HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a 31/2 quart slow cooker, combine blueberries, the 1/2 cup granulated sugar, the water and tapioca. Cover and slow-cook until the berries have formed a thick sauce, 5 to 6 hours on low. In a medium bowl, whisk flour, the remaining 2 tablespoons granulated sugar, baking powder and salt to combine. Using a pastry blender or two knives, cut in the butter until the mixture resembled coarse meal. In small bowl, beat milk and egg together. Stir into flour mixture to form a soft dough. Turn the slow-cooker to high. Drop the dough by tablespoonfuls on top of the blueberries. Cover and slow-cook until the topping is firm and a toothpick inserted in the center comes out clean, about 30 minutes. Sprinkle the dumplings with the brown sugar. Let the grunt stand for 5 minutes before serving, then spoon into individual bowls.
Cook pasta in boiling salted water. Drain and rinse pasta. While pasta boils, combine shallots and lemon juice in a small bowl. Stir in sugar and salt until dissolved. Slowly stir in olive oil. In large bowl toss the rest of ingredients together. Chill.
Melt the cream cheese slightly in microwave. Stir in sour cream and then add remaining ingredients. Heat in crock pot.
Saute onion in hot oil in dutch oven for 5 min. Add garlic for last minute. Stir in tomatoes stock tomato paste chickpeas oregano salt and pepper. Bring to a boil reduce heat to low and simmer for 15 min. stirring occasionally. Stir in spinach and parsley, cook 5 min. Serve topped with feta cheese.
Preheat oven to 350 degrees. Preheat an ungreased baking sheet in the oven. With electric mixer, mix sugar and cocoa, then gradually add eggs, milk, butter, vanilla, and preserves until well-blended. Whip until thickened. Pour into prepared crust (use either store-bought or make your own). Put pie onto preheated baking sheet and back 55-60 minutes or until the center is puffy. Coll completely before serving, and garnish with whipped topping if desired.
Please read all the way through first: The first step is to have a serving bowl that will contain the majority of the 1 3/4th cup of milk and only be approximately 3/4th full or close to that quantity (because there needs to be room later to also hold the toasted bread)/ Consequently, I usually pour enough milk into my serving bowl to fill it 3/4th full and use that amount of milk to boil. Then pour that amount of milk into a small pan and place on stove and turn heat to high at first and adjust as you go but we need milk to boil. Add 1 TSP of butter into the stove pan of milk immediately. Add 1/4 TSP of salt to the stove pan of milk and stir. Add 2 TBSP of sugar, stir until dissolved. Have the last TBSP available for preference at end. You should understand that the milk will scorch if you don't stir when it gets close to boiling. Toast the three slices of white bread to the darker setting without burning. If toast becomes burnt, replace and try again/ It's very important to get this part exactly right, the toast must be darker than regular breakfast toast but never burnt-- but very close/ It must still look and taste good at this finished point/ If you hate darker toast then don't toast it this dark but as far as you can take it, is best. Add another 1 TSP of butter to your not yet boiling milk while continuing to stir slowly/ (you can add another one if you like, or even a part of it, I do). Butter the toasted bread lightly but into all area's of the darkened but not burnt toast/ If you like pepper, add just a small touch on each slice or leave off. Lightly salt the buttered toast on the buttered side into all area's of the toast & this is necessary. Bring milk to a boil where it will rise in the pan and require your blowing it down/ This is normal and will happen at a flash point, be ready to take milk off of heat/ Then pour into your serving bowl where you will still have about 1/4th of it still free or unfilled/ Taste to test if more sugar is needed. Pull apart your toast by hand and drop 'gently' into the top of your served hot milk without forcing it down to much. What your striving for is an even mixture of milk and toast/ You don't want to much toast that it dries up the hot milk and you do want a bit more milk than toast. Lastly, you must again lightly salt your bowl of hot milk and toast. It takes less than a 40 seconds to cool down but do eat while hot/ You should be tasting a hot buttery sweet milk of nicely salted bread that draws you back each time/ Adjust salt, sugar and butter to taste. Again, the boiling milk will froth and rise quickly, be ready and have a hot pan holder ready to pick up pan and blow down the rising froth, it means, it's ready.
Heat the oil in a large skillet over medium-high heat. Pat chicken dry and season with salt and pepper. Brown the chicken about 4 minutes on each side. Remove chicken and set aside. Pour off all but 1 tablespoon of oil from the pan. Add onion to the pan and cook until tender, about 3 minutes. Add chicken stock and wine. Stir, scraping any brown bits from the bottom of the pan. Turn heat to high and reduce by half, about 3 minutes. Add the crushed tomatoes, the dried herbs, lemon pepper, and sugar. Then add the chicken thighs back in . Cover and cook on medium low for 40 minutes for bone-in thighs, 25-30 minutes for boneless. Garnish with fresh chopped parsley.
Cook squash til done using any method you prefer- bake, boil, steam, microwave. When squash is nearly done, saute onion, green pepper and garlic in olive oil over medium heat until tender. (about 5 minutes). Stir in tomatoes, salt and pepper, oregano and basil. Simmer together about 5 minutes more. When squash is done, shred with fork, keeping it inside the shell. Toss with butter. Spoon mixture ontop of shredded squash, top with parmesan.
Saute the onion in the butter in a large saucepan for 5 minutes; stir in the broth and pumpkin, heat, stirring occasionally, over low heat for 10-15 minutes. Stir in the wild rice and pepper; continue to heat for another 10 minutes. Stir in the cream and heat through; do not boil. Garnish with chives or parsley and serve.
Cook mostaccioli according to package directions; drain and set aside. In a large saucepan, brown ground beef, onion and garlic; drain. Stir in tomatoes, tomato sauce and paste, mushrooms, water, salt, sugar, basil, pepper and bay leaf. Bring to a boil; reduce heat and simmer for 30 minutes, stirring occasionally. Remove bay leaf. Stir in mostaccioli. Spoon half into a 13 x 9 x 2-inch baking dish. Sprinkle with mozzarella cheese; layer with remaining meat mixture. Sprinkle with Parmesan cheese. Cover with foil. Bake at 350 ° for 30-35 minutes or until heated through. Let stand 5 minutes before serving.
Combine pudding mixes and milk, whisk until smooth. Add sour cream, stir until smooth. Add whipped topping, stirring to combine well. Using a trifle dish, layer 1/3 of pudding mixture, 1/2 of vanilla wafers and 1/2 of bananas. Repeat layers. Top with pudding and garnish with crushed vanilla wafers. Refrigerate several hours before serving. (Can refrigerate overnight.).
In a bowl, combine the butter, mustard, onion and poppy seeds. Spread over cut sides of buns (moderatly- not thick). Layer ham and cheese on the bottom halves. Replace tops. Wrap each sandwich in foil. Place on baking sheet. Bake at 350 degrees for 25-30 minutes or until cheese is melted.
Saute celery and onions in butter. Mix together soup, mayonnaise, sour cream, mushrooms, chilies, celery, onions and seasonings. Spread 1 pkg. of the cooked rice on the bottom of a buttered 9x13 pan. Cover with 2 cups of the chicken. Spread 1/2 of the soup mixture over chicken. Repeat layers. Top with cheese and corn flake crumbs. Bake at 350 degrees F. for 30-40 minutes.
Preheat oven to 350°F. In a medium bowl, combine flour, baking powder, baking soda and nutmeg; set aside. Place butter and cheese in a large bowl; cream using an electric mixer. Add sugar and beat until batter is pale yellow; beat in vanilla extract and egg. Add about 1/3 of flour mixture and 1/3 of milk to cheese mixture; mix batter on low speed until just combined. Repeat 2 more times with remaining flour mixture and milk, until thoroughly combined into cheese mixture. Shape dough into a ball and loosely cover with plastic wrap. Using your palms, press down on plastic wrap to flatten dough into a hamburger shape; refrigerate for at least 30 minutes and up to 2 days. Sprinkle a teaspoon of flour on a flat work surface. Pull off about 1/3 of dough and, using a rolling pin, roll out dough to 1/8-inch thickness. Using a 3-inch circular cookie cutter, cut cookies out of dough and place on ungreased baking sheets. Roll up dough scraps and add back to dough ball. Pull off another 1/3 of dough and repeat process until all dough is used - recipe will make approximately 45 cookies. Sprinkle cookies with colored sugar and bake until edges just start to turn golden, about 10 to 12 minutes. Remove cookies to wire racks and cool completely. Yields 1 cookie per serving.
Mix all ingredients together with hands until very well mixed. Press into bottom of springform pan and bake in preheated 400°F oven for 25-30 minutes, or until golden brown.
Season both sides of the cube steaks with kosher salt and cracked black pepper. Heat the oil and 1 tablespoon of the butter in a large skillet over med-high heat. Saute the steaks for 4 minutes, then turn and finish cooking for 3 more minutes or until done to your liking. Move steaks to a plate and cover with foil. Melt the remaining 2 tablespoons of butter in the skillet over med-high heat and loosen any stuck bits of meat with a spatula. When hot, add the shallots and mushrooms with a loose attempt to keep them in a single layer as much as possible. Don't stir for the first 2 minutes to give them a chance to caramelize on one side, then stir periodically for another minute or two until mushrooms are deep golden brown. Add the minced garlic and saute until it becomes soft, about one minute. Add the cream and the steak juice from the cube steak plate and reduce the mixture by one-third. Season with salt and pepper to taste. Finally, add the basil, stir briefly, then plate the steaks with a generous portion of sauce on top.
Pulse the first 5 ingredients in a blender until smooth. Pour into a pitcher, and stir in club soda just before serving. Serve over ice; garnish, if desired.
Preheat oven to 375°. Grease tart pan or pie pan and put in crust. Spread bottom of crust with mustard, sprinkle with half the cheese, cover with tomato slices. Sprinkle on the rest of the cheese. Sprinkle with herbs and drizzle on olive oil. Bake at 375° for about 30 minutes. Serve warm or at room temperature.
Place beef shank, carrots, split parsley root, whole onion, celery, salt and peppercorns in soup pot. Add water and cook as you would for soup. When meat has cooked completely, remove pot from stove and strain into another pot. Discard onion and peppercorns. Remove meat and vegetables to large plate. Remove all visible fat and gristle from meat while it is still hot. Then cool completely and chill meat and veggies, preferably overnight. While these are cooling, cook the whole peeled potatoes in the soup stock until just done, taking care not to allow them to become mushy. Remove from soup and chill. When meat and vegetables are cold, cut all into small dice, no larger than 3/8". Place in mixing bowl. Finely chop dill pickles and add to meat mixture together with thawed peas. Squeeze lemon juice over all. Taste, and add salt if required. Add freshly ground black pepper to taste and mix well. Now add enough mayonnaise just to bind the ingredients together. Spoon out mixture onto oval serving platter and shape with back of spoon or spatula into oval shape about 2" thick. Mix a small amount of mustard into 1/2 cup mayonnaise to color it somewhat and frost the meat mixture with this. Decorate the salad with cut vegetables like slivers of green pepper, strips of wilted chives, slivered olives, or simply with fluffs of parsley. Chill till serving time.
In a large skillet over medium-high heat, brown the ground chuck and onions until the meat is no longer pink. Drain excess grease from the meat and return the meat to the skillet. Add the remaining ingredients to the skillets and simmer over medium-low heat for 15 minutes. Serve immediately.
Mix all seasonings. Add to meat. Mix well with hands. Refrigerate covered overnight. Mix again. Refrigerate covered another night. Form meat into 5 rolls. Place rolls about 2" apart on rack in large shallow pan. Place in center of 350 oven. Bake 10 minute. Reduce heat to 200 and bake 8 hr, turning every 2 hours. Drain off grease as necessary. Outside will be dark and glossy. Inside will be pink. Cool. Wrap each individually in foil. Keeps in fridge 2 weeks or in freezer 4 wks.
in bowl, cream butter and powdered sugar.then add vanilla.mix well. gradually add flour, mix well to combine -- cover and refrigerate 30 minutes -- roll into 1" balls. Place 2" apart on ungreased cookie sheet.using the end of a wooden spoon handle.make an indentation in center of each cookie -- bake at 350* for 12-14 minutes or lightly browned -- remove to rack to cool completely. to prepare FILLING:. combine sugar, cornstarch, lemon zest and salt in saucepan -- stir in beaten egg, lemon juice and butter till smooth. cook over medium heat till thickened. reduce heat, cook and stir 2 minutes. cool. spoon 1/2 tsp of filling into each cookie. dust with powdered sugar.
To make the Coleslaw: Stir together, cilantro, mayonnaise, lime juice, 1/2 teaspoon fajita seasoning. Add 8 ounces shredded coleslaw mix. Stir to coat evenly. Season with salt and pepper to taste. Cover and chill 30 minutes to 24 hours. To make the Tacos: Peel shrimp; devein if desired. Whisk together tempura batter mix, beer, and fajita seasoning in a large bowl; let stand 5 minutes. Pour oil to a depth of 2 inches into a Dutch oven; heat to 325 degrees. Dip shrimp in tempura batter, shaking off excess. Fry shrimp, in batches, 1-2 minutes on each side or until golden; drain on a wire rack over paper towels. Serve in warm tortillas with the Mexican coleslaw mix and desired toppings.
Preheat oven to 350°F. prepare and mix all ingredients in large bowl and put into covered casserole dish to bake for 30-45 min or until bubbly. May be topped with buttered bread crumbs if crusty top is desired.
Mix together dressing ingredients in a large bowl and whisk to combine,Dressing can be made a day ahead of time if needed. In a seperate bowl, mix all salad ingredients and then toss with dressing.
In a medium mixing bowl add grllic, saffron (or sazon goya), crushed red pepper, turmeric,salt and pepper, mix gently. Add 2 T. butter and 1 T. olive oil to pan add onion; cook until soft (4-5 min.) over medium heat, add contents of bowl stir and cook another 1-2 minute Add wine or beer, bring to boil and reduce for 2 minute over medium high heat. Add shrimp, parsley and rest of butter, cook over medium heat until shrimp are done, serve over rice.
Preheat oven to 350^. Spray 11x7 glass baking dish w/cooking spray. In baking dish, layer potatoes. In medium bowl, beat eggs, cottage cheese, oregano, and garlic powder w/wire whisk until well blended. Add green peppers, mushrooms, cooked bacon, and onions (withhold a few tablespoons of the green chives to sprinkle on top after baking). Pour egg mixture over the top of the hashbrowns. Top with shredded cheese. Bake for 30 minutes, or until knife inserted in center comes out clean. Top with the remaining chives and tomatoes, if desired. Let stand 5-10 minutes before cutting.
*Note: BEFORE beginning this recipe find a large brown paper grocery type. bag and hold it up to the light. Inspect it to make sure there are no pin. holes. Preheat oven to 325 degrees. Bring the turkey to room temperature. Wash the turkey thoroughly, and pat dry. Rub seasonings and a portion of peanut oil inside and outside of the bird. Mix ingredients and let stand for 5 minutes. Massage the spices all over the skin. Pour remaining oil into large brown paper bag completely coating entire surface. Place turkey in the bag breast-side UP and place in a large roasting pan. Seal the end of the bag tightly (we use twine or fold the bag over and staple all along the edge). Crush the top of the bag down so it doesn't touch the top of the oven. Bake at 325 degrees for 10 minutes per pound. *Note: When it's done and you've taken it out of the oven, be VERY careful when opening the bag. Slit the top of the bag and allow the steam to escape, and then proceed with removing the bag. Prepared this way, your turkey will be very moist and flavorful. You will be tempted to cook longer than 10 minutes per pound - do not! The turkey is cooked by live steam and the paprika turns the turkey golden brown. We usually cook one turkey to slice and serve and the second turkey for a beautiful display to be eaten later.
Preheat oven to 375&deg;F In a medium size bowl add sausage, goat cheese, mozzarella, green onion, basil, black pepper and mix well. To prepare peppers, cut the end where the stem is and remove all the seeds. Stuff peppers only to the end of the pepper do not go over. Place on a baking sheet lined with parchment paper and bake at 375 for 20 minutes. Serve hot. Another option is you can cut peppers lengthwise in half if you want smaller appetizers, generously stuffing only half of each pepper.
Place each apple on a piece of heavy-duty foil (about 12" square). Combine the remaining ingredients and spoon into the center of the apples. Fold the foil over the apples and seal tightly. Grill, covered, over medium heat for 20-25 minutes or until apples are tender. This could be baked in the oven at 450 degrees Fahrenheit. Open foil carefully to allow steam to escape.
Make a maceration of the flowers into 10 liters of the wine for 30 days - stirring once every 7 days. Filter out the flowers. Add the sugar and the alcohol that has been heated to 90 degrees Celsius and stir. Allow the sediment to settle over the next 3 days. Place in wine bottles and cork.
Melt butter or margarine in a heat-proof Dutch oven. When hot, saute the pheasant gently all over until it's golden brown. Remove the bird. Add flour, stock and wine, blend smoothly. Bring to a boil and add seasoning. Return bird to the Dutch oven and cover. Cook in preheated 350 degree oven, turning bird while cooking, for 35 to 40 minutes, or until bird is tender.
Brown ground beef and large chopped onion in a large skillet, stirring until meat crumbles. Drain and return mixture to skillet. Add flour and next 5 ingredients, stirring well. Add stewed tomatoes; stir well. Bring to a boil; cover, reduce heat, and simmer 10 to 15 minutes, stirring occasionally. Pour 1 1/2 cups red sauce into a 13x9" baking dish. Set aside. Wrap tortillas in aluminum foil. Heat at 350F for 12 to 15 minutes or until softened. Combine 1 cup chopped onion and 1 cup sliced olives. Working with 1 tortilla at a time, keeping remaining tortillas covered and warm, sprinkle 2 heaping tablespoonfuls onion-olive mixture down center of tortilla. Top with 1/4 cup meat mixture. Roll tortilla tightly, and place in prepared dish, seam side down. Repeat with remaining tortillas. Pour remaining 2 1/2 cups red sauce over tortillas. Cover and bake at 350F for 15 minutes. Uncover and sprinkle with cheese. Bake, uncovered, 5 additional minutes. Top enchiladas with sour cream. Red Sauce: Cook crushed garlic in butter 1 to 2 minutes, stirring often. Gradually stir in flour. Cook, stirring constantly, 1 minute. Gradually add tomato sauce and broth; add seasonings. Cook over medium heat, stirring constantly, until smooth and thickened.
Preheat oven to 350. Grease 3 loaf pans. Cream butter, sugar and eggs. Add bananas, milk and almond extract. Mix to combine. Add 3 cups of flour, stir. Add baking powder, baking soda, cinnamon and nuts. Add remaining flour. Divide into 3 loaf pans. Let rise 15 minutes. Bake 50-60 minutes or until a toothpick inserted tests clean.
Combine the boiling water and the dried mushrooms in a heat-proof container (like a glass measuring cup). Make sure all of the mushrooms are covered. Set aside and let the mushrooms soften. Remove the mushrooms from the water, squeeszing any excess back into the soaking liquid. Roughly chop the mushrooms, and set aside. Strain the liquid to remove any sand or grit. Set aside. Melt the butter in a medium saucepan over medium heat. Add the onion, and cook until translucent, but not brown, stirring frequently. Add the flour, and stir to combine. Cook and stir for 3-4 minutes, being careful not to burn the mixture. Slowly add the reserved soaking liquid, milk, buttermilk, and chicken stock. Whisk until the flour mixture is completely incorporated. Brink soup just to a boil, stiring often, until thickened. Remove from heat. Stir in reserved mushrooms, salt, and peppers. Taste, and reseason as necessary. Ladle into heated bowls, and drizzle each serving with a few drops of truffle oil. Serve immediately.
Combine first 3 ingredients in a large nonstick skillet; stir well. Bring mixture to a boil over medium heat. Reduce to low, add salmon. Simmer 8 minutes or until fish flakes easily when tested with a fork. While salmon cooks, combine yogurt, cucumber, dillweed, and salt; stir well. Gently transfer salmon to a serving platter, using two spatulas; spoon cucumber sauce evenly over salmon.
Cut the crab sticks (kamaboko) into thin slices horizontally. Mix all the ingredients together (kamaboko, celery, noodles, green onions, salt, pepper and mayonnaise.) Serve on lettuce leaves.
Put everything into mini food processor, pulse about 5 times to chop. Than blend for about 2 seconds at a time until consistency of soft serve. Add more kefir or milk if desired. in tiny amounts, 1 teaspoon at a time. Remove food processor lid and blade. Use an oven mitt to hold the processor bowl, use a spoon to enjoy.
-Ina large pot place in enough oil to brown chicken pieces on both sides (only for a few minutes on each side). -Afteryou browned the chicken add enough water to go over chicken (around an inch over chicken). Add Salt and Pepper. -Addin onions. Bring to a boil then let simmer until chicken in tender and done (around an hour). -Removechicken and set aside. -Addthe Paprika to pot then stir in Sour Cream. -Placecooked chicken back into pot and cook around 30 minutes more (until you get the thickness of the sauce you like). -Addover cooked Linguini. If you like to save a few calories use Light Sour Cream or Yogurt.
Combine flour and soda, whisking together. Form well in center. Place well beaten eggs in well and with a spoon mix well. Stir in remaining ingredients and pour into greased breadpan. Bake at 350 degrees F for 1 hour. Turn out onto cooling rack. Cool to room temperature, then slice and serve.
Remove any discolored outer stalks of the bok choy and discard them (or save for stock later). Place the bok choy into a colander and rinse with cool water, rubbing any grit or dirt from between the leaves. Trim the ends then slice each bok choy in half lengthwise. Or if they are large, cut into quarters. Pat dry. Add the oil, garlic and red pepper flakes to a wide room temperature skillet. Place over medium heat and cook, stirring occasionally, until the oil begins to bubble around the garlic, but before the garlic starts to turn light brown. Toss in the the boy choy and spread into one layer. Sprinkle with about 1/4 teaspoon of salt then cook, without stirring, until the bottom is starting to turn brown, about 2 minutes. Flip then cook another 2 minutes or until the green leaves have wilted and the white bottoms are beginning to soften, but still have some crunch. Transfer to a platter then squeeze 2 lemon wedges on top. A teaspoon or so of olive oil is nice, too. Serve with more lemon wedges on the side.
Beat eggs until frothy. Add anise. Add powdered sugar gradually, beating continuously. Add flour and baking powder. Dough should be tough to work from what I've read. Drop by teaspoonfuls onto a greased cookie sheet. Let stand overnight. In the morning, bake at 350 degrees Fahrenheit for 12 minutes. A pretty white icing will appear on these cookies.