HumbleIntelligence/food-ner-1-Million huggingface dataset:
Set oven to 350 degrees. Grease a 9x13 baking dish. Cook macaroni until soft-firm. Meanwhile, cook sausage and onion until meat is no longer pink; drain. Drain macaroni. In a large bowl, combine pizza sauce, tomato sauce and milk. Stir in sausage mixture, macaroni, pepperoni, mushrooms and olives. Transfer to a greased baking dish. Cover, and bake for 30 minutes. Uncover; sprinkle with cheese, bake 10-15 minutes longer, or until bubbly and cheese is melted.
Preheat oven to 250 degrees. Combine the sugars and cream with butter. Add well-beaten eggs. Sift flour, bakin gpoder and mace; add alternately with whiskey. Add nuts, blend well. Bake in well greased or paper-lined tube pan for 2 1/2- 3 hours. The cake should have a moist, crumbly texture similar to a macaroon. Wrap in foil and store in a cool place. (Do Not Freeze). The cake cuts easier when cold, but should be served at room temperature. It will keep for two weeks or longer. Note: For added flavor, add 1 TBS of Whiskey Sauce (See ingredients above and combine all well) to the cake one half hour before serving. Whipped cream is optional.
In a large bowl combine flour and sugar. In a large saucepan combine butter, shortening, cocoa, and coffee. Mix well and heat to boiling. Pour into the flour and sugar; mix well. Add the buttermilk, baking soda, eggs, and vanilla. Mix well. Pour into a well-greased 11x17 1/2 cookie sheet and bake at 400 degrees for 20 minutes or till done. While brownies bake make the frosting. In a large saucepan combine the butter, cocoa, and milk; heat to boiling and mix well. Mix in the confectioners sugar and vanilla and mix till smooth. Pour warm frosting over the brownies as soon as you take them out of the oven. Cool; cut into 48 bars.
Sort beans and soak overnight in enough pure, fresh, water to cover the beans - Or - use the quick method: sort the beans then put them in a saucepan with enough water to cover, and bring them to a boil. Boil the beans for 3 minutes, then cover and remove from heat. Allow to sit for one hour after boiling (don't lift the lid). After using either pre-soak method, be sure to rinse and drain the beans completely of their soaking liquid before putting them in the crock pot. Put a couple table spoons of olive oil in the bottom of the crock pot then throw in the beans and all the other ingredients (including the 6 cups of fresh water.). NOTE: the water used in cooking the beans in the crockpot is NOT the same water used for soaking the beans. The water used to soak the beans should be discarded because it may add bitterness. Cover and cook on low for about 8 hours, or until beans are tender and creamy. Prep time is long only because of the soaking & slow cooking. The ingredients come together very quickly - no more than about 10 minutes of actual prep.
Cream the sugar with the butter and cream cheese. Blend in the flour, cocoa powder, salt and vanilla extract. Stir to make a soft dough, adding a little flour as necessary if dough is too sticky. Turn dough out onto a lightly floured board and pat into a flattened disk. Wrap in plastic and chill for 30 to 60 minutes or overnight. (Food processor method: Use the steel knife and place the flour, salt, cocoa and sugar in the work bowl. Drop in the butter and cream cheese in chunks. Process until ingredients blend and dough forms a mass or ball (this may take a minute or two). Remove from processor and sprinkle on a little flour to keep dough from being too sticky. Wrap in plastic and chill 30 to 60 minutes or overnight.). Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Divide dough in half. Roll each portion into a 10-inch circle on a well-floured board. Be careful as dough is delicate. Spread chocolate filling on dough, then sprinkle on sugar, cinnamon and nuts. Roll up each edge into a miniature crescent. If using jam, spread on jam, then sprinkle on sugar, cinnamon and nuts. Brush with beaten egg white. Bake until done - about 25 minutes. Dust with confectioners' sugar if desired.
Toast waffles to desired doneness. Blend together the vanilla yogurt,lemon extract, Splenda, and cream cheese with the hand stick blender. Top waffles with choice of fruit and top with about 1 tablespoon (on each) of the yogurt sauce. Dig in!
Preheat oven to 400°F. Spray a 9-13 casserole with non-stick spray. Clean and prepare the potatoes and veggies, dumping them into a bowl large enough to hold them all. Wash and peel the yellow peel off a large lemon and add to a food processor with the juice from the lemon (being careful to remove bitter seeds), garlic cloves, Italian seasoning, salt, pepper, Worcestershire sauce and olive oil. Process til the lemon peel almost disappears, about 3 minutes. LASTLY, add the red pepper flakes and stir in -- don't process the pepper seeds. Pour the lemon garlic mixture over the veggies and toss til everything is well coated. Pour out into the prepared baking dish. (Can be made ahead to this point, covered and refrigerated. Bring to room temperature before baking). Bake, uncovered, for a total of 35-40 minutes til the everything is golden and the potatoes are fork tender. If adding cherry tomatoes, put them in half way through the baking process and toss through with a wooden spoon. Sprinkle with parmagiano cheese and serve.
place butter in pan and cook to melt. add pie filling and frozen cherries and cook for 5-10 minutes on med heat to blend the mixture stirring carefully and frequently. place remaining ingredients together in separate bowl and hand mix to pancake-like batter consistency. place cherry mixture in bottom of oven safe pie dish or similar baking dish. spoon batter over top by spoonfulls. don't worry if batter does not fully cover filling as it does expand during baking. bake for 40 minutes at 350 degrees or until crust browned and filling bubbly. let sit for at least one hour or refridgerate over night to set. serve warm or cold by itself or with whipped topping or ice cream.
Arrange the celery pieces on a plate and set the plate in a warm place -- a sunny window is best -- for 24 hours or until the celery is thoroughly dry. This is the best way to dry the tiny pieces of celery for the instant stuffing mix. You must be sure to remove all moisture from the celery. You should end up with 2 teaspoons of dried celery for every 1/3 cup of freshly minced. Prepare bread crumbs by stacking the bread slices on top of each other and squishing them down flat with the palms of your hands. This will create denser bread crumbs that will not become soggy and pasty when cooking. Use a sharp knife to dice the bread into little pieces. You should have about 2 1/2 cups of white bread and 1 1/2 cups of wheat for a total of around 4 cups of bread. Preheat oven to 250 degrees. Spread the bread crumbs on a cookie sheet. Bake for 30 to 40 minutes or until bread is completely dry. You should now have around 2 2/3 cups of dry bread crumbs. To make the vegetable/seasoning mix, combine the dried celery with chicken bouillon powder, onions, parsley, sugar, and onion powder in a small bowl. You now have a stuffing kit that can be sealed up and stored in a dry place until you are ready to use it. To make the stuffing, mix the vegetable/seasoning mix with 1 2/3 cups water in a medium saucepan over medium heat. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 10 minutes. Stir in the bread crumbs, cover, and remove from heat. Let stuffing stand 5 to 7 minutes. Fluff it with a fork before serving.
Using a Mason jar, cruet, bowl, or blender put vinegar, salt, ground pepper, cloves, oregano,parsley, basil, rosemary, ground mustard and sugar or honey if using, in container. Mix thoroughly together. (I use a blender). Slowly mix oil in with the vinegar, herb mixture. This is where I use the blender as it makes the dressing a bit thicker. Sometimes though, if I am in a big hurry, I just use a Mason jar, and mix the oil in a little at a time and then shake vigorously. Serve as your "everyday" dressing. I leave this out on my counter for about two days (gets even more intense), or you can put it right into the refrigerator. Ours just doesn't last that long.
Preheat oven to 375. Combine eggs through garlic powder in a medium bowl; beat until combined. Stir in 2 cups cheddar cheese, sausage and cottage cheese. Pour into greased 9" pie plate. Sprinkle with remaining cheese. Bake uncovered 25 to 30 minutes.
Using a medium sized ziploc bag, crush the candy canes in little pieces. Cut the hershey kisses in half. I found that a whole hershey kiss was too much for the cookies, but a half one is perfect! Heat your oven to 375. Add the butter to a stand or hand-held mixer and mix well until smooth. Add the sugars and mix well. Add the almond and vanilla extract and mix well. Add the flour and mix very well on low speed until well mixed. With a wooden spoon mix in the crushed candy canes and the mini chocolate chips well. Scoop out a teaspoon of dough and add one half of a hershey kiss. Roll up the dough in a ball to keep the kiss inside! Place the dough balls on a parchment covered cookie pan and bake for 10-12 minutes and golden. Allow them to cool for about 2 minutes before removing from the pan and allow to cool. I have found having a sheet of tin foil on your table or counter works great in cooling cookies! In a medium sauce pan, add the white chocolate chips and the 6 tablespoons of shortening. Melt slowly on medium/low heat as not to burn the chocolate. Divide the melted chocolate into 3 cups. In the first two cups, add a bit of green and a bit red food coloring seperately to the shades that you like. Using a fork, drizzle the colored chocolate over the cookies to decorate. The kids will love this part! Enjoy!
Cut potatoes as if for french fries but not as long. Pour oil in large skillet. Add leached potatoes. Fry until soft and slightly browned. LEACHED POTATOES: Cut potatoes as desired for frying, french fries or cubed for mashed. Place cut potatoes in 10 times the amount of water to potatoes. Soak at least 4 hours, overnight in the frig is better. Drain potatoes and rinse again. Pat dry if potatoes are going to be fried.
1 . Mix the semolina and butter till the mixture looks like breadcrumbs. 2. Add the milk powder, evaporated milk, saffron and sugar and mix. 3. Leave for 3 hrs so that the mixture doubles in size. 4. Put into a dish and cook for 20 minutes.
Throw all ingredients in a Ziplock bag with your steaks. Refrigerate overnight (tastes best), or for at least two hours. Cook your steaks however you want. Some people will probably scream unsanitary, but I like to boil down the marinade until it thickens in the same pan I cook my steaks in, and serve it as a pan sauce. I'm not dead yet! Enjoy!
Peel potatoes and rutabaga and cut into 1/2" cubes. Place in saucepan, cover with cold water, salt lightly, and boil until tender- about 15 minutes. (Be careful not to overcook.) Drain. (Reserve the cooking water and freeze for a delicious, nutritious soup base!) Begin preheating oven to 425F degrees (about 220C degrees). In a small saucepan, melt margarine. Whisk in flour and cook over medium-high heat for 30 seconds. While whisking constantly, add chicken broth and milk. Continue whisking until sauce comes to a boil. Boil gently for 2 minutes. Remove from heat. Stir in salt and pepper. Slice half an onion into wide rings. Separate rings and add to potato/rutabaga mixture. Toss well. Place in casserole dish sprayed with non-stick cooking spray. Sprinkle with cayenne pepper, if desired. Pour sauce over all. Sprinkle evenly with parmesan cheese. Bake for 15 minutes, or until top begins to brown and sauce is bubbly. Serves 2-4. NOTE: Tested at high altitude. You may need to reduce the amount of liquids and/or cooking times.
Assemble all ingredients in sauce pan. Stir over low heat until thickened. Stir in 1/2°C parmesan cheese, cavatelli noodles, shrimp and crab meat. Stir until shrimp and crab meat are warm. Serve in large pasta bowl, with 1 tablespoons crushed graham crackers on top.
Combine the cream cheese, sugar and sour cream in a small bowl. Beat until fluffy. Add the almond extract and milk to thin a bit. Blend well. Allow to set at room temperature for 30 minutes before serving. Makes enough for about a dozen scones.
In large mug, stir together coffee, Hershey's Chocolate Syrup, cream and cherry juice. Garnish with whipped cream and cherry, if desired. Serve immediately.
Glutinous rice is steamed for 20- 30 minutes with pandanus leaf. mix coconut milk, salt and steamed glutinous rice in a big pan or a big bowl, stir until coconut milk absorbed. And then steam again until glutinous rice soft. After that take 1 spoon of glutanious rice onto plastic, make a flat and than stuff with seasoned meat, make a round, than put onto banana leaf, wrap like sausage shape. Steam again for 30 minutes.
In a large bowl slightly beat the eggs. Add the melted butter, brown sugar, both corn syrups, vanilla, salt, and pecans. Pour it into a prepared pie shell. Bake 350 degrees for about 45 minutes. Serve with real whipped cream dollops.
FOR VEGAN DUMPLINGS: Mix a little bit of tepid water (around 30ml) with yeast and 1/2 teaspoon of sugar and let it be for 3-5 minutes. Then slice your bread rolls into 4 cm x 4 cm big pieces maximum and soak them in milk. They are supposed to be really damp but not soaking wet. Then, in your bowl mix flour with salt, then soaked bread rolls and yeast. Create a dough (there is a possibility, there might be a need for more flour, you don't want your dough to be extremely sticky, but don't add too much). After this, create a roll (I've created 4 medium sized ones - 20 cm long and 9 cm thick) and let them rise for 20 minutes in warm place. Place them into salted boiling water and cook them for 25 minutes. After 25 minutes, just pierce them with a toothpick once or twice and let them chill down. CZECH TOMATO SAUCE/ALSO IN VEGAN VERSION: This meal is famous for it's weird combination, but sweetness is important. So let's start with preheating your big pot on a stove with medium to high heat and add 1 tablespoon of oil (I am using rice oil most of the time), add your onions in and start to caramelize them. That will take around 5-10 minutes. Now add your meat and slightly roast it for 3-5 minutes. Pour your tomato puree, paste, water, vegetable stock cube, seasoning and sugar as well and mix it all together and bring it to boil. Then, put it to the simmering heat and with a lid on cook it for 1 hour. This way meat will be extremely soft and tender. But after 45 minutes, bring it to the medium/high heat again and for a last 15 minutes cook it without a lid, this way it will get thicker. BUT IF YOU ARE VEGAN! After caramelization of your onions, just add your tomato puree, tomato paste, seasoning, vegetable stock cubes, sugar as well and mix it together . Bring it to the boil and then to simmering heat and this way cook it for 1 hour with a lid on. After 45 minutes, bring your heat up again to medium to high and cook it this way for last 15 minutes without a lid on. It will get much thicker this way! Enjoy!
Run the tofu through a food processor or blender til smooth, adding milk as needed to thin. Add the protein powder and fruit to the blender, scraping down sides as needed. Frozen fruit may be added to thicken (like ice) without substantially watering down the mixture. Add more milk to thin, as needed. Combine the tofu mixture and the yogurt in a mixing bowl and thin to taste, if necessary, with more milk. Pour into individual drink containers, cover and store in the refrigerator. Only make as much as can be drank in one to two days; make a fresh batch as needed.
Peel potatoes and slice into thick wedges. Place in large pot of water and bring to a boil. Cook until the potatoes are tender but not falling into a mush. Pour off the water and begin to mash the potatoes by hand. Add in the watercress, peas and corn and mix everything until well combined. Season the mash with butter, salt and pepper to taste. Serve hot.
Pre-bake pie shells. Cool them completely. Beat cream cheese in a large bowl with electric mixer until smooth. Mix in condensed milk. Spread into shells, wrap in plastic wrap, and place into the freezer until firm (2-3 hours). Arrange bananas over filling. Spread pineapple over bananas. Beat cream until stiff peaks form. Spread over fruit. Sprinkle on pecans and drizzle with chocolate syrup. Chill in refrigerator one hour before serving.
Preheat oven to 350°F; brown hamburger or turkey meat and drain. In a sauce pan cook together milnot,enchilada sauce,cream of chicken and cream of mushroom. Bring to a boil and set aside. In a casserole pan crush up about 3/4 of the bag of Tostidos and cover the bottom of the dish. Layer the browned meat on top of the chips and then pour your sauce mixture on top of that. Sprinkle cheese on top and cover with foil. Bake for around 15 minutes so that the cheese is good and melted. Enjoy.
Grease 19 cms square tin. Line with baking paper. Place chocolate in microwave bowl. Microwave on medium for 2 minutes, stirring every 30 seconds till melted. Add biscuits, apricots, raisins and coconut. Stir to combine. Press mixture into prepared pan. Refrigerate, covered for 2 hours or till set.
PEANUT BUTTER CRUST: Beat shortening with sugar in a small bowl. Measure 1/8 cup of the beaten egg; you may discard the rest. Add in peanut butter and blend together with an electric hand mixer. Add the oats. (You may grind them in a food processor. These help to make the crust crunchier and less soggy.). Preheat oven to 325 degrees before dropping onto a cookie sheet. Make small balls and flatten each drop with the back of a metal spoon. Bake for 12 minutes and remove to an oven-safe wire cooling rack. Turn off the oven. Return the cookies (on the cooling rack) to the oven for an additional 5 minutes. Put baked cookies into a food processor and grind down to coarse crumbs. Melt butter in microwave. Mix with the crumbs in a small bowl. Using your fingers, press the mixture into the bottom of a 9 or 10 inch pie plate. PIE FILLING: Mix first three ingredients (corn starch, sugar, salt) in a large bowl. Measure milk into a medium to large saucepan, and dissolve the dry mixture in it. Make sure NO lumps are left. Turn on burner to medium heat and stir continuously. When bubbles begin to burst at the surface and mixture has thickened, stop cooking. Add in butter and vanilla, stirring well. Transfer half the mixture back to your mixing bowl. Combine with eggs and stir vigorously. Transfer this back to the saucepan with the rest of the pudding and combine. Heat on medium to return the mixture to bubbling. Slice bananas and layer half over the pie crust. Add half the pudding mixture, then the rest of the banana slices, then the rest of the pudding mixture. Let cool. After about an hour, transfer to refrigerator. Once the pie filling has set, top with Cool Whip. CARAMEL DRIZZLE: Combine sugar and water in a very small saucepan. Heat on high to boiling. Keep the solution boiling the entire time and stir. When the mixture has become medium to dark brown, add the whipping cream. Stir. Heat on high again to let the mixture become uniform. Let boil for at least 2 minutes. Put in a plastic bag and seal. Snip the corner to create a small opening (about the size of the tip of a grain of rice). Drizzle caramel over the Cool Whip atop your pie. Enjoy!
Beat cream cheese, lemon juice, milk, green onions, hickory smoke and one seasoning with mixer until light and fluffy. Beat in salmon. Chill several hours for flavors to blend. Spread on toasted bagels, bagel chips, french bread slices, crackers, pumpernickel or rye bread. Optional: Depending on your taste preferences, stir in one of the following seasonings: 2 TBSP fresh chopped dill, 1 fresh minced jalapeno pepper, 1 tsp crushed red pepper flakes, 1 1/2 tsp garlic herb seasonings, 1 tsp blackened or cajun seasonings, OR 1 tsp no-salt seasoning.
In a bowl combine the brown sugar and spices. Rub the brown sugar-spice mixture over both sides of the chops using the entire amount. Heat 2 tablespoons of olive oil in a skillet over medium-high heat. When the oil is shimmering hot, add the pork chops. Cook the chops for about 5 minutes on each side or until they are nicely browned. Note: Once browned on one side, after fipping to the other, I partially cover the pan until cooked through.
Mix milk and ground meat. Divide into 4 patties. Put 1/4 cup of stuffing in center of each patty. Mold the meat around the stuffing to form a ball. Place in an 8x8-inch pan. Add the soup (undiluted). Bake at 350° for 1 hour. Baste several times.
Melt white chocolate and mix in malted milk powder. Shape into 1" balls. If your balls turn into patties, add more malt. Dip in melted chocolate and allow to set. Note: Sometimes these turn out as malt patties rather than perfect balls. Don't worry. They still taste like Whoppers.
Clean and cut potatoes into cubes. Add potatoes and sliced butter to a microwave safe covered dish. Microwave on high for 5 minutes and then stir to coat all potatoes. Season with salt, pepper (or seasoned salt) to taste. Return to microwave and cook (covered) on high for another 5 minutes. Stir and let rest for 5-10 minutes. Check the potatoes to see if they are done (fork tender), if not, add another 5 minutes and let rest again. Add cheese, bacon and mix with potatoes and cook on high in microwave for 2 minutes or until melted. If you would like a crisper potatoes then put the dish in a 350 degree oven for 15 minutes rather than microwave for the last 2 minutes. Serve with sour cream and sliced green onions.
In a large skillet, melt butter over medium heat. Stir in brown sugar until blended. Add bananas; stir to coat. Remove from the heat; set aside. Unfold puff pastry. Cut into four rectangles. Place a halved banana in the center of each square. Overlap two opposite corners of pastry over banana; pinch tightly to seal. Place on parchment paper-lined baking sheets. Bake at 400° for 20-25 minutes or until golden brown. Drizzle with chocolate. Serve warm with ice cream and top with nuts if desired .
Cook pasta in rapidly boiling water, till it is al dente. To make the sauce, place lemon juice and olive oil in a bowl and whisk till well combined. Stir through parmesan, basil, olives, pepper and salt. Drain pasta and return to warm saucepan. Toss with the sauce. SERVE IMMEDIATELY.
Make "The Cure" spice rub blend. NOTE: You will be using 2 Tablespoons in this recipe. Store the remaining in an airtight container and use whenever a recipe calls for using a rub for your chicken, duck, rabbit, etc. Mix all ingredients together well in a large bowl, kneading as you would for bread dough. Cover with plastic wrap and refrigerate or uncover to air dry, if you can stand the pungent smell in your fridge. It will allow it to become more flavorful. Allow the mixture to be refrigerated for at least 6 hours or as long as 4 days, so the chorizo ripens. Cook in a frying pan, drain off the excess fat. (*Save the fat for making your own refried beans).
Cut chicken thighs or breasts in half length way. Coat lightly in flour. Dip in combined egg and milk. Roll in Stuffing mix or bread crumbs. Insert skewers. Heat combined butter and olive oil in a pan to come about 1/2 cm up side, when hot add chicken nuggets and cook until golden. Serve with you choice of side dish. Salad/couscous, rice, chips, Corn chips, the choice is yours!