HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 325 degrees F. Grease and flour 12-cup bundt pan. Combine flour and salt in bowl and set aside. Combine remaining ingredients EXCEPT 7-up in large mixer bowl; beat at medium speed until light and fluffy, scraping sides occasionally, 5 minutes. Reduce speed to low; add dry ingredients and 7-Up. Mix well. Pour into prepared bundt pan. Bake 1 1/2 hours @ 325 or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan and cool completely.
Place the tortillas on a large saute pan. Add 1/2 cup cheese, 1 cup chicken, 1 tbsp green chili and 1/2 tbsp cilantro to each tortilla. Cook over med heat until the cheese is melted, fold the tortilla over, remove from the heat and cut into quarters. Serve.
Scoop the avocado out of the skin into a bowl. Mash the avocado with a fork (mash well to create a smooth spread, or just a few times for a chunkier version). toast your bread to perfection, spreading the vegan mayonnaise first and then the mashed avocado on top of each slice. Top with a small pinch of salt and freely ground black pepper. ( optional. A small splash of lemon juice).
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of water to boil. Add squash, and cook until tender. Drain well. Place squash in a large mixing bowl. Add butter, reserving 1/2 tablespoon, to the squash and mash well. Mix bell pepper, sugar, onion, egg, mayonnaise, salt and pepper, cheese and nuts to the mixture. Transfer the mixture to a 1-quart casserole dish. Top with bread crumbs. Dot with the reserved butter. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes.
Fry bacon, drain and crumble, then set aside. Rinse and drain broccoli. Remove the tough bottoms of the stalks, slice stems and flowerets, then coarsely chop all parts and place in large mixing bowl. Quarter onion slices and add to broccoli along with grapes, cranberries, sunflower kernels,bacon and cheese. Toss well to combine. For dresssing, combine remaining ingredients and mix well until sugar is dissolved and mixture is smooth. Refrigerate all, toss broccoli with dressing just before serving.
Heat dutch oven over med-high heat. Add Spam and onion. Saute 5 minutes until browned. Stir in soup, 1 1/2 soup cans of water, then remaining ingredients. Bring to a boil and simmer 5 minutes to develop flavors. Garnish with sliced scallions.
Place dried porcini mushrooms into the water and soak for at least one hour. (I personally soaked them over night so they are ready for lunch.) Do NOT drain the water as this will be the bases of your soup. Once the mushrooms have reconstituted, melt sweet cream butter in a sauce pan over medium heat. Add the diced sweet onions and garlic. Saute until the onions lose their opacity (but do not allow to brown.). Add the reconstituted mushrooms along with the flavored water. Place both cubes into the mixture and allow the soup to come to a slight boil. Gently add the heavy whipping cream while stirring. Bring soup back to a gentle boil. Soups on!
Preheat oven to 400 degrees. Shred cheese. Let cheese and sausage come to room temperature. You can rush this step in the microwave but take care not to melt the cheese or cook the sausage. Combine ingredients in a bowl. This is easiest done adding ingredients a third at a time and mixing with your hands. If you notice the mixture getting too crumbly and not sticking together, reduce the amount of all purpose baking mix when adding the last third. Form into balls about a quarter size in diameter. If they are larger this is fine, they will just need to cook longer. Place as many balls as possible on an ungreased cookie sheet leaving just enough space between so they are not touching. Bake in a 400 degree oven for 15 minutes. Adjust cooking time as necessary for the size of the balls formed. Great served warm or at room temperature. They reheat great in the microwave.
Bring 2 cups of water to a boil, pour over oatmeal, and let cool. Dissolve yeast in 1/2 cup warm water and let sit for 5 minutes. To oatmeal mixture, add sugar, yeast, butter, molasses, and flour. Knead hard and let rise for 45 minutes. Punch down and let rise an additional 30 minutes. Place into greased bread pans and let rise 2 hours. Bake at 350 degrees for 45 to 60 minutes.
1. Sprinkle yeast on warm water in large mixing bowl and stir to dissolve. Allow to sit about 5 minutes. 2. Combine Milk, Sugar, Salt, Eggs and Butter and mix together well. Add to the Yeast mixture. 3. Add 2 cups flour and mix on MED. for 2 minute scraping the sides of the bowl. Then gradually add 3 more cups, mixing on HIGH speed for about 3 minute until dough begins to form and pull from the sides of the bowl. 4. Turn the soft dough onto a clean, well floured surface and begin kneading for about 10 minute adding up to 2 cups of flour until a soft, pliable dough forms and is easily rubbed from the hands. Continue kneading -- using less flour will keep the dough light. 5. Place into a well buttered / greased bowl turning once to coat and allow to rise about 2 hours, until doubled in size. (Dough is finished when indentation from finger remains when pressed). 6. Punch down the dough, shape as desired and allow to rise for 20-30 minutes. While rising, heat oil in deep fryer or dutch oven. Fry each doughnut about 1 minute per side (depending on the desired color) and remove from oil and drain. Gloze / Coat as desired or fill with cream or jelly.
Put potatoes, eggs, celery, onion, pickle, pimento & bacon in a bowl. Combine sour cream, mayonnaise, vinegar and seasonings; blend thoroughly. Pour over potato mixture & toss lightly. Chill several hours to lget flavors blend. Serves 6-8.
Preheat oven to 350 degress Fahrenheit. Melt butter in a 15x10x1 inch jelly roll pan. sprinkle dry bread mix evenly over melted butter. Sprinkle coconut evenly. Distribute candied fruit evenly over coconut. Distribute dates evenly over candied fruit. Sprinkle with nuts. Press mixture lightly. Pour condensed milk over top. Spread milk evenly. Bake for 20-30 minutes our until set and lightly browned. Cool in pan for 30 minute. While still slightly war cut into bars and remove from pan.
Heat oven to 325. Place oats, nuts, flax seed and coconut in the baking pan. Melt coconut oil; mix in the honey, vanilla, almond extract and salt. Pour over oats and nuts and mix well. Bake for 15 minutes and stir; 15 minutes and stir. Repeat until at desired browness. Take out and add dried fruit as desired.
Place the unopened cans in boiling water (peel labels off) and let them set for 2 1/2 hours. Allow cans to cool before opening. This sauce is great for apple dipping or over ice cream. All unopened cans may be kept in the cupboard until you are ready to use them.
Spray 11x7 baking dish with cooking spray. Spread 1/3 of the sauce on bottom of dish. Arrange 3 noodles over the sauce. Top with another 1/3 of sauce,all of the riccota cheese and the vegetables,and 1/2 the mozzerella cheese. Top with remaining 3 noodles and the remaining sauce. Cover dish with foil. Bake at 375 degrees for 1 hour. Remove foil and sprinkle with remaining cheese,bake for another 5 minutes. Let stand 5 minutes before cutting. I cut the lasagna in 6 pieces,wrap them in seran wrap and freeze them. Then I just microwave them when I need a quick,lowfat lunch!
Cook carrots, onions, and celery in butter until tender. Stir in flour and chicken broth until thick and bubbly. Stir in cream and beer. Add cheese a little at a time. *When adding the flour, I like to mix it in with a wire whisk to avoid getting lumps. When adding the cheese, be sure to keep stirring the soup so it doesn't stick to the bottom of the pot, I add about 1/2 to 3/4 of the block, but you can add as much or less to fit your taste.
With an electric mixer combine the cream cheese and butter and whip till light and fluffy. In a separate bowl combine the squeezed spinach, cheese, EVOO, garlic and pesto. Saran Wrap a mold or tall glass dish and layer the butter mixture and the pesto mixture to create a pretty layerd dip, beginning and ending with the butter mixture. Cover and refrigerate until set. I make this part the day before I am serving the dip. To serve, unmold and place in the center of your serving dish -- I use a punch bowl platter for this. Surround the dip with assorted veggies, baguette bread slices, prosciutto, pepperoni, salami, cheese cubes, olives, let your imagination be your guide.
saute the onion and garlic in the olive oil over medium heat until translucent, but not brown. add the thyme and carrot and cook 5 minutes more. add the tomatoes. bring to a boil, lower the heat and simmer for 30 minutes. season with salt to taste. serve immediately. the sauce may br refrigerated for up to one week or frozen for up to 6 months.
For the Salad: Cook pancetta in large skillet over medium heat until golden brown and crispy. Transfer to a paper towel lined plate to drain the extra fat and set aside. For the Gorgonzola Dressing: In a bowl, whisk together the mustard, vinegar, lemon juice, salt and pepper. Slowly whisk in olive oil. Add 1/2 cup of Gorgonzola to the bowl and mash with a fork. Add the sour cream and whisk together. Serve or store in an airtight container, in the refrigerator, for up to 1 week. To assemble: Arrange iceberg wedges on plates. Spoon dressing over wedges and garnish with pancetta, radishes, cherry tomato halves, and remaining gorgonzola crumbles.
Begin by making sure that all your utensils, pots and supplies are very clean. Put the milk into a pot over medium heat. Heat it to a low boil, but keep careful that it doesn't scorch. Cook it for about 5 minutes then set it aside to cool down until 'warm to the touch'. Dilute the Pitia in the water and stir it into the warm milk. Stir in the salt and cover the pot with a clean, cloth towel and set it aside to thicken and curdle in a warm place. This can take anywhere from 6 to 12 hours. Pour the thickened milk into a basket or strainer that has been lined with cheese cloth or fine tulle/netting. Cover the basket with another piece of net to keep the insects off and hang it over a sink, or outside so it can drain thoroughly. Check on the draining cheese. If it seems that the chunks of curd are too big, you can slice through them with a knife to break them up so more of the water will drain out. It takes about a full day for the cheese to drain to 'Feta' consistency, but if you prefer a harder, dryer cheese, you can let it drain longer. You can also weight down the draining cheese with a dish and a heavy rock placed over it to aid in squeezing out more water and will also give you a thicker cheese. Make the Brine: You will need enough brine to cover the cheese completely so put an adequate amount of water into a pot and bring it to a boil. Boil it for 5 minutes, then remove it from the heat. Add some salt to the water. You will be using the egg as a gauge for the salinity of your brine. Float the egg in the brine. Some of the shell should float above water level, if not, remove the egg and add more salt to the brine. Put the egg back in to test it again. You want 1-2cm of shell to be exposed at the water level. The more shell that floats, the saltier the brine. Keep floating / adding salt until you get the salinity that you want. Cover the brine and set it aside to cool down completely. Invert the basket with the drained cheese onto a clean work surface and remove the cheese cloth. Cut the cheese into large blocks and put them into a clean and sterile container. Pour the cooled brine over the cheese. Keep in mind that Feta has to be completely submerged in the brine or else it will go bad. Use an inverted plate with a heavy rock placed on it to keep the Feta under the brine level.
Pour 1/2 cup of boiling water into a blender. Add 1 cup of nonfat dry milk. Add 2/3 cup sugar. Add 3 tablespoons of melted butter. Add a few drops of vanilla. Cover and blend on high speed for 30 seconds or until smooth. Remove from the blender. Use in a recipe immediately or store in a covered container in the refrigerator. Tips: A food processor may be used to blend the ingredients.
Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of two 8- or 9-inch round cake pans with shortening or cooking spray. In large bowl, beat cake mix, buttermilk, oil, lemon peel and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pans. Bake 8-inch rounds 30 to 36 minutes, 9-inch rounds 28 to 33 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove from pans to cooling racks. Cool completely, about 1 hour. Place 1 cake layer, rounded side down, on serving plate. Spread 3/4 cup of the pie filling over cake layer to within 1/4 inch of edge. Top with second layer, rounded side up. In chilled medium bowl, beat whipping cream with electric mixer on high speed until soft peaks form. Beat in remaining 1 1/4 cups pie filling on low speed just until blended. Frost side and top of cake with raspberry mousse. Garnish with fresh raspberries and mint leaves. Store loosely covered in refrigerator. ***For a smooth mousse, strain the raspberry seeds out of the pie filling. Place the filling in a mesh strainer or sieve over a bowl and use the back of a spoon to press the filling through the sieve.**.
Preheat oven to 350 degrees F. Grease pan (9 inch square). Mix ingredients. Bake at 350 F about 1 hour.
In a medium kettle, boil both white and sweet potatoes, about 15 minutes. In a large kettle, gently saute chopped onions,red and green peppers and tomatoes in oil. Next add fish cut into small pieces to the kettle and saute. Add partly cooked white and sweet potatoes, along with enough cooking water to simmer the soup. Simmer until potatoes and fish are done. Add chopped parsley and chopped scallions to the kettle.
Drain pineapple juice into measuring cup and add water to make 1 cup of liquid. In small saucepan, dissolve jello in the liquid. Heat to boiling. Remove from heat. Add cranberries and pineapple. Mix well. Pour into small jello mold or glass bowl and refrigerate at least 4 hours.
Boil potatoes in broth with 1/4 t salt for 5 to 8 minutes, until tender. Drain. Toss warm potatoes with vegetable oil and onions. Dissolve remaining 1/4 t salt and the sugar in lemon juice. Pour over potatoes. Marinate salad 1 to 2 hours before serving. Serve at room temperature.
Peel peaches, leave whole and place in acid solution, while you finish peeling all the peaches. In a large pot, cook wine, white & brown sugars, lemon juice and one cinnamon stick. Stir until all sugar is dissolved and mixture begins to boil. Remove the cinnamon stick and reserve the syrup. Rinse the peaches. Stick two cloves into each peach and add the peaches to the reserved syrup, heating the peaches until slightly softened. Remove from heat and allow peaches to sit in syrup overnight at room temperature. Next day, remove the cinnamon and cloves from the peaches. Slice the peaches into thick wedges and place back into the syrup. Next add the shredded candied ginger into the peach mixture and reheat the peaches. Once the peaches are hot, pack tightly into hot sterilized jars, make sure to add 1 stick of cinnamon to each jar. Cover the peaches completely with hot syrup, make sure to release any air bubbles, adding more syrup if necessary. Clean the rims and seal the jars. Process quart jars for 25 minutes in a water bath canner.
Soak fruit for a few hours in water. Meanwhile, boil water, add orange water, sugar. Boil until it thickens to a syrupy consistency. Drain the fruit, and mix it in a bowl. Spread the syrup over the fruit, and chill. Add sheep's cheese and walnuts. Enjoy!
Cook turkey in skillet, drain, set aside. Add oil & onions to skillet, cook 15 minute over med heat. Add turkey, A-1, tomato sauce, vinegar, syrup, & chili powder; simmer over med heat while pasta cooks. Cook pasta al dente; add corn, drain, add to skillet, stir to combine. Sprinkle each serving with 1 tbsp chopped walnuts.
Place cutlets between waxed paper and flatten to 1/4 - 1/2 inch thickness using a meat pounder or rolling pin. Cut small slits around the edges of the pork and set aside. In a pie dish or bowl combine 1/2 cup flour, salt and pepper. In a second pie dish beat eggs with milk. In a third pie dish combine bread crumbs and paprika. Dip cutlets in flour, then egg mixture and finally in the breadcrumb mixture, coating well with the crumbs; set aside until all the pork cutlets are coated. In a large skillet melt Crisco (vegetable shortening) over medium heat. Add three cutlets to the skillet at a time and saute on both sides until golden brown (3-5 minutes per side) and then transfer to a plate and keep warm and repeat with the remaining shortening (3 tablespoons) and cutlets. In a small cup combine remaining flour (2 tablespoons) with dillweed and then add mixture to skillet. Stir in broth, stirring to combine well and then stir in sour cream until heated through. Spoon sauce or pass separately--the sauce is wonderful over noodles.
Preheat oven to 325°F. Beat sugar and eggs together in a large bowl until thick and pale. Stir flour, baking powder, baking soda and cinnamon together. Fold flour mixture into the egg mixture. Add carrots and nuts. Spoon batter into a greased tube or bundt pan (or 2 loaf pans) and bake for 45 minutes or until tester comes out clean.
Combine chickpeas, carrots, zucchini, onions and olive oil in a pot, add stock, parsley, paprika, chili flakes and salt to taste. Bring to boil and sprinkle in couscous. Stir around, add raisins, cover and remove from heat, let sit 5 minutes, uncover and stir again.
In a large soup pot, heat the olive oil. Saute the chicken 4 to 5 minutes or until no longer pink. Add the mushrooms, onion and red pepper; saute another 5 minutes. Add the wine and cook, stirring, for 3 minutes. Add the stewed tomatoes and their juice, basil, rosemary, thyme, salt, black pepper, bay leaf and stock; simmer for 10 minutes. Remove the bay leaf. Stir in the parsley and serve immediately.
Preheat oven to 350°. Process Rice Krispies in a food processor until they are reduced to dust. Measure out 1 cup of the pulverized Rice Krispies and combine it with the flour, baking soda, and salt. Set aside. In a separate bowl, cream together the butter, peanut butter, sugar, and brown sugar until well combined. Stir in the eggs and vanilla. Stir in the chocolate chips. Stir in the dry ingredients until well blended. Drop heaping tablespoonsful of dough on to ungreased cookie sheets. I use a 1 1/2 tablespoon size cookie scoop but I don't level it off. Press down on the cookies to flatten them slightly. If you don't do this step the balls of cookie dough will maintain their shape and won't bake right. Bake cookies 12 to 14 minutes or until done. If you want you can leave out the chocolate chips and make just plain peanut butter cookies. In this case, take a fork and press down on the mounds of cookie dough before baking them to make the familiar crisscross pattern that's common to peanut butter cookies. Baking time will be the same. Yield will be about 42 cookies.
Fill glass with ice. Pour cranberry juice and Malibu into glass. Stir with straw or stirrer. Sip & enjoy.
Combine the flour, salt, pepper, and paprika in a large, resealable plastic bag. Wash and pat dry the chicken, then place in bag and shake to coat in flour. Heat the oil in a large pan. Add the chicken and cook over medium-high heat for about 8 minutes turning once. Remove from the pan and set aside. Add the onion and garlic and cook until lightly browned. Add the tomatoes and bell pepper and cook an additional 3-5 minutes. Place the chicken and vegetables in a large casserole dish. Add the wine, stock, potatoes, olives, and bay leaf. Cover and bake at 375 for one hour or until chicken is tender. Remove from oven, check seasoning, and stir in the jarred pimientos. If desired, hot sauce, sherry vinegar, and additional paprika may be added before serving.
Mix together cocoa and sugar in mug, heat milk, pour into mug and add vanilla.
Preheat oven to 350 degrees. Whisk eggs and milk in large bowl to blend. Stir in cheese, tomatoes, green onions, basil, salt, and pepper. Melt butter in large ovenproof nonstick skillet over medium to medium-high heat. Add egg mixture; do not stir. Cook until eggs start to firm and sides and bottom begin to brown, lifting sides occasionally to let uncooked egg run underneath, about 5 minutes. Sprinkle with Parmesan cheese. Transfer skillet to oven and cook until eggs start to puff and brown and the center is cooked through, about 15 minutes. Using spatula, loosen edges and bottom of frittata. Slide out onto plate. Slice frittata into wedges. Serve warm or at room temperature.
Preheat oven to 450°F Place peppers on foil-lined baking sheet. Roast for 20 minutes or until blackened, turning occasionally. Wrap peppers up in foil to steam. Let stand 15 minutes. Remove skin and seeds from peppers and chop. Heat oil in Dutch oven over medium heat. Add onions, garlic, ground cumin and cumin seed. Saute 5 minutes. Add chicken broth, reserved peppers, corn, potatoes and chicken. Bring to a boil. Cover, reduce heat and simmer 20 minutes. Serve with baked corn tortilla strips, avocado, and cilantro, if desired. *May substitute 1 (4-oz.) can diced green chiles.
Pre heat oven to 375F degrees. Place beets& shallots in a 9x13" oven proof dish. In a bowl whisk together oil, wine, thyme, pepper flakes, salt& pepper. Pour over the beets and shallots, toss until evenly coated. Cover dish with foil and bake for 1 hour. Remove from oven. Combine honey and vinegar and drizzle over the beets, toss veggies. Bake uncovered for another 15 minutes until the beets are glazed and tender. Adjust seasonings if necessary. Sprinkle with the chopped green onion.
In a soup pot, combine onion, carrot and mushrooms. Add 5 cups water. Bring to a boil and simmer until the carrots and mushrooms are soft. Add sesame oil, sugar, ginger and soy sauce. Add salt and pepper to taste. Bring back to a boil, add bok choy and simmer until bok choy is tender.
In a bowl, combine goat cheese, parsley and rosemary. Mix well. Spread cheese mixture evenly over cut side of bottom of baguette. Season to taste with salt and pepper. Top with remaining bread and brush outside all over lightly with olive oil. Grill, turning once, until exterior is light golden, about 2 minutes per side. Transfer to a cutting board and cut into 3/4 inch slices. Serve warm.
Cook rice according to package directions and set aside. Brown beef and next 3 ingredients in a large skillet, stirring until beef crumbles; drain off grease. Combine beef mixture, rice and remaining ingredients (except for onion rings). Place mixture into a greased 13x9x2 baking dish. Bake for 1 hour at 325 degrees. Add onion rings to top and bake for 10 more minutes. Serve immediately.
Preheat oven to 400°F (200°C). Lightly grease a 9x9 inch baking dish. In a bowl, whip together the egg yolks and heavy cream. Melt the butter in a large saucepan over medium heat. Saute the onion and celery about 5 minutes. Season with salt, cayenne pepper, garlic powder, and Creole seasoning. Reduce heat to low, cover, and simmer 20 minutes, stirring occasionally, until very tender. Mix the flour into the saucepan, and cook and stir continuously for 5 minutes. Mix in the egg yolk mixture. Stir in the 1/2 cup Cheddar cheese and American cheese until melted. Remove from heat and fold in the crabmeat. Transfer the mixture to the prepared baking dish. Bake 20 minutes in the preheated oven, until bubbly and lightly browned. Remove from heat and top with the sharp Cheddar cheese and green onions. Allow the cheese to melt before serving.
Place onions and bacon into large saucepan and cook onions over medium heat until they are almost clear. Add garlic and cook for 1 minute. Add chicken bouillon, water and potatoes, bring to a simmer for 15 minutes. Add remaining ingredients and simmer for 5 more minutes then serve.