HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 425°. To prepare crema, combine the first 8 ingredients in a small bowl; set aside. To prepare tacos, combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly over both sides of fish. Place fish on a baking sheet coated with cooking spray. Bake at 425° for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish in a bowl; break into pieces with a fork. Heat tortillas according to package directions. Divide fish evenly among tortillas; top each with 1/4 cup cabbage and 1 tablespoon crema.
Preheat the oven to 375 degrees F. Season the fish all over with salt and pepper. Lay the slices of prosciutto flat and wrap a piece of fish tightly with one of the slices. Repeat with the remaining 3 slices. Place the fish on a baking sheet and position it on the middle rack of the oven. Roast until the prosciutto begins to crisp up and the fish flakes with gentle pressure from your finger (or a fork), about 10-12 minutes. Serve each with a wedge of lemon and the pesto drizzled over the top.
Place all ingredients, in the order listed above, in your bread pan fitted with a kneading paddle. Set bread machine to "quick" or "cake" setting. (approx 20 minutes knead time + 70 minute bake time). After batter has mixed for about 4 minutes, stir sides and bottom of pan with a rubber scraper to ensure complete mixing. When mixing is complete, remove paddle and let bake. When alarm sounds, your loaf is ready! (if not ready, use the "bake" setting on the machine to add 10-15 minutes at a time until done.) Remove from pan and place on a wire rack to cool. Optional: while still warm, glaze with a mixture of 1/4 c lemon juice + powdered sugar to desired consistency.
Creating the Gift in a Jar: Wash and thoroughly dry a 1-quart wide-mouth canning jar. Layer the ingredients in the jar as listed above starting with the flour, salt, baking powder, M&Ms and then sugar - make sure to press firmly with a flat bottomed object after each addition; make the layers as level as possible. Secure the lid and decorate as desired; attach the instructions for making these cookies found below. RAINBOW CUPCAKES GIFT TAG: Additional ingredients to be added by the recipient: 3 large egg whites, 1 cup milk, 1/2 cup butter, softened, and 2 tsp vanilla extract. RAINBOW CUPCAKES INSTRUCTIONS: Preheat oven to 350. In a large bowl, combine the egg whites, milk, butter and extract; blend with electric mixer set on medium speed for 2 minutes. Add the contents of the jar and blend on low speed for 2 minutes. Spoon the batter into papered muffin tins, filling each liner two-thirds full. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Cool for 5 minutes in the tin, then transfer to a wire rack and cool completely. Serve immediately or store in an airtight container for up to 1 week.
For the stock - In a large stock pot, bring the chicken, water, onion, carrot, celery and bay leaves to a boil. Boil until the chicken is cooked through. Remove the chicken, shred and return to the pot. Discard the bones. Add the soup base and stir to dissolve. If starting with cooked turkey, mix with water, bay leaves and soup base and bring to boil. For the soup - After returning the chicken to the pot, bring back to boil. Add the wild rice and cook for 15 minutes. Remove the stock veggies (onion, carrot, celery and bay leaves) and discard. Add the diced carrots, celery and onion and cook for 15 minutes. Add zucchini, mushrooms and tomatoes and cook for another 10 minutes. Add the Parmesean cheese rinds, if using, and the Pepper and cook for another 5-10 minutes more until the cheese gets melty. Serve with biscuits or bread.
Place a rack in the center of the oven and preheat the oven to 350 degrees F. Lightly mist a 13- by 9-inch pan with vegetable oil spray. Set the pan aside. Place the cake mix, pumpkin, eggs, cinnamon, and nutmeg in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter will be thick and should look well combined. Fold in the cinnamon chips until well distributed. Pour the batter into the prepared pan, moothing it out with the rubber spatula. Place the pan in the oven. Bake the cake until it springs back when lightly pressed with your finger, 35 to 40 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Meanwhile, prepare the Cinnamon-Chocolate Cream Cheese Frosting. Spread the frosting over the cake in the pan with smooth, clean strokes. Sprinkle the pecans over the top. To make slicing easier, store this cake, lightly covered with waxed paper, in the refrigerator until the frosting sets, 1 hour. Then wrap it in aluminum foil and store in the refrigerator for up to 1 week. Or freeze it, wrapped in foil, for up to 6 months. Thaw the cake overnight in the refrigerator before serving. Cinnamon-Chocolate Cream Cheese Frosting. (Makes 3 1/2 cups, enough to frost a 2- or 3-layer cake.). Place the cream cheese and the butter in a large mixing bowl. Blend with an electric mixer on low speed until well combined, 30 seconds. Add the cocoa powder, cinnamon, vanilla, and 3 3/4 cups of the confectioners' sugar. Blend with the mixer on low speed until the ingredients are moistened, 30 seconds. Add more sugar if the frosting seems too thin. Increase the speed to medium and beat until the frosting is fluffy, 2 minutes more.
Preheat oven to 350 degrees. Combine all ingredients in a large bowl- mix together well (using hands, as gross as it may be). Mold mixture into a"loaf", place into 8x11 baking dish (I try to make sure the meatloaf doesn't touch the sides, it makes for easier cleanup). Spread more ketchup on the top of the meatloaf. Bake at 350 for 50 minutes to an hour. My favorite sides to go with this are mashed potatoes and green beans. You can be creative with this recipe- use spicy sausage if you like spicy; sage if you like that taste, etc You can also add chopped onions, green peppers, or salsa- I don't, but only because my kids won't eat it. (Bonus: if your kids are veggie haters like mine- they never even notice the mushrooms).
Stir together first 6 ingredients. Spoon mixture into pastry shells. Spoon 1/2 teaspoons mango chutney over each tart; sprinkle with desired toppings.
Defrost the crabmeat. Melt the butter in saucepan. Stir in the flour and keep stirring until smooth. Gradually add milk, cream, and the chicken broth. Keep stirring over a low heat to keep the sauce smooth and you want it to thicken. Now add your cheese, mushrooms, onion, salt, paprika, and wine. Stir the mixture until the cheese is melted. Now stir in the crabmeat gently. Pour mixture into a well greased 1 1/2 qt/ casserole. Sprinkle bread crumbs over the top. Bake at 400* for about 10-15 min. or until the top is golden brown. Serve over hot cooked rice.
Mix Jell-O with 1 cup boiling water. Dissolve Jell-O completely and add 1 cup cold water and let it sit for 5 minutes. Using electric beater, beat in pudding mix until well combined. Fold in Cool Whip. Chill and serve until set. 4 servings (1 cup each).
Mix all ingredients in bowl and put in feezer overnight. (It will never freeze solid.) Dish up into champagne glasses, or even dixie cups!
Heat oil and butter in a Dutch oven or stock pot over med high heat; chop onions, carrots, and celery and add to pot. Saute until onions are translucent. While onions, carrots and celery are sauteing peel potatoes and cut into 1 inch cubes. Add to pot and stir. Add chicken broth and bring to a boil. Turn to a simmer and add salt, pepper and thyme to taste. Simmer until potatoes are soft about 30 to 45 minutes. Using an immersion blender, puree soup to desired consistency. Cut Kielbasa into 1 inch pieces,add to the soup, and heat through. If you don't have an immersion blender carefully use a regular blender pureeing one ladle of room temperature soup at a time. Be careful not to over fill your blender as warm or hot liquids can exploded through the top causing a mess and possible burns. You can also use a potato masher resulting in a chunkier soup. Return soup to the pot, add kielbasa and heat through.
Put Butterscotch morsels and peanut butter into a large pot and put heat on a medium setting. Heat and stir constantly until the morsels melt and are combined with the peanut butter. Turn off the heat and stir in the Chow Mein noodles until the noodles are completely coated with the mixture. Once coated drop onto waxed paper to cool and harden up in about the size of a old silver dollar (1 1/2 inches).
Simmer the prunes, covered, in the tea and Armagnac with the lemon juice and sugar until soft (about 15 to 20 minutes). Puree in the food processor and add more sugar if necessary. Cool. Whip the heavy cream and fold it into the prunes. Whip the egg whites and fold them into the prunes. Pour into a serving dish or individual dishes and chill for one to two hours before serving. YIELD 4 servings.
In a heavy saucepan over medium-high heat, melt butter. When butter starts to bubble, add onions and cook until very brown, at least 15 minutes. Add tomato paste and wine. Cook until only a trace of wine remains, about 10 minutes. Add stock and pepper, and then simmer 20 minutes. Add salt to taste. Preheat broiler. Divide soup between 6 warmed, ovenproof bowls. Top each portion with a slice of bread then cover with cheese, bringing it to the edges of the bowl to seal. There should be at least 3/8-inch head-space a top of the bowl so the soup does not bubble over. Set bowls on a cookie sheet with sides and put in broiler. Broil until cheese melts and becomes golde.
Combine all ingredients and store in a tightly covered container. Makes 6- 8 ounce servings or is equal to 4 cans of soup. To make soup stir all ingredients into 1 1/2 quarts boiling water. Cook, stirring constantly until smooth and thickened. Cover and cook over very low heat 20 to 30 minutes.
In a large saucepan, simmer shrimp in enough water to cover, until cooked or orange-pink in color, about 1-2 minutes. Cool shrimp in the stock and then peel. Reserve 4 cups of the stock. Set Aside. Heat the reserved 4 cups of stock in a saucepan over high heat. Stir in the green curry paste. Add the mushrooms, carrot, green beans, and cabbage. Bring to a boil then reduce heat and simmer until vegetables are just tender. Stir in tamarind paste, sugar, and fish sauce. Place some shrimp in a bowl and ladle in the soup.
---------Formeatballs---------. Combine all ingredients in a large bowl, mix well. Make meatballs small, place in a roasting pan or 13X9 casserole dish. ------ForSauce----------. Combine sauce ingredients in a large bowl. Pour over meatballs. Bake at 350, uncovered for 2 hours. When I make these ahead of time, I reheat in a crockpot on high for 4 hours, but make extra sauce to keep them moist and delicious.
Line a baking tray with baking paper. Stir sugar and 2 tblsp of water in a medium saucepan Dissolve sugar over low heat. Bring to the boil then boil without stirring for 6 minutes or till golden brown. Pour toffee onto tray, tilt tray to spread thinly. Sprinkle with cachous, cool for one hour to set. Break into shards.
Preheat oven to 420 degrees. Line a baking sheet with parchment paper. Do not grease baking sheet, as the grease will cause the dough to flatten. Cut up butter into small pieces. In a heavy saucepan over medium-high heat, combine the water and butter; bring mixture to a full rolling boil. Remove pan from the heat and add flour all at once, stirring vigorously with a wooden spoon until blended. Reduce heat to medium; return pan to heat and continue stirring until the mixture leaves the sides of the pan and forms a ball. Remove from heat and transfer the dough to the bowl of a mixer. With the paddle attachment, mix at low speed until the dough has cooled slightly. In a small bowl, add eggs and egg whites; Whisk until mixed together. At medium speed, beat the eggs/egg whites in slowly (at first the eggs will act like they don't want to mix in, but they will). When all the eggs are absorbed, the dough is ready to use. The dough should be soft and a little sticky, but be able to hold its shape. Place dough into bag. Cut the end off one corner with scissors, to make an opening about 1/4 inch. Squeeze the mixture onto the baking pan. Bake for a total of about 20 minutes. At 1 minutes into the baking, lower heat to 375 degrees F. and continue baking until golden brown. Approximately 5 to 10 minutes longer for the small puffs, and 15 to 20 minutes longer for large puffs. Remove from the oven and immediately prick the lower side of each puff with the tips of something sharp. Turn off oven and return puffs to the oven. Leave the door open slightly and allow the puffs to dry out for 10 to 15 minutes. Remove them from the oven and let puffs cool completely on the baking sheet on a wire rack before filling.
In a medium bowl combine chicken, garbanzo beans, cheese, celery, green pepper and green onions. For dressing, stir together mayonaisse, lemon juice, chili powder, salt and pepper. Stir into chicken mixture. Cover and chill for 2-24 hours. Before serving, stir mixture. Serve on lettuce lined plates. Garnish with tomato wedges.
Put the four potatoes in the microwave and heat on high for 12 minutes. Set aside and let them cool somewhat. In a large glass measuring cup put the butter and garlic. Microwave on high for one minute. Whisk in the flour, salt and black pepper. Set aside. In another glass container put the milk and microwave on high for two minutes. Stir the milk into the flour mixture, blending well, and then microwave the flour-milk mixture on high for two minutes Stir. Microwave on medium for two minutes. Meanwhile, peel and slice the potatoes and place them in an 8" x 8" greased baking dish. Pour the sauce over the top. Sprinkle with the paprika and microwave 5-7 minutes on medium. The last minute in the microwave, sprinkle with the grated cheese.
Preheat oven to 350 degrees. Lightly grease a 9 x 13 baking dish. In the prepared baking dish, layer pie filling over crushed pineapple. Sprinkle cake mix over the top, smoothing evenly and covering the top. Pour the melted butter or margarine over the top, covering evenly. Top with the coconuts and nuts. Bake in the preheated oven for about 50 to 60 minutes or until brown on top and bubbly. ** Optional: -- omit coconut and add extra 1/2 cup of nuts -- Substitute pecans, peanuts or cashews for macadamia nuts.
Melt the butter or margarine in a large stockpot. Add onions, celery, and garlic and saute until onions are clear. Add stock, tomatoes, bay leaves. nutmeg, and cayenne pepper(if using). Bring to a boil. Reduce heat to a simmer and cover. Cook until vegetables are soft, about 20 minutes. Strain and reserve the liquid. In a food processor or blender, puree the vegetables with some of the liquid. Strain through a sieve. In the stockpot, combine the remaining liquid, pureed vegetables and pumpkin. Heat through while stirring, about 10 minutes. Add cream. Season with salt and pepper, to taste. Heat through while stirring about 5 minutes. Garnish with parsley and Kitten's Garlic Croutons (Recipe #125034). Serve and enjoy!
Meat Directions. Mix together all ingredient except the meat. Stir the spice mixture well making sure that all spices have been blended well. Crumble ground beef and brown stirring well. Remove from heat, rinse with hot water and drain water and grease from beef. Return beef to the pan and add spice mix. Add 3/4 - 1 cup water to ground beef and seasoning and simmer on medium low temperature for 20 minutes. Simmer until most of moisture has cooked away. Remove from heat when moisture in meat as dissipated but meat is not dry. Assembling the taco. You can refresh the taco shells by placing them in a baking dish into a hot oven, 350 degrees for 7-10 minutes. To assemble tacos add a couple of tablespoons of ground meat, lettuce, cheese, tomatoes, and sour cream if desired.
1. Into a large crock pot or stock pot, empty all cans of tomatoes. Drain beans and add to pot. 2. Finely dice chipotles in adobo or chop in food processor (If you use food processor, remaining chipotles may be saved in ziploc in freezer for future use) and add to pot. 3. Add remaining ingredients to pot. 4. Cook on low for 4-5 hours in crock pot or simmer on the stove until carrots are tender. 5. Serve and top with shredded cheese (for non-vegans).
Mix flour and powdered sugar together (for crust). Cut butter into flour mixture (as for pie dough). Spray 9 x 13" baking dish with Pam nonstick spray. Spread crust into bottom of pan and pat lightly. Bake at 350° for 20 minutes. Beat all of the topping ingredients together lightly. Pour over the toasted crust and bake an additional 25 minutes at 350°. Cut into small squares. Be careful not to overcook or they get very crumbly. The crust should be slightly crumbly when you bite into it, but not fall apart in your hands. The topping should be the consistency of lemon meringue pie filling.
In a large mixing bowl, cream the butter and sugar. Beat in pepper and extract. Add eggs, one at a time, beating very well after each addition. Add flour alternately with cream, mix well. Pour into a greased and floured 10" fluted tube ban. Bake at 325 for 70-75 minutes or until toothpick comes out clean. Cool for 10 minutes before removing from pan and placing on a wire rack to cool completely. Dust with confectioners sugar.
Preheat oven to 375 degrees. Place meat, milk, crumbs, and garlic salt in a 9-inch pie plate; mix thoroughly with a fork. Pat evenly onto bottom and up sides of pie plate; rim with fingers, pressing firmly into place. Spread tomato paste over meat mixture. Arrange drained mushrooms over top of tomato paste. Add Cheddar cheese, oregano, Parmesan cheese, and onion in layers. Top with sliced olives, if used. Bake in preheated oven for 25 minutes or until meat is done and cheese is lightly browned.
In a medium, heavy-bottom pot, melt the butter over medium heat. Whisk in the flour to form a light roux. Slowly whisk in the beer and half and half. Add the Brie and cream cheese to the sauce, stirring until the cheeses are melted and incorporated. Stir in the Gorgonzola, cheddar and 1 cup Parmesan cheese. Stir in the pasta, taste and adjust the seasonings as desired with salt and pepper (some of the cheese will be salty and the mixture may need only a little salt, if any). Pour the mixture into a 13-by-9-inch baking dish. Top the mixture by sprinkling over the remaining Parmesan cheese and panko crumbs. Place the dish in the oven and bake until the sauce is bubbly and the toppings are crisp and golden, about 1 hour. Cool slightly before serving.
Brown ground beef and add onion, oregano, salt, pepper and tomato paste. Press the crescent rolls into a pie plate. Pour beef mixture onto the crust and top with shredded Mozzarella cheese. Bake at 375 degrees for 15 minutes.
Beat eggs in medium bowl with hand beater until fluffy. Beat in remaining ingredients just until blended. Grease heated griddle if necessary. (To test griddle, sprinkle with few drops water. If water bubbles skitter around, heat is just right) For each pancake, pour about 3 Tbs batter from tip of large spoon or from pitcher onto hot griddle. Cook pancakes until puffed and dry around edges. Turn and cook other sides until golden brown.
Add watermelon flesh to a large bowl. Crush it, using a potato masher or by pulsing with a blender (regular or immersion). You want to leave it with some texture and body. In Tonga, this used to be done by grating the watermelon with something like a fork. When you get the texture to where you like it, stir in the coconut milk and fresh squeezed lime juice. Otai is naturally sweet, tropical, and full of body. The little bursts of watermelon are the most fun, but watch out - they might clog your straw!
Mix all ingredients and chill at least 1 hour or more. (This recipe will feed an army so just adjust to your needs-normally, 1 apple is good for 2 servings.).
After frying hamburger and draining it, mix in all the soup mixes and simmer to blend flavors,about an hour would do. Ladle on top of hamburger buns and treat them like you would a sloppy joe. Any left over meat is great for taco and burrito filler.
Preheat the oven to 350°F. Line an 8-inch pie pan or heatproof baking dish with the pie dough; prick the dough with the tines of a fork. In a bowl, mix together the apples, 1/4 cup of the sugar, and 1/4 teaspoon of the cinnamon. In a second bowl, mix together the flour, 1/2 cup of the sugar, and the unsalted butter; work these ingredients together with a fork until you have a crumbly mixture. Fill the pie crust with the apple mixture and smooth over the surface. Spoon the crumble over the apple mixture so that the apples are completely covered. Sprinkle the remaining tablespoon of sugar and 1/4 teaspoon of cinnamon over the crumble. Bake for 25 minutes.
Brown meat, then add bacon. Add onion and cook until soft. Drain. Put mixture into a crockpot or large stewpot. Add the rest of the ingredients.Stir well. Simmer four hours or more. The longer the better.
Combine tomatoes, rice, water, green pepper, onion, garlic, 3/4 teaspoons salt, oregano, thyme and bay leaf in 3 quart casserole. In large bowl mix remaining ingredients: shape into 1 1/2 inch meatballs and place in casserole. Cover and bake in 350* oven 1 hour and 15 minutes. or until rice is tender, stirring occasionally. If after 45 minutes rice is dry, add 1/4 cup boiling water).
Place ice cubes in a glass. Pour in tequila and orange juice. Slowly pour in grenadine and allow it to settle at the bottom of the glass before serving. Do not stir. Serve.
line a 9 x 12 baking pan with chicken fingers. (Do not use a glass pan as it will shatter when the sauce is poured on--personal experience, oops) bake 20 minutes or until chicken is done. place 1 slice of cheese on each piece of chicken. top with sauce and sprinkle with parmesan cheese. Bake until sauce bubbles. Serve with pasta, of course!
Chili Asiago Cheese Sauce: Place the oil in a sauce pan on medium heat. Add the chili rub, garlic/shallots and cook until soft. Add the wine and cook until reduced by half. Add the chicken stock and bring to a simmer. Add the heavy cream, milk, salt and pepper and bring to a simmer. With a mixer running on medium speed, add the roux, cheese and basil. (Make sure to add the roux a little at a time so that it will fully incorporate into the sauce.) Strain mixture. Chill until use. Chicken Pasta: Heat saute pan and add olive oil. Add bacon and chicken and cook until hot. Add sauce and mix well. Add pasta and mix well. Cook until fully heated. Place in serving dishes and top with tomatoes and green onions.
Melt butter and olive oil in a large pan. Saute leeks and garlic until very soft, about 5 minutes. Add wine and turn up heat, for about 1 minute, until alcohol smell disappears. Add cream and bring back to a boil. Add mussels. Cover and cook until all mussels have opened. Discard any mussels that remain closed. Serve in a large bowl with crusty bread. Enjoy!
Cook pasta in a large saucepan of boiling salted water, following packet directions, until tender. Drain. Allow to cool. Combine pasta, eggs, celery, pepper, onions and parsley in a large bowl. Whisk together mayonnaise, mustard, lemon juice, and salt and pepper. Add dressing to pasta. Toss until well combined.
put the fish in a suitable oven or microwave dish. squeeze some lemon juice and olive oil on top. add some black pepper,herbs and garlic. Then just bake on about 170/190oc its not all that important. Or microwave on half power until really you just see that the fish is cooked. If you have time to marinade the fish beforehand in the fridge, all the better, but its not that important. You get a really good liquid with this that can be eaten with steamed potatoes and vegetables. Also good cold, especially salmon. I have now made this recipe with even slower cooking, say on 10% power for about 30 mins and it gives a lovely soft cooked salmon that is also good cold with mayo.