HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375 degrees F. Grease an 8-inch loaf pan. Combine all ingredients in large bowl until soft and moist. Spoon into greased loaf pan and bake 30 minutes or until knife comes clean when inserted. Serve warm or at room temperature.
Boil 6 Cups of water. Combine Jello and Knox packets together. Add to boiling water. Stir until dissolved. Remove from heat. Add three cups of Orange Juice and 3 cups of Peach Schnapps. Stir until mixed completely. Pour into 9 X 12 pan. Refrigerate overnight. Cut into 1 inch by 1 inch cubes. Serve in clear bowl.
Cook rice in water and salt as directed on package. Cool. Mix pudding and cold milk as directed on box. Add cooled rice and mix well. Refrigerate until ready to serve.
Rinse artichokes well, tugging leaves outward to loosen slightly for stuffing. Trim off stems so artichokes sit on a flat surface. Trim off the pointed tips of each leaf. Set aside. In a large bowl combine bread crumbs, cheese, parsley, garlic salt, and pepper. Mix well; slowly add the oil till the crumb mixture is moistened enough to stick together. You may need to adjust the amount of oil depending on the type and amount of bread crumbs used. Stuff each leaf of the artichoke, starting from the bottom and working your way around, with crumb mixture. Stuff desired amount of leaves and shake off excess mixture. Continue this step with remaining artichokes. Place artichokes in a large baking pan and fill bottom of pan with 1/2 to 1 inch of water. Drizzle olive oil over top of stuffed artichokes and cover tightly with heavy duty foil. Cook on 375 degrees for approximately 60-80 minutes (depending on size of artichoke) or until leave comes out easily. Cool for 10 minutes; serve and Enjoy!
Mix Karo syrup and brown sugar together in heavy pan and cook just till it bubbles around edges. Take off heat and add pb and stir good. Add cheerios and stir good. Put in buttered 9x13 pan and press down real hard and even so they won't fall apart when you cut them. You can put in fridge to harden quickly or just let sit on the counter to cool.
Tear tortillas in small pieces. Fry in skillet in hot oil until crisp. Add onion to hot oil just before tortillas are done. Drain excess oil. Beat eggs in bowl. Add eggs, salt and tomato sauce to pan and scramble. I would also scramble in 1/2 cup mild shredded cheese and as a personal prefrence I'll use a little more tomato sauce!
Peel and slice cucumbers very thinly. Oscar Wilde-style thin, people. Add taco mix and lemon juice. Mix. Chill. Enjoy.
Preheat oven to 350°F. Grease 9x5 loaf pan. Combine oil, sugar. Add eggs, vanilla applesauce & beat. Add flours, baking powder, xantham gum, salt, and cinnamon. Stir in zucchini, nuts and raisins. Bake for 1 hour.
Heat oven to 375°F. Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside. Pour the melted butter in the mixer's work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips. Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.
In a large bowl, thoroughly mix everything except chicken and basting sauce. Add chicken making sure all pieces are well coated, cover bowl and refrigerate overnight. For the basting sauce mix orange juice, lemon juice, pineapple juice and pour mixture into saucepan and bring to boil, reduce heat and simmer for 20 minutes. Add honey, ketchup, duck sauce and mix thoroughly, set aside. Preheat oven to 375 degrees. Remove chicken pieces from marinade and. discard excess marinade, place in baking dish and bake for 30 minutes. Turn oven to broil and brush chicken with basting sauce and broil for 5 minutes until chicken browns on top. Turn pieces over and brush again with basting sauce and brown other side.
In large non-stick skillet, heat 1 tsp oil over medium-high. Add bells pepper, then crack. Season with salt and pepper and cook until egg whites are mostly set but yolks are still runny, 2 to 3 minutes. Gently flip and cook one more minute for over easy. Place egg atop romaine leaf. Sprinkle with 1 tsp oil and Parmesan.
In a large bowl combine tomatoes, bell pepper, cucumber, onion, and capers. In a small bowl, whisk together vinegar and oil. season with salt and pepper to taste. pour dressing over vegetables and toss thoroughly. Spread croutons in a single layer in a large serving bowl. Spoon vegetables evenly over the croutons and pour any remaining liquid in the bowl over all. sprinkle basil on top.
Preheat traditional waffle iron to medium. Meanwhile, stir flour, Rice Krispies, cornstarch, sugar, baking powder, baking soda, and salt together in large bowl. Whisk egg yolks, milk, vanilla, and oil together in medium bowl. With electric mixer or balloon whisk, beat egg whites in bowl to soft peaks. Pour milk mixture over dry ingredients and whisk until combined. Whisk in beaten whites until just combined. Do not overmix; a few streaks of whites should be visible. Pour 2/3 cup batter into center of preheated waffle iron and use back of dinner spoon to spread batter toward outer edges (batter should reach about 1/2 inch from edges of iron before closing lid). Make sure to fill the waffle iron as directed; if you don't use enough batter, the Rice Krispies can scorch.Close lid and cook until deep golden brown, 3 to 4 minutes. Serve immediately. KEEPING THEM WARM: Waffles are best served right off the waffle iron, but they can be reheated so everyone can eat at once. Transfer the cooked waffles to a wire rack set on top of a baking sheet in a 400-degree oven and bake until crisp and hot, 3 to 5 minutes. KEEPING THEM FROZEN: Waffles freeze beautifully. After cooling the waffles, wrap each in plastic, then freeze in a zipper-lock bag for up to one month. To serve, place the waffles on a wire rack set on a baking sheet and bake in a 400-degree oven until crisp and hot, about 5 minutes.
boil water add salt to water if you desire (i also add a bit of oil) add pasta once boiling. cook till pasta is to your liking. While the pasta is cooking, Cut up your cucumber, tomatoes, pepper, parsley into bit sized pieces. Place them your dish to mix and serve. drain the pasta, and run them over cold water. Drain more. Check pasta to ensure it's cold add to bowl adding the Italian dressing mix and serve. (note always better the next day).
Heat olive oil in large pot over medium high heat. Add the onions and saute until softened. Add smashed garlic and cook for about two minutes. Turn the heat down to medium low, and add the fresh and dry herbs. Cook for two or three minutes. Add the canned tomatoes and salt and simmer over low heat, stirring often (tomatoes can burn easily). When the sauce has reduced by a quarter, remove the pot from the heat and blend the sauce with an immersion blender until smooth. Add the sugar. Taste and adjust for salt if required.
TOMATOES: Cut tomatoes in half lengthwise. Lay halves cut side up in a single layer in an 8- by 12-inch oval or rectangular casserole (rim should be at least 1/2 inches higher than tomatoes). In a 1 1/2- to 2-quart pan, combine onion, vinegar, sugar, olive oil, crushed red pepper flakes(if usng) and ginger. Bring to a boil over high heat, stirring often. Pour over tomatoes. Roast in a 400°F oven (convection not recommended) until tomatoes are dark brown and sauce is browned and thickened (bubbles will be large and shiny), about 1 1/4 hours; baste tomatoes with sauce and onions about every 15 minutes at first, then more frequently as mixture begins to thicken, to avoid scorching. Use hot, warm, or at room temperature. ASSEMBLY: Spread lemon cheese equally on oiled sides of the olive-oil toast slices. Set on plates and cover equally with arugula leaves. Spoon tomatoes and juices equally onto toast slices. Add salt to taste. LEMON CHEESE: In a food processor or bowl, combine cream cheese (at room temperature), fresh chevre (goat cheese), milk, and grated lemon peel. Whirl or beat with a mixer on medium-high speed until blended. OLIVE OIL TOAST: Lay 8 slices of rustic white bread such as sourdough or ciabatta (about 3 by 4 in., cut about 1/2 inches thick) in a single layer in a shallow 10- by 15-inch pan. Bake in a 375°F oven until lightly browned on the bottom, 5 to 6 minutes. Turn slices over and brush equally with about 2 tablespoons extra-virgin olive oil. Continue baking until golden brown and crisp, 6 to 8 minutes longer. Use warm, or let cool on a rack.
Mix and bake the orange cake mix in a 9x13 pan according to directins. While the cake is still warm, poke holes in the cake with the end of a wooden spoon or a skewer. Mix the box of orange Jello with the boiling water. Pour over cake when Jello is dissolved. Refrigerate the cake while you prepare the topping. Mix the instant pudding and milk until pudding thickens. Fold in the Cool Whip. When the cake has cooled, spread the Cool Whip/pudding frosting on the cake. Refigerate cake until ready to serve.
Sift together first 6 ingredients into a large bowl. Whisk together buttermilk and next 3 ingredients in another bowl. Gradually stir buttermilk mixture into flour mixture just until dry ingredients are moistened. Pour about 1/4 cup batter for each pancake onto a hot buttered griddle (350°) or large nonstick skillet. Cook pancakes 3-4 minutes or until tops are covered with bubbles and edges look dry and cooked. Turn and cook 3-4 minutes or until done. Place pancakes in a single layer on a baking sheet, and keep warm in a 200° oven up to 30 minutes. Sweet Cream-Cheese Butter--beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended after each addition. Add vanilla, beating until blended. Serve pancakes with Sweet Cream-Cheese Butter.
Boil the unpeeled potatoes. Meanwhile, cut the cucumber lengthwise and remove the seeds (or use english cucumbers and skip this step.) Cut the cucumber into thin slices and place them in a small bowl. Add one teaspoon salt and mix well; set aside. Cut the onion into paper thin slices and soak them in cold water until you're ready to use them. When the potatoes are done, remove the skins and cut the potatoes lenghtwise, then cut them into pieces about 1 inch wide. Wash the cucumber with water and squeeze out the water out. Also squeeze water from the onion. Place the potatoes, cucumber and onion slices, ham and the rest of the ingredients in a large bowl and mix well. Season with salt and pepper to taste. Optional: Add julienned carrots for more color.
Beat butter, powdered sugar, vanilla and salt in a large bowl until creamy. Gradually beat in flour and stir in chips and nuts. Shape into 1-inch balls and place on ungreased baking sheets. Bake in 375° oven for 10-12 minutes or until set and lightly browned. Sift sugar over hot cookies on baking sheet. Let stand 10 minutes and then remove to wire racks to cool completely. Sprinkle with additional sugar, if desired.
Heat oil in a large, heavy frypan and gently fry onion, spices, garlic and ginger over a low heat for about 10 minutes. Remove from heat and mix in potatoes and peas. Beat eggs in a large bowl. Add the spiced vegetables to the eggs and combine evenly. Season well. Lightly re-oil the pan. Pour mixture back into the pan and cook over a very low heat for 8-10 minutes, taking care the omelette doesn't burn. As it cooks, heat grill. To finish off, place omelette under grill until it puffs up and turns golden. Stand for 5 minutes before turning out. Allow to cool then cut into wedges.
Place a wide nonstick frying pan over medium-high heat and add the pork fat trimmings. Add pork roast and brown well on all sides. Remove to a plate and set aside. Add onion to hot pan and saute until translucent, about 2-3 minutes depending on thickness of slices. Meanwhile, in a 4-quart or larger electric slow cooker, combine onion, garlic, bell pepper, and bay leaf. Place pork on top of onion mixture; sprinkle with black pepper, thyme, and red pepper. Pour in tomatoes. Cover and cook at low setting until pork is very tender when pierced (7 1/2 to 8 hours). Carefully remove pork to a warm platter and keep warm. In small bowl, dissolve cornstarch in water. Skim and discard fat from cooking liquid, then blend in the cornstarch mixture. Increase cooker heat setting to high; cover and cook, stirring 2 or 3 times, until sauce is thickened (10 to 15 more minutes). Season to taste with salt. To serve, slice pork across the grain. Spoon some of the sauce over pork; sprinkle with parsley. Serve remaining sauce separately.
Mix all the ingredients together and let it marinate for at least a half hour in the fridge then serve. When pomegranates are in season, I substitute the grape, makes for eye catching colour.
Cream butter and caster sugar in a small bowl until combined. Beat in egg yolk, ground almonds and rum. Cut the pastry sheet in half, placing one half on a buttered baking tray. Fill the centre with the almond filling and flatten out, leaving the edges clear. Top with the remaining pastry and press the edges together. Lightly score the top of the pastry with a sharp knife in a decorative pattern. Refrigerate until ready to bake. Preheat the oven to 220°C (200°C for fanforced). Brush pastry with egg. Bake for 15 minutes, then reduce temperature to 180°C (160°C fan forced) and bake for a further 10 minutes. To give the pastry a crisp caramelised glaze sprinkle with white sugar and bake for another 5 minutes. Serve warm or at room temperature with whipped cream as a dessert, or plain with coffee.
Stir first 4 ingredients together to make the glaze. Pour half the glaze over the pork and stand for 15-30 minutes. Roast or Grill pork at 350 degrees for 20-25 mins per side. Heat remaining glaze on stovetop or in microwave. Drizzle cooked pork with remaining glaze or serve on side as a dip.
Cook onion with garlic in non-stick fry pan or wok over medium heat until it softens. Add minced beef and cook until browned, breaking it up with a wooden spoon so there are no lumps. Add chopped tomatoes, red kidney beans, red wine, mushrooms, cumin, oregano and chilli powder (if using), stir and bring to boil. Reduce heat and simmer uncovered for 25 minutes or until the sauce thickens. Serve over long grain rice.
Preheat oven to 425°F. Chill oil in freezer for 10 minutes or until very cold. In a large mixing bowl, combine the flours and salt. Whisk together until well combined. Set aside. Remove the oil from the freezer and drizzle into the flour mixture. Using a fork or dough blender, incorporate until crumbly. Sprinkle in the ice water, tossing the dough with a fork until it is just moist enough to hold together without appearing crumbly. Knead briefly with your hands until dough is smooth and then shape into a round. Roll the dough to a thickness of 1/8-1/4 in and approximately 3 inches larger than that of the pie pan. Place in the pie pan and then work it around until it evenly covers the whole pan. Layer half the tomato slices in the pie crust and sprinkle with half the feta cheese. Whisk together eggs and pesto until well mixed, and stir in mozzarella, basil/parsley, onion powder, garlic powder, salt and pepper. Pour half of the mixture over first tomato layer. Add a second layer of tomato slices and top with the rest of the egg mixture. Sprinkle the remaining feta cheese on top. Bake for 20-25 minutes, or until egg mixture firms and feta browns.
Preheat oven to 375 degrees F. In a bowl, mix wheat bran, flour, baking powder. Cream together the sugar, butter, vanilla, and egg until smooth then blend in milk. Add dry ingredients and chocolate chips to the creamed mixture and stir until just moistened. Bake at 375 degrees for 20 - 22 minutes or until done.
Preheat oven to 375°F Drain tofu very well and cut into triangles or slabs about 11/2 inches wide. Place in ungreased pie plate and bake until slightly firm and liquid is released, about 20 minutes. Pour off any liquid. Set tofu aside; maintain oven temperature at 375°F In large skillet, heat oil over high heat. Add onions and cook, stirring often, 2 to 3 minutes. Add bell peppers, mushrooms, 1 clove garlic, parsley, marjoram and thyme and cook, stirring often, 2 to 3 minutes. Reduce heat to medium and cook, stirring occasionally, until onions are tender, about 6 minutes. Stir in wine, olives, salt and pepper and cook, until vegetables are tender and coated with syrupy sauce, about 8 minutes. Coat 8 x 8-inch square or 2-quart casserole with cooking spray. Add vegetable mixture, then gently arrange tofu pieces in mixture. Make sauce: In small bowl, whisk together vinegar, oil, tomato paste, mustard, garlic, pepper and soy sauce or tamari. Pour sauce over vegetables and tofu. Cover and bake until heated through, about 25 minutes. Serve hot.
Mix all salad ingredients and any optional veggies in a large bowl. Put all dressing ingredients into a bowl and mix vigorously with a whisk or fork to make sure that the anchovy paste is thoroughly blended inches. Toss salad with dressing and refrigerate for several hours or overnight. Taste and correct seasonings if necessary. If the pasta has soaked up too much dressing make a little more. There should be a tang too it, maybe even a bite. If it seems bland make more dressing but don't overwhelm the fresh, bright flavor of the veggies.
Mix bread crumbs, garlic, cheese, parsley, and stems in a food processor. Set aside. Fry mushroom caps in olive oil on high for a very short time, until lightly browned. Stuff caps with bread crumb mixture, setting in a greased baking dish. Drizzle remaining pan oil over the stuffed caps. Season with salt. Bake at 400 degrees until bubbly.
mix in crockpot and add cooked meatballs. cook on low 4-6 hours. serve over egg noodles or mashed potatoes.
TO MAKE THE DRESSING: Peel, pit and mash the avocado. Add the rest of the dressing ingredients and blend well. TO MAKE THE SALAD: Cover bottom of skillet with extra-virgin olive oil. Season shrimp with Kirkland Seasoning Salt or Monterey steak seasoning, bacon bits, and 1 teaspoon lemon juice and saute on both sides for 2-3 minutes total. Divide the lettuce between 2 dinner plates. Place the avocado dressing over the lettuce. Drizzle a teaspoon of lemon juice over each plate. Place a sliced hard-boiled egg over each plate. Place 6 grape tomatoes around each plate. Cut up the 2 avocados into bite-sized pieces and spread out the pieces between the 2 plates. Sprinkle half of the shrimp on each plate and serve.
In a large mixing bowl combine tomatoes, juice, ham, beans, cucumber or squash, chopped pepper, green onions, and dressing. Cover and chill for 2 to 24 hours. If desired, serve with bottled hot pepper sauce. Makes 4 main-dish servings. *Note:If you're not so hot about hot and spicy food, you can use regular vegetable juice, or even the reduced-sodium version. Make-Ahead Tip: Combine ingredients; cover and chill for 2 to 24 hours.
Mix the butter and all of the other ingredients together well and put back in original butter container and freeze. Make sure to label top of container. If you use some of the spread for making garlic bread immediately, it will fit back in the original container. Just take container out of the freezer when you want to make up garlic bread. By the time you slice the bread it will be ready to spread depending on what spread you use. Butter will take a little longer but whatever spread you use it can safely be re-frozen. To make up: I like to slice my French loaf diagonally and not too thick, If using rolls I cut in half lengthways. Spread quite thickly over the entire surface and bake at 150degC (300degF) on baking paper lined tray for about 10 - 15minutes until starting to brown & bubble on top. The bottom will still be reasonably soft and the top toasty.
Preheat the oven to 350°F. Place the potatoes into a medium size saucepan with salted water to cover over medium heat, cook until tender, 20 to 25 minutes. Next use a potato masher or a fork and mash the potatoes in a puree; then add the flaked codfish, cream, butter, and eggs, mixing well after each addition. Add the remaining ingredients except for the garnish, mix well, and set aside. Lightly oil or spray an 8" casserole or one that will accommodate the mixture very comfortably and spoon in the potato mixture. Now bake on the middle oven rack until golden and puffed for 40 to 45 minutes. Garnish with parsley. Serve with avocado & sliced purple onion salad (ensalada de agucate con cebollas rojas) and fried green plantains (tostones) & a loaf of bread (una libra de pan).
Wash chicken breast , dry with paper towels, and brush melted butter over chicken. Place in slow cooker, and add remaining ingredients. Cover and cook on low for 6-7 hours. Serve over hot buttered noodles.
Mix first five ingredients in shaker with ice. Shake very well. Pour into a chilled martini glass that has been rimmed with graham cracker crumbs. ( I poured a little Bailey's in a saucer, dipped the rims, then dipped them into the graham cracker crumbs.I actually crushed them myself so they were not SO powdery). Top with whipped cream and a Pepperidge Farm gingerbread cookie -- awesome!
Measure all ingredients except raisins and walnuts into baking pan in the order recommended by the manufacturer. Insert pan into the oven. Select Sweet Cycle. Add raisins and walnuts at the "add ingredient" signal. When the baking cycle ends, immediately remove the bread from the pan and place it on a wire rack. Let cool to room temperature before slicing.
Melt chips in microwave or in top of double boiler. When melted, add noodles and peanuts. Stir ingredients until well mixed. Be careful not to break noodles. Drop by tbsp onto cookie sheet. Sprinkle with red sugar sprinkles. Put in refrigerator for 1/2 hour or freezer for 15 minutes. Remove from pan and put on dish. Then put back in fridge.
Soak the cashews in water for 4-6 hours. Mix lamb, onion, garlic, coriander, cumin and chili powder. Drain cashews, Place in food processor and process to a paste. You may have to add 1-2 tablespoons of water to help blend. Add lamb mixture to processer and continue processing until a smooth paste is formed. Turn the mixture into a bowl. Add chopped chilis, cilantro, salt and ginger. Mix well. Shape mixture into about 20 balls. Flatten into discs about 2" in diameter. Heat a small amount of oil in frying pan. Cook patties 2-3 minutes per side, turning once. May be served hot or cold.
Mix all ingredients in a bowl so that everything is coated well with the mayonnaise mixture. Chill in the fridge for at least 30 minutes but you could do it the night before. Serve.
Heat the oil and cook chopped onion until it is brown and aromatic. Add tofu and flour and cook for another minute. Stir in vegetable broth, drained lentil and tomato puree. Add herbs and spices. Salt if necessary. Cook for 20 minutes. Serve hot.
Cube the meat into fairly large pieces, weighing a couple of ounces each. Put them in a pot with the pepper, garlic, and salt, and heat over a medium flame, turning occasionally, until the meat has browned and almost all the water it gives off upon being heated has been reabsorbed -- for this volume of meat figure close to an hour. Add enough wine to submerge the meat by an inch (2.5 cm) or so; if the wine is not enough add warm water or broth -- vegetable, but meat will work, as will unsalted bouillon. Add the bay leaves, cover, and simmer over a very gentle flame for at least 4 hours, giving the pot a stir every now and then. When the time is up, let the meat cool and remove it to a bowl, leaving the liquid in the pot. Cover the meat and refrigerate both the meat and the liquid in the pot (you could put the liquid in a second bowl to save space if need be). The next morning a layer of congealed fat will have risen to cover the surface of the liquid. Remove and discard this fat, and return both the liquid and the meat to the pot to reheat it before serving it.