cut bacon into 1" pieces. Mix with beans. Add remaining ingredients. Blend well. Spoon into 2 quart casserole dish. Bake uncovered for 2 hours at 325°.
Mix together the pepper, sea salt, garlic and thyme. This makes a good all-purpose seasoning. Remove all the skin from the chicken and rinse. Cut up at the joints, separating the wings, thighs, legs, and remove the backbone. Remember to check the inside for the neck & giblets! Place the chicken, the bag of giblets and the bay leaves in a stockpot. Add the water and cook on med-high until the chicken is thoroughly done. Remove the chicken and shred. Remove the giblets and discard. Discard the bones (except the wishbone - keep that to make a wish!) Skim any fat or impurities from the remaining broth. Remove the outer layer of leaves from the leek and rinse well. Dice into 1-inch pieces. Add the shredded chicken, carrots, leeks and noodles to the pot. Add water if needed to maintain consistency. Add 2-3 Tbsp of the all-purpose seasoning and the Lawry's to the pot, then bring to a low boil. For the dumplings - there are a lot of great recipes just for dumplings, but they're more work than I want to do at this point. I mean, I just cooked, de-boned and shredded a whole chicken! So, I add broth from the pot to the flour in a bowl and mix until I have a dough. Drop the dough by the spoonful into the stew and let it simmer. Once the dough rises to the top and the noodles are done, the stew is ready to eat!
Lightly butter (2) 8 X 4 X 2-inch loaf pans. Heat butter over medium heat. Add the buttermilk and water; heat till warm to touch (105-115°F) Pour into a large bowl & sprinkle the yeast on top. Let stand for 5 minutes. Whisk to dissolve yeast then whisk in 3 eggs & the hot sauce. Sift together flour, sugar, baking powder, baking soda & salt. Gradually stir into the liquid mixture to make a thick batter. Stir in Parmesan cheese, 3/4 cup shredded cheddar, garlic & herbs. Pour batter into prepared pans, spreading evenly. Cover loosely with plastic wrap & let stand in a warm place until doubled in volume, about 45 minutes. Preheat oven to 375°F & place rack in the center. Beat the remaining egg with the 1 tablespoon water & brush tops of loaves. Bake for 25 minutes. Sprinkle with remaining 1/4 cup cheddar cheese & bake till golden brown, 10-15 minutes. Cool in pans, on rack, for 10 minutes. Turn on on rack and cool completely. * Can be made up to 2 days in advance, wrapped tightly & stored at room temperature. Herbs can be varied to suit your taste.
Preheat oven to 190 Degrees C and line 23 x 13 cm loaf tin with baking paper. Mix together all ingredients and pour into tin. Bake for 45 minutes. Cool in tin then serve sliced.
Spray microwave safe coffee mug with vegetable oil spray. Place butter in the mug & melt in microwave (about 30 seconds). Add sugar, vanilla and salt and stir together. Add the egg yolk, mixing thoroughly. Add flour and stir until combined. Top with sprinkles and cook in the microwave for about 40-45 seconds. Check for doneness with a toothpick.
Stir together mayonnaise, lime juice, sugar, fish sauce, salt and pepper in large bowl. Add slaw; toss until well coated. Stir in cilantro and green onions. Cover and chill 30 minutes. Stir in peanuts.
Heat oil in a large skillet over medium heat. Add onion and garlic; cook until soft, stirring often, about 2 minutes. Add turkey; cook, stirring and breaking up, until lightly browned, 4 to 6 minutes. Stir in cumin, oregano, salt, pepper and cloves; cook for 30 seconds. Stir in vinegar, scraping up any browned bits. Stir in apple, tomato, olives and Worcestershire sauce. Reduce heat and gently simmer, stirring often, until any liquid in the pan has reduced to a syrupy glaze, about 8 minutes. Stir in scallion greens and serve.
In a small saucepan, heat cream and sugar to boiling, stirring to dissolve sugar. Continue boiling for 5 minutes. Watch carefully that the cream doesn't boil over. Remove pan from heat and stir in lemon juice and zest. Let cool, about 15 minutes. Pour even amounts into four ramekins. Refrigerate at least 2 hours, or until set. Serve with whipped cream and berries, or crisp shortbread or almond cookies.
Fill a bowl with hot water. Cut the ends of the guineitos and cut a slit lengthwise. Then place the guineitos in the hot water (hot water makes them peel easier). Peel the guineitos and yautia and as you peel place them in the salted water. If you are going to use a hand grater use the fine side and grate the vegetables into a plastic bowl. Note: If you have a food processor cut the vegetables into small pieces and process until fine. Add the salt, Sazon and shortening and mix well. Refrigerate for 3 hours or for best results overnight. In a frying pan brown the meat. Once browned add all the remaining ingredients and stir well then cook at medium heat for 15 minutes. Taste the meat for seasoning, add more salt if needed to taste. Heat 2 cups of vegetable oil to 375 degrees. Take a large piece of aluminum paper and place a little oil on top and smear it around. Spread about 1/4 cup of the alcapurria dough onto the aluminum paper. Place a tablespoon of the meat filling in the middle and flip one side of the dough over using the aluminum paper to cover the meat. Using a spoon help glide the dough gently into the hot oil. Cook until golden brown and blot on paper towels.
Place the mushrooms in a flat serving dish. Place the rest of the ingredients into a small heavy saucepan. Bring the ingredients to a boil and cook until the onions soften. Pour the marinade over the mushrooms and arrange the onion slices around the mushrooms attractively. Let the mushrooms marinate at room temperature for 4 hours, stirring frequently. Refrigerate for at least 24 hours.
Prick the potatoes multiple times with a fork and cook in microwave for 3 minutes. Turn and cook an additional 2 minutes. Set aside to cool and then cut into 1/2 inch cubes. Cut leftover bratwurst into 1/2 cubes. Roughly chop the leftover peppers and onions. Pan fry the potatoes, bratwurst, peppers, onions, and spices in the vegetable oil for about 5 minutes over meduim heat, turning often. Season with salt and pepper. Push the potato mixture to the side of the pan and scramble the eggs, lightly incorporating the potato mixture when the eggs are just about done. Top with a bit of hot sauce if desired.
Boil large pot of water, add barley. Reduce heat, cover, simmer 50 minutes till tender. Drain and rinse under cold running water. In food processor, puree basil, cheese, oil and garlic. Season to taste. In bowl, toss basil mix through barley. Add corn and tomatoes. Can be made 2 days ahead and refrigerated.
In a medium bowl combine sour cream, chives, brown mustard, hoseradish, sugar, and salt. Add shredded broccoli; toss to coat. To assemble, divide roast beef among 4 of the bread slices. Top with broccoli mixture. Top with remaining bread slices. If desired, secure sandwiches with wooden toothpicks.
Place steak in crock pot. Combine celery, soy sauce, sugar, salt, garlic, ginger and pepper and pour over meat. Cook on low 4 to 6 hours or until meat is tender. Add peppers, tomato sauce, bean sprouts, water chestnuts and mushrooms. Cook on low 1 hour longer. In a bowl, combine cornstarch and water until smooth and stir into beef mixture. Cook on high for 30 minutes or until gravy is thickened. We like to serve over rice.
NOTE: You can make the dry roux yourself using recipe #417113. (This will take over an hour. So, I recommend you do it in advance.). To make the mix, combine the seven ingredients listed and store in an airtight container until ready to use. (I like to store mine in large spice bottles.). To make gravy, melt shortening over medium-high heat in a saucepan. Get hot water ready. You will need it quickly after you add in the gravy mix. Whisk in gravy mix. Don't worry if it looks lumpy right now. Pour in water. The pot and the shortening should have gotten so hot that the water will probably sizzle, and everything will mix in nicely. Turn down heat and whisk until gravy boils. Boil one minute and reduce to a simmer. Simmer for about fifteen minutes, stirring occasionally to prevent a skin from forming. Serve.
Position a rack in the middle of the oven. Preheat the oven to 325°F Line two baking sheets with parchment paper and butter the paper. Stir the flour, baking powder, baking soda, salt, and cinnamon together in a medium bowl, and set aside. In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until smooth and lightened in color, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, mix in the oil, pumpkin, and vanilla until blended. Mix in the flour mixture to incorporate it. Mix in the butterscotch chips. Using an ice cream scoop with a 1/4-cup capacity, scoop mounds of the dough onto the prepared baking sheets, spacing the cookies at least 2 1/2 inches apart. Or use a measuring cup with a 1/4-cup capacity to scoop out the mounds of dough, then use a thin metal spatula to smooth the mounds. Bake the cookies one sheet at a time until the tops feel firm and a toothpick inserted in the center comes out dry, about 16 minutes. Cool them on the baking sheets for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely. Dust the cooled cookies lightly with powdered sugar. The cookies can be stored in a tightly covered container at room temperature for up to 4 days.
Preheat the oven at 325°F Insert liners into medium cupcakes pans. Prepare cupcakes. In a bowl, sift flour, baking powder, salt and baking soda. Place butter, sugar, vanilla and almond extracts in mixing bowl, beating on medium speed until mixture is light and airy. Reduce speed to low, add eggs one at a time, mixing well. Gradually add one third of the dry ingredients (prepared in Step 2), one third of the milk, and repeat 3 times. Mix until ingredients are incorporated and batter is smooth. Add chocolate chips to mixture and stir. Fill the cupcake liners two-thirds full. Bake for 20-25 minutes, or until cupcakes are springy to the touch and a toothpick inserted in cupcake's center comes out clean. Remove from oven and cool on wire rack for 10 minutes. Prepare frosting: in a bowl placed over a pot of hot water, melt chocolate and butter, mixing until texture is smooth. Add salt, condensed milk, and corn syrup, mix. Remove from heat and set aside tio cool. When frosting cools and sets, spread a heaping tablespoon on top of each cupcake.
SAUCE: In a medium saucepan, cook the onion, garlic, and parsley in the oil for approximately 15 minutes. Add stewed tomatoes, tomato sauce, tomato paste, oregano, basil, salt, pepper, and sugar. Cover and simmer for 30 minutes, stirring occasionally. Taste for flavor and add more sugar if sauce is too tart. In a shallow bowl or pie plate, stir together the egg, milk, and dash of salt and pepper; set aside. In another shallow bowl or pie plate, combine the bread crumbs, 1 Tablespoon Parmesan cheese, and dash of salt and pepper; set aside. Preheat oven to 350 degrees. Lightly pound chicken breasts, between 2 sheets of plastic wrap, with a mallet. Heat the oil in a large frying pan. Dip each breast in the egg mixture and then the bread crumbs, coating well with crumbs. Cook the breasts in the hot oil until golden brown, about 3 minutes on each side. Spread 1 cup of the sauce on the bottom of a 9"x13" baking dish. Place the breasts over the sauce. Spread 1-1/2 cups of sauce over the breasts, then sprinkle with 1/4 cup Parmesan cheese. Cover with foil and bake in preheated oven for 25 minutes. Remove foil and sprinkle with mozzarella cheese. Bake until cheese melts. Toss cooked pasta with remaining sauce. Serve pasta on the side.
Add all the fruits into a blender and ice as well. Add Ginger Ale into the blender Make sure pour in carefully Pour into a Tall Cup and Enjoy.
Preheat oven to 300F. Grease a 9-inch springform pan and sprinkle the bottom with combined cracker crumbs and sugar. In a mixing bowl, beat cream cheese until fluffy. Mix in cocoa and flour. Add remaining ingredients and mix well. Pour batter into prepared pan and bake for 40-50 mins or until just set. Cool to room temperature and chill for at least 3 hours before serving.
Preheat oven to 400 degrees F & set out a shallow baking pan. Scrub yams well & pat dry. Rub each with butter or salad oil, then pierce skin with a fork & place in the baking pan. Bake until soft, about 30-40 minutes, OR bake at a lower temperature along with meat for about 1 hour. Remove from oven. While yams are cooling slightly, beat 2 egg whites until stiff, then set aside. When yams have cooled enough to handle, cut a slice off a side of each yam so that you can scoop out the pulp into a mixing bowl & leaving about a quarter-inch thick shell. To the pulp, add butter, salt & pepper & orange zest, beating to mix thoroughly. Fold in beaten & stiff egg whites. Stuff this filling back into the yam shells & sprinkle tops with Parmesan cheese. Return to a 350 degree F oven & bake another 10-15 minutes before serving.
Have a bowl of cold water ready to which a little lemon juice or vinegar has been added. Cut off the tops of the salsify root, peel with a vegetable scraper, and drop immediately into the cold acidulated water to prevent discoloration. Cut into 1/2-inch wide strips about 2 inches long. Drop them into large pot filled with boiling water and cook, covered, until tender, about 20 minutes; avoid overcooking as the flesh should not become mushy. Drain well; add butter, salt, pepper, and a sprinkling of parsley or chives and toss well before serving.