HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve jello in boiling water. Add crushed pineapple and stir. Pour into tupperware jello ring. Refrigerate til set. Topping. Combine cream cheese, sour cream and sugar. Mix until smooth. Stir in pecans. Spread over jello while still in jello ring. Refrigerate until ready to serve. Before serving turn jello ring over onto plate.
In a saucepan over medium heat, bring the milk to a simmer. Add the rice, cover and reduce the heat to low. Cook for about 30 minutes or until the mixture is very soft and creamy. Stir often to prevent sticking. Remove from heat and cool. Preheat oven to 350 degrees F. Butter a 10-inch round cake pan. Stir the eggs into the rice. Add sugar, nuts, raisins, butter, and zest. Pour in the prepared baking pan. Bake for 1 hour, or until a skewer inserted in the center comes out clean. Remove from the oven and pierce the cake in several places with a fork. Pour the rum over the cake. Cool to lukewarm and unmold to a serving dish. Before serving, dust with confectioners sugar.
In a 2 quart micro-wave safe casserole dish, combine water, chicken soup mix and potatoes. Cover and cook on HIGH (full power) for 11 to 12 minutes or until potatoes are tender; stirring once half way during cooking. In a mixing bowl, combine half and half, flour, onions, salt, white pepper, garlic salt and granulated garlic. Stir this mixture into the potatoes; mixing well. Sprinkle melted butter over top. Microwave on HIGH (full power, uncovered for 3 to 4 minutes or until sauce boils and thickens slightly; stirring twice during cooking). Stir in sour cream and mustard. Sprinkle with grated cheddar cheese. Microwave on HIGH (full power) uncovered for 2 to 3 minutes or until cheese melts. Serve Hot. If desired, add some flaked or grated ham before sprinkling the cheese.
Saute musrhooms, celery & peppers in olive oil & butter for about 5 minutes, add the 1/8 tsp cumin just before the end. Add all the veggies, juice 1 1/2 cups chicken broth & seasonings to slowcooker. Cook on low for 6 hours. Add barley & as much of the last cup of chicken broth as needed. Cook on high for 1 hour. Garnish with fresh parsley when serving.
1. Preheat oven to 350°F Spray a 9x5-inch loaf pan with cooking spray. 2. In a medium bowl, whisk together the flour, baking soda and salt. 3. Cut raspberries in half, then toss them with 1 tbsp flour. 4. In a separate large bowl, beat the sugar and butter with an electric mixer at medium speed until well blended (about 1 minute). Add the eggs one at a time, beating well after each addition. Add the banana, yogurt, and vanilla; beat until blended. Stir in the flour mixture; just until moist. Don't over-mix. Stir in the chocolate chunks and then gently stir in the raspberries. 4. Spoon the batter into the prepared pan. Bake for 60 minutes or until a wooden pick inserted in center comes out clean. Cool 15 minutes in the pan on a wire rack. Remove from pan and cool completely on the wire rack. tip: I found that 60 minutes still left the middle too gooey, you may want to bake as long as 70-75 minutes. If the top is browning too much during this process, cover with foil as it is baking.
First 5 ingredients are for crepes. To prepare Crepes: Together mix all crepe ingerdients until smooth. Spray crepe pan or whatever pan you are using, with non-stick cooking spray; heat over medium heat until hot. Add about 3 tablespoons batter to pan, tilting to make an even layer. Cook on one side until crepe begins to brown, about 1 minute. Place on a sheet of waxed paper, browned side up. Repeat with remaining batter; layering the crepes with waxed paper. To prepare filling: In a blender container, place cottage cheese, egg yolks, 3 tablespoons sugar and orange peel; mix until well combined. Add chopped almonds; mix until smooth; set aside. To prepare blueberry sauce: In a saucepan combine the remaining 1/2 cup sugar and the cornstarch. Stir in orange juice and blueberries. Over medium-high heat, bring to a boil, stirring constantly; cook and stir until thickened and clear, about 1 minute. To assemble: Place 2 rounded tablespoons of filling on each crepe. Roll and place on a lightly greased baking sheet. Cover and refrigerate until ready to serve. At serving time: Preheat oven to 300 degrees Fahrenheit. Bake filled crepes until hot, about 15 minutes. Top with blueberry sauce, sprinkle with toasted almonds and, if desired, a dollop of sour cream.
Sprinkle the roast with lime juice, then liberally with garlic powder, putting some all over the bottom of the pan, so it will make a nice gravy. Pat on the rosemary, all over the roast. Pour olive oil over every side of the roast, and rub it in, then sprinkle with salt and pepper. Bake the roast in a lg. cast iron frying pan, at 350°F for 2 1/2 hours. When done remove the roast to a dish, and put it back in the oven, on warm, while you prepare the gravy. To Make Gravy: Drain the fat out of the pan. Add about 5 cups of water. Add 1 pkg. of McCormick Gravy Mix to the pan drippings, and mix inches. Put the heat on med-high. Add about 3/4 cup of cornstarch to 1/2 cup COLD water. Pour into pan. Add salt and pepper to taste. Let come to a soft boil. If it is too thick, add a little water at a time, until desired consistency is achieved. If it is too thin, add more cornstarch, and water mix. After the roast sits for a few mins., you can mix any juice, from the roast dish, into the pan of gravy, to give it more flavor. Add about 3 T. Gravy Master, and stir in well.
Blend all ingredients in blender or with hand blender on a low speed just until everything is blended. Pour in med/large pan (heated to medium with Pam spray). Let cook until bubble form on top and start to pop to form open holes (usually 5 minutes). Flip and let cook another 3 minutes. Makes one large pancake.
In a heavy saucepan mix chocolate with condensed milk and add the margarine. Cook in low heat stirring constantly until you can see the bottom of the pan. Continue to stir for another two minutes. Pour onto a plate and let cool completely before you form the little balls (I usually leave it in the cupboard until next day). Butter your hands slightly to form the little balls. Roll the balls in chocolate powder or jimmies and put them in small paper cups. A little cultural note: Have you noticed how many Brazilian recipes are made with condensed milk? It came to Brazil from Switzerland over a hundred years ago. It's made by Nestle and because the label featured the picture of a milkmaid, the cans became known as the "maid milk' and that's what condensed milk is called to this day (Leite Moca).
Soak vermicelli in water and keep aside. Heat milk on low flame, stirring frequently, and cook till the 1 1/2 ltrs milk reduces to only 1/2 ltr. Heat ghee in a small wok. Add drained vermicelli to the ghee. You may break the vermicelli into smaller portions when adding with your hands, or, better still, buy the small vermicelli from the market. It's easier to work with that. Saute briefly. Add raisins and water. Cook on medium flame for 2 minutes. Increase heat and bring to a boil. Add the 1/2 ltr of milk. Mix well. Add the cardamom powder, chironji, pistachios and almonds. Mix well. Remove from stove. Pour into individual bowls. Serve immediately.
Pour the milk in a blender container. Add in 1/2 package pudding mix powder and then the ice cream. Cover and blend on high speed until smooth and creamy (about 10 seconds). Pour into tall chilled glasses, then top with whipped cream. Place a long straw into each glass.
Preheat oven to 220°C. Into a large shallow roasting dish put the chicken, potatoes, and onions and rosemary. Mix together and pour the oil over. Season with salt and pepper. Scatter the garlic on top. Bake for 20 mins, lower heat to 190C and bake for 45 minutes. Turn the chicken and potatoes over half way through cooking. Serve with the oil it was cooked with.
Heat oil in a saucepan on stove over medium heat. Add onion, garlic and a little salt and pepper; heat until softened, about 5 minutes. Add tomatoes, basil, oregano and thyme; stir well to combine. Simmer sauce until thickened, about 30 minutes, stirring occasionally. Add partially drained clams, stir well and allow to heat through. You should start boiling your water for pasta at this point, turning off the sauce about 5 minutes before pasta is fully cooked.
Place all the ingredients into a blender or food processor and pulse until completely smooth. Pour the mixture into a saucepan on medium-high heat. Cook it, stirring constantly with a wire whisk, until the sauce is thick and smooth. Best served hot. To color the cheese orange, add 1/4-1/2 teaspoon paprika. For a "smoked cheddar" flavor, reduce the salt to 1/2 teaspoon and blend in 1 tablespoon light miso and 1/4 teaspoon liquid hickory smoke. For "pepperjack", stir in a small can of diced green chilis, drained. It says 1/4 cup but I think one of those little 4-oz cans after draining would be 1/4 cup or a little more. For curried cheese, blend in 1/2 teaspoon curry powder.
Prepare a medium fire in the grill. Combine the orange juice, butter and maple syrup. Brush onto the peaches and both sides of the cake slices. Grill peaches and cake slices until golden brown, about 5 minutes per side for the peaches, 3 minutes per side for the cake. Place a slice of cake and 2 peach halves on each plate. Drizzle with maple syrup if desired. Serve at once.
In a large pan, boil ham and carrots for approximately 30-45 minutes, or until carrots are tender. Reduce heat to medium high. I usually make sure I have at 1/2 pan of water left once carrots are done. Depending on how"soupy" you want the dish to be, you can have more or less. In a mixing bowl, stir together 2 cups self rising flour, 1/2 tsp salt and about 3-4 tablespoons Crisco until blended. Add 3/4 cup milk and stir until doughy. Drop this mixture into water a small spoonful at a time to make dumplings. Add sweet peas and diced eggs. Add milk as desired to turn the broth white. Salt and pepper to taste, Cook an additional 5 minutes until dumplings are done.
In a food processor, combine the garlic, ginger, salt and optional pinch turmeric. Pulse to blend, adding small amounts of olive oil to facilitate the blending, until it makes a smooth paste. Refrigerate or freeze.
Preheat the oven to 400°F. Mix the brown sugar, cornstarch, vinegar, soy sauce and water, and set aside. Cut the eggplants into 1" dice and the remaining vegetables into slightly smaller dice. Saute the eggplant in a mixture of half each of the two oils until soft. Place them in a lasagne pan with the fish, cut in chunks, and the ginger. Saute the remaining vegetables in the remaining oils until soft, and add them to the casserole. Mix the sauce up well and pour it over. Bake for 20 minutes.
Combine sugar, flour, cinnamon, almond extract, cream, and salt. Set aside. Place nectarines in boiling water for 30-45 seconds, then plunge in cold water. Remove skins. Cut the nectarines in half and remove the pits. Place the halves flat-side down in the pie shell. Pour cream mixture around the nectarines. Bake at 400 degrees for 35-40 minutes.
steam or microwave sweet potatoes till done by piercing with a fork and inside is mushy. Discard skin. Scoop pulp into blender or food processor. Add 1/2 cup of chicken/vegetable broth. Cover and blend or process till smooth. Transfer mixture to 2 quart saucepan. Stir in remaining chicken broth, the oragne juice, salt, nutmeg. Cover over medium-high heat, stirring constantly, until hot. Stir in half and half and pecans. Heat until hot.
Mix all except pork roast & rolls together. Put all together in crock pot. Slow cook until pork falling apart (four hours). Pick pork apart with fork and mix with remaining juices. Serve two ounces of meat with each dinner roll.
Drain tuna and put in a small bowl with tomatoes and carrots. Mix well. (If adding mayo or mustard, mix that in as well.). Take one lettuce leaf and place some of the tuna mix in the middle of it. Wrap the lettuce up and stick a toothpick in so it will stay. You should be able make 12 of these. Serve and enjoy!
In a small bowl, stir together the flour, cornmeal, baking soda, baking powder and salt; set aside. In a large bowl, whisk together the buttermilk, egg yolks and sugar, set aside. In another large bowl, using an electric mixer, beat the egg whites until stiff peaks form. Add the dry ingredients to the buttermilk mixture and stir until blended, then gently fold in the egg whites. Stir in the blueberries. Heat 1/2 teaspoons of oil in a large nonstick skillet over medium heat. Using 1/4 cup of batter for each pancake, make 4 pancakes, cooking them about 4 minutes on each side or until golden brown. Make 5 more batches of pancakes in the same fasion, adding 1/2 teaspoons of oil to the skillet before cooking each batch.
Mix all ingredients. Pour into casserole and bake 30 minutes at 325 F.
Dry roast the Spice Mix spices, except for the ginger powder and the paprika. Whizz it to a powder in your coffee grinder, then mix in the ginger powder and paprika. Set aside. Cook the pasta until it is done but still somewhat firm. Rinse with cold water. Combine the pasta with the vegetables in a large bowl. Stir in the salad dressing. Add salt and 1 1/2 Tb of the spice mix. In a small skillet, heat a dab of oil until it is sizzle-hot. Add the black mustard seeds. As soon as they have quit popping, dump them in the pasta bowl. Mix everything together. Cover and refrigerate. It's best to let it chill at least an hour before chow time, if you can stand it.
Preheat oven to 375 degrees. Brown ground beef and strain. Add next 5 ingredients and heat til bubbly. Pour into 2 quart casserole dish. Peel biscuits in half and lay across top. Sprinkle with cheese. Bake for 25-30 minutes.
Combine pie ingredents and beat until smooth. Prepare pie crust: Put graham crackers in zip lock bag. Use roller to crumble (I use a can good from the pantry!) Combine melter butter with graham crackers and press into a 9" pie pan.( You could skip this step and just buy a prepared graham cracker crust in the baking section at the grocery store). Pour pie filling into crust and bake at 350° for 15 to 20 minutes or untill set (not jiggley). Remove and cool for about 5 minutes( long enought to mix the topping). Topping: Blend sour cream, sugar and vanilla. Pour over pie and bake 10 minutes. Refrigerate 5 hours or over night.
Preheat oven to 400 degrees F. Trim the beets, leaving the root and about 1 inch of the stem, then scrubbing them with a vegetable brush. Wearing gloves (if you like), peel the beets (the gloves prevent them from staining your hands), and cut them into 1/2-inch thick wedges. Pan spray a cooking sheet, then drizzle with the oil, tossing once to coat. Bake in oven at 400 degrees F for 45 minutes, stirring twice, or until the beets are tender. While beets are roasting, prepare the other vegetables and dressing. Rinse the fennel bulbs to make sure they're thoroughly clean. Remove the tough outer leaves, retaining the feathery fronds. Remove fronds from leaves/stalks and mince them to measure 2 tablespoons. Remove stalks from fennel and discard. Cut the cleaned bulbs in half, lengthwise, discarding the cores. Cut the divided bulbs into 1/8 to 1/4-inch slices. Slice the Belgian endives into whatever width you prefer, although it's nice if they're thinner than the fennel pieces. In a large bowl, combine the fennel, endive, walnuts, spinach, salt, and pepper. Toss gently; set aside. In a bowl, whisk together the vinegars, honey, orange rind, orange juice, basil, shallot (if using) olive oil, Dijon, nutmeg, and salt. When beets are done roasting, remove from oven and let cool slightly. Drizzle the fennel mixture with the whisked dressing, then add the roasted beets. Toss to combine. Tidy up the edges of the serving bowl with a napkin. Garnish the salad with the minced fennel fronds and feta cheese (if using), and serve. Makes about 12 servings, 1 cup each.
Cake:. Mix together flour, sugar, salt, baking soda and cinnamon. Fold in eggs, vegetable oil, vanilla, pineapple with juice, pecans and bananas. Blend well and divide into three nine-inch cake pans. Bake at 350 degrees for 25 minutes. Cool cake thoroughly before frosting. Frosting:. Fold together butter and cream cheese. Gradually add powdered sugar, then vanilla and lemon juice. Stir well. Apply to all three cake layers. Stack layers and garnish with pecans.
Chop "Wham" like you would ham for a salad. Put "wham" in a bowl. Add other ingredients and mix well. Refrigerate until chilled and eat right away. Can eat in a sandwich with your favorite bread or in a green salad.
Dough: Dissolve the yeast with the sugar in 1/2 cup of the water, leave in a warm place for 10 minutes, or until it begins to froth. Sift the flour and salt into a large bowl and stir in the olive oil. Add the yeast mixture and slowly add enough of the remaining water to hold the dough together in a ball. Knead vigorously for about 10 minutes until the dough comes off the sides of the bowl and becomes smooth and elastic. Towards the end of the kneading, add the flavorings, if desired. Pour a small amount (1/2 tablespoon) of olive oil in the bowl and roll the dough in it to grease it over. Leave in a warm area for 1-1/2 - 2 hours. (should be doubled in size). Cut the dough into 9 pieces and roll each out thinly on a flat floured surface. Roll out to 7 inch circles. Place the rounds on oiled baking sheets and brush with egg whites. Cook in a preheated 450 degree oven for 10 minutes, turn over and brush the other side with egg whites. cook for another 8 minutes. Let them cool enough to handle. Mix the filling ingredients together and work with your hands into a soft paste. Take even lumps of the mixture and spread thickly over each pastry round. Bake in the oven at 450 degrees for 15 minutes. Serve hot.
Preheat oven to 350°F. In large bowl combine the artichokes, tomatoes, lemon, olives, and herbs. Drizzle with olive oil, season with salt and pepper, and toss together. Take an 18-inch piece of aluminum foil and fold in half crosswise. Fold a 1-inch strip on each side over twice, once to close and once to seal; you should now have a pouch. Repeat for 3 more pouches. Season the fillets with salt and pepper and place 1 into each pouch. Add 1/4 artichoke mixture to each pouch. Fold over a 1-inch strip of the top twice to seal. Place the packets onto a sheet pan and bake for 20 to 25 minutes, depending on thickness of your fish. Carefully open the pouches and place fish and vegetables onto warm plates. Spoon any juices that have accumulated over the fish. Serve immediately.
Preheat the oven to 375 degrees. Chop the carrots into 1" pieces, season with salt and pepper and toss with a couple tbs of olive oil. Place on a roasting pan. Do not cover. Roast in the oven for about 45 minutes and then toss with the chopped garlic and a bit more olive oil if needed. The carrots will need about 15 more minutes to soak in the garlic flavor and become caramelized. Remove from the oven and toss in the parsley.
Heat oil in large saucepan over medium heat. Add onion, carrot, celery, and garlic. Cook, stirring until onion is softened, about 5 minutes. Add split peas, potato, broth, oregano, and pepper and bring to a boil. Reduce heat and simmer, covered, until split peas are very tender, about an hour. Stir in turkey and cook until heated through, about 5 minutes.
Preheat oven to 425 degrees. Grease muffins tins. Stir together the butter and honey and set aside. Sift the flour and salt into a mixing bowl. Combine milk, butter and honey and add to the flour. Stir to combine. Add the eggs and beat until smooth. Fill the muffin tins half full. Bake approximately 18 minutes* but **DO NOT** open the oven door or the popovers will collapse (you want to save the collapsing for later!). *The original directions read 25-30 minutes cooking time. Adjust accordingly. Remove from oven. The popovers will collapse in the center in about 1 minute, usually less time. Remove from the muffin pans. To serve, turn the popover upside down and slather with the honey butter. Puh-Puh-Puh-Piglet, ~Tasty~ and Pooh enjoy their morning smackerel!
Sprinkle sugar and active and outdated yeast over warm water, and stir to dissolve. Let proof for 10 minutes, until foamy. Heat cottage cheese until lukewarm. Combine in mixing bowl with onion, butter, dill weed and/or seeds, salt, baking soda, egg and yeast mixture. Add flour, a little at a time, to make a stiff batter, beating well after each addition. You will have to use your hands to mix it all together toward the end. Cover, and let rise in a warm place until doubled, 50-60 minutes. Stir down with 25 vigorous strokes. Turn into well-greased 1-1/2 quart round casserole. Cover, and let rise in warm place until doubled in bulk, 30-40 minutes. Bake in a preheated moderate (350 degree F) oven for 40-50 minutes. Cover with foil for the last 15 minutes, if necessary, to prevent excessive browning. Turn out onto a wire rack to cool completely before wrapping.
Heat oil and oil cooking spray in large nonstick skillet over high. Place vegetables in skillet and stir-fry 3 minutes. Add steak strips to vegetables. Stir-fry 2 to 4 minutes or until vegetables are tender-crisp and meat is thoroughly heated. Serve with hot cooked rice.
Preheat oven to 350 degrees. Cream butter and sugar together until light and fluffy; add flour and nuts and stir until a crumbly dough is formed. Press dough into bottom of 9x13 inch pan. Bake for 10 minutes or until crust is brown. Cool. Dissolve lemon gelatin in 1 cup of hot water. Cool. Meanwhile, whip the whipping cream (or you could substitute an 8 oz container of Cool Whip instead). Cream the cream cheese and 1/2 cup sugar together until fluffy. Add cooled lemon gelatin and stir until blended. Fold whipped cream into cheese mixture. Pour onto cooled crust. Chill. For topping, dissolve the strawberry gelatin in 4 1/2 cups hot water and chill for about 15 minutes. Gently pour on top of cheese mixture. Chill until set and ready to serve. Tips: To lighten this dessert you can make a graham cracker crust with 2 cups crushed graham crackers, 1/2 cup melted butter and 1/3 cup sugar or Splenda. 8 oz of cottage cheese can be substituted for the cream cheese. Place cottage cheese in a blender and blend until smooth (otherwise it will taste grainy). Substitute sugar free gelatin for the gelatin in all or part of the recipe. Other flavors of gelatin can be substituted.
Put the sugar into a pan with 2-3 cups of water and make it into simple syrup. Turn off the heat. Juice the lemons into serving pitcher. Make the cover the tea bags with 4 cups of water. Wait until it cools. Pour the tea into the lemon juice. Add 1/3 of the simple syrup. Taste it. Keep adding simple syrup to taste. Add water to make 2 quarts.
Combine marmalade, soy sauce, vinegar, hot pepper sauce and cornstarch; stir to dissolve cornstarch. Set aside. Place large skillet or wok over high heat for 1 minute, then add oil. Heat oil for 30 seconds then add ginger, garlic and shrimp. Stir fry for 2-3 minutes. Remove from wok and set aside. Add bell peppers and broccoli, cook for 1 minute. Add water; cover and reduce heat for medium. Cook 4-5 minutes. Uncover and heat to high, add shrimp, marmalade mixture and water chestnuts. Cook for 2 minutes. Season to taste. Add green onions. Serve over hot cooked rice.
Mix together powdered sugar and water until smooth. Fold a paper towel into a 4-inch square and lay it on a saucer. Spread the powdered sugar mixture on top of the towel on the saucer. Spread coconut in a shallow layer on another saucer. Dip the rim of a Martini glass in the sugar mixture on the towel until the rim is coated. Then, dip the sugared rim into the coconut. Use a spoon to pack the coconut on to the sugar coating so it stays on the rim. Add the cranberry juice, Malibu rum and grenadine into a cocktail shaker with ice. Shake and strain into a prepared Martini glass and serve. Garnish with a candy cane. Break off the top hook of the candy cane if desired.