HumbleIntelligence/food-ner-1-Million huggingface dataset:
Roast squash in a 375°F oven for 50 minutes until tender or cut squash in half and place in a microwave dish with 1/2 inch of water, lightly covered with plastic wrap for 20 minutes on high until tender. cool. When cool, scoop flesh from squash halves leaving the shell intact for stuffing. For the filling, heat oil in a large pan and saute red onion, jalapeno chili and red pepper for 2 minutes. Add beans, corn and chili powder; saute 1 minute longer. Add cooked squash, cilantro, lime juice and salt, cook 1 minute until heated through. Fill squash halves with filling, mounding mixture in the center.
Preheat oven to 350 f. Butter at 9" round cake pan, line the bottom with a round of parchment paper cut to fit, butter the paper and dust the pan with cocoa powder, shake out excess. Place broken up chocolate and melt with the butter in a heavy saucepan over lowest possible heat & cover. Or, you can place the pan in another pan containing simmering water. Remove cover when partially melted & stir. When fully melted, remove from heat and stir in sugar, stirring until no sugar granules are visible. Add the eggs one at a time, whisking after each addition. Pour into pan and place in a jelly roll pan, adding a small amount of hot water. Bake about 1 hour. Remove from the oven and let cool. REFRIGERATE OVERNIGHT. Run a sharp knife around the rim, place a cake plate or cutting board over the top of the pan, and turn it over, bang several times if you need to dislodge the cake. Let stand for 30-45 minutes until sides are soft enough to be smoothed with a knife. Remove parchment round. You can serve the whipped cream on the side. I spread all of it (I usually whip 2 cups) in a thick layer, as thick as the torte, on the torte. It looks spectacular! If you do this, refrigerate the iced torte. If you don't ice, sprinkle the entire top with cocoa powder. Sometimes, the top can look a little messy, but this makes it look beautiful. Easy? The best things are.
Cake: Set oven to 350 to preheat. Grease and flour a 9 x 13 pan. Sift together flour, cocoa, salt, cinnamon, cloves, nutmeg, allspice, baking soda and baking powder. Add fruit and nuts and toss to coat. In large bowl cream shortening and sugar for 2 minutes, then add eggs, one at a time while beating 2 minutes. Add flour mixture alternately with applesauce while beating. Scrape bowl as necessary, beat only until blended. Turn into pan and bake for 50 minutes or until done. Cool and frost with Caramel Frosting. Frosting: Melt butter in saucepan, stir in brown sugar. Cook and stir over low heat for 2 minutes. Add milk, continue stirring until boiling. Remove from heat. Cool to lukewarm and pour into small bowl. Add sugar and vanilla while beating. Beat about 2 minutes until spreading consistency. Adjust consistency with a few drops of hot water or more sugar as needed. Spread at once on cake.
Place oven rack in its lowest position. Heat oven to 350 degrees. Grease bottoms only of 2 loaf pans 8 1/2 x 4 1/2 x 2 1/2. Mix sugar and butter in a large bowl. Stir in eggs until well blended. Add bananas, buttermilk, and vanilla. Beat until smooth. Stir in remaining ingredients until moistened. Pour into pans. Bake for 1 hour, or until wooden pick inserted in center comes out clean. Cool 5 minutes. Loosen sides of loaves from pans; remove from pans. Cool completely before slicing.
Combine the first 5 ingredients in a pan and bring to a boil. Stir until all salt is dissolved. Remove from heat and cool completely. Remove and discard giblets and neck from chicken, rinse with cold water and pat dry. Pour brine into a two gallon ziplock plastic bag. add chicken and seal. Refrigerate 8 hours or overnight, turn the bag occasionally. Preheat oven to 400 degrees. Bring 2 cups of cider to a boil in a small saucepan over medium-high heat. Cook until reduced and thickened to approximately 1/4 cup (15 min). Set aside. Remove chicken from bag; discard brine and pat chicken dry. Place onion, parsley, and garlic into cavity. Place chicken on rack of broiler pan and bake for 1 hour and 30 minutes or until meat thermometer registers 175 degrees. Do not turn off oven just yet! Carefully remove and discard skin. Baste chicken with half of reduced cider and then return to oven for ten minutes. Remove from oven, baste with remaining cider and then transfer chicken to a platter. Separate fat from drippings and serve au jus over chicken.
You will also need: Coffee filters for straining. Bring honey and water to boil for 3-5 minutes. Skim off any foam that rises to the surface. Add ginger root and lemon zest. Boil for an additional 4 minutes. Remove from heat and let stand until just warm. Strain solids from liquid mixture into a medium bowl. Transfer solids to coffe filter and squeeze out any remaining liquid with your hands. Transfer liquid to a clean 1-quart container. Add Whisky, store in a cool, dark place for 1 month. After storing for one month take the liquid and pour the liquid through a coffee filter and into into final serving container. Age for 2 more weeks before serving.
In a bowl combine all the ingredients except the cucumbers. Peel the cucumbers (lengthwise strips on skin can be left or decoration if desired). Run a fork lengthwise down the cucumber to make a pattern. Half the cucumbers lengthwise and scoop out the seeds with a teaspoon. Fill cucumber halves with salmon mixture.
In a small saucepan combine sugar & water over medium heat. Cook for about 5 minutes, stirring occasionally, until sugar dissolves, then set aside to cool. Put pineapple in a blender with enough water to cover the fruit, then puree. Strain the pineapple mash, pressing on the solids to extract as much juice as possible. Combine the pineapple juice with enough water (or sparkling water) to make 1 quart, then add lime juice & sugar syrup to taste. Chill & serve.
Mix together first five ingredients for dressing and toss in cheese and tomatoes. Chill until ready to serve.
Blend all ingredients except the last two in high speed blender until smooth. Add Sunflower (NOT SOY) lecithin and coconut oil and blend some more until thoroughly mixed. Set in fridge for about 1 hours.
Mix all ingredients together either by hand or with an electric mixer, if you have one. Spray loaf pan with Pam non-stick spray (or an equivalent), then pour batter into pan. Bake for no more than 45 minutes at 300 degrees. Test for doneness with a toothpick at 35 minutes, then every 5 minutes thereafter. Remember to subtract 10 minutes of baking time when using a glass pan!
Allow cream cheese to soften to room temperature. Dice honey ham and green onions. Mix all ingredients together. Shape into cheese ball, or spread onto flour tortillas. Roll tortilla and cut in pinwheel fashion.
Cook the dried apples in a saucepan with water and the salt. When apples are soft and pulpy, add the sugar, orange and cinnamon. Simmer until water is cooked away. Roll pastry out and cut in 8 inch circles. Place generous portions of the mixture on half of the pastry rounds; fold the pastry over and pinch the edges tightly together. Bake in 450 degree oven for 10 minutes. Reduce heat to 350 degrees and bake about 35 to 40 minutes longer or until golden brown.
Mix the canned vegetables, water chestnuts and chopped green chilies in a large bowl and set aside. In another bowl, stir the soup, Cheez-Whiz ( that has been heated in the microwave in the jar), sour cream, half of the cheddar cheese and half of the butter. Blend well. Add onion powder, celery salt, salt and pepper to your taste. Combine the vegetables and soup mixture. Pour into a large greased casserole dish. In a small bowl, combine crumbled Ritz crackers and remaining melted butter. Sprinkle on top of the casserole, followed by the remaining cheese. Bake in 350°F for 35-45 minutes or until bubbly.
Saute onions in butter. Add rest of items and simmer for 15 minutes. Brush on top of salmon during barbeque or broiling.
Mix all dry ingredients. Add eggs to buttermilk in a bowl and beat lightly. Add the buttermilk to the dry ingredients and blend. Fold the melted butter into the batter. Let batter rest for 20 minutes and adjust consistency with a few tablespoons of water if necessary. Preheat a flat griddle to 350*F. Use 1 1/2 oz. of batter per cake and lightly grease the griddle. Pour the batter and cook until it bubbles and is golden brown, then flip over for 30 seconds or until browned.
Preheat oven to 350°. Grease cookie sheets. Combine cake mix, water, butter and egg in a large mixing bowl. Beat with electric mixer on low speed until moistened. Increase speed to medium; beat for 1 minute (dough will be thick). Stir in chips and nuts; mix until well blended. Drop dough by heaping teaspoonfuls 2-inches apart onto greased cookie sheets. Bake 10-12 minutes or until set. Let cookies stand on cookie sheets 1 minute. Remove cookies to wire racks; cool completely.
For the dough:. Note--Make enough dough to cover the clay pot(s). I double or triple the recipe depending on how many clay bowls I need to cover. Place flour in a bowl and mix in salt and sugar. Make a well in the center and add water. Mix together until dough is formed. Knead for 3-5 minutes. Cover and set aside until ready to use. When ready, roll out dough on floured surface. Make sure the dough is large enough to cover the opening of the clay dish with at least 2 inches over hang. I divide the dough into the number of bowls I need to cover and roll out each separately. For the filling:. In a large bowl mix all ingredients except feta. Transfer to clay pot(s) and top with feta. Gently cover the container(s) and seal around the edge with your finger. A little water helps. Place baking dish(s) on lowest rack in cold oven and turn heat to 275. Bake for 3 1/2 to 4 hours. Turn off oven, open door, and allow to cool for at least 20 minutes before removing. Serve hot.
Fry ground beef until brown. Drain fat. Add 1/2 cup water & taco seasoning & thicken. Let taco mix cool. In a large salad bowl mix lettuce, tomato, cheese, salsa & hamburger. Add salad dressing to taste. Either add sour cream to salad or set aside. Add liberal amounts of taco chips. PS. The salad is usually only good for one day as the lettuce and chips get soft. Enjoy!
Cover eggs with cold water in a large pan. Bring to a boil. Cover, remove from heat, and let stand 20 minutes. Remove eggs to cool water and allow to cool. Peel eggs. Separate yolks from whites (save yolks for another use). Tear whites into 1-inch pieces and place in small mixing bowl. Halve and pit the avocados. Using a spoon, scrape out small pieces. Add to egg whites. Season with salt and pepper. Divide eggs and avocado mixture between 4 cereal bowls and drizzle each with olive oil.
In a large pot begin boiling water for your noodles. Brown your ground beef and drain the fat if it has a fat content higher than 7%. Pour the Ragu sauce over your ground beef and mix a little bit of water into it. I usually add enough water to the empty Ragu jar to reach the bottom of the label, shake it in the jar to rinse the jar, then add that for my water to the sauce and meat. - Add THREE drops of Da'Bomb to the meat and sauce and stir it inches DO NOT ADD MORE THAN THREE DROPS OR IT WILL BE TOO SPICY EAT! - Chop the 1/4 onion and add to the sauce. - While the sauce cooks, add noodles to the now boiling water. Once the noodles are fully submerged in the water let them cook for ten minutes. - Add a couple handfuls of shredded cheese to the sauce and stir inches.
Slice the green onion, setting aside some of the green rings for garnish. Reserve. In a bowl combine the canned green chilies and the tomatoes & chilies; reserve. Grate the cheese; reserve. Melt the stick of butter in a large skillet. Cut or tear tortillas into bite-sized pieces and soften in the melted butter over low heat. Do not allow to become crisp. Remove from skillet and reserve. Mix the eggs and milk together using a whisk. Soft-scramble the eggs in the same skillet to a moist, custardy stage. Assemble the casserole in a 13- x 9-inch baking dish, layering in this way:. 1/2 of softened tortillas. 1/2 of soft-scrambled eggs. 1/2 of sliced green onions. 1/2 of chilies mixture. 1/2 of sour cream. 1/2 of shredded cheese. Repeat layers. Garnish with reserved green onion rings. (Casserole may be made ahead to this point. Cover and refrigerate.). Near serving time, uncover, the casserole and bake at 350 degrees until bubbly, about 30 to 45 minutes. (Use the longer time if the dish has been made ahead.).
Heat the brown sugar and butter in a medium saucepan over medium-low heat until the butter melts. (I actually use a large saucepan and do all the mixing in this one pan) Dissolve the coffee in the hot water and stir in to the butter mixture. Let cool to room temperature. Preheat oven to 350 degrees F. and butter a 9 by 13-inch baking pan. When the butter mixture is cool, beat in the eggs and vanilla with a hand-held mixer. Sift the flour, baking powder, and salt together and stir into the butter mixture with a wooden spoon. Stir in the nuts and chocolate. Spread the mixture evenly in the prepared pan with a rubber spatula. Bake until lightly browned, 25 to 30 minutes. Do not overbake. Cool completely and cut into squares. Preparation time includes 30 minute+ cooling time.
Mix the artichokes, Parmesan, and thyme in a small bowl. Cut a 2-inch pocket in the thickest part of each chicken breast. Stuff a quarter of the artichoke mixture into each pocket. Rub the breasts with EVOO and and season with salt and pepper. Heat a grill or grill pan to medium. Grill the chicken, turning once, until cooked through, 6 to 7 minutes per side.
In a large skillet, heat 2 tablespoons oil over medium heat. Add the celery, and onion; cook and stir frequently for 2-3 minutes; transfer to a mixing bowl. Add the mayo, mustard, dill, Tabasco, and 1/4 cup of bread crumbs to the mixing bowl with the onion/celery mixture; stir to combine. Season with salt and pepper. Add the shrimp; stir to combine. Put the remaining bread crumbs on a plate or flat dish. Using 1/3 cup shrimp mixture, form a patty with your hands. Place the cake on the bread crumbs; press lightly, then turn and repeat with the other side. Roll the patty's sides in the crumbs also. The patty should be completely coated in bread crumbs. Repeat with remaining shrimp mixture. Add 2 tablespoons oil into a nonstick skillet, heat over medium heat. When the oil is hot, add 4 cakes or however many your skillet will hold. Fry cakes for about 2 minutes or until golden on the bottom; flip patties and cook for 2 more minutes or until golden. Repeat with remaining oil and shrimp cakes. Serve hot shrimp cakes with cocktail sauce, tartar sauce, or salsa.
Heat 2 tablespoons oil and add the onion, curry paste and the potato. Stir until potato starts to brown, about 5 minutes. Add the stock and bring to a rapid boil. Add the chicken and the spinach. Reduce the heat and simmer, covered, for 7 minutes. Season with salt and fresh lime juice.
Preheat oven to 375. In medium bowl, combine mashed potatoes, 1/2 c cheese and 2/3 french fried onions. Mix thoroughly. Spoon potato mixture into greased 2 Qr. casserole. Using back of spoon, spread potatoes across bottom and up sided of dish to form a shell. In large bowl, combine chicken, veggies, soup, milk and seasonings. Pour into potato shell. Bake uncovered 30 minutes or until heated through and bubbly. Top with remaining 1/2 c cheese and 2/3 c french fried onions. Bake uncovered 3 minutes longer or until onions are golden brown and cheese is melted. Let stand 5 minutes before serving.
Saute sausage in large skillet over medium heat till browned. Remove with slotted spoon. Add onion, carrots, celery, and garlic to sausage drippings and saute till onions turn translucent, about 5 minutes, adding olive oil if needed to prevent sticking. Add thyme, rosemary, and sage and saute till fragrant, a minute or two. Combine onion mixture, sausage, beans, tomatoes, and stock in 3.5 quart (or larger) slow cooker. Cover and cook 8 hours on LOW. Just before serving, combine melted butter, parmesan, and bread crumbs, stirring till well coated. Sprinkle crumb mixture over each serving.
Mix all ingredients together with hands. Form into balls and slightly flatten on baking sheet. Bake at 350 for 10-12 minutes. May also make thumbprints in them when they are done baking and fill them with jam.
Combine first five ingredients in a large bowl. In a smaller bowl, combine the remaining ingredients to create a dressing. Thoroughly combine the salad with the dressing, before serving at room temperature. Be careful to get the bottom of the salad coated with the dressing, as that is a difficult part for me.
Preheat the oven to 350 F Grease an 8x8" baking pan. Melt 2/3 cup butterin a small saucepan and let it cook until it is golden brown but not burnt. Set aside to cool slightly. In a baking bowl, combine flour, baking powder, and salt. In another baking bowl, combine the melted butter, brown sugar, and granulated sugar, and stir until smooth. Add the eggs one at the time. then vanilla, and lemon juice and mix well. Add the dry ingredients and stir until just combined. Spread the batter in the prepared pan. In a saucepan, melt 1/4 cup butter for the cinnamon swirl. Add the sugar and cinnamon and stir to combine. Drizzle the cinnamon sauce over the blondie batter and use a butter knife to swirl it inches Don't try to do a fancy pattern; it all bakes together. Bake for 35 to 45 minutes, until a toothpick inserted in the center comes out with just a few crumbs on it. Cool completely before serving.
Drain raspberries well and reserve syrup, if desired, for another use. Press berries through fine sieve to extract seeds. You should have 1/3 cup of raspberry puree. Stir in confectioners sugar, and set aside. Lightly beat egg yolks in top of double boiler or small, heavy saucepan. Add 1/4 cup sugar and lemon juice and cook, stirring constantly, over simmering water or low heat, until thick. Do not let mixture boil. Soften gelatin in 1/4 cup cold water in separate small saucepan, and dissolve over low heat, stirring. Add the dissolved gelatin and lemon rind to lemon custard and cool mixture to room temperature, stirring occasionally to keep gelatin well blended with the custard. Beat room temperature egg whites until they hold soft peaks. Continue beating as you add 3/4 cup sugar. Whip cream in large mixing bowl with remaining tablespoon of sugar until stiff (but not too stiff). Fold in first the custard mixture, then the beaten egg whites. Do not overmix. Turn half of the mousse into a glass serving bowl. Drizzle with half of the raspberry puree. Add the rest of the mousse and drizzle remaining puree over top. Holding a table knife vertically, swirl raspberry puree through mousse with a couple of figure-eight turns. Again, do not overmix; raspberry puree should remain in streaks. Cover bowl with plastic wrap and chill until firm. Can hold for 1-2 days.
Whip the cream until stiff, add the sugar. Now you can add the candied fruit or the chocolate chips, or whatever you like! Fill the shells and dip ends in the grated chocolate. Some folks like ground pistachio nuts instead of grated chocolate - I've even seen cookie 'sprinkles' used. Dust the cannoli with confectioners sugar just before serving.
In large mixing bowl, combine butter, sugars, egg and vanilla. Beat at medium speed of electric mixer until light and fluffy. Add flour, melted chips, milk and baking soda. Beat at low speed until soft dough forms. Cover with plastic wrap. Chill 3 to 4 hours, or until firm. Heat oven to 350°F. Divide dough into thirds. Cover 2/3 dough with plastic wrap; chill. On lightly floured surface, roll remaining third dough to 1/4-inch thickness. Using 2 to 3-inch cookie cutters, cut desired shapes into dough. Place shapes 2 inches apart on ungreased cookie sheets. Repeat with remaining dough. Bake for 6 to 7 minutes, or until edges are golden brown; cool completely. If desired, decorate cookies with favorite frosting. Let dry completely before storing. Tip: If desired, sprinkle cookies with additional granulated sugar before baking.
Preheat oven to 325 degrees F. Set oven rack to second-lowest position). Prepare an ungreased tube pan with removable sides. Sift together the flour, baking powder and salt. In a large bowl beat egg yolks until thick and lemon colored (this is important the egg yolks must be thick, the beating time should take about 5 minutes or more). Add in sugar, vanilla and lemon juice; beat until thoroughly blended and no sugar granules remain (about 5 minutes). Add in sifted flour mixture alternately with water; beat until just blended. In a large stainless steel or copper bowl beat room temperature egg whites with cream of tartar until quite stiff; gently fold into the flour mixture. Transfer to the ungreased tube pan. Bake for 55-60 minutes. Immediately turn the pan upside down and cool completely before removing.
Set all of your ingredients out where you can get at them. Make sure they are all at room temperature. This is VERY important for the Cool Whip(R) and the Karo(R) Corn Syrup. Combine Rice Krispies(R), Brown Sugar, and Karo(R) Corn Syrup. Mix well. Press mixture evenly and firmly into the bottom and on to the sides of a 10-inch pan coated with Pam(R) Cooking Spray. Chill in refrigerator. In large mixing bowl, beat Philadelphia(R) Cream Cheese and Domino(R) Powdered Sugar until smooth. Stir Dole(R) Crushed Pineapple into the Cream Cheese and Sugar mixture. Fold Cool Whip(R) Whipped Topping (again, make sure it has thawed COMPLETELY) into the Cream Cheese, Sugar, and Pineapple mixture. Pour mixture into chilled crust. Freeze about 3 hours or until firm. Remove from freezer 10 minutes before serving. (OPTIONAL) Serve garnished with maraschino cherries.
Microwave rolled oats and milk for 1 minute 45 seconds on high, then 3 minutes on 40% power. Whisk together dry ingredients. Stir together wet ingredients until the egg is blended in well adding the the microwaved oats once they have cooled a little. Stir together the wet and dry ingredients until well blended and let sit 2 minutes before cooking. Heat a non-stick skillet or griddle to medium low heat. Cook 1/3 cup pancakes 2-3 minutes on each side.
Drain all existing juice from pickles, cut pickles in chunks & return to jar after washing jar in hot water. Boil the sugar & vinegar until sugar dissolves & liquid is clear. Pour juice over pickles, put lid on & let the pickles set for a while, the lid should "pop" (the lid should seal just like regular canning). Jar should be hot when you refill with the hot liquid. After the jar cools store in refrigerator - give it a few days and then enjoy @ your leisure.
Wipe chicken with damp cloth and place in casserole dish. Mix oil, lemon juice, stock powder and seasoning together and drizzle over chicken. Add lemon slices, garlic cloves and rosemary. Roast in a preheated 200°C oven for about 35 minutes. You will need to shake the pan from time to time during the cooking process to prevent sticking.
In large bowl, combine, flour, sugar, butter, baking powder, baking soda and vanilla. Beat on low, scraping bowl often, until well blended, 3-4 minutes. Stir in coconut. Divide cookie dough into halves, shape into a roll 12 x 2. Wrap in wax paper, refrigerate until firm- around 2 hours. Heat oven to 350°. Cut rolls into 1/4" to 1/2" slices. Place 2-inches apart on ungreased cookie sheet. Bake 9-14 minutes. Cool slightly, then remove from pan.
Heat the butter in a large non stick pan. Saute the onion, garlic, peppers and chili for 2 minutes. Add chicken livers and season. Saute till cooked all the way threw. Add pieces of tomato and toss with the liver. Season to taste and arrange on serving platter.
Cake: Grease and flour 3 8 inch round cake pans. Mix cake mix, oil, eggs,& Mandarin oranges including juices. Pour in to prepared pans. Bake at 350 for 30 minutes (check with tooth pick) or until tooth pick is clean. Do not over cook layers. Icing: Drain Pinapple and save juice. Mix Cool Whip,instant pudding, and pineapple in large mixing bowl. Spoon pineapple juice over each layer before icing. Spread icing over each layer and ice cake.