HumbleIntelligence/food-ner-1-Million huggingface dataset:
Turn on oven to 375. Place the pie filling and the almond extract in the ungreased baking dish. Stir gently with the wooden spoon until combined. Spread mixture evenly in the dish. Put the graham crackers in the plastic bag. Seal or tie the plastic bag closed. Use the rolling pin to finely crush the crackers. (You should have about 2/3 cup crumbs). Put crumbs in the mixing bowl. Save until step 4. Put the butter in the saucepan. Put pan on a burner. Turn burner to medium heat. Cook until butter is melted. Turn off burner. Remove pan from burner. Or, put butter in the microwave-safe bowl. Cover bowl with waxed paper. Microwave on 100% power (high) for 30-45 seconds or until butter is melted. Use the hot pads to remove bowl from microwave. Put the melted butter, oats, and brown sugar in the bowl with the cracker crumbs. Stir mixture with the fork until combined. Sprinkle the crumb mixture over the pie filling in the dish. Put baking dish in oven. Bake 20 minutes or until crumbs are lightly browned. Turn off oven. Use the hot pads to remove dish from oven. Let cool about 30 minutes on the cooling rack. Serve warm with ice cream, if you like.
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Add the onion and garlic to the skillet and cook until the onion is tender. Add 1/2 cup broth and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Remove the chicken from the skillet, cover and keep warm. Stir the remaining broth, orange juice and mustard in the skillet and heat to a boil. Cook for 10 minutes or until the sauce is reduced to 3/4 cup. Serve the sauce with the chicken.
For crust: Position rack in center of oven; preheat to 375°F. Butter 9-inch tart pan with removable bottom. Blend flour, sugar and salt in a food processor. Add 1/2 cup butter; process until mixture resembles coarse meal. Add egg yolks; process until moist clumps form. Add cocoa powder; blend in using the pulse button. Press dough onto bottom and up sides of prepared pan. Bake until crust is golden brown, about 15-20 minutes. Cool in pan on rack while preparing caramel filling. For caramel filling: Combine sugar and 1/4 cup water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves. Increase heat to high and boil without stirring (stirring causes graininess) until mixture is deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 7 minutes. Watch carefully, sugar may burn so fast. Remove from heat; add cream (mixture will bubble vigorously). Add butter and stir over low heat until caramel is completely smooth. Scrape in seeds from vanilla bean; stir in salt. Cool 10 minutes. Pour warm caramel into crust. Let stand at room temperature until completely cool, about 45 minutes. For ganache: Bring cream to simmer in small saucepan. Remove from heat; add chocolate. Whisk until smooth. Let stand until slightly cooled but still pourable, about 10 minutes. Pour ganache evenly over caramel filling. Refrigerate tart uncovered until chocolate is firm, about 2 hours. do ahead Can be made 2 days ahead. Cover and refrigerate.
Preheat oven to 350°F. Combine butter, flour, oats and brown sugar until crumbly. Press 1/2 the mixture into bottom of 9x13 baking pan. Beat cream cheese, white sugar, eggs, cinnamon and nutmeg in a large mixing bowl. Stir in rhubarb. Pour over prepared crust. Sprinkle with remaining reserved topping. Bake for 40-45 minutes. Cool and refrigerate. Serve cool.
Heat a smoker to 225°F. Combine the meat, eggs, bread crumbs, milk, barbecue sauce, and soup mix. Shape the mixture into a tube or loaf and place it inside a tin baking pan. Place the pan inside the smoker for 4 hours. Pat uses cured applewood in the smoker. Serve with a ribbon of your favorite barbecue sauce with grilled onions on top.
Brown chops. Remove and add water to the frying pan. Place chops in a single layer in a baking dish. In a bowl,mix the vegetable packet from from the Stove Top mix with 1 cup very hot water and 1/2 stick melted butter. Then add contents of crumb packet. Mix well. For as many chops,make a ball of stuffing and place on top of each chop. Put soup into skillet containing the drippings,mix and pour over the chops and stuffing. Bake uncovered, 1 to 1 1/2 hours at 350 degrees.
Combine 300ml warm water, yeast, salt and sugar in a jug. Stir with a fork. Cover. Stand in a warm, sunny place for 5 minutes or until bubbles form on the surface. Sift flour into a large bowl. Add yeast mixture and 2 tablespoons oil. Mix to form a soft dough. Turn dough onto a lightly floured surface. Knead for 5 minutes or until elastic. Cut dough into 4. Place on a greased baking tray. Cover with a clean tea towel. Stand in a warm, sunny place for 20 minutes or until dough doubles in size. Roll each piece dough into a 35cm x 45cm rectangle. Place one-quarter of spinach over half of each rectangle. Top with feta and season with salt and pepper. Fold dough over to enclose filling. Press edges together to seal. Preheat a barbecue plate on medium-high heat. Brush one side of each gozleme with 2 teaspoons oil. Cook for 2 to 3 minutes or until base is golden. Brush uncooked side with remaining oil. Turn over and cook for 2 to 3 minutes or until golden and crisp. Remove to a serving plate. Cut gozleme into quarters. Serve with lemon wedges.
Drain the pineapple really well. If you don't there is too much juice in the salad and it doesn't chill up well. Put all ingredients together (except pudding). Stir until everything is mixed all together, then add about 1/2 of the pudding mix and stir well. Add other half of pudding mix and stir until all pudding crystals are mixed in with the other ingredients. Chill for 1-2 hours before serving.
Combine all ingredients except cinnamon in a blender until almost smooth. Pour into 6 (6-ounce) custard cups. Sprinkle with cinnamon. Place in a baking pan. Pour hot water into the pan, so that it reaches 1 inch up the sides of the custard cups. Bake at 350F for 35 minutes. To remove, dip cups in hot water for a few seconds. Loosen with the tip of a knife and invert onto a plate.
Cream the sugar with the butter, until light, fluffy and pale golden. Slowly add the beaten eggs and then add flour, bit by bit - mixing well after each addition. Mix gently, pour mixture into greased 9 inch square pan. Peel and slice apples. Place slices on top of the mixture. (Place apple slices as close as possible to each other). Mix sugar and cinnamon. Sprinkle this topping over the apples. Bake for about 60 minutes in a 180C/350F oven, until well risen and golden. This delicious apple cake can be served warm or cold with cream or creme fraiche. It keeps and freezes very well - separate the slices with greaseproof paper for freezing.
In 2 quart micro-safe dish with cover combine sugar and cornstarch, stir in water til smooth. Add rhubarb and butter; cover and microwave on high 5 minutes, stir, microwave 3 minutes til rhubarb is tender and sauce is thickened. Meanwhile combine flour, sugar, baking powder, milk and butter. Drop batter in eight mounds onto rhubarb around edges of dish; cover microwave on high 2 minutes. (do not lift cover) Rotate dish a quarter; microwave 3 more minutes, or til toothpick inserted in dumpling comes out clean. Combine sugar and cinnamon sprinkle over dumplings, serve warm with cream, whipped cream or icecream.
In a big kadai, add peanuts with skin to melted ghee on medium heat. Keep on stirring continuously with a spatula. When the peanuts start turning reddish, test one of them to see whether the skin can be removed by pressing with your thumb, remove from fire. Rub the peanuts in a plate till all the skin comes off. Set aside in a plate. Slice the coconut into small thin square pieces. In a kadai, add the jaggery with 1/2 cup water and cut coconut pieces. Keep a cup of water ready. When the jaggery mix boils and starts thickening, add one tsp. of jaggery mix to the cup of water. The jaggery should not dissolve in water. When you roll it into a ball, the jaggery should be soft. Add cardamom powder to the jaggery mix. In a broad plate, place the cleaned peanuts and pour the jaggery mix over it little by little one ladle at a time. Mix them evenly with a thin edged spatula. Make lemon sized balls with your hand while it is still hot. Dip hands in water or rice flour periodically while making the candy. The peanut balls start hardening as they cool down. The same peanut-jaggery mixture can be poured into different moulds. They are cut into small pieces according to requirement. For garnishing, dried grated coconut is used which is dipped in various food colours.
Stir yogurt until smooth. Add cucumber, salt, and garlic. Garnish with mint. Normally eaten with pita bread. Enjoy!
Preheat oil in fryer to 360 degrees. In a wok, heat the oil over high heat. Add the ginger, garlic, and pepper sauce, and cook, stirring, for 30 seconds. Add the bell peppers, bok choy, and rice wine and cook for 1 minute. Add the shrimp, scallops, and soy sauce, and cook until the shrimp are pink and just cooked through, about 2 minutes. Add the green onions and cook for 30 seconds. Remove from the heat and transfer to a serving bowl. Meanwhile, heat vegetable oil in a hot fryer, add the cellophane noodles, and fry quickly until puffed and golden. Remove from the oil and drain on paper towels. Top the seafood mixture with the noodles and serve immediately.
In a 3-quart slow cooker, combine the chicken, onion, pomegranate molasses, ginger, garlic, lemon juice, sugar, salt and pepper. Stir everything to distribute the ingredients. Cover and cook on HIGH for 2.5 hours, or on LOW for 5 hours. (If you use a larger slow cooker, it will cook much more quickly, so keep a close watch. Overcooked chicken is dry chicken). Remove the chicken to a platter and set aside to cool. The liquid in the cooker should be a nice consistency to dress the salad, but if it's too thin, set the cooker to HIGH and cook, uncovered, until the sauce reduces slightly. If the liquid is too thick, add 1 tablespoon of water. While the chicken is cooling to room temperature, set a dry nonstick frying pan on the stovetop. Over medium heat, toast the pine nuts for 2-3 minutes, shaking the pan frequently, until the nuts are lightly browned. Remove from heat. To assemble the salad, arrange the lettuce on a platter or in individual serving bowls. Top with a few pieces of chicken, and a sprinkling of nuts and dried cherries or cranberries. Pour some of the sauce over each portion, and serve.
Steam green beans until just tender, and rinse under cold water to stop the cooking. Heat 2 tablespoons oil in a saute pan or wok and saute chicken until meat turns white and is cooked through. Set aside. Heat remaining 1 tablespoon oil and saute garlic, ginger and onion until onion is soft. Do not let garlic burn. Stir in the green beans. Add lime juice, soy sauce, brown sugar, turmeric, salt and water. Let simmer for just a few seconds. Add chicken pieces and stir until heated through and well coated with sauce. Serve over rice.
Remove casing from sausage and cut into smaller than bit sized pieces. Heat oil in a heavy soup pot; saute the sausage& onion just until the fat is rendered, about 3 to 5 minutes. Drain on paper towels. Add other ingredients except kale,& pasta. Bring to boil and simmer 10 minutes. Add kale, and pasta and simmer about 8 minutes until both are tender. Taste for seasoning- depending on how spicy your sausage is, add salt and pepper to taste. Serve piping hot.
Add margarine, sugar, vanilla, salt, flour, eggs, and milk to squash and mix well. -Pour mixture into a buttered 9" X 13" casserole dish. -Bake in 375 degree oven for 25 minutes, or until slightly golden brown and a knife inserted in center comes out clean. -Serve slightly warm with whipped cream.
In medium saucepan, bring 3 cups water to a boil over high heat. Stir in bulgur. Reduce heat to low, cover and simmer until tender, about 15 minutes. Drain in fine-meshed sieve and let cool to room temperature, about 15 minutes. In a large bowl, combine the cooled bulgur, lentil sprouts, capers and vegetables and toss well. Mix the olive oil, lemon juice, salt and pepper. Pour over the bulgur mix in the bowl and toss until well blended. Serve in a pretty bowl over lettuce leaves. Enjoy!
Preheat oven according to crescent rolls packaging. In mixing bowl, combine softened cream cheese, cooked sausage and chopped green chilies. Mix well. Open crescent rolls and unroll dough, place heaping tablespoon on each triangle on the widest end. Roll up and tuck ends under shaping into large oval. Place on lightly greased (cooking spray works well) baking sheet and bake according to crescent roll package.
Heat the butter in a saucepan, and once sizzling add the onion and garlic. Cook for about three minutes and then add the brandy. Cook until the brandy has almost completely evaporated. Add the tomatoes, salt, pepper, red pepper flakes if using, and half the parsley. Cook for about 20 minutes or until thickened. Stir in just enough of the heavy cream to turn the sauce a dark coral pink color. Stir in the lobster meat, and keep warm. Cook the spaghetti until it is al dente. Drain. Toss the pasta with the lobster sauce, and serve garnished with a sprinkling of the remaining chopped parsley.
In an 8 cup enameled saucepan, cook the onions and butter over low heat for 10 minutes without allowing the onions to color. Stir in the curry powder and cook slowly for 2 minutes. Add the flour and stir over low heat for 3 minutes. Off heat, blend in the boiling liquid. Return sauce to heat and simmer slowly for 10 to 15 minutes, stirring occasionally. Then stir in the cream by tablespoons, until sauce has thinned to consistency you wish. Check seasoning and add lemon juice to taste.
Preheat oven to 350°. Grease and flour 10-inch Bundt pan. Combine cake mix, pudding mix, eggs, oil, and one-cup juice. Beat at medium speed with electric mixer for 2 minutes. Add Mandarin oranges in the last 30 seconds. Pour in pan. Bake 38 to 43 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Invert onto plate. Dust with powdered sugar when completely cooled.
Mix Condensed milk, cold water; then add pudding mix and blend well. Chill for 5 minutes. Fold in whipped cream. Layer 2 cups of pudding mix. Top with 1/2 cake cubes, 1/2 strawberries preserves. Repeat above step. Top it off with puddiing mix, few slices of strawberries and slivered almonds.
In nonstick skillet, heat oil over medium heat; add onions and cook, stirring occasionally, until softened, about 10 minutes. Reduce heat to medium-low and cook, stirring often, until evenly golden, about 30 minutes. Meanwhile, in food processor or using knife, finely chop mushrooms. Add to pan along with garlic, parsley, salt and pepper. Increase heat to medium-high; saute until no liquid remains, 8 to 10 minutes. Scrape into bowl; let cool. Stir in sour cream, mayonnaise and half of the chives; transfer to serving bowl. (Make-ahead: Cover and refrigerate for up to 3 days.) Sprinkle with remaining chives.
Pico de Gallo: Mix together the chopped tomatoes, onion, minced jalepeno and chopped cilantro then squeese the juice of one lime over mixture. Set aside while preparing other ingredients. Secret Sauce: Whisk together in mixing bowl the can of lime soda, bottle of ketchup, teaspoon of Tabasco sauce, salt and pepper. Putting together the Mexican Cocktail - Present the Mexican Cocktails in clear medium or tall soda fountain glass or margarita glasses. Layer a spoonful of salad shrimp into the bottom of each glass, then spoonful of cubed avocado, and spoonful of Pico de gallo & a little chopped cilantro; repeat until you reach top of glass. Slowly pour sauce mixture over glass contents until you reach 1/2 inch from top of glass. Garnish with more avocado and lime slice on side of glass. Enjoy!
Preheat oven to 400. Spread crust with garlic butter. In a large non-stick skillet, heat oil and add onion, mushroom, peppers. Cook until vegetables are soft, about 10 minutes. Push veges to one side of the pan and add steak-ums and cook until done, about 5 minutes. Mix with veges. Add salt and pepper. *If using sliced roast beef, add to pan with veges and heat through. Add salt and pepper. Place onto pizza crust. Add Cheese. Bake for 10-12 minutes.
Preheat oven to 325 degrees F (170 degrees C) and line two baking sheets with parchment paper. In a stainless steel bowl, over a saucepan of simmering water, melt the chocolate. Set aside. Meanwhile, in a large bowl, whisk together the egg whites, cocoa powder, sugar, salt, and vanilla extract. Stir in the coconut and melted chocolate, making sure the coconut is well coated. If the mixture is too soft, refrigerate for about 30 minutes. Place small mounds (about 1 tablespoon) of the dough on the parchment-lined baking sheet, spacing several inches apart. Bake for about 15 or until the macaroons are shiny. Remove from oven and let cool on the baking sheet for about 10 minutes and then place on a wire rack to cool.
In large skillet, brown sausage. Cool and cut in 1/2 inch slices. In large saucepan, melt butter and add onions, cooking for 5 minutes. Stir in flour and cook until bubbly. Add chicken broth, sausage, and potatoes. Cover and cook until potatoes are tender, about 25 minutes. Add corn and cook just until tender, about 5 minutes. Season with salt and pepper. Add cream and cook until heated through.
Cut tofu into 1-inch thick slices. Arrange tofu sliced in a 3 quart rectangular baking dish; set aside. If using dried mushrooms, in a small bowl combine dried mushrooms and enough hot water to cover; let stand for 5 minutes. Drain and rinse mushrooms; chop mushrooms. For marinade, in a blender or food processor combine all the ingredients for the chosen marinade and blend together until nearly smooth. Spoon mixture over tofu in dish. Turn tofu slices to coat with marinade. Cover and marinate at room temperature for 30 minutes, carefully turning tofu slices occasionally. In a large skillet heat remaining 1 tbsp of oilie oil over medium heat. Remove tofu slices from marinade, allowing excess to drip off; discard marinade. Add tofu to skillet. Cook for 6 to 8 minutes or util browned and heated through, turning once.
Mix all dry ingredients except salt. Mix egg, and buttermilk and melted butter. Add liquids to dry ingredients until a uniform dough is made (may be shaggy at this time). Cover and let sit for 20 minutes to strengthen dough. Add salt. Knead by hand or mixer for 8 minutes. In a mixer, the dough will clean the sides of the bowl, but the bottom may stick some so take time during the kneading to mix the dough from top to bottom once or twice. Also during the kneading add flour or water to make a soft and tacky but not sticky dough. Sticky means dough stays on the fingers when touched. Test for a windowpane (stretch some to see if it tears or is thin enough to show light through). Knead a little more if necessary. Let the dough rise in oiled and covered bowl until doubled (60 minutes or so). For rolls: divide into 2 ounce portions and stretch a smooth side to form a ball. Roll with a cupped hand on a clean surface to smooth it out. The ball can take some downward pressure. Place on parchment 1" apart, cover and let rise for 20 to 45 minutes or unitl almost doubled in volume. For loaves: divide into 2 loaves, shape and place in 8 x 4" pans. Let rise covered, for 45 to 60 min until doubled or just shy of doubled. Preaheat oven to 400 F and drop temps once bread is placed in the oven. Bake loaves at 350F until 205F internally, rotating in oven after 20 minutes. Brush rolls with egg-water mixture if desired. Bake rolls at 375F until 205F internally (15 to 20 min) rotating the pan half-way during the bake. Remove bread from pans or parchment and cool on a rack.
In a large skillet or wok, stir-fry green pepper and onion in oil for 3-4 minutes or until crisp-tender. Drain pineapple, reserving the juice in a 2-cup measuring cup; set pineapple aside. Add enough water to the juice to measure 1-1/3 cups; stir in the vinegar, soy sauce and ketchup. In a large bowl, combine brown sugar and cornstarch. Stir in pineapple juice mixture until smooth. Gradually add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add pineapple. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through. Meanwhile, microwave chicken according to package directions. Stir into pineapple mixture. Serve immediately over rice.
Preheat oven to 350°F. Melt chocolate in microwave (30 seconds at a time) or in a double boiler. Grease two 9-inch cake pans. Sift together flour, baking soda, and salt. In a separate larger bowl of an electric mixer, beat butter until light. Add sugar and continue beating. Add eggs one at a time, scraping bowl well after each addition. Beat on high speed for 5 minutes. Add vanilla and chocolate. Stir in sifted dry ingredients alternately with sour cream (starting and ending with flour, i.e. add some flour, then some sour cream, then more flour -- etc). Stir in boiling water. Pour into pans. Bake for 35 minutes (start testing for doneness after about 27 minutes; if there are a few moist crumbs on the tester, it's ok to take it out). Cool in pans for 5 to 10 minutes. Remove to a rack and let cool completely before icing. To make the frosting: Mix all the frosting ingredients together in mixer. Once it is well mixed, frost the cake generously. Enjoy :-D.
Heat the oil in a large pot over medium; add the meat, season with salt and pepper, and cook until browned. Remove meat from pan and drain off all but three tablespoons of fat. Heat the pan over medium-high. Add the onion and garlic; cook for about a minute. Add the vegetables; cook for 10 minutes or until they start to caramelize and dry out. Add the seasonings and stir, then add the tomatoes and beans with enough of their liquid to submerge everything (use the stock if there isn't enough). Bring the mixture to a boil and cook about 15 minutes. Garnish with cilantro. Serves six.
Preheat oven to 350 degrees F In a large skillet, melt butter over medium heat and add shallots, cooking until softened about 2 minutes Add mushrooms and cook until tender and almost all liquid is cooked away, stirring occasionally Add wine and cook until wine is almost evaporated, stirring occasionally Sprinkle flour over mushroom mixture and cook and stir until well blended, about 2 minutes Increase heat to high and add cream, stirring well until mixture comes to a boil Remove from heat and stir in parsley, lemon juice, salt and cayenne, and let cool slightly Place prepared phyllo shells on a baking sheet and fill almost to the top with mushroom mixture Bake for 5-8 minutes until heated through Serve warm
Cook the unpeeled onions in boiling water to cover for about 10 minutes; drain. Plunge into ice water to stop the cooking process; drain well. Peel the skin off of the onions. Cook the butter with brown sugar in a saucepan or skillet until butter melts, whisking often. Add in balsamic vinegar; mix to combine, then add in peeled onions; season with salt and pepper (if using) simmer for about 15 minutes or until thickened. Delicious!
Combine sour cream and horseradish. Spread over both slices of bread. Arrange turkey on bread. Cut each slice in half. Top each piece of bread with 1 teaspoon cranberry sauce.
Brown meat and onion in large skillet; then drain. Combine all remaining ingredients with the ground beef in a large pot. Simmer uncovered for 45 minutes, or until beans are tender and soup has thickened, stirring occasionally.
Combine all ingredients except chicken; mix well. Place chicken in shallow glass dish or large zip-lock bag and add chicken making sure chicken is coated completely. Chill overnight, turning several times during marinating time. Grill chicken slowly, turning and basting often.